Easter - the start of culinary spring

Ostern - Auftakt zum kulinarischen Frühling - Augustas Box

Hello dear friends,

A year ago I briefly mentioned the “slightly different Easter” on the subject of Easter. Who would have thought that a year later it would still only be possible to celebrate it to such a limited extent. Corona does not allow large family celebrations or trips.

Nevertheless, we can enjoy a nice meal or go for a walk and look for eggs.

In France as in Germany, roast lamb, braised for hours in the oven and served with fresh vegetables, is also one of the favorites - of course not without an extensive aperitif, followed by delicious desserts and cheese variations and accompanied by lots of wine and an exuberant atmosphere.

The French also associate Easter with the start of a new cooking season, as “les primeurs” take over the country’s weekly and farmers’ markets at the beginning of April. These “young vegetables” such as green peas, young carrots and fresh salads inspire amateur and celebrity chefs to create imaginative creations. The strawberry season also starts much earlier in France than in Germany and is characterized by a real diversity of species. Some local varieties are already really aromatic - no comparison to the imported, tasteless berries that you can currently get in German supermarkets.

Finally, I have a delicious Easter dessert for you (not necessarily typically French), which is part of every Easter breakfast for us and has become a tradition.

Sweet fried eggs

Ingredients for 10 servings:
1000 g quark 20%
100g sugar
1 vanilla bean
2 cups whipped cream (300 g)
1 can of apricots

Mix the curd with sugar, vanilla pulp and 8 tbsp.
Whip the cream until stiff and fold into the quark.
Pour the quark into dessert bowls and place an apricot half in the middle.
Enjoy chilled. It's very easy. Try it out.

I wish you a happy easter!
Joyeuses Pâques!

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