It's time to bid our Easter workshops farewell for another year. Although we are sad they are over, we are overjoyed by the sheer number of new and returning chefs who cooked up so many splendid springtime recipes with us. Thank you for joining us and your subsequent kind feedback; it'll soon be time to move on to May Half Term, yay!
If you don't want the Eggsellent Easter fun to end (trust us, we certainly don't!) then here are another couple of our favourite seasonal recipes. Perfect for young (and big) chefs at home but remember - ALWAYS wash your hands before/after handling food, and remember to take extra care whenever you're near the oven.
Hot Cross Buns
60ml warm milk
1 level teaspoon dried yeast
150g plain flour
1 level teaspoon mixed spice
25g dried fruit
1 small egg
For the 'crosses':
25g plain flour
STEP 1: GET FROTHY, GET CRACKING!
Stir one teaspoon of sugar into the warm milk, then sprinkle on the yeast. It will smell pretty yucky, but that's ok! Leave for 10-15 minutes until frothy. Sift flour into a mixing bowl and rub in the butter, then stir in the remaining sugar, spice and fruit. Finally, break the egg into a separate bowl and stir with a fork until it's all combined.
STEP 2: COMBINE
Make a well in the centre of the flour mix and pour in the frothy milk/yeast mix and the egg. Use a wooden spoon to gently stir, gradually bringing in the flour from the side of the bowl until it has formed a soft dough. This may take a while, but it's worth it! Knead the dough with your hands until smooth, then cover with a cloth and leave to rise for about an hour.
STEP 3: TIME TO RISE
Once risen, knead the dough again on a floured surface and separate into six pieces. Form each piece into a round shape and place on a greased baking tray. Cover and leave for another hour.
Top tip: putting flour on your hands before kneading stop the mixture from getting stuck to you!
STEP 4: MAKE THE TOPPING
Preheat the oven to 220C. While it's heating, rub the remaining butter and flour together in a mixing bowl, adding a little cold water so it forms a firm dough. Knead, then roll out and cut into thin strips about 5cm long. Dampen the underside with a little water then lay two on each bun to make a cross shape.
STEP 5: BAKE!
Brush the buns with a little milk (this will help them to go lovely and golden in the oven), then bake for 15-20 minutes. Voila!
Crispy Cornflake Chicken
1 chicken breast
Dish of flour
1 teaspoon smoked paprika
1 teaspoon black pepper
1 tablespoon dijon mustard
STEP 1: MIX
Preheat the oven to 170C, then mix together the smoked paprika and black pepper in a bowl.
STEP 2: CRUSH THOSE CORNFLAKES!
Pop the cornflakes into a sandwich or freezer bag and smash with a rolling pin until they are crushed into small pieces.
Top tip: Make sure the bag is closed before you start crushing, otherwise there could be a big mess! This part is fun but don't smash too much - we want small cornflake pieces, not cornflake dust!
STEP 3: PREPARE THE EGG AND CHICKEN
Whisk the egg and add the dijon mustard. Give it a stir then put to one side and halve the chicken breasts. Cut each half into 3-4 strips.
STEP 4: COAT THE CHICKEN
Cover the chicken with flour until lightly coated, then dip in the eggy mustard mix. Finally, drop the pieces into the cornflake bag and shake around until coated. If you get tired of shaking then try having a little dance while you do it. It works, we promise!
STEP 5: BAKE!
Carefully take out the covered chicken pieces and place on a baking tray. Cook in the oven for half an hour, or until the chicken is done. Enjoy!
Other recipes made at our workshops this Easter break include: Carrot Cake (with frosting!), Creamy Chicken, Simnel Muffins, Banana Chocolate Swirl Bread, Strawberry Mice, Pizza Muffins, Fish-in-a-Parcel, Easter Scones, Lemony Herby Cupcakes, Loaded Potato Skins, BBQ Turkey Burgers, Birds Nest Buns and more!
Join us in May Half Term for even more cooking and baking adventures. To view our upcoming dates for Leeds, Harrogate, Ilkley and Thirsk, please visit our Stir Krazy Calendar here. See you soon!
Love, the Stir Krazy Kids team x