My Mums Chicken Livers sauted in a Rich Tomato Sauce on Rice – GF

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My Mums Chicken Livers sauted in a Rich Tomato Sauce on Rice – GF- GF
 
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This dish is completely out of the norm for me. I never eat livers. Well not since I was 10! But my mum came to stay with me for two months, and one of the nostalgic dishes of young was this one. I was hesitant at first to agree to have her make this. But I relented…. needless to say; it was as delicious as I remembered it to be. I can’t see myself actually making this though…. Just looking at the livers raw then cooked was quite nauseous.
Author:
Recipe type: Poultry, Pasta & Grains
Cuisine: Greek
Serves: 4

Ingredients
  • 380g – approx – Chicken livers – washed thoroughly
  • 500g of my ‘Tomato Sauce’ found under ‘Condiments’
  • 30g Butter
  • 50ml Filtered Water
  • 2 hot chillies – deseeded and chopped in half
  • 1 Bay leaf
  • 2 Cloves
  • Cracked Pepper
  • Sea Salt
  • 2 Cups long grain Rice – thoroughly washed

Instructions
  1. Place approx 5cm high of filtered water into a med saucepan
  2. Add some salt and bring to simmering point with lid on
  3. Add the livers then bring to boil, then turn down to simmering point and cook for approx 5 min
  4. Strain and wash under cold water
  5. Place in a bowl, allow to cool, cover and place in refrigerator for at least 1 hour or overnight
  6. Once the livers are cold, cut into small pieces
  7. Meanwhile in a med saucepan add my ‘Tomato Sauce’ and bring to boiling point
  8. Add the chopped Livers, and the rest of the ingredients
  9. Bring to boiling point then simmer for approx 10-15min
  10. Turn heat off and put aside with lid on
  11. Meanwhile make the rice by bringing a large saucepan of water to boiling point
  12. Add the rice and boil until al Dante
  13. Strain the rice, put back into the saucepan
  14. Place a clean tea towel over the saucepan, place lid on top and allow to sit for approx 5-10min
  15. Place some rice in a coffee cup and turn it over onto a serving plate
  16. Spoon some of the chicken liver and sauce over the rice
  17. Serve
  18. Delicious!

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This recipe has been submitted to ‘Allergy-Free Wednesday Week 102: January 29, 2014′ @ The Tasty Alternative and to ‘#glutenfreefridays #76′ @ Vegetarian Mamma and to ‘Pennywise Platter Thursday 1/30′ @ http://www.thenourishinggourmet.com and to ‘Fat Tuesday: February 4, 2014′ @ http://realfoodforager.com

Blue Cheese, Chicken, Vegetable & Pasta Egg Bake (Frittata)

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Blue Cheese, Chicken, Vegetable & Pasta Egg Bake (Frittata)
 
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I haven’t made an egg bake in years, but have been meaning to for such a long time. The idea has been sitting with me for ages, so I decided to bite the bullet and go for it. I had my sister in law stay with us, so i decided to do something different from my typical experimentive salads. Needless to say, i didn’t realise it would take over an hour in the oven….. I really wasn’t sure how it would turn out, and started to question myself…. why did i choose to make something i haven’t made in years on this night of all nights? But to my amazement…. and to everyone else’s I might add…… this turned out really nice. Infact so nice that my fussy sister in law had seconds! Which is a first! Would I make it again? Yes i would. But I’d change the vegetables and cheese purely for variation.
Author:
Recipe type: Pasta, Poultry & Breakfast
Serves: 8

Ingredients
  • 2 Organic Chicken Breasts
  • Extra Virgin Olive Oil
  • 1 green and 1 red Pepper (capsicum) – cut into bite size pieces
  • 1 sm red Onion – Sliced thinly
  • 20 Cherry Tomatoes
  • 15 Sundried tomatoes – washed to remove most of the oil and sliced and diced
  • 6 Spring Onions – thinly sliced
  • 4 Garlic Cloves – sliced and diced
  • 35g Basil – leaves only – cut thinly
  • 200g Spiral or Penne Pasta
  • 16 Organic med Eggs
  • 150g Blue Cheese
  • 2 heaped Tbs Greek Yogurt
  • ½ tsp Harissa
  • 1 tsp Dried Oregano
  • Cracked Pepper
  • Rock Salt

