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Easter Brunch

Easter Brunch

Easter Brunch Ideas That Are Easy and Elegant

For our take on Easter brunch we decided to go traditional, with a Zepter twist! Glazed, cooked ham acts as our centerpiece and is paired with two superfood salads, refreshing crudités and decadent asparagus with hollandaise. For dessert, an Easter sweetbread to have with coffee.
This colorful spread is large enough to satisfy your guests until dinner time, thanks to a balance of proteins, slow burning carbs and salads bursting with vitamins.
As always, all these dishes were prepared with the help of Zepter Masterpiece Cookware and kitchen appliances. Subsequently, we were able to prepare our ham and asparagus without adding any additional oil, fats or water during the cooking process. This way, maximum nutritive value, flavors and aromas were maintained and the integrity of our ingredients was preserved.
Bon appetit!
INGREDIENTS (6-8 servings)


For the glazed ham
  • 1 cooked ham (about 1 kg)
  • 1 tsp. honey
  • 1 tsp. mustard
  • 1 tsp. apricot jam
  • Hot sauce
For the parsley salad
  • 2 bunches fresh parsley
  • 1 bunch radishes
  • 1 bunch spring onion
  • 1-2 handfuls walnuts
  • 1 tbsp. capers
  • Shaved parmesan
  • Olive oil

For the Caprese salad
  • 3 large tomatoes
  • 1 mozzarella ball (about 125 g)
  • Fresh basil
  • Olive oil
  • Balsamic glaze
For the asparagus and hollandaise
  • 500 g asparagus
  • 80 g butter
  • 2 egg yolks
  • 1 tbsp. lemon juice
For the crudités and dip
  • 300 g low-fat cream cheese
  • 2 tbsp. finely chopped chives
  • 20 ml olive oil
  • Juice of ½ a lemon
  • 1 zucchini
  • 1 red pepper
  • 1 carrot
  • 1 cucumber

For the Easter sweet bread
  • 500 g flour + a few more handfuls for kneading
  • 1 packet of yeast
  • 1 tsp. of salt, leveled
  • 50 g sugar
  • 100 ml cream
  • 2 eggs
  • 100 ml hot water
  • 1 egg yolk
  • 50 g almond slivers


For the Easter sweet bread
  • Add flour, yeast, salt and sugar to a mixing bowl and combine. Once well combined, add the eggs, cream and hot water and knead to make dough (keep adding flour until dough no longer sticks to your hands)
  • Cover bowl with plastic wrap and let dough rise for 1-2 hours
  • Cut dough into 40 g portions and form into balls
  • Roll the balls into ropes, then make an incision down the middle and twist. Pinch ends together to form a ring, then cover with plastic wrap and let rise for about 30 minutes
  • Brush the tops with egg wash, top with almond slivers and place in oven to bake at 220°C for about 15-20 minutes
For the ham
  • Combine mustard, honey, apricot jam and seasonings to make glaze
  • Partially slice the cooked ham, leaving the bottom intact
  • Place in a Zepter Z-2030 casserole pot and cover in the glaze
  • Cover and cook at 120°C for 5 minutes then lower temperature to 90°C and cook for an additional 30 minutes, adding additional glaze periodically


For the asparagus
  • Trim the asparagus and coat in the remainder of the glaze used for the ham
  • Fry in a Zepter Q-1918-SC Quadra frying pan for 7 minutes at 120°C
  • To make the hollandaise, mix the egg yolks and lemon juice using the MixSy, while gradually adding the melted butter
  • Drizzle the hollandaise over the asparagus to serve
For the Caprese salad
  • Layer alternating slices of tomato and mozzarella, adding a basil leaf between each
  • Season with salt, pepper, olive oil and balsamic glaze
Parsley Salad
  • Coarsely chop the parsley and place in a salad bowl with chopped spring onions, radishes, roughly chopped walnuts, capers and parmesan shavings
  • Dress with olive oil and pepper and combine to serve


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