Desserts · Maine dish · Photography · Soup

Easter menu

Easter holiday is in 1 week and most of us start cooking this week. We have all traditions to keep, recipes from our grandmothers to prepare and menu to make. Time will pass so fast next week so make a list this weekend with all the dishes you think about making for Easter. It will help you next week a lot. Add for every meal on the list, the time to prepare and the ingredients, so you will know when to make it.

My list for Easter is almost the same each year. Here goes some traditional food we will definitely serve on Easter.

Traditional red eggs (and colored)


Borsch or sour meatball soup


Sarmale -Wine vine rolls or cabbage rolls with rice and meat


Lamb stew

Cozonac – sweet bread with poppy seeds or walnuts

poppy seeds bread

Easter eggs

Pasca – Cheese or chocolate cake


I will also add to the menu new recipes and not so traditional. I will make smaller portions than usually. Our families make too much food on Easter and Christmas. Visiting friends, you will get the same menu over and over again. It is nice to have something fresh and new to serve your guests beside your traditional recipes.

I start asking my family to make less food every day. We need to be aware of wasted food, especially on holidays.

Our traditional appetizers are a mix of fresh vegetables, cheese and meat. Go wild and serve instead some Red caviar or Black caviar. It will make your guests feel special.


For soups you can go festive with a Lobster bisque or a Sweet potato soup with ginger.

lobster soup

Sweet potato soup

Try Half Hasselback potatoes for your potatoes.

Hasselback potatoes

For dessert you can try something different with

Chocolate cupcakes without sugar and flour

Mini lemon bundt cakes

Pears baked in pastry

Raw chocolate truflles

Raw chocolate pudding

Chocolate pavlova

Pasca you can replace it with Raw vegan cheesecake with clementine. It will be a light dessert after all the heavy menu.





82 thoughts on “Easter menu

  1. I have never heard of most of these dishes but they all look so amazing!! I haven’t had breakfast and now I’m drooling just looking at this!

  2. Interesting reading. We do not have for Easter lot of traditions. Eggs and quark dishes, that is all πŸ˜‰ so thank you for inspiration!

  3. I love your family Easter menu, particularly the red eggs, and the idea for half-hasselback potatoes. I agree it’s good to change up the traditional holiday menus, and also making less is a good idea. Wonderful post!

  4. Wow, great stuff, Gabi! Sarmale in vine leaves is one of my favs, but I’ll have to cook more vegetarian this Easter because of my vegetarian brother coming by. The meatballs sour soup is also another great dish, not to mention the desserts! Ofc, the eggs will be on the table! Have a great week!

      1. I know but I prefer those vegetarian in cabbage leaves (varza murata). πŸ™‚ And the meaty ones I like the best in vine leaves.

  5. I like them you inspired me to start my easter shopping… i always wait till the last minute πŸ˜…πŸ˜…

    1. I like your menu. We are simple family too. This big menu is for all the family that gets together for the holiday. Imagine a grand-grand father, 8 kids with families. It could get more than 25 people at the table.

  6. Some great ideas for easter. I tend to cook traditional foods for the holidays but with a healthier twist.

  7. Lovely, I like all of the pictures, and you are right to make smaller portions and more variety. On the other hand, I love leftovers. Some foods taste even better the next day!

  8. Gabi, you are a very talented photographer! I love the photos of your foods. From what heritage are you? Some of the foods look Ukrainian, but other do not. I am guessing Eastern Europe. My heritage is Ukrainian, Norwegian and Austrian(?) which leaves me mostly confused. On the other hand, could lutefisk stuffed pirogis be all that bad? Hmm… probably yes.

      1. I lived in Germany for five years, and in that time I was able to visit Romania and Moldova several times. The drive from Munich was stunningly beautiful! Every country I drove through, I wanted to stay longer because everyone I met was so kind and interesting. I stayed in Targu Marus for a couple weeks. One the way back from Moldova, we were able to stop Brasov to check out one of Vlad the Impaler’s castles. What an amazing experience! This was back in the early 2000’s so border crossings were not a pleasant experience, but only due to long lines. As for Moldova’s welcome sign, “Drum Bun,” well it made for some good jokes along the way. I nearly lost my car in a pothole!

  9. Cooking with limits is very vital in the African region particularly Nigeria where the living standards for the common man is nothing to brag about. So we are very careful not to eat our tomorrow’s food in advance, and how I wish the reverse is the case. All the pictures posted are beautiful and attractive. Thanks for such a display of professional display.

  10. Your family sounds so much like mine. Our menu is traditionally seafood on good Friday and then again one Easter Sunday. We too make an abundance of food and I have often suggested to my mother not to make as much this year! Your recipes look delicious and the photos are divine!

  11. I am totally with you on cooking too much food. My mom turns a deaf ear. To her abundance is love…my sister-in-law and I are trying to be pre-emptive this year by bringing several things ourselves so that we won’t have left overs.

  12. This all looks great. I remember having Borsch soup during my time in Russia. It was pretty good! Hope your holidays are well and thats there’s not much waste this year

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