Instructions
  1. Wash the Chicken breast, cut any excess white fat
  2. Pre-heat a frying pan on the lowest heat for approx 5 minutes
  3. Spray some Extra Virgin Olive oil on the chicken
  4. and cook on the lowest heat, approx 3-5 min each side or until breast turns white half way thru, then turn and cook again for 3-5 minutes
  5. Remove, allow to cool, then cut into small bite size pieces – put aside
  6. Meanwhile bring a saucepan of salted water to boil, add the pasta and cook until al Dante
  7. Pre heat the oven to 200 degrees Celsius – fan forced oven
  8. Line a spring form pan with baking paper (parchment paper) – put aside
  9. Place a large empty baking dish in the centre of the oven – this baking dish must preheat with the oven.
  10. This baking dish must also be big enough to fit the spring form pan inside it
  11. Break all the eggs into a large bowl, and whisk
  12. Add the Yogurt, Harissa, Oregano and season, whisk again
  13. In a very large bowl, add all the vegetables, chicken, spring onions, basil and pasta
  14. Using a large spoon, stir to combine
  15. Pour over the egg mixture and stir
  16. Taste and season again
  17. Crumble the blue cheese into the mixture and fold
  18. Pour the whole mixture into the lined spring form pan
  19. Cut any baking paper that is sticking out too much
  20. Place the spring form pan into the baking dish which is in the oven and bake for ½ an hour then cover with foil and bake for a further 45 minutes or until egg is fluffy and the center feels firm and springy.
  21. The surface of the frittata should also be golden brown in colour.
  22. Allow to cool for approx 10-15 minutes before cutting
  23. Serve with a light leaf salad.
  24. Enjoy!

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This post was submitted to ‘#glutenfreefridays #72′ @ Vegetarian Mamma and to ‘Fat Tuesday: January 7, 2013′ @ http://realfoodforager.com and to ‘Allergy Free Wednesdays Week 99: January 8, 2014 ‘ @ http://www.thetastyalternative.com

Mums Homemade Greek Stuffed Chicken – GF – Great meal for Christmas!!!

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Mums Homemade Greek Stuffed Chicken – GF
 
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This is a dish my mum made when she came to visit. It was a dish she made whilst i was growing up and i loved the stuffing she used to make for the chicken. She made it for me here in the UK and i couldn’t believe what was in the stuffing! Who would have thought I’d be eating Chicken livers! I suppose nothing beats childhood memories of the foods you used to love. This really is a delicious stuffing, even if I’ve never eaten chicken livers or any livers since…. until now.
Author:
Recipe type: Poultry
Cuisine: Greek
Serves: 4

Ingredients
  • 1 Large Organic Chicken
  • 400g Chicken Livers
  • 6 Garlic cloves – roughly chopped into 3-5mm long pieces
  • 1 sm bunch of flat leaf parsley – finely chopped
  • 270g pureed tomatoes
  • 250g filtered water
  • 1 cup Basmati Aromatic Rice – washed
  • 1 Spanish Onion – sliced and diced
  • Handful of Pine nuts
  • 1 Butternut Squash
  • 5 Lrge Potatoes
  • 1 tsp Sea Salt
  • ⅛ tsp White Pepper
  • ⅛ tsp Chilli flakes
  • BASTING
  • Fresh lemon juice – approx 3- 4 lemons
  • Olive oil
  • Oregano

