Special Treats To Try This April
We are still basking in the spirit of the April Fools’ day. Here are some of the treats we have for you:
Chocolate Easter Eggs
If you haven’t yet had a tradition of sharing Easter eggs on this day, then this would be the perfect time to start. You will need small egg moulds, which you can get at a kitchen shop.
•300g dark or milk chocolate, broken into small pieces
•Icing for piping Easter eggs
1. Oil the inside of each mould using a paper towel.
2. Melt the chocolate gently in a bowl over a saucepan of hot water. Leave to cool.
3. Pour spoonfuls of the chocolate evenly into each mould. Leave in a cool place to set.
4. Carefully un-mould the egg halves and place on a clean surface.
5. Heat a baking sheet, place the edges of two halves on it for a few seconds and gently stick the edges together.
6. To decorate the eggs, sit an egg in a glass or small cup and pipe your desired message on the egg with icing.
7. For the ultimate prank, you can dip your eggs in edible colouring to resemble boiled eggs and watch as they bite into it with shock.
8. Wrap your Easter eggs in cellophane wrap and place them in a basket for guests.
Mini hamburger cookies
These tiny cookies look just like cute hamburgers, making them the height of deception.
• 4 drops green food colouring
• 1/2 tsp water
• 1/4 cup flaked coconut
• 48 vanilla wafers
• 24 chocolate-covered thin mints or chocolate frosting
• 1 tbsp sesame seeds
1. Preheat oven to 350°F or 180°C.
2. In a bowl, combine food colouring with a few drops of water. Add coconut flakes and cover the container. Shake until coconut is tinted. Set aside.
3. Place 1/2 of the vanilla wafers, flat side up, on an ungreased cookie sheet. Top each wafer with a chocolate-covered mint. Place in the oven about a minute or just until chocolate begins to soften.
4. Remove cookies from oven and sprinkle each mint with 1/2 teaspoon coconut. Place another vanilla wafer on top and press gently.
5. With a clean paintbrush, brush the top of each hamburger with just enough water to moisten so that the sesame seeds will stick when sprinkled on top of each cookie.
It looks like a cake, but it sure doesn’t taste like a cake. This meatloaf cake is as yummy as it is deceptive.
• 1 kg ground beef
• 3 large eggs
• 1 cup breadcrumbs
• 2/3 cup sliced green onion
• 1/2 cup milk
• 1/2 cup chopped fresh parsley
• 2 large garlic cloves, minced
• 2 tbsps Worcestershire sauce
• 1 tsp salt
• 1/4 tsp black pepper
• 1 jar roasted red peppers, drained
• 3 1/2 cups hot mashed potatoes
• 8 cherry tomatoes, stems removed
1. Preheat oven to 375°F.
2. In a large bowl, combine ground beef, eggs, bread crumbs, green onions, milk, parsley, garlic, Worcestershire sauce, salt and pepper until well-blended.
3. Divide mixture evenly between two 8-inch round cake pans.
4. Bake meatloaves for 20-25 minutes until juices run clear when meat is pierced with a fork. Remove pans from the oven, cover loosely with foil and let stand for 10 minutes.
5. Pour off juices from pans. Invert a meatloaf onto a flat serving plate. Trim roasted red peppers to lie flat and use to cover top of meatloaf.
6. Invert second meatloaf onto red pepper layer.
7. Using a spatula, spread 2 1/2 cups mashed potatoes over top and sides of meatloaf.
8. Spoon remaining potatoes into a pastry bag fitted with a large star tip. Pipe swirls around top and bottom edges of cake.
9. Place cherry tomatoes, stem-ends down, in a ring around top of meatloaf “cake” to resemble cherries.
10. Cut meatloaf into wedges and serve.