Seasoning for Easter – what should be in it

Easter is a period of intensive preparations. Spring aura is conducive to home cleaning, creating holiday decorations, as well as culinary conquests. Colorful mazurkas, eggs served in thousands of waysów, traditional sour soup or homemade pâté? It is without dwóch sentence mandatory items on the holiday table. What is the secret of their taste?

Spices! The key to culinary success is their skillful selection ofór. We suggest what to season with, how to combine herbs and spices to make dishes delight the palates of all the householdów. See what you can not miss in your Christmas seasoning.

Black pepper

Without it you can't move – It will take care of the expressiveness of the holiday dishes. His repertoire will include all kinds of meats, including Easter hams, loins, roulades, but also fish, after which heóre we often reach for on pre-holiday Fridays and Saturdays. But this is only the beginning of the culinary possibilities of this spice – Finds itself perfectly in stews, bigos, rómarinades of all kinds and, of course, Easter pâtés. „Black pepper should necessarily have on hand those whoóThose who have planned dishes with mushrooms on the holiday table – will perfectly emphasize their taste. It is also indispensable when preparing stuffingów, for example, to meat or eggs”, advises Knorr chef Piotr Murawski. „Standing in front of the store póWith a spoon, remember to choose the one that is very aromatic and distinctive in taste, i.e. Vietnamese. Because the country of origin of a spice, the climatic conditions in which it grows, are of considerable importance for its taste”, adds the expert.

Coated pork loin rolls

  • 6 cutletóin pork chops
  • 1 bunch of dill
  • 1 egg
  • 2 tablespoons of cream
  • 2 tablespoons of butter
  • 1 cup of breadcrumbs
  • 2 tablespoons of wheat flour
  • 1 pinch of Knorr ground black pepper from Vietnam
  • 1 pinch of salt
  • fat for frying

Methodób preparation:

  1. Wash pork chops, dry and break them into thin slices with a pestle.
  2. Chop the dill and combine with soft butter.
  3. Cover the chops with butter and wrap them tightly – going from the sideów, then przód. The result should be a cylinder.
  4. Whisk an egg, combine with cream, add black pepper from Vietnam and a pinch of salt.
  5. Coat the rolls in breadcrumbs: first in flour, then in egg and cream, and finally in breadcrumbs.
  6. Fry the rolls over low heat until golden brown. Turn them once in a while to róIn addition, they fried inside and out.

Thyme and rosemary

Rosemary and thyme – This duo simply loves meat company. It will enhance virtually any Easter roast, pork loin or chops, whichóWith which we want to delight holiday guests. „Polish thyme, fragrant, intense in flavor, will give them a specific, slightly pungent aftertaste. For this reason, it is also recommended for poultry dishes – Turkey pouches or poultry cutlets with it will be triumphant on the Easter table”, says the Knorr chef. Remember that thyme will also perfectly enrich festive soups.

Rosemary, on the other hand, will add a bit of pine flavor to dishes – Subtle yet distinctive. Sprinkle the spice sprouts over the meat or grind them in a mortar and add to the marinade in this form.

Lamb chops with rosemary

  • 70 dag of comb (cubed lamb)
  • 1 Tbsp black peppercorns from Vietnam Knorr
  • 1 teaspoon Knorr's Roman Cumin from India
  • 2 tablespoons of Knorr's Rosemary of Morocco
  • 2 tablespoons dijon mustard
  • 5 dag of nutóin hazelnut
  • 10 dag of breadcrumbs
  • 2 cloves of garlic
  • 1 pinch of salt
  • 1 lemon
  • 1 natural Greek yogurt
  • pół bunch of fresh mint

Sposób of preparation:

