I had a wonderful Easter break last weekend. It was very relaxing with whole five days off work. It also snowed, which was quite interesting. The spring isn’t quite here yet. There was of course a lot of food so I wanted to share some of it with you. There was a roast dinner with a vegan loaf, but otherwise I tried to keep it a bit lighter with plenty of salads, like these bruschetta with olive and pepper tapenade and insalata caprese on the top.
Vegan loaf, onion gravy, marinated carrots and peppers, blood orange salad
Pasta salad with garlic olives and pine nuts
potatoes dauphinoise with oat cream
Asparagus in a puff pastry, olive tapenade and Emmental wrap
Have a nice weekend everyone!