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With this delicious rural Easter menu, guests are sure to come!
At Easter, we serve creamy cress soup, ox loin with herb crust and airy-sweet puffs with rhubarb compote.
Cress cream soup as a starterCress cream soup
For 6 people
Ingredients:60 g butter, 50 g flour, 200 ml white wine, 1.2 l vegetable stock, 1 bunch parsley, 4 boxes garden cress, 200 ml whipped cream, 2 egg yolks, 1-2 tablespoons lemon juice, salt, pepper, sugar, 200 g crème fraîche
Preparation: 1. Melt butter in a saucepan, add flour and sauté briefly while stirring. Deglaze with wine and broth and simmer for 10 minutes in a mild heat. Chop parsley roughly, cut 3 small boxes of cress.
2. Add herbs to the pan and puree everything. Strain soup through a sieve and heat again, never to boil. Whisk the cream with egg yolk and stir in the soup.
3. Season with lemon juice salt, pepper and a pinch of sugar and serve garnished with crème fraîche and the remaining cress.
Ox loin with herb crust as a main courseOx loin with herb crust
For 6 people
Ingredients:1 garlic clove, 50 g mixed herbs (parsley, thyme, rosemary, basil), 120 g toast, 100 g butter, salt, pepper, nutmeg, 1.2 kg ox loin, 30 g clarified butter (for example, butaris)
Preparation: 1. Preheat oven to 120° C. 2. Peel garlic, finely chop herbs. Uncork toast and dice. Melt butter. Add garlic, herbs and bread and puree. Add salt, pepper and nutmeg. 3. Season the meat with salt and pepper and fry in the hot clarified butter. Place on a baking sheet covered with baking paper, spread the herb-bread mass on the upper side and press down. Cook on the second rail for 30-40 minutes. Slice the meat and serve with the side dishes. Tip: The best cooking point can be achieved with a roasting thermometer. At a core temperature of 60° C, the meat is perfectly pink.
Parsley potatoes as a side dish to the main menu of the Easter menuParsley potatoes
For 6 people
Ingredients: 750 g small potatoes, 40 g butter, 30 g flour, 300 ml vegetable stock, 400 ml milk, 1 bunch parsley, salt, pepper, nutmeg
Preparation: 1. Wash the potatoes and cook with the lid, covered for about 20 minutes. 2. Melt the butter in a saucepan, add the flour, briefly sauté and deglaze with stock and milk. With occasional stirring for 10 min. simmer gently. Finely chop the parsley, drain the potatoes, quench, peel and slice. 3. Season the sauce with salt, pepper and nutmeg. Carefully fold in potatoes and parsley and serve.
Pointed cabbage with spring onions as a second side dish to the main coursePointed cabbage with spring onions
For 6 people
Ingredients: 1 kg cabbage, salt, 1 bunch of spring onions, 40 g butter, 250 ml vegetable stock, salt, pepper, 1-2 tablespoons sugar
Preparation: 1. Quarter the pointed cabbage, remove the stalk and cut the pieces into fine strips. Blanch in boiling salted water for 5 minutes, drain and fry. 2. Clean spring onions and cut into rings. White and light green in butter until glassy. 3. Add the well-drained cabbage, deglaze with broth and leave to cook for 10 minutes. Season with salt, pepper and sugar and serve. Tip: You will get a fruity note by adding 150 ml of the broth to freshly squeezed orange juice and adding three oranges to the fillet at the end.
Fruity stuffed puffs as dessertProfiterole with rhubarb compote
For 10 pieces
Ingredients: 50 g butter, salt, sugar, 150 g flour, 3 eggs (size M), 300 g rhubarb, 3 tbsp sugar, 150 g red currant jelly, 200 ml whipped cream, 2 tbsp vanilla sugar
Preparation: 1. Preheat oven to 200° C. 2. Bring 250 ml of water with butter, 1 pinch of salt and sugar to the boil. Leave the pot on the stove and add all the flour at once. Stir vigorously until a lump forms and a white film has formed on the bottom of the pot. Cool something. 3. Gradually incorporate the eggs with the dough hook of the hand mixer and stir everything with a wooden spoon until smooth. 4. Pour the dough into a piping bag with a large perforated bag. Sprinkle 10 piles on a baking tray lined with baking paper and bake on the second rail for 30-35 minutes. Cut the windbag immediately to allow the steam to evaporate. 5. Wash rhubarb, clean and cut into pieces. Boil with sugar and jelly and cook with occasional stirring for 3-5 min. Let cool down. 6. Beat cream with vanilla sugar until stiff. Fill puffs with cold compote and cream. Put the lid on top and serve dusted with powdered sugar.
Sweet marzipan bunnies as edible decorationMarzipan-hare
Ingredients: 200 g marzipan raw mixture, 3 tablespoons powdered sugar, 200 g chocolate glaze, sugar sprinkles
Preparation: 1. Knead marzipan paste with powdered sugar and roll out 2 cm thick. Heat chocolate glaze according to the instructions. 2. Cut out bunnies with bunny shapes and brush with glaze. Decorate as desired with sugar sprinkles (for example from Dr. Oetker).