Greek Easter Bread

Easy, 45mins,

Celebrate Easter with this traditional Greek sweet bread. Beautiful to look at- Delicious to eat!

  • 1/3 cup water
  • 1/2 tsp caraway seeds
  • 250g melted butter
  • 1 cup caster sugar
  • 1 1/2 cups warm milk
  • 4 eggs, lightly wisked
  • pinch of salt
  • 1 1/2 tsp ground allspice
  • 9 cups self-raising flour
  • 1 1/2 tbsp dried yeast
  • olive olil to grease
  • 25g flaked almonds
  • butter to serve
  • 2 boiled eggs
  1. 1 Place water and caraway seeds in a saucepan over medium heat and simmer for 2 minutes. Set aside for 10 minutes to cool and develop the flavours.
  2. Combine the melted butter, sugar and 1cup of the warm milk in a large bowl. Gradually whisk in the egg and salt until combined. Add the caraway mixture and stir until well combined.
  3. Combine yeast and remaining milk in a bowl and stir until yeast dissolves. Add the yeast mixture to the butter mixture and stir to combine. Gradually add the flour and allspice. Use a wooden spoon to stir until combined, then use your hands to bring dough together in the bowl.
  4. Turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic. Brush a large bowl lightly with oil to grease. Place the dough in the bowl and turn to coat in oil. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 2 hours or until dough doubles in size.
  5. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 15 minutes or until smooth. Set aside for 10 minutes to rest.
  6. Brush 2 baking trays with oil to lightly grease. Divide the dough into 6 equal portions and roll each portion into a 40cm-long log. Place 3 dough portions side by side on a prepared tray and plait. Tuck ends under the loaf. Repeat with remaining dough to make another loaf.
  7. Cover loaves with a damp tea towel. Set aside in a warm, draught-free place for 1 hour or until almost double in size.
  8. Meanwhile, to make the glaze, whisk together the milk and egg yolk in a bowl.
  9. Preheat oven to 180

Easter Egg Napolitaines

Easy, 30mins, Serves 12

You’ll enjoy giving these delicious Easter Egg Napolitaines to your family and friends! The perfect gift for Easter.

  • 3 cups Lighthouse Biscuit, Pastry & Cake Plain Flour
  • 300g softened butter
  • 1/2 tsp of salt if using unsalted butter
  • 3 cups icing sugar, sifted
  • 1/3 cup boiling water
  • Raspberry or strawberry jam
  • Easter egg shaped cookie cutter
  • Food colourings and decorations
  1. 1 Preheat oven to 180oC or 160oC for fan forced. Lightly grease and line a baking tray.
  2. Rub the butter with flour in a large mixing bowl, mix and knead until a smooth ball forms
  3. Divide dough into two and wrap in cling film to refrigerate for 15 minutes.
  4. Roll one dough out about 1 cm thick in between non-grease baking paper, cut the dough into Easter egg shapes with the cookie cutter.
  5. Re-roll trimmings and cut more egg shapes to use all remaining dough.
  6. Place the egg shapes on the baking tray and bake for 15 to 18 minutes.
  7. Remove tray from oven and leave to cool completely before transfer the biscuit on to a cooling wire.
  8. Sandwich 2 biscuit together with a thin layer of jam
  9. Mix icing sugar with boiling water to make a smooth pourable glaze, divide into a few batches for different colourings.;Step 10 Place sandwiched biscuits on a cooling rack over a baking tray. Use a spoon, drizzle the glaze onto the biscuits and let it set until harden when touch.;Step 11 Paint and decorate the Easter Egg Napolitaines.

Chilli Beef Cottage Pies

Easy, 1hr 15min, Serves 4

This is a great meal to prepare in advance and freeze

  • 400gm Lean Ground Beef
  • 1 Onion
  • 3 Cloves of Garlic crushed
  • 2 Cups Frozen Mixed Vegetables
  • 2 Tbsp Olive OIl
  • 1 Tsp Chilli Flakes
  • 1 Tbsp Tomato Paste
  • 1 Tin diced tomatoes
  • 5 Potatoes peeled & quartered
  • 1 Tbsp Butter
  • 1/4 Cup Milk
  1. 1 Pre-heat the oven to 350F.
  2. Peel, cut and boil the potatoes until soft. Drain and then add butter and milk. Mash the potatoes then cover and set aside.
  3. Heat the olive oil in a large fry-pan. Add the onions and fry until translucent. Add the garlic and chili flakes. Fry for 2 minutes. Add boiled vegetable mix.
  4. Add the ground beef and fry for 5 minutes making sure you break up the clumps. Add tomato paste and chopped canned tomatoes. Add about 1/4 cup of the liquid from the tomatoes and stir.
  5. Turn the heat down and let the beef simmer gently for about 10 minutes allowing for some of the liquid to reduce. Add the peas and cook for another 3 minutes.
  6. Spoon the beef mixture into the baking dishes then gently top with mashed potato. Grate on some parmesan cheese and then bake the pies for 15 minutes.
  7. Remove from oven and serve.

White Chocolate & Rose Tartlets

Easy, Serves 30

 

These delicious tartlets are made by are very own Kitchen Warehouse staff member John Newton. You can visit him at Malaga if you need any tips

Ingredients

  • 30 Medium Tartlets from Kitchen Warehouse
  • 100ml Milk
  • 280ml Single Whipping Cream
  • 35g Caster Sugar
  • 175g White Chocolate Drops 175g Callebut from Kitchenwarehouse
  • 1 Egg Free Range
  • 35ml Rose Water
  • Rose Petals decorate

Instructions

  1. Preheat a fan-forced oven to 150°C, and line a baking sheet with the baking paper or silicon mat.
  2. Space the tart shells out on the tray evenly
  3. In the saucepan, bring the milk, cream and sugar to the simmer over medium heat, but do not boil.
  4. Add the chocolate and let sit for a minute to melt, then whisk until smooth.
  5. Whisk in the egg until smooth
  6. Strain the mixture through the sieve into the mixing bowl and stir through the rose water.
  7. Transfer the mixture to a measuring jug or something with a spout so it can be easily poured
  8. Fill the tart shells with the white chocolate mixture to capacity, and transfer to oven to cook for 10 minutes, or until just set.
  9. Chill before serving and garnish each tart with the rose petals, if using.
  10. Serve with your favourite tea