Easter meal and Easter table. Easter food

Before the revolutionary events of 1917, the Easter holiday, the Bright Resurrection of Christ, was widely and with pleasure celebrated in Russia. With the advent of the Soviets, everything changed dramatically: churches were destroyed, priests were persecuted, and all Christian holidays were banned. Over time, the situation softened, but only a few decided to celebrate religious holidays, and even more so go to church: more often they were old people, and middle-aged people did not dare to do this - no one wanted trouble. The youth was all the more far from such questions, and the upbringing then was appropriate, however, even in those days, painted eggs and Easter cakes were a welcome entertainment: they were even slowly brought to school and treated to friends.

Now the traditions have begun to revive: on Easter Day, a solemn service is held in all churches, and it never occurs to anyone to be surprised when beautiful Easter cakes in bright wrappers are sold “on every corner” - merchants and businessmen managed to “seize the moment”.

Easter table in pre-revolutionary Russia

And what was the Easter feast of our compatriots in the old days? Always festive and rich in their own way - including those who lived modestly and did not even have an average income. On ordinary days, people ate rye bread, vegetables, cereals, and on Easter they always baked Easter cakes made of white flour, lush and sweet. In addition, Lent, preceding the holiday, made it possible to accumulate and save a lot of products. Therefore, in most Orthodox families, the tables were literally bursting with festive dishes and delicacies, and a lot of meat dishes were eaten during the Easter weeks. This is baked and stuffed poultry - chickens, ducks, geese, turkeys, as well as game - partridges, hazel grouses, pheasants; whole baked lamb or suckling pig; homemade ham, tongue, ham, sausage, lard, bacon, etc.

There was also enough fish dishes, and they chose the most delicious fish: salmon, trout, sterlet, sturgeon; prepared aspic, fish hodgepodges, rich fish soup, kulebyaki and pies. There was even a tradition: to put 48 different dishes on the Easter table - as many as the days of Great Lent.

Dishes on the table were decorated with fresh and artificial flowers made of bright paper and colored shreds, several candles were always placed, and colored eggs were placed in special baskets with bright green grass grown in advance from cereal seeds.

For many, the Easter table is associated with colored eggs, Easter cake and cottage cheese Easter. But why limit yourself to only them. In this article you will find a selection of recipes for traditional dishes for this bright holiday.

Every housewife on the Bright Resurrection of Christ tries to decorate her table with a variety of dishes that will look organic on this holiday. Below are collected Easter dishes with photos that everyone can cook. After all, there is nothing complicated about them.

1. We knead the dough from 300 g of flour, 1.5 teaspoons of baking powder, 120 g of brown sugar, salt and cut into pieces butter (80 g). We knead the ingredients and add 3 yolks and 2 tbsp. spoons of water. Refrigerate the finished dough for an hour
2. Cooking custard. To do this, grind 7 yolks with vanilla sugar (3 tablespoons) and flour (130 g). Boil 250 ml of milk and pour into the future cream. Stir, cool and mix with ricotta (600 g). Italian cheese can be replaced with cottage cheese
3. From two oranges on a grater, the zest is erased, the insides are cut out and added together with candied fruits to ricotta
4. Two-thirds of the dough is rolled out into a circle with a diameter of 34-37 cm. The dough is laid out in a 24-27 cm mold. The form must first be coated with oil. The ricotta paste is spread on top. The edges of the dough are wrapped around the filling
5. From the remaining dough, you need to make strips 1.5 cm wide. They need to be laid crosswise on the top of the pie. Brush with oil and bake at 180 degrees for 35-40 minutes. Then cover with foil and bake for another 15-20 minutes.
6. While the cake is cooling, you need to whip cold cream (300 ml) into the foam, gradually pouring powdered sugar (1 tbsp. Spoon). This cake is served at room temperature. Cold cream is poured on top

calicounia greek pies for easter

• Even those who do not consider themselves to believing people paint eggs for Easter. Colorful eggs are one of the main symbols of this holiday.
• But, you can color them in different ways. You can use natural or artificial dyes. Attach leaves of plants (dill, parsley, etc.) during staining.
• But, if you want to really surprise your guests, then you can use adhesive tape when dyeing Easter eggs. You can cut out different shapes from it, stick it on the eggs and dip them in the dye. After staining, the adhesive tape can be peeled off. Original Easter eggs are ready

Meat dishes for Easter

The Easter table is rich in meat dishes. Since ancient times, on this bright holiday, boiled pork, ham, stuffed pig, baked veal, wild duck stewed in sour cream were served. Some of these dishes are still popular today.

