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Painted eggs in the Zepter bowl

Painted eggs in the Zepter bowl


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The sieve is placed on top of the pot ready for boiling. Place the eggs, degreased with dish detergent and rinsed with cold water, in a sieve, one by one. Pour water and vinegar over the eggs. Then the paint is quickly sprinkled, color after color, according to everyone's imagination.

Turn on the heat source at 120 ° C and leave the eggs to cook and paint, at the same time, approx. 40 minutes on low heat, covered. Be careful after the heat indicator on the lid reaches the maximum limit, green, turn off the heat source and leave it to cook until the indicator needle returns to the minimum of the green area.


The colored eggs are removed from the sieve and so hot they are greased with a napkin soaked in gloss oil.

Good luck and good luck!

You also have a demonstration from Zepter Romania here. https://www.youtube.com/watch?v=Vr2pHXufZ7M


Easter: naturally painted eggs without chemical paint

If you want to have naturally painted eggs on the Easter table, we offer you some effective and completely risk-free methods for your health!

The dyes in the paints we find in the supermarket are not the best choice, especially if the egg cracks a little. In addition to giving the egg white an ugly appearance by coloring it, they are also quite harmful.

We suggest you do this yearnaturally painted eggs without chemicals. Here's what you have to do!

How to naturally paint Easter eggs

It's easier than that! You need some vegetables and a spice that you probably already have in the kitchen.

With the help of onion peels, beets, red cabbage and turmeric, you can get naturally painted eggs without any chemicals or the unpleasant smell of vinegar in the kitchen. And the result is fantastic, we guarantee you! If you follow the tips below, of course!

You will be amazed to discover that red cabbage, contrary to expectations, does not dye eggs in purple, and onion leaves do not turn them into yellow eggs, but red ones.

Keep in mind that, before you paint them, the eggs must already be hard boiled! Also, DO NOT give up steelt, which has the role to better fix the color in the eggshell (Fortunately, it should not be boiled, so it will not smell too strong).

Some housewives say that and lemon juice can play the same role as vinegar, because it is an acid. We advise you to do this only experimentally, on a small amount, possibly on an egg, so that later you can make the decision that seems right to you.

Naturally painted eggs with onion peels, red cabbage, beets and turmeric

We will detail below the ingredients you need to get 12 painted eggs:

Blue / green / brown eggs: 2 cups chopped red cabbage, 2 cups water, 2 tablespoons wine vinegar

Orange / rust eggs, brown: 2 cups yellow onion peel, 2 cups water, 2 tablespoons wine vinegar

Lavender / red eggs: 2 cups red onion peel, 2 cups water, 2 tablespoons wine vinegar

Pink / red eggs: 2 cups chopped beets, 2 cups water, 2 tablespoons wine vinegar

Yellow eggs: 2 teaspoons turmeric, 2 cups water, 2 tablespoons wine vinegar

Method of preparation:

For each color, you need different dishes in which to add the ingredients mentioned above. Bring the contents to a boil (except the vinegar, you need it a little later) and then let it simmer for 15 to 60 minutes, so that the color of the liquid becomes lighter.

Take the pot off the heat and sift the contents. Allow the liquid to cool to room temperature (about 20 minutes), then add 2 tablespoons of vinegar to each bowl.

As a general rule: add a tablespoon of vinegar to each cup of colored water.

Put 2-3 hard boiled eggs in jars and cover them with the liquid obtained, then keep them in the fridge until you get the desired color, between 2 and 12 hours. The longer you hold them, the darker the color will be.

Once you get the color you want, take the eggs out of the jar with a spoon and let them air dry, on a shredder or other surface (not on a napkin).

To give them a nice shine, you can rub them later, after they dry well, with a little bit of oil.


6 Easter recipes & # 8211 tasty and easy to prepare

A successful Easter lunch is about a delicious menu, but also about speed and simplicity in the kitchen. The first Cooking Class by Zepter Romania workshop brings a selection of 6 recipes suitable for the Easter meal, tasty, good-looking and easy to cook recipes, which will be to the liking of both the family and the guests. Everything is simple, practical and immediately applicable, because Zepter is primarily about utility and simplifying life.

Put all the ingredients (except oil and spices) in the cold Zepter bowl. The heat source is averaged for 5 minutes, then reduced to a minimum and kept for about 20 minutes. At the end, add the oil, basil and freshly ground pepper.

