Search Results for 'Easter'

Middle Eastern lamb pizza Also known as lamb pides, these Middle Eastern lamb pizzas are a delicious treat the whole family will enjoy. A stand mixer makes short work of the fluffy crisp-based dough, while the scrumptious lamb filling is drizzled with pomegranate molasses and fresh herbs for an extra flavour hit. And with a cooking time of just 10 minutes, this staple of Middle Eastern cuisine makes a wonderful dinner or afternoon treat. Click here for the Middle Eastern lamb pizza recipe. Middle Eastern chicken with apricots Fresh apricots – a fruit often used in Ottoman cuisine – lend a balanced sweetness to this memorable chicken dish. A one-pot-wonder packed full of flavour, this recipe uses a delicate blend of Middle Eastern spices and saffron threads for gentle heat. Cooked exclusively on your NEFF Induction Cooktop, this delicious main meal is served with shelled pistachios and fluffy couscous. Yum.  Click here for the Middle Eastern chicken with apricots recipe. Moroccan lamb shanks These hearty Moroccan lamb shanks are slow-cooked in dried apricots, pitted dates and an array of Moroccan spices, ensuring the melting lamb falls off the bone into a steaming bed of cous cous. Your guests will go weak at the knees! Just remember to go heavy on the spices and allow three to four hours cooking time – these two factors will result in a dish brimming with character and flavour. Click here for the Moroccan lamb shanks recipe. Pita bread Never made pita bread before? Then it’s time to get started! This Middle Eastern recipe requires a bit of effort, but the fluffy end result leaves store-bought versions in the dust. Allow an hour for the proving, kneading and resting (the NEFF Oven dough proving function works wonders here!). Serve the still-warm pita with our moreish carrot, cumin and honey dip and watch your guests swoon. Click here for the Pita bread recipe. Carrot, cumin and honey dip Hello homemade pita bread – pleased to make your acquaintance! This recipe bakes the carrots in a tantalising mixture of honey, cumin and other spices before whizzing up the carrots with cream cheese and fresh coriander. The result? A nutritious and flavourful addition to your Middle Eastern banquet. Click here for the Carrot dip recipe. Middle Eastern mandarin and almond spice cake Every Middle Eastern feast worth its salt finishes with a stunning sweet. This ultra-moist mandarin and almond cake doesn’t disappoint. Boiling the mandarins first with cinnamon, star anise and chilli adds gentle heat into the mix, while drizzling the still-warm cake with the reduced syrup from the mandarins results in a wonderfully sticky finish. Serve with fresh cream and a healthy appetite – this gorgeous Middle Eastern recipe is sure to have your guests going back for seconds. Click here for the Middle Eastern mandarin and almond cake recipe. __________________________________________________ About NEFF NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashers designed to make life in the kitchen a daily pleasure. For people who love to cook, NEFF gives you the tools to create meaningful connections, express your creativity and make memories. Because real life happens in the kitchen. Learn more about NEFF here.

Paska is a very special Ukrainian bread made to celebrate Easter. I’m instantly transported to a very nostalgic moment waiting outside of our church after Easter mass with candles flickering from our baskets. Waiting for our precious Paska’s and other goodies to be blessed for a delicious Easter.

Sharing a piece of this cake for afternoon tea during the Easter holidays. A delicious fun alternative to all the chocolate that is eaten during this festive time, yet is decorated with small speckled chocolate eggs and Easter hen on its nest for those that still need their chocolate fix.

