Easter Entertaining Made Easy: 3 Quick & Impressive Recipes
Entertaining this Easter doesn't have to be complicated or stressful. With fresh, no-fuss skewers, creamy roasted-carrot hummus, and bite-sized sweet-and-savoury canapés, these quick and affordable recipes are designed to impress without requiring hours in the kitchen. Perfect for feeding a crowd, balancing out the chocolate overload, and pulling together at the last minute, these dishes will elevate your holiday gathering effortlessly.
Roasted Carrot Hummus
Ingredients for Roasting:
- 5 medium carrots, peeled and cut into 3 cm pieces
- 4 whole garlic cloves, unpeeled
- 2 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and freshly ground black pepper
Ingredients for the Hummus:
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- 1 x 400g can chickpeas, drained (reserve the liquid — aquafaba)
- 3 tbsp tahini
- Juice of 1 large lemon
- 2 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- Salt to taste
- 2–4 tbsp reserved chickpea liquid (aquafaba) or water, to adjust consistency
To Serve:
- Drizzle of extra-virgin olive oil
- Pinch of smoked paprika
- Fresh parsley and dill, roughly chopped
- Topping - crushed pistachios
- Celery sticks
Method:
- Preheat your oven to 200°C. Toss the carrot pieces and unpeeled garlic cloves in olive oil, cumin, smoked paprika, salt, and pepper. Spread in a single layer on a lined baking tray. Roast for 35–40 minutes, turning halfway, until the carrots are tender, golden, and caramelised at the edges. Allow to cool slightly, then squeeze the garlic cloves out of their skins.
- Add the roasted carrots, roasted garlic, drained chickpeas, tahini, lemon juice, olive oil, cumin, coriander, smoked paprika, and a pinch of salt to a food processor or high-powered blender. Blend until smooth, adding aquafaba or water a tablespoon at a time until you reach a creamy consistency.
- Taste and adjust to your liking; you may want more lemon for brightness, more tahini for nuttiness, or more salt as needed.
- Spoon into a wide, shallow bowl. Use the back of a spoon to create a swirl. Drizzle generously with olive oil and dust with smoked paprika. Finish with fresh herbs and crushed pistachios.
Caprese Skewers with Balsamic Glaze
Ingredients for the Skewers:
- 250g cherry tomatoes (a mix of red and yellow looks stunning)
- 200g baby bocconcini, drained
- 1 large bunch fresh basil
- 20–25 small bamboo skewers or toothpicks
Ingredients for the Dressing:
- 3 tbsp extra-virgin olive oil
- 1 tbsp good quality balsamic glaze (store-bought is perfect)
- 1 small garlic clove, finely grated (optional)
- Flaky sea salt (such as Maldon)
- Freshly cracked black pepper
Method:
- Thread each skewer in this order: one cherry tomato, one folded basil leaf, one bocconcini ball, then finish with a second cherry tomato. The double tomato bookends hold everything in place and look beautiful on a platter.
- Whisk together the olive oil, balsamic glaze, and garlic (if using) in a small bowl. Arrange the skewers on a serving platter and drizzle the dressing generously over the top. Finish with flaky sea salt and cracked black pepper.
- Serve immediately, or cover and refrigerate for up to 2 hours before serving. Bring back to room temperature for 15 minutes before serving — the flavour is always better not straight from the fridge.
Apple, Cranberry Jam, Brie & Walnut Bites
Ingredients for the Bites:
- 3 large firm apples (Pink Lady or Fuji)
- 180–200g good-quality brie, sliced into small wedges or torn into pieces
- ½ cup good-quality cranberry jam (or cranberry sauce)
- ½ cup walnut halves or pieces, lightly toasted
- Fresh thyme sprigs, to garnish
To Prevent Browning:
- Juice of 1 lemon mixed with 1 cup cold water
Optional Finish:
- Light drizzle of honey or balsamic glaze
Method:
- Core and slice apples into 1 cm rounds. Soak in lemon water for 2–3 minutes, then pat dry and arrange on your serving platter.
- Dry-toast walnut pieces in a frying pan over medium heat for 3–4 minutes until fragrant and golden. Set aside to cool.
- Top each apple round with: a small piece of brie, a generous half-teaspoon of cranberry jam (spooned or piped directly on top of or beside the brie), 1–2 toasted walnut pieces, and a tiny sprig of fresh thyme.
- Drizzle lightly with honey or balsamic glaze if desired, and serve immediately.
