Easter treats. What should be on the holiday table? Easter table: getting ready to celebrate the bright holiday of Easter What should be on Easter

10.01.2024

On April 16, Orthodox believers will celebrate the most important Christian holiday - Easter, the Holy Resurrection of Christ. Housewives are already starting to prepare. They clean the house, buy food for the Easter table, put dough on Easter cakes.

The 48 days of strict fasting will soon be behind us, and a family holiday dinner is ahead. What to treat your family and friends on Easter? What should be on the table? And how to manage everything? “AiF-Prikamye” shares culinary secrets and family traditions with its readers. Mother Lyubov Vorobyova, wife of the rector of the temple in the name of St. Sergius of Radonezh (Oktyabrsky village), mother of five children.

“Preparing for Easter is a wonderful opportunity to spend time with the whole family,” Mother Lyubov is sure. - According to our family custom, on Friday evening we all sit down at a large table, light a candle, sing spiritual songs and begin to paint eggs. On Saturday morning we go to church to bless Easter treats (eggs, cottage cheese, Easter cakes).”

Easter on the table

“Our family’s favorite treat is Easter. We prepare it the old fashioned way, rubbing homemade cottage cheese through a sieve. This is very difficult, because the cottage cheese is fatty, thick, and your hands get tired. Therefore, we all work one by one. To make Easter bright, we add pieces of yellow and orange marmalade to the curd mass,” the hostess shares the recipe.

Cottage cheese Easter with marmalade

Ingredients for Easter:

1 kg fresh fat cottage cheese
200 g sour cream (cream) 30% fat
4 egg yolks
100-150 g sugar
200 g butter
Crushed marmalade

Cooking time 1.5 hours.

Cottage cheese Easter has the shape of a truncated pyramid. This is a symbol of the tomb in which the greatest miracle took place - the Resurrection of Christ. Therefore, to make Easter, you will need a special form - an Easter box. It consists of four trapezoidal planks with a deep carved design on one of the two sides. Most often, symbols of the suffering and resurrection of Christ (cross, spear, cane, flowers), as well as the letters “ХВ” - “Christ is Risen”, are carved on pasochnitsa.

The cottage cheese should be homogeneous. Rub it through a sieve to get rid of any lumps. Some housewives use a blender to obtain a homogeneous consistency. The butter should melt to room temperature. Beat sugar, yolks and butter. Add sour cream (cream) to the prepared cottage cheese and beat. Then combine with the butter mixture and beat again.
Place the resulting curd mass in a water bath, stirring constantly so that the mass does not separate. As soon as the first bubbles appear, remove the pan from the bath, continuing to stir the contents.
Let the curd mass cool, then put it in the refrigerator for an hour or two so that it “sets.” Then add the marmalade pieces.
The inside of the bean box must be lined with gauze. Place the curd mixture there tightly, compacting it. When the pan is filled to the brim, cover the curd mass with the edges of the gauze. Place a weight on top, for example, a liter jar half filled with water. Place a deep plate under the pan so that all the liquid drains there. Place the treat in the refrigerator for a couple of days.
Before serving Easter, remove the pan and gauze. Place the finished delicacy on a festive dish and place a red Easter candle for Easter.

The egg is a symbol of new life and... a coffin

According to tradition, the first treat eaten on Easter is a blessed colored egg. Tradition says that the stone with which the tomb of Jesus Christ was closed resembled an egg in outline. According to legend, the painted egg became a symbol of Easter after the miracle of Mary Magdalene. The Holy Myrrh-Bearer came with a sermon to the Roman Emperor Tiberius and presented him with an egg as a gift with the words: “Christ is Risen!” The emperor replied that, just as an egg is white and not red, so the dead do not rise again. At the same moment, the egg in his hand turned red.

“There are several ways to color eggs, for example, boil them in onion skins so that the shell becomes brick-colored. Or even easier, decorate the egg with special stickers. But we, again, stick to the old ways - we paint the Easter symbol with honey paints. Younger children especially love this activity. They enthusiastically paint various ornaments and patterns on the shell with brushes, draw willows and temples,” says Mother Lyubov.

Easter eggs Photo: pixabay.com

Tips for housewives: how to boil eggs so they don't crack?

Choose eggs without cracks, smooth.

White eggs are more beautiful for painting, but brown eggs have a denser shell.

To ensure that the paint lays evenly, the eggs must be washed thoroughly. The marking stamp is erased with vinegar.

Place the eggs in cold water to prevent them from cracking due to sudden changes in temperature.

Salt the water.

Boil the eggs over low heat, otherwise when the water boils strongly, they will hit the walls of the pan and each other.

Boiled eggs must be completely dry when painted.

Homemade artos

“Every Easter, we donate the Easter cakes that the church donates to us to large families,” says Mother Lyubov. - Kulich (from the Greek “round bread”) is a homemade version of church bread - artos. It symbolizes the bread that Christ shared with his disciples after his Resurrection. And when during the Easter meal we treat each other to Easter cake, we can hope that the risen Lord is invisibly present in our home.”

Quick Easter cake

Ingredients:

600 g wheat flour, 250 l milk, 150 g sugar, 100 g butter, 3 eggs, 5 g dry yeast, 1 packet vanillin, 150 g raisins, pinch of salt

For the glaze:

2 egg whites, 50 g powdered sugar.

