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Easter easter recipes

Last Minute Easter Treats | DIY Easter Egg Decorating Ideas By So Yummy | Spring 2018 (March 2019).

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Do you have any idea what you will serve your loved ones over the Easter holidays? With these delicious Easter recipes we are looking forward to the holidays even more.

Tasty Easter recipes

Together with friends we celebrate the beginning of spring.

Good Friday menu

ingredients for 4 persons

Find the perfect wine for the Easter menu! Wine tips for Easter >>

Appetizer: Scallops

- 2 small carrots
- 1 parsley root
- 1 spring onion
- 1 lime
- 8 scallops
- Salt
- 6 tbsp Teutoburger rapeseed oil with butter flavor
- 100 ml fish stock
- Pepper

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Wash and clean the vegetables. Stir the carrots and parsley root, cut the spring onion into very fine strips. Slice 1/2 lime, squeeze out the remaining half of lime. Remove the white muscle meat and the red corail (rye bag) from the scallops and wash well. Drizzle with the lime juice and lightly salt. Heat 4 tablespoons of rape seed oil with butter flavor in a pan and add the mussel meat. Cook over light heat for about 2 minutes, then remove and warm. Add 2 tablespoons of rape seed oil with butter flavor to the pan. Add the vegetables, sauté, deglaze with the fish stock and season with pepper and salt. Remove the vegetables from the pan with a ladle, drain and serve with the scallops and a few lime slices on plates.

Appetizer (alternative): crab soup

- 1 bunch of greens
- 1 onion
- 4 tbsp Teutoburg oilseed rape seed oil
- 200 ml fish stock
- 0, 4 l of hot milk
- 1 tbsp cornstarch
- 250 g of crabs
- 2 egg yolks
- 150 g Schmand
- some branches of chervil
- Pepper
- Salt
- 1 tsp curry

Clean the soup greens, wash and cut into small cubes, peel the onion and finely dice. Heat 4 tablespoons of rape seed oil in a stock pot and fry the vegetables vigorously. Pour with the fish stock and bring to a boil. Add the hot milk. Dissolve the cornstarch in a little water and tie the soup with it. Add the crab, let the soup simmer for 5 minutes, then remove from the heat. Stir egg yolk with sour cream and add to the soup, finely chop the chervil. Season the crab soup with pepper, salt and curry and serve sprinkled with a little chervil.

Main course: Dorade in lemon oil

- 2 small bream (à 450-500 g)
- Pepper
- Salt
- 1 zucchini
- 1 fennel tuber
- 1 small eggplant
- 1 meat tomato
- 3 shallots
- 3 garlic cloves
- 300 g of potatoes
- 6 tbsp Teutoburger rapeseed oil with butter flavor
- 1 lemon
- 4 sprigs of thyme
- 1/2 l fish stock, alternatively vegetable stock
- 3 tablespoons of Teutoburger rape seed oil for frying

Cut off all dorsal fins except for the caudal fin. Shed and gut the fish, rinse well with cold water, then pat dry and pepper from the inside and outside and salt. Clean and wash the vegetables, cut the zucchini into pieces, split the fennel into slices, slice the aubergine and halve it again. Brew meat tomatoes with hot water, skin, remove seeds and cut into slices, peel shallots and garlic cloves and finely dice. Peel, quarter, wash and cook the potatoes in salted water. Heat 2 tablespoons of rape seed oil with butter flavor in a saucepan and sauté the vegetables. Juice the lemon, mix the juice with 4 tbsp rape seed oil with butter flavor. Place the bream on the vegetables, brush them with the lemon oil inside and out, then cover with the thyme sprigs. Pour the fish stock and bring to a boil. Reduce the heat and close the casserole with a lid. Cook the bream for about 30-35 minutes, pouring several times with the stock. Meanwhile, let the cooked potatoes drain well. Heat 3 tablespoons of rape seed oil for frying in a pan and fry the potatoes until golden brown, pepper and salt. Arrange the bream with the vegetables and the potatoes.

