At Christmas I made a compendium of all Helvetic Kitchen’s best holiday recipes, and now I’d like to do the same for Easter.

Of course Easter in Switzerland is not complete without the ubiquitous Osterfladen. I’ve made many, many versions over the years with everything from bread to semolina to all cream filling.

Osterfladen, many ways

And there’s nothing like a bunny-themed, seasonal bake.

Easter Bakes

Now for savoury, with some great spring mains.

Savoury Mains

Bärlauch is also popular around Easter time. It features in my puff pastry flower, perfect for brunch, and this easy barley risotto.

Bärlauch Beauties

I’ve got your Good Friday fish covered too, and an obscure Emmentaler dish that can use up any leftover hard-boiled eggs you may have.

Traditional Favourites

And don’t worry, I’ve got you more than covered when it comes to leftover chocolate bunnies.

More Chocolate than sense…

And I’ll just leave my yearly Migros chocolate egg PSA here, for your perusal: