Easter Recipe Book: 20+ Dishes to Inspire You in 2024

On the hunt for culinary inspiration this Easter? Then look no further. This carefully curated list of Easter recipes – packed with vibrant, spring flavors – will help you impress (and de-stress) this year.

From classic hot cross buns to creamy pasta primavera, we’ve compiled a dazzling array of both traditional and less-conventional Easter foods. Find appetizers, snacks, mains, sweets, and drinks fit for any taste or occasion inside – whether you’re throwing a large party or cooking a family dinner. Without further ado, let’s dive into our Easter Recipe Book! 

Section 1: Appetizers & Savory Snacks

#1: Deviled Egg Hatching Chicks

Ingredients: 

• 12 hard-boiled eggs

• 1 small carrot (peeled and sliced into rings)

• 6 black olives

• ⅓ cup mayonnaise

• ½ tsp. Dijon mustard

• ½ tsp. apple cider vinegar

• ½ tsp. salt

Servings: 12 

Prep time: 30 minutes               Total time: 30 minutes

Recipe: 

• Peel the eggs and wash them. Create a v-shaped tool by cutting a straw down the middle and folding it in half. Use this to cut the top off of each egg in a way that’s jagged, and looks like the egg’s been hatched.

• Slice a small amount of egg white from the bottom of each egg to make it flat.

• Carefully, remove each egg’s yolk and put them in a bowl or food processor.

• Stir your remaining ingredients with the yolk. Mix or process until the mixture is as smooth or lumpy as you like.

• Spoon or pipe the filling back into each hollow egg white. Put the tops back on the eggs, making sure there's enough space between the egg-white tops and bottoms to create a small chick face on each yolk filling.

• Add eyes and a beak to each of your yolk fillings to create your hatching chicks. To make the eyes, poke an olive with a plastic straw until you have several small olive circles. To create the beaks, thinly slice a few rings of carrot and cut each into 6 triangular segments. On each egg’s filling, press in 2 olive spots for eyes and 2 carrot triangles for a beak. To serve, garnish with fresh parsley or dill. Enjoy!

Nutritional info: 

Notes:

• You can also use a piece of tin foil to cut the egg whites.

• Piping the filling into the eggs is easier than using a spoon.

Source: https://natashaskitchen.com/easter-egg-recipe-deviled-egg-chicks/

#2: Asparagus and Pancetta Puff Pastry Bundles

Ingredients: 

• 1 large egg

• ¼ cup Parmesan cheese (shredded)

• 1 sheet puff pastry (thawed if frozen)

• 8 slices (2 ozs.) pancetta

• ½ lb. asparagus (ends removed)

• Salt and pepper

Servings: 8 

Prep time: 20 minutes               Cook time: 12 minutes               Total time: 32 minutes

Recipe: 

• Heat the oven to 425F/220C/gas mark 7. Line a baking tray with parchment paper.

• On a floured surface and using a rolling pin, roll out the puff pastry until it’s rectangle-shaped and roughly doubled in size. Square off the edges, and cut it into 8 equal-sized squares or rectangles.

• Coat the asparagus in olive oil and sprinkle with salt and pepper to taste.

• Whisk together the egg and 1 tablespoon of water to make the eggwash.

• To construct your bundles, take a segment of puff pastry and brush it with egg wash. Lay a slice of pancetta, 3-4 asparagus stalks, and parmesan on top. Wrap the pancetta around the asparagus, followed by the puff pastry. Make sure both ends of the pastry overlap, and press them together to seal the bundle. Brush with more egg wash.

• Bake until the puff pastry is golden, risen, and flakey (around 12 minutes). Serve!

Nutritional info: 

Notes:

• Prosciutto, bacon, or ham slices are all suitable substitutions for the pancetta.

Source: https://www.completelydelicious.com/asparagus-pancetta-puff-pastry-bundles/ 

#3: Maple Bacon Carrots

Ingredients: 

• 12 slices bacon (thin-cut)

• 1 ½ lbs. carrots (see note)

• ⅓ cup maple syrup

• 1 tbsp. Sriracha sauce (optional)

• 1 tbsp. black pepper

• Parsley for garnish

Servings: 4 

Prep time: 15 minutes               Cook time: 40 minutes               Total time: 55 minutes

Recipe: 

• Heat an oven to 400F/200C/gas mark 6. (Optional) mix together the maple syrup and Sriracha sauce and set aside.

• Line a rimmed sheet pan or casserole dish with parchment paper.

