Easter eats: 10 delicious sweet and savoury recipes

Easter eats: 10 delicious sweet and savoury recipes

From sweet selects to savoury delights, here are 10 recipes to whip up this Easter.

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Easter weekend calls for some delicious eats and treats. To help set the hopping holiday menu, we asked a few local chefs and restaurant teams to share a few festive recipes. From sweet selects to savoury delights, here are 10 recipes to whip up this Easter.

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Savoury Crêpes with prosciutto, eggs and sauce mornay

Recipe by: Chef Robert Lee of Glowbal Restaurant


3/4 cup (180 mL) milk

1 egg

1/2 cup (125 mL) all-purpose flour

2 tsp (10 mL) sugar

1/4 tsp (1 mL) salt

1 tbsp (15 mL) butter, melted

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To make the batter, combine egg, milk, sugar, salt and flour in a blender. Blend on low/medium until smooth. Add in melted butter and blend until incorporated. Set the batter aside in the fridge for 30 minutes before use.

Have a six-inch, non-stick pan on medium-low heat and coat the pan with a small amount of oil. Ladle in 1/4 cup batter, immediately swirl the pan so the batter coats the pan evenly.

Cook until the top of the crepe looks set. Gently peel the side of the crepe away from the pan to flip it. Continue to cook the other side for about 15 seconds. Transfer the finished crepe on to a plate and cover with a cloth to prevent drying out.

Continue the process and cook the remaining batter, stacking it on top of each other when finished. Makes six crepes.

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Mornay sauce

3 tbsp (45 mL) butter

2 tbsp (30 mL) flour

1 1/2 cup (375 mL) whole milk, microwaved for 1 minute

1/4 cup (60 mL) gruyere, shredded

1/4 cup (60 mL) smoked cheddar, shredded

Salt, to taste

Melt butter in a small pot over medium-low heat. Sprinkle in the flour and stir it constantly with a
wooden spoon until evenly combined. Continue to cook and stir for 1 to 2 minutes make sure the
mixture doesn’t brown.

Take the pot off the heat and gradually pour in the warm milk while whisking constantly. Place the pot back on the stove, continue whisking and bring it to a simmer. The mixture will thicken as it heats up. Add in the shredded cheese and stir until the sauce is smooth.

Taste the sauce and add more salt if necessary. If the sauce is too thick add a bit more milk to adjust. The sauce will thicken when it gets cold. Gently reheat it before serving.

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6 eggs

6 slices prosciutto

Chives, if desired

Pepper, to taste

For one serving, fry two sunny side eggs. Place two crêpes on a tray and layer on two pieces of sliced
prosciutto on each crêpe, then layer on the fried eggs. Fold in the sides of the crêpes to make a square.
Transfer both crêpes on to a plate and serve with sauce mornay. Garnish with finely chopped chive and freshly cracked black pepper.

Serves 3. 

Lobster frittata

Recipe by: Chef Fernando Burgues of Coast Restaurant

1 tbsp (15 mL) red onion

1 tbsp (15 mL) garlic

6 whole eggs

1 tbsp (15 mL) bacon

1 bunch asparagus

1 tbsp (15 mL) cherry tomatoes

3 tbsp (45 mL) lobster meat

1/2 cup (125 mL) mixed salad

3 tbsp (45 mL) grated Parmesan

1 tbsp (15 mL) chives

1 pinch salt

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1 tbsp (15 mL) olive oil

1 lemon

Cut bacon into small cubes and reserve. In a small cast iron pan, cook bacon on medium heat for 5 minutes until crispy. Drain and keep fat.

In the same pan, sauté the red onion and garlic in the bacon fat until translucent. Add lobster meat and cook for 1 minute. Remove half of it for later.

Cut the asparagus tops and shave the rest for the salad

Whisk eggs and add into the pan along with the cherry tomatoes cut in half and asparagus tips. Reduce heat to low-medium for 1 minute. Season with salt and 1 tbsp Parmesan. Put the pan in a 350 degrees Fahrenheit oven for 4-5 min until egg is cooked but fluffy. Finish with 1 tbsp Parmesan, chives and drizzle of olive oil.

