Homemade Easter Eggs

White Chocolate Easter Eggs

Raspberry and White Chocolate Easter Eggs

It’s your turn to be the Easter Bunny as you create your own delicious, chocolate treats!

Lemon Curd and Raspberry Jam are swirled through the middle of white chocolate eggs to make each Easter treat a fun-filled surprise. With a simple and easy to follow recipe, the little ones will love creating their very own colourful Easter eggs and licking the bowl clean.

Equipment

  • 1 set of Easter Egg moulds

Ingredients

  • 1 jar of Anathoth Farm Raspberry Jam
  • 1 jar of Anathoth Farm Lemon Curd
  • 440g of good quality white chocolate – dark chocolate with the raspberry variety is delicious too!

Method

  1. Break white chocolate into a medium sized microwave-safe mixing bowl, place in microwave for 2 minutes on high, stirring half way through.
  2. Remove bowl from microwave and stir until chocolate is smooth and lump free.
  3. Pour a small amount into each mould casing and tilt from side-to-side to ensure the chocolate had coated all sides, leaving the centre empty. Place in the fridge and allow to set for 2 hours.
  4. In a small mixing bowl mix equal parts melted white chocolate with Anathoth Farm Lemon Curd and in another mix equal parts melted white chocolate with Anathoth Farm Raspberry Jam. Remove moulds from fridge and spoon Anathoth Farm white chocolate mix into the centre of each. Top each mould with plain melted white chocolate and return to fridge overnight or for a minimum of 3 hours to set.
  5. Remove from fridge and allow to stand for 2 minutes before carefully removing the chocolates from moulds.

Enjoy!

Orange Syrup Cake

Orange Syrup Cake with Cardamom Cream

Orange Syrup Cake

My Orange Syrup Cake served with Cardamom Cream is moist,  crumbly and super moreish. The addition of sour cream to the cake batter, along with the syrup pour makes for a wonderfully soft and creamy centre that will keep you coming back for seconds and thirds.

Made with a scrumptious Orange, Barley and Passionfruit Syrup from NZ’s Barker’s of Geraldine, it couldn’t be easier to whip up in your kitchen mixer and with a never-fail recipe it’s perfect for even the most inexperienced of cake bakers.

Ingredients

  • 125g butter – cubed, at room temperature
  • 1 cup of caster sugar
  • 2 eggs
  • 300ml of sour cream
  • 1 cup of plain flour
  • 1 cup of self-raising flour
  • 2/3 cup of Barker’s of Geraldine Orange, Barley and Passionfruit Syrup
  • 200g of double cream
  • 2.5 tsp of ground cardamom

Method

  1. Preheat a fan-forced oven to 180C and grease and line a 22cm round cake tin with non-stick baking paper.
  2. Using an electric beater or kitchen mixer beat the butter and sugar in a large bowel until pale and creamy. Add the eggs, one at a time, beating until just combined. Add the sour cream and 1/3 cup of Barker’s of Geraldine Orange, Barley and Passionfruit Syrup, reserving the remaining syrup for cup for later use.
  3. Sift the flours into the mixture and stir until just combined. Spoon into the prepared cake tin and smooth the surface. Bake in the oven for 50 minutes or until a skewer inserted into the centre comes out clean.
  4. Meanwhile, place the double cream into a small bowl, add ground cardamom and stir well to combine.
  5. Remove the cake from oven and while hot use a bamboo skewer to prick the top of cake all over, pour over the remaining 1/3 cup of Barker’s of Geraldine Orange, Barley and Passionfruit Syrup allowing the cake to absorb the syrup as you go. Set aside for 15 minutes to cook slightly, remove from tin, cut into slices and serve warm with cardamom cream.
Apricot Hot Cross Buns

Hot Cross Buns

Apricot Hot Cross Buns

If you’re anything like me Easter not only heralds the start of an annual chocolate binge how to get diabetes 101 but also the start of a breakfasts filled with deliciously sweet and spice Hot Cross Buns served with lashing of butter.

So, if you’re bored with chocolate eggs? Why not bake my apricot glazed Hot Cross Buns on Easter morning and you’ll be a hit with family and friends. These golden, fruit-filled buns are rippled with Apricot Jam and finished with an Anathoth Farm Apricot Jam glaze making them a perfect freshly baked treat for any Easter gathering.

