While many gardeners may not want their broccoli to start bolting (that’s what it is called, apparently), and we were certainly disappointed at first, I found that you can actually…
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Periwinkles with Currant (Raisin) Bread / Alikruiken met Krentenbrood
The common periwinkle (Littorina littorea) is an edible species of marine snails that can be commonly found in northern Europe. In the Netherlands, where I am from, these little sea…
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Eggs en Cocotte with Morels and Asparagus / Œufs Cocotte aux Morilles et Asperges (Baked Eggs)
I’ve always thought ‘œufs cocotte’ or ‘eggs en cocotte’ sounded and looked quite elegant. I suppose it is quite a posh way to serve eggs if you compare it to…
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Mushroom Magiritsa / Μαγειρίτσα με Μανίταρια (Vegan/Plant-Based Greek Easter Soup)
This soup, or stew is traditionally made with offal removed from the whole roasted lamb that is commonly served on Easter day, which makes this one of those dishes that…
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Croque Madame with Black Truffle and Mornay Sauce
I think almost everyone loves a good cheese toast, or ‘grilled cheese’, or ‘toastie’, or however you may call it. Warm crunchy, buttered and toasted bread with melted cheese and…
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Vol-au-Vent with Escargot (Snail) & Mushroom Ragoût
These hollow puff pastry cases or vol-au-vent are a popular appetizer and snack in France, Belgium and The Netherlands (where I am from). You usually find them stuffed with chicken,…
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Savoury French Toast with Smoked Salmon, Chive Sour Cream and Salmon Roe
I think the most interesting version of French toast might be the savory kind, which you don’t see often enough. I’ve topped mine here with toppings you might commonly see…
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Lamb Pluck Risotto / Risotto con Coratella di Agnello
This dish is perfect for those cold wintery days preceding Easter or any other day you are looking for some comfort food that will keep you warm and satisfied. If…
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Magiritsa / Μαγειρίτσα (Greek Lamb Pluck Soup for Easter)
Magiritsa is a traditional Greek lamb soup that is usually prepared on Holy Saturday (the day before Easter Sunday) and consumed immediately after the midnight Divine Liturgy. The dish is…
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Curry Chicken and Egg Salad (for Sandwiches)
This flavorful salad is creamy yet refreshing, since its made with succulent chicken breast, hard-boiled eggs, crème fraiche, fragrant aromatics such as ginger, curry powder, and turmeric, crunchy vegetables and…
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Areti’s γιαγιά’s Magiritsa / Μαγειρίτσα (Greek Easter Lamb Soup)
Magiritsa is a traditional Greek lamb soup made with offal removed from the whole roasted lamb that’s usually served as Easter lunch/dinner. This dish, like many other offal-dishes like it,…
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Easter Eggs dyed with Onion Skins
Is there anyone who did not look forward to dyeing eggs in all the colors of the rainbow and indulging in colorfully wrapped chocolate eggs for Easter as a child?…
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