Easter food.

 There's nothing like a long bank holiday weekend to prompt a foodie post and Easter's no exception.

We've got a small gathering for lunch tomorrow, Easter Sunday when I shall be serving:

Vintage pink cava
Smoked salmon on something

Watercress soup with crème fraîche

Roast leg of spring lamb with garlic and rosemary, home made mint sauce
Home made lamb gravy
New potatoes
Chantenay carrots, with butter and parsley

Rhubarb and ginger brûlée

Tea and mini eggs.

I had some time this morning to make the soup and the base of the brûlée while Peter was busy on an Easter egg hunt in the woods next door with his daughter and her four children who were visiting for the day.

It was a nice peaceful hour and a half or so where I did what needed to be done and it was all super easy and relaxed.

Here are some pictures of my progress - if I remember tomorrow I'll take some pictures of the finished dishes and of course, the roast lamb.

The ingredients for the watercress soup - leeks, white potatoes, watercress, butter, creme fraiche.  

Also used was Marigold vegetable stock, freshly ground black pepper

 I know it doesn't look too tasty, but it did!  Here's the soup after about twenty minutes 

simmering and just before being liquidised for the final assembly tomorrow.

Yummy ingredients for pudding - Yorkshire rhubarb, crème fraîche d'Isgny, Greek
yoghurt, stem ginger in syrup, ground ginger, muscavado sugar.

This is how tasty it the rhubarb looks when all the non-creamy ingredients are
mixed together before roasting for twenty minutes or so until tender.

Peter's grandchildren bought us a treat too, at first glance they looked like chocolate cornflake cake, but were actually marshmallow, pecan, coconut and chocolate cakes and were very nice indeed with a cup of tea!