Special ideas for painting and decorating Easter eggs:
Polka dot game: use normal paints on perfectly white eggs. Before boiling, the eggs are thoroughly degreased by rubbing with vinegar. Boil and allow to dry and cool. High-strength adhesive dots are applied to each egg (eg from waterproof patches). Then dip the eggs in the desired colors. Allow to dry and remove the patch. At the end they can be given with gloss, bacon.
With crepe paper:
Be careful that it stains very badly, we use several layers of newspapers, thick gloves and a tray so as not to soil the work table. Cut the crepe paper of various colors into 2 cm strips and place it in a messy way on aluminum foil. Sprinkle the paper with vinegar with the help of the brush, but not too long, then place the boiled egg, which is very hot, and squeeze the foil very well so that water does not penetrate inside. In order to have time to prepare each egg, we must have a hot pot in which to keep the eggs warm and after we have tightened the foil well, we can put them in a foil or bag so that water does not enter and we put them in hot water without boil them again, just soak them in hot water for 25 minutes or more for a more intense color, then remove them and remove the foil and paper. After they dry, we give them a shine.
Degrease the eggs and boil. Remove, wipe and leave to cool slightly. The paper is cut into small pieces, soak each piece in a little water, just moistened and put one by one on the egg until it is completely covered. Leave for at least 5 minutes and then remove the paper.
Proceed as above only that the paper is not applied to the egg, soak in water, squeeze the manure, drain the excess water and dab the egg, take another color and dab, it will result in a painting.
See pictures here:
Marbled eggs: Holes and dried leaves from flowers of various colors, geraniums, roses, etc. to which are added spinach leaves, loboda, fresh red cabbage that are cut with scissors into very small pieces like confetti. well-washed, wet eggs are passed through the leaves, put in a sock, squeeze well and boil in salted water. when they are ready, take them out and let them dry, then take off the sock and shine.
Other decoration ideas: Crackles: the artistic cracking aspect is obtained relatively easily, eggs are dipped in normal paint (pictorial shades such as orange, gold, silver, bronze, blue, green or purple will be used). Remove the eggs from the vat with the paint and immediately wrap them in aluminum foil that has been intentionally crumpled or lightly scratched with a wooden spatula as chaotically as possible and then let the egg dry and shine. You will get eggs with a very precious appearance that are highlighted by contrast with natural eggs such as quail.
Tilda Soricela - Magic of Christmas (Calendar)
Tilda Șoricela, the little white mouse from the church, fully enjoys the gift month every December. All the houses in the village between the hills are decorated for the holiday and everywhere you smell of cinnamon and almonds. At one point, the whole village is in great agitation. Specifically, the post office where Mira works is shaking with concern. The Christmas stamp has been stolen, and without it there are no Christmas letters, and Santa can't receive the children's letters! Without a doubt, Christmas must be saved! Obviously, Tilda and her friends from Aleea Florilor are looking for the thief. But what if, once the thief is discovered, Tilda and her friends try to save his Christmas as well?
A fascinating story to read until Christmas Eve.
A page to read between December 1-24.
Delicious recipes for punches and cakes.
Andreas H. Schmachtl
Born in 1971, he studied art, German and English in Oldenburg, Germany. He spends much of his time in England, where his ideas for his books come from. Since 2007, he illustrates and tells with love and attention to details about his magical and adventurous characters. In fact, it is no coincidence that many of his stories are about hedgehogs, mice and other animals, protecting and saving them being things very dear to him.
Pages: 50 laminated
Dimensions: 19.5 x 24 cm
I'm the kind of person who doesn't have much time to devote to the kitchen. I prefer to prepare quick, delicious and healthy recipes. Easter is the favorite dish of the whole family. No need to spend hours in the kitchen, which makes me very happy. I cook several pasta recipes, and today I want to present you three of my pasta recipes.
