Easter menu. What to cook for Easter on the table

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

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

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

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

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

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

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

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

Easter cake

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

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

Curd Easter

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

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

colored eggs

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

Red is a symbol of the blood shed by Christ for all people.. But other than red Easter eggs dyed in other colors. It is customary to paint Easter eggs on Maundy Thursday, and they are consecrated on the night from Holy Saturday to Sunday. You can simply color the eggs with onion peel or food coloring, or you can work hard and paint the egg with unusual patterns, turning it into a real work of art.

Easter is a holiday that is usually celebrated with family.

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

Source: strana-sovetov.com

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

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

Ingredients:

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

Cooking:

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

Ingredients:

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

Cooking:

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

Ingredients:

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

Cooking:

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

Easter with dried apricots

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

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

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

Ingredients:

For test:

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

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

Cooking:

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

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

Ingredients:

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

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

Ingredients:

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

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

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

Kulich "Quick"

Ingredients:

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

Cooking:

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

Ingredients:

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

For cream:

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

For decoration:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

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

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

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

Bon appetit!

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

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

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.

Easter dishes with photos

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

Easter cottage cheese dishes

According to one version, cottage cheese is a sacred dish. Its use in food was associated with fertility and the awakening of nature after winter sleep. That is why there is always a lot on the Easter table cottage cheese dishes and the most important, of course, is Easter. It is made in the form of a four-sided pyramid, symbolizing Golgotha. Christians prepare this dessert only once a year.

Also for this holiday you can cook various casseroles, cheesecakes, cottage cheese muffins and cheesecakes.

Royal Easter: a recipe for cottage cheese Easter

To prepare the base of this dish, you need to take 1 kg of cottage cheese (fat content 9% -18%) and pass it through a fine sieve.

1. We wash 200 g of raisins. We take out the butter (200 g) from the refrigerator and let it warm up to room temperature. Grind it
2. Cream (250 g) with a fat content of at least 33% must be boiled
3. IN a separate pan you need to put 300 g of sugar, 5 yolks and 1 teaspoon of vanilla sugar. Beat the ingredients until a white mass is obtained.
4. Continue whisking and pour in the boiled cream. Then crushed butter
5. You need to beat the mass to such an extent until it becomes homogeneous. Add grated cottage cheese and half the raisins
6. received curd mass should be evenly placed in the form for Easter. Let excess liquid drain
7. Put in the refrigerator for 7 hours. After the Easter is formed, it must be removed from the mold and decorated with raisins or other ingredients.
8. The remaining raisins can be poured into a dish around Easter

Easter with fruits and nuts

This kind of Easter is prepared in a similar way. The only difference is crushed nuts and fruits, which are used instead of raisins. Can be used as fresh fruits, and candied fruits.

Delicious Easter cake

The feast of the Holy Resurrection of Christ cannot be imagined without such traditional dish like an Easter cake. This is surprising, but the recipe for the "bread symbol of Easter" appeared long before this holiday and was used in pagan rites. Modern Easter cake resembles a church in its form and is an invariable attribute of Easter.

The traditional Easter cake is prepared using wheat flour, raisins and raw yeast. The original coating of the upper part of the cake with icing distinguishes it from the rest of the muffin.

