Easter Feasting

Its finally Easter weekend and for me this is one of the best times of the year. I love easter because I always find time to bake and cook...and eat! I have done a lot of cooking and baking already this week because I am on my Easter hols from Uni and find myself with a load of spare time (some might call it procrastinating though...), some of my favourite bakes are pictured above. Top-left, caramelised onion and cheese tart, top-right, sweet potato falafel with cucumber dip, bottom-left, fruit and nut flapjacks and finally bottom-right, coffee and pecan cupcakes. All of which were delicious!! So if you're feeling bored this Easter Saturday then get cooking...and eating, my beef dinner is on the go as we speak! Some things such as my fruit and nut flapjacks are so easy to make and take no time at all. Check out my recipes below. Ruby x

Caramelised Onion and Cheese Tart
Ready rolled shortcrust pastry
500g white onions
3tbsp olive oil
3 eggs
300ml milk
100g grated cheddar cheese
Sprig of thyme
Sliced tomato

1. Caramelise onions in olive oil until golden and sticky.
2. Whisk together legs and milk until all combined, then gently mix in cheese.
3. Place pastry in fluted tart dish be sure, to grease dish and push the pastry into the corner.
4. Put being paper on top of the pastry and pour in baking beans, rice or pasta and blind bake for 10-15 mins, until pastry is golden and crisp.
5. Spread onions on the bottom of the pre baked pastry then pour over the milk mixture sprinkle over thyme and place tomato slice in the centre, cook for 20-25 mins until golden and the custard is solid.

Falafel
500g Chickpeas (tinned)
1 pre cooked sweet potato
1 white onion
1 clove of garlic
1 tbsp cumin
1 tbsp chopped coriander
3tbsp olive oil

1. Preheat oven to 200°c/fan 180°c
2. Combine sweet potato, chickpeas, garlic, onion and herbs in a food processor.
3. Slowly add in 2tbsp of olive oil until mixture is combined and somewhat sticky.
4. Grease baking tray and roll falafel mix into balls and place on tray, bake for 20-25 mins until golden brown and crisp
5. To make dip, combine chopped cucumber, garlic paste, salt and pepper with greek yoghut.

Fruit & Nut Flapjacks
225g butter
225g demerara sugar
75g golden syrup
275g porridge oats
75g nuts of choice 
75g dried fruits

1. Preheat oven to 160°c/fan 140°c
2. Melt butter in large saucepan with sugar and syrup.
3. Then add in the oats, fruit and nuts.
4. Mix well and spread evenly into prepared tin and bake for 35 mins, leave to cool before cutting.

Coffee & Pecan Cupcakes
175g very soft butter, plus extra for greasing
1–2tbsp instant coffee 
100g pecan halves
150g self-raising flour
50g wholemeal flour
4 medium eggs (at room temperature)
1tsp vanilla extract
200g soft light brown sugar
1tsp baking powder

For the Icing:
400g icing sugar
200g very soft butter
1tsp instant coffee powder

1. Preheat oven to 180°c/fan 160°c. Put the coffee powder into a mug, using 1 tablespoon for a subtle coffee flavour or 3 tablespoons if you want to stay awake! For me, 1 tablespoon is just right as there is also coffee flavour in the buttercream. Then add 1 tablespoon of hot water from the kettle for every tablespoon of coffee and mix until smooth. Finely chop half of the pecans and set aside. 
2. Put the flours into a large bowl along with the sugar and baking powder and mix a bit to combine. Then add the butter, eggs, vanilla extract, prepared coffee and chopped pecans (reserving the halves for decoration). Beat it hard until smooth and well combined. Divide the mixture evenly between into cupcake cases and then put them in the oven for around 25 minutes.
3. Check the cakes are ready. A skewer inserted in the middle should come out clean.  Return to the oven for another 5 or so minutes if not.  Once ready remove from the oven. Then leave the cakes to cool for a few minutes until cool enough to handle.
4. Cooling should take about 10 minutes or so, as they cool, make the buttercream. Sift the icing sugar into a large bowl. Add the butter and beat hard until light and fluffy. Blend the coffee powder in the mug with 1 tablespoon of hot water from the kettle and stir into the buttercream.
5.Once the cakes have cooled, slather the tops liberally with the buttercream. It will be a good thick layer. Arrange the remaining pecans on top, one on each cupcake.