What is the main ritual dish prepared for Easter. Cooking for the Easter table

Easter table designed to emphasize the greatness of this holiday. Previously, in wealthy families, it was customary to put whole forty different dishes- as a reminder of the forty days of Lent preceding Easter. Of course, it is not at all necessary to be so sophisticated, the main thing is to make sure that the obligatory dishes are present on the festive table.

Easter table in the old days they were covered for the whole day. Family and close friends gathered behind him in a close circle, who had not seen each other for a long time, because it was not customary to visit during fasting. On this day, holiday cards were signed and sent distant relatives and acquaintances.

After dinner, they began to play various games and amusements, went out into the street to congratulate each other - the day passed joyfully and festively.

People prepared for the great and bright feast of the Resurrection of the Lord for seven days. On Thursday they started baking Easter cakes. By the main holiday of all believing Christians, these confectionery products were baked in a special way: the dough was cooked only on yolks. And it could only be baked on birch logs.

flour for holiday baking definitely sifted. A few days before the bright holiday, the dough was placed in a warm, darkened corner of the house so that it could infuse. They put their soul into cooking. The main household chores faded into the background, the whole day was devoted to preparing for the bright holiday.

So what are the dishes Easter must be on the table?

Main easter dishes - these are colored eggs, Easter cake and cottage cheese Easter. Each of these dishes has its own symbolism, which we will talk about a little later. In addition, to Easter table bake rum women and honey gingerbread in the form of animals, prepare a variety of meat dishes. And here is the fish Easter table filing is not accepted, although there are no prohibitions in this regard.

Hot dishes for Easter are usually not prepared, so as not to force the hostess to run from the festive table to the stove and back, but to give her the opportunity to celebrate calmly with everyone. It is customary to cover the Easter table with a light-colored tablecloth, ideally white. The Easter table must certainly be beautiful, plentiful and tasty..

Easter cake

The Easter cake consecrated in the church is obligatory dish holiday table. Easter cake is made from very rich yeast dough, thanks to which the cake does not stale for a long time. The size of the cake can be different, but it must be high. Candied fruits, dried fruits, spices, nuts are often added to Easter cake, and the top is covered powdered sugar or frosting.

It is with the consecrated Easter cake that the Easter meal begins. breaking their fast after Great Lent. Most often this happens at home, when the head of the family divides the Easter cake according to the number of household members. But sometimes they break the fast with Easter cake right in the church, immediately after the end of the Easter service, treating each other and the clergy with pieces of their Easter cake.

Curd Easter

The traditional Easter table is not complete without cottage cheese Easter - special dish from cottage cheese, which is prepared only once a year, especially for the holiday of the Holy Sunday of Christ. Easter has the shape of a truncated pyramid, which symbolizes the Holy Sepulcher. To cook Easter, you need a special collapsible form of wood - a pasochnik.

On the inside of the boards from which the bead is made, the letters ХВ are cut out - the initial letters of the words that make up the traditional Easter greeting "Christ is Risen!". In addition, cut out on the boards symbols of the suffering and resurrection of Jesus Christ- spear, cross, cane, sprouts, flowers, sprouted grains. All these images are printed on the finished Easter.

colored eggs

What is an Easter table without colored eggs? According to legend, the Holy Equal-to-the-Apostles Mary Magdalene came to the Roman emperor Tiberius, announced the resurrection of Jesus Christ and presented him with a chicken egg. The emperor did not believe it, saying that this could not be, just like a chicken egg cannot be red. After these words, the chicken egg, which the emperor was holding in his hand at that moment, turned red.

Red is a symbol of the blood shed by Christ for all people.. But besides red, Easter eggs are dyed in other colors. Easter eggs are usually painted in Maundy Thursday, and consecrate them on the night of Holy Saturday to Sunday. Can you just color the eggs? onion peel or food coloring, or you can work hard and paint the egg with unusual patterns, turning it into a real work of art.

Easter is a holiday that is usually celebrated with family.

Let the beautiful and plentiful Easter table become a symbol of prosperity and well-being in your family.

Source: strana-sovetov.com

The main decoration of the festive table, of course, is Easter.

Traditionally, it has always been prepared with big amount butter, sugar and eggs. Below are the Easter recipes.

Ingredients:

Unleavened cottage cheese - 500 g. Sugar - 300 g. Butter - 250 g. Egg - 4 pcs. Raisins - half a glass

Cooking:

1. Cook two hard boiled eggs
2. While the eggs are boiling, mix the cottage cheese and sugar until uniform consistency. Add pre-softened butter to this mixture and mix thoroughly.
3. We clean the boiled eggs, separate the yolks and add them to cottage cheese mixture. Mix thoroughly again, trying to grind the yolks.
4. We break two into this mixture raw eggs and mix again.
5. We clean, sort and thoroughly wash the raisins.
6. Add to the curd mixture and mix again.
7. Line a colander with gauze. Pour the mixture onto it. Cover with the same gauze on top. Put under the load, about 3 liters of water. And send it all to the refrigerator for 7 ... 9 hours.
8. ready easter put whole on a plate and decorate with raisins, candied fruits or chocolate chips.
Curd Easter ready.

Ingredients:

cottage cheese from the press about 450 grams, 120 grams of butter, 100 grams of raspberry syrup, 50 grams of sugar, 2 chicken eggs, a little more than a glass of good sour cream

Cooking:

First of all, we wipe our cottage cheese through a sieve and mix it with raspberry syrup. The next step is to add eggs and sugar, and then butter and sour cream. We mix the mass well and put it into the form, which was previously laid out with gauze. We put under the so-called oppression for five hours in a cold place.
Easter should be decorated with something original and bright.

Ingredients:

400 g cottage cheese, 400 g 25~30% sour cream, 200 g white chocolate, 1/4 cup milk,
~ 0.5 cups of dried fruits and candied fruits.

Cooking:

Pour milk into a small saucepan, put broken White chocolate, to put on small fire and bring to the complete melting of the chocolate. Mix cottage cheese, sour cream, melted chocolate (when warm), candied fruits and steamed dried fruits.
Moisten a thin, dense cloth with water and line the bead box with it.
Put the curd mass in a pasochnik, put a load on top and leave for a day to drain excess moisture.
After 6-12 hours, put the structure in the refrigerator.
Turn over the finished Easter on a dish, remove the form and fabric.
Keep Easter in the refrigerator before serving.
When cutting, it is advisable to moisten the knife in hot water and then wipe it dry with a napkin.

Easter with dried apricots

To prepare Easter you will need: 300 gr. cottage cheese, 200 gr. dried apricots and 100 gr. Sahara. Rinse dried apricots and boil in sugar syrup. Squeeze the cottage cheese, mix with chilled dried apricots and rub the mass through a sieve, then wrap the curd circle in a dense cloth and hold for 3 hours under oppression in cool place. Having given Easter a strict, “classic” form, it can be decorated with prunes or candied fruits.

When starting to bake an Easter cake or an Easter woman, it is very important to remember that the dough for this pastry loves only fresh product, and, most importantly, the warmth of human hands, which means that you should not use a mixer during the cooking process. You should not start kneading if you are sick or tired - the dough simply will not rise!

50 gr. dissolve yeast in 1 tbsp. warm milk, adding 1 tbsp. granulated sugar. After the fermentation process has begun, pour the brew into a container with 0.5 kg. flour, salt, add 8 yolks, mashed with 50 gr. sugar and mix thoroughly. After the dough becomes elastic and begins to “lag behind” hands, pour in 3 tbsp. melted butter and knead again. IN ready dough pour 100 gr. soaked raisins, put in a form, filling it by 1/3 and put for 2 hours for "sludge". When the dough has increased significantly in volume, grease its top with an egg and bake at a temperature of 200 gr. within 1 hour.
Ready hot cake can be poured with fondant or covered with vanilla sugar.
To prepare fudge 150 gr. grind powdered sugar with boiled water, gradually adding juice from half a lemon and rum essence. When the mixture becomes “airy” and shiny, the fondant is ready.

Ingredients:

For test:

yeast - 75 g, eggs - 7 pieces, milk - 2 tbsp., sugar - 100 g,

flour - 9-10 st., butter - 150 g.

Cooking:

To prepare the dough, take warm milk, yeast, half the flour and mix. Sprinkle the finished dough with flour and leave it warm for an hour. Then add flour and knead the dough until it stops sticking. Beat the egg whites into foam, add them to the dough and mix again, adding flour to thicken the dough. We put the dishes with kneading in a warm place to approach, cover with a towel on top.

We put the finished dough on the table and divide it into two parts, of which most of- the base of the Easter cake, a small one - for decorations. We spread the Easter cake in a round pan, the surface of which is oiled and sprinkled with flour, we make decorations from the rest of the dough and leave it warm for proofing. Lubricate the risen cake with oil and bake until tender.

Ingredients:

For test:
flour - 4 tbsp., eggs - 15 pieces, sugar - 690 g., milk - 4.5 tbsp.,
yeast - 100 g, oil - 1 kg, salt.

