Easter is just around the corner so here’s some cute and easy Easter food inspo!
These Easter sausage carrots and mini capsicum carrots are such fun Easter snacks for kids, perfect for Easter party platters, lunchboxes, or brunch grazing boards. They’re super simple to make and only need a handful of ingredients.
I popped into my local IGA to grab everything I needed and picked up a few items from the Black & Gold range which is always great value without compromising on quality. Save this if you’re looking for easy Easter recipes, kids party food ideas, or fun Easter cooking with kids.
Recipe: @aussiefoodiefamily
Ingredients
- 2 cups flour
- 2.5 tsp extra virgin olive oil
- 1 tsp salt
- 7g dry yeast
- 6 beef hot dogs, halved
- 1 tub cream cheese
- handful dill, finely chopped
- dill tips for decoration
- parsley tips for decoration
- 120g smoked salmon
- 10 mini sweet peppers, halved and deseeded
- 1 egg yolk
- 1 tsp paprika
- candy eyes (optional)
Method
- Warm the water and add the dry yeast to a bowl.
- Stir, then add flour, salt and olive oil. Combine and cover with a towel. Let sit for 10 minutes.
- Knead the dough using a little extra flour, then leave it to rise for 60-90 minutes.
- Roll out the dough and cut into 12 equal strips (about 5cm wide).
- Wrap each sausage with a strip of dough, covering it completely and shaping the bottom into a point so it looks like a carrot. Place onto a lined baking tray.
- Whisk the egg yolk with paprika and brush over each sausage carrot.
- Bake at 180C for 15-20 minutes.
- While baking, mix the cream cheese with chopped dill and smoked salmon. Spoon the mixture into the mini sweet peppers and decorate with dill tips.
- Once the sausage carrots are baked, use a skewer or toothpick to make a small hole at the top and insert parsley to create the carrot 'tops'. Optional: attach candy eyes using a little mustard (note: the eyes don't keep overnight).
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