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HOUMOUS WITH FETA AND SUNBLUSH TOMATOES PITTAS MAKES: 2PREPARATION TIME: 5 minutes  INGREDIENTS 2 pitta breads ½ an iceburg lettuce, washed and shredded 200g Feta cheese 10 sunblushed tomatoes, drained 170g houmous 6 fresh mint leaves, washed and torn METHOD Toast the pitta breads and fill with shredded lettuce and sunblushed tomatoes. Crumble in some feta cheese and top with the houmous. Finish with some torn mint leaves.

HOUMOUS WITH FETA AND SUNBLUSH TOMATOES PITTAS

MAKES: 2
PREPARATION TIME: 5 minutes 

INGREDIENTS

  • 2 pitta breads
  • ½ an iceburg lettuce, washed and shredded
  • 200g Feta cheese
  • 10 sunblushed tomatoes, drained
  • 170g houmous
  • 6 fresh mint leaves, washed and torn

METHOD

  1. Toast the pitta breads and fill with shredded lettuce and sunblushed tomatoes.
  2. Crumble in some feta cheese and top with the houmous.
  3. Finish with some torn mint leaves.

(Source: morrisons.co.uk)

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    RICE KRISPIES EASTER BUNNIES MAKES: 20PREPARATION TIME: 30 minutes INGREDIENTS 45g butter 300g marshmallows 150g Kellogg’s Rice Krispies (or a similar cereal) writing icing (colour of your choice - rec: white) assorted sweets (jelly beans, chocolate flakes, liquorice…) to decorate + paper ears that you can cut out yourself METHOD Melt the butter in a large saucepan over a low heat. Add the marshmallows and stir until the mixture is melted. Remove from the heat and add the Rice Krispies. Stir well until fully coated. Using your hands, roll the mixture into balls. Allow to cool slightly and decorate with sweets and icing. Use icing to stick the ears on.

    RICE KRISPIES EASTER BUNNIES

    MAKES: 20
    PREPARATION TIME: 30 minutes

    INGREDIENTS

    • 45g butter
    • 300g marshmallows
    • 150g Kellogg’s Rice Krispies (or a similar cereal)
    • writing icing (colour of your choice - rec: white)
    • assorted sweets (jelly beans, chocolate flakes, liquorice…) to decorate
    • + paper ears that you can cut out yourself

    METHOD

    1. Melt the butter in a large saucepan over a low heat.
    2. Add the marshmallows and stir until the mixture is melted.
    3. Remove from the heat and add the Rice Krispies.
    4. Stir well until fully coated.
    5. Using your hands, roll the mixture into balls.
    6. Allow to cool slightly and decorate with sweets and icing. Use icing to stick the ears on.

    (Source: kelloggs.co.uk)

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    SPICY LETTUCE CUPS MAKES: 4PREPARATION TIME: 10 minutesCOOKING TIME: 25 minutes INGREDIENTS 200g cooked rice (a great way to use up leftovers!) 1 tbsp sunflower oil 1 onion, peeled and chopped 300g beef mince (alternatively, Quorn mince) 200g carrots, peeled and grated 3 tbsp sweet chilli sauce 4 little gem lettuces METHOD Heat the oil in a pan and fry the onion until softened. Add the mince and cook, stirring until it breaks up and is evenly browned. Stir in the rice, grated carrot and chilli sauce. Mix well. Cover the pan and cook for 15 minutes. Remove the lid, raise the heat and cook, stirring, for a further 5 minutes until the mixture is sticky and the mince is cooked through. Pull the lettuce leaves off, wash and dry, then arrange on a large serving platter. Use a little of the mince mixture to fill each leaf.

    SPICY LETTUCE CUPS

    MAKES: 4
    PREPARATION TIME: 10 minutes
    COOKING TIME: 25 minutes

    INGREDIENTS

    • 200g cooked rice (a great way to use up leftovers!)
    • 1 tbsp sunflower oil
    • 1 onion, peeled and chopped
    • 300g beef mince (alternatively, Quorn mince)
    • 200g carrots, peeled and grated
    • 3 tbsp sweet chilli sauce
    • 4 little gem lettuces

    METHOD

    1. Heat the oil in a pan and fry the onion until softened.
    2. Add the mince and cook, stirring until it breaks up and is evenly browned.
    3. Stir in the rice, grated carrot and chilli sauce. Mix well.
    4. Cover the pan and cook for 15 minutes.
    5. Remove the lid, raise the heat and cook, stirring, for a further 5 minutes until the mixture is sticky and the mince is cooked through.
    6. Pull the lettuce leaves off, wash and dry, then arrange on a large serving platter.
    7. Use a little of the mince mixture to fill each leaf.

