Party Food

No Bake Easter Bunny Donuts (and eggs too!)

I hereby admit, I’m addicted to donuts.

It stems from my childhood. Every school holidays, from the tender age of 12 (I think, it could’ve been earlier!) I worked at my grandma’s donut shop in Top Ryde shopping centre, for a mere $4 an hour.

I would serve customers, make milkshakes, even fill make pork rolls or rice paper rolls. Yep, my grandma was totally ahead of the times. My favourite memory was turning on the donut machine and watching the rings of dough drop into the oil. They’ll move slowly along the hot oil channel, then eventually get flipped to reveal a golden ring of yum. These golden rings would then be stacked up one on top of another on a stick-sword-thingy then rolled generously in cinnamon sugar, back and forth, until coated all-way-round in sugary goodness.

And then I’d eat them hot. Piping hot.

Apart from the cinnamon donuts, fresh iced donuts made behind a glass corner would always bring onlookers into the store. While donuts were being fried, I would beat icing until smooth. In large plastic rectangular boxes, with a wooden spoon, I would break the surface and move the icing back it forth. It was hard work getting it smooth, but worth it. I’d then dunk the piping donuts into the icing, filling the plastic box in a donut-like-grid. Then, the best part, pulling each donut out one by one and dipping a small edge in sprinkles. It was joy in one ring. Onlookers would be mesmerised. Then buy four. It was food-making genius.

So that’s why, I’m addicted to donuts.

But, I also love them because they are so versatile. These no-bake easter bunny donuts will make your easter easy. And make kids (big or small) very happy. With little effort, you can get maximum wow at the table. So, you’ll be able to put your feet up and take a well earned rest over the Easter break. I sure will be!

lindt bunny, easter, donut, easter eggs, coconut grass, white chocolate ganache, how to, sweet, easy

lindt bunny, easter, donut, easter eggs, coconut grass, white chocolate ganache, how to, sweet, easy

lindt bunny, easter, donut, easter eggs, coconut grass, white chocolate ganache, how to, sweet, easy

lindt bunny, easter, donut, easter eggs, coconut grass, white chocolate ganache, how to, sweet, easy

NO BAKE EASTER BUNNY DONUTS

INGREDIENTS
12 READY-MADE CINNAMON DONUTS

FOR THE WHITE CHOCOLATE GANACHE
180G WHITE CHOCOLATE (ONE BLOCK), CHOPPED INTO SMALL PIECES
200ML THICKENED CREAM
TEASPOON OF GREEN FOOD COLOURING

FOR THE COCONUT GRASS
A GOOD CUP OR SO OR DESSICATED COCONUT
1-2 TEASPOONS OF GREEN FOOD COLOURING (YOU MAY NEED MORE)

INNERS
MINI LINDT BUNNY RABBITS
MINI EASTER EGGS
ANY OTHER MINI EASTER CHOCOLATES THAT ARE OUT THERE

LET’S GET COOKING

STEP ONE
Heat the cream in a heavy based saucepan, remove from heat when the cream is just about to boil. Add your white chocolate and stir until a smooth ganache forms. Mix in the green food colouring until you are happy with the colour. Set aside.

STEP TWO
To make the coconut grass simply add green food colouring and stir until you are happy with the colour. I added the green food colouring bit by bit, stirring inbetween. Once you are happy with your ‘coconut grass’ pour into a small bowl larger than your donut.

STEP THREE
Place your donut face down into the white chocolate ganache (it will float, so it will only coat halfway!). Carefully remove your donut from the ganache then place face-down into the green grass. Place the donut green side up on a baking tray lined with baking paper. Repeat for remaining donuts.

STEP FOUR
To complete your donut, place your lindt bunny or eggs into the centre of the donut! I also used a smarties bunny, milkyway bunny and creme caramel egg (I couldn’t resist!)

Serve Immediately. Enjoy with your family or friends, and don’t forget to rest up over the break.


The Sushi Fillet-O-Fish

My mind has been playing up post wedding. I have a case of forgetfulness.

I forgot that it was my nephew’s birthday this weekend. I forgot that my (very important) meeting was next friday, instead I sat at a cafe, all on my lonesome for half an hour – waiting and waiting. I forgot that I had made this sushi fillet-o-fish. I even forgot about day light savings and pushing that clock forward one-entire-hour.

Like a lot of things I forget, when I realise that I had forgotten them – rather than get angry at my mind, it was a rather pleasant surprise.

I drove up to Newcastle for the most part of the weekend to see my nephew, Austin, to celebrate his second birthday. We made a ‘digger’ cake – which was a total hit. Digger cake? A good old chocolate cake, smothered thickly in its entirety with chocolate icing. There were banana chip retaining walls, and banana chip paving stones up the sides of the cake. ‘Green (coconut) grass’, along with crushed up ‘rocks’ made by smashing maltesers and crunchie bars (more for us adults than the birthday boy!). There was even ‘milo dirt’. And of course, a prized plastic digger, which had cut a path right down the middle of the cake – pushing all the rocks, grass and dirt off the side of the cake and onto the cake stand. One word, epic. The birthday boy was in awe. Even asking about the cake the next day.

That meeting I forgot about is this week. (Phew, for a week later, I would have been kicking myself if I’d missed this meeting). I can’t be more excited about it. It’s got to do with the blog, and involves a bit of radio and video – once I get the full details, you will too. Maybe that’s why I thought it was a week early – sheer excitement!

This sushi fillet-o-fish recipe that also got forgotten. I was (secretly) patting myself on the back thinking, ‘wow – you really shot a lot that day and the post is already written, score’. It meant this post was fairly fast to put up, which is very unusual around here.

So, enjoy my last sushi burger and know that I’m feeling blog-better – and content will be more regular, more varied. And a change is around the corner. This last change is one I definitely won’t forget about.

0215

0215

THE SUSHI FILLET-O-FISH

INGREDIENTS
2 CUPS OF BROWN SUSHI RICE (MAKE YOUR OWN OR USE THE EASY MICROWAVE PACKETS)
3-5 SLICES OF PLASTIC CHEESE, CUT INTO QUARTERS
5 CORNICHONS, CUT INTO A FINE DICE
KEWPIE MAYO

FOR THE FISH PATTIES
1 FILLET OF FIRM WHITE FISH (I USED SNAPPER)
1 X EGG, lightly beaten
1 CUP OF PANKO CRUMBS
SALT AND PEPPER

LET’S GET COOKING

STEP ONE
To make the fish patties cut the fish into squares, mine were 4 x 4cm and 5mm thick. Lightly coat the fish pattie in the lightly beaten egg, then coat all sides in panko crumbs. Set aside and refridgerate for 10 minutes.

STEP TWO
Shallow fry your fish patties in a non-stick frypan on a medium heat until golden brown on both sides. Drain on paper towel. Repeat for remaining fish patties.

STEP THREE
With slightly wet hands form your sushi brown rice burger tops by squeezing the rice together in the palm of your hands. Repeat with remaining rice.

STEP FOUR
Assemble your burger; burger bottom, fish patty, slice of cheese, kewpie mayo, cornichons then your burger top. Repeat the process for your remaining ingredients.

Makes 12. Eat immediately. No chopsticks required!




 
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