Search Results for 'Easter'

Preheat oven on CircoTherm® to 160⁰C. Place 12 small paper baking cups (6 x 5 x 4.5 cm) on the enamel tray. Beat the butter, oil and sugar with an electric mixer until light and creamy. Add the eggs, vanilla and lemon rind, and beat until combined. Using a large spoon, fold the flour and milk alternately until cake batter is smooth. Spoon evenly into baking cups. Cook for 15-20 minutes or until a skewer comes out clean when inserted into the centre of the cupcake. Cool cupcakes on a wire rack. To make the icing: combine the sugar, butter, vanilla and 1 tablespoon of the milk in a bowl. Beat on a medium speed with an electric mixer until smooth. Add the extra milk to adjust the consistency. Place coconut into a plastic bag. Add a few drops of food colouring and toss coconut around to spread colour through the coconut. Spread the top of each cupcake with icing and then gently press coconut around the edge of the cupcake to make a nest. Place three Easter eggs on top of each cupcake. Happy Easter!

To make the dough, in a mixing bowl, dissolve the yeast into water. Using a stand mixer, combine flour and salt in the stand mixer bowl with a hook attachment. Commence on a low speed, and add the water slowly. Increase the speed slightly and allow to mix until smooth. This should take about 5-8 minutes. Cut dough into 120g balls and place on a floured tray. Cover and allow them to prove in a warm place until they are double their size, about 20-30 minutes. Meanwhile, combine remaining ingredients in a bowl, mix well and place through a mincer with the smallest dial available. Keep refrigerated until required. When the dough has proved, on a floured bench and using a rolling pin, flatten the balls of dough in an oval shape to 2mm thickness.  Shape into boat shapes and pinch the edges. When assembling the pizzas, add enough lamb mix to just cover the surface.  Repeat this process with all the dough. Preheat oven and pizza stone to 200C. Cook pizza for 10 minutes until crisp on the bases. Drizzle with pomegranate molasses, scatter over mint and coriander and serve. For other popular lamb recipes try our: Moroccan lamb shanks Lemon ginger lamb ribs Spicy slow roasted lamb shoulder

Mix salt, cumin, pepper and turmeric together in a large bowl. Add chicken pieces and toss well to coat. Turn on flexInduction to 9. Heat olive oil in a large heavy-based pan over front section of induction. Add chicken pieces and brown for 5 minutes or until golden brown. Remove and set aside. Move pan to middle section of induction. Add onion, ginger, garlic and any remaining spice mix to the pan and cook for 3 minutes or until softened. Add saffron threads, thyme and wine. Move pan to front section of induction. Bring to a simmer; add stock, chicken pieces, apricot halves, lemon juice, zest and honey. Pour over enough water to cover chicken and bring to the boil. Move pan to back section of induction; cover with a lid and simmer for 10 minutes. Uncover and simmer for a further 10–15 minutes or until the chicken is tender and cooked through and the sauce is slightly reduced. Stir through the pistachio nuts and serve with couscous.

In a bowl, combine all the bread ingredients and then slowly add the water to form a soft dough. Now, knead for eight to ten minutes by hand or in a stand mixer. Grease a large bowl with some olive oil and transfer the dough to the bowl once kneaded. Leave it to prove for one to two hours until doubled in size. If time is against you, simply use the dough proving setting on your NEFF oven and you’ll only need to wait 30 minutes. Meanwhile, prepare the filling. Heat the oil in a pan and add the onions. Cook for eight to ten minutes on a low to medium heat until golden. Now, add the chilli and then the tomato puree. Cook for another minute then add the salt and remove it from the heat. Leave it aside to cool. Dust a clean work surface with some flour and place the dough on top. Roll it out to roughly 20 x 10 inch rectangle. Now spread the onion mixture on top and roll the dough tightly like a swiss roll. Now cut it into 16 equal pieces. Place a sheet of baking paper on a large baking tray. Then place the 16 pieces in a floral design. Cover and let this prove for one hour until doubled in size. Preheat the oven to 180°C CircoTherm®. Brush the bread with the egg and bake for 30 minutes until golden and cooked. Once ready brush it with olive oil and serve with a dip or baked camembert.

Preheat the oven on CircoTherm® Eco to 140⁰C. Place a wire rack on shelf level 2. Heat half of the olive oil in a large heavy based flameproof casserole or baking dish. Cook half the lamb shanks until evenly browned all over. Repeat with remaining oil and lamb shanks. Set shanks aside. Over a medium heat add the onion, leek and garlic and cook for 3 minutes or until onion is soft and golden. Add cumin, coriander, harissa, cinnamon and saffron and cook for 2 minutes or until fragrant. Add the white wine, orange zest and juice and continue to cook for a further 3 minutes. Add the apricot, dates, tomatoes and chicken stock and bring to the boil. Return the lamb shanks and stir to combine all the ingredients. Cover the lamb shanks and then place in the oven. Cook for 3 – 4 hours or until the meat is tender and falling off the bone. Remove from the oven. Carefully remove the shanks from the sauce. Over a medium heat on the cooktop, boil the sauce for 5-10 minutes to reduce and thicken. Skim excess fat. Return lamb shanks and cook for 5 minutes to ensure lamb shanks are heated through. Garnish lamb shanks with parsley and coriander. Sprinkle with dukkha and serve. For other popular lamb recipes try our: Spicy slow roasted lamb shoulder recipe Lemon ginger lamb ribs recipe Middle Easter lamb pizza recipe

Zest and juice the lemons. Place the zest, juice, honey, garlic, ginger, chillies, mint, basil, mustard, canola oil, salt and pepper into a food processor and blend until well combined. Coat the lamb ribs with all of the marinade and marinate for 2 hours or overnight. Preheat the oven on CircoTherm® at 150°C. Line the universal pan with baking paper and top with a wire rack. Place the ribs in a single layer evenly on the wire rack and retain the excess marinade for basting. Place the trays on shelf level 3. The universal tray will sit in the rail and the wire rack will sit on top. Bake the ribs for 30 minutes, turn the ribs and brush ribs with 1/3 of the marinade. Bake for another 30 minutes then turn your ribs over and brush ribs with 1/3 of the marinade. Bake for another 15 minutes and repeat the step with your final 1/3 of your marinade. Cook for another 15 minutes. Remove from the oven. Your ribs should be falling off the bone and ready to serve. - For other popular lamb recipes try our: Moroccan lamb shanks recipe Middle Eastern lamb pizza For other popular lemon recipes and tips visit: Classic lemon tart recipe How to preserve lemons