With so many dishes to choose, with the whole holiday menu to plan, you might feel dizzy at some point. I found few , new and interesting recipes for the Easter luncg or dinner, that you might like.. com and take a look…
Easter savory cake
Ingredients:
- 2 cups of smoked meats (sausage, cold cuts, bacon)
- 1 bunch of scallion
- 3 oz + 1 oz of butter
- 2 tablespoons of marjoram
- 2 tablespoons of parsley
- 2 teaspoons of dried garlic
- 1/4 teaspoon Ground black pepper
- 1 teaspoon salt
- 8 stale rolls
- 1 cup of heavy cream
- 8 egg
- 1 1/2 cup of spinach
- Bread crumbs
Preparation:
- Dice the smoked meat and chop the onion. In a frying pan, melt 50 g of butter and sauté the onion.
- Add the smoked meat, season with spices and sauté for a few minutes.
- Pour the cream and eggs into a large bowl. Stir until smooth with a whisk.
- Add diced buns and fried smoked meat with onion to the mass and mix everything together.
- Dice the spinach, add it, and mix with the rest of the ingredients.
- Grease the inside of an ovenproof dish with 20 g of butter and cover with breadcrumbs.
- Put the mass into a dish and put in the oven for 50-60 minutes in 375 F
- You can serve the cake hot or cold.
Pork chop rolls with asparagus
Ingredients:
- 1 1/2 lb. boneless loin (cut into 6 slices, pounded thin)
- 6 slices of cheese (e.g., mozzarella, gouda)
- 1 bunch of asparagus
- plus: salt, pepper, breadcrumbs, egg, frying fat
Preparation:
- Season the meat with salt and pepper. Wash the asparagus, break off the hard ends. Put on lightly salted boiling water and cook for about 2-3 minutes, depending on the thickness of the asparagus.
- Trim the ends evenly and cut the stalks into pieces about the width of a slice of meat (approx. 2-3 inch ).
- Put 1 slice of cheese on the slices of meat, put about 5 pieces of asparagus in the middle and wrap the roll.
- Heat ¼ inch layer of fat in a frying pan. In the meantime, preheat the oven to 350 degrees F. Coat the roulades in the beaten egg and then in the breadcrumbs.
- Fry until golden brown on each side, then place in an ovenproof dish and bake for 15 minutes.
Egg and spinach Tart
Ingredients:
For the crust:
- ¾ cup of good quality wheat flour
- ¾ cup of graham wheat flour
- ½ cup of butter ( cold and cubed)
- 2 yolks
- 4 tablespoons of sour cream
- 1/3 teaspoon baking powder
- 1/2 teaspoon of salt
For the filling:
- 1 cup of heavy cream
- 8 medium eggs
- 1 cup of fresh spinach
- ¾ cup of leeks ( only the light part)
- a handful of dill leaves
- 1 clove of garlic
- ¾ cup of good cooked, smoked ham
- ½ cup of cheese
- 1 tablespoon of butter
- 1 teaspoon of salt
- ½ teaspoons of freshly ground black pepper
- 3 pinches of freshly grated nutmeg
Preparation:
- Combine both flours by sprinkling salt and baking powder.
- Add very cold butter and rub it with hands until the mass looked like wet sand and there were no bits of grease visible.
- Use tin about 12 inch in diameter, and 2-3 inch high.
- Knead the dough quickly. When it is ready, stick it to the tin, piece by piece. Pierce it densely with a fork. Line the bottom and sides with parchment paper and put in the fridge for half an hour.
- After its chilled, put the weight in and blind bake. You can use any sort of beans, or ceramic blind bake beans.
- bake for 10 minutes in 375 F. After this time, gently removed the weighted paper. I baked the cake for another 10 minutes to make it brown a bit.
- When the dough is cooling down prepare the filling
- Hard boil 5 of the egg. Cool them down, peel the shells and cut them into halves.
- Crack the remaining 3 eggs into a bowl. Add the cream, salt, pepper, and nutmeg. Wisk it thoroughly with a fork.
- Clean the leeks, cut it into half rings. Rinse the spinach, dry it, and cut it coarsely. Peel and chop the garlic and melt the butter in the pan. Toss the leek and fry it over a low fire, stirring it until its soft. Add spinach and garlic, fry together for only a moment to let the spinach leaves wither .
- Set aside for the vegetables cool down, then add them to the egg-cream mass. Diced the cheese and ham into small cubes, add to the mass. Sprinkle with dill and mixed everything up well.
- Transfer the egg/veggie/ham and cheese on the toasted, hot bottom. Put the hardboiled egg halves on top. I put the springform cake back in the oven, reducing the temperature to 340 F. Bake for additional 30 minutes.
Sandwich cake
Ingredients:
- 1 packet of toasted bread (16 slices)
- 8-10 oz of smoked salmon
- 3 cups of if herb flavored cream cheese
- 1 tablespoon of grated horseradish
- 4 hard-boiled eggs
- 1 cup arugula
- 4 tablespoons of mayonnaise
- 1 and 1/2 tablespoons of mustard
- 1 leaf of lettuce
- 6 oz of ham
For decorations:
- chives, radishes, fresh cucumbers, dill or parsley, lemon
Preparation:
- Peel the slices of toast thinly. Spread the first 4 slices of bread with a thicker layer of cream cheese and horseradish. Arrange in a square on a serving plate or plate.