  1. Wrap peppercorns in a cloth and crush with a kitchen pestle. Mix pepper with rosemary, cumin and mustard.
  2. When the meat is dry, rub with salt and then with the resulting marinade. Włó¿ to iceówki and leave for a minimum of 12 hours.
  3. You will also need a second marinade. To prepare it, mash garlic with a pinch of salt, then add a squeeze of lemon juice. Chop the mint leaves. Mix the ingredients in a dish and set aside to chillówki. Crush hazelnuts, combine with breadcrumbs and rosemary needles.
  4. Put the meat for 10 minutes in an oven preheated to 200°C the oven to cover them with a second marinade. Attach to it a roll with nuts and znóonóthat the dish into the oven for a minimum of 10 minutes – the time depends on the thickness of the meat.
  5. When you take the dish out of the oven, let it sit for 5 minutes so that the meat „rested”. Then cut off the cubes from the remaining comb and coarse theóchops. Serve it with lemon pieces and natural yogurt.


We like Easter mornings. Finally, we can eat the contents of the consecrated basket, whichóry tempted us already from the previous morning. Aromatic cold cuts, butter, bread, eggs – time to enjoy them! On the table must also not wórun out of sauce in timeóin, whichówith cumin to enhance the taste of eggs, meats and cold cuts. And this is where nutmeg comes into action, whichóra loves the company of dressingów. Gives them distinctiveness and character. The spice will also not disdain the company of Easter meats and rolls. Will also be perfect „dot the i” in egg dishes, whichóre will be króling on the tables in the coming days.

Eggs with spinach stuffing

Preparation time: ½ hr.
Number of persons: 6

  • 12 eggs
  • 1 cube of Knorr Bouillon na włoszczyźnie
  • 20 dag of fresh spinach
  • 3 tbsp. grated cheese ¿óltego
  • 1 teaspoon sweet paprika from Spain Knorr
  • ½ Teaspoon of Nutmeg from Indonesia Knorr
  • 2 dag of butter
  • 1 tsp. sproutsów

Methodsób of preparation:

  1. Boil hard-boiled eggs, cut theój on pó³ and pull out the ¿ółtka.
  2. Wash spinach, dry and blanch in fat.
  3. Add a cube of Bouillon to the spinach. Cover with a lid and stew for approx. 3-4 minutes for the ingredients to combine. Remove excess water and allow the rest to cool.
  4. Chop the spinach and ¿ółtka. Combine with grated cheese and spices. Carefully mix.
  5. Stuff the eggs with the resulting filling and serve with sprouts.

marjoram, allspice, bay leaf

Marjoram, black pepper, allspice and bay leaf – this venerable bunch knows how to tempt our senses at Christmas. No Easter sour soup or white borscht can do without them. They make soups expressive, slightly spicy – in a word – unique in taste. These spices are a must have, whether you make sour soup on traditional sourdough according to the rules that have been in place in our families for generations, or decide to make a version with a twist. They have one thing in common, and that is the love of intense spices.

Old Polish Żurek

Preparation time: 90 minutes
Number of waspsób: 6

  • ½ kg of pork on the bone
  • 10 dag of white sausage
  • 1 Noble sour soup with horseradish Knorr
  • 10 dag of smoked bacon
  • 1 carrot
  • ½ leek
  • ½ celery
  • 2 medium onions
  • 10 dag dried mushroomów
  • 1 teaspoon cumin
  • 1 teaspoon of Marjoram from the countryóINóKnorr's sea food
  • 3 Allspice of Mexico Knorr
  • 3 Knorr Turkish bay leaves
  • 1 pinch Knorr ground black pepper from Vietnam
  • 100 ml of cream

Wayób preparation:

  1. Peel the vegetables (without the onion), divide into smaller pieces, put theóAdd to the pot and pour in about 1.5 l of cool water. Boil.
  2. Bottomó¿ meat and spices: allspice, bay leaf. In addition, add dried mushrooms, cumin (crush it beforehand) and pepper. Boil the stock over low heat for about 60 minutes. Addó¿ white sausage, boil some more so that it burns. When you take it out, let it cool for a while.
  3. Cutój dice the onion and bacon, add to the pan and fry. Put them in the stock. Boil peeled potatoes separately.
  4. Pour the noble sour soup with horseradish Knorr into a dish, combine with cream, and then spread with a small amount of stock.
  5. Combine everything with the soup (boiling), stirring constantly to avoid the formation of lumps.

