Easter is coming, but unfortunately eating out is not possible this year. In order to enjoy the cooking skills of the closed restaurants a little bit more and still make Easter a small dinner party, we share four Easter recipes from different chefs here.
Breakfast classic:the French toast | Canary Club
Why lost bread? The good old French toast is always a winner. It is a hit with every family member and you also prevent food waste by giving the old bread a well-deserved second chance. The base dish is quickly cobbled together, but you can change the ingredients and toppings to your heart's content. Need a little more inspiration? Then take an example from the champs of Kanarie Club. This splendor – decorated with strawberry compote and fresh strawberries, nuts and a mint leaf – certainly deserves a place on the Easter table.
Requirements for 4 people:
Stale bread
2 eggs
1 deciliter milk
2 tablespoons sugar
50 grams butter
Icing sugar/cinnamon
Preparation method:
- Beat the eggs with the milk and sugar;
- Then remove the crusts from the bread and dip the slices through the mixture (not too long because then the bread will become soft);
- Heat a knob of butter in the pan and fry the slices on medium heat one by one on both sides until light brown. Thick slices should cook for about 4 minutes on each side, thin slices 2 minutes. If necessary, turn regularly;
- Sprinkle with powdered sugar/cinnamon or add your favorite toppings.
Tip:For an adult version, add a splash of liqueur, such as Grand Marnier, to the mixture.
DUTCH CAPRESE | Persian
This cozy stuffed tomato from Persijn is guaranteed to put a smile on the faces of your table companions. Because let's face it, this is a party to see. Nice and fresh as a side dish, but perhaps even more fun to serve as an appetizer to your partner or roommate(s). The tone has been set, let the great enjoyment begin!
Requirements for 4 people:
4 tomatoes with stems
1 good quality buffalo mozzarella ball
120 grams basil
50 grams spinach
200 grams rapeseed oil
Tomato powder
Preparation method:
- Bring a pan of water to the boil;
- Remove the tomato from the stem, keep it separate and cut the top of the tomato by making a cross;
- Hold the tomato in the boiling water for about 10 seconds and cool again in ice water. By 'plicating' the tomato, the skin comes off. Boil the stem for about 10 seconds as well, so it turns green. Then cool it back on ice water;
- Skin the tomato, cut off the bottom and empty the tomato with a Parisienne drill;
- Pick the basil leaves and keep 20 grams aside. You will make oil from the rest of the basil;
- Put the rapeseed oil in a blender, add the basil and spinach and mix with some salt. Mix until the oil warms up a bit, pour the mass on a fish cloth (or a coffee filter) and let it drain overnight in the refrigerator. Separate the water that came with it from the oil. Tip:Make the oil a day in advance if possible;
- Pick the mozzarella and cut the basil into chiffonade (cut into ribbon shape). Always use a sharp knife, otherwise it will turn brown. Mix the mozzarella with the basil and some basil oil so that it becomes nice and smooth. Also add some salt and pepper;
- Fill the tomato with the mozzarella mixture until it is full. Sprinkle the tomato with the tomato powder. Make a mirror on the basil oil plate and place the tomato in it with the opening down. Place the stem on top of the tomato. Enjoy your meal!
Fresh pasta with smoked salmon and Dutch asparagus | Hotel Des Indes
Normally you can of course go to Hotel Des Indes for a delicious Easter brunch buffet. Unfortunately that is not the case this year. But don't worry, with this recipe from chef Roel Gilissen you can still bring the culinary arts of Hotel Des Indes into your home. And extra tasty because homemade. Set the table extra festive with a luxurious edge and enjoy this special pasta dish.
Requirements for 4 people:
400 grams of fresh pasta (make your own);
200 grams of smoked salmon
½ bunch of chives
400 grams of Dutch asparagus
½ bunch of parsley
2 shallots
1 clove of garlic
10 grams of nasturtiums
100 grams of Dutch mushrooms
10 grams of violets
1 deciliter white wine
1 deciliter cream
40 grams butter
Preparation method:
- Peel the asparagus and cut about 2 cm from the bottom. Place the asparagus in a flat dish and sprinkle with 5 grams of salt. Make sure that the asparagus is submerged in water and cover the dish with baking paper;
- Bring the whole thing slowly to a boil. After a few minutes, turn off the heat and let the asparagus stand covered for 10 minutes. Remove the baking paper and put the asparagus cold;
- Wash and dry the parsley and chives and chop finely. Then also crush the garlic and finely chop the shallots;
- Brush the mushrooms and fry them in some olive oil. Add the garlic and shallots to this. When it is completely cooked, deglaze it with the wine;
- Add the cream to the mixture and finally use butter to bind it all together;
Cook the pasta al dente (cook for about 6/7 minutes). While the pasta is on the fire, cut the asparagus into equal pieces and warm them in the reserved asparagus liquid;
- Reheat the mushrooms and the rest of the sauce. Drain the pasta and add some olive oil;
- Divide the pasta among the plates and arrange the asparagus neatly on the plates. Drape the smoked salmon over the asparagus.
Do you want to do it all right and do you happen to have a kitchen and pasta machine at home? Then make your own pasta dough.
Requirements:
500 grams flour (possibly Italian flour)
15 egg yolks
0.25 deciliter water
0.25 deciliter olive oil
15 grams salt
Preparation method:
- Mix the flour, egg yolks, water and olive oil and let this run for +/- 30 minutes in the food processor with dough hooks. Add the salt after 25 minutes;
- Roll out the pasta with a rolling pin;
- Make tagliatelle from your dough using a pasta machine.
Tiramisu | PizzaBar di Vicini
Quarantine calories don't count and are therefore the ideal excuse to go wild on dessert this Easter. Always a bit powerful, but ooooh so tasty and irresistible. And yes, that also applies to this delicious Tiramisu from PizzaBar di Vicini. And now they have been kind enough there in Kralingen, Rotterdam to share that recipe with us, so that you can enjoy it at home at your Easter best.
Requirements for 6 people:
250 grams of mascarpone
150 grams of cream
60 grams of pasteurized egg yolk
100 grams of fine sugar
Long fingers
Cocoa powder or freshly grated chocolate
Sweet Marsala wine
Espresso shot
Preparation method:
- Whip the cream with a mixer;
- Combine the egg yolk and sugar and beat until it becomes a light, white whole;
- Add the mascarpone to the egg yolk and sugar mixture. Beat this a few times. Note:no longer than 1 minute, otherwise it will curdle;
- Spatula the whipped cream with the mixture of egg yolk, sugar and mascarpone. Stir everything briefly and put the mixture in the refrigerator to cool down;
- Make 1 cup of espresso and add a dash of Marsala wine (you can just feel it).
Building the tiramisu:
- Dip the ladyfingers in the espresso and place it on the bottom of the plate or in the bowl. Tip from our side:use preserving jars, it immediately looks a lot more festive;
- Spread the lady fingers with a thick layer of the whipped cream mixture;
- Add another layer of ladyfingers. Continue until you have three layers;
- Put the tiramisu in the fridge for three hours;
Before you serve the tiramisu, sprinkle with cocoa powder or fresh, grated chocolate for the finishing touch. Buon appetito!
