This Morning's Easter treats

This Morning's Easter treats

Annabel Karmel is in the This Morning kitchen to whip up some fun and healthy treats for the kids this Easter holiday.

Snail wrapsIngredients:75 g (3 oz) Cheddar cheese, grated1 tablespoon light mayonnaise1 spring onion, sliced1 tomato, deseeded and chopped2 flour tortillas, warmed10 cherry tomatoes2-3 tablespoons sweetcorn, cookedcocktail sticksMethod: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.Caterpillar pinwheelsIngredients:4 slices brown bread, crusts removed4 dessertspoons cream cheese1 teaspoon mango chutney1 small tomato, deseeded and diced2 large slices smoked salmonFor the decoration:1/4 cucumber2 peas1 cherry tomato1 sweetcorn kernelsalad cresscocktail sticksMethod: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 flowersIngredients:1 large ripe pineapple, skin removed1 cantaloupe melon, halved and deseeded7.5 cm (3 in) flower-shaped cookie cuttera round cookie cutter with the same diameter (or 1-2 mm larger) as the melonball scoopa melon ball scoop12 green straws12 wooden skewerMethod: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.Marshmallow SheepIngredients:100g/4 oz soft margarine100g/4 oz caster sugar100g/4 oz self-raising flour2 medium eggs1 tsp pure vanilla essenceFor the buttercream:100g (4 oz) butter, softened225g (8 oz) icing sugar, sieved1 tbsp waterFor the decoration:large white marshmallowsmini white marshmallowssugar flowerstube of black Writing Icingtube of white Writing IcingMethod: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.

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