Archive of ‘eggs’ category

Easter Egg Nests

Next to Christmas, Easter is the most food-oriented holiday of the year. If you want a break from all of the usual Easter eggs you snack on over the weekend, why not take a stab at these tasty Easter Egg Nests?
Makes 4
2 tbsp golden syrup
56g butter
2 dsp brown sugar
4 large handfuls of cornflakes
1 tbsp peanuts
1 tbsp raisins
1 tbsp dried pineapple 
1 tbsp coconut flakes
1 tbsp dessicated coconuts
Mini chocolate eggs

- Put the golden syrup, butter and sugar in a saucepan. Bring to the boil then change from a medium to a low heat and boil for 1 min
- Add the syrup to the cornflakes and mix, make sure that they are all covered in a sticky layer
- Add the coconut flakes, dessicated coconut, raisins, dried pineapple and peanuts and mix
- Press down the mixture in cupcake cases, press the mixture down in the middle and sprinkle a little dessicated coconut over each ‘nest’ and place a mini chocolate egg in each
- Ready to eat!

Perfect Pair

Some foods just go perfectly together, like cookies and milk, jelly and ice cream, macaroni and cheese…. 
So we were excited to see these clever pantone prints from graphic artist Dschwen, who clearly knows a thing or two about perfect food pairs!

It’s an ongoing project, so check out #pantonepairings. 

What’s your favourite?

Morning Treat

What’s that? Eggy French baguette with bacon, banana, and Maple Syrup, thickly drizzled on top – tempting and toothsome! We think it’s time to share with you one of our most-loved parts of the day – breakfast – here is how we like ours best at Cellardoor.
 Serves 2
 1 baguette
2 tbsp sesame seeds
2 eggs (beaten)
Knob of butter
2 rashers of bacon
1 banana (sliced)
Maple syrup (drizzled to taste)
- Cut a good chunk of the baguette (1/4 roughly) and carefully remove the top layer of crust (this is done by thinly slicing it off – make sure you have a sharp bread knife to do this)
- Now cut across lengthways so that you get 2 long and thin slices of bread
- Soak the slices in a bowl with the beaten eggs for 5 minutes (make sure all the bread is covered). Then while your bread slices are soaking, grill the 2 rashers of bacon
- Now heat the knob of butter in a frying pan at a medium temperature 
- Place the slices in the frying pan and pour the leftover egg on top then sprinkle your sesame seeds on top of the slices and let the eggy bread cook until golden (tip: place pan under grill to cook the top of the bread) 
- Lay your eggy bread slices on a plate and layer with the bacon and banana slices and drizzle lots of maple syrup on top. 
- Enjoyed best with fresh orange juice.

By Melodie Walter


This is Easter Bank Holiday weekend and we couldn’t let it pass by without making something that involves two of the main staples: chocolate and eggs!  Eggster All Sorts cakes are quick and easy to make, and lots of fun too. 
Makes 14

Cake mixture
- 2 eggs
- 2 ½ cups all purpose flour
- 1 tsp vanilla extract
- ¾ tsp salt
- 1 cup white sugar
- 1 tsp baking soda
- 2 tbsp honey
- 1 ¼ cups butter
Cake topping
- Sprinkles
- 100g Vanilla white chocolate
- 100g Mini chocolate eggs
- 3 small caramel eggs
- Gold rainbow dust from the Edible Silk Range
- Heat the oven to 190C.
- Cream the butter, honey and sugar together. Stir in both the eggs and vanilla extract.
- Add the flour, salt and baking soda. Mix.
- Put 8 generous spoonfuls of the cake mixture on an ungreased baking sheet (about 2 inches apart).
- Put the rest of the mixture in a non-stick12-cup muffin tray.
- Bake for 10 mins or until golden.
- While they are baking, unwrap your Lindt mini eggs, and larger Cadbury eggs (you may want to cut these into halves).
- Once baked, place a chocolate egg into the centre of each cake.
- Leave the cakes to cool for 25-30 mins.
- Break up your bar of white Lindt vanilla chocolate and melt.
- Use a spoon to cover the cakes with the melted chocolate in fun designs (try to vary – this is the fun part) and add sprinkles onto the chocolate.
- Sprinkle the gold rainbow dust over the chocolate egg.
The beauty of these cakes is that they are all about variation – hence the name ‘all sorts’. And seeing as it is Easter, you can add as much sugary goodness as you like, guilt-free!
By Melodie Walter