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Easter Treats For the Dinner Table

Easter is nearly upon us, and it is always celebrated in style here in the UK. Not quite on the same level as Christmas, but still packed full of delicious treats and the perfect excuse to spoil ourselves a little bit.

It brings together family and friends, be it for an egg rolling competition or to sit around the dining table enjoying a delicious home cooked meal, relaxing and of course eating more chocolate than you would care to admit. In this post we share some inspiration for creating delicious Easter treats for the dinner

Easter Nests
This childhood classic never gets old and the best part is, they are so simple to make. Even the novice bakers amongst you could easily rustle these up and it is also a great one to do with the kids.

You will need:
 300g of cooking chocolate
 200g Rice Krispies
 Chocolate mini eggs and marshmallows for decorating

Melt the cooking chocolate in a bowl over a pan of simmering water. Take off the heat and stir through the Rice Krispies until they are evenly coated. Spoon into little paper case and top with marshmallows and mini eggs.

Put in the fridge for 2-3 hours to set. And enjoy!

Hot Cross Buns
A traditional Easter treat which has come a long way over the years. If you aren’t a fan of the traditional fruit filled buns, there are now a range of different flavours available from salted caramel to cheesy deliciousness. Why not try a couple of different flavours to find your favourite and put out on the table
for an afternoon tea treat?

Heat gently either in the toaster (on a low heat) or under the grill and serve with butter.

Lamb or a Cheesy Green Veg Gratin
Lamb is the traditional meat on the Easter table, much like the turkey at Christmas. But those who are looking for an alternative, try cooking a cheesy green veg gratin with this easy recipe:​

You will need:
 cauliflower, broken into florets
 200g purple sprouting broccoli
 200g spinach
 70g unsalted butter
 70g plain flour
 900ml whole milk
 2 tsp English mustard
 150g mature cheddar
 ½ bunch of chives , finely chopped

Cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more.
Drain and leave to steam dry.
Tip the spinach into a large saucepan add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.

Heat the oven to 220C/200C fan/gas 7. Melt the butter in a saucepan over a low heat then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and add the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.

Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.

And don’t forget the refreshments...
Add a bottle of Freixenet Prosecco to the table for the added fizz or why not try our Rioja to accompany the meat course. Explore the full Range to help wash down those Easter eggs and relax after a competitive egg roll.

Happy Easter!

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