Invite your family and conjure up a 3-course meal with seasonal vegetables, a delicious main course and of course a dessert. We have put together elegant Easter menu recipes for you that you can do even as a beginner. Would you rather serve something classic or something vegetarian? Have fun cooking and especially spending time with your family.
Lamb chops sound difficult because the meat has to be so tender that it falls away from the bone. But don't worry - you can do it! After all, the oven does all the work for you. The rule is, lamb has to be cooked slowly and at a low temperature, then it's sure to be a success!
Starter: cream of asparagus soup
It's asparagus season and you shouldn't miss it for your Easter menu. So how about a delicious and healthy asparagus cream soup as a starter for the Easter menu? For six portions of this delicious seasonal soup, you need about 5 minutes to prepare and about 25 minutes to cook.
Ingredients for the asparagus cream soup
- 1 kg fresh asparagus
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 2 tablespoons butter
- 1.5 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 liter vegetable or chicken broth
- 125 grams of cream
preparation
- Clean the asparagus. Cut 12 asparagus tips to about 5 cm long and set them aside to garnish the soup later.
- Cut the rest of the asparagus into approximately 2 cm pieces.
- Take a large pot and melt the butter over medium heat. Now add the onion and sauté for about 3 minutes, then add the garlic, chopped asparagus, pepper and salt and sauté for about 5 minutes.
- Now add the broth and let the soup boil. Then continue to simmer uncovered on medium heat for about 10 to 12 minutes, stirring occasionally.
- Nowshould the asparagusbe cooked and you can remove the pot from the heat and puree the soup with the hand blender.
- Put the pot back on the stove and stir in the cream. Complete! You can serve the soup in small soup bowls decorated with the raw asparagus tips.
Tip: You can also prepare this soup in advance and store it in the refrigerator, in an airtight container for up to 4 days, or in the freezer for up to 2 months.
Main course: Braised Rosemary – Oven lamb chops
This recipe makes 6 servings, approximately 430 calories per serving and the total preparation time takes approximately 3 hours and 15 minutes.
Ingredients for this main dish:
- 6 Lammkoteletts
- 4 tablespoons butter
- 2 tablespoons extra virgin organic olive oil
- 1 chopped onion
- 2 medium-sized, finely chopped carrots
- 3 cloves garlic, finely chopped
- 2 tablespoons of tomato puree
- 500 ml beef broth
- 400 ml pureed tomatoes
- 3 sprigs of fresh rosemary
- 250 ml red wine
- 1/2 teaspoon Himalayan salt
- 1 teaspoon freshly ground black pepper
preparation
- Rub the lamb chops with salt and pepper and preheat the oven to 180 degrees.
- Fry the chops in the heated olive oil in a large Dutch oven or skillet over medium heat until golden brown, about 4 minutes per side. Then take the chops out of the pan and place them on a plate.
- Now heat 2 tablespoons of butter in the large Dutch oven over medium heat and add the carrots and onions. After about 4 minutes, add the garlic and fry for another minute until translucent. Now add the tomato puree and stir so that the vegetables are coated with it.
- Now add the beef broth, the pureed tomatoes and the lamb chopsAdd the rosemaryand boil everything briefly.
- Now you can cover the casserole with a lid and put it in the oven for 2 hours until the chops are tender and cooked through.
- Now take the lamb chops out of the casserole again and set them aside on a plate. You can cover them so they stay warm. Take out the rosemary sprigs too.
- The casserole with the sauce then goes back on the stove. Add the red wine, bring everything to the boil and let everything simmer over medium heat for about 10 minutes until the liquid has reduced.
- The dish is now ready. Serve the lamb chops with the sauce on top and mashed potatoes on the side.
Dessert eggnog eclair cake
Of course, the sweet eggnog dessert should not be missing from the Easter menu recipes! How about a dreamy eggnog éclair cake with the Easter shot?
For this cake you need the following ingredients:
4 egg yolks
125g sugar
50g starch
350 ml whole milk
150 ml eggnog
2 THE BUTTER
1 vanilla bean or vanilla extract
2 tbsp powdered sugar
1 chocolate cake base
Chocolate sprinkles
preparation
- Place the four egg yolks in a medium heatproof mixing bowl and mix until slightly foamy, about 2 minutes.
- In a medium-sized saucepan, mix the sugar with the starch and add the milk. Stir and bring to a boil on the stove over medium heat, stirring constantly. After boiling, reduce the heat to a minimum and slowly stir half of the mixture into the egg yolks, ladle by ladle.