Cooking:
For cooking choux pastry Thoroughly mix the flour and hot milk, cool to normal temperature. We dissolve the yeast in a small amount of heated milk, add it to the brewed dough and leave the resulting mixture warm for at least one hour.
Beat the yolks well with sugar, add to the risen dough and mix. Whisk the egg whites to stiff peaks, fold into the batter and mix. ready mix put in heat for a secondary rise.
When the dough has risen, gradually stir in the melted butter. We rub the baking molds with butter and sprinkle with flour, after which we spread the finished dough. After the dough has doubled, cover its surface with yolk and bake until tender at 170-180 C.

Ingredients:

For test:
flour - 5 tbsp., sugar - 55-60 g, yeast - 25-35 g, flour - 1 1/2 tbsp., milk - 2 1/4 tbsp., melted butter - 180 g.

For flavored sugar:
sugar - 230 g. and any of the flavors: vanilla - 2 g,
orange peel, ground coffee- 3.5 g, rose oil - 8 drops, rose petals - 0.5 cups

Cooking:
For cooking fragrant sugar, rub it with any of the proposed flavors.
For Easter cake we prepare custard dough: mix flour and a third of hot milk, cover and leave for an hour. Add the remaining milk, yeast and a quarter of fragrant sugar to the brewed dough. Pour a little flour, stir, cover with a towel and leave warm. After the dough has risen, pour in warm melted butter, add the rest of the flour and knead the dough from which we make cakes.
The cookies should rise before baking.

Kulich "Quick"

Ingredients:

For test:
yeast - 10 g, sugar - 460 g, milk - 3 tbsp., flour - 6 tbsp.,
oil - 400 g, eggs - 3 pieces, raisins (seedless) - 380 g.

Cooking:

From a glass of hot milk, sifted flour, granulated sugar and softened butter, knead the dough, to which we add the yeast dissolved in the remaining milk. Leave the dough for at least an hour to rise.
Separate the yolks from the proteins, beat the latter in thick foam, rub the yolks with sugar. Gradually add to the risen dough and add the raisins.
In a mold greased with butter or margarine, spread the dough and set to bake until cooked. Baking temperature 170-180 C.

Ingredients:

Egg - 2 pcs., Sugar - 1 tbsp., Sour cream - 200 g., Condensed milk - 4 tbsp., Flour - 9 tbsp. with a slide., Breadcrumbs. Cocoa - 2 tbsp., Soda - 1 tsp.

For cream:

Liquor - 2 tablespoons, Condensed milk - 150 g, Sour cream 30% - 200 g, Butter - 200 g. Vanilla sugar - 2 sachets.

For decoration:

Prunes - 150 g., Dried cherries. Sugar - 3 tbsp. Red wine.

Cooking:

1. Beat eggs with sugar, add sour cream, condensed milk, soda slaked with vinegar, salt on the tip of a knife and flour. Knead the dough well.
2. From half of the dough, bake a cake on a square baking sheet, greased with margarine and sprinkled with breadcrumbs. Add cocoa to the second half of the dough and bake another cake. Cool down.
3. Put the cakes on top of each other and cut oval shape eggs. Chocolate cake cut into two slices.
4. Beat butter with condensed milk and sour cream, add a bag vanilla sugar. In 1/3 cup boiled water add some liquor.
5. Assemble the cake. Put a dark cake on an oval dish, soak it with liquor, generously smear with cream. Put a light cake on it and repeat the same operations. Cover with a dark cake, soak again with liquor and brush with cream.
6. Steam prunes with boiling water, remove the bones, squeeze lightly, cut into pieces. Knead the trimmings from the cakes with your hands in a bowl with prunes and the remaining cream. Lay on top of the cake, shaping the shape of an egg, smoothing the edges. Round the bottom of the cake slightly inwards. Use a knife to smooth out any bumps, refrigerate for 2 hours.
7. Melt on fire in 1 tbsp. spoon of boiling water 3 tbsp. tablespoons of sugar, bring to a boil, stirring all the time. Beat 1 chilled protein into a strong foam, continuing to beat, pour boiling syrup into the protein at the moment when the sugar boils evenly with bubbles, and immediately pour in the juice of a third of a lemon and add a bag of vanilla sugar. Should be white light cream with which to decorate the cake. Arrange cherries soaked in red wine along the edge of the cake.

But, besides Easter cakes, you can cook other festive dishes for Easter.

From 0.5 kg. flour, 250 gr. melted butter, 1 tbsp. sugar and 1 egg yolk, knead quickly shortbread dough and bake in hot oven until ready, prick in several places with a fork.

The cream is prepared from 500 gr. cream and the same amount of sugar, 100 gr. butter and vanilla. After mixing the ingredients, they are thoroughly ground and boiled over low heat until sour cream is thick, stirring constantly.

Pour the mazurka with the finished chilled cream and sprinkle with chopped nuts on top.

200 gr. "Russian", "Dutch", "Swiss" cheeses and cheese "Parmesan" grate on a fine grater, add 400 gr. softened butter and 150 ml. rum or cognac. Mix everything thoroughly and put into bowls.

For a one and a half kilogram serving of the dish you will need: 1.5 kg. ham, 100 gr. red wine and butter, 5 pcs. dry cloves, zest of one lemon and 1 tbsp. flour and sugar.
Pour thin slices of ham with softened butter and wine, add the remaining ingredients and simmer over low heat for 10 minutes.

Gutted pig salt on top and inside, stuff and bake on a wire rack. You can stuff it with a liver with bacon, scrolled through a meat grinder and flavored with whipped yolks and a small amount white bread; liver, grated with buckwheat or rice porridge, as well as rice porridge, with boiled eggs and green onions added to it.

Salt the fresh plucked and gutted duck inside and out, fill the legs into the cuts made at the bottom of the carcass and fry in a saucepan until half cooked for 30-40 minutes. then divide the duck into 6 parts and put in a baking dish.
To prepare the sauce in the saucepan where the duck was cooked, brew 2 tbsp. broth 1 tbsp. flour. Let the liquid boil - remove the fat, add the juice of 3 oranges and 200 ml. white wine, then boil again. Put 2-3 oranges into a mold with pieces of duck, divided into slices and peeled of seeds, pour ready sauce and bake in a hot oven until done. When serving a dish, oranges serve as a side dish for meat.

Boil and cut apple slices 1 kg. beets. Add to it 300 gr. boiled and finely chopped prunes, 200 gr. any crushed nuts, 1 onion, fried in 100 gr. vegetable oil and 2 tbsp. liquid honey. Mix everything thoroughly. For extra flavor, add 1-2 tbsp to the beets. ground coriander seeds.

To prepare the dish, apples, onions and chicken meat are taken in equal portions. Boil chicken with onion, celery and carrots, cool and chop finely. Peel and chop green apples. Separately chop the onion. Thoroughly mix all the ingredients of the salad and season it with mayonnaise.

Taken at about equal quantities fillet of several species of fish, squid, peeled shrimp and crab meat cut into small longitudinal sticks, dip in batter and deep-fry.

To prepare the batter, beat until a thick creamy state and add 3 eggs, 0.5 tbsp. beer and 100 gr. flour.

Bon appetit!

There are several holidays associated with the Resurrection of Christ. They do not have fixed dates, and the day of celebration is counted from Sunday.

• SATURDAY OF LAZARUS AND THE ENTRY OF THE LORD INTO JERUSALEM - Saturday and Sunday before Easter;
• ASCENSION - Thursday, 40 days after Easter;
• HOLY TRINITY (Descent of the Holy Spirit on the Apostles) - Sunday, 50 days after Easter;
• ALL SAINTS - Sunday, a week after the Holy Trinity;
• ALL SAINTS IN THE LAND OF THE RUSSIAN SHINE - Sunday, a week after All Saints.

Easter Egg Dyeing Recipe	Onion dyed eggs
Easter baking	Kulich (old recipe) Kulich (modern recipe) Easter cake with candied fruits
Easter	Easter ordinary raw Easter custard "royal" Easter creamy
Pork snacks	Piglet roll Piglet in jelly Piglet aspic recipe
Salads for the Easter table	cheese salad Salad "Petrovsky" Salad with chicken and pineapple Salad with salmon Salad with squid
Hot second to the Easter table	Beefsteaks with a surprise Ear in pots Stuffed chicken breasts Meat casserole with mushrooms

Easter table

For the Easter holiday, according to the ancient custom, a special table is prepared, called "Easter". The Easter table consists mainly of Easter, prepared from cottage cheese, boiled and dyed eggs, and various kinds of Easter bread - Easter cakes and babs.
In addition, the Easter table is served with pork and smoked ham, roast veal, roast and jellied pig, game, all sorts of cakes, dessert and other sweet dishes, and this breaks the fast after Lent.
From snacks on the Easter table they put cheese, sausages, sardines, etc., as well as wines and liquors, although Orthodoxy does not encourage the use of alcohol.
The house is decorated with flowers and blossoming branches.

Egg dyeing

On the day of Easter, painted eggs are served on a platter. Sprouted wheat is placed in the center of the dish, around 12 painted eggs - according to the number of the apostles of Christ, one white unpainted one is placed in the center - dedicated to Christ.
The consecrated painted egg is eaten first on Easter day - they break the fast after Lent.

Onion dyed eggs

Eggs dyed with onions have an amazing taste and are very beautiful.

