This is the first part of a recipe. The rest continues tomorrow. Prepare one day in advance in order for the flavour to develop! Ingredients: 6 – 8 Red Peppers Directions: Arrange the peppers on a pan. Roast in oven at 350º F (Europe 200º […]
This has been a tradition in my family for generations! It is very popular in Latvia and in other Baltic countries.
- Onion skins – just the outer darker ones, as many as you can gather.
- White eggs – as many as you want for Easter.
- Parsley, marjoram and dill. You can use other edible leaves of your choice.
- Thread – colored ones so each member of the family can figure out which ones he/she made!
- Fill up a large pot with the onion skins. Fill up about one third with water and boil for about 10 minutes. Let it cool down while you prepare the eggs.
- Place the leaves on top of the eggs, and wrap them with a thread, so the leaves stay closely attached to the eggs. This is the whole trick to make leave patterns on your eggs.
- Add more water to your pot. Place the wrapped eggs carefully in the water.
- Bring the water to boil, then set it to medium heat and cook the eggs for about 15 minutes to make sure that they are well cooked.
- Let the eggs cool down and then open the threads carefully to see your Easter eggs!