Step 1:Lightly grease an oven tray. Sprinkle yeast over milk in a jug. Set aside 5 minutes, until frothy.
Step 2:Sift flour, cocoa and cinnamon together into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir choc bits and sugar through. Whisk egg into milk mixture. Make a well in flour mixture and pour in milk mixture and sparkling water. Mix to a soft dough. Turn out onto a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic.
Step 3:Place in a lightly greased bowl. Cover with a clean tea towel. Set aside in a warm place about 1 hour, until doubled in bulk.
Step 4:Preheat oven to very hot, 220°C. Punch dough down and divide into 15 equal pieces. Knead each piece until smooth. Shape into rounds. Arrange close together on tray. Cover with a tea towel. Set aside in a warm place until doubled in size (about 40 minutes).
Step 5:CROSSES: In a small bowl, mix flour and water to form a smooth paste. Transfer to a piping bag with a small plain nozzle. Pipe crosses onto buns.
Step 6:Bake buns 10 minutes. Reduce oven to hot, 200°C, and bake a further 10 minutes, until buns sound hollow when tapped.
Step 7:In a small saucepan, combine water with extra sugar and extra cinnamon. Bring to the boil, stirring. Reduce heat. Simmer 2-3 minutes without stirring. Brush over hot buns. Transfer to a wire rack to cool. Serve with butter and HAPPY EASTER!
Watermelon Icy Poles
1 cup fresh lime juice
1 small watermelon, chopped
Cut watermelon and puree, strain, add lime juice.
Pour into moulds, top with sparkling water, add sticks and freeze.
Salt & Pepper Squid
Ingredients: (makes 6)
170ml sparkling water
1 tsp sea salt
1 tsp freshly ground pepper
Sunflower oil (for frying)
500g squid, cleaned and cut into 6cm pieces
1 red chili, finely sliced
Lime wedges (to serve)
Step 1:Mix together 120g of the cornflour and the sparkling water to make a batter. Season the remaining cornflour with salt and pepper.
Step 2:Place a wok over medium–high heat. Heat 5cm oil in the wok until very hot.
Step 3:Dust the squid in the seasoned cornflour and then dip in the batter. Fry in small batches until golden and crisp. Add the chili for the last few seconds.
Step 4:Drain on kitchen paper and serve with lime wedges, fried red chili and seasoning! Enjoy!
2 cups flour
1/3 cup caster sugar
25g butter, melted
2 tsp baking soda
1/2 tsp salt
1 cup non-fat Greek yogurt
Whisk all the ingredients in a bowl until combined
Heat a non-stick frying pan over medium heat, brush with butter and use 1/4 cup mixture for each pancake. Cook until bubbles appear on surface, turn and cook until through.
Repeat with remaining mixture and enjoy!
2 cups self-raising flour
1/4 cup caster sugar
85 grams of butter, cut into small pieces
1/4 cup milk
3/4 cups soda water
1/2 cup dried blueberries, tossed in a little flour (or any kind of berries or additional toppings - we chose raisins!)
Pre-heat oven to 190 degrees. Sift self-raising flour and caster sugar in a large bowl. Rub butter into flour (it's a lot more fun using your fingers!) until mixture resembles breadcrumbs.
Make a well in the center, mix milk and soda water and pour into the well. Once it forms a soft dough, incorporate the blueberries as you go.
Spread flour on a surface, knead and pat dough into a 2cm-thick round. Cut out circles and re-knead leftovers together. Place scones on a lightly floured tray. Lightly brush the top with some milk. Bake for 20 minutes or until golden, cool on a rack, add on jam & cream or whatever your heart desires and enjoy!
375ml (1 1/2 cups) soda water
2 teaspoons (7g/1 sachet) dried yeast
Pinch of caster sugar
600g (4 cups) plain flour
1 teaspoon salt
60ml (1/4 cup) olive oil, plus extra for brushing
Combine the soda water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy.
Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use your hands to bring the dough together in the bowl.
Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
350ml Soda water
Cake mix (any brand and flavour)
Topping of your choice
Preheat your oven to 180º
In a large bowl, pour the cake mix, add soda water. Stir together.
Divide the mixture among prepared patty pans. Bake for 15 minutes or until a skewer inserted into the centre comes out clean.
Transfer the cupcakes to a wire rack to cool completely.