Husveti brunch

Easter brunch


  • 500 g baby white button mushrooms
  • honey, ground ginger, salt, oil
  • new potatoes, rosemary, salt
  • cottage cheese, dill, salt
  • spring onions, radishes, lettuce
  • a small loaf of brioche-style bread

Wash the mushrooms, toss in a little oil, season with salt and fry. Add the honey and ground ginger and caramelise until golden brown.

Sprinkle the new potatoes with rosemary and salt and roast in the oven.

Combine the cottage cheese with the finely chopped dill and add a little salt.

Slice the vegetables.

Arrange the ingredients attractively on a plate and serve with slices of sweet, brioche-style bread.