Squared Easter Ebook

Squared EASTER RECIPES FROM THE SQUARED COMMUNITY

Thank you to all who participated in the Collins Square and Parramatta Square recipe competition.

We loved all your recipes so much it just wouldn’t be right to keep them all to ourselves.

ENJOY COOKING THESE DELICIOUS RECIPES AT HOME AND BE SURE TO TAG US IN A PICTURE OF WHAT YOU MAKE! @COLLINS_SQUARE @PARRAMATTASQUARE

Bunny Cup-Cakes

RECIPE FROM FATIMA

SERVES 12 | 40 MINS PREP, 25 MINS COOK

Parramatta Square

Ingredients

Heat oven to 190°C/170°C fan and line a 12-hole bun tin with paper cases.

185g self-raising flour

Put the flour, sugar, butter, yogurt, lemon zest and eggs in a bowl and mix with electric beaters until smooth.

120g golden caster sugar 120g butter , softened 100g pot natural yogurt 1 lemon, zested 2 eggs 250g pack fondant icing for the frosting 85g unsalted butter, softened Few drops vanilla extract 200g icing sugar Few drops green food colouring

Spoon a large tablespoon of the mixture into each of the cases, making them as even as possible.

Bake for 20–25 mins until the cakes are risen and golden, and a skewer poked into the centre of one comes out clean. Set aside to cool on a wire rack.

Frosting For the frosting, beat the butter, vanilla extract and icing sugar until the mixture is pale and creamy, and completely combined.

Add a few drops of green colouring and beat it in. If piping, scoop the frosting into a piping bag fitted with a star nozzle, then pipe stars of green icing all over the tops of the cakes like tufts of grass. If not piping, spread the icing over the cakes and run a fork across to make it resemble grass.

Hot Cross French Toast

RECIPE FROM JOY

PORTIONS 6 | 15 MINS PREP, 10 MINS COOK

Parramatta Square

Ingredients

Prepare the night before:

4 eggs

Cut the hot cross buns in half.

1/2 cup milk

Mix the eggs and milk, add 2 tblspoon brown sugar. Pour wet mix into baking dish, layer the cut hot cross buns into the wet mix. Cover and refrigerate overnight.

6 traditional hot cross buns brown sugar vanilla ice cream maple syrup butter

Next day: Buns should have soaked up eggs and milk mix. Melt butter into pan, add the hot cross buns and fry until both sides is brown.

Sprinkle with brown sugar for crunch.

Add 2 scoops of Icecream to serving plate.

Add hot cross buns to ice cream, drizzle with maple syrup and serve with black coffee.

This would also go well with a side of crispy bacon strips, pan fried breakfast meat or vegetarian sausages.

Caribbean Carrot Cake

RECIPE FROM STEPH

PORTIONS 20 | 1HR PREP + COOK

Parramatta Square

Ingredients

Preheat the oven to 177°C and grease a 23cm x 33cm x 5cm pan.

2 1/2 cups (312g) all-purpose flour

Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.

2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp ground cinnamon 1/2 tsp EACH ground cloves, ground ginger, + ground nutmeg 1 cup canola (240ml) or vegetable oil 1 1/4 cup (250g) packed light or dark brown sugar 1/3 cup (67g) granulated sugar 4 large eggs, at room temperature 1 tsp pure vanilla extract 2 cups (260g) shredded carrots (about 4 large peeled carrots) 1 cup crushed pineapple, drained 1 cup (125g) chopped walnuts

Cream Cheese Frosting: 224g full-fat block cream cheese, softened to room temperature 1/2 cup (115g) unsalted butter, softened to room temperature 3 cups (360g) powdered sugar, plus an extra 1/4 cup if needed 1 tsp pure vanilla extract 1/8 tsp salt

Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.

Spread batter into the prepared pan. Bake for 45–55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the centre comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminium foil.

Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.

Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.

Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of powdered sugar.

Spread the frosting on the cooled cake.

Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.

Cover leftover cake tightly and store in the refrigerator for 5 days.