Recipes of modem conclusa

Flash menu for Easter

ingredients for 4 persons

Appetizer: Cherry Cream Soup

Find the perfect wine for the Easter menu! Wine tips for Easter >>

- 1 onion
- 1 carrot
- 1 piece of celeriac
- 1/2 stick leek
- 1 parsley root
- 3 tbsp Teutoburg oilseed rape seed oil
- 3 medium potatoes
- 3/4 l of meat broth
- 2 bunch chervil
- 125 g of creme fraiche
- 3 tablespoons wine
- 1 pinch of nutmeg
- Pepper salt

Peel the onion and finely chop, clean the vegetables, wash, chop and sauté in the hot rape seed oil. Peel and dice the potatoes, add to the vegetables and pour in stock, bring to the boil and simmer for 15 minutes. Freeze chervil cold, drain and finely chop, add one half to the soup. Purée the soup with a stir bar, stir in crème fraîche and cook for 5 minutes. Stir in the remaining chervil and season the soup with wine, nutmeg, pepper and salt and sprinkle with some chervil leaves.

Main course: lemon lamb

- 1 kg of lean lamb roast
- 2 cloves of garlic
- 3 lemons
- 150 ml Teutoburger rape seed oil with butter taste
- 0.3 l of concentrated vegetable stock
- 1/2 tsp pepper
- 1 teaspoon salt
- 2 large branches of rosemary
- 800 g medium potatoes
- 4 carrots
- 6 spring onions

Remove the lamb meat from the skin and tendons, rinse off with cold water, pat dry, cut into 8 equal pieces and place in a roasting pan. Peel off the garlic cloves and slice. Juice 2 lemons. Mix the juice with rape seed oil and the vegetable broth, season with garlic, pepper, salt and rosemary and pour over. Peel and wash the potatoes. Clean and wash the vegetables. Cut the carrots and spring onions into pieces and place them with the potatoes in the roasting pan. Stir in a preheated oven at 200 ° C for about 40 minutes, turning the meat several times. Thinly slice the third lemon. Remove the meat, vegetables and potatoes from the roasting pan with a ladle, arrange on plates and garnish with lemon slices. Slightly reduce the sauce and serve.

Side dish: Colorful spring salad

- 1/2 head of endive salad
- 1/2 bunch of radishes
- 4 tomatoes
- 1 onion
- 2 hard-boiled eggs
- 1/2 bed of cress
- 2 tablespoons wine vinegar
- Pepper
- Salt
- 4 tbsp Teutoburg oilseed rape seed oil

Clean and wash the vegetables, peel the onions, peel the eggs. Slice the endive into bite-sized pieces, slice radishes, tomato in eighths, onion into rings, slice eggs. Serve everything on plates and sprinkle the cress. Add wine vinegar to a bowl, mix with pepper and salt, beat the rape seed oil underneath and drizzle the sauce over the salad.

Recipes of modem conclusa

Eggnog Gugelhupf

ingredients for 4 persons

- 5 eggs
- 250 g of powdered sugar
- 1 pinch of salt
- 1 packet of vanilla sugar
- 1/4 liter thick liquid eggnog
- 2 tbsp almond liqueur (or a few drops of bitter almond flavor)
- 1 packet of baking soda
- 1/4 l Teutoburger rapeseed oil with butter taste
- 100 g of ground almonds
- 150 g of wheat starch
- 50 g of wheat flour
- 1 tbsp lemon juice

Beat the eggs with the salt until fluffy, gradually adding powdered and vanilla sugar (beat until the mixture is white-foamy and thick-creamy). Add the egg liqueur and almond liqueur and mix well. Gradually add the oil. Once everything has mixed, beat vigorously for another 5 minutes, so that the cake is nice and easy. Mix the almonds with wheat starch, flour and baking powder and fold in with the whisk loosely but thoroughly. Bake on the bottom rail of the preheated oven at 180 degrees for about 80 minutes, allow to cool in the mold.

