Easter recipes

Posted on Feb 27th, 2021

by Irene Milito

Categories:

Recipes

Pear and walnut salad

The sweetness of pears gives us Easter vibes in this fresh green salad topped with crunchy walnut.

Serves: 4

Preparation time: 10 mins

Ingredients:

2 tbsp olive oil
2 tbsp lemon juice
1 tsp apple pie spice
Salt and black pepper to taste
1 bulb fennel, sliced
2 celery stalks, chopped
1 pear, sliced
1 green onion, thinly sliced
2 small bunches arugula, stems removed
1/2 cup toasted walnuts for topping
Crumbled feta cheese for topping

Preparation:

In a bowl, whisk olive oil, lemon juice, apple pie spice, salt, and black pepper. Set aside. Then, combine remaining ingredients in a bowl except for walnuts. Drizzle dressing on top, toss well, and add walnuts and feta cheese, serve salad.

Green beans with apricot glaze

A little sweetness and tartness make lunch shine for Easter, and this vegetable salad represents it right.

Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients:

2 lb green beans
Sal and black pepper to taste
6 bacon slices, chopped
1/4 cup olive oil
4 garlic cloves, minced
3 tbsp white wine vinegar
1/4 cup apricot jam

Preparation:

Make a large pot of salted water and add green beans cook over medium heat for 3 to 4 minutes or until tender. Drain and run green beans under cold water to stop cooking. Transfer green beans to a bowl. Cook becon in a skillet over medium heat for 10 minutes or until brown and crispy transfer to a paper towel lined plate and set aside. Wipe skillet clean and heat in olive oil. Sauté garlic for 1 minute or until fragrant and whisk in vinegar, jam; season with salt and black pepper. Toss in green beans, fold in bacon, and serve salad.

Mint pesto and pea salad

Easter green colours and mint bland well, and to represent that feeling in your meal; this salad is the right pick.

Serve: 4

Preparation time: 10 minutes

Cooking time: 5 minutes

Ingredients for mint pesto:

1 lemon, juiced
2 cups fresh mint leaves + extra for topping
1 cup fresh parsley leaves
1 garlic clove, peeled and crushed
1/2 cup blanched almonds
1/3 cup olive oil
Salt and black pepper to taste

Ingredients for salad:

1 tbsp olive oil
1 lb snap peas, trimmed
Salt and black pepper to taste
1 (10 oz) package frozen peas, thawed
2 cups watercress

Preparation:

Add pesto ingredients to a food processor. Then, blend until smooth. Set aside to allow flavours to develop. Heat olive oil in a heavy skillet. Sauté snap peas for 3 to 4 minutes or until blistered and tender and season with salt and black pepper. Stir in peas and warm for 1 minute. Turn heat off. Add watercress to a salad bowl, top with pea’s mixture and pesto. Toss well and immediately.

Asparagus and ham quiche

Quiche is an excellent balance between breakfast and dinner serving. This pastel green platter is filling, colourful and delicious to enjoy as a family.

Serves: 4

Preparation time: 10 minutes + 10 minutes chilling

Cooking time: 50 minutes

Ingredients:

1 pie crust, unbaked
3/4 cup heavy cream
5 large eggs
1 cup grated Gruyere cheese
1 cup chopped ham
1 cup chopped asparagus
Salt and black pepper to taste

Preparation:

Preheat oven to 350 degrees F. Next, grease a pie pan with cooking spray and line with pie crust, pressing to fit well. Set aside in the freezer to chill for 10 minutes. Meanwhile, in a bowl, whisk heavy cream, eggs, and Gruyere cheese. Fold in ham, asparagus, and season with salt and black pepper pour mixture into pie crust. Then, bake in oven for 50 minutes or until eggs set and golden brown on top. Remove quiche, slice, and serve ham.

Roasted balsamic Brussels sprouts

This salad serves as the perfect side dish for the meat dishes shared in the following recipes. Brussel sprouts are hearty to enjoy and couldn’t better than with a balsamic toss.

Serves: 4

Preparation time: 10 minutes

Cooking time: 40 minutes

Ingredients:

1 lb Brussels sprouts, halved
1 small red onion, cut into chunks
2 tbsp olive oil
Salt to taste
1 tbsp balsamic reduction

Preparation:

Preheat oven to 425 degrees F. Next, add all ingredients to a bowl except for balsamic reduction, toss well and spread on a roasting sheet. Then, roast in oven for 40 minutes or until Brussel sprouts are crisp on the outside and fork tender. Remove from oven, toss Brussels sprouts with balsamic reduction and serve warm.

