Celebrate Easter With These Easy To Make Sumptuous Delights

Easter is a time meant to be spent creating memories with your loved ones. The festivities may look
different this year with limited supplies and opportunities but creating the perfect brunch spread for
your family 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 recipes easy to make Easter recipes with the added crunch of walnuts and a few
pantry staples that you can relish with your family and friends created by Celebrity Chef Sabyasachi
Mashed Potatoes And Walnuts
8 potatoes (medium size)
80g of walnuts, roughly chopped
500 ml of milk or vegetable drink
Pinch of salt, pepper to taste and extra virgin olive oil.
1. Boil the potatoes until tender.
2. Beat the potatoes with the chopped walnuts and the milk or vegetable drink.
3. Season with salt and pepper, add a dash of olive oil, beat again.
4. Serve with roasted vegetables or with the protein you prefer.
Walnut Crusted French Toast with Berries
2 medium eggs
1 tablespoon milk
1 teaspoon honey
2 thick slices white bread (100g)
50g walnut halves, chopped & extra to serve
1 tablespoon oil
Knob butter (10g)

To serve: Fresh strawberries, blueberries and raspberries


1. Mix together the eggs, milk and honey in a shallow dish, add the bread slices and soak on both
sides until most of the egg mixture has been absorbed.
2.Sprinkle the walnuts over 1 side of each slice and press in.
3.Heat the oil and butter in a large frying pan and fry the bread gently, walnut crusted side down
first, for 2 minutes each side or until golden.
4. Halve each slice and serve drizzled with honey (optional), extra walnuts and fresh berries.
Cooks tip*
For a savoury option, remove the honey and replace it with a pinch of dried mixed herbs and serve
with grilled bacon, mushrooms and tomatoes.
Paprika & Walnut Scrambled Egg Bagel
1 bagel, halved (90g)
75g baby spinach
½ tablespoon oil
¼ teaspoon smoked paprika
25g walnut halves, chopped roughly
2 medium eggs, beaten
1 tablespoon milk
Sprinkle of chopped chives to serve
1. Toast the bagel and set on a plate.
2. Meanwhile, place the spinach in a microwaveable bowl, cover with cling film and microwave on
high for 1 minute or until just wilted.
3. 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
4. Place the spinach on top of the bagel and top with the eggs. Serve sprinkled with the reserved
walnuts and chives.
Cooks tip*
For a spicy version, try using hot smoked paprika. Simply use to top your favourite toast or serve with
pan fried leeks instead of the spinach.

Walnut Carrot Sponge Cake

200g of wheat flower
200g of grated carrots
200g of brown sugar
150ml sunflower oil
80g of walnut halves, chopped roughly
3 eggs
20g of ground walnuts
1 packet of royal yeast
Ground cinnamon
Nutmeg powder
1. Preheat the oven to 180°C.
2. Arrange eggs together with sugar, wheat flower and walnut flour, yeast and sunflower oil in a
3. Beat well until smooth and lump-free. At this point, add the shredded carrot, cinnamon and
nutmeg to taste, in addition to the crumbled walnuts. Mix well until all the ingredients are well-
4. Line a pan with baking paper and pour the dough into it. Place the pan in the oven and cook the
cake for 20 minutes. After time, check if it´s cooked by poking it with a knife and checking that the
knife is clean, if not, let it cook for a few more minutes.
5. Allow it to cool before consuming.
Lemon & Walnut Drizzle Cake
100g walnut halves, roughly chopped
125g butter, softened
125g caster sugar
2 lemons
3 medium eggs
150g all purpose flour
½ teaspoon baking powder
2 tablespoons granulated sugar
1. Preheat the oven to 180°C, gas mark 4. Grease and base line a 1 kg loaf tin.
2. Place 50g walnuts in a food processor and blitz to a coarse powder, chop a further 25g.
3. Whisk the butter and sugar in a large bowl until pale and fluffy. Whisk in the zest of 2 lemons and
then whisk in the eggs, 1 at a time.
4. Fold in the flour, baking powder and prepared walnuts to give a smooth batter. Spoon into the
prepared tin and bake for 35-40 minutes until golden and a skewer comes out clean.
5. Just before the cake comes out of the oven, mix the juice of 1 lemon with granulated sugar. Chop
the remaining 25g walnuts and stir into the syrup. Prick the cake with a skewer several times and

drizzle over the lemon syrup. Allow to cool a little in the tin before removing then allow to cool

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