Ingredients

  •          1 ½ cups of warm milk
  •          2 tsp of dry yeast
  •          ½ cup of caster sugar
  •          60g butter – melted
  •          1 egg – lightly whisked
  •          4 ½ cups of 00 flour
  •          1 tsp of salt
  •          3 tsp of mixed spice
  •          1 tsp of cinnamon
  •          2 cups of dried mixed fruit
  •          2/3 cup of Anathoth Farm Apricot Jam
  •          1/3 cup of cold water

Method

  1. Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
  2. Combine the milk mixture, 1/3 cup of Anathoth Farm Apricot Jam, butter and egg in a jug and whisk to combine. Combine 4 cups of flour, salt, mixed spice, cinnamon, remaining sugar and mixed fruit in a bowl and stir to combine. Make a well in the centre, pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
  3. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
  4. Preheat a fan-forced oven to 180°C. Punch the dough down with your fist to remove excess air. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions on an oven proof pan, leaving a 1cm gap between. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
  5. Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag such as a sandwich bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 160°C and bake for a further 20 minutes or until golden and cooked through. The buns are ready when they sound hollow when tapped on the base.
  6. Turn onto a wire rack. Place the remaining Anathoth Farm Apricot Jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Brush hot jam over the buns. Serve warm with butter and your choice of Anathoth Farm jam.

Enjoy!

Lemon Parfait

Lemon Parfait

 

parfait

This super-easy dessert can be whipped up in a matter of minutes and is sure to impress any dinner guest!

The tart lemon curd is complimented perfectly by the smoothness of the vanilla cream, while to biscuit crunch makes this dessert moreish and utterly irresistible.

Ingredients

  • 1 pottle of Anathoth Farm Lemon Curd
  • 1 packet of scotch finger biscuits
  • 300ml of thickened cream
  • 1 tsp of vanilla bean paste
  • Wafer rolls

Method

  1. Combine thickened cream and vanilla bean paste in a large mixing bowl and using an electric beater mix until soft peaks form.
  2. Meanwhile, crumble scotch finger biscuits to resemble a fine crumb.
  3. In six small glasses or jars, evenly distribute a  layer the biscuit crumb, top with lemon curd and whipped cream; repeat.
  4. Top each serve with a light sprinkle of biscuit crumb and serve.

Enjoy!

Strawberry Cheesecake Jars

AF Strawberry Cheesecake Jar 3

Unless you’re a Michelin-star Chef, Valentine’s Day probably isn’t the occasion to be ambitious in the kitchen. Attempting your first soufflé under pressure is sure to leave you with egg on your face, pun intended. Instead, I recommend choosing simple, food-assembly recipes that you are confident in being able to complete, even if your mind wanders off a little….

Invoke your inner love god or goddess by adding a dash of the aphrodisiac ingredient, Strawberry, to your Valentine’s Day meal with this quick, simple, make-in-advance Strawberry Cheesecake Jar. Pop them in your picnic basket, grab the bubbly and it will be a Valentine’s Day to remember!

Strawberries have long been touted as one of Mother Nature’s best aphrodisiacs. Known, as the symbol of Venus, the goddess of love, strawberries have been portrayed as a symbol of love and seduction for centuries. They boost energy by providing the essential vitamins and minerals needed to keep fires burning, long into the night.

These Strawberry Cheesecake Jars sure to set hearts a blaze this Valentine’s Day with a White Chocolate and Macadamia Nut crumble base, topped with Strawberry Cheesecake mix and finished with a velvety layer of Anathoth Farm Strawberry Jam. As, French folklore would have it, if you share strawberries with your Valentine you will soon fall in love with one another. So, you had better grab two spoons!

Ingredients

  • 1 jar of Anathoth Farm Strawberry Jam (or flavour of your choice)
  • 1 packet of White Chocolate and Macadamia Nut Cookies
  • 250g Mascarpone
  • 220g Cream Cheese

Method

  1. Crumble cookies into a small mixing bowl to resemble a fine crumb and set aside.
  2. Add ½ a pottle of Anathoth Farm Strawberry Jam, Cream Cheese and Mascarpone into a large mixing bowl; stir until well combined and smooth.
  3. Evenly distribute the cookie crumble among serving jars, setting aside a small amount to top each cheesecake with, top with strawberry cheese cake mix, add a layer of Anathoth Farm Strawberry Jam, top with cookie crumble and serve.

Enjoy!

AF Strawberry Cheesecake Jar 1

Chocolate and Hazelnut Mousse with Raspberries

Chocolate and Hazelnut Mousse

Chocolate and Hazelnut Mousse with Raspberries

This Chocolate and Hazelnut Mousse can be whipped up in a flash and is completely delicious and utterly moreish. The sour of the raspberries is complimented by the creamy mousse. Topped with Raspberry Caviar it’s the perfect Valentine’s Day treat for your someone sweet.

Ingredients

  • 300ml of thickened cream
  • 200g of good quality milk chocolate
  • ¼ cup of hazelnut spread
  • 2 ¼ cups of McCain Season’s Choice Frozen Raspberries

Method

  1. Scatter McCain Season’s Choice Raspberries, over the base of 4 small-sized serving glasses and set aside.
  2. Separate the raspberry  drupelets from the main fruit, place on a freezer-proof plate and place in the freezer until needed.
  3. Place chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 10 minutes to cool.
  4. Beat cream in a bowl to soft peaks and then fold through the melted chocolate and hazelnut spread.
  5. Spoon the mousse among serving glasses over the raspberries, scatter with raspberry drupelets to resemble caviar and serve immediately.