1. We wash and sort the raisins, fill it with water and leave to swell
2. We breed yeast. To do this, pour 50 ml of warm milk into a cup, add 2 tbsp. spoons of granulated sugar mix and dilute the yeast (20 g). We cover the container with a napkin and let it ferment
3. Let's move on to flour. Sift 500 - 700 g of flour. To enrich it with oxygen, this process can be repeated again. This will help make the dough fluffy.
4. Pour 200 ml of warm milk into a deep container. Add 3-4 eggs and mix. Add 150 g of sugar and salt (to taste) to the resulting mixture. Pour the yeast into the bowl and stir
5. Melt 150 g of butter and add to the bowl. Add vanilla (to taste). mix
6. Add half of the sifted flour. We begin to knead and gradually fall asleep raisins. In order for it to intervene well in the dough, the raisins can be pre-rolled in wheat flour. Knead the dough and add the rest of the flour. The dough will reach the condition when it does not stick to your hands.
7. Roll the dough into a ball, sprinkle with flour and cover with a napkin. We put it in a container, wrap it in a towel and leave it to reach. It usually takes two hours. During this time, you will need to knead the dough several times.
8. Lubricate the cake molds with butter and place the dough in them. During the baking process, the cake will increase in size. Therefore, the test level should not exceed 2/3 of the form
9. We cover the forms with the dough with a napkin and leave for 20 minutes. Then we put them in an oven preheated to 200 degrees. On average, one cake is baked for 30-40 minutes.

Icing for Easter cake

SUGAR GLAZE RECIPE. The upper part of the cake is traditionally decorated with icing. Although today there are other types of decoration " Easter bread”, glaze among them is the most popular. To prepare it, you need to take 200 g of powdered sugar, 2 tbsp. spoons of lemon juice and 50 ml of water. All ingredients must be thoroughly mixed and the resulting mass applied to the cake with a silicone brush.

PROTEIN GLAZE RECIPE. In order to cook protein glaze you need to take 2 proteins, 250 g of powdered sugar and 2 tbsp. spoons of lemon juice. The whites are whipped first. Then powdered sugar is poured into them and mixed thoroughly. Add lemon juice and beat again. You can add 2 teaspoons of cognac or rum to the mixture.

Top glaze can be decorated with confectionery powder, coconut flakes, candied fruits or make drawings with a pastry syringe.

italian easter panettone recipe

Panettone, although it is considered italian easter, refers to Easter cakes. With this pastry, the inhabitants of the Apennine Peninsula decorate their tables for Christmas. But, this Easter cake will organically look on the festive table during the Orthodox Easter.

1. Even before cooking Panettone, you need to get all the ingredients and let them warm up to room temperature.
2. Separate the yolks from the whites (5 pcs.). The yolks must be ground with sugar until completely dissolved. Dilute the yeast in warm milk, pour in the yolks and mix. wheat flour(400 g) we sift through a fine sieve, saturating it with oxygen. Add yeast and egg yolks and stir until smooth
3. The finished dough should be suitable for another two hours. To do this, they put it in a bowl, cover it and send it to a warm place. If everything is done correctly, then the dough should double in volume. It needs to be kneaded and placed on a floured table.
4. Add salt and melted butter (100 g). Place the dough in a bowl and cover with plastic wrap. The fermentation process should take about 1.5 hours. Then you need to cover the bowl with cling film and a towel. There should be room for lifting between the top exact dough and the film.
5. After the dough has risen, it must be left in the refrigerator for a day. Then take the dough out and let it rise a little. We crush and cover with a film and leave for 2-3 hours in a warm place
6. We're making raisins. We sort it out, wash it and let it swell. After that, you need to drain the water from the raisins and dry it with a towel. We rub on fine grater skins of one orange and one lemon. Almonds (3-4 pieces) are cut into plates. Candied fruits (70 g) cut into small cubes
7. Turn on the oven and set it to 250 degrees. Place the dough on a floured table. Evenly knead candied fruits, vanilla, raisins and grated zest into it. Lubricate the baking dish with oil, put baking paper on the bottom and lay the dough. Its volume should be one third of the volume of the form. Decorate panettone cake with almond slices
8. Before sending to the oven, the dough must reach. For this, the molds are placed on the oven for half an hour. When the form doubles in size, send the cakes to the oven
9. We reduce the temperature from 250 to 210 degrees. Panettone is baked for 10 minutes. Then remove another 10 degrees and bake for 7-9 minutes
10. We open the oven. We put paper soaked in water on the top of the cake and bake for another 20 minutes

What pies are baked for Easter? Recipes

Easter pies are very popular in countries such as Greece, Spain and Poland. But, the Italian Easter pie is distinguished by a special taste. It's easy to make, but that doesn't make it any less delicious.

