bryonyashaw

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🍔

[bryonyashaw]

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[bryonyashaw]

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𝙒𝙝𝙚𝙣 𝙞𝙣 𝙇𝙞𝙣𝙘𝙤𝙡𝙣

[bryonyashaw]

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[bryonyashaw]

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[bryonyashaw]

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"Nothing that happens is ever forgotten, even if you can't remember it" (Zaniba, Spirited Away).

[bryonyashaw]

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𝙁𝙧𝙤𝙢 𝘽𝙪𝙢𝙥 𝙩𝙤 𝙗𝙖𝙗𝙮 𝙩𝙤 𝙏𝙀𝙉! 𝘼 𝙙𝙚𝙘𝙖𝙙𝙚 𝙤𝙛 𝙧𝙖𝙞𝙨𝙞𝙣𝙜 𝙩𝙝𝙞𝙨 𝙗𝙚𝙖𝙨𝙩

[bryonyashaw]

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[bryonyashaw]

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[bryonyashaw]

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𝗧𝗵𝘂𝗺𝗯𝗽𝗿𝗶𝗻𝘁 𝗖𝗼𝗼𝗸𝗶𝗲𝘀

𝘛𝘩𝘦𝘴𝘦 𝘦𝘢𝘴𝘺 𝘤𝘰𝘰𝘬𝘪𝘦𝘴 𝘸𝘪𝘵𝘩 𝘢 𝘧𝘳𝘶𝘪𝘵𝘺 𝘫𝘢𝘮 𝘧𝘪𝘭𝘭𝘪𝘯𝘨 𝘢𝘳𝘦 𝘱𝘦𝘳𝘧𝘦𝘤𝘵 𝘵𝘦𝘢𝘵𝘪𝘮𝘦 𝘵𝘳𝘦𝘢𝘵𝘴. 𝘔𝘢𝘬𝘦 𝘢 𝘣𝘢𝘵𝘤𝘩 𝘢𝘴 𝘢 𝘸𝘦𝘦𝘬𝘦𝘯𝘥 𝘱𝘳𝘰𝘫𝘦𝘤𝘵 𝘢𝘯𝘥 𝘧𝘪𝘭𝘭 𝘺𝘰𝘶𝘳 𝘣𝘪𝘴𝘤𝘶𝘪𝘵 𝘵𝘪𝘯 𝘸𝘪𝘵𝘩 𝘴𝘸𝘦𝘦𝘵 𝘣𝘪𝘵𝘦𝘴 🍓 made at @easycooklouth

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨

• 250g plain flour

• 70g icing sugar, plus about 2 tbsp for dusting

• 8g vanilla sugar, or 8g caster sugar plus 1 tsp vanilla extract

• 1 tsp lemon zest

• 150g butter, cut into cubes

• 2 egg yolks

• 100g redcurrant jelly (or raspberry jam)

𝙈𝙚𝙩𝙝𝙤𝙙

STEP 1

For the shortcrust pastry, sift the flour and icing sugar into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour mixture until it is incorporated and then mix in egg yolks. Knead everything into a compact smooth dough. Wrap the dough and chill it for 1 hour.

STEP 2

Remove the dough from the fridge and bring it to room temperature for 10 minutes. Form the dough into a long roll and divide it into 60 equal portions. Form a small ball from each portion and place it on a baking sheet covered with baking parchment (you will need two or more sheets). Press a dip (for the jam) into each ball with the handle of a wooden spoon.

STEP 3

Heat the oven to 200C/fan 180C/gas 6. Heat the jelly or jam in a saucepan until it melts. Use a spoon to fill the dips in the dough balls.

STEP 4

Bake for 12-15 minutes, then allow to cool completely. Finally, dust the cookies with some icing sugar.

Enjoy!! 🍋 🍓

[bryonyashaw]

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𝙊𝙪𝙧 𝙡𝙞𝙩𝙩𝙡𝙚 𝙡𝙞𝙛𝙚, 𝙢𝙖𝙙𝙚 𝙪𝙥 𝙤𝙛 𝙡𝙞𝙩𝙩𝙡𝙚 𝙢𝙤𝙢𝙚𝙣𝙩𝙨, 𝙘𝙖𝙥𝙩𝙪𝙧𝙚𝙙

[bryonyashaw]

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[bryonyashaw]

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𝘽𝙖𝙠𝙚𝙙 𝙎𝙖𝙡𝙢𝙤𝙣 𝙬𝙞𝙩𝙝 𝘾𝙧𝙚𝙖𝙢 𝘾𝙝𝙚𝙚𝙨𝙚

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

• 1/4 cup cream cheese

• 1/4 tsp pressed garlic or 1/4 of a clove garlic or garlic leaves

• 1 tbsp fresh chopped dill or dried

• 2 pcs Salmon 2 pieces about 5"x3

𝗠𝗲𝘁𝗵𝗼𝗱

1. Pre heat your oven to 400 degrees F.

2. Prepare your baking dish by greasing the bottom. If using a flat baking pan line it with parchment paper.

3. Take your cream cheese in a medium bowl and warm it in the microwave just so it is a little bit soft.

4. Once the cream cheese is softened, add the garlic (I used garlic leaves) and fresh dill and mix by hand or by mixer, both will work.