• Peel your carrots and trim the stems, leaving an inch or so attached (if desired). Starting at either end, wrap a slice of bacon around each carrot, from one end to the other. Place them on your baking tray or in your casserole dish. Sprinkle over black pepper and bake them for 25 minutes.

• Take the carrots out of the oven, turn them over, and baste them with the maple-Sriracha sauce. Bake for another 20-25 minutes, until the bacon is crispy. Once done, remove the carrots from the oven and drizzle with any remaining sauce. To serve, garnish with chopped parsley. Enjoy!

Nutritional info: 

Notes:

• You can use carrots with or without the greens attached, it’s a personal preference. 

• Make sure your carrots are at least 1 inch thick. Carrots that are too thin may overcook.

#4: Breaded Shrimp Poppers

Ingredients: 

• 20 raw medium shrimp (peeled and deveined)

• 10 slices bacon (in strips)

• 4 ozs. cream cheese (softened)

• 2 eggs (lightly beaten)

• 2 cups panko breadcrumbs

• 1 cup all-purpose flour

Servings: 20

Prep time: 25 minutes               Cook time: 20 minutes               Total time: 45 minutes

Recipe: 

• Starting at the tail, cut each shrimp lengthways to butterfly it.

• Spoon 1 teaspoon of cream cheese into each butterflied shrimp.

• Cut your bacon strips in half, lengthways. Wrap a piece of bacon around each shrimp, and poke through a toothpick to secure it.

• Get three shallow bowls. Place the flour in one, the beaten eggs in another, and the bread crumbs in the third.

• Take a shrimp. First, coat it in flour, before dipping it into the beaten eggs, and finally covering it in breadcrumbs. Repeat for all 20 shrimps.

• Heat oil in a deep-fat fryer or skillet to 375F/190C. Fry the shrimp, in batches of a few at a time, for 3-4 minutes or until golden brown.

• Remove the shrimp and drain it on paper towels. Take out the toothpicks and serve.

Nutritional info: 

Notes:

#5: Spinach and Feta Spanakopita

Ingredients: 

• 2 packs (10 ozs. each) frozen chopped spinach (thawed and squeezed dry)

• 1 pack (8 oz.) cream cheese (softened)

• ½ cup feta cheese (crumbled)

• 2 large eggs (lightly beaten)

• ¼ cup onion (finely chopped)

• ¼ cup mayonnaise

• 2 tbsps. fresh dill (snipped)

• ¾ tsp. seasoned salt

• ¼ tsp. pepper

• 15 sheets phyllo dough (14x9-inch size)

• ½ cup butter (melted)

• Tzatziki sauce (optional)

• Lemon wedges (optional)

• Fresh dill sprigs (optional)

Servings: 30

Prep time: 45 minutes               Cook time: 15 minutes               Total time: 1 hour

Recipe: 

• Preheat the oven to 425F/220C/gas mark 7. In a large bowl, mix the spinach, cream cheese, feta, eggs, onion, mayonnaise, dill, salt, and pepper. Lay out a piece of phyllo dough and brush it with butter. Layer 2 additional phyllo sheets on top, brushing each with butter as you go. Cover the remaining phyllo with a damp towel to stop it from drying out.

• Arrange ¾ cup spinach mixture in a narrow row lengthways along the phyllo. Leave a 1 inch gap between the filling and the top and bottom of the phyllo. Fold the bottom of the pastry over the filling, and then roll it up. Brush butter over the end of the phyllo and press it down to seal it. Repeat 4 times until the phyllo sheets and spinach mixture is used up. 

• Line a baking sheet (roughly 15x10x1-inches in size) with parchment paper. Place in your rolls, seam side down.

• Cut them diagonally into 2-inch thick pieces, but don’t separate the halves from one another. Brush each roll with butter and bake them until golden brown (12-15 minutes). (Optional) serve with tzatziki, lemon, and dill sprigs, if desired.

Nutritional info: 

Notes:

• If you use fresh spinach, you’ll need to wilt it first.

• Make sure you squeeze out your spinach. If you don’t, you could end up with a soggy Spanakopita.

• You can refrigerate your Spanakopita for up to 3 days, and they can be frozen as well.