Meat for Easter: egg roll

We pass beef (500 g) and pork (500 g) through a meat grinder. Add one egg soaked in water and squeezed rye bread (100 g) to the minced meat.

1. Finely chop the onion (1-2 pcs.) And add to the minced meat. Ground black pepper and salt should also be added to the minced meat. Mix everything thoroughly
2. We cover the baking dish with foil, grease with vegetable oil and lay out part of the minced meat. We put four boiled and peeled eggs in the center of the roll and cover them with the rest of the minced meat. rammer
3. Bake the roll in the oven, heated to 180 degrees, 30 minutes

Kholodets is also a traditional Easter dish. In addition to its original taste, this dish is useful for people with joint problems.

1. Pork legs (4 pcs.) Should be scalded with boiling water and cleaned. Large ones need to be cut. Put them in a saucepan and cover with cold water. Cook on low heat for 4 hours, periodically removing the foam
2. After two hours of cooking the pork legs, put the peeled and chopped beef (500 g) into the pan
3. Peel half of the chicken and cut into pieces. Chicken stomachs (500 g) are cleaned of films. We cut celery (1/2 root) and carrots (3 pcs.) into slices. Onion cut in half
4. We put the chicken, stomachs and vegetables in a saucepan with the future aspic one and a half hours after adding the beef. We remove the foam
5. After 40 minutes we strain the broth. We separate the meat from the bones, cut into pieces of the optimal shape. Put them in a saucepan, salt and add garlic, pepper (5-6 peas) and bay leaf. Pour in the broth and bring to a boil
6. Remove from heat, cool slightly and pour jellied meat into molds. When the dish has cooled to room temperature, put it in the refrigerator

Boiled pork is another dish that will come to the table for Easter. To prepare it, you will need ham, salt, pepper and garlic.

1. First, salt the ham at the rate of 20 g of salt per kilogram of meat. The ham should remain in salt for about a day. Then you need to cut the skin with a sharp knife, rub the meat with pepper and stuff the ham with garlic. There should be one clove of garlic per kilogram of meat.
2. We heat the oven, put the ham on a baking sheet and pour half a glass of water. When the upper part of the ham is browned, it must be turned over and brought to readiness.
3. In order for the upper crust not to dry out, you need to constantly pour the juice that stands out on it.

Easter chicken

The chicken on the Easter table is also a frequent guest. It can be prepared according to such a "monastic" recipe.

1. Fillet (1 kg) cut into several parts and lightly beat off
2. Peeled and roasted walnuts (2 cups), cashews (1 cup) and hazelnuts (1 cup) chopped
3. Cooking three types of batter. Pour a tablespoon of flour into one bowl. In the second, mix eggs (4 pcs), flour (1 tablespoon), salt, pepper and sugar. In the third pour chopped nuts
4. Chicken fillet steaks must be rolled in each of the three batters on both sides before frying. It is better to use olive oil for frying.

Easter fish

Fish on the Easter table is not a very frequent guest. But, if you like to pamper yourself with fish dishes, then try baked mackerel in tomato sauce.

1. Gut mackerel (4 small fish) and rinse thoroughly. We remove the fins and make four deep oblique cuts from each side. In each we put 2-3 small sprigs of dill. Putting the fish in the fridge
2. Chop onion (1 pc) and garlic (1 clove). Pour vegetable oil (2 tablespoons) into a small frying pan and fry the onion and garlic. Canned tomatoes (200 g) should be mashed with a fork, put into a pan and cook for 15 minutes
3. Pour red wine vinegar (2 tablespoons) into another pan, add sugar (1 tablespoon) and boil over low heat until the volume is halved. Pour the vinegar into the tomatoes. Mix and pass through a sieve. For the complete readiness of the sauce, you need to pour vegetable oil into it (100 g - 120 g)
4. Finely chop the dill and green onion. Add them to the sauce. Salt, pepper and mix
5. Mackerel should be greased with vegetable oil, salt and pepper. We cover the baking sheet with baking paper and put the fish on it. Preheat the oven to 190 degrees. Bake the mackerel for about 15 minutes. During cooking, the fish will need to be turned over once for even roasting.