- Put the slices of smoked salmon on top (a piece can be left for decoration), sprinkle with lemon juice, or add chopped dill.
- Cover with another 4 slices of bread smeared with cheese, add chopped arugula and slices of hard-boiled eggs. Brush the eggs with a thicker layer of mayonnaise.
- Spread the next 4 slices of bread with mayonnaise and mustard, add the diced ham. Place on top of the cake, put a leaf of lettuce and brush it with not too much mayonnaise and mustard.
- Put the last 4 slices of bread smeared with cheese. Brush the sides of the cake with the rest of the cheese, cover with chopped chives.
- Decorate the top with slices of cucumber, radish, set aside smoked salmon, a sprig of parsley or dill and lemon. Keep the cake in the refrigerator until it is served.
Caprese Salmon
Ingredients:
- 1 1/2 lb. of salmon fillet
- 1 teaspoon of ground paprika
- 1 tablespoon of lemon juice
- 4 tablespoons pesto (homemade or store bought)
- 1 tomato
- 4 tablespoons of grated mozzarella cheese
- for serving: e.g., pasta / bulgur / rice
Preparation:
- Rinse the salmon, dry, cut off the skin and divide into 4 portions. Season with salt, pepper, paprika powder, sprinkle with lemon juice. Set aside for approx. 15 minutes.
- Prepare the pesto. Place the salmon in an ovenproof dish and spread the pesto on top of the fish.
- Add tomato half-slices (season with salt and pepper) and sprinkle with grated cheese. Bake for 18 minutes in an oven preheated to 410 degrees F.
Veggie quiche
Ingredients:
For the bottom crust:
- 1 cup of spelled flour
- 1/2 cup cold diced butter
- 1 teaspoon of salt
- 1 egg
- 1 tablespoon of water
Vegetable stuffing:
2 – 3 lb. of mixed vegetables: carrots, parsley root, purple potatoes (can also be regular if necessary), and zucchini.
Filling :
- 1/2 cup pf of cream
- 1/2 cup of milk
- 3 eggs
- 4 oz of grated cheese
- ½ teaspoon of salt, pepper, nutmeg
- 1 teaspoon ground cumin
- grated zest of ½ lemon
Preparation:
- Mix flour, chopped butter, salt, egg and water with a hook mixer. Knead by hand to a uniform dough. Make sure that the cake does not get too hot. Then cover the cake and put it in the fridge for 30 minutes.
- Cut the vegetables lengthwise into thin strips with a slicer. In a pot, bring the salted water to a boil and boil the vegetables (except the zucchini) in it for 5 minutes. Drain and cool.
- Roll out the cooled dough thinly on a floured board, place it on a springform cake tin (14 inch in diameters and about 2-3 inch high) and press the edges firmly. Arrange the vegetable strips in a circular pattern from the outside towards the inside.
- Season the cream, milk, eggs, grated cheese with salt, pepper, nutmeg, and cumin. Blend together, add lemon zest and put on the vegetables.
- Bake the quiche in a preheated oven at 375 F for about 50-60 minutes.
- Served hot or cold.
Baked pork loin under a quilt of mayonnaise
Ingredients:
- 2 – 3 lb. of boneless middle loin
- 1 1/4 cup of mushrooms
- 4 tablespoons of Hellmann’s Mayo
- 4 tablespoons of your favorite meat seasoning
- 1 medium onion
- 1 bunch of parsley
- 4-5 oz of hazelnuts
- 1 Kaiser roll
- 5 oz of grated cheese
Preparation:
- Slice the pork in 1/2-inch-thick slices, and sprinkle with meat seasoning. Place on a baking sheet on parchment paper.
- Crush the bun in a blender or chop it finely with a knife. Combine with grated cheese and crushed nuts.
- Slice the mushrooms, slice the onions, add the chopped parsley and mayonnaise.
- Place the stuffing on top of the pork loin. Sprinkle the whole thing generously with the previously prepared bread roll with cheese and nuts. Put the tray with the meat in the preheated to 390 F oven for about 15-20 minutes.
Polish Sour Rye soup on the bread bowl
Ingredients:
- 1.5 liters of meat broth or stock
- 1 lb. of smoked pork ribs or bones or smoked or steamed bacon
- 1 1/2 lb. of raw white sausage
- 2 cups of żur (sour soup, sourdough) from the bottle
- 2 tablespoons of dried marjoram
- 1 clove of garlic
- 6 tablespoons of heavy cream
- few boiled eggs
Preparation:
- Boil the broth or stock with the addition of chopped into 2-3 parts smoked ribs or bones or chopped into 4 parts of bacon. Cook for about 20 minutes.
- Add raw white sausage, reduce heat and simmer for approx. 20 minutes.
- Add the sour rye soup and cook for about 10 minutes. Meanwhile, add the marjoram and the garlic prepared as follows: put the unpeeled garlic on a small frying pan and roast it for about 10 minutes, then gently mash it.
- Put the soup off the heat. Add cream and season with salt and pepper if necessary.
- Take the sausage out of the soup, cut it into slices, put it back in the soup pot (some of the sausage can be baked according to the instructions below).
- Serve the sour rye soup with the boiled egg and bread.
