Food and "goodies" for Easter




On Easter breakfast it can be nice to serve a special and homemade Easter bread. Ordinary whete bread (Loaf) can be made extra gordious beeing plaited. To really impress the family, baked egg cups can be made as well. These should also be plaited and formed as egg cups, to hold the boiled eggs for the Easter breakfast.


0,33 ounces butter    0,65 cups water             1,1 pound wheat flour   1,75 ounces yeast         1 teaspoon salt            0,85 cups sour milch     1 egg


Melt butter and cool some. Stir the yeast in a bit of hand-warm water. Add salt, milch and egg. Mix all this with the melted butter. Mix with the flour - a little at a time and knead until the dough is smooth. Cover with a cloth and put away on a  fairly warm place until the dough have risen to double size. (Approx. 40 min.) Put the dough on a table sprinkled with flour. Knead and divide into 3 equal parts. Roll out in the form of sausages. (16-18 inches long) Attach the 3 parts thoroughly in one end and make a thick plaite. Place it on a greased baking plate, cover withe a cloth and let it rise for approx. 45 min.  Swab with whipped egg and place in owen for 35 - 45 min. at 390F.


The same kind of dough (or another bread dogh) can be used for "Easter breakfast egg cups". Each one is made from a flat bottom and 3 plaited dough"sausages". Make the form like an egg cup - but a little bit wider. Remember - the dough raises in the owen ! (It can be of use to practice a couple of times a head of Easter to get the size suitable for an egg.  

Be sure - this will really create a festive mood at the Easter breakfast table !



This is a full and light bread, easy to make withe an electric mixer. (Opposite to the classical french Brioche) It's very suitable to go with cheese dishes, a salad or a soup. The receip is for one medium size bread and should always be eaten quite fresh made.

0,53 ounce yeast          0,4 cup milch (room temperature)                        2 medium size eggs        1 teaspoon salt              teasp. pepper           0,66 pound whete flour   1,75 ounce butter (pref. unsalted)                           4,4 ounces crumbled cheese                           1 egg, whipped with a dash of salt - for brushing

Crumble yeast in a bowl. Pour over room temperatured milch and mix with an electric mixer. Whip with 2 eggs, salt and pepper. Use the mixer on low speed and knead with kneading-claws until the dough is soft, but not adhesive. Knead for at least 5 minutes. Add softened butter and knead (at low speed) for another 4 - 5 miutes. Be sure that everything is well blended. Cower the dough and let it rise at room temperature until it has reached double size. (Approx. 1,5 hour)  Then add 3,5 ounce crumbled cheese and knead for approx. 1 minute at low speed. Put some flour on the table and form the dough as a bread. Place in an oblong baking tin. Cover with a humid cloth and let it rise to double size (approx. 1 hour) The dough should now reach just to the edge og the baking tin. Brush carefully on top with the whipped egg. Take care so nothing of the egg leaks down inside the tin. Spread the rest of the cheese on top. Bake in owen for approx. 35 minutes at 390F.  Let the bread  cool on a grate.
LAMB (mutton)

For thousands of years lamb has been associated with Easter. What can, then, be more appropriate for Easter dinner than a tasty roasted leg of lamb ? In southern Europe it's obvious to use garlic as a spice for mutton. Cream-stewed gratinated potatoes tast well along with lamb-meat. (The same goes for cream-stewed "with-your own-hands-picked" mushrooms, according to my swedish friend, Annika.) And if you haven't tasted mint-jelly to go with the lamb - then you have just missed something gorgeous. Fresh vegetables or a green salad should also be added to the dinner. To this, exclusive steak I would recommend a Bourgogne wine, or an aged Bordeaux wine. There are numerous receipts for making a nice roasted lamb. Here I will give you an original Italian receipt, if you would like to try something different this Easter ;