Wash chicken eggs well. If the stamp is not washed off, you can wash it off with vinegar, but this place on the painted egg will be lighter. From spring-summer, dry small leaves of gooseberries, strawberries, cumin, etc. for dyeing eggs. Attach the dried leaf to the egg, wrap tightly in gauze or a wide bandage and secure by wrapping it with a thread like a bag. If there are no dried leaves, you can make spots on the eggs using rice. Dip the egg in water, then in rice, then tie. It is better if the rice is rarely. You can tie eggs in polyethylene nets, in which vegetables are usually sold, - you get a geometric pattern. If dipped in water big chunks onion peel, tightly wrap the egg with them and tie them in a bag, after dyeing, a marble pattern will be obtained on the egg. You can also cut small rhombuses, triangles, squares from the husk, wet it, attach it to the egg and tie it - after dyeing, you will get an original geometric pattern on the egg.

Transfer the eggs prepared in this way with onion peel, pour cold water and leave for a few hours. Bring to a boil and simmer for 40 minutes. When the husk settles, you can add more. Leave to cool down onion broth. Rinse warm water, dry, grease with very moderately refined sunflower oil.

Easter baking

kulich

This is an old cookie recipe. 1 pound is approximately 450 grams. 1 cup is approximately 250 grams.
Prepare the dough: pour 3 cups of warm milk into a cup or tub, add 1/8 pound of yeast, stir and pour in 4 cups of coarse flour, beat well, cover and put in a warm place. In the meantime, separate 10 egg yolks from the whites and grind them with 2 cups of fine sugar. When the dough is well suited, put the yolks into it and, after mixing, add 2 teaspoons of salt, put the spirits at will: vanilla, cardamom, lemon peel, saffron, infused with vodka, or rum. Then, pouring 2 cups of warmed butter and pouring 4-5 stacks. flour, immediately pour in another 2 cups of milk, starting to knead. If the dough turns out to be liquid, add flour and knead so that the dough freely lags behind your hands and the dishes in which it is located. When the dough is well kneaded, cover it warmer and let it come up well, after which you can already start cutting Easter cakes by laying the dough on the table. The dough should be put no more than half of the form so that it can come up to the brim, and then put the Easter cakes in the oven.

Easter cake recipe

Flour - 1.5 kg, yeast - 50 g, milk - 300 g, eggs - 7 pieces, granulated sugar- 750 g, butter - 500 g, raisins, vanillin, candied fruits - to taste.

Dissolve yeast in warm water. Mix with a small part of the flour and let rise in a warm place. Rub the butter, wipe the yolks with sugar, mix.

Combine with the risen dough and add the remaining flour. Add milk and knead the dough.

Put vanilla, raisins and knead well so that the dough becomes elastic. Beat egg whites, carefully add to the dough, mix and let rise.

Pour the dough into two-thirds of the molds lined with oiled paper and bake in a hot oven.
Cool the finished Easter cakes in the forms, remove, decorate with candied fruit and powdered sugar.

Easter cake recipe with candied fruit

Flour - 5.5 cups, yeast - 50 g, milk - 1-1.5 cups, egg yolks - 10 pieces, egg whites - 3 pieces, granulated sugar - 1 cup, butter - 250-300 g, pitted raisins - 0.5 cups, cognac - 1-2 tablespoons, candied fruits - 1-2 tablespoons, lemon peel - 3 teaspoons, or cardamom - 1 teaspoon, or grated nutmeg- 1 teaspoon, vanilla sugar- 3-4 teaspoons, salt - to taste.

Brew half a glass of flour in half a glass of boiling milk, stir until an elastic mass is obtained. Dilute yeast in half a glass of warm milk, mix with half a glass of flour and put in a warm place for ten minutes. Then prepare the yeast mixture by combining the resulting dough with yeast diluted in milk, stir it, cover with a towel and put it in a warm place.

Wipe the yolks, sugar, salt into a homogeneous mass and beat until white. Pour half of this filling into the yeast mixture, add a quarter cup of flour, knead, let rise for one hour, then add the remaining filling and add another 5 cups of flour. Knead the dough until it pulls away from your hands.

Pour into the prepared dough gradually in small portions melted butter, knead, add spices, cognac, and let the dough come up again. Then settle the dough to its original position, add half a glass of raisins and candied fruit to it, after rolling them in flour, and let the dough come up again.

Pour the dough for Easter cake prepared in this way into floured molds up to half, sprinkle with the remaining raisins and candied fruit on top and let rise. Smudge egg yolk and put the cakes for baking in the oven for forty-five minutes. From proteins and sugar, make icing and decorate Easter cakes with it.

Easter

The cottage cheese used for Easter must first be squeezed out and, wrapped in a napkin, put under a press so that all the liquid flows out of it.
All Easter must be kept in the cold, covering with a wet napkin.
If Easter turns out to be liquid, you should put it back in the bean box and put it under oppression.
All kinds of spices, such as cinnamon, raisins, almonds, cinnamon, cardomom, etc., are put at will and taste, since the main parts of Easter are: cottage cheese, butter, sour cream and sugar, the taste of Easter depends on the dignity and quantity of which.

Easter ordinary raw

This is an old Easter recipe. 1 pound is approximately 450 grams. 1 cup is approximately 250 grams.
Take 5-6 pounds of cottage cheese, rub through a sieve, put 3-4 cups of sugar, 2 cups of butter or Chukhon oil, grind well until smooth, beat in 4-5 eggs one at a time, kneading, put 1 stick of vanilla or cinnamon, crushed with sugar one and a half to two glasses thick sour cream, wipe it well again, put 1 cup of peeled and washed raisins-raisins or currants, after kneading, put everything together in a pastry box so that the cottage cheese is higher than the edges, lining the pastry box inside with a thin wet cloth, straightening it smoothly. Close the curd with the ends of the cloth so that there are no wrinkles, put a plank and a stone on top, put it in the cold for a day. On Easter, you can also put finely chopped candied fruit, preferably lemon or orange.

Easter custard "royal"

This is an old Easter recipe. 1 pound is approximately 450 grams. 1 cup is approximately 250 grams.
5 pounds of squeezed cottage cheese rub through a sieve, put 2 cups of butter, 3-4 cups of the most best sour cream, 6-8 eggs, grind everything together well, put in a saucepan and put on the stove, stirring so as not to burn; as soon as bubbles begin to appear, remove from heat and place on ice or in cold water, constantly stirring until it cools down; pour one and a half glasses of sugar, put a stick of vanilla crushed with sugar, and half a glass of finely chopped sweet almonds, with the addition of 3-4 bitter almonds, put cinnamon or sultanas if desired, mix everything well and put Easter in a pastry box.

Easter creamy

This is an old Easter recipe. 1 bottle - 600 milliliters.
The cottage cheese is rubbed to smoothness with butter, vanilla and sugar, separately, 1 bottle of cream is whisked into a thick foam, as for cream, and then combined with cottage cheese and kneaded well. All other spices are put in the same way, depending on what one likes, in everything else they do the same as in other cases.

Pork snacks for the Easter table

Easter, piglet roll recipe for the Easter table.

(old recipe)

Flatten the carcass, removing the bones. Remove the meat from the bones, clean the offal of the pig, if it turns out a little, you can add more liver. Wash. Hard boil a few eggs.
Prepare minced meat and offal from this meat and offal with onions fried in oil (onions - for an amateur), butter, a bun soaked in milk and a couple of raw eggs.
Lay a layer of minced meat on the flattened piglet, and circles of hard-boiled eggs on top of it, roll everything up. Tie it with a napkin and - tightly - with ropes, boil it in water or broth.
At night, the roll is put under oppression, and you can serve it by cutting into slices and laying them as for aspic and chilling in lanspic in two steps (pour from below, cool, put pieces of roll on the frozen lanspic, pour lanspic on top again and cool again). The roll is good on its own and with a side dish.

Easter 2011, an old recipe for the Easter table:

pig in jelly

Boil pork pieces in water with roots, salt and pepper. As the meat ripens, remove the bones, cut the flesh into smaller pieces and cook in the broth with vinegar until the broth has evaporated. When it remains in the meat no more three glasses, decant the liquid, remove the fat, pull off with proteins, strain through a cloth - you get a lanspic. Pour the bottom of the dish with this sauce, decorate it with parsley and lemon slices, chill, then lay the pork nicely, pour over the remaining lanspic and cool in the cold.

Jellied piglet (Old recipe for Easter)

Boil a small pig in water with roots and spices, salt. When the meat is boiled, take it out and put it on a dish. Put bones in the broth from under the piglet (as for ordinary meat broth), cook for a long time so that there is some water left, draw off the broth with protein, strain, cut the pig carcass into pieces, put them in a bowl, pour the broth, putting lemon slices and parsley or celery sprigs on the bottom of the bowl.

Salads for the Easter table

cheese salad

Grate the cheese on a coarse grater. Chop onion and garlic very finely. Can add boiled eggs. Mix and season with mayonnaise.

Cut out baskets or roses from tomatoes, stuff them with salad, decorate with herbs and put them on lettuce leaves.

Cut the rest of the tomato, mix with the salad. Fry slices of bread sunflower oil, put a salad with tomatoes on them, decorate with herbs, spread on lettuce leaves.

Salad "Petrovsky" (Old recipe for Easter)

cut boiled beef small cubes, prunes - straws, add champignons fried in vegetable oil, finely chopped walnuts, red onions, garlic, green apple, cut into strips. Fill with mayonnaise. For each portion plate lay out in the center in the form of a cylindrical tower (using a ring mold). Decorate the edges of the plate strawberry sauce: strawberries, passed through a blender and a sieve.

