Easter Damper Surprise Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes
Ingredients 3 cups of self-raising flour 1/4 tsp of salt 3 tbsp of softened butter
1.
Mix the flour with the salt in a large bowl. Add the butter and rub it into the flour with the tips of your fingers, until it becomes a fine crumb.
2. Stir in the milk with a butter knife to make a soft dough. 3. Put the dough onto a floured surface and knead into a rough ball shape – here is where it becomes different from a normal damper.
250ml of milk 150g of Caramilk chocolate chips 150g of mini milk Easter eggs (and a couple extra for decoration at the end) Peeps Marshmallows (alternatively, use regular pink and white marshmallows)
4. Before making it into its final smooth ball shape, open up the damper, and fill the centre with your Caramilk chips, milk chocolate chips, and marshmallows. Make sure to get it as centred as possible so it does not leak out as it cooks, don't overstuff. 5. Once you have stuffed your damper, smooth it all out into a nice damper shape, pop onto a lined baking sheet and make a light cross on top for decoration. You can also brush the top lightly with milk.
Arroz Valenciana Prep Time: 10 minutes Cooking Time: 30 minutes
Ingredients 2 tbsp of vegetable oil 3 cloves of garlic, minced 1 medium onion, chopped 1/2 kilo of chicken meat or pork into cubes 2 tbsp of fish sauce (optional) 2 cups of glutinous or sticky rice, washed 2 tbsp of turmeric powder 1 cup of carrots, sliced into strips 1 cup of bell pepper, sliced into strips Salt and pepper 1 cup of green peas 1/2 cup of raisins
6. Cook at 190°C for 30 minutes, or until golden. 7. Once cooked – decorate with Peeps and little mini Easter Eggs to give it that extra Easter feel.
1 can of coconut milk 1–2 cups of chicken or vegetable broth
1.
In a deep pan and on medium heat, sauté onion and garlic in oil until soft.
2. Add chicken/pork and let for some minutes until the meat is almost cooked, about 3 minutes. If using fish sauce add it now. 3. Add the rice and turmeric powder. Cook for 1 minute while continuously mixing to make sure not to burn the rice. 4. Add green peas and raisins and mix until well distributed. 5. Pour in coconut milk and 2 cups of chicken/vegetable broth. Cover and let cook for about 20 –30 minutes or until sticky rice is done (low flame). Stir from time to time and check if you need to add more water/broth if rice is not yet cooked. Water should be absorbed entirely once done. 6. Turn off the heat and give it a final stir. 7. Transfer over into a plate to serve. If you want to make it more festive, add some slices of hard-boiled eggs, cooked shrimp, slices of bell peppers, and pieces of raisins as toppings.
Toppings (optional) 2 eggs, hard-boiled and sliced
Submitted by: Lacey – Parramatta Square
Submitted by: Vanessa – Parramatta Square