Beautiful tableware for serving for Easter. Easter - recipes for holiday dishes (photo, video)

Almost all Easter traditions originated in worship. Even the scope of Easter festivities is associated with breaking the fast after Great Lent - the time of abstinence, when all holidays, including family ones, were transferred to the celebration of Easter. Everything that expresses Renewal (Easter streams), Light (Easter fire), Life (Easter cakes, eggs and hares) becomes symbols of Easter.

They try to finish preparing the Easter table on Maundy Thursday, so that nothing distracts from the services of Good Friday, the day of the removal of the Holy Shroud and prayer.

Traditional Easter dishes are Easter cake, Easter, women and colored eggs. Also for Easter, pancakes are baked, small products made from the best wheat flour with the image of crosses, lambs, cockerels, hens, doves, larks, as well as honey gingerbread. Easter gingerbread differed from the usual ones in that they had the silhouettes of a lamb, a bunny, a cockerel, a dove, a lark, and eggs.

If you have been fasting, then you need to leave it smoothly, gradually. The Easter menu should be not so much plentiful and varied as well thought out. Choose the lightest meals. Easter salads - with a lot of greens, but not multi-storey mayonnaise monsters, but classic 2-4-component ones (like Greek or Caesar) with various dressings. Meat - preferably minced, stewed or steamed. And most importantly, don't overeat! After all, it’s not for nothing that the word “break the fast” means “try a little”.

Below are some Easter recipes.

Dough larks

On the Annunciation, as well as on Easter, Larks are traditionally baked from dough. They symbolize the arrival of spring.

Wheat flour - 1 kg; yeast - 30 g; butter - 130 g; sugar - 1/2 cup; milk or water - 1 glass; egg - 1 pc.; raisins - 1/3 cup; salt.

From the indicated products (except raisins), knead the dough, put in a warm place for fermentation. Form a tourniquet from the dough and cut into pieces weighing 100 g each. Shape the plaits from them, tie them in a knot, mold the head, giving the products the shape of birds. Stick raisins - eyes. Flatten the product slightly, at one end of the knot make cuts with a knife - feathers. Brush with egg and bake in the oven.

Eggs in a case

Eggs are an indispensable attribute of the festive table. Dyed with onion skins, wrapped in bright celluloid or hand painted. But not only boiled eggs can be limited when compiling the Easter menu. Here, for example, is the recipe for the Eggs in a Case appetizer.

5 eggs, 250 g of meat, 1 slice of white bread without crusts, 1 onion, 100 breadcrumbs, 100 g of dried white bread crackers, 2 tsp. mustard, salt, pepper, herbs - to taste.

Prepare minced meat, onions and white bread soaked in milk or water. Add chopped herbs, salt, pepper, mustard to it. 3 hard boiled eggs. Wrap each egg in a mincemeat cake, forming a “case” ball. Beat 2 raw eggs. Dip the "case" first in the egg, then in the breadcrumbs, again in the egg, and then in the white breadcrumbs. Deep fry.

Aspic "Faberge Eggs"

Ordinary aspic can be made in the form of eggs, if you show skill and leave the shell of chicken eggs intact (for example, using eggs when baking Easter cake or when cooking Easter). To do this, the eggs must be carefully broken from the blunt end to make a hole of 1 - 1.5 cm, pour out the contents, and rinse the shell, dry it and put it in the egg mold.

Prepare any aspic (from chicken, beef or fish), only cut the products in it into pieces of about 1 cm. Add carrots, yellow and red bell peppers for brightness. Mix with gelatin dissolved in the broth and pour over the shells. Put in the cold.

Before serving, carefully break the shell and remove the aspic. Arrange on a platter with lettuce and herbs.

Apple kvass

3 liters of water, 700 g of apples, 300 g of sugar, 30 g of yeast.

Boil apples, add sugar. Cool the broth to room temperature. Strain, add yeast diluted in warm water. Leave to ferment for 12-15 hours. Pour into bottles, store refrigerated.

If you put 150 g of honey and 70 g of horseradish grated on a coarse grater into fermented apple kvass, you get vigorous Petrovsky kvass.