It is a balance between pastel and bold colours to spice up things on the lunch table. Meanwhile, it is easy to assemble and serves well with many main dishes.

Serves: 4

Preparation time: 10 minutes

Ingredients:

2 large radishes, shaved
1 large beet, shaved
1 small head cabbage, shredded
1 yellow squared, shaved
1 tbsp olive oil
1 lemon, juiced
Salt and black pepper to taste

Preparation:

Add all ingredients to a bowl. Then, toss well. Serve salad immediately.

A quick snack for kids as they play Easter games in the garden. It is also filling for you as you put together fun activities for Easter.

Serves: 4

Preparation time: 10 minutes

Cooking time: 5 minutes

Ingredients:

1 cup chopped fresh pineapples
2 tbsp brown sugar
1 tbsp Dijon mustard
1 lb cooked boneless ham, thinly sliced
8 English puff biscuits, split

Preparation:

Add pineapples, brown sugar, and Dijon mustard to a medium pot and cook over low medium heat for 5 minutes or until pineapples soften. Turn heat off and let cool to touch. Divide ham between biscuits, top with pineapple and sauce, and serve immediately.

Pineapple glazed ham

This recipe is another way to enjoy ham with pineapple because they make for an excellent combo. The dish is right for Easter lunch servings, and kids will love it.

Serves: 4

Preparation time: 10 minutes

Cooking time: 1 hour 35 minutes

Ingredients:

2 cups chopped fresh pineapple
1/4 cup brown sugar, packed
1/4 cup Dijon mustard
6 lb cooked bone in ham

Preparation:

Preheat oven to 325 degrees F. Add pineapples, brown sugar, and Dijon mustard to a medium pot and cook over low medium heat for 5 minutes or until pineapples soften. Turn heat off. Place ham on a baking tray and spread pineapple mixture all over ham. Roast in oven for 1 1/2 hours while basting with pineapple sauce every 30 minutes. Remove ham from oven, slice, and serve with sauce in roasting pan.

Garlic roasted red potatoes

These potatoes are ideal for any meat dishes. They smell so good, have a good crunch around their edges, and will look good on the dinner table.

Serves: 4

Preparation time: 10 minutes

Cooking time: 60 minutes

Ingredients:

2 lb red potatoes, cut into chunks
2 tbsp olive oil
4 garlic cloves, minced
Salt to taste

Preparation:

Preheat oven to 425 degrees F. Add all ingredients to a bowl. Then, toss well. Spread potatoes on a roasting sheet and cook in oven for 45 to 60 minutes or until potatoes are crispy around the edges and fork tender. Remove from oven and serve warm.

Berry meringue wreath

These meringue pieces sit so pretty, and everyone will love their portion. I advise you make enough to go around because you don’t want kids squabbling about them.

Serves: 8

Preparation time: 10 minutes

Cooking time: 1 hour 30 minutes

Chilling time: 3 to 4 hours

Ingredients:

1 1/2 cups confectioner’s sugar
1 tbsp cornstarch
6 large egg whites
1 tsp white vinegar
1 tsp vanilla extract
2 cups fresh strawberries (chopped), raspberries, and blueberries
2 tbsp granulated sugar
2 tsp fresh lemon juice
Whipped cream for filling
Edible flowers for garnish

Preparation:

Preheat oven ti 275 degrees F and line a baking sheet with greaseproof paper. Mix confectioner’s sugar and cornstarch in a bowl and set aside. Next, add egg whites and vinegar in the bowl of an electric mixer and beat on medium speed for 1 to 2 minutes or until foamy peaks form. Gradually, whisk in sugar mixture a tablespoon at a time until stiff glossy. Add vanilla and mix for 1 minute. Spoon mixture into a piping bag with large star nozzle. In circular movement, pipe 8 nests of meringue mixture onto baking sheet to form a large circle (looking like a wreath). Also, pipe small stars between and around each nest to make beautiful decoration. Next, bake meringue in oven for 1 hour 30 minutes or until firm. Remove from oven and let cool completely. Chill meringue in refrigerator for 3 to 4 hours. Twenty minutes before serving, toss berries with lemon juice in a bowl and let sit until chilling time is over. Lastly, remove baking sheet from fridge and top each meringue with whipped cream. Add berries and garnish with edible flowers.