I love to cook this recipe with paste Baneasa because they can be combined at will with other preparations. Pasta can be fresh, dried or semi-prepared. This is an advantage for me, because I don't waste time cooking them before putting them in the oven. Lasagna comes from Italy and is famous for its ability to be cooked in various combinations. And I make lasagna with what I have in the fridge or with what goes through my head. Sometimes I cook these pastas with cheese. Sometimes I choose to combine it with beef or chicken. It is an ideal dish even on fasting days or when we do not want to eat meat. I choose to cook them with vegetables and sauce. They are a real culinary delight.
What could be more interesting than to prepare something delicious with surprise pasta ingredients. A combination of spaghetti, vegetables and several kinds of cheese to which I add spices, eggs and cream for cooking. This recipe is not your own invention. I downloaded the recipe from the internet. It's called Jamie Oliver's Spaghetti Cake. In my attempt to cook pasta as differently as possible, I came across this recipe. It sounded like a challenge to me, but something really good came out. I invite you to try the recipe and convince yourself that it is worth preparing.
Blognese pasta au gratin
The better it sounds, the more appetizing the taste. For this type of preparation I was paste Baneasa penne or tagliatelle type. I choose to put in this recipe vegetables that I finely chop, I add pork, red wine and an explosion of spices and of course grated Parmesan. After mixing the composition with the pasta, I put them in the oven for 20 minutes to au gratin. It is a very good recipe, which I really like and which I choose to cook even when we have guests at the table. And I can tell you that anyone who tastes these pastas praises them.
Pasta is a good alternative when we are running out of ideas about cooking or when it is necessary to prepare a meal in a short time. I choose baneasa pasta, especially those made from durum wheat because they have a lower value index and more nutritional qualities. I recommend Băneasa pasta for anyone who wants a tasty and healthy dish.
The best 31 Christmas cookies for a cookie exchange party
One of my favorite parties I look forward to is our annual Christmas cookie exchange party! It is more discreet than other holiday parties and you do not have to find a gift or wear the perfect dress. I can't wait to see what creative and delicious Christmas cakes will be shared. Everyone bakes their little heart. Some people produce the same cookies every year because they are so good.
Maybe you'll be inspired to host a cookie exchange party this year! Start the holiday tradition with these wonderful and festive desserts. Sometimes cookie sharing parties require recipes to be included with shared goodies. I've received some of my favorite cookie recipes from party parties and look forward to trying new ones every year. Launch the gallery for 31 of the best Christmas cookies for a cookie exchange party!
Please don't forget to share on Facebook and pin the image below to save it for later. Follow me on Pinterest for more ideas!
Whatever recipe you decide to try first, I hope you enjoy baking Christmas cookies as much as I do. A delicious holiday from Mooreorlesscooking.com!
Check out my popular posts:
The best 20 Christmas cookies
21 Mint Holiday Treats
19 of the best holiday cheesecakes
13 Most require Christmas cookies
Top 10 Make-Ahead Breakfast Recipes for the Holidays
Nettie is a wife and mother who is passionate about cooking and baking. especially when light meals are involved! With 5 children, Nettie insists that all meals, snacks and desserts come together quickly! Free e-mail subscription Here. You will find a wide variety of easy but delicious recipes on her very popular Moore website or less cooking
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Gulas to the Bilbao
A classic starter to taste for Christmas
- Silvia Benito
- Recipe type: starters
- Gates: 4
- Cooking time: 13M
- Total time: 13M
- 50 g of extra virgin olive oil
- 2-3 cloves of sliced garlic
- 1/2 hot pepper, chopped without seeds (I added a small cayenne)
- 200 g of goulash
- 1 tablespoon vinegar (optional)
Heat a clay pot in the oven.
Put the oil in the glass and program 5 minutes, varom temperature, speed 1.
Add the garlic and set aside 5 minutes, varom temperature, left turn, spoon speed.
Add the hot pepper and eels to the frying pan, 3 minutes, varom temperature, left turn, speed 1. In the last 15 seconds, add the vinegar through the jar.
Serve immediately in the clay pot.
