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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.

What’s not to love about Easter?  Celebrated in May, this holiday combines all of our favourite things – food, family, and of course, chocolate. Are you hosting this year’s event? Then you’re in luck because we’ve prepared a menu that will take the stress out of Easter entertaining. Entrée 2020 is the year of the grazing board. It’s a quick, no fuss way to feed the family and ensure everyone has something to enjoy. Plus it’s great content for your social media channels as people take out their phones and share photos of the spread with their family and friends. We love this option because it can be scaled up or down depending on the number of guests you have, ranging from a small cheese board to a full length table top. Click here for some grazing board styling tips from the experts. Main Roast lamb is a traditional favourite on any Easter menu and will become the perfect centrepiece for your lunch or dinner party. Explore all the ways to cook your favourite cut of lamb, and bring the dish to life in this simple but flavourful lamb souvlaki recipe, or this slow roasted lamb shoulder. If you’re feeling a little more adventurous, you can try out our fresh lime and ginger glazed salmon, or these delicious baked teriyaki salmon fillets that will satisfy the seafood lovers in your family. Prefer poultry? Why not make a whole roast chicken and veg. Or better yet, stuff a chicken with cranberry and pistachio for a mouthwatering main that tastes even better the next day. Sides If you’ve already prepared a hearty entrée and main, we suggest going easy on the sides. Try something simple like a fresh roast vegetable salad with ancient grains. Or perhaps a side of salmon that you can master using your NEFF Meat Probe. If you really want to impress your guests, mix it up with our delicious smashed potato recipe. It turns a simple spud into a decadent side that will make you a trend setter in the family. Can’t decide? Why not try all three for a good balance of carbs, protein and grains. Dessert Classic and comforting, a home-baked batch of hot cross buns is compulsory for any Easter spread. Perfect the art of the cross and glaze and serve warm or toasted with butter for the full effect. Or perhaps you should try our baked jaffa hot cross buns. Yes you read that right. This deliciously sweet dessert has a hint of orange and chocolate that will add some zest and spice to the traditional fare. For the sweeter tastebuds around the table, why not dabble with some Easter cupcakes or traditional Easter bread too? Whatever you choose to make on Easter day, our range of NEFF appliances will help. Click here to check out our range of products and here to book yourself into a free product demonstation with our expert home economists.

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!

You’ve got a main (or two) to perfect, multiple side dishes and desserts to prepare, and a whole family of hungry mouths to impress. To keep your Easter foodie fest running smoothly, and make the most of your time, our chefs have put together a run-sheet with tips and menu suggestions you can use!  Here’s what to cook the day before, what to prioritise and how to cook some of your menu at the same time: 1. Cook your sweets the day before  Nothing says Easter like hot cross buns. And when they’re already made and ready to toast, they taste even better! Get your breads, Easter cupcakes, hot cross buns and perhaps our Easter egg mille feuille in the oven a day in advance of your family feast, and simply heat them on the day to save time. It’s the perfect opportunity to get the kids involved before the hoards arrive too! 2. Leave your meat for the morning Your lamb souvlaki and baked salmon (or any other main dish of choice) are the most important meals to master. But meats in particular are best served fresh and warm, so we’d suggest waiting until the day of to get these into the oven. Depending on what you’re planning on cooking, you may even be able to save time with your NEFF CircoTherm® oven by cooking multiple dishes at the same time. The CircoTherm® function lets you cook on up to four levels without mingling the flavours and scents. This means you can whip up entrée, main and dessert at once - multitasking at its most delicious!  And combining this function with bottom heat means you can cook foods with a crispy underside – such as pizzas and pies – to perfection.  3. Save the salads for last There’s nothing worse than a wilted or watery salad that’s been left out for too long. So, while your meat dishes are on the go, we’d suggest preparing your fresh items like salads and roasted potatoes a few hours before serving, and roasted vegetables just before the guests arrive in order to maintain fresh textures and powerful flavour profiles. Both the roast potato and carrot salad and mixed grain salad can take a fair while, so make sure you’ve left enough time before kick-off to set up your table spread!  Easy Easter recipes:   If you need some easy Easter recipe inspiration, check out this article for the perfect 3 course lunch or try these decadent desserts. If you haven’t had enough chocolate – these chocolate recipes (including fudgy mousse cake and macarons) will have your sweet tooth falling in love. 

The Easter festivities are almost upon us, bringing with them a season of fresh starts, new beginnings and endless chocolate. But it’s about time we refreshed our Easter table too, setting aside the store-bought chocolate Easter eggs in favour of a more memorable menu – fit for even the most discerning of Easter bunnies! Surprise your kids and loved ones with these delicious Easter recipes – from a fool-proof chocolate mousse recipe that will wow guests of all ages, to chocolate-fuelled egg nests that will delight little hands on their early morning easter egg hunt: 1. Fudgy chocolate mousse cake You heard that right! A chocolate mousse recipe and a fudgy chocolate cake all in one, with the strong and delicate flavours of roasted strawberries to round it all out. Made rich and smooth by the NEFF VarioSteam function, this recipe is a show-stopper, and certainly provides the hit of cacao that the family will be expecting this Easter. Click here for the recipe. 2. Try hiding this chocolate hamper From brownies and truffles, to fudge and chocolate bark, this bundle of bite-sized chocolate delights will keep little hands searching and adults intrigued. Fill your Easter baskets with cocoa treats and send your family members home with a few too! Click here for the recipes.  3. Decadent chocolate macarons Forget Easter eggs: egg whites are where the magic happens this season, with this delicious chocolate macaron recipe with chocolate chilli ganache. While they can be tricky to perfect, these individual French delicacies are so rewarding to get right, and will leave a lasting impression on your guests. Click here for the recipe. 4. Chocolate brûlée for the adults No two words can get adults excited about dessert quite like crème brûlée, but this chocolate version will be a winner with everybody at your table. Rich and creamy, this sophisticated dessert is sure to disappear faster than a bowl of chocolate eggs. Click here for the recipe.