Chocolate Eggs / Easter Cupcakes

Ingredients:

• 5 eggs • 3/4 cup sugar • 1 cup cream • 375 grams dark chocolate • 1 cup flour• 1-2 tablespoons flour (for dusting)• 1/2 teaspoon baking powder • A dash of vanilla

Makes 24

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Method:

1. Heat cream and chocolate, stir until melted. Cool.

2. Beat eggs with sugar and vanilla, add cream chocolate mixture.

3. Sift flour and baking powder on the top and fold gently.

4. Transfer mixture to the piping bag, or strong plastic bag.

5. Pipe into egg shells (muffin tins or similar will hold them upright), filling 3/4 of each egg shell.

6. Bake at 170°C for 12-15 minutes.

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Pistachios & Orange MadeleinesMakes 12 - 16

• 100 grams butter, melted, plus extra for greasing• 85 grams plain flour, plus extra for dusting• 50 grams pistachios• 25 grams crystallized orange peel or mixed peel• 100 grams golden caster sugar• 1 whole large egg, separated, plus 1 large egg white• 1 tablespoon orange blossom water• Icing sugar (for dusting)

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Method

1. Heat oven to 190°C / 170°C fan / gas 5. Liberally grease 16 madeleine moulds (or you could use tartlet tins), then sift over a light dusting of flour.

2. Tip the pistachios into a mini chopper or food processor and grind until fairly fine but with a bit of texture. Chop the orange peel finely (not necessary if you are using ready-cut).

3. Mix the flour, pistachios, orange peel and sugar in a large bowl. Put the melted butter, egg yolk and orange blossom water in a separate bowl and mix together with a fork.

4. Whisk the 2 egg whites in a clean bowl until they form soft peaks. Fold the butter mixture into the dry ingredients, then fold in the egg whites using the whisk blades.

5. Carefully spoon the mixture into the prepared moulds and bake for 12-15 minutes until golden and firm to the touch. Cool for a few minutes in the tin, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar to serve. Best eaten on the day.

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Russian Tea CakesMakes 12 - 16

• 1 cup butter or margarine, softened • 1/2 cup powdered sugar • 1 teaspoon vanilla • 2 1/4 cups all-purpose flour • 3/4 cup finely chopped nuts • 1/4 teaspoon salt • 1/2 powdered sugar

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Method

1. Heat oven to 400ºF.

2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.

3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.

5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

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Irish Tea CakesMakes 12 - 16

• 1/2 cup butter, softened• 1 cup white sugar • 2 eggs • 1 1/2 teaspoons vanilla extract • 1 3/4 cups all-purpose flour • 2 teaspoons baking powder• 1/2 teaspoon salt • 1/2 cup milk • 1/4 cup confectioners’ sugar for dusting

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Method

1. Preheat oven to 350ºF (175ºC). Grease and flour a 9-inch round pan.

2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.

3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners’ sugar right before serving.

NankhataiMakes 8 - 10

• 300 grams flour• 1 tablespoon corn flour• 1 teaspoon salt• 1 teaspoon baking powder• 1 teaspoon cardamom powder• 125 grams powdered sugar or as preferred• 150 millilitres clarified butter (ghee)• Few chopped nuts to garnish on the cookies (optional)

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Method

1. Preheat the oven at 180ºC exactly fifteen minutes before baking.

2. Sift flour, corn flour, baking powder and salt.

3. Cream clarified butter with sugar until light and fluffy.

4. Fold in the flour in batches.

5. Also add the cardamom powder.

6. Now knead into a smooth and soft dough.

7. Wrap the dough with a cling film or butter paper.

8. Refrigerate the dough for 30 minutes.

9. Now make lemon sized balls. Flatten them gently.

10. Top with chopped almonds, pistachios or cashews.

11. Place them on a greased pan giving space between them to rise.

12. Bake at 180ºC for first 7 minutes then reduce to 160ºC for next 8-9 minutes or until the cookies are baked or light brown from top.

13. Please don’t over bake or under bake these cookies. Allow them to cool.

14. Once at room temperature store them into an airtight container.

SmoothiesMakes two glasses

The Heart Beets• 1 pound beetroot• 2 red apples• 1/2 pound carrots• 1 lemon• 15 grams ginger• 30 grams sunflower seeds• 100 mililitres-200 mililitres water / milk

Wash and cut the above into small pieces and put in a blender and blend till a well-blended and smooth.

Heavenly Glow• 2 Granny Smith apples• 1 cucumber • 1 head of red / green kale • 1 head of Romaine lettuce• 15 grams ginger• 30 grams pumpkin seeds• Water, if required for blending

Wash and cut the above into small pieces and put in a blender and blend till a well-blended and smooth.

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Tropikale• 1 pineapple• 150 grams baby spinach• 1 cucumber• 1 head of kale• 15 grams ginger• Sunflower or pumpkin seeds• Water, if required for blending

Peel pineapple and cut into dices along with cucumber. Chop kale and blend in the blender till smooth.

Infused Tea - Summer Coolants

My Thai• Thai basil• Black peppercorns• Cinnamon• Green tea

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Lemony Lime• Lemon grass• Lemon juice• Cardamom• Sugar

Honey Anise• Lime juice• Honey• Aniseed• Star Anise• English Breakfast Tea

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Method