A bee egg

one idea for a more colorful Easter

Preparation steps

BEE EGG Simply interesting and very decorative. Materials needed to make: copper wire, black insulating tape, sharp scissors, solid transparent foil, waterproof yellow marker, stained glass drawing gel, eggs, self-adhesive eyes or black and white tempera as a replacement
Method of production: -We cut the insulating tape longitudinally and divide it into two thinner parts of the length of the egg circumference, three strips for each egg. -Fold the foil in half and cut out the shape of the wing in a connected pair, make a cut in the bottom of the wing with a sharp scalper. -Glue the insulating tape to the middle of the egg, pulling it to stick nicely to the surface of the egg, carefully pull the insulating tape through the cut we made on the wings and thus fasten the wings to the egg. -In the same way, we apply the other two adhesive tapes at equal distances from the central tape. -Paint the space between the strips in yellow with a waterproof yellow marker. - We glue the eyes to the wider end of the egg. -We make antennas from copper wire, twist one end with tweezers in a spiral and bend the other end at a right angle and prick under the insulating tape above the eyes. -Play the wings with stained glass gel and leave it for a few hours for the gel to dry and become transparent. Eggs prepared in this way can serve as a cheerful Easter table decoration.

Coconut cubes

Cubes with a taste of exotic landscapes - coconut, rum and vanilla. If you are a fan of tufts, coconut rolls or rafaelo balls, then get ready for another coconut experience.

Easter bunny

What would Easter be like without your favorite Easter Bunny? In addition to preparing the ground for him to make it as easy as possible for him to deliver the presents, we will also welcome him with a fine chocolate cake. And even if he doesn't want to eat it, we know who will!

Eggplant moussaka

The traditional dish of the eastern Mediterranean, Greece and Turkey has long been domesticated in our country. It is not out of place, just to increase the pleasure, to be reminded of his basic, excellent recipes.

Horseradish sauce with apples

While our ancestors could only enjoy freshly grated horseradish or horseradish sauce for Easter or holidays, you can choose ready-made horseradish at every opportunity. The addition of fruit is a welcome change and idea.

Rabbit in a fine sauce

Rabbit meat, otherwise valued for its digestibility and high nutritional value, in our case served with a fine wine sauce and a mild truffle flavor, will subtly round off your festive table.

Sauteed veal with mushrooms

This dish was originally called Zurich Geschnetzeltes and is served with rösti. This most famous Swiss dish will satisfy all lovers of veal in a creamy sauce.

Small snacks

A row of crackers, a row of cheese, a row of crackers, a row of cheese… and so on with the addition of olives and edam to delicious small snacks.

The witch's hat

Only three groceries are needed to make these imaginative hats. Prepare the rims from dark chocolate, and form sleeves from butter and milk chocolate. The result will be irresistible hats that will delight both young and old!

Rosa Cooking