This is a rather late Easter post, but I was honestly just so excited about doing my Game of Thrones post. We had so many feasts this Easter weekend: a picnic at Wendy's Secret Garden in North Sydney, Easter dinner at Laura's, my family Easter lunch, and then the Feast for Crows on Easter Monday. I also went to the Easter show with Laura, Jess and Sash on Monday, and have remembered just how much I love baby animals. That deserves its own post, I think.
I made devilled eggs for the picnic and for dinner because I thought it was appropriately Easter-ish. They were definitely a bigger hit than I expected, who knew how much everyone loves eggs!
We had Moscato, our favorite!
Jess made us these cute little Easter packs! Sasha made gingerbread cookies (you can see the cute packaging in the back!) in the shapes of little ducks and eggs. <3
These tiny finger puppets were part of the pack. So cute.
There were also these clip on bunny ears...
Excited for food:
Gluten free garlic prawn linguine.
The pasta looks a little dry in the picture, but we had a jar of extra sauce that we poured on after serving (:
Jess made pear, walnut, and avocado salad (:
Sandwiches - turkey and cheddar with snow pea sprouts and cranberry jelly, ham and brie with mustard and gherkin relish, roast beef and sundried tomato with lettuce, and egg and rocket.
The spinach and ricotta tarts, pecan cookies, easter eggs, dip and crackers, and these amazing Easter and chicken cupcakes made by A.
Fruit, tea, cheese platter, quince paste, pizza pinwheels.
Wendy's Secret garden is so beautiful.. And hard to find, as it is a secret! It is on the corner of Clark Park in North Sydney, and right on the Lavender Bay Ferry Wharf. Park on Lavender Street and walk down the stairs to find this little slice of serenity.
We had a lovely time exploring...
Easter egg hunting...
Having egg and spoon races...
(although some people cheated..)
and just having fun, like when we were little (:
- 6 eggs
- 1/4 cup Japanese Kewpie Mayonnaise
- 1 tsp dill
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic salt
- 1 tbsp honey mustard
- Fill a pan with water and a teaspoon of baking soda. Apparently this helps it peel easily. (I would say it is about the same as without, if not it makes a very minimal difference) Put in the eggs and then bring the water to boil. Using a wooden spoon or spatula, turn the eggs around a few times, to keep the yolks centred. As soon as it starts to boil, turn off the heat and put a lid on. Keep the eggs in there for ten minutes, and then take them out and dunk them in iced water straight away, to stop them from cooking any longer. (or, hard boil your eggs in your fail-safe method of choice)
- Peel the eggs then slice in half horizontally. Remove the yolks and put them into a bowl with the mayonnaise, dill, paprika, salt, pepper and mustard. Mash the yolk until it is smooth and thick.
- Pipe the yolks back into the egg whites, and sprinkle with paprika.
- 5 sheets filo pastry, thawed
- 50g butter, melted
- 1 package frozen spinach, thawed
- 250g ricotta
- 1/2 cup mozzarella or cheddar, shredded
- 3 slice of Jarlsberg (optional)
- 2 eggs
- 1/4 cup milk
- 1 tsp nutmeg
- Salt and pepper
- Preheat the oven to 180C. Grease a muffin tin (if you are making mini tarts), or a tart tin (if you're making one big tart).
- Cut each filo sheet into 12 pieces (you can just fold all five in half, cut, fold again, cut, etc). Place one piece into a muffin hole. It doesn't matter if it doesn't fully cover it. Brush with melted butter, then top with another piece. You can use this piece to cover the rest of the hole. Repeat with the other 3 sheets, brushing generously with butter in between each sheet. Repeat with the rest of the pastry.
- Beat the eggs lightly and then add the milk and nutmeg. Combine with the spinach and cheeses. Season with salt and pepper. The filling should not be too runny, but should not be too dry either.
- Fill each filo case with the filling. Break each slice of Jarlsberg into four, if you are using it, and then put one piece in each tart. Alternatively you could just sprinkle more of the shredded cheese on.
- Bake for 20-25 minutes or until pastry is golden brown and cheese has melted.
Garlic Prawn Linguine
- 1 brown onion, chopped finely
- 10 cloves garlic, minced
- 1 small chilli, chopped finely, deseeded if you don't want it to be too spicy
- 2 + 1 tbsp olive oil
- 6 tomatoes, chopped roughly
- 2 tbsp parsley, finely chopped (or dried)
- 1 cup chicken or vegetable stock
- 2 tbsp parsley, finely chopped (or dried)
- 1 cup white wine
- 500g prawns, shelled and deveined, and halved if you prefer
- 400g linguine
- In a large saucepan, fry the onion, chilli and half of the garlic in 2 tbsp oil until fragrant and the onion is translucent and browned slightly. Add in the tomatoes and fry for a few minutes, then add the wine, stock and parsley. Simmer for 30 minutes or until sauce is reduced and quite thick.
- Meanwhile, bring some water to boil and cook your pasta as per the instructions on the packet.
- Heat a small pan, and add the remaining tbsp of oil. Saute the rest of the garlic quickly until fragrant, then add in the prawns. Fry until the prawns change colour, then add that all into the tomato sauce.
- Drain and rinse the pasta, then add that all into the saucepan and stir to combine. Serve with parmesan.