Most likely, this is the most beautiful technique for coloring eggs that I have tried so far. They come out so beautiful and natural. Which coloring technique did you use to decorate Easter eggs this year?
Ingredients
Zip-lock bags
Rice
Powdered egg dyes
Eggs
White/apple cider vinegar
Wire sponge
Vegetable oil
Instructions
First step:
1
Pour water and white vinegar in a pot in a 1:1 ratio. Then, boil some eggs. Once they are boiled, rub them with a wire sponge under water until they become snow-white.
Second step:
2
In a zip-lock bag, add powdered egg dye and uncooked rice (I added 75g of rice and one packet of egg dye), and mix them in the bag with one teaspoon of white/apple cider vinegar.
Third step:
3
Carefully place the eggs, one by one, into the bag, tightly close it, and shake it. Stop when you are satisfied with the final look of the egg. Take the egg out carefully with a spoon. There may be some rice left on the egg. I used an extra spoon to remove the rice carefully, so the patterns wouldn't smear. Place the eggs to dry in an egg carton.
Place baking paper on the baking sheet and form a 20 cm circle in the center with a rolling pin. You can use the bottom of the cake baking tray as a sample. Turn the baking paper over and set aside.
3
In a large bowl, beat the egg whites with a pinch of salt on medium speed until stiff peaks form.
4
When the tops are formed, gradually add the sugar, mixing constantly on medium speed. Use a hand mixer, as it allows you to better adjust the movements over the entire surface of the bowl.
5
Add white wine vinegar, cornstarch, vanilla extract and beat at low speed until all ingredients are combined.
6
Spread the prepared meringue inside the circle, spoon by spoonful, in the middle of the circle.
7
When all the mass is used, spread the meringue to the edges of the circle and make a well in the middle, where we will later add the cream and fruit.
8
Place the Pavlova cake in the preheated oven on the lower guide, reduce the temperature to 130 degrees and bake for approx. 20 minutes, then lower the temperature to 110 degrees and bake for another 55 minutes. (Each oven is a little different, so keep an eye on the cake and reduce the intensity if you notice it browning in any way).
9
When the cake is baked, turn off the heat and let it cool completely in the oven (at least 4 hours).
10
Whip the sweet cream, add powdered sugar to it and cut the strawberries. Spread the cream over the cake and decorate with fruit.
Notes
Egg whites should be at room temperature! If you keep them in the fridge, take the eggs out the night before. Use a clean and dry bowl for whipping. When the cake is baked, be careful how you move it, because it is very fragile and can crack quickly. The cake can be kept covered at room temperature for another two days.
Prep Time: 30 minutes–Cooking Time: 45 minutes–Total Time: 1 h 15 min
There are countless recipes for bolognese sauce. Every housewife makes it a little in her own way. My recipe has evolved over the years and has finally reached its "epilogue" :-).
Ingredients
- 2 large onions
- 5 cloves of garlic
- Olive oil (to taste)
- 1 kg of ground beef
- 3x carrots (finely grated)
- 1/2 dcl of red wine
- 900g of tomatoes
- Salt (to taste)
- 3 teaspoons of ground red pepper
- 1 teaspoon of oregano
- app. 3 tablespoons of nutritional yeast (if necessary for thickening)
Instructions
1
Finely chop the onion and garlic and fry them in olive oil in a cast iron pot until the onion becomes translucent.
2
Add minced meat and simmer until it is no longer raw, about 10 minutes.
3
Add finely grated carrots and red wine, mix and simmer for a few more minutes.
4
Add salt, oregano and red pepper and stir to combine the ingredients.
5
Finally, add the home-made mashed tomato base.
6
Cover with a lid and cook for app. 45 minutes.
7
If the sauce is too thin, thicken it with nutritional yeast.
Drain the chickpeas by storing the liquid from the can in a cup to be used in further preparation. Wash the chickpeas thoroughly under water.
2
Peel the garlic and cut it into smaller pieces.
3
Squeeze the juice from the lemon.
4
Quickly mix the chickpeas, garlic, lemon juice, tahini paste and a pinch of salt and pepper in a blender. While mixing, add olive oil and chickpea water until you get the desired texture. Finally, stir for another few minutes for a smooth mixture to form.
