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 ;-)

Homemade mint sauce to got whit the lamb roast. 

An English custom that the MagicTeam loves. 

This recipe contains: 

2 bunches of mint

You will also need :

90 grams of sugar

15 cl of cider vinegar

a small saucepan

Preparation :

1. Wash and cut the mint into strips
2. Mix the cider vinegar and the sugar. Heat in a saucepan. Bring to a boil and remove from heat. 
3. Stir in the mint and let cool for a few hours.

You can keep this sauce for a few weeks without worrying :-) 

A deliciously creamy salad

For 2 people, this recipe contains: 

1 batavia salad

2 slices of crusty bread

1 chicken fillet

1 egg

25 g grated parmesan cheese

1 lemon

1 clove of garlic

In addition, you will need:

salt and pepper

15 cl of olive oil

2 tbsp. capers

1 tbsp. mustard

1 frying pan

1 salad bowl

1 hand blender

Preparation:

1. Cut the slices of bread into croutons and fry in a little oil. Set aside.

2. Next, cut the chicken into strips and fry in the pan until cooked.

3. In a salad bowl, tear the washed and wrung-out salad leaves. Add the croutons.

4. Prepare the sauce: cook the egg for 1.5 minutes in boiling water, peel and break the egg in the bowl of a hand blender.

5. Add 25 g of grated parmesan, 1/2 tbp. of mustard, the juice of one lemon, 1 clove of peeled garlic, 15 cl of olive oil, pepper and salt (2tbsp. of capers if you have some) to the bowl. Blend, adjust the seasoning and add to the salad.

6. Add the grilled chicken

It's ready !

The MagicTip: For an extra touch of deliciousness, you can add lardons or chavings of parmesan cheese to this Caesar salad. The sauce can pe prepared in advance and stored in the fridge.

Allergens: contains mustard, garlic, gluten and egg.