Secret (and not so secret) Easter recipes from the chef, for home use
What's for dinner? A very good question if you ask us. Perhaps today's question, or just in time for the Easter weekend. Because we all know: Easter means unpacking. For those who have not yet started the preparatory work, or for those who are prepared to completely throw the whole plan overboard: a number of recipes that will help you avoid all that fiddling (let's not get started on the lengthy search) regarding the ' what will it be this Easter weekend' is avoided as much as possible. And no, not just any recipes, chefs and restaurants reveal their successful successes especially for you. Then you have all your breakfast, lunch/brunch and dinner recipes covered.
And of course our favorite digital supermarket Crisp also has the best Easter recipes online. That's nice and easy because if you choose a recipe, your shopping cart will be filled immediately: the Easter bunny can do the laundry! These are this year's recipes (2021) and you can use the app for all supplies and recipes.
- Babka with chocolate and pistachio
- Sheet cake with beetroot and turnip greens cream
- Focaccia with orange and rosemary
- Lemon turban with violets
- Pavlova with elderflower cream
- Carrot cakes with lemon icing
- Cinnamon bunnies with sugar cookies
This cozy (and more importantly: tasty) stuffed tomato from Persijn guarantees a success story. Because let's face it, this is a treat to see. Nice and fresh side dish, but perhaps even more fun to serve as a starter. The tone has been set, let the weekend begin!
Requirements for 4 people:
- 4 tomatoes with stem
- 1 ball of good quality buffalo mozzarella
- 120 grams basil
- 50 grams of spinach
- 200 grams of rapeseed oil
- Tomato powder
And get started:
- Bring a pan of water to the boil;
- Remove the stem from the tomato, keep it aside and cut the tomato at the top by making a cross;
- Hold the tomato in the boiling water for about 10 seconds and then cool in ice water. By 'plicating' the tomato, the skin comes off. Also cook the stem for about 10 seconds, so it becomes nice and green. Then cool it again in ice water;
- Peel the tomato, cut off the bottom and empty the tomato with a parisienne drill;
- Pick the basil leaves and keep 20 grams aside. You will make oil from the rest of the basil;
- Place the rapeseed oil in a blender, add the basil and spinach and mix with some salt. Mix until the oil becomes a bit warmer, pour the mixture onto a fishing cloth (or a coffee filter) and let it drain in the refrigerator overnight. Separate the water that came with it from the oil. Tip: If possible, make the oil a day in advance;
- Pick the mozzarella and cut the basil into chiffonade (cut into ribbon shape). Always use a sharp knife, otherwise it will turn brown. Mix the mozzarella with the basil and some basil oil so that it becomes nice and smooth. Also add some salt and pepper;
- Fill the tomato with the mozzarella mixture until it is completely full. Sprinkle the tomato with the tomato powder. Make a mirror on the plate with the basil oil and place the tomato in it with the opening facing down. Place the stem on top of the tomato.
- It only remains to say: good appetite.
What do you mean, lost bread? The golden old French toast is always a winners, also during Easter breakfast. We say no to food waste by giving old bread a deserved second chance. Need a little more inspiration and spice up that business a bit? Then take an example Canary Club. This beauty and splendor - decorated with strawberry compote and fresh strawberries, nuts and a mint leaf - certainly deserves a place on the Easter table.
Necessities for 4 persons:
- Stale bread (duh)
- 2 eggs
- 1 decilitres of milk
- 2 tablespoons of sugar
- 50 grams of butter
- Icing sugar/cinnamon
And of course the how-to:
- Beat the eggs with the milk and sugar;
- Then remove the crusts from the bread and dip the slices in the mixture (not for too long because then the bread will become soft);
- Heat a knob of butter in the pan and fry the slices over medium heat one by one until light brown on both sides. Thick slices should cook for about 4 minutes on each side, thin slices for 2 minutes. Turn frequently if necessary;
- Sprinkle with powdered sugar/cinnamon or add your favorite toppings.
