Monday, 30 November -0001

Easter Recipes from Dr. Oetker

Easter is around the corner so why not try some of these fab recipes at home

Easter Chocolate Slab (40 minutes) pictured above

Ingredients:
150 g Dr. Oetker Fine Cooks Dark Chocolate
150 g Dr. Oetker Fine Cooks' White Chocolate
Dr. Oetker Lime Green Gel Food Colour
Dr. Oetker Wafter Daisies
Dr. Oetker Sugar Butterflies
Dr. Oetker Sugar Strands

Method:

1. Break the Dark Chocolate into a heatproof bowl and place over a saucepan of barely simmering water to melt.

2. Meanwhile, line a baking tray with baking parchment. Once the chocolate has melted, scrape it out of the bowl on to the centre of the paper using a spatula. Carefully spread the chocolate to form a rectangle approx. 18 x 23cm (7 x 9 inches). Tap the tray lightly on the work surface to smooth the chocolate and leave in a cool place to set.

3. Melt the White Chocolate in the same way. Remove the bowl from the water and mix in approx. 35 drops of the Gel Food Colour to make a pale green shade.

4. Once the Dark Chocolate layer has set, pour the green Chocolate out of the bowl on to the Dark Chocolate. Using a spatula carefully spread the green Chocolate to almost cover the Dark Chocolate. Tap the tray lightly on the work surface to smooth the Chocolate.

5. Working quickly, before the green chocolate sets, decorate the top with Dr. Oetker Wafer Daisies, Sugar Butterflies and Sugar Strands, then leave in a cool place to set.

6. Once the Chocolate is firm, break into pieces and either serve as they are, or pack pieces into boxes or cellophane bags for gifting.

Tip: If the room temperature is warm, put the Chocolate in the fridge for about 10 minutes to set.

Rose and Lemon Fondant Fancies

Easter-Mar20-02-590

Preparation time: 2 hours plus cooling, drying and setting
Cooking time: 17 minutes

Equipment needed:
Tweezers
Small Paint Brush

Ingredients:
115 g Margarine (4 oz)
115 g Caster Sugar (4 oz)
Medium Egg x 2, Beaten
115 g Plain Flour (4 oz)
7 ½ g Dr. Oetker Baking Powder Sachets (1 1/2 tsp)
2 ½ ml Dr. Oetker Sicilian Lemon Extract (1/2 tsp)
2 ½ ml Dr. Oetker Limited Edition Rose Flavour (1/2 tsp)
Dr. Oetker Hot Pink Gel Food Colour

To decorate:
Dr. Oetker Free Range Egg White Powder Sachet x 1 sachet
75 g Caster Sugar (3 oz)
Rose Petal x 8 of pink and x8 of yellow
115 g Unsalted Butter (4 oz), softened
200 g Icing Sugar (7 oz), and extra for dusting
454 g Dr. Oetker Ready to Roll Marzipan
600 g Dr. Oetker Ready to Roll White Icing (1lb 3 1/2 oz)
Dr. Oetker Sunshine Yellow Gel Food Colour
Dr. Oetker Hot Pink Gel Food Colour

Method:

1. Preheat the oven to 190°C (170°C Fan oven, 375°F, gas 5). Grease and line 2 x 18cm (7inch) square cake tins with baking paper. In a mixing bowl, beat the margarine with the sugar until pale, and creamy - light in texture. Gradually whisk in the eggs then sift the flour and Baking Powder on top. Carefully mix the ingredients together.

2. Divide the mixture in half and add the Sicilian Lemon Extract to one half and the Rose Flavour to the other along with a few drops of Hot Pink Gel Food Colour and carefully mix in until well blended. Spoon into separate tins, smooth the tops and bake for 10-12 minutes until risen and firm to the touch. Turn on to a wire rack to cool.

