Soon it’s that time again – Easter is just around the corner and with it the one question: What can I cook this year? To help you with this decision, we have left you some inspiration for a complete four-course menu. It’s easy to prepare and there’s something included for every taste – to make sure you have a delicious surprise for your guests.
Appetizer
Low Carb Egg Muffins With Buffalo Mozzarella
Low Carb Egg Muffins With Buffalo Mozzarella
Nutrition (per muffin):
116 Kcal | 8 g Fat | 1 g Carbs | 7 g Protein
You need
- 6 Eggs
- 125 g Buffalo Mozzarella
- 1 Tomato
- 1 Hand Full Spinach
- Salt
- Pepper
Here’s how to do it
- First, preheat the oven to 180°C. Then wash the fresh spinach leaves and put them on the bottom of 6 muffin cups. Cut the tomato into 6 slices and place them on the spinach. Then season with a pinch of salt and pepper.
- Now beat the eggs and put them on the tomato. Season with salt and pepper, this way the flavor is evenly distributed within the whole muffin. Finally, slice the buffalo mozzarella and place it on top of the muffins. Bake for 15 minutes before serving.
Salad
Classic Egg Salad
Classic Egg Salad
Nutrition (per serving):
205 Kcal | 17.8 g Fat | 1.8 g Carbs | 9.9 g Protein
You need
- 8 Eggs
- 2 TBSP Mayonnaise
- 1 TBSP Balsamic Vinegar
- 1 TSP Crème Fraîche
- 1 TSP Mustard
- 1 Splash Citric Acid
- Parsley
- Chives
- Salt
- Pepper
Here’s how to do it
- Boil eggs for about 9 minutes and rinse with cold water. Meanwhile prepare the the dressing. Mix mayonnaise with balsamic vinegar, crème fraîche and mustard until creamy and add a splash of citric acid. Finely chop the parsley and chives and add to the dressing.
- Now cut the cooled eggs into small pieces and carefully stir in. Season lightly with salt and pepper. Refrigerate until ready to serve. Garnish with chives, parsley or fresh cress, if desired.
Entrée
Salmon Burger with Carrot-Potato-Buns
Salmon Burger with Carrot-Potato-Buns
Nutrition (per serving):
853 Kcal | 29.1 g Fat | 111.1 g Carbs | 42.9 g Protein
You need
For the fish:
- 250 g Salmon
- 1 Garlic Clove
- 1 TBSP Agave Syrup
- 1 TSP Mustard
- 1 TBSP Oil
- Salt
- Pepper
For the buns:
- 250 g Carrots
- 250 g Potatoes
- 1 Egg
- 50 g Flour
- 1 Garlic Clove
- Fresh Parsley
- Salt
- Pepper
For the dressing:
- 50 g Plain Yogurt
- 1/2 Cucumber
- 1 TBSP Olive Oil
- 1 Garlic Clove
- Scallions
- Fresh Parsley
- Chives
Other:
- 50 g Fresh Spinach
- 50 g Red Cabbage
Here’s how to do it
- Preheat the oven to 200°C. In a small bowl, mix oil, agave syrup and mustard, season with salt and pepper. Brush the salmon with it, place it on a baking tray and cook in the oven for about 25 minutes.
- In the meantime, peel the carrots and potatoes and grate into a large bowl. Next, place in a kitchen towel or nut milk bag to squeeze out the liquid. Then mix with egg and flour. Chop the herbs and add them to the mixture, season with salt and pepper and add the freshly pressed garlic. Form into flat patties with your hands. Heat some oil in a pan and fry the potato-carrot buns briefly on both sides using medium heat.
- For the dressing, mix the yogurt with olive oil and herbs. Grate the cucumber, chop the scallions and mix both into the yogurt. Season with garlic, salt and pepper.
- Steam the spinach for a few minutes.
- Finally, cut the salmon in half and place each half on a potato bun. Top with spinach and red cabbage, and pour the yogurt dressing on top. Place a second bun on top and you have a delicious, slightly different burger.
- I chose baked broccolini as a side
Dessert
Easternest Muffins
Easternest Muffins
Nutrition (per muffin):
391 Kcal | 22 g Fat | 40.3 g Carbs | 18.7 g Protein
You need
For the chocolate dough:
- 100 g Butter
- 100 g Sugar
- 3 TBSP Baking Cocoa
- 150 g Flour
- 2 TBSP Baking Powder
For the cheesecake cream:
- 2 Eggs
- 100 g Sugar
- 100 g Butter
- 200 g Curd Cheese
- 1 1/2 TSP Vanilla Pudding Powder
For the icing:
- 150 g Cream Cheese
- 37 g Powdered Sugar
Decoration:
- Kinder Chocolate Bons or similar pralines
Here’s how to do it
- The first step is to preheat your oven to 150°C. Once this is done, we can start with the actual baking. To do this, put the butter and sugar in a bowl and mix them together. Then sift in the flour, baking powder and cocoa. Here you can also switch to knead by hand, since it is a kind of shortbread dough.
- Once the ingredients are well kneaded, spread 2/3 of the dough on the bottoms of the muffin tins and press down. Put the rest of the dough aside for now.
- Next, we turn to the cheesecake cream. This is going to be the second layer of our muffin. To do this, first beat the eggs until foamy. Then melt the butter and add it, followed by the sugar to the eggs and mix the ingredients well together. Then add the curd cheese and the vanilla pudding powder. Now stir until a smooth mass is formed. Your curd mixture is now ready to be evenly distributed in the muffin tins.
- Once you’ve done that, crumble the rest of the chocolate dough and spread it over the curd mixture. And you’re already done with layer number three.
- Now put your muffins in the oven for about 25 minutes. It is best to check on them after 15-20 minutes. I have made the experience that not every oven is the same and you don’t want them to burn. Then spread it on the cooled muffins. Since the muffins collapse a bit in the middle as they cool, the frosting can collect in the small hollow that is created. Spread some frosting over the edge as well.
- Now we come to the last step. The chocolate pralines. To do this, cut off a piece of the bottom of 24 chocolate pralines, preferably in different heights. This will give them a better stand on the cupcakes later.
- Chop the cut part, as well as other chocolate pralines, and distribute them over the frosting. Then place two of the chocolates on each muffin and press them down.
- Now chill your muffin for about half an hour and they are ready. Who does not want to wait so long, of course, can also do without the chilling, but I think that makes them taste even better.
