When thinking about Easter, I still have many childhood memories about Easter Sunday, the main celebration day. I liked how the family got together, and especially the moment when we kids were finally allowed to search for the chocolate eggs and presents the Easter bunny had hidden for us. I was reminded of this recently when I saw my kids nervously count down the days until Easter Sunday – I know exactly how it feels. With the following recipe, I tried to bring this same feeling of love and togetherness onto the plate. I prepared a trial dish recently for a Sunday family lunch, and I was really happy that everyone liked it a lot. While sitting together and talking about this new recipe, I got some great feedback from everyone, including my kids, with ideas for things to improve. For example, for the trial dish, I had added a little too much honey for the crust and it was a bit too sweet, which I then adjusted. The herbal and nutty flavor of the crust in combination with the lamb goes really well with my side dish Thyme & Garlic Baked Spiraled Potatoes.
The following recipe is a quick and easy way to prepare homemade broth without worrying about processed sugar or other potentially unhealthy additives. I cook vegetable broth about once a week, saving various cut-offs for a couple of days until I have enough to cook a delicious broth. The broth can be easily stored for about a week in the fridge, or you can also freeze it. I use homemade vegetable broth in many of my recipes and it’s unique every due to slightly different ingredients.
Nearly every child likes Spaghetti Bolognese or Lasagne, and so do mine and nearly all their friends. It’s always a winner as a kids meal when we have guests for dinner. And not only kids like the Bolognese Sauce, a delicious home made pasta dish with this sauce is also a nice weekday meal for my husband and myself.
