Easter, eggs and retro recipes

Despite what the forecasters predicted, the weather this Easter weekend has not been bad at all.  Yes there has been some rain, but also lots of lovely warm sunshine. For Easter Sunday, I got out a few old Easter decorations and put out the eggs I had dyed with red onion skin (which as they were brown to begin with, just ended up a darker brown).

IMG_2109Hello chicken!


Flying chickens


Easter hare dressed in Swedish colours

In terms of food, this Easter, instead of doing a ‘Swedish table’, which is similar to the Christmas one, we decided to have roast beef.  I was going to do roast parsnips with it, but then I thought I would go back to a 1980s recipe from The Silver Palate cookbook (the 1984 ‘The Silver Palate Good Times Cookbook’) for parsnip and pear purée to also use up some hard pears that I figured would be the sort that would go from firm to slush overnight.


Parsnip and pear purée

SAMSUNG CAMERA PICTURES“the elusive flavour of parsnips melts with buttery pears”

I truly love this dish – it is kind of sweet, kind of creamy, and bursting with flavour.  It is not for the parsnip hater by any means, but for the parsnip lover it is sheer heaven.  I could have eaten the whole pot on my own and forgotten the rest of the meal.

All you need is about 3 large, coarsely chopped parsnips, 1/2 stick which is about 50g of butter, 2 pears, peeled and coarsely chopped, 1 tablespoon of cognac (as I made mine on a whim, I used sherry as I had no cognac), 1/2 cup or about 120ml of sour cream, some grated nutmeg, salt and pepper to taste.

Place the prepared parsnips into a saucepan and cook for around 20 minutes (naturally, you have to add water…) or until soft.  Meanwhile, melt the butter in a small pan and add the pears.  Sauté for about 5 minutes, add the cognac and cook, stirring frequently for about 15 minutes.  Turn the cooked parsnips and pears into a blender, add the sour cream and seasoning and process to form a smooth puree.  This will serve about 6.

Desert too was an old classic – pineapple upside down cake.  I always use this recipe which give a moist and slightly vanilla-y sponge.


 Pineapple upside down cake in all its glory

As to the Easter eggs, well, apart from the onion dyed ones, Anton got a Jaffas egg.  The Easter bunny decided the adults didn’t like chocolate enough to bother visiting, though he did drop off a rather nice merlot to have with our beef.

A small post script – thanks to all the bloggers out there who ‘liked’ my last post. You all made me smile.


  1. Hope you had a wonderful Easter. I love pineapple upside down cake. Haven’t made one in a long time. Looks great.


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