Apricot Balls

Bunny Garden Platter

Start by placing french dip and small bowl and both cheese on the platter in a zig zag.

Pull apart cos heats into individual leaves and cut carrots into halves.

Arrange the ingredients on the platter around the cheeses.

Garnich brie with fresh honeycomb onto it when serving.

Mini Fruit Tarts

Ricotta & Walnut Tagliatelle

1. Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.

2. Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.

3. Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.

Cinnamon Scrolls

Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.  

Stir in flour, salt, currants and sultanas until a dough begins to form. 

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball. 

Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.  

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread softened butter over dough. 

In a small bowl, mix brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough followed by the currants, then press into the butter. 

Tightly roll dough up, starting from the shorter side and place seam-side down making sure to seal the edges of the dough as best you can.  

Cut into 1 inch sections with a serrated knife. You should get 9 large pieces. 

Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes. 

Preheat oven to 175 degrees Celsius. Remove clingwrap and bake for 20-25 minutes or until just slightly golden brown on the edges. Allow to cool for 5-10 minutes before frosting.

Makes 9 cinnamon scrolls. 

To make the frosting:  

In the bowl using electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy.  

Hot Cross Bun Choc Truffles

Combine hot cross buns, sultanas, mixed peel and mixed spice in a food processor and blend until a fine crumb. 

Combine dark and milk chocolate and cream in a microwave-safe bowl and microwave for about 2 mins (stopping every 30 seconds and stirring) until the chocolate is completely melted. 

Add melted chocolate mixture to the food processor and blend until combined.  Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon. 

Spoon mixture into 2 tablespoon sized portions then roll into balls.  Roll in cocoa powder, dusting off excess powder.  Line a baking tray with baking paper, place balls onto the tray and refrigerate for 30 mins to harden.

Place white chocolate into a small, microwave-safe bowl and microwave for 1 min, stopping every 20 seconds to stir, or until completely melted.  Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle. 

Pipe a cross (to resemble a hot cross bun) onto the tops of each ball then return to fridge for a further 30 mins to set.

Spiced Lamb Meatballs with Currants

1. Pre-heat oven to 180°C (160°C fan-forced). Roughly chop one half of the onion and add to the bowl of a food processor. Add the lamb, torn apart bread, spices and coriander. Pulse until well combined. Remove to a mixing bowl and add pinenuts and seasonings. Mix well and form into large balls using approx. 1½ tablespoons mixture for each.
2. Heat half of the oil in a large pan and sear the meatballs until well browned, set aside to drain on paper towel.
3. Finely dice the remaining onion half and add to the pan with the remaining oil and garlic. Cook for 3-4 minutes over a low heat until tender. Add the passata, stock and currants, mixing well. Return meatballs to pot and cover with a lid. Place into oven and bake for 20 minutes. Remove lid and cook a further 5 minutes.Alternatively this can be cooked on the stove top, partially covered until meatballs are cooked through. Remove lid to reduce liquid if desired.