Happy Easter

Happy Easter LoveBunnies! ūüėČ

I thought I’d come online quickly and write up a¬†‘Cook/Bake with Mii‘ post, because why the heck not?!

Here are a list of¬†a few¬†things (non-chocolate related) I’d recommend you make, bake and eat¬†during the Easter weekend…

Boiled eggs

My current addiction. You know how to make boiled eggs right?! ūüėÜ

  1. Eggstreamly good eggs
  2. “WAT?!”er
  3. “(Hot) Sauce in your PAN, boil!”
  4. A¬†hob(knob) ‘pon the cooker

Bisch, basch, BOSCH (the probable brand of your oven)!

Pop the eggs in the saucepan, pour the water over them until covered, then sprinkle some salt and boil.

When your saucepan starts looking less like a saucepan and more like an explosive scientific experiment, that’s your cue¬†to¬†take it off.

Hot Cross Buns

A traditional treat… We all love a Hot Cross Bun, don’t we? I love mine dipped in maple syrup¬†or honey for an even sweeter taste.

Do you want a recipe for them? Of Kors you do!

  • 175g¬†mixed dried¬†fruit (loops)
  • 1 ORANGE, zest (for life)
  • 7g sachet of fast-action dried¬†yeast(er)
  • 175g¬†cast-er-vote ‚úÖ sugar
  • 300ml¬†semi-skimmed milk, warm, plus 1 tbsp milk to glaze (milk it for all it’s worth-it ūüėČūüíĖ)¬†
  • 600g¬†(“flour game)¬†strong” white bread flour
  • 3¬†tsp¬†mixed spice (at this point, you could even sprinkle some PERi-PERi salt) ūüėć
  • ¬Ĺ tsp¬†ground cinnamon (“Ahoy! Cinna-mon-timbers!”)
  • 1¬†whole¬†nutmeg, to grate (you may want to spare your nutty friend¬†Meg though cos she weren’t to blame for the boogie).
  • 75g¬†unsalted butter, softened, plus 1 tbsp melted butter (BUT- BUTTER! Not marge, not lard — BUTTER!)
  • 1¬†medium free-range egg, good yolks only (the ones that cause an abundance of “hahahaha”s)
  • 50g¬†plain flour (wallflowers are best)

Mix together the dried fruit and ORANGE zest (for life) in a bowl(aroid). Set aside, collaborate and listen. Put the Yeast(er) in a jug(gernaut) with 15g caster sugar (lumps). Pour over 4 tbsp warm milk and leave to foam (like Colgate) for 5 minutes.

In a food processor, pulse the flour (like every time I see bae’s selfies, I eat my own ones – pulsate), 110g¬†caster sugar, a pinch (not punch ūüĎä though cos we’re mid-month) of salt, the mixed spice, cinnamon, a good grating of nutmeg (Nutty Meg at it again, can’t take her ANYWHERE!) and the softened butter until the mixture resembles breadcrumbs (K-Leeds to the FC). ūüíĖ

Tip into a large bowl and make a well (try throwing a new pound coin in and making a wish) in the centre. Pour in the yeast mixture and most of the remaining milk. Mix to a sticky dough, adding more milk if needed.

Tip on to a floured surface and knead for 8-10 minutes, until smooth and elastic (hopefully not like my hair was when I went blonde).

Add the dried fruits and zest mixture and knead (again?! How “kneady” is this bread?!) until combined. Put in a lightly oiled bowl, cover with oiled clingfilm and leave in a warm place to rise for 1 hour until doubled in size.

Press the dough into a rectangular shape (like its a golden buzzer on¬†BGT). Then,¬†‘Divide’ (like Ed Sheeran’s album) and ‘Shape (Of You)‘ into 16 balls of equal size. Place them, almost touching, on baking trays lined with baking parchment.

Cover with a damp tea towel and leave in a warm place until doubled in size and joined together ‚Ästthis may take up to an hour, depending on the temperature.

Meanwhile, preheat the oven to 230¬įC/fan 210¬įC/gas mark 8. Beat the egg yolk (like you’re MJ) with 1 tbsp¬†milk and gently brush the (squeezy ūüėČ) buns with the mixture.

Mix together the plain flour and 1 tbsp melted butter with 4 tbsp¬†water to form a paste. Spoon into a piping bag with a plain nozzle and pipe a cross on the top of each bun. Bake in the oven for 5 minutes, then reduce the oven temperature to 190¬įC/fan 170¬įC/gas mark 5, and bake for a further 10-15 minutes until risen and golden. Remove from the oven and cool on a wire rack.

In a small pan, gently heat the remaining sugar with 2 tbsp water to dissolve. Bring to the boil, then brush over the cooled buns. Allow to cool completely before serving.

Roast Lamb

I don’t eat lamb (often) at all!¬†My diet mainly consists of chicken, vegetables and¬†fish – I hardly even eat¬†beef… So, I can’t really put a recipe of Roast Lamb because¬†I don’t usually cook with it. Sunday roasts, for my household, is usually made up of¬†chicken or fish (very rarely pork). However, I have come across some pretty experimental roast lamb recipes here.

Bread

Bread is life. Obviously it’s a huge deal around Easter, that and wine… ūüć∑ Although, saying that, wine is a huge thing 364/5 days-a-year for most of us. ūü§£

Have you tried making your own? (Bread)

You don’t even need a bread maker to make some… Here’s a recipe for making some bread without all the technology…

You Knead These (100%)

Shake¬†the flour, salt and yeast (like a Polaroid Picture) in a large bowl. After they’ve been well and truly shaken (not stirred), create¬†a wishing well¬†in the centre, and¬†pour in¬†the oil and water into it. All that’s left (of this bit) is to then Little Mix¬†well.

If the dough seems a little “stiff(en that upper lip – Mockingbird)”, poor¬†1-2 EGGstra¬†tablespoons of H2O, mix well then tip the dough onto a lightly floured work surface and start kneading it like I do you…

Once the dough is ‘satin-smooth’ (if it’s “satin-smooth”, you might want to start considering the options of wearing it as lingerie tonight instead) transfer it¬†into a slightly¬†oiled bowl.

Leave to rise for 1 hour (with a teatoowl over it) until it’s x2¬†in size. Alternatively, you could¬†put it¬†in the fridge¬†and leave it there¬†overnight (just cling-film it).

Line your baking tray with baking parchment. Knock back your Rise (not Fall) dough (like you would 45 jägers on a Stag/Hen do), then gently mould the dough into a ball.

Place it on the baking parchment to prove (because that dough ain’t making its way into your belly until it’s proven itself to you!) for a further hour until it’s doubled¬†in size.

After its a quadruple times bigger than it was at first, heat your oven to 220C/fan 200C/gas 7.

Sprinkle a light dusting of flour on the loaf and cut a cross about 6cm long into the top of it, then put it in to bake for 25-30 mins (until golden brown and the loaf sounds hollow when tapped underneath).

Leave to cool on a (not coat) rack.

Carrots

This one’s for the Easter Bunny. You could just eat carrot cake if you don’t like eating them¬†raw…¬†If you end up eating more slices than you bargained for, needing to visit the dentist on Tuesday – don’t worry, ¬†he’ll probably sing you Ed Sheeran!

However, if you don’t mind raw “oranges” (carrots are oranges not greens), just munch on some carrots. Besides, they’ll help you see things clearer. For instance, when someone knows you’re an absolute BAE! ūüíĖ