Monday is the beginning of spring. Finally! I’ve been waiting a long time for the days to get longer and the sun to show up more often. I love the crocuses and the snowdrops that stick their noses out of the cold ground and the bushes show the first soft green. While browsing through my grandma’s old books I found a very nice spring verse: Beautiful spring, come again, Dear spring, come again soon, Bring us flowers, leaves and songs, decorate again field and forest! When Hoffmann von Fallersleben wrote these lines in 1827, people longed for spring, light and sun just as we do today.

Spring announces Easter and we have been celebrating it for more than 1700 years. Easter is the most important festival of the Christian churches and it is always celebrated after the first full moon after the beginning of spring. Historians suspect that the word Easter was derived from the Germanic goddess of spring and fertility, Eostrae. In honour of this goddess, a feast was celebrated in spring and the winter was bid farewell. Who invented the Easter bunny is not known, but it was mentioned for the first time in 1678.

The diligent readers among you already know that I am a fan of Easter, Easter dishes and Easter decoration. That’s why I’ve brought you a sweet idea for your Easter table again this year to increase your anticipation.

These Easter wreaths are not only pretty to look at, they are also perfect for Easter table decorations and table signs. Now I’ll show you how you can imitate the wreaths:

Easter wreaths

250g flour
1/2 packet dry yeast
50g sugar
lemon zest of half a lemon
1 teaspoon salt
1 egg
40g butter
100ml milk
1 Mix the flour with the yeast, sugar, salt and lemon dust.

2 Add the egg, melted butter and slightly heated milk.

3 Mix with a mixer (dough hook) to a dough. Then continue kneading with your hands.

4 Cover with a cloth for at least 45 minutes and leave to rise in a warm place.

5 Preheat the oven to 160°C circulating air.

6 Line the baking tray with baking paper.

7 Knead the dough again. Cut into six equal pieces.

8 Cut each piece in half again. Form both halves of the dough into a long strand.

9 Twist the two strands together. Wash and chop the raspberries. Then insert between the strands.

10 Form into a circle and leave a hole in the middle so that there is room for another egg. Make the hole a little bigger, because the dough still rises in the oven.

11 Brush the wreaths with milk.

12 Bake in the oven for 20 minutes. Ready!

This blog post was created after Netto Marken-Discount* asked me if I could think about using BioBio products elsewhere. I like challenges and thinking a little around the corner. The result is these little place cards that I hope you like.

I opened the eggs carefully so that I could use them as place cards for the table decorations. I put BioBio cress in the eggs and put a small flag with the name of the person in the cress bed. Make sure that you do not cut the cress from the bed, but place it with the bed in the egg. So the small flag has a better hold.

Last year I already used the BioBio boxes as a converted Advent calendar. Since this idea does not necessarily fit into the current season, I have a second idea for you. You can use the lemons as small boats and write the name of the guest on the sails. I’ve already done that once and showed it on the blog.

More and more people want to buy regional products that come from organic farming. Nowadays, it is no longer necessary to go to expensive organic markets because organic food is now available in many supermarkets. Netto Marken-Discount offers more than 200 BioBio* private label food products in its stores, all of which comply with the guidelines of the EU Organic Regulation. The offers can vary depending on the season, but all products come from producers who are certified organic and who undergo independent controls to ensure that the high standards of organic food are met.
And what about you? What are you going to offer your guests at Easter this year?
See you then. Your Laura


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