The guaranteed easy Easter menu. Taste varied and healthy. Hardly is one rid of after Christmas tedious those extra pounds nights on, Easter is coming up and it attracts the roast lamb and other heavy dishes. MasterCuisine recommends the somewhat different Easter menu. Flavorful, versatile and very vitaminhaltig, this menu provides a varied sequence also for vegetarians: our menu proposal starts with a colorful salad with shrimp and boiled eggs. Depending on the offer he can be decorated festively with fresh herbs or sprouts: ingredients for 4 servings: 600 g of shrimps lettuce 1/2 cucumber 1 bunch chives 4 cloves of garlic chopped 2 hard boiled eggs 2 Tablespoons olive oil for the sauce: 1 egg 200 ml sunflower oil 20 ml white wine vinegar (or lemon juice) 1 small shallot 2 Tablespoons ketchup 1 Tablespoon grated horseradish 1 tsp sea salt 1 pinch cayenne pepper 1 pinch of sugar preparation: For the sauce first shallots finely chop and grate the horseradish.
Now from the oil, the egg, the salt, conjure up a mayonnaise, sugar and pepper. These with the the horseradish, chopped shallot and the ketchup for a creamy sauce mix. Peel the shrimp, cut lengthwise and remove their intestines. As long as fry the shrimp strips in olive oil, and together with the halved garlic cloves until they have wrapped. The half cucumber Peel, halve lengthwise, and scrape out the innards with a spoon.
Cut the cucumber meat into thin slices. Appropriate salad fill with salad first and then with cucumber slices. Arrange the still warm shrimp along with the cooked egg pieces at the top. Pour some sauce over and sprinkle with chives. A slight Vichysoise (potato Leek Soup) above warms the stomach for the main course: ingredients for 4 servings: 500 g potatoes 1 stick Leek 1 large onion 200 ml cream 1 cube chicken bouillon 1 cube beef broth 2 Tablespoons chopped chives 3 splashes Tabasco preparation: Peel the potatoes and cut into small cubes.