Easter is coming up really soon! Time to start prepping new and old recipes for The Easter feast. In France, Easter is the occasion to have family over and have a beautiful luncheon. Here are some of the most delicious side dishes to add to your easter meal. All these recipes are very simple and easy to make to spice up easter dinner this year.
The first recipe is a roaster feta with thyme and homey. Its perfect as a starter to snack on before the meal or even as a side dish.
Roasted Feta with Thyme Honey
- One 8-ounce slab Greek feta, blotted dry
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Greek thyme honey, or other honey
- Freshly ground black pepper
- Greek-style pita bread, toasted and cut into wedges
- Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional)
- Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
- Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.
Some of our favourite baking pans:
Roasted Carrots with Carrot Top Pesto and Burrata
Our favourite measuring cups:
- Make the pesto: Combine the carrot tops and basil in a food processor, pulse, then add the nuts, cheese, garlic, and salt. Pulse again, and then with the machine continuously running, add the oil in a thin stream. (You’ll have to stop to scrape down the sides a few times.) Taste and adjust for seasoning.
- Make the carrots: Heat oven to 500° F with a rack in the center.
- Pour 2 tablespoons of the oil into an ovenproof pan large enough to hold the carrots in a single layer (or do this step in two pans). Let the oil come to barely smoking over high heat, then add the carrots and stir to coat them in the oil. Sprinkle with 1 teaspoon of salt.
- Cook, turning occasionally, until the carrots are browning in spots—this should take 6 to 8 minutes, and the carrots won’t yet be cooked through.
- Once they’re nicely browned in spots, place the whole pan in the hot oven and roast, stirring occasionally, until carrots are tender and cooked through, about 8 to 12 minutes. Remove from oven and let cool slightly.
- Toss the cooked carrots very gently, as they’ll be soft, with the prepared pesto, using more or less based on your taste. Transfer the coated carrots to a platter, and top with the burrata. (You may want to halve or quarter your burrata, depending on its size, but that part is up to you.)
- Add a few more dollops of pesto to the carrots, here and there, and sprinkle each piece of burrata with a bit of flaky salt.
- Dress the reserved handful of carrot top sprigs with a squeeze of lemon, a drizzle of olive oil, and a small pinch of salt, then top the carrots and burrata with the greens. Serve with toast for mopping up the cheese and bread, if you like.
The best cooking pans:
- 1 cup (240 grams) whole milk
- 8 tablespoons (1 stick, about 113 grams) unsalted butter, thinly sliced
- 1/2 cup (100 grams) plus 1 teaspoon granulated sugar, divided
- 2 1/4 teaspoons (one 1/4-ounce packet, about 7 grams) active dry yeast
- 3 large eggs
- 4 1/4 cups (612 grams) all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1 teaspoon olive oil, plus more for eggs
- 5 large hard-boiled eggs (dyed, if you’d like; see recipe below)
- 1 tablespoon water
Naturally dyed Easter eggs:
- 5 large eggs
- 3 cups water
- 1 tablespoon distilled white vinegar
- Blue eggs: 1/2 red cabbage, thinly sliced
- Pink eggs: 2 red beets, grated
- Yellow eggs: 2 tablespoons ground turmeric
The best bread pans:
The best mixing bowls:
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📷 Credit: Food52