2 Easter Recipes That Are Mouth Watering

There are literally hundreds of interesting Easter recipes that you can consider. It is so hard to choose just 2 but we do believe that we made a great choice. Both of them are really great, mouth watering. You can try them right now and you will surely want to keep cooking them on many occasions. Top this off with great Easter desserts and you will have a truly memorable night.

Recipe Book

Ham-Asparagus With Cheese Strata

The ingredients below are enough for six servings. Preparation time is half an hour and the recipe requires overnight chilling.


  • 8 ounces of trimmed asparagus spears – cut them into pieces of 2 inches
  • 2 cups of white cheddar cheese or shredded Gruyere
  • 5 cups of French bread cubes
  • Half a cup of chopped onions
  • A quarter of a cup of green onions or chopped chives
  • 10 eggs
  • 8 ounces of diced, cooked ham
  • 1 and a half cups of milk

How to prepare:

Take a large pot, add water and salt and bring it to boiling point. Add the asparagus and cook until it is bright green (around five minutes). Take a baking dish (3-quart), grease it and spread ½ of the bread cubes. Add onion, chives, cheese and half of all the asparagus and ham. The remaining bread should top everything.

Take a bowl and whisk 4 eggs with milk. Add bread pieces into the mixture after pouring in a dish with the help of a spoon. The toping should be done with the rest of the asparagus and ham. Everything should be covered and refrigerated.

Uncover and bake for half an hour at 325 degrees Fahrenheit. A wooden spoon is then used to add 6 top strata indentations. One whole egg has to be added in each. Continue baking for 25 minutes and then let everything stand for a quarter of an hour. Serving is done in squares.

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Lamb Herb-Crusted Rack With Orange Vinaigrette And Roasted Radishes

The ingredients make for six servings and you just need a total of 1 hour and 25 minutes for preparation.


  • Half a tablespoon of salt
  • 2 lamb rib roasts of 1 pound each
  • 2 tablespoons of fresh Italian parsley
  • 3 tablespoons of Dijon mustard
  • 2 teaspoons of fresh thyme
  • Half a teaspoon of black pepper – cracked
  • 2 cloves of minced garlic
  • 1 tablespoon of fresh oregano
  • 3 tablespoons of olive oil
  • 1 and a half pounds of trimmed, washed and halved radishes
  • Half a teaspoon of shredded orange peel
  • 1 tablespoon of white wine vinegar or sherry vinegar
  • 1 tablespoon of orange juice
  • 1 teaspoon of honey

How to prepare:

Preheat your oven to 325 degrees Fahrenheit. Fat needs to be trimmed from the meat. Sprinkle with salt and then brush the meat with the mustard. Take a smaller bowl and combine the pepper, garlic, oregano, thyme and parsley. Sprinkle everything over the meet and press so that it adheres.

Take a roasting pan and arrange all roasts to stand in an upright position. 1 olive oil tablespoon has to be drizzled on the radishes and then placed right round the roasts. Do not cover and roast for 1 hour tops or until your meat thermometer shows a temperature of 135 degrees Fahrenheit.

Take a screw-top jar and combine the 2 olive oil tablespoons that remain, the orange peel, honey, orange juice and sherry vinegar. Shake well while covered. Seasoning is offered by pepper and salt. Go ahead and drizzle the vinaigrette over the roasted radishes and then serve together with the lamb.

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Image courtesy of [Simon Howden] / FreeDigitalPhotos.net