EASTER is just around the corner. Aldi has made it easy this year with the ultimate three-course Easter spread.
Baked Mushrooms with Goats Cheese & Sun-Dried Tomatoes
- 1 x pack 4 large flat mushrooms
- 70g Deli Originals Sundried Tomatoes, plus 20ml oil from the jar
- 100g Emporium Selection Goats Cheese
- 1 tsp Stonemill Dried Basil
- Black pepper
- Colway Balsamic Dressing
- Rocket leaves to serve
1. Preheat the oven to 180°C/350°F.
2. Wipe the mushrooms with a clean damp cloth and remove the stalks.
3. Chop the sun dried tomatoes finely.
4. Mix the tomatoes with the goat's cheese, dried basil and season with some black pepper.
5. Stuff the mushrooms with the goat's cheese mixture.
6. Put them on a baking tray, and then drizzle over the oil.
7. Bake for 15 mins in the oven.
8. Serve the mushrooms on a bed of rocket leaves, drizzled with some dressing.
Summer Roast Lamb
- 1 Killarnee Lamb Leg Roast
- 60ml Bramewells Honey
- 1 tsp Dijon mustard
- 2 sprigs fresh rosemary
- 5g fresh parsley, finely chopped
- 1 Lemon
- 200ml The Pond Pinot Grigio Chardonnay 2016
- 2 garlic cloves, peeled and finely minced
- 2-3 bunches asparagus
- Sea Salt and Black Pepper
- 1 tbsp flour
1. Pre-heat the oven to 220°C (180°C degrees for fan forced oven)
2. Grate the rind from the lemon and then juice.
3. Mix together in a bowl the garlic, rosemary, wine, honey, mustard, lemon rind and juice - season with some salt and black pepper. Place lamb in zip lock bag with marinade and place in fridge for 2-3 hours turning occasionally.
4. Place the lamb in a roasting tin and pour over half the marinade.
5. Put in oven and cook for 25min per 500g of lamb. baste lamb frequently during cooking
6. Once cooked, remove from the oven, cover with foil and rest for 15-20 minutes.
7. To make the gravy: strain juices from the pan into a bowl. Place pan on medium heat on stove top. Add flour and cook stirring until flour has a golden colour to it approx 3-4min. Whisk in lamb juices until smooth consistency. Season to taste.
8. Cook the asparagus in some boiling salted water for 3-4 minutes, then drain.
9. Serve the lamb on a bed of asparagus, sprinkled with some chopped parsley, sea salt and black pepper.
Chocolate and Vanilla Easter Cake
- 2 Lodge Farms free range eggs
- 125g Beautifully Butterfully butter, softened
- 1 cup Merryfield caster sugar
- 1 3/4 cup White Mill self raising flour
- 1/8 teaspoon salt
- 2 teaspoons Stonemill vanilla extract
- 1/2 cup cocoa powder
- 1 shot Expressi coffee
- 1 cup buttermilk or Farmdale evaporated milk
- 50g Choceur milk chocolate buttons
- 40g Choceur white chocolate buttons Butter cream frosting
- 2 cups White Mill icing sugar
- 250g Beautifully Butterfully butter, softened
- 1 tablespoon Stonemill vanilla extract
- 1 tablespoon Farmdale milk
Chocolate Easter bunnies, Easter eggs, Speckled eggs and Mini marshmallows, to decorate
1. Preheat oven to 160°C (or 140°C for fan forced ovens).
Line the bases and side of a 21cm cake tin (with a removable base) with baking paper.
2. In a large mixing bowl, sift the flour in and combine with remaining dry ingredients (sugar, salt, cocoa powder). Make a well in the middle of the dry ingredients and add the wet ingredients. Mix together with an electric mixer on medium speed for 2 minutes, until well combined.
3. Add the chocolate and stir through. Pour the batter into prepared cake tin and bake for 55 minutes.
4. Insert a skewer into the cake when done, to see if it comes out clean. If it comes out wet, the cake will need to be cooked for a further 5 minutes and checked again. Once cooked, remove cake from oven, leaving in the tin for a further 5 minutes to cool. Remove cake from tin and place on a cooling rack until completely cooled.
Butter Cream Frosting
1. In a mixing bowl, blend butter with an electric mixer on medium speed until white and fluffy. Slowly add icing mixture until well combined, scraping the sides of the bowl occasionally.
2. Add the vanilla and milk, and blend for a further two minutes.
3. Spread over cooled cake and decorate with ALDI chocolate, Easter bunnies and Easter eggs. Refrigerate until ready to serve, ideally bringing to room temperature before serving.