Since being in isolation everyone has been busy cooking and experimenting with recipes to entertain themselves. However, with the Easter weekend approaching on April 10th, it seems as if Easter has taken a step backward in everybody’s heads. Here are 5 recipes to get you in the Easter spirit.
Cheesecake Filled Easter Eggs
- 60g Digestive Biscuits crushed
- 45g Unsalted Butter melted
- 250g Mascarpone cheese
- 125g Double cream
- 80g Icing sugar sift
- 1tsp Vanilla extract
- x2 75g Easter eggs halved
- 100g Mini Eggs crushed
- Mix the digestive biscuit crumbs and melted butter together, then pour onto a lined baking tray and put it in the fridge to chill for 15 minutes.
- Whilst chilling, beat together the Mascarpone cheese, vanilla extract and, icing sugar until smooth. Pour in the double cream and mix until combined. If the mixture is still runny give it a little whip to make it firmer.
- After the 15 minutes chilling, remove the child biscuit and crush into small crumbs. Once crushed you can add a heaped teaspoon to each Easter egg half.
- Now add the cheesecake mixture on top of the biscuit crumbs and sprinkle half of the crushed mini eggs on to each Easter egg half. Allow these Easter eggs to set in the fridge for an hour.
- All that is left is to tuck in and enjoy! They should keep for 3 days.
Easter Cookie Dough Truffles
- 1/2 a cup of butter room temperature
- 3/4 cups of packed brown sugar
- 2 cups all purpose flour
- 2 tsps vanilla extract
- 14oz sweetened condensed milk
- 1 cup of mini chocolate chips
- Pink, blue, purple and white candy melts
- Mix the cream, butter, and brown sugar until light and fluffy for around two minutes then beat in the vanilla extract.
- Now slowly add the flour and mix into the mixture with an electric mixer. With the mixer still running add in the sweetened condensed milk.
- Once the mixture is combined, add in the chocolate chips and stir.
- Form the dough into one inch balls and shape into eggs. Then place onto a wax paper-lined pan and refrigerate overnight.
- Next melt the candy melts as it says on the bag.
- Once melted, dip the truffles into the candy melts with a fork and leave to dry on wax paper.
Vegan Hot Cross Buns
- 300ml unsweetened almond milk
- 50g dairy-free spread
- 500g strong white bread flour
- 70g caster sugar
- 1/2 tsp salt
- x2 heaped tsp ground cinnamon
- 2 heaped tsp mixed spice
- 1 large orange, zested
- 70g sultanas
- 50g mixed peel
- 70g plain flour (for the cross)
- 50g apricot jam (for the glaze)
- Put the almond milk in a saucepan over medium heat until simmering. Once simmering is complete, add the spread and remove it from the heat so it can melt. Leave it cool at hand temperature.
- Mix the flour, yeast, sugar, salt, and spices. Now make a well in the center and pour the milk into it and mix with a wooden spoon to create a sticky dough.
- Put the dough onto a floured surface and kneed until smooth. Shape the dough into a ball and put it into a lightly oiled mixing bowl. Cover and leave in a warm spot so the dough can rise for an hour.
- Next, put the dough back onto the surface and flatten into a round. Now spread the orange zest, sultanas and mixed peel onto the dough and kneed again until everything has mixed well. Now make into another ball and leave to rise for another hour.
- Then line a baking tray and knock the dough back on the surface and gently punch out the air.
- Divide the dough into 12 even pieces and make each one a ball. Now place them 2cm apart on the baking tray and cover each one with lightly oiled cling film and leave to rise for 45 minutes.
- Meanwhile, preheat the oven to 220C/ 200 Fan/ Gas 7. And make the cross by mixing the plain flour and 1 tbsp of water to create a thick, pipeable paste. Put into a piping bag with a round nozzle and pipe crosses onto the buns.
- Put in the oven and bake for 15-20 minutes until they turn deep golden brown.
- Whilst baking, heat the jam in a small saucepan to loosen and pass through a sieve to remove any lumps.
- Now buns are cooked brush the warm jam over the top of them.
- Leave to cool before enjoying the delicious snack for the whole family.
Chocolate Easter Nests
- 200g of milk chocolate broken into pieces
- 85g of crushed shredded wheat
- x2 100g mini chocolate eggs
- 12 cupcake cases
- Melt the chocolate in a small bowl that is placed over a pan of simmering water.
- Pour the chocolate over the shredded wheat in a bowl and mix well to combine the two ingredients.
- Once mixed, spoon the wheat into the 12 cupcake cases and press the back of a teaspoon in the center to make a nest shape.
- Put 3 mini chocolate eggs on top of each nest.
- Leave to chill in the fridge for 2 hours until the chocolate has set.
- Enjoy these nests for a lovely dessert after your Sunday dinner.
- 2 Large egg whites
- 120g Caster Sugar
- 500g strawberries hulled and roughly chopped
- 450ml double cream
- 1 tbsp icing sugar
- (Optional) A Packet of mini eggs (100g)
- Firstly heat the oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper.
- Whisk the egg whites in a bowl with an electric whisk until they reach stiff peaks and then add the sugar in by 3 lots and after every lot, whisk again to a stiff peak.
- Now spoon a spoonful of mixture onto the baking tray and cook in the oven on the bottom shelf for an hour to an hour and fifteen minutes. Make sure the meringues are completely hard and come off of the parchment paper. Now leave to cool.
- Now blitz a third (165g) of the strawberries to make a strawberry sauce.
- In a large bowl whisk the cream and icing sugar until it holds its shape.
- Crush 3/4 of the meringues and tip them in with the chopped strawberries, stir and then swirl in the strawberry sauce.
- Now spoon the mixture into bowls and crush the leftover meringues on top to decorate (optional) along with the mini eggs placed on top.
- Once decorated sit down and enjoy the lovely dessert.
Let us know of any more Easter recipes you are making on Twitter, @Fuzzable.