“It’s time to think of what to do with all those leftover Easter eggs!…said no one ever! Well, if by chance you do have any leftover you could get your kids to make these super easy Easter chocolate crackles. They don’t require any cooking except to heat up the copha and are a great treat kids can make themselves for parties. I’ve included sultanas (to make them vaguely more healthy) and optional nuts. Enjoy!”
4 cups rice bubbles
1 cup icing sugar
1 cup desiccated coconut
3 tablespoons cocoa
1 cup sultanas
1/2 cup chopped almonds
Big mixing bowl
Microwave bowl or jug
Chop the copha into small pieces and place in a microwave safe bowl or jug. Microwave for bursts of 30 seconds until fully melted. Mine took about 2:30 from the fridge but if it’s at room temperature should take less.
Into the big bowl put the rice bubbles, Icing sugar, coconut, cocoa, sultanas and almonds. Using the big spoon mix it together until its we’ll combined. (This could also be done in a food processor)
Add the melted copha to the bowl and stir until it’s all combined.
Put the cupcake papers in the cupcake pans and spoon mixture into each one. I found this mixture made 17 chocolate crackles.
Sprinkle the sprinkles over each one.
Peel the foil off the Easter eggs and push down into each chocolate crackle.
“The smell and taste of food is amazing at bringing back memories. There are heaps of dishes my mum used to cook (and still cooks) that I remember growing up. A lot of them I still cook today. My favourite was always curried sausages. As an adult I cook it regularly and for me it must contain two important ingredients. Keens curry powder and sultanas. I usually use beef sausages but any variety will do, in fact the vegan version I did using store bought veggie snags worked brilliantly. I’m sure this recipe is quite different to mums, but it’s delicious and still brings back those childhood memories. Enjoy!”
You can find the video on my Musical Menus YouTube page.
“Every year I make Christmas mince pies. Mum’s been doing making them for years but I’m sure mine are better! She will disagree with this. Anyway, this version is very tasty and vegan friendly. Of course, you can make them with a traditional shortcrust pastry but I love the texture of this pastry and it’s really easy to make and work with. This recipe makes enough pastry for about 3 dozen mince pies, so halve it if you don’t need that many. I make the Christmas mince in bulk every year and use it to make Christmas cakes, biscuits and other delicacies. I haven’t given weights for the dried fruit because with this method you can make as much or as little as you like and use a combination of fruits that you like best. I would also suggest you use less expensive cooking port or it can get expensive. Enjoy!”
(Photos by Gary Corbett)
Ingredients for Christmas mince
Method for Christmas mince
Cut up the dried fruit into small pieces or use a food processor.
Place fruit in a large saucepan pour over enough port to saturate the fruit.
Bring the heat up to medium and keep stirring until the port has been incorporated and the fruit has softened. There should be no liquid left in the mixture and the fruit should be glossy and sticky. (When doing 2kg of dried fruit this takes up to 20 minutes) You can always add more port and keep the mixture on the heat if you want cook it for longer.
Let the Christmas mince cool completely in the saucepan then transfer to a plastic container and refrigerate. Because of the high amount of natural sugars the Christmas mince will last for ages!
Ingredients for Vegan shortcrust pastry
190g Nutilex (or non-dairy margarine)
190g icing sugar
400g plain flour
1 tbsp cinnamon
Method for Vegan shortcrust pastry
Put all ingredients in a food processor and combine until it comes into a ball. If you mixture is crumbly add a small amount of cold water. If it’s to soft put some more flour in.
Empty mixture onto some plastic wrap and knead into a disc. (This will make it easier to roll out later)
Wrap disc in the plastic wrap and place in the fridge until needed.
Method for Christmas mince pies
Roll out the pastry until it’s about 5mm thick.
Cut out circles of pastry to fit your pans. (I have specialty pans that are shallow with a fluted edge that are perfect for these pies)
Press the pastry into the base of each mould so it comes a few centimetres up the side. (Or as deep as you want if you want bigger pies!)
Fill the moulds with the cooled Christmas mince and smooth the top.
Using Christmas cutters make tops for the pies. I use stars, Santas, Christmas trees or baubles for mine. You can also enclose the top completely if you like.
Before you put them in the oven you can use an egg-wash, milk or any vegan milks to paint over the pastry tops. Or you can sprinkle a bit of sugar over them.
Bake in a 180 degree C oven for 10-15 minutes or until the pastry is cooked and starting to brown.
Give to all your family and friends and everyone will love you!
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!