Roasted rainbow carrots with citrus vinaigrette

Carrots signify Easter; I am not pure sure why they do, but we know they look suitable for the festivity. This colourful carrot side dish brings the Easter mood alive in our homes.

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients:

2 1/2 lb baby raimbow carrots
3 tbsp olive oil
Salt and black pepper to taste
1 tbsp fresh lemon juice
1/2 sweet orange, juiced
2 tsp honey
Toasted sesame seeds for garnish

Preparation:

Preheat oven to 425 degrees F. Add carrots, olive oil, salt, and black pepper to a bowl and toss well. Spread carrots on a large baking sheet and roast in oven for 25 to 30 minutes or until tender. Transfer carrots to a large bowl. In a small bowl, whisk lemon juice, orange juice, and honey. Pour mixture on carrots and toss well. Spread carrots on a serving platter, garnish with sesame seeds, and serve warm.

Chicken things with cherry, tomatoes, olives, and caramelised lemons

Chicken is a must serve for Easter, and while at it, let your serving embody the colors of the festivity. This dish is an excellent one to make and enjoy for dinner.

Serves: 4

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients:

1 tbsp vegetable oil
4 chicken things, bone in and skin on
1 lemon, cut in half
Salt and black pepper to taste
1/2 cup pitted green olives
1/2 cup cherry tomatoes
8 to 10 fresh thyme springs

Preparation:

Preheat oven to 450 degrees F. Heat olive oil in a casserole pot, season chicken with salt, black pepper, and sear on both sides in oil for 6 minutes or until golden brown. Transfer to a plate and set aside. Add olives, lemon, and tomatoes to chicken, stir well and cover lid. Bake in oven for 25 minutes or until chicken through. Remove pot and serve food warm.

Paprika roasted carrots coins

Grab all the carrots that you can find, multi colors, will work perfectly, and make a tasty side dish from them.

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients:

4 medium carrots, peeled and sliced into coins
1 tbsp olive oil
1/4 tsp paprika
1/4 tsp kosher salt

Preparation:

Preheat oven to 400 degrees F. Add all ingredients to a bowl. Toss well. hen, spread carrots on a baking tray in a single layer and roast in oven for 25 to 30 minutes or until fork tender. Transfer carrots to a serving bowl.

Dyed eggs

Give kids real eggs as a surprise for their snack time and tell them the beautiful story of Jesus Christ this Easter. The colourful reveal will make them remember the gift of salvation and grace as they grow.

Serves: 4

Preparation time: 30 minutes

Cooking time: 12 minutes

Ingredients:

12 large eggs
2 drop each of your favourite food gel colours (pink, green, orange, yellow, blue)
1/2 cup greek yogurt
2 tsp Dijon mustard
1/2 cup mayonnaise
Salt to taste
Paprika to garnish

Preparation:

Cook eggs in boiling water for 10 to 12 minutes and transfer eggs to an ice water bath. Cool for 2 to 3 minutes and peel eggs. Cut eggs in half lengthways and empty yolks into a bowl. Set aside. Mix each gel colour with 1 cup of water and divide egg whites in them. Let sit for 20 minutes to allow egg whites absorb the colour. Meanwhile, add greek yogurt, Dijon mustard, mayonnaise, and salt to egg yolks. Mash and mix until smooth fill a piping bag with the mixture. When the egg whites are ready, remove them from the colour liquid, pat dry with paper towels, and arrange on a serving platter with the hole sides facing upwards. Fill each egg white with the egg yolk mixture and garnish with paprika. Serve immediately.

Easter garden lunch box

Make Easter egg pick and find treats for kids using foods that they love. Here’s lovely example.

Serves: 4

Preparation time: 10 minutes

Cooking time: 9 minutes

Ingredients:

3 cups grated green cabbage
Cheddar cheese cubes
Fresh mixed berries
Green olives
Whole grain crackers
Toasted mixed nuts
Dried fruits (raisins, cranberries, and cherries)
Edamame
Ham cubes
Cooked macaroni
Openable plastic egg shape containers, different colours

Preparation:

Spread cabbage in a lunch box to make a bed for the egg reveals. Divide the ingredients between the egg containers and cover them. Sit egg containers on cabbage bed and present the lunch gift.

Lemon spaghetti with pecans

Introduce some zest into your Easter with this hearty pasta serving.

