3 Easter Recipes for a wonderful Easter Feast

We are counting down the days and are already in super-easy easter mood! The eggs have been painted, chocolate-bunnies for the little ones are hiding in the garden and now we are only waiting, until we are officially allowed to eat us through Easter-Paradise. Since we are already well prepared, we have three delicious Easter Recipes, which we already want to show you. This year is all about having something special on the table, with lots & lots of fresh fruits and veggies. So if you don’t want to get in a hurry, better be fast now, the easter bunny is already on it’s way!

Salad with Rhubarb and Goat Cheese

Serves 2 | Time: 30 Minutes

INGREDIENTS

2 oz  goat cream cheese
7 oz  rhubarb
3 cups  mache salad
1/2 cup pine nuts
2 tbsp honey
2 tbsp walnut oil
1 tbsp  raspberry vinegar
salt
pepper

METHOD

      1. Preheat oven to 350°F.
      2. Wash rhubarb and cut into about 1” pieces.
      3. Place rhubarb on a lined baking tray and drizzle with honey. Mix everything well and bake for about 8 min.
      4. In the meantime, roast pine nuts in a pan without oil.
      5. Wash and drain mâche.
      6. For the dressing, mix together walnut oil, honey, and raspberry vinegar. Add salt and pepper.
      7. Arrange everything on plates, add dressing, and serve.

Wreath with Basil Pesto, Mozzarella and Walnuts

Serves 2 | Time: 30 Minutes

INGREDIENTS

1/2 cup  basil, fresh
1 cup  spinach, fresh
1/2 clove  garlic
1/2 cup  walnuts
7.6 oz yeast dough
1/2 tbsp maple syrup
0.4 oz Parmesan
2 oz Mozzarella
1 1/2 tbsp olive oil
salt
pepper

METHOD

      1. Wash and drain spinach and basil.
      2. Grate Parmesan.
      3. Peel and finely dice or mince garlic.
      4. Add spinach, basil, Parmesan, garlic, half the walnuts, olive oil, and maple syrup to a food processor and chop. Season with salt and pepper.
      5. Grate the mozzarella.
      6. Finely chop the rest of the walnuts.
      7. Roll out the dough and cut into about 10”x6” pieces.
      8. Brush with pesto and top with mozzarella and nuts.
      9. Roll-up the dough…
      10. …halve lengthwise and “braid” the two resulting strands.
      11. Join the ends of the braid to create a wreath.
      12. Place the wreaths on a lined baking try, brush with oil, and bake for about 15-20 min.
      13. Allow to cool a little and enjoy.

Carrot Waffles Topped with Lemon-Cream Cheese

Serves 2 | Time: 30 Minutes

INGREDIENTS

carrots
egg
1/2 lemon
0.8 cup  butter milk
1/2 cup cream cheese
1/4 cup plain yogurt
1 cup  wheat flour
2 tbsp butter
1 tbsp sugar
1 tsp baking powder
1 tsp vanilla sugar
1 tsp vegetable oil
2 tbsp maple syrup
salt

METHOD

      1. Peel and finely grate carrots. Drain with a sieve.
      2. Melt butter and leave to cool.
      3. Combine flour, baking powder, sugar, and salt in a bowl.
      4. Separate the eggs.
      5. Mix egg yolk with buttermilk and melted butter.
      6. Mix the liquid and dry ingredients together so that a homogenous batter results.
      7. Beat egg whites stiff.
      8. Add egg whites to the batter and gently fold in.
      9. Squeeze the liquid from the carrots.
      10. Add carrots to the batter and gently fold in.
      11. Preheat waffle iron and grease with oil.
      12. Add about 2 tbsp. of batter per waffle to the waffle iron and bake waffles.
      13. Thoroughly wash lemon, zest the peel, and squeeze out juice.
      14. For the topping, mix together cream cheese with yogurt, maple syrup, lemon juice, and lemon zest.
      15. Serve the waffles with toppling.