Chicken and Pineapple Salad Recipe for Easter

Chicken fillet, eggs, chechil cheese, canned pineapples, mayonnaise.

salmon salad recipe

Eggs, rice, salmon, finely chopped cucumber, season with mayonnaise. Put in a salad bowl on lettuce leaves.

squid salad recipe

500 g squid, peeled, boiled or fried, cut. 3 eggs boiled and chopped. Grate melted cheese on a coarse grater. Cut greens and lettuce leaves. Mix everything. In mayonnaise, add garlic, passed through a crush, and season the salad.

Hot for the Easter table

Beefsteaks with a surprise

Separate beef (rump) from veins and tendons. "Waste" can be used to make meatballs. Pass the pulp through a meat grinder with a large grate. Add chopped parsley leaves or other herbs, chopped capers (oil tree buds, sold in canned). Add some milk, or cream, or melted butter. You can add grated cheese to minced meat. Salt, add ground black pepper and knead from the bottom up. Put the minced meat on a wooden board and form steaks - balls of 150 grams.

Roquefort cheese will be a surprise. Make a soft mass out of it, mixing until creamy. Stuff the steaks: knead each steak well, stretch on the palm of your hand, put a little cheese cream, close and roll up the bun. Press the koloboks lightly: chopped steak should be at least 2 centimeters. frying pan with vegetable oil heat well, fry the steaks on both sides, reduce the heat and bring to readiness. At the end of frying, cover with a lid for no more than a minute, and remove from heat.

For garnish, boil in salted water or steam cauliflower, pepper and zucchini. Cut toast from bread to the size of a steak and fry in butter.

Pour the steak pan with water or red wine or broth. Evaporate the sauce, add butter, remove from heat and stir.

Lay the steaks on toast on plates, pour over the sauce and arrange the vegetables around.

Ear in pots

Chop the onion very thinly into half rings and sauté in vegetable oil until half cooked.

Cut beef tenderloin into cubes.

Cut carrots and turnips or potatoes into 1x1 cm cubes.

Rye crackers - dried black bread without crusts (better - Borodinsky) - chop.

Mix sour cream with crushed garlic, adding salt. Melt the butter in the microwave oven (20 g for each pot), and put in the pots on the bottom. Then put one in each pot. bay leaf, salted and peppered meat, a layer of onion, a thin layer of breadcrumbs. Salt the carrots, mix and arrange the next layer in pots. Do the same with turnips or potatoes. Pour 50 grams of broth into each pot, cover with a lid, put in a COLD oven, heat to 200-210 degrees and bake for 30-35 minutes until the vegetables are ready.

Remove the ear from the oven, remove the lids, add a layer of sour cream and put in the oven without a lid for 5 minutes.

Sprinkle with herbs and serve with salad fresh vegetables.

Stuffed chicken breasts

From the thickest side of the chicken breasts, make an incision pocket. Mix butter with spices, add a little grated cheese, mix again. Invest mass in pastry bag, put the end of it into the hole of the incision pocket and squeeze it out. Use a toothpick to fasten the seam, roll the breasts in flour and dip in the mixed egg. Roll in the breadcrumbs, patting so that the breadcrumbs lie flatter. You can dip in the egg again and breaded

Fry in vegetable oil, taking it a little more than usual, or deep-fry. Bring to readiness in the oven or in the microwave.

It is better to buy chicken chilled. If the chickens are thawed, it is better to cook them over low heat.

When serving, cut each breast diagonally and put a side dish of vegetables on a hill.

Meat casserole with mushrooms

Products: 250 g pork, 250 g veal, 250 g milk, 2-3 eggs, 100 g mushrooms - boiled or fried, 125 g flour, head onion, 100 g butter, salt, black ground pepper, savory and parsley to taste.

Clean the meat from the tendons, remove the bones, chop very finely or pass through a meat grinder. Add milk, eggs, pepper, salt, flour, as well as finely chopped mushrooms, parsley, savory, onion and mix well. Place the prepared mass in a greased oblong form or on a baking sheet and bake in a moderately hot oven until golden brown. Serve the casserole, cut into neat slices and garnish fried potatoes and green salad.

Without a doubt, Easter is the most joyful of all Christian holidays, as this religious event symbolizes the victory of life over death, the awakening of nature and the beginning of a new life. But this is not only a Christian holiday, but also a culinary one, and what is prepared for Easter in our country and in other countries, how this event is celebrated ...

Celebrations on the occasion of the Resurrection of Christ the Savior are held very magnificently throughout the Orthodox world, with processions in the USA and Italy and, of course, rich festive tables throughout the Orthodox world.

After a long abstinence during Lent, the most delicious and varied dishes are put on the table. On this day, they go to visit relatives and receive guests, family meal should be rich and the table beautifully cleaned. Easter symbols are eggs, chickens, bunnies, nests, greens and flowers. These items can be used to decorate the table and home.

Each country has its own specialties on the table, but nowhere is it complete without Easter cake ( Easter bread, symbolizing the resurrection of Christ) and colored eggs (in many Western countries they are replaced by chocolate), representing life and rebirth. Easter bread in different parts of the world has a different name (in Bulgaria - "kozunak", Ukrainians and Moldovans call it pasca, in Italy - "pane pasquale"), but everywhere it is based on yeast dough flavored with butter, eggs, dried fruits, nuts and etc. According to Christian custom, the Easter cake should be baked on Good Friday, and on the night from Saturday to Sunday, it should be lit in the church. It is customary to break the fast on Sunday morning with Easter cake and colored eggs.

Time to eat well

Nothing comes without difficulty, if you follow the traditions scrupulously, you will have to sweat a lot, as the tradition tells us to prepare four dozen treats on this day for the festive table, symbolizing 40 days of fasting. Of course, nowadays hardly anyone adheres to this rule, but in every home preparation for the holiday begins long before the holy date. – The main cleaning is carried out in the house and preparations begin on Thursday holiday treats. First, eggs are painted, and children can be involved in this, they will be very pleased, and on Friday they bake Easter cakes, Easter and grandmothers.

In addition, it is important to prepare the festive table setting so that it meets the spirit of the holiday - the revival of life and the beginning of a new one. The tablecloth must be light. In the center of the table are Easter and Easter cake, preferably illuminated in the church, and painted eggs are near them (most of them are red). The rest of the treats, mostly cold, richly decorated with greens, are placed symmetrically on the table.

Ritual elements of the festive table

Ritual dishes that are indispensable on the Easter table include:

• easter women,
• Curd Easter,

Cottage cheese Easter, which is compressed in the shape of a pyramid curd mass with cream or sour cream, very healthy for children and can be cooked raw, which does not take much time. In addition, cottage cheese Easter can be baked or cooked custard way. This Easter symbolizes Golgotha.

Eggs are best dyed with natural dyes from nature: onion skins and decoctions of herbs.

What else to put on the table for the Great holiday

Rest festive dishes associated not so much with religious customs, as with seasonal foods and habits associated with food in the family. Each house has its own traditional holiday menus. But why not break those traditions and cook something different.

In addition to traditional treats, after a long abstinence from meat, a variety of dishes prepared with it are served:

• boiled pork,
• homemade sausage,
• bigus,
• chicken dishes and many others.

Kholodets is a symbol of the Russian holiday table; it can be prepared from several types of meat. You can eat it with horseradish or traditional mustard. Of course, you can not do on the festive table without salads from fresh vegetables. Salad with mayonnaise, the one that everyone loves in the house, can be made in advance, which is very convenient. You can cook mushroom, with chicken or fish salads which are also prepared in advance.

About hot meals

The Easter table never abounded with hot dishes, since on the eve of Easter everyone, including the hostess, went to church for a vigil, that is, festive dishes were prepared in advance. During the holiday, the hostess should have fun and relax with her loved ones, so a table of cold dishes was laid:

• variety of salads
• snacks,
• aspic,
• pies,
• fish etc.

Fatty meat dishes will need to be warmed up before serving, but meatloaf with an egg can be eaten cold. Such a roll can be prepared the next day if there are many broken colored eggs left after clinking them during a festive dinner.

Only red wine is allowed strong alcohol should not be consumed during this holiday.

What traditional dishes are served for Easter in other countries

Regardless of how they prepare for this bright holiday, Christians around the world on this Great Sunday, gathering around the festive table, are united by the joyful thought of the ever-reviving life, peace in souls and the never-fading hope of prosperity. Easter is colored eggs, fun, Easter cakes, laughter and a bright holiday that inspires hope in eternal goodness.

Easter is the main holiday of Christians. On this day, special dishes are served at the table, which are consecrated in the church. The greatness of this festive day is emphasized by the abundance of the festive table.

In ancient times, wealthy families cooked 40 variety of dishes to the table for the holiday. This symbolized a reminder of the 40 days of Lent that preceded the Great Feast. It is not necessary to cook so many dishes, the main thing is to decorate the table with traditional dishes.

