Easter Entertaining
Gather round
The Easter long weekend offers plenty of opportunities for hosting friends and family. Enjoy beautiful entertaining with our table and kitchen linen recommendations and discover two delicious recipes to impress your guests this weekend.
Hosting at home
Set the table for Easter dining and entertaining with timeless table linens. Made from pure linen and cotton, our tablecloth range offers a relaxed look for easy charm. Our tablecloths are available in two sizes so you can easily host a crowd. Add fabric table napkins and chair pads to make your guests feel comfy. Style your table to celebrate Easter with fresh foliage or flowers, fragrant candles and Easter themed pieces such as pottery bunnies and painted eggs.
Prep and clean
Refresh your kitchen linens to make your kitchen look beautiful for Easter, to assist with food prep and for doing the dishes in style. Our limited edition pure linen tea towels are made from European Flax certified linen and feature unique designs hand-painted in house, including our sweet Cottontail bunny, perfect for Easter. Protect your clothing from spills and spatters with an apron beautiful enough to be seen by your guests. And for handling hot dishes, our range of oven gloves are both stylish and practical.
Autumn pear and walnut salad
Ingredients
Maple syrup - 1/2 cup
Walnut halves - 1 cup
Pears - 2
Lemon juice - 1 Tbsp
Leafy greens - 120 g
Celery sticks, thinly sliced (optional) - 2
Italian parsley leaves - 1/2 cup
Feta or blue cheese - 100 g
Poppy seeds - 1 Tbsp
Flavourless oil - 2 Tbsp
Lemon juice - 1 Tbsp
Honey - 1 Tbsp
Dijon mustard - 1/2 Tbsp
Method
1. Firstly, candy the walnuts. In a small pan bring the maple syrup to a simmer and continue to cook for 8-10 minutes until it becomes thick. Remove from the heat and stir through the walnuts. Spread onto a lined baking tray and allow to cool.
2. Thinly slice the pears (avoiding the core) and squeeze over lemon juice to stop them browning.
3. To your salad bowl, add the greens, celery, parsley, feta or blue cheese and then poppy seeds.
4. In a small bowl, add the dressing ingredients together and stir to combine
5. Sprinkle the candied nuts over top, and drizzle with dressing just before serving.
Recipe and image Woolworths NZ
Easy Easter rocky road
Ingredients
White chocolate buttons - 270 g
Mini marshmallows - 2 cups
Popcorn, salted - 45 g
Shredded coconut - 1/4 cup
Mini coloured Easter eggs - 1 cup
Method
1. Line a 20 x 20 cm tin with tin foil.
2. Place the chocolate buttons in a heat proof bowl over simmering water (the water should not touch the bowl) until melted and smooth. Remove from the heat.
3. Add the marshmallows and popcorn to the chocolate, stirring quickly to combine. Pour into and spread evenly in the tin.
4. Sprinkle the coconut over top and dot over the Easter eggs pushing them in just a little.
5. Refrigerate for 30 minutes then cut into pieces. Store in an airtight container.
Recipe and image Woolworths NZ