Thursday, April 21, 2011 9:04 pm ()

The most important holiday of the Orthodox Church is the day of the Resurrection of Christ or Easter. On this day, Great Lent ends, and the tables bloom with a variety of delicious dishes. But the meaning of the holiday is by no means the abolition of food restrictions, its meaning has been passed down from generation to generation since the time of the apostles, who prophesied that God himself became a man, was crucified and, having risen, delivered people from the power of death and sin. The celebration of Easter begins with attending a divine service, preparing delicious treats, presenting gifts and creating a special atmosphere with the help of a festive table setting.

How to serve the Easter table? It is better to ask this question early, because the bright holiday of Easter is rich in symbols, the preparation of which must be taken care of in advance. Easter symbols are eggs, rabbits, birds, nests, greenery, flowers and the theme of nature, rebirth, awakening and spring. All of these symbols, or at least some of them, should be on your Easter table as a serving. Even painted eggs, which are usually exchanged, treated to guests and eaten by yourself, can be used as a decorative element. The Easter bunny can be on your table in the form of a figurine, a chocolate figurine, or a design that you draw on homemade invitations. Birds on the table will symbolize the arrival of spring, and flowers and greenery will create a festive mood.

The most spring and closest to nature serving option is the use of natural wood, greenery and flowers. Any serving begins with a tablecloth, and in this version, with its absence. To emphasize the wooden texture, the table should be left open, however, wood alone is not enough, you need to support the theme of nature with the help of greenery, for example, by decorating the center line of the table with artificial moss. On such a green meadow, any spring flowers in low transparent vases will look great. It is better to put the simplest white plates on the table and lay a napkin on them to match the moss. As a gift, each guest can put one egg decorated with a satin ribbon on a plate.

Centuries-old Easter traditions make us pay special attention to colored eggs. You can, of course, just put all the eggs on a plate and solemnly put it on the table, but it’s better to try and make this Easter symbol interesting. You can artistically “scatter” colored eggs over the moss from the previous serving option; miniature quail eggs in bird nests twisted from twigs and straw will look original. If the nests on the table are not for you, then you can use small baskets or egg cartons. To do this, cut out four sections from the cardboard package, glue them with braid and set the eggs, while you can also use their chocolate counterparts, decorating them with small colored sweets.

Eggs can be used not only as gifts for guests, but also as seating cards. In order to write the name of the guest on the egg, you can use self-adhesive paper, from which you cut out the necessary letters and stick it on the egg, write the name of the guest with a thin candle, and then paint the eggs or use a simple felt-tip pen. Place the finished eggs in arable pits and put them on plates in the order in which you would like to see the guests at the table. If you do not have enough arable chicks, you can do without them. To do this, cut the green onion into pieces 4-5 centimeters long, put it on a plate and put an egg with the name of the guest on top.

It is not at all necessary that the eggs on your Easter table be edible, it is quite possible to get by with the shape of an egg. For example, by making invitations in the form of eggs, by offering napkins with Easter eggs on them to guests, or by constructing covers for cutlery. Easter table setting allows for multicolor, but the colors should not be too bright and saturated, it is better to use pastel colors. For cutlery cases, you can combine blue, pink, yellow, orange, green, purple and white colors. On the Easter table, such a variety of colors will look gentle and organic in spring.

Along with the egg, the rabbit is also a symbol of Easter. In the form of a rabbit, you can arrange seating cards, put a chocolate rabbit in a basket with eggs, or put dishes with the image of this eared animal on the table. As you know, where the rabbit is, there is the carrot, which means that the carrot can be used for decoration. Stock up on green napkins and bright orange paper. Fold the paper into a cone and glue the edges, put the napkin into the resulting “carrot” so that its ends resemble tops. Put the resulting carrots next to each guest's plate. You can also prepare gifts for guests in the form of carrots. To do this, cut off a large corner of a plastic bag, pour bright orange candies into it and tie it with green braid. Sweet gift is ready!

Candles can also be called an indispensable attribute of the holiday. The light, warmth and comfort that candles give us will be the final touch on the Easter table setting and help create a festive atmosphere. Candles can be used in a variety of ways, ranging from consecrated thin church candles to whole paraffin sculptures. On the eve of Easter, manufacturers produce candles in the form of birds, rabbits and eggs that will not only decorate, but also enliven your holiday table.