In the evening, wash the onion leaves very well and put them in two separate dishes, in about 2 l of water each. Boil about 5 minutes after the water has boiled, turn off the heat and cover the dishes with a lid. Leave it like that until the next day.
On Maundy Thursday (because it is the custom) wash the eggs with water and a little detergent, let them dry or wipe with a towel and fix a leaf on them (you can moisten the leaf with water if not otherwise) . Put a piece of tame over the leaf and tie on the opposite side of the egg.
After finishing this procedure, remove the onion leaves from the dishes, leaving only a few to fit the eggs.
Place the eggs in the dishes, and the rest of the onion leaves are placed on top of them (the ones I kept in the dishes). Add a tablespoon of coarse salt to each bowl, then five tablespoons of vinegar. Boil eggs for about 5 minutes after the water has boiled, turn off the heat and leave for another 10 minutes in that water. Carefully remove them with a wooden spoon and place them on a newspaper tray. Allow to simmer a little, remove the onion leaves, if necessary, and tame the leaves. Allow to dry, then grease the eggs with a cloth soaked in oil.
Pizza fusilli pasta
The idea for this fusilli pasta recipe came to me after I observed the little girl for several days in a row devouring a tray of homemade pizza. So I decided to turn pizza into pasta and, using about the same ingredients (ham, peppers, mushrooms, oregano, homemade ketchup) to try to get a similar taste. Ania, of course, greeted my momentum with great enthusiasm and lust.
But when Lili's mother, the dandelion's grandmother, honored us with her presence and let herself be served with a plate of pasta, which she praised, ate and then asked for the recipe, I said that it would be good if this success did not remain anonymous and note it here on the blog.
I used fusilli pasta because it looks nice and I like that the sauce sticks to their whirlpools, thus making the process of organizing the perfect teaspoon easier. But, of course, this is not the success of the recipe. Therefore:
-250 g fusilli pasta (or any favorite pasta)
-200 g canned (or raw) mushrooms
-300 ml homemade ketchup (or favorite vegetable sauce)
Cut the onion, pepper, ham into cubes, chop the garlic. Fry the onion and garlic for two minutes with a pinch of salt. Add the peppers and leave for a while, then add the ham. Season with salt, pepper, oregano. After frying for a few minutes together, add the mushrooms and let them cool. Then put the ketchup, broth and bay leaf and leave on the fire for a few minutes.
Meanwhile, boil the pasta in half and add to the sauce, along with a cup of salted water in which they boiled, if necessary.
After the pasta is cooked, leave it covered in a bowl to absorb the sauce.
Easter recipes. Lamb soup like my German grandmother's
I ate many kinds of lamb soups. And I will write the recipes for everything. But like my grandmother's lamb soup & # 8211 German get-beget & # 8211 none look as good to me. Whether it's the taste of childhood or it's just the best I don't know, that's up to you. But for me, the Easter meal is not the same without this soup.
I don't know if it's a German soup - especially since the Germans only have Zupe J & # 8211 and tarragon is used a lot in Szekler cuisine. But who else knows here, in Transylvania. And who cares.
It's the simplest lamb soup you can make. Because all you need is lamb - everything you don't need for steaks, drob and whatever goodies you can cook for the festive meal - pickled tarragon, salt and, finally, sour cream and egg yolk for dressing.
Put a larger pot - depending on the number of customers - on the fire and fill it more than half with water. In our family we used (and now it's no different J) the big pot, in which we boil broths and syrups, ie a 15 liter pot. When the water boils, finely chop about half a jar of 400 ml of pickled tarragon. Let me give you a tip. If you don't have pickled tarragon in time, you can even use dry tarragon, from an envelope, which you put in a jar, cover it well, put vinegar on it and leave it overnight. It is not as fragrant as the one picked in green, but it replaces it, nevertheless, with great success. After about five minutes, during which time the water is boiled with tarragon and the mentholated and sour aroma of tarragon is felt throughout the kitchen, the worst meat from a lamb (or half J) is thrown into the pot - head, tail, falls on belly, ribs, bones and what else your heart leaves. Wash everything well beforehand and leave it in the cold water for about half an hour to drain the blood. Because you can't get foam from this soup, because you take it with tarragon. And we don't want that.
