Easter brunch this year
Our invitations to Easter brunch this year will be going out to a very small illustrious circle. For most of us, this will be the people we live with, our family members. With weekend excursions, holiday plans and family gatherings postponed to a later date, this leaves us with one thing that we otherwise lack: time at home. The current situation has freed us from our habitual hectic routine, normally packed with appointments and activities. Ahead of us lie a few quiet days that we can devote to preparing for Easter. And during which the children also need to be occupied! All the more reason to make this year's Easter celebration even more special with things you’ve made yourself with the help of the youngsters.
We have put together a few ideas for crafting, baking and brunching, all of which can be produced using ingredients and materials from the supermarket.
Crafting: Salt dough decorations
For this classic home-made decoration, mix two parts flour with one part salt and one part water. To stop the dough getting too sticky, you can add a little cooking oil. Mix the ingredients in this order and knead until the dough no longer sticks to your fingers. Then roll out the dough on a floured work surface to a thickness of 0.5-1cm. Now it’s time to use the cookie cutters. If you’d like to hang up the finished decorations, bore a hole in each one with a little wooden stick. Alternatively, you can pierce wooden sticks into the figures from underneath, which makes a nice stick decoration for flower pots, for example.
Now the salt dough figures need to harden. They can either be left to dry for one or two days or put straight in the oven to bake at 120° C for about three hours. Once the figures are hard, they can be painted with acrylic or water colours.
Crafting: Easter bunny propagation pot
It's relatively easy to transform empty tins, preserving jars or traditional propagation pots into little bunnies. First, if you wish, spray or paint tins and jars with acrylic paint, then decorate with rabbit ears, eyes, mouth and whiskers. Finally, fill with soil and your seeds of choice. Particularly quick results are achieved with cress. But also other plants such as the edible cornflower quickly sprout into a cool bunny hairdo.
Crafting: Easter-themed paper cut-outs
What works at Christmas with a star, also works at Easter with an egg. Fold a coloured sheet of paper in the middle and cut an oval semicircle which, when opened, forms an egg shape. You can then cut patterns into the egg: hearts, zig-zags, waves, circles, etc. Unfold and stick to the window. That’s it!
Crafting: Bunny garlands
For the bunny garland, cut a coloured DIN A4 sheet in half lengthwise and then fold like an accordion. Draw the silhouette of a bunny on it and cut the silhouette out. It's important to leave a connection left and right, either by choosing a bunny shape with arms or by leaving a piece of paper on each side. Do the same with the second piece of paper, glue the two garlands together and hang them up.
Baking: Carrot brownies
- 200 g dark chocolate
- 200 g butter
- 3 eggs
- 200 g ground cane sugar
- 250 g ground almonds
- 120 g roughly chopped almonds
- Square springform tin about 20 x 20 cm
- A little cream cheese
- Marzipan carrots
- Small clay pots (If you don't have clay pots, simply make a carrot bed and spread the "earth" and carrots on the square shape.)
- Melt the butter and dark chocolate on low heat in a small pan, then leave to cool.
- Place eggs and sugar in a bowl and beat well.
- Stir in the chocolate. Add the almonds and mix.
- Transfer the mixture to a springform tin and smooth the surface.
- Bake in the oven at 180° for 45 minutes.
- Take out and leave to cool.
- With a cup or bowl, cut out round shapes, put the leftovers in a bowl and crush with a fork. Add a little cream cheese and mix.
- Distribute the large round brownies among the clay pots and use your fingers to press the crushed leftovers into the surface. It should look roughly like earth.
- Make a small hole in the mixture with a straw or spoon handle and place a marzipan carrot in it.
Baking: Yoghurt cake baked in an egg
- 100 g butter or margarine
- 60 g sugar
- 1 pack vanilla sugar
- 1 pinch salt
- 2 eggs
- 110 g flour
- 1 tsp baking powder
- 100 g natural yoghurt
- Carefully clean empty eggshells with hot water.
- Beat the butter, sugar and salt until creamy. Add the eggs.
- Mix the flour and baking powder and add to the mixture.
- Fill the mixture into a piping bag and use it to fill the eggshells until two thirds full.
- Bake in the oven at 150° for 15-20 minutes.
- Cool first, then decorate.
Baking: Cheese biscuits
- 250 g flour
- 125 g butter
- 3 eggs 65 ml cream
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp paprika
- 100 g grated cheese (Gruyère, Emmentaler...)
- Sesame, poppy, or chia seeds
- Place the flour, baking powder, cheese, salt, paprika and two eggs in a bowl.
- Cut the butter into small pieces and add, along with the cream.
- Beat with a mixer.
- Sprinkle flour on the work surface and roll out the dough.
- Cut out with cookie cutters and place on the baking tray.
- Spread with remaining egg and sprinkle with poppy, sesame and/or chia seeds according to preference.
- Bake at 200° for 15 minutes.
Brunching: Coloured eggs with natural dyes
Especially with children, it’s exciting to discover which ingredients produce which result. The best results are achieved with white eggs. If you wish, you can cook the eggs directly in the dye. However, with children, it’s advisable to use a dye solution that has cooled down.
Simmer the ingredients in hot water for 30-40 minutes. Then leave the solution to cool. For the following colours, use ingredients such as:
- red: beetroot
- blue: red cabbage
- yellow: turmeric or yellow onion skin
- green: spinach or parsley
- brown: red onions or black tea
- Hard boil the eggs in boiling water for around 10 minutes.
- Shock under cold water and clean with diluted vinegar.
- Place the eggs in the dye and, depending on how intense you wish the colour to be, remove after 10 to 30 minutes.
- To shine the eggs, rub with a little oil.
Brunching: Fruit yoghurt rainbow
Children are currently making rainbows as a sign of hope. For this cool fruit salad – the shape of which is now especially popular with youngsters – arrange the various fruits in the corresponding colours. The picture is completed by yoghurt clouds.
Brunching: Cherry tomato tulips
For this effect, cherry tomatoes filled with cream cheese and spring onions or chives are formed into a pretty bouquet. Season the cream cheese with salt and a little garlic. Cut the cherry tomatoes crosswise with two long cuts. Fill the tomatoes with cream cheese and arrange them on the plate to form a pretty bunch of flowers.