Instructions
  1. Bring a saucepan ½ filled with salted filtered water to boil
  2. Add the chicken livers and cook for approx 5min
  3. Strain livers, place in a bowl, cover with cling film and allow to cool
  4. Once cooled, place in the refrigerator to cool completely (you don’t have to cool completely if you don’t have time)
  5. Once the livers have cooled down to the point you can handle them, chop them into very small pieces. Put aside
  6. Meanwhile clean the chicken and season the inside and outside
  7. Peel the potatoes and squash and cut to size – into wedges
  8. In a frying pan, cook the onions and garlic in 1 tsp of Olive oil and some filtered water
  9. Add the chopped livers and cook for a further 2-5 min, stirring constantly
  10. Add the rice, pureed tomatoes and 250ml of filtered water
  11. Bring to boil then simmer for 5min
  12. Add salt and pepper and chilli
  13. Continue to cook until rice is half done
  14. Add the parsley and pine nuts
  15. Turn off the heat and place a clean tea towel over the saucepan with the lid on top
  16. This allows the rice to absorb the liquid
  17. Pre-heat the oven to 180 degrees Celsius – I have a fan forced oven
  18. Stuff the chicken with this stuffing then use toothpicks to close the chicken. You can sew the chicken shut if you like
  19. Season the outside of the chicken with salt, pepper and chilli flakes
  20. Spray Olive oil all over and sprinkle Oregano all over the chicken
  21. Mix all three ingredients of the ‘baste’ in a small bowl and pour some all over the chicken
  22. Place the stuffed chicken in the centre of a large baking dish
  23. Place some of the potatoes and squash around the chicken, any leftover veg place in an additional baking dish
  24. Season all the veg
  25. Pour baste mixture all over the veg
  26. Place foil over the chicken but not the baking dish with the veg
  27. Bake for 45 minutes covered
  28. Remove foil and bake a further 30min uncovered

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This post has been submitted to ‘#glutenfreefridays #70′ @ vegetarian mamma

Honey Roast Chicken with Chestnuts – GF

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Honey Roast Chicken with Chestnuts – GF
 
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I got the idea to mix chestnuts with chicken from Claudia Roden’s ‘A taste of Morocco, Turkey & Lebanon. Her recipe boils the chicken and all the ingredients. I’ve altered it extensively, but used her ideas re ingredients, adding some of mine as well. The honey and spices gives the chicken a really lovely after taste. Its not sweet, but you do taste the honey and its delicious with the chicken.
Author:
Recipe type: Poultry
Serves: 6

Ingredients
  • 1 Organic Chicken – cut into 8 pieces
  • 2 Large Spanish Onions – Sliced thinly
  • ½ whole garlic globe – thinly sliced and diced – or approx 8
  • 2 tsp ground Ginger
  • 2 tsp ground Cinnamon
  • 2 pinches of saffron threads
  • Dried Oregano
  • Rock Salt
  • Cracked Pepper
  • Extra Virgin Olive oil
  • 2 Tbs clear Honey
  • 200-250g vacume packed Chestnuts

Instructions
  1. Place all the chicken pieces in a large mixing bowl
  2. Sprinkle over all the ingredients except for the onions and Chestnuts
  3. Allow to marinate for at least 3 hours or overnight is preferred
  4. Preheat the oven to 200degrees Celsius
  5. Place on a flat non stick baking tray and bake for 20min
  6. Meanwhile, in a frying pan, add 1 Tbs Extra Virgin Olive Oil and some filtered water. Add the onions and fry on high heat until brown. Constantly stirring.
  7. Put aside
  8. Remove Chicken and turn over all the pieces
  9. Place the onions over each piece of chicken and throw all the chestnuts in the tray
  10. Bake for a further 10minutes
  11. Remove and allow to sit for approx 5-10 minutes before serving to allow juices to seep thru and settle
  12. Serve with any of my delicious veggie dishes especially the ones that have Quinoa or rice in them. Found under ‘Vegetables’.
  13. Delicious!!

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This post has been submitted to ‘Fat Tuesday: November 26, 2012′ @ http://realfoodforager.com and to ‘Allergy Free Wednesdays Week 95: November 27, 2013′ @ http://www.thetastyalternative.com and to ‘Slightly Indulgent Tuesday; 11/26/13 ‘ @ http://simplysugarandglutenfree.com/

Roast Chicken with Saffron, Hazelnuts & Honey – GF

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Roast Chicken with Saffron, Hazelnuts & Honey – GF
 
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This recipe was taken from Ottolenghi’s ‘The Cookbook’. It was originally inspired by Claudia Roden’s classic Book ‘Tamarind and Saffron’. It is really easy to make and well worth it. Serve it with couscous or rice.
Author:
Recipe type: Poultry
Cuisine: Middle Eastern
Serves: 4