When setting a table, you need to remember that all elements must be harmoniously combined with each other. If you prefer the theme of nature and naturalness, then you should not put refined porcelain dishes on the table, but if you like classic serving, then some natural elements will look original and can diversify the look of your table. One of these elements can be a wreath woven from twigs and straw, if you put a vase with delicate spring flowers inside it, put quail eggs and plant toy birds. To balance such an island of nature on the table, you should put an egg on a plate for each guest.

A bouquet of willow twigs, decorated with colorful eggs and figurines made of paper and fabric, will look very original. To add greenery and enliven such a bouquet, you can decorate it with lilies of the valley. When setting the table, it will not be superfluous to combine several Easter symbols at once, for example, eggs, greens and rabbits. Instead of a tablecloth, place artificial moss on the table, arrange several rabbit figurines on it and scatter chicken and quail eggs wrapped in colored foil. An excellent dessert and at the same time decoration of the Easter table will be cakes decorated with colored marzipan eggs. Using several symbols for serving at once, you will not only make your table bright and memorable, but also highlight the occasion for the feast.

Decorating the table, we always want to look at it and immediately see what occasion it is set for. We pay such attention to serving not by chance, because it helps to create a special mood during the feast. Easter is a spring holiday, which means that serving should be bright, fresh and light in spring. Do not leave the table decoration for the last moment, think over everything in advance, and then on the holiday, when all the dishes are cooked and the table is set, you can relax and fully enjoy the attention and praise of relatives and friends.

Lena Strebkova

The Easter table, according to tradition, should be generous and varied, and the number of dishes, according to legend, is equal to the number of days of Great Lent. Unfortunately (although, perhaps, fortunately, too), these days the assortment of gastronomic delights of the Easter meal has been considerably reduced, because we are always so busy that we hardly find time to dip eggs in onion skins. And even more so, not every one of us gets around to baking Easter cakes and preparing a sweet curd Easter ... But if there is time and mood on the coming Sunday, you can decorate the Easter table not only with delicious dishes, but also with interesting thematic decor. And the confectioner and food stylist Elena Mino (@mino_bakery ) will help us with this.

pastry chef and food stylist When serving the Easter meal, first of all, you should not forget that it is spring now (even if it is raining from the sky) and very soon everything will be in bloom.

The main elements of the festive decor:

Textile

Try to pick up a bright tablecloth and napkins. Now shops for each holiday offer a wide range of table textiles. A tablecloth in delicate pastel colors (pink, blue, green, yellow, purple) will be emphasized by a long narrow strip of fabric laid on top along the table.

Dishes

If you opted for a light tablecloth, then it is advisable to choose the dishes a few shades darker. It can be plain or with elements of floral decor. On each plate you can put a painted egg, a small flower or other element. I chose a lamb-shaped cookie with white icing, because the lamb is a symbol of the sacrifice of Jesus, who gave his life to save people. Bake egg-shaped cookies and paint them with colored icing. These cookie eggs can be put on the guests' plates or put in the center of the table on fresh greens. If you don’t have time to bake and decorate yourself, then just google a little and order your unique cookies in some private pastry shop.

Candles and figurines

A few small candles, neatly placed among the dishes and plates, will add a little solemnity to the Easter serving, and unobtrusive decorative chickens, rabbits and wreaths made of wooden eggs will look appropriate.

Flowers

Fresh flowers will enliven our festive decor. They can be used individually as an element of individual serving, or you can collect a spring bouquet and place it in the center of the table in a transparent or white glass vase. Multi-colored hyacinths in pots, tulips or ranunculus will look advantageous. Willow twigs, probably left at home after Palm Sunday, will also be an excellent addition to flower arrangements.

colored eggs

Today, stores offer various sets of dyes for eggs, and for those who are especially busy, ready-made sets are already cooked and dyed. I suggest you spend a little time and dye eggs at home in a much more environmentally friendly way. Onion peel is, of course, always a win-win option for “egg” painting, but the red-terracotta classic looks pretty monotonous.

