With some traditional flavours and a touch of modern spice, these marmalade glazed carrots drizzled with candied pecans are sure to be a hit at the Easter lunch table!

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the candied pecans
60 ml sugar
50 ml water
100 g pecans
For the carrots
4 tbsp unsalted butter
2 tbsp marmalade
400 g baby rainbow carrots
¾ cup orange juice
2 tbsp brown sugar
Salt and black pepper

METHOD
For the candied pecans
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Place the sugar and water in a pot over high heat and simmer until the sugar has dissolved, 5–10 minutes. Remove from the heat and allow to cool.
3. Add the pecans to the syrup. Let them soak for 5 minutes, then remove and spread out on the baking tray. Roast for 8 minutes.
4. Remove the nuts from the oven and allow to cool; they should turn crispy as they do so.
For the carrots
1. Melt the butter in a large pot over medium-high heat. Stir in the marmalade, then add carrots, orange juice, sugar, and salt and pepper.
2. Bring the marmalade mixture to a boil, then cover and reduce the heat to medium-low. Simmer, stirring occasionally, until carrots are almost tender, about 15 minutes. Remove the carrots from the pan.
3. Increase the heat to medium-high and cook the liquid for 8–10 minutes, until reduced to a glaze.
4. Place the carrots on a serving platter, drizzle with the marmalade glaze and sprinkle with the candied pecans.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Marmalade glazed carrots drizzled with candied pecans appeared first on MyKitchen.

If you are looking for an interesting and robust side salad to accompany your meal, a fresh pear salad is the way to go. It’s also filled with lots of lovely greens, crunchy nuts and cheese.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
100 ml olive oil
Juice of 1 lemon
1 tbsp honey
½ broccoli, cooked al dente
3 pears, sliced
100g pecans, toasted
100g mixed salad leaves
100g cheddar, cut into chunks

METHOD
1. Mix together the oil, lemon juice and honey. Pour over the warm broccoli. Leave to cool for 10 minutes.
2. Add the pears, pecans and salad leaves to the broccoli. Toss to mix.
3. To serve, transfer to a platter, add the cheese and drizzle over any extra dressing.

The post Broccoli, cheddar, pecan and pear salad appeared first on MyKitchen.

Oh, pears and pecans, the taste of winter. Adding sour cream to your cake mix will give it a soft and fluffy texture. Our pear and pecan cake is perfect, served straight from the oven with some cream.

MAKES 1 cake // COOKING TIME 90 min

INGREDIENTS
250g butter, at room temperature
185g sugar
4 eggs
2 tsp vanilla essence
1½ tsp baking powder
½ tsp salt
240g flour
½ cup sour cream
2 pears, cored and grated
100g pecans, roughly chopped, plus extra to decorate
Icing sugar, for dusting

METHOD
1. Preheat oven to 180°C and grease a 20 cm Bundt tin.
2. Place butter and sugar in a large bowl. Using an electric mixer on high speed, or a wooden spoon, beat for 8 minutes, or until light and fluffy.
3. Add eggs 1 at a time, beating well after each addition. Then, add the vanilla essence, baking powder and salt. Add the flour a little at a time, beating after each addition, until just combined. Be careful not to over-mix.
4. Gently mix the sour cream, pears and pecans into the batter, then spoon into the tin.
5. Bake for 1 hour 10 minutes, or until a skewer comes out clean.
6. Allow to cool, then remove from the tin.
7. Dust with icing sugar and sprinkle with extra pecans.

The post Pear and pecan cake appeared first on MyKitchen.