Tag: Easter

Easter picnic for the little ones: ideas and tips – Italian Cuisine

Easter picnic for the little ones: ideas and tips


Easter picnic with the kids: what to cook to make them happy? Many simple ideas to prepare for a menu to be consumed in the open air loved by children and parents

It is one of the moments you give children expect with more trepidation, often more than Easter same! What are we talking about? Of the Easter Monday picnic! The chance to spend a day outdoors, rolling on the lawn, in contact with the nature, participate in the egg hunt and, above all, to eat many good things that they like, makes this moment one of the most loved by the little ones.

What does the Easter Monday picnic have to do for children?

Let's start with the idea of ​​preparing a menu complete with street food, comfortable to eat on the lawn and more fancy for children who can consume it outdoors. Remember that, at least for a day, they can forget how to use fork and knife. Only paper plates and napkins will be needed: the idea is to focus on the content rather than the container!

Appetizers for Easter Monday picnic for children

An idea for the appetizer could be to make delicious ones supplì stuffed with rice and accompany them to one rustic pie with spinach and potatoes, hearty and tasty. The supplì will be excellent also cold and the rustic cake you can also prepare it the day before. Optimize times and spaces is the best way, in fact, to spend a day of Pasquetta in joy and without stress. If you are lovers of tradition on your picnic table you can't miss the famous one casatiello Neapolitan: the recipe is simple, the preparation a little long, but if you have time and desire, it is the right time to try it.

First courses for Easter Monday picnic

There is no better time for the baked pasta. Easy to prepare, perfect to enjoy even a little time after having done it and great for making children happy. You can indulge yourself and cook what you like best, perhaps with what you have at home and it is advanced from Easter's menu. Let's start with that classical, that of the grandmother so to speak, with the bechamel and the melted cheese. One of the most loved, always, for the palate and the eyes of the little ones is the one with the rings, the sauce and sausage, a typical Sicilian recipe that is quick to prepare and simply delicious. If you feel like cannelloni, the classic ones with the sauce and the meat will be perfect for your Easter menu, but if you are (and above all your children are) fans of the lasagna, prepare those with the classic Bolognese recipe and you'll never go wrong.

You can do without the second

After a binge of delicious appetizers and baked pasta you can safely do without second. Consider that the boys will not want to spend the whole day eating and will rather want to run with friends. They will still have enough strength to end the day of outdoor games, also because the most awaited moment is coming for them: the sweet!

Desserts for Easter Monday's picnic with the children

At Easter and Easter Monday there is only one dessert, at least among the little ones: the chocolate! If you don't have time and want to think about the dessert, just pack all the chocolate of the eggs open the day before and take it to the park, you will make the children happy and you will not be stressed. If instead you want to try some recipes even for the dessert to take to the picnic, our advice is to recycle the advanced chocolate anyway, you will consume it first and you will avoid finding it at home until the end of May! This is an excellent idea to use the chocolate of Easter eggs cake with vanilla and cinnamon, simple to prepare and very good, or a fantastic one mousse or gods Brownies to accompany pineapple to also consume some fruit.

50 recipes (and ten cocktails) for an Easter lunch to remember – Italian Cuisine

50 recipes (and ten cocktails) for an Easter lunch to remember


Rabbit tortelli with broad beans

The lunch of Easter, it can only be prepared once a year. And like all the things they have been waiting for a long time, he has the good taste of waiting. And why not increase the curiosity of the guests and lengthen the time spent at the table with a good drink?
Cocktails are perfect for partying because they are something tasty that we rarely give ourselves at home and invite to toast. But since the Easter lunch is often an opportunity to bring the family together, we have also thought of non-alcoholic alternatives so that no one can miss the glass. Watch in our gallery above the selection of 50 dishes for Easter lunch and once you've defined appetizers, first courses, second courses and desserts, have fun combining the most appropriate drinks.
If you prefer the taste of a sweet drink, choose one of our dessert cocktails, perhaps combining it with the last course of lunch. It will be unforgettable.

Soft drinks

Berry Kiss

Ingredients for a cocktail: 6 cl non-alcoholic ginger beer – 4 cl lemon juice – 1 meringue – raspberry jam – ice
Procedure: collect in the shaker a meringue (ø 3-4 cm) and crumble it with a pestle, then add the lemon juice and 2 teaspoons of raspberry jam. Mix with the long spoon to melt the jam. Fill a glass of ice and add the liquid without filtering. Fill the glass with ginger beer and decorate with fresh raspberries and mint leaves as desired.

Green-go

Ingredients for a cocktail: 12 cl lemonade – 3 litchi -2 kiwi – lime – lemon peel – sugar – ice
Procedure: peel 1 kiwi and the lychees. Blend them together with the juice of half a lime (about 2 cl), 1-2 teaspoons of sugar and the lemonade. Blend for a long time, after 2-3 minutes add an ice cube and resume blending: this technique allows to obtain a more uniform mixture because the cube, with its movement, also brings the smaller pieces of fruit closer to the blades. Pour the smoothie into the glass filled with ice (we used a tiki mug) and decorated with slices of kiwi and lemon peel.

Romeo

Ingredients for a cocktail: 1/4 William pear – 5 cl pear juice – lime – ginger beer – rosemary
Procedure: cut the pear slice to touch and collect it in the shaker. Partially burn a sprig of rosemary and add it to the touches of pear, pour over the pear juice, half a lime and gently crush. Add the ice and shake vigorously. Strain into a glass with new ice and fill with ginger beer. Decorate to taste with new rosemary and pear slices.

