Nest x4 – Recipe ideas for Easter nests and for Easter brunch
Sara Heinen interpreted the word NEST in a completely new way. The result are 10 recipes and DIY instructions for the perfect Easter celebration. Whether Naturally with Pancakes with raspberry buttermilk sauce and a nest filled with flowers in raspberry colors and Easter eggs, completely Edible Easter nests with crunchy eggs and spicy Easter grass, Stylish Easter with succulents and Crostini with artichoke spread or Traditional with a table egg in green grass, yellow daffodils and Sweet brioche with apricot jam.
A naturally colorful Easter: Pancakes topped with raspberry-buttermilk-sauce, a flower nest busting with raspberry colors and Easter eggs that look like they just fell out of their nest.
Ingredients
125 g Flour
1 Egg
25 g Margarine + some extra for frying
2 TSP Baking soda
25 g Sugar
1 Pinch Salt
200 ml Buttermilk (a small cup)
1 handful raspberries (frozen)
Find preparation instructions in the issue.
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Anything’s edible here: It’s not just the crunchy eggs waiting to pamper the taste buds; your guests will even go for the nests.
Ingredients for 6 Easter nests
5 Sheets of filo pastry
1 Egg
Sweet Option:
Some icing sugar
Savoury Option:
A handful grated, spicy hard cheese (e.g. parmesan or manchego)
Fresh chives
Find preparation instructions in the issue.
Ingredients for 2-3 Crunchy eggs
Makes ca. 2-3 light eggs:
50 g white chocolate
1/2 TSP hydrogenated coconut oil
30 g Rice Krispies (variety pack)
Separable plastic egg moulds (e.g. egg decorations from an arts & crafts store)
Sprinkles or similar topping
Für ca. 2-3 dark eggs:
50 g milk or dark chocolate
1/2 TSP hydrogenated coconut oil
30 g Cocoas Krispies (i.e. Coco Pops) (Variety pack)
Separable plastic egg moulds (e.g. egg decorations from an arts & crafts store)
Sprinkles or similar topping
Find preparation instructions in the issue.
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The minimalist approach to Easter: succulent plants, copper and ombre, three current trends for a stylish Easter. And in the same vain, understated but stylishly tasty: Crostini topped with artichoke spread.
Ingredients for 6 people
1 Baguette or ciabatta bread
1 Glas Pickled artichokes in water
20 Stems of flat-leave parsley
1 Handful of walnuts
1 Clove of garlic
Olive oil
Salt & pepper
Find preparation instructions in the issue.
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A classical Easter with a fresh twist: a chalkboard egg for each guest plus yellow daffodils and sweet apricots brioche.
Ingredients for 8-12 brioches
250 g Flour
30 g Sugar
1/2 Sachet Dry Yeast
120 ml Buttermilk
1/2 TSP Salt
50 g Soft butter
1 Small egg, beaten
1 Can of apricots (To make the apricot sauce, simply drain the apricots from the glass and purée them using a handheld blender. Since canned apricots are usually sweetened, the sauce does not need any extra sugar.)
Find preparation instructions in the issue.
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