Recipes > Easter

Best ever easter hot cross buns

Australian Womens Weekly — Combine yeast, sugar and milk in small bowl or jug; cover, stand in warm place about 10 minutes or until mixture is frothy. Sift flour and spices into large bowl, rub in butter. Stir in yeast mixture, egg and sultanas; mix to a soft sticky dough. ...More…

Salt cod fritters with preserved lemon aioli

Australian Womens Weekly — In a medium pan heat milk, orange zest, bay leaf, eshalot and whole garlic clove. Add salt cod and simmer for 15-20 minutes. Add blue-eye and cook for a further 10 minutes until blue-eye is cooked through. Remove from heat and drain. Finely shred ...More…

Lindt easter chocolate cake nest

Australian Womens Weekly — Grease a savarin ring mould (or any cake tin) with some butter and line with toasted almonds. Place butter and sugar into an electric mixer and cream until mixture is light and pale. Add eggs one by one, mixing well after each addition. Sift ...More…

Pumpkin scones

Australian Womens Weekly — Preheat oven 240°C/220°C (fan forced) and line a baking tray with baking paper. Beat butter, sugar and egg yolk together in a small bowl with an electric beater until combined; transfer to a larger bowl and stir in mashed pumpkin. Add self ...More…

Fish fajitas with guacamole

Australian Womens Weekly — Combine all ingredients in a small bowl; season to taste with salt. Mash the avocado in a small bowl; add the remaining ingredients; stir until well combined. Season to taste with salt. Toss the fish in combined flour and taco seasoning in ...More…

Lamb and olive skewers with tomato salad

Australian Womens Weekly — To make tomato salad, place burghul in a bowl, pour over 1/2 cup of boiling water, stand for 10 minutes to soak. Drain well, squeeze out any excess water using hands. Toss burghul in a large bowl with the tomatoes, eschalots, chickpeas, avocado, ...More…

Dukkah mayonaise dip

Australian Womens Weekly — Place mayonnaise into a serving bowl and sprinkle over dukkah. Low Carb, Low cholesterol, Low fat, Low GI, Vegetarian Pukara Estate extra virgin olive oil, to drizzle Drizzle with oil and serve with crissini sticks. 270g jar Pukara Estate ...More…

Mountain style brown trout

Australian Womens Weekly — Heat the oil in a large frying pan. Dust the fish with seasoned flour and add to the hot oil. Cook the trout until golden and crisp on one side, then turn over, add the butter and cook until it turns nut brown. Add the garlic and cook for a ...More…

Lemon semifreddo with vodka syrup

Australian Womens Weekly — Boil the sugar, lemon rind and juice in a saucepan over medium-high heat for 8-10 minutes until it reaches 110°C on a sugar thermometer or until syrupy. Using an electric mixer, beat the egg yolks for 5-6 minutes until light and creamy. With the ...More…

Braised lamb cutlets with vegetables on a timbale of rice

Australian Womens Weekly — Preheat oil in a large saucepan over medium heat; add lamb cutlets and sear one minute each side. Add garlic, ginger, vegetables and tofu and pour in 1-2 cups of water, enough to cover the meat. Add soy sauce and honey, season with salt and ...More…

Trinidad rum punch

Australian Womens Weekly — To make sugar syrup, place water and sugar in a medium saucepan. Stir over a low heat until sugar dissolves, bring to boil. Remove from heat and refrigerate until chilled. Place chilled syrup and remaining ingredients in a large jug, stir ...More…

Banana chocolate soufflé

Australian Womens Weekly — In a mixing bowl mash the bananas with a fork and mix in the honey. In a mixer add the egg whites and whisk to a soft peak. Then gradually add the caster sugar and whisk to a firm peak. Fold the egg whites into the banana mix, brush the inside of ...More…