Recipe from modem conclusa

Discover our other recipes for delicious Easter desserts >>

Easter bakery

ingredients for 4 persons

Easter wreaths with easter eggs

- 250 grams of wheat flour
- 20 g of yeast
- 50 ml of milk
- 2 tbsp rapeseed oil with butter flavor
- 25 g of sugar
- 1 egg
- 1/2 packet of vanilla sugar
- 1 pinch of salt
- grated lemon peel
- egg yolk (to brush)
- 8 easter eggs to insert
- sugar sprinkles to sprinkle

Sift the flour into a mixing bowl, crumble the yeast over it, add lukewarm milk and rape seed oil. Mix everything together. Then add the sugar and the remaining ingredients except the egg yolk and the Easter eggs. Knead everything well and let it go for 20 minutes. Knead the dough well again and divide into sixteen equally sized pieces. Form the dough pieces on a floured work surface into rolls of about 30 cm in length. Place two rolls next to each other and make a small braid from them. Place the braid ring-shaped on a baking tray and squeeze the ends together. Brush with the beaten egg yolk, put an Easter egg in the middle of the wreath and let the dough go for another few minutes. Then bake in preheated oven at 200 ° C for about 20-22 minutes. Sprinkle with sugar sprinkles after cooling.

Rooster & Easter bunny

- 3 small eggs
- 110 g of sugar
- 1 pinch of salt
- 75 ml Teutoburger rapeseed oil with butter taste
- 125 ml eggnog
- 50 g of grated almonds
- 1 teaspoon lemon juice
- a few drops of bitter almond flavor or almond oil
- 75 grams of wheat flour
- 60 grams of wheat starch
- 1 teaspoon Baking powder
- Powdered sugar
- Frosting for decorating

Beat eggs, sugar, salt and canola seed oil until foamy and smooth. Add eggnog, almonds, lemon juice and bitter almond flavor and whisk well. Mix flour and wheat starch with baking powder and stir in little by little. Grease the Easter bunny and the cock mold well with rape seed oil and flour. Fill the mass into the baking cups and bake at 180 ° C for approx. 35 minutes. After cooling, remove from the mold and decorate with powdered sugar and frosting.

Easter Lamb

- 120 ml of Teutoburger rapeseed oil
- 110 g of sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 1 teaspoon lemon juice
- 2 big eggs
- 100 g wheat flour
- 60 g of wheat starch powder
- 1 dried tsp baking powder
- 1/2 teaspoon cinnamon powdered sugar

Mix rapeseed kernel oil with sugar, vanilla sugar, salt and lemon juice well. Add the eggs and stir. Mix flour with wheat starch, baking powder and cinnamon, fold in and stir well. Fill the mass into a greased and floured lamb mold and bake in a preheated oven at 180 ° C for approx. 45 minutes. After cooling, remove from the mold and dust with powdered sugar.

Recipes of modem conclusa

Discover our other recipes for delicious Easter desserts >>

colorful muffins

ingredients for 4 persons

Marbled muffins

- 200 g of sugar
- 200 g whole egg
- 200 ml Teutoburger rapeseed oil with butter taste
- 200 g of flour
- 1 teaspoon Baking powder
- 1 tablespoon milk
- 25 g of cocoa powder

Stir frothy sugar, whole egg and canola seed oil, then stir in the flour mixed with the baking powder. Fill 12 paper cups or muffin molds about halfway with the muffin mixture. Mix the remaining muffin mixture with the milk and the cocoa and fill in the muffin cups. With a spoonful, the two masses are now easily mixed. Bake in preheated oven at 180 ° C for about 20 minutes.

