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Hatch an egg-ceptional Easter plan with your everyday kitchen appliances


Your kids are home, and keeping them entertained over this holiday is your main focus. So you can prepare all of the fun treasure hunts and the gift baskets, use the tools you already have at your disposal in the kitchen to make your preparation and everyday life simpler. Read along, and we’ll get you started on a budget-friendly, hoppy Easter journey for all the family.



Roll out of bed smoothie-ly

Start your days off with a breakfast smoothie. In less than 10 minutes get brekky sorted and out of the way with your Total Control Soup Maker. Simply combine 800g of low fat yoghurt, 400ml of almond milk, 60g rolled oats, 150g of blueberries and 3 tbsps of honey. Pour into your Soup Maker selecting the Drinks function, and enjoy a Blueberry & Oat drink filled with natural goodness.

Or replenish your Vitamin C with an immune-boosting, low-calorie smoothie by mixing 1 cup of thinly sliced carrots (you can even spiralize them for a quicker preparation time), 1 peeled orange, 1 cup diced pineapple, 2 tbsps shredded coconut and ½ cup water.

Dye your Easter eggs naturally

Blueberries, turmeric, beetroot, red cabbage, onion skins… these everyday ingredients create vibrant tones and shades you can use to decorate eggs in a natural way. Place the eggs straight out of the fridge in a pot, and add enough boiling water to cover them.

Your Morphy Richards Scandi Aspect kettle will provide you with 1.5L of piping hot water in around a minute and a half each time.

Fill several pots and dye in different colours faster. Egg-speriment with what you have in the pantry, or add the following ingredients:

  • Blue / Teal / Green - ½ red cabbage head, chopped + ⅛ cup white vinegar. Enough for 4 eggs.
  • Yellow / Red / Brown - Dry peel from 1 large onion + 2 tsps ground turmeric + ⅛ cup white vinegar. Enough for 2 eggs.
  • Pink - 2 cups beets, peeled and grated + ⅛ cup white vinegar. Enough for 4 eggs.
  • Violet / Purple - ½ cup smashed blueberries + 2 tsps white vinegar. Enough for 2 eggs.

Place the pots on your stovetop and let simmer for 6 minutes to get perfectly soft boiled eggs, 11 minutes for hard boiled, or up to 60 minutes for richer hues. Remove from heat and let sit in the liquid until the eggs achieve the desired colour. Best colouring results come from soaking overnight. Just remember to store them back in the fridge (while soaking in the liquid) before 2 hours of being left out if you’re planning on eating them. The eggs will take a mild flavour of the ingredients used to dye them, but we don’t want people out there getting sick - safety first!

Pro tip - Wrap some of the eggs in cabbage leaves and secure fast with a rubber band to add a lovely white speckled effect. Try adding flowers, leaves and other materials to create a range of different effects and colouring patterns.

Slow cook dinner with only 7 ingredients

Mint and lamb are a perfect flavour fit, and this 7-ingredient recipe will make you and your family super happy. Best of all, you leave the slow cooker do all the hard work so you can go and about during the day.

SLOW COOKER MINTED LAMB
(serves 6-8)

Ingredients

  • Boneless leg of lamb (approx. 2.2Kg)
  • 1 onion, cut in rings
  • 2 tsps olive oil
  • ⅓ cup mint jelly
  • 4 cloves garlic, peeled
  • 3 sprigs fresh mint
  • Fresh rosemary
  • Salt & pepper, to taste

Method

  1. Place the aluminium searing pot of your 6.5L Red ‘Sear & Stew’ Slow Cooker on the stove, drizzle with the oil and let it heat over medium-high.
  2. Set the meat and onion inside, turn until the lamb has been browned on the onions have a nice caramelised colour.
  3. Transfer the insert back to the slow cooker.
  4. Combine the rest of the ingredients in a small bowl and smear the mixture on the lamb.
  5. Cover and cook on low for 7 hours, or until the lamb starts losing its shape.
  6. You can use the juices inside the slow cooker to make a gravy if you whisk it with some cornstarch.
  7. Enjoy this sweet, savoury, minty glazed lamb paired with mashed potatoes and roasted veggies.