Create some magic in the kitchen this Easter Holidays with Amie Eats! Amie has been generous enough to offer us all two scrumptious recipes to try with the kids this Easter!
The world of food can be a colourful and curious one for little children, and helping them to develop a love of good food can be one of life’s most rewarding adventures.
Amie holds a B.Sc. Food Science and Nutrition, and has over 10 years of experience as a food technologist for some of the world’s largest consumer goods companies. She has also worked as a freelance food stylist and recipe writer for magazines, including the Australian Women’s Weekly, Gourmet Traveller and Good Taste.
“Growing up in a rural Australian community, I have fond memories of long days spent sampling the vegetables and fruits that grew in abundance in my grandparents’ back paddock!”
Gingerbread Bunnies with Nutella Icing
This recipe makes 32 bunnies! But beware! They're bound to disappear before your eyes, so you might want to double the recipe if you have a few hungry bunnies of your own.. Oh and of course they are best served on your favourite bamboo plates!
- 150g butter, softened
3⁄4 cup brown sugar
1⁄2 cup golden syrup
3 cups plain flour
- 3 cups plain flour
- 1⁄2 tsp bicarbonate of soda 1 tbsp ground ginger
Pre heat oven to 175C. Line a baking tray with baking paper.
Beat butter and sugar for 2 minutes or until smooth. Add golden syrup. Add combined dry ingredients and fold through until well combined. Place dough onto a clean surface and press into a large disc. Wrap in cling wrap or beeswax paper and refrigerate for 30 minutes.
Remove from refrigerator and roll dough until 1.5 cm thickness. Press cookie cutter into dough and place cookie cut shapes onto baking tray 2cm apart.
Bake cookies for 11 minutes or until lightly golden.
Remove from oven and place cookies onto a cake cooling rack.
Spread Nutella on cookies and sprinkle with coconut, dehydrated raspberries and or sprinkles!
Lemon Loaf with Passionfruit Icing
Recipe Makes 1 loaf
- 2/3 cup light olive oil
- 2/3 cup caster sugar
- 3 eggs
- 3-4 lemons, juiced and zest of 1
- 300ml cream
- 2 cups flour
- 4 Tsp baking powder
Pre heat oven to 175C. Line a loaf pan with baking paper or lightly rub with butter and dust with flour.
Whisk olive oil and sugar in a bowl until combined. Whisk in eggs. Add combined lemons and cream and mix well. Fold through combined dry ingredients.
Pour batter into loaf pan.
Bake for 35-40 minutes or until a skewer inserted into the middle comes out clean. Allow to loaf to cool in pan for 10 minutes and remove loaf and place onto a cake cooling rack.
- 4 Passionfruit
- 1 Cup icing sugar
- A knob of butter
Combine passionfruit pulp, icing sugar and butter in a bowl. Whisk in tablespoons of boiling water until desired consistency. Pour over cooled cake and serve with mascarpone.
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