Easter meal in Russia. Meat fillet "Surprise"

Easter is a great holiday celebrated by all Orthodox people. This is the most important church celebration, when people rejoice at the resurrection of Jesus Christ and the liberation of the world from sins. Preparations for it last from Monday to Saturday, and on Sunday everyone congratulates each other and greets with the words “Christ is Risen”.

Holy Week

Each day of Holy Week before the holiday is dedicated to certain deeds.

1. On Monday, it is customary to clean the whole house, to prepare it for the arrival of spring.
2. Tuesday is reserved for putting clothes and linen in order. On this day, all things need to be washed and ironed.
3. On Wednesday, the house is completely freed from garbage, during this period they are engaged in the purchase of food and eggs for making krashenka.

Pure Thursday It's called that for a reason. On this day, it is customary to bathe in cool water from the very morning, since it is considered the most healing on this Thursday. This is the time for preparing eggs and Easter cakes.

4. Good Friday does not allow you to do any household chores; you cannot have fun and have fun on this day.
5. Great Saturday is the time of preparation for the Easter feast. Easter cakes are baked, Easter is being made, eggs are painted.

Easter - unusual holiday, so the table should be distinguished by splendor and richness, an abundance of dishes and elegant design. Naturally, Easter cakes are placed in the center of it, surrounded by painted testicles, of which there should be exactly twelve.

Previously, it was customary in wealthy families to put 48 various treats. The figure was not chosen by chance, it is how many days lasts great post. At the same time, food was on the table all Sunday, so that any person who came to visit could freely taste the treat. An invitation from the hosts was not required on this day.

A poorly decorated and meager table was considered the worst shame. The peculiarity of the Easter table was that there were no hot dishes on it. Therefore, maintenance by the owners was not required. They could freely celebrate and enjoy the beautiful day with the guests.

Passover must-haves

Traditional, native Russian recipes are used to prepare food for Easter. Currently, painted painted eggs, rich Easter cake and Easter are always set on the table. Previously, on Saturday, they go to church for consecration.

In the old days, meat dishes were also served on the table - baked hams and roast veal, numerous aspics and aspic, meat pates, rolls, vegetable and mushroom snacks, sweet and meat porridge, game dishes.

The peculiarity of the Easter table was that it was customary to cook a lot of sweets for it: delicious and fragrant buns, honey gingerbread various forms.

eggs on Easter table not only painted and painted. They need to be able to present beautifully. To do this, you can make an Easter wreath.

How to make an edible wreath for Easter

For the test you will need:

• 200 ml of warmed milk;
• 1 kg of flour;
• 1 pack of dry yeast;
• 2 tbsp. l. granulated sugar;
• 1 egg;
• salt and vanilla to taste.

Step by step recipe:

Secrets of Easter cakes

The tradition of serving Easter cakes has gone from the time when Jesus ate bread with his disciples so that they would believe in his resurrection. Therefore, on Easter it is customary to serve Easter cake to guests and relatives.

It was baked on Friday, and the dough was set overnight. On Saturday, it was customary to wear it to church for a service for consecration. Currently, you can buy these pastries in the store, but it is much more pleasant and joyful to eat your own food.

Interestingly, a properly cooked Easter cake retains its softness and aroma for 40 days after this bright holiday. Baking Easter cake is a responsible and important matter. In order to get a real product, you must follow many mandatory rules.

Often there is a problem that the inside of the product is still raw, and the top starts to burn. The foil that covers the cakes from above will help to avoid this. Remove the foil before taking the mold out of the oven. Readiness is checked just with the help of a stick that was previously inserted in the middle. It must be completely dry.

Forms for Easter cakes are chosen tin, but if they are not at hand, aluminum saucepans are quite suitable. The container should be no more than 2 liters, this is enough to get a delicious baked cake.

Finished products are decorated with icing, nuts, confectionery powders. Above, there is always the inscription "ХВ" and a cross.

Passover Recipe

The third obligatory dish of the Easter table can be prepared different ways. But most often Easter is made from cottage cheese. To prepare delicious, sweet chocolate easter will need:

All products must be fresh!

