Natural Dyed Easter Eggs with Trout Mayo and Herbs | Some News
Coloured with three simple ingredients: fresh turmeric for deep orange, beetroot for pink and red cabbage for a delightful shade of duck egg blue, these natural dyed Easter eggs are pretty just as pretty on the outside as they are in. Serve them for brunch with smoked trout (salmon or mackerel would also work), mayo and herbs.
Thank You | People’s Choice
Thanks to everyone who has nominated me for the Kidspot Voices of 2014 awards – I have been picked as a finalist and enjoyed meeting a whole bunch of inspirational bloggers at the launch party on Saturday night. You can check them all out here. There’s also time to cast your vote for Wholesome Cook in the Best Australian Blogs People’s Choice here, I’d much appreciate it.
In Other News
Over the next few months I will most likely be working on a project that will see my regular posting schedule slightly disrupted. Don’t despair, I’m not going anywhere and there are some great posts in the making so stay tuned. I’d also love to connect with you on Facebook and Instagram. It’s the place to be if you are after mini recipes, product finds and things you might have missed. Plus it’s a great way for you to share your #wholesomecook creations – don’t forget to tag them!
Easter Recipes and Inspirations
Since it is almost Easter and eggs are an integral part of the holiday’s custom, I thought I’d share with you this simple recipe that’s tasty, pretty and works perfectly fine every time. Even when your senses of taste and smell are kaputt. But before I do, here are some cool Easter projects to get you and your family inspired, un-bored and well fed:
- – Oh My! These Superfood Hot Cross Buns by Cindy at Lük Beautifoods. She is also the maker of all natural, food-based lipsticks! What’s not to love?
- – Soft runny yolks every time. Perfect Soft-boiled Eggs
- – Feeling crafty? It’s a great way to entertain the kids if this weather continues: 77 Easter Egg Decorating Ideas plus a few more here
- – Worth checking out before indulging… Which Chocolate Eggs are Uncertified Palm Oil Free? and Coles recalls more Easter Eggs
- – These Chocolate Cheesecake Easter Eggs look very real.
- – Cute take on how to serve hommus and carrots this Easter.
- – Don’t forget to check out the March-April issue of Nourish Magazine for my feature on some Polish Easter traditions and recipes (there’s also a photo of my Mum’s Eater egg creations in there!). And if you like Asian-inspired comfort dishes don’t miss the May-June edition for a delicious round up of a few of my favourites.
Keep warm, stay safe and have a very Happy Easter!
- 1 small beetroot
- 2cm piece fresh turmeric root
- 1 packed cup finely shredded red cabbage
- 3 cups of water
- 3 natural dyed eggs
- 25g smoked trout (salmon or mackerel)
- 1 sprig spring onions
- a few dill or fennel fronds
- 2 tablespoons organic mayonnaise
- pepper, to taste
- wedge of lemon, to serve
- Blend beetroot or turmeric with 1 cup warm water. Transfer to a glass or a jar to dye the eggs.
- Place cabbage in a small saucepan and add 1 cup water. Bring to a boil then simmer for 15 minutes for the colour to develop. Discard cabbage and transfer to a glass or a jar to dye the eggs.
- Place an egg at a time into the dye and steep for 2-3 hours for a lighter shade, or overnight for a darker tint. Allow eggs to dry on a paper towel.
- Crack each egg gently all over. Place an egg at a time into the dye and steep for 2-3 hours for a lighter shade, or overnight for a darker tint. Pat dry with a paper towel before peeling.
- Cut eggs in half lengthways. Arrange on a serving plate. Top each egg with a little smoked fish, decorate with herbs. Season with pepper. Serve with a little mayo and a lemon wedge.