Sweet and hot bell pepper

Peppers in their own twoóch varieties is an extremely versatile spice. This fragrant, aromatic comes from Spain, where the flavor is imparted by the intense midday sun. Sweet paprika will balance the taste of fatter meats, will be a perfect finish to roasts. Excellent in Easter sauces and salads. While the spicy one will give a more pronounced note to festive pork loins, stuffed roulades, hams. In addition, it will also perfectly enhance the flavor of egg-based dishes – with a pinch of hot bell pepper they will acquire „vigor”. Wypróbuj the original recipe for flamenco eggs. Oh, it's going to happen!

Eggs flamenco style

Preparation time: ½ hr.
Number of osób: 4

  • 4 eggs
  • 2 cloves of garlic
  • 1 Essence for stewed vegetables Knorr
  • 1 small onion
  • 6 cooked asparagusów (they can be frozen)
  • 1 small can of red beans
  • 1 small can of corn
  • ½ cup of tomato puree
  • 2 slices of serrano ham
  • 15 dag of chorizo sausage
  • 10 ml olive oil
  • ¼ teaspoons of Knorr hot paprika from Spain

Methodób preparation:

  1. Chop the onions and garlic, add them together with the chorizo to a hot pan and fry until browned.
  2. Bottomó¿ corn, beans and asparagus (divide them into small pieces beforehand). Simmer a few minutes over low heat.
  3. Bottomó¿ puree, pour a few tablespoons of water and add Essence for stewed vegetables Knorr. Simmer on low heat for a quarter of an hour.
  4. In the meantime, prepare the cocktails: grease them with olive oil and fill them with the resulting tomato mixture.
  5. Crack an egg into each cocktail pan – do not mix.
  6. ŻóThe bottom should be exposed, cover the protein with ham. Season with hot bell pepper. Put the cocoons inóPut into preheated oven for 5-8 minutes – at this time, the proteins will melt under the sausage.

Ginger and cloves

You think that cloves and ginger are spices present in our kitchen only at Christmas time? Nothing more misleading! These spicy specialties go perfectly with meat from duck or goose. Drób dunked in a sweet fruity sauce is a real delicacy on the Easter table:

Duck in fruit sauce

Preparation time: 60 minutes
Amount of waspsób: 4

  • 4 Duck breasts from skówith
  • 125 g fruitów berryvh
  • 125 ml of dry white wine
  • 1 tablespoon of honey
  • 1 pinch of Knorr ground black pepper from Vietnam
  • 1 pinch of Knorr Indonesian Nutmeg
  • 1 pinch of Ginger from Nigeria Knorr
  • 1 pinch of cloveóin ground
  • 1 tablespoon of olive oil

Methodób preparation:

  1. Zrób incisions in the duck breast from the side of the skóand season to taste. Włóż to iceówkiki na pół hour.
  2. Heat the olive oil and halfóż duck breasts. Fry to skórka browned. Put the meat inóż into a roasting pan and bake in the oven at 200°C for a quarter of an hour.
  3. Pour wine into the same pan and bring to a boil. With a wooden spoon, scrape the sediment from the bottom of the. Bottomóż fruit and keep on low heat for 5 minutes, until the meat is tender.
  4. Then add miód and spices (ginger, cloves, nutmeg and pepper).
  5. Cook the fruit sauce for a few minutes, till theó¿ to it the sauce from roasting the meat, rub through a sieve.
  6. Prepared meat cut theój into slices, turn outó¯ put on a plate and garnish with the sauce.

Spices – we gladly use them every day and on holidays. Let's reach for the obvious and very popular ones, such as black bell pepper or hot bell pepper, but also for those less known and often underestimated, such as nutmeg and cloves. One thing is for sure – the spices have amazing power, któWe must use it during the upcoming Christmas!

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