As a result, many of the flowers that are usually out for Easter are already out and will have wilted by the time the long weekend comes around next month.
But since I've got people coming for food this weekend, I'm cutting some of them now and digging out the spring details...just ditching the bunnies.
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| © My Hand's Made It |
So I'm printing off some doilies for the menu. I tend to print off circles of coloured paper and cut them out to cover the centre circle, rather than try to put the lacy paper through the printer as it gets stuck.
I've got out my lovely tulip tea light holders.
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| © Edith Juhasz Ceramics |
And on the day, I'll put some lovely spring flowers on the table. I'm keeping it simple though by dotting bud vases around the tea light holders
For the menu, I'm rustling up:
- Pea & mint soup, served with parmesan tuiles
- Spring pork stew, served on rice
- Raspberry & rhubarb meringues*
* I'm replacing the blueberries with rhubarb. To do so, line a baking tray with greaseproof paper, arrange over a single layer of 2"/5cm lengths of the rhubarb and sprinkle lightly with caster sugar. Roast in an oven for 200℃ for 15-20 mins. Set aside to cool. I also replace the cream with (shop bought) rhubarb fool. Assemble as per the pavlova recipe, but make sure that the pink skin of the rhubarb is kept upwards.
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