Chocolate rolls and decorative eggs: this is how you use up leftovers after Easter

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Anyone feeding small children or a large family at Easter is drowning in chocolate bunnies and leftover hard-boiled eggs these days. Now it’s time to use the leftovers in an unconventional way – because with both chocolate and eggs you can think of a lot of things that are guaranteed not to reach you.

Admittedly, British cuisine does not have a very good reputation. But what the British are definitely interested in is making everything beautiful: interior design, cakes, gardens; The British know this. And looking at the so-called “pickled eggs” is quite colorful. If you can preserve colorful Easter eggs, you can keep them in the refrigerator for a few weeks and decorate salads or cold plates.

First you need a sterilized jar with a rubber gasket that can hold about six eggs. Then white wine vinegar and spices and herbs of your choice, such as bay leaves, dill, tarragon, black pepper, cumin seeds, mustard seeds, cloves, chili peppers, or anything else you like. Garlic cloves work well as do thinly sliced ​​onions or pepperoncino.

Plus something for coloring: a thinly sliced ​​rim produces dark pink-colored eggs, grated turmeric root gives a lovely yellow color, a quarter of chopped red cabbage and two teaspoons of baking soda color the eggs from purple to blue—the more baking soda, the bluer .

It’s that easy: Boil 4 dl of white wine vinegar, 2 dl of water, 150 g of sugar, 1 teaspoon of salt with chopped dye vegetables and let it boil for 10-15 minutes. Meanwhile, add peeled hard eggs and, if desired, garlic, onion, spices and herbs to the sterilized jar. Pour hot filtered water over the eggs to cover them, cover the jar with a rubber lid, cool, put in the fridge and you’re done. Let it sit for at least three days and then enjoy beautifully colored eggs in a salad or on a cold plate.

As he once said, Arnold Schwarzenegger throws all his eggs, including the shells, into a blender before frying them into scrambled eggs. That’s because eggshells are actually healthy: They’re 94 percent calcium carbonate, which is important for the health and density of our bones. Eggshells can be made into a food additive – but only naturally colored ones – To do this, sterilize the eggshells in the oven at 100 degrees for 15 minutes, then grind them into powder in the blender, add a teaspoon to your muesli. or smoothie every day, that’s half the daily calcium ration.

If you can’t imagine this, you shouldn’t throw away eggshells: the powder is also a very good fertilizer for lime-loving houseplants. To do this, sprinkle a teaspoon into a liter of water, stir, leave for a day and use it to water houseplants.

So what do you do with the leftover chocolate bunnies and eggs? This one requires a little less imagination: all the “normal suspects” you can use melted rabbit chocolate for will work, such as: chocolate cake, brownie, hot chocolate, chocolate banana, kids’ chocolate fondue or the classic Coupe Danish. There is also the option of baking rabbit chocolate in bread: make regular braided dough from 3 dl of milk, 500 g of flour, 50 g of butter, 3 tablespoons of sugar, 1 teaspoon of salt and a cube of fresh yeast. Knead, add the crumbled chocolate, cover and let the dough rise at room temperature until it doubles in size. Divide into about 12 pieces, roll up, cover on a tray and let rise for another 15 minutes, brush with milk or egg yolk, bake for about 20 minutes at 190 degrees using top and bottom heat – lovely!

Source : Blick