In the round of the chestnut trees food (these subjects that return each year at the same period) there is one for which we love to put the cover back: Easter! And yes, this Judeo-Christian festival has the gift of turning our stomachs in turmoil by inviting melting mitonneries to its table at will. The proof in 12 recipes to share and keep under the elbow.
Lambs
If at Easter, it is a lot of rabbit and hen, it is traditionally in the lamb that we give pride of place on our plates. Its tender flesh makes it melting and tasty meat that can be declined in many recipes. And it's time to do it since it's the season! So do not hesitate to cook it in large quantities and put it in canned, with its seasonal vegetables for example:
- Navarrin of Lamb
- Navarrin of Lamb and its spring vegetables
- Shoulder Lamb to Bouillon
- Lamb for spices and dried fruit
- Sautéed lamb with vegetables
- Curry lamb
Shock canned (Olat)
And for sweet teeth, we also have something to melt: small recipes for jars & strong chocolate cakes to offer or engulfed on the Catimini, according to your level of self-control;)
- The spread
- The marbled cake
- The Choco-Noisette Cake
- Milk chocolate leap
- The giant muffin
- The Sponge Cake Choco Orange
Happy Easter to all!
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