Serves: 4

Preparation time: 10 minutes

Cooking time: 16 minutes

Ingredients:

1 lb dried spaghetti
Salt to taste
2 tbsp olive oil
3 tbsp butter
1 cup pecans, roughly chopped
2 small lemons, zested and juiced

Preparation:

Cook spaghetti in salted water according to package’s directions until al dente. Then, drain and set aside. Heat olive oil and butter in a large skillet and toast pecans fo 2 to 3 minutes or until fragrant and golden brown. Spoon to a paper towel lined plate to drain grease. Add spaghetti, lemon zest, and lemon juice to skillet, and toss well. Season with salt as needed and fold in pecans. Serve food warm.

Garlicky lamb chops

Lamb chops make for a right dinner and cooks excellent with garlic seasoning. Enjoy this dish with some of the side dishes shared earlier, like roasted raimbow carrots or carrot coins.

Serves: 4

Preparation time: 10 minutes

Cooking time: 8 minutes

Ingredients:

1/4 cup chopped fresh rosemary
5 garlic cloves, minced
Salt and black pepper to taste
4 lamb chops, fat trimmed
1 tbsp olive oil

Preparation:

On a plate, mix garlic, rosemary, salt, and black pepper season lamb on both sides with spice mixture. In a skillet, heat olive oil medium heat and cook lamb for 3 to 4 minutes per side. Let lamb rest for 5 minutes before serving.

Apple coconut muffins

These muffins burst with many flavours. You will love waking up to them for outdoor breakfast with your family.

Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients:

1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 1/2 cups plain flour
1 cup grated carrots
1/2 cup grated apple
1/2 cup unsweetened coconut flakes
Wet
1 tsp vanilla extract
2 large eggs
1/2 cup honey
1/4 cup vegetable oil
1/3 cup milk

Preparation:

Preheat oven to 350 degrees F. Then, grease a muffins tray with cooking spray. Next, in a bowl, combine dry ingredients. In another bowl, whisk we ingredients. Blend both mixtures until smooth. Then, divide batter between the muffin holes and bake in oven for 15 minutes or until muffins rise and set. Remove from oven and serve with warm milk, coffee, tea, or juice.

Carrot cake pancakes

Incorporate carrots into breakfast in a seamless way. These pancakes taste best when made fresh.

Serves: 4

Preparation time: 10 minutes

Cooking time: 16 minutes

Ingredients:

1 cup plain flour
2 tsp baking powder
1/2 tsp nutmeg powder
1/2 tsp cinnamon powder
1/2 tsp salt
1 tbsp brown sugar
1 large egg, beaten
1 cup whole milk
1 cup grated carrots
1 tbsp oil for frying
Whipped cream and honey for topping

Preparation:

In a bowl, combine flour, nutmeg powder, baking powder, cinnamon powder, salt, and brown sugar. Whisk egg with milk and mix into dry mixture. Then, fold in carrots. Working in batches, heat oil in a skillet, and cook 2 tablespoons of batter on both sides for 2 to 3 minutes or until pancakes set and are golden brown. Transfer to a plate, top with whipped cream, swirl cream, swirl on honey.

Garlic parmesan flounder

Introducing fish to your Easten servings should be unique. Adding garlic and Parmesan cheese to this fish dish males it more exciting to enjoy and fits the festivity well.

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

1/4 cup olive oil
4 flounder fillets
Salt and black pepper to taste
1/4 cup breadcrumbs
1/2 cup grated Parmesan cheese
4 garlic cloves, minced
1 lemon, zested and juiced

Preparation:

First, preheat oven to 425 degrees F. Grease a baking sheet with olive oil. Season flounder with salt and black pepper. Next, in a bowl, combine breadcrumbs, Parmesan cheese, garlic, lemon zest, and lemon juice. Coat fish with mixture and lay on baking sheet. Bake in oven for 20 minutes or until fish is flaky. Dish food and serve warm.

Carrot orange smoothie

Each glass bursts with so much aroma that you’ll love any time of the day.

Serves: 4

Preparation time: 10 minutes

Ingredients:

1 orange, juiced
1 large carrot, cut into chunks
1 1 inch fresh ginger, peeled and smashed
1 tsp turmeric powder
1 date, seed removed
2 tbsp honey
3/4 cup frozen mango
1 cup whole milk
1 tbsp hemp seed

Preparation:

Process the entire ingredients in a blender until smooth.

Carrot ginger soup

It is a comforting soup ideal for cold fall nights too.

