A kitchen isn’t complete without an apron

Being hostess
Vintage apron, dress and necklace. Brand new pavlova.

Entertaining at Easter was the perfect excuse to get about in my new vintage apron.

J and I had decided to put on a lunch for a bunch of friends and given that she is vegetarian, I said I’d cook the roast while she prepared the vegetables.

Roast lambRoast lamb in the oven

Going to Gelson’s, there were only two sizes to choose from, a half leg and then a full leg. The full leg weighed 7.55lb (which is about 3.5kg). I have never cooked a leg of lamb on the bone before so I was a little nervous to attack such a big piece, but I did a lot of research on the net as to how long I should cook it for and at what temperature. Converting weight and temperature is not my favourite thing, but eventually I figured that I should cook it at 325°F for 2 and a half hours. I think the winning element was resting it for around 20 minutes. It came out perfectly. Tender, easy to carve (also something I’d also never done before was carve off the bone) and totally delicious.

J cooked some traditional American Easter recipes from her grandmother which were fab and went down a treat. She made baked beans, scalloped corn and cornbread. Yum, and a little touch of the US in what was a mostly Australian affair.

Chocolate Ripple Cake
Chocolate Ripple Cake

We also introduced our two American guests to the delights of pavlova and chocolate ripple cake which was courtesy of the chocolate ripple biscuits sent in my care package.

Since Jolena was over, J organised an Easter egg hunt in the “backyard”. Now I’m not sure our backyard can really be called anything but a carpark, but still, it had some great hiding spots and she had fun finding them (as did I).

Easter hostesses
Me and J celebrating a great day

It was a lovely Easter with old friends and new, and J and I had so much fun entertaining.


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