Easter Tansy RecipeOrigin: Britain Period: Traditional |
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A 'Tansy' is a 15th century name for a dish that's basically an omelette flavoured with herbs. These days 'tansies' are generally fruit omelettes served as desserts. The original tansy gets its name from the rather bitter tansy plant that was used as a flavouring. Originally tansies were eaten at Easter to celebrate the end of Lent and the return of eggs to the diet. Previously the diet would have consisted almost entirely of fish, many of which were probably worm-infested. Bitter tansy leaves actually act as a worming agent and may have been beneficial. For the most part, tansy is far too bitter for the modern palate but this variant on the traditional tansy is actually quite tasty. Ingredients:
4 eggs, lightly beaten 
Easter Tansy Preparation:Method:Beat together the eggs, cream, spinach juice and tansy juice in a bowl until combined. Add the herbs and mix in well, then add the breadcrumbs, sugar and nutmeg. Mix to combine then allow to sit for 20 minutes for the breadcrumbs to swell. Pour into a well-buttered dish and bake in an oven pre-heated to 180°C for about 25 minutes, or until firm and lightly golden on top. Serve in slices, with a little lemon juice and salt sprinkled on top. Find more Easter Recipes Here |
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