Cut the eggplant in half and place in the cold bowl with the peel on the base. The heat source is given to the medium until the indicator needle of the thermal control reaches half of the green area. Turn off the source and leave for about 10 minutes with the lid on. Remove the eggplants from the bowl, remove the core with a spoon and let it drain in a strainer.

Then, put the drained eggplant, onion and oil in the Micsy container and mix everything with the multicooker.

mix spices: cinnamon, turmeric, ginger, garlic powder

The chicken breast is massaged with the spice mix, then placed in the cold frying pan, and the heat source is set to medium for 5 minutes. During this time, make orange juice with More Juice Press. After 5 minutes, turn the breast, add the juice, mustard and chili pepper, and the heat source is given for at least 10 minutes. Add the honey and turn off the source, then leave for another 15 minutes.

Put a measure of rice with two measures of boiling water on medium heat source. When the indicator needle is in the middle of the green area, turn off the source and leave for 15 minutes with the lid on.

Pour the water and vinegar into a Zepter bowl. On top of the bowl is placed another perforated bowl in which are placed defatted white eggs. Put the lid on and let it steam for 10 minutes.

Crepe paper cut into 15 & # 21515 cm squares and lightly moisten. Each egg is completely folded in paper and remains so for about 3 minutes, until the paper dries. Unwrap the eggs and grease them with oil.

Heat a grill pan at medium source until the indicator needle enters the green area of ​​the dry dial thermocontrol. Place the steak in the bowl, press lightly with a fork, put the lid on and leave for 1.5 minutes. Turn on the other side and leave for 1.5 minutes. Turn off the source and leave with the lid on for 5 minutes. Then remove the steak and let it rest.

During this time, put the sliced ​​mushrooms and the green pepper in the bowl and let the heat source on for 5 minutes. Add 2 tablespoons of ricotta and 4 tablespoons of mascarpone, mix and stop the source. Leave for another 2-3 minutes.

A lamb knuckle

Mix of Mediterranean plants & # 8211 thyme, rosemary

Spice mix - to taste (paprika, turmeric, hot peppers / chili, cumin, fennel)

Season the lamb well with the Mediterranean mix, then place it in the bowl, without adding any fat. Place the cleaned, washed and cut vegetables next to the lamb, cover and leave for 5 minutes at medium temperature. Then reduce the source to the minimum temperature so that everything is prepared slowly, in its own juice for 75 minutes. The vessel is shaken from time to time. After 75 minutes, lift the dish off the heat source and leave it covered for another 15 minutes. In the last 15 minutes of preparation, you can easily pour a little rose wine (it is not necessary because in Zepter dishes everything can be cooked without the addition of liquids, in its own juice). Serve with green onions and radishes.

About Zepter International

Zepter International is a multibrand company that produces, sells and distributes exclusive consumer goods of the highest quality worldwide, mainly through its own network of sales consultants, but also through exclusive stores.

Mr. Philip Zepter is not only the founder of the company, but also the founder of the Zepter philosophy - a philosophy of healthy lifestyle and perfection aimed at maintaining the health of current and future generations and solving ecological problems.

Zepter's wide range of products includes: medical products, cosmetics, artistic home accessories, home sanitation and home security products, banking, insurance and telecommunications, as well as luxury products.


Easter table specialties

As the Lord's Resurrection approaches and everyone prepares for the great feast, here are a few Easter table specialties, traditional culinary specialties, which should not be missing from the traditional painted eggs, cake and wine.

For recipe of block you need lamb liver, lungs, heart, 2-3 small onions, 3-4 bunches of greens: green onions, parsley and dill, 6 eggs, a cup of oil, a piece of lamb puree, breadcrumbs, flour, salt, pepper and thyme.

To begin the preparation of the liver, you must first wash the organs. Then boil them in cold water in which you add a pinch of salt. After removing them from the boil, let them cool and then pass them through the mincer. Separately clean the onion, wash it, then the dill and parsley and cut into small pieces and pass them through the mincer together with the organs.

Add whole eggs, oil, salt, thyme and pepper and mix well until smooth. The composition can be fried in a pan together with a finely chopped and hardened onion, then left to cool and put in the lamb puree, given a shape, rolled in flour and beaten egg and put in the oven.

