Apricot and Almond Bliss Balls

Ingredients:

• 2 Tbsp water
• 1 cup dried apricots
• 100 grams ground almonds
• 1/4 cup sunflower seeds
• 2 Tbsp desiccated coconut plus 1/3 cup for coating
• grated zest of 1 orange
• 1 Tbsp honey
• 3 Tbsp coconut oil

Method:

1. Place apricots, ground almonds, sunflower seeds, coconut and orange zest in a food processor and process until the mixture is like a fine crumb mixture.

2. Add honey, coconut oil and water and pulse.

3. Roll tablespoons of the mixture into balls approximately 3 cm in diameter. Roll in desiccated coconut to coat and chill in fridge for about 1 hour until firm.

4. Store bliss balls in a covered container in the fridge.

Chocolate Easter

Ingredients:

• 150 gr butter, melted, cooled
• 1 cup firmly packed brown sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup plain flour
• 1/3 cup self-rising flour
• 1/4 cup cocoa powder
• 1/2 cup desiccated coconut
• 130 gr packet white chocolate Easter eggs, foil removed

Chocolate ganache:

• 200 gr block milk chocolate, chopped.
• 1/3 cup thickened cream.

Method:

1. Preheat oven to 180°C or 160°C fan-forced. Grease a 20 cm x 30 cm pan. Line with baking paper extending paper 2 cm from edge of pan at long ends.
2. Place butter, sugar, egg and vanilla in a large bowl. Stir until well combined. 
3. Sift over flours and cocoa. Add coconut. Stir to combine. 
4. Spread mixture into prepared pan. Bake for 25 to 30 minutes or until firm to touch. Cool completely in pan.
5. Make chocolate ganache: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. 
6. Spread ganache evenly over cold base. 
7. Gently press Easter eggs into ganache. 
8. Refrigerate for 20 minutes or until set. Cut into squares. Serve.

Hot Cross Buns

Ingredients:

• 6 teaspoons yeast
• 1 teaspoon flour
• 1 teaspoon White Sugar
• 1 1/4 cup milk, scalded
• 4 cups flour
• 1 teaspoon salt
• 1 teaspoon mixed spice
• 60 gr butter
• 1/4 cup White Sugar, extra
• 1 cup sultanas or sultanas/currants/peel
• 1 egg, beaten
• 1 cup flour (cross paste)
• cold water (cross paste)
• 1 tablespoon Caster Sugar (glaze)
• 1 tablespoon water (glaze)
• 1 teaspoon gelatin (glaze)

Method:

Dough

1. Crumble yeast into a small bowl, add the teaspoon each of flour and sugar. Mix in the milk which has been cooled slightly, cover and leave in warm place for 10 mins.
2. Sift the flour, salt and spice into a large bowl; rub in the butter and add the sugar and sultanas.
3. Add the beaten egg to the sponged yeast mixture and beat into the flour mixture until a soft dough is formed. 
4. Knead until light and smooth and no longer sticky.
5. Place dough in a lightly oiled bowl, cover with plastic wrap and a clean cloth and allow to stand in a warm place until double in bulk (about 40 mins).
6. Turn onto a lightly floured surface, punch down and knead dough until smooth and elastic.
7. Divide dough into 16 even-sized pieces - knead each into a round shape. Place on a greased slide tray 1cm apart. Cover and stand in a warm place until well risen (about 10-15 mins).

Cross Paste

1. Mix sufficient cold water into the flour to make a soft paste and pipe a cross on each bun.
2. Then bake at 220°C conventional (200°C fan forced) for about 20 minutes.

Glaze

1. Heat the caster sugar, water and gelatine in a saucepan and simmer 1 minute.
2. When the buns are cooked glaze them with the gelatine mixture while still hot.

