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Easter menu Recipes: The best for parties

Help yourself to the diversity of spring on your Easter menu and enjoy asparagus and strawberries.
Photo: RFF

Easter recipes

Easter must be celebrated - with many colorful Easter eggs, delicious Easter cake and a traditional Easter menu . Surprise your loved ones and serve you Easter delicacies.

Lent ends with Easter night. And that's why we let it taste twice as good and serve a delicious appetizer, a heavenly entree and a sweet dessert . The best: With our Easter menu recipes you can concentrate fully on the egg hunt. We have put together four harmonious Easter menus for you.

Ring in the spring and enjoy a spring-like Easter vegetable. And in the afternoon, small and big easter bunnies can look forward to a home-baked Easter lamb.

EASTER MENU 1

Fried salmon eggs

Ingredients (8 pieces)

10 eggs, 400 g smoked salmon, 1/4 teaspoon pepper, 1 tbsp. Freeze-dried parsley, 100 g + 2 tbsp breadcrumbs, 1.5 l oil, 75 g medium hot mustard, 150 g liquid honey, 1 small bed of daikon cress, some leaves of baby lettuce, Flour for the hands

preparation

1. Pierce 8 eggs. Cook in boiling water for about 8 minutes. Drain, quench, peel off the peel. Dry eggs with kitchen paper. Finely dice the salmon, place in a high mixing bowl and puree with a blender.

2. Mix salmon, 2 eggs, pepper, parsley and 100 g breadcrumbs well. Make a roll (about 16 cm long). Cut into 8 slices.

3. Heat the oil in a large pot to 175 ° C. In the meantime, press a slice of salmon mixture flat on the floured palm, insert 1 egg into it and press firmly together. Process remaining slices and eggs as well. Turn briefly into 2 tbsp breadcrumbs.

4. Add the eggs to the hot oil and deep fry for 1-1 minutes while turning. Lift out and drain. Mix mustard and honey. Cut cress from the bed. Cut eggs lengthwise as required. Arrange eggs with cress, lettuce leaves and some sauce on a plate. Add remaining sauce.

Fish saltimbocca with Parma ham in Madeira sauce

Ingredients (4 people)

4 tablespoons of fruit vinegar, salt, pepper, 1 teaspoon mustard, 1-2 teaspoons honey, 7 tbsp sunflower oil, 3 shallots, 200 g cherry tomatoes, 200 g babyleaf salad mixture, 200 g wild rice mixture, 100 ml Madeira, 150 ml vegetable broth, 1 tbsp lemon juice, 4 pieces of cod fillet (about 150 g each), 4 large leaves of sage, 2 slices of Parma ham, 4 wooden skewers

preparation

1. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Beat in 4 tbsp oil drop by drop. Peel 1 shallot, cut into fine cubes and stir in the vinaigrette. Wash tomatoes and halve. Wash salad and shake dry.

2. Prepare rice in boiling salted water according to the package instructions. For the sauce peel 2 shallots and cut into thin slices. Heat 1 tbsp oil in a saucepan. Sweat the shallots in it for about 4 minutes while turning. Deglaze with Madeira and broth, bring to a boil and simmer for about 5 minutes. Season with salt, pepper and lemon juice.

3. Wash fish, dab dry, season with salt and pepper. Wash sage and shake dry. Halve the ham slices. Stuck half a slice of ham and sage with a wooden skewer for each 1 piece of fish.

4. Heat 2 tablespoons of oil in a pan and fry fish for about 5 minutes. Arrange rice, fish, gravy, salad and vinaigrette.

Eggnog Mascarpone Cream with cherries

Ingredients (4 pieces)

1/2 cube (12.5 g) coconut fat, 250 g mascarpone, 200 g sour cream, 3-4 tablespoon powdered sugar, 2 sachets of vanillin sugar, 150 ml eggnog, 1 glass (370 ml) sour cherries, about 1 tbsp pistachio nuts, 4 balloons, baking paper, 1 needle

preparation

1. Coarsely chop couverture and coconut oil and melt over a warm water bath. Approximately Allow to cool for 10 minutes. Meanwhile inflate balloons (about grapefruit size). Carefully clean the balloons with water and rub dry. Lay out a plate with baking paper.

