6 fresh eggs GRTA (Ferme du Lignon)

Who says Easter, says colored Easter eggs ;-)
And what better way than to use nature to do it? 

For 6 eggs, the pack contains :

6 red onions peelings. The more peels, the better the color.

6 eggs

In addition, you will need: 

stickers (which you no longer care about)

a saucepan

leaves from the garden (oak, nettle, flat parsley...)

2 tablespoons of vinegar

thread (or rubber band)

1-2 tbsp. salt

Preparation:

1. Put peelings in a saucepan, cover with cold water and add 2 tablespoons of vinegar. Bring to a boil.
2. Lower the heat and cook for at least 30-45 minutes. The longer you cook the peels, the more intense your dye will be.
3. Let cool (you can let the peels steep for a few hours or overnight).
4. Strain (if you want a more uniform color) or leave the peels in for a more intense color.
5. Take the eggs out of the fridge so that they are at room temperature. Wash them thoroughly.
6. Cut sticky pieces to the size of the eggs.
7. Use leaves from the garden (e.g. oak, flat parsley, nettle,...)
8. Place a leaf on an egg. Close it with a piece of sticky tape. The leaf must "stick" to the egg. Close the sticker with the thread.
9. To color the egg: add 1-2 teaspoons of salt to the dye and then place the eggs (with or without decorations) in the dye. They must be completely immersed.
10. Then bring to a boil and cook for 7-10 minutes (maximum 15 minutes). You can also leave them in the dye so that the color becomes more intense. 

They are beautiful!

The MagicTip: you can color the eggs with other natural dyes (it is better if the eggs are white) using : saffron or turmeric, lemon, orange, nettle, spinach, red cabbage, beet juice... You will get yellow, green, blue or pink ;-)

h4. Ideal for ending a meal with a little acid flavour h5. First step, pre-cook the pastry. * Preheat the oven at 180°. Cover with flour and roll out the pastry in the desired dimensions. In a buttered pie dish spread the dough and prick it with a fork. Put a disc of greaseproof paper on the bottom and cover with dried peas. Cook for about 20 min. Allow to cool. Take away the paper and the dried vegetables from the bottom of the tart. h5. Second step, prepare the cream with 2 lemons. * Grate finely the peel and press the juice of two lemons. In a bowl mix 100g of sugar, 3 tbsp of flour and 2 eggs until the mixture is smooth and homogeneous. Add 50g of butter whilst whisking, then the zest and the juice of the lemons. h5. Last step, the cooking * Fill the bottom of the tart with this preparation. Smooth the surface with the aid of a spatula and cook in the oven for about 30 minutes. Remove from the oven, allow to cool and place in the refrigerator.* h4. Enjoy the treat ! _The eggs, the sugar, the butter and the flour are not included in the pack._

Your 100% local tortilla

For 2 people, this recipe contains: 

800g of potatoes 

1 x 6 fresh eggs

200g of organic onion

In addition, you will need:

salt and pepper

sunflower oil to brown the ingredients

Preparation:

1. Peel and cook the potatoes in boiling salted water for about 30 minutes. Drain and cut into thin slices.
2. Fry the finely chopped onion and set aside. Cook the potatoes over medium heat, stirring until golden.
3. Beat the eggs into an omelette, add salt, pepper, herbs and onions. Pour over potatoes. Mix well.
4. When the bottom is golden, turn the tortilla over on a plate and slide it into the pan to brown the other side for 5 minutes.

It's ready!

The MagicTip: we also advise you to add herbs like parsley or chives! Can be eaten as an aperitif (tapas) or as a main course!

Allergens: contains eggs, onion