10 Easter hacks

Next time you are cooking or preparing a salad use your freshly cut herbs, the more the better. Parsley, dill, coriander give you all the energy you need for spring. Season your meals in a healthy way and make a beautiful topping on rice dishes or salads.


If you have some coloured eggs left make an egg salad by slicing the egg in thin slices and seasoning them with apple vinegar, olive oil, salt & pepper and a bit of saffron. This salad is delicious to greens, cooked chicken or just on toasted bread.


Pick your flowers, branches and leaves. Make a walk in the woods your Sunday treat and pick what you can find . Flowers have a harmonizing and cheerful influence on our live, so make sure you have plenty around you.


STRAWBERRY & WHIPPED CREAM with fresh mint and chili pepper
This desert shouts spring has arrived. It is delicious and made in minutes. Just wash the strawberries, whip the cream and season with vanilla sugar. Top with fresh, cut mint leaves and freshly grained chilly.

© Angelina, Paris

I love the big Easter eggs people bring along to their friends on Easter Sunday in France and Italy. They make a great present to remember and most of them are so pretty you don’t even want to eat them.


Make Easter cookies like a piece of art. We got inspired by domino’s Easter recipe:

Sugar Cookies
These were made with egg shaped cutters for Easter.
Makes approx. 36 cookies depending on size of your cutters

– 3 sticks softened salted butter
– 1 cup white sugar (super fine works best)
– 1 egg
– 2 teaspoons vanilla extract
– 4 cups all purpose flour (and an additional 1/4 cup for rolling out on counter)
– ½ teaspoons salt (taste you dough before you start rolling… you may want to add a bit more salt)

How to make
1. In a large bowl, beat butter and sugar together, beat in egg and vanilla. Add flour cup by cup with blender on low, add salt.
2. Divide dough into 4 patties. Wrap in plastic or parchment and cool in fridge for at least 1 hour (you could also use the next day).
3. Heat your oven to 350 degrees.
4. Use a bit of flour to help roll out the dough to be 1/8″ thick… do not make too thin!  Cut into your favourite shapes and transfer onto baking sheets covered in parchment. Bake about 10 minutes – until you can JUST see a very slight browning at edges. Transfer whole parchment paper to cooling rack.  Allow to fulling cool before icing.
5. Make icing. Paint icing on with a brush.


– 2 cups powdered sugar
– 4 tbs whole milk

To make
Put powdered sugar in bowl and add the milk.  Mix with electric mixer or whisk… add milk or sugar to get consistency you want… I like it pretty thick.  Use immediately or cover with plastic wrap and refrigerate… it will thicken and develop a crust if left out.  Divide up into small bowls and add food coloring to make a bunch of colors.  if possible, use 1 brush per color so the colors stay clean and bright.  Allow to sit to dry for many hours- preferably overnight.  These are tastier the day after baking.


© Fabergé UK Ltd

Look them up and be fascinated by their beauty, perfect form and amazing details, faberge.com


We love that tradition, especially the idea of wearing all new cloths on Nowruz day (21 of March) which is the Persian new year and at the same time the celebration of the begining of spring.



Spring is about renewal. Make sure you get rid of the things you no longer need and keep and take care of the values you have.