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Recipes for Easter: starter, main course and dessert
Published : 04/09/2022
Categories : Let yourself be Inspired
What really can't be missing from your table on Easter Day? If the answer is good food, then you are in the right place. Gather the family at home and celebrate this special date with the recipe suggestions we have for you.
From starters to dessert, we promise a table full of typical aromas and flavours of the date. At In & Out Cooking you will find the recipes and all the utensils you need - the rest of the magic is up to you. Shall we begin?
STARTER
Easter Egg nests (5 servings)
Ingredients:
Shortcrust pastry
Half chicken breast
1 carrot
1 tablespoon chopped onion
1 tablespoon chopped parsley
3 tablespoons of mayonnaise
Salt to taste
Pepper to taste
4 hard-boiled eggs
Method of preparation
Cut the shortcrust pastry into four parts so that they fit into muffin pans or fluted tarts tin. Place the dough in the molds, prick the base with a fork and bake at 356ºF. When the edges are golden brown, remove.
Cook the chicken breast in water and salt. When it is cooked, drain and set aside. Blanch the carrot and crush it. Shred the chicken into a bowl, add the carrot, the onion, the parsley, the mayonnaise, and the seasonings. Grind until you get a homogeneous cream.
Divide the paste among the broken pasta cups and place a hard-boiled egg on top. Tip: decorate the eggs - make ridges and beaks with carrot and eyes with cloves.
Easter Egg Tart
Ingredients:
600g spinach
100g wheat flour
5 eggs
2 tomatoes
1 large chopped onion
2 garlic cloves
200g ricotta cheese
100g grated cheese
Olive oil
Salt to taste
Pepper to taste
Nutmeg to taste
Method of preparation
Sauté the onion and garlic in olive oil for one minute. Add the spinach, sauté until wilted, and remove from heat. Add the ricotta and the grated cheese. Season with salt, pepper and nutmeg and add the eggs and flour. Slice the tomatoes and fold them into the dough. Place the mixture in a well-greased baking pan and bake in a preheated oven at 356 °F for 35 to 45 minutes. Let it cool, cut and serve.
MAIN COURSE
Roasted lamb
Ingredients:
1 young goat meat
2 lemons
10 garlic cloves
6 onions
3 bay leaves
Parsley
Olive oil
Rosemary (optional)
White wine to taste
Paprika to taste
Salt and pepper to taste
Method of preparation
The day before, clean the goat, cut it and place it in water and lemon so that the meat loses its intense odour.
The next day, drain it and prepare the marinade: add the wine, garlic, pepper, bay leaf, paprika, parsley, salt and olive oil. Let it marinate overnight so that the meat can absorb the aromas.
In a roasting pan, arrange the onions sliced, place the goat and the marinade. Cover the roasting pan with aluminium foil and bake for two hours in a medium oven. Half an hour before, remove the foil and increase the oven temperature.
Suggestion: Serve with roasted potatoes, white rice and vegetable ratatouille.
Vegetable ratatouille
Ingredients:
3 raw tomatoes
2 zucchinis
3 purple onions
1 eggplant
Salt to taste
Pepper to taste
Garlic powder to taste
Tomato pulp
Olive oil
Method of preparation
Start by cutting all the vegetables into thin slices and season with salt, pepper and garlic powder. In a baking pan, place the tomato pulp and arrange the vegetables alternately. Drizzle with olive oil and bake in the oven for about 30 minutes at 356ºF.
DESSERT
Easter “folar”
Ingredients:
500g wheat flour
4.6g dry baker's yeast
2 eggs
200ml warm milk
100g sugar
80g margarine
1 teaspoon ground cinnamon
1 teaspoon powdered fennel
2 hard-boiled eggs in their shells (optional)
1 egg yolk to brush
Method of preparation
In a bowl, place the eggs, softened butter and sugar. Beat with a wire whisk or a hand mixer and add the cinnamon and the fennel. Then add the flour, baking powder, and warm milk, and beat again. Knead well until the dough pours out of the bowl and has a fluffy, elastic consistency.
Place cellophane or a cloth on top and let the dough rest in a room temperature/warm place for about two hours. This way, the dough will rise and double its volume.
Once risen, choose the shape you want to give to the “folar”. If you want it plain, shape it into a flattened ball, if you prefer braided, make a braid and close it into a circle (optional). Before adding eggs, remove a small portion for decoration and insert the eggs on top, placing the decorative dough portion on top of them. Brush with the beaten egg yolk and let stand for half an hour. Then bake in the oven at 374 °F for about 35 minutes, and it’s ready to eat!
Carrot cake
Ingredients:
3 large carrots
4 eggs
325g flour with yeast
200g brown sugar
120ml sunflower oil
1 tablespoon yeast
½ teaspoon cinnamon
½ teaspoon powdered ginger (optional)
1 pinch of nutmeg (optional)
Zest of one orange
200 ml whipping cream
200g cream cheese
175g powdered sugar
Method of preparation
Grate the carrots and set them aside. In a bowl, place the oil, sugar, orange zest and eggs. Whisk and add the carrot, the flour and the spices. Mix well and pour the mixture into a round pan previously greased with butter and sprinkled with flour. Bake in a preheated oven at 386 °F for about 30 to 40 minutes. Remove from the pan and let it cool.
For the filling and topping: make sure the cream is very cold and whip until it starts to form. Add the cream cheese at room temperature and the powdered sugar and beat again. When the cake is cold, cut it in half, fill it with some cream, join the halves and cover the top of the cake with what's left. Garnish as you wish!
Count on In & Out Cooking for every moment! Take advantage of the promotion on Peugeot Saveurs trays and baking tins until April 17, 2022, and follow our suggestions for a memorable Easter lunch.
Let yourself be inspired!