1. Knead the dough from 300 g of flour, 1.5 teaspoons of baking powder, 120 g brown sugar, salt and butter cut into pieces (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 foam, gradually falling asleep powdered sugar(1 tablespoon). This cake is served at room temperature. Cold cream is poured on top

calicounia greek pies for easter

Greek kalitsuniya pasties are traditionally used during the Easter celebrations.

1. To prepare such pastries, you need to mix sugar (0.5 cups), baking powder (1 teaspoon) and flour (2.75 cups) in bowls. Add olive oil (0.5 cups), eggs (2 pcs) and cottage cheese (0.5 cups). Add brandy and knead the dough for 10 minutes
2. We prepare the filling from soft cottage cheese(700 g), flour (1 tablespoon), sugar (2 tablespoons), ground cinnamon(1 teaspoon), yolk and grated lemon zest (1 teaspoon). Mix ingredients until smooth
3. Roll out the dough and cut out circles of 8-10 cm in diameter from it. In the middle of each circle we put the filling (1 teaspoon). Slightly crush it and bend the edges of the pie and fasten them
4. Before baking, the pies are smeared with a beaten egg.

Painted Easter eggs

• Even those who do not consider themselves to believing people paint eggs for Easter. colorful eggs 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. It has long been served on this bright holiday boiled pork, ham, stuffed pig, baked veal, wild duck stewed in sour cream. 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 to the minced meat, soaked in water and squeezed out Rye bread(100 g).

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. Cover the baking dish with foil, grease 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

Aspic

Kholodets is also a traditional Easter dish. besides him original taste This dish is good 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 pot and pour cold water. Cook on low heat for 4 hours, periodically removing the foam
2. After two hours of cooking pork feet put the peeled and chopped beef (500 g) into the pan
3. Peel half of the chicken and cut into pieces. Chicken gizzards(500 g) clear 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

Bouzhenina

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 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 fried 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. Steaks from chicken fillet before frying, you need to roll in each of the three batters on both sides. 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 fish dishes then try the 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) you need to mash with a fork, transfer to a pan and cook for 15 minutes
3. Pour red into another pan. vinegar(2 tablespoons), 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 fully prepared 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 into strips boiled tongue(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. Dressing the salad olive oil(50 ml). Salt, pepper and mix
3. Top the salad with cashew nuts and herbs.

Easter cakes photo

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

An important success factor in home winemaking it is the harvest of grapes at the time when they have reached full maturity. At this time, the berries contain maximum amount Sahara. 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 nylon cover and keep in storage

Easter food decoration

To decorate your table and fine dining at Easter, housewives use their tricks.

• 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
• toy figure easter bunny would 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.

The bright holiday of Easter is approaching. On this day (and throughout the entire holiday week), we want to surprise our loved ones with a rich, magnificent festive table. Someone uses time-tested recipes, while someone scours the Internet in search of unusual or even exotic dishes. Maybe our Easter menu will do?

Of course, the first recipe is Easter cake. I remember that as children we brought Easter cakes to school that our mothers baked, and I was always surprised that my friends’ Easter cakes almost did not differ in taste from the usual purchased rolls, except for more raisins ... But in the old days, everything was generously put into the dough for Easter cakes the most delicious, fresh, sweet, and the number of eggs in some recipes reached 60 (!) Pieces.

