Blessed week to readers, with many people dreaming of a holiday escape during these festive days. Some picture sun-kissed shores, others alpine calm, while free time is spent differently, a touch of flavor turning simple moments into memories.
What makes this traditional festival shine across the landscape is the way of celebration that travels from one corner to another. People savor meals with fingers stained with sauce, sharing laughter and stories with friends and family. From classic desserts to fish dishes and legendary stews, the following ideas offer basic, comforting meals for this season.
night shift
This Lent and Easter keeps alive a favorite Spanish practice: a spoon-friendly dish centered on cod, preferred by many who choose to honor religious rules during this period. The recipe invites a gentle, warming supper that pairs well with a quiet night and good company, a simple way to observe the season without sacrificing flavor.
Watch Potaje. SHUTTERSTOCK
Ingredients and steps provide a straightforward path to a hearty potaje that blends vegetables, chickpeas, and tender cod into a single bowl of comfort.
- 1 leek
- 2 tomatoes
- 2 onions
- 1 Italian green pepper
- 300 grams cod
- 2 eggs
- 300 g chickpeas
- A bunch of fresh spinach
- 500 ml fish stock or smoked broth
- Boil the eggs in plenty of water for 10 to 12 minutes. Peel and reserve.
- Cut the cod into long, thin strips to distribute it evenly.
- Chop the spinach into small pieces.
- Fry with onions and green peppers. Add a chopped leek and let it simmer for ten minutes. Stir in the grated tomatoes and fish broth.
- Blitz the sofrito to a smooth texture, return it to the pot. When it boils again, add the spinach and cod, and simmer for about five minutes. If dried chickpeas are used, they must be soaked overnight and cooked on low heat for about two hours, or 18 minutes on low if using a quick method, then added as described.
- Turn off the heat, shake the pot gently to settle the contents, and place the boiled eggs on top.
baked easter lamb
This roasted lamb remains a centerpiece for family gatherings during Christmas or Easter. With a leg of lamb and a handful of ingredients, a perfect roast emerges—simple, fragrant, and satisfying.
Easter lamb. SHUTTERSTOCK
- 1 leg of lamb approximately 1.5 kg
- 1 glass of water (150 ml)
- Salt to taste
- Garnish: lettuce, tomatoes, and onions
- Preheat the oven to 250 degrees. Place a heat-safe pot of water inside the roasting area to help retain moisture.
- Season the leg of lamb well and set it in a clay or similar oven-safe dish, with the bone side up.
- Lower the oven temperature to 160 degrees. Pour the water from the pot onto the tray under the lamb and slide it back into the oven.
- A 1.5 kg leg typically cooks for about an hour and a half, but the oven type matters. Bake for 1 hour and 10 minutes with the leg skin-side up, occasionally moistening the meat roughly every 18–20 minutes so the juices mingle with the sauce in the pan.
- For the final 20 minutes, raise the temperature to 180°C and re-moisten the meat to tighten the crust while keeping the interior juicy.
- Serve with a simple salad of lettuce, tomato, and onion to refresh the palate.
fried milk
This dessert belongs to Holy Week traditions in northern Spain, alongside torrijas and doughnuts. It is a staple that many chefs prepare to delight guests with a sweet finish.
Fried milk. SHUTTERSTOCK
For the basic cream of fried milk:
- ¾ liter whole milk
- 100 g powdered sugar
- 3 egg yolks
- Zest of a lemon
- 80 g fine flour or cornstarch
- 40 g butter
- 1 cinnamon stick and 1 vanilla bean
- 1/2 liter light extra virgin olive oil for frying
For the dough:
- 3 eggs
- 100 g all-purpose flour
- Decoration: 100 g granulated sugar mixed with a teaspoon of cinnamon powder
- Wash and peel the lemon, taking care to leave only a thin zest to avoid bitterness.
- Open the vanilla pod and scrape the seeds; reserve to add to the milk later.
- Reserve a small glass of milk from the total; heat the rest in a saucepan over medium heat until almost boiling.
- Cool slightly, then add the vanilla seeds, butter, lemon zest, and the cinnamon stick. Let it rest for about five minutes.
- Mix the cornstarch with a glass of milk to make a smooth slurry. Separate the yolks and whites; whisk the yolks with the sugar until foamy.
- Pour in a glass of milk with the cornstarch and whisk until smooth. Set aside.
- Strain the infused milk and return it to the pot. Heat over medium and whisk in the cream from the previous step until the mixture thickens. Stir continuously with a wooden spoon.
- Line a tray with butter and let the mixture cool for a few hours. Cover and refrigerate overnight.
- Once cooled, cut into squares, coat in flour and eggs, and fry in light oil until golden.
These recipes offer a robust, family-friendly glimpse into seasonal cooking, reflecting regional flavors and time-honored techniques that turn ordinary days into memorable meals. Each dish embodies a balance of tradition and simple preparation, inviting cooks to gather around the table and share the experience. .