Now you might be thinking.. Eva, Easter was LAST week. Why are you posting about Easter NOW?
In Serbia, Orthodox Christianity is the most observed religion and still follows the Julian calendar so Christian holidays occur at different times of year. Anyways, there are some great traditions still observed by some Serbs in town including the ever popular Easter egg dying. Eggs symbolize new life and dying them honours the up coming seasons of abundance.
My aunt makes Easter eggs the traditional way:
Easter Egg Dye
In a large pot for 4 hours, simmer:
a seasons worth of yellow onion skins (about 20-30 onions)
enough water to cover the skins
Meanwhile, follow these easy steps for 1-2 doz eggs:
1. Wet a leaf of your choice and place it flat on an uncooked egg.
2. Take a piece of old nylon pantyhose and cut it into squares big enough to hold the leaf to the egg and tie it tight in the back.
3. Cut excess nylon off.
Prepare for dying.
To dye eggs:
In a wide bottomed dutch oven combine and bring to a boil, then simmer:
2 1/2 cups white vinegar
2 1/2 cup strained onion skin juice
Place on one layer and simmer for 10min. Make sure liquid covers them.
Remove with a slotted spoon and place on a paper towel. Let cool before cutting off the nylon and peeling off the leaf.
Rub with a paper towel lightly soaked in olive oil to make em shine!
If you’re just itchin’ for some summer vibes, you should check out Ottawa’s Big Backyard Show happening at the CE Centre this Friday, Saturday and Sunday. This is an event for those who love drooling over patio sets and huge propane burners for BBQ’s while imagining wafts of chard goodness floating through their noses. This Friday will be extra special because my fellow Red Aproner, Robin Lavigne, will be doing a demo on our Ottawa-Famous dips!
If you’ve just never gotten hummus quite right, she’ll show you how to nail it (and also how to add spices and squash to make it extra special).
For an $8 entry fee, I think it’s well worth it!
Calcium sure is hard to absorb but why not smear it all over some pasta, stir fry or even your favourite salad combo!
This dressing contains Tahini. Of Lebanese origin, Tahini is a puree of sessame seeds and is what gives hummus its distinctive flavour. Not only can it be a substitute for nut butters, but it can also be a dairy substitute for creamy textures in sauces.
It’s hidden advantage to using is not its universality but rather it’s high and easily absorbed calcium content. Since I’m slowly taken a liking to fancy espresso-based beverages which leeches essential minerals from the body, I’m trying every way to make sure I get enough. Women, especially, should be concerned due to a higher susceptibility to osteoporosis.
It’s quite simple!
serves 2 or 1 large bowl of soba noodles
2 tbsp tahini
1 tbsp tamari (fermented soya sauce)
1/2 tbsp vinegar
1 tbsp olive or vegetable oil
-photo coming soon-
Resilient Kitchen workshops are always informative and a great jumping point to making things you were otherwise too nervous to try!
Pay what you can, too. Sign up soon, these always book up fast.
Homemade Sourdough Starter from Scratch and Easy Bread Recipes
with Katrina Siks and Mike Fralic
Tuesday, April 10, 2012
7:00 pm – 9:00 pm
Learn about the principles and alchemy of making a sourdough starter fron scratch. We will explore different ways that wild yeasts can be captured and made into sourdough. See how the sourdough starter can be incorporated in an easy ’artisanal’ style crusty bread recipe. If time permits, other easy, low work bread recipes such as chapatis and pizza dough will be covered (though not necessarily made with sourdough.).
Location: 464 Metcalfe Street, Ottawa, Ontario, (Metcalfe and Catherine, Entry details upon RSVP)