4 Chef-Crafted Easter Recipes: Easy, Restaurant-Quality Dishes for Home

With Easter around the corner and dining out limited this year, recreate the magic of top restaurants at home. As seasoned culinary experts, we've curated four standout Easter recipes from acclaimed chefs, ensuring professional results with accessible techniques for your festive gathering.

Breakfast Classic: French Toast from Canary Club

French toast transforms stale bread into a beloved family favorite, minimizing waste while delivering endless customization. Canary Club's luxurious version, crowned with strawberry compote, fresh berries, nuts, and mint, makes a stunning Easter brunch centerpiece.

Ingredients for 4 servings:

Stale bread
2 eggs
1 deciliter milk
2 tablespoons sugar
50 grams butter
Icing sugar/cinnamon

Preparation:

1. Whisk eggs, milk, and sugar together.
2. Trim crusts from bread slices and briefly dip in the egg mixture to avoid sogginess.
3. Melt butter in a pan over medium heat; fry slices until golden brown—about 4 minutes per side for thick slices, 2 minutes for thin.
4. Dust with icing sugar and cinnamon, or top with your favorites.

Tip: For an adult twist, stir in a splash of Grand Marnier.

Dutch Caprese from Persijn

This vibrant stuffed tomato from Persijn is a showstopper—fresh as a side or delightful starter. Its festive presentation sets the tone for Easter enjoyment.

Ingredients for 4 servings:

4 tomatoes with stems
1 ball high-quality buffalo mozzarella
120 grams basil
50 grams spinach
200 grams rapeseed oil
Tomato powder

Preparation:

1. Bring a pot of water to a boil.
2. Remove stems from tomatoes (reserve), score tops with a cross.
3. Blanch tomatoes 10 seconds, shock in ice water; peel skins. Blanch and shock stems too.
4. Core tomatoes, hollow with a Parisienne scoop.
5. Reserve 20g basil leaves; blend remainder with spinach, oil, and salt. Strain overnight in fridge (prep oil ahead).
6. Tear mozzarella, chiffonade basil, mix with basil oil, salt, and pepper.
7. Stuff tomatoes, dust with tomato powder. Plate upside-down on basil oil mirror, top with stem. Enjoy!

Fresh Pasta with Smoked Salmon and Dutch Asparagus from Hotel Des Indes

Chef Roel Gilissen of Hotel Des Indes shares this elegant pasta, bringing brunch luxury home—elevated by seasonal Dutch asparagus and homemade noodles.

Ingredients for 4 servings:

400 grams fresh pasta (homemade recommended)
200 grams smoked salmon
½ bunch chives
400 grams Dutch asparagus
½ bunch parsley
2 shallots
1 garlic clove
10 grams nasturtiums
100 grams Dutch mushrooms
10 grams violets
1 deciliter white wine
1 deciliter cream
40 grams butter

Preparation:

1. Peel asparagus, trim 2 cm from bottom. Salt, cover with water and parchment; simmer briefly, rest off heat 10 minutes, then chill.
2. Finely chop herbs, shallots, crush garlic.
3. Sauté mushrooms in olive oil, add garlic and shallots; deglaze with wine.
4. Stir in cream, finish with butter.
5. Cook pasta al dente (6-7 minutes). Warm asparagus pieces in its liquid.
6. Reheat sauce. Toss drained pasta with oil.
7. Plate pasta, top with asparagus and draped salmon.

Homemade Pasta Dough:

Ingredients:

500 grams flour (Italian preferred)
15 egg yolks
0.25 deciliter water
0.25 deciliter olive oil
15 grams salt

Preparation:

1. Knead flour, yolks, water, oil 30 minutes in mixer (add salt at 25 minutes).
2. Roll out with pin.
3. Cut into tagliatelle using pasta machine.

Tiramisu from PizzaBar di Vicini

Indulge without guilt this Easter with PizzaBar di Vicini's irresistible tiramisu—rich, creamy, and effortlessly chic from Rotterdam's culinary gem.

Ingredients for 6 servings:

250 grams mascarpone
150 grams cream
60 grams pasteurized egg yolk
100 grams fine sugar
Ladyfingers
Cocoa powder or grated chocolate
Sweet Marsala wine
Espresso

Preparation:

1. Whip cream to soft peaks.
2. Beat yolks and sugar pale and fluffy.
3. Briefly mix in mascarpone (under 1 minute to avoid curdling).
4. Fold in whipped cream; chill.
5. Brew espresso, add Marsala.

Assemble:

1. Dip ladyfingers in coffee; layer in jars or bowls (three layers total, alternating with cream).
2. Chill 3 hours.
3. Dust with cocoa or grated chocolate. Buon appetito!