Happy Easter: 4 easy-to-make Easter dishes

ST Staff
Sunday, 12 April 2020

Here are some easy-to-make Easter dishes that can be prepared with a few pantry staples.

Easter is the festival of hope and new beginnings. It is a major holiday that is celebrated all over the world. While the pandemic has gripped the globe, we can still keep our hopes and spirits high through these times as we are safe at home with our loved ones. 

And it doesn’t matter if you are a Christian or not, this Easter Sunday, try these delicious recipes at home with your loved ones and pray for the good health of all those who are fighting to keep us safe. 


Paprika &Walnut Scrambled Egg Bagel


  • Bagel, halved...1
  • Baby spinach...75gm
  • Oil...½tbsp 
  • Smoked paprika...¼ tsp
  • Walnut halves, chopped roughly...25gms
  • Medium eggs, beaten...2
  • Milk...1tbsp
  • Sprinkle of chopped chives to serve


  • Toast the bagel and set on a plate.
  • Meanwhile, place the spinach in a microwaveable bowl, cover with cling film and microwave onhigh for 1 minute or until just wilted.
  • Heat the oil, paprika and walnuts in a small saucepan until it just starts to sizzle, remove and set aside. 
  • Beat the eggs and milk together and season. Add the eggs to the pan and stir gently to scramble.
  • Place the spinach on top of the bagel and top with the eggs. Serve sprinkled with the reservedwalnuts and chives.

Cook’s tip*
For a spicy version, try using hot smoked paprika. Simply use to top your favourite toast or serve withpan-fried leeks instead of the spinach.

Recipe by celebrity chef Sabyasachi Gorai 

DevilledEgg With Mushroom Bruschetta

For Eggs

  • Eggs...4 
  • Greek yoghurt or mayonnaise...25gm 
  • Salt to taste 
  • Chilli powder...a pinch 
  • Lime...1 wedge 
  • Dijon mustard...2gm (optional) 
  • Fresh coriander...few sprigs 

For Mushroom Bruschetta 

  • Mushroom...150gm 
  • Garlic...2cloves 
  • Salt a pinch 
  • Pepper, freshly crushed...2gm 
  • Dry herbs……. a pinch 
  • Butter...10gm 
  • Bread slices...2 

For Eggs

  • Boil eggs for about 8 to 10 mins and cut them into half lengthwise and remove egg yolks.
  • In a bowl, mash all egg yolks, add mayonnaise or curd seasoning and mustard and make a smooth paste. 
  •  Put this mixture in a piping bag and fill in empty egg white.
  • Garnish with chili powder and coriander sprigs. 

For Bruschetta

  • Slice mushrooms and keep aside.
  • In a pan, saute chopped garlic and mushrooms in butter. 
  • Once mushrooms get a bit dry, add seasoning and dry herbs and keep aside. 
  • Toast bread slices on a pan to golden brown. 
  • Rub garlic on toast and apply soft butter. 
  • Place mushroom mixture on top and serve with devilled egg.

Recipe by Ranjan Rajani, executive chef, Hotel Sahara Star 

Kiddie’s Corner 

Chewy Carrot Cake Cookies


For the Carrots

  • Carrots, peeled and shredded...180gm
  • Sugar...5gm
  • Pinch of salt

For the Cookie Dough

  • Flour...240gm
  • Ground cinnamon...2gm
  • Ground nutmeg.. a pinch
  • Baking soda… a pinch
  • Light brown sugar...100gm
  • Granulated sugar...50gm
  • Unsalted butter, melted and cooled...100 gm
  • Large egg...1
  • Vanilla extract...5ml
  • Nuts, chopped...120gm


  • Peel carrots and grate them. In a medium bowl, toss carrots with sugar and salt. Allow them to sit for 30 minutes. (This will remove extra liquid to ensure a chewy centre.)
  • Place carrots in the centre of the dish.Use hands or towel to remove extra liquid. Set liquid aside.
  • Preheat oven to 170*C.
  • Using a hand mixer, combine melted butter, brown sugar, granulated sugar, egg and egg yolk and vanilla. Beat until combined.
  • In another bowl, whisk together flour, baking soda, cinnamon and nutmeg.
  • Add the dry ingredients into wet ingredients. Mix just until combined.
  • Slowly mix in drained carrots and nuts. (If the mixture is too dry, add a little bit of carrot juice, if it is too wet, fold in a tablespoon of flour at a time).
  • Scoop medium-sized cookie dough onto a very lightly greased baking tray.
  • Bake at 160*C for 20 minutes.
  • Allow to cool to it completely.

Recipe by Chef Mathew Skaria, ITM Institute Of Hotel Management

Salted Caramel-filled Easter Eggs


  • For Salted Caramel
  • Brown sugar...50gm
  • Honey...30ml
  • Butter...30gm
  • Condensed milk...200ml
  • Eggs...6
  • Chocolate...250gm


  • Melt the brown sugar, honey and butter until it forms a light caramel. Add the condensed milk to this and allow it to boil on low heat. Once it comes to a boil, stir it around for around 5 min, until it comes away from the edges of the pan.
  • Store in a jar once cool and enjoy.
  • For the chocolate eggs, melt some chocolate on a double boiler (I used 250gm and got 6 eggs)
  • Coat silicon or plastic egg moulds with this melted chocolate and freeze for 5min. Then pop them out, pipe the caramel into the hollow and close the halves up by lightly touching the edges of the egg on a slightly warm plate, just enough that it melts and the halves fuse together.

Recipe by Carolyn Pereira who runs the Instagram handle @carologue30

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