Easter Brunch Recipes

From crispy quails to spicy Mediterranean rice, these Easter brunch recipes are sure to put a little spring in your locked down Easter weekend

After a very long time I’m back on the blog with a few simple and colourful Easter brunch recipes. Especially at a time like this, when the Corona virus freezes and frightens us, it is important to stay positive and to enjoy the little luxuries we do have. I believe, you don’t have to travel far or go out to a restaurant to make your Easter weekend special. Bring spring inside and spruce up your house with flowers and Easter decorations. Cook a fancy meal or order in. Play games or organize an egg hunt in your own garden. And even if you’re all alone, dress up and have that Easter brunch by yourself or with your family on Facetime. Create your own small moments of luxury! My recommendation for this year’s Easter is:

  • Yellow rice with saffron, almonds and edible flowers
  • Grilled quail with a citrus, thyme and honey marinade
  • Easy Spring Salad
  • Deviled eggs
  • Asparagus wrapped in prosciutto with a balsamico dressing
  • a mimosa of prosecco and grapefruit juice

Quails marinated in citrus, honey and thyme

Quails are perfect for an Easter brunch as they are just the right one-person portion. I made a marinade of lemon, orange juice, fresh thyme, garlic, olive oil and honey. The mix of sweet, sour and zesty with the Mediterranean flavour of thyme, make this a typical spring recipe. Grilled to perfection the skin will be crispy and the meat juicy and soft. Here’s how to make the marinade:

  • 3 tbsp Honey
  • 4 tbsp Lemon Juice , freshly squeezed (1 lemon)
  • 4 tbsp Orange Juice (1/2 sweet orange)
  • grated zest of a 1/4 lemon
  • 3 Garlic Cloves
  • 5 tbsp Extra Virgin Olive Oil
  • fresh thyme

Yellow rice with saffron, almonds and edible flowers

Saffron rice is full of flavour and fragrance. This Persian recipe is super simple to make. All you need is yellow rice and two strings of high quality saffron. Sautee an onion and a pinch of kardemon in a pan. Then add the rice and the saffron and let it cook until ready. Throw in a hand full of almonds and top it with edible flowers.

Asparagus wrapped in prosciutto with balsamico dressing

The asparagus season is well on its way. My favourite recipe is the green asparagus with egg and butter-parsley sauce. This time I opted for the white asparagus wrapped in an Italian high quality prosciutto. After roasting them in the oven, I deglazed them with balsamico oil and sprinkled them with some chives.

I wish you all a blessed and healthy Easter!

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