Showing posts with label Easter. Show all posts
Showing posts with label Easter. Show all posts

Sunday, 31 March 2013

Happy Egg-Citing Easter!

Received some hot cross buns as take home gift after our church service this morning. So without hesitate, I decided to use it to make an Egg-Citing Easter Bento for my boy's lunch. To enhance the bento with Easter mood, I decorated it with some "chicky" design such as hen, chick and heart-shaped egg using his favourite quail eggs.

Rejoice And Celebrate!!!! Here we wish everyone a wonderful and blessed Happy Egg-citing Easter! Cheer, remember to hut for more bunny and eggs..........


Wednesday, 27 March 2013

Quick Easter Bunny Bento

With Easter Sunday coming up this weekend, I prepared a quick Easter Pizza Bento for my boy as his breakfast.  Actually there are nothing complicated about this bento, what I did was transformed the pizza toast which I had made previously into something Easter themed with Bunny and Easter Egg.

After which just use your imagination to decorate the bunny as well as the oval shape so that it would resemble Easter egg design.


QUICK EASTER BUNNY BENTO



(Serves: 1  | Preparation: 10 minutes )



Ingredients:
2 Pieces of Wholemeal Bread
1 Slice of Picnic Ham
1 Slice of Sandwich Cheese
1 Cherry Tomato, halved
Some Tomato Base Pasta Sauce
Some Mozzarella Grated
Garnish with dried parsley and grated Parmesan cheese
Easter Theme Cutters

Method:-
1. Using a Bunny and Oval shaped food cutter, cutout the shapes from the wholemeal bread. Set aside.

2. Lightly toast the bread for about 1 - 2 minutes in a toaster oven till slightly crisp.

3. Spread a layer of tomato sauce on the toasted bread, top it with some Mozzarella cheese.

4. Decorate it with ham, sandwich cheese and tomato then bake it for another 30 seconds or more to melt the cheese


5. When done, serve pizza with some fresh fruits and milk (or juice).



OTHER EASTER RELATED RECIPES


Easter Chicky Bento with "3D Pumpkin Rice Chick" plus side-dishes such as Nuggets, Pumpkin Sliced and Cherry Tomato sandwich with cheese to complete the meal.

Easter Cupcakes baked using empty egg shells which had being dyed with food colourings.

Chocolate Hot Cross Bun, a prefect treat for coming Easter.

Nested Easter featured volcano like toasted loaf which consists runny soft-boiled egg, extra bits of fried bacon that served together with a bed of shredded cucumber and mixed dried fruits.

Lastly for this coming long weekend, I would like to wish everyone a Happy Easter Holiday.

Sunday, 8 April 2012

{Lunchbox} Easter Chicky Bento


Happy Easter Sunday! I hope you would like this Easter Bento post that I have prepared you. Since our family would be attending Sunday church service plus a house warming event, I won't have enough time to prepare something special for my boy on Easter, therefore I decided to make this Easter Chicky Bento for him yesterday.

For this bento I have used 3 cleaned empty egg shells to act as food containers instead of the usual bento paper/silicon case. And with these shells, I have created some Easter theme such as "3D Pumpkin Rice Chick", "Hard-boiled Egg Chick" and "Artificial Egg".


CHICKY EASTER BENTO


And other than those "cheeky" which are the highlight of this bento, I also add in some of my boy's favourite side-dishes such as Nuggets, Pumpkin Sliced and Cherry Tomato to complete the meal. Although my boy loves everything on this bento but his favourite choice is that "3D Pumpkin Rice Chick" which he finds it too cute to be eaten. What about you? Which do you prefer?


(Serves: 1 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
60g Cooked Pumpkin, mashed
4 Tablespoons Cooked Rice
1 Hard-boiled Egg, shelled
2 Chicken Nuggets
2 Cherry Tomato
6 Pieces of 1" Wide Pumpkin
1 Slice Sandwich Cheese
1 Slice Smoked Sandwich Cheese(orange colour)
Some Easter Chocolate Candy
3 Clean Egg Shells
Some Decoration Food Picks, optional
Assorted Food Cutters(shown above), optional

Method:-
1. Collect 3 empty egg shells which has being thoroughly clean with salt water, rinse and air dry. (you can prepare the egg shells a day before)

2. Deep-fried or oven baked nuggets and pumpkin slices till cooked. Set aside.

3. To make the cheesy tomato, first cut both slices of cheese into half, stack up each colour alternately on top of each other. Use a flower/round shape food cutter stamped out the design on the prepared cheese. (you would need 2 of it)

4. Cut the 2 cherry tomato into halve each, place one slice of the stamped cheese in the middle and secured the tomato with your desire food pick. (refer to the photo shown below)

5. Arrange the 3 egg shells, nuggets, pumpkin and cherry tomato in the lunchbox before making the 3 "chicks".

6. To make the mashed pumpkin, cut some pumpkin cubes into a microwave safe bowl, cook it over high heat for about 1 - 1.5 minutes or till soften. Mashed it with a folk and set aside.

