Easter Snack Inspo to Love

Something Savoury: Spinach & Feta Snack
Looking for an easy snack to make on your day off? A spinach and feta gozleme will do the trick! This tasty meat-free treat won’t last. Best of all, it can be baked in the Sunbeam DiamondForce 3-in-1 Digital Air Fryer for fast and irresistible results!

Spinach and Feta Gozleme

Ingredients:

Gozleme Dough

• 2 cups (270g) plain flour
• 3 tablespoon Greek yoghurt
• 1/2 teaspoon baking powder
• 1/2 teaspoon dry yeast
• 1/2 teaspoon sea salt flakes
• 2 tablespoon olive oil
• 1/2 cup (150ml) warm water
• extra flour for dusting

To assemble

• 2 cups baby spinach leaves, chopped
• 1 cup crumbled feta
• Chilli flakes (optional)
• Olive oil, for pan frying
• Lemon wedges, to serve

Method:

1. Gozleme dough – Combine all ingredients except olive oil in a large bowl. Mix with a spoon until just combined. Turn onto a floured surface and knead for a few minutes until smooth.
2. Return to the bowl. Cover with a tea towel and set in a warm place for about 30 minutes to prove.
3. Punch down the dough and knead in the olive oil to get a smooth dough ball. Cover and set aside for another 30 minutes.
4. Divide dough into 6 balls. Roll each dough ball into a large rectangle. Dust with extra flour as needed to avoid sticking. Roll to 3/4mm thickness or near translucent.
5. Scatter spinach, feta and chilli flakes (if using) in the centre of the rolled pastry. Fold the ends over like an envelope, brushing with water to seal and pinch the pastry.
6. Dust the folded gozleme lightly with extra flour and gently roll it out, using a rolling pin, to three times the folded size.
7. Cut the gozleme to size to fit the air fry basket, spray the gozleme with olive oil spray and place in the basket.
8. Select the BAKE program, adjust TEMPERATURE 180°C and TIME 8 minutes. Press start button.
9. After cooking, carefully remove from the basket using heat resistant utensils and cut into triangles (or squares). Serve hot with lemon wedges.

Recipe by Sunbeam

Something Sweet: Apple & Pear Charlotte
Hard work pays off, especially when the end result is a gorgeous blend of apples and pears. Light, sweet and tangy, this Apple and Pear Charlotte can be prepped in a few steps with help from the Kenwood MultiPro Go Food Processor before being oven baked.

Apple and Pear Charlotte
Serves 6
Total time: 60 minutes

Ingredients:

• 500g cooking apples
• 500g ripe but firm pears
• grated rind and juice of 1 lemon
• 150ml dry white wine
• 75g caster sugar
• 2.5ml ground cinnamon
• 50-75g butter
• 8-10 large slices close-textured white bread, 5mmthick
• caster sugar, for sprinkling

Tools:

High Speed Slicer Shredder or Food Processing Attachment

Method:

1. Peel, core and quarter the apples and pears, using the High Speed Slicer Shredder or Food Processing Attachment fitted with the thick slicing plate, slice the fruit. Toss in the lemon juice.
2. Pour the wine into a frying pan, add the sugar, ground cinnamon and lemon rind and stir over a low heat, until the sugar has dissolved. Add the apples and pears, cover and cook over a low heat for about 5 minutes, until just tender, turning the fruit over 3-4 times to ensure it cooks evenly.
3. Lift the fruit out with a slotted spoon into a bowl and set aside. Boil the juices to reduce to about 45ml (3 tbsp) and pour over the fruit.
4. Preheat the oven to 200°C. Grease a 15cm (6 inch) Charlotte mould or deep cake tin. Lightly butter the bread slices and remove the crusts.
5. Cut a round of bread to fit the base of the mould or tin, filling any spaces if required and place butter side down. Cut the remaining slices of bread in half lengthwise.
6. Arrange sufficient bread slices around the sides of the mould so they fit neatly and tightly together, butter side out. Place the fruit slices in the mould, cover the top with the remaining bread slices, to fit.
7. Bake for 30 minutes, covering with foil after 20 minutes, if the top starts to over-brown. Leave to stand for 10 minutes, then turn out, dredge with caster sugar and serve.

Cook’s Note: If using the Food Processing Attachment slice the fruit in batches.

Recipe by Kenwood

An Easter Inspired Drink
When you’re not eating Easter Eggs this Easter, why not indulge in some sweetness with coffees that are infused with flavours like hazelnut and marshmallows. The coffee-making part is easy with the use of Delonghi’s La Specialista Arte Pump Espresso Coffee Machine

Marshmallow Coffee
Makes 1

Ingredients:

• Coffee beans – 100% Arabica
• 140ml cold skimmed milk
• 20ml vanilla syrup
• Grated dark chocolate, to garnish

Method:

1. First, add the vanilla syrup to a glass.
2. Using the Delonghi La Specialista Arte coffee machine’s side steam wand, froth your choice of milk until hot and creamy and pour directly into the glass with the vanilla syrup.
3. Prepare an ‘Espresso’ in the same glass.
4. Mix the ingredients.
5. Finally, sprinkle with grated dark chocolate before serving.

Hazelnut Coffee Hug
Makes 1

Ingredients:

• Coffee beans – blend of Arabica and Robusta
• 100ml light milk at fridge temperature
• 30ml chocolate-hazelnut sauce
• Cacao powder and shredded chocolate, to garnish

Method:

1. First, line the glass with chocolate-hazelnut sauce.
2. Using the same glass, create a hot Latte Macchiato by adding in hot (55-60°C) medium frothed milk that’s made by the side steam wand of the Delonghi La Specialista Arte coffee machine.
3. Then add in one shot of Espresso or Ristretto into the prepared glass.
4. Sprinkle with cacao powder and shredded chocolate before serving.

Recipes modified from Delonghi

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