The sun is shining brighter, the birds have begun their chorus at dawn and are beginning to build their nests, the flowers are blooming, butterflies and bumblebees are starting to venture out, and little lambs are frolicking about in the meadows and there’s a spring in everyone’s footsteps. Here’s our collection of Spring and Easter special recipes.
Spring has officially arrived! Mother Nature is celebrating and so are we. In the spirit of the arrival of the new season, Chetana Parameswar decided that this was the best time to bake some Spring cookies and share the recipe with our readers!
Colourful and Tasty – Mini Idlis
Everyone enjoys colours in life – whether it’s Holi or Easter or a birthday party – or just a family meal. Add a spectrum of color to healthy, easy-to-make Idlis. All you need is ‘Idli’ batter – (a fermented mix of rice and lentils) and a few colors made with fruits and vegetables! Enjoy the season of Spring with delicious and delightful mini Idlis that have a splash of color.
Hello Spring and En Guete… Asparagus!
Fresh asparagus in the supermarkets and farmer’s markets is a harbinger of spring. It’s versatile and makes a wonderful seasonal addition to your table. Asparagus can be simply blanched in water and served with a sauce, stir-fried, steamed, grilled, made into soup or added to a curry. We already have a few asparagus recipes that you might like
If you are looking for mealtime inspiration, look no further. Give this seasonal recipe a go.
Spring and asparagus are synonymous with each other. Maria de Conceicao-Wittwer shows you how to cook it the Indian way. En Guete!
Each season comes with a seasonal bounty. Maria de Conceicao-Wittwer enjoys trying out asparagus in her Indian recipes each spring. She shares her recipe for asparagus ‘bhajis’ with our readers. Make the most of the season’s produce, and give this recipe a go!
Another exciting way to use asparagus is to bake it into a delectable quiche, ingredients for which are easily available in local Swiss supermarkets. All you need are store-bought ready-to-bake pastry (‘Kuchenteig’), grated hard cheese of your choice (local Gruyere cheese works well), eggs and some blanched asparagus. This dish is perfect for a brunch menu and can be paired with a side salad to make it a light lunch or dinner. Shinta Simon shares her recipe.
Zopfhasen – It’s time for Easter!
The Easter holidays are almost here. Chetana Parameswar brings you an interesting recipe in the true spirit of the Swiss ‘Zopf’ Braid your own ‘Easter Bunnies’ this April.
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