Aperitif with yolk pralines

Ingredients for 6 cocktails: 900 g fennel tea – 900 g tonic water – fennel – lime-raspberries – cane sugar – Praline: 100 g homemade bread – 80 g peeled boiled beans – 80 g ricotta – 6 eggs – oregano – lime – extra virgin olive oil – salt – pepper
Procedure: mix the fennel tea with tonic water. Moisten the edge of the glasses with half a lime, dip them in brown sugar and place three or four raspberries on the bottom of each one. Fill them with the drink and complete the cocktails with lime zest and fennel heart sticks. Cut the bread into slices, add oil, season with a bit of oregano and toast it in the oven until it is well-toasted. Firm the eggs, then shell them and separate the yolks from the whites. Whisk the bread and put the powder into a tray. Whisk the egg yolks with ricotta and broad beans; operate the impulse blender, so as not to crush the cream too much, then work it with a spoon, completing it with salt, pepper, a little oil and the juice of half a lime. Make gnocchetti with the mixture of egg yolks and pass them in the bread, giving them the shape of small balls. Serve them together with the cocktail, completing to taste with fresh salad leaves and with the sifted egg whites.

Alcoholic drinks

Rapa nui

Ingredients for a cocktail: 250 g papaya pulp – 3.5 cl Pisco – orange – sugar – nutmeg – white pepper
Procedure: blend the papaya pulp with 10 cl of water and 2 teaspoons of sugar. Collect 2 cl of orange juice, 1 teaspoon of sugar, a generous pinch of pepper, Pisco and 5 cl of the pureed papaya in the shaker. Add ice and shake with energy. Strain into the glass and finish with grated nutmeg. Use the rest of the papaya pulp to prepare other cocktails.

Traminer royal with guava juice

Ingredients for 4 cocktails: 100 ml aromatic Traminer – 100 ml guava juice – 2 teaspoons of cold crème de cassis.
Procedure: Put 4 glasses in the freezer. Pour in each glass about 100 ml of very cold aromatic Traminer, 100 ml of guava juice and two teaspoons of cold crème de cassis. Stir gently, let the juice settle for a couple of minutes and serve decorating to taste.

Martini Brunch

Ingredients for a cocktail: 4 cl Gin Mare – 2 cl elderflower liqueur Holler Sambo Roner – 2 cl lemon juice – orange marmalade – ice.
Procedure: cool the cup with ice cubes. Collect in the shaker the lemon juice, the liqueur and the gin with 1-2 teaspoons of jam, let it dissolve, then add the ice and shake. Remove the ice from the cup and filter the shaken cocktail. Decorate to taste with marjoram leaves.

Peat

Ingredients for a cocktail: 6 cl Russian vodka Standard -1 cl up sherry- 1 cl peated whiskey Ardbeg- laurel – ice.
Procedure: cool the cup with ice cubes or keep it in the freezer for 10 minutes. Collect the sherry, vodka and whiskey in the shaker, add a few ice cubes and shake vigorously. Remove the ice from the cup and the water that had formed, then filter the cocktail. Decorate with a bay leaf.

Sweet drinks

Memories of the East, alcoholic

Ingredients for a cocktail: 20 cl milk – 1 tea bag Earl Gray – cloves – orange peel – cinnamon stick – tamarind syrup
Procedure: bring the milk to a boil with a piece of cinnamon, an orange peel and 5 cloves. Simmer for 3-5 minutes. Heat 20 cl of water and just before the boil turn off, infuse the tea bag for 3-5 minutes, then remove the sachet. Sweeten the tea with 2 cl tamarind syrup. Add the tea with milk and continue on the stove for less than 1 '. Turn off, strain into a glass suitable for heat and decorate to taste with mint leaves.

White rabbit, non-alcoholic
Ingredients for a cocktail: 12 cl almond milk – 1 cl tamarind syrup – mint – soda.
Procedure: collect the almond milk, tamarind syrup, a few ice cubes and a sprig of mint in the shaker. Shake vigorously and then pour, filtering, into the glass filled with ice. Fill with soda and decorate with another sprig of mint.

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Chocolate glasses

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How to make an Easter egg filled with chocolate mousse – Italian Cuisine

How to make an Easter egg filled with chocolate mousse


A super tasty recipe that will leave everyone speechless. Here's how to do it

I propose a dessert that will drive the mad chocolate lovers. It is, in fact, a chocolate egg filled with chocolate mousse …. A greedy and original idea to bring to the table or to give for Easter.

The base: the chocolate egg

My recipe has one white chocolate base it's a chocolate fondent fillingand because I like the contrast between the two tastes, but you can also use a dark chocolate egg if you are real purists, or opt for a total white version with white base and white chocolate mousse.
If instead you choose a milk chocolate, then use this type of chocolate also for the mousse.

The filling: dark chocolate mousse

To prepare the chopped mousse with a knife 175 grams of dark chocolate.
Apart heated 125 ml of whole milk with 30 grams of icing sugar without bringing it to a boil.
Then, with the heat off, add the chocolate, mix everything well and let the mixture cool.
Finally add 250 gr of fresh whipped cream. The mousse is ready.

Possible variants

You can serve the chocolate mousse stuffed egg in many different ways.
If you are a sweet tooth, add some Chocolate pralines and complete with a sprinkling of bitter cocoa, as I did. If you want to counteract the sweetness of chocolate with the freshness of fruit, I suggest the strawberries which are delicious this season. If you want to enrich the mousse with flavor, add some spices, such as cinnamon or chilli pepper. Finally, to give a different consistency to the filling, you can also create one sponge cake or biscuit base. Remember that the chocolate egg is not just the container, but it goes chopped and eaten together with the filling, if not what's the taste?

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