Ingredients
  • 1 lrge Organic Chicken – cut into quarters i.e breast, wing leg and thigh
  • 2 Spanish onions – sliced and diced
  • 4 Tbs Olive Oil
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • A generous pinch of saffron strands
  • Juice of 1 Lemon
  • 4 Tbs cold water
  • 2 tsp coarse sea or rock salt
  • 1 tsp cracked pepper
  • 100g unskinned hazelnuts
  • 70g honey
  • 2 Tbs Rosewater
  • 4 Spring onions – chopped

Instructions
  1. In a large marinating bowl, combine the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, water, lemon juice and salt and pepper.
  2. Leave to marinate overnight in the fridge or at least 1 hour
  3. Preheat the oven to 190degrees Celsius
  4. Roast the hazelnuts for approx 10min or until lightly browned
  5. Rub off the outer shell, and pulse in a food processor to roughly chop
  6. Place the chicken pieces with all the marinade into a non stick roasting tin and bake for approx 30min
  7. Meanwhile combine the honey, rosewater and nuts to make a paste
  8. Remove chicken from the oven and rub generous amounts on each piece of chicken then cook for a further 5 minutes
  9. Garnish with Spring onions
  10. Devine!!

This post has been submitted to ‘glutenfreefridays #64′ @ http://vegetarianmamma.com and to ‘Fat Tuesday: November 5, 2013′ @ http://realfoodforager.com and to ‘Allergy Free Wednesday #90′ @ http://www.tessadomesticdiva.com

 

Baked Chicken, Butternut Squash and Mushroom Risotto – GF

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Baked Chicken, Butternut Squash and Mushroom Risotto – GF
 
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I didn’t have time to make a proper risotto, so I thought I’d bake one. Turned out really nice. You could easily change the ingredient combinations to suit you. e.g. red peppers and tomatoes and if you want a protein version, add chorizo. OR you can do a caramelized onion and chicken OR even pea, broad beans and asparagus. The combination is endless.
Author:
Recipe type: Grains, Poultry
Serves: 6

Ingredients
  • 1 med to lrge Spanish Onion – sliced and diced
  • 1 large celery stalk – sliced thinly
  • 1 Tbs Extra Virgin Olive Oil
  • 2 lrge garlic cloves – finely diced
  • 450g Organic Chicken Breasts, cut into bite size pieces – approx. 2cm cubes
  • 500g Butternut Squash – peeled and cut into 1.5cm cubes
  • 1 punnet Chestnut mushrooms – cleaned and sliced thinly
  • 4 Spring Onions – sliced thinly
  • ½ tsp. Thyme (fresh or dry)
  • ½ tsp. Rosemary chopped (fresh or dry)
  • 300g Arborio rice – or any other type of risotto rice e.g. Carnaroli, Vialone Nano
  • 4 Tbs White Wine
  • 1litre Vegetable or Chicken Stock
  • 5 Tbs grated Parmesan
  • 2 Tbs non diary Butter
  • Cracked Pepper
  • Rock Salt

Instructions
  1. Pre heat the oven to 180 degrees Celsius – fan forced oven
  2. In a large saucepan, cook the onion and celery in olive oil adding any extra filtered water when necessary, cook for approx. 4 min on med heat
  3. Add the garlic, butternut squash and mushrooms, cook for a further 2 minutes
  4. Add the chicken and cook for a further 3 min
  5. Add the herbs and rice, cook for 1 minutes stirring often
  6. Add the wine and cook for approx. 2 minutes
  7. Add the stock which should be at boiling point
  8. Bring the whole mixture to boil
  9. Transfer contents to a large oven proof baking dish – use a ladle
  10. Sprinkle the spring onions over the top and using a large spoon, gently fold in
  11. Cover baking dish with foil and bake for 45min
  12. Remove, add the butter and parmesan, stir, taste and season
  13. Replace uncovered back into the oven for 15min
  14. Serve with parmesan shavings
  15. Enjoy!
  16. Remove and allow to cool before serving

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This post has been submitted to ‘#glutenfreefridays #62′ @ Vegetarian Mamma and to  ‘Fat Tuesday: October 29, 2013′ @ http://realfoodforager.com

Chicken Stock – GF

Chicken Stock – GF
 
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Normally I only make vegetable stock, but when I have left over chicken carcases from roasts, I like to use them to make stock.
Author:
Recipe type: Poultry, Techniques, Soups
Serves: 6cups