Serve hot fish with tomato sauce.

Salad Easter

Can you imagine a festive table without salads? For Easter, you can cook such an interesting and, most importantly, delicious salad with boiled tongue.

1. Cut cabbage (400 g) into thin strips. I wash with my hands. Cut the boiled tongue into strips (1 pc). Drain the brine from pickled cucumbers (100 g) and cut them into strips
2. Mix cabbage, tongue, cucumbers and chopped green onions (10 g). If you wish, you can add other herbs. Dress the salad with olive oil (50 ml). Salt, pepper and mix
3. Top the salad with cashew nuts and herbs.

Easter cakes photo

Homemade wine for Easter

Homemade wine has traditionally been considered the main drink on the Easter table. Today, stronger alcoholic beverages are in use. But, drinking such drinks is fraught with health. And a couple of glasses of homemade wine for Easter is not only not condemned, but, on the contrary, can help the body process food better after fasting.

An important success factor in home winemaking is harvesting the grapes at a time when they have reached full maturity. At this time, the berries contain the maximum amount of sugar. What is decisive in the fermentation process.

1. After harvesting the grapes, the berries must be separated from the brush and placed in a container. If a lot of grapes are harvested, then 60-liter stainless steel tanks are suitable for this purpose. Before placing the grapes in a container, the berries must be crushed by hand. Containers with grapes should be placed in a room with a temperature of 10 -25 degrees
2. During the fermentation of grapes, it must be periodically stirred.
3. When sediment appears, the wine must be filtered. For this purpose, you can use gauze or a nylon stocking. Sugar must be added to the purified liquid. One liter of wine requires one cup of sugar. Stir wine until sugar dissolves.
4. We wait until the wine ferments and pour it into three-liter jars. We leave 2 cm from the throat to the level of the wine. We roll up the jars with lids and make a hole in their middle. We insert a medical hose into the hole. It should be above the wine. We coat the hole with the hose with plasticine for tightness. We insert the opposite end of the hose into a jar of water, making a water seal
5. During fermentation, sediment is formed in the wine. It needs to be removed periodically (pouring the wine into other jars, leaving a sediment) and repeating everything from the beginning
6. Fermentation time depends on various factors and can vary greatly. Taste the wine periodically, add sugar (if required) and as soon as you like the drink, close the jar with a nylon lid and leave it for storage

Easter food decoration

Housewives use their tricks to decorate their table and gourmet dishes for Easter. Below in the video you can peep some of them and take note.

Video: Decorating Easter dishes

Easter table setting and decoration

• You can write about serving and decorating the Easter table for a very long time. Each hostess has a lot of ideas in her head on how to beautifully serve dishes prepared for this holiday.
• On the table during the celebration of the Holy Resurrection of Christ, you need to place symbols of Easter: Easter cakes, eggs and other dishes
• And also what will indicate the awakening of nature from winter sleep: flowers, greenery, decorative bird nests
• A toy figurine of an Easter bunny will also be appropriate during a festive feast.
• The main material of the Easter table is natural wood.
• If your table is made of this material, then for Easter you can do without a tablecloth at all.
• Natural wood, flowers and greenery will make your table unforgettable
• Place a vase of flowers in the center of the table, and a colored egg for each guest on a plate. And if you write the name of the guest on the eggs, then they can be used as seedling cards
• Easter cakes traditional for this holiday can be decorated not only with icing, but also with mastic for cakes
• You can choose the color of the mastic in such a way that the Easter cake fits organically into the overall design of the table. You can not only cover Easter cake with mastic, but also make flowers out of it to decorate this baking.
• You can make various figures from mastic and decorate Easter cottage cheese with them. The main thing here is to have imagination. And sculpting figures from this material is as easy as making it from plasticine.

Good holiday to you!

