Easter lunch

Yesterday, CC and I had some of his family over for an Easter lunch. As usual, he had on display some seasonal plants, many harbingers of what's to come in the garden.

Primulas from Terra Greenhouses - four different colours, in pots, arranged in a copper jelly pan, served as the centrepiece.

Forced Apple blossoms - pruned from Apple trees in the front boulevard.

Miniature Daffodils, potted, in cast iron urns, in front of a friend's painting.

Blue Hydrangeas

CC did the lion's share of the cooking and presentation, but I helped out a little too.  We had a Spanish Cava mixed with fresh-squeezed OJ, along with Crab dip and rice crackers and devilled eggs for starters.

Crab dip with rice crackers on Imari plate.

Devilled eggs in Limoges plate.

For the main meal, CC prepared roasted Asparagus, a savoury Aperitif cake with bacon, olives and sun-dried tomatoes, a Leek and pepper gratin, and I made a Salmon Wellington with a sour cream, parsley (couldn't find Dill, so I had to improvise), lemon, red onion and caper sauce.

Roasted Asparagus

Savoury Aperitif Cake

Leek and Pepper Gratin

Salmon Wellingtons

Plated

For dessert, CC made a sponge cake, lemon curd and blueberry sauce and I made rabbit sugar cookies. We also had some Lindt chocolate eggs up for grabs.

Brightly-coloured Lindt Easter eggs stand out amongst our Asian shelves

Origami rabbit holds more eggs

Sponge Cake and Bunny cookies

Sponge cake with Lemon curd and blueberry sauce