If you do not want to prepare the liver in a pan, grease a tray, preferably high, with oil, cover with breadcrumbs or flour and put the whole composition in the tray. Put the composition in the oven and let it cook on low heat for about half an hour. Then place 2 beaten eggs and finely chopped greens on top and let it brown. Serve cold with a garnish of vegetables and salads.

neither bread It should not be missing from the Easter table, and that is why I recommend it easter recipe which will surely be appreciated by all.

For it took you need 1 kg of flour, 40 g of yeast, 500 ml of milk, 300 g of sugar, 6 eggs, 250 g of butter, lemon peel, vanilla sugar, and for the preparation Compounding you need

1-2 kg of cottage cheese, 300g sugar, 6 eggs, 50 g butter, 100 g sour cream, raisins, vanilla sugar, lemon or orange peel, vanilla or almond essence 300 g semolina, a tablespoon of flour, a pinch of salt and 250 g of sour cream.

Melt the butter and leave to cool. In another bowl, mix the yeast, a teaspoon of sugar, a tablespoon of flour and three tablespoons of milk, until well blended. Cover the bowl and let it rise hot, then pour into the bowl in which the rest of the flour was placed. Add milk, egg yolks and spices. Knead for about half an hour, during which time the melted butter and sugar are gradually added. Beat three egg whites and add 2 tablespoons with the tip over the well-kneaded crust. Incorporate by kneading and egg whites. Cover the crust and let it rise.

Mix for cheese, cream, sugar, butter, eggs and the rest of the ingredients until a homogeneous composition is obtained. Spread a thin sheet the size of the tray (it must be greased and wallpapered), place in it and add the composition. Sprinkle with raisins and grease with beaten egg. It is woven with a part of the dough that has been set aside and is placed around the tray.


How to paint red eggs for Easter 2016. Red eggs are painted on Maundy Thursday. Tradition and meanings

EASTER 2016. HotWeek teaches you how to paint red Easter eggs. Symbol of the Resurrection of our Lord Jesus Christ, red pots are the symbol of the feast of Easter. Red eggs they symbolize the Resurrection and, according to tradition, have the role of keeping evil at bay, and the color red signifies the blood of Christ. Red eggs are painted on Maundy Thursday, according to tradition.

Legend has it that when Jesus was stoned, they touched him and turned him into a stone Red eggs. Tradition says that Holy Thursday, also called the Passion Thursday, is the day when housewives paint eggs into the Red or in other colors, as preferred.

EASTER 2016 . The reddening of Easter eggs is done on Holy Thursday, there is the belief that boiled and red eggs on this day do not spoil throughout the year, even more, they will never spoil,

At Easter, the eggs are painted not only in red, but also in other colors, making particularly inspired and beautifully crafted designs, in geometric motifs or representing plants, animals or different astral symbols. Bucovina is known for the tradition - preserved even today - of "decorating" or "nesting" eggs.

We also recommend: EASTER STORE PROGRAM 2016. SUPERMARKETS PROGRAM ON APRIL 29, 30, 2016 AND MAY 1, 2, 3, 2016

DELICIOUS HONEY FRIPTURE LA CUPTOR RECIPE

What will the weather be like on Resurrection and Easter night 2016 on the Seaside, in the Mountains, in Bucovina and Maramures

PAINTING EASTER EGGS - VARIANT I

The eggs are boiled in cold water. Leave it on the stove for a maximum of three minutes after the water has boiled, then put the pot in which they boiled the eggs to one side of the fire, without removing the eggs from it.

Meanwhile, in another bowl we prepare the egg paint. Add an envelope or two, depending on how much water you put in the pot, and add vinegar to intensify the shade in which you want to paint them.

The eggs are taken one by one from the pot in which they boiled two or three times and put in the pot where I prepared the mixture for painting. This way, the eggs do not suddenly change from cold to hot and you do not risk them breaking.

After leaving a maximum of one minute in the paint, remove the eggs from the paint and place them on a paper that will absorb the excess paint well. It is preferably a newsprint. Roll on paper so as not to form drops of paint that spoil the appearance of the eggs.

The eggs, still hot, are greased with oil, with a piece of cotton wool soaked in oil. It is important to grease them while they are still hot and have open pores, so that the oil enters the shell and the eggs have a bright, shiny color, but not greasy.