Potato Salad

Ingredients:

• 2kg baby potatoes cut into bite-sized pieces
• 1 tbsp olive oil
• 2 bacon rashers, finely chopped
• 2 tbsp finely chopped gherkins
• 1/3 cup chopped fresh dill, plus extra sprigs to serve
• 4 spring onions, thinly sliced
• ½ cup lite sour cream
• ½ cup Greek-style yoghurt
• 2 tbsp lemon juice
• Salt
• Pepper

Method:

• In a large saucepan of salted boiling water, cook potatoes for 10-12 minutes until tender. Drain and cool slightly.
• In a frying pan, heat oil on a medium heat. Sauté bacon for 4-5 minutes until crispy. Drain on a paper towel.
• For the dressing, combine sour cream, yoghurt and lemon juice in a small bowl. Season to taste.
• In a large bowl, toss cooled potatoes with dressing, gherkins and dill. Top with bacon, spring onions and extra dill.

Lemon Chicken with Potato Salad

Ingredients:

• 600g chicken thigh fillets, fat trimmed
• 1 1/2 tbsp vegetable or olive oil
• 2 tbsp warm water
• 1/4 cup lemon juice
• 2 garlic cloves, crushed
• 3 tsp Dijon mustard
• 2 tsp dried oregano leaves
• 600g baby potatoes, halved
• 2 spring onions, thinly sliced
• 1 Lebanese cucumber, halved lengthwise, thinly sliced
• 1 cup chopped flat-leaf parsley

Method:

• Using a meat mallet, gently pound chicken until 1cm thick.
• Process oil, water, juice, garlic, mustard and oregano in a food processor until combined. Transfer 2½ tablespoons of mixture to a glass or ceramic bowl. Add chicken; tossing to coat. Reserve remaining lemon mixture.
• Place potatoes in a medium saucepan, cover with cold water and bring to the boil. Boil for 8 minutes or until just tender. Drain. Transfer to a heat-proof bowl. Add ¼ cup reserved lemon mixture to potatoes and toss to coat. Cool for 5 minutes. Add spring onions, cucumber, parsley and remaining lemon mixture, toss to combine.
• To cook the chicken, preheat barbecue to a moderately high heat. Cook chicken for 3 minutes each side or until browned and cooked.
• Serve chicken with potato salad.

Crumbed Fish and chips

Ingredients:

• 1kg Crinkle Cut Chips
• 1 tbsp garlic and herb seasoning
• 1 cup mayonnaise
• 2 sweet gherkins, chopped
• 250 gr peas
• 1 tbsp lemon juice
• 1 clove garlic, crushed
• 1 knob butter
• 2 tbsp natural yoghurt
• 2 eggs, lightly beaten with 1 tbsp water
• 100g corn chips, crushed
• Oil for frying
• 500g fish fillets cut into 3cn wide strips
• 1 lemon, cut into wedges

Method:

• Preheat oven and baking tray to 220°C.
• Place chips in a single layer on a pre-heated tray. Sprinkle with garlic and herb seasoning. Bake for 15-18 minutes or until golden and crispy, turning over once during baking.
• Mix together mayonnaise, gherkins and lemon juice, chill until ready to serve, chill until ready to serve.
• Place peas, garlic and butter in a dish, microwave for 5 minutes stirring half way through. Add yoghurt and mash peas. Season with salt and pepper to taste.
• Pour beaten eggs onto a plate, wide enough for the fish.
• Pour corn chip crumbs onto another plate.
• Dip fish into egg mixture, press into crumb mixture than straight into a hot frying pan. Fry on each side for 3 minutes or until golden crisp.
• Serve fish with chips, mushy peas and a dollop of tartare sauce.

Avocado Bliss Balls

Ingredients;

• 1 ripe avocado
• 12 Medjool dates
• 1 cup of almonds (toasted)
• 1 cup of desiccated coconut
• 1 cup pitted prunes
• 2 lemons
• 1 cup coconut thread (toasted)

Method:

1. Toast almonds and pulse to meal consistency.
2. Grate the rind of two lemons.
3. Mash the ripe avocado and add one teaspoon of lemon juice together until smooth.
4. Pulse the dates, prunes and lemon rind together.
5. Add the mixtures together and roll into small balls.
6. Then coat each ball with toasted coconut threads and enjoy!