Sunday, 27 March 2016

Easter chicks and bunnies

If you have friends who love to cook as much as you do, cooking together is always fun. I was asked if I was up to the challenge to try something a bit more difficult. My answer without knowing what to do was: what the heck, yay I´m up to it. So today beside preparing the Easter Sunday lunch for 5, we went with the Easter theme and made chicks and bunnies.

Mother hen and baby chicks
Bunny family
I start with the chicks:

2 hard boiled chicken eggs
6 hard boiled quail eggs
1 tsp Worchestersauce
1 tsp hot Mustard
1 tbsp cream
1 piece of carrot

At the beginning make a test of your skills and start with the chicken eggs. When you cut off the upper part of the egg, scoop out the yolk in a small bowl, take a small knife and cut 2 or 3 pieces off the egg hat.

Prepare the filling, it should not be to soft and use a baking sryinge with a star nozzle and pipe the mixture in and above the egg, so you have a chicken head to set the top on later.

Use the peppercorns for the eyes and cut a tiny beak for the chicks.

Now the bunnies:
the evening before make a bread dough and store it in the fridge to proof over night. Get it out an hour before starting with making the bunnies

500 g spelt flour Type 630
270 ml luke warm water
10 g salt
40 g fresh yeast
1 tsp sugar
2 tbsp olive oil

add 1/2 tsp orange zest before you start making the bunnies, or when you just make a bread loaf, forget about the zest.
Shape a sausage, the  turn the upper part to make a head, use a knife to cut some ears.
Then on the body part, make a cut and separate the legs, and 2 more cuts in the middle to make arms.

Use a bit of milk on the bunnies to make a good tan.

Bake at 220 C for 18 minutes.

Eat the eggs with the bunnies together! The filling inside the eggs make a great spread on top of the bunnies- really tasty!

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