Easter is quickly approaching. Here are the recipes you need to try.
Hot Cross Bun and Rhubarb Cheesecake
• 1/2 bunch (180g) rhubarb, trimmed, coarsely chopped
• 1/4 cup (55g) caster sugar
• 1 teaspoon ground cinnamon
• 6 Coles Bakery Apple & Cinnamon Hot Cross Buns, split, toasted
• 1 teaspoon gelatine powder
• 250g cream cheese, softened
• 397g can sweetened condensed milk
• Icing sugar, to dust
Combine the rhubarb, sugar, cinnamon and 1 tablespoon water in a medium saucepan over medium heat. Cook, stirring occasionally, for 8-10 mins or until rhubarb softens. Remove from heat. Set aside for 20 mins to cool.
Meanwhile, grease and line the base and side of a 20cm round (base measurement) springform pan with baking paper. Cut hot cross bun bases in half. Arrange, cut-side up, over the base of the prepared pan.
Place 1 tablespoon cold water in a heatproof jug. Sprinkle with gelatine. Place the jug in a saucepan of simmering water. Cook, stirring, for 2 mins or until the gelatine dissolves. Set aside for 5 mins to cool slightly.
Use an electric mixer to beat the cream cheese in a bowl until smooth. Add the condensed milk. Beat until smooth. Add the gelatine mixture. Beat until combined.
Spoon the cream cheese mixture over the hot cross bun base in the pan. Spoon over the rhubarb mixture and gently swirl with a skewer to marble. Top with the hot cross bun tops, cut-side down. Place in the fridge for 6 hours or overnight or until set. Transfer to a serving plate. Dust with icing sugar to serve.
Recipe Source: Taste.com.au
Honey-Mint Glazed Lamb
• 2 tablespoons olive oil
• 1/3 cup honey
• 1/2 cup chopped fresh mint leaves
• 2 tablespoons white wine vinegar
• 4 x 8-cutlet (500g each) lamb racks
Combine oil, honey, mint and vinegar in a glass or ceramic baking dish. Add lamb. Turn to coat. Cover. Refrigerate for 20 minutes or overnight, if time permits.
Remove lamb from dish, reserving marinade. Preheat barbecue on high with hood closed. Place lamb on a wire rack in a large disposable baking tray. Reduce heat to medium. Cook lamb, with hood down, using indirect heat, for 25 minutes for medium or until cooked to your liking (see note). Remove from barbecue. Cover with foil. Rest for 5 minutes.
Place reserved marinade in a saucepan over medium heat. Bring to the boil. Simmer for 3 to 4 minutes or until reduced by half. Cut each lamb rack in half. Serve with sauce.
Hot Cross Bun Cookies
• 125g butter, softened
• 1 cup (175g) brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons finely grated lemon rind
• 2½ cups (375g) self-raising flour, sifted
• 2 teaspoons cinnamon
• 1 teaspoon mixed spice
• ⅓ cup (80ml) milk
• ½ cup (80g) sultanas
• 1 cup (160g) icing (confectioner’s) sugar, sifted
• 1 tablespoon boiling water
Preheat oven to 180°C (350°F). Place the butter and sugar in an electric mixer and beat for 8–10 minutes or until pale and creamy. Gradually add the eggs and vanilla, beating well after each addition.
Add lemon rind, flour, cinnamon, mixed spice, milk and sultanas and beat until a smooth dough forms. Refrigerate for 30 minutes or until firm. Roll tablespoons of the dough into balls and place on lightly greased baking trays lined with non-stick baking paper. Bake for 12–14 minutes or until light golden. Allow to cool on trays.
To make the icing, place the icing sugar and water in a bowl and mix until a paste forms. Place the mixture in a piping bag fitted with a 3mm plain nozzle and draw a cross on each cookie. Allow to dry on a wire rack. Makes 30.
We will you a Happy Easter from all of us at ULTIQA.
Feature Image Source: Taste.com.au