Coconut muffins Tutti-Frutti

- 150 g of sugar
- 150 g whole egg
- 150 ml Teutoburger rape seed oil with butter taste
- 100 g coconut flakes
- 150 g of flour
- 1 teaspoon Baking powder
- 125 g pineapple (canned)
- 100 g tangerines (canned)

Mix the sugar, whole egg and canola seed oil until frothy, then stir in the flour mixed with 75 g coconut flakes and baking powder. Drain pineapple and tangerines well. Cut the pineapple into small pieces. Set aside 6 slivers and 6 tangerine fillets, remove the remaining fruits and put them under the muffin mass. Fill 12 paper cups or muffin molds with the mass. Sprinkle the muffins with the remaining coconut flakes, topped with pineapple or tangerines. Bake in preheated oven at 180 ° C for about 20 minutes.

colorful muffins

- 150 g of sugar
- 2 teaspoons orange sugar
- 150 g whole egg
- 150 ml Teutoburger rape seed oil with butter taste
- 150 g of flour
- 1 teaspoon Baking powder
- Fondant for glazing
- sugar sprinkles and chocolate hearts for decorating

Mix the sugar, orange sugar, whole egg and canola seed oil until foamy, then stir in the flour mixed with the baking powder. Fill 12 paper cups or muffin molds with the mass. Bake in preheated oven at 180 ° C for about 20 minutes. Then glaze with fondant and decorate with colorful decorations.

Recipes of modem conclusa

Discover our other recipes for delicious Easter desserts >>

Fried eggs with pumpernickel

For 12 pieces:

- 300 g of creamy cream cheese (eg "Almette" mountain herbs or cucumber)
- 12 pumpernickel slices
- pink berries (from the mill)
- some frisé salad (finely plucked) or fine rocket
- 12 quail eggs
- 2 tbsp butter
- Salt
- some edible flowers (eg pansies)

1. Using a teaspoon, place a small amount of cream cheese in the center of the pumpernickel slices, spread lightly and add freshly ground berries. Garnish with a little frisee or rocket salad.

2. Fry quail eggs in 2 portions by far in hot butter in a non-stick pan. Salt and arrange on the occupied pumpernickel slices. Garnish with edible flowers as desired.

Tip: Depending on the season, there are a few fine alternatives to the pansies: dandelion, forget-me-not or nasturtium.

Recipe from the FOR YOU 8/2012

Creamy carrot soup

Find the perfect wine for the Easter menu! Wine tips for Easter >>

For 6 servings:

- 1 kg bunched carrots
- 1 onion
- 1 small red chili pepper
- 2 tbsp olive oil
- About 400 ml of vegetable broth
- 400 ml carrot juice
- Salt
- black pepper from the mill
- 100 g mascarpone (Galbani)
- About 2 tablespoons of orange juice
- About 2 tbsp chopped chives.
- Edible flowers as desired (eg pansies)

1. Peel carrots, cut small. Remove onion, dice. Core the chilli, finely chop the pulp. Steam all in oil in a large saucepan. Add broth and carrot juice, salt, pepper and cook gently for about 15 minutes. Add 2 tablespoons of mascarpone and the orange juice, puree everything. Maybe add some more broth. Season the soup.

2. Arrange the soup in portions. Serve with some mascarpone, chives and as desired with some flowers.

Spicy hare buns (side dish)

For about 12 pieces:

- 1 pack "fresh tin pizza dough" (Aunt Fanny, refrigerated shelf, 400 g)
- 1 egg yolk
- 1 tbsp water
- peppercorns
- sea salt or seasoning salt (mill, eg mediterranean, www.lebensbaum.de)

Preheat oven to 230 degrees. Unroll dough, detach half of the paper, fold on the other half. Cut out bunnies (about 10 cm), brush with whisked egg yolks, add pepper and salt. Put on a baking sheet, bake for about 7 minutes.

