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Easter Nests Recipe of of 18-03-2013 [Updated on 29-08-2018]

Hello everyone, let's start this Monday with an Easter cake, some nice and colorful coconut cookies decorated to look like nests with colored eggs inside. I got the idea of ​​these cookies by looking on the internet for some new Easter recipes, as soon as I saw the photo, it was immediately love and then they are also very good, I would say perfect;) as I have already told you in recent days, this it is only the first of the recipes that I prepared with my sister during our afternoon of pies last week, in the next few days you will see the other pies, now I greet you and start my day, a greeting to those who pass by and a kiss my dear friends: *


How to make Easter nests

Put the softened butter cut into small pieces together with the sugar and work until it forms a cream
Add the egg and mix

Now add the coconut flour, baking powder and vanilla and mix until all the ingredients are combined

Form balls with your hands that you are going to put on a baking sheet lined with parchment paper

Make a hollow on each ball with the back of a spoon

Bake the coconut biscuits at 180 degrees and bake for 15 minutes, still hot, trace the hollow that will have swollen during cooking

Still hot garnish with m & m's by crumbling the green chocolates on the base and covering with colored chocolates

Serve your easter cookies :)

Leavened Easter nests

Soft and delicious donuts that tastefully wrap the traditional pastel-colored eggs: this is our leavened Easter nests, simple but inviting homemade sweets that will brighten up the party table with simplicity. Few ingredients, those that are never lacking in the pantry, the desire to put your hands in the dough, perhaps with the help of the children of the house, and the sweet expectation of leavening will allow you to create an Easter cake that will delight young and old and will close the festive family meal on a sweet note.

If you are looking for other leavened products for Easter, try our bunnies too!

Easter Nests - Recipes

Start by preparing the custard.
Mix the eggs, sugar and cornstarch in a saucepan, add the boiling milk, bring everything to the boil for at least 2 minutes, stirring constantly and lastly add the grated orange zest and vanilla. Allow to cool by covering the cream obtained with cling film so that the skin does not form.

Boil the water with the butter, sugar and salt.

Then pour the flour all together and stir continuously until a homogeneous and smooth mixture is formed.

The dough is ready when it comes off the edges of the pan. Remove from the heat, let the mixture cool and transfer it to the mixer.

Run the machine at medium speed and add one egg at a time having the foresight to add the other only when the previous one is totally absorbed. It is important to check, before adding the last egg, the consistency of the dough.

If it is velvety, creamy and shiny with a firm custard consistency, do not add anything more. If, on the other hand, it should be too hard, and hard, add the last egg.

Take a baking tray, place the parchment paper on it and draw in pencil some circles of about 6 cm in diameter spaced a few cm from each other. Cover them with the dough, which you have placed in a sac & agrave poche with the star nozzle of 2 cm in circumference, so as to form a nest starting from the center of your circle.

Transfer the pan to the oven and cook your donuts in the oven previously brought to 200 & deg for 15 minutes then reduce the temperature to 180 & deg and continue cooking until the nests are well swollen and golden. Turn off the oven, and let them cool inside for about 10 minutes with the door just open. Remove from the oven and then finish cooling them on a wire rack.

When serving, garnish them, always using the sac & agrave poche with a star nozzle, with the previously prepared custard and strawberry jam.

DIY ideas for Easter

From the Easter tree to the bow to hang on the door, from ideas for decorating polystyrene eggs to new ways to decorate the house with the help of children.

From North to South of Italy, the Easter table is enriched with many traditional recipes. So among the savory pies the Ligurian pasqualina cake or the Umbrian cheese pizza stand out. The desserts are almost all made with leavened dough with the addition of orange peel or raisins or are filled with processed ricotta. Lamb is the second most popular even if cooked in different ways and what about pasta?

On the table stand out pastel colors, delicate spring flowers, eggs, nests and anything that reminds us that nature is being reborn to new life.

And here are some menu ideas. In some cases you will also find the menu card to download to truly create a unique party. A well-set table and the smell that comes from the kitchen welcome even the most demanding guests, including the mother-in-law!

How to prepare agretti nests with eggs

Melt the butter gently in a large pan, add the clove of garlic, cut in half, and let it brown (1).

Add the agretti, cleaned and deprived of the root (2), and cook over high heat for a few moments, stirring often.

Add 1 glass of hot water (3), season with salt and pepper, lower the heat and cook for about 15 minutes.

Line a dripping pan with a sheet of parchment paper, take the agretti, cooked and well drained, from the pan and form circles leaving a few cm of empty space in the center (4).

Put a heaped spoonful of grated cheese in the center (5) compacted slightly and form a small dimple in the center to accommodate the egg.

Shell the egg and place it delicately in the center of the nest (6) season with a pinch of salt and pepper.

Cook the agretti nests in a static oven at 180 ° C for about 10 minutes. Halfway through cooking, add the chopped cooked ham (7) and continue for another 5 minutes.

When cooked, take the agretti nests out of the oven and transfer them to a serving dish. Garnish with ground pepper and a few flakes of parmesan, then serve immediately (8).

Typical sweets for the Easter menu

Even in the most delicious moment, that of dessert, you can decide to show off both tradition and originality. The Orange tiramisu in Easter egg or the classic chocolate egg filled with white chocolate mousse, they delight young and old, they are easy to make and a perfect mix of both trends! As well as the Easter cake glazed with eggs or the classic zuccotto in the Easter version. How tasty!

Still undecided? Take a look at our selection of Easter recipes, we have collected for you 4 appetizers, 4 first courses, 4 seconds, 4 side dishes and 4 delicious Easter cakes. Choose one or two for each course and yours menu Easter is practically already done!

