What's on your plate tonight? These chicken drumsticks are for our dinner and thought I'd quickly photograph them just to make you jealous! Really yummy with the perfect combination of ginger, chili, garlic and coriander (cilantro) seeds. After baking, douse with freshly chopped coriander and a squeeze of oven-roasted lemon. Recipe is after the break

What's for breakfast today? How about a delicious fluffy omelet, light enough to be a souffle? OMG, I'm so hungry right now, I could eat it off the screen! 

I love making this recipe with only a little effort to make a fabulous morning treat. The best way to make your omelet is one at a time, so the kids will have to wait

Fluffy Souffle Omelet
2 eggs, separated
1 tablespoon milk (or pouring cream)
2 tablespoons grated pecorino cheese
a pinch each of sea salt and white pepper
1 tablespoon unsalted butter

Lightly whisk egg yolks, milk, salt and pepper. In a clean bowl whisk egg whites until soft peaks form

Take a spoonful of egg white mixture and gently blend with egg yolk mixture. Gently fold the rest of the egg white mixture into the egg yolk mixture 

Heat an 18 cm nonstick fry pan over a low-medium heat. Melt butter and when gently bubbling pour in egg mixture and cook for 2 to 3 minutes

Sprinkle half the pecorino cheese over the mixture, cook for a further 2 minutes or until golden underneath (check by gently lifting edge with a spatula) With a spatula gently fold the omelette in half and serve immediately sprinkled with the remaining pecorino cheese

Serve with fresh salad greens and buttered toast

Dyeing Easter eggs naturally isn't something that I've really tried before but wanted to give a go. As per my previous post, I've been experimenting with some beautiful results. My favourite recipe was to dye white shelled duck eggs blue using red cabbage. Interestingly, each egg resulted in a different colour and intensity; from light baby blue to dark emu egg blue/green to denim blue

The recipe couldn't be easier....For 30 minutes, boil 2 litres of water with half a chopped red cabbage and two tablespoons of vinegar. Strain and soak preserved eggs in the warm dye-bath. (I wiped the ducks eggs with vinegar to ensure the shell was clean and maximised absorption). For paler eggs leave for a short time and darker eggs leave overnight 

The hardest obstacle for me was the smell of boiled cabbage (gag!). It could be worse, imagine using brussel sprouts!

Easter will soon be here and at our household and we've been experimenting with colouring eggs naturally. It's really difficult to find white shelled eggs in Australia so I used preserved salted duck eggs instead

Pros: the shells are a bright white, they're preserved so they last for months and they're larger than hens eggs
Cons: They stink! I'm not sure if I could ever eat one

I'll post how we made all the colours in a few days