Time to move on from St. Patrick’s day to the next festive day: Easter! I’ve come up with a few recipes from juices to bagels to spreads, all of which will look great on your table at your Easter breakfast or brunch. Let’s start with a very easy recipe, just a little twist on basic fresh orange juice that’ll taste delicious and will give you a vitamine boost at the same time. Don’t worry if you don’t have a big fancy juicer (I don’t have one either), you can still get fresh pineapple juice with just a basic blender and a sieve. I highly recommend making this from scratch with fresh fruit, rather than buying ready made juices, but in case you run out of time, I’ve included how much dl of juice you should use.
- 1 pineapple of around 1,15kg (around 5dl)
- 2 oranges (around 2-2,5dl)
- 2 tablespoons of lemon juice
Cut off the top and bottom of the pineapple and stand the pineapple on one of the ends. Cut down the side to remove the skin/rind strip by strip. Once all the skin is removed, simply put the pineapple down on its side and slice it in thick slices and then in smaller chunks.
Slice the oranges in half, juice them and put them in a jug. Squeeze 2 tablespoons of lemon juice into the jug as well. Now for the pineapple you’ll have two options: either use a juicer(preferred) or use a blender. If you don’t have a juicer, like me, simply blend them: put pieces in your blender, blend it and then pass it through a sieve so you’ll have a thin juice. Repeat if necessary. Add the juice to the oranges and lime and enjoy your breakfast/brunch!