Awesome Autumny Easter

Autumny Easter Tablesetting

 Inspired by the profusion of orange berries growing mainly wild on thorny – shrubby type bushes ( name …anyone…? ) on the pavements around Johannesburg, the fabulously bright coloured chocolate eggs at Woolworths, and the lovely goodies at my favourite party shop*** In Good Company .Vanessa and I spent a warm autumn afternoon doing what we enjoy most, decorating, styling and taking pretty pictures… not to mention sampling the yummy goodies afterwards and tucking into the chocolate eggs along the way. I hope you’re as inspired by the seasonal change and the upcoming Easter holidays as we were!

To complement the autumn tablesetting I designed an easy autumn brunch menu, for quick fuss free entertaining, do give the recipes a try, you be surprised how effective and simple they all are.


Bellini and Strawberry Cocktail
Bellini and Strawberry Cocktail


Bellini Cocktail

Serve well chilled Champagne or good quality sparkling wine with a tot of peach puree, garnish with a mint sprig and peach slice.
For a delicious non alcoholic punch serve peach puree, strawberry juice and ginger ale in flute glasses with a mint sprig to garnish ( pictured below)



Muffin style crustless goats cheese and pancetta quiches
Muffin style crustless goats cheese and pancetta quiches


Muffin style pancetta and goats cheese crustless quiches- easiest recipe ever!

Simply grease ( well!)  a  6 hole muffin tin and line with pieces of black forest ham or pancetta ( you can use bacon but try use a thinly sliced smoked bacon)
Whisk together 4 eggs with 500ml cream and 250ml milk, season with salt and pepper.
Pour the egg mixture into the tins, top with 200g crumbled goats cheese.
Bake at 180oC for 15-20 minutes until risen, puffed and golden.
To remove simply run a knife around the “muffins” to remove.
Serve on toasted english muffins.


Lemon & Rosemary Scented Scones with jam butter and mascapone
Lemon & Rosemary Scented Scones with jam butter and mascapone

Lemon & Rosemary Scented Scones with jam butter and mascapone

 1 packet scone mix ( I use the one from Woolworths), 1 sprig rosemary, finely chopped, 1 lemon, zested

 For the jam butter, 1/2 cup good quality berry jam ( I use Bon Mamam) and 1 cup unsalted butter, softened

 To serve, mascapone cream cheese, Preserved figs, Fresh Berries

Make scones according to the instructions on the packet and add the chopped rosemary and lemon zest.

Bake according to the instructions. 
Whilst the scones are baking make the jam butter by whizzing the jam and softening butter together in a food processor until smooth.
Serve scones with jam butter and mascapone, garnish with berries and preserve


Orange syrup cake
Orange syrup cake

Orange syrup cake with creme fraiche and almond meringue fingers.

I can not take credit or give the recipe for this delicious cake as i bought both the cake and the meringue fingers at the divine home industry The Market Place in Parktown North. I am sure you can find something equally as good at a local home industry, serve the cake with a dollop of creme fraiche and bought or homemade meringues. yum!


 ***Decor and props.
A special thank you to In Good Company – Plates, side plates, single stem vases, pod vases, green milk glass cake stand,  orange handle teaspoon,  grey butter dish and ceramic knife, green and orange  ceramic holders.

All other props are my own.

Happy Happy Easter !!!





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