Sound the (chocolate-coated) trumpets, it’s Easter time once again! A food-filled holiday beloved by kids and adults alike, Easter is the perfect excuse to harness your cheffing magic in service of the greater good. And with our decadent Easter dessert recipes, you’ll be wowing your friends and family in no time. From delightful Easter egg cupcakes perfect for budding chefs to a deliciously simple Easter egg mille feuille, these memorable Easter recipes are so enticing you’ll be tempted to bake them all year round. Easter egg lava cake With a universally-adored Cadbury Cream Egg at their gooey centre, these individual lava cakes will win over chocolate lovers in no time. Their fluffy texture requires the ingredients to be well incorporated, so whip out the paddle attachment on your stand mixture and get beating. Better yet, these luscious cakes have a baking time of just 15 minutes – perfect for home chefs wanting to maximise their time with loved ones. Read full Easter egg lava cake recipe.  Pastiera What could be tastier than a gently-spiced Italian ricotta and rice cake as the centrepiece of your Easter feast? Best made the day before serving to allow the flavours to infuse, this luscious dessert will free you up to enjoy a festive Easter egg hunt with the kiddie-winks. The rice mixture requires regular stirring over low heat for 20 minutes, though using a good-quality store-bought shortcrust pastry cuts down on overall cooking time. Allow the cake to cool before dusting with icing sugar, then serve Italian-style with a round of bracing espressos. Read full Pastiera recipe.  Easter egg cupcakes Nothing says Easter quite like fluffy iced cupcakes topped with a trio of candied Easter eggs. Whip up the lemon zest-spiked cake batter with your electric mixer, then get the little ones involved to ice and decorate. Baking at 160 degrees on CircoTherm© for 15-20 minutes ensures a deliciously light texture, while tossing the shredded coconut with green food colouring forms a festive base for those scrummy Easter egg toppers. Read full Easter egg nest cupcakes recipe. Easter egg mille feuille This simple mille feuille recipe elevates the classic French pastry into a stunning Easter dessert. Our secret? Cutting the ready-rolled puff pastry into Easter egg shapes before baking. We replace the traditional crème patisserie filling with layers of thick double cream and sliced fresh strawberries for ease, then top the lot with a mixture of dark and white chocolate. Kids will love decorating this final iced pastry layer, ensuring this decadent Easter dessert recipe is one the whole family will enjoy. Read full Easter egg mille feuille recipe.  Hot Cross Bun Bread and Butter Pudding What’s Easter without hot cross buns? Well you’re about to take it up a notch with this family-friendly Easter recipe. The whole family will come running when they smell the aromas of marmalade and cinnamon baking away in your NEFF oven. Read full Hot cross bun bread and butter pudding recipe.  Crème Egg Tart We’ve taken a beloved chocolate Easter egg and turned it into a magnificent Easter dessert. Don’t let the photo scare you away – this dessert is actually quite easy to make. And no need to worry about any crumbling pastry – the CircoTherm© function on your NEFF oven creates a golden pastry that will be strong enough to hold that delicious custard centre and those gooey crème eggs. Trust us when we say, this one is not for the faint-hearted. Read full Crème Egg Tart recipe. So go forth and create these decadent Easter dessert recipes now! Your nearest and dearest will be forever grateful. ___________________________________________________ NEFF Appliances. Made for a lifetime of moments. With NEFF appliances, every meal in your kitchen is a meal worth sharing. Celebrate together with premium ovens, cooktops and more.

To begin baking your Easter Egg Lava Cake, pre heat the oven on CircoTherm® to 160°C. Grease 6 x 150ml ramekins by cutting 6 circles out of baking paper to fit the bottom of each ramekin, grease each ramekin with melted butter and place the circles on each base. Dust the ramekins with caster sugar. Sift the flour and cocoa together and set aside. Cream the butter and caster sugar with an electric mixer until light in colour, add the eggs one at a time until combined then add half the milk. Using a low speed, add half of the flour and cocoa mix until just combined. Repeat to use the remaining milk, followed by the flour and cocoa mix. Fill each ramekin until 2/3 full then place a Cadbury Cream Egg into the centre of each. Place the ramekins onto a universal tray and bake for 15 minutes. Remove from the oven and invert the ramekin over a plate until the cake comes out. Serve your Easter Egg Lava Cake immediately.

To begin your traditional 'Pastiera' (otherwise known as Italian Ricotta and Rice Easter Pie), sift the flour and icing sugar for the pastry into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and mix to bring the ingredients together to form a dough. Knead lightly until smooth, then wrap the dough in plastic wrap and refrigerate for one hour. Place the milk, cinnamon and butter for the filling in small saucepan over a high heat, Induction level 8, and bring the milk to the boil. Add the rice & mix well. Reduce the heat to low, Induction level 3 & simmer the mixture. Stir regularly for 18 to 20 minutes or until rice is tender & the mixture resembles thick porridge. Transfer the mixture to a bowl and stir in the sugar & grated zest. Mix well then allow to cool completely. Combine the eggs, extra sugar, ricotta, cinnamon and vanilla in a large bowl and using a whisk, mix the ingredients until smooth and creamy. Use a spatula to fold the cooled rice mixture into the ricotta mix until combined. Refrigerate until ready to use. Place two thirds of the pastry between 2 sheets of baking paper and roll out to a circle approximately 2 to 3mm in thickness. Place the pastry into a 22cm x 4.5cm deep quiche pan and refrigerate until ready to use. Lay the remaining pastry between 2 sheets of baking paper and roll into a 23cm circle then cut into 15mm strips. Preheat the oven on CircoTherm® to 170˚C and place the wire rack on shelf 2. Spoon the ricotta filling into the pastry shell. Place the pastry strips over the filling to create a diamond shaped lattice pattern. Gently press the strips on the edge of the pastry then trim the edges of the strips. Bake for 55 to 60 minutes or until pastry is golden and filling is set. Allow to cool before removing from the pan. Serve the Pastiera cold, dusted with icing sugar.