Therefore, this time, for painting eggs, I suggest using a decoction of red cabbage leaves (I emphasized a smooth transition from dark blue to pale blue and blue-white by placing the eggs in a cardboard container, which, with its simplicity, only enhances the resulting gradient). I chose the blue range of shades because it symbolizes the bright and clear spring sky.

Pink and burgundy eggs can be obtained with a beetroot decoction, green - thanks to a spinach decoction, and turmeric will give the yellow color to the eggs. Dark chocolate color will be obtained by boiling eggs with the addition of ground coffee.

If there is no time to color the eggs, then you can simply tie up boiled white eggs with multi-colored satin ribbons or stick stickers on them. This will give them an even more festive look.

Easter and Easter cake

Easter cake and Easter are the main decoration of the Easter table, so it is always customary to put them in the center. On the eve of the holiday, dishes, of course, can be purchased at any supermarket, temple or monastery. But it's better to cook it yourself. In this case, the decoration will depend only on your imagination.

Usually Easter cakes are decorated with protein glaze, on top of which various confectionery sprinkles are applied. Also, Easter cake can be decorated with almond petals, dried fruits, cinnamon sticks and cloves flowers, you can sprinkle with colored sugar, or you can leave it without icing at all. Such minimalism is in vogue today.

We thank the salon of unusual bouquets "Kruzhovnik" for help in filming

From ancient times in Rus' solemnly prepared for the Holy Day. From Monday of the last - Holy - week of Great Lent, a general cleaning of the entire house began, which ended on Maundy Thursday. After that, they began to prepare the Easter festive table. According to tradition, ritual dishes must have been present on the Easter table: cottage cheese Easter, Easter cake, Easter lamb and painted eggs. These dishes are deeply symbolic. For example, Easter cake symbolizes the presence of God in the world and in human life. The sweetness and beauty of the Easter cake express the care of the Lord for every human being. Cottage cheese Easter traditionally has the shape of a truncated pyramid. And this is not accidental: this form symbolizes the Holy Sepulcher. The Easter lamb (lamb) is a reminder of the sacrificial death of Christ to atone for the sins of all mankind. Colored eggs are always red! - a symbol of the blood of Christ and His Resurrection. But even in pre-Christian times, the egg has always been a symbol of peace and the triumph of life.

An especially rich festive Easter table was always prepared for Easter. In wealthy families, the number of festive dishes reached 48 - according to the number of days of the past post. The basis of the meal these days was meat: baked hams, lamb or ham, stuffed geese, ducks, turkeys, suckling pigs and homemade sausage. Moreover, all Easter dishes were served cold. More precisely, they did this: the first meal took place at night, upon arrival from the church. First, they drank a spoonful of vegetable oil, then ate oatmeal jelly, broke the fast with a piece of Easter, a slice of Easter cake and an egg. And in the morning they decorated the table, put out pre-prepared dishes and did not clear the table all day, since these days it was customary to visit without an invitation and try everything your heart desires.

In the center of the Easter table was a dish with sprouted grains of wheat, oats or watercress. You need to germinate grains and seeds about a week before Easter: pour some earth and well-moistened seeds on a flat dish, mix and leave in a warm place. By Easter the grass will grow. Just don't forget to water. Put the colored eggs in the grass and put in the center of the table.

Eggs can still be laid in a special one.

Ingredients:
500 g flour
10 g pressed yeast
2 tbsp. l. Sahara,
100 ml milk
½ st. l. salt,
1 tsp citric acid,
75 g melted plums. oils,
2 eggs,
poppy, raisins, dried apricots, nuts - a handful.

