A botanical Easter table with floral bread and bright dips

Delicious and decorative!

Estimated reading time: 5 minutes

Whether you start making a kid-proof Easter breakfast as early as 7:00 am, or get out of bed at midday for an elaborate Easter brunch, this cheerfully decorated botanical Easter table, with flavourings like floral bread with dips is guaranteed to ensure success! Read on and get inspired.

EASTER DECORATIONs WITH PLANTS

Need Easter decoration for your table? Cheerful flowering plants are your best friend! They will transform your table into an atmospheric Easter scene in no time at all. From pansies in spring colours to branches and lemons: let your creativity run wild.

For our Easter table, we chose a colour palette of yellow, orange and purple. We used the following plants and flowers: orchids, violets, yellow broom, nasturtium, fern and various grasses, such as corkscrew grass. Style your own table to your taste, and choose a colour palette that suits your ideal Easter mood.

HOMEMADE FLOral BREAD WITH DIPS

Of course, Easter isn't complete without a sumptuous breakfast or delicious brunch. Our flower bread is guaranteed to get you oohs and aahs of appreciation, and it'ss also very tasty. Check out the recipe for the bread below, including dips!

bloemenbrood recept dips | mooiwatplantendoen

you will need

250 grams of flour
125 millilitres of water
50 millilitres olive oil
20 grams of baker's yeast
7.5 grammes of salt
7.5 grams of sugar
Baking paper
Herbs of your choice. For example, basil, rosemary, lemon thyme, wild fennel, oregano and sage.
Edible flowers of your choice. For example borage flowers (cucumber herb), cornflower flowers or Indian cherry.

how to make it

Place the baker's yeast in a bowl with 125 millilitres of water. Make sure the water is at room temperature.
Add the salt, sugar and olive oil to the baker's yeast mixture.
Pour the flour into a bowl, form a cavity in the centre and pour in the yeast mixture.
Simply mix the dough with your fingertips. Important: do this without kneading the dough!
Use the dough immediately, without letting it rise (that's the secret of this bread)
Grease the baking sheet by using oil to make a circle about 24 cm in diameter.
Place the dough on the greased circle and spread the dough to the edges of the circle with your fingertips.
Lightly brush the dough with olive oil to prevent the dough from crusting. The dough should double in volume.
Let the dough rise (in the oven) for 60 minutes at a temperature not exceeding 30°C.
Remove the dough from the oven and preheat the oven to 230°C.
Meanwhile, rinse and pat dry your herbs and edible flowers. Spread the herbs over the bread for the final round in the oven. Should you like a spicier bread, you can also mix the herbs a little into the dough already.
Bake the bread in the oven for 15 minutes at 230°C. Take the bread out and leave to cool on a wire rack.
Decorate the bread with the remaining edible flowers. Enjoy!

DIP TIPs: HUMMUS AND VEGETABLE SPREADs

Want to keep cooking? Then also make these 3 delicious dips for your bread (mango hummus, pea spread and red cabbage hummus) to serve with your flower bread! Find out below what you need, and how to make these spreads yourself. Quantities are based on half a jar (a full dip container).

Mango hummus

60 grams frozen mango
1 teaspoon turmeric (or curry powder)
100 grams chickpeas
½ clove of garlic
The juice of half a lemon (about 1 tablespoon)
2 tablespoons of tahini
¼ teaspoon sea salt
1 ice cube
Optionally: 2 tablespoons baking soda

red cabbage hummus

30 grams red cabbage (raw, briefly fried or cooked for 1 minute)
100 grams chickpeas
½ clove of garlic
The juice of half a lemon (about 1 tablespoon)
2 tablespoons of tahini
¼ teaspoon sea salt
2 ice cubes
Optionally: 2 tablespoons baking soda

pea spread

150 grams peas (cooked)
½ clove of garlic
The juice of half a lemon (about 1 tablespoon)
2 tablespoons of tahini
¼ teaspoon sea salt
2-3 ice cubes
Optionally: 2 tablespoons baking soda

SERVING TIPS FOR THE DIPS

For a touch of extra flavour and an impressive effect, serve your dips with:

Olive oil, either extra virgin, garlic or chilli flavoured
Paprika
Parsley
Peas and chickpeas for decoration on the dips

how to make it

Rinse the chickpeas, or peel the chickpeas and then rinse them. Tip: peeling chickpeas makes your hummus much more creamy! Tip: the trick to peeling chickpeas more easily is to fry them for a few minutes with 2 tablespoons of baking soda. Then you can rub them together when rinsing them, which will make the skins fall off easily.
Put all the ingredients of one hummus together in a blender or food processor and run it for 4 minutes, until a smooth paste forms. Clean your machine and repeat with all the dips you want to make. Is the hummus still too thick? Then add a little hot water until the hummus is the desired thickness.
Serve the tips in your prettiest bowls and decorate with a few edible flower petals.