Serves: 4

Preparation time: 10 minutes

Cooking time: 18 minutes

Ingredients:

1 tbsp olive oil
1 lb baby orange carrots
1 small yellow onion, chopped
2 tbsp fresh ginger paste
4 cups vegetable broth
Salt to taste

Preparation:

Heat olive oil in a large pot. Then, sauté carrots and onion for 7 minutes or until carrots are tender. Mix in ginger paste and cook for 1 minute or until fragrant. Add vegetable broth, season with salt and cover lid. Then, bring to a boil and simmer for 10 minutes or until carrots are very soft. Gradually puree soup with an immersion blended until smooth and adjust taste with salt. Dish soup and serve warm.

Carrot ginger pasta

If you want more of the spicy carrot feeling but prefer something more tummy filling, then this Asian style pasta dish is terrific.

Serves: 4

Preparation time: 10 minutes

Cooking time: 13 minutes

Ingredients:

1 lb dried spaghetti
1 tbsp vegetable oil
4 medium carrots, peeled and chopped
2 garlic cloves, minced
1 tbsp fresh ginger paste
1 tbsp tahini paste
2 tbsp miso paste
2 tbsp water

Preparation:

Cook pasta in salted water according to own package’s instructions until al dente. Drain and set aside. Heat vegetable oil in a large skillet over medium heat and sauté carrots for 10 minutes or until tender. Mix in garlic, ginger, and cook for 1 minute or until fragrant. Transfer carrot mixture to a blende, add tahini, miso paste, water, and process until smooth. Pour puree back into skillet, simmer for 1 to 2 minutes and toss in spaghetti; adjust taste with salt. Serve warm.

Carrot Parmesan sticks

Enjoy this cheesy snack as much as you want because it is healthy and tasty.

Serves: 4

Preparation time: 10 minutes

Cooking time: 17 minutes

Ingredients:

1 cup plain flour
1/2 tsp baking powder
1/2 tsp salt
2 tbsp grated Parmesan cheese, grated
1/2 cup grated carrots
2 tbsp vegetable oil

Preparation:

Preheat oven to 400 degrees F in advance. Line a baking tray with greaseproof paper. Mix all ingredients in a bowl and mix until well mixed. Spread batter on baking tray and smoothen the top. Use a knife to mark out 1/2 inch thick bars in batter and bake in oven for 15 to 17 minutes or until golden brown and set. Remove snacks, let cook, and divide into sticks.

Carrot chips

Pick chips, toss into your mouth, and keep at it. It feels and tastes good!

Serves: 4

Preparation time: 10 minutes

Cooking time: 45 minutes

Ingredients:

4 large carrots, shaved
Salt to taste

Preparation:

Preheat oven to 250 degrees F and line a baking tray with greaseproof paper. Spread carrots on baking tray, sprinkle with salt, and bake in oven for 45 minutes or until carrots are crispy. Serve.

Orange pizza peppers

Enjoy this light pizza recipe for lunch in a seamless way.

Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients:

Olive oil cooking spray
8 mini orange bell peppers, halved lengthways and seeds removed
1/2 cup pizza sauce
1/2 cup grated mozzarella cheese or mini pepperoni slices (or both)

Preparation:

Preheat oven to 350 degrees F. Grease a baking sheet with cooking spray. Then, arrange peppers on top in a single layer and with open side up. Spray peppers with cooking spray, divide pizza sauce into peppers, and top with mozzarella cheese or pepperoni (or broth). Bake in oven 10 to 15 minutes or until cheese melts and peppers soften. Serve warm.

Carrot and raisin salad

It is sweet, juicy and creamy for a quick snack, breakfast addition, or your favourite Easter sandwich.

Serves: 4

Preparation time: 10 minutes

Cooking time: 38 minutes

Ingredients:

2 cups grated carrots
1 tbsp mayonnaise
1/2 lemon, juiced
1/2 cup black raisins
Salt to taste

Preparation:

Mix all ingredient in a bowl!

Blue Caracao cocktail

This one is for adults, which adds a ton of sparkle to you Easter celebration

Serves: 4

Preparation time: 10 minutes

Ingredients:

Lemon wedge for rimming glass
White sanding sugar for rimming glass
6 cup crushed ice
1/2 cup Blue Curacao
1 cup sparkling wine
1 cup vodka
1/2 cup lemonade

Preparation:

Coat the rim of four glasses with juice from lemon wedges. Pour sanding sugar on a plate and dip glass rims in sugar to create beautiful design. Add remaining ingredients to a blender and process until smooth. Pour drink into glasses and serve immediately.