Pour the yeast into warm milk and add 200 grams of flour. Mix everything well and leave the dough in a warm place for half an hour.
Separate the yolks from the whites. Beat the yolks with sugar and vanilla. In another bowl, mix the egg whites with a pinch of salt.
In a deep plate, combine the risen dough and egg yolks. Mix everything thoroughly.
Add the melted butter to the main mass and mix.
Pour in the whipped whites and mix again.
Add 400 grams of sifted flour and knead the dough. Place it in a tall bowl, cover it with a towel and leave it warm for an hour.
After the dough has increased in volume, add washed raisins to it. Cover the dough with a towel again and leave it warm for another 40 minutes.
Place the dough in special cake pans and fill the pan halfway. After 30 minutes in a warm place, the dough will rise and fill the entire volume of the mold.
Preheat the oven to 180 degrees. Bake the cakes for 40 minutes.

To prepare the glaze, beat the egg whites with powdered sugar. Pour the resulting mixture over the cakes. Let the glaze harden, only then decorate the top of the concoction with colored confectionery sprinkles.

By the way, you can consecrate Easter dishes both on the eve of Easter, on Saturday, and on the Bright Resurrection of Christ.

What must be on the Easter table? Each region of Ukraine has its own traditional Easter dishes, which each family prepares year after year.

Common among them are Easter cake, the baking of which housewives are especially careful about, Easter cottage cheese and krashenki (pysanky). As for the rest of the Easter menu, housewives from different parts of the country have their own culinary secrets, writes Sovetnews.

Thursday salt

Since ancient times, on the night of Maundy Thursday, many housewives prepared Thursday (black) salt. Rock salt was mixed with kvass grounds, cabbage leaves and herbs. Everything was mixed and put in the oven, where it turned into ash, which was then used to flavor Easter cakes, dyes and other Easter dishes. It was believed that cherry salt has magical powers, has healing properties and does not spoil throughout the year.

Nowadays, Thursday salt can be prepared on the basis of rye or malt bread.

Soak the bread and mix it with coarse rock salt (5 kg of bread per 1 kg of salt). Then put it in the oven heated to 250°C (or maybe you still have an old oven...) and simmer until the bread turns black.

You can add a little herbs, mint or oregano to the salt. When the mixture is ready, remove it from the oven and leave to cool. Next, chop with your hands and sift through a sieve. Then pour it into a container and bless it in the church during the festive service. After you put the salt in the oven, it is recommended to read the Lord's Prayer three times.

Thursday salt can be used not only on Easter days for flavoring Easter cakes and dyes, but also for preparing dishes on ordinary days.

What should be on the Easter table

Meat dishes

There are no restrictions on meat dishes on the Easter menu. You can prepare dishes from any type of meat: pork, chicken, beef, make homemade sausage, bake boiled pork and, of course, buy a piece of our Ukrainian lard.

Salads and snacks on the Easter table

To prepare Easter salads, use all seasonal vegetables and herbs: cabbage, wild garlic, green onions, sorrel, parsley, dill.

Appetizers on the Easter table may include herring, fried or jellied fish, jellied meat, mushroom dishes and various pickles.

What drinks can you prepare for the Easter table?

In addition to Easter dishes, there should be drinks on the table. It is advisable to prepare them yourself. It could be: dried fruit uzvar, jelly or compote. For alcohol, you can drink homemade tinctures (liqueurs) or wine.

How to leave a fast correctly

If you adhered to Lent, then you need to come out of it gradually, since over 48 days the metabolic processes in the body have changed and adjusted to certain lean foods.

Despite the holiday and Easter customs, nutritionists recommend sticking to proper nutrition and not overeating on holidays.

Therefore, despite the richly laid Easter table, adhere to the following recommendations:

Do not eat too much fatty, fried, smoked and spicy food;
Gradually introduce animal protein into the menu: meat, poultry, eggs and dairy products. On the first day, eat no more than 150-200 g of these products, and it is best to start with fermented milk;
Don’t eat too many Easter eggs (1-2 pieces to start with);
For alcohol, drink some wine;
Drink plenty of water between meals;
It is advisable that in the first days after fasting, lean foods predominate;
Eat more fish, vegetables, fruits, and whole grains.

Despite the abundance of dishes on the Easter table, remember that everything is good in moderation!

Easter is a big and bright holiday for all Christians. And that’s why we always have a special relationship with him. Already on Friday, on the eve of the holiday, you need to prepare it and put it in the refrigerator, and on Saturday from the very early morning you need to, yes. In order to have time to take both of them to church and consecrate them, as it should be in the Christian tradition.

And in addition to these main holiday treats, on Sunday you need to prepare Easter lunch or dinner. If the whole family can gather around the table at this time, it will be simply wonderful!

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

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 on this Bright Sunday. All of them are not very complicated, they are prepared quickly, easily and simply. They can be prepared both for the holiday and subsequently, and on weekdays.

For any holiday, each housewife draws up a menu in advance, trying to take into account the status of the event, the preferences of the guests, and her personal skills.

Today we are putting together a menu for the Easter table, and therefore we would like the salads and appetizers to match this theme. So what might be included on this list?