7. To prepare the "hard-boiled egg chick", use a sharp knife, start cutting "V" shape patterns continuously around 1/4 or middle of the egg white. When done, slowly twist the top portion of the egg white apart from the bottom revealing the yolk. (refer to the photo above) Set aside.

8. For the "artificial egg", stuffed it full with about 1.5 - 2 Tablespoons of cooked rice till the rim. Use a small round food cutter, stamped out round shape from a piece of the fried pumpkin and insert it the middle of the stuffed rice to resemble egg yolk.

9. Lastly for the "3D pumpkin rice chick", mix the remaining cooked rice with the prepared mashed pumpkin till well mixed.

10. Stuff almost 3/4 of the egg shell with the pumpkin rice mixture, and shaped the remaining pumpkin rice using clear-wrap or wet hand to form a oval shape rice ball. Place the shaped rice into the stuffed egg shell and set aside. (refer to the pumpkin rice chick shown below)

11. For the final touch-up, use craft puncher and nori sheet(seaweed sheet)  to punch out the facial feature of the chick. Assemble the tiny nori features using a tweezer and add it the heart shaped food pick on the prepared "chicks". You can cut out small triangle shapes from the pumpkin to act as the beak of the chick.

12. Since this is for Easter, I have also added in some Easter Chocolates to fill up the spaces in between as bonus treat.


Have a blessed Easter Sunday everyone!!!!!



Friday, 6 April 2012

{Photo Friday} Easter Cupcake Baked In Egg Shells

(photo credited to Celes from Celestial Delish)

Hi everyone, hope you have a wonder Good Friday! Today's post is slightly different as it consists of Photos, Guest Post(from Celestial Delish), and team recipe. Since Easter is this coming Sunday, Celes from Celestial Delish ask whether I am keen to do a Easter Cupcake Project together with her. And my answer is definitely "YES" when she brief me on the plan. So without hesitate, we start sourcing the necessary ingredients and as well as testing some of the egg dying process before the actual baking.

And guess what! After almost about 6 hours in the kitchen starting off with draining the eggs from the shells, washing and drying the shells, preparing colours to dye the eggs, getting the egg batter and filling ready. Finally you can see what we have achieve at the end of the day from the photos shown in this post.


EASTER CUPCAKE PROJECT


(photo credited to Celes from Celestial Delish)

Other than the "Egg Shell Cupcakes" above, with the remaining batter we also baked another two muffin size cupcakes with some decoration using Easter egg shaped chocolate candy and shaved chocolate to resemble eggs in nest effect.

Recipe adapted from Celestial Delish HERE which inspired by Cupcake Project.

(Make: 18 Large Egg Cupcakes | Preparation: 1.5 Hour | Baking: 20 minutes)

Dyed Eggs Ingredients:
18 Large White Egg, 60g each (Only three egg will be used in the cake whereas the remaining are for their shells.)
1/2 Cup Water(for every egg color used)
1 Tablespoon Vinegar(for color used)
Food coloring (as many colors as you prefer)

Cupcake Ingredients:
1 Cup(128g) All-Purpose Plain Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
Pinch of Salt
2 Large Eggs (from above)
1 Cup(200g) Sugar
1/2 Cup(113g) Unsalted Butter, room temperature
Zest of 1 Lemon
1 Teaspoon Vanilla Extract
1/2 Cup Sour Cream

Cream Cheese "Yolk" Ingredients:
1 Large Egg (from above)
8 ounces(227g) Cream Cheese, room temperature
1/3 Cup(67g) Sugar
Gold and Yellow Food Coloring


Method:-
1. You can refer the steps on making the above Easter Cupcakes over at Celes's post HERE.

Celes is also a very capable in baking different kinds of muffins, cookies and etc. And on top of baking she can also cook very well, you can find a collection of recipes from her site too. Till hope everyone has a Blessed Easter weekend!!!