First, a few important rules:

1. During cooking, do not make noise, do not swear.
2. Get everyone out of the kitchen.
3. Flour for Easter cakes must be sifted.
4. You need the smallest sugar (or powdered sugar).
5. Milk and cream should be at room temperature.
6. To make the Easter cake yellow, add saffron to the dough or choose eggs with bright yolks (homemade). If it was not possible to get homemade eggs, then take the usual ones, separate the yolks from the whites, mix the yolks with salt and leave warm overnight.
7. The temperature in the room where you knead the dough must be at least 25ºС.
8. Do not open the windows!
9. You need to knead the dough for a long time and carefully. According to an old saying, the dough needs to be hit 300 times, so that later the guests praise the Easter cakes 300 times.
10. The dough should rise at least three times: when the dough is being prepared, when the whole dough is kneaded, and when it is in the form.
11. The dough for Easter cake should not be too liquid - otherwise the Easter cakes will blur, come out flat. But it should not be too steep either - the cake will turn out to be heavy and will quickly become stale.
12. Try to cut the kneaded dough with a knife - if it does not stick to the knife, does not reach for it, then it can be laid out in forms.
13. Forms for Easter cakes generously grease with soft (not melted!) Butter, you can sprinkle with breadcrumbs or semolina.
14. Lay out the dough in prepared forms, filling them up to half. When the dough rises flush with the edges, carefully place the molds in an oven preheated to 180ºС.
15. In order for the cake to rise evenly, you need to stick a long splinter in the middle and bake with it. After 1 - 1.5 hours (depending on the size of the cake), the splinter is taken out: if it is dry, then the cake is ready.

So the recipe

Ingredients:
800 g butter
1 kg. Sahara,
20 yolks,
1.5 l. milk,
120 g pressed yeast
200 g raisins,
50 g cognac,
2 tbsp. l. semolina for sprinkling molds,
3 kg. flour (approximately) ,
vanillin, lemon peel, nuts, poppy seeds, candied fruit - optional.

Cooking:
Dilute yeast in 1 stack. warm water, add 1-2 tbsp. flour, set for 20 minutes. to a warm place. Beat the yolks with sugar, add cognac with vanilla, milk, yeast. Mix and pour into flour, knead for 15 minutes. Gradually pour in melted butter, dry (this is important!) raisins, zest. Knead the dough for at least 40 minutes. The readiness of the dough is determined as follows: if the raisins pop out of the dough, and it “squeaks” itself, then it’s ready. Put in a warm place, covered with a towel. When suitable, lay out in prepared forms, filling them no more than 2/3, allow to distance. Bake 40-60 minutes (depending on size). Cool on its side (i.e. put it out of the mold on a soft pillow, put it on its side and cool, turning it over carefully).

Custard cake (with tea)

Ingredients:
12 stack. flour,
1 stack milk,
4 eggs,
1 stack Sahara,
70 g pressed yeast,
2 stack strong tea,
½ stack melted butter,
1 stack raisins,
2 tsp salt,
vanillin or cardamom.

Cooking:
The night before (at about 8 o'clock), pour ½ stack of yeast. warm water, let rise. ½ stack flour brew ½ stack. boiling milk, stir well. Cool to warm, mix with risen yeast, add ½ stack. warm milk, salt, lightly beaten eggs, add enough flour to make enough thick dough. Knead it until smooth, wrap well and leave in a warm place until morning.

Early in the morning (at 6-7 o'clock) pour ½ stack into the dough. warm oil, stir and gradually pour in warm tea mixed with sugar. Then add spices, add little by little the remaining flour, dump the dough on the table and beat it until bubbles begin to appear in it. Put the dough in a greased bowl, cover and leave for 1 hour. Then put it on the table again, knead gently, gradually adding raisins, return to the bowl and let stand for another 30 minutes. Then spread out in forms, let go. Bake as usual.

The Easter menu is not complete without cottage cheese easter. Moreover, since ancient times, Easter was the most important dish on the holiday table. Now it is prepared infrequently, and in vain - this is not only a landmark, but also very tasty dish. In order for Easter to be a success, you need to follow some rules:

1. All products must be the freshest.
2. Cottage cheese must be put under pressure to remove excess whey (it is better to do this in advance by putting the cottage cheese in a gauze napkin and pressing something heavy on top).
3. Squeezed cottage cheese must be rubbed through a sieve twice (do not pass through a meat grinder!).
4. Cream - at least 30% fat.
5. Sugar is best replaced with powdered sugar.
6. Line the mold (pasochnik) with slightly damp gauze. If there is no form, then you can adapt for this any dish that you don’t mind making a hole in (a square plastic bucket, for example) and make a lot of holes so that the whey can drain.

