This Morning's Easter treats
Published Tuesday, 08 April 2014
Annabel Karmel is in the This Morning kitchen to whip up some fun and healthy treats for the kids this Easter holiday.
This Morning's Easter treats. (© Rex Features)
- 75 g (3 oz) Cheddar cheese, grated
- 1 tablespoon light mayonnaise
- 1 spring onion, sliced
- 1 tomato, deseeded and chopped
- 2 flour tortillas, warmed
- 10 cherry tomatoes
- 2-3 tablespoons sweetcorn, cooked
- cocktail sticks
- Mix together the cheese, mayonnaise, onion and tomato. Place the tortillas on a board and divide the filling between them, then spread out.
- Roll up the tortillas, then slice each one into 5 pieces.
- Attach a cherry tomato to each wrap with a cocktail stick, to make the heads. Put sweetcorn onto the ends of cocktail sticks for the eyes, and attach to the tomatoes.
- 4 slices brown bread, crusts removed
- 4 dessertspoons cream cheese
- 1 teaspoon mango chutney
- 1 small tomato, deseeded and diced
- 2 large slices smoked salmon
For the decoration:
- 1/4 cucumber
- 2 peas
- 1 cherry tomato
- 1 sweetcorn kernel
- salad cress
- cocktail sticks
- Cover the bread with clingfilm, then roll out thinly using a rolling pin.
- For the cream cheese, mango and tomato pinwheels, take 2 slices of bread and spread 1 tablespoon of cream cheese on each slice, followed by the mango chutney. Sprinkle over the tomato.
- For the salmon and cream cheese pinwheels, spread the remaining cream cheese over the bread, then cover with a layer of smoked salmon.
- Roll up each slice of bread, then cut each one into 5 pinwheels. Arrange them to make the caterpillar's body.
- For the decoration, cut the cucumber into thick slices, then cut each slice into quarters, to make the caterpillar's feet. Arrange them along the pinwheel body. Using short lengths of cocktail stick, attach 2 peas to the cherry tomato for the eyes, and 1 kernel of sweetcorn for the nose.
- Make sure the cocktail sticks are removed before eating. Attach the face and feet to the caterpillar and add some cut salad cress for the grass.
Pineapple and melon flowers
- 1 large ripe pineapple, skin removed
- 1 cantaloupe melon, halved and deseeded
- 7.5 cm (3 in) flower-shaped cookie cutter
- a round cookie cutter with the same diameter (or 1-2 mm larger) as the melon
- ball scoop
- a melon ball scoop
- 12 green straws
- 12 wooden skewer
- Cut the pineapple into 12 round slices about 1 cm (1/3 in) thick. Use your cookie cutter to cut 1 flower from each slice. It may be easiest to press the cutter into the pineapple, then cut around the shape with a small sharp knife. Using the round cutter, make a hole in the centre of each flower.
- Pat the pineapple flowers with kitchen paper to remove excess juice.
- Scoop out 12 balls of melon and push a melon ball through the hole cut in each pineapple slice.
- Thread each flower onto a skewer, making sure the skewers go through the melon balls. Cover the skewers with green straws.
- 100g/4 oz soft margarine
- 100g/4 oz caster sugar
- 100g/4 oz self-raising flour
- 2 medium eggs
- 1 tsp pure vanilla essence
For the buttercream:
- 100g (4 oz) butter, softened
- 225g (8 oz) icing sugar, sieved
- 1 tbsp water
For the decoration:
- large white marshmallows
- mini white marshmallows
- sugar flowers
- tube of black Writing Icing
- tube of white Writing Icing
- Preheat the oven to 180C / 350 F Fan 160 C. Put all the ingredients for the cakes into a bowl or food processor and beat together until smooth. Line a bun tin with paper cases and half fill each case with the mixture.
- Bake in the oven for 18 to 20 minutes until well risen and the cakes spring back when you press them with your fingertips.
- To make the buttercream, sieve the icing sugar. Beat the butter until creamy in an electric mixer, then gradually beat in the icing sugar. Finally beat in the tablespoon of water. Alternatively you can buy ready made buttercream.
- Spread a layer of buttercream over the cupcakes using a palette knife and making a small mound of buttercream in the centre.
- Arrange the mini marshmallows in two circles around the edge of the cakes.
- Cut one third off the large marshmallows.. Place the larger piece on top of the mound of buttercream for the face. Cut the other third in half again and place on either side of the sheep's face for the ears - the marshmallow ears should stick naturally as the cut side of the marshmallow are very sticky alternatively you can stick them on using some white Writing Icing or . Stick 3 mini marshmallows on the top of the sheep's head (you can use Writing Icing for the 'glue').
- Draw eyes and noses on the sheep's face using the black Writing Icing and stick a sugar flower in the centre.
© UTV News