Ingredients
  • 2 Organic Chicken carcases – some meat still left on (discard any big pieces of fat) – can be straight from the freezer, frozen.
  • 2 Carrots – roughly chopped
  • 2 Celery Stalk – roughly chopped
  • Bunch of Parsley Stalks – leftovers
  • Handful of fresh Thyme
  • ½ tsp Pepper
  • 1 tsp Sea Salt
  • Filtered water
  • 1 Tbs Brown Rice Miso Paste
  • 1 tsp Horseradish

Instructions
  1. Place all the ingredients in a large saucepan.
  2. Fill with filtered water, approx a chicken carcass and a half high
  3. Bring to boil
  4. Then simmer vigorously for 3 hours with lid on, stirring occasionally
  5. Pour stock over a colander, discard everything
  6. Strain through a fine sieve
  7. Should make approx 6 cups of stock, give or take

This post has been submitted to ‘Fat Tuesday: September 3, 2013′ @ http://realfoodforager.com

African Chicken Breyani – GF

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African Chicken Breyani – GF
 
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My friend Sigrun, had a recipe book sitting on her kitchen counter called ‘taste of Africa’ by Justice Kamanga. I started flicking thru it and realised how many amazing recipes there were inside. Needless to say, I borrowed it and this was the first that came out of it. I only realised part way thru that this recipe makes quite a very large portion. I’d ½ it to make it for 4 or 5 portions. Otherwise, it turned out quite delicious. I did make some changes to the method and to the ingredient list. Breyani dishes are traditionally Indian or Pakistani, but many from this culture settled in Africa.
Author:
Recipe type: thefussiesteater.com
Cuisine: African
Serves: 8

Ingredients
  • 1.5kg Skinless chicken pieces
  • 1 cup brown Lentils
  • 2 cups basmati rice – I used wholegrain
  • 1 tsp Turmeric
  • 2 Cinnamon sticks
  • 4 Cardamom pods
  • 1 cup hot filtered water
  • 2 Spanish onions – sliced
  • 4 Potatoes – peeled and cut into bite size chunks
  • 1 red Pepper
  • 1 yellow Pepper
  • 1 cup vegetable or chicken stock
  • 100g Spinach leaves
  • MARINADE
  • 1 cup non-diary milk + 1 TBS vinegar (makes non-diary buttermilk)
  • 2 Tbs Olive oil
  • 2 Tbs gram Masala powder
  • 1 Tbs Turmeric
  • 1 tsp Cinnamon
  • 1 Tbs ground Cumin
  • 1 Tbs ground Coriander
  • 3 fresh green chillies – finely chopped
  • 1 Tbs fresh ginger – grated
  • 1½ tsp Herbamare Salt
  • 1 can chopped tomatoes or 400g fresh tomatoes – peeled

Instructions
  1. In a small glass bowl, place the non-diary milk and vinegar and allow to sit for approx 15min
  2. Meanwhile wash/cut all your veg and wash/cut the chicken in large bite size pieces i.e if using breast pieces – I used a combination of thighs and breast pieces.
  3. Place the milk mixture in a large bowl with the rest of the marinade ingredients. Whisk to combine.
  4. Add the chicken pieces to the marinade
  5. Cover with cling film and refrigerate for min 2hours.
  6. In 2 large saucepans, simultaneously cook both the lentils and rice.
  7. In the rice saucepan add the turmeric, cinnamon and cardamom.
  8. Cook both the lentils and rice until just undercooked.
  9. Remove from heat, strain and place in two separate bowls. Remember to remove cardamom pods and cinnamon sticks from rice mixture before straining.
  10. Cover both with cling film and put aside.
  11. Once a minimum of 2 hours have passed, transfer the chicken and marinade to a very large saucepan
  12. Bring to boil, then simmer for 10min – stirring occasionally
  13. Add the potatoes, onions, peppers & stock – simmer for a further 10min or until potatoes are cooked right thru
  14. Uncover and add the rice, lentils and spinach
  15. Using a wooden spoon, fold in ingredients to combine well
  16. Cook for a further 5 min or until rice and lentils are cooked. Which they probably are already.
  17. Turn off the heat
  18. And serve
  19. Delicious!!!!

