We at Dotsilai have one Easter tradition: to gather family and friends around the Easter table! Everyone grabs the handle of the ladle in turn, the table is laid with love and one dish is enjoyed without haste.
Of course, the setting is half the fun even at Easter. According to our experience, this activity doesn't require a visualist's eye or new tableware (though, this would be a good reason - wouldn't it!), even small things have a big impact on table settings. We love e.g. harmony of colors and playing with patterns, linen napkins, fresh flowers (or willows on the way home!), candlelight and a little surprise.
It is often wonderful to look at things from new perspectives as well. What if instead of ragweed or chickadees, you decorated the table with white feathers this year? Or if instead of yellow daffodils, you put delicate gauze flowers in a vase? We have gathered these and many other table setting ideas in our stores for your inspiration during Easter week. As an Easter surprise, we are also giving our tableware products -20% from 26.3 to 2.4 in our stores and in the online store .
Inspired by table setting ideas, we hope that your Easter will be delicious - and of course relaxed! If your menu still needs content or inspiration, grab this coarse asparagus-quinoa salad recipe. The original recipe can be found on the pages of Gloria's Ruoka & Viini magazine (no. 3/2018) and in its simplicity is a great side dish for the Easter table. Of course, it tastes delicious as a main course as well.
And of course we serve banoffee for dessert, anyway!
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ASPARAGUS-QUINOA SALAD
1 dl quinoa
1 dl hazelnuts
300g of green asparagus
1 1/2 salad mix (we used collard greens and Mimis salad mix)
Mustard sauce
1 dl of oil
2 tablespoons of lemon juice
1 tablespoon whole grain mustard
1/2 teaspoon salt
1/2 teaspoon cheese cumin
1/4 tsp ground black pepper
1/4 teaspoon of sugar
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Start assembling the salad by rinsing the quinoa, and cook it until cooked in salted water according to the instructions on the package. Roast the hazelnuts in a dry pan over medium heat, stirring for approx. 3-5 min. Grind the roasted nuts into a rough grit ( Dots-Babe's attention! Also leave a few wonderfully toasted whole nuts with the grit .).
Cut off the woody base of the asparagus. Slice the asparagus with a paring knife ( Dots-Babe's attention! A cheese grater also works for the purpose.. .) into thin strips. If you want, you can use the asparagus lightly in the pan at this point. Mix the asparagus strips, quinoa, nut meal and salad in a bowl or on a plate.
Mix all the ingredients of the mustard sauce in a bowl. Add the dressing to the salad and mix lightly by turning ( Dots-Babe's attention! If you doubt whether the dressing will taste good to all the guests, you can serve it from a small jug with the salad. ).
Drain the mozzarella balls on paper towels or a clean kitchen towel. Tear the balls into coarse bites and add to the salad. Voilà!
Happy Easter bunnies! ︎