Easter table: getting ready to celebrate the bright holiday of Easter. Easter table setting

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

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

1. Knead the dough from 300 g flour, 1.5 teaspoons baking powder, 120 g brown sugar, salt and butter cut into pieces (80 g). Mix the ingredients and add 3 yolks and 2 tbsp. spoons of water. Cool down ready dough within 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. The zest is grated from two oranges, the insides are cut out and added together with the candied fruits to the 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 mold must first be coated with oil. A mass of ricotta is placed on top. The edges of the dough are folded over the filling
5. From the remaining dough you need to make strips 1.5 cm wide. They need to be placed crosswise on the top of the pie. Grease 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 a foam, gradually adding powdered sugar (1 tablespoon). This pie is served on the table room temperature. Cold cream is placed on top

Kalitsuniya Greek pies for Easter

• Even those who do not consider themselves believers paint eggs for Easter. Multi-colored eggs are one of the main symbols of this holiday.
• But you can paint them in different ways. You can use natural or artificial dyes. Apply plant leaves (dill, parsley, etc.) during coloring.
• But, if you want to really surprise your guests, you can use tape when coloring Easter eggs. You can cut out various shapes from it, stick it on eggs and dip them in dye. After painting, the tape can be peeled off. Original Easter eggs are ready

Meat dishes for Easter

The Easter table is rich meat dishes. Long since 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

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

1. Finely chop the onion (1-2 pieces) and add to the minced meat. Ground black pepper and salt also need to be added to the minced meat. Mix everything thoroughly
2. Cover the baking dish with foil, grease it with vegetable oil and lay out some of the minced meat. Place four boiled and peeled eggs in the center of the roll and cover them with the rest of the minced meat. We ram
3. Bake the roll in the oven preheated to 180 degrees for 30 minutes.

Jellied meat is also a traditional Easter dish. Besides him original taste This dish is useful for people with joint problems.

1. Pork legs (4 pcs.) need to be scalded with boiling water and cleaned. Large ones need to be cut. Place them in a saucepan and pour cold water. Cook for low heat 4 hours, removing foam periodically
2. After two hours of cooking pork feet put deveined and chopped beef (500 g) into the pan
3. We clean half the chicken and cut it into pieces. Chicken stomachs(500 g) clear of films. Cut celery (1/2 root) and carrots (3 pieces) into slices. Cut the onion in half
4. Place the chicken, gizzards and vegetables in a pan with the future jellied meat an hour and a half after adding the beef. Removing foam
5. After 40 minutes, strain the broth. Separate the meat from the bones and cut into pieces of optimal shape. Put them in a pan, salt and add garlic, pepper (5-6 peas) and bay leaf. Add broth and bring to a boil
6. Remove from heat, cool slightly and pour the jellied meat into molds. When the dish has cooled to room temperature, put it in the refrigerator

Baked pork is another dish that will be on 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 the salt for about a day. Then you need to cut the skin with a sharp knife, rub the meat with pepper and stuff the ham with garlic. There should be one clove of garlic per kilogram of meat.
2. Preheat the oven, place the ham on a baking sheet and pour half a glass of water. When to blush upper part the ham needs to be turned over and cooked until cooked
3. To prevent the top crust from drying out, you need to constantly pour the juice that is released onto it.

Chicken for Easter

Chicken is also a frequent guest on the Easter table. It can be prepared according to this “monastic” recipe.

1. Fillet (1 kg) cut into several parts and lightly beat
2. Peeled and fried walnuts(2 cups), cashews (1 cup) and hazelnuts(1 cup) chopped
3. We prepare three types of batter. Pour a tablespoon of flour into one bowl. In the second, mix eggs (4 pcs), flour (1 tbsp), salt, pepper and sugar. Pour chopped nuts into the third
4. Steaks from chicken fillet Before frying, you need to roll it in each of the three batters on both sides. It is better to use olive oil for frying.

Fish for Easter

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

1. Gut the mackerel (4 small fish) and wash thoroughly. We remove the fins and make four deep oblique cuts on each side. We put 2-3 small sprigs of dill in each. Place the fish in the refrigerator
2. Chop onion (1 piece) and garlic (1 clove). Pour vegetable oil (2 tablespoons) into a small frying pan and fry the onion and garlic. Canned tomatoes(200 g) mash with a fork, transfer to a frying pan and cook for 15 minutes
3. Pour red into another pan wine vinegar(2 tablespoons), add sugar (1 tablespoon) and simmer over low heat until the volume is reduced by half. Pour vinegar into tomatoes. Mix and pass through a sieve. For full readiness sauce, you need to pour vegetable oil into it (100 g - 120 g)
4. Finely chop the dill and green onions. Add them to the sauce. Salt, pepper and mix
5. The mackerel should be greased with vegetable oil, salt and pepper. Cover the baking sheet baking paper and place 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 once to ensure even baking.

