Paasbrood (Dutch Easter Bread)

I literally do not know where time has gone this year... seemingly a minute ago it was Christmas and the long days stretched out before me. I would get home from work and lazily make some dinner, photograph it, eat it cold (one of the side effects of food blogging) then still have time to do... I'm not entirely sure what, but there was time for it anyway. Now it's Easter... I mean really, Easter? How on earth did that sneak up so quickly. The days are suddenly noticeably shorter and will only get shorter still in a couple of weeks when daylight savings ends. After the blur that has been the year so far the four day Easter break couldn't come soon enough, four blissful days of sleep and red tulip Easter eggs, of lazy breakfasts around midday and if the weather holds lying in the park eating more red tulip eggs.

Strawberry Jam: Doughnuts

I love fried doughy food and could eat my way around the world seeking out different types - from churros in Spain to beignet in France or New Orleans, and it just wouldn't be New Year's Eve in Holland without visiting every neighbour and sharing oliebollen (literally 'oil balls'). There is a strong theory that suggests American doughnuts originated from oliebollen recipes brought to the States by early Dutch settlers, so with an American mother and Dutch father I think doughnuts must be in my blood.