Tuesday, 30 March 2010

Chocolate Hot Cross Buns

Often Easter isn't complete without eating some warm hot cross buns straight from the oven. So for this coming Easter, perhaps you would like to give this recipe a try and bake a batch of your own. I saw this recipe from one of the Australia best selling Food Magazine known as "Super Food Idea". I am a big fan of this magazine during my stay in Australia a few years back and today all thanks to my dear friend, Quinn who stays in Adelaide. With her help on getting this magazine for us, we are able to try out this wonderful Chocolate Chip Hot Cross Bun. She is so sweet and helpful that she even take photo of the recipes and email to me in case we don't received the book before Easter.

This recipe is great for those who prefer a lighter version of hot cross bun which is without adding any "ground cinnamon, mixed spices or sultanas" in it. I am sure the kids will love this Chocolate Chip version which is more to their preference compare to the traditional ingredients used. From the above picture, you can roughly have an idea on how to prepare the "yeast mixture", mixture the flour with the yeast mixture, proofing the dough and as well as rolling.

Source : Australian Super Food Idea Magazine
Ingredients: (make 12, 55g dough)
1 Teaspoon Active Dried Yeast
190ml Luke Warm Milk
30g Caster Sugar
300g Plain Flour
1/4 Cup Cocoa Powder, about 30g
30g Butter, cubes
1/2 Egg, lightly beaten
40g Chocolate Chips

Method:
1. Grease a 8" square cake pan, set aside.
2. Place yeast, milk and 1/2 tablespoon sugar(from the 30g above) in a bowl. Whisk to dissolve yeast, cover and set aside in a warm place for 10 minutes or until foamy.
3. Sift flour and cocoa powder in a bowl. Rub in butter till mixture resemble breadcrumbs.
4. Make a well in the center, add yeast mixture, egg and remaining sugar.
5. Stir the mixture till combine.
6. Turn the dough onto a lightly floured surface, knead for 1 minutes then transfer to a oiled bowl, covered with plastic wrap and set aside in a warm place for 1 hour or until doubled in size. (I placed the dough inside the microwave, door closed, with a cup of boiling water so that the heat from the boiling water will keep the area warm)
7. When the dough is ready(refer to the 1st picture on the 3rd row shown on the above picture, when you press the dough with a finger it will show a clear indent mark means the dough is ready), punch down dough, knead for another 5 minutes or until smooth.
8. Add chocolate bits, knead till combined, divide the dough into 12 balls or 55g each.
9. Placed them in the prepared oiled pan, cover and set aside in a warm place for another 30 minutes or until slightly risen.

Note:
~ The milk should not be too hot or else it will killed the yeast when they are added to the milk.
~ The temperate for Luke Warm is about 36 - 40 Celsius.
~ The yeast mixture should begin to bubble up within 30 second to 1 minute if not, check the milk temperature or maybe replace the yeast.

Finally after about 1.5 hours of proofing, rolling and waiting time. You can prepare the flour mixture to pipe crosses over the dough and bake till done before brushing a layer of glacing. Although this recipe might seems to have a lot of procedure and waiting time(for the proofing of dough) but it really worth to give it a try for coming Easter or even bake it as weekend snack.

Flour Paste:
20g Plain Flour
1 Teaspoon Caster Sugar
1.5 Tablespoon Cold Water

For Glacing:
1/2 Teaspoon Gelatine
1/2 Tablespoon Boiling Water

Method:
1. Preheat the oven to 180 degree and make the flour paste.
2. Combine flour, sugar and water in a small cup, spoon mixture into a snap lock bag/plastic bag.
3. Snip 1 corner from bag, pipe crosses onto the buns, bake for 10 minutes.
4. Reduce the temperature to 160 degree and bake for another 15 minutes or until golden and cooked through.
5. Meanwhile, sprinkle gelatine over boiling water in a heatproof cup, stir with a fork/spoon till dissolve.
6. Brush top of the bake hot cross bun with gelatine mixture for the extra glacing.

So after about 2 hours of preparing, waiting and baking time, it's time to sit down and enjoy our labour with a cup of hot coffee/tea. Once again, I would like to give thanks to Quinnfor her kind effort and thought to get us this recipe/book. Thank you so much pal, wish you and Aaron a Happy coming Easter Sunday too....Posted by Picasa


Sunday, 28 March 2010

Nested Easter

Today is exactly 1 more week to Easter Sunday. Christians celebrate Easter Sunday because they believed Jesus rose from death. The resurrection of Jesus Christ is one of the fundamental principles and beliefs of Christianity and they celebrate Easter Sunday because they believe, Jesus died for their sin on the Cross-on Good Friday, buried and rose from death on Sunday.

Look at this awesome volcano like toasted bun that consists of runny soft boiled egg and topped with some extra fried bacon bits. How will this feel like when you peel off the outer crust of the bun and dipped it in the runny egg yolk and served together with a bed of shredded cucumber and mixed dried fruits.

