Easter is upon us! For some, it’s the religious significance that shines through. For others, it’s the perfect excuse to gather with loved ones for fellowship and feasting. And for many small people in the vicinity, it’s all about chocolate eggs. My Easter menu connects with traditions around seafood, lamb and, of course, chocolate.
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And most importantly, happy Easter eating!
Drinks
Frose
It’s pink, it’s slushy, it’s wine and it’s fruit. It’s frozen rosé, aka fro-zay baby! This is great for entertaining and it’s so easy to make in your Thermomix.
Click here to see the video, free for all to enjoy.
Or serve Watermelon Smash – with this sparky syrup on hand, you’re only one minute from fabulous refreshing fizz.
Entree
Scallop with Lemon Caper Sauce
Sweet scallops turned into a fluffy cloud! This is a fancy dinner party dish that’s easy to make in the Varoma. It’s a lovely way to begin a French-inspired dinner party.
Or try Vadouvan Mussels – a warming French curry powder becomes the flavour base for an easy and elegant seafood entrée.
Main
Steamed Snapper, Heirloom Tomatoes & Burnt Butter Sauce
When chef Jesse McTavish told me he catches fish from his surfboard I knew I had to check it out. The snapper is then steamed in the Varoma and plated with a rustic tomato sauce and burnt butter emulsion.
Or try Pistachio-Crusted Lamb Cutlets with Green Tahini Sauce – a crunchy, golden crust encasing juicy and tender lamb, plus healthy grains and a herb-packed sauce: this dish has it all.
Sides
Pear Coleslaw with Pear Vinaigrette
The first time I saw a 2-second Thermomix coleslaw I quivered with excitement. How could something so good be so easy? I’m always looking for twists on classics and that’s how I came up with this delicious pear coleslaw.
Or try Cauliflower Rice – perfect as a vegetarian main course and just as good as a side dish, my favourite version of Cauliflower Rice is colourful, bountiful and full of flavour. Don’t turn away if you’re not a cauliflower fan. Heaps of cauli-phobes actually love cauliflower rice. Give it a go!
Dessert
Chocolate Volcanos
The hardest thing about making this video was not eating the mixture! These Chocolate Volcanos are delicious, indulgent and surprisingly easy to make. So called because they spill with chocolate ‘lava’, my puddings are based on a recipe which legendary French chef Michel Bras concocted in 1981.
Or try my Chocolate Mousse Brownies – think of these little squares of joy as a baked chocolate mousse, with separated eggs to give them a little air and no flour so we stay gluten free. Mainly, they are delicious! I love dark chocolate so that’s what I use but you can easily replace it with milk chocolate if that’s your preference.
Or make my crowd pleasing Basque Cheesecake – five ingredients to jiggly, wobbly, creamy joy.
Want more Chocolate? I’ve got a whole Chocolate category!
Music for your gathering
Playlist
I’ve made Spotify music playlists for every chapter in my book and recipe chip Entertaining with Dani Valent. I have a feeling that the funky and soulful Plan Ahead playlist is going to work really nicely with this menu, keeping the vibes jaunty and joyous.
Visit my Entertaining Hub to find out more about the book.
Entertaining with Dani Valent
My new book is full of delicious recipes packaged into 13 themed menus that will allow you to gracefully create stunning dinner parties, celebrations and occasions.
You’ll be the host with the most if you’re the cook with the book.
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