Nat­u­ral food colour­ing

The Simple Things - - NEWS -

There’s no need to rely on ar­ti­fi­cial food colour­ings when most colours can be cre­ated with nat­u­ral in­gre­di­ents found in your kitchen. Add a tea­spoon at a time, in­creas­ing grad­u­ally for a more in­tense colour

Pink 125g pack of cooked beet­root 2 tsp juice from the pack

Blitz the beet­root and juice in a food pro­ces­sor un­til smooth. Strain if de­sired. Store in an air­tight con­tained for up to two weeks in the fridge.

Pur­ple 70g blue­ber­ries 4tsp wa­ter

Blitz the berries and wa­ter in a food pro­ces­sor un­til smooth. Strain through a su­perfine mesh sieve to sep­a­rate solids. Store in a jar for up to a month.

Green 60g spinach Enough wa­ter to cover it

Cover spinach in wa­ter and boil for 5 mins. Strain and dis­card liq­uid. Blitz spinach and 6tbsp wa­ter in a food pro­ces­sor. Add more wa­ter if needed. Strain through a fine sieve, cool and store in a jar for up to a month.

Yel­low 120ml wa­ter ½ tsp turmeric

Put wa­ter and turmeric in a small pan and heat for 5 mins. Al­low to cool and store in an jar in the fridge up to a month.

Red 80g rasp­ber­ries 4 tsp wa­ter

Blitz berries and wa­ter in a food pro­ces­sor un­til smooth. Strain to re­move seeds. Store in a jar for up to two weeks in the fridge. From The Art of the Nat­u­ral Home by Re­becca Sul­li­van (Kyle Books). Pho­tog­ra­phy: Nas­sima Rothacker

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