The Best Easter and Spring Table Settings in 2024

sabrinamontecarlo.com

With Easter fast approaching, we have rounded up our favourite recipes and table settings for you to replicate at home in order to celebrate a memorable Easter lunch.

Table setting 

Happy and light shades are typically associated with spring time, unique motifs that showcase renewal and rebirth, after the doldrums of the winter season are all a must when creating an exclusive table-set.

Recipes

Desserts at Easter are often associated with chocolate, but we have selected a special recipe to treat your loved ones. 

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Our shop selection

sveva’s home new linen napkins Collection  

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sveva’s home eggs holders, personalized plates and signature colourful collection

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STRAWBERRY SALAD

theviewfromgreatisland.com

INGREDIENTS

• 500g Strawberries

• 200g Feta cheese

• 2 tablespoons Olive Oil

• 2 sprigs of Basil

• 1 sprig of Mint

• 1/2 Lemon

• Freshly Ground Pepper

DIRECTIONS

1. Wash and remove the leaves from the basil and mint. Wash the strawberries, drain them, cut them in half and place them into a salad bowl.

2. Chop the basil and mint and add them to the salad bowl with the feta cheese.

3. Pour in the olive oil and lemon juice and mix everything gently together.

4. Season with pepper and serve immediately!

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GREEN GAZPACHO

INGREDIENTS

• 4 cups of Spinach

• 2 Garlic Cloves

• 1 Cucumber Deseeded & Chopped

• Hand full of Fresh Mint

• Hand full of Fresh Parsley

• Hand full of Fresh Basil

• 1 Mushy Avocado peeled & stoned

• 4 Spring Onions

• 4 Tbsp of CoconutYoghurt

• 2 Tbsp Extra Virgin Olive Oil

• 2 Tbsp of White Wine Vinegar

• Pinch of Salt and Pepper

DIRECTIONS

1. Simply combine all the ingredients together in a food processor. Blend gradually while adding water until you obtain a smooth and consistent soup. Place the gazpacho in the fridge and let it cool until you are ready to savour it!

2. To serve, place a few slices of avocado in the center of the bowl, creating an avocado rose shape. Pour the gazpacho around the avocado and garnish using fresh basil and peas, some small tomatoes, and a drizzle of olive oil.

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SPRING RISOTTO

INGREDIENTS

• 300 g Risotto Rice 

• 3 sachets of Vegetable Stock

• 1/2 onion 

• 1 bunch of Green Asparagus 

• 500 g peeled Corn or Broad Beans 

• 500 g Peas

• 100 g Butter 

• 2 handfuls of Rocket 

• 1/2 Pomegranate

• 50 g Pistachios 

• 5 cl Olive Oil 

• 1 lemon 

DIRECTIONS

1. Immerse the vegetable broth in 50 cl of very hot water.

2. In a frying pan, place the finely chopped onion with the olive oil. Add the rice, leave it to cook for a few minutes and then gradually add the vegetable stock and stir gently for 14 to 20 minutes. If necessary, add a little hot water.

3. Scoop out the peas. Cook them with the beans in salted water for 3 minutes, then drain and set aside.

4. Wash the asparagus, cut the base of the stalks, cook for 8 minutes in boiling salted water, then drain.

5. Remove the seeds from the pomegranate and shell the pistachios.

6. Once the rice is cooked, add the butter, peas and beans.

7. Serve the risotto in 4 plates, garnish with asparagus, pistachios, rocket, and pomegranate seeds.

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VEGAN WHITE CHOCOLATE EASTER NESTS

Ingredients

For the base

• 80g gluten-free Rolled Oats

• 160g Dates  

• 80g Grated Coconut 

• 1/4 teaspoon Vanilla Powder 
  

For the white chocolate

• 60g liquid Coconut Oil 

• 80g Cashew Butter 

• 30g Cocoa Butter

• 1/2 tablespoon Maple Syrup 

• 1 pinch of Salt 

For the decoration

• 1 handful of Coconut 

• 40g grated Coconut 

• 1/4 teaspoon Vanilla

• Powder 

DIRECTIONS

1. For the base, mix all of the ingredients with 1 pinch of salt in a bowl. Once everything is well combined, take some of the mixture and start forming some little balls. Place them on top of a baking tray lined with parchment paper and press each ball gently with your hands, creating a deeper surface in the center (creating a “nest”). Place the balls in the freezer to rest for at least 1 hour.

2. In a frying pan, toast the coconut chips until they become lightly brown.

3. Melt the cocoa butter in a double boiler over low heat. Once melted, in a medium sized bowl, mix the liquid cocoa butter with the coconut oil, the cashew butter, and the maple syrup until you obtain a smooth and creamy chocolate.

4. Remove the nests from the freezer and dip them twice into the white chocolate cream.

5. Stick the coconut chips on the nests by dipping part of the chip in the chocolate cream before placing it on top of the nest.

6. Mix the grated coconut with the vanilla and sprinkle over your Vegan Easter nests.

7. Keep them in the fridge and then add a couple of small coloured sugar eggs when serving to your guests!