Easter Nests

To make this recipe you must first prepare the herbs: wash them well and without draining them too much from the water, put them in a large pot together with a pinch of salt, a tablespoon of oil and a whole, peeled clove of garlic. Cover the pot with the lid and let the herbs cook for a few minutes, stirring them from time to time until they are all well wilted. Transfer them to a colander and let them drain the excess liquids for a few minutes.

In the meantime, cut out eight discs of puff pastry, using a large glass, a cup or a round pastry cutter, (but if you prefer you can also make them oval or square, depending on the molds you have available) then place the eight discs in eight molds. muffins lined with paper cups and prick the bottom of the dough with a fork. These will be the nests for the eggs.

Arrange a slice of cheese and some well-squeezed mixed herbs in each nest, then transfer the nests to a static oven at 200 ° C for about 13-15 minutes, or in any case until the puff pastry has turned golden brown. puffy and crunchy.

If you want to cook the eggs together with the nests you can wash them well with water and vinegar and place one in each nest, and then put everything to cook in the oven (always at 200 ° C for about 13-15 minutes), but if you want to avoid your guests need to shell the egg at the table, you can boil the quail eggs while the nests bake in the oven.

To boil them, just put the eggs in a saucepan with plenty of cold water and bring everything to a boil, letting them cook for 3-4 minutes after the water has started to boil. Once cooked, let them cool under cold running water and shell them, then keep them aside until the nests are ready.

When the nests are cooked, place a cooked and shelled egg in each nest and serve them immediately.

If you want, you can put up to four eggs in each nest, since quail eggs are very small.


First choose which type of chocolate you want to use to create your own chocolate nests for Easter.

Break the chocolate into a bowl or cut it with a knife and melt it a bain-marie or in the microwave for 3 minutes at 650 watts. (in the tips read how it is best to dissolve it and how)

Mix well the chocolate so that it is creamy.

Combine with chocolate i corn flakes turning well with a spoon and gently so as not to break them excessively until all the corn flakes are covered with chocolate.

Take the molds from paper muffins or silicone and put a little bit of chocolate covered corn flakes making them adhere to the walls in order to create a space in the center and wedged inside the chocolate or sugar eggs.

Decorated with colored sugar balls or with the sprinkles of sugar or even with the grain and let it solidify chocolate for about 1 hour.

At this point you can use the chocolate nests on their own, take them out of the muffin cup or put them on top of one cake as a decoration.

If you liked this recipe, maybe you might be interested in it too CHOCOLATE ROSES VERY FAST or even the recipe for FURBO PUDDING or take a look at all mine too RECIPES WITH CHOCOLATE.


You can use dark, milk or white chocolate.

You can also use chocolate from Easter eggs.

If you melt it in the microwave I recommend you put it 1 minute at 650 watts then turn off, do 1 minute at 650 watts, turn off again and for the third time 1 minute at 650 watts, in this way it will melt perfectly and remain creamy.

You can replace the corn flakes with all bran sticks.

Do not put the chocolate nests still fresh in the fridge otherwise the chocolate will tend to turn white.

You can add an or two drops of sunflower oil with melted chocolate if you want it to remain even more shiny.


Take the fresh beets, wash them and remove the hardest stem.

Put two tablespoons of extra virgin olive oil in a pan and heat them then put the chard to cook for 15 minutes with the lid on until cooked.

Salt the chard and let them cool then cut them with a knife.

You do boil a pot of lightly salted water and, when it boils, put the taglierini to cook.

Boil the taglierini for a few minutes then drain them very well and put them in a bowl with the chard and mix.

Join the bechamel and grated parmesan and mix again.

Take one fork and create the nests by rolling it up on itself.

Put the nests of cutters on a baking sheet with parchment paper and create a hollow in the center with a teaspoon or with your hands.

Gently shell a quail egg in the center of the nest of cutters.

Cook i nests of taglierini for about 10 minutes in a preheated oven at 200 ° so that the white of the quail egg is cooked but the yolk is still creamy.

Remove from the oven nests of cutters and serve hot or lukewarm or cold.


Instead of chard you can use spinach.

If you want you can use my recipe for BECHAMEL.

Instead of the bechamel you can put ricotta.

You can serve the nests of cutters both as an appetizer and as a first course, in this case I recommend serving two per person.

If you liked this recipe, maybe you might also be interested in the other recipes for i FIRST OF EASTER.

Nests of Easter noodles, nice baskets for the holidays

The nests of Easter tagliolini are a nice dish to bring to the table during the holidays to share with your family in joy.

nests of Easter noodles

Beets, noodles and eggs. Delicious nests of pasta, vegetables and eggs that are typical of our local cuisine. Simple to prepare and very similar to real nests. The quail egg is perfect for making these delicious nests.


  • 500 g egg tagliolini
  • 200 g beets
  • 80 g grated cheese
  • 8 eggs
  • bechamel 3 tbsp
  • extra virgin olive oil
  • salt

Nests of Easter noodles, nice baskets for the holidays. Method

We wash and clean the beets and cook them in a pan with oil. 15 minutes and they are ready. We rise and cool. We cook the pasta for a few minutes and drain them. Add the bechamel and grated Parmesan and mix.

Now take a fork and take the taglierini by rolling them around and placing them on a baking sheet covered with special paper. We create a hollow in the center and shell an egg in the center. We bake for 10 minutes at 200 °. We take out and cool. Let's enjoy them lukewarm. Perfect!

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  2. Lynd

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  3. Wally

    It would be interesting to know more

  4. Clayson

    Unmatched message, I really like :)

  5. Carolus

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