Easter Tansy

Main Dish/Side Dish

This traditional Easter Tansy is a beautiful window into the past, originally crafted to celebrate the return of fresh eggs and dairy after the restrictions of Lent. It is a true heritage recipe that balances the unique, bitterness of tansy with sweet cream and spices.

INGREDIENTS

4 eggs, lightly beaten

1 cup cream

3/4 cup spinach juice (boil a bunch of spinach in 200ml water, puree and pass through a fine sieve)

1 Tbsp tansy leaves, finely chopped

1 tsp thyme leaves, chopped

1 tsp marjoram leaves, shredded

1 tsp parsley, finely chopped

½ cup fresh breadcrumbs

½ cup white sugar

½ tsp freshly grated nutmeg

Lemon juice

Sugar

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INSTRUCTIONS

Beat together the eggs, cream and spinach juice until combined.
Add the herbs and mix in well, then add the breadcrumbs, sugar and nutmeg.
Leave to sit for 20 minutes for the breadcrumbs to swell.
Pour into a well-buttered dish and bake in an oven pre-heated to 180ºC for about 25 minutes, or until firm and lightly golden on top.
Slice and serve hot, sprinkled with lemon juice and sugar

ABOUT THE HERB

Want to know more about the plants in this recipe? Explore individual herb articles to discover the history, garden secrets, and healing properties of the herbs featured here.

Tansy

Thyme

Marjoram

Spinach

Nutmeg

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