Cooking:
Sift flour, make a well in the middle. Put the crumbled yeast, add a little sugar and warm milk, knead the dough. Cover and put in a warm place for 15-20 minutes, until the dough begins to bubble. Add to it the remaining milk, sugar, salt, citric acid, butter, 1 whole egg and 1 protein (leave the yolk for lubrication). Knead elastic dough. Roll into a ball and leave for 30-40 minutes. come up. When the dough has doubled in size, knead it thoroughly. Divide into three parts and roll out each in the form of long strips 10-15 cm wide. Spread the filling on each strip: poppy seeds mixed with sugar, finely chopped dried apricots, chopped nuts or washed and dried raisins - if desired, and wrap in rolls-tows (by lenght). The main thing is that you get three rolls with different fillings. Weave a braid from the bundles and put on a baking sheet in the form of a wreath (around). Let go, grease with yolk and put in the oven. Cool the baked wreath, put it on a flat dish, put the colored eggs in the center.

Eggs are usually eaten with mayonnaise. This is fundamentally wrong, and it’s not even about the dubious benefits of mayonnaise. Traditionally, eggs and all Easter dishes were eaten, sprinkled with Thursday salt - this is salt burned in an oven with kvass wort, herbs or cabbage leaves. Thursday salt, prepared only on Maundy Thursday in Holy Week, p healing and even magical properties were found. Putting magic aside, we can say that such salt is indeed a very useful product. It is enriched with potassium, calcium, magnesium ions, selenium elements. Besides, thursday salt is an "absorber" of all kinds of toxins. This salt was prepared only once a year - on Maundy Thursday, before sunset, and brought to consecrate together in Easter cakes, eggs and Easter. By the way, this salt is still prepared in Kostroma.

Mix 1 kg of coarse (precisely coarse!) salt with 5 kg of soaked black Borodino bread. Place the mixture in an oven heated to 250ºС and bake until the bread turns black. Grind the resulting mixture and sift through a sieve. Pour the remaining salt in the sieve into a jar and use instead of regular salt.

Easter was prepared from fresh, dry cottage cheese. To do this, the cottage cheese was laid out in advance in gauze and placed under a slight oppression so that the whey was glass. There is an opinion that in ancient times, Easter was prepared not from cottage cheese, but from settled yogurt, so it was very tender, airy and fragrant. But you can also cook a wonderful Easter from cottage cheese. Only cottage cheese should never be passed through a meat grinder. Only through a sieve! So the recipe Easter with pistachios.

Ingredients:
1.2 kg of cottage cheese,
1 liter of heavy cream (at least 33%),
200 g sugar (preferably powdered sugar),
4 eggs,
200 g butter,
250 g pistachios,
Vanilla to taste.

Cooking:
Rub cottage cheese through a sieve, mix with sugar, vanilla and eggs. Add softened butter and chopped pistachios. Grind the whole mass as best as possible, gradually adding cream. Put in a pasochnik, covered with slightly damp gauze, put under oppression and leave in the cold. In a day or two Easter will be ready. If you don't have a bean bag, then you can use a plastic bucket, in which you first make holes with a hot nail (so that the whey can drain).

An indispensable attribute of the Easter table is a lamb made of dough. In the old days, it was baked in special forms, and in our time, housewives have come up with a new original way of cooking. Easter lamb.

Ingredients:
Opara:
3 art. spoons of flour
1 teaspoon of sugar
1 teaspoon of pressed yeast (or a bag of dry ones),
½ glass of water.

Dough:
6 cups flour
1 glass of milk
1 teaspoon salt
5 st. spoons of sugar
2 eggs,
150 g butter.

Filling: poppy seeds, dried apricots, thick jam (to taste).

Cooking:
Mix the products for the dough, stir until smooth, leave in a warm place. When it bubbles, pour in the melted butter, milk, eggs, sugar and salt. Mix well, add 4 cups of flour, mix thoroughly. Gradually adding flour, stir until it becomes impossible to stir the dough with a spoon. Then pour flour on the table, lay out the dough and knead, adding a little flour until it becomes smooth and soft. Place in a bowl, cover and leave in a warm place until doubled in size. Punch down and leave until re-rise.

In the meantime, draw and cut out a lamb on paper. Roll out the finished dough, apply a template, cut a lamb on it and put it on a baking sheet. Leave a piece of dough for the ear. Fold the remaining dough, roll it into a layer, put the filling on it and roll it up. Cut the roll into pieces 1-1.5 cm wide, grease the lamb with water, lay out the pieces of the roll in the form of a skin. Form an ear out of the dough and glue it to the head. Lubricate the lamb with sweet tea and bake in the oven at 200-220ºС.

