Easter Lunch

- Eggs Benedict -

Serves: 2 persons
Ingredients: click here.

Lay the slices of Parma ham between two sheets of baking paper about 7 minutes in a preheated oven at 180 º C and keep aside. Bring the ingredients for the castric to boil, pour it through a sieve and season to taste with salt and pepper. Whisk the sauce, egg yolks and sifted castric bain -marie until thick and fluffy. Remove from heat and whisk in a thin stream of the melted butter. Season to taste with salt and pepper and keep warm.
Meanwhile, heat 2 liters of water for the eggs, add 200 ml white wine vinegar and keep it at just below the boiling point. Break the eggs one at a time over a sieve, let it drain and put into cups. Let the eggs carefully into the water and poach for 3 minutes. Remove with a slotted spoon or skimmer and drain. Cut away any unsightly edges.
Then toast the muffins halved. Put the Parma ham and poached eggs. Divide the hollandaise sauce and sprinkle with chives.



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DIY: Dip Dye Placemat

- Hosting a diner party soon? -

We have found the perfect dip dye DIY! These placemats are a great eye catcher on your dining room table and it’s so much fun making them. Don’t be scared to try out some different techniques.. every placement will have its own look and that’s what we like about this project! Have fun!

What you’ll need:
Heavy weight linen fabric
Fabric dye stuff (+ soda and salt: check out the packaging of the dye stuff)
Plastic tub
Two wood craft sticks to stir

Step 1: Cut or rip the (pre-washed) linen in the desired size.
Step 2: Prepare the fabric dye stuff (see packaging)
Step 3: Hold placemat above plastic tray and lower one end into dye bad, keeping as straight as possible. Submerge about 2-3 inches and let dye penetrate for a minute.
Step 4: Let your placemats dry for a while!
Step 5: Repeat step 3 with the other dye color.
Step 6: Let your placemats dry for a while!
Step 7: Almost finished.. rinse the placemats and hang to dry!