Video: DIY decoration for Easter. Egg from thread and glue

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 you dip large pieces of onion peel into water, wrap the egg tightly with them and tie them in a bag, after dyeing the egg will have a marble pattern. 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 over and leave for several hours. Bring to a boil and simmer for 40 minutes. When the husk settles, you can add more. Leave to cool in onion broth. Rinse with 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 zest, 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 the melted butter into the finished dough gradually in small portions, 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. Coat with 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, rub 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 cups of thick sour cream, rub well again, put 1 cup of peeled and washed raisins-raisins or currants, knead, put everything together in a pastry box so that the cottage cheese is above 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.
Rub 5 pounds of squeezed cottage cheese through a sieve, put 2 cups of butter, 3-4 cups of the 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 put on ice or in cold water, stirring constantly until cool; 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 than 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 the bones in the broth from under the pig (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 circles on the bottom of the bowl and sprigs of parsley or celery.

Salads for the Easter table

cheese salad

Grate the cheese on a coarse grater. Chop onion and garlic very finely. You 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 in sunflower oil, put salad with tomatoes on them, decorate with herbs, spread on lettuce leaves.

Salad "Petrovsky" (Old recipe for Easter)

Cut the boiled beef into small cubes, prunes - into strips, add champignons fried in vegetable oil, finely chopped walnuts, red onion, garlic, green apple, cut into strips. Fill with mayonnaise. On each serving plate, lay out in the center in the form of a cylindrical tower (using a ring mold). Decorate the edges of the plate with 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 form). 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. Heat a frying pan with vegetable oil 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 cauliflower, peppers and zucchini in salted water or steam. 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 bay leaf, salted and peppered meat, a layer of onion, a thin layer of breadcrumbs into each pot. 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 fresh vegetable salad.

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. Put the mass into a pastry bag, put the end of it into the opening 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, onion, 100 g butter, salt, ground black pepper, savory and parsley 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 garnished with fried potatoes and green salad.

Many housewives are familiar with the exhausting bustle of the days of Holy Week. We are torn between a million important household chores and church services, often making sad choices in favor of the former. Pre-holiday chores are addictive and simply exhausting, because at the very last moment you need to clean the house, buy everything you need, bake Easter cakes, paint eggs, and even cook a variety of dishes for a family holiday meal.

And although every year we promise ourselves to start preparing for Easter in advance, we still return to the old one again and again: the dough for Easter cakes runs away, the windows are not washed, the paint for the eggs is not bought, and we still have to be in time for the service ... This time we will talk about how to organize preparations for a festive feast, saving time and energy for the long-awaited meeting of the Bright Resurrection of Christ.

Traditionally, three main symbolic dishes are prepared for Easter - Easter cake, curd Easter and painted boiled eggs. By the way, recipes should be chosen in advance, so as not to flip through cookbooks and magazines at the last moment and not to spend nights on the Internet in interesting but fruitless searches. Fruitless because even the best recipe will not help a cook who is tired and distracted from lack of sleep.

So, you have chosen a new recipe or decided to use your own, proven over the years. Now make a list of ingredients with explanations - where, what and in what quantities you will buy. Having bought, prepare for use everything that can be prepared in advance. For example, in our family, in addition to flour, eggs, milk, butter and yeast, raisins, candied fruits and nuts, as well as spices are added to Easter cakes. We have been buying nuts, raisins, as well as dried fruits for cottage cheese Easter at the market “from Tajiks” for many years, where the goods are of high quality and fresh, and you probably have your own “bread places”. Dried apricots and raisins(white is not suitable, choose dark varieties) you need to sort out, soak for a short time, rinse thoroughly and dry. Before adding to the dough, raisins should be rolled in flour, so it will be more evenly distributed throughout the volume. Another way is to soak raisins and candied fruits for one or two days in fortified wine - port, sherry, vermouth or Madeira and add it to the dough wet.

It is better to clean unroasted kernels of nuts (walnuts, almonds) from films - for this they need to be poured with boiling water, drained and poured with boiling water again, and when the water has cooled to a state tolerable for hands, peel: the films will easily come off. Purified nuts also need to be dried - in a slightly heated oven or in a warm frying pan, stirring occasionally. And dried nuts can be crushed in advance, this will save time when kneading the dough. Don't forget to check if fresh stock is available. spices- in our case, it is cardamom, cinnamon, nutmeg, ginger, vanilla, lemon peel, sometimes saffron. All spices should be finely ground, the middle with seeds is scraped out of the vanilla pods, just before adding to the dough, and the zest can be removed from the lemon with a grater in advance, dried and poured into a jar with a tight-fitting lid - so its flavor will be richer.

