Easter is full of traditions, but even traditions can be updated. Soosikauppa’s Easter menu features classic recipes with a modern, spicy twist.
The starter features a hearty and crispy asparagus pie, followed by a meat stew, either with lamb or a vegetarian version. For dessert, there are three different options, as traditional Easter desserts spark mixed opinions both in Finland and worldwide. Mämmi lovers can opt for handmade ice cream, pasha enthusiasts will delight in a version flavored with lemon and chili, and chili chocolate mousse fits a more modern menu. All dishes can also be made egg-free and dairy-free, ensuring there’s something for almost everyone at the table.
Spicy Asparagus Pie
Asparagus pie is a spring classic that deserves a spot on the Easter table. You can easily prepare this starter in advance, and if you choose a ready-made pie crust, which now come in many high-quality options, you’ll have more time for other preparations.
In this version, the filling is bound with sour cream, giving it a velvety and rich texture. For a dairy-free diet, you can substitute the sour cream with Deliciestin Ruoka Fraichella or another plant-based alternative, and choose a dairy-free margarine. There are also several dairy-free cheese grating options available. For hot sauce, Dawson’s Apple Caraway or Cholula Chili Garlic would work perfectly.
Ingredients:
6-8 servings
Crust:
- 3 dl all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 125 g chilled margarine
- 2 tbsp sour cream
- 1-2 tbsp cold water
Filling:
- 1 bunch of fresh green asparagus
- 200 g sour cream
- 1-2 tbsp mild or medium hot sauce
- Zest of 1 lemon and 1 tbsp lemon juice
- 2 tbsp potato starch
- 150 g grated cheese
- Salt and black pepper
The pie starts with the crust, so begin by combining the dry ingredients in a bowl. If you’re using a store-bought crust, be sure to let it thaw in time, and then you can move straight on to the next step.
Cut the cold margarine into the mixture until it resembles breadcrumbs. Add the sour cream and, if necessary, a splash of cold water, and mix until smooth. Shape the dough into a ball and let it rest in the refrigerator while you prepare the filling.
Preheat the oven to 200°C. Prepare the asparagus by snapping off the woody ends where the stalk breaks naturally, and lightly peel the lower part of the stems.
Mix the filling ingredients together and taste. If needed, add more hot sauce, salt, or lemon juice. Press the dough into the bottom and sides of the dish, pour the filling on top, and arrange the asparagus in a row. Bake for about 30 minutes, or until the filling is set and the top has a golden color.
Let the pie cool before serving so it has time to set.
Spicy Lamb Stew
Lamb stew is one of the Easter classics that can handle bold seasoning. Instead of hot sauce, this stew uses chili oil with chili flakes, which is better suited for stews and adds texture to the bites. You can, of course, opt for hot sauce instead of oil, but be mindful of the other spices and flavor profile of the sauce to ensure it doesn’t clash with the lamb. If you’re not afraid of heat, you might want to try the legendary Smoky Reaper hot sauce from local brand Poppamies.
Ingredients:
4 servings
- 600 g lamb shoulder or another stew cut
- 2 onions
- 4 garlic cloves
- 2 carrots
- 1 cinnamon stick
- 3 tbsp Firelli Chili Crunch hot chili oil
- 1 tsp cumin
- 2 tbsp tomato paste
- 400 g crushed tomatoes
- 2 dl red wine
- 2 dl beef broth or 1 beef bouillon cube
- Salt and black pepper
- Oil for frying
Cut the meat into pieces, chop the carrots, peel and quarter the onions, and finely chop the garlic. Brown the meat in hot oil on a pan, then transfer it to a pot. Sauté the onions and garlic in the same pan, then add the carrots, tomato paste, chili oil, and cumin. Let the spices cook for a moment, then pour everything into the pot. Rinse the pan and add the rinsing water to the pot as well.
Preheat the oven to 150°C. Add the crushed tomatoes, red wine, broth, and cinnamon stick. Place the pot in the oven and let it simmer with the lid on for about 2.5–3 hours. Taste at the end and adjust the heat as needed by adding more chili oil. Serve with rice, and place the chili oil on the table as a condiment, so guests can add more heat and texture to their servings if desired.
Vegan “Lamb” Stew
Although lamb, especially spring lamb, has long been a traditional Easter protein, many people today prefer a plant-based version. The stew can easily be adapted to both vegetarian and vegan diets by swapping the protein for textured soy or pea protein strips, or pulled oats, and replacing the beef broth with vegetable stock.
