Easter with Mövenpick: a surprise every day and recipe ideas

Posted on 13/04/2019 by Eileen Schuch
Mövenpick Finefoods Mövenpick Coffee Easter Brunch Recipe

The Easter countdown is in full swing. To add to the excitement, Mövenpick created an Easter Calendar with great gifts to win each day until the 21st April.

We are part of the Egg Hunt and today, it is our turn to reveal the gift hidden in the 13th little egg: it is a Gift Card from Mövenpick Wein worth CHF 100 that you can redeem online or in one of the 28 wine cellars in Switzerland. You can choose from over 1200 fantastic wines from all over the world! Follow this link www.moevenpick-cafe.com/win and try your luck!

What is on your menu this Easter? Will you have a big family dinner with wine, desserts and coffee? Let us know in the comments!

In Coolbrandz land, the Easter brunch is a major tradition, with homemade Easter bunnies, of course! Marina gathered the little ones in her family for a fun baking session. The result: the cutest, most delicious Easter bunnies. Here the recipe:

Quark Easter bunnies: dough for about 12 bunnies (depending on size)

200 g of lean quark
50 g of milk
1 egg
100 g sunflower oil
75 g of sugar
1 pack of vanilla sugar
1 pinch of salt
400 g of flour
20 g baking powder
Sultanas and nuts for decor

To coat: 1 egg yolk, 2 tablespoons milk


Preheat the oven to 180 ° C convection and lay out two baking trays with baking paper. Put all dough ingredients from quark to vanilla sugar in a mixing bowl and mix with the hand mixer. Add salt, flour and baking powder and form everything to a smooth dough ball. Remove the dough from the bowl and knead on a lightly floured work surface with your hands. Re-dust the worktop with flour and prepare the dough for the bunny shapes. Any shapes are possible! See photos.

Use moulds to cut out the shapes and place them on the baking trays. Cover all dough pieces with half of the liquid butter and bake in a preheated oven for about 10 minutes (the baking time may vary slightly depending on the size) until golden brown. Remove quark bunnies from the oven and let them cool down -> They dry out relatively quickly and therefore taste best on the day of baking.

Then store in an airtight box and eat quickly! Bon appetit!



So, that’s the kids fixed! For you adults who are still looking for inspiration on what to put on the table this Easter, here an idea: we once participated in a Mövenpick event called “Kaffee & Kulinarik” which was, as the name suggests, about cooking with coffee and pairing food, wine and coffee. A fantastic experience! Why not draw inspiration from this menu?


Ora King salmon, confit in coffee oil, mandarin and yuzu

The Heavenly

Veal shank, braised on the bone for 24h, parsnip, jus with coffee aroma


Espresso cannoli, latte sorbet, yoghurt & caramel


2016 ÉO Blanc
2014 ÉO Noir

The event was held at Mövenpick Restaurant 20/20 in Zurich, in the presence of Timon Kaufmann, The Brewing Bartender. Chef David Klocksin (14 points Gault Millau) surprised us with flavorful, refined dishes that were perfectly paired with Mövenpick Coffee in the most original way.

From the welcome cocktail through to dessert, coffee had been the common signature throughout that lunch. Similar to salt or spices, coffee has the capacity to enhance the natural flavours of a dish.

Coffee and sweet Easter bunnies for brunch, something hearty and wine for lunch… if you don’t want to cook yourself on Easter Sunday, maybe book a table at 20/20! It just won its first Michelin star! For reservations call: 0041 44 211 45 70



This post is proposed to you in collaboration with Mövenpick Fine Foods.



One comment

  1. Pingback: Last Minute Ideas For Easter – And Beyond

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