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Easter is the perfect time for a family celebration, so gather the family around and treat them to these tasty eats.

Take a look at our other festive Easter recipes, perfect for children to tackle too, plus our hot cross bun pudding recipe.

Spoil the family at Easter time with these special occasion recipes.

Scrambled egg and salmon-filled ciabatta

Makes 18 portions.

  • 10 eggs
  • ¼ cup parsley, finely chopped
  • ¾ cup cream
  • 10g butter
  • 2 ciabatta sticks (thin ciabatta breads)
  • 200g packet smoked salmon or smoked trout
  • dill to garnish
  • salt and pepper to taste
  • Beat together the eggs, seasoning, parsley, cream and butter in a large glass bowl.
  • Place the bowl over a pot of boiling water and place the pot lid on top of the egg mixture.
  • Allow the egg to cook, stirring with a whisk from time to time, until the egg has just cooked but is not dry.
  • Slice the ciabatta breadsticks down the middle three quarters of the way through. Fill each breadstick with half the scrambled egg mixture.
  • Slice each breadstick into nine portions.
  • Top with a ribbon of smoked salmon and a sprig of fresh dill.
  • Serve immediately.

Rice Krispies nests

Makes 25–27 nests.

  • 1½ cups Rice Krispies breakfast cereal
  • 1½ cups cooking chocolate discs
  • ⅓ cup desiccated coconut
  • 80 mini chocolate eggs
  • Place the Rice Krispies in a large mixing bowl.
  • Melt the chocolate discs in the microwave for ± one minute on high (900W).
  • Mix the chocolate into the Rice Krispies.
  • Add the coconut and mix well until everything is coated in the chocolate.
  • Spray mini muffin-pan hollows with non-stick spray.
  • Spoon a generous tablespoon of the mixture into the muffin-pan hollows, pressing down with the back of a teaspoon or your fingers to create a nest shape. You do need to work quite quickly before the chocolate starts to set.
  • Place three mini eggs in each nest as you go, so they stick to the nests.
  • Refrigerate until set and then gently lever each nest out using the back of a butter knife.

Lemon and poppy seed Easter cake


for the cake:

  • 1 cup cake flour
  • 1¼ tsp baking powder
  • 1 cup desiccated coconut
  • ¾ cup poppy seeds
  • 3 large eggs
  • 1½ cups caster sugar
  • 2 x 175ml tubs plain yoghurt
  • ½ cup oil
  • zest of 1 lemon

for the lemon curd filling:

  • 2 large eggs
  • ⅓ cup caster sugar
  • zest and juice of 1 lemon
  • 50g butter, cubed

for the icing:

  • 360g (2 bars) white chocolate, broken into pieces
  • ¼ cup icing sugar
  • 10g butter
  • 2 tbsp milk
  • 1 tsp vanilla essence
  • Preheat oven to 180°C.
  • Grease and line a 20cm round cake pan.
  • Sift the flour and baking powder together.
  • Mix in the coconut and poppy seeds.
  • Beat the eggs and caster sugar together.
  • Add the yoghurt, oil, lemon zest and mix together.
  • Mix the flour mixture into the egg mixture and mix until well combined.
  • Pour the mixture into the cake pan and bake for about 50 minutes or until a skewer comes out clean from the centre of the cake.
  • Allow the cake to cool for five minutes in the pan before turning it out to cool completely on a wire rack.
  • To make the lemon curd filling, break the eggs into a heat-proof glass bowl.
  • Add the caster sugar, lemon and butter.
  • Place the bowl over a pot of boiling water. Alternatively, use a double boiler if you have one.
  • Stir the mixture from time to time as it thickens. Remove from the heat when it has thickened enough to coat the back of a spoon.
  • Leave to cool.
  • Slice the cake in half and sandwich the two halves together with the lemon curd filling.
  • For the icing, melt the chocolate, sugar, butter and milk in the microwave for about 50 seconds on high (900W).
  • Stir until everything has melted completely and is well combined.
  • Mix in the vanilla essence.
  • Allow to cool slightly before pouring over the top of the cake.
  • Decorate the top with an assortment of chocolate Easter eggs, bunnies, flowers, poppy seeds or anything else you fancy to give it a festive, fun look.

We’ve put together some fun Easter activities for children, find out more here.

About the book

In Let’s Celebrate (Logogog Press), Allison Brand and Debbie O’Flaherty share their inspirational ideas for 16 different occasions – from a one-year-old’s birthday party to an elegant high tea and for Easter. They recommend a menu for each event, offer decor ideas and even suggest invite and gift options. The recipes are easy to follow with helpful tips for even the novice entertainer. Photographer Kate Miller brings the ideas to life with her beautiful images. This book is guaranteed to have you reaching for the calendar so that you can plan your own unforgettable event. It can be ordered from or Kalahari, and is available at In Good Company in Parkhurst, Macaroon in Greenside, and the Baker’s Warehouse in Johannesburg.