cook at home/ spring

Cori’s Easter recipes

Cori's Easter Recipes

I still can’t decide which of these two holidays I love the most: Easter or Christmas. The spring flavors and bright colors, or the homey and warm feeling that you get from winter holidays? I guess it doesn’t really matter as long as family is there with you and you can enjoy spending time, chatting till midnight and have a feast together.

Every year for Easter, our tradition at home is that my mom is cooking all the Romanian traditional goodies like lamb haggis, cabbage rolls, Easter cookies, roasted lamb and tons of other dishes, that we couldn’t leave uneaten.

But this year things have changed and she’s been the guest in our little & cozy apartment in Munich and of course, Cori took care to reinterpret most of the traditional dishes to have a full healthy and clean eating family meal. And boy, what a meal, let me tell you more about that.

We started with …

Easter Breakfast – Crostini mix


Easter breakfast

Easter Smoked Salmon Crostini : 100 gr smoked salmon, fresh ricotta, crostini bread or simple toasted bread, fresh dill or radishes.

Easter Fig Mustard and Camembert Crostini: crostini bread or simple toasted bread, Camembert cheese, fig or honey mustard.

Easter Guacamole Crostini: 1 ripe avocado, crostini bread or simple toasted bread, 1 spring onion, 2-3 ripe cherry tomatoes, fresh coriander, lemon, salt and pepper.

Easter Eggs Crostini: Easter eggs, crostini bread or simple toasted bread, honey mustard.

Easter Oyster Mushrooms Crostini: crostini bread or simple toasted bread, oyster mushrooms, 2 tbsp of olive oil, chili, salt and pepper. Dice the oyster mushrooms, drizzle the olive oil into a frying pan and cook the mushrooms until they are golden brown.

… continued with …

Easter Lunch – Herbs and cumin spiced lamb chops with Parmesan baked asparagus


mint and cumin lamb chops

To reach almost the perfection with some lamb chops (from a sustainable source), you’ll need to make use of your “exotic” ingredients and let the meat marinate over night, or for 24 hrs in the fridge.

Pulse 1/2 cup of fresh mint leaves, another 1/2 cup of parsley, 1/2 cup of coriander, 1 tsp of ground cumin, 1 tsp ground harissa, 1 tsp garam masala, 1 small red onion, 4-5 garlic cloves in a food processor, until finely chopped. Add salt. Rub the lamb chops with the mixture, drizzle some white wine and olive oil. Cover and let the meat marinate over night in the fridge. Roast the meat into the oven, on medium heat for 1.5 hrs.

parmesan baked asparagus

Trim of ends of the asparagus, spread out over a baking sheet and drizzle some olive oil, salt and pepper. Bake for 8-10 min at 200°C. Serve with fresh grated Parmesan and finely chopped garlic cloves.

… and ended with …

Dessert – Roasted pears with ricotta and walnuts


roasted pears with ricotta and walnuts

Slide pears in half and scoop out the core and the seeds. Sprinkle with cinnamon, brown sugar and fresh grated nutmeg. Roast the pears for 45-50 minutes at medium heat and add the finely chopped walnuts just before the end. Top the roasted pears with ricotta and drizzle some wild honey. Serve them warm.

I hope you all had a joyful Easter!





Cori’s Easter recipes

Inca nu ma pot decice ce iubesc mai mult, Pastele sau Craciunul? Sa fie aromele primavaratice si culorile vii, sau confortul sarbatorilor de iarna? Cred, de fapt, ca detaliile nu conteaza, important este sa ai familia aproape, sa poti povesti pana in miez de noapte si sa te infrupti din bunatatile preparate.

In fiecare an de Pasti, traditia la noi in casa este ca mama sa pregateasca toate merindele traditionale, drob si friptura de miel, cozonac, sarmale, si nimic nu trebuia sa ramana nemancat.

Anul acesta, insa, am schimbat putin lucrurile, iar ea a fost invitata noastra in micutul nostru apartament din Munich, iar Cori s-a ocupat sa reinterpreteze parte din retetele traditionale pentru o masa sanatoasa in familie.

Am inceput cu …

Mic dejun de Pasti – Mix de crostini

Crostini cu somon afumat si ricotta : bacheta, 100 de grame somon afumat si ricotta proaspata.

Crostini cu mustar de smochine si branza Camembert : bagheta, mustar de smochine si branza Camembert

Crostini cu guacamole : bagheta, 1 avocado copt, 1 fir de ceapa verde, coriandru proaspat, 2-3 rosii cherry, sare, piper, zeama de lamaie.

Crostini cu ou si mustar: bagheta, mustar cu miere si ou.

Crostini cu ciuperci pleurotus: bagheta, ciuperci pleurotus, sare, piper, 1 lingura ulei de masline. Taie ciupercile pleurotus in cuburi mici si adauga-le in tigaia in care ai incins uleiul de masline. Gateste-le pana devin aurii.

… am continuat cu …

Pranzul de Pasti – Cotlete de miel cu ierburi aromatice si chimion si sparanghel copt cu parmezan.

Pentru a obtine aproape perfectiunea cu aceste cotlete de miel, este necesar sa-ti scoti “artilerilia” de condimente “exotice” si sa le lasi la marinat peste noapte.

Pentru 10 cotlete de miele, marunteste in robotul de bucatarie o mana de menta, patrunjel, coriandru, 1 lingurita chimion macinat, 1 lingurita harisa macinata, 1 lingurita garam masala, sare, piper, 1 ceapa rosie medie si 4-5 catei de usturoi. Acopera cotletele cu mixul de ierburi si condimente, stropeste cu putin vin alb si ulei de masline. Lasa la marinat peste noapte sau pentru 24 de ore. Gateste-le in cuptor la temperatura medie pentru 1.5 ore.

Taie cozile sparanghelului, aseaza-l intr-o tava de cuptor, stropeste cu ulei de masline si presara sare si piper. Coace-l la 200°C pentru 8-10 minute. Presara parmezan proaspat ras si usturoi tocat marunt.

… si am incheitat cu …

Desert – Pere coapte cu ricotta si nuci

Taie perele in jumatate si curata semintele cu o lingurita. Presara peste fiecare para nucsoara, scortisoara si zahar brun. Coacele la temperatura medie pentru 45-50 de minute, in functie de marimea perelor. Inainte de a le scoate din cuptor adauga pe fiecare para nuci tocate. Serveste cu ricotta proaspata si miere de padure.



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