Enjoy!

Fruit Ice Block

Fruit Ice Blocks

Fresh Fruit Ice Block

Beat the heat with these homemade, nasty-free Fruit Ice Blocks!

Equipment

  • 6 x ¼ cup capacity plastic popsicle moulds
  • Note: plastic cups and paddle pop sticks can be as an alternative

Ingredients

  • ¼ cup of Barker’s of Geraldine Fruit Syrup (any flavour)
  • 1 ½ cups water (at room temperature)
  • 9 strawberries – quatered
  • 1 kiwi fruit – peeled and cut into slices
  • 20 white grapes – halved

Method

  1. Mix ¼ cup of Barker’s of Geraldine Fruit Syrup with 1 ½ cups water and set aside – ratio can be adjusted to taste.
  2. Evenly divide chopped, mixed fruit amongst popsicle moulds and carefully top with Barker’s of Geraldine Fruit Syrup mix.
  3. Place lids of moulds, freeze for four hours or until frozen and serve.
Berry Sponge Cake

Frozen Berry Sponge Cake

Frozen Berry Sponge Cake 1

This cake is easily one of my favourite cake creations . It’s simple and utterly delicious. Studded with  plump and juicy berries and refreshing raspberry ripple ice cream it’s sure to be a Christmas hit and a summer classic.

Ingredients – Cake

  • 1 x store-bought double unfilled sponge cake
  • 600ml softened Raspberry Ice Cream
  • ½ packet of Season’s Choice Three Berry Mix
  • ½ packet Season’s Choice Three Berry Mix – thawed, to decorate and serve

Ingredients – Raspberry Coulis

  • 2 cups of Season’s Choice Raspberries – frozen
  • 1/3 cup of caster suagr
  • 1 tbs of lemon juice

Ingredients – Cream Cheese Frosting

  • 125g of cream cheese – room temperature
  • 30g of butter – softened
  • 1 tsp of vanilla essence
  • 1 ½ cups of icing sugar

Frozen Berry Sponge Cake 2

Method

  1. Place 1 layer of sponge cake on a freezer suitable tray, spread with raspberry ice cream and top with ½ packet of Season’s Choice Three Berry Mix. Top with remaining cake layer and place in the freeze overnight, or for at least 4 hours.
  2. Place cream cheese, butter and vanilla in a bowl and using an electric mixer beat until pale. Gradually add icing sugar mixture and beat until combined.
  3. Transfer frozen cake to a serving plate. Top with cream cheese frosting and decorate with Season’s Choice Three Berry Mix. Refrigerate 30 minutes to soften slightly before serving.
  4. Meanwhile, place frozen Season’s Choice Raspberries, lemon juice and sugar into a large non-stick frying pan and stir to combine. Heat, stirring often over medium heat until bubbling and reduce heat and simmer for 5 minutes or until berries are very tender. Using a wooden spoon, crush raspberries until pureed. Remove from heat and set aside to cool. Pass Raspberry mixture through a fine sieve to strain and discard seeds.
  5. Serve Frozen Berry Sponge Cake with Raspberry Coulis and thawed Season’s Choice Three Berry Mix.

Frozen Berry Sponge Cake 3

Three Berry Cocktail Swizzles

Three Berry Cocktail Swizzles

Add a Three Berry Cocktail Swizzle to your summer beverages for a delicious and cooling treat. Use lemonade for kids or add some sparkling wine or gin for the big kids.

Ingredients

  • 1 packet of Season’s Choice Three Berry Mix
  • 1 bottle of lemonade or sparkling wine
  • 1 bunch of fresh mint
  • Ice cubes, to serve

Method

  1. Remove the lower leaves from the fresh mint stalks leaving the top leaves intact.
  2. Make a hole in the centre of each berry using a wooden skewer and carefully tread each berry on to the mint stalk, using the blueberries as the last berry to form a stopper.
  3. Place in a glass, top with lemonade or wine and an ice cube if desired. Serve.

Apple and Boysenberry Galette

Apple and Boysenberry Galette

Light golden layers of pastry topped with slices of sweet apple and gooey home-style Boysenberry Jam makes this French-style tart a winner!

Ingredients

  • 1  sheet of puff pastry
  • 3 tbs of Anathoth Farm Boysenberry Jam
  • 2 large Pink Lady apples, peeled, thinly sliced
  • 2 tbs melted butter
  • 2 tbs caster sugar
  • Ice cream or custard, to serve

Method

  1. Preheat the oven to 180°C and line a tray with baking paper
  2. Cut the largest circle possible from the puff pastry sheet
  3. Evenly spread the jam across the pastry, place the apples, overlapping, on top of the pastry, leaving a slight boarder around the apples to allow the pastry to puff. Brush with melted butter and sprinkle with sugar.
  4. Bake for 20-25 minutes until the pastry is crisp and golden.
  5. Serve with ice cream or custard.

Enjoy!