Posted on April 2017 By Matthew Leaks & Mary Vidovich
NOW YOU’RE COOKIN’………….WITH LEAKY AND THE VIDS.
Welcome all to this Easter edition which means buns, chocolate, cakes and fun!
This is the time of year where we get to eat loads of chocolate and treats and have a bit of extra time to catch up with friends and family.
Our two gastronomical experts are at it again, Leaky and The Vids, this time bringing you Easter treats for your fellow SAP folk around town. We have 3 recipes below to keep the festive theme alive and to share around!
But first, here’s an Easter poem to get in the spirit of things…
Easter time is chocolate time,
A time to eat cakes, fish and wine.
It’s a time to feast on buns
And decorate eggs- the chicken ones.
It’s also a time to drink with friends
Relax and contemplate, make amends.
We also get some days off work
After we have gone berserk!!
HOT CROSS-FUNCTIONAL BUNS!
Ingredients – Bun:
4 cups plain flour
2 x 7g sachets dried yeast
1/4 cup caster sugar
1 1/2 teaspoons mixed spice
pinch of salt
1 1/2 cups currants
2 eggs, lightly beaten
Ingredients – Flour paste:
1/2 cup plain flour
4 to 5 tablespoons water
Ingredients – Glaze:
1/3 cup water
2 tablespoons caster sugar
Butter, to serve
Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish, mixing to form a soft dough.
Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.
Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes or until buns double in size. Preheat oven to 190°C or 170˚C fan-force.
Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.
SAP PEANUT/ M&M BISCUITS
1/2 cup (1 stick or 115g) salted butter, softened to room temperature*
1/2 cup (100g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 large egg
3/4 cup (185g) creamy peanut butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 and 1/4 cups (160g) all purpose flour
1 and 1/2 cups (300g) M&Ms
In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not over mix. Fold in the M&Ms with a wooden spoon. Chill the dough for at least 30 minutes.
Preheat oven to 180 degrees. Drop chilled dough by tablespoonfuls onto un-greased cookie sheet or silicone baking mat. Press a few M&Ms on top of the dough balls. Press the balls down (only slightly) since they won’t spread much while baking. Bake for 8-9 minutes. Cookies will be soft and may appear undone. They will firm up as they cool.
Allow to cool completely on a wire rack. Enjoy!
250 grams dark chocolate (minimum 70% cocoa solids)
125 grams unsalted butter (softened)
6 large eggs (2 whole, 4 separated)
175 grams caster sugar
2 tablespoons cointreau (optional)
grated zest of 1 orange (optional)
Ingredients – Cream Topping:
500 millilitres double cream
1 teaspoon vanilla extract
1 tablespoon cointreau (optional)
½ teaspoon unsweetened cocoa powder (for sprinkling)
Preheat the oven to 180°C/gas mark 4/350ºF.
Line the bottom of a 23cm / 9 inch springform cake tin with baking parchment.
Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
Beat the 2 whole eggs and 4 egg yolks with 75g / ¼ cup of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g / ½ cup of sugar and whisk until the whites are holding their shape but not too stiff.
Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.
When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don’t worry about cracks or rough edges: it’s the crater look we’re going for here. Whip the cream until it’s soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.
Celebrate in style this Easter, impress your friends and family by making some fantastic SAP Easter Treats by cooking with………………………………………… Leaky and The Vids!