And finally, the cake. It was prepared only for Easter and the Easter table, and they did not spare butter, sugar and eggs in the dough. The dough for the cake is very sweet. Therefore, it was kneaded for a long time, at least an hour. It was believed that you need to hit the dough 300 times in order for the guests to praise the cake 300 times. Of course, a recipe that uses 40-60 egg yolks is very fat even for a non-starving modernity ... Especially since old recipes are designed for a large number of Easter cakes. Indeed, on Easter Easter cakes were shared not only with relatives and friends, they were distributed to the poor, taken to shelters and hospitals ... Modern recipes for Easter cakes are not so plentiful. But no less tasty. For example, kulich "Citric".

Ingredients:
Opara:
40 g pressed yeast
1 teaspoon of sugar
½ cup warm water
2 tbsp. spoons of flour.

Dough:
4 eggs,
¾ cup sugar
150 g butter,
3 cups flour
1 cup raisins
½ cup nuts
2 tbsp. spoons of cognac
zest of 1 lemon,
1 teaspoon turmeric
vanillin,
salt.

glaze:
1 protein
100 g of powdered sugar.

Cooking:
Prepare the raisins (wash thoroughly and pour cognac), nuts (grind with a rolling pin), wipe the zest from the lemon. Brew turmeric 2 tsp. boiling water. Separate the yolk from one egg. Set aside the white for icing. Prepare the dough, leave in a warm place for fermentation. Beat the yolk, eggs and sugar with a mixer in a fluffy foam. Add 1 cup flour and stir. Stir in softened butter, zest, vanilla, turmeric, a pinch of salt. Whisk well until evenly colored. Pour in the broth, stir. Add 1.5 cups of flour, beat well with a mixer. The dough will be runny and sticky. Cover the bowl and leave to rise in a warm place. The dough should rise at least 2 times.

Put the raisins and nuts into the dough. Grease your hand with vegetable oil and mix the dough. Add ½ cup of flour and fold it into the dough, using your hands in a circle in one direction until all the flour is distributed in the dough. Put in oiled and sprinkled with breadcrumbs forms (put an oiled circle of paper on the bottom). Put on proofing in a warm place. Bake as usual. Beat the protein with powdered sugar and pour over the cakes with the resulting icing.

On our website you can always find step by step Easter recipes with photos.

Bright joy to you, fun, hope and truly Christian love!

Larisa Shuftaykina

Easter is a bright, great Christian holiday, gathering parishioners under their church domes in common prayer, and family, relatives, friends and neighbors at the Easter table.

Each hostess in her house tries to cook a lot of delicious and varied dishes so that the whole Easter week (Bright Week) the table is full of dishes, so that they themselves break their fast, and please the guests, not deprive them. What to cook, what dishes to set the festive Easter table, let's take a look at the recipes below, but at the very end of the article we will watch a video on the topic of Easter table recipes from Yulia Vysotskaya.

Dishes are ordinary - traditional for Easter

Our ancestors thoroughly approached the celebration of Easter. Wealthy families put on the table, in addition to colored eggs and Easter cakes, the following delicacies:

jellied and jelly,baked poultry meat,ham and sausages,vegetable salads,pickles,pies with a wide variety of fillings,house wines,sbitni.

Those who did not have such an opportunity prepared simple recipes for the Easter table, but of course, Easter cake, curd Easter and colored eggs.

After the night service, the family returned from the church, the host with a bowl of consecrated food passed around the table three times, and then the family began to eat. The first thing everyone tried was pieces of food sprinkled with holy water.

Cooking holiday dishes - Easter menu

A modern family carefully prepares for a bright holiday, products are purchased in advance, the hostess takes out a cookbook or a cooking notebook, chooses the best recipes for the Easter table, which are passed down from generation to generation.

Easter cake recipes

Easter cake is at the head of the table; it is baked from custard or rich yeast dough, less often from sweet unleavened dough.

Anyone who has cooked Easter cake knows what a complex dish it is, the preparation of which must be approached responsibly. Bake Easter cakes during the week Thursday before Easter, in extreme cases - on Saturday, but not on Good Friday, if you stick to traditions.