In ancient times, the Easter table was laid for the whole day. He gathered his family and friends behind him, who missed each other, because during fasting it is not customary to visit guests. On the holiday, relatives and friends reminded of themselves with the help of beautiful postcards.
After the feast, they played a variety of amusements, walked on the street, congratulated each other. The whole day was joyful and festive.
Christians have been preparing for the Great Holiday for a week. Thursday was left for cooking Easter and Easter cakes. Believing Christians baked Easter special recipe. Only yolks were added to the dough. And this pastry was prepared on birch logs.
flour for Easter baking sieved for oxygenation. The dough was left in a warm, dark corner of the dwelling to infuse. Easter cakes were prepared with all my heart. All day we were engaged in preparation for the holiday, forgetting about the main household chores.

What dishes do Orthodox Christians prepare for Easter?

The main decoration of the Easter table are painted eggs, Easter cakes and curd Easter. Each dish has its own symbolism. In addition, rum babki, various meat dishes, honey gingerbread. Although fish is not prohibited, it is not customary to put it on festive table.
It is also not customary to cook hot dishes for a holiday, so that the hostess can relax with the guests, and she does not have to constantly run to the stove. A light-colored tablecloth was laid on the Easter table, perfect option- white.

What to cook for Easter recipes

Cooking time - 15 min.
Number of servings - 4.

Ingredients for Easter Chicken Salad:

1. 1 chicken leg.
2. 3 eggs.
3. 1 pickled cucumber.
4. 10 prunes.
5. Mayonnaise.

Easter Chicken Salad

The ham is boiled, cooled and disassembled into fibers. The pits and skins are discarded. The meat is laid out in a salad bowl and poured with mayonnaise. The pickled cucumber is coarsely rubbed with a grater, laid out in a salad bowl and poured with mayonnaise.
Prunes are steamed in very hot water. Then it is squeezed out of excess moisture, cut small pieces and laid out on top of the cucumber. The eggs are boiled, grated coarsely with a grater, laid out in a salad bowl and poured with sauce. Upper layer lettuce is beautifully leveled and decorated. Before use, the salad is soaked in a cold place.

Cooking time - 8 hours.
Number of servings - 15.

Ingredients for Easter gingerbread:

1. 250 g of honey.
2. 250 g of sugar.
3. 100 g butter.
4. 2 eggs.
5. 1 protein.
6. 7 glasses of flour.
7. 1 cup of powdered sugar.
8. 1 pinch of cinnamon.
9. 1 pinch of ginger.
10. 1 pinch of cloves.
11. 2 tbsp. l. cocoa.
12. 2 tbsp. l. lemon juice.
13. 1.5 tsp. soda.

Cooking Easter gingerbread

Butter, honey and sugar are melted over minimal heat, sprinkled with spices and cooled. Then the mass is mixed with beaten eggs. Flour, soda and cocoa are added to the ingredients. The dough is kneaded and left in a cold place overnight. Then the dough is rolled out into a layer, gingerbread cookies are cut out and baked in the oven for 15 minutes.
For making glaze egg white, lemon juice and icing sugar are thoroughly whipped. Gingerbread cookies are glazed and decorated to taste. The icing must dry before use.

Easter is big Holy holiday for all Christians. And so we always have a special relationship with him. Already from Friday, on the eve of the holiday, it is necessary to cook and put it infused in the refrigerator, and on Saturday from the very early morning it is necessary, yes. In order to have time to take both to the church, to sanctify, as it should be in the Christian tradition.

And in addition to these basic treats for the holiday, on Sunday you need to cook an Easter lunch or dinner. If the whole family manages to gather at the table at this time, then it will be just wonderful!

There will just be an opportunity to congratulate each other on this day, to kiss each other, that is, to kiss three times and break Easter bread, or Easter cake, together.

In today's article, I want to offer you holiday menu, that is, those dishes that can be prepared for the arrival of guests in this Light Christ Sunday. All of them are not very complicated, they are prepared quickly, easily and simply. They can be prepared both for the holiday, and later, and on weekdays.

For any holiday, each hostess prepares a menu in advance, while trying to take into account the status of the event, the preferences of guests, their personal skills and abilities.

Today we are compiling a menu for the Easter table, and therefore we would like salads and appetizers to match this theme. So what can be included in this list?

In my opinion, it can be everything related to the theme of the holiday, that is, it can be a salad in the form easter egg or wreath, rabbit; salads decorated with eggs can also be painted food coloring; salads, reminiscent of the arrival of spring, that is, with images of flowers, a green lawn and butterflies, or bees, ladybugs on her.

Even if you are preparing your tried-and-true and favorite ordinary salad, then add some zest to it, corresponding to the occasion, that is, decorate it in the form of a flower, the sun, or “plant” a bumblebee or dragonfly on it. Or just come up with a name, be sure to add a word that reminds us of such an important day, of the arrival of spring, of the revival of nature after hibernation.

Easter Bunny Salad

We will need:

• boiled eggs - 4 pcs
• chicken boiled breast- 1 PC
• pickled or canned cucumbers - 2 - 3 pcs
• onion - 1 pc.
• cheese durum varieties— 200 gr
• mayonnaise - 200 gr (or sour cream + mayonnaise 100 gr each)
• olives
• beijing salad
• salt, pepper - to taste

Cooking:

1. Cut the boiled chicken breast into small cubes, separating the meat from the bone. It is better to remove the skin so that the salad does not turn out to be too oily.

2. Cut the onion into small cubes. So that it is not bitter, it can be lightly fried in vegetable oil, or placed in a marinade of water and a small amount of vinegar for 20 minutes.

But if the taste fresh onion If it doesn't scare you, you can leave it like this.

3. Cucumbers cut into small cubes.

4. Divide the cheese into two equal parts. Rub one of them on coarse grater, add this part to the salad. And rub the second part on fine grater and leave for decoration.

5. Separate egg whites from yolks. Cut the yolks into small cubes, and grate the whites on a fine grater.

6. Put the chopped chicken breast, onions, chopped cucumbers, cheese, grated on a coarse grater and yolks into a large bowl. Salt and pepper to taste, mix and season with mayonnaise, or mayonnaise mixed with sour cream.

Personally, I like the second option, so the salad is lighter and less high-calorie. And tastier in my opinion.

7. big dish lay out salad leaves and put the resulting mass on it, giving it the shape of a rabbit.

8. Top with cheese first, and then grated on a fine grater proteins. Thus, we have formed a rabbit coat.

9. Make eyes and socks from olives, and build ears from Beijing cabbage leaves.

10. Put the salad in the refrigerator for two hours, so that it cools.

So beautiful and delicious salad we got it.

And you can decorate the salad a little differently, where the ears are made of a pink sheet of paper.

By the way, do you know what the rabbit (hare) has to do with Easter? In general, this symbol plays one of the main roles in Europe and America for the holiday. It is he who hides in all sorts of secluded places multi-colored chocolate eggs. And on Easter morning, the kids need to find a rabbit nest to find them and feast on them.

In the West, it is believed that a chicken cannot lay such beautiful colored eggs, but just a magical easter bunny this is quite feasible.

In general, a rabbit (hare) is a symbol of fertility and wealth. And although it is not our Orthodox symbol, let there be a lot of both of these for all people on earth.

Salad "Easter Wreath"

We will need:

• boiled eggs - 3 pcs
• boiled carrots - 2 pcs
• smoked squid - 200 gr
• hard cheese - 150 gr
• mayonnaise - to taste
• greenery - for decoration
• quail eggs- For decoration
• caviar red, black - for decoration

Cooking:

1. Grate eggs, carrots and cheese on a medium grater.

2. Squid cut into thin strips. In this recipe we use smoked squid. With them, the salad will turn out very fragrant and tasty. But if you failed to buy such squids, then you can take and prepare a salad from ordinary ones, which, of course, must first be boiled.

3. Place a glass on a flat plate in the very center and start collecting layers of lettuce around it. Lubricate each layer with mayonnaise.

4. The sequence of layers is this - eggs, squid, carrots, cheese.

5. On top of the salad, you can decorate with black and red caviar, or any one of them. And also do not forget to decorate with greenery, giving it a semblance of a wreath.

6. Place peeled quail eggs in the center. You can pre-paint them with food coloring, so the salad will turn out even more elegant and festive.

Or you can prepare such a salad using slightly different ingredients, and a slightly different design. And let this video help you.

By the way, you can also cook and. The salad is very tasty and worthy to show off on the table for a holiday of any level, including Easter. You can leave the composition of the ingredients in the form in which it is given, and dream up a little on the design theme. And in this case, it will become a real decoration of the Sunday holiday table.

Holiday fish salad

We will need:

• herring fillet - 150 gr
• boiled potatoes - 2 pcs
• boiled carrots - 2 - 3 pieces
• pickled cucumbers - 2 pcs
• boiled egg - 2 pcs
• apples - 3 pcs
• lemon - 0.5 pcs
• mayonnaise - to taste
• green onion
• olives, pitted olives - for decoration

Cooking:

1. For salad, you can use slightly salted herring bought in a store, or you can pre-In this case, you can delicious herring feast on, and a salad of domestic fish it will be much tastier.

Peel the herring from bones and skin and cut it into small cubes.

2. Pickled cucumbers also cut into small cubes.

3. Grate carrots, potatoes and eggs on a coarse grater. Rub the apples on a coarse grater and sprinkle them with lemon juice so that the flesh does not darken. If the apple has a thick skin, then it must first be peeled to make the salad tender.

