Creamy pickled fish dip with seed crackers
Serves 4
Ingredients
1 packet Smartbite Premix Seed Crackers
250g tub cream cheese
200g flaked pickled fish (drained of sauce)
Salt and Pepper, to taste
2 Tbsp chopped chives and extra, to serve
Method
1. Mix the seed cracker mix according to packaging instructions. Line a baking tray with baking paper and using a bunny and carrot cookie cutter, spoon 2-3 Tbsp of seed mix into the cutter and shape accordingly.
2. Place the bunny and carrot seed-shaped crackers into a preheated 160°C oven and bake for 40-45 minutes or until crisp.
3. In a medium-sized bowl, combine the cream cheese and pickled fish. Season with salt and pepper and add 2 Tbsp chopped chives. Mix well.
4. Spoon the dip into serving bowls, garnish with chopped chives and serve with the seed crackers.
Bunny tail pretzels
Makes 20
Ingredients
20 large-holed pretzels
1½ cups smooth peanut butter
100g white fondant icing
50g pink fondant icing
Method
1. Line a baking tray with baking paper and grease with a little oil or soft butter.
2. Place the pretzels in neat rows onto the baking tray.
3. Place the peanut butter in a microwaveable bowl and microwave for 5-10 seconds.
4. Place the peanut butter into a piping bag fitted with a large-holed nozzle and fill the centre of the pretzel.
5. Place the pretzels into the fridge for 15-20 minutes to set.
6. Make bunny feet and a tail using the fondant icing.
Bunny breakfast
Serves 4
Ingredients
1 packet Smartbite Premix Seed and Almond Loaf
8 slices streaky bacon
2 tsp olive oil
200g Rosa tomatoes
Salt and pepper, to taste
4 large eggs
Method
1. Bake the bread according to the packaging instructions.
2. Place the streaky bacon on a baking sheet lined with baking paper and grill until crispy. Drain on absorbent kitchen paper.
3. Heat 1 tsp of olive oil in a small, non-stick frying pan over high heat. Add the tomatoes, season with salt and pepper and fry for 4-5 minutes or until softened.
4. Once cooled, slice the bread into medium slices. Use a cookie cutter (bunny or easter egg shaped) to cut out the centre of the bread.
5. Heat 1 tsp olive oil in a non-stick frying pan over medium-high heat. Place the bread in the pan and fry for 1 minute per side.
6. Crack an egg into the centre of the bread and cook according to your liking.
7. Serve the eggy bread with crispy bacon and fried tomatoes.
Hot cross bun waffles with chocolate nut butter sauce
Serves 4
Ingredients
40g Smartbite Milk Chocolate Slab, broken into chunks
5 Tbsp Smartbite Almond Nut Butter
4 eggs, beaten
¼ cup cream or milk
4 hot cross buns, sliced in half
Method
1. Place the chocolate in a medium, microwaveable bowl and microwave 40-60 seconds on high, stirring every 10 seconds until melted.
2. Place the almond butter in a microwaveable mug and microwave for 10 seconds to warm. Add the warmed almond butter to the melted chocolate and stir well to turn into a chocolate sauce.
3. In a small bowl, combine the eggs and cream/milk and mix well. Dip two of the halved hot cross buns in the egg mixture and place in a hot waffle maker for 5-6 minutes.
4. Repeat with the remaining hot cross buns. Stack the waffles and drizzle with chocolate sauce before serving.
Easter grazing board
Serves 4
Ingredients
150g cheddar cheese
Green grapes
Watermelon, cut into chunks
Melon
2 x 30g packets Smartbite Kids Mixed Berry Fruit Flakes
1 x 30g packet Smartbite Kids Mango Fruit Flakes
1 x 150g Smartbite Tortilla Chips
1 x packet Speckled Eggs
3 x packets Smartbite Kids yoghurt-covered rice cakes (assorted flavours)
½ a cup Smartbite Almond Nut Butter
Method:
1. Using a bunny cookie cutter, cut bunny shaped pieces of cheese and set aside.
2. Use the bunny cookie cutter to cut bunny shaped pieces of melon. Skewer grapes, watermelon chunks and bunny melon pieces onto wooden skewers and set aside.
3. Place the fruit skewers, bunny cheese pieces, fruit flakes, tortilla chips, speckled eggs and yoghurt-covered rice cakes onto a serving board and add the almond butter to a serving bowl.
Bunny ear cupcakes
Makes 12
Ingredients
1 pack Smartbite Vanilla Cupcake Premix
250g softened butter
1½ cups icing sugar, sifted
1 cup white vermicelli sprinkles
12 white marshmallows
¼ cup pink sugar crystals
Method
1. Mix the cupcake premix according to packaging instructions.
2. Line a 12-hole muffin tin with pink cupcake cups and divide the batter between the cases.
3. Place in a preheated 180°C oven and bake for 15-20 minutes, or until a skewer inserted comes out clean. Place on a cooling rack to cool completely.
4. In a large bowl, add the butter and icing sugar and using an electric beater, whisk for 5-6 minutes on high, until a smooth icing is formed.
5. Ice the cupcakes and sprinkle generously with vermicelli.
6. Using scissors, cut the marshmallows on the diagonal to create ears and dip the cut side into the pink sugar.
7. Place the iced cupcakes onto a cake stand and add two ears to each cupcake.