Why not start with dessert and work backwards. I know this is completely unconventional but sometimes in life you need a bit of sugar to get you going.
Dessert was a tradition Italian celebration cake, Cassatta. This is quite an involved dessert with multiple stages to completion. Lucky for you I did all the work and have decided that the absolute best element of the dish is the filling. I have a sneaky recipe for you which will wow your next dinner party guests and it couldn’t be more simple and elegant.
- 475g ricotta (drain off any liquid before using)
- 100g caster sugar
- 140g goat's curd
- 15g dark chocolate (55% cocoa solids), finely grated
- Candied orange peel and candied cedro to garnish
- Process ricotta and sugar in a food processor until smooth
- Add goat's curd and pulse to combine
- Mix in chocolate with a spoon until well distributed throughout the mixture
- Divide into small serving glasses and refrigerate
- When ready to serve, top with a few pieces of candied orange peel & candied cedro
- The candied fruit adds another dimension to this rich dessert and is definitely a happy nod to the cassata cake.
- Serve this dessert in little Moroccan glasses or any pretty liqueur glass you have at home.
And now on to the mains…
As a good balancing agent to intense chocolate consumption at Easter time we served a light lunch filled with fresh ingredients and vibrant colours at the Bistro.
Fresh Pitta Bread with all these yummy salads made for a very happy table.
Pitta waiting to go into the hot oven.
Cucumber, mirin & sesame salad.
Turkish Spoon Salad w. Haydari.
Egyptian Breakfast Beans with Feta, Lemon Oil & Green Chilli Relish. 
Potato Salad w. Peas and Persian Spices.
Roast Beetroot Salad w. Orange, Yoghurt and Tarragon.
Beetroot Pickled devilled eggs.
I hope you enjoyed a peek into our Easter Brunch and are feeling inspired to start cooking for your family or friends.
If there are any dishes which catch your fancy let us know and we will happily share how to prepare them.
xxBlighStBistro