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LITTLE COOKS


DECORATE YOUR OWN EASTER EGGS


Painting Easter eggs is fun and easy to do with just a few simple supplies from the cupboard…


WHAT YOU'LL NEED Pale-shelled eggs Saucepan An apron Newspapers Plastic cups Food colouring Vinegar Slotted spoon Empty egg carton or egg cups


TO DECORATE Paint and brushes Stickers Tissue paper


LET'S GET CRACKING...


1 Get an adult to fi ll a saucepan with water, place on the hob and add the eggs. Bring the water to the boil and simmer the eggs for 10 mins. Remove the pan from the heat and add cold water to stop the eggs from cooking.


2 Put on your apron and lay out the newspaper to create a workstation ready for painting.


3 Fill cups halfway with hot water, add 1 tsp of vinegar and 1 tsp of food colouring – one for each colour you want to use.


4 Once your eggs and dye are ready, place the egg in your chosen colour and leave it for 5 mins. Lift the egg out of the dye using a slotted spoon and allow the egg to dry in the egg carton or cup.


5 When your egg is dry, decorate using paint, stickers or even tissue paper. Cut your design out on tissue paper and using PVA glue, carefully paste your design onto your egg.


1


HOW TO MAKE EASTER CRESS HEADS


When you have egg and soldiers over the Easter holidays, eat it carefully without cracking the shell and transform it into your own cress egg head.


YOU WILL NEED Egg shells Marker pen Cotton wool Cress seeds Egg carton


1 Carefully clean out your shell once you have eaten your egg.


2 Using a marker pen, carefully draw your cress head face onto the shell.


3 Next, fi ll your egg with cotton wool and dampen with a little water.


4 Sprinkle a few pinches of cress seeds onto the cotton wool and place on a sunny windowsill to grow.


5 For best results, the cotton wool needs to be kept damp and you should see growth within the fi rst few days.


FOODLOVERMAGAZINE.COM | 63


LITTLE COOKS TIP The cress should take about 1 week to grow before it's ready to be cut and put into a yummy egg and cress sandwich or salad.


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