    (Source: morrisons.co.uk)

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    BUTTERFLY CAKES MAKES: 12PREPARATION TIME: 10 minutesCOOKING TIME: 20 minutes INGREDIENTS 150g baking margarine or butter 150g caster sugar 3 eggs 150g self-raising flour ½ tsp baking powder 4 tbsp jam (eg. raspberry) 12 pieces of fruit (eg. raspberries) (*optional) METHOD Preheat the oven to 180°C / gas4. Line a cupcake tray with cases. Cream together the margarine or butter and sugar until light and fluffy. Add the eggs and beat the mixture. Fold in the flour and baking powder. Spoon the mixture evenly into the cases. Bake for 20 minutes until lightly golden and set. Cool on a cooling rack. When cool, use a small knife to cut a circle out of the top of each cake. Cut these circles in half. Fill the hole you’ve made in each cupcake with a spoonful of jam. Carefully press the two halves of the cut out circles into the jam to resemble butterfly wings. Top with a raspberry. Dust lightly with icing sugar. EXTRAS Alternatively, replace the jam with buttercream icing.

    BUTTERFLY CAKES

    MAKES: 12
    PREPARATION TIME: 10 minutes
    COOKING TIME:     20 minutes

    INGREDIENTS

    • 150g baking margarine or butter
    • 150g caster sugar
    • 3 eggs
    • 150g self-raising flour
    • ½ tsp baking powder
    • 4 tbsp jam (eg. raspberry)
    • 12 pieces of fruit (eg. raspberries) (*optional)

    METHOD

    1. Preheat the oven to 180°C / gas4.
    2. Line a cupcake tray with cases.
    3. Cream together the margarine or butter and sugar until light and fluffy.
    4. Add the eggs and beat the mixture.
    5. Fold in the flour and baking powder.
    6. Spoon the mixture evenly into the cases.
    7. Bake for 20 minutes until lightly golden and set.
    8. Cool on a cooling rack.
    9. When cool, use a small knife to cut a circle out of the top of each cake. Cut these circles in half.
    10. Fill the hole you’ve made in each cupcake with a spoonful of jam.
    11. Carefully press the two halves of the cut out circles into the jam to resemble butterfly wings.
    12. Top with a raspberry.
    13. Dust lightly with icing sugar.

    EXTRAS

    (Source: tescorealfood.com)

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    BUTTERCREAM ICING PREPARATION TIME: 5-10 minutes INGREDIENTS 50g softened butter 100g icing sugar METHOD Place the butter in a mixing bowl and sift the icing sugar over the top. Cream together with a wooden spoon until well-blended and smooth. EXTRAS Buttercream icing can be used as a filler for cakes, or even as frosting. You can add flavour to your icing by putting a few drops of flavouring, or a teaspoon of powder before you cream the ingredients together. Similarly, you can change the colour of the icing, too! If you make too much, don’t worry! Buttercream icing can be store in a closed container in your fridge for up to 1 month. Remember to repeat step 2 before applying the icing.

    BUTTERCREAM ICING

    PREPARATION TIME: 5-10 minutes

    INGREDIENTS

    • 50g softened butter
    • 100g icing sugar

    METHOD

    1. Place the butter in a mixing bowl and sift the icing sugar over the top.
    2. Cream together with a wooden spoon until well-blended and smooth.

    EXTRAS

    • Buttercream icing can be used as a filler for cakes, or even as frosting.
    • You can add flavour to your icing by putting a few drops of flavouring, or a teaspoon of powder before you cream the ingredients together. Similarly, you can change the colour of the icing, too!
    • If you make too much, don’t worry! Buttercream icing can be store in a closed container in your fridge for up to 1 month. Remember to repeat step 2 before applying the icing.

    (Source: recipes4us.co.uk)