Vanilla sugar or powdered sugar.

You can make your own vanilla sugar at home. It's very simple - pods without seeds (they are scraped out and added directly to the dough) should be put in a jar, covered with sugar or powdered sugar, tightly closed with a lid and left for a week. Sugar will acquire a subtle smell of natural vanilla.

If saffron is used, a rare and expensive spice, fakes for which are often sold in the markets, it is better to soak its petals for several days in vodka or alcohol, so the aroma and color will reveal more fully. Yes, a small amount of strong alcohol, cognac or rum is also added to the cake dough, and you should also take care of their presence in advance. Now oh candied fruits. Now a lot of various candied fruits are sold - they come in the form of multi-colored cubes, stripes or other shapes. At home, candied fruits, tasty and fragrant, are cooked on our own, and this qualitatively improves the taste of Easter cakes. Usually we have two types of candied fruit - orange and ginger.

Candied orange peels .

Choose large oranges with thick skin (these fruits are usually lumpy and porous). Thoroughly clean: if there is no special cleaner for fruits and vegetables, rinse with a brush, scald with boiling water and rinse again with cold water. With the sharp tip of a knife, make cuts on the orange, carefully remove the resulting “petals” and soak them for a day in plenty of cold water. After that, rinse and dip in syrup. For syrup, pour a kilogram of granulated sugar into the pan, pour one and a half to two glasses of water, heat until the sugar is completely dissolved. Boil the syrup with crusts for two to three minutes, remove from heat and let cool. Do these steps several times, then spread the candied fruits on a wire rack or a large dish and dry. They will dry at room temperature for two to three days. Candied ginger is also prepared, for them you need to choose thick ginger roots, cut across slices half a centimeter thick and soak for three to four days. Candied ginger has a sharp fresh taste, before adding to the dough, they must be finely chopped.

The syrup left over from cooking candied fruits is very good to use in baking instead of sugar.

Prepare baking dishes - these are special saucepans with a non-stick coating, and tin cans, and disposable paper forms, which stores have abounded in recent years. Choose to your taste, the main thing - do it in advance.

To prepare cottage cheese Easter, some housewives use purchased cottage cheese, while others cook it themselves from fresh milk, especially if there is an opportunity to buy rustic. Cottage cheese is also desirable to prepare in advance, it will be perfectly preserved in the refrigerator for three to four days.

Another nice job is egg paint . Every year more and more various paints and “decoration kits” are on sale, they have long been lying on store shelves. We will not discuss here whether thermal stickers, rhinestones and other “decorations” are good or not, the main thing is not to forget to buy a spare set of dyes, in case the first one fails to achieve a satisfactory result, and this happens. Read the instructions on the package carefully.

If you do not use purchased dyes and want to get a traditional, rich red shell, it is high time to take care of collecting onion peels - you will need a lot of it. In the event that onions in your family are spent modestly, you can look at the market and ask for a bag of husks from vegetable sellers.

For dyeing eggs, many use beautiful carved leaves of spicy greens, such as parsley, as well as dyeing threads and pieces of fabric - prepare them in advance. You will also need nylon tights - they are cut into pieces, an egg is wrapped inside with an attached stencil (sheet, picture, letters), tied and dyed in the usual way.

Fresh greens look beautiful on the festive table - plant oats! In a week, it produces sprouts 5 to 10 centimeters long. To grow oats, buy sprouting seeds from health food stores, online vegan and raw food stores, and pet stores. Soak the grains overnight in plenty of water. At the bottom of the prepared container (if it is a basket, cover the bottom with cellophane) lay the earth in an even layer. If necessary, the earth can be replaced with cotton wool. Pour oat grains thickly on top, cover with gauze, pour well and put in a dark place. After one and a half to two days, when sprouts appear, the gauze must be removed and the "bed" rearranged on the windowsill. You can also germinate other seeds with fast germination, such as watercress.

In addition to traditional Easter cakes, Easter cakes and eggs, tables are often bursting with a variety of meat and fish dishes. Do not be lazy, make a menu in advance and buy most of the ingredients in advance so that you do not have to rush to buy cold cuts of dubious quality, risking your own health and festive mood. Next time we will talk about how to enter the Bright Week as "sparingly" as possible, without overeating and heaviness in the stomach. But many have noticed that she, this heaviness, inevitably leads to heaviness in the soul.

