METER
DYNO POW
THEATRE
LET'S COLOUR!
MEMORY
THE INTRUDER
FIND THE DIFFERENCES
FIND COUPLES
DUMMY EGGS
Preparation time: 20 minutes + ½ hour rest
Cooking time: 9 minutes
Vegetarian and Gluten Free
DUMMYSAURS’ EGGS
Ingredients:
As many eggs as you want
Food colouring (red, yellow, blue)
Tips:
Prepare some water in a pot, put the eggs in it and let them boil for 9 minutes. Meanwhile prepare the food colouring in different bowls. You can create different colours, such as green by mixing blue and yellow together. Once the eggs are boiled drain them and let them cool. Then gently crack the egg shell on a flat surface. Once the egg shell is evenly broken gently dip the eggs in the food colouring and let the colour enter in the cracked surface. Put the eggs in the fridge and let them dry for half an hour (the more they stay in the fridge, the more the colour will dry out). Once the colour has penetrated the eggshell and has properly dried take gently off the egg shell. The eggs will have nice coloured veining!
DUMMY NESTS
Preparation time: 30 Minutes
Cooking time: 30 minutes
Vegetarian and gluten free
DUMMYSAURS’ NESTS
Ingredients:
1or 2 Potatoes per nest
2 Quail Eggs per nest
Extra Virgin Olive Oil
Salt
Tips:
Clean the potatoes and peal them. Then grate them using a grater with large holes. Warm up a frying pan with some extra virgin olive oil and cook the grated potatoes slowly. Wash gently the quail eggs shell, prepare a pot with some water and dip the eggs in it. Boil them for 9 minutes. Once the potatoes are ready take some circular shapes (the ones you use for biscuits are ok or use an upside down glass) to help you creating circular shapes. Drain the eggs once ready and place them in the nests!
DUMMY CUPCAKES
Preparation time: 45 min
Cooking time: 20/25 min
Vegetarian, (possibility Gluten free)
CUPCAKES
Ingredients for 6 people (1 each)
1 egg
50 gr melted butter
55 gr sugar
70 gr all purpose flour
15 ml milk
1 teaspoon of baking powder
1 teaspoon of vanilla flavour
Method:
Turn on the oven at 180C/360F. Mix dry ingredients (sugar, flour, baking powder) in a bowl and the liquids (melted butter, eggs and vanilla) in the other, living out the milk. Merge the ingredients in one bowl, adding milk while mixing. Prepare the muffin cups: if they are silicon be sure that they are clean; if they are metallic put either some butter and flour inside, or paper cups. Pour the mixture in the cups, filling 2/3 of each. Bake them in the oven for 20/25 minutes, and check if they are ready inserting a chopstick in them: if it exit dry they are ready! Take them out of the oven and let them cool.
VANILLA FROSTING
Ingredients for 6 people (1 each)
250 gr icing sugar
80 gr unsalted butter, softened
25 ml milk
4 drops of vanilla flavour
food colouring (optional)
sprinkles (optional)
Method:
In the bowl mix the sugar with softened butter, starting with a fork, then with the electric whisk at lower speed. In a glass mix milk, vanilla flavour and food colouring. Pour milk in the the butter and icing while mixing. Increase the power of the whisk and mix until the frosting become light and fluffy. Once the cupcakes are cool, add the frosting using a spatula or a palette knife, and decorate with sparkling.
