Easter is the Holiday of the year that comes faster than expected – much like Christmas, but faster.
And guess what? It`s already here and I`m searching for decoration inspiration.
This is what I`ve found and loved so far.
What inspirational Easter deco photos have you found online? Please share.
I love this pie!
It has this sweet and sour taste to it that I just cannot resist.
Usually I make it at Easter – all things yellow and all that – but it tastes wonderful all year around.
What you need for the pie dough:
* 125 g unsalted butter
* 80 g powdered sugar
* 250 g flour
* 30 g ground almonds
* 1 egg
What you need for the pie filling:
* 4 eggs
* 250 g sugar
* 2 big lemons (zest and grated peel)
* 50 g unsalted butter
Knead together powdered sugar, flour, ground almonds, crumbled butted and the egg.
Press the kneaded dough down in a 30 cm pie pan, prick bottom with a fork before baking in a preheated oven (225c) for 10 minutes. Let pastry cool before adding filling.
Beat egg and sugar for 4 minutes, mix in lemon peel and zest and add melted butter.
Pour the filling in the cooled off pie pan and stick in the oven again at 180c for about 20 minutes.
Let the pie settle before cutting into it.
Serve with peppermint tea or sweet white wine.
ENJOY!
The asparagus are back in the shops!
Crisp-tender asparagus topped with a mustard vinaigrette, sieved hard-boiled eggs, and chives for an elegant yet easy side dish or salad.
This recipe gives 6 servings.
What you need:
* 3 pounds asparagus, trimmed and stem ends peeled
* 2 hard-boiled eggs, sieved
* 6 sprigs fresh parsley, chopped
* 1 Tablespoon chopped fresh chives
* 1-1/2 Tablespoon Dijon mustard
* 3 Tablespoon white wine vinegar
* 3/4 cup vegetable oil
* Freshly ground pepper and salt to taste
* 1 lemon, grated zest
What you do:
Place asparagus in flat pan, covering with boiling water. Simmer until tender-crisp. Refresh with cold water to stop the cooking process. Drain well, then refrigerate.
Make the Mimosa by mixing hard-boiled eggs, parsley, and chives. Set aside.
Make the dressing by mixing the mustard and white wine vinegar in a bowl, beating with wire whip until smooth. Add oil while beating constantly. Season with salt and pepper to taste.
Coat asparagus with dressing. Sprinkle Mimosa and lemon zest over the asparagus tips.
