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thursday 14 December 2017  
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Easter recipes

1 recipes found
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Roasted leg of lamb with rosemary
18 05 2008 - 13:06 - main courses - leg of lamb
Leg of lamb is one of the dishes that best represents Sunday lunch with the family. Needless to say a 4½ lb (2 kg) leg of lamb should not be cooked for a romantic dinner unless you want to be eating it all week!
[118] comment(s) | read recipecooking recipes Roasted leg of lamb with rosemary

Leg of Lamb Boulangere
01 01 2003 - 00:05 - main course - leg of lamb
A good, traditional recipe handed down from wash day in villages where the women let the
lamb cook slowly in the baker's oven while they were at the wash house. When they came back they took a dish to the baker's and their delicious, warming dinner was ready.
[41] comment(s) | read recipecooking recipes Leg of Lamb Boulangere

Chocolate Easter eggs with Nutella
01 01 2003 - 00:05 - dessert - chocolate
Why not make your own
Easter eggs? It isn't hard; you just need some Flexiplan molds or egg shells, although, obviously, they'll be smaller.
[52] comment(s) | read recipecooking recipes Chocolate Easter eggs with Nutella

Leg of lamb en croute
01 01 2003 - 00:05 - main course -lamb
A marvelous recipe: A golden, crispy bread pastry hides a
leg of lamb cooked in its own juices--flavorful and pink inside. This delight is served often for Easter dinner. You can accompany this dish with baby spring vegetables, flageolets, potatoes au gratin, or even a nice salad if you want a lighter meal.
[42] comment(s) | read recipecooking recipes Leg of lamb en croute

Chocolate-filled eggs
01 01 2003 - 00:05 - dessert - chocolate
If you know how to make
ganache, here’s a quick and easy dessert delight to surprise both the big and small with on Easter Sunday.
[44] comment(s) | read recipecooking recipes Chocolate-filled eggs

"Chilindron" spring lamb with Espelette Pepper (Basque cuisine)
01 01 2003 - 00:05 - main course - lamb
The choice of
lamb used varies from one side of the Pyrenees to the other. In the French Basque country, spring lamb is used (raised by the mother) whereas grass-fed lamb is more appreciated on the Spanish side. Today’s delicious recipe, spiced up with fresh Espelette pepper, offers an example of the use of spring lamb.
[39] comment(s) | read recipecooking recipes "Chilindron" spring lamb with Espelette Pepper (Basque cuisine)

Mutton stew with turnips and fava beans
01 01 2003 - 00:05 - main couse - mutton
Lamb and fava beans appear on the market at the same time. It makes sense, therefore, to cook them together along with baby spring vegetables. As an alternative to the time-honored Easter lamb, this dish can be prepared in advance and cooked without being watched over.
[31] comment(s) | read recipecooking recipes Mutton stew with turnips and fava beans

Loin of lamb with garlic and basil cream purée
01 01 2003 - 00:05 - main course- lamb
A sauce with a Provence accent, very appropriate for preparing delicious loins of
lamb. Here’s a recipe that will be all the rage for Easter.
[14] comment(s) | read recipecooking recipes Loin of lamb with garlic and basil cream purée

 
 
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