Easter Sunday is this week and I’m going to be spending it alone. And no, I’m not sad about it. My parents will be in Portugal and friend’s will be with their families, and I’m taking this as an opportunity to cook entirely for myself. I’m going all in on this, spoiling myself completely. I don’t need to worry about making it vegetarian or having an extensive set of side dishes and desserts. I’m making Easter brunch for one (with some leftovers). And here is what’s on the menu.
The Menu
This menu for Easter dinner does two things - it combines traditional springtime holiday dishes with some recipes that I’ve had sitting around waiting for a day to try. It’s designed to be simple while also bringing some flare to the table.
A Drink + An Appetiser
A chilled crisp white wine (or bubbles if you’re extra fancy, I am) is always a nice pairing with chicken and all the accompaniments, but this is a celebration for me, so I’m planning on making a simple springtime cocktail.
The Gin Fizz: This classic cocktail from the 1870’s is perfectly balanced, both sweet and tart with a pop of lemon and a botanical finish. Add to that a frothy egg white foam topping, which adds the best creamy texture to each sip.
Spring pea and radish salad - An easy, light salad. Since I’m making this just for myself, I’m adjusting the quantities just a little so it doesn’t fill me up for the main event.
The Dinner
A typical Easter brunch looks very much look like a larger Sunday Pub roast to me - you’ve got ham, beef, lamb and chicken sidled with potatoes, roast vegetables and some gravy. I wanted to mix up what I was going to have, so I’ve selected three recipes that incorporate a bit of traditional ingredients with recipes that are a little more fun. Note: These recipes are for two or more persons. I’ll be adjusting it so it’s just for me.
Trout fillet with Cucumber and Cornichons - A recipe from one of my favourite cookbook writers, Nigel Slater. Whether you're looking for a light Sunday supper or an appetizing starter for your Easter feast, this recipe offers a gently flavored fish dish that fits the bill.
Hasselback Potatoes with Garlic Herb Butter- Crispy on the outside, creamy in the middle, and packed with savoury garlic flavour.
Roasted Chantenay Carrots with Herby Green Tahini & Dukkah Sauce - Every meal needs a bit of veg, but vegetables don’t have to be boring. Spice it up. The subtle bitterness of the tahini complements the sweetness and caramelisation of the carrots beautifully.
The Dessert
Typically, Easter dinner is then completed with a sunny lemon dessert. However, since I’ve just made lemon tarts, I figured I’d try something a little different. I’ve got two options that I’m toying with - either a light, panna cotta with honeycomb or a hefty, single serving chocolate lava cake. Which should I go for?
Buttermilk and Sage Panna Cotta with Honeycomb - This recipe has a few odd flavours - a sage infused panna cotta and honeycomb that incorporates black pepper - but I trust that the flavours come together perfectly.
Chocolate Lava Cake for One - Sometimes you need a chocolate-y kick and this sounds absolutely moorish. And it’s just for one!
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