We decided to do a Easter Styled shoot with the Pantone Emerald Green, the Colour of the year for 2013. Choc ‘n cherry provided some lovilee eats and treats on the day including really cute marshmallow sheep cupcakes. Below is a recipe from Simone Kruger of the Quiches that we also used in the shoot. Enjoy and be inspired!
Tips for Easter brunch at home
- Use greenery from your own garden, don’t focus on making a huge bouquet, rather add leaves and plants into smaller containers in interesting colours or shapes all throughout the table.
- Serve mini foods that are easy to eat like cupcakes or quiches.
- Spoil your guests with what I call ‘fancy water’ water with loads of ice, edible flowers, fresh herbs like mint and diced fruit like strawerries or even cucumbers. It is both a healthy option and a pretty option.
- Add bunnies and Easter eggs in all sorts and shapes to add an Easter feel to the brunch.
- Make use of linen napkins instead of paper ones, they are eco friendly and can be sourced in pretty colours or even made yourself.
- Decorate food with edible flowers (like pansy’s or nasturtium). Remember to use only organic flowers as those treated with non-organic pesticides are not edible.
- Have fun! Try and do most of the preparations before your guests arrive so that you can relax and spend quality time with them.
Lovilees that took part in the shoot included
Styling, Food, serviettes and ruffled lanterns – Simone Kruger from Yellow Papaya
Iced cookies, cupcakes, soet koekies, chocolate bunnies – Choc ‘n Cherry
Photography – Yolande Snyders Photography
See the Easy mini courgette and Feta quich recipe by Simone that was part of this shoot.
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