For Easter cakes we buy only fresh and high-quality products. Before starting work, the hostess is baptized so that God will give a blessing. In the room where we prepare the dough and bake Easter cakes, it should be clean, quiet, warm, without drafts.

Easter cake products

· Peasant butter with a high percentage of fat content - 400 g

· Yolks - 15 pcs (only from domestic eggs)

· Country milk - half a liter

· Flour - 1 kg of the highest grade

· Sugar - 500 g

· Semolina - half a cup

· Vanillin or vanilla sugar

· Candied fruits 50 g, raisins 200 g, half a lemon with a thick skin

· 80 g wet yeast

1. We breed yeast in 250 g of warm milk and mix with a glass of flour sifted through a sieve.

2. We wrap it with a warm scarf or blanket and put it in heat, to the stove or battery.

3. As soon as the dough rises, we will similar it and add the remaining milk (after dissolving sugar in it), then flour, yolks. After that, again in heat - under a fur coat for three hours.

4. As soon as the dough is suitable, we begin to actively knead, adding butter, vanilla, raisins and lemon zest. Knead the dough until it starts to squeak and easily separates from the walls of the dishes and hands.

We bake Easter cakes

Lubricate the baking dish from the inside with margarine and sprinkle with semolina, it is even better to use special paper that protects from burning and decorates pastries. We put a little batter into the form a little less than half, cover and let rise.

1. We turn on the oven in advance at 180º, as soon as the cake has doubled in size, very carefully set it to bake for 30 minutes.

2. We check readiness with a thin wooden stick, piercing the cake - it should remain dry.

3. Carefully remove the cake and after 10 minutes gently shake it out of the mold.

Decorations for Easter cakes

Traditionally, Easter cake was smeared with sugar syrup and sprinkled with dyed millet. Now housewives mainly use icing sugar, they buy it, or make it with their own hands. The preparation of glaze does not require significant effort:

1. Take one protein and one glass of sugar

2. Beat with a mixer until a homogeneous thick mass retains its shape when transferred to the product

3. Sprinkle with colored powder

Easter cottage cheese recipes for the festive table (photo)

Cottage cheese Easter is a fragrant and very tasty dish that quickly disappears from the festive table and is eaten with pleasure. Curd Easter happens:

raw; Zemergency; INarena; Zbaked in the oven

Raw curd Easter is made, or rather, takes the form of a special stepson in the form of a pyramid, on which a convex drawing of a cross or other church symbols is squeezed out.

1. We make the main dish of the Sunday table from cottage cheese mashed to a homogeneous mass with the addition of cream, powdered sugar, vanillin, cardamom, yolks.

2. It is better not to add raisins to cottage cheese if you are going to store it for several days so that it does not turn sour.

Easter Custard

1. Brewing the yolk cream mass

2. We mix cottage cheese and sugar, cream or butter into it.

3. At the end, we introduce vanillin, raisins, candied fruits (preferably multi-colored), walnuts (finely ground)

Baked Easter is different from traditional Easter, but no less appetizing and beautiful. Cottage cheese Easter cooked in the oven will require more effort than the previous options. For it, you need to take a detachable form with a large diameter.

Products for Easter baked in the oven

· Fatty, dry, grated cottage cheese 1.5 kg

· Sugar 400 g

· A packet of vanilla and lemon zest

· Raisins 200 g

· Country cream 200 g

· Butter 50 g

· Peasant eggs 6 pieces

· Semolina 100 g

The process of making cottage cheese Easter baked in the oven

1. Separate the yolks from the whites, beat separately into foam.

2. We mix the yolks into the cottage cheese and add the cream, in which we put semolina beforehand for swelling.

3. Then pour in the melted butter and sprinkle with powdered sugar.

4. At the very end, gently stir in the raisins, vanilla and lemon zest, and lastly add the proteins.

5. Lubricate the form with margarine and sprinkle with semolina.

6. We shift the curd mass into a mold and put it in the oven, preheated to 180º, leave to bake for 20 minutes.

7. Carefully remove the finished Easter from the detachable form.

Easter decoration

· whipped cream with powdered sugar

· fresh berries

· caramel

· powder

You can use other decorations for the festive dish - it all depends on the flight of your imagination.