Section 2: Main Courses

#6: Hot Cross Buns

Ingredients: 

• 6 tbsps. unsalted butter, melted

• 1 cup whole milk

• 2 large eggs

• 1 large egg yolk

• 3 ½ cups all-purpose flour

• 1 ¼ oz. package active dry yeast (2 ¼ teaspoon)

• ¼ cup plus 1 tsp. granulated sugar

• ¾ cup confectioners’ sugar

• 2 tsps. ground cinnamon

• ½ tsp. ground nutmeg

• 1 tsp. ground ginger

• ½ tsp. ground cloves

• 1 tbsp. orange zest

• ½ tsp. Kosher salt

• ¾ cup currants

• ½ cup apricot jam

Servings: 12

Prep time: 2 hrs 30 minutes (incl. rest time)               Cook time: 20 minutes 

Total time: 2 hrs 50 mins

Recipe: 

• Microwave the milk until warm (around 100F/38C). Mix in the yeast and 1 teaspoon of granulated sugar and set aside until frothy (roughly 10 minutes). Add the butter, 1 large egg, and 1 yolk, and whisk until combined.
  

• Coat a large bowl and a 13x9-inch baking dish with oil. In another large bowl, combine the flour, zest, spices, salt, and remaining granulated sugar. Make a well in the middle of the dry ingredients. Gradually add the milk mixture to the flour mixture, stirring from the middle outward, and slowly incorporating the flour. With a dough hook attachment, knead the dough until smooth (8-10 minutes) before mixing in the currants.

• Place your dough in the oiled bowl and cover it with plastic wrap. Leave until risen to nearly double the size (around 50-65 minutes).

• On a lightly floured work surface, cut your dough into 12 equal-sized pieces. Roll each into a ball and place them in a pan. Cover with greased plastic wrap. Let them rise for around 50-60 minutes.

• Warm oven to 400F/200C/gas mark 6. Whisk together the remaining egg and 1 teaspoon of water; and brush it over the buns. Bake until golden brown (18-22 minutes). Transfer the buns to a wire rack while they cool.

• Gently warm the apricot jam. Once it's melted, push the jam through a sieve, and then brush it over the warm buns.

• Combine 1 teaspoon of water with the confectioners’ sugar in a bowl. Pour it into a resealable bag, and cut off a corner. Pipe a cross on top of each bun.

Nutritional info: 

Notes:

Source: https://www.goodhousekeeping.com/food-recipes/a48163/iced-hot-cross-buns-recipe/

#7: Easter Bunny Pancakes

Ingredients: 

For the Pancakes:

• 2 cups baking mix

• 1 cup milk

• 2 eggs

For each bunny face:

• 1 cheese single

• 2 blueberries

• 1 banana

• ½ strawberry

Servings: 4

Prep time: 15 minutes               Cook time: 5 minutes               Total time: 20minutes

Recipe: 

• Warm a skillet over medium heat and spray it with cooking oil. While your pan warms, mix your pancake ingredients together in a bowl until combined.

• You’ll make three pancakes for each bunny face – one large pancake (roughly 5 inches in diameter) and two small pancakes (roughly 1 ½ inches in diameter).

• For each of your pancakes, spoon batter into the skillet and fry until the edges are dry. Turn over and cook until golden. Remove your pancakes from the pan, and organize them in the shape of a bunny face on a plate.

• Peel your banana and slice around 1 inch off the end. Slice the long section in half lengthways to make two ears. Slice three circles from the remaining inch. Use two banana circles for the bunny’s eyes, and slice the last circle in half to use as its teeth.

• Slice a strawberry and use it as the bunny’s nose, and add blueberries for its eyes.

• Slice the cheese single into 6 strips and arrange them as the bunny’s whiskers. Serve!

Nutritional info: 

Notes:

Source: https://diycandy.com/make-easter-bunny-pancakes/

#8: Easter Breakfast Casserole

Ingredients: 

• 8 large eggs

• 2 cups milk

• 3 cups cheddar cheese (shredded)

• ¼ cup onion (diced)

• ¼ cup green bell pepper (diced)

• 1 (16 oz.) pack frozen hash browns (thawed)

• 1 lb. bacon

Servings: 12

Prep time: 25 minutes               Cook time: 1 hour 15 minutes               Total time: 1 hour 40 minutes

Recipe: 

• Preheat an oven to 350F/175C/gas mark 4. Lightly coat a 7x11-inch casserole dish in oil.

• In a large skillet over medium-high heat, fry the bacon until evenly browned (around 10 minutes). Drain the oil from your bacon, and then break it up into small pieces.

• In a bowl, beat the eggs and milk together until combined. Add your cheese, bacon, green pepper, and onion, and combine. Stir in the thawed hash browns. Pour the mixture into your casserole dish.

• Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for another 30 minutes, until the eggs have set.

Nutritional info: 

Notes:

Source: https://www.allrecipes.com/recipe/20900/easter-breakfast-casserole/

#9: Pressure Cooker Lentil Soup

Ingredients: 

• 8 cups vegetable broth

• 8 ozs. tomato sauce

• 2 cups dried green or brown lentils (rinsed and drained)

• 3 pieces celery (chopped)

• 3 carrots (sliced)

• 8 ozs. baby spinach (large stems removed)

• ½ onion (chopped)

• 3 cloves of garlic (chopped)

• 1 bay leaf

• 1 tbsp. ground cumin

• 1 ½ tsps. ground coriander

• ½ tsp. ground turmeric

• 1 tsp. salt, plus more for serving

• ½ tsp. ground black pepper, plus more for serving

Equipment: Pressure cooker

Servings: 6

Prep time: 10 minutes               Cook time: 35 minutes               Total time: 45 minutes

Recipe: 

• Combine the carrots, celery, garlic, onion, lentils, tomato sauce, vegetable broth, cumin, coriander, turmeric, bay leaf, salt and pepper, and 1 cup of water in a 6-quart pressure cooker.

• Cover with the lid and seal. Set the cooker at high pressure for 10 minutes. When it's finished, allow it to rest for 10 minutes, before unsealing the lid and removing the bay leaf.

• Stir in the spinach, and season with more salt. To serve, drizzle with olive oil and sprinkle with black pepper.

Nutritional info: 

Notes:

• If the soup is too thick once cooked, add ¼ cup of water at a time until it’s the desired consistency.

Source: https://www.thepioneerwoman.com/food-cooking/recipes/a37975020/instant-pot-lentil-soup-recipe/

#10: Pasta Primavera

Ingredients: 

• 12 ozs. medium pasta (cooked al dente)

• ½ cup bell pepper (diced)

• 1 cup zucchini (sliced)

• ½ cup asparagus (trimmed)

• ⅔ cup grape or cherry tomatoes

• ½ cup petite peas

• ½ cup snow peas

• 1 tsp. garlic (minced)

• 3 tbsps. butter

For the sauce: 

• 1 cup heavy cream

• ½ cup parmesan cheese (shredded)

• 1 cup chicken broth

• 1 ½ tablespoons cornstarch

Servings: 4

Prep time: 20 minutes               Cook time:  20 minutes               Total time: 40 minutes

Recipe: 

• Cook pasta al dente, as per the packaged instructions, and set to one side.

• Heat a large skillet over medium heat. Melt in butter, then add the garlic and cook until fragrant (around 1 minute).

• Add the asparagus, zucchini, and peppers to your pan. Cook for 1 minute. Then add the chicken broth and bring the liquid to a simmer. Cook for another 2-3 minutes, until the vegetables are tender.

• Mix in the heavy cream, tomatoes, and peas. Simmer for another 2-3 minutes.

• Combine cornstarch with a tablespoon of water or broth and add to the pan to thicken the sauce.

• Stir in your parmesan and pasta, season with salt & pepper, and serve.

Nutritional info: 

Notes: Substitute vegetable broth for chicken broth to make the dish vegetarian

Source: https://www.spendwithpennies.com/pasta-primavera/#wprm-recipe-container-145954

#11: Rack of Lamb with Garlic and Herbs 

Ingredients: 

For the lamb:

• 2 (8-rib, roughly 1½ lb.) frenched racks of lamb (fat trimmed, but for a thin layer)

• 1½ tsps. Kosher salt

• ¾ tsp. black pepper

For the herb coating:

• ½ head new garlic or 3 large cloves (minced)

• 2 tsps. fresh rosemary (finely chopped)

• 1 tbsp. fresh thyme (finely chopped)

• ¼ cup fresh flat-leaf parsley (finely chopped)

• ½ tsp. salt

• ½ tsp. black pepper

Equipment:

• An instant-read thermometer

Servings: 8

Prep time: 20 minutes               Cook time: 40 minutes               Total time: 1 hour

Recipe: 

• Heat a 12-inch heavy skillet over high heat. While the pan heats up, pat the lamb dry and rub it with salt and pepper to season. Add your oil to the skillet, then your lamb racks (or 1 rack at a time, if necessary). Cook the lamb until browned on all sides apart from the ends (about 10 minutes).