In a mixing bowl, put together the crispy bacon, shaved asparagus and mixed greens. Season with olive oil, lemon zest, half lemon juice and 1 tbsp Parmesan. Top with remaining lobster mixture.

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Serves 2-3. 

Scotch egg

Recipe by: Chef Ying Ying Gao of Rileys Steak and Fish

2 cups (500 mL) oil for frying, or as needed

6 large cold eggs

3 cups (750 mL) bulk Italian sausage or ground beef

1/4 cup (60 mL) whole milk

1/4 cup (60 mL) old bread, diced

1/2 tsp (2.5 mL) salt and pepper

1/4 tsp (1 mL) tsp dry mustard

1 pinch freshly grated nutmeg

1 pinch smoked paprika

1 cup (250 mL) all-purpose flour, or as needed

2 large eggs

1 cup cornflakes, or as needed

Heat oil in a deep fryer or large saucepan to 350 degrees F.

Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into the saucepan. Cover with a lid, reduce heat to medium-high, and cook until egg yolks are soft, about 6 minutes. Remove eggs from hot water and cool under cold running water. Peel and dry eggs on paper towels.

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Mix together ground beef, diced brioche, whole milk, salt, mustard, nutmeg, and cayenne pepper in a large bowl. Shape mixture into 6 equal balls.

Lay a piece of plastic wrap on a flat work surface. Place 1 ball onto the centre of the plastic wrap, fold the plastic over meat, and flatten into an 1/8-inch-thick oval. Pull the plastic back and place 1 egg
onto the centre of flattened sausage. Pick up plastic wrap, moisten fingertips, and press meat around egg to cover completely, sealing well. Repeat with remaining balls and eggs.

Place flour into a shallow bowl. Beat 2 eggs in a second shallow bowl. Pour cornflakes, smashed, like bread crumbs, in a bowl. Dredge ground meat-wrapped eggs in flour, dip in beaten eggs, then press
in cornflakes crumbs to coat. Gently toss between your hands to remove excess bread crumbs, then place breaded eggs on a plate.

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Cook in batches in the preheated oil until golden, 5 to 6 minutes. Transfer Scotch eggs to a wire rack to cool, about 5 minutes.

Serves 4. 

Seared scallops with bacon fried cabbage and pea puree

Recipe by: Chef Alan Older of Smitty’s Oyster House on Main St.

3 Hokkaido scallops

5.2 oz (150 g) red and green cabbage

1 oz (28 g) bacon

2 tbsp (30 mL) white wine

1 tbsp (15 mL) lemon juice

1 cup (250 mL) frozen peas

1 tbsp (15 mL) olive oil

1 tsp (5 mL) garlic powder

1 tsp (5 mL) onion powder

1 tbsp (15 mL) butter

Salt and pepper, to taste

Chives or micro greens, to garnish

Add bacon to a pan over medium-high heat,. Render until it releases its fat and gets crispy, then add the cabbage and sauté for about a minute. Add the white wine and lemon juice and salt pepper, as desired. Set aside.

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For the pea purée, cook the peas in salted water until soft. Put them in a blender and add a bit of cooking water, olive oil, salt, pepper, garlic powder and onion powder and blend until very smooth.

In a frying pan over high heat, add oil and heat until very hot. Season the scallops with salt and pepper, to taste.

Once the pan is really hot, place the scallops in the pan. Allow the scallops to sizzle for a few minutes and then add butter. Flip the scallops and baste with the butter for a nice caramelization. Remove scallops from heat and allow to rest for a minute before plating.

On a plate, put a couple of spoonfuls of the purée and make a nice bed. Add the fried bacon-cabbage on top and place the seared scallops on the top. Add some micro greens or chives to garnish, as desired.

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Serves 1-2. 

