Whatshot

2026
All
September
2025
All
November
All
2024
All
June
All
April
All
2023
All
March
All
2022
All
2021
All
2020
All
March
All
February
All
2019
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
April
All
March
All
February
All
2018
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
April
All
March
All
February
All
2017
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
April
All
March
All
February
All
January
All
2016
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
April
All
March
All
February
All
January
All
2015
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
DHS
April
All
March
All
February
All
January
All
2014
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
KZN
May
All
April
All
March
All
February
All
January
All
2013
All
December
All
November
All
October
All
September
All
August
All
July
All
June
All
May
All
April
All
March
All
February
All
January
All
2012
All
December
All
November
All
October
All
September
All
August
All
July
All

What's for Easter dinner?

What's for Easter dinner?

Date: 2013-03-28
Whether your family prefers lamb, ham, veal or turkey, make your Easter feast a memorable one and share it with family and friends.

A traditional take on Easter dinner, select popular entrees to build your Easter dinner around. Whether you're planning a sit down dinner or a buffet for a crowd, make sure that your dish represents the family favourite.

When thinking of Easter, think autumn, herbed tossed potatoes, fresh asparagus and a bountiful garden salad will bring the crispness of autumn into your menu and your home.

Here is a simple menu to start you off:

Herbed Potatoes
Simply tossed with butter and herbs, potatoes round out this elegant meal. You can also use hard boiling baby potatoes.

Ingredients

  • 36mini potatoes, (about 1 kg)
  • 3tbsp(45 mL) butter
  • 2tbsp(30 mL) mincedfresh parsley or chives

Directions:

  • Using vegetable peeler, peel off ring around centre of each potato.
  • Add potatoes to large saucepan of boiling salted water; reduce heat, cover and simmer until fork-tender, about 10 minutes. Drain well. (Make-ahead: Let cool on rimmed baking sheet. Refrigerate in airtight container for up to 24 hours. Add 5 minutes to reheat time.)
  • In large skillet, melt butter over medium heat. Add potatoes; toss until heated through, 2 to 4 minutes. Toss with parsley.