4 recipes to use up leftover Easter food

Easter is a holiday much awaited by many people, due to the symbolism of the belief and because of the delicious dishes and chocolates that are prepared to celebrate the date. However, many times, the hearty Sunday table is not all consumed and food is left over. So, to avoid waste, we present four delicious recipes to use up Easter leftovers. Check out!

leftover fish sandwich

Ingredients

• 2 slices of wholemeal bread
• 1 cooked and shredded fish fillet
• 2 slices of cheese
• 1 tablespoon mayonnaise
• 1 tablespoon cream cheese
• 1 tablespoon chopped chives
• 1 lettuce leaf
• 2 slices of tomato
• Salt and ground black pepper to taste

Method of preparation

Toast the bread slices in a skillet over low heat and set aside. In a bowl, mix the shredded fish with mayonnaise, cream cheese and chopped chives. Season with salt and pepper. Spread the mixture over one of the slices of whole wheat bread. Place the lettuce leaf, tomato slices and cheese slices over the fish mixture. Cover with the other slice of whole wheat bread and serve.

Cod fish with white sauce

Ingredients

Cigar

• 1 white cabbage leaves
• 400 g desalted and shredded codfish
• 1 cup of uncooked rice
• 1 chopped onion
• 1 clove of minced garlic
• 2 chopped medium tomatoes
• 5 tablespoons chopped chives
• Salt and ground black pepper to taste
• 2 tablespoons of olive oil
• 700 ml of boiling vegetable broth
• Boiling water

White sauce

• 3 tablespoons of butter
• 3 tablespoons wheat flour
• 1 liter of milk
• Grated Parmesan cheese, salt and ground black pepper to taste

Method of preparation

In a container, place the cabbage leaves in boiling water until they wither, drain and reserve. In a container, mix the rice with the cod, onion, garlic, tomato and chives and season with salt and pepper. Reserve. Cut and remove the central stalk from the cabbage leaves, stuff each leaf with the cod mixture and roll it up, folding the sides inwards to prevent leaking. Arrange the cigars in the pressure cooker, cover with the boiling vegetable broth and cover. Take to medium fire and cook for 10 minutes after taking pressure. Wait for the pressure to release and reserve the cigars.

White sauce

In a pan, melt the butter over low heat, add the flour and mix until it forms a dough. Gradually add the milk, stirring constantly, until the dough dissolves and continue cooking until thickened. Season with salt, kingdom pepper. Serve the cigars with the white sauce and grated parmesan.

chocolate egg brownie

Ingredients

• 150 g chopped milk chocolate egg
• 1 tea cup of sugar
• 1 teacup of wheat flour
• 1/2 cup of melted butter
• 2 tablespoons cocoa powder
• 1/2 teaspoon of salt
• Chopped walnuts to taste

Method of preparation

In a bowl, melt the egg chocolate in the microwave for 30 seconds. In a bowl, mix the wheat flour, sugar, cocoa powder and salt. Then add the melted butter and mix well. Add the melted chocolate eggs and nuts and mix again. Pour the mixture into a baking form lined with parchment paper and bake in a preheated oven at 180°C for 30 minutes. Serve immediately.

Chocolate Egg Brigadeiro

Ingredients

• 100 g chopped milk chocolate egg
• 395 g condensed milk
• 1 tablespoon of butter
• Chocolate sprinkles to decorate

Method of preparation

In a bowl, melt the egg chocolate in the microwave for 30 seconds. In a pan, mix the condensed milk and the butter and cook over low heat until it reaches the point of brigadier. Add the melted chocolate and mix well. Let it cool and roll up the brigadiers, passing in the sprinkles to decorate.