Step-by-step instruction:

• Easter has the shape of a truncated pyramid. If the hostess does not have a special container for cooking Easter, you can use a cardboard form. In this case, the walls should be covered cling film.
• The main component of this dish is cottage cheese. It must be fresh, with a delicate texture and little moisture. Therefore, it is recommended to first get rid of excess serum. To do this, it is placed in a canvas or gauze bag, on which the press is placed. The night is enough for excess liquid to glass.

Important Component Easter - eggs. Their choice should be taken very responsibly. If it is not possible to purchase fresh village eggs, you should definitely check the expiration date in the store.

This is very important, since the eggs are placed raw on Easter, they do not undergo heat treatment. Before use, they are washed in warm water with the addition of soda. Eggs are broken one at a time into a separate cup, only then they can be placed in cottage cheese.

Meat dishes

The traditional Easter table necessarily includes meat dishes. How tasty they turn out depends to a large extent on the skills of the hostess. For the festive table, you can use proven recipes for meat dishes. Moreover, many of those who fast have already missed meat.

To prepare this fragrant dish you will need:

Step-by-step instruction:

The meat according to this recipe is fragrant, juicy, tender and tasty!

It is rare that a table can do without tasty and satisfying buckwheat porridge. Home and guests are unlikely to refuse this dish, and it is prepared as simply as possible.

You will need:

Step-by-step instruction:

1. The meat is cut into small pieces and fried in vegetable oil in a frying pan until golden brown. At this time, grated carrots and diced onions are stewed in another pan.
2. Water is poured into the fried meat, brought to a boil. Boil the meat for about 15 minutes, after which the washed buckwheat is poured. After adding spices, the pan is covered with a lid, and the whole mass is cooked for another 15 minutes. Advice! To get fragrant crumbly porridge, buckwheat before cooking should be fried in a dry frying pan.
3. Further, roasting, other spices, herbs are added to buckwheat with meat. On the smallest fire, the dish is brought to readiness.

Snacks for the Easter table

What holiday will do without its own liquor or house wine with a snack? For Easter 2016, you can cook a very simple and insanely delicious Easter wreath salad.

This colorful dish decorate the table for Easter. The following ingredients are required for its preparation:

For the onion, prepare the marinade:

• 250 ml of boiled warm water;
• 3 art. l. 6% vinegar (you can use apple);
• 1 tsp granulated sugar;
• salt and pepper to taste.

For decoration, you can boil quail eggs.

Food preparation:

1. Wash potatoes and carrots thoroughly cold water and boil until done. Clean after cooling.
2. Eggs are boiled, cooled, peeled. The whites are separated from the yolks.
3. Onions are cut into cubes, scalded to remove bitterness and soaked in marinade for half an hour.

Chicken fillet cut into small pieces, sprinkled generously with spices and salt. Then it must be fried in vegetable oil until tender. Advice! You can cut the fillet after frying or boil it in a broth with spices.

The salad is laid out in layers on the dish. An inverted glass is placed in the middle so that the salad takes the form of a wreath. Prepared ingredients are laid out on a plate around the glass. The following layers are made:

You can mix potatoes and other ingredients with mayonnaise in a separate container, and then put them on a dish, then there will be no dry places left. It is convenient to level the layers with a fork.

Drinks for the Easter table

Kissel is traditionally prepared for Easter. Can you cook orange flavored drink, which will become a favorite drink on this holiday for years to come. For its preparation you will need:

• 2 oranges;
• 4 egg yolks;
• 1 liter of milk;
• 120 g of sugar;
• 50 g potato starch.

Step-by-step instruction:

You can cook sugar orange slices for jelly, for this, a peeled orange is cut into slices and generously sprinkled with sugar. In a cold place, the slices freeze.

You can pamper your loved ones delicious drink, like a sbiten. It is also very easy to prepare, it is easy to cook even when unexpected guests already on the doorstep.