The vegetarian version also cooks much faster than the meat stew, so a simmering time of about one hour is sufficient.
NOTE: When cooking vegan, remember to check the red wine as well, as many fining agents used in wines are not vegan.
Sweet and Spicy Desserts
Spicy Mämmi Ice Cream
Homemade ice cream made with condensed milk has been a hit for a few years now, especially loved for its simplicity and versatility. The Easter ice cream is made by choosing the polarizing flavor of mämmi, and since we’re working with chili recipes, let’s not forget the hot sauce either.
The ice cream requires freezing overnight, so it’s best to prepare it at least the day before.
To make a dairy-free and vegan mämmi ice cream, simply replace the condensed milk with condensed coconut milk and swap the whipped cream for a plant-based whipped cream.
Ingredients:
6-8 servings
- 4-5 dl whipping cream
- 1 can (397 g) condensed milk
- 200 g mämmi
- 2 tbsp lemon juice
- 1 tsp vanilla sugar
Whip the cream into a fluffy consistency. Add the condensed milk, vanilla sugar, and lemon juice, and whisk until smooth. Stir in the mämmi. Pour the mixture into a freezer-safe container, cover with a lid, and let it freeze overnight.
Take the ice cream out of the freezer 15-20 minutes before serving. To crown the mämmi ice cream, drizzle a bit of spicier or milder hot sauce on top, such as Heartbeat Pineapple Habanero, whose fruity pineapple and habanero pair surprisingly well with mämmi. The more adventurous eater can also try the legendary and versatile Amai Red sauce from the Belgian artisan brand Swetin, which contains beer.
Chili Chocolate Mousse
Chili and chocolate are a well-known pairing, making this chili chocolate mousse a guaranteed hit. It’s an easy and quick dessert that can be prepared the day before. You can either use chili chocolate or add chili flakes or chili powder to regular dark chocolate.
For a dairy-free or vegan crowd, the dessert can be adapted by swapping the cream cheese and whipping cream for vegan versions, such as oat or soy-based alternatives, and ensuring the chocolate is dairy-free.
Ingredients:
4-6 servings
- 150 g dark chocolate or chili chocolate
- 2 dl whipping cream
- 200 g cream cheese
- ½ tsp chili powder or chili flakes (omit if using chili chocolate)
- 1 tsp vanilla sugar
- A pinch of salt
Melt the chocolate in a double boiler. If using regular dark chocolate, add the chili powder or chili flakes to the melted chocolate and mix until smooth. Whip the cream into stiff peaks, then whisk in the cream cheese. Finally, gently fold the chocolate mixture into the whipped cream.
Divide the mousse into serving glasses and let it set in the refrigerator for at least 2 hours. Garnish with chocolate shavings or mini Easter eggs.
Lemon Pasha with a Spicy Twist
Pasha is an Easter classic that gets a new dimension with chili and lemon. Recently, there have been availability challenges with eggs across Finland, so let’s stick with chocolate eggs and try a more modern, egg-free version of the traditional pasha. To make a dairy-free and vegan pasha, simply swap the dairy products (cream cheese, curd cheese, and whipping cream) for plant-based alternatives. Greek yogurt can also be used in place of curd cheese.
The pasha also needs to rest in the refrigerator overnight before it can be served.
Ingredients:
6-8 servings
- 1 package (200-250 g) cream cheese
- 1 jar (200-250 g) plain quark
- 1 dl sugar
- 2 dl whipping cream
- 1 lemon
- 1 tsp vanilla sugar
- Swet Lemon Hard hot sauce to taste
- 2 tbsp almond flakes
- 2 tbsp raisins
Whip the cream until fluffy. Wash and dry the lemon, zest the peel, and juice the fruit. Mix the cream cheese, quark, sugar, lemon juice, zest, and vanilla sugar into a smooth mixture. Add the almond flakes and raisins, and add hot sauce one teaspoon at a time until the heat level is to your liking. Gently fold in the whipped cream.
Line a strainer or pasha mold with a clean kitchen towel, cheesecloth, or a coffee filter. Place a bowl under the strainer to collect any liquid. Spoon the mixture into the mold, cover, and let it drain in the refrigerator overnight. The next day, carefully unmold onto a serving platter and garnish with lemon slices and edible flowers.
