5 Tips For The Amazing Easter Breakfast Ideas For Families
Easter Breakfast Ideas For Families, lunch and dinner: what to cook (tips from chefs).
Easter isn’t just about painted eggs. We offer a non-banal festive menu for the whole day: traditional, but diluted with modern accents.
The bright Easter holiday is an occasion to gather at the table of family and friends to celebrate the end of Lent, and the opportunity to surprise them with unconventional combinations of tastes and original serving of dishes. We offer a selection of recipes, the preparation of which is a nice bonus! It won’t take long.Â
5. Easter Breakfast: Milk Porridge And Milkshake
Festive breakfast – it is, of course, multi-colored eggs and delicious cake, but why stop there? Variety Easter morning meal unusual tastes – pear and almond. By the way, they will definitely appeal to children.
- Vanilla oatmeal with pears
- 4 pears without peel and core,
- 5 cups water
- 1/2 cup sugar
- 1 cup oatmeal
- 2 cups milk
- 1/2 vanilla pod
- Honey
Put the pears and sugar in a large saucepan, fill with water, bring to the boil and keep on low heat for 15 minutes. In another saucepan, cook the oatmeal, adding a vanilla pod to the milk (then it will need to be taken out). Spread the porridge on plates, place the pear in the center of each and pour the honey.
- Vanilla-almond milk
- 1/2 cup roasted almondsÂ
- 3 cups warm milk
- 1 tbsp. l. sugar
- A pinch of vanilla sugar,Â
Mix all the ingredients in a blender and whisk until foam appears. Serve as a delicious supplement to oatmeal or Easter cake.
4. Easter Lunch: Salad, Meat, Dessert
Sunday Easter lunch is a time when everyone gathers at the table, rejoices in the meeting, share plans for the future. We have selected a few recipes by French chefs from Reims that will make your holiday menu special.Â
Light Salad
- A bunch of your favorite green salad
- 4 hard-boiled eggs
- Wine vinegar
- SaltÂ
Toss the salad with your hands and season it with vinegar (you can also take any sauce if desired). Finely chop the proteins and mix with the salad leaves. Salt the salad and sprinkle with grated yolks on top.
3. Rack Of Lamb
- 12 lamb meat chops on ribs
- 3 cloves garlic
- Butter
- Salt, pepper
Preheat the oven properly. Place the ribs on the grill grill, putting them sloping vertically (build something like a crown). Peel the garlic and chop the meat. Salt, pepper, grease with oil and place in the oven for 20 minutes.
The finished meat should be fried on the outside and pink on the inside. Serve the quad and eat it you need very hot.
2. Blancmange With CoconutÂ
- 1/2 litre milk
- 100g sugar
- 500ml liquid cream
- 150g coconut shavingsÂ
- 5 plates of gelatin
Following the instructions, dissolve the gelatin in the water. In a saucepan, mix the milk with the sugar and 120 g of coconut shavings. Slowly bring to the boil so that the coconut has time to flavor the milk.
As soon as the milk boils, remove the pan from the heat, enter the gelatin and cool. Meanwhile, whisk the heavily chilled cream and gently introduce them to the cooled milk-nut mixture. Grease the mold with oil, pour the mixture into it and put it in the fridge for a few hours.
When the blancmange is frozen, rinse the bottom of the mold with hot water to separate the dessert, and place it on a serving plate. Sprinkle with the remaining coconut shavings.
1. Easter Dinner: Glazed Cupcakes
End the holiday offer 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 home, but also give to your beloved friends.
- Pink glaze cakes (about 60 cakes)
- 250g softened butter
- 250g sugar
- 3 eggs
- 1 tsp vanilla essence
- 200g flour
- 1.5 tsp dry yeast
- 185 ml glaze
- 250g icing sugar
- Pink food coloring
In a large bowl, whisk the butter with the sugar. Continuing to whisk, add eggs, vanilla, yeast and sifted flour in turn. Pour in the milk at the end. Thick as a cream, put the mass (about one tablespoon) in parchment paper molds.
Place them on a baking tray and place them in the oven for 15 minutes, preheated to 180 degrees. Prepare the icing: add a few drops of dye and three spoons of cold water (the glaze should be thick). Apply the glaze with a thick layer on the “hats” of cupcakes and wait for it to dry completely.
The cupcakes can be stored in a closed dish in the refrigerator for up to 5-6 days.