2. Immerse the balloons successively in the couverture one after the other. Lift out and drain very well. Place side by side on the baking paper. Let it dry a bit (maybe put it in a cold place). Immerse the balloons 2-3 times in the remaining couverture and drain as described and allow to dry. Refrigerate balloons for approx. 2 hours.

3. For the cream, mix mascarpone, sour cream, powdered sugar and vanilla sugar until creamy. Eggnog, stir in Schlieren until about 50 ml. Drain cherries well. Chop pistachios.

4. Carefully prick the balloons on the knotted opening with a needle and let the air out slowly. Carefully remove the balloons from the chocolate bowls. Layer cream and cherries in the chocolate bowls, sprinkle with pistachios and place on small plates.

EASTER MENU 2

Salmon tartare with asparagus mousse

Ingredients (8 people)

1 kg green asparagus, salt, 1 tsp butter, 200 ml vegetable broth, 4 sheets gelatine, 300 g fresh salmon, 1-2 tbsp olive oil, approx. 1 tbsp lemon juice, pepper, 6 chopped chives, 150g whipped cream, clingfilm

preparation

1. Wash asparagus and cut off woody ends. Cook the stalks in boiling salted water for about 4 minutes, remove them and quench briefly under cold water. Asparagus, except for 8 tips, cut into pieces. Melt butter in a saucepan. Briefly fry asparagus pieces, then deglaze with broth. Cover and simmer for 5-8 minutes.

2. Soak gelatine in cold water. Drain asparagus and puree. Dissolve dissolved gelatine in it and allow to cool lukewarm. Wash the salmon, pat dry and cut into small cubes. Mix olive oil, lemon juice and salmon cubes, season with salt and pepper. Leave salmon in the fridge for about 15 minutes.

3. Wash the chives, shake dry and cut into small rolls. Chives under the Tatar lift. Beat the cream until stiff and put it under the asparagus puree. Season with salt and pepper.

4. Slice the asparagus tips lengthwise. Distribute salmon tartare in 8 glasses, cover with asparagus mousse and garnish with asparagus tips. Cover the cream with foil and refrigerate for at least 2 hours.

Herb leg of lamb with colorful vegetables from the plate

Ingredients (6 people)

2 kg leg of lamb with bones, 1 l buttermilk, 6 Asian garlic tubers, 1 bunch of rosemary and thyme, salt, pepper, 1 kg green asparagus, 1 bunch of small carrots, 1 teaspoon sugar, 1 kg small potatoes, 150 g butter, grated Bowl of 1 organic lemon, 125 g whipped cream

preparation

1. Wash leg of lamb, dab dry and place with buttermilk in a large bowl. Refrigerate overnight, turning once.

2. Peel garlic the next day, halve if necessary. Wash herbs, pat dry. Spread about half of the herbs with garlic on the frying pan of the oven. Remove the meat from the buttermilk and drain. Season with salt and pepper and place on the dripping pan. Cook for approx. 2 1/2 hours in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer). After about 45 minutes add about 250 ml of water.

3. Wash asparagus, cut off woody ends. Clean carrots, leave some greenery, wash. Peel carrots. Cook asparagus and carrots in boiling salted water with sugar for about 5 minutes. Drain, cold quench. Wash and halve potatoes. Distribute vegetables and potatoes about 30 minutes before the end of the cooking time of the meat on the drip pan. Season with salt and pepper.

4. For the sauce, strip needles or leaves from the remaining herbs and chop. Save for garnish with butter, salt, pepper and lemon zest in a high mixing bowl. Puree with a cutting stick to a smooth mass and melt in a small pot. Add the cream and mix well with the cutting stick, season again. Serve meat with vegetables and potatoes, sprinkle with chopped herbs. To add sauce.

