Easter is just around the corner, which means it's time to think about what dishes to serve for the holiday. Prepare classic Easter dishes or indulge in new culinary adventures! We offer various recipes for your holiday table to delight your family.
DEVILED EGGS WITH GUACAMOLE AND BACON
Ingredients:
- Hard-boiled eggs – 6
- Avocado – 1
- Bacon – 2 tablespoons
- Jalapeño peppers – 1
- Red onions – 1
- Tomatoes – 2
- Lime juice – 1 tablespoon
- Cilantro – 1 tablespoon
- Salt and pepper
- Cayenne pepper
- Chili powder
Preparation:
- Boil the eggs, mash the avocado, finely chop the jalapeño pepper and red onion, and dice the tomatoes. Fry the bacon and cut into small pieces.
- Peel the hard-boiled eggs, cut them in half, and remove the yolks with a teaspoon. In a bowl, mash the yolks until creamy. Add avocado, bacon, jalapeño, onion, tomatoes, lime juice, cilantro, and mix until a creamy mass is formed. Season with salt, pepper, and cayenne pepper to taste.
- Fill the eggs with the prepared mixture. Sprinkle with chili powder and bacon bits.
SCOTCH EGGS
Ingredients:
- Eggs – 4
- Sausage meat – 400g
- Breadcrumbs – 80g
- Rosemary – 1 sprig
- Sage leaves – 4
- Nutmeg
- Worcestershire sauce
- Salt and pepper
- Oil
Preparation:
- Boil and peel the eggs. In a bowl, crumble the sausage meat and add chopped sage leaves, rosemary, nutmeg, Worcestershire sauce, salt, and pepper. Mix until a homogeneous mass.
- Evenly spread a quarter of the prepared mixture on baking paper. Place an egg in the center and cover it with the mixture on all sides, repeat with the remaining eggs. Sprinkle with breadcrumbs and fry in hot oil. Remove from oil and drain.
POTATO BAKE WITH PARMESAN CHEESE AND HERBS
Ingredients:
- Oil – 1 tablespoon
- Large onion – 1
- Medium carrots – 2 to 3
- Minced lamb – 500g
- Tomato paste – 2 tablespoons
- Worcestershire sauce
- Beef broth – 500ml
- Potatoes – 900g
- Butter – 85g
- Milk – 3 tablespoons
- Dried breadcrumbs – 3 tablespoons
- Parmesan cheese – 60g
- Fresh parsley – 1 tablespoon
Preparation:
- Chop the onion and carrots. Heat the oil in a shallow baking dish and sauté until soft. Increase heat, add lamb and brown, draining off excess fat with a spoon.
- Add tomato paste and a little Worcestershire sauce. Cook for a couple of minutes. Pour in broth, simmer until it begins to boil, cover, and cook for 20 minutes. Remove cover and cook for another 20 minutes.
- Preheat oven to 180°C. Cut potatoes into large pieces and boil for 10-15 minutes until tender. Drain water and mash with butter and milk. Spoon the mashed potato mixture over the contents of the baking dish, smooth it out, and sprinkle with breadcrumbs, parsley, and cheese. Place in the oven and bake for 20-25 minutes until the top layer changes color and bubbles form along the edges. Remove and let cool for 5 minutes.
ASPARAGUS SALAD
Ingredients:
- Asparagus – 1 bunch
- Zucchini – 1
- Radishes – 2
- Spinach – 2 handfuls
- Goat cheese – 30g
- Lemon – 1/2
- Olive oil – 1 tablespoon
- Salt and pepper
Preparation:
- Trim the ends of the asparagus, slice the zucchini into thin strips, and blanch them in boiling water for 3 to 4 minutes. Transfer from boiling to cold water to stop cooking.
- Arrange spinach, thinly sliced radishes, and crumbled goat cheese in a bowl, then add the asparagus and zucchini.
- For the dressing, mix lemon juice, grated lemon zest, and olive oil in a small bowl, pour over the salad, and toss. Season with salt and pepper to taste.
EASTER YEAST CAKE
Recipe recommended by confectioner Airita Jurcika (@ikstite)
Ingredients:
- Flour – 250g
- Eggs – 4
- Milk – 70ml
- Sugar – 30g
- Dry yeast – 10g
- Salt – 5g
- Butter – 120g
- Vanilla extract – 1 teaspoon
- Apricots – 20g
- Marmalade – 30g
- Dried cranberries – 20g
- Marzipan – 30g
- Toasted nuts – 20g
For the glaze
- Almonds – 50g
- Chocolate – 200g
- Heavy cream – 100g
Preparation:
- Warm the milk to 30°C. Add yeast and sugar. Mix. Add 50g flour. Leave to rise for 30 minutes.
- Then mix in the eggs, dried fruits, and nuts. Add the remaining flour and soft butter. Knead the dough. Place in a cake pan and let rise for 30 minutes (This can be done in a pre-heated oven at 40°C that has been turned off). Once cooled, preheat the oven to 180°C and bake for approximately 20 minutes.
- Heat the heavy cream. Stir in the chocolate and pour over the cooled cake. Decorate with toasted almonds.
SMALL EASTER EGG WREATHS
Ingredients:
- Flour – 250g
- Active dry yeast – 1 teaspoon
- Milk – 125ml
- Egg – 1
- Butter – 30g
- Sugar – 30g
- Salt – 1 pinch
- Rum (optional) – 1 teaspoon
- Boiled eggs – 4
- Egg yolks – 1
- Milk – 20ml
Preparation:
- In a bowl, mix yeast, sugar, and warm milk, set aside for 20 minutes. Add flour, egg, butter, and rum (optional), knead until smooth. Set aside for 30 minutes.
- Preheat oven to 170°C. Knead the dough again and roll it into a square. Cut 12 equal strips. Make braids from 3 strips. Place the formed wreath in a baking dish and set aside for 30 minutes.
- In a bowl, mix egg yolk with 20ml of milk and brush over the wreaths. Place in the oven and bake for 20 minutes until golden brown. Remove from the oven and let cool. Decorate with a boiled egg in the center of the wreath.
EASTER CARROT CAKE
Ingredients:
- Carrots – 375g
- Eggs – 6
- Sugar – 180g
- Flour – 600g
- Baking powder – 1 package
- Sunflower oil – 190ml
- Egg whites – 2
- Pistachios – 40g
- Heavy cream – 360ml
- Mascarpone cheese – 180g
- Sugar – 3 teaspoons
- Vanilla bean – 1
Preparation:
- In a bowl, mix eggs, sugar, and sunflower oil. Peel and finely grate carrots. In a separate bowl, mix flour with baking powder and sift over the egg-sugar mixture. Mix everything into a smooth batter and add carrots. Beat egg whites until stiff and fold into the mixture.
- Preheat oven (with top and bottom heat) to 170°C. Grease a baking pan, pour in the batter, smooth it out, place in the oven, and bake for approximately 60 minutes. Use a skewer to check if the cake is done; if the skewer comes out dry, the cake is ready. Remove the cake from the pan and let it cool completely.
- For the cream, cut open the vanilla bean, scrape out the seeds, and mix them in a bowl with mascarpone cheese. In a separate bowl, whip the heavy cream until stiff peaks form and gradually add sugar. Combine the mascarpone cheese and vanilla mixture with the freshly whipped cream. Refrigerate for an hour to chill.
- Cut the cooled cake base into three equal layers. Place the bottom layer on a cake plate and cover with one-third of the cream. Place the next layer on top and cover with cream. Place the top layer, cover with cream, and decorate with chopped pistachios.