Recipe from the FOR YOU 8/2012

Turkey with mustard crust

Find the perfect wine for the Easter menu! Wine tips for Easter >>

For 6 servings:

For the roast:
- 1 bunch of smooth parsley (finely chopped)
- 2 tablespoons honey
- 4 tablespoons Estragonsenf (Maille)
- Salt
- black pepper (mill)
- 1 kg turkey breast
- 1 bunch of spring onions
- 250 ml poultry stock
For the salsa verde:
- 1 anchovy fillet
- 1 garlic clove (both finely chopped)
- 4 tablespoons parsley and basil (finely chopped)
- grated peel of 1 organic lemon
- About 100 ml of olive oil
- Sea-salt
- pepper (mill)
Also:
- 1 kg small bunch carrots
- 20 g of butter
- about 1 tsp brown sugar
- 1 tsp capers
- Salt
- pepper (mill)

1. Preheat the oven to 180 degrees. Mix parsley, honey, mustard, salt and pepper. Wash turkey breast, pat dry and brush with it.

2. Clean and wash the spring onions, coarsely chop them.

3. Cut a 45 cm long piece of Toppits, close at one end according to the packing instructions. Put the turkey breast and spring onions in the frying tube, add the stock, close the frying tube. Place on a baking tray and cut the frying tube in the middle with a sharp knife to allow the steam to escape. Braise on a medium rack for about 1 1/4 hours. Mix ingredients for the salsa, season to taste.

4. Peel carrots, leave some green. Stir in hot butter with stirring for about 7 minutes, add some water if necessary. Add the sugar and let the carrots lightly caramelise. Add capers, season to taste.

Recipe from the FOR YOU 8/2012

Egg salad with crabs

Find the perfect wine for the Easter menu! Wine tips for Easter >>

For 6 servings:

- 100 g baby leaf salad
- 1/2 bunch of radishes
- 6 soft-boiled eggs
- 1 bed of garden cress
- 100 g crabmeat (Büsumer crabs)
- 40 g sunflower seeds (freshly roasted)
- About 2 tablespoons lime juice
- 1 tsp Dijonsenf (Maille)
- Salt
- black pepper (mill)
- 1 pinch of sugar
- 4-5 tbsp olive oil
- 1/2 bunch of dill, 6 sandwich toast bread slices
- About 2 tablespoons butter

1. Wash salad, spin dry. Wash radishes, clean and slice or finely chop. Peel eggs, cut in half. Arrange everything in portions on plates. Cut cress off the bed, add. Sprinkle crab and sunflower seeds over it.

2. Season lime juice, mustard, salt, pepper, sugar and oil, season to taste. Drizzle the salad with it. Pluck dill tips over.

3. Cut one bunny out of the sandwich slices or halve the slices diagonally. Roast crispy in hot butter in a non-stick pan, add some salt. Serve with the salad.

Tip: If you do not like crabs, replace them with 12 king prawns. Fry shrimp in 3 tablespoons of olive oil on each side for 3 minutes over medium heat and let cool.

Recipe from the FOR YOU 8/2012

Exotic fruit salad

For 6 servings:

- 1 stick of lemongrass
- 50 g of brown sugar
- 250 ml of orange juice
- juice of 1 lime
- 1 melon (Charentais, cantaloupe)
- 2 papayas
- 2 oranges
- 1 baby pineapple
- some mint leaves

1. Remove the hard shell from the lemongrass, cut small. Caramelise sugar in the pot, deglaze with orange and lime juice. Add the lemongrass, simmer for about 10 minutes until syrupy, pour through a sieve into a bowl, let cool.

2. Halve the melon and papaya, remove the seeds, cut the pulp from the skin. Cut into thin, bite-sized slices. Filing orange. Peel pineapple, cut into rings, cut out center. Arrange everything in portions in glasses. Sprinkle with syrup, sprinkle with finely chopped mint.

Recipe from the FOR YOU 8/2012

Discover our other recipes for delicious Easter desserts >>

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