Finally I have found a recipe I want to make for Easter.  In French Boyfriend's dreams I would be cooking lamb but I do not eat red meat and just the thought of it cooking in my kitchen makes me feel nauseous.For some reason most people think most New Zealanders love eating lamb and that is the reason there are around 60 million sheep in NZ. To be honest I am sure the French eat more of it than we do as the supermarkets sell a lot of it.I was originally thinking about salmon then found this recipe which will do nicely. Tourte pascale is a delicious pie in a flaky crust with eggs nested inside the filling and it is traditionally  served at Easter, the original intention was to use up surplus eggs that hens laid during Lent. Tourte PascaleServes: 8Preparation time: 30 minutes                              Cooking time:1 hourIngredients1 roll of shortcrust pastry1 roll of puff pastry8 eggs + 1 yolk500g ricotta1 kg frozen leaf spinach100 g freshly grated parmesan20g butter1 tbsp. flour2 tbsp. olive oil2 tbsp. oreganosalt pepper
DirectionsThaw the spinach over low heat in a saucepan, then squeeze it in your hands to drain well. Roughly chop them with a knife, then mix them in a bowl with half the parmesan, flour, salt and pepper.In another bowl, whisk the ricotta with 2 eggs, the oil and the rest of the parmesan. Salt, pepper and flavor with oregano.Preheat the ove...