Easter table - meat recipes

A festive table is not complete without rich jelly, which is served to the table with seasonings: horseradish and mustard.

Poultry jelly

Products for chicken jelly:

· Rooster carcass

· Homemade chicken carcass

· Chicken or turkey breast 1 kg

· Gelatin - 3 packs of 25 g

· Garlic, onion, carrot, pepper, salt.

The process of preparing jelly from poultry

1. On Wednesday, the week before Easter, we soak the meat in a large saucepan overnight.

2. In the morning, on a clean Thursday, we drain the water, rinse the carcasses well, fill it with new water and start cooking.

3. The first water, after it boils, drain, collect new water, bring to a boil.

4. We make a very small fire so that the meat languishes.

5. Add bay leaf, carrot, 2 large peeled onions.

6. Cook until the bones begin to separate from the carcass.

7. Turn off the heat and leave to cool, and then take out the meat with a slotted spoon and cut it, removing the skin and bones.

8. We chop, salt, pepper and arrange on plates.

9. Soak two packets of instant gelatin for an hour and pour into a saucepan, heat to 90º.

10. Squeeze the garlic, previously squeezed through the garlic maker, into the water through gauze and pour it into plates, put it in the cold.

Now we decorate the jelly

We take out the finished jelly, laid out on plates, to cool, decorate from above:

branches of greenery,figurines of boiled carrots,pickled cucumber slicesegg pieces.

Easter table - recipes for meat dishes (photo)

In addition to jelly, they serve a variety of meat snacks for the Easter table:

Smoked hams; Pbird; Zdace; Mclear rolls;sausages,Blood sausage was especially popular in the old days.

All this can be bought in the store, on the market or cook yourself.

Pork or young beef

1. We take a ham or even better a loin and soak in water.

2. Marinate in brine with seasonings (garlic, onion, juniper leaves, bay leaf, allspice, paprika), the more time the better.

3. We put in foil and in the oven until cooked at 200º

Chops fried in a pan

1. Chopped meat (loin) mode in portions for cutlets

2. We beat off, salt, pepper

3. Roll on each side in flour and egg

4. Fry in a pan in vegetable oil or pork fat.

Liver cake (beef or chicken liver)

1. We clean the liver, remove hard inclusions

2. Leave for a couple of hours in water to get rid of the blood

3. Grinding in a meat grinder

4. Add seasonings, egg and flour, onion and make pancakes

5. We fold it in the form of a cake, coat the liver cakes with mayonnaise with a lot of fried onions

Easter salads on the festive table - recipes

On the festive table on Easter Sunday, there are many flour and meat dishes that are high-calorie and heavy. Therefore, it is best if there are light vegetable salads on the table. Now vegetables are in stores all year round and you can afford to indulge in light healthy salads.

Festive salads - recipes with photos

Light and tasty salad with tomatoes, cucumbers, radishes and herbs. As a dressing can be olive or vegetable oil

spring salad a great addition to meat dishes. Delicate and vitamin with radishes, the first spring greens, dressed with olive oil and sprinkled with vinegar - it will decorate the festive table with bright colors.

Perfectly combined green beans, green peas, egg and greens, and if we add hard cheese and decorate with lettuce, this will be an original holiday dish.

Salad of boiled new potatoes with herbs, seasoned with garlic, mustard and unrefined odorous vegetable oil.

Easter wreath for eggs

An important place on the Easter table is occupied by colored eggs - without them it is impossible to imagine bright Sunday. Each hostess chooses her own way of coloring and creative decoration of the egg: onion peel, herbs, food coloring, decals, beads, balls and flowers.

In order for the eggs to look beautiful on the table, a wreath is specially baked from rich yeast dough. It is convenient to place eggs in such a kalach, besides, it will decorate the Easter table with dignity.

Easter is a big, bright holiday with the All-night Liturgy, blessed ringing of bells and the divine aromas of Easter dishes, with which bright Sunday is celebrated in every home.