Mousse au Chocolat-Terrine

Ingredients (10 pieces)

4 sheets of gelatine, 150 ml of milk, 4 tablespoons of sugar, 400 g of dark chocolate, 600 g of whipped cream, 2 tablespoons of cocoa powder, 150 g of crème fraîche, grated peel and juice of 1/2 organic orange, 125 g of dark cake icing, 100 g Marzipan raw meal, 1 tbsp icing sugar, red, yellow and green food coloring, cling film, disposable piping bag

preparation

1. Lay out a box (25 cm in length, about 1.5 liters in content) with foil. Soak 2 sheets of gelatine in cold water. Heat milk and 2 tablespoons of sugar. Chop 300g of chocolate and add to the hot milk. Turn off the heat and melt the chocolate in the hot milk. Press gelatine well, dissolve in chocolate milk. If necessary, reheat briefly while stirring. Transfer to a bowl and allow to cool.

2. Beat 500 g of cream until stiff, cocoa at the end. Lift the cream in several portions under the chocolate mixture. Fill the mousse into the prepared box and smooth. Leave to cool for at least 4 hours. Pour the mousse out of the mold onto a plate, peel off the foil. On the whole length of the mousse, to about 1 cm at each end, cut out a wedge (use this mousse otherwise). Again cold.

3. For the orange cream soak 2 sheets of gelatin. Mix crème fraîche with 2 tablespoons sugar, orange peel and juice. Stain orange with red and yellow food coloring. Express gelatine, dissolve carefully. Stir 2 tablespoons of cream under the gelatine, then stir everything under the remaining cream. Approximately Leave to cool for 10 minutes until the cream begins to gel. Beat 100 g of cream until stiff and fold in. Pour orange mousse into a piping bag, cut off a small corner. Cream in the wedge. Gently push the plate onto the countertop several times so that the mousse spreads well in the wedge. Possibly. refill with cream, smooth over. If necessary, use remaining residues elsewhere. Keep the terrine cold for about 2 hours.

4. Chop 100 g of chocolate and cake icing roughly. Melt together over a warm water bath, allow to cool slightly. Carefully coat the mousse with the chocolate. Keep cold until the glaze has set. Knead marzipan with powdered sugar and green food coloring. Approximately Form 8 cones, cut with scissors at the tip about 3 times. Straighten lower end. Decorate mousse with it. Carefully cut the terrine into slices with a warmed knife.

EASTER MENU 3

Egg pot with tomatoes

Ingredients (4 people)

4 beautiful ripe tomatoes, 3 stalks thyme, 2 shallots, 1 tbsp + 1 tsp olive oil, 4 tbsp crème fraîche, 4 eggs, salt, pepper, 1 cherry tomato to garnish

preparation

1. Wash, clean, quarter and core the tomatoes. Cut the pulp into small cubes. Wash the thyme, pat dry and, finely chop the leaves, except for garnish.

2. Peel the shallots and finely dice. Heat the oil in a pan and steam the shallots in it. Add tomatoes and thyme. Simmer for 2-4 minutes. Add crème fraîche to the pan, season with salt and pepper. Continue to simmer for 1 minute.

3. Distribute half of the mixture onto small, greased ramekins (about 100 ml each), then add 1 egg and cover with the rest of the mixture. Put the bowls in a mold and add half water. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 10-12 minutes. Drizzle with 1 teaspoon of olive oil before serving, sprinkle with pepper. Wash and quarter the cherry tomato. Garnish egg pots with tomato quarters and thyme.