For this you need:

• 1 liter of water;
• 150 g of granulated sugar;
• 150 g of honey;
• ginger, cardamom, cinnamon or cloves.

How to cook:

Are alcohol served at Easter?

Many people are interested in whether it is possible to put on the Easter holiday table alcoholic drinks. Most often, a traditional church drink is purchased - Cahors. It is used in different situations: at baptism and wedding, at communion and unction. It is this wine that is served on the bright day of Easter.

It is worth noting that Cahors was not chosen by chance. In church writings there is an indication of the choice of wine. It must be necessarily pure, grape and undiluted. Cahors meets all these requirements. It resembles blood in color and consistency.

Earlier, when Cahors was not yet known, people prepared mead or horseradish with the addition of honey for the holiday.

Celebrating a holiday with alcohol is not forbidden, since such a table simply cannot do without a bottle of good red wine. But it should be remembered that there should be a measure in everything.

2016-03-25

Easter is a great and bright 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 christenate, that is, to kiss three times and break everything together Easter bread, or kulich.

In today's article, I want to offer you a festive menu, that is, those dishes that can be prepared for the arrival of guests in this Bright 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 of an Easter egg or a wreath, a 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
• salty 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. Line a large dish with lettuce 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.

Here we have such a beautiful and tasty salad.

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 colorful chocolate eggs in all sorts of secluded places. 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 festive 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. C chicken breast remove the skin and bone, then disassemble the pulp 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. Cook 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 still 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 and boiled vegetables from the broth, strain the broth. After that, put in it vegetable stew, 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 I just adopted the tradition of adding an egg to chicken or fish soup 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, saute the onion and leek in oil for about 3-4 minutes, until softened and slightly golden.

4. Pour in 1.5 liters of water, add potatoes, garlic and orange zest, 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. Place the breadcrumbs in a separate bowl and a little flour in another.

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 ground 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. Put the finished chicken on the table as a whole. 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. pour over 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, lettuce 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 the baking sheet vegetable oil and lay 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. Put the finished fillet on a dish, place a sprig with tomatoes next to it. 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 butter 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 proposed, today's article also cannot do without options for the 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 the yeast is and how warm it is in this 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 butter and dust lightly 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 fruits.

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 too much, 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 powdered sugar, or decorate with additional candied fruits.

You can serve and eat.

Curd creamy Easter "Lemonchik"

This recipe cottage cheese easter so simple that it does not 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 mold with two layers of wet gauze, put it in curd mass and put under 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 we say, freshly baked homemade bread is 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 instead vanilla sugar. 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. Dissolve yeast in in large numbers 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 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!

On the Bright Resurrection of Christ, the whole family usually gathers at the festive Easter table. On this day, by ancient tradition, the hostess should show cordiality and feed to the full of any person who enters the house. But at the same time, she must also celebrate this Bright holiday, which means that the dishes must be prepared in advance. Therefore, for the Easter table, it has long been customary to cook and serve all kinds of delicious dishes that could be made the day before. At all times, the hostess sought to diversify her Easter menu and make it original, tasty and beautiful. Therefore, recipes traditional dishes there are a great many.

Preparations for Easter usually began on Maundy Thursday. On this day, housewives, according to tradition, clean up the house, cook, bake and.

According to customs, meat dishes predominate, which were banned during Lent. Since the dishes for the Easter table are usually prepared in advance, it is not allowed to roast the meat “with blood”. The meat must pass a sufficiently long heat treatment(well-done, roasted and/or boiled until done).

Traditionally, you can serve to the Easter table suckling pig, baked whole in the oven, tender veal chops, boiled pork knuckle seasoned with garlic fragrant ham, homemade ham. Also, roast lamb is often cooked, buckwheat porridge with mushrooms, duck with apples or goose cooked in honey sauce.

As cold appetizers, you can serve fish aspic or jelly from pork leg and rooster, various vegetable pickles, homemade sausages and cheeses.

In families with great wealth, it was customary to serve about forty dishes to the table, according to the number of days before Easter fasting.

As a gift for Easter, it was customary to present each other with painted or hand-painted eggs.

