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You can also prepare Le Gigot d ́Agneau Pascal, the French Easter lamb chops recipe for the festive table. Delicious, crumbly, garlicky lamb, which is not difficult to prepare! Crispy outer rind and pink, juicy meat that almost peels off the bone.
From our "Easter flavours around the world" recipe series, we share with you the recipe for the festive brioche of the Spanish countryside, Monda de Pascua. It is very easy to put together and will look wonderful on the festive table. Sweet pastry flavoured with orange blossom water, lemon or even peach jam and chocolate, with boiled eggs sitting in the middle. Bake this special dessert alongside the traditional one for Easter this year! We're going to show you how to make the classic orange blossom water dough recipe, but feel free to experiment with other ingredients and to get creative.
Nothing's impossible when it comes to recipes! The next star of our "Easter flavours around the world" recipe series is the American favourite, roasted ham, with a twist by adding cloves and honey, making it a "must-have" festive dish.
Although we also love the traditional ham and horseradish combination, we were blown away by the Italian Pizza Chiena Napoletana savoury pie! Ham, cheese, egg filling, crumbly pie baked in pastry. Make the Neapolitan's favourite for Easter yourself!
Are you passionate about gastronomy? Do you love to cook? Are always coming up with new recipes? It's time to step up! We are launching an Easter recipe competition, because the flavours of the world are only complete with the flavours you create.
Here is our recipe for risotto spiced up with ramson, without which the spring vibe wouldn't be the same! Easy to make, spectacular and you'll lick all ten fingers afterwards.
Italian snacks in 15 minutes that are not only easy to cook, but bring authentic Italian meal to your table with Cipriani pasta and pesto.
We admire our bouquets every day, but on Valentine's Day they take centre stage, so we're stocking more bouquets and special arrangements in our shops.
In the season finale of our Meet The Locals series, you'll get to know the story of the three brothers behind the Artificer craft ice - Ádám, Máté and Bendegúz. They started out with the mission "A quality drink goes with a quality ice cube" and now the coolest bars use their ice cubes. You can also take them home from Culinaris! Don't bother making ice at home, buy ready-made ice in exciting shapes such as spheres, blocks or large cubes that will make your cocktails look even better and won't water them down thanks to the high quality.
In the 9th episode of the Spice School we'll show you the flavours of Mexico and Chipotle chillies, used in Zsófi Mautner's kitchen to make a delicious vegan enchilada. This hot, smoky chilli from the La Costena product family adds great flavour to dishes. Mexican cuisine is authentic with salsas and sauces, so make quacamole or try the Gran Luchito Tomatillo Salsa!
The basis of the flavours of North Africa and the Middle East is a spice blend called Zataar, which you can learn more about in the last part of the Spice School. Zsófi Mautner will guide you through the preparation of grilled chicken with zaatar, pickled onion and green salad and tahini sauce with herbs. Cook the flavours of Middle Eastern cuisine and let us know how you liked it!
Heavenly salad dressing with Yuzu Kosho paste to turn even the simplest salad into a crazy feast of flavours! In the next episode of the Spice School, you will learn about a spicy sauce with citrus notes from Japan. Zsófi Mautner shows you how to make an ingenious mint and coriander vitamin salad and a light Vietnamese summer roll from leftover vegetables. A light sauce that offers a tasty, but more figure-friendly version than the traditional one with peanuts for those calorie-constrained days after the New Year.