PAINTING EASTER EGGS - VARIANT II

In a liter of water put two medium-sized red beets cut into large pieces. Add two tablespoons of white vinegar. Boil the eggs with the beets. You should check from time to time that they are not too dark.

Boil the beets first to leave their color in the water. After a minute of boiling the beets, add the eggs one by one. Leave them on the fire for another 4 minutes after the water has boiled and put them on a sheet of paper. After they have been removed from the water, they are anointed with oil to obtain a vivid hue. (Source: Recipes)

RED EGGS & # 8211 TRADITION

For this operation, eggs from poultry (chicken, duck or goose) are preferred, because they, having a thicker shell, are "painted" easier. After extracting the contents of the egg, it is washed with detergent. In this way, the grease is removed, the paint is applied much easier. After it dries, garnish the egg with melted wax, which must be clean, beeswax. Thus, from the place where you apply the wax, the paint does not stick, keeping the natural color of the egg. The wax is spread on the drawing made with a pencil, with an instrument, called in Bucovina "chișiță" - a wooden support, with a thin pipe at the end. Some old craftsmen never switched to other designs until they represented the plow iron, the symbol of the first spring furrow.

See also: EASTER BANKS PROGRAM 2016 (2, 3 MAY 2016)

How to prepare Easter with cow's cheese like Grandma's

Secrets for beautiful red Easter eggs. How to paint eggs effortlessly

Eggs are usually decorated in three or four colors, taking into account the symbol of each color: red (sun, fire, love), black (eternity, steadfastness), yellow (light, richness of crops, youth), green (force of nature, fruitfulness, hope), blue (health, clear sky).

Once upon a time, Easter eggs were painted in vegetable colors, prepared according to ancient recipes, passed down from generation to generation, with a wide variety of procedures and techniques. The plants used for this purpose, depending on when they were harvested, the drying time and the way they were combined, offered an extremely wide range of shades.

In the Romanian popular tradition, it is believed that Easter eggs carry miraculous powers: they cure diseases and protect the animals in the household.

On the morning of the first day of Easter, the children are made to wash their faces with water from a bowl in which a red egg and a silver coin have been placed beforehand, so that the children may be healthy and rosy in the face all year round. , like the Easter egg and clean like silver.

With red eggs, enchantments are made for toothache, ear or throat pain. A spoonful of eggs used to brown eggs is tied around the necks of the foals, believing that this way they will be protected from evil. Red prickly pear (biblical) eggs are used as a cure for snake bites and in love charms.

The towel with which the barely reddened eggs were wiped is kept for a year because it is good for ear pain.

The eggshells that are used to celebrate the Easter holidays must be given in the valley (on the water), so that they can go and let the Blajins know that Easter is coming.


Mesh eggs in the clay pot

This "recipe" is really problematic, lol. but only in the chapter "image": P
. although, even if you don't have (yet) a funny shape of this clay (vaaaai, how much I like it .: D) you can easily solve the problem, using the classic pan :)))
I'm very happy to have her, but I won't tell you that she's been lying in the pantry for two years (silly me.). My dear mother from Horezu bought it for me, along with a couple more, also made of clay, including a large pot for stuffed cabbage rolls, which I can't wait to stuff with some delicious stuffed beef stuffed cabbage rolls: ))
. until then, however, let us cheerfully go through the wonderful "recipe": P

We need:
- obviously, eggs: P. four :)))
- A little butter
- salt. and pepper, if you really want to: D

. it even has a small recipe card attached :)
. and in the presentation picture there are some very nice egg-eyes, perfect for children (I will make them for Bogdi someday: P)


. in two, different but attractive poses :))



. although it didn't write, I left the form for almost an hour in the water, and only after that I started working :)
Grease, therefore, with butter the form:


Put eggs in the bowl ready for frying:


Season with favorite spices (salt, pepper, etc.)


Keep in the oven until the eggs harden and serve with a healthy portion of spinach with milk: P


. eggs come out of shapes very easily, as you can see :)


. and they are very, very tasty (or would I have been too enchanted by my wonderful clay shape ?!: P)

Important information:
The clay pot is used both in the traditional oven and in the microwave oven. In this case, the eggs are pricked with a fork. Any other use leads to cracking of the vessel.
The dishes are always placed in the warm oven and the temperature of the oven is gradually raised.
Avoid sudden cooling of the vessel. It is recommended to place the dish taken out of the oven on a board or on a dry towel.
After use, leave the dish to soak and wash in warm water.


