Easter spells out beauty, the rare beauty of new life. ~S.D. Gordon
And finally ‘’Pascua’’ ‘’Easter’’ is here! The season of chocolate... eggs and lovely chocolate bunnies wrapped in golden and pastel color papers. Time of appreciation, family and friends.
Time of reflection and joy . It's a very pleasant feeling to take time to reflect and relax.
So taking a little break from work made me enjoy a bit more of my kitchen and also gave me the perfect motivation to take more photos :) And I couldn’t resist taking photos of some pretty flowers I got last week.
I love having fresh flowers at home, especially on the weekend and these have a beautiful soft yellow- purple-pink color. That gave our Easter holiday table a sweet and housewarming look too.
We set up our dinner table and had Easter lunch. Our Easter lunchconsisted of Potato and Tuna Cake {this is a very traditional Easter favorite in Argentina too}, salad, a platter of different cut of cheeses, warm-crispy slices of french stick break andmy Mother’s Stuffed bread.
Simple. But very comforting.
And for dessert we ate the chocolate ears off our Easter bunny:)
Later on a movie afternoon followed.
Hope you had a wonderful and relaxing weekend.
How was your Easter?
Potato and Tuna Cake
2 Tuna cans, liquid removed6 small to medium potatoes 3 Tbsp. green onion leaves,finely chopped {or use parsley instead} Salt, to taste Pepper, to taste
1/4 C. mayonnaise Fresh herbs for garnishing Preparation: Greased 4 ramekins {medium size} or mini cake tins and set aside. In a medium saucepan, add potatoes and cover with water. And cook the potatoes until potatoes are tender. Mashed the potatoes and add about the butter, the ¼ cup of milk and the few drops of oil. Mix all ingredients until mashed potatoes became creamy. Add tuna, chopped green onions, mayonnaise and season with salt and pepper to taste.
Divide the mixture into the 4 prepared ramekins and bring to the fridge for about 30 minutes. When ready, un-mold running a knife around the inside edges of ramekins or cake tins. Garnish with fresh herbs and serve at room temperature with a fresh salad.