Easter with boiled yolks

Ingredients:
1200 curd,
400 g butter,
4 cups heavy cream
15 yolks, hard boiled
sugar, vanillin to taste.

Cooking:
Rub fresh cottage cheese through a sieve, put butter, wipe yolks through a sieve. Mix together and rub for a very long time to get a solid mass. Then pour in the cream and, while pouring, grind without ceasing. When everything is crushed enough, put it in a mold, put it under a press until all the whey drains. Keep in a cool place.

Before use put on a dish, decorate.

Ingredients:
2 kg. curd,
10 eggs
400 g butter
800 g sour cream
700 g sugar
100 peeled almonds
100 raisins,
vanillin.

Cooking:
Rub cottage cheese and butter through a sieve, add eggs and sour cream. To stir thoroughly. Put the dishes on the stove and bring the mass to a boil, stirring constantly with a wooden spatula. Remove from heat and cool as quickly as possible (for example, put in ice water), also stirring constantly. Add sugar, vanillin, raisins, nuts to the cooled mass, mix and put in a bowl, tamping the mass tightly. Place a small weight on top. Put in the cold for a day.

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

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

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

The usual can be arranged in the form of eggs, if you show skill and leave the whole shell from chicken eggs(for example, using eggs when baking Easter cake or when preparing Easter). To do this, the eggs must be carefully broken from the blunt end to make a hole of 1 - 1.5 cm, pour out the contents, and rinse the shell, dry it and put it in the egg mold. Prepare any aspic (from chicken, beef or fish), only cut the products in it into slices of about 1 cm. Add carrots, yellow and red bell peppers for brightness. Mix with gelatin dissolved in the broth and pour over the shells. Put in the cold. Before serving, carefully break the shell and remove the aspic. Arrange on a platter with lettuce and herbs. Easy and beautiful!

Let's fill up the Easter menu with another recipe meat dish, which at first may seem difficult to perform, but a little skill - and everything will work out. This . For this chicken (preferably a steam room, but it can also be defrosted) you need to “undress”. We cut the skin along the back and carefully remove it together with the meat from the ribs, wings and legs, cutting around the bones. Ideally, you should get a layer of meat on the skin. We spread it on the board with the skin down, beat it off as thin as possible (about 1-1.5 cm thick), sprinkle with salt, spices, and - attention! - dry gelatin. The filling for the roll can be frozen vegetables - a mixture of carrots, peas, bright bell pepper, string beans. We spread the mixture of vegetables on the meat layer and carefully roll it into a roll. We wrap the roll in several layers of foil as tightly as possible. We put in a preheated oven and bake for 40-50 minutes. Cool down. This dish is served cold. Gelatin, swelling, holds the roll together, and it does not fall apart when cut.

Real Russian kvass can be a great addition to the festive table. Invented over a thousand years ago, this drink knows no equal. Centuries-old experience shows that kvass contributes to the preservation of health and increases efficiency. But above all, it's just very delicious drink. Some simple recipes brought to your attention.

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

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

If fermented apple kvass put 150 g of honey and 70 g of grated on coarse grater fuck it, it's going to be edgy Petrovsky kvass.

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

Larisa Shuftaykina

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- Easter cake, curd 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 in Pure 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

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 cottage cheese Easter is a symbol of Easter, it also serves as a very delicious 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 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 is 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 make Christ 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 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!

Easter is one of the brightest Christian holidays. This day commemorates the resurrection of Jesus Christ. According to the Bible, Jesus Christ was betrayed and crucified on the cross, after which he resurrected three days later. On this day, not only worship services are held, but also celebrations at the table. On the table, assembled in honor of Easter, you can find a very large variety of dishes. As a rule, each housewife puts traditional festive dishes. What can you cook for Easter?

