Stuffed Eggs

Easter has passed and in every house there still are many boiled eggs left. This is an easy way of recycling the Easter eggs. Or if you found my recipe in other period, try this appetizer just boiling some eggs... 
These stuffed eggs may be a nice insertion to the buffet party snacks, they are easy to grab and give space to your decoration ideas. 


INGREDIENTS: 
Servings: 2

 
4 eggs
2 tbs Greek yogurt
1-2 garlic clove
salt
paprika (optional)



 
1. Peel the eggs and cut them into halves.
2. Take the yolk out and smash it with a fork.



3. In a bowl mix the yolks with the Greek yogurt, pinch of salt, some paprika (optional).
Note: You may substitute Greek yogurt with some mayonnaise.
4. Squeeze the garlic clove into puree and add it to the egg yolks.

 
5. Whisk the mix a bit with a fork to create a smooth paste.
6. Fill the egg whites' halves with the yolk paste.

7. You may decorate the eggs with green peas, parsley or some paprika.   

     Bon appetit!!!

Italian Easter Pie - Torta Pasqualina

Easter festivity cannot be celebrated without eggs. So the recipe of this pie also include whole eggs. Besides being a religious holiday Easter is also the symbol of the forthcoming spring. And so we add spinach to the pie.  
The original recipe is prepared with the chards, instead of spinach and the pie is completely covered with the brisèe dough. But I like it the way I suggest.  


INGREDIENTS:
Servings: 8

500g spinach or chard (better)
350g ricotta cheese
4+1 eggs
250g Brisèe dough
pinch of salt

1. Sautèe the spinach with some oil and salt.
2. Chop the sauteed spinach into small pieces.

 

3. Mix the spinach with 100g of ricotta.

4. Mix 250g of ricotta cheese with 1 egg, add a pinch of salt.

5. Dress a mould with the Brisèe dough covering the borders as well. Cut the excess of the dough, we'll need it for decoration.

6. Pour the spinach-ricotta mix into the mould.
7. Make some "holes" in the spinach mix.

8. Pour an egg into a "hole". Repeat with other 3 eggs

9. Cover spinach with ricotta mix.
10. Pull the cut off excess of the dough to create thinner stripes.
11. Place the stripes as a grate, that is crisscross.

12. Turn the borders of the dough inside and pinch them each and every 2 cm.
13. Bake the pie in the preheated oven at 200C for 20-25 minutes till it has a nice golden colour of the crust.

Serve warm or cold as an appetizer or snack.

Note: To make 8 servings, try to find where the eggs are: you will find the 4 bumps. Cut the pie between the eggs into 4 parts and again cut over the eggs to half them.  

Happy Easter!!! 

  
 
 
  

   

Easter Eggs Coloured with Onion Skin

Easter is on the threshold...The best Easter decoration and an absolute must of the event is Painted Eggs!!! 
The tradition of the egg colouring has very antique routes and goes back to the Antient Egypt. They used to offer the coloured egg to their pagan gods... then as it usually turned out, the pagan customs were transformed into the ones of such a monotheistic religion as Christianity. But I wouldn't like to enter this very delicate subject of theology... I just want to specify that for the Christians the Red coloured eggs symbolize the Christ's blood shed when he was crucified and, as an egg itself has always meant the fertility and rebirth, for Christians the Easter egg symbolizes the rebirth of Christ after his death on the cross.... 
The eggs are usually painted red in the Eastern Christians' tradition even nowadays, the Catholic Christians though still have a tradition of eating boiled eggs for Easter but use the Chocolate ones as a gift!
As for my own tradition, I combine both: my good old family tradition and my being an eternal child somewhere in my heart... 
So, I paint my Easter eggs in RED and expect a chocolate one with a surprise inside from my husband. 



INGREDIENTS:
Servings: -

~ 5-6 onions
2 tbs salt
1.5 lt water
eggs
vegetable oil



First we prepare the onion dye:

1. Peel the skin of the onion, just the dry part.
Note: I usually start collecting the onion skin a month before Easter comes.
Note: Keep the peeled onions in fridge.
 

2. Use an old pan (it may get painted)
3. Pour 1.5 lt of water into the pan and add the onions skin and 2tbs of salt.

4. Simmer for about 45 minutes, the dye will get a nice dark red colour by the end.
5. Cool the dye with the onion skin.

When the dye is cold we may proceed to boiling the eggs.

6. Choose the eggs that don't have any cracks.

7. As the water is already salted the egg won't break while boiling, so just place the eggs into the pan with the cold dye and cover with the onion skin. The water should cover the eggs completely. 
8. Boil the eggs for 15-20 minutes.
9. Pour some oil on a paper towel and rub it over each egg, they will become very glossy and attractive! This is my great grand mother's secret!!!
Note: The onion skin has an antiseptic property so the boiled eggs will last for many days. You may keep them refrigerated ....
 

         

 Happy Easter !!!