3. Meanwhile, prepare the decoration. Make up the Egg White Powder as directed on the sachet; put the caster sugar on a plate. Working on one petal at a time, hold the petal at one end with a pair of tweezers and lightly dip in the diluted egg white. Shake off the excess, and brush away any froth using a paint brush. Lay the petal on the sugar, and then cover with sugar using a teaspoon. Lift the rose petal off the sugar and place on a board lined with baking parchment. Continue to cover all the petals and leave in a warm dry place for at least an hour until dry enough to handle – you may have to leave the petals for a longer period of time if the atmosphere is damp.

4. Meanwhile, put the butter in a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing. Set aside.

5. Trim the crusts from both cakes and sandwich together with a thin layer of the butter icing. Cut into 16 neat squares.

6. Lightly dust the work surface with icing sugar and knead the Marzipan until pliable. Using a tape measure, measure round the outside of one of the squares, and measure the depth. Set aside 150g (5oz) marzipan, and then half the remaining marzipan, and roll each portion out thinly to form rectangles as wide as the circumference of the cake square added together. Cut 8 strips of marzipan from each, as wide as the depth of the cake square – as a guide, roll out to approx. 28 x 12cm (9 ½ x 4 ¾ inch).

7. Working on one strip at a time, lightly spread a marzipan strip with a little butter icing and stick round the outside of a cake square. When all the cakes are covered in this way, roll out the reserved marzipan thinly and cut out 16 squares to cover the tops of the cakes, spreading with a little butter icing to stick the marzipan down. Smooth the marzipan all over to ensure a neat finish and place the cakes on a wire rack over a tray or board.

8. Load the remaining butter icing into a small uncut piping bag, snip off about 1cm (1/2 inch) from the end of the bag and pipe a neat blob on top of each cake. Chill for 30 minutes to firm up.

9. Put half the chopped Regal-Ice in a saucepan and add 40ml (10 tsp) water. Heat very gently, stirring occasionally, until melted together. Remove from the heat, mix in a few drops of Sunshine Yellow Gel Food Colour and working quickly, spoon or ladle liquid fondant over 8 cakes to coat the top and sides – use a flat bladed knife to quickly cover any bare areas. This icing sets quickly once off the heat, but can be gently re-melted if necessary.

10. Melt the remaining Regal-Ice with some water in the same way and colour with Hot Pink Gel Food colour, and cover the remaining 8 cakes in the same way. Leave for about an hour to set.

11. To serve, carefully trim the icing drips from the bases of the cake and place on a serving plate. Lightly dab the back of each petal with a drop of water and place on top of each fondant fancy. Your pretty little cakes are now ready to serve and enjoy!

Easter Rabbit Red Velvet Truffles

Easter-Mar20-03-590

Preparation time: 1 hour plus cooling, drying and chilling
Cooking time: 5 minutes to melt the chocolate

Ingredients:
50g (2oz) Dr. Oetker White Fine Cook's Chocolate
100g (3 ½ oz) plain cake crumbs
30ml (2 tbsp) seedless raspberry jam
Dr. Oetker Bright Red Gel Food Colour

To decorate:
Icing sugar to dust
300g (10oz) Dr. Oetker Ready to Roll Regal-Ice White Icing
Dr. Oetker Hot Pink and Jet Black Gel Food Colours

Method:

1. To make the truffles break the White Chocolate into a small heatproof bowl and place over a saucepan of barely simmering water to melt. Remove from the water and leave to cool for 10 minutes.

2. Stir the cake crumbs and jam in the melted chocolate until well mixed. Add approx. 25 drops of Bright Red Gel Food Colours and mix to make a vibrant red shade. Cover and chill for about 30 minutes or until firm enough to shape.

3. Meanwhile, start preparing the decoration. Lightly dust the work surface with icing sugar. Cut off a 190g (6 ½ oz) piece of Regal-Ice, wrap in cling film and set aside.

