I can’t believe that it is nearly Easter already. It seems only yesterday that our friends came to visit us during the February half term. I love this time of year where you can feel the season changing, the days getting longer and the spring flowers starting to shoot. Easter is a perfect time to be together with friends and family and enjoy good food, wine and an Easter egg hunt of course. Did you know that in France, it is the Easter bells that bring the chocolate eggs and not the Easter bunny!
On this week’s meal plan, I’ve included a Lamb blanquette recipe that can be cooked on Easter Sunday or Monday. If you have room after eating all the Easter eggs!
Monday: Lamb blanquette
This traditional French recipe is called a blanquette d’agneau or a lamb blanquette. A blanquette is a sauce in which neither the meat nor the fat is browned which gives it a white appearance and creamy taste. Allow yourself to be tempted by this recipe of soft lamb accompanied by vegetables and herbs.
Tuesday: Prawn and vegetable fresh spring rolls
Spring has sprung with these prawn and vegetable fresh spring rolls! The trick to rolling the spring rolls and to avoid them slipping is to transfer the softened rice sheet onto a dry plate or (as they do in Vietnam) roll the rice paper on a clean damp tea towel.
Wednesday: Cannellini bean Tuscan salad
Simplicity is central to the Tuscan cuisine and also central to this recipe. It is a super easy cannellini bean salad flavoured with Tuscan ingredients such as olive oil, sun dried tomatoes and fresh parsley. You could even serve it with a nice glass of Chianti.
Thursday: Veal escalope stuffed with goat’s cheese
This is a simple and elegant recipe that makes a delicious weeknight meal or that can easily be served if you are entertaining. The rich flavour comes from the honey and goat’s cheese stuffing which is balanced by the cream and mustard sauce.
Friday: Poached eggs nested in tomato compote
There is something so satisfying about runny egg yolks mixed with a deliciously sweet tomato sauce and nothing better than dipping freshly toasted bread into the gooey mix. So be careful not to overcook the eggs when making this recipe.
