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How To Make Naturally Dyed Easter Eggs

How To Make Naturally Dyed Easter Eggs

Easter is nearly here and when we saw this fun idea @thekitchn.com we just had to share! 

Ingredients

  • Hard-boiled eggs, room temperature 
  • Water
  • 1 cup chopped purple cabbage per cup of water (for blue eggs) 
  • 1 cup red onion skins per cup of water (for red/lavender eggs) 
  • 1 cup yellow onion skins per cup of water (for orange/rust red eggs) 
  • 1 cup shredded beets per cup of water (for pink/maroon eggs) 
  • 2 tablespoons ground turmeric per cup of water (for yellow eggs) 
  • White distilled vinegar (1 tablespoon per cup of strained dye)
  • Liquid neutral oil, such as vegetable or grapeseed

Equipment

  • Saucepan with lid
  • White dish
  • Fine-mesh strainer
  • A second saucepan or bowl
  • Baking dish or other container
  • Paper towel

 

  1. You can make separate batches of different colors or one large batch of a single color. Follow the ratios given above for each ingredient to make more or less dye.
  2.  Add water to your pan. Pour the amount of water you need for the dye you’re making into a saucepan.
  3. Start making the dye: Add the dye matter (purple cabbage, onion skins, etc.) and bring the water to a boil.
  4. Adjust the heat: Turn the heat down to low and simmer, covered, for 15 to 30 minutes.
  5. Check the color: The dye is ready when it reaches a hue a few shades darker than you want for your egg. Drip a little dye onto a white dish to check the color. When the dye is as dark as you like, remove the pan from the heat and let the dye cool to room temperature. 
  6. Strain the dye: Pour the cooled dye through a fine-mesh strainer into another saucepan.
  7. Add vinegar: Stir the vinegar into the dye — use 1 tablespoon of vinegar per cup of strained liquid.
  8. Pour the dye over the eggs: Arrange the room-temperature eggs in single layer in a baking dish or other container and carefully pour the cooled dye over them. Make sure the eggs are completely submerged.
  9. Put the eggs in the fridge: Transfer the eggs in the dye to the refrigerator and chill until the desired color is reached.
  10. Dry and oil the eggs: Carefully dry the eggs, and then massage in a little oil to each one. Polish with a paper towel. Store the eggs in the refrigerator until it is time to eat (or hide) them.

Hibiscus Margaritas

Hibiscus Margaritas

It finally feel like spring has arrived and what better way to celebrate than with a fun cocktail. Try these hibiscus margaritas, courtesy of the minimalist baker, for an unusual twist on a classic favorite. 

HIBISCUS TEA CONCENTRATE

  • 3/4 cup dried hibiscus flowers, these can be found at most tea shops
  • 1/4 – 1/2 cup sugar 
  • 3 cups of water 

FOR 2 MARGARITAS

  • 5-6 ice cubes
  • 1/2 cup hibiscus tea concentrate
  • 1 large lime 
  • 2 ounces silver tequila (2 ounces equals ~4 Tbsp)
  • 1 Tbsp agave nectar (optional)

Instructions

    • To make the hibiscus tea concentrate, bring 3 cups water to a boil, add hibiscus tea, stir, remove from heat and let steep for 30 minutes.
    • Strain into a jar or glass container using a fine mesh strainer and add sweetener to taste. Stir to dissolve and let cool.
    • To make two margaritas, add ice, cooled hibiscus tea concentrate, lime juice, tequila and 1 Tbsp agave nectar to a cocktail shaker and shake vigorously to combine.
    • Pour over two glasses with ice. Salt or sugar rim is optional. Garnish with lime wedge. If too strong, dilute with a splash of sparkling water.
    • Store hibiscus concentrate covered in the fridge for up to 2 weeks, though best when fresh.
Mothers Day Baking - Lemon and Blueberry Loaf Cake

Mothers Day Baking - Lemon and Blueberry Loaf Cake

This Sunday many of us will be celebrating Mothers day, we think this simple cake makes the perfect tea time treat! 

Ingredients

  • 175g butter, plus extra for greasing
  • 500ml tub Greek yogurt (you need 100ml/3.5fl oz in the cake, the rest to serve)
  • 300g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
  • 3 eggs
  • zest and juice of 1 lemon, plus extra zest to serve, if you like
  • 200g self raising flour
  • 175g castor sugar
  • 200g of blueberries (you need 85g/3oz in the cake, the rest to serve)
  • 140g icing sugar

Method

  • Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.

  • Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.

     

    Recipe curtesy of BBC good food 

What to grow-March

What to grow-March

At canvas home we are keen cooks and nothing brings us more joy than when we have grown the ingredients too! While some crops need a long growing season to thrive, others, such as fast growing beetroot  can be planted early so that they are ready to be enjoyed by late spring. The other great news is that beetroot is very happy growing in a pot so even those with the smallest garden can enjoy this fun, colourful and delicious harvest. 

  •  Choose containers that are 20cm (8in) in diameter and at least 20cm (8in) deep.
  • Fill loosely with multi-purpose compost leaving the compost just shy of the top.
  • Tap the pot gently to settle, and firm with your finger tips aiming to leave a 4cm (1.5in) gap between the surface of the compost and the top of the pot.
  • Sow seeds thinly across the surface and cover with 2cm (0.75in) of compost.
  • Water and thin out seedlings when they're about 2cm (0.75in) tall, leaving 12cm (5in) gaps between them.

Harvesting

  • The beetroot is ready when the roots are about golf ball size, this is normally about 90 days after planting. The beetroot can be gently lifted from the soil by hand or with a hand fork.
  • Remember, the tops are delicious too and can be cooked and eaten just like spinach! 

Growing method courtesy of BBC Gardening