EASTER BREAK­FAST

A tra­di­tional feast with bun­nies, eggs, choco­late and a lot of fun!

Country House Magazine - - Contents -

A tra­di­tional Easter cel­e­bra­tion with bun­nies, choco­late and fun.

Choco­late on spoon (for hot choco­late)

You need a spoon per per­son, 150g of cou­ver­ture (whole milk or dark choco­late depend­ing on taste), and colour­ful sprin­kles for dec­o­rat­ing. To make, melt the choco­late in a wa­ter bath and then care­fully spread the liq­uid choco­late onto the spoons. Al­low to dry. Then add sprin­kles to the choco­late. Cool in the re­frig­er­a­tor un­til the choco­late has set. Place on the ta­ble and serve with hot milk.

Moss dec­o­ra­tion

Tear some moss in 10 to 15 cm wide pieces and place in the mid­dle of the ta­ble. (Use cling­film if you want to take care of the ta­ble). Leave a space of ap­prox­i­mately 15 cm di­am­e­ter for a pot. Add some foam (from the nurs­ery or craft shop) to the pot. Then cut three roses in dif­fer­ent lengths and press them

“Choco­late, moss, eggs, feath­ers and rab­bits are the el­e­ments of this fun and de­li­cious break­fast. ”

into the foam. Then cover the edges with moss. Fin­ish by spread­ing var­i­ous eggs around the pot and all over the moss.

Mini Gugel­hupf with poppy seeds

You need 100g wheat flour, 1/2 tea­spoon bak­ing pow­der, 50g sugar, 1 tea­spoon vanilla ex­tract, 15g poppy seeds, 50g soft but­ter and a lit­tle but­ter for greas­ing the bundt molds as well as ic­ing sugar to sprin­kle over. To make, pre­heat the oven to 180ºc. Mix all in­gre­di­ents in a bowl with a blender and make a smooth dough. Grease the bundt molds with but­ter and then fill with the dough. Place them in the cen­tre of the oven and bake for ap­prox. 20 min­utes. Let them cool down and then sprin­kle with ic­ing sugar.

You need a tooth­pick and coloured ad­he­sive strip per flag. You will also need a pair of small craft scis­sors. To make, cut a strip of ap­prox. 12 cm in length. Place in the mid­dle of the tooth­pick and squeeze the two ad­he­sive sides to­gether. Cut a tri­an­gle out of the end of the strip.

Flags on Gugel­hupf:

Muesli with yo­ghurt and fruits

You need an old jam jar per per­son, por­tions of muesli, nat­u­ral yo­ghurt, and a mix­ture of fruit. To make, fill the jars first with the muesli mix­ture; then add the yo­ghurt and dec­o­rate with fruit. To taste add maple syrup or honey for sweet­en­ing.

Raisin bread

You need the fol­low­ing in­gre­di­ents: 750g wheat flour, 1 packet dry yeast, 3 eggs, 100g but­ter, 150g raisins, 80g sugar, 1 1/2 tsp salt and 300ml hand warm milk. To make, mix the flour with the salt in a bowl. Form a hole in the cen­tre of the flour and add the yeast, sugar and 150ml of the milk. Com­bine all the in­gre­di­ents into a dough. Cover the dough with a kitchen cloth and leave in a warm place for 15 min­utes. Then add the re­main­ing milk, eggs and but­ter and knead. Leave in a warm place for 30 min­utes. Then add the raisins and spread through­out the mix­ture. Grease a bak­ing tin and then pour the mix­ture in. Let the mix­ture rest for 30 min­utes. Then bake at 200ºc for 45 min­utes. Al­low to cool in the tin. Serve lightly warm with a lit­tle but­ter.

PARSNIP AND PEAR SOUP WITH PARME­SAN SHOOT­ING STAR SHAPED BIS­CUITS

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