Serve the fish hot with tomato sauce.

Salad Easter

Can you imagine a holiday table without salads? For Easter you can prepare this interesting and, most importantly, delicious salad with boiled tongue.

1. Cut the cabbage (400 g) into thin strips. We knead with our hands. Cut into strips boiled tongue(1 piece). 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 greens. Dressing the salad olive oil(50 ml). Salt, pepper and mix
3. Top the salad with cashew nuts and herbs.

Cakes for Easter photo

Homemade wine for Easter

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

An important success factor in home winemaking it is the harvesting of grapes at the time when they have reached full ripeness. At this time the berries contain maximum quantity Sahara. What is decisive during the fermentation process?

1. After harvesting the grapes, the berries need to be separated from the bunch and placed in a container. If you have collected a lot of grapes, then 60-liter stainless steel tanks are suitable for this purpose. Before placing the grapes in containers, the berries must be crushed by hand. Containers with grapes should be placed in a room with a temperature of 10 -25 degrees
2. While the grapes are fermenting, they need to be stirred periodically.
3. When sediment appears, the wine needs to be strained. For this purpose, you can use gauze or nylon stocking. You need to add sugar to the purified liquid. For one liter of wine you need one cup of sugar. Stir the wine until the sugar dissolves
4. We wait until the wine ferments and pour it into three liter jars. Leave 2 cm from the neck to the level of the wine. Roll up the jars with lids and make a hole in the middle. We insert a medical hose into the hole. It should be above the wine. Coat the hole with the hose with plasticine to seal it. We insert the opposite end of the hose into a jar of water, making a water seal
5. During fermentation, sediment forms in the wine. It needs to be removed periodically (pour the wine into other jars, leaving sediment) and repeat everything all over again.
6. Fermentation times depend on various factors and can vary greatly. Taste the wine periodically, add sugar (if required) and once you like the drink, close the jar nylon cover and leave it for storage

Decorating Easter dishes

To decorate your table and gourmet dishes On Easter, housewives use their tricks. Below in the video you can watch some of them and take note.

Video: Decorating Easter dishes

Setting the Easter table and decorating dishes

• About serving and decoration Easter table You can write for a very long time. Every housewife has many ideas in her head about how to beautifully serve dishes prepared for this holiday.
• During the celebration of the Holy Resurrection of Christ, symbols of Easter should be placed on the table: Easter cakes, eggs and other dishes
• And also what will indicate the awakening of nature from winter sleep: flowers, greenery, decorative bird’s 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 altogether.
• 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 on a plate for each guest. And if you write the guest's name on the eggs, they can be used as seating cards
• Traditional Easter cakes for this holiday can be decorated not only with icing, but also with cake mastic
• You can choose the color of the mastic so that the cake fits organically into the overall design of the table. You can not only cover the Easter cake with mastic, but also make flowers out of it to decorate this pastry.
• You can make various figures from mastic and decorate Easter with them. The main thing here is to have imagination. And sculpting figures from this material is as easy as making it from plasticine

Happy holiday to you!

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

The biggest Christian holiday is Easter. On this day, all believers gather in the temple for general prayer. After which everyone heads home to gather for big table and break your fast. On this day you can eat absolutely any food. Therefore, housewives have the opportunity to prepare everything most appetizing. Let's find out what to cook for Easter.

Traditional dishes for the Easter table

Back in a long time ago Easter was celebrated on a special scale. On the tables of our ancestors, in addition to sacks and colored eggs, there were the following dishes:

• Jellied meat and aspic,
• Poultry baked in the oven
• Baked pork and sliced ​​sausage,
• Various salads,
• Pickles,
• Pies with delicious fillings,
• Wine and sbitni.

In poor families, in addition to Easter cake and colored eggs, there were simple dishes on the table. However, in any case, after the family returned from the temple, the head of the family took the sacred food in his hands and walked around the table with it 3 times. After which, the family could begin the festive meal. First of all, families tasted those dishes that were sprinkled with holy water in the church.

Easter table menu 2017

All modern families prepare for Easter celebrations in advance. Therefore, the question of what dishes to prepare for Easter is decided several weeks before the holiday. If you are also in search of new ideas, then you should remember some of our ideas.