What to cook for Easter - painted eggs

This is one of the main Easter dishes that should be present on every table. As a rule, they are dyed with dyes and onion peel. So they turn out very festive and will decorate any table. How to cook eggs for the Easter table.

Ingredients:

• Chicken eggs 10 pcs.
• Onion peel (as much as possible).
• Water.

Sequencing:

• Place the husk in a pot of cold water. Put on fire, wait for the water to boil completely and keep it on fire for another 30 minutes.
• Cool the broth and strain it to remove the remaining husks.
• Put the eggs into the cooled broth and put the pan on the fire. Bring the water to a boil and cook the eggs for another 10 minutes.
• Remove the eggs from the broth and let them cool.

What to cook for Easter - Easter cake

It is also the main dish of the festive table, its symbol. There are many recipes for making kulich. Dried fruits, various spices and additives are also added to it. Here is one of the most common holiday cake recipes.

Ingredients:

• Wheat flour 700-800 gr.
• Eggs 6 pcs.
• Milk 0.5 l.
• Sugar 350 gr.
• Powdered sugar 100 gr.
• Dry yeast 1 tbsp. l..
• Raisins 100 gr. (you can take other dried fruits)
• Vanillin 1 pinch.
• Butter 200 gr.
• Lemon 1 pc.

Sequencing:

• Add yeast to warm milk and mix thoroughly. Sift the flour and divide it into two parts. Put the first part in milk with yeast and mix everything thoroughly. The container in which all the ingredients are located must be covered with a lid and left warm for 30 minutes. During this time, the dough should double in size.
• Separate eggs and yolks and melt butter. Mix the yolks with sugar, add vanillin and melted butter. The whole mixture must be added to the test obtained in the previous step.
• After the yolks are added, you need to gradually add the proteins mixed with salt.
• Add the remaining sifted flour to the whole mixture and mix everything thoroughly. The resulting dough should not stick to your hands. We put the dough in a warm place for an hour.
• Soak raisins in warm water for 15 minutes. Then drain the water and dry the raisins. Add it to the resulting dough, mix everything and put it again in a warm place for 10 minutes.
• Lubricate the baking dish with vegetable oil and put the dough into it. It should take up no more than half of the total volume.
• Put the baking dish in the oven preheated to 180 degrees for about one hour.
• The resulting Easter cake can be decorated with icing, fruit or other additives.

What to cook for Easter - cottage cheese Easter

The basis of this dish is always cottage cheese. However, various dried fruits, honey, nuts and many other additives can act as supplements. All of them successfully complement the cottage cheese Easter, which is one of the most important symbols of the festive table. Consider one of the most delicious recipes curd Easter.

Ingredients:

• Cottage cheese 500 gr.
• Sugar 100 gr.
• Butter 100 gr.
• Raisins 50 gr.
• Candied fruits 50 gr.
• Nuts 50 gr.
• Vanillin ¼ tsp

Sequencing:

• Rub the cottage cheese thoroughly through a sieve (you can also use a blender).
• Add sugar and vanilla to cottage cheese. We mix everything thoroughly.
• Melt the butter and add it to the cottage cheese with sugar and vanilla. We mix everything thoroughly.
• We leave the raisins in warm water for 10 minutes, and chop the nuts. Candied fruit cut into small pieces. Add raisins, nuts and candied fruits to cottage cheese. We mix everything thoroughly.
• Take a paster and put the curd Easter on it. Top it with a plate and set oppression. Put the cottage cheese in the refrigerator.
• After 8-10 hours, Easter cottage cheese will be ready.

The bright holiday of Easter is a great occasion to meet with loved ones at the festive Easter table. You can even surprise them traditional recipes, in which each hostess can make her own notes. Having prepared dishes according to the above recipes, you can be sure that absolutely everyone will like them.