• Preheat an oven to 350F/180C/gas mark 4. Move the lamb to a roasting tin or baking sheet.

• Combine the oil, garlic, herbs, salt, and pepper and rub the mixture over the meat. Bake the lamb in the center of the oven for 15 minutes. Then, insert a thermometer diagonally into the center of the meat and cover the lamb with foil. Roast until it reaches an internal temperature of 125F/51C (around 5-10 more minutes). 

• Remove the lamb and let it rest, covered, for 10 minutes. Cut each rack into 4 double chops, and serve.

Nutritional info: 

Notes:

Source: https://www.epicurious.com/recipes/food/views/rack-of-lamb-with-garlic-and-herbs-1222178

#12: Creamy Lemon Garlic Salmon

Ingredients: 

• 4  (6 ozs. each) salmon filets

• 1 ¼ cups heavy cream 

• 1 tbsp. butter 

• 1 tbsp. all-purpose flour

• 3 cloves garlic (minced)

• Juice and zest of 1 lemon

• Crushed red pepper flakes 

• 2 tbsps. dill (chopped)

• Kosher salt 

• Freshly ground black pepper 

Servings: 4

Prep time: 10 minutes               Cook time: 20 minutes               Total time: 30 minutes

Recipe: 

• Season the salmon with salt and pepper. Place a large skillet on medium-high heat, and warm a tablespoon of oil. Add your salmon skin side-up and fry until golden (around 6 minutes). Flip the salmon, and fry the skin until crispy (about 5 minutes). Transfer the salmon to a plate. 

• Reduce heat to medium. Melt the butter, stir in garlic, and cook for 30 seconds. Mix in the flour and fry for another 30 seconds, before adding the heavy cream. Use a whisk to combine everything. Bring the sauce to a simmer and cook until it’s thickened slightly (2-4 minutes). Add the dill, lemon zest, and lemon juice and combine. Season with salt and pepper to taste. Add the cooked salmon back to the skillet and cook for 1 minute.

• To serve, sprinkle over crushed red pepper flakes. Enjoy!

Nutritional info: 

Notes:

Source: https://www.delish.com/cooking/recipe-ideas/a23121561/creamy-lemon-garlic-salmon-recipe/

#13: Ham with Maple Gravy

Ingredients: 

• 1 (6 lb.) boneless ham

• 30 cloves garlic

• ¾ cup maple syrup (divided)

• 4 tsps. ground mustard

• 6 medium tart apples (cut into ½ inch slices)

• 2 cups apple juice

• 3 tbsps. cornstarch

• 2 tbsps. butter

• 3 tbsps. water

Servings: 12

Prep time: 20 minutes               Cook time: 1 hour 15 minutes-2 hours 15 minutes

Total time: 1 hour 35 minutes-2 hours 35 minutes

Recipe: 

• Place the ham in a roasting tin. Score the ham with a knife, slicing diamond shapes about ½ inch deep. Peel your cloves and insert one into each diamond in the ham.

• Mix the mustard with ½ cup of maple syrup, and rub it over the ham. Pour apple juice into the bottom of the pan. Bake at 325F/160C/gas mark 3 for 1-½ to 2 hours, depending on the size of your ham. Baste frequently. The ham is cooked when a meat thermometer inserted into the middle reads 140F/60C.

• Remove ham and keep warm. Add the juices from the roasting tin to a saucepan. In a separate bowl, mix cornstarch with 3 tablespoons of water until smooth. Add to saucepan and bring the mixture to a boil. Stir until thickened (around 1 minute).

• Heat a large skillet over medium heat. Melt in butter, before adding the apples and the remaining ¼ cup of maple syrup. Cover the skillet and fry for 10-15 minutes, stirring occasionally. To serve, slice your ham, garnish with maple apples, and pour over your gravy.

Nutritional info: 

Notes:

Source: https://recipeofhealth.com/recipe/ham-with-maple-gravy-716769rb 

#14: Spring Chicken Pot Pie

Ingredients: 

• 11 oz. sheet puff pastry

• 3 tbsps. plain flour

• 4-6 chicken thighs (skinless, boneless)

• 3 ½ ozs. smoked bacon lardons

• 7 fl. ozs. chicken stock

• 3 ½ fl. ozs. white wine (or extra stock)

• 7 ozs. crème fraîche

• 1 egg (beaten)

• 2 leeks (sliced)

• 3 ½ ozs. podded peas (frozen or fresh)

• 1½ tbsps. Dijon mustard

• Small bunch of tarragon (chopped)

Servings: 6

Prep time: 15 minutes               Cook time: 1 hour 5 minutes 

Total time: 1 hour 20 minutes

Recipe: 

• Season the chicken thighs with salt and pepper. Warm oil in a large, heavy-based saucepan and add the chicken. Cook until golden (around 3-4 mins on each side). Transfer to a plate and set aside. Add the bacon to the saucepan and fry until golden (around 5 minutes). Add leeks to the pan, and cook for 5 minutes more.

