I’ve never really decorated a table for Easter before but then I saw these eggs in a vase on Pinterest and it inspired me to make my own ‘pastel’ version with left-over paint I had and use my beautiful tableware designed by Sophie Conran for Portmeirion.
It was really easy to do and turned out to be very pretty too so I’m really pleased with the whole look of our Easter table. I also put together a super easy family menu which you will have no problem replicating.
STARTER: AVOCADO ON TOAST, POACHED EGG & ASPARAGUS WRAPPED IN PARMA HAM
Since I’m on my 5th week of #Iquitsugar (refined sugars) and I’m foodie at heart, it’s important I treat myself to food that feels hearty and tasty and I absolutely loved this “entrée” which I served on Sophie Conran for Portmeirion bistro plates.A couple of tips for you…Cooking your asparagus with a spoon of baking soda will keep them green and the best way to make poached eggs is to add white vinegar to your boiling water, stir it to make a well and drop the egg in the middle. The vinegar will keep the white together.
I really love the look of this casserole dish and rather than making a stew, I heated some organic vegetable soup bought from the supermarket and added some fresh coriander leaves. It looked the part and it was delicious and healthy!
MAIN: FRESH PASTA WITH PARMESAN & MOZZARELLA + SIDE SALAD
Fresh pasta is Mila’s favourite so I made a batch served in this beautiful Sophie Conran for Portmeirion large oval dish and added some parmesan & mozzarella.I also served a green salad on the side in this pretty round dish by Sophie Conran for Portmeirion.
DESSERT: GLUTEN-FREE APPLE TART WITH NO ADDED SUGAR
A couple of weeks ago, my best friend invited us for dinner. Being the good friend she is, she cooked an entire meal without added sugar and this amazingly delicious apple tart was a major hit so we’ve done it a couple of times since then. It has nothing else than gluten-free pastry and apple slices in it and there is no need to add anything else. It is just perfect and delicious as it is and you can serve it on this Sophie Conran for Portmeirion large 11 inches dining plate.
LITTLE EXTRAS: HOMEMADE LEMONADE & MERINGUES
To keep it fun for Mila, I made some fresh lemonade served in these generous in size Balloon High Ball glasses and served some small meringues for anyone who was still hungry after this meal.
THE CRAFT PROJECT:
Painting eggs is super easy. Most people will hard boil the eggs, I prefer emptying them to use the yolks for an omelette or a cake. However, if you don’t want to find yourself with 8 or 12 egg yolks to cook in one evening, aim to make a first batch a few days before.
- Using a sharp knife, pierce carefully the large end of the egg (about 0.5cm wide)
- Then shake the egg to get the yolk out into a bowl. If you’re struggling to get it out, you can also pierce the small end of the egg and insert a pin to break the yolk.
- Once the egg is empty, rinse it under running water and let it dry for a couple of hours
- When it’s dry, insert the handle of a big spoon into the egg so you can paint it around without painting your fingers and leave the spoon in a bowl for the paint to dry.
A delicious family meal for you to make, served in Sophie Conran for Portmeirion tableware which is both beautiful and practical. Each piece is dishwasher, microwave, freezer and oven safe and at the same time looks stunning on the table so it’s the perfect set to have at home.