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!

Homemade Pasta

Making your own pasta is one of the easiest things you can make. I would however highly suggest that you get yourself a pasta maker – they are life changing!

Ingredients

  • 2 cups of 00 flour
  • 1 whole egg
  • 1 tbs of olive oil
  • a pinch of salt
  • ¼ – ½ a cup of water dependant of how well the ingredients are coming together
  • Additional flour for dusting

Method

  1. Place all ingredients in a bowl and mix well until combined. The mixture will still be slightly sticky but it will come away from the bowl without sticking.
  2. If you put in too much water you can always add a little extra flour to adjust.
  3. Cover the dough ball with cling wrap, place in a bowl with a tea towel over the top and rest for 30 minutes in a warm area.
  4. Flour your work surface, divide the dough into four even pieces and flour the dough portions.
  5. Using your pasta maker send the dough trough on setting 1, flour and fold in half lengthways.
  6. Send through on setting 1 and flour.
  7. Set the pasta maker to setting 2 and send the dough through, flour and fold in half widthways.
  8. Send through on setting 2 and flour.
  9. Send through on setting 3 and flour.
  10. Send through on setting 4 and flour.
  11. Cut your four pasta lengths in half width ways and either using a knife or your pasta maker attachment cut into fettuccine, spaghetti, pappardelle or any other shape that takes your fancy.
  12. Ensure that as you cut the pasta you dust with flour to ensure they do not stick together!
  13. To cook – bring a large saucepan of salted water to a rapid boil and place in the pasta, in batches if needed, and cook till al dente – this will take around 3 minutes dependant on the width of your pasta.
  14. Serve with your favourite sauce.

Enjoy!