Lemon can be squeezed directly on the apples, if the juice remains, then the remnants can be squeezed into the prepared mayonnaise.

4. Prepare a salad bowl and put all the ingredients into it in layers, first herring, then potatoes, carrots, eggs, cucumbers, apples. Spread each layer with a small amount of mayonnaise.

The salad is a bit like everyone's favorite, there is also a herring and a fur coat, but not quite familiar. And of course, the taste of such a salad is completely different!

5. For decoration, cut olives and olives into circles. green onion grind. Put a green meadow along the edge of the onion salad bowl, and place two bees in the center, collecting them from olives and olives, alternating chopped rings. Cut the wings from the thin part of the cabbage leaf.

Put the salad in the refrigerator for two hours so that all layers are saturated with mayonnaise, then serve.

Salad "Orange Sun"

Such a salad will certainly cheer up and delight all guests without exception.

We will need:

• smoked chicken breast - 1 piece
• fresh cucumber - 1 - 2 pieces
• boiled eggs - 3 pcs
• boiled carrots - 2 pcs
• cheese - 100 gr
• mayonnaise - to taste

Cooking:

1. Remove the skin and bone from the chicken breast, then disassemble the flesh into fibers or cut into small cubes.

2. Cucumber cut into thin small strips.

3. Grate carrots and cheese on a medium grater. And grate some carrots on a fine grater to decorate the salad. Divide the eggs into whites and yolks. Grate the whites on a coarse grater, and the yolks on a fine grater.

4. Prepare a flat dish and lay out all the prepared products in layers, each of which is smeared with mayonnaise.

5. Put the chicken meat in the first layer, then the carrots, which were grated coarsely. Spread the cucumber in the next layer, then cheese, proteins and sprinkle with yolks on top.

6. Garnish with leftover carrots, cucumber peel, making such a cheerful sunny smiley.

Or you can arrange a salad like this. For the sun's rays, we need French fries, which you can also cook yourself by cutting the potatoes into thin strips and frying them in vegetable oil over high heat.

Or come up with your own version of the Sun and decorate the salad to your liking.

I met a version of such a salad, where the Sun was entered into. The salad is the same, but eyes and a mouth are formed in the middle, and chips instead of rays.

So choose the design of your choice.

Salad "Daisies on the lawn"

We will need:

• pork on the bone - 500 gr
• smoked lard - 100 gr
• sauerkraut - 1 kg
• onion - 2 pcs
• carrots - 2 pcs
• beets - 2 pcs
• bell pepper - 1 pc.
• tomato - 1 pc.
• canned horseradish - 2 tbsp. spoons
• parsley root - 1 pc.
• lemon juice - 1 tbsp. spoon (or 6% wine vinegar)
• salt, pepper - to taste
• sour cream, greens - for serving

Cooking:

1. Peel one carrot, one onion and celery root and fry in a dry hot frying pan for 4 minutes, turning occasionally.

2. Pour the pork on the bone with 4 liters of water, bring to a boil, constantly removing the foam when it forms.

3. When there is no foam left, send whole fried vegetables to the pan, salt a little, and cook for 1 hour. The broth should not turn out to be too salty, keep in mind that sauerkraut will be added.

4. Grate the remaining onion and one carrot, as well as beets. Remove the skin from the tomato, scald it with boiling water and cut into cubes.

5. In a frying pan, fry the onions, carrots and beets in oil for 4 minutes. Then pour in vinegar or lemon juice, add two to three tablespoons of broth from the boiled soup and simmer everything together for another 10 minutes.

6. Add tomatoes and simmer for another 4 - 5 minutes.

7. Cut the bacon into cubes and fry it in a dry frying pan until cracklings are obtained. Add cabbage and cook, stirring for 6 minutes.

8. Remove the meat from the broth and boiled vegetables, strain the broth. After that, put in it stewed vegetables, cabbage and meat, chopped portioned pieces. Boil everything together for 10 minutes.

9. Add horseradish. Boil. Add salt and pepper to taste. Turn off and let stand and brew for a while.

10. Serve with sour cream and fresh herbs.

Here is another soup recipe.

Egg soup with tomatoes

This soup was cooked by my grandmother. Being very religious, she observed all fasts and celebrated all religious holidays. So she certainly cooked this simple soup for Easter. She said she was breaking the fast for them. In fact, I myself don’t cook this version of the soup so often, but here’s the tradition of adding an egg to a chicken or fish soup I just took over from this recipe.

And although the composition of the products does not contain meat, I included it in this section. Where else could he be placed?

We will need:

• eggs - 6 pcs
• tomato - 2 pcs
• onion - leek - 1 pc.
• onion - 1 pc.
• potatoes - 4 pcs
• garlic - 2 - 3 cloves
• dill - bunch
• vegetable oil - 2 tbsp. spoons
• grated orange zest - a pinch (grandmother did not add this ingredient)
• ground saffron - a pinch (or turmeric)
• salt, pepper - to taste

Cooking:

1. Remove the skin from the tomatoes, scalding them with boiling water, cut the flesh into thin slices and remove the seeds.

2. Cut potatoes and onions into cubes, smaller onions, larger potatoes. Onion - cut the leek into rings, chop the garlic and dill.

3. In a heavy-bottomed pot or frying pan, sauté the onion and leek in oil for about 3-4 minutes, until softened and slightly golden.

4. Pour 1.5 liters of water, add potatoes, garlic and orange peel, as well as saffron, or turmeric, salt and pepper to taste.

Grandma didn’t add orange zest to her soup, this is already my find. I met her once in one of the recipes, I tried it, I liked it, and since then I have been using it in cooking.

5. Bring to a boil and cook for 10 minutes. Then add chopped tomatoes and cook for another 10 minutes.

6. Break the eggs into a bowl, shake with a fork into a masher and slowly pour into the broth, while actively stirring so that the egg does not gather into a lump, but is distributed evenly.

There is another option where the egg is not shaken, but added whole. In order to get such a soup, all the eggs must be broken one at a time, first into a cup, and then carefully poured into the broth. At the same time, no longer mixing it to keep the egg intact.

7. Cook for 3 - 4 minutes. Then pour into cups and, if desired, add chopped greens.

Meatloaf baked with cheese and mushrooms

We will need:

• boneless pork loin - 600 gr
• raw smoked bacon - 100 gr
• fresh or frozen mushrooms - 200 gr
• onion - 1 pc.
• cheese - 150 - 200 gr
• eggs - 2 pcs
• garlic - 1 clove
• lemon - 1 pc.
• breadcrumbs
• vegetable oil
• salt, pepper - to taste

Cooking:

1. Mushrooms can be used both fresh and frozen. Mushrooms are perfect for this time of year. We cut them smaller and fry, adding a spoon - one and a half vegetable oil. You can use both sunflower and olive oil. Add finely diced onion and sauté for 10 minutes.

Then put them on a plate to cool down quickly.

2. Cut the loin into 1 cm thick plates. Then put a piece of meat on a cutting board, cover with cling film so that the fibers are not damaged during beating, and also so that the meat juice does not splash and beat off on both sides.

You should get a very thin layer, which will be easy to wrap in a roll.

Thus beat off each piece.

3. Cut the cheese into fairly large cubes.

4. Spread a piece of beaten pork on the table, salt and pepper, and sprinkle with lemon juice.

5. Top with bacon, cheese and sauteed mushrooms. Roll up into a roll, while trying not to damage the pulp so that the cheese does not flow out during frying.

6. Heat the oil in a pan, it should be enough to fry the rolls from all sides.

7. Break the eggs into a bowl and shake with a fork, lightly salt and pepper. Pour into a separate bowl breadcrumbs and in one more a little flour.

8. Carefully take the roll, dip it first in the egg, then roll in flour, then place it in the egg again and roll in breadcrumbs at the final stage.

9. Then put in hot oil and fry for 15 - 20 minutes, periodically turning the rolls over for even frying on all sides.

10. Serve such rolls well, or just with oven-baked potatoes. Well, or if you wish, prepare any other side dish.

Meat fillet "Surprise"

Or here is another recipe similar to the previous one, but with a completely different filling. Meat can be taken both pork and beef, but certainly the sirloin.

We will need:

• beef fillet - 1 kg
• beef liver - 300 gr
• onion - 1 pc.
• egg - 1 pc.
• canned peas - 1 can
• butter -2 tbsp. spoons
• vegetable oil - 3 tbsp. spoons
• breadcrumbs - 3/4 cup
• greenery
• salt, pepper - to taste

Cooking:

1. Cut the beef into flat portioned plates, beat them as thin as possible through cling film.

2. Pass the liver and onion through a meat grinder, add butter, salt and pepper.

3. Put the minced meat on the meat and roll it up.

4. Moisten in a beaten egg, breaded in breadcrumbs and fry in a well-heated oil in a pan.

5. Heat the oven to 200 degrees, put the rolls in a mold, cover with foil and put in it. Bake until cooked, 30-40 minutes. At the same time, it is not necessary to open the foil so that the rolls do not turn out dry.

6. Serve with green peas, sprinkled with fresh chopped herbs. Or just put it on lettuce leaves.

An excellent tasty and uncomplicated recipe that everyone will like, I'm just sure of it.

On the festive table, you can cook both chicken and turkey. And here are some recipes.