Roast ham with wild garlic remoulade and carrot croissants

Ingredients (8 people)

2 medium onions, 2 carrots + 1 kg carrots, 1 tbsp black peppercorns, 3-4 cloves, 2 bay leaves, 3 kg pickled pork ham, 1 pack of fresh tin pizza dough, 1 egg yolk, 2 tbsp milk, 1 kg celeriac, 6 tbsp lemon juice, Salt, 1 kg whole milk yoghurt, 200 g sour cream, 375 g salad mayonnaise, 3 tablespoons sugar, pepper, 3 eggs, 1 small bunch wild garlic, 100 g apricot jam, 40 g medium hot mustard, 1 bunch chervil or 2 Chervil pots, grease for the molds, possibly aluminum foil, baking paper

preparation

1. Peel and quarter the onions. Wash 2 carrots, peel and cut into pieces. Place onions, carrots, peppercorns, cloves, bay leaves and 3-4 liters of water in a large saucepan. Cover and cook. Add the ham, bring to the boil again and cover with a low to medium heat 2 1/2 simmer for 2-3 hours.

2. Unroll pizza dough in the meantime. Cut dough lengthwise into 16 strips (about 1.5 cm wide). Brush 4 Schillerlockenformen (14 x 3.5 cm) or self-made bags made of aluminum foil with grease. Wrap 2 strips of dough slightly overlapping each other around a mold and place on a baking tray lined with baking paper. Beat egg yolk with milk. Spread the batter over it. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 10-15 minutes. Let the croissants cool down a bit, then remove the molds and let the croissants cool down on a wire rack. Process the remaining strips of dough as well. Wash and grease the molds again.

3. Peel carrots and celery 1 kg for the salad, wash and finely grate. Knead celery with lemon juice and about 1 teaspoon of salt. Fold in carrots. Mix 500 g yoghurt, sour cream and 125 g mayonnaise. Season with sugar, a little salt and pepper. Mix the sauce and salad, let it steep and season with salt and pepper again.

4. For the remoulade boil eggs hard, quench and peel. Wash wild garlic, shake dry and finely chop. Dice eggs. Mix everything with 250 g mayonnaise and 500 g yoghurt. Season with salt and pepper.

5. Lift the ham from the broth. Place on a dripping pan and allow to cool for about 15 minutes. Pour the stock through a fine sieve, collect and measure approx. 300 ml (use the remaining broth otherwise). Remove rind and fat from the ham. Mix the jam and mustard, fry the roast with it. Pour in 300 ml broth and fry for about 30 minutes in the preheated oven (cooker: 225 ° C / circulating air: 200 ° C / gas: see manufacturer).

6. Wash the chervil and shake dry. Fill a portion of farm salad into the carrot croissants and garnish with chervil green. Slice the prepared roast into thin slices and arrange with a little remoulade and a few carrot croissants on a large plate. Add remaining remoulade, carrot croissants and salad.

Strawberries on shortbread dough cookies with white chocolate

Ingredients (4 people)

1 tbsp sugar, 2-3 stalks of lemon verbena, 150 g strawberries, 75 g white chocolate, 150 g whipped cream, 3 oblong shortbread biscuits

preparation

1. Boil 2 tablespoons of water and sugar. Wash verbena and shake dry. Add 1 stalk of Verbena to the sugar syrup and allow to cool.

2. Wash strawberries and set aside 2 small strawberries to decorate. Clean other strawberries and cut into small cubes. Drizzle strawberry cubes with sugar syrup.

3. Chop the chocolate roughly. Heat the cream. Melt the chocolate in it, then fill in a bowl and let it cool for about 10 minutes. Then chill the chocolate cream for about 1 hour.

4. Crumble the biscuits and put them in jars (approx. 150 ml each). Drain the strawberry cubes a little and distribute into the glasses. Beat the chocolate cream for about 1 minute, then pour into a piping bag with a perforated nozzle and spray onto the strawberries. Halve 2 strawberries. Decorate cream with strawberries and verbena.

