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Easter is coming guys! And how better to decorate for Easter than to make some naturally dyed Easter eggs! To be honest, I haven’t blown or dyed eggs since I was a kid, and then we would use some dye you could buy at the supermarket. But dyeing naturally is in my opinion so much more eco-friendly, and the shades you get are so much more beautiful! Although I am using red cabbage for my naturally dyed Easter Eggs, you can use so many everyday ingredients

As spring has finally arrived here in western Germany (more or less…), I am stocking up on herbs and spices for some spring recipes. And what better way to use those herbs and make them last longer than to submerge them in oil? For example, you can freeze fresh herbs in olive oil in an ice cube container. Or, my favourite way: You can put a little of the basil infused olive oil on a small dish.

All you need is an old or new plain sweater and some of your favourite allrounder, the safety pin. You can intersperse a larger safety pin here and there and you can pin two pins crosswise. Lastly, randomly pin some safety pins on the sides of the sweater. From afar, the safety pins look like stars and really convert the otherwise plain sweater into a statement piece.

Hullo guys, today I’m going full vegetarian and show you how to make these healthy and crispy leftover veggie summer rolls! However, as I am currently trying to control my meat intake (not thinking about my favourite duck dish…), I am choosing a vegetarian option for these summer rolls. Note: I am labelling the summer rolls as vegetarian because I’m not sure if the oyster sauce is vegan. Now it’s time to assemble your summer roll: First, moisten a sheet of rice paper in some lukewarm water (about 15 seconds).