- Put this egg mixture back into the pot and bring the mixture to the boil again over medium heat, then turn the heat down to low and let it simmer until it forms a pudding-like mixture. Now turn off the heat and add the eggnog and then the vanilla extract, stirring constantly.
- The eclair cream is now ready and you can pass it through a sieve and a bowl to catch any large clumps. Leave thatEggnog creamThen let it rest in the fridge for about 2 hours before spreading it on the cake base and generously spreading the chocolate sprinkles on top, after which you let the cake rest in the fridge for another 2 hours before serving. Bon appetite!
The rather unconventional, light vegetarian Easter menu enchants those guests who do not have meat on their menu with its freshness and lightness.
Starter: Lemon couscous with fresh herbs
For the light, healthy lemon couscous you need 5 minutes preparation time for 6 servings, 20 minutes preparation time and the following ingredients:
- 300 g Bio Couscous
- 450 ml vegetable broth
- the juice of a lemon
- 1/2 bunch of parsley
- 1/2 bunch of fresh mint
- 2 tbsp extra virgin organic olive oil
- Some salt, freshly ground black pepper and freshly ground red chili
preparation
- Rinse the couscous with water until the water runs clear.
- In a medium saucepan, bring the broth to a boil, add the couscous and turn the heat down completely. Let the couscous rest, covered, for 10 minutes.
- Now add the remaining ingredients and spices, the olive oil and the lemon juice and stir until everything is well distributed.
- Serve the couscous in small bowls or glasses, garnished with a mint leaf and a lemon wedge. Bon appetit!
You won't disappoint vegetarian expectations with this seasonal, vegetarian, lemony, light main dish.
You need these ingredients:
- 1 kg penne or fettuccine organic pasta
- 1 kg fresh, cleaned asparagus, cut into 5 cm long pieces
- 5 tbsp extra virgin organic olive oil
- 1 large chopped onion
- 3 garlic cloves, thinly sliced
- 200 ml Sahne
- 350 ml white wine
- the freshly squeezed juice of 1 1/2 lemons
- 200 g freshly grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- chopped fresh parsley 1 bunch
- 1 teaspoon finely ground red chili
Preparation:
- Cook the penne in a large pot of salted water according to the package instructions until al dente. Then pour away all but 200 ml of water and set aside in a cup.
- Take a large, deep pan and add 2 tablespoons of olive oil to it and sauté the asparagus with a pinch of salt on a medium heat for about 5 minutes until crisp. Then take the asparagus out of the pan and set it aside on a plate.
- Now heat the remaining 3 tablespoons of olive oil over medium heat and sauté the onion and garlic until they are translucent. Then add the cream and white wine and bring them to the boil, stirring constantly. Now turn down the heat, mix in the Parmesan cheese, black pepper and a little salt and let the sauce simmer on low heat for about 10 minutes. Don't forget to stir every now and then.
- Now turn off the heat and add the pasta and asparagus. If necessary, stir in the reserved pasta water until you reach the desired consistency. Serve the dish with extra Parmesan and ground chili for a successful color and flavor highlight. Bon appetit!
Dessert: Crème brûlée – egg liqueur cake
A classic-looking dessert to an unconventional onevegetarian Easter menuRecipe provides the missing accent with kick that completes this menu. You need the following ingredients:
- Some butter and flour to grease the pan
- An organic vanilla cake mix, as well as the ingredients listed on the package to make the vanilla cake
- 2 packets of vanilla pudding
- 250 ml whole milk
- 125 ml eggnog
- 250 ml Sahne
- 125g sugar
- 1 vanilla bean or vanilla extract
preparation
- Preheat the oven to 180 degrees. Grease a large round baking pan with butter and then dust it with a little flour. Prepare the vanilla cake according to the package instructions and bake it until finished. Set the finished cake aside and let it cool.
- In a medium saucepan, combine the milk, cream, pudding powder and vanilla extract, bring to a boil over medium heat, then simmer over low heat, stirring constantly, until thickened. Now stir in the eggnog and pour the cream onto the now cooled cake. Place the cake with cream in the refrigerator to cool for at least 1 hour, or until you are ready to bake.
- Turn on the grill function in your oven and preheat the oven to 180 degrees. Distribute the sugar as evenly as possible over the entire surface of the cake and place it in the oven until the sugar turns golden. This should take about 2 to 5 minutes. Watch the cake during this time as this can happen very quickly and serve it immediately while still warm.
Try these Easter menu recipes! Enjoy your meal and have a wonderful Easter with your loved ones!
