Easter is just around the corner, and we are going to put great food on the table again. Whether you have guests or not, surprise everyone with your culinary talent by making simple dishes a little more special. We have 5 tasty Easter recipes here for a wonderful Easter party!
Spiced honey and black pepper-glazed ham
Prep time:10 minutes
Total time:30 minutes
Servings:12
1 kg cooked ham
water (optional)
1 tablespoon black pepper
1 tablespoon mustard seeds
1 tablespoon garlic powder
1/2 cup honey
1 1/2 teaspoon cinnamon
1/2 teaspoon cloves
Heat the oven to 225 degrees. With a sharp knife, make incisions in the ham at a distance of 2 centimeters; place in baking dish. If the ham seems dry, moisten the surface with water. In a small bowl, combine black pepper, mustard seeds, and garlic powder. Rub the pepper mixture over the surface of the ham. Roast according to package directions.
Combine honey, cinnamon and cloves. Drizzle over the ham during the last 30 minutes of roasting. Remove the ham from the oven and let it rest for 20 minutes before slicing.
Candied carrots
Prep time:5 minutes
Total time:15 minutes
Servings:4
1 pound small carrots
1/2 cup water
1 teaspoon cinnamon
3/4 teaspoon ginger
2 tablespoons honey
1 tablespoon butter
Sea salt, to taste
In the large skillet, combine carrots, water, cinnamon and ginger. Cover and cook for 6 minutes until almost tender. Add honey and butter. Mix well and continue cooking, uncovered, 2-3 minutes, until carrots are well glazed. Season with sea salt.
Rack of Lamb with Quinoa Hazelnut Crust and Mint Pesto
Prepare time:20 minutes
Prepare time:40 minutes
Servings:6
2 tablespoons red quinoa
2 tablespoons white quinoa
1/2 cup water
1/4 cup, plus 1 tablespoon, chopped toasted hazelnuts
2 racks of lamb, about 1 pound each
3 tablespoons olive oil
1 1/8 teaspoons sea salt
1/4 teaspoon black pepper
2 teaspoons lemon juice
1/2 bunch mint
1/8 teaspoon garlic powder
1 cup Greek yogurt
Rinse quinoa; drain. In a small saucepan over medium heat, bring quinoa and water to a boil. Lower the heat; cover and simmer for 13 minutes, or until liquid is absorbed, stirring occasionally. Spread the cooked quinoa on a baking sheet to cool. Stir in the 1/4 cup hazelnuts. Set aside.
Heat the oven to 230 degrees. Brush rack of lamb lightly with 1 teaspoon oil. Sprinkle with 1 teaspoon sea salt and pepper. Coat lamb with quinoa mixture and press firmly to hold. Place the lamb on the roasting rack in a foil-lined shallow roasting pan. Drizzle with 2 teaspoons of oil. Roast for 20-25 minutes, or until desired doneness.
For the mint pesto:In small bowl, combine remaining oil, remaining hazelnuts, lemon juice, mint, garlic powder, and remaining sea salt until well blended. Stir 1 teaspoon of pesto into yogurt.
To serve:Cut lamb into chops. Sprinkle with the remaining pesto. Serve with yogurt sauce.
Mediterranean baby potatoes
Prepare time:5 minutes
Prepare time:20 minutes
Servings:6
Ingredients
1 tablespoon olive oil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1 bag of baby potatoes with skin (1 lb)
Preheat the oven to 200 degrees. Mix olive oil, thyme, rosemary, salt, black pepper and potatoes in a bowl. Place the potatoes in an oven dish. Bake for 25 minutes or until golden brown and soft.
Mixed salad
Prep time:5 minutes
Prep time:10 minutes
Servings:6
Ingredients
1 bag of mixed salad
1 cucumber half
2 tomatoes
1 lemon
6 tablespoons extra virgin olive oil
1 garlic clove
For the dressing, mix the lemon, olive oil and a crushed clove of garlic. Cut the cucumber and tomatoes into wedges. Place the bag of salad, cucumber and tomatoes in a bowl and toss with the dressing. Season with sea salt.