In my opinion, it can be anything 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 with food paint; salads reminiscent of the arrival of spring, that is, with images of flowers, a green lawn and butterflies, or bees, ladybugs on it.

Even if you are preparing your proven and favorite regular salad, then add some zest to it that suits the occasion, that is, decorate it in the form of a flower, a sun, or “plant” a bumblebee or dragonfly on it. Or just come up with a name, certainly adding a word that reminds us of such an important day, the arrival of spring, the rebirth of nature after hibernation.

Easter Bunny Salad

We will need:

boiled eggs - 4 pcs
boiled chicken breast - 1 pc.
pickled or canned cucumbers - 2 - 3 pcs.
onion - 1 pc.
hard cheese – 200 gr
mayonnaise - 200 g (or sour cream + mayonnaise 100 g each)
olives
Beijing salad
salt, pepper - to taste

Preparation:

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 greasy.

2. Cut the onion into small cubes. To prevent it from being bitter, you can lightly fry it in vegetable oil, or place it in a marinade of water and a small amount of vinegar for 20 minutes.

But if the taste of fresh onions is not scary, then you can leave it in this form.

3. Cut the cucumbers into small cubes.

4. Divide the cheese into two equal parts. Grate one of them on a coarse grater and add this part to the salad. And grate the second part on a 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. Place chopped chicken breast, onion, chopped cucumbers, grated cheese and yolks into a large bowl. Add salt and pepper to taste, mix and season with mayonnaise, or mayonnaise mixed with sour cream.

Personally, I like the second option, it makes the salad lighter and less caloric. And in my opinion more delicious.

7. Line a large dish with lettuce leaves and place the resulting mass on it, giving it the shape of a rabbit.

8. Sprinkle the top first with cheese, and then with finely grated whites. Thus, we formed a rabbit fur coat.

9. Make eyes and socks from olives, and make ears from Chinese cabbage leaves.

10. Place the salad in the refrigerator for two hours to cool.

We got such a beautiful and tasty salad.

Or you can design 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 during the holiday in Europe and America. It is he who hides multi-colored chocolate eggs in all sorts of secluded places. And on Easter morning, the kids need to find the rabbits' nest to find them and feast on them.

In the West, it is believed that a chicken cannot lay such beautiful colored eggs, but the magical Easter bunny is quite capable of laying such eggs.

In general, a rabbit (hare) is a symbol of fertility and wealth. And although it is not our Orthodox symbol, let there be plenty of both 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
greens - for decoration
quail eggs - for decoration
red, black caviar - for decoration

Preparation:

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

2. Cut the squid into thin strips. In this recipe we use smoked squid. With them the salad will turn out very aromatic and tasty. But if you were unable 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 begin to collect the salad in layers around it. Lubricate each layer with mayonnaise.

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

5. On top of the salad you can decorate with black and red caviar, or one of them. And also don’t forget to decorate with greenery, giving it something like a wreath.

6. Place peeled quail eggs in the center. They can be pre-painted with food paint, 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 be to help you.

By the way, you can also cook. 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 ingredients as they are given and get a little creative with the design. And in this case, it will become a real decoration for the Sunday holiday table.

Fish holiday salad

We will need:

herring fillet – 150 g
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 onions
olives, pitted olives - for decoration

Preparation:

1. For the salad, you can use lightly salted herring, bought in a store, or you can pre-in this case, you can enjoy a delicious herring, and the salad from homemade fish will turn out much tastier.

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

2. Also cut the pickled cucumbers into small cubes.

3. Grate carrots, potatoes and eggs on a coarse grater. Also grate the apples on a coarse grater and sprinkle them with lemon juice to prevent the pulp from darkening. If the apple has a thick skin, then it must first be peeled to make the salad tender.

Lemon can be squeezed directly onto the apples; if the juice remains, the remainder can be squeezed into the prepared mayonnaise.

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

The salad is a little reminiscent of everyone’s favorite, there is also herring and there is fur coat, but not quite the usual one. And naturally, this salad tastes completely different!

5. For decoration, cut the black olives into slices. Chop green onions. Place a green patch along the edge of the onion salad bowl, and place two bees in the center, collecting them from olives and olives, alternating sliced rings. Cut wings from a thin part of a cabbage leaf.

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

Salad "Orange Sun"

This salad will certainly lift your spirits and delight all your guests without exception.

We will need:

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

Preparation:

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

2. Cut the cucumber into thin small strips.

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

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

5. Place the first layer of chicken meat, then the coarsely grated carrots. Lay out the next layer of cucumber, then cheese, whites and sprinkle with yolks on top.

6. Decorate with the leftover carrots and cucumber crust, making this cheerful sunny smiley face.

Or you can arrange the salad like this. For the rays of sunshine, we will need French fries, which you can also prepare 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've come across a version of this salad where the Sun was included in. The salad is the same, but in the middle there are eyes and a mouth, and instead of rays there are chips.

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 piece
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, herbs - for serving

Preparation:

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

2. Pour 4 liters of water over the pork on the bone, bring to a boil, constantly skimming off the foam as it forms.

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

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

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

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

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

8. Remove meat and boiled vegetables from the broth, strain the broth. After that, place stewed vegetables, cabbage and meat, cut into portions, into it. Cook 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.