Chicken with garlic marinade, baked in the oven

I made this chicken recipe yesterday and it's still very fresh in my mind.

We will need:

• chicken - 2 chicken thighs
• canned pitted olives - 175 gr
• lemon - 1 pc.
• garlic - 2 heads
• seasoning for chicken - 1 teaspoon
• zira - 0.5 tsp
• balsamic vinegar- 1 teaspoon
• olive oil - 2 teaspoons
• salt, ground black pepper

Cooking:

1. To begin with, we should marinate the chicken. You can take any chicken meat. I took two legs for two servings. You can also take chicken drumsticks, and breast. Or you can cut a whole chicken into portions and use it for cooking.

2. Peel and push one head of garlic through a press. In a small bowl, mix garlic, chicken spices, cumin, salt and black pepper. I crushed whole peppercorns for a more substantial flavor.

3. Add balsamic vinegar, olive oil and two tablespoons of warm boiled water there. Mix. You should get a fairly thick dark brown mass.

4. Spread it on the prepared chicken pieces. Rub the mass directly into the skin from all sides.

If you take more chicken than I have in the recipe, then increase the ingredients for the marinade.

5. Put the meat in a bowl, cover with a lid, and leave to marinate for 1 - 2 hours. I marinated for an hour and a half.

6. Then put the chicken in a baking dish, preferably with a lid. If there is no lid, then prepare the foil.

7. Cut the lemon into small slices, about 8 pieces and arrange between the meat in random order. A whole head of garlic, right in a fur coat, cut across and put also in a mold.

8. Put the olives on top of all this beauty, and pour the juice from the package on top. I had 175 grams of olives in the package, if you use olives from a jar, then there will be more of them. But I would put them all, since the olives are obtained in this combination just for the glory.

Also add half a glass of boiled water.

9. Close the form with a lid or foil and place in an oven preheated to 200 degrees. Bake until the chicken is done. Pieces of different sizes will bake for different times.

10. After about 25 minutes, remove the mold and pour the juice from the mold over the top of the chicken. Then put it back in the oven for another 20-25 minutes.

11. Take out the mold again and pierce sharp knife at the thickest point of the chicken meat. If the chicken is ready, then light juice will stand out, if not, then red juice will stand out. In the second case, pour over the juice again and put it back in the oven, bake until tender.

In the first case, pour over the juice, and without closing the lid, put another 15 minutes. At the same time, reduce the temperature to 180 degrees.

12. Then take out, let stand for 10 - 15 minutes and serve with any side dish.

Chicken stuffed with royal pancakes

This is very interesting recipe, and it's festive for real. You will have to tinker a little with such a chicken, but the result is worth it.

We will need:

• chicken whole carcass- 2 kg
• onion - 1 pc.
• mushrooms 400 - 500 gr
• pancakes - 8 - 9 pieces
• salt, pepper - to taste
• flour - 2 tbsp. spoons
• egg - 2 pcs
• milk - 100 ml.
• vegetable oil for frying - 2 - 3 tbsp. spoons

Cooking:

I will not describe here how to bake pancakes. Most likely everyone can do it, and if not, then there are a lot of various recipes. And also more recipes in a dedicated blog section.

Let me just remind you that we can bake 9 pancakes from a glass of flour.

1. Bake pancakes and leave them to cool.

2. Wash the chicken and remove the whole skin from it, while trying not to damage it. Below I will provide a video on how to do it.

3. Remove the meat from the bones and twist it through a meat grinder, preparing minced meat.

4. Cut the onion into small cubes and fry in a pan in vegetable oil. Then add diced mushrooms. Mushrooms can be used both fresh and frozen. Fry everything together for 4-5 minutes.

5. Add minced chicken, salt and pepper to taste, and fry for another 5 minutes, then add flour to the filling, mix and fry everything together for another 2 - 3 minutes.

6. Transfer the filling to a bowl and wait until it cools down. Then beat in the egg and mix. The filling is ready.

7. Put the filling on each pancake and roll it into a long roll.

8. Mix another egg with milk and coat each folded pancake with the mixture.

9. Stuff the chicken with ready-made spring rolls.

10. Poke all the holes with toothpicks so that nothing dries out during the baking process.

11. Lubricate the chicken with mayonnaise or mustard and bake in the oven, heated to 180 degrees. The baking time will be 1 hour.

12. Ready chicken lay it out on the table. Cut across in the presence of all the guests, Prepare to listen to exclamations of admiration and questions, how can this be done!

The chicken turns out to be simply delicious in taste and will decorate any holiday table.

Here is the promised video. In it, chicken is cooked without mushrooms with raw minced chicken so the baking time will be slightly longer. And it shows how what to do if not everything is clearly written in the recipe.

By the way, I also want to redirect you to another one, from which the skin is also removed, but it is already stuffed without pancakes. And it always turns out just amazing in taste.

Grilled salmon with spicy rice

Today we took for cooking salmon steak, but in general you can take any other fish. So, for example, I cooked catfish fillet according to this recipe, and it also turned out just great!

We will need:

• salmon fillet - 400 gr
• rice - 2 cups
• soy sauce - 150 ml
• balsamic vinegar - 2 tbsp. spoons
• ginger root - 20 gr
• paprika - 1 teaspoon
• parsley - bunch
• chili pepper - 1 pc.
• salt, ground allspice- taste
• lettuce, fresh cucumber, cherry tomatoes - for serving

Cooking:

1. Wash the salmon fillet and pat dry with paper towels. Cut it into portions, salt and pepper.

2. In a separate bowl, mix half of the soy sauce with paprika and pour over the fish with the resulting mixture. Leave to marinate for 1 - 2 hours.

3. Then bake the fillet on the grill, you can use the “Grill” function in the oven for this, you can bake it in a grill pan, or you can use the grill on the grill.

Or you can just do it in foil in the oven.

4. Boil rice in salted water.

5. Mix lettuce leaves with chopped cherry tomatoes and cucumbers. Drizzle with olive oil.

6. Mix the ginger root cut into small cubes with chopped hot capsicum. Quantity hot pepper regulate yourself. Add remaining soy sauce and balsamic vinegar. Mix everything.

6. Put rice in a bowl, salmon fillet, salad and spicy spicy sauce in a gravy boat on a plate.

Serve and eat with pleasure!

Cod fillet baked in the oven with cherry tomatoes

We will need:

• cod fillet - 500 gr
• cherry tomatoes - 200 gr and one branch with tomatoes
• basil - bunch
• white and black sesame seeds - for sprinkling
• salt, pepper - to taste
• olive oil

Cooking:

1. Cod fillet cut into portions. Salt and pepper, let sit a little so that salt and pepper are absorbed into the pulp.

As well as in previous recipe You can use any fish fillet.

2. Grease a baking sheet with vegetable oil and put the fillet on it. Sprinkle with basil and drizzle with olive oil so that the fillet does not burn during baking.

3. Wash and cut the tomatoes into two halves, put them on the fish cut down. Put a branch with tomatoes nearby, we will need it to decorate the dish.

4. Put the fish in an oven preheated to 200 degrees and bake for 25 minutes. Take out a branch with cherry tomatoes after 15 minutes.

5. Finished fillet put on a dish, next to place a sprig with tomatoes. Sprinkle fish with sesame seeds and garnish with fresh basil leaves.

The dish turns out incredibly beautiful, easy to prepare and very tasty!

What to bake for Easter - delicious pastry recipes

An equally important symbol of the holiday is Easter cottage cheese, and on this occasion it has also been written. Starting to choose the recipe you like according to it, you can break your head, so all the recipes are good and beautiful!

It also bakes a variety of sweet pastries from sweet yeast dough. Dough recipes can also be taken from all the above recipes for Easter cakes.

But despite the fact that a lot of recipes have already been offered, today's article also cannot do without options for traditional Easter baking.

Therefore, in addition to the existing recipes and today's selection.

Kulich according to an old Russian recipe

We will need:

• flour - 1 kg
• milk - 500 ml
• fresh yeast - 30 gr
• egg - 3 pcs
• yolks - 4 pcs
• butter - 200 gr
• sugar - 200 gr
• saffron - a pinch
• raisins, candied fruits
• nuts
• ground cardamom
• salt - a pinch

Cooking:

1. First you need to put a dough. To do this, dilute the yeast with warm milk and mix with half the flour. Sift the flour twice beforehand.

2. Put in a warm place for 3 - 6 hours, depending on how fresh yeast, and how warm it is in that place.

3. When the dough rises and begins to settle, add the remaining sifted flour, yolks, eggs, melted butter, sugar, cardamom, saffron and raisins.

4. Knead the dough well until a plastic soft consistency. Transfer to a bowl, cover with a towel and leave to infuse in a warm place. The dough should double or triple in size.

5. In the meantime, prepare the molds, grease them with butter and lightly sprinkle with flour. Then shake off excess flour.

6. Put the dough into molds, filling them halfway. Place again in a warm place to rise. When the dough doubles in volume again, that is, it fills the entire volume, brush the top with an egg and sprinkle with almonds and candied fruit.

7. Preheat the oven to 190 degrees and put the molds in it. Bake for about an hour. The time depends on the size of the form.

Readiness can be checked with a skewer if there is no residue left on it after the puncture. liquid dough, then the cakes are ready.

