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Tea eggs and hot anarchist buns

April 22, 2011 7 Comments Filed Under: Food, Recipes, Uncategorized

dyed tea eggs
Bottom three eggs are onion dyed with their shells on.
hot anarchist buns

It’s Easter, time for eggs in all their forms, chocolate amongst them. On Sunday I’m hosting an underground brunch with Easter Egg hunt.

Menu:
Hot cross buns
Baked eggs with truffle salt
Tarte fine
A grown up chocolate dessert

Book here £25

I’ve been playing about with eggs, that pagan symbol for spring, dying them different ways. Michel Roux’s book ‘Eggs’ is a great resource. In China tea eggs are a popular street snack: you boil eggs, then lightly crack the shells and simmer them in tea with a little salt for an hour. Once the shells are off, the white eggs have a tinted tea marbled surface. You can also do this with food colouring, soy sauce or orange juice to obtain different colours.
I also dyed eggs with soaked onion skins which stains the shells; in Russia they do this with herbs.
Here is a link to the method.

dying eggs with onion skins

I made hot cross buns from Gin and Crumpets recipe, except I substituted mixed peel and dried fruit for raisins. Another tweak to her recipe: I piped on the crosses rather than spooned them. Leave the cross dough to set for a while, it will give a stronger line. I also thought ‘why stick to crosses?’ and did some with symbols for Anarchy, Venus and the peace sign.
Have fun this Easter…

eggs with vanilla
I’m storing eggs with vanilla for Sunday, which will penetrate through the shells just as truffles do.

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Comments

  1. Priscilla

    April 22, 2011 at 3:18 pm

    The vanilla eggs sound delicious, but I can't say I think the buns are in particularly good taste.

    Reply
  2. Scarlett the Heavenly Healer

    April 22, 2011 at 6:19 pm

    Totally disagree with Priscilla. I think the buns are in fabulously good taste, and they taste fabulously good!

    Reply
  3. Gerry Snape

    April 22, 2011 at 6:30 pm

    i hope all goes well with the underground tea party!
    We've decided to have a wedding party…but only because we love partying! today we did early easter with lamb and our own asparagus and banoffee and simnel for afters….can hardly move!!

    Reply
  4. The Hatch/Thompsons

    April 22, 2011 at 6:53 pm

    But surely it's not about whether the buns are in good taste but whether they taste good?! I rather liked them in any case. Wouldn't mind a family friendly event sometime soon Ms M, especially if you're planning daytime stuff in the garden now the sun is shining?

    Reply
  5. theundergroundrestaurant

    April 22, 2011 at 9:16 pm

    Sunday's event is open to all ages!
    Priscilla: I'm not a Christian but I don't think a peace sign, venus or even an Anarchist sign are particularly offensive…

    Reply
  6. The Hatch/Thompsons

    April 22, 2011 at 10:15 pm

    I couldn't justify 2×25 for a 7yr old & a 4 yr old – sorry. That's not to say it's not worth it – I'm sure it is! I'll book a sitter and come one evening instead.

    I *am* going to try your boiled egg tricks with the sprogs tho – thx 🙂

    Reply
  7. theundergroundrestaurant

    April 23, 2011 at 9:48 am

    You are absolutely right, how remiss of me not to think of that. Under 5s are free. 6- 12 a pound for every year?….

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

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Kerstin Rodgers/MsMarmiteLover
Apple rose blossom tarts with rose jam. Rose Appl Apple rose blossom tarts with rose jam.  Rose Apple Blossom Tarts

Serves 8

Equipment: 
Microwave
Cupcake or muffin tin

I use a red-skinned apple to make these, to get a hint of blush at the edges of the ‘petals’.

Ingredients:
4 Pink Lady or Royal Gala apples, cored, cut into quarters, sliced thinly into half moons
1 lemon, squeezed
1 pack all butter readymade puff pastry 320g, on a roll, cut into 8 strips about 6 cms long
100g of melted butter
1/2 jar of rose jam
1 or 2 tbsp cinnamon or cardamom, ground 
Pinch maldon salt
2 or 3 tbsp icing sugar

Instructions

Prepare a bowl of acidulated water (cold water with lemon juice) to prevent browning.
Core the apples, and cut them in quarters. Slice thinly into half-moons (a mandolin is useful for this). 
Put them into a large bowl of cold water with the lemon.
Microwave the bowl of sliced apples for 5 minutes until soft enough to bend slightly but not cook them.
Preheat the oven to 180ºC.
Roll out the puff pastry. Divide into 8 sections by cutting the roll into quarters then halving each quarter. You will end up with 8 approximately 6cm strips.
Brush the strip with melted butter then paint with a layer of rose jam. You can then dust with either ground cinnamon or cardamom.
Lay the apple slices along the top of the pastry strip, overlapping them. Fold up the bottom half of the pastry strip to make an pleat with the skin side of the apple half moon poking over the top.
Roll up the folded pastry strips until they look like a rose made of apple at the top
Place ‘rose’ side up, in a buttered cupcake tin
Repeat until all are done and bake for 20 -30 minutes.
Using a tea strainer or small sieve, sprinkle with icing sugar.
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