And here's another soup recipe.

Egg soup with tomatoes

My grandmother made this soup. Being very religious, she observed all fasts and celebrated all religious holidays. So she certainly prepared this simple soup for Easter. She said that she was breaking her fast with him. In fact, I don’t prepare this version of the soup myself very often, but I adopted the tradition of adding an egg to chicken or fish soup from this recipe.

And although the products do 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 piece
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

Preparation:

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

2. Cut potatoes and onions into cups, smaller onions, larger potatoes. Cut the onion into rings, chop the garlic and dill.

3. In a thick-bottomed saucepan or frying pan, fry the onions and leeks in oil for about 3 to 4 minutes, until they become limp 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.

My grandmother did not add orange zest to her soup, this is already my find. I came across it once in one of the recipes, tried it, liked it, and have been using it in cooking ever since.

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

6. Break the eggs into a bowl, scramble them with a fork and slowly pour them into the broth, stirring vigorously so that the eggs do not form a lump, but are 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 into a cup, and then carefully poured into the broth. At the same time, without stirring it, in order to preserve the egg as a whole.

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

Meat rolls baked with cheese and mushrooms

We will need:

pork loin without bone - 600 g
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

Preparation:

1. Mushrooms can be used either fresh or frozen. Champignons are perfect for this time of year. Cut them smaller and fry, adding a spoon - one and a half vegetable oil. You can use both sunflower and olive oil. Add the finely diced onion and fry everything together for 10 minutes.

Then place them on a plate to cool quickly.

2. Cut the loin into slices 1 cm thick. Then place a piece of meat on a cutting board, cover with cling film so as not to damage the fibers when beating, and also so that the meat juice does not splash, and beat on both sides.

You should get a very thin layer that can be easily rolled into a roll.

Beat off every piece in this way.

3. Cut the cheese into fairly large cubes.

4. Place a piece of chopped pork on the table, add salt and pepper, and sprinkle with lemon juice.

5. Place bacon, cheese and fried mushrooms on top. Roll into a roll, being careful not to damage the flesh so that the cheese does not leak out during frying.

6. Heat the oil in a frying pan; there should be enough of it to fry the rolls on all sides.

7. Break the eggs into a bowl and beat with a fork, lightly salt and pepper. Place breadcrumbs in a separate bowl and a little flour in another.

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

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

10. Serve these rolls well, or simply with oven-baked potatoes. Or, if desired, prepare any other side dish.

Meat fillet “Surprise”

Or here’s another recipe, similar to the previous one, but with a completely different filling. The meat can be either pork or beef, but definitely 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

Preparation:

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

2. Mince the liver and onions, add butter, salt and pepper.

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

4. Soak in beaten egg, bread in breadcrumbs and fry in well-heated oil in a frying pan.

5. Preheat the oven to 200 degrees, place the rolls in a mold, cover with foil and place in it. Bake until done, 30 - 40 minutes. There is no need to open the foil so that the rolls do not turn out dry.

6. Serve along 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.

You can cook both chicken and turkey for the holiday table. And here are some recipes.

Chicken with garlic marinade, baked in the oven

I cooked this chicken recipe yesterday, so it’s still very fresh in my memory.

We will need:

chicken - 2 chicken legs
canned olives without pits - 175 g
lemon - 1 pc.
garlic - 2 heads
seasoning for chicken - 1 teaspoon
cumin - 0.5 teaspoon
balsamic vinegar - 1 teaspoon
olive oil - 2 teaspoons
salt, ground black pepper

Preparation:

1. First, we need to marinate the chicken. You can use any chicken meat. I took two legs for two servings. You can use both chicken drumsticks and breast. Or you can divide a whole chicken into portions and use it for cooking.

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

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

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

If you use more chicken than in my recipe, then increase the ingredients for the marinade.

5. Place 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 place the chicken in a baking dish, preferably with a lid. If there is no lid, then prepare foil.

7. Cut the lemon into small slices, into about 8 pieces and place between the meat in random order. Cut the whole head of garlic, right in its coat, across and put it in the mold.

8. Place 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, there will be more of them. But I would put them all, since the olives turn out just great in this combination.

Also add half a glass of boiled water.

9. Cover the mold 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 take different times to bake.

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

11. Take out the pan again and pierce it with a sharp knife in the thickest part of the chicken meat. If the chicken is ready, then light juice will be released, if not, then red juice will be released. In the second case, pour the juice over again and put it in the oven again, bake until done.

In the first case, pour in the juice, and without closing the lid, leave for another 15 minutes. Reduce the temperature to 180 degrees.

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

Chicken stuffed with pancakes “Royally”

This is a very interesting recipe, and it is truly festive. You'll have to tinker a little with this chicken, but the result is worth it.

We will need:

whole chicken 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

Preparation:

I will not describe here how to bake pancakes. Most likely everyone can do this, and if not, then there are many different recipes here. And even more recipes in a special section of the blog.

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 entire skin, being careful not to damage it. Below I will provide a video on how to do this.

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

4. Cut the onion into small cubes and fry in a frying pan in vegetable oil. Then add the diced mushrooms. Mushrooms can be used either fresh or 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. Then beat in the egg and mix. The filling is ready.