Truffle squash ragu

Recipe by: Chef Mauro Martina, founder of OEB Breakfast Co.

1 oz (30 mL) canola oil

1 bay leaf, fresh or dried

1 large yellow onion, diced

4 cloves garlic, chopped

2 sprigs of fresh thyme
3 oz (86 g) brown sugar, packed

2 lb (907 g) butternut squash, peeled and cubed 3/4-inch

1 tbsp (15 mL) truffle paste

Kosher salt and freshly ground black pepper

1 tbsp (15 mL) white truffle oil (to finish only)

4 cups (1 L) vegetable stock, enough to cover squash when cooking. Use water if stock is not available.

Preheat a large pot with canola oil. Add cubed squash and sauté for 5-8 minutes without giving the squash any colour. Add bay leaf, season lightly with salt and black pepper, and then add thyme sprig. Add diced onions and chopped garlic and sugar. Stir well and cook for an additional 5-6 minutes on medium-low heat.

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Add just enough vegetable stock to cover squash. Lower the heat and cook for 25-30 minutes, or until squash is fork tender. When done, stir in the tartufata.

Cool completely and finish with truffle oil, season with kosher salt and pepper as required. Serve warm over your favourite toasted bread or wilted spinach. Poached eggs or eggs cooked any way you like will pair well with this side dish. Hollandaise is not a must but it is recommended.

Chef’s note: While the Truffle squash ragu is the perfect addition to an eggs benny, Chef Martina also recommends serving it over toast or egg noodles.

Serves four. 

Spring cassoulet with duck

Recipe by: Chef Josef Driemel of Fable Kitchen

1 stick celery

2 shallots

3 cloves garlic

1 small celeriac root

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1 tsp (5 mL) salt

1/2 cup (125 mL) white wine vinegar

1 1/2 cup (375 mL) white wine

1 tbsp olive oil

1/4 lb (114 g) butter, cubed

Finely dice all vegetables. Be careful to peel the celeriac and remove any green. Add oil to medium sauce
pan and preheat before adding vegetables and salt. Sweat veg until softened and the shallot goes

Add wine and vinegar, allow to reduce by half. Remove from heat and either with an immersion blender or in a countertop blender, blend the base. Mount in the butter little by little until everything is incorporated and smooth. Pass through a sieve and reserve.


1 cup (250 mL) dry navy beans (or 1 can)

You can either use canned beans or dried. I prefer dried because the canned ones are often overcooked.
When using dried beans, soak 1 cup of dried navy beans overnight. Rinse, then put in a wide bottom pot
with cold water. Heat until just under a simmer and stir occasionally. This way, they will take about 45
minutes to an hour. It’s important to keep the temperature low to not break down the outer shell before
the middle is cooked. Strain beans and cool on a tray.

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Celeriac puree

2 large celeriac root

1 tsp (5 mL) salt

1/2 cup (125 mL) water

2 tbsp (30 mL) neutral oil

Peel and chop celeriac. Add all ingredients except oil to a pot and bring to a simmer with a lid on. Cook
for about 25 minutes or until soft. You should be able to mash it with a fork. Add mixture to blender and
blend on high. Add a little more water, if needed. Stream the oil in and then reserve for plating.


1 duck breast or more


Not essential but I recommend drying your duck in the fridge for anywhere from 2 to 4 days before cooking. It will give you a nicer, more concentrated flavour as well as evaporating any excess moisture from the fat cap. Clean and score your duck. Trim off any excess skin on the breast and remove the tenderloin.

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Preheat a heavy bottom pan on medium heat. Season duck with salt and put into a pan, skin-side down. Allow to render in the pan until a puddle of fat starts to form. At this point, flip the breast and seal up the other side. Flip back onto the skin side and continue with the rendering. Once the skin is crispy and most of the visible white fat is gone, remove from the pan and finish in the oven at 400 degrees Fahrenheit. For a medium duck, you should be cooking to 54 degrees Celsius internal temperature. Allow to rest in a warm place for 5-8 minutes before slicing.

