Chomp And Cheers: Easter Special!

Marzipan Easter Eggs

Ingredients (makes 4):

100 gms – Broken Cashews Or Almond Powder/bits; 200 gms – Icing Sugar; 1 – Egg White; 2 drops –  Almond essence; Food Colouring of your choice.


Pulse the cashew nuts. Add a bit of icing sugar and pulse again. The icing sugar will absorb the oil and make the cashews grind finer. Add everything to your mixing bowl and add one egg white in drips till incorporated. Add a few drops of almond essence. Take the mixture out and add to a microwaveable plate, cover with cling film and heat in the microwave for 10 seconds, three to four times. Now, remove and scrape onto a board to cool. Once cool, add food colouring and knead, adding extra icing sugar if sticky. Divide and roll into balls and then into egg shapes. Decorate with royal icing and leave to dry.

Deviled Eggs


6 – Hard-boiled eggs, peeled; ¼ Cup – Mayonnaise; 1 tsp. – Dijon Mustard; ½ Tsp. – Ground Black Peppercorn balls; ½ Tsp. – Parsley Flakes; ½ Tsp. –  Paprika; ½ Tsp. – Mixed Herbs; 2 Tbsp – Fried Bits of Bacon (optional); Salt to taste


Slice the eggs in half, lengthwise. Remove the yolks and place separately in a mixing bowl. Mash the yolks with a fork or masher. Stir in mayonnaise and the rest of the ingredients until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Season with paprika. Refrigerate for an hour or until ready to serve.


Mango Mimosa


4 – Mangoes, very ripe and diced; 1 mango – cut into ½ inch cubes, for garnish; 1 Bottle – Champagne


In a food processor or blender, puree the diced mangoes. Using a fine-mesh sieve, strain the mango puree, discarding any solids. You should have approximately 1 and a half cups of puree. In a large pitcher, mix together pureed mango and champagne. Thread 3 to 4 mango cubes onto skewers. Pour mango mimosa into glasses and serve each with a mango skewer.


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