April brings us morel mushrooms, lamb and spring veg. We also have a pick of the best Easter recipes and a touch of vintage afternoon tea.
The morel mushroom is one of the first wild mushrooms to mature in spring. They don’t look too appetising with their crinkled caps but they are one of the most prized wild mushrooms among foodies and offer an intense flavour to any dish. Of course you can get hold of dried morels all year round but fresh ones available now bring a slightly more subtle flavour and great texture to your dish. Here are a few morel recipes:
Spring lamb is also in season now. Combine it with seasonal veg such as mushrooms, spring greens and rocket.
Of course Easter falls in April this year. Here are a few traditional Easter recipes for those who would rather make it than buy from a supermarket!
In order to ring the changes from going out for a Sunday dinner type meal for Mother’s Day we opted instead for afternoon tea. Marmalade on the Square is a reasonably new café in Wakefield and they opened up especially for Mother’s Day afternoon tea. It made a really lovely change and the café itself is a great space with a vintage feel including lacy napkins, fine bone china and lots of vintage ornaments and embellishments – many of which you can buy. I would definitely recommend it.
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