Countdown: Four delicious recipes to try this Easter weekend

What's not to love about pancakes? Try making this healthy alternative for your next Sunday brunch. They're quick and easy to make and the kids will love them.

• Wholemeal flour - 3/4 cup
• Plain flour - 3/4 cup
• Baking powder - 3 tsp
• Cinnamon - 1 tsp
• Lite milk, plus 2 Tbsp extra - 1 1/2 cups
• Egg - 1
• Blueberries - 300 g
• Olive oil spray
• Ricotta - 3/4 cup
• Liquid honey - 1 Tbsp

1. In a large bowl, sift flours, baking powder and cinnamon together. In a jug, combine 1 1/2 cups of milk and egg then whisk. Add milk mixture to flour and whisk until combined. Gently stir in half the blueberries. Set aside for 10 minutes.

2. Spray a large frying pan with olive oil and heat over a medium heat. Pour 1/4 cups of batter, 2-3 at a time, into pan and cook for 3 minutes or until bubbles form on the surface. Flip and cook for a further 2 minutes or until golden and cooked through. Transfer to a plate.

3. Meanwhile, whisk ricotta and remaining milk until smooth. Serve pancakes topped with dollops of ricotta, remaining blueberries, and drizzled with honey

Tip: Using wholemeal flour increases the dietary fibre without compromising on flavour.

PER SERVE Energy 1592Kj • Protein 17g • Total Fat 11g • Saturated Fat 5g • Carbohydrates 50g • Sugars 18g • Sodium 443mg

With loads of protein, carbs, vegetables, and dairy – this Spinach and Egg Pie recipe is an excellent quick and easy vegetarian dinner alternative.

• Bunches spinach, trimmed - 2
• Sheets filo pastry - 8
• Butter, plus 10g extra, softened - 60 g
• Eggs, plus 4 hard boiled eggs, peeled and halved - 8
• Ricotta cheese - 150 g
• Cheddar cheese, grated - 1 cup
• Parmesan cheese, grated - 1/2 cup
• Ground nutmeg - 1/2 tsp
• Salt and pepper, to season
• Dried breadcrumbs - 2 Tbsp

1. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 3cm-deep 22cm flan pan with removable base.

2. In a saucepan of boiling, salted water, blanch spinach for 30 seconds. Drain well, cool, then chop roughly.

3. Layer filo sheets, brushing between each with butter. Line pan with pastry stacks, overlapping to cover. Trim edges, leaving 3cm overhang, then place on an oven tray.

4. In a large bowl, whisk eggs together with cheeses and nutmeg. Stir in spinach, then season.

5. Arrange boiled egg halves, cut-side down, in pastry case. Cover with spinach mixture. Fold edges of pastry over filling. Sprinkle centre with breadcrumbs and dot with extra butter.

6. Bake for 35-40 minutes until set in centre and golden on top. Serve cut into wedges

PER SERVE • Energy 1292Kj • Protein 18g • Total Fat 22g • Saturated Fat 12g • Carbohydrates 9g • Sugars 1g • Sodium 652mg

Take your presentation to a whole new level with these sweet Chocolate Nests! Everyone will quickly eat all the treats and then snack on the nests that are easy to make with this recipe.

• Dark chocolate (or white) - 100 g
• Small balloons - 8

• Mini Easter eggs
• Popcorn
• Ice cream
• Strawberries
• Marshmallows

1. Place the chocolate in a bowl over simmering water. Stir until the chocolate is smooth. Remove and set aside to cool for 10 minutes.
   

2. Wash and dry 8 small balloons.

3. Blow up until approx. 10cm in diameter, tie the end then place upside down in teacups or ramekins.

4. Place the chocolate into a small bottle with a nozzle or piping bag made from paper.

5. Drizzle the chocolate onto the balloon to the size of your nest. Refrigerate.

6. Repeat the process 3 times. Let them set completely.

7. Make a small cut in the balloon and let it deflate without being tempted to pull it off.

8. Voila nests!!

9. Fill with your chosen treats.

PER SERVE • Energy 935Kj • Protein 2g • Total Fat 9g • Saturated Fat 6g • Carbohydrates 32g • Sugars 28g • Sodium 24mg

Dietary and nutritional info supplied by NZ Nutrition Foundation.