Celebrate Easter with These Easy To Make Sumptuous Delights

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Easter is a time meant to be spent creating memories with your loved ones. Even when hosting duties fall on your plate, creating the perfect brunch spread doesn’t have to be a daunting task.  This year, refresh your Easter feast by adding heart-healthy walnuts to a variety of “traditional” dishes, for an exciting nutty twist.
Not only do walnuts add flavor and crunch to all sorts of dishes for holiday feasts, but also boost the nutrition of whatever they’re incorporated into. Walnuts are the only nut that provides an excellent source of plant-based omega-3 fatty acid (2.5g/28g) and a handful of walnuts also offer 4 grams of protein along with 2 grams of fiber.
So, try out these easy-to-make Easter recipes with the added crunch of walnuts that you can relish with your family and friends. All recipes curated by  Chef Sabyasachi Gorai. 

Egg Hash with Basil Walnut Pesto


For the Basil Walnut Pesto
1/4 cup peas
2 cups packed basil leaves
1/3 cup olive oil
2 cloves garlic, peeled
¼ teaspoon of salt
¼ cup walnut halves

For the Egg Potato Hash
2 medium potatoes, cubed
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon cumin
1/4 teaspoons cayenne
¼ teaspoon of salt
4 eggs, sunny side up

For the basil walnut pesto-

1. Combine in a food processor. Pulse until thick and smooth. Set aside to add to potato hash later.
For egg potato hash –

2. Scrub potatoes and cut into small, even cubes. Add butter and olive oil to a cast-iron skillet and heat. Add potatoes and cook for 5 minutes.

3. Turn potatoes with a spatula and allow them to crisp on each side, with a total cooking time of about 15 minutes. Season with cumin, cayenne, and salt.

4. Top with a sunny-side-up egg each and pesto.
Note – Remaining pesto can be utilized on pasta or other dishes and will stay fresh in the refrigerator for up to 3 days.

Walnut Potatoes with Mustard Cream Sauce


1 tablespoon olive oil
1 pound fingerling potatoes, sliced 1/4-inch thick
Salt and pepper to taste

Mustard cream sauce
1/2 cup California walnuts
1/2 cup water
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon olive oil
2 cloves garlic
1/4 cup fresh parsley leaves
1 tablespoon snipped fresh chives
1 tablespoon fresh thyme leaves

2 tablespoons chopped California walnuts
Sliced green onion tops


1. Preheat the oven to 190°C. Drizzle oil over potatoes and toss well to coat; season with salt and pepper.

2. Transfer to a small sheet pan lined with a baking sheet and roast for 30 minutes or until potatoes are soft and lightly browned, stirring once halfway through cooking.
2. To prepare Mustard Cream Sauce, puree walnuts, water, Dijon, vinegar, olive oil, and garlic in a small blender until smooth and creamy. Add herbs and pulse to chop.
3. Toss warm potatoes with sauce and cook for a minute or 2 more to heat through. Garnish with chopped walnuts and green onion tops.

Walnut Chocolate Pie with Spiced Cream


1 cup coarsely chopped California walnuts
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup semi-sweet chocolate chips
1/2 cup heavy cream, chilled
1 tablespoon confectioners’ sugar
1/4 teaspoon vanilla extract

1/4 teaspoon ground cinnamon
1 pinch of ground nutmeg


1. Preheat the oven to 175˚C. Stir together brown sugar, flour, baking powder, and 1/4 teaspoon cinnamon in a bowl. Add eggs, and stir until blended. Stir in chocolate chips and walnuts. Pour into baked pie crust.
2. Bake for 25 to 30 minutes until lightly browned and set. Serve slightly warm or at room temperature with spiced cream.
3. To Make Spiced Cream, mix whipping cream, confectioners’ sugar, vanilla, 1/4 teaspoon cinnamon, and nutmeg.

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