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

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

9. Stuff the chicken with prepared spring rolls.

10. Plug all the holes with toothpicks so that nothing dries out inside during baking.

11. Coat the chicken with mayonnaise or mustard and bake in an oven preheated to 180 degrees. The baking time will be 1 hour.

12. Place the finished chicken on the table entirely. Cut across in the presence of all guests, Prepare to listen to exclamations of admiration and questions about how this can be done!

The chicken tastes simply delicious and will decorate any holiday table.

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

By the way, I would like to redirect you to another one, from which the skin is also removed, but it is stuffed without pancakes. And it always tastes amazing too.

Grilled salmon with spicy rice

Today we took salmon steak for cooking, but in general you can use any other fish. So, for example, I prepared this recipe using catfish fillet, 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 g
paprika - 1 teaspoon
parsley - bunch
chili pepper - 1 pc.
salt, ground allspice - to taste
lettuce, fresh cucumber, cherry tomatoes - for serving

Preparation:

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

2. In a separate bowl, mix half the soy sauce with paprika and pour the resulting mixture over the fish. 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 bake it on a grate on the grill.

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

4. Boil rice in salted water.

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

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

6. Place mounds of rice on a plate, salmon fillet, salad and spicy spicy sauce in a gravy boat.

Serve and eat with pleasure!

Cod fillet baked in the oven with cherry tomatoes

We will need:

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

Preparation:

1. Cut the cod fillet into portions. Season with salt and pepper, let sit for a while so that the salt and pepper are absorbed into the pulp.

Just like in the previous recipe, you can use any fish fillet.

2. Grease a baking sheet with vegetable oil and place the fillet on it. Sprinkle with basil and drizzle with olive oil to prevent the fillet from burning when baking.

3. Wash the tomatoes and cut them into two halves; place them cut side down on the fish. Place a branch with tomatoes next to it; we will need it to decorate the dish.

4. Place the fish in an oven preheated to 200 degrees and bake for 25 minutes. Remove the cherry twig after 15 minutes.

5. Place the finished fillet on a dish and place a sprig of tomatoes next to it. Sprinkle the 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 baking recipes

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

A variety of sweet pastries are also baked from rich yeast dough. Dough recipes can also be taken from all the Easter cake recipes proposed above.

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

That’s why today’s selection is in addition to the existing recipes.

Kulich according to an old Russian recipe

We will need:

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

Preparation:

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

2. Place 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 thoroughly until it has a pliable soft consistency. Place in a bowl, cover with a towel and place in a warm place to infuse. The dough should double or triple in volume.

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

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

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

You can check the readiness with a skewer; if there is no batter left on it after the puncture, then the cakes are ready.

If during baking the top begins to brown too much and the cakes are not ready yet, then the top should be covered with baking paper soaked in water. Everyone’s oven has different features and anything can happen.

8. Take out the finished cakes, let them cool, placing them on their side directly in the mold, rolling them at regular intervals onto another side. Then remove from the molds and decorate as you wish. For example, you can simply sprinkle the top with powdered sugar, or decorate with additional candied fruits.

You can serve and eat.

Creamy curd Easter “Limonchik”

This recipe for cottage cheese Easter is so simple that it does not take up much space in the description or time in preparation.

We will need:

pressed 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

Preparation:

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

2. Line the mold with two layers of damp gauze, place the curd mass in it and place under a weight. The form can be special, that is, a bean bag, and if there is none, then you can put it in a colander. If only the bottom had holes so that there was somewhere for the liquid that would form from infusion under pressure to drain.

3. Place the mold in a bowl and, together with the pressure, put it in the refrigerator for a day.

Then serve and treat your guests!

Easter bread

Bread is an indispensable attribute of our daily life. Without it, not a single meal is unthinkable. Therefore, we always want Easter bread 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 everything bad, brings happiness and goodness to the house, and creates comfort.

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

We will need:

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

Preparation:

1. Warm the cream slightly and dissolve the yeast in it. 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, you can soak it in boiling water for 20 minutes.

4. Stir the raisins into the dough until they are evenly distributed.

5. Cover with a towel and let rise in a warm place. The volume of the dough should increase two to three times. This may take from 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 the baking sheet. Cover it again with a napkin and set it again to rise.

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

8. Take out the finished bread and grease it with butter, cover it with a napkin and let it stand for a while.

Then serve. As a rule, such bread does not even have time to cool down and is eaten faster. And what can we say, freshly baked homemade bread is always tastier than store-bought bread.

Traditional Easter lamb

We will need:

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

Preparation:

To prepare Easter lamb you need a special form. You don’t see such forms on sale very often, but you can find them. But if you don’t have a mold, and you don’t plan to purchase one, then just take the dough recipe as a basis. You can bake Easter rolls and cupcakes from it, just like we did.

And the next video recipe will offer a plot on how to cook an Easter lamb or lamb without a mold.

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

2. To knead the dough, you first 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 and then add it 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 a 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, vanilla, or you can add a bag of vanilla sugar instead. Mix all dry ingredients.

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

6. Cut the butter into small pieces in advance and let it stand until it melts slightly. Use oil with at least 82.5% fat content. 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 ingredients will disperse and the dough will be as it should be.

But you can still add a couple of tablespoons of warm milk if necessary.