To finish

1 cup (250 mL) cooked beans

1/4 cup (60 mL) peas

1/4 cup (60 mL) chopped kale

1/4 cup (60 mL) shredded duck confit

1/2 cup (125 mL) beurre blanc

Salt, to taste
2 tbsp (30 mL) chopped herbs

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Heat the beans in water with some salt. Add in beurre blanc. Reduce until it begins to thicken, then
add the remaining ingredients except the herbs, which will go in last.

Cook for a minute to finish sauce and cook the vegetables. Finish with herbs and plate overtop of the celeriac puree. Slice duck andbenjoy.

Serves 2. 

Cannelés de Mon Paris Pâtisserie

Recipe by: Pastry Chef/Owner Elena Krasnova of Mon Paris Pâtisserie

1 (50 g) egg

6 (160 g) egg yolks

3 cups (650 mL) sugar

9 tbsp (135 g) butter

5 2/3 cups (1,350 g) milk

1 tsp (7 g) salt

2 2/3 cups (335 g) flour

9 tbsp (135 g) rum

Lightly whip eggs, yolks, and sugar. In a pot, heat milk, butter and salt on medium-low. Heat until butter is melted. Make sure not to boil.

In a large bowl, add flour. Pour egg mixture into the flour and combine well. Then pour in 1/3 of the warm milk mixture. Whisk by hand until thoroughly combined before adding the rest of the milk mixture. Lastly, add rum.

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Put into a container and cover with plastic wrap. Make sure the plastic does not touch the mixture and only covers the top of the container. The mixture should “breathe” overnight.

Leave in the fridge for at least 12 hours, preferably 24. When ready to bake, mix well by hand. Prepare molds. We use silicone cannelé molds that can be purchased at your local kitchen store.

Evenly coat with cooking spray. Pour cannelé mix into each cavity, filling all the way to the top. Preheat the oven to 330°F and bake for 1.5 hours. Leave to cool completely before taking them out of the molds.

Makes 30.

Hot cross bun doughnuts

Recipe by: Aaron Surman, owner of ButterBoom Bakery

2 (1/4 oz) envelopes of active dry yeast

1/4 cup (60 mL) warm water

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1 1/2 cup (375 mL) milk

1/2 cup (125 mL) white sugar

1 tsp (5 mL) salt

2 eggs

1/3 cup (80 mL) butter

5 cups (1,250 mL) all-purpose flour

4 cups (1 L) vegetable oil for frying

1/3 cup (80 mL) butter

1 1/2 tsp (7.5 mL) vanilla

17 oz (500 g) homemade or store-bought pastry cream

Scale all ingredients into a large mixing bowl. Using a dough hook, mix on first speed for two minutes and then increase to second speed and mix for five minutes.

Turn dough onto a lightly floured surface and cover with plastic wrap. Allow to rise for about 1 1/2 hours, or until doubled in size.

After the dough has doubled in size, lightly flour the work surface and turn out the dough. Using a rolling pin, roll the dough to 1/2-inch thickness and cut out the doughnuts with a floured round cutter.

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Allow to rise on a sheet pan in a proofer at 80 degrees Fahrenheit for about 35 minutes, or until the doughnut holds an indentation when lightly pressed.

In a heavy bottom pot, heat vegetable oil to 375F.

Gently drop the doughnuts into the hot oil. Fry for 90 seconds on the first side. Flip the doughnut and fry the second side for 75 seconds.

After frying, toss in sugar with cinnamon powder. Transfer to a cooling rack. Once the doughnuts have cooled, fill each doughnut with 50 g of store bought or homemade pastry cream.


1/2 cup (100 g) icing sugar

1 tbsp + 1 tsp (20 mL) vanilla extract

Combining icing sugar with vanilla extract. Transfer icing to a piping bag. Pipe a cross on each cooled doughnut.

Makes 10 doughnuts.