Chef's tip: For an adult version, add a dash of liqueur, such as Grand Marnier, to the mixture. Thanks, Kanarie Club.
Quarantine calories don't count and are therefore the ideal excuse to go crazy on dessert this Easter (we always do, but every 'excuse' is one). Now they are like that PizzaBar di Vicini was so kind to share their secret recipe with us.
To get for 6 (yeah right) persons:
- 250 grams mascarpone
- 150 grams of cream
- 60 grams of pasteurized egg yolk
- 100 grams of fine sugar
- Long fingers
- Cocoa powder or freshly grated chocolate
- Sweet Marsala wine
- Espresso shot
Preparation method:
- Beat the whipped cream with a mixer;
- Add the egg yolk and sugar together and beat until it becomes a fluffy, white mixture;
- Add the mascarpone to the egg yolk and sugar mixture. Beat this a few times. Please note: not longer than 1 minute, otherwise it will curdle;
- Fold the whipped cream with the egg yolk, sugar and mascarpone mixture. Stir briefly and place the mixture in the refrigerator to cool;
- Brew 1 cup of espresso and add a dash of Marsala wine (just feel good).
Building the tiramisu:
- Dip the ladyfingers in the espresso and place them on the bottom of the plate or in the bowl. Tip from our side: use preserving jars, it immediately looks a lot more festive;
- Spread the ladyfingers with a thick layer of the whipped cream mixture;
- Add another layer of ladyfingers. Continue this until you have three layers;
- Then put the tiramisu in the refrigerator for three hours;
Before serving the tiramisu, sprinkle cocoa powder or fresh, grated chocolate for the finishing touches. Buon appetito!
Normally you can, of course Hotel Des Indes enjoy a delicious Easter brunch buffet. Unfortunately, that is not possible this year. But don't worry, with this recipe chef Roel Gilissen you can still bring the culinary arts into your home. And extra tasty because it's homemade!
For 4 persons, you will bring the following into your home:
- 400 grams of fresh pasta (you can make it yourself if necessary);
- 200 grams of smoked salmon
- ½ bunch of chives
- 400 grams of Dutch asparagus
- ½ bunch of parsley
- 2 shallots
- 1 clove garlic
- 10 grams of nasturtium
- 100 grams of Dutch mushrooms
- 10 grams of violets
- 1 dl white wine
- 1 deciliters of cream
- 40 grams of butter
This is how you proceed (success!):
- Peel the asparagus and cut about 2 cm from the bottom. Place the asparagus in a flat dish and sprinkle with 5 grams of salt. Make sure that the asparagus is covered with water and cover the dish with baking paper;
- Bring everything slowly to the boil. After a few minutes, turn off the heat and let the asparagus stand covered for 10 minutes. Remove the baking paper and chill the asparagus;
- Wash and dry the parsley and chives and chop finely. Then also press the garlic and finely chop the shallots;
- Brush the mushrooms and fry them in some olive oil. Add the garlic and shallots. When it is completely cooked, deglaze it with the wine;
- Add the cream to the mixture and finally use butter to thicken it all;
- Cook the pasta al dente (cook for about 6/7 minutes). While the pasta is on the heat, cut the asparagus into equal pieces and warm them in the reserved asparagus liquid;
- Warm up the mushrooms and the rest of the sauce. Drain the pasta and add some olive oil;
- Divide the pasta among the plates and place the asparagus neatly on the plates. Drape the smoked salmon over the asparagus.
Do you want to do it really well and do you happen to have a kitchen and pasta machine at home? Then make your own pasta dough. Even tastier, I promise.
Grocery list:
- 500 grams of flour (possibly Italian flour)
- 15 egg yolks
- 0,25 deciliters of water
- 0,25 deciliter olive oil
- 15 grams of salt
And then just for a moment:
- Mix the flour, egg yolks, water and olive oil and let it run for +/- 30 minutes in the food processor with dough hooks. After 25 minutes, add the salt;
- Roll out the pasta with a rolling pin;
- Make tagliatelle from your dough using a pasta machine.