As a dessert, traditionally, cottage cheese Easter and Easter cakes are served at the table.

Also, for Easter, housewives bake small yeast buns in the shape of various animals - lambs, bunnies, cranes and cockerels. Baked lambs are reminiscent of the selfless sacrifice of Christ. Small animals for the festive table can also be baked from gingerbread dough, and then cover them with multi-colored icing sugar.

Hostesses usually attach special importance to the design of the Easter table. The table should not just burst with an abundance of dishes, it should be beautifully served.

The Easter table must be covered with a starched festive tablecloth. On top of which you can lay a few embroidered napkins with Easter ornaments. Small vases with the first spring flowers look very harmonious on the Easter table. In the center of the table in a large vase, you can put blossoming green branches of trees and attach decorative flowers to them. Easter eggs from papier-mâché.

At the present time, some time before Easter, entertaining hostesses specially grow various greens in an ordinary flat box, which they then use to decorate the table. Such greens are placed on the table right along with the box, which, with the help of small toys, benches, pebbles, houses and imitation trees, turns into a cute miniature "garden". Therefore, if you decide to make such an ornament, then choose a beautiful and neat box.

Dishes served at the festive table can also be decorated in accordance with the holiday: animals or flowers made from vegetables, fruits and herbs.

Beautiful and originally decorated eggs for Easter can be served in a small wicker basket. Our ancestors usually served krashanki on a painted clay dish in the form of a laying hen or cockerel. Also, Easter eggs look very advantageous on a plate covered with lettuce leaves or straw.

Well, now, it's time, observing customs, to compose traditional menu for Easter and choose your unique and original version how to decorate the festive table and cook dishes that, traditionally, our ancestors have served at the table for a long time.

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 Happy Easter in advance, anyway, we 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 festive feast, saving time and energy for the long-awaited meeting of the Bright Resurrection of Christ.

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

So you chose new recipe or decide 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 will not work, 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 spicy 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 abound 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 prepare it themselves from fresh milk, especially if there is an opportunity to buy a rustic one. Cottage cheese is also desirable to prepare in advance, it will be perfectly preserved in the refrigerator for three to four days.

Another one pleasant chores- This 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.

On holiday table fresh greens look beautiful - plant oats! In a week, it produces sprouts 5 to 10 centimeters long. To grow oats, buy grains for sprouting, they are sold in departments healthy eating, online stores for vegetarians and raw foodists 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.

Except traditional Easter cakes, Easter and eggs, tables are often bursting with a variety of meat and fish dishes. Don't be lazy, make a menu in advance and buy most of the ingredients in advance so you don't have to buy in a hurry meat cuts of dubious quality risking their 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 Great Lent, so you should already think about holiday menu and stock up on delicious, original and proven recipes.

By tradition, the main symbols and treats Orthodox Easter- This Easter cake, cottage cheese Easter and colored eggs. However, every year the menu of this holiday increases and becomes more modern. cookbook"wild" hostesses offers original selection traditional and modern dishes to celebrate the brightest holiday of the year - Easter.

Traditional Easter dishes

kulich

Easter cake is a special kind of ritual 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 right technology cooking. For the preparation of Easter cake should be taken exclusively with good mood, then the cake will turn out to be successful, and next year everything will be fine 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

1 sachet (11-12 g) dry or 50 g regular yeast mix 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

Dissolve 50 g of yeast in 200 g of cream room temperature. Add 600 g of flour, mix and leave the dough to rise. When the dough rises, add 15 egg yolks pounded 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. Grease a baking dish with butter, sprinkle 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 skins will turn the eggs brown, red cabbage soaked in vinegar Blue colour, turmeric - golden hue, spinach leaves and Birch buds - green color, insisted on lemon juice dried violet flowers or dark grape juice - lavender shade. And the boiled eggs natural coffee will turn pink to dark brown in color.

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 paper towel, season 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

The pork chop on the rib is one of the most valuable parts pork carcass, so you should not forget to cook it for the table on the bright holiday of Easter. 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 portioned pieces 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!