Painted eggs in the Zepter dish - Recipes

GoostoMix recipes are adapted to the community Thermomix and are not Vorwerk tested.

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Apricot jam / prepared in Zepter dish

INGREDIENTS FOR Apricot Jam:

I took out the apricot kernels, then I put them in the 9 l bowl.

apricots from me in the yard

pitted apricots in a 9 l bowl.

I put the sugar over the apricots and left the apricot juice for a few hours.

apricot with sugar for jam

Put the bowl on high heat (not to exceed the base of the bowl) and when the foam starts to form, gather with a whisk.

Add the sliced ​​lemon, let it simmer and simmer until the jam thickens.

The advantage of cooking in a zepter dish is that

-we don't care to stir all the time in the bowl,

& # 8211 vessel does not react chemically with food,

& # 8211 The alloy from which the vessel is made has no pores, so we can prepare any food in the vessel and no odor and taste remain in the vessel.

& # 8211 wash the dish lightly with a little water.

I put the jam in sterilized jars, vacuumed them (see vacuuming), put labels on them, covered the lids with paper to make them look better.

I put the apricot kernels to dry and I will put them in the next tranche of jam.

Fruits contain the highest amount of carotenoids and antioxidants that help prevent heart disease and cancer.

& # 8211 vitamins: vitamin A, vitamin E, vitamin C, B vitamins

& # 8211 minerals: sodium, chlorine, iron, magnesium.

I prepared the green jam in the same way & # 8230

DEAR: SCARLET RELI


6 Easter recipes brand Zepter Romania tasty and easy to prepare

A successful Easter lunch is about a delicious menu, but also about speed and simplicity in the kitchen. The first Cooking Class by Zepter Romania workshop brings a selection of 6 recipes suitable for the Easter meal, tasty, good-looking and easy to cook recipes, which will be to the liking of both the family and the guests. Everything is simple, practical and immediately applicable, because Zepter is primarily about utility and simplifying life.
1. Pasta with vegetables:
A bottle of mashed tomatoes
Zuchini mic
Tricolor bell peppers
capers
Black olives
Mushrooms 200 g
Pasta - 100 g
100 ml of water
Basil, mosaic pepper
2 tablespoons olive oil

Put all the ingredients (except oil and spices) in the cold Zepter bowl. The heat source is averaged for 5 minutes after which it is reduced to a minimum and kept for about 20 minutes. At the end, add the oil, basil and freshly ground pepper.
2. Eggplant salad:
Eggplants
Onion
Oil

Cut the eggplant in half and place in the cold bowl with the peel on the base. The heat source is given to the medium until the indicator needle of the thermal control reaches half of the green area. Turn off the source and leave for about 10 minutes with the lid on. Remove the eggplants from the bowl, remove the core with a spoon and let it drain in a strainer.
Then, put the drained eggplant, onion and oil in the Micsy container and mix everything with the multicooker.

3. Steak with orange sauce and basmati rice
Boneless chicken breast
3 oranges
1 tablespoon mustard
2 tablespoons honey
1 small chili pepper
mix spices: cinnamon, turmeric, ginger, garlic powder
basmati rice

The chicken breast is massaged with the spice mix, then placed in the cold frying pan, and the heat source is set to medium for 5 minutes. During this time, make orange juice with More Juice Press. After 5 minutes, turn the breast, add the juice, mustard and chili pepper, and the heat source is given for at least 10 minutes. Add the honey and turn off the source, then leave for another 15 minutes.
Basmati rice:
Put a measure of rice with two measures of boiling water on medium heat source. When the indicator needle is in the middle of the green area, stop the source and leave it with the lid on for 15 minutes.
4. Colored eggs with crepe paper
Eggs
The water
Vinegar
Crepe paper

