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Impressive Easter - Easter Lunch Inspiration


Impressive Easter - Easter Lunch Inspiration

April 2014

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Impressive Easter - Easter Lunch Inspiration

Easter is the perfect time for feasting and celebrating togetherness with family or friends. It’s time to invite everyone over, hit the kitchen, and enjoy some domestic goddess bliss. We have everything for your perfect Easter lunch – from the recipes, to the shopping list, we even roped in some Chef Tips from The White Rabbit’s chef Benjamin Tan to make your Easter celebration impressive, and easy.

So, don the Betty Draper apron, ’cause we’re hitting the kitchen in style.

We kicked off with a bowl of warm, soothing Mint Pea Soup. For the time-starved (like us), use ready-made vegetable stock, frozen peas, and a box of fresh mint leaves. Serve the soup with a dollop of fresh yoghurt, a sprinkle of pepper, and a few leaves of fresh mint to garnish.

Salmon is one of the easiest (and healthiest) fish to prepare and makes a good choice for the main dish. We coated salmon fillets with crushed pine nuts and herbs before frying them lightly in a non-stick pan. Chef Benjamin Tan recommends we complement the herb crusted salmon with his special tangy, buttery citrus beurre blanc sauce, and sides of roasted asparagus and tomatoes.

This salad is scrummy. Think sweet roasted baby tomatoes, (they look amazing, are totally delicious and are easy peasy), combined with pesto, asparagus and potatoes. We made our own pesto sauce according to the recipe, but you can always cheat (we won’t tell) with jars of store-bought pesto.

You can never go wrong with dessert if it’s a rich, warm and chocolate, so we tried our hand at Hot Cross Choc Pots – basically molten chocolate cake cups with ‘hot cross bun’ white frosting for the overall ‘Easter effect’. Another totally easy recipe, and utterly rewarding…sinking your spoon into the silky smooth lava chocolate is a sweet, sweet ending.

We’ve included all four recipes, the citrus beurre blanc sauce recipe, and a comprehensive shopping list, in PDF, so all you have to do is hit print. You’re welcome, and happy Easter!

This article was contributed by Honeycombers.

Here are the printable recipes and shopping list!

Minted Pea Soup

Ingredients (Serves 6)

Unsaltedbutter 20g
Olive oil 1 tbsp
Small white onion, chopped 1
A clove of garlic, chopped  
Fresh/frozen peas 1kg
Vegetable stock 500ml
Mint leaves 60g
Natural yoghurt 4 tbsp


  1. Heat butter and olive oil in a saucepan over low heat.
  2. Add finely chopped onion and garlic.Sauté for about five minutes, till a light golden brown.
  3. Add peas and gently stir the mixture.
  4. Pour in the vegetable stock and 500ml of water, increase the heat to high and bring the mixture to boil.
  5. Add ¾ of the mint leaves, in two batches, and then place the soup in a processor to blend into a thick puree.
  6. If necessary, return the soup to the saucepan at medium heat to warm the mixture. Feel free to season to your palate.
  7. Serve up the soup, topped with a dollop of natural yoghurt, sprinkle of pepper, and the remaining mint leaves.

Herb-Crusted Salmon

Ingredients (Serves 4)

Crushed pine nuts ½ cup
Chopped fresh oregano 2 tsps
Chopped fresh thyme 2 tsps
Chopped fresh parsley 2 tsps
Grated lemon rind 1 & ½ tsps
Black pepper ½ tsp
Garlic cloves, minced 2
Salmon fillets (about 1 inch thick), skinned 4
Olive oil, to coat salmon  
Salt ¼ tsp


  1. Mix crushed pine nuts, oregano, thyme, parsley, lemon rind, and black pepper thoroughly in a shallow dish or pie plate.
  2. Coat both sides of the salmon fillets lightly with olive oil, then dredge the fillets inthe pine nuts mixture.
  3. Heat a large nonstick pan over medium-high heat with a few teaspoons of olive oil.
  4. Place coated salmon fillets into pan to cook for three minutes.
  5. Reduce heat to medium then carefully turn salmon fillets over to cook for another three to four minutes until fish flakes easily when tested with a fork, or until your desired degree of doneness.

Pesto Baby Asparagus Potato Salad

Ingredients (Serves 4)

Cherry tomatoes, halved 250g
Sugar 1 tsp
Garlic cloves, crushed 2
Balsamic vinegar 2 tbsp
Baby asparagus 2 bundles
New potatoes, halved 500g
Salt and pepper for seasoning  

For the pesto

Fresh basil leaves 2 packets
Garlic clove ½
Olive oil, or enough to loosen the pesto 50ml
Lemon juice, to taste  


  1. Preheat the oven to 190C/375F. Place the halved cherry tomatoes on a baking tray, add the garlic, sugar, and balsamic vinegar and cook for one hour then remove and set aside.
  2. Turn the oven up to 200C/400F. Trim the ends of the asparagus and place on a baking tray. Drizzle with oil, season and roast in the oven for 6-8 minutes.
  3. Meanwhile, boil the halved potatoes until cooked through, drain and set aside.
  4. Add the basil leaves to a blender along with half a clove of garlic. Drizzle in olive oil while blending until you reach a loose consistency. Add lemon juice and season to taste with salt and pepper.
  5. Combine asparagus spears, potatoes, and cherry tomatoes in a large bowl, dress with the pesto, and serve.

Hot Cross Choc Pots

Ingredients (Makes 5 x 150ml capacity ramekins)

For the sauce

Cocoa powder 2 ½ tbsp
Brown sugar 40g
Hot water 250ml

For the pudding

Butter, chopped 20g
Unsweetened black chocolate 65g
Milk 80ml
Eggs 2
Caster sugar 70g
Vanilla extract ½ tsp
Self-raising flour 85g
Cocoa powder ½ tbsp
Salt ⅛ tsp


  1. Pour all the sauce ingredients in a large bowl, mix well then set aside.
  2. In a small saucepan over medium-low heat, stir and mixthe butter, chocolate and milk until the butter and chocolate have melted smoothly. Remove chocolate mixture from heat to cool slightly.
  3. Preheat oven to 180C / 356F.
  4. In a large bowl, lightly beat the eggs with the castor sugar until the sugar is melted. Then proceed to mix in the vanilla extract.
  5. Sift in the flour, cocoa powder, and salt, and then pour in the chocolate mixture which you prepared earlier.
  6. Divide the batter evenly individual ceramic cups/mini pots. Pop them into the oven for about 20 minutes, or until firm. 8 minutes into the baking time, reduce the oven temperature to 170C / 335F.
  7. Take out the chocolate pots and let them stand to cool.
  8. Pour store-bought white frosting into a frosting bag with a nozzle, and then make firm white crosses on top of the chocolate pots.
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