Easter Tips by Hanna Mononen

Create a beautiful Easter with Hanna's tips!

To many of us Easter means calming and quietening down along with the message of the Easter, but it can also mean celebrating the bright spring days with family and friends. Like in many other Finnish holidays, food plays an essential part during the Easter holidays. This originates from the Lent, the long period of fasting in the lead-up to the Easter holidays. Traditionally fasting ended in sumptuous feasts, and the most finest and expensive ingredients, such as butter, sugar and eggs, were used to create luxurious family feasts. Different sorts of lamb, eggs, mämmi –the Finnish Easter pudding, pasha and quark pies are still the most beloved Easter delicacies in many Finnish families. The Easter food tradition draws from the Christian symbolism and many Eastertime ingredients have a lot of interesting, metaphoric significance.
Wishing you a bright and happy Easter!


Less is more. Set the table with your favourite table cloth and dinner set. Wrap some jute or wool string around the napkins and finish the fun look with a delicate feather or a willow catkin. Candles and Easter flowers brighten up the dinner table and create a lovely festive atmosphere. Even if you weren’t not the craftiest person, the plaster egg shells are an easy option to create decorative and impressive pots for daffodil bulbs or other spring time favourites.


Decorate your Easter table setting with the stylish plaster egg shells or surprise a friend with a home-made Easter gift. Easter flowers, rye-grass, or chocolate eggs are a good and quick way to add some colour to the elegant white shells. All you need is balloons, water and plaster moulding roll. In Finland you can find plaster roll from pharmacies, and in the UK Hobbycraft sells it at an affordable price. Making one plaster egg shells takes approximately 15 minutes.

This is how it works:
1. Cover the desk with a big plastic bag. Blow a balloon to a preferred size. Adding some water inside the balloon helps settle the balloon while plastering the egg shell on it.
2. Cut the plaster moulding roll into approximately 15 cm strips.
3. Cover a plastic bowl with a plastic bag and run some lukewarm water in it.
4. Dip a plaster strip in the water and start plastering the from the bottom of the balloon towards the open end. Tap the plaster strips across each other up to half way of the balloon. Stroke the surface gently so that the pattern of the plaster strip evens out. Create an egg-like, cracked-look to the edge by spreading the outmost strips at an angle.
5. Let the plaster dry on the balloon for at least 30 minutes. Carefully make a tiny hole in the balloon, and detach the deflated parts from the plaster shell.
6. If you’re planning to plant rye-grass or Easter flowers in the in the shell, set them in a separate pot or in tin foil to prevent the plaster shell from getting soggy when watering the plants.


Invite your friends over for a sunny Easter brunch. Bright yellow mimosas are a great add to traditional brunch treats, and the mini-omelettes can be served from a in a silicone muffin tray. Wrap the kids’ chocolate egg surprises inside a beautiful tissue paper and mark with their names or decorate with stickers.


Easter is a good time to feast and the long holidays offer us plenty of time to try out new recipes to compliment the more traditional Easter dishes. Have you ever tried blinis? These Easter time delicacies, made of buckwheat and flavoured with beer, originate from Russia and they are a fun dish for less formal dinner parties and socialising. Fill your blinis with sour cream, roe and red onion, and serve them with pickled gherkins. If roe isn’t your thing, salt or smoked cured salmon and shrimps will do just fine.


For approximately ten mini omelettes, mix together six eggs, one decilitre of milk, one pack of chopped bacon, one sautéed onion and a bell pepper. Season with salt and pepper. Grease the silicone muffin tray and fill the cups with the omelette mix. Heat the oven to 175C and bake the omelettes for approximately 25 minutes.


Find the recipe for Hanna’s lush citrus tart on page 17 in our member magazine Finn-Guild Links. By joining Finn-Guild you get the magazine home-delivered four times a year.

Photos and text: Hanna Mononen






UK  Facebook - Finn-Guild  Twitter - @FinnGuild  Pinterest - Finn-Guild  Instagram - @finnguild

FI  Facebook - Finn-Guild Finland  Twitter - @FinnGuildSuomi