The green Easter menu 2015

Ms Aitch and Mr El are exited. Their first menu. For Easter. It should be light and fresh because that's good after the period of fasting. They make a green Easter menu. Green like the spring salad with dandelion and horned violets from the YOK-Garden. Green like the wild garlic crust on the rack of lamb with its delicious flavor. Green like the leeks in the creamy polenta. And green like the peppermint-honey-sauce which is a freshness boost.

With this menu Ms Aitch and Mr El wish you all happy and culinary Easter!

Ostermenü 2015


For 4 persons


spring salad with herbs-mustard-dressing


main dish:

rack of lamb with a wild garlic crust, polenta with leek and spinach

1 rack of lamb (500g) 

For the crust:

1/2 bunch of wild garlic

6 tbsp breadcrumbs

7 tbsp olive oil

3 tbsp grated Parmesan cheese

salt and pepper


400g fresh spinach

2 garlic cloves



panna cotta with peppermint-honey-sauce

For the sauce:

1 bunch of peppermint (chopped)

1 tbsp honey

3 tbsp grape seed oil

juice of 1/2 lime

peppermint leaves and horned violet flowers to sprinkle


First you have to make the panna cotta. Best is doing it the night before at the latest 4,5 hour before the menu starts.

Wash the salads, mix the dressing, grate the radishes and dice the scallions.

For the crust chop the wild garlic and blend it with olive oil until smooth. Add breadcrumbs and Parmesan cheese and season with salt and pepper.

Cook the polenta and sweat the leeks. Meanwhile blend the peppermint with honey, oil and lime juice, if need add a little bit of water.

Wash and drain the spinach. Crush 2 garlic cloves.

Preheat the oven to 220°C (top-/bottom heat).

Place the salad on 4 plates and spread with radishes, scallions and edible flowers. Pour the dressing over the salad and serve it.

Sear the rack of lamb well on all sides, put it in a buttered casserole and cover with the wild garlic crust. Slide it into the oven for 10 minutes. Meanwhile warm up the polenta and roast the spinach with garlic in a pan and season with salt and pepper. Then serve it.

After the main dish you have to remove the panna cotta from the tin with a knife and turn over onto a plate. Pour the sauce around and decorate with peppermint leaves and horned violet flowers.



Zutaten Ostermenü
Ostern 2015
Frühlingssalat Rezept
Minze Panna Cotta
Easter menu 2015

Wollt ihr noch mehr?


Spiced Ketchup

Mr El lost the thread. He wanted to make a barbecue sauce but he could not focus today....

dressing november

Chive and cream dressing

Ms Aitch brought this recipe from her mother into Ye Olde Kitchen....

red fruit jelly recipe

Red fruit jelly

Red fruit jelly as a dessert is straight childhood memory. Ms Aitchs mother like to cook red...


No one has commented on this page yet.

Post your comment

RSS feed for comments on this page | RSS feed for all comments