My suggested menu for Easter Sunday, of course, includes lamb.
If you are a savory cook, the soup and the lamb will appeal, if you are a baker, then hopefully the tart will give you some inspiration.
As much of my inspiration comes from outside influences, whether restaurants, markets, friends, for the time being, I have reverted to leafing through my age old cookbooks for inspiration, many of them French, some Indian, American, Hungarian, Canadian and more, and I am again re-reading many of the recipes I made in the past. I am also discovering some old recipes which now have new appeal. Plus, I have some recipes from friends and hope to be able to try these in the coming weeks.
My suggested menu for Easter Sunday….
Appetizer
[wprm-recipe-roundup-item id=”33866″ summary=”
I found this recipe for Spring Pea Soup in a very old French Country Cook book that I picked up at a used book store many years ago. I have made it many times since but only think of it in the spring….
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[wprm-recipe-roundup-item id=”32621″ summary=”
Pan-Seared New Zealand or Australian Rack of Lamb is easy, festive, dress-up, and delicious. It can be seared on your stove top and then finished it in your oven. This is a great springtime dish, especially if paired with French Peas, Tarragon, and Bacon.
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[wprm-recipe-roundup-item id=”34759″]
[wprm-recipe-roundup-item id=”32270″ summary=”
Lemon Honey Tart is beautiful. I like food to look good and to many, it’s all about how it looks, but this also tastes good. It’s light, pretty and a little complicated, but worth the effort for a special’ish dessert.
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Hope you cook and enjoy…
