Decorative Dyed Easter Eggs

A friend shared this link on facebook and I thought it was such a good idea that I gave it a go.


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Flower and herb patterned eggs dyed with onion skins, turmeric, red cabbage and beetroot.

You will need:

Fresh Eggs

Herbs, leaves and flowers – I used primroses, dill, cardoon leaves and olive leaves.

stockings or tights and a pair of scissors

4 onions, skins only and 1 tablespoon turmeric powder

4-6 red cabbage leaves and 1 beetroot, chopped

2 pans with lids

For instructions look at the link from Handy’s



Place the flowers, herbs and leaves on the eggs and tightly wrap in the cut stocking. Bury the eggs in the vegetable leaves, cover with water and boil for ten minutes. Remove the pan from the heat and leave in a cool place for 12 hours before removing and unwrapping the eggs.

Rhubarb, Apple and Blood Orange Eves Pudding with polenta sponge and served with a blood orange sylabub

SpringEntertainingRecipesCooking for people and occassionsHot PuddingsEaster

Eves Pudding  – soft fruit topped with a sponge cake is a timeless classic. Eves Pudding lends itself to endless variations;  Autumn, apples, pears and plums; early spring rhubarb, and in the summer soft fruits such as strawberries, apricots and peaches. The sponge too can vary from the classic butter  or diary free oil based sponge by adding ground or chopped nuts or your choice,  or as in this recipe coarse polenta  which adds a beautiful buttery yellow colour as well as an interesting texture. Or flavour the sponge with chocolate, ground ginger or ground spices such as cardamom – the variations are endless to suit the fruit and your mood.

I have tested several rhubarb eves puddings this year and this one wins hands down. The Rhubarb and apples marry beautifully and the buttery orange flavoured polenta topping is delicious. The colours shout spring – pale pink rhubarb and the orange polenta  is egg yolk yellow. This is definitely my choice of pudding for this years early Easter, with a chill still in the air, but spring on the point of uncontrollably bursting forth its creative energy. I have given you the smaller 1 litre dish quantity and a larger quantity in case you have family and friends in over the holiday.

*means watch the recipe as you are required to set something aside for another part of the dish.

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Apple, Rhubarb and Blood orange Eves Pudding with a Polenta Sponge, served with a blood orange syllabub cream

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Bluberries with lime syrup

EasterPuddings and DessertsRecipesSpring

Deep dusty purple and lime green, these blueberries look as beautiful as they taste.  The lime syrup adds a gloss and a tang without being too sweet. I like to serve these as a breakfast treat with home made yoghurt but they could also accompany desserts such as Pannacotta or an orange polenta cake. They are very moreish so you might like to double up on the quantity of blueberries. The syrup quantity doesn’t need to double just use it all.


Blueberries with lime confit syrup served with homemade yoghurt

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