Tag: recipes

DIY: One Egg for Easter

Colouring eggs for Easter never got me excited and I was happy to let go of that tradition once I turned into a pre-pubescent obsessed with the Beatles.

But my cousin Angelisa in Oregon dyed some eggs with her kids using natural dye and I thought they looked neat. So for this post, I’m getting into a mental time machine and retreating to my childhood. Vroom.

I’m going to dye one egg with one colour.

FYI: The Kitchn has a great post on naturally dying eggs with a list of different dyes you can make using yellow onions, red onions, beets, and others. Check it out here.

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This is what I did:

1. I went to the farmer’s market just below my flat and I got a red cabbage.

2. I chopped up about a cup’s worth (half a pint) and put it in a saucepan filled halfway with water and turned up the heat. Once it started to boil, I covered it and brought it down to a simmer and left it on the stove for about 30 minutes. I wanted a really nice deep purplish red colour for the dye.

I only needed enough dye for one egg, so I didn’t fill up the entire pan.

3. I removed it from the stove then brought it to the living room in front of the open window to let it cool down to room temperature. I looked outside the window for a little while.

4. Once cool, I strained the liquid into a bowl and added a tablespoon of vinegar.

Look at that purple! I was careful and didn’t splash any on myself.


5. I put a hardboiled egg in a jar (which I boiled while waiting for the cabbage to cool) and covered it up with the dye and vinegar mixture. I stuck it in the fridge and then tried to think of something else. I let it stay there overnight.

6. Easter morning I jumped out of bed to go to the fridge to look at my egg.


And I made a pretty egg! It got a bit scratched from taking it out with the spoon, but I love its banged up body.



Recipe: Lemon Olive Oil Cake

It’s a holiday weekend, the sun is shining and I feel like doing something special.  I love lemons and I love olive oil, so here’s a neat Lemon Olive-Oil Cake that you can eat for breakfast, afternoon tea or after-dinner.

I looked at some different recipes from around the internet and I decided to use this Lemon Olive-Oil Cake recipe from Gourmet Magazine. But since I’m here in London, I had to convert the recipe into metric measurements. I often use this site for conversions, it’s really useful since they take into account the ingredient you’re using.

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If you’re in Europe, here are the conversions for the recipe so you don’t have to google the shit out of it when you do it on your own. You’re welcome!

Lemon Olive-Oil Cake by Gourmet Magazine
                                        162 g olive oil
                                        125 g cake flour
                                        150 g granulated sugar plus 1 1/2 tbs of sugar*
                                        1 large lemon
                                        5 large eggs, separated (reserve 1 white for another use)**
*I made a mistake with the sugar and only measured out 125g and I almost collapsed on the floor when I realised, but it was okay. Still sweet.

*I was too in the zone to google what to do with the extra egg white so I just flushed it down the sink. I know. 

What I love about this recipe is that they remind you to not overbeat or over mix the ingredients. They say things like stir or mix ‘until just combined’. I love that! I sometimes get too enthusiastic with the electric hand mixer and I overbeat the batter which then gives me a gloopy mess. (Like chocolate chip cookies that come out looking like crepes). They also remind you to clean the beaters when switching from mixing the batter to beating the egg whites.

I used a hand mixer to get these soft peaks. If I had Popeye's biceps, I'd do it with a whisk.
I used a hand mixer to get these soft peaks. If I had Popeye’s biceps, I’d do it with a whisk.
Look at these colours together!
Look at these colours together!











The cake is moist and not too sweet. Just the right thing for afternoon tea on a sunny Saturday afternoon followed by a long walk in the park.


There’s always time for a nice limonata

Now that it’s April, the memories of summers in Italy come pouring in and unless I do something about it, I’m going to sit here on the sofa for the rest of the afternoon in an Italian reverie ignoring the grey clouds of London outside.

It’s time for a mint limonata.

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What you need:

A litre of water

A big lemon (or two small ones)

A sprig of mint (I used two)

2-3 tablespoons of sugar

1. Put a pot of cold water on the stove with the mint and bring to a boil. While waiting for the water to boil, peel the lemon. Just before the water is almost to a boil, drop in the lemon peel. Remove the pot from the fire as it starts to boil.

2. Leave the lemon peel and mint to steep for about 10 minutes. Remove the mint and lemon and stir in the sugar. Allow to cool.

3. Once the tea has cooled, squeeze the peeled lemon. Serve and enjoy!

Forget the grey clouds, I can feel the summer on its way!