Apr 5
Spero che anche per voi oggi sia stata una giornata di luce✨
Buona Pasqua a tutti 🕊️✝️🥂🌸☀️
@hope-now-and-live
seen from China
seen from China
seen from Singapore
seen from United States
seen from United States
seen from Cameroon
seen from China
seen from United States
seen from Singapore
seen from Macao SAR China
seen from Malaysia
seen from United States
seen from Sweden
seen from United States
seen from China
seen from China
seen from Singapore
seen from Spain
seen from United States
seen from Italy
Spero che anche per voi oggi sia stata una giornata di luce✨
Buona Pasqua a tutti 🕊️✝️🥂🌸☀️
@hope-now-and-live
Some dear friends of @adventuresofalgy Algy's in the south of England sent him this lovely photo of his very special furry friends (bottom left) enjoying a fine Easter display on Easter Day. Algy sends them all lots of very fluffy Easter hugs, and wishes them a very Happy Easter!
He hopes his friends don't eat too much chocolate all at once!
Happy Easter Everyone! 🐇🐥🌸🪺🥰
Easter setting
© The Vintage Room
Easter - Olga Alexandrovna Romanova
Russian , 1882-1960
Watercolour on paper , 17.5 x 25.5 cm.
Elderflower Cured Salmon
Beautifully fragrant with seasonal flavours, this Elderflower Cured Salmon makes a simple yet delightful dish to feast on in the days, and particularly nights, after Easter!
Ingredients (serves six to a dozen):
4 cups coarse sea salt
4 cups caster sugar
4 fluffy sprigs Garden Dill
1/2 tablespoon freshly cracked black pepper
half a large salmon (about 900 grams/2 pounds), filleted
4 tablespoons Elderflower Liqueur
In a large bowl, combine coarse sea salt and caster sugar.
Finely chop Garden Dill , and add to the bowl, along with the black pepper, stirring well to mix. Set aside
Unwrap a large portion of cling film, without cutting it. Arrange about a third of the salt and sugar mixture onto it, and sit salmon halve, skin-side down firmly onto it. Drizzle generously with Elderflower Liqueur. Top with remaining two thirds of the curing mixture, fold cling film over and wrap tightly. Place in the refrigerator for at least 24 hours.
Remove cure, and rinse salmon under cold water. It now has taken a deeper pink hue, and the flesh is harder to the the touch. Pat salmon dry with paper towels.
Remove Elderflower Cured Salmon from the refrigerator, about half an hour before serving, with Blinis and a chilled dry white wine, like a Riesling or a Chardonnay.
11.04.2020
Happy Easter, everyone!
#102of366