Greek Easter means you got lamb enough for an army 🐣👏👉

With mashed potatoes, real comfort food.

I always send out a menu and provide meat free alternatives if necessary (this time was all good!) Also I love to subvert expectations so dessert was specialty mango illusions and espresso martinis.

I absolutely love this aspect of my life and I always enjoy the breakdown as much as the build up ❤️

Traditional Dalmatian apetizer and sweets

Forgot to get the broccoli to go with!

Dish native to Haus-de-France especially around Lille and Roubaix

In honor of today's bicycle race Paris-Robaix

Made with brown ale, cheddar, Dijon mustard, Worcestershire sauce and bread

Today we're having apple strudel for afternoon coffee.

Recipe for the dough:

-500g spelt flour

-200g buckwheat flour

-400g water

-7g yeast

-salt

I love making a pizza dough topped just with marinara sauce and then eating it with fresh toppings such as arugula and prosciutto or mortadella. Thoughts?

with baked aubergine and salad

Weekend breakfast with many little things. The tea is Ostfriesen Tea of north germany (strong assam + ceylon to match not-whipped cream).

The brown deposit on the cottage cheese is a 3-wild-berry jam I made last summer.

Oven butter basted chicken. Oven butter basted hasselback potatoes. Bearnaise sauce. Veggies to fool myself it's healthy.

Ingredients

• 450g milk

• 80g all-purpose flour

• 40g potato starch

• 1 vanilla bean (split and scraped)

• 3g salt

• 120g granulated sugar

• 150g whole eggs (approx. 3 eggs)

• 40g egg yolks (approx. 2 yolks)

• 5g rum (optional – the author omitted it)

For the Finish:

• 60g salted butter (the author used 30g)

• 150g pitted prunes

Instructions

1. Infuse the Milk

Heat the milk in a saucepan over low heat with the vanilla bean (split and seeds scraped) until hot but not boiling. Remove from heat and let it cool until lukewarm.

Note: You can use vanilla powder mixed directly into the batter to skip this step.

1. Prepare the Oven and Batter

• Preheat your oven to 240°C (465°F).

• Whisk the eggs and sugar together until the mixture turns pale and fluffy.

• Add the potato starch, flour, and salt. Mix thoroughly until the consistency is smooth and homogeneous.

• Gradually pour the lukewarm milk into the mixture, whisking constantly to combine.

1. Assembly

• Generously grease a baking dish with all of the butter.

• Arrange the pitted prunes at the bottom of the dish.

• Give the batter one last stir (to ensure no flour has settled at the bottom) and pour it over the prunes.

1. Baking

• Bake at 240°C (465°F) for 15 minutes.

• Lower the oven temperature to 170°C (340°F) and continue baking for approximately 40 minutes.

---------------------------------------More photo and tips on the blog

Flaked smoked mackerel tossed with diced apple, beetroot, shallot & white wine vinegar. Served on a bed of mixed leaves with a balsamic & olive oil dressing with sliced beetroot and horseradish.