8. Place the dough on the work surface and knead it using the stretching method. 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, place some of the butter on its flat surface, roll it into an envelope and continue kneading. Then add some more 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, has crumbs and does not look entirely aesthetically pleasing. Don't pay attention to this, everything is going as it should.

The dough will not be smooth and plastic, it will stick to your hands from the oil, but there is no need to add flour.

10. Stretch the dough into a flat cake and place raisins in the middle. Fold it into an envelope and continue kneading so that the raisins are evenly distributed.

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

There was a lot of filling, which was very good; the baking was festive.

12. Grease a bowl with oil and place the dough in it. Cover with cling film and let the dough rise for 2 hours.

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

14. Place 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 done.

15. Take out the finished baked goods and grease them 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 wonderful and themed pastries.

Festive lamb made from yeast dough without 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; you will need to manually form the desired shape of lamb from it. And since there are quite a lot of their forms in the video, it’s better to see it all once than to read the description for a long time.

It’s quite easy to prepare such interesting lambs by cutting them according to a special template. And you must admit, such baked goods certainly won’t last long. The kids will steal all the lambs in just one moment. Therefore, it is better to prepare them with a reserve to please everyone.

And continuing the theme of Easter animals, the next baked goods are next.

Cookies "Easter bunnies"

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

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

We will need:

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

Preparation:

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

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

3. While the dough is rising, make a template out of cardboard according to some drawing, or if you have the talent of an artist, draw it yourself.

4. Knead the finished and risen dough and knead thoroughly again. Then roll it out into a layer 1 cm thick and cut out hare figures according to the template. Add details if required. Make eyes from clove buds.

5. Place on a lightly greased baking sheet and brush with beaten egg yolk. Let the dough stand for 15 - 20 minutes, then bake in an oven preheated to 210 degrees for 15 - 20 minutes.

Ready-made “hares” can be decorated with glaze; we have already discussed how to prepare it in. And sprinkle with chopped almonds. Or you can leave it like this.

These cookies are also baked for the delight of children.

Among the traditional Easter baked goods, one can also highlight our Russian kurnik. Usually it is often baked for holidays. Today I will not describe its recipe here, since I already have a separate article on how to prepare it on my blog. Therefore, if you wish, you can click on the link and .

For Easter they also bake pretzels, buns, babkas, pies, muffins, kulebyaki, and pies. They always bake a lot and it’s delicious.

In fact, over the many years of celebrating Easter, people have accumulated many recipes for this occasion. Among them are many very tasty dishes worthy of consideration. But unfortunately, it is impossible to describe them all within one article.

But I think that today’s recipes should also be quite enough to set a delicious table and adequately celebrate this wonderful, bright holiday.

I would like to congratulate you on the coming of Spring, as well as on the upcoming Easter! May each of you have excellent health, prosperity and prosperity in your home, understanding and love in your relationships! Joy to you and good mood!

And Bon Appetit!

Orthodox Christians around the world are preparing to celebrate the bright holiday of Easter.

One of its obligatory attributes is the ceremonial table, on which especially plentiful and varied food is served on this day.

In the old days, after a forty-day fast, wealthy families put forty different dishes on the table.

The festive meal on Easter Day should reflect church symbols, so there are certainly three main dishes on the table that are blessed on Saturday in the church: Easter cake, colored eggs and Easter cottage cheese.

Easter eggs

The red egg is a special symbol of Easter. The biblical legend testifies that Mary Magdalene came to Emperor Tiberius with incredible news - Jesus has risen!

The only way to convince the ruler that a miracle had happened was to use another miracle.

Maria extended her hand to the emperor, in which lay an ordinary egg, and said: “Before your eyes, this egg will now turn red, and this will be evidence of the miracle of the resurrection.”

A few moments later, that’s exactly what happened – the egg turned red.

Historians of Christianity claim that since that time, the painted red egg has become one of the ritual attributes of Easter celebrations.

At the beginning of the festive prayer service, clergy and monks exchanged such eggs; later the tradition was supported by believers.

The Easter egg has many purposes: people begin breaking their fast on Sunday mornings, they give it to friends and relatives, godchildren and godparents, they take it to the churchyard to remember loved ones.

Initially, holiday Easter eggs were only red, later they began to be painted in other colors, and then iconographic images and other subjects began to be drawn on the shells, and patterns were painted.

Depending on the type of coloring, Easter eggs are called differently: krashenka (the egg is painted in one color), speckled (there are specks, specks, stripes on the shell), pysanka (with an ornamental or plot design).

Natural dyes, in addition to traditional onion skins, you can use turmeric (gives a golden nuance), red cabbage soaked in table vinegar (vitamin color), dried violet flowers infused for 6-8 hours in lemon juice, and dark grape juice (pampered lavender hue ), birch buds or spinach leaves (herbal color).

Eggs boiled in natural coffee can acquire shades from pink to noble dark brown.

With the help of threads, rags and cereals attached around the egg, you can achieve a variety of interesting uneven colors.

For example, the “Watercolor” painting method: you need to boil an egg, dry it dry and place it hot on a special stand or glass.

On the dry egg, before it has cooled, draw the desired design with watercolor paint. On a hot egg, the paint dries in an instant and does not smear.