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This recipe has been submitted to ‘#glutenfreefridays #42′ @ Vegetarian Mamma and to ‘Allergy Friendly Friday 5/31/13‘ @ http://cybelepascal.com/

Greek – “Kokinisto Kotopoulo me Orzo” – Chicken casserole in Homemade tomato sauce with Orzo

Greek – “Kokinisto Kotopoulo me Orzo” – Chicken casserole in Homemade tomato sauce with Orzo
 
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Yet another dish I grew up with. For me there’s nothing like chicken in a homemade tomato sauce with some type of pasta or grain. Pure bliss! I used chicken breast but it’s normally made with thigh and leg pieces. I just can’t handle fiddling with the bones nor picking out the chicken fat. Although using these pieces makes this dish all the more juicier and succulent.
Author:
Recipe type: Pasta & Grains, Poultry
Cuisine: Greek
Serves: 4

Ingredients
  • 2 Organic Chicken breasts – cut into large cubes
  • 1 Tbs Extra Virgin Olive Oil
  • 2 med Spanish Onions – Shredded or sliced and diced very finely
  • 3 Garlic cloves – thinly sliced
  • 2½ cups ripe tomatoes – grated or pureed
  • 2 cups of my ‘Homemade Tomato Sauce’ found under ‘Condiments’
  • 2 Bay leaves
  • 5 Pepper corns
  • 1 Cinnamaon Stick
  • 1-2 tsps Oregano
  • 1 tsp dried Chilli flakes
  • Pinch of Coconut Palm Sugar
  • Sea Salt
  • Black or White Pepper
  • 2 Cups of Orzo
  • Kefalogargera or Parmesan to garnish

Instructions
  1. In a saucepan lightly cook the chicken in oil. Remove from pan and put aside.
  2. In the same saucepan, cook the onions until soft and translucent.
  3. Add the garlic, cook for a further couple of minutes.
  4. Add the tomatoes and tomato sauce, herbs, spices and sugar.
  5. Bring to boil, add the Orzo then turn down the heat to a simmer
  6. Add the chicken and cook for approx ½ an hour or until chicken is cooked right thru.
  7. When done allow to sit in the pot for approx 10-15min to settle and absorb any leftover liquid.
  8. Before serving remove Cinammon stick and remove Peppercorns as and when you find them during serving.
  9. Serve with grated Greek Kefalogargera Cheese or Parmesan and cracked Pepper.
  10. Delicious!!

 

This post has been submitted to ‘Fat Tuesday December 4, 2012′ @ http://realfoodforager.com

Easter Eggs – GF + Fruit/Veg Reduction Technique

Happy Greek Easter!

Xristos Anesti!

One of my fondest memories of Greek Easter was decorating the Easter eggs. My mother would send us kids out to rummage thru the neighbors gardens, the parks, our back yard etc  for odd shaped leaves. We would bring these all home, sit around our kitchen table where my mum had already cut up pieces of panty hose she’d been collecting for a while. We’d place the leaves as flat as possible over the egg, then with the piece of panty hose wrap it around the egg and tie a double knot on the back. We would do at least 3 – 4 dozen eggs this way.

My mum would dye these eggs in batches. There was always more red eggs than any other colour, this being the religious traditional colour. Probably symbolizing Jesus’ blood. I wasn’t paying attention in scripture. Then she’d do canary yellow, Green and Blue. They always came out vibrant. She’d then wait for them to cool down, then take off the panty hose and leaves, and then literally polish them with oil until they came out shiny!

She’d get the best bowl she owned or some lovely baskets and line them with lovely cloth, then fill this up with the eggs. All this was done with precision and attention to detail. She definitely took pride when decorating and showcasing these eggs. These eggs were then the centre piece on our humungous extra dining room table in our extra dining room which was only used on special occasions. Go figure.

She still does this to this day, (although we don’t have the extra dining room) unfortunately I’m not there to help her anymore as I’m living in the UK, and she’s in Australia.

So I’ve decided to do my own. I decided to use natural dyes. Even though the synthetic dyes bring out amazing colours, they’re also harmful to your health. So I opted for the natural option. I didn’t use the panty hose method because I wanted to master colouring eggs the natural way. I dyed a half dozen first, and they were a disappointment. I tried another recipe I found with another ½ dozen and they turned out a little better. Although I was by no means over the moon with the end result.

