This Easter we have teamed up with Jana “The Alternative Nutritionist” a skilled and knowledgeable early years nutritionist to create three healthy Easter recipe ideas aimed for you to make at home with your little one:
- Egg and vegetable summer rolls
- Coronation carrot puff pastry rabbits
- Bread muffins with egg frosting
These healthy Easter recipe ideas provide an excellent learning opportunity for your child to experiment with food preparation, to be exposed different food and to engage all the senses!
At all of our nurseries, we have developed our education programmes that intertwine into your child’s everyday life at nursery. Each programme is designed to support and prepare children in their early years for not just for school, but for life.
Our Make and Bake programme is specifically designed to engage, inspire and give children lots of opportunities to do as much as possible for themselves with minimal adult intervention, but with lots of adult interaction and role modelling!
Read on for the full recipes, ingredients and instructions.
Egg & vegetable summer rolls
Age recommendation: 2+
- 4 boiled eggs, cut into slices.
- Raw vegetables of your choice, cut into thin slices, such as carrot, cucumber, radish, cabbage and peppers plus coriander or parsley.
- Rice paper.
- A bowl of warm water.
- Wash and cut your vegetables.
- Wash your herbs.
- Boil your eggs to your liking and slice them.
- Soak one rice paper at the time in warm water, put the wet paper onto a plate.
- Add the egg slices first, then add the vegetables & herbs.
- Fold the left and right sides inwards, so they cover the filling.
- Now fold the top and bottom sides in, until you have a little parcel.
- Turn around and you have your rolls – anything you add first will be visible on the outside, so get creative.
For a quick dipping sauce, mix 2 tablespoons of peanut butter with 2 tablespoons of soy sauce and a little bit of warm water.
Coronation curry bunnies
Age recommendation: 1+
- 1 roll of puff pastry
- 3 carrots
- 2 tablespoons of mayonnaise
- 2 tablespoons of sour cream
- 1 tablespoon of mild curry
- 1 tablespoon of chopped coriander
- Olive oil, a pinch of salt (leave out for young children) and a pinch of pepper
- 1 spring onion, chopped into thin rings
- 1 bunny shaped cookie cutter
- 1 round cookie cutter or a glass
- To decorate: 1 egg, sesame & nigella seeds
- (With allergies use a bit of dairy free spread & herbs to decorate)
- Roll out your puff pastry and cut out 8 circles and bunnies.
- Heat your oven to 190 degrees.
- Transfer your cut outs to a baking sheet.
- Crack an egg into a small bowl, whisk and then add a thin coating of egg to your cut outs.
- Sprinkle the bunnies with sesame and nigella seeds.
- Bake until golden brown.
- Take out of the oven and let them cool down.
- At the same time: wash & cut your carrots, add them to a baking sheet.
- Sprinkle with olive oil, salt and pepper and transfer to the oven.
- Your carrots will take slightly longer than your puff pastry, so just leave them in, while you make the mayonnaise mix.
- Chop coriander and spring onion finely, then add to a bowl with mayo, sour cream & curry powder.
- Take out the carrots and let them cool down until warm, rather than hot.
- Mix thoroughly, then chop your cooked and slightly cooled carrots into small chunks.
- Mix everything and transfer to the fridge for ten minutes.
- Add the coronation carrot mix to the round cut outs and put the bunnies on top – done.
Bread muffins with egg frosting
Age recommendation: 1.5+
- 3 eggs
- 1 tbs of yoghurt
- 50g butter in cubes
- 100g cream cheese
- 500g white flour
- 1 sachet of quick yeast.
- 250-300 ml of warm water
- A pinch of sugar
- 1 carrot
- 1 tbs of dried garlic
- Make the yeast dough first, by sprinkling the yeast onto the flour in a mixing bowl, then adding the water, the garlic and the sugar.
- Mix thoroughly or use a kitchen machine to mix the dough until it’s forming a soft ball and is smooth to the touch.
- Transfer to a warm place, cover with a towel and let it rise for 45 mins.
- In the meantime, cook your eggs for 7 minutes, then peel and separate the yolk from the whites.
- Blend the egg whites with the yoghurt.
- Mix the egg yolks with the butter until smooth, then whisk in the blended egg whites.
- Add the cream cheese and mix it in thoroughly, but don’t mix to long so it doesn’t become liquid.
- Fill into a piping bag and store in the fridge.
- Grate the carrot and chop the parsley.
- Take your dough and knead it for a few minutes, then roll it out to a rectangle.
- Sprinkle parsley & carrot on the top.
- With a pizza roller or a knife cut into 12 long slices.
- Roll up the slices and transfer to a muffin tray.
- Let the dough rest for ten minutes, then bake for up to 20 minutes at 190 °C (depending on your oven it can be a little less).
- Let your bread swirls cool down completely, then pipe the egg frosting on top.
- Decorate with chopped chives or cress and enjoy.
We hope you enjoyed our Easter recipe ideas!
Make sure to send us any photographs of your creations or tag us on social media @grandiruk – we would love to see how you and your little one get on.
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