Easter

Easter sweet bread is a traditional Czech Easter pastry made from yeast dough enriched with raisins, almonds and lemon zest. Before baking, it is brushed with egg and a cross is scored on top. It smells of butter and vanilla and symbolises the sun and new life. The recipe varies slightly in each family, but the foundation has remained the same for generations.

A lamb cake baked from sponge or creamed batter is an indispensable part of the Easter table. It is decorated with icing or powdered sugar and often has a ribbon around its neck. It symbolises sacrifice and a new beginning. Lamb moulds are passed down through generations, and every household has their own trusted recipe for the perfect batter.

Easter stuffing made from white bread, spinach, nettles or young greens is a staple of Czech spring cuisine. The main course features roasted lamb, rabbit or ham wrapped in bread dough, all complemented by fresh spring herbs like chives, parsley and dill that bring freshness and a full spring flavour to every dish on the table.

Eggs are a symbol of Easter and have a place of honour in the kitchen. From classic devilled eggs and egg spread to eggs prepared in various ways, soft-boiled, scrambled or baked with spinach and cheese. Eggs can also be used in salads, open-faced sandwiches or homemade pasta, making them the foundation of the entire Easter menu.

After winter, the body craves lightness and fresh flavours. Spring salads made from radishes, rocket, young spinach and herbs are the perfect complement to an Easter menu. They also work as a light lunch or dinner on warm spring days. Try adding grilled goat cheese, nuts or roasted beetroot for a more substantial version full of contrasting tastes.