From now on, all you have to do is put the lid on it - halfway through, the soup won't come out on the freshly washed stove. & # 8211 and forget about it, maybe you have to knead some cakes. Check from time to time, prick a thicker piece of meat with a fork, to see when it is cooked. When the meat is about half done, you adjust the salt - a little more, because it still pulls the meat. When the meat is cooked - ready. You don't have to do anything to him anymore. Soup and ready. Water, tarragon, meat and salt. I told you from the beginning that it's very simple. You can, if you want, add a little more tarragon vinegar & # 8211 if you like it more sour & # 8211 and then give it a boil.
We make lamb soup, usually on Saturdays, to have it ready for the festive meal on Easter Sunday. Before putting it on the table, we measure with our own eyes how much it will eat that day, we heat it well and we mix in a bowl about half a big jar of cream - musai from the peasants, that's why with about 40 percent fat & # 8211 and about three raw egg yolks - all country, if possible, to give the soup taste and color. We straighten the soup with the egg cream - but after we take the pot off the heat, it shouldn't boil & # 8211 and we put it in the soup that we will take to the table. Besides all the heavy food on the Easter table - drob, steaks, boiled ciolan - this soup is like a spring wind. Grease your throat and soul with the mentholated aroma of tarragon and cut the nausea with the sour vinegar, bravely preparing for the steaks that want to come
Looking for recipes that include raw garlic
Q: I'm looking for good recipes that use raw garlic as the cold season and flu approach. Cooking garlic diminishes its impact a little, but it's hard to find recipes that use it raw.
I like Turkish eggs from Orangette with Sage Butter, but I can eat this so many times a week. Do you have any other ideas?
Readers, other ideas for Sarah and her raw garlic cravings? We might suggest beating a clove of whole garlic in a salad dressing and pouring it over kale or a warm pasta salad. You can also rub a piece of toast with a clove of chopped garlic before greasing it or putting an egg in the arm on top.
Kitchn's Delicious Links column highlights recipes we're excited about from bloggers we love. Watch each week as we post our favorites. Flank steak is a great way to mix protein during the week, so your dinner isn't all chicken, every day. It's a relatively cheap beef cut and I find it much easier to cook than chicken, because you don't have to worry about bringing the meat to the exact right temperature.
Meal plan for next week
Welcome to next week's Meal Plan! I want to help you find inspiration and ease some of the pain points that come with dinner on the table in the evening after dinner, whether you're cooking for one or a family of eight. That's why, as promised, this series is changing - every week I will respond to readers' requests and share the meal plans you want to see. It's not too late! What kind of meal plans would you like to see?
As I eat my weight in sweet strawberries at this time of year, I am reminded of what I need to do with the abundance of spring and summer fruits. Usually I am not satisfied with berries and stone fruits as they are, but when I went a little overboard on the farmers market, the jam is one of the many things I consider. Or is it jelly? The two terms for fruit spread have always confused me a bit. Fortunately, there is an easy way to distinguish between the two.
If you still don't meet for dinner, it's time to introduce yourself. The concept? Throw a handful of things into a slow cooker or Instant Pot and let the appliance do all the work. Sure, you may have to chop a few vegetables or look for a piece of meat in the instant pot, but there really is nothing for you other than grabbing plates and forks.
On this Easter day we were endowed with a 22 kilogram ham (.) And, while we had our share of the Easter holidays, we still had a decent amount. I'm not even a little crazy, because I know that I can freeze some for future use and that there are a lot of ways - big and small - that we can use this week. Here are 17 of my favorite recipes for using leftover ham. The city's hat freezes incredibly well. In my opinion? Freeze the ham in different forms for future use.
