Search Results for 'Easter'

In a bowl, mix flour, baking powder and a pinch of salt. Add quark, most of the milk, half of the powdered sugar and oil, and mix everything with a stand mixer with a dough hook until a smooth dough forms. If the dough is too sticky, add some more flour and mix. Cover the dough with a kitchen towel and set aside. For the filling, coarsely chop cranberries. Zest orange to yield about 1 tsp zest, then halve and juice orange to yield 2 tbsp juice. In a food processor, add pistachios and coarsely blend. Add softened butter, orange zest, orange juice and remaining powdered sugar. Blend to a paste until it has a porridge-like consistency. Roll out the dough on a lightly floured surface to a rectangle about 30 x 60 cm. Spread the filling evenly over the dough and sprinkle with cranberries, leaving a 2 cm border. Preheat the oven to 175°C Circo Therm®. Now roll up the dough from the long edge to form a log. Dust with a little more flour to prevent sticking. Then cut the roll in half lengthwise in the middle. Turn both halves with the cut side up and place them alternately on top of each other so that they are braided together. Make sure that the cut sides always face up. Pinch the ends together and now form the braid into a wreath. Place the wreath on a baking sheet lined with parchment paper. In a small bowl, mix egg yolk with remaining milk, and brush the dough. Bake the bread in the oven for approx. 35–40 min. until golden brown. Meanwhile, heat the orange marmalade on Induction Hob heat setting 5 for approx. 2–3 min. with water to make a syrup. Brush the still hot braid with the orange syrup and sprinkle pistachios to garnish. Let cool and enjoy.

Preheat oven on CircoTherm to 175°C. Line 12 large muffin tins with cases. In a large bowl, sift together the flour, bicarbonate of soda, sugar, cocoa and salt. In a separate bowl whisk eggs, then whisk in milk, oil and vanilla. Add the egg mixture to the dry ingredients, mix until just combined, do not overmix. Stir through the chopped chocolate. Spoon mixture into prepared muffin tins. Cook on shelf level 2 for 25 minutes, or until cooked when tested with s skewer. Allow to cool. While the muffins are cooking, melt the extra white chocolate in a small saucepan over low heat, Induction level 2. Add orange colouring and stir to combine. Dip strawberries in the chocolate and allow to set on a piece of baking paper. Drizzle left over chocolate over the strawberries to make them look like carrots. Serve muffins topped with a carrot.

In a bowl, whisk the butter and sugar for two minutes until smooth and creamy. In a jug mix the coffee and boiling water and then the buttermilk and mix through. Now, add the eggs to the butter and sugar and whisk for a couple of minutes. In another bowl, sieve all the dry ingredients together. Next, add half the liquid and half the dry ingredients to the egg mixture with the vanilla extract and whisk until combined. Now, add the rest of the liquid and dry ingredients and whisk for a minute or two until smooth and creamy. Divide this equally into the prepared tins and bake for 25-30 minutes CircoTherm® until baked and a skewer inserted comes out clean. Leave them aside to cool completely. Meanwhile prepare the icing. Cream the butter for a couple of minutes until pale and smooth. Now add the icing sugar and the milk and whisk for a couple of minutes. Next, add the cooled down melted chocolate and whisk for another two minutes until the buttercream is light and fluffy. Now prepare the ganache. Heat the cream in a pan until it just comes to a boil. Place the chocolate in a bowl and drizzle the hot cream on top. Let it sit for a minute then stir until all the chocolate has melted. All that’s left to do now is to assemble the cake. Place the cake on a cake board and spread some of the chocolate buttercream. Place the second cake on top and then more icing followed by the last cake. Cover the cake all over with the buttercream and then let it chill in the fridge for 30 minutes until slightly set. Now, cover the cake with the ganache and insert the plastic tube in the cake. Cover the tube in the ganache and then stick the mini chocolate eggs all the way up to the top of the tube. Decorate the base of the cake with sprinkles. Finally, take a big chocolate egg, break the top of it and place it carefully on top of the tube. There you have it, a cake sent from space!

Cream the butter, sugar and vanilla using an electric mixer until pale and creamy. Add the egg & beat well. Sift the cocoa and flour and add to the creamed mixture. Using a low speed, gradually mix to form a dough. Divide the dough in half, wrap each piece in plastic wrap and refrigerate until firm. Preheat the oven on CircoTherm® to 160°C.   Line baking trays with baking paper. Place one piece of dough between 2 pieces of baking paper and roll out to 3 to 4mm in thickness. Cut the dough into a variety of Easter shapes with cookie cutters and place onto prepared baking trays. Repeat with remaining dough. Bake for 10 to 12 minutes or until cooked. Cool on trays.   When the cookies have cooled completely, decorate with melted chocolate & sprinkles. 

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.