Easter Breakfast, Lunch And Dinner: What To Cook (tips From The Chefs)

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Easter Breakfast, Lunch And Dinner: What To Cook (tips From The Chefs)
Easter Breakfast, Lunch And Dinner: What To Cook (tips From The Chefs)

Video: Easter Breakfast, Lunch And Dinner: What To Cook (tips From The Chefs)

Video: Easter Breakfast, Lunch And Dinner: What To Cook (tips From The Chefs)
Video: Easter Dinner Ideas | Holiday Recipes | Food & Wine 2023, June

The bright holiday of Easter is an occasion to gather relatives and friends at the table to celebrate the end of Lent, and the opportunity to surprise them with unconventional combinations of tastes and original presentation of dishes. We offer a selection of recipes, the preparation of which is a nice bonus! ─ won't take long.

Easter breakfast: milk porridge + milkshake


The festive breakfast is, of course, colorful eggs and delicious Easter cake, but why stop there? Let's diversify the Easter morning meal with unusual tastes ─ pear and almond. By the way, they will definitely please children.

Vanilla oatmeal with pears

4 pears without peel and core, 5 cups water

½ cup sugar

1 cup oatmeal

2 cups milk

½ vanilla pod


Place pears and sugar in a large saucepan, cover with water, bring to a boil and simmer for 15 minutes. In another saucepan, boil the oatmeal by adding the vanilla pod to the milk (then remove it). Arrange the porridge on plates, place a pear in the center of each plate and pour over the honey.

Vanilla almond milk

½ cup roasted almonds

3 cups warm milk

1 tbsp. l. sugar

A pinch of vanilla sugar,

Combine all ingredients in a blender and beat until foam appears. Serve as a tasty addition to oatmeal or Easter cake.

Easter lunch: salad + meat + dessert

Easter Sunday lunch is the time when everyone gathers at the table, rejoices at the meeting, and shares plans for the future. We have selected several recipes by French chefs from Reims that will make your holiday menu special.


Light salad

A bunch of your favorite green salad

4 hard-boiled eggs

Wine vinegar


Tear the salad with your hands and season it with vinegar (you can also use any sauce you want). Finely chop the whites and mix with lettuce leaves. Salt the salad and sprinkle with grated yolks on top.


Rack of lamb

12 lamb chops on ribs

3 cloves of garlic


Salt and pepper

Preheat the oven properly. Place the ribs on the grill grate, placing them tilted vertically (create a kind of crown). Peel the garlic and sprinkle it on the meat. Season with salt, pepper, brush with oil and put in the oven for 20 minutes. Finished meat should be fried on the outside and pink on the inside. Serve the bob and eat it very hot.


Blancmange with coconut

1/2 l milk

100 g sugar

500 ml liquid cream

150 g coconut

5 pieces of gelatin

Dissolve the gelatin in water following the instructions. In a saucepan, combine the milk and sugar and 120 g of coconut. Bring to a boil slowly so the coconut has time to flavor the milk. As soon as the milk boils, remove the pan from the heat, add the gelatin and cool. In the meantime, whisk the heavily chilled cream and gently add to the cooled milk-nut mixture. Lubricate the mold with oil, pour the mixture into it and put it in the refrigerator for several hours. When the blancmange is set, rinse the bottom of the pan with hot water to separate the dessert and place on a serving plate. Sprinkle with the remaining coconut flakes.

Easter Dinner: Glazed Cupcakes


We suggest ending the holiday on a sweet note ─ not quite traditional, but impeccably tasty variation on the theme of Easter cake - tiny cupcakes in a bright festive glaze. They can not only be offered as a treat to your family, but also given to your beloved friends.

Easter cakes with pink glaze (about 60 Easter cakes)

250 g softened butter

250 g sugar

3 eggs

1 tsp. spoon of vanilla essence

200 g flour

1.5 tsp. dry yeast

185 ml glaze

250 g icing sugar

Pink food coloring

Whisk butter and sugar in a large bowl. Continuing to beat, add eggs, vanilla, yeast and sifted flour in turn. Pour in milk at the end. Put the thick, like cream, mass (about one tablespoon each) in parchment paper molds. Place them on a baking sheet and put them in an oven preheated to 180 degrees for 15 minutes. Prepare the icing: add a few drops of dye and three tablespoons of cold water to the icing sugar (the icing should be thick). Apply the icing in a thick layer to the cupcake tops and wait until it dries completely. Cupcakes can be stored in a sealed container in the refrigerator for up to 5-6 days.

Photo: Getty Images

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