• Sprinkle flour over the bacon and leeks and mix everything together. Add wine to the pan and simmer for a few minutes, then mix in the chicken stock. Slice the chicken thighs and return them to the pan.

• Add the peas, crème fraîche, tarragon, and 1 tablespoon of mustard. Simmer for a few more minutes until the sauce has thickened. If the sauce becomes too thick, add water or more chicken stock. Once the filling is thick enough, remove it from the heat.

• Heat the oven to 400F/200C/gas mark 6. In a bowl, whisk the egg and combine it with the remaining mustard. Transfer the filling to a pie dish with a lip, and brush the sides of the dish with some egg mix. Lay pastry over the top. Crimp the edges of the pastry against the sides of the dish, before cutting off any excess.

• Brush the rest of the egg mix over the pie. Punch a small hole in the middle of the pie lid. Bake until golden and puffed (around 40 minutes). (Optional) serve with steamed greens, carrots, and buttery new potatoes.

Nutritional info: 

Notes:

Source: https://www.bbcgoodfood.com/recipes/spring-chicken-pot-pie

#15: Easter Spinach and Ricotta Pie (Torta Pasqualina)

Ingredients: 

• 4 rolls puff pastry

• 8 eggs

• 8 tbsps. Parmigiano cheese (grated)

• 2 cups Ricotta cheese

• 2 lbs. frozen spinach

• 4 cloves garlic

• Nutmeg (ground)

• Salt

• Black pepper

Servings: 2

Prep time: 20 minutes               Cook time: 40 minutes               Total time: 1 hour

Recipe: 

To make the pie’s filling:

• Add the frozen spinach along with some water to a pot. Cover and bring to a boil. When the spinach begins to thaw, uncover, set to medium heat, and cook for another 2-3 minutes.

• Cut the garlic cloves in half and add them, along with a drizzle of olive oil. Season with salt and pepper, and a pinch of nutmeg.

• Keep on medium heat until the water evaporates. Be careful not to let the vegetables stick to the bottom of the pot, removing from the heat occasionally and warming gently if necessary. Once the water has evaporated, remove the mixture and place it in a bowl to cool (around 20 minutes).

• Once the spinach is cooled, add the Parmigiano, Ricotta, and season again with salt, pepper, and nutmeg if needed. Add 1 egg to the mixture and combine with a fork.

• In a pot, add 3 eggs and some cold water, and bring to a boil. Once up to temperature, cook the eggs for 3-4 minutes, until they’re soft-boiled. Transfer the eggs to cold water, before peeling them gently.

To assemble the pie:

• Heat the oven to 375F/190C/gas mark 5.

• Line a baking pan with parchment paper, and lay in a sheet of pastry.

• Poke the bottom of the pastry with a fork several times, then add half of the filling. Even the mixture and place in the soft-boiled eggs, before adding the remaining filling on top.

• Cut out a pan-sized round of puff pastry from your other pastry sheet. Place it on top of your pie. Trim the edges of the pastry until there’s around 1 inch left, and then roll the edges to make a crust.

• Beat 1 egg and brush it over the pie. Bake on the lowest rack of an oven for 30 minutes, or until golden. Enjoy warm or cold!

Nutritional info: 

Notes:

• You can use swiss chards or other vegetables and greens in place of the spinach if you prefer.

Source: https://cookingmydreams.com/torta-pasqualina-easter-savory-pie/#recipe

Section 3: Desserts

#16: Chocolate Rice Crispy Cakes

Ingredients: 

• 3 ½ ozs. milk chocolate (broken apart)

• 1 ¾ ozs. dark chocolate (broken apart)

• 3 ½ ozs. puffed rice

• 4 tbsps. golden syrup

• 3 ½ ozs. butter

To decorate:

• 1 ¾ ozs. milk chocolate (melted)

• White chocolate buttons, mini chocolate eggs, sprinkles, mini marshmallows, nuts, or dried fruit

Equipment: 9 paper cupcake cases or 12 paper fairy cake cases

Servings: 9

Prep time: 15 minutes               Cook time: 5 minutes               Total time: 20 minutes

Recipe: 

• In a heatproof bowl, add the milk chocolate, dark chocolate, golden syrup, and butter. Place in the microwave, and heat gently for 10 seconds at a time until melted. Alternatively, you can melt the mixture over a pan of simmering water. Stir the mixture until smooth. Take the chocolate off the heat, and gently mix in the rice until fully coated.