5
Serve the hummus on buckwheat bread, along with parsley, sliced avocado, ground red pepper, pomegranate or other optional toppings.
Do you also love apple desserts? Then this crumb is right for you. The addition of pine nuts adds a dot to the i, which will make your experience even sweeter. Enjoy.
Ingredients
For a baking tray of:
32x20cm
Crumble base:
150g of flour
1 pinch of salt
10g bourbon vanilla sugar
80g coconut sugar
80g cold butter
Apple filling:
400g grated apples
1 whole spoonful of flour
30g coconut sugar
2 teaspoons ground cinnamon
1/2 teaspoon lemon zest
30g pine nuts
For the baking tray:
1 tablespoon butter
Instructions
1
Wash, peel and grate the apples. In a separate bowl, strain the flour, add salt, bourbon vanilla sugar, coconut sugar and mix well. Cut the cooled butter into smaller cubes and knead them with your hands to the ingredients to form a crumble base. Preheat oven to 180 degrees.
2
Sprinkle grated apples with flour, coconut sugar, cinnamon, lemon zest and pine nuts. Stir everything slightly with a spoon (or by hand).
3
Grease the baking tray of 32x20cm with butter. Spread the grated apples evenly over it and sprinkle with the crumble base. Place the baking tray in a preheated oven and bake for about 30 minutes until the surface turns golden brown.
4
Serve with whipped coconut cream / vanilla topping or ice cream. Bon Appetit!
60g smooth peanut or other nut butter (roksnutbutter)
30g chocolate drops
A pinch of salt
10g vanilla paste
Other
Some coconut fat to grease the pan
1 heaped teaspoon of peanut (or other nut) butter to create swirls
Instructions
1
Preheat oven to 200 degrees. Grease the muffin tin with some coconut fat.
2
Strain the flour into a large bowl and mix it together with the baking powder, salt and cocoa. Set the bowl aside.
3
In a separate bowl, mix together the eggs and sugar and stir until the mass becomes fluffy, that is, about 5-8 minutes.
4
Gradually add almond milk, coconut oil, vanilla paste, mashed banana and peanut butter to the mixture and stir until the ingredients get well combined.
5
Add the dry ingredients to the wet ones and mix until smooth - the mass will be a bit thick.
6
Place the mass into muffin tins by filling each one to about 2/3 full. Sprinkle chocolate drops over the top.
7
To create a peanut butter swirl, pour a little peanut butter on top of the muffin and use a toothpick to create swirls of any shape.
8
Bake for 15-20 minutes or until no mass remains on the toothpick when inserted into the core of the muffin. Once the muffins are baked, leave them in the muffin tin for a few minutes to cool. Bon Appetit!
8-12 tablespoons of flour (add until the mass is thick enough)
0.5 teaspoons of salt
1 vanilla sugar
0.5 liters of milk
500g chocolate powder
8 tablespoons sugar
4 egg whites
Instructions
Yeast
1
In a small bowl, grind the yeast, add three tablespoons of lukewarm milk, 1.5 tablespoons of flour and 1 teaspoon of sugar, mix well and leave covered for about 10-15 minutes for the yeast to form.
Dough
2
Separate the egg yolks and whites. Put the egg whites aside because you will be needing them for the filling. Gradually mix the yolks into the warm milk. Sift the flour into a large bowl and salt it along the edge. In the middle of the flour, dig a hole in the bowl with your fingers, pour in the fermented yeast and the mixture of milk and eggs. Using an electric robot, knead the dough and gradually add the melted butter while mixing. Knead the dough until it becomes smooth and separates from the bowl. Knead the kneaded dough lightly with hands, cover it with a dry cloth and let it rest in a warm place (when the dough rises, make sure that there are no open windows!). Leave to rise for about an hour for the dough to double. Then take it out of the bowl and knead it well again, shape it into a ball, cover and let it rise for another 45 minutes.
Chocolate filling
3
Meanwhile, start preparing the chocolate filling. Melt the butter in a pan over medium heat and mix it with the flour using a mixing whisk. Gradually add the flour and prevent the lumps to form by stirring it constantly. Gradually add salt, vanilla sugar and milk. Finally, add chocolate powder and sugar and mix until completely thickened. When the mass has cooled, stir in the whipped egg whites with a spatula. If the mass is not thick enough, add a little more flour (the mass should not be too liquid, because it run out of the potica when rolling).
