Editors' Crush

The Notorious Easter Brunch Menu

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Easter is not just an excuse to spend some quality time with your family and loved ones; like most family reunions, it’s also a great excuse to eat a lot and feel no guilt whatsoever. Plus, spring is the time of the year which brings some of my favorite vegetables: asparagus, spinach and peas.

If you are planning an Easter feast, enjoy our picks for a delicious Easter Brunch Menu.

Asparagus Soup


1,5 kg asparagus
5 tablespoons butter
2 leeks, white and light green parts only, chopped
2 tablespoons all-purpose flour
4 cups chicken stock or broth
1/2 cup heavy cream
Salt and pepper!
1 tablespoon lemon juice

Melt one tablespoon of butter. Arrange half the asparagus you have on a baking sheet, toss with melted butter, and broil for 5 minutes. Chop the rest of the asparagus spears. Melt the remaining butter, add leeks and saute for 5/8 minutes. Stir in the flour until well combined with the leeks. Continue stirring and pour in the chicken stock or broth.

Bring to a boil. Reduce the heat and simmer, 3 to 5 minutes. Add all of the asparagus to the broth. Turn the heat down to medium-low and cook uncovered (5 mins). Blend everything! When the soup is smooth, pour in the cream and slowly heat on low. Season and serve.

recipe by FromAway.com

Spinach and Gruyere Strata


285 grams frozen spinach, squeezed until dry
1 leek, white and light green parts only, chopped
3 tablespoons butter
8 cups bread, cut into cubes
170 grams Gruyere, grated
55 grams Parmesan, grated
9 eggs
2 cups milk
2 tablespoons Dijon mustard
Black pepper, nutmeg, salt

Using a big skillet, saute the leeks in butter (medium heat) for about 5/8 minutes. Whisk together mustard, eggs, milk, add salt and pepper. Arrange the bread in a casserole (buttered!). On the bread put spinach, then leeks and sprinkle with parmesan. Pour in the egg mixture and add nutmeg over the whole thing. Cover and put in the fridge for at least 8 hours, then bake uncovered for 45-55 minutes at 180 degrees C, until golden brown and puffy.

recipe by FromAway.com

Blueberry Croissant Puff


3 large croissants, cut up
1 cup fresh or frozen blueberries
1 package cream cheese, softened
⅔ cup sugar
2 eggs
1 teaspoon vanilla
1 cup milk

Preheat oven to 180 degrees C.
Place croissant pieces in a square pan and add blueberries.
Whisk together cream cheese, eggs, sugar and vanilla in medium bowl, then gradually add milk (keep whisking!). Pour evenly over croissant pieces and leave to rest for about 20 minutes. Bake for 35/40 minutes or until set in the center and golden brown. Serve warm with some powder sugar on top!

recipe from TheGirlWhoAteEverthing

Raspberry Beer Cocktail


1 cup of fresh or frozen raspberries
4 bottles of corona beer, chilled
1 container frozen raspberry lemonade concentrate
1/2 cup good quality vodka
Garnish: lemon slices, or raspberries.

Stir together the first 4 ingredients in a large container. Serve with ice and garnish with raspberries.

recipe from ACupOfMai

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