I hope that you, our dear readers, will be able to meet the Resurrection of Christ this time without getting wrapped up in the kitchen and keeping the bright Easter joy inside ...

by Notes of the Wild Mistress

Easter is the most important and joyful Christian holiday, which in 2015 we will celebrate the day after tomorrow, April 12th. There is very little time left before the end of Lent, so you should already think about the festive menu and stock up on delicious, original and proven recipes.

By tradition, the main symbols and treats of Orthodox Easter are Easter cake, curd Easter and painted eggs. However, every year the menu of this holiday increases and becomes more modern. Cookbook "wild" housewives offers an original selection of traditional and modern dishes for the celebration of the brightest holiday of the year - Easter.

Traditional Easter dishes

kulich

Easter cake is a special kind of ceremonial festive bread, which is traditionally baked from yeast dough on Maundy Thursday, and on Saturday it is consecrated in the church. Cooking Easter cake is akin to a certain sacrament. Its main feature is not the ingredients, but the correct cooking technology. The preparation of Easter cake should be taken only with a good mood, then the cake will turn out to be successful, and next year everything will be safe in the house.

The dough for Easter cake requires a careful attitude and is kneaded in several stages, between which it fits. The dough is very capricious - it does not like drafts, sudden changes in temperature, loud sounds, and does not tolerate haste. Easter cakes can only be baked in a well-heated oven, and during this process they should not be disturbed. The readiness of Easter cakes can be checked with a wooden toothpick, on which the dough should not remain. The finished cake is not taken out of the mold immediately, but allowed to cool. These are, perhaps, all the basic rules that should be followed when preparing Easter cakes.

Cooking a traditional cake

Mix 1 sachet (11-12 g) of dry or 50 g of regular yeast with 500 ml of warm milk and 500 g of flour. Knead the dough and let it rise. Pound the yolks with 300 g of white sugar, and beat the whites into a tight foam. Add yolks, proteins to the approached dough, add 200 g of softened butter and mix thoroughly. Then add 500 g of flour, finally knead the dough, cover it and put it in heat for 1 hour until it doubles in volume.

During this time, rinse the raisins, dry them, sprinkle with flour and add to the risen dough. Mix everything again and set aside for 10 minutes. Grease the forms with butter, sprinkle with flour and spread the dough, filling the form by 1/3 of the volume. Leave the filled forms for 10 minutes so that the dough rises in them, then send them to a preheated oven to 180 ° C for 45-50 minutes.

Prepare the glaze by whipping with a mixer into a tight foam 2 egg whites with 100 g of sugar, which cover the finished hot cakes.

Cooking royal cake

Dilute 50 g of yeast in 200 g of cream at room temperature. Add 600 g of flour, mix and leave the dough to rise. When the dough rises, add 15 egg yolks mashed with 200 g of sugar and 200 g of soft butter. Pour in 400 ml of cream and put 600 g of flour, 10 crushed cardamom grains, 50 g of almonds and 100 g of washed raisins and candied fruit. Knead the dough well and leave to rise for two hours in a warm place. Then knead it again, place it in the molds, filling them 1/3 of the volume, pre-lubricated with oil and sprinkled with breadcrumbs. Let the dough rise, then put them in a preheated oven to 180 ° C for 45 minutes.

Easter cottage cheese preparation

Cottage cheese Easter, along with Easter cakes, is considered the main dish of the festive Easter table. For its preparation, a special detachable pastry box in the form of a truncated pyramid, consisting of 4 planks, is traditionally used. The curd mass squeezed out in it takes the form of a truncated pyramid, which symbolizes the place of the crucifixion and death of Christ.

In addition to the fact that curd Easter is a symbol of Easter, it also serves as a very tasty dessert. It can be cooked in three ways: chilled and pressed, custard and baked in the oven.

Cooking curd custard Easter

Rub 1 kg of cottage cheese through a sieve, add 200 g of soft butter and the same amount of sugar, 5 eggs, 1 teaspoon of vanillin and mix. Pour 400 ml of cream into the resulting mass and mix again. Put everything on fire, and after boiling, cook for 3 minutes, stirring constantly until thickened. Combine the curd mass with candied fruits, nuts and raisins - each additive should be 100 grams. Put the dough under the load (to drain the whey) into the pasochnik covered with gauze, which is sent to the refrigerator for 12 hours. When the serum drains, remove the gauze and decorate the Easter.

