Monday, 22 March 2010
There are certain foods that I just have to make each Easter for us to eat here in my English Kitchen. Things like hot cross buns . . .
Baked Ham and scalloped potatoes . . . if I'm in a North American mood, or Roast Leg of Lamb, if I'm feeling decidedly British . . .
Deviled Eggs . . .
Simnel Cakes . . .
There are some foods that are just traditional for Easter Celebrations. My Aunt Thelma always used to make lovely fruit breads for Easter. All yeasty and sweet and stogged full of raisins and candied peel . . . the tops covered with a lucious icing glaze and decorated with candied cherries. We so used to look forward to their arrival every Easter Holiday . . .
These past few years I have adopted the habit of making these delicious chocolatey Easter Crispie Cakes. They're so easy to make, and scummily moreish to eat.
Kids just love them. Adults likewise . . . somewhat reminiscent of the Nestle's Crunch Bar . . . there is nothing to them but good melted chocolate (two kinds) and crisp rice cereal.
Oh, and those tasty candy covered little chocolate eggs of course!!
Bet you can't eat just one . . . and I bet you'll have to make them more than once during the Easter Holiday season. Aren't you glad they're so easy to make?
*Easter Chocolate Crispie Nests*
Makes about 15
These are so easy to do and look so pretty when they are finished. I had long heard of Marshmallow Crispy Squares, but never these chocolate delights! What a sheltered life I have lived! I wish I had known about these when my children were growing up. They would have loved them!
50 grams of milk chocolate (I used Green and Blacks organic) (1/3 cup)
50 grams of dark chocolate (again I used Green and Blacks)(1/3 cup)
3 cups of crisp rice cereal
1 bag of Easter mini eggs (you will not need them all, but I am sure you will find a use for the extras, I did!)
Put a pot with some water in the bottom of it on the stove and bring it to a simmer. Break the chocolate up into bits and place it into a glass bowl, large enough to sit over the simmering water. Cook and stir until melted. Take care not to let the water boil. Once the chocolate is all melted and smooth, carefully remove it from the heat and stir in the rice cereal.
Line a bun tin with paper liners and spoon the chocolate cereal mixture in, dividing it equally amongst each cup. Place a few easter eggs on the top of each and set them aside to cool and set up. You can put them into the fridge to do this if you are in a hurry, but it may cause your chocolate to bloom. If you are a patient sort it really doesn't take that long for them to set up out of the fridge, perhaps not much more than an hour or so.