So today I will share with you a very simple and interesting Easter Breakfast that you can prepare together with your kids on this coming Easter Sunday. I am sure the kids will be overwhelm in getting their apron on to whip up this cute and colourful Breakfast with Daddy/Mummy. Come, let's get our ingredients ready and start making this nutritious breakfast with Wholemeal Bun, Egg, Bacon, Mixed Dried Fruit and Shredded Cucumber.

Ingredients: (serves 2)
2 Medium Size Wholemeal Bun
4 Kampong Chicken Egg
2 Japanese Cucumber, shredded
2 Strips of Streaky Bacon, cut into small pieces
1/4 Mixed Dried Fruit of your choice
Some Easter Chocolate Egg, optional

Method:
1. Carefully, cut a well out from the center of the buns. Be-careful not to cut too deep or it will cut through the base.
2. Place the buns in an toaster oven and bake it for about 5 minutes, turn it over once or twice. Remove and set aside to cool.(this step is to make a crispy inner crust before baking the egg in it)
3. Pan-fry the bacon pieces with some oil till crispy and fragrant then set aside.
4. Crack two eggs into each bun, pop them into the toaster oven(or you can place the bun in the same pot where you pan-fried your bacon and covered and simmer the egg till your preference of liking) for about 5 minutes or so till an opaque layer form on top of the egg.
5. Remove the buns from the toaster, place it on a serving plate, arrange some shredded cucumber along the side of the bun like what shown on the photo above.
6. Top the egg with some crispy bacon bits then scatter the remaining together with some mixed dried fruit on to the shredded cucumber.
7. Before serving, place a few Easter chocolate egg on the side of the plate as special treats.

Note:
~ I bought mine from Breadtalk latest Spring/Collection - "Wholemeal Azuki Bean Bun".
~ If you cannot find any kampong Chicken Egg, replace i t with extra small size egg.


The shredded cucumber served like some twigs/grass "nest" for this Giant Bread Egg. And it goes well with that crispy streaky bacon and mixed fruit too. This will be another great ideas to get kid polishing up their vegetables. I also purposely choose some dried apricot with the mixed fruit to give it an "orange" egg yolk effective.

Guess kids will be very excited towards the end of this breakfast to open up their Easter Egg Treats - Chocolate Egg. So if you are having some Easter pretty, perhaps you can use this idea to surprised your kiddy.Posted by Picasa


Wednesday, 17 March 2010

Hot Cross Buns & Roasted Strawberries

Easter Sunday will be coming in about 3 more weeks time and even now you can find all sort of Easter goodies available in local supermarkets such as Easter Bunny/Egg chocolate. Other than Easter Egg, Hot Cross Bun is also another popular snack to be consumed during Good Friday. It is a type of sweet spiced bun made with currants or raisins and leavened with yeast that has has a cross marked on the top.

Today, rather than the usual way of eating the Hot Cross Bun, we will spread it with some nutella and top it with roasted strawberries and plain yogurt. The roasted strawberries gave this bread and an extra sweet and sour jam like texture that goes very well with the smooth and creamy yogurt.

Ingredients: (serves 2)
10 Strawberries, hulled, halved
1 Tablespoons Brown Sugar
1/4 Teaspoon of Ground Cinnamon/Mixed Spices
2 Hot Cross Bun, Sliced crossways into halves
Some Nutella
200ml Plain Yogurt

Method:
1. Toast the bun slices in toaster oven for 1 or 2 minutes each side until slight golden in colour.
2. Cool it off slightly before spreading 1 side of each slice with Nutella.
3. Meanwhile, place the strawberries in a small baking dish, sprinkle with sugar and cinnamon, toss to coat well.
4. Roast in a toaster oven for about 5 - 7 minutes until strawberries collapse and syrup forms. (stir on and off to coat the sugar syrup with the strawberries)
5. Place 1 bun slice on the serving plate, top with some roasted strawberries, then place another bun slice over it and repeat with another layer of roasted strawberries.
6. Before serving, place a dollop of yogurt beside the toast and drizzle some syrup from the baking dish over the strawberries and yogurt.


Note:-
~ I personally preferred "Farmers Union Brand - Greek Style Natural Yogurt" which is thicker and creamy in texture.
~ If you cannot get hold of Hot Cross Bun, you can replace it with any raisin bun.


This will be a great afternoon tea-snack that your guests will ask for more serving :) The combination of Chocolate, Roasted Strawberries, Syrup and Yogurt makes this simple snack a perfect dessert for both adults and kids this coming Good Friday gathering. Posted by Picasa


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