5. If your salmon has skin on one side, place that side down in the baking dish.

6. Spoon the cream cheese mixture onto the top of the salmon - you may need to flatten it down with your fingers as it can stick to the spoon.

7. Place into the preheated oven uncovered, and bake for about 20 - 25 minutes until the cream cheese on top is just staring to turn golden brown.

8. I served with brown rice and asparagus - enjoy! 😊

[bryonyashaw]

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[bryonyashaw]

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[bryonyashaw]

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𝗘𝗮𝘀𝘁𝗲𝗿 𝗘𝗴𝗴 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 𝗔𝗞𝗔 𝗧𝗵𝗲 𝗖𝗵𝗲𝗴𝗴!

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:

• 1 𝙝𝙤𝙡𝙡𝙤𝙬 𝙘𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝙀𝙖𝙨𝙩𝙚𝙧 𝙚𝙜𝙜

• 75𝙜 𝙙𝙞𝙜𝙚𝙨𝙩𝙞𝙫𝙚 𝙗𝙞𝙨𝙘𝙪𝙞𝙩𝙨

• 25𝙜 𝙗𝙪𝙩𝙩𝙚𝙧, 𝙢𝙚𝙡𝙩𝙚𝙙

• 75𝙜 𝙢𝙖𝙨𝙘𝙖𝙧𝙥𝙤𝙣𝙚

• 100𝙜 𝙨𝙤𝙛𝙩 𝙘𝙝𝙚𝙚𝙨𝙚

• 2 𝙩𝙗𝙨𝙥 𝙞𝙘𝙞𝙣𝙜 𝙨𝙪𝙜𝙖𝙧, 𝙨𝙞𝙚𝙫𝙚𝙙

• 2 𝙩𝙗𝙨𝙥 𝙘𝙤𝙘𝙤𝙖 𝙥𝙤𝙬𝙙𝙚𝙧, 𝙨𝙞𝙚𝙫𝙚𝙙

• 100𝙜 𝙙𝙤𝙪𝙗𝙡𝙚 𝙘𝙧𝙚𝙖𝙢

• 𝗧𝘀𝗽 𝗰𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝘀𝗽𝗿𝗲𝗮𝗱

𝙏𝙤 𝙨𝙚𝙧𝙫𝙚 𝙀𝙖𝙨𝙩𝙚𝙧 𝙩𝙧𝙚𝙖𝙩𝙨, 𝗱𝗲𝗰𝗼𝗿𝗮𝘁𝗲 𝘄𝗶𝘁𝗵 𝙢𝙞𝙣𝙞 𝙘𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝙚𝙜𝙜𝙨, 𝙘𝙧𝙪𝙢𝙗𝙡𝙚𝙙 𝙘𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚𝙨, 𝙘𝙖𝙧𝙖𝙢𝙚𝙡 𝙨𝙖𝙪𝙘𝙚 𝙤𝙧 𝙘𝙤𝙤𝙡𝙚𝙙 𝙢𝙚𝙡𝙩𝙚𝙙 𝙘𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚

𝗠𝗲𝘁𝗵𝗼𝗱

𝗦𝗧𝗘𝗣 𝗢𝗡𝗘

Carefully separate the Easter egg in half along the seam. (Use a knife dipped into a bowl of hot water to cut through the seam rather than slicing, as it may break the chocolate.)

𝗦𝗧𝗘𝗣 𝗧𝗪𝗢

Tip the digestive biscuits into a bowl or food bag and bash to crumbs with the end of a rolling pin. Stir in the melted butter until the mixture resembles damp sand. Spoon this into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.

𝗦𝗧𝗘𝗣 𝗧𝗛𝗥𝗘𝗘

Mix the mascarpone, soft cheese, icing sugar, chocolate spread and cocoa together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream to soft peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hrs or overnight until firm and set.

You may be left with extra cheesecake filling, depending on the size of your Easter eggs – this can be spooned into glasses over extra digestive crumbs for another treat.

𝗦𝗧𝗘𝗣 𝗙𝗢𝗨𝗥

Scatter the set cheesecake-filled eggs with mini chocolate eggs or other Easter treats, then drizzle with caramel or melted chocolate to serve.