Duvel

Yes, you can buy the flowers or forage them easily. I am not sure about the berries, but would assume so.

Yeap, my mom makes them. Raspberry, lemon & ginger, “across the garden” (red fruits) and elderberry. Plus storebought Nutella, Biscoff cream and local honey …

Easter Sunday started off with a nice breakfast (before the Easter egg hunt) … Little one had prepared “rabbit” marshmallows, that were enthusiastically received. None survived the breakfast (much to everyones surprise) … Well before breakfast the traditional leg of lamb was prepped and went into a low oven for the better part of the day … While it was doing its thing unsupervised, we played games and made another round in the fields, only briefly interrupted by “the other traditional lamb” 😉 At dinner, the leftover asparagus plus the cooking fond was made into a nice Spargelsuppe. So nice, actually, that noone took a picture 🤭 The lamb (that after ~8h in the oven was meltingly tender) was served with string beans (and hazelnut/panko/browned butter), roasted carrots with honey & thyme, mashed celeriac with potatoes and pommes duchesse. Very, very good. And plenty of leftovers, too 🤗 As dessert we had a classic red wine foam with berries. And finally a apricot brandy to call it a day. Good times indeed 🥳

On Saturday we took care of some things at home, before making a little hike through the local forest. The weather was beautiful and @weinoo will be delighted to hear that the whole forest in wild ramps and woodruff. You could smell them actually from the paved trail. You are allowed to take one handful, we we did … On the way back we stopped at a local farm, that sells their produce in a small shed next to the road. Their sausages are great, all homemade from their pigs. You pay by an honor system: take what you want (price indications are given) and place your money in a box. Good stuff ! The night before Easter Sunday my hometown (just as many others in the area) light a bonfire to celebrate, which my be linked now thematically to Easter but is more of a pagan ritual, definitely predating anything Christian in our area. I prepared some antipasti for dinner: grilled veggies, pickled champignons, dips, some olives, buffalo burrata with tomatoes and a rosemary focaccia, that I started two days ago upon arrival. Upon dawn we climbed up the local hill and watched the bonfire. Of course there was some curry sausage to be had, together with beer and good company 🤗

Even later than @Shelby last year I realized there is no 2025 version of the annual Easter thread. Let’s correct that 😉 Out Easter 2025 started on Maundy Thursday when we drove up to Northern Germany to visit my parents. My sister and BIL were joining as well. Before arriving at home we visited the most kissed girl in the world and bought some goodies for Easter in town … My mom is not that agile anymore, so this year I was in charge of the whole food during the weekend. Which is a big thing, since she always liked to pamper us - and surely enough when we arrived an still warm mandarine cheesecake was waiting for us 🤗. I took over from there. Dinner was a “light” affair (in view of the things to come): I recently presented my mom with an air fryer (easy to use, easy to clean), so she asked how to make chicken wings - and dinner was set: chicken wings (both “spicy” with blue cheese dip and “kindergarten”), steak with herb butter, loaded nachos with dips and a green salad with mustard dressing for good measure. No complaints (and my father will get wings now once per week ☺️) … Good Friday started with a regular breakfast before we all went to a nearby spa town for some hot springs and relaxation. For dinner I brought 4 kg of fresh Palatinate Spargel with me from our area. As you are aware, asparagus is king in Germany during spring season, and this one was as good as it gets. I ate several sticks raw while preparing. Served with young potatoes anda regular Hollandaise (for my parents and me) and a lemony one for the younger ones. Typically one would serve raw & cooked ham with asparagus, but to keep in the Good Friday tradition I purchased Scottish smoked salmon, brown shrimp, smoked eel and boiled octopus legs instead. It was a match made in heaven. Everything was finished 🥳

Morcilla (or any of its ethnic cousins) is a boiled sausage, so you can't really count on any binding from the cooking process of the mini Scotch egg per se ... There are two ways to achieve a structurally intact mSe: 1) you cut the boiled Morcilla part with raw meat. Its proteins will coagulate, which will keep the the meat shell in one piece. Addititional binder might work as well. The result will be a more sturdy casing if cooked through, resulting in a rustic dish. 2) you add something to more easily homogenize / soften your Morcilla part, making it easier to fold homogenously and thus wrap it better around the quail egg, creating a smooth surface. Then add a "proper" flour/egg/panko coating which solidifies during the frying process, holding the softer Morcilla part in place (same principle as in Bechamel-based croquette). The result will be more soft, probably feel more "elegant".

Maybe this will help …

Beautiful, @weinoo 👍 And 100% legit 🥳

I have never tried to freeze it, but “leftovers”* (like an extra pizza) do reheated well in an medium hot oven or airfryer. —- * made on purpose: I also have quite some slices for the next days as snacks.

If I come back from my morning walk with that bounty, my neighbors would egg my house …

And yet that combination is the first reference in the OED entry …

Easy dinner, enjoyed with a glass of Tempranillo: Steak frites with Roquefort sauce and raspberry chipotle dip. Doesn’t look medium rare, but it was … I love my airfryer - and as goofy as the crinkle cut fries look, they give the best results in the air fryer, hands down.

Absolutely … “Literally meaning ‘drink tea’ in Cantonese, yum cha is as common a meal in Hong Kong as coffee and toast in Western culture, …”

Hmmm indeed ... I do not share your view. She references her dishes to the regions correctly. I found only one, and that might well be a editorial error: "Guanxi" - but featured three times in your post. Which other numbers of well-known places are you referring to ? And this is correct. A specific statement, not an excluding one. That it does refer to other areas as well does not invalidate the statement. And even if Gansu grows cabbage does not invalide it either. If one reads the title of the article "How Chinese food in Australia has evolved with new waves of migration" one realizes this is a Australia-directed topic. Again, a specific statement, not an excluding one. Yes, things like this happen anywhere in the world and even I can buy now a instant Luosifen package in my backwater German town, but does that matter to the article ? It doesn't, so why should one hold it against the author or her article ? Anecdotal evidence, covered in the sentence "Lu Gan said when she and her family migrated to Melbourne in 2008 for better education and lifestyle, there was "barely any authentic Chinese food"." ... note it doesn't say "none". Kindly decribe the factual errors that you are referring to. Concerning the usage of "yum cha" kindly note that it is in line with the often cited OED and does refer in English in a Chinese context to the meal and not the Cantonese tranlation of "drinking tea" alone. So, all in all - I do not agree to your negative (condescending might be a strong, yet apt description) review on the article, especially as the points cited above are factual not correct from your side. And @haresfur - please continue to post 🤗

If you are referring to the US skirt steak, it goes by Kronfleisch in the German speaking areas …