Pour the water and vinegar into a Zepter bowl. On top of the bowl is placed another perforated bowl in which are placed defatted white eggs. Put the lid on and let it steam for 10 minutes.
Crepe paper cut into 15 & # 21515 cm squares and lightly moisten. Each egg is completely folded in paper and remains so for about 3 minutes, until the paper dries. Unwrap the eggs and grease them with oil.
5. Beef steak with mushroom sauce, green pepper, mascarpone and ricotta
Heat a grill pan at medium source until the indicator needle enters the green area of ​​the dry dial thermal control. Place the steak in the bowl, press lightly with a fork, put the lid on and leave for 1.5 minutes. Turn on the other side and leave for 1.5 minutes. Turn off the source and leave with the lid on for 5 minutes. Then remove the steak and let it rest.
During this time, put the sliced ​​mushrooms and the green pepper in the bowl and let the heat source on for 5 minutes. Add 2 tablespoons of ricotta and 4 tablespoons of mascarpone, mix and stop the source. Leave for another 2-3 minutes.
6. Lamb in the dome
A lamb knuckle
4 red onions
500 g carrots
1 kg of potatoes
Mix of Mediterranean plants & # 8211 thyme, rosemary
Spice mix - to taste (paprika, turmeric, hot peppers / chili, cumin, fennel)
Mosaic pepper
Optional - a little rose wine

Season the lamb well with the Mediterranean mix, then place it in the bowl, without adding any fat. Place the cleaned, washed and cut vegetables next to the lamb, cover and leave for 5 minutes at medium temperature. Then reduce the source to the minimum temperature so that everything is prepared slowly, in its own juice for 75 minutes. The vessel is shaken from time to time. After 75 minutes, remove the dish from the heat source and leave it covered for another 15 minutes. In the last 15 minutes of preparation, you can easily pour a little rose wine (it is not necessary because in Zepter dishes everything can be cooked without the addition of liquids, in its own juice). Serve with green onions and radishes.
About Zepter International
Zepter International is a multibrand company that produces, sells and distributes exclusive consumer goods of the highest quality worldwide, mainly through its own network of sales consultants, but also through exclusive stores.
Mr. Philip Zepter is not only the founder of the company, but also the founder of the Zepter philosophy - a philosophy of healthy lifestyle and perfection aimed at maintaining the health of current and future generations and solving ecological problems.
Zepter's wide range of products includes: medical products, cosmetics, artistic home accessories, home sanitation and home security products, banking, insurance and telecommunications, as well as luxury products.


Easter eggs are never painted on Good Friday

In the Christian faith, Easter eggs symbolize the tomb of Jesus Christ, which opened on the night of the Resurrection. This is also the reason why Christians, when they meet or clash with red eggs, use the expressions: “Christ is risen! Truly He is Risen! ”Symbolically, eggs have always been associated with rebirth, the beginning, or the Lord's Resurrection. The color red is said to refer to the blood, life, and sacrifice made by Christ on the cross.

Easter eggs are usually painted on the Thursday or Saturday of the week before Easter, never on Good Friday. On the first day of Easter, the egg collides only head to head (sharp points), this operation being done for the first time by the man, who is the head of the family. Usually, eggs are painted in a single color, red, but other colors are used, each with a specific meaning. Monochrome (red) eggs are also called cranberry in Bucovina, and monochrome ones with ornaments are called decorated. Polychrome eggs with ornamentation are called worked or troubled. Other names that are also found especially in the north of Moldova are imprisoned or imprisoned. In the meantime, eggs with wax embossed ornament or bead applications have also appeared, but they are "more modern".

Usually, the eggs are painted in a single color, red, but other colors are used, each with a specific meaning. Monochrome (red) eggs are also called cranberry in Bucovina, and monochrome ones with ornaments are called decorated. Polychrome eggs with ornamentation are called worked or troubled. Other names that are also found especially in the north of Moldova are imprisoned or imprisoned. In the meantime, eggs with wax embossed ornament or bead applications have also appeared, but they are "more modern", remarks Ovidiu Focşa. Traditionally, the colors used for painting are natural. Red is obtained from wildflower flowers, yellow from onion peels or birch leaves, and green is obtained from walnut leaves. The main tool with which the eggs are decorated is the chisel. Among the symbols used, the most common is that of the cross. Soarele, luna sau steaua ciobanului apar şi ele, dar stilizate.

In trecut, cum nu existau vopsele gata preparate, culorile utilizate se obtineau in mod natural, fierbandu-se frunzele, florile, coaja sau tulpina anumitor plante.

