Easter brunching: Our best recipes to spring you into the festive mood

APR 18, 2019 | By Esha Pal
 These deliciously different Scotch eggs with beetroot Carpaccio and tomato Kasaundi is ideal for that perfect Easter spread

Tired of the same old eggnog and scalloped potatoes food ritual for Easter? From an easy but ever-so-delicious main course to a no-fail baking project for the kids, here’s your guide to freshen up your holiday menu. These deliciously different Scotch eggs with beetroot Carpaccio and tomato Kasaundi is ideal for that perfect Easter spread.

Scotch Eggs

Ingredients 7 Eggs, 350gm Mincemeat, 200gm Breadcrumbs, 1 medium sliced Onion, ½ tablespoon Ginger, 1 tablespoon Garlic paste, 2 tablespoon chopped Mint leaves chopped, 2 tablespoon chopped Parsley chopped, Salt to taste, 12-15 coarsely crushed Black Peppercorns, ½ tablespoon Mustard, 12-15 coarsely crushed Black Peppercorns, ½ tablespoon Mustard powder, 2 teaspoon Worcestershire sauce, Pinch of Flour to dust the roll, Oil to fry

Method Boil 6 eggs for 7-8 minute, peel and keep aside. Take fine mince of meat, add the browned onions, Worcestershire sauce, ginger paste, garlic paste, salt, black pepper, mustard powder, mint leaves, parsley, 2 tablespoons of bread crumbs and mix thoroughly. Wrap each boiled egg with a layer of mincemeat mixture to cover them completely. Dip each egg roll first in flour and then in the beaten egg. Roll it in bread crumbs. Keep aside. Prepare all the eggs in the same way. Heat oil in a wok, and deep-fry the eggs. You can keep them warm in an oven.

For the beetroot salad

Method 2 thinly sliced Beetroots, 3 tablespoons Red wine vinegar, Salt to taste, a pinch of PepperMarinate the Beetroot slices in Red wine vinegar, salt, pepper for 3-4 hours. Drain it before serving.For the tomato kasaundi

Ingredients 2-3 chopped Tomatoes, 1 chopped Green Chilly, 1 inch chopped Ginger, 3-4 cloves of Garlic, 1 small chopped onion, ¼ teaspoon Cumin, 2 tablespoon Vinegar, 1 teaspoon Sugar, Salt to taste

Method Mix all the ingredients and keep aside for 4-5 hours. Grind to make a thick paste. Heat sesame oil and add cumin. Once it starts to crackle, add the chutney paste and cook till the oil comes on the surface. Keep aside, allowing it to cool. Cut the scotch eggs in two halves and serve with tomato Kasaundi and beetroot salad.

Recipe courtesy by Instagram @Tinastausendschoen

As Easter approaches in noisy stride and the family expects a delicious and proper Easter cake as a matter of course, besides all the chocolatey other things, combine these two treats that arrive so well at Tausendschön’s house.

Eggnog Guglhupf

Ingredients 300 g of flour6 eggs220 g of sugar250 ml eggnog240 ml sunflower oil1 packet of baking soda200 g of powdered sugar2 tablespoons blueberry powder2 tbsp milk

Method Preheat oven to 180C (top/bottom heat). Beat eggs with sugar until foamy. Then add the oil and the eggnog. Mix flour with baking powder and add spoonful. Mix everything briefly and put in a greased Guglhupf form. Bake in a hot oven for about 60 minutes. Remove and allow to cool. Fall out of shape. For the icing Mix the icing sugar with milk and blueberry powder and pour over the cake.


For more summer recipes, grab our April-May 2019 issue which is on stands now…