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Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

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Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

A Fatter Duck

Just when you thought the move to Melbourne was big enough news...

Ajo blanco


You'll need

200 gm crustless, day-old sourdough bread, coarsely chopped 400 gm (2½ cups) blanched almonds 4 garlic cloves, coarsely chopped 100 ml olive oil 50 ml sherry vinegar, or to taste To serve: small green seedless grapes, thinly sliced To serve: almond oil (see note)

Method

  • 01
  • Process bread, almonds, garlic, olive oil and 1 litre of water in a blender until smooth. Season to taste with sherry vinegar, sea salt and freshly ground white pepper. Transfer to a jug. Cover with plastic wrap and refrigerate until well chilled (2-3 hours). Makes 1.5 litres.
  • 02
  • Stir soup, then ladle among bowls, scatter with grape slices, drizzle with almond oil and serve immediately.
Note Almond oil is available from the health food section in supermarkets and health food stores.

Chilled soups. You either love ’em or hate ’em. My theory is that the haters have never tried ajo blanco because one small sip of this iced beauty is enough to turn anyone to the light side. And when sampled after a long day’s work in the Spanish fields, one can only imagine how truly satisfying this creation would have been under a hot sun.

Translating as white garlic, ajo blanco is also sometimes known as white gazpacho. It’s Malaga’s version of Andalucía’s gazpacho and, instead of using ultra-ripe tomatoes and green and red capsicum, it makes use of the region’s famed almonds. From there, it’s similar to Andalucían gazpacho in that it’s puréed with garlic, thickened with day-old bread and spiked with a hint of sherry vinegar. Sweet slivers of white grapes, used as garnish, are the icing on the proverbial cake and the sum of these parts add up to an elegantly simple whole.

The key to a perfect ajo blanco lies in thorough chilling. In the old days, the chilling was accomplished by adding ice-cold water from the well (which also served to thin the concoction), but these days a good chilling in the refrigerator will do the trick. Under no circumstances, according to the purists, is ice to be added.

The origins of the soup is a bone of some contention. Some say it dates back to the Islamic conquest; others claim it was a peasant dish adapted for city tastes some time during the 19th century. Once pounded by hand in a mortar and pestle, modern technology makes puréeing a cinch. So there’s really no excuse not to try this one, perhaps paired with a nice glass of sherry. And, after that? No doubt a good siesta.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Additional Notes

WHERE TO TRY IT

Movida
When the weather turns hot, MoVida’s take on this hits the spot. While you’re at it, check out their new sherry bar, MoVida Next Door. 1 Hosier La, Melbourne, Vic, (03) 9663 3038.

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