Easter is nearly here, and to offset eating our own body weight in Easter Egg Chocolate – I thought I would do a couple of healthier alternatives for Easter Meals. using Aldi ingredients – Bunny Butt Pancakes, Lime, Chilli Salmon with Cauliflower Cous Cous, a Milk Jelly Bunny on Edible Grass and Chocolate dipped Stawberry ‘Carrots’ 😊 All the ingredients from Aldi 👍
Bunny Butt Pancakes
These are an easy, but cute way to start your Easter Break.
You can make the batter the night before, add
1 large egg
A drop of vanilla bean paste (not Aldi)
2 tablespoons of melted butter
135g plain flour
1 teaspoon of baking powder
A pinch of salt
Mix the wet ingredients together, then mix in the dry indredient, whisk together, then leave for at least an hour, or as I said overnight for an easy start in the morning.
To a frying pan, heat to medium, and add a knob of butter, when melted add about a half ladle of the batter mix (rewhisk if left overnight).
You are looking for thick pancakes, around the size of a coaster – you can of course go bigger, just make sure they are cooked through.
When they are golden brown on each side, plate up.
Using a can of Aldi ‘squirty cream’ make a bunny tail in the centre of each pancake.
Slice a banana on the angle and put a slice just below and each side of the tail – using Aldi Chocolate drops make the bunny toes on each banana slice.
Now for Lunch, traditionally we have the full on roast Lamb dinner – Aldi sell their legs of Lamb for an amazing price, so I feed the family with great quality UK Lamb for a bargain.
For those of us that do not want the whole roast dinner thing, Here is a light and tasty, gluten Free alternative.
Lime and Chill Salmon Fillets with Cauliflower Cous Cous
Cauliflower has got to be one of my top 5 vegetables, so versatile… For the Cauliflower Cous Cous, I start with half a head of Cauliflower.
I roughly break up into florets, and pop into the Thermomix bowl (and food processor would work- or even a box grater)
whizz on turbo for 3 seconds, then check for consistency – the raw cauliflower should look cooked Cous Cous. I tip the cauliflower into a plastic bowl, add a splash of water and microwave for 2 minutes on high, stir halfway through then leave to cool.
Whilst this is cooling, finely chop green pepper, spring onion, cucumber, deseeded baby plum tomatoes – this can be mixed into the cold cauliflower Cous Cous with the juice of a lemon, a glug of olive oil, salt, pepper and a whole pack of fresh coriander, finely sliced.
This can be left in the fridge till ready.
These beautiful Aldi Salmon Fillets will be dressed with the juice and zest of a lime mixed with some sweet chilli sauce, salt and pepper. The fillets are lightly smoked, which gives an additional depth of flavour – lush…
Cover the fillets, and oven bake on 200 (preheat oven) for 10 minutes.
To serve, lay a beautifully moist and tasty Salmon Fillets over the fresh and crunchy Cauliflower Cous Cous. Really light and fresh 😍
I thought I would do a fun dessert too – a real blast from the past… but kids will love it
Wobbly Pink Bunny on Green Jelly Grass
This will need to be made the day before, to allow time for the Jelly to set.
Take a pack of green jelly and make up as per instructions and pop into the fridge to set.
Take an Aldi strawberry or Raspberry jelly and add half a pint of boiling water and stir till the jelly has disappeared, then add a half pint of evaporated milk and stir through – this will make a very pale pink colour, somif you would like to add some pink food colouring, now is the time to do it.
I picked up this lovely Bunny Mould from a jumble sale last year for 50p.
Pour the pink ‘milk jelly’ into the bunny and leave to set overnight.
To serve, chop the green jelly and put onto a plate (this is the grass) – carefully turn out the pink bunny jelly onto the centre of the plate.
Just another little add on – you can’t do Easter without a bit of chocolate 😉
Chocolate dipped Stawberry ‘Carrots’
A pack of Aldi Stawberries
200g Aldi Essentials White Chocolate
A couple of drops of orange colouring (not Aldi)
Gently melt the white chocolate and add a drop of food colouring at a time till you have the colour you want.
Holding the Stawberries by the leaves, dip each into the chocolate and lay onto grease proof paper.
When they have hardened, gently reheat the remaining chocolate and drizzle across the Stawberries in little lines and hey presto – Carrots – Kevin will be pleased.
I would like to thanks Aldi for paying for all of the ingredients above.
Hoppy Easter 🐰