4. Roll out the remaining Regal-Ice piece thinly, and using a small sharp knife, cut out 16 long, thin, oval shapes to resemble rabbit ears. Place on a board lined with baking parchment, folding the sides in slightly as you lay them down to create more of an ear shape. Put the board in a warm, dry place for at least an hour until firm enough to hold their shape - you may need to leave them for several hours if the atmosphere is damp. Gather up the trimmings and wrap in cling film.

5. Meanwhile, divide the chilled truffle mixture into 8 equal portions. Form into balls and place on a plate lined with baking parchment. Cover and chill for at least 30 minutes until firm.

6. Divide the reserved large piece of Regal Ice into 8 pieces. Working on one portion at a time, flatten or roll into a circle about 8cm (3 ¼ inch) diameter and lay a truffle ball in the centre. Draw up the edges of the circle to enclose the truffle, pinching the top together to completely cover. Roll the ball carefully in your hands to smooth it. Place on a board lined with baking parchment whilst you cover the remaining truffle balls.

7. Use the reserved trimmings of Regal Ice to make 8 pairs of feet, 24 balls for cheeks and tails, and 16 small balls for eyes. Secure the feet on the bottom of each truffle using a little water if necessary. Stick the tail on the back in the same way, and then stick the cheeks and eyes on the front.

8. Score the cheeks with a sharp knife to make whiskers. Put a couple of drops of Pink Food Colour Gel on a saucer and using a fine paint brush, brush over the inside of the ears and leave to dry.

9. Paint a small pink dot underneath the cheeks for a mouth. Using the Black Food Colour Gel in the same way, paint on eye and nose detail. Leave aside for a few minutes to dry.

10. When you are ready to serve the truffles, make 2 small slits in the top of each truffle and insert the ears so that they stand upright. The rabbits are ready to serve and enjoy!

Easter Sharing Bread

Easter-Mar20-04-590

Preparation time: 30 minutes plus proving, cooling and setting
Cooking time: 35 minutes

Ingredients:
500g pack white bread mix
Plain flour for dusting
100g pack Dr. Oetker Extra Dark Chocolate Chunks
100g (3 ½ oz) dried apricots, chopped
100g (3 ½ oz) Dr. Oetker Natural Marzipan, chopped
1 sachet Dr. Oetker Egg White Powder

To decorate:
50g (2oz) icing sugar
A few drops Dr. Oetker Moroccan Almond Extract 15ml (1 tbsp) toasted flaked almonds

Method:

1. To Make up the bread mix with water according to the pack instructions and knead and rest as directed.

2. Put the dough back in a mixing bowl, press down the top with your knuckles to make a pit and add the Chocolate Chunks, apricots, and Marzipan. Use your hands to squeeze and twist the ingredients into the dough until they are evenly distributed – this will take about 5 minutes.

3. Turn on to a lightly floured surface, knead gently for 1 minute then shape the dough into an approx. 50cm (20inch) long sausage. Twist like a rope and shape into an approx. 20cm (8inch) wide ring by bringing the two ends of the dough together and pinching them to seal.

4. Line a baking tray with baking paper and carefully transfer the dough ring on to the tray. Cover with a piece of cling film brushed lightly with vegetable oil and leave to prove in a warm place until doubled in size – between 45 minutes and 1 hour.

5. Ten minutes before baking, preheat the oven to 200°C (180°C Fan oven, 400°F, gas 6). Make up the Egg White Powder according to the pack instructions. Discard the cling film from the dough, and brush the dough with egg white. Bake in the oven for 20 minutes, then reduce the temperature to 180°C (160°C Fan oven, °F, gas 4) and bake for a further 15 minutes until richly golden and hollow-sounding when tapped underneath. Transfer to a wire rack to cool.

6. To decorate, sift the icing sugar into a bowl. Add a few drops of Almond Extract and 5-10ml (1- 2 tsp) warm water to make a smooth, drizzling icing. Spoon over the top of the bread and sprinkle with toasted almonds. Leave for a few minutes to set before serving. Happy Easter!

Tip: This bread is best served and eaten within 2 days of baking.


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