Easter recipes for every taste I MYHOME BLOG

Easter recipe

Spring, the season of lovers and flowers, is here again! Thus, Easter is also not far away. Whether you celebrate Easter together with your family, your friends or relaxed alone, good food is always welcome. For this year’s Easter we have picked out a few dishes for you. From the classic, to vegetarian alternatives, to an Easter recipe for a balanced dessert.

Easter recipe #1: Classic

SLOW COOKED LAMB SHANKS IN RED WINE SAUCE

Serving a lamb at Easter remains a classic. With a fine red wine sauce in addition and all gourmet hearts beat faster.

INGREDIENTS:

4 lamb shanks, each approx. 400 g

1 teaspoon each salt and pepper

2 – 3 tablespoons olive oil, separated

1 onion, finely diced (brown, yellow or white)

3 cloves of garlic, finely chopped

110 g carrots, finely diced

110 g celery, finely diced

625 ml red wine, full bodied

800 g crushed tomatoes

2 tablespoons tomato paste

500 ml chicken broth, low sodium (or water)

5 sprigs of thyme (preferably tied together) or 2 teaspoons of dried thyme

2 dried bay leaves (or 4 fresh)

TO SERVE:

Mashed potatoes, polenta or mashed cauliflower

Fresh thyme leaves, for garnish

PREPARATION:

Preheat the oven to 180 degrees.
Pat the lamb shanks dry and sprinkle with salt and pepper.
Heat 2 tablespoons olive oil in a heavy pot over high heat. Sear the lamb shanks until browned all over, for about five minutes.
Place the lamb on a plate and pour off the excess fat (if any) from the pot.
Turn the heat down to medium-low. If necessary, in the same pot, heat the remaining 1 tablespoon olive oil. Add the onion and garlic and saute for two minutes.
Add carrots and celery. Cook for five minutes until the onion is translucent and sweet.
Then add red wine, chicken broth, crushed tomatoes, tomato paste, thyme and bay leaves. Stir well until everything is mixed.
Place the lamb shanks in the pot and press them in so that they are almost completely submerged.
Turn up the heat and bring to a simmer. Cover and place in oven for two hours.
Remove from the oven, remove the lid, and place in the oven for another 30 minutes (for a total of 2 1/2 hours). Check if the lamb is very tender (use 2 forks) – if not, cover and continue cooking. Ideally, the meat is tender but still just barely holding on to the bone.
Remove lamb to a plate and keep warm. Remove and discard bay leaves and thyme.
Strain the sauce into a bowl, pressing to squeeze all the sauce out of the vegetables. Pour the strained sauce back into the pot. Bring to a simmer over medium heat and reduce slightly to a syrupy consistency. Taste and season with salt and pepper to taste.
Serve the lamb shanks on mashed potatoes or mashed cauliflower with plenty of gravy! Garnish with thyme leaves if desired.

Easter recipe #2: Vegetarian alternative

SPRING VEGETABLE TART WITH WALNUT AND KALE PESTO

Something fancy? With this vegetable tart, you are guaranteed to serve your family or friends a dish that they have never eaten anywhere else!

INGREDIENTS:

1 roll of ready puff pastry

1 zucchini, cut into round slices

3 cooked beet, cut into slices

65 g artichoke antipasti

a large handful of asparagus

1 tablespoon olive oil

1/2 teaspoon each of dried oregano, parsley, rosemary and basil

a pinch of salt and pepper

125 g hummus

a handful of arugula

Walnut and kale pesto:

25 g walnut halves

80 g kale leaves, hard stems removed

23 g fresh basil

1 large clove of garlic

1/2 lemon, juiced

50 g nutritional yeast

120 ml olive oil

Salt and pepper to taste

PREPARATION:

Preheat the oven to 180 degrees Celsius.
Place the sliced zucchini, beet, artichokes and asparagus in a bowl, then add the olive oil, dried herbs, salt and pepper and stir until the vegetables are evenly coated. Place on a baking sheet and set aside.
Roll out the puff pastry and place on a baking sheet, leaving the baking paper on the underside of the pastry. Score the dough all around with a knife 2 cm from the edge. This is how the crust is formed. Then prick the dough all around with a fork. Then brush the dough with a little almond milk and put in the oven.
Put the tray with the vegetables and the tray with the dough in the oven and bake both for about 15 minutes. In the meantime, prepare the pesto: Put the walnuts, kale, basil, garlic, lemon juice, nutritional yeast, olive oil, salt and pepper in a blender and puree until smooth. The vegetables and batter should be done by now, so remove both from the oven.
Take your puff pastry and cut it along the line you drew earlier for the crust. Then flatten the center of the dough with the back of a spoon. Now spread the hummus on the dough, add the roasted vegetables on top and put the dough in the oven for another 15-20 minutes.
When cooked, remove from the oven, drizzle with the pesto and top with the arugula. Either serve alone or with tasty side dishes like a salad or simply steamed vegetables.

Easter recipe #3: Dessert

CARROT CAKE

For all those with a sweet tooth, we have prepared a sweet Easter recipe. Which dessert do you think the Easter Bunny himself couldn’t get enough of? A carrot cake, of course! The cake can be made completely without butter and thanks to the canola oil and carrots it is rich in unsaturated fatty acids and vitamins, which bring numerous health benefits.

This recipe comes from dietician Theresa Vierlinger, BSc (Instagram: @dergsundeweg).

INGREDIENTS:

350 g carrots
4 eggs
140 g powdered sugar
1 package vanilla sugar
2 tsp lemon zest
1 tsp cinnamon
100 ml rapeseed oil (or sunflower oil)
150 g sour cream
130 g hazelnuts (or almonds)
150 g whole wheat flour
150 g wheat flour type 405
½ package baking powder
1 package cream cheese natural (250 g)
75 g powdered sugar

PREPARATION:

First, peel and grate the carrots. You can also grind them in a blender.
Then beat the beaten eggs with powdered sugar and vanilla sugar until foamy.
Then add oil and sour cream.
Then fold in the grated carrots, lemon zest, cinnamon and almonds.
Now the flour should be mixed with baking powder and then briskly stirred into the remaining ingredients.
The oven should now be preheated to 180° top-bottom heat.
Then spread the dough evenly on a baking tray lined with baking paper and bake for about 30 minutes on the middle rack (test with sticks).
Finally, allow the carrot cake to cool completely.

Cream Cheese Frosting:

While the cake is cooling, you can already mix the cream cheese with powdered sugar and then spread the finished frosting on the cake with a kitchen spatula. Finally, you can decorate the cake with grated carrots and marzipan carrots.