Jump through our Easter tips and tricks for kids, teens and adults – there’s something for everyone!
To Dye For
Take your egg decorating to the next level this Easter with these two easy activities.
The Sweet Route
To dye chocolate eggs, you’ll need:
- 2 packs white-candy-coated chocolate Easter eggs
- 6 food-colouring options of your choice
- Water, to dilute food-colouring
- Cotton pads or a small paintbrush
- Lay some newspaper out on your workstation.
- Add each food colouring to a different bowl and dilute with a little water.
- Use a cotton pad or paintbrush to colour the Easter eggs as you like.
- Place them back in their container and allow to dry.
- Gift the painted Easter eggs to friends and family or use them as table decorations for your Easter lunch.
The Savoury Route
To make savoury dyed eggs, you’ll need:
- 12 eggs
- 4-6 food-colouring options of your choice
- 3 cups boiling water
- 6 Tbsp vinegar
- 6 narrow jars
- Mustard, mayonnaise, chives, and salt and pepper
- Boil eggs until cooked to desired doneness.
- Rinse eggs under cold water and set aside to cool.
- Leave the shells whole, or tap gently to create cracks, which will create a marbled effect once the eggs are dyed.
- Add ½ cup boiling water and 1 tbsp vinegar to each jar.
- Add enough food colouring to each jar to create a strong colour.
- Place an egg in each jar (make sure the liquid covers the egg) and set aside for 1 hour to pickle.
- Carefully remove eggs from the water and place in the egg carton to allow the colour to set.
- Serve dyed eggs with mustard, mayonnaise, chopped chives and a sprinkle of seasoning.
Read here for more Easter Treats.
Bring On The Braai
A fish braai is a popular South African Easter tradition. Take these tips into consideration when planning your next Easter lunch.
Steaming the fish
- Steaming the fish in wet newspaper, will result in a super tender, flaky fish. To do this, you’ll need one large piece of baking paper and two pieces of large newspaper.
- Season the fish and place it on baking paper. Add ingredients, if using, such as citrus, onions, or herbs.
- Roll to enclose the fish. Tie each end of baking paper with string. Repeat the process with the newspaper.
- Submerge the parcel in a sink of water until properly soaked through.
- Remove from water and place directly on medium to low embers.
- Cook for 15-20 minutes per side.
Grilling the fish
- If braaiing the fish skin-on, oil the fish and the grill well to prevent the skin from sticking.
- Wait for the flames to subside before braaiing your fish to prevent the skin from burning. Your coals should be hot, but not flaming.
- When flipping the fish, use a metal serving tool as this will keep it intact.
So Fresh So Clean
Pickled fish, despite being delectable, does leave a distinct smell. Even after you’ve washed the container, the smell still lingers. To return your containers to its former glory, simply fill it with white vinegar and leave to stand for 10 minutes. Rinse with hot water and clean with a sponge and some dish-washing liquid. Repeat the process again until the smell has gone.
Keep Your Cool
It’s important to store food at the right temperature to avoid contamination. Try these food-safety hacks for when you’re on the road over the long weekend!
- Buy all your perishables at your destination instead of traveling with them. This way you won’t need to worry about spoilage and waste.
- If you’re going to a remote location without access to shops, pack perishable food items with small bags of ice to keep them chilled.
- If you have freezer blocks, place them in a layer at the bottom of your cooler box or bag, then position the food on top of the freezer blocks.
- Freeze water in bottles overnight and use them as ice packs. Once defrosted, they’re the perfect temperature for quenching your thirst.
Words by Sjaan Van Der Ploeg
Photography: Getty Images, Shutterstock