Homemade Egg Dye

Give the Easter Bunny a run for his money by dyeing Easter eggs the natural way, using common foods and flowers. And don't forget: The longer you soak the eggs in the following liquids, the more intense the colors will be.

Pink: Cranberry juice or the juice from pickled beets.

Violet: Water boiled with violet blossoms.

Lavender: Grape juice.

Yellow: A mixture of 1 cup hot water, 1 to 1 1/2 teaspoons turmeric and 1/2 teaspoon white vinegar.

Brown: A mixture of 1 cup hot water, 1 tablespoon instant coffee and 1/2 teaspoon white vinegar.

More Easter Egg Tips. Photograph by Jack Andersen

Bright Colors Of India's Spring: Holi

Holi, also called the Festival of Colors, is a spring festival celebrated mostly by Hindus, Buddhists and Sikhs. Photos from Boston.com

Chakchouka by Petta

4 servings
1 yellow onion
2-3 cloves of garlic
2 red bell peppers
1 yellow bell pepper
1 green bell pepper
1/2 zucchini
2 cans of peeled whole tomatoes
2 dl of vegetable broth
1-2 tsp harissa
4 egg
salt and black pepper to taste
olive oil to stir fry in
paprika powder


Chop the onion and garlic. Slice the bell peppers. Cut the zucchini in small pieces. Empty the tomato jars on sauce (it will be enough anyway) and cut them up. Fry the onion and garlic in a big pan with olive oil. Add the bell peppers and let it cook a few minutes until soft. Add the zucchini, tomatoes, broth, harissa and salt & pepper. Cover the pot and let it slow boil for 15 minutes. Use a spoon to make holes in the stew where you add an egg at a time. Cook for another 5-10 minutes until the eggs stiffens. Garnish the eggs with paprika powder.

Serve this dish with unsweetened white bread.

Hot Sauce Addiction

El Yucateco is my best in test!

In my mum's garden!

Potato Salad a la Kicki

New Potatoes
Arugula Salad
Sundried Tomatoes in oil
Roasted Pine Nuts
Grated Parmesan Cheese
Fresh Basil
Cherry Tomatoes
Olive oil
Balsamic Vinegar
Cumin
Salt and Pepper

Don't over boil the potatoes. Pour out the water and add some olive oil and balsamic vinegar and let sit in the pot under closed lid. Mix everything when the potatoes are lukewarm, add salt, pepper, ground cumin and some more balsamic vinegar. Enjoy!

Pico de Gallo (Eleanor's Salsa)

6 Roma tomatoes
2 big cloves of garlic
2 green onions
1 jalapeño
one bunch of cilantro
juice of one lime
a pinch of salt

Finely chop everything and enjoy!