It's Earth Day - or Earth Moon, as we prefer! - so natural, we turn our attention to the kitchen. And specifically ways in which we can create less waste and be more efficient and careful with our production. Between packaging and food scraps, a certain degree of kitchen waste feels inevitable. For most, there is no way to get rid of it completely, but there are a lot of small and easy ways to limit the amount of waste that comes out of our kitchens.
Meet my new favorite brunch dish: Hawaii Roll Egg-in-a Hole. You may be familiar with poached eggs as a beloved childhood breakfast dish, but this version is easier to cook for a lot and offers a great flavor. Serve this baked egg for the family brunch or beat it when you feed a hungry crowd. Here are my tricks to fuck him every time. At first glance, this recipe is quite simple: make a well in each roll, crack into an egg and bake!
Fritters have long been my solution whenever I need to use sad-looking products, withered herbs, and small pieces of cheese in my refrigerator. I don't often make them with a plan - until now. Inspired by my favorite cheesy dip and warm spring weather, I came up with a frittata loaded with marinated artichoke hearts, ground spinach, for kids, salted Parmesan and rich cream. I knew it would be fine, but it was above all my expectations.
Temperatures are rising, flowers are blooming, and the spring season is now in full force. And doesn't it really feel like beer? Lots of fresh eggs mean more whites for cooking and baking - including light meringue cakes and delicious meringue pie. And when it comes to the latter, we are always looking for ways to make meringue as light, fluffy and luxurious as possible.
A LITTLE GUIDE FOR THE ONE WHO DOESN'T WANT TO FAT FOR EASTER
I am often asked during this period about the methods that help us keep the extra pounds away from us during the Easter holidays. Personally, I believe that holidays of any kind must be lived to the fullest, without carelessness, excesses and any attitude that does us more harm than good but equally, if you are in the process of losing weight and have already given up a considerable number of kilograms, it would be a shame to sabotage and cancel your own effort for months.
So, this article is intended for people who are struggling with extra pounds, who have made efforts and have results to the extent that they do not want to compromise the holidays but, on the other hand, do not want to refrain from all foods. traditional.
A set of rules that would allow them to eat everything and the figure not to suffer too much would look like this.
- TASTE EVERY PREPARATION TO WHICH YOU WANT ONLY ONCE A DAY BUT NOT IN THE EVENING.
- EAT 3 MAIN MEALS CONTAINING ANIMAL PROTEIN PREPARATIONS (eggs, steak, steak, cabbage rolls) AND FRESH SEASON VEGETABLE SALAD
- EAT DESSERT AT THE END OF THE MEAL NOT IN THE MEALS OR IN THE PLACE OF THE TABLE SO THAT THE GLYCEMIC IMPACT IS NOT SO HIGH. THE EXCEPTION IS THE EVENING MEAL TO WHICH YOU ABSTAIN FROM THE DESERT.
- BETWEEN TABLES IT IS IDEAL TO HAVE A FOOD REST (3-4 HOURS) IN WHICH YOU DO NOT BITE
- BEFORE OR AFTER THE TABLE MOVE: AN HOUR OF WALKING OR WALKING ALERT (over 7000 steps, ideally over 10,000), TRAININGS FROM MY PROGRAMS, RUNNING, BIKE, ROLLERS, FOOTBALL, TENNIS ETC
- DO NOT DRINK MORE THAN 3 GLASSES OF ALCOHOL PER DAY. FOR EACH GLASS OF ALCOHOL DRINK 500 ML OF FLAT WATER.
- EASTER LASTS 3 DAYS. EAT ONLY IN 2 OF THESE DANGEROUS FOODS FOR SILHOUETTE (COZONAC, EASTER, SARMALE, SWEETS, ALCOHOL)
EXAMPLE OF A MENU FOR A DAY
2-3 red eggs, loose (saturated)
MOVEING ONE HOUR: WALKING, WALKING ALERT, RUNNING, BICYCLE, TRAININGS FROM MY PROGRAMS ETC