(Roasted Lamb with potatoes, 4 - 6 pers. Estimated time approx. ca. 2 hrs.)
1 kilo of Lamb meat
1 lemon (juice and peel)
600 gr. small potatoes (firm ones)
600 gram tomatoes
6 tbl.sp. olive oil
3 tbl.sp. butter
1 big bundle parsley
4 pcs. of garlic
4 tbl.sp. crumbled toasted bread
50 gr. crumbled Parmesan
salt and pepper
Rub the meat with lemonjuice (spare the rest of the lemon). Peel the potatoes and cut them into tiny slices. Peel the tomatoes (put them for a second in boiling water first). Put 2 ts. of olive oil into a huge owen-pan. Place the potato-slices in the pan, patterned as roof-tiles, pour some salt and pepper on. Put some pieces of butter on, and place the tomatoes inbetween the butter. Heat the owen to 175 C. Chop parsley and garlic and mix it with the crumbled bread and rasped lemon peel. Mix 2/3 of the blending with the rest of the olive oil. Mix the rest of the blending with the crumbled cheese and put it aside. Rub the meat with salt and pepper, and butter the meat with the parsley-blending. Place the meat upon the potatoes and roast for approx. 1 hour in the pre-heated owen. For the last 15 minutes, turn the heath on to 225 C. Sprinkle the parsley/cheese-blending over the meat and the potatoes and dispurse the rest of the butter on top. When the cheese is crispy it's finished. ......and as we say in Norwegian ; VELBEKOMME !
A leg of mutton is, as least in Norway, very expensive. If you don't need that amount of meat, lamb-chops is a good alternative.


4 huge or 8 small lamb-chops (estimated for 4 persons. Estimated time approx.. 1 hour)

1 tbl.sp. oil
1 sliced onion
1 can tomatoes
green pepper
1 teasp. Provence herbs
1 teasp. lemon juice
50 gr.mushroom
1 tbl.sp. chopped parsley
salt and pepper
2 teasp. oil
1 tbl.sp. soyasauce
2 pcs. garlic
salt and pepper

Chop the garlic. Mix the ingrediences for the marinade and place the chops into it for 2-3 hrs. Take them out and let them dry a bit. Roast or grill the chops in medium heath for 10 - 12 min. on each side. Meanwhile make the sauce ; Heath the oil in a pan and fry the onion for 5 min. Add tomatoes with juice, sliced green pepper, herbs and lemonjuice, and flavour with salt and pepper. Let it boil and then simmer for approx. 20 min. Add chopped mushrooms and let it simmer for 5. min. more. Arrange the chops on a hot serving plate and poure the sauce on top.

If you want to stay in the kitchen for as short time as possible, spits is a good alternative. Taste differs, and in cutting all ingerdiences into suitable pieces ahead - and putting them into small serving dishes - everyone can easily make their own spits. Put a dish of oil (added salt and pepper) and various herbs on the table. Some new-baked bread in additon, is quite popular.

Meat of lamb, beef, pork - and pieces of sausages and bacon for the youngsters. Green og red pepper, mushrooms, onion and squash. Sour cream sauce or Tacosauce are nice adding. Serve rice or new-made bread to go with it. Baked potatoes can also be used as an alternative (especially in Norway a lot of people have potaoes as a "must" for every dinner).

OREILLETTES ( fried French feast-cookies- 20 - 30 pcs..)

This is an old traditional recepie for cookies that are made throughout France during the carneval season. The cookies are similar, but the name will vary from one district to another.

300 grams white flour Put the flour on to the table and make a dent in the middle. Add eggs, butter, crumbled peel of lemon and orange and add salt.. Blend with rapid movements of your finger tips, from the middle to he edges and then push it inwards with the palm of your hands. Continue until the paste is soft and does'nt cling to your fingers. Form it in the shape of a ball and place it in the fridge, inside a plastic bag - for 4 hours at least. Roll out as thin as possible and cut with a sharp knife into rectangles, approx. 1,8 x 3 inches. Heath the deep fat to approx. 190 C . Put the pieces carefully into the pot - a few at a time - and let them fry until they are swollen and light brown. Put them onto a cloth to dry off a bit. When done, place the cookies on a large serving plate and stir icing sugar on top of each. These cookies should be eaten the same day as they're made.
3 eggs
30 grams soft butter
1 orange
1 lemon
1 teasp. orangejuice
1 teasp. salt
2 litre deep fat
icing sugar


In Norway eggnog is often asociated with our National day. But what could be more appropriate for Easter celebration ? To make it even more "party-like", just add a little cognac or rum.

