Care to know what we will be having for lunch tomorrow? Well, we'll start off with 'oeufs brouillés au saumon fumé' (creamy scrambled eggs with smoked salmon). Followed by a nice and juicy veal cutlet with Piccalilli sauce, boiled potatoes and a mixed salad with a simple dressing of olive oil (extra virgine) and some coarse sea salt and pepper. No vinegar, because the Piccalilli will supply the required acidity.
And then we'll finish our meal with one of these ...
... a 'bird's nest'.
'Vrolijk Pasen' = Happy Easter.
This traditional Belgian Easter cakes comes in different sizes: from individual portions (like this one) to 25 to 30 cm diameter specimen that will serve 8 to 10 people. The pastry is an airy cake. The topping can be vanilla flavoured whipped cream or butter cream (like the one in the photo). It comes in vanilla, 'moka' (coffee) and 'praliné' (toffee? - someone correct me if I'm wrong, please). The cream is dressed in such a way that it looks like the twigs that make up a bird's nest.
On top of the cake, protected by the creamy twigs, you'll find some colourful sugar mini-eggs waiting ... to be eaten. Bon appétit!