“Dinosaur eggs.” Wrap dry eggs tightly with pieces of gauze, securing its ends with an elastic band, and lower into a solution of some food coloring.

The white streaks that remain from the gauze will resemble the skin of a dinosaur.

“Marble eggs.” Dilute food coloring in water, preferably dark colors. Add 0.5-1 tablespoon of vegetable oil and lower the already boiled eggs into it.

The water should cover the eggs entirely. Keep the eggs in water until the desired color is achieved. Then remove them from the water and wipe the shells dry to remove any remaining oil with a paper napkin.

Easter cake

An obligatory attribute of the Easter holidays is bread.

Christian scientists claim that the tradition of celebrating the Holy Resurrection of Christ with bread specially prepared for this purpose has earlier, even Old Testament origins.

Tradition says that when leaving Egyptian captivity, the Jews did not have time to leaven their bread, so they took unleavened dough with them.

In field conditions, they were able to prepare only the simplest flat cakes. Since that time, when celebrating Easter, Jews pray to God as a sign of recognition and gratitude and certainly partake of ritual bread.

Jesus Christ, the son of the Jewish people, did not break this tradition on the day of the last Last Supper, but only filled it with new content.

He broke unleavened bread and said that this was his body, which he was offering as a sacrifice for the sins of men.

After this, the rite of the Eucharist - communion - was introduced into the Christian church.

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 covered it 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 Lent. On this day, holiday cards were signed and sent to distant relatives and friends.

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

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

Flour for holiday baking must be sifted. A few days before the bright holiday, the dough was placed in a warm, dark corner of the house so that it could brew. They put their soul into the preparation. Basic household chores faded into the background; the whole day was devoted to preparations for the bright holiday.

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

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

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

Easter cake

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

It is with the blessed Easter cake that the Easter meal begins., breaking his fast after 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 their fast with Easter cake right in the church, immediately after the end of the Easter service, treating each other and the clergy to pieces of their Easter cake.

Curd Easter

A traditional Easter table is not complete without cottage cheese Easter - a special dish made from cottage cheese, which is prepared only once a year especially for the holiday of Easter. Easter has the shape of a truncated pyramid, which symbolizes the Holy Sepulcher. To prepare Easter, you need a special collapsible wooden form - a pasochnitsa.

On the inside of the planks from which the bean box is made, the letters XB are cut out - the initial letters of the words that make up the traditional Easter greeting “Christ is Risen!” In addition, they carve on the boards symbols of the suffering and resurrection of Jesus Christ- spear, cross, cane, sprouts, flowers, sprouted grains. All these images are imprinted on the finished Easter.

Painted eggs

What's an Easter table without colored eggs? According to legend, 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 that the emperor was holding in his hand at that moment turned red.

Red color is a symbol of the blood shed by Christ for all people. But besides red, Easter eggs are painted in other colors. Easter eggs are usually painted on Maundy Thursday, and they are consecrated on the night from Holy Saturday to Sunday. You can simply color the eggs with onion skins 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 a 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 holiday table is, of course, Easter.

Traditionally, it was always prepared with lots of butter, sugar and eggs. Below are recipes for Easter dishes.

Ingredients:

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

Preparation:

1. Boil two hard-boiled eggs
2. While the eggs are boiling, mix the cottage cheese and sugar until smooth. Add pre-softened butter to this mixture and mix thoroughly.
3. Peel the boiled eggs, separate the yolks and add them to the curd mixture. Mix thoroughly again, trying to grind the yolks.
4. Break two raw eggs into this mixture and mix again.
5. Peel, sort and thoroughly rinse the raisins.
6. Add to the curd mixture and mix again.
7. Line a colander with gauze. Transfer the prepared mixture onto it. Cover the top with the same gauze. Place under a load of about 3 liters of water. And put it all in the refrigerator for 7...9 hours.
8. Place the finished Easter cake entirely 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

Preparation:

First of all, we rub 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. Mix the mixture well and place it in a mold that has been previously lined with gauze. We put it under 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.

Preparation:

Pour milk into a small saucepan, add broken white chocolate, place over low heat and bring until the chocolate is completely melted. Mix cottage cheese, sour cream, melted chocolate (warm), candied fruits and steamed dried fruits.
Moisten a thin, dense cloth with water and line the bean box with it.
Place the curd mass in a bowl, place a weight on top and leave for a day to drain excess moisture.
After 6~12 hours, put the structure in the refrigerator.
Place the finished Easter on a plate, remove the mold and cloth.
Store Easter in the refrigerator before serving.
When cutting, it is advisable to wet the knife in hot water and then wipe it dry with a napkin.

Easter with dried apricots

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

When starting to bake Easter cake or Easter baba, it is very important to remember that the dough for this baking loves only fresh ingredients, and, most importantly, the warmth of human hands, which means 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. dilute yeast in 1 tbsp. warm milk, adding 1 tbsp. granulated sugar. After the fermentation process has begun, pour the dough 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” your hands, pour in 3 tbsp. melted butter and knead again. Pour 100 g into the finished dough. soaked raisins, place in a mold, filling it 1/3 full and leave for 2 hours to “settle.” When the dough has increased significantly in volume, brush the top with egg and bake at 200 degrees. within 1 hour.
The finished hot cake can be filled with fondant or covered with vanilla sugar.
For making 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 fudge is ready.

