March 22, 2016


The talented food bloggers from Bowl Stories, Viola and Ben, have used our Neu Stoneware 
with the Brass Salad Servers to display their fine and colourful Easter recipes. 
See their take on the perfect Easter dishes - from a beautiful "Veggie Easter Basket" 
to a delicious "White Easter Eggs" dessert with strawberries. 

See our Neu Stoneware here


(recipe for two)

90g Pumpernickel Bread
1 Tbsp Pumpkinseed Oil
15g Pumpkin Seeds
10g Bitter Chocolate
Lemon Peel (organic), Salt

1. Blend the pumpernickel bread and add Oil and seeds
2. Grate the chocolate and add spices to the mix

6 Mini Carrots with green (organic)
1 Tsp Honey
Salt, Pepper, Cinnamon
35g Garlic

1. Cut the Green off the carrots and wash them
2. Fry them in a pan with oil and add the honey and spices
3. Add the garlic to the pan and sautée as well

2 medium sized Eggs

1. Cook the eggs for 6½ minutes and put in cold water for 2 minutes.
2. Peel them

1 Beetroot
2 Tbsp Apple Vinegar
1 Tbsp Olive Oil
Salt, Pepper, Sugar

1. Peel the beetroot and cut in thin slices
2. Marinade for five minutes with the remaining ingredients

100g Ricotta
3pc Radishes

1. Arrange sautéed wood garlic in a circle
2. Add ricotta on the plate and add a bit of salt, pepper and lemon peel for more flavor
3. Sprinkle the top with the pumpernickel mix
4. Arrange the cooked eggs, carrots, radishes, marinated beetroot and carrot green on top



(recipe for three)

Strawberry-Woodruff Stock 
(must be made the day before serving)

1/3 L Applejuice
120g Frozen strawberries
30g Sugar
¼ Vanillapod
¼ Orange Peel
3 Woodruff sticks
2Pc Gelatine
5cl sparkling Wine

1. Bring applejuice, strawberries, sugar and spices to boil and leave to cook for 5 minutes 
at low heat. After the 5 minutes remove from heat
2. Leave to flavor for 30 minutes
3. Soak the gelatine in cold water for 15 minutes
4. Strain the stock through a sieve and warm it up a little, then add squeezed 
gelatine, to melt inside the stock
5. Add sparkling wine
6. Leave in fridge to cool down over night

White "Easter Eggs"
1/3L Milk
50g Sugar
Salt, Lemon Peel, Vanillapod

2 Egg Whites of large Eggs
35g Sugar

1. Bring milk, sugar and spices to boil and put aside
2. Beat up egg whites with sugar and add a pinch of salt until the mass is stiff
3. Take two spoons and scoop the stiff egg white into the hot, but not boiling milk
4. Put a lid on the pot and leave them in the milk for 5 min.

9 Strawberries
fresh mint leaves

1. Cut the strawberries in desired shape and arrange them in a bowl
2. Take out the stock of the fridge, blend it for a few seconds and pour it over the berries
3. Arrange the cooked easter eggs and decorate with fresh mint

Photo and recipes from Bowl Stories