Semlor: Traditional Swedish Fat Tuesday Buns

RECIPE FROM MICHELE

YIELD 18 | PREP TIME: 30 MINUTES,

Parramatta Square

BAKE TIME: 20 MINUTES, TOTAL TIME: 50 MINUTES

Buns

Make the buns

4 cups all purpose or bread flour

1. In bread machine or stand mixer, place the lukewarm water, yeast and 1/2 tsp of sugar. Allow to rest for a few minutes, until the yeast begins to grow. Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.

2 tsp dry yeast 1/3 cup + 1/2 tsp sugar, divided 1/2 cup warm milk 1/3 cup melted butter 1 tsp salt 1 egg, slightly beaten 1 tsp cardamom 1/2 cup lukewarm water Glaze 1 egg yolk 1 tbsp cream Almond Paste 1 fresh egg white 1/2 cup ground almonds (without skins) 3/4 cup powdered sugar To Assemble Whipping cream Powdered sugar for dusting

2. Add the cardamom, flour, 1/3 cup of sugar and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix and knead by hand if you aren’️t using a machine.

3. Dough will be slightly sticky.

Allow cycle to finish on dough setting; with stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.

Shape the buns 1. After it’️s risen, punch down the dough, and let rest for 5 minutes.

Cut pieces of the dough and shape into round balls (about 15 to 18), and place onto a greased cookie sheet (or silicone sheet) about an inch apart.

2. Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a large cup of boiling water in the oven for steam, so the buns don’t get a hard crust).

3. Once doubled, remove the buns from the oven and brush with the mixed egg glaze.

4. Preheat the oven to 175ºC then cook the buns for approximately 20 minutes, or until golden brown. While they are baking, prepare the almond paste.

Make the Marzipan 1. Whip the egg white until soft peaks form, then fold in the ground almonds and powdered sugar.

2. Cover and set aside.

Assemble and Finish the Semlor 1. Remove the cooked buns from the tray, and place on a cooling rack.

2. When the Semlor are completely cool, whip the cream and assemble them.

3. Begin by cutting a top on each bun with a sharp knife, cutting down into the centre of the bun to create a space for filling in the bun. Then put a teaspoonful, or more, of the almonds paste.

4. Next, top with whipped cream.

5. Place the top on the cream, and dust with powdered sugar.

Repeat with remaining Semlor.

Hot Cross Bun Truffle Cake

RECIPE FROM JESSICA

PORTIONS 16 | PREP TIME: 20 MINS

Collins Square

Ingredients 1 tbs mixed spice 2 cup mixed dried fruit 585g chocolate mud cake 2 sultana butter cakes, crumbled 400g indulgent chocolate cake 400g chocolate fudge frosting 100g white choc melts, melted 600g dark choc melts, melted

Place sultana cake, dried fruit and spice in a food processor and process until fine crumbs form. Using hands, squeeze 1 tbs mixture into balls.

Repeat with remaining mixture.

Line 2 large baking trays with baking paper. Using a fork, dip 1 ball into dark chocolate until completely coated. Gently scrape fork on side of bowl to remove excess chocolate, then place on tray. Repeat to coat all balls. Chill truffles in freezer for 5 minutes or until firm.

Place white chocolate in a piping bag or a snap-lock bag with a small hole snipped in corner. Pipe a cross on each truffle. Return truffles to freezer for 3 minutes or until firm Remove paper lining from mud cake, place on cake stand and top with indulgent cake. Using a small spatula or knife, spread frosting all over cakes. Starting from the bottom, press truffles into cakes to secure, piling any extra truffles on top

Easter Chocolate Bird Nests

RECIPE FROM CHEREE

PORTIONS 8 | 40 MINS

Parramatta Square

Ingredients 200g Cadbury milk chocolate buttons 100g Crunchy noodles 4 Tablespoons crunchy peanut butter 1 bag mini eggs

Microwave the chocolate in a heatproof bowl for 20 second intervals until melted.

Stir in the peanut butter and add crunchy noodles and stir until all coated in chocolate.

Spoon the mixture into patty cases and mould into birds nests with the ends of two teaspoons.

Refrigerate for 1hr then fill with colourful mini eggs and even decorate with mini chicks.

Chocolate, Caramel, Nut Brittle

RECIPE FROM CELESTE

PORTIONS 18 | 20 MINS PREP, 10 MINS COOK

Parramatta Square

Ingredients

Preheat oven to 175°C.