Ingredients:

For the test:

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

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

Preparation:

To prepare the dough, take warm milk, yeast, half the flour and mix. Sprinkle the finished dough with flour and leave it warm for an hour. Then add flour and knead the dough until it stops sticking. Beat the egg whites until foamy, add them to the dough and mix again, adding flour to thicken the dough. Place the bowl with the mixture in a warm place and cover with a towel on top.

Place the finished dough on the table and divide it into two parts, of which the larger part is the base of the cake, the small part is for decoration. Place the Easter cake in a round frying pan, the surface of which is greased with oil and sprinkled with flour, make decorations from the remaining dough and leave in a warm place to proof. Grease the risen cake with butter and bake until done.

Ingredients:

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

Preparation:
To prepare the choux pastry, thoroughly mix the flour and hot milk and cool to normal temperature. 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. Beat the whites into a thick foam, add them to the dough and mix. Place the finished mixture in a warm place for a second rise.
When the dough has risen, gradually stir in the melted butter. Rub the baking pans with butter and sprinkle with flour, then lay out the finished dough. After the dough has doubled in size, cover its surface with yolk and bake until done at 170-180 C.

Ingredients:

For the 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 zest, ground coffee - 3.5 g, rose oil - 8 drops, rose petals - 0.5 cups

Preparation:
To prepare aromatic sugar, grind it with any of the proposed flavors.
For the Easter cake, prepare the choux pastry: mix flour and a third of hot milk, cover and leave for an hour. Add the remaining milk, yeast and a quarter of the aromatic sugar to the brewed dough. Add 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 Easter cakes.
The cakes must rise before baking.

Kulich "Early ripening"

Ingredients:

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

Preparation:

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 whites, beat the latter into a thick foam, rub the yolks with sugar. Gradually fold into the risen dough and add raisins.
Place the dough in a mold greased with butter or margarine and bake until done. 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:

Liqueur - 2 tbsp, Condensed milk - 150 g, Sour cream 30% - 200 g, Butter - 200 g. Vanilla sugar - 2 bags.

For decoration:

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

Preparation:

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. Use half the dough to bake a crust on a square baking sheet, greased with margarine and sprinkled with breadcrumbs. Add cocoa to the second half of the dough and bake another cake. Cool.
3. Place the cakes on top of each other and cut out an oval egg shape. Cut the chocolate cake into two layers.
4. Beat butter with condensed milk and sour cream, add a bag of vanilla sugar. Add some liqueur to 1/3 cup of boiled water.
5. Assemble the cake. Place the dark cake on an oval dish, soak it in liqueur, and coat generously with cream. Place a light cake on it and repeat the same operations. Cover with dark cake layer, soak again in liqueur and spread with cream.
6. Steam prunes with boiling water, remove the pits, squeeze lightly, cut into pieces. Mash the cake scraps with your hands in a bowl with prunes and the remaining cream. Place in a mound onto the cake, forming an egg shape, smoothing the edges. The bottom of the cake is slightly rounded inward. Use a knife to smooth out any uneven surfaces and place in the refrigerator for 2 hours.
7. Melt over heat in 1 tbsp. spoon of boiling water 3 tbsp. spoons 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. You should get a snow-white light cream with which to decorate the cake. Place cherries steamed in red wine along the edge of the cake.

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

From 0.5 kg. flour, 250 gr. melted butter, 1 tbsp. sugar and 1 egg yolk, quickly knead the shortbread dough and bake in a hot oven until ready, pricking it 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, grind them thoroughly and cook over low heat until sour cream thickens, stirring constantly.

Pour the prepared chilled cream over the mazurka and sprinkle chopped nuts on top.

200 gr. Grate “Russian”, “Dutch”, “Swiss” cheeses and Parmesan cheese on a fine grater, add 400 gr. softened butter and 150 ml. rum or cognac. Mix everything thoroughly and place in oil dishes.

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

Salt the gutted pig on top and inside, stuff it and bake on a wire rack. You can stuff it with liver and lard, minced through a meat grinder and flavored with beaten yolks and a small amount of white bread; liver, grated with buckwheat or rice porridge, as well as rice porridge with boiled eggs and green onions added to it.

Salt the freshly plucked and gutted duck inside and out, tuck 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 place in a baking dish.
To prepare the sauce, in the saucepan where the duck was cooked, brew 2 tbsp. broth 1 tbsp. flour. After letting the liquid boil, remove the fat, add the juice of 3 oranges and 200 ml. white wine, then boil again. Place 2-3 oranges, divided into slices and peeled from seeds, into a mold with pieces of duck, pour over the prepared sauce and bake in a hot oven until cooked. When serving the dish, oranges serve as a garnish for the meat.

Boil and cut into apple slices 1 kg. beets. Add 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 additional flavor, add 1-2 tbsp to the beets. ground coriander seeds.

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

Take approximately equal quantities of fillets of several types of fish, squid, peeled shrimp and crab meat, cut into small longitudinal bars, dip in batter and deep-fry.

To prepare the batter, beat until thick and creamy 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 the Resurrection.

LAZARUS SATURDAY 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 RUSSIAN LAND SHINED - Sunday, a week after All Saints.