If during the baking process the top begins to redden excessively, and the cakes are not yet ready, then the top should be covered with baking paper soaked in water. Everyone's oven is different and anything can happen.

8. Get ready Easter cakes, let them cool, laying them on their side right in the form, rolling them at regular intervals to another barrel. Then take it out of the molds and decorate as you like. For example, you can simply sprinkle the top with powdered sugar, or decorate with additional candied fruits.

You can serve and eat.

Curd creamy Easter "Lemonchik"

This Easter cottage cheese recipe is so simple that it won’t take up much space in the description, nor time in preparation.

We will need:

• squeezed cottage cheese - 1.5 kg
• butter - 200 gr
• sugar - 200 gr
• egg yolks - 2 pcs
• cream - 1.5 cups
• vanilla - a pinch
• zest from 1 lemon

Cooking:

1. Mix all the ingredients, you can use a blender for this.

2. Line the form with two layers of wet gauze, put the curd mass into it and put it under the load. The form can be special, that is, a pasochnik, and if there is none, then you can put it in a colander. If only the bottom was with holes, so that there was somewhere to drain the liquid, which will be formed from insisting under oppression.

3. Put the form in a bowl and, together with oppression, put it in the refrigerator for a day.

Then serve to the table and treat guests!

Easter bread

Bread is an indispensable attribute of our Everyday life. Without it, no meal is unthinkable. Therefore, Easter bread is always desired on any table, as a symbol of prosperity and well-being. When the house smells of freshly baked bread, it's always great! It is believed that this smell cleanses the home of all evil, brings happiness and goodness to the house, and creates comfort.

Therefore, I am happy to share a bread recipe for the Easter holiday.

We will need:

• flour - 2.5 cups
• cream - 0.5 cups
• pressed yeast - 30 gr
• egg - 2 pcs
• sugar -0.5 cup
• butter - 1 tbsp. spoon
• raisins - 0.5 cups
• chopped almonds or sesame

Cooking:

1. Warm the cream slightly and dissolve the yeast in them. Wait until they disperse.

2. Add eggs, sugar, flour and soft butter and knead the dough. Knead it for 10-15 minutes, until a homogeneous elastic mass is obtained.

3. Add washed and dried raisins. If it is too dry, then you can soak it for 20 minutes in boiling water.

4. Mix the raisins with the dough so that it is evenly distributed.

5. Cover with a towel and let rise in a warm place. The volume of the test should increase two to three times. This may take 2 to 4 hours. The time depends on the quality of the yeast and the heat of the room in which it is located.

6. Knead the risen dough and form a loaf, you can immediately on a baking sheet. Re-cover it with a napkin and put it again to rise.

7. Lubricate the risen loaf with an egg, sprinkle with chopped almonds or sesame seeds and put in an oven preheated to 175 degrees. Bake 40 minutes.

8. Ready bread take out and grease with oil, cover with a napkin and let stand for a while.

Then serve to the table. As a rule, such bread does not even have time to cool down, it is eaten faster. And what can I say, freshly baked homebaked bread always tastier than store bought.

Traditional Easter lamb

We will need:

• flour - 375 gr
• milk - 125 ml
• butter - 170 gr
• sugar - 60 gr
• dry yeast - 15 gr (or 20 gr fresh)
• raisins - 150 gr
• candied fruits - 50 gr
• almond petals— 50 gr
• orange peel - 1 tbsp. spoon
• rum - 0.5 cups
• nutmeg - 0.5 tsp
• vanillin - a pinch
• salt - a pinch

Cooking:

To cook the Easter lamb, you need a special form. You will not find such forms on sale so often, but you can find them. But if you don’t have a form, and you don’t plan to purchase it, then just take the dough recipe as a basis. You can bake Easter rolls and cupcakes from it, as we cooked.

And in the next video recipe, a plot will be offered on how to cook an Easter lamb or lamb without a shape.

1. Rinse the raisins the day before cooking and soak them in rum. It will soak and become very tasty.

2. To knead the dough, first you need to prepare a dough. Mix sugar and yeast in a bowl. Add three tablespoons of flour, sifted twice. It is better to sift the flour all at once, so that later you can add as needed.

3. Pour in slightly warm milk and stir until smooth. Then cover with cling film and leave for 20-40 minutes so that the dough “comes to life” and the so-called “cap” appears on its surface.

4. To knead the dough, pour the remaining flour into a large bowl, add a pinch of salt, ground nutmeg, vanillin to it, or you can add a bag of vanilla sugar instead. Mix all dry ingredients.

5. Add the dough and orange zest. Mix with a spatula.

6. Butter cut in advance in small pieces and let it stand until it thaws a little. Use oil with at least 82.5% fat. Add 1/3 of the butter to the flour mixture and stir.

7. Knead the dough with your hands. It will be somewhat dry, but try to knead it as it is, then all the products will disperse and the dough will be as it should be.

But a couple of spoons warm milk You can still add if needed.

8. Put the dough on the work surface and knead it by stretching. It will crumble a little and not obey, do not pay attention to this, in the future we will introduce the remaining oil into it and it will turn out to be the desired consistency.

9. After kneading the dough for 10 minutes, put part of the butter on its flat surface, roll up the envelope and continue kneading. Then lay out another part of the oil and repeat the procedure, and so on, until all the oil is gone, and the dough becomes homogeneous. This may take 15 to 20 minutes.

Kneading at first will not be very easy, the dough is stubborn, with crumbs and does not look quite aesthetically pleasing. Pay no attention to it, everything is going as it should.

The dough will not be smooth and plastic, it will stick to your hands from the oil, but you don’t need to add flour anymore.

10. Stretch the dough into a cake and put raisins in the middle. Fold it into an envelope and continue to knead so that the raisins are evenly distributed.

11. Stretch the dough again into a cake and lay out candied fruit and almond petals, or one thing and repeat the procedure.

There were a lot of toppings, and this is very good, baking is festive.

12. Lubricate the bowl with oil and put the dough into it. Cover with cling film and leave to rise for 2 hours.

13. After the allotted time, the dough will double in volume, transfer it to a special form in the form of a lamb, which must also be greased with oil. Distribute it evenly there and leave for another 30 - 40 minutes so that the dough gains strength and fills all the recesses of the mold.

14. Put in an oven preheated to 180 degrees and bake at this temperature for 15 minutes. Then reduce the temperature to 160 degrees and bake for another 30-40 minutes until cooked.

15. Ready baked goods take out and brush with butter. Let cool and sprinkle with powdered sugar.

As a rule, if there are small children in the house, they are completely delighted with such beautiful and themed pastries.

Festive lamb from yeast dough without a form

And according to this recipe, you can make homemade lambs, without any special form.

A different dough recipe is offered here, and this is understandable, it will be necessary to manually form the desired shape of the lambs from it. And since there are quite a lot of their forms in the video, it is better to see all this once than to read the description for a long time.

It is quite easy to cook such interesting lambs by cutting them out according to a special template. And you must admit, such pastries certainly will not lie flat. The kids will steal all the lambs just in an instant. Therefore, it is better to cook them with a margin to please everyone.

And continuing the theme of Easter animals, the next baking is in line.

Cookies "Easter Bunnies"

Today we will prepare cookies from yeast dough. We remember that this is dough, because it is alive,

Although you can cook cookies and, the recipes for which I have already shared with you earlier.

We will need:

• flour - 600 gr
• live yeast - 40 gr
• milk - 250 ml
• butter 82.5% - 100 gr
• egg - 2 pcs
• sugar - 2 tbsp. spoons
• zest of half a lemon
• yolk - 1 pc.

Cooking:

1. Sift the flour into a bowl and make a well in the middle. Dilute yeast in a small amount warm milk, let them disperse and pour into the middle.

2. Add melted butter, sugar, pour the remaining milk and knead the dough there. Cover it with a towel and let it rise.

3. While the dough is coming up, make a template out of cardboard according to some pattern, or if there is an artist’s talent, draw it yourself.

4. Punch down the finished and risen dough and knead well again. Then roll out into a layer 1 cm thick, and cut out the figures of hares according to the template. Add details if needed. Make eyes out of clove buds.

5. Transfer to a greased baking sheet, brush with beaten egg yolk. Let the dough stand for 15 - 20 minutes, then put it in the oven preheated to 210 degrees for 15 - 20 minutes.

Ready-made "hares" can be decorated with icing, we have already considered how to cook it. And sprinkle with chopped almonds. And you can leave it like this.

Such cookies are also baked to the delight of the kids.

Among the traditional Easter pastries, one can also distinguish our Russian kurnik. Usually it is often baked for a holiday. Today I will not describe his cooking recipe here, since I already have a separate article on my blog on how to cook it. Therefore, if you wish, you can click on the link and .

They also bake pretzels, buns, grandmothers, pies, muffins, pies, and pies for Easter. They always bake a lot and delicious.

In fact, over the years of celebrating Easter, people have accumulated a lot of recipes for this occasion. Among them, many delicious meals worthy of consideration. Unfortunately, it is not possible to describe all of them in one article.

But I think that today's recipes should also be enough to cover delicious table and deserve to celebrate this wonderful bright holiday.

I want to congratulate you on the coming of Spring, as well as on the upcoming Happy Easter! May each of you have excellent health, well-being and prosperity in the house, understanding and love in relationships! Joy to you and excellent mood!

And Bon Appetit!