For 4 persons you need ; 

2 albumen, 

6 tbl.sp. sugar, 

6 yolks.

Whip stiff the albumens . Add 2 tbl.sp. of sugar at the time, and whip thouroughly in between. Add the yolks and whip it all together. To be served at once.

Roll-cakes are easily made and very popular with tea or coffee. But it can be used as a quick and tasty desert for Easter. Cut slices, approx. 1 inches. Put a little bit of fruit or jam and cover top and sides with whipped cream. The sides can then be decorated with chopped nuts, almonds or crumbled chocolate. If you want to make it really professional you could cover the sides with thin rolled marsipan. Fantasy is really the only obstacle against gordious decorations ; a nicely sliced bit of fresh fruit, some crumbled chocolate, half of a peach - or maybe even a small yellow easter chicken ?


Not everybody is abled to eat sugar and likeways as they please. In a recepie-book of the norwegian Diabetes organisation I found this recepie - which is quite the item for Easter holiday. It contains just small amounts of fat and sugar and therefore suitable for everybody. And I can personally guarantee it's gorgiuous taste !

The cake

Divorce the eggs and whip the albumens very stiff. Add the sugar - one tablespoon at the time and whip thoroughly in between. Then add the yolks very carefully. (With this procedure the cake will volume in spite of the tiny amount of sugar). Mix flour and baking powder and mix it very carefully with the rest. Do not stir more than highly necessary to blend. If you stir to much the cake will not elevate. Transfer it carefully into a round baking tin (approx. 12 inches diamtr.), which is swabed with butter, and bake for 40 minutes av 170C.


3 eggs

3 tbl.sp. sugar

0.42 cup of white flour

teasp. baking powder

Orange cream Shrub oranges and lemon in hot water before peeling.Grate the rind and mix it with juice, artificial sweetner and yolks. Cut the gelatine plates (or use gelatine powder) and add it to the mixture.Heath the cream while stiring until the gelatine has melted and the cream is spongy. Stir now and then until it's cooled.
Grated rind, and juice of 2 oranges
Grated rind, and juice of 1 lemon
2 teasp. artificial sweetner
2 yolks
3 pcs. of gelatine (or 3 teasp. gelatine powder)
Chokolate icing Mix the ingrediences. Cut the gelatine in pieces (or use gelatine powder) and add. Heath utntil the point of boiling and let it cool a little.
2 tbl.sp. coco
1 teasp. artificial sweetner
0.63 cup of water 
2 pcs. of gelatine, (or 2 teasp. gelatine powder)
Cut the cake into 2 pieces and put the orange cream in between. Pour the chocolate icing over and put the cake away until it's cooled and the chocolate stiffened. Decorate with a bit of cumbled orange peel and a leaf of mint. As an Easter cake one could also decorate with small, yellow easter chickens.


Ice cream is possibly not what comes first to ones mind celebraiting Easter up in the snowy mountains. But for those staying at home it could be just the thing to serve on a sunny porch. Ice cream soda can be made from all sorts of juice and icecream. As an Easter drink it would be proper to use this receipt ; (this is for one glass ) ;

Pour the juice from half an orange into a high drinking glass. Add 2 tbl.sp. of vanilla ice cream. Fill up the glass slowly with sodawater. Place 1 tbl.sp. of whipped cream on top. You may also add some crumbled chocolate on top. A pair of green drinking straws would really make it a decorative Easter drink.



The nomades in Sahara have, for obvious reasons, not a lot of kitchen equipment at hand. These are two very easy recepies. It may sound crazy and an unusual mixture - BUT PLEASE TRY IT OUT ! - it's very refreshing - and tastes nice !

1. Peel the oranges (account one per. person). Cut the oranges into slices and put them on a serving plate in form as roof tiles. Spread some sugar - and chinamond on top ! This can also be served along with vanilla ice cream or whipped cream, but it tastes very good on its own as well.

2. The simplest, but in fact very refreshing vary goes like this (for one person) ; Pour newly made, fresh orange juice (approx. 0,15 litre) into a bowl, spread chinamond on top - and serve !