Posts in The Little Extras
Natural food colouring for Easter eggs

A few days before the Orthodox Easter, Greek-Cypriots start their traditional Easter baking and dying of eggs. The eggs are dyed in various colours, red being the most commonly used colour.  I wanted to try a few new colours other than the usual red eggs using food as the colouring.  Brown onion skins always work very well but you can also use spices and vegetables to create other shades.  I tested ground turmeric for yellow eggs, red cabbage for blue eggs (yes blue!) and beetroot for red eggs. 

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Homemade chicken stock

One of the best food ingredients you can have in your kitchen (other than fresh produce) is a good quality chicken stock.  Making your own not only ensures a healthier bone broth but also imparts a wonderful flavour and aroma to many dishes than the shop bought cube stock.

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