Delicious Easter lunch serving 10 people .

Delicious Easter lunch serving 10 people. Grandma’s little secret  there are several options to make a complete meal and totally different from what we eat throughout the year. After all, what other season do you eat so much cod and chocolate on the same day?

You can put cod in the starter and main course.

See menu suggestion.

Chickpea salad with cod

Ingredients

2 packets of chickpeas (500g)

8 bay leaves

4 grated onions

8 tablespoons chopped parsley

Juice of 4 lemons

1 cup olive oil (tea)

4 cups desalted and shredded codfish (tea)

Salt and freshly ground pepper to taste

Method of preparation

In a bowl, soak the chickpeas in plenty of water for 12 hours. Cook the chickpeas in the pressure cooker over medium heat with the bay leaf and enough water to cover for 15 minutes after they start to sizzle or until they are soft. Drain, wait to cool down and mix with the onion, parsley, lemon juice, olive oil, cod and season with salt and pepper. Refrigerate for 1 hour before serving.

Tartar from salmon

Ingredients

800g of chopped salmon fillet

2 chopped onions

2 cups capers (drained)

Salt and black pepper to taste

1 lemon juice

Method of preparation

Mix the salmon, onion, capers, salt and pepper in a bowl. Place in individual molds with removable rims and refrigerate for 30 minutes. Remove, water with the juice, unmold and serve decorated as you wish.

tropical tabbouleh

Ingredients

1 cup of wheat (tea) for kibbeh

2 chopped seedless tomatoes

1 chopped japanese cucumber

1 chopped mango

1 lemon juice

1/2 cup mint (chopped)

1/2 cup chopped parsley (chopped)

2 cups lettuce (chopped)

Salt and oil to taste

Method of preparation

Place the wheat in a bowl, cover with warm water and soak for 3 hours. Drain and press to release the liquid. Put it in a bowl, add the tomato, cucumber, mango, lemon juice, mint, green smell, lettuce, salt and olive oil and mix. Transfer to a salad bowl and serve. If desired, decorate with mint leaves.

Main course

We know that cod is the main star of Easter lunch. However, there’s always someone in the family who doesn’t enjoy this delicacy so much. We separate great main course ideas, in addition to cod, for you to make at home.

Quick traditional cod

Ingredients

2 kg of desalted cod

1 kg of peeled potatoes

1 kg sliced ripe tomatoes

2 sliced onions

2 sliced green peppers

1 cup black olives (whole)

2 boiled and sliced eggs

1/2 cup olive oil (tea)

2 teaspoons oregano

Olive oil for greasing

Method of preparation

Cook the cod and potatoes in plenty of water until tender.

Drain, slice the potatoes into a refractory greased with olive oil, intersperse layers of potatoes, cod, tomatoes, onions, peppers and olives.

Decorate with the boiled egg, drizzle with 1/2 cup (tea) of olive oil, spread the oregano, cover with aluminum foil and place in a medium, preheated oven for 20 minutes.

Remove the paper and bake for another 10 minutes.

Conchiglione with salmon

Ingredients

600g conchiglione pasta (bought ready-made)

1 cup fish broth (tea)

1 cup dry white wine

4 cups salmon (tea)

2 tomatoes, skinned and seeded, chopped

2 tablespoons lemon juice

salt to taste

4 teaspoons cornstarch

2 tablespoons of water

4 cups of cream (fresh milk)

Method of preparation

Cook the pasta according to package directions, drain and set aside.

Boil fish broth in white wine. Lower the heat, add the diced salmon and cook with the pan covered for 4 minutes, stirring occasionally. Remove the salmon and set aside.

In the same pan, add the tomatoes, lemon juice, salt and cook for another 3 minutes. Add the cornstarch dissolved in the water, stirring until it thickens.

Add the salmon and cook for a few seconds. Remove from heat, add cream and set aside. Stuff the conchigliones with the salmon and serve immediately.

And the delicious Easter dessert couldn’t be missing.

platter easter egg

Ingredients

dark cream

150g chopped milk chocolate
100g chopped semisweet chocolate
1 cup Nutella®
1 can of cream
100g white chocolate to decorate

white cream

1 can of condensed milk
1 teaspoon salted butter
1/2 cup chopped roasted cashew nuts
1 can of cream

Roof

150g chopped milk chocolate

Method of preparation

For the white cream, pour the condensed milk, butter and chestnuts into a pan and bring to a low boil, stirring. Cook for 3 minutes after boiling starts. Turn it off, let it cool and mix the cream of milk.

For the dark cream, mix the milk chocolate with the semisweet chocolate and melt in a bain-marie. Add the Nutella® and the cream, stirring until smooth.

Sirva.