Easter carrot cake

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Recipe by: Chef Daria Andriienko of Five Sails

Carrot sponge

8 large eggs

2 cups (500 mL) granulated sugar

2 medium carrots, grated

2 cups (500 mL) all-purpose flour

1 tsp (5 mL) baking soda

1 tsp (5 mL) baking powder

Pinch of ground nutmeg

1/2 tsp (2.5 mL) ground ginger

1/2 tsp (2.5 mL) cinnamon

1/2 tsp (2.5 mL) vanilla extract

Pinch of salt

1/2 cup (125 mL) dark chocolate chips

1/2 cup (125 mL) pecan nuts

Canola oil spray

Preheat the oven to 375 degrees Fahrenheit. In a bowl, sift together flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt. Stir to combine.

Separately, place the eggs and sugar in a mixing bowl and mix with the paddle attachment until light and thick
texture forms. Add grated carrot to your egg mixture, then start adding flour mix in 3-5 stages. When the flour is all in, you can add chocolate chips and chopped pecans.

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Line the bottom of the sheet tray with parchment and spray some canola oil so it doesn’t stick. Bake for 10-15 minutes depending on the type of oven.

Cream cheese chantilly

4 cups (1000 mL) cream cheese

3/4 cup (180 mL) milk

1 cup (250 mL) white chocolate

2 1/2 cups (750 mL) heavy cream

2 1/2 cups (750 mL) cold heavy cream

Big pinch of salt

Chef’s note: Make the cream the night before you plan to make your cake.

Let the cream cheese come to room temperature, so its easier to combine. Add the 2 1/2 cups of heavy cream, milk, vanilla and salt in a pot and bring to a boil, then add cream cheese and white chocolate.

Mix together using a whisk or use a hand blender for better results. Then add cold cream. Blend again. Cover with plastic wrap and let set for 7-8 hours. Whip before using it.

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Cut the carrot sponge in half, so there is two even parts, spread the half of the cream evenly with the offset spatula. Put another half of the sponge on top. Frost all sides of the cake.

In a separate bowl, take a couple spoons of the frosting and add some orange colour to be used to decorate the cake and pipe tiny carrots on top.

Put the rest of the cream into a piping bag. Cut the cake into 12 pieces and pipe the cream on top. Take a bag with the orange cream and try to pipe a little carrot on top of each piece or, as an alternative, you can decorate a cake with the pieces of pecan nuts.

Makes 12 pieces. 

Pecan berry shortbread

Recipe by: The Lazy Gourmet

Pecan shortbread

1 cup (250 mL) pecan halves

3/4 cup (180 mL) powdered sugar

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1 cup + 1 tbsp (265 mL) unsalted butter

1 tsp (5 mL) vanilla extract

1/4 tsp (1 mL) salt

2 cups (500 mL) gluten-free flour

Preheat oven to 350ºF. Line cookie sheets with parchment paper.

In a food processor, grind up pecan halves with the powdered sugar. Add in butter to food processor and blend together until evenly combined. Add in vanilla to food processor. Blend in. Add in salt and gluten-free flour. Blend until just combined and remove from food processor.

Scoop into small cookies that are roughly 1 1/4-inch in diameter. Place on prepared cookie sheet. Make sure to leave space around each cookie to spread in the oven.

Bake in preheated oven for roughly 10 minutes. You want the edges of the cookies to just start turning golden. Remove from oven and let cool down to room temperature.

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Berry powder

1 cup (250 mL) powdered sugar

1 cup (250 mL) freeze-dried strawberries

1 cup (250 mL) freeze-dried raspberries

In a food processor, blend half of the powdered sugar with the freeze-dried strawberries, until you get an even pink powder. Remove from the food processor and repeat with the remaining powdered sugar and freeze-dried raspberries.


Toss half of your cookies with the strawberry powder. Toss the remaining half of your cookies with the raspberry powder. Extra cookies can be frozen and enjoyed another time.

Yields 24 cookies.

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