To make your Mille Feuille, preheat oven on Bread Baking to 210°C with medium steam and line two trays with baking paper. You can choose to cut the pastry by hand or using an egg shaped cutter. By hand: Cut each pastry sheet to make 18 oval “egg” shapes approximately 6cm by 4cm, see example shape below. Using a cutter: Alternatively, you can use an egg shaped cutter which will be quicker than cutting the shapes by hand. A 7cm by 5cm wide cutter was used to create the mille feuille images in on this page. Approximately 15 were cut from each sheet of pastry using the cutter. Pierce the pastries well with a fork. Cook on shelf positions 1 and 3 for 10 to 11 minutes or until pastry is golden and crispy. Allow to cool, then using a sharp knife, carefully cut each pastry so as to split it in half to form two thin egg shapes. Reserve 18 of the flat bases of the pastry to ice for the top layer of the mille feuille. Melt the dark and the white chocolate in two separate small saucepans on Induction level 1. Spread the dark chocolate evenly over the flat base side of the 18 reserved pastries. Place the white chocolate in a piping bag and pipe 4 thin lines horizontally over the dark chocolate. Use a skewer to drag vertical lines through the chocolate to create a feathered effect. Allow the chocolate to set. To assemble the pastries place one egg shape onto a tray and spread with some cream. Top with a slice of strawberry and another pastry shape. Repeat until you have three layers then top with the iced pastry shape to form the last layer. Continue to make 18 mille feuille.

Preheat oven to Circotherm 160°C. Combine the mandarin, water, sugar, cinnamon sticks, anise and chilli in a saucepan. Stir over a high heat induction setting 9 until the sugar dissolves, cover reduce to setting 7 and boil for 15 minutes until the mandarin is tender. Remove the mandarin pieces from the liquid and process until smooth, allow to cool. Continue cooking the syrup for another 3-5 minutes or until slightly thickened. Strain the syrup and discard the spices. Beat the butter and sugar in a bowl with an electric mixer until pale and creamy. Add the eggs one at a time and beat well. Fold through the almond meal, cornflour and mandarin purée until smooth. Pour the mixture into a greased and fully lined 20cm cake pan . Bake for 45-50 minutes or until cooked when tested with a skewer. Cool the cake for 5 minutes then turn out of the pan. Place onto a cooling rack and drizzle with half of the warm syrup. Drizzle a little syrup over the serving plates, top with slices of cake and some extra syrup. Serve with cream.

Place flour, caster sugar, yeast and salt into a large mixing bowl. Mix together melted butter, milk and eggs. Add to the dry ingredients and mix well to form a soft dough. Turn dough out onto a well floured surface and knead for approximately 5 minutes or until dough is smooth and elastic. This can also be done in an electric mixer using the dough hook attachment. Place dough into a large lightly greased bowl. Select Dough Prove 1 and allow dough to prove for approximately 45 minutes or until doubled in size. While dough is proving make the filling. Place butter, brown sugar and spices in a small bowl and mix until well combined. In a separate bowl combine sultanas, mixed peel and pecans and set aside. After the first prove, knock the air out of the dough and turn out onto a floured surface. Roll dough out to a rectangle approximately 38cm x 30cm. Gently spread butter filling over the dough then sprinkle evenly with fruit and nut mix. Roll the dough up tightly from the short side to form a roll. Place onto a tray lined with baking paper and chill in the refrigerator for 30 minutes. Remove from the fridge and cut in half lengthwise with a sharp knife. Position the two halves together side by side with the cut sides facing up. With cut sides up form into a twist, overlapping one half over the other. Carefully place the twist into a well greased 28cm x 13cm deep loaf tin. Select Dough Prove 1 for approximately 30 minutes or until dough has doubled in size. Bake in preheated oven on Circotherm at 190 deg C on wire rack on shelf 2 for 25-30 minutes or until loaf is golden brown. Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely. For the icing, mix ingredients together until smooth then drizzle over loaf.