• Spoon the mixture evenly into 9 cupcake (or 12 fairy cake) paper cases. Place on a tray or, for best results, into a muffin tin. Leave them to set at room temperature (for as little as an hour in the fridge).

• Once the rice cakes are set, melt some more milk chocolate and drizzle it over the top of the cakes. While the chocolate is still wet and sticky, decorate with your choice of toppings. Enjoy!

Nutritional info: 

Notes:

Source: https://www.bbcgoodfood.com/recipes/chocolate-rice-krispie-cakes

#17: Easter Egg Brownies

Ingredients: 

• 3 large eggs

• 6 ½ ozs. unsalted butter (cut into small pieces)

• 3 ozs. plain flour

• 9 ½ ozs. golden caster sugar

• 1 ½ ozs. cocoa powder

• 6 ½ ozs. dark chocolate (broken apart)

• 5 ozs. mini chocolate eggs

• 5 fondant-filled eggs

To decorate:

• Mini fluffy Easter chicks (optional)

Servings: 10

Prep time: 30 minutes               Cook time: 30 minutes               Total time: 1 hour

Recipe: 

• Add your butter and dark chocolate to a medium-sized, heatproof bowl. Place the bowl over a pan of simmering water, stirring occasionally, until the chocolate is melted. Or, you can cover the bowl with saran wrap and microwave the mixture for 30 seconds at a time until melted. Once done, set the melted chocolate aside to cool to room temperature.

• Preheat the oven to 350F/180C/gas mark 4. Butter a 20cm square baking tin. Then, line it with two long strips of folded parchment paper or foil – one running horizontally across the tin and the other vertically. This will help you remove the brownie when cooked. Line the base with parchment paper as you would normally.

• Crack your eggs into a large bowl and add the sugar. Set an electric mixer to maximum speed, and whisk the mixture until it’s thick and creamy, and has doubled in size (around 5-8 minutes). Pour over the dark chocolate and combine with a spatula.

• Using a sieve, sprinkle the flour and cocoa into the wet mixture, gently folding everything together with a spatula as you go. To make sure you don’t over-mix the ingredients, it’s best to stop once everything is combined. 

• Pour the mixture into your baking tin. Using a spatula, level the top of the brownie. Bake in the center of the oven for 20 minutes.

• While your brownie cooks, slice the fondant-filled eggs in half and set aside. Crush the mini eggs into fragments with a pestle and mortar, leaving a few mini eggs whole too. 

• When it’s time, remove your brownie from the oven. Press the fondant egg halves into the top of the cake, filling side up. Sprinkle over half of the mini eggs. Return the brownie to the oven and bake for another 5 minutes.

• Remove the brownie and top it with the remaining mini eggs. Let it cool to room temperature, and then refrigerate for around 1 hour. Using the parchment paper strips, lift the brownie from the tin. Cut into 10 squares. To serve, place Easter chicks on top (optional).

Nutritional info: 

Notes:

Source: https://www.bbcgoodfood.com/recipes/easter-egg-brownies

#18: Vegan Carrot Cake

Ingredients: 

• 1½ cups unsweetened plant milk (almond, soy, cashew, or rice)

• 1 ¾ cups rolled oats

• 1 ½ cups carrots (finely shredded)

• ½ cup ripe banana (sliced)

• ¾ cup raisins (divided)

• 4½ ozs. pitted whole dates (chopped)

• 2 tsps. baking powder

• 1 tsp. baking soda

• 2 tsps. ground cinnamon

• 1 tsp. ground nutmeg

• 1 tsp. pure vanilla extract (or seeds from 1 vanilla bean)

• Pinch of ground cloves

• ½ cup chopped walnuts (optional)

• 1 cup vegan vanilla bean frosting (optional)

Servings: 8

Prep time: 45 minutes               Cook time: 45 minutes               Total time: 90 minutes

Recipe: 

• In a medium bowl, mix together the milk, dates, banana, ¼ cup of the raisins, and vanilla extract. Set aside for 15 minutes, until the dates have softened.