EASTER MENU 4

carrot soup

Ingredients (8 people)

2 onions, 600 g carrots, 200 g potatoes, 3-4 tablespoons oil, 1 teaspoon sugar, salt, pepper, 300 ml orange juice, 1.25 l chicken broth, 125 g leek onions, 300 g crème fraîche, basil for garnish

preparation

1. Peel onions and finely dice. Peel carrots, wash them and cut into slices. Peel potatoes, wash and chop roughly.

2. Heat the oil in a saucepan, sauté the onions while turning. Add potatoes and carrots, simmer briefly under turns. Stir in with sugar, season with salt and pepper.

3. Deglaze with juice and broth, bring to a boil and cover, cook for about 20 minutes. Meanwhile, clean and wash the spring onions and cut into fine rings. Stir crème fraîche until smooth.

4. Pull the pot from the hob. Puree with a blender, season with salt and pepper. Garnish the soup with a dollop of crème fraîche, spring onion rings and basil. To hand over other crème fraîche.

Fine carrot meatloaf in puff pastry

Ingredients (4-6 people)

25 g white bread (from the day before), 450 g carrots, 2 onions, 75 g dried tomatoes, 600 g mixed minced meat, 2 eggs, 1 teaspoon mustard, salt, pepper, 1 packet fresh puff pastry ready to bake rectangularly rolled out on baking paper, 1 kg potatoes, 500 g broccoli, 1 tablespoon oil, 100 g whipped cream, 250 ml vegetable broth, 1-2 tablespoons light sauce binder, 1/2 bunch parsley, 200 ml milk, 2 tablespoons butter, grated nutmeg, baking paper

preparation

1. Soak the bread in cold water. Peel carrots, clean, wash and finely grate. Peel the onions and finely dice them. Dice the tomatoes small. Express bread and carrots well, knead with hack, carrots, half of onions, tomatoes, 1 egg and mustard. Season with 1 teaspoon salt and pepper. Form an elongated meatloaf (about 24 cm in length) and place it on a baking tray lined with baking paper. Cook in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 40 minutes. Take it off and let it cool for about 15 minutes.

2. Leave the puff pastry at room temperature for approx. 10 minutes, then unroll on the baking paper. Cut a strip (about 4 cm wide) from the short side of the dough with a pizza cutter. Slice meatloaf into the dough and place it on a baking sheet lined with baking paper. Whisk 1 egg and sprinkle with dough. Cut flowers out of the remaining dough and garnish dough with it. Also brush the flowers with egg. Bake in the hot oven at the same temperature for 25-30 minutes.

3. Wash the potatoes, peel and cut into pieces, cook in boiling salted water for about 20 minutes. Clean broccoli, wash and divide into florets. Cook in boiling salted water for about 8 minutes. Fry remaining onion in hot oil. Add the cream and broth, bring to the boil. Thicken sauce with sauce binder and season to taste. Wash parsley, shake dry. Peel leaves and chop finely, except for garnish. Drain the broccoli, fry cold. Add to the sauce and heat briefly again.

4. Drain the potatoes, allow to evaporate briefly, add milk and butter and crush everything into a porridge. Season with salt and nutmeg. Slice meatloaf, serve with puree and broccoli. Sprinkle with parsley and garnish.

Apricot Parfait

Ingredients (6 people)

1 tin (425 ml) apricots, 20 g pink meringues, 1 egg, 50 g sugar, 100 g whipped cream, 1 tbsp lemon juice, 50 g white chocolate, 1 freezer bag, muffin paper baking cups

preparation

1. Pour the apricots into a sieve, drain and, except for 6 pieces, puree. Place the meringue in a freezer bag and crumble. Beat the egg and sugar creamy on a hot water bath for about 10 minutes.

2. Beat the cream until stiff. Puree the pulp, lemon juice, cream and meringue, all under the cream, except for sprinkling. Distribute the mixture in 6 cups of a muffin plate lined with baking cups. Parfait at least 4 hours, better freeze overnight.

3. Chop the chocolate and melt over a warm water bath. Spread the liquid chocolate on the parfaits and smooth. Cover with remaining apricots and sprinkle with remaining meringue. Serve immediately.

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