–Ca ouale sa nu se sparga, acestea trebuie sa se gaseasca la temperatura camerei cel putin o ora.

-Apa in care se fierb trebuie sa fie rece, se poate de pus in apa o lingura cu sare.

-Pentru ca ouale de Paste sa fie stralucitoare, dupa ce sunt vopsite, inmuiati o carpa moale din bumbac in ulei si lustruiti-le.

-Ouale albe se coloreaza mai deschis, iar daca vreti sa vopsiti culori mai inchise atunci folositi oua mai inchise, la culoare.

-Ouale se asaza intr-o oala. Se adauga apa pana sint acoperite.

-Se adauga doua lingurite de otet alb.

-Se adauga vopseaua naturala in functie de preferinte. Cu cat vopseaua este mai concentrata, cu atat mai intense vor fi culorile.

Produsele naturale pentru vopsirea oualelor sunt la indemana oricui, asa ca trebuie doar sa le depistati prin casa si sa le folositi.

1 metoda: Cu coaja de ceapa:

foitele de la 1 kg de ceapa rosie
500 ml apa
5 eggs
2 linguri de otet
a pinch of salt
Coaja de ceapa este cea mai vestita metoda. Se vopseste de la culoare galbena pana la maro inchis.Culoarea depinde de concentratia vopselei. Se fierb cojile la foc incet 15 minute, se lasa sa se raceasca, se strecoara si se toarna peste ouale fierte. Lasam ouale in vopsea pana se primeste culoarea dorita. b)Luam o crenguta mica de patrunjel,( frunza de trifoi, marar) fixeaz-o pe ou, apoi dintr-un ciorap de nailon vechi, taie o bucata si inveleste oul bine, astfel incat sa nu se miste (se leaga la ambele capete). Pune oul in vopsea si cand crezi ca ai obtinut culoarea dorita, scoate-l si lasa-l sa se usuce. Dupa ce s-a uscat bine, indeparteaza bucata de nailon.

2 metoda: Cu frunze de mesteacan:

Daca vreti ca ouale sa aiba culoarea galbena sau aurie pregateste vopseaua din frunze de mesteacan verzi sau uscate, care se fierb 15 minute, apoi se lasa sa se raceasca 20 minute, se strecoara. Ouale spalate se pun in solutia primita si se fierb 10 minute.

3 metoda: Cu suc de fructe sau legume:

Pentru metoda aceasta ouale se fierb, apoi se toarna peste ele ca sa le acopere sucul, in dependenta de ce culoare doresti.

Verde – foi de spanac, urzici verzi,patrunjel (sau alte legume cu frunza verde).

Albastru – frunze de varza rosie.

Maro – ceai negru sau cafea.

Roz – coaja de ceapa rosie, sfecla proaspata

Portocaliu – coaja de ceapa alba, morcovi

Galben – coaja de portocale sau lamiie, morcovi

4metoda: Vopsea in bulinute:

a)Ouale spalate si ude se dau prin orez uscat, se infasoara atent in tifon (capetele se leaga strans cu ata ca sa se lipeasca bine orezul de ou) si apoi se fierb in coaja de ceapa, dupa metoda obisnuita.
b)Cumparam puncte cu adeziv pe spate(care servesc la birou pentru a marca diverse documente). Acestea se lipesc pe ou, se introduc in culoarea dorita, apoi le scoatem din vopsea, le uscam si indepartam atent punctele.

Inainte de a scufunda ouale in culoare, pictati pe coaja acestora ornamente, puncte sau diverse modele cu suc de lamaie. Acest lucru functioneaza cel mai bine daca utilizati un betisor cu putina vata in varf cu ajutorul caruia sa faceti aceasta procedura. Se lasa apoi sa se usuce coaja, iar apoi oul se introduce in vopsea. Aceasta nu va prinde acolo unde ati trasat linii cu betigasul, astfel incat oul va avea parte de modele albe delicate, iar in rest va fi invelit de culoarea frumoasa pe care am ales-o.

Puteti sa aplicati aceste modele naturale pe oua, inainte sa fie introduse in vasul de vopsit, cum ar fi frunze de patrunjel, marar sau frunze de la flori (trifoi) precum si petalele acestora, dupa care sunt acoperite si legate cu ciorapi de matase, pentru a fixa frunzele pe ou si introduceti-le in vopsea.


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