I hope everybody who celebrated Easter had a wonderful time. I wanted to share what I prepared for Easter because it’s a great way to get inspiration when I’m deciding on the menu for next year. We didn’t have a 4 course meal, but we had starters in the morning, then desserts, then soup and main. So I will talk about the dishes as we had them.
As every year, I made the traditional dyed&decorated eggs. I love decorating boiled eggs and they are delicious with mayo and the other starters.
To avoid adding too many pictures, I made two collages, for starters and desserts. From left-up, the starters I made are: mushrooms and gherkins salad with mayo, grilled courgettes with balsamic vinegar, terrine with cheese and spring onion (similar recipe here), pepper jam, homemade mayo with cauliflower and butter with olive oil and herbs.
I usually make terrine, similar recipe here, mushrooms and gherkins salad and cauliflower mayo. Also, the butter spread is similar to the ones I made before.
It’s the first time I make pepper jam. I love onion jam and I discovered a jar of Polish pepper paste, similar to tomato paste. I tried this pepper jam and it turned out delicious. I liked it a lot. I will share the recipe next time I’m making it.
I made bagels for the first time. They were yummy, but I need to adjust the recipe. I enjoyed making them and I will make them again. When I’m 100% happy with the result, I will share the recipe.
Hot cross buns with cinnamon and raisins, the original recipe. I will share the recipe next year, in the build-up to Easter. They were fab, as always.
Simnel Cake. I made Simnel Cake last year too. It’s similar to Christmas Fruit Cake, but with a layer of marzipan in the middle. I decorated the cake with the fondant bunny I made a couple of weeks ago. But yesterday morning, I decided to add a few more flowers to make it more colourful. I think Simnel Cake will be always on our Easter menu, it’s just delicious.
Now I’ll talk about more desserts, we do have a sweet tooth in our family. From left-up, there are 3 chocolate loafs. It’s a Romanian traditional dessert for celebrations called cozonac. This time I’ve made the big one with vanilla dough and chocolate dough, filled with Turkish delight. The two small ones are with chocolate dough filled with walnuts and glace cherries. Simnel cake, choux filled with mango cream and white chocolate on top and strawberry-tiramisu.
I made a parsnip and cauliflower soup. We have a soup or a smoothie each day, so soup it’s always on the menu. A good way to add some veggies.
The main was roasted baby potatoes, grilled halloumi and Oyster mushrooms with sundried tomatoes. With a glass of red wine, the main was fabulous.
This was my menu this Easter. If you’ve celebrated, what did you prepare?