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Friday, 10 April 2015
Easter egg chicks, Beetroot, raspberry and feta salad, and Chocolate carrots
carrot and feta nut roast I made for the family Easter lunch separately. Instead I will share the beetroot, raspberry and feta salad. I think my mum had eaten it in a restaurant. It is one of those salads that should be tossed about to eat so all the flavours bounce off each other. However I couldn't resist arranging slices of beetroot and making it a triumph of style over substance. It looked a mess on the plate but tasted wonderful. Sweet and salty and a little tart.
The nut roast and salad were served with a rather good cauliflower, pomegranate and rice salad, cauliflower cheese, roast potato and pumpkin and peas (and lots of meat for the carnivores). I ate very well.
colour coded egg hunt where each child had a different coloured egg. This year he surpassed himself and had a different flavoured egg for each child and drew their names out of a hat.
My mum did ok with colouring the white chocolate but I think I was a bit heavy handed with the food dye and the chocolate seized. It was no longer for dipping or pouring but worked well if you wanted to play with it like playdough. Which is what I did. I made flat tongues of orange chocolate that I could chop into beaks and feet. I had planned to pour the coloured chocolate onto baking paper and chopping it when just set so in a way this was easier and quicker.
It was only towards the end that I realised I had misunderstood the instructions and hence put the eggs on an upturned bowl. Having the baking paper meant I didn't really need the bowl.
My other great failing was drawing on eyes with an icing pen. I could blame the pen but I suspect my technique could do with some improvement. I found it hard to draw a black dot on the eyes without the pen dragging black icing everywhere. Honestly it would be easier to stick down a tiny lolly like a Junior Mint or some chopped liquorice.
I am sending the Easter egg chicks to Choclette at Tin and Thyme for We Should Cocoa. The theme is No Bake. I am sending the chocolate carrots to Kat at Baking Explorer (and Stuart at CakeyBoi) for Treat Petite. This month the theme is Hello Spring. And finally I am sending the salad to Deb at Kahakai Kitchen for Souper Sundays and Karen at Lavender and Lovage for Cooking with Herbs.
Previously on Green Gourmet Giraffe:
One year ago: Gwyneth's Apple Muffins and the rainy school holidays
Two year ago: Couscous salad and reflections on the week
Three years ago: PPN Holiday cooking - Nut Roast and Pasta Napoletana
Four years ago: PPN Carrot Pesto Pasta Bake
Five years ago: Butterscotch Bounty from Ricki
Six years ago: Wholemeal Chocolate Cake
Seven years ago: Posh chocolate orange biscuits
Beetroot, raspberry and feta salad
From my mum
250g cooked and peeled baby beetroot (vacuum sealed)
50g creamy feta
1-3 tsp mint leaves
caramelised balsamic vinegar
Thinly slice wedges of beetroot and arrange on serving plate. Arrange raspberries and crumble feta over beetroot. Scatter with mint leaves. Drizzle with vinegar and serve.
White chocolate carrots
From Better Homes and Gardens
Chocolate wafer sticks
White chocolate buttons
Orange and green food colouring
Melt some white chocolate and colour orange with some drops of food colouring. Place above a small saucepan of hot water to keep the chocolate warm and melted. Spoon melted chocolate over three quarters of wafers. Place on baking paper to set.
NOTES: If desired dip again once set. I found that the chocolate was rather thick and swirling the sticks against the side of the bowl ensured not too much chocolate on it and left rather carroty horizontal lines. I also found it better to cool the chocolate with the uncoated part of the wafers stuck upside in a little pocket made in a piece of foil. They didn't take long to be set enough to be able to place on baking paper so that that they were still round.
Melt some white chocolate and colour green with drops of food colouring. Place above hot water as with orange chocolate. Dip remaining ends of wafers in green chocolate (or spoon chocolate over it) and set in either foil pockets or on baking paper.
NOTES: the chocolate was quite thick and I found it good to use a spoon to drizzle chocolate over ends and then scrape it off so there were vertical lines like carrot tops.
Easter egg chicks
From A Mummy Too
Medium Easter eggs
Milk chocolate melts
White chocolate melts
Orange chocolate melts or yellow and red food colouring
If you don't have orange melts, mix some white chocolate with red and yellow food colouring to make orange chocolate. Cut triangles out of the white chocolate. (Mine seized which made it easy to mould but if yours behaves then you may need to spread it on baking paper and let it mostly set before chopping.)
Melt a handful of the milk chocolate melts. Place the bowl over hot water to keep it melted.
Place a piece of baking paper on a tray. Dab a blob of chocolate on the paper. Place an egg in the blob. Arrange two orange melts or triangles in the melted chocolate at the base and hold the egg until the chocolate firms up.
Dab some melted chocolate on two white melts and arrange on the eggs towards the top like eyes. Hold until the chocolate holds it there. Repeat with two milk chocolate melts and arrange as wings on the side, a triangle between the white chocolate eyes to be the beak and a triangle at the top to be the comb.
Draw black dots on the eyes with an icing pen.
Leave chicks so the chocolate sets firmly before sharing with your friends and family.
On the Stereo:
Chants, Hymns and Dances: Gurdjieff and Tsabropoulos