• Heat the oven to 350F/180C/gas mark 4. Line an 8-inch-square baking pan with parchment paper.

• Blend the oats into a powder. In a large bowl, combine the oats with baking soda, baking powder, nutmeg, cinnamon, and cloves.

• Pour the date mixture into the blender and process until smooth. Then, add the date mixture to the oat mixture in a bowl. Mix well until combined. Add the remaining raisins, carrots, and walnuts (if using) to the mixture. Fold everything together with a spatula.

• Pour the batter into your baking pan and spread evenly. Bake until golden (around 40-45 minutes). Remove from the oven and let it cool in the pan for 10 minutes. Then, remove the cake from the pan, and place it on a wire rack to cool further. Optionally, you can spread the cake with vanilla frosting. Once cooled, cut your cake into 8 slices, and enjoy!

Nutritional info: 

Notes:

Source: https://www.forksoverknives.com/recipes/vegan-desserts/vegan-carrot-cake/ 

Section 5: Festive Drinks

#19: Easter Hot Chocolate

Ingredients: 

• 6 ¾ ozs. milk

• 2 tbsps. whipped or squirty cream

• ½ tbsp. cocoa powder

• 3 ½ ozs. hollow chocolate egg (broken apart)

• 1 oz. mini chocolate eggs, sugar-coated chocolate buttons, or other chocolate egg (broken apart)

• 1 tbsp. mini marshmallows

Servings: 1

Prep time: 5 minutes               Total time: 5 minutes

Recipe: 

• Fill a heatproof mug with boiling water to warm it, and set aside. In a small pan, heat the milk and cocoa. You can also use the microwave to heat the mixture in small blasts. The milk and cocoa is hot enough once it’s steaming. 

• Empty the water from the mug and tip in your crushed chocolate egg. Pour in the cocoa milk, and stir until the chocolate egg’s melted (around 30 seconds). Top with cream, and sprinkle over the remaining chocolate and marshmallows to serve.

Nutritional info: 

Notes:

Source: https://www.bbcgoodfood.com/recipes/easter-hot-chocolate

#20: Carrot Moscow Mule

Ingredients: 

• ½ cup vodka

• ⅔ cup ginger beer

• ½ cup carrot juice (store bought or freshly juiced)

• Squeeze of lime juice

• Ice

• 2 dashes angostura bitters (optional)

To Serve:

• Cocktail sticks

• 1 lime

• 1 carrot

Servings: 2

Prep time: 5 minutes               Total time: 5 minutes

Recipe: 

• Fill two glasses with ice, and divide the vodka, ginger beer, carrot juice, bitters, and lime juice equally between them.

• Fill the remainder of each glass with ginger beer.

• Use a vegetable peeler to slice ribbons of carrot and lime zest. Thread the carrot and lime ribbons onto cocktail sticks and arrange them on top of each cocktail to serve. Enjoy!

Nutritional info: 

Notes:

Source: https://veggiedesserts.com/carrot-moscow-mule-cocktail/#recipe

#21: Strawberry Peach Spritzer

Ingredients: 

• 1 cup strawberries (tops removed, chopped)

• 1 cup ripe peaches (chopped)

• 1-2 tbsps. sweetener (maple syrup,
  brown sugar, agave, or other)

• 1 cup seltzer or tonic water (your choice of flavor)

Servings: 2

Prep time: 5 minutes               Total time: 5 minutes

Recipe: 

• Wash, dry, chop up, and add the fruit to a blender. Place the strawberries at the bottom, next to the blade, for easier blending.

• Add sweetener and blend the mixture for another 30 seconds to 1 minute until smooth.

• Pour equal amounts into two glasses, and fill up the remainder of each with seltzer or tonic water.

• You can use any leftover fruit to garnish each cocktail. Simply slice the fruit, and place on the side of each glass. Enjoy!

Nutritional info: 

Notes:

• Use ripe fruit for the best spritzer. You may need to use more sweetener if you’re fruit isn’t ripe. If your fruit’s a little too sweet, use less sweetener or none at all.

Source: https://www.worldofvegan.com/strawberry-peach-spritzer/#wprm-recipe-container-123319

The Bottom Line

If you came here hunting for food ideas, we hope you’ve found something that’ll wow your family and friends this Easter. We’ve covered everything from Easter-themed appetizers to fun cocktails, with delicious dinner dishes in between. All you have to do is hop into the kitchen and bring these recipes to life. Happy Easter!