Preparation of curd pressed Easter

Beat 200 g of cottage cheese with a blender or rub through a sieve, add 2 egg yolks, 100 g of grated butter, 0.5 teaspoon of vanillin and 100 g of sugar. Mix everything, put it in a mold, and set it for a day under the load.

Cooking baked cottage cheese Easter in the oven

Put 600 g of cottage cheese under a press so that all excess liquid is gone from it, then wipe it through a sieve. Rinse 50 g of raisins, mix with 40 g of starch and add to the curd. Pounded 6 yolks with 5 tablespoons of sugar, add to the curd and mix. Gradually add 6 egg whites whipped to a stable dry foam with 5 tablespoons of sugar. Lubricate the baking dish with butter, sprinkle with breadcrumbs, lay out the curd mass and send to bake at 190 ° C for 1 hour.

How to paint eggs for Easter

The egg is one of the main Easter symbols. Biblical legend says that Mary Magdalene approached Emperor Tiberius and declared that Jesus had risen! Stretching out her hand with an ordinary egg, she said: "Now it will turn red before your eyes, which will testify to the miracle of the resurrection." In a moment, the egg turned red. Since that time, one of the main ritual attributes of Easter has been a painted red egg, which later began to be painted in other shades with iconographic and other images.

By tradition, plain colored eggs are called krashenka, with spots applied on them - stripes, specks - speckles, painted with patterns - pysanky.

natural egg colors

Traditional onion peel will color eggs brown, red cabbage soaked in vinegar - blue, turmeric - a golden hue, spinach leaves and birch buds - green, dried violet flowers infused with lemon juice or dark grape juice - a lavender hue. And boiled eggs in natural coffee will acquire a color from pink to dark brown.

Festive dishes for the Easter table

In addition to ritual and traditional dishes, a wide variety of meat, fish and other dishes that could not be consumed during Lent are served on the Easter table. Therefore, all kinds of sausages, boiled pork, hams and other meat delicacies are an integral part of the festive Easter table.

Bouzhenina

Boiled pork can be prepared with pork, beef, chicken, and any type of meat that you like. To do this, rinse the meat, blot with a paper towel, rub with salt and pepper. Make cuts in the meat, stuff them with chopped garlic and send it to the refrigerator for 12 hours. Then tightly wrap the meat with foil and bake in an oven preheated to 190 ° C for 1-1.5 hours. Cut the chilled pork into thin slices and serve on a dish.

Baked pork with mustard crust

Pork chop on the ribs is one of the most valuable parts of the pork carcass, so you should not forget to cook it for the table on the bright Easter holiday. To do this, coat the pork with the rib part with spices prepared from finely chopped parsley, green basil, mustard, oregano, coriander seeds, garlic, olive oil, salt and freshly ground black pepper. Make punctures in the meat, put it in a mold and refrigerate for one hour. Then wrap with foil and send for 50 minutes in an oven preheated to 180ºC.

Jelly eggs

Jelly eggs are a unique Easter treat. To prepare them, prepare eggshells in advance. To do this, do not break the eggs, but make a small hole at the blunt end, through which you carefully remove the contents. Then the shell must be thoroughly washed and dried, setting the hole down.

Further, everything is very simple: cook jelly according to your favorite recipe. Finely chop the meat with vegetables and pour it not into traditional plates, but into an egg shell. Then set the filled eggs on the stands with the hole up and put in the refrigerator to set. Before serving, peel the shells and decorate the jelly eggs with herbs and vegetables.

Grilled red fish

Delicious meat of red fish diversifies the festive Easter menu well. In addition, many celebrate this holiday in nature, and grilled baked fish will be an excellent treat. To do this, cut the fish into portions and marinate it for 10 minutes in finely chopped dill and squeezed lime juice. Then salt, pepper, drizzle with olive oil, place on a wire rack and bake for 15 minutes.

These are the recipes you can cook on Christ's Sunday. A more extensive list of traditional and modern Easter dishes can be found on our website.

Congratulations to everyone on the upcoming bright holiday of the Resurrection of Christ! May a piece of joy that all Christian people experience on Easter stay with you for the whole year and support you in difficult times!