Potica rolling
4
Cut the risen dough in half and roll each half into a rectangle about 0.5 cm thick and fill it with chocolate filling. Then roll it tightly into a roll, place in a greased baking pan and cover with a dry cloth. Let it rise for another half hour. Before putting it in the oven, pierce it several times, to the bottom, with a toothpick. Bake for 50 minutes at 180 degrees. The potica is baked when its crust becomes crispy and gets a nice brown color. When the potica is baked, coat it with hot butter and leave it to cool.
Drying rack (if you don't have one, you can use a bowl and pour sugar into it or you can also use mini jars)
Spatula
Chopper
Biscuit:
4 eggs
120g powdered sugar
150g flour
Stuffing:
250g Mascarpone cheese
4 heaped tablespoons of Nutella
125g raspberries
Dripping:
50g white / dark / ruby chocolate drops
400g white / dark / ruby chocolate drops
Decoration:
Sugar pearls
Dried edible flowers
Coconut flour
Instructions
Biscuit:
1
Separate the egg whites from the egg yolks and beat them until stiff. Mix egg yolks with powdered sugar until a foamy mixture is formed. With a spoon, gradually add egg whites to the other ingredients and stir until they get well combined. Then, gradually add strained flour and stir again until smooth. Pour the biscuit into the baking tray and bake at 180 degrees for 25-30 minutes. Once the biscuit is baked, let it cool. Then break it into as small pieces as possible (I use a chopper for that).
Preparation of biscuit additions and shaping balls:
2
In a separate bowl with a hand mixer mix together Nutella, Mascarpone cheese and boiled, ground and chilled raspberries. Add the chopped biscuit to this mixture and stir until ingredients get well combined. Check if the mass is juicy enough. If not, add more wet ingredients. Place the mass in the refrigerator for a few hours.
3
Once the mass has cooled, take it out of the fridge and form balls (of 50g/ball) out of it with an extension that will be placed in the cone. Take 50g of chocolate drops and melt them in the microwave. Spread them on the inside of the cones with the opposite side of the teaspoon and immediately place the balls, with the extension downwards, into them. Once the balls are standing in the cones, place them into the stand and in the fridge for an hour.
Chocolate dipping:
4
Melt the chocolate drops in the microwave. Make sure you put the chocolate in a suitably deep bowl, as this will make dipping much easier. Place the cones out of the fridge and dip one by one in the melted chocolate and let the excess chocolate drain off (you can fasten this process by tapping the cone lightly with your fingers). Return the dipped cones to the stand and start decorating immediately afterwards, as the decorations on the hardened chocolate will not adhere well.
Decoration:
5
Decorate the cones as per your taste. I really like to use dried edible flowers and sugar pearls of different colors and sizes. Once the cones are decorated, place them in the refrigerator and wait a few hours for them to harden completely.
Notes
While melting the chocolate in the microwave oven, set the time to 30 seconds and take the bowl out of the oven every 30 seconds, mix the chocolate well before placing it back in the microwave. Repeat until the chocolate is completely melted.
And it already smells like Christmas! Delicious roasted almonds, topped with white chocolate and coconut. Also a great idea for a New Year gift.
Ingredients
100g almonds
25g coconut flour
25g powdered sugar
1 vanilla sugar
50g white chocolate drops
Instructions
1
Preheat oven to 160 degrees. Arrange the almonds evenly on baking paper and place them in a preheated oven for about 10 minutes.
2
Meanwhile, in a kitchen plastic storage container, mix in coconut flour, vanilla sugar and powdered sugar.
3
Melt white chocolate over steam and pour it over roasted almonds. Stir everything with a spatula. Once well combined, place almonds into the storage container with flour and sugar and close it with the lid. Shake thoroughly.
4
Take almonds out of the storage container and sprinkle them on baking paper. There separate them with the help of a fork and put them in the cold for half an hour to allow the chocolate to harden. When the almonds are well chilled, serve them in a cup and serve.
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