250 grams butter

Line a biscuit tray with aluminium foil and spray with cooking spray.

Lay the crispbread squares on the foil.

1 ¼ cup light brown sugar 500 grams chocolate chips (used dark chocolate so it’s not so sweet and it taste more premium) 1 packet Premium Crispbread Salted nut mix Himalayan sea salt

In a saucepan melt brown sugar and butter together, heat until foamy and mix it until you reach a thick caramel consistency.

Pour the mixture over the crispbread evenly. Put in oven and bake for 10 minutes.

Remove from oven and pour chocolate chips over the crispbread while still hot. Let the chocolate melt for a minute or two and spread with a spoon to coat the crispbread.

Sprinkle nuts over the top and a little bit of sea salt.

Let it cool and place in the fridge until hard (normally overnight).

Then when hard break into small pieces or cut it in squares and store in a cool place.

Chocolate Easter Egg Cake

RECIPE FROM MARIA

SERVES 10 | 1 HOUR COOK TIME

Collins Square

Ingredients

Combine cocoa and water in a small bowl; whisk until smooth.

1/2 cup (50g) cocoa powder

Let cool.

1/2 cup (125ml) boiling water

Preheat the oven to moderately slow (160°C/140°C fan-forced).

Grease a deep 22cm round cake pan, line base with baking paper.

185 gm butter, softened 1 1/2 cup (330g) firmly packed brown sugar 3 eggs 1 1/2 cup (225g) self-raising flour 1/2 cup (75g) plain flour 1/4 teaspoon bicarbonate of soda 3/4 cup (180ml) milk 2 teaspoon vanilla extract 150 gm small milk chocolate Easter eggs Coloured cake decorations

Milk chocolate frosting Milk chocolate frosting 400 gm eating-quality milk chocolate, chopped 2/3 cup (160ml) thickened cream

Beat butter and sugar with an electric mixer until light and fluffy.

Add the eggs, one at a time, beating until combined. Transfer mixture to a large bowl.

Stir in sifted flours and soda, then milk, vanilla, and cocoa mixture.

Pour mixture into prepared pan. Bake for about 1 hour 10 minutes or until cooked. Stand for 10 minutes before turning onto a rack to cool.

Meanwhile, to make milk chocolate frosting; combine chocolate and cream in a small saucepan, stir over a very low heat until smooth.

Transfer to a bowl. Refrigerate, stirring frequently, until a spreadable consistency.

Spread frosting over top and side of cake, decorate with chocolate eggs and coloured decorations.

Tablespoon Italian Lemon Cake

RECIPE FROM SANDY

PORTIONS 8 | 10 MINS PREP 40 MINS COOK

Collins Square

Ingredients 1 ½ cups all purpose flour (195g) 1 tsp baking powder 1 cup sugar (200g) 2 large eggs zest one lemon 2 tbsp lemon juice ½ cup + 2 tbsp vegetable oil* (125g) ½ cup + 2 tbsp milk (150g)

Pre-heat oven to 180°C, grease and flour an 8 or 9 inch cake (20–23 cm) In a small bowl whisk together the flour and baking powder.

In a large bowl beat on low to medium speed (low is best but no higher then medium speed) sugar and eggs until very fluffy and light.

Approximately 5 minutes.

Then add the zest, juice, oil and milk, beat until combined.

Then add the flour mixture and beat on low speed until smooth.

Pour into prepared cake pan and bake for approximately 40 minutes or until toothpick comes out clean. Let cool in pan then remove to a cake plate.

Let cool completely before dusting with powdered/icing sugar.

Topping 2–3 tbsp icing/powdered sugar for dusting *your choice I use corn or sunflower oil

Enjoy!

Notes Eggs and sugar should be beaten on low speed, never on high speed.

When adding the flour mix on low speed.

If you are having trouble with this cake, a reader mentioned beating the flour into the mixture by hand instead of with a mixer. A whisk or spatula would work for this.

ENJOY COOKING THESE DELICIOUS RECIPES AT HOME AND BE SURE TO TAG US IN A PICTURE OF WHAT YOU MAKE! @COLLINS_SQUARE | @PARRAMATTASQUARE