As spring arrives we also celebrate Easter. It is a time based on religious traditions but also the arrival of the Easter bunny and school holidays. Here are some crafts from the chocolate company Cadbury that can entertain people of any age.
Easter eggshell cards
- Using a sewing needle, pierce a hole at the top and base of each of four eggs. Blow the contents of the eggs into a dish.
- Paint each egg half a different color with water colors or poster paints.
- After drying, crumble the eggshells into different sized pieces. Allow these pieces to dry thoroughly before proceeding, or the glue won’t stick.
- Fold a piece of construction paper in half to make a card. If using doilies or tissue paper, paste them on top in a decorative fashion.
- Using a pencil, draw a spring scene, a “Happy Easter!” greeting or an abstract design onto paper.
- When ready to stick eggshells on the construction paper, use a clean paint brush to paint a little glue on the construction paper and then stick on the bits of eggshell.
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Wind streamer
You will need: white glue; masking tape; a piece of elastic or strong rubber band (big enough to go around the lid); an oversized jar lid or a circle of thick, heavy-duty cardboard, about 10 centimetres in diameter; a length of colored fabric ribbon 2.6 m long and one cm to 2.5 cm wide; 10 lengths of assorted colored fabric ribbon, at least 1.2 m long and one cm to 2.5 cm wide; a 23 cm piece of ribbon or material about 2.5 cm wide to cover the side of the lid; a piece of colored felt (enough to cut into a circle shape to cover the top of the lid) a piece of paper, same size and shape as the felt circle.
- Stick the circular piece of paper to the felt. Then cut a slit big enough for the ribbon to go through both paper and felt.
- Drape the longest piece of ribbon over the lid and adhere with a little masking tape. Stick the paper-backed felt to the lid, pulling enough of the ribbon through the slit. Glue down both sides of the ribbon to the lid to make a looped handle. Allow to dry. Wrap the piece of elastic around the lid and equally space the lengths of ribbon beneath it. The elastic holds the ribbon in place while you arrange the others.
- Secure each piece of ribbon in place with glue.
- Then glue a 23 cm piece of ribbon around the jar lid, concealing the elastic and the ends of the ribbons. Make sure to allow all glue to dry thoroughly before hanging outside on a deck or near an open window to catch the breeze.
Upside down veggie bake
This vegetable bake, also put together by Cadbury, suits a brunch or light supper.
6 large carrots, peeled
and chopped
1 package frozen or
fresh chopped spinach
1/2 cup vegetable stock 125 mL
2 tablespoons 25 mL
vegetable oil
2 tablespoons chopped 25 mL
parsley
1 teaspoon honey 5 mL
2 tablespoons butter 25 mL
1/4 cup flour 50 mL
1/2 cup milk 125 mL
3 eggs, beaten
1 cup grated cheddar 250 mL
cheese
pinch of nutmeg, if desired
Preheat oven to 350 F (180 C).
In a medium-size saucepan, place the chopped carrots with the vegetable stock and oil.
Bring to the boil and immediately reduce the heat. Cover and simmer for about 12 minutes or until the carrots are tender.
While the carrots are cooking, steam the spinach, and then press to remove remaining water. Finely chop spinach on cutting board. Set to one side.
Melt the butter over medium-high heat in another saucepan. Whisk in the flour and cook for about one minute. Whisk in the milk and cook for an additional two minutes. When thickened and smooth, remove from heat.
In a small mixing bowl, beat the eggs. Add a tablespoon or two of the warm flour and milk mixture to the eggs and whisk together. When well incorporated, add the egg mixture to the remaining flour and milk mixture and blend together well.
Add grated cheese to this mixture. Set to one side.
Add parsley and honey to cooked carrots and blend until smooth using an electric hand blender or food processor.
Spread carrot mixture into a round or oval, greased gratin dish (or similar casserole dish). Evenly distribute chopped spinach over carrot mixture. Pour cheese and egg mixture over top. Sprinkle with nutmeg.
Bake in the oven for about 40 minutes or until set. Serves four as a main course.
