May 4, 2011

Edible Nests

Here is one more birds' nest activity, and this time it's edible. I got this idea from Discover the Joy of Easter, and tweaked the recipe a little bit. 

Crispy Nests
1 cup chocolate, butterscotch, or peanut butter chips
1/2 cup peanut butter or Nutella
3 cups crispy rice cereal or chow mein noodles

Combine chocolate, butterscotch, or peanut butter chips with peanut butter or Nutella.
Cook over low heat, stirring constantly until smooth.
Stir in crispy rice or chow mein noodles.
Spoon into greased or paper-lines muffin pan and press against the sides to make a nest shape, or grease your hands and form into a nest shape by hand. 
Chill until set up.
Add egg-shaped candies to your nests.

We used butterscotch chips and Nutella and they turned out really yummy, but very rich!

If you are a better about controlling your sweet tooth than I am and want to make a healthier version, here are a couple of ideas.

Veggie Nests
Cut carrots or cucumbers (or both) into thin strips.
Pile them up to make a nest.
Use the bottom half of a bell pepper for the nest.
Add grapes or grape tomatoes for the eggs.

So simple.

The next recipe is a bit tricky, but can be a lot of fun, and still tasty, even if it doesn't work out and your nests fall apart.

Rosti Nests
4 medium potatoes (you can also use sweet potatoes, and/or add other grated veggies like carrots)
1 egg
1/4 cup flour
2 tablespoons cream cheese (optional, but helps nests stick together better)
salt and pepper
1 egg for each completed nest

Wash and boil or steam whole potatoes (and other veggies).
Let cool and then peel.
Grate potatoes (and other veggies).
Squeeze out excess liquid and combine with other ingredients.
Form into nest shapes and place on greased baking sheet. Place under preheated (to medium) broiler and broil for about 7 minutes. *Watch carefully for burning*
Carefully turn them over and broil for another 5 minutes.
Break an egg into the well of each rosti and broil for another 4 minutes, or until egg is set and the rosti are golden brown.

No comments:

Post a Comment