Next year I will try a different method. But for now this is what I did to get these marbling effects.

I love hard boiled eggs, especially first thing in the morning on Easter Sunday. We as a family (and this is traditionally Greek), would choose our egg, then each have a turn at hitting each other’s egg. Point end-to-end first, then arse end-to-end. The egg which is left last unscathed and un-cracked is the winner. Symbolising the winner will be having a great year. Then we sit and eat our egg. Perhaps eat a couple more eggs, and then attack the huge selection of Greek cakes and biscuits that my mum had been making over the week. Since we’d been fasting for the whole week, all we could do is look, drool and anticipate the coming of Easter Sunday were we could happily gorge ourselves in all the lovely delicacies and food my mother had slaved away all week to make. The feast on this day surpassed anything. And this was just breakfast… I haven’t even mentioned lunch! That’s for another day.

Happy Greek Easter!

Easter Eggs – GF + Fruit/Veg Reduction Technique
 
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FRUIT/VEG REDUCTION TECHNIQUE – (You can use the beetroot and its water along with the Blackberries and their water to make a reduction to use in dessert!)
Author:
Recipe type: Poultry, Snacks, Breakfast
Serves: 6eggs

Ingredients
  • 6 Organic, free-range eggs
  • 500g or 4 x Beetroot (vacume sealed)
  • 300g or 1 tub of Blackberries
  • 4 Tbs White Vinegar
  • Filtered water

Instructions
  1. BEETROOT COLOURING
  2. Place beetroot in a saucepan with 4 Cups of filtered water
  3. Bring to boil
  4. Add the 3 eggs and continue to boil for 5 min
  5. Remove the eggs and place onto the egg carton to completely cool off
  6. Then reduce the mixture to a simmer
  7. Simmer for 1hour on the lowest heat
  8. Allow mixture to completely cool
  9. Strain the beetroot. Keep the beetroot for later use.
  10. Add 2 Tbs vinegar
  11. Place the eggs in the liquid and leave to soak overnight – covered with cling film (Keep the liquid)
  12. Be careful when removing the eggs the following day as the outer skin is quiet delicate and may peel/rub off, hence the marble effect
  13. Allow to dry for a few hours, the colours enhance and become more pronounced after 12 – 24 hours
  14. Polish with oil
  15. BLACKBERRY COLOURING
  16. Place the Blackberries in a saucepan with 3 cups of filtered water
  17. Bring to boil
  18. Add the 3 eggs and continue to boil for 5 min
  19. Remove the eggs and place onto the egg carton to completely cool off
  20. Then reduce the mixture to a simmer
  21. Simmer for 1hour on the lowest heat
  22. Allow to cool completely
  23. Strain the Blackberries, and keep for use later
  24. Add 2 Tbs vinegar
  25. Place the eggs in the liquid and leave overnight – covered with cling film (Keep the liquid)
  26. Be careful when removing the eggs the following day as the outer skin is quiet delicate and may peel/rub off, hence the marble effect
  27. Allow to dry for a few hours, the colours enhance and become more pronounced after 12-24hours
  28. Polish with oil
  29. (You can use the beetroot and its water along with the Blackberries and their water to make the following reduction)
  30. FRUIT/VEG REDUCTION TECHNIQUE
  31. WHAT TO DO WITH THE REMAINING LIQUID, BEETROOT & BLACKBERRIES
  32. In one saucepan, place the blackberries with their water and in another saucepan do the same for the beetroot.
  33. Bring to boil, and then simmer on the lowest heat until reduced. Be careful not to over reduce as they will caramelise and evaporate. Stirring occasionally.
  34. Once mixtures have reduced to a pulp. Turn off heat, continue to stir, transfer to a bowl. Allow to cool
  35. Now you have 2 concentrated flavours that can be used in making desserts. Here I used the Blackberry mixture to make truffle balls which turned out delicious. These are called ‘Blackberry, fig & Maca Balls’ found under Desserts. Also, I replaced the applesauce in cakes with the beetroot mixture. Turned out delicious!
  36. Have fun experimenting!