Easter Giveaway WINNER + More Easter Ideas

And the winner is....

Sarah Jenkin from Dunedin!
Your Easter treats are on their way!


If you didn't win, don't worry, there will be many more giveaways to come!

Thank you to everyone who took the time to enter! We wish you all a safe and fun Easter and hope you all find great treats for your kids and family.

Click here to read Safe Easter Treats post

Easter Fever 

ALLERGY TODAY
AUTUMN 2008 
ISSUE #124

Easter doesn't have to be a drag if you have food allergies. We have a few suggestions that will get you into the festive spirit.

Easter Marshmallow Shapes

Ingredients

1/4 cup cold water

1Tbsp gelatine

1/2 cup hot water

1 cup sugar

1Tbsp lemon juice

1tsp vanilla  

Instructions 

1. Place cold water into a bowl, gradually add gelatine and stand for 5 minutes.

2. Mix hot water and sugar in a saucepan and stir over low heat until sugar is dissolved.

3. Add gelatine mixture and boil for 5 minutes.

4. Cool to lukewarm, pour into a bowl and add lemon and vanilla.

5. Beat until think and creamy.

Eggs

If you're not allergic to eggs - or your doctor says you are able to touch eggs without having a reaction - then enter the world of Easter egg decorating. Here are some ideas of how to get different colours from natural material:

Yellow yellow onion skins, turmeric (1/2 teaspoon per cup water), chamomile, sage, celery leaves.

Orange onion skins, but boil the eggs with it. Any yellow dye plus beet juice, red beets, safflower seeds, paprika, rose hip tea.

Green spinach, parsley, carrot tops, beet tops

Blue grape juice concentrate, red cabbage

Light Purple grapes (purple ones!)

Brown black tea, coffee

1. Hard boil the eggs with 1 teaspoon of vinegar in the water. 

2. Place dyeing ingredients in a separate non-aluminium saucepan, cover with water and boil five minutes to one hour depending on what ingredients you use. Make sure you use enough material to make at least one cup of dye. 

3. You need to crush the ingredients as they boil so you can extract as much dye as possible. When the colour is concentrated enough, strain the dye and use it hot. 

4. Let each egg sit in the dye until it reaches the desired colour. Some dyes will take longer than other to make the desired colour on the egg.

5. Remove the egg and let dry. 

 

 

Easter Ideas - Allergy Today

Managing Easter Madness

AUTUMN 2011
ISSUE 136
You can purchase this past issue from here

Easter can be a bit of a challenge if you are dealing with food allergies, but being prepared means no one misses out.

Easter egg alternative

 
Buy plastic eggs from your local craft shop and have your children decorate them with stickers, felt pens, glitter and any other crafty things that take their fancy. 

Put them out on the table for the Easter bunny to fill with safe treats, little toys – try the $2 shop – or money and then hide them.

Click here for Easter GIVEAWAY

Make your own chocolate 

Provided by the Allergy Unit at Royal Prince Alfred Hospital in Sydney. These recipes were devised and tested by their Allergy Unit’s head dietitian, Anne Swain.

Chocolate recipe one

30g cocoa powder or carob
140g icing sugar
110g melted palm oil or cocoa butter or copha
110g milk powder or soy powder

Chocolate recipe two

125g solic vegetable fat
240g icing sugar
5 Tbsp cocoa
30g milk powder or soy powder
1 teaspoon vanilla essence

Instructions

1. Melt the copha (recipe 1) or vegetable fat (recipe 2) over a low heat.
2. Sift together and add the other ingredients.
3. Pour into lamington tin and set, or pour into East egg moulds.

Do you have any Easter Ideas? Comment below!

NOTE: The Warehouse is stocking Kinnerton Luxury Dark Chocolate Easter eggs again.  In Wellington they are in both Lyall Bay and Petone stores.  Currently on sale for $18, it includes the usual egg and chocolate bar together.

Thank you Karen, for letting us know. 

 Click here for Easter GIVEAWAY