Of course, Easter cake takes its rightful place on the holiday table. The AI ​​for its preparation can be chosen completely different recipes. But besides Easter cake, the main dishes are meat dishes.

Jellied poultry meat.

To prepare jellied meat you will need:

• A whole rooster carcass, and a whole chicken carcass,
• 3 packs of gelatin, 25 grams each,
• Onions, carrots, garlic, salt and pepper.

Cooking process:

Delicious boiled pork.

Chops in a frying pan.

What can you cook for Easter? This question worries many. And believe me, in this case there are many options. simple dishes which all guests will taste with pleasure.

Liver cake.

The most satisfying and quite tasty - liver cake will appeal to many. It’s worth trying to prepare it for the holiday table.

Marinated silver carp.

You can make an excellent snack from silver carp. To prepare the dish you should prepare:

• Silver carp fillet - 500 grams,
• onion,
• Allspice 3 peas and garlic a couple of cloves,
• Apple cider vinegar 2 tbsp. spoons and vegetable oil 5 tbsp. spoons.
• Salt 1.5 tbsp. spoons and sugar 1 tbsp. spoon.

Cooking process:

Salads for Easter.

Wondering what to cook for Easter? Then our recipes with photos will definitely come in handy. What kind of feast can you imagine without salads? That's right - none! So you can cook perfectly different salads. Of course, such traditional salads, like Olivier and herring under a fur coat. However, in addition to these salads, you can prepare something else original.

Bride salad.

The salad will require the following ingredients:

• A couple of onions
• Potatoes - 4 pieces,
• Carrots - 3 pieces,
• Beets - a couple of pieces,
• Chicken eggs - 4 pieces,
• Processed cheese “Druzhba” - 3 pieces.
• Mayonnaise 200 grams or to taste.

How to cook:

The Bride salad is laid out in layers. First - potatoes, then carrots, fried onions, mayonnaise, beets, again fried onions, again mayonnaise, grated Druzhba cheese and mayonnaise.

Decorate the sala with grated cheese or grated egg.

Salad "Spring Prize".

For the next delicious salad you will need a minimum of ingredients. Plus, it's very easy to prepare. So take:

• A couple of tomatoes
• Crab sticks in the amount of 200 grams,
• Hard cheese about 200 grams,
• Garlic 2-3 cloves.
• Mayonnaise and herbs to taste.

Cooking process:

Note! Salt this salad not worth it.

Let's sum it up

Now you know what to cook for Easter 2017. Of course, not all dishes are found here. You can complement this table with your own original recipes. And don't forget about desserts. Prepare delicious sweet dishes and surprise your family or guests with something very tasty.

The Easter holiday is traditionally spent with the family, gathering close relatives and best friends around a large table. Special attention attention should be paid to serving, since the Easter table is the main component of the celebration. The atmosphere of sincerity, love and warmth is created by the combination of all interior elements, the themed menu and the hospitality of the hostess.

What to do if Easter is just around the corner, you have a lot of ideas in your head, but it’s not clear where to start?

Preparatory stage

• In order for the Easter table setting to correctly emphasize the main accents and be done in the correct color scheme, you must first determine the design style. This will avoid the accumulation of unnecessary decor and clutter. Classic is always elegant and discreet.

• Textiles are used in delicate, pastel colors.

Yellow, white, green, purple and red colors are especially popular. You can choose all shades of a specific range. Playing with contrast is always interesting, especially if you think about it in the presentation of dishes.

Napkins should support the theme. Embroidered items look luxurious, bringing harmony and comfort to the interior of the room.

Since it is customary to use the maximum amount of natural material, linen fabric will ideally fit in tandem with the objects surrounding it.

• The dishes are taken from one set, or at most from two. The combination of several rich or contrasting colors looks elegant and bold.

Glasses must be selected in accordance with the style of the glasses.

• The Easter menu is varied and reflects the best culinary skills of the hostess. However, you shouldn’t overload the table with everything at once. The absence of unnecessary details and consistency in serving treats looks aesthetically attractive and creates order.

Symbolism

As a rule, there are symbols of Life, Light and Renewal on the table: fresh flowers, fire, red wine, painted eggs, Easter cake, and in Western culture they are complemented by all kinds of images of hares.

Spring primroses should be placed in the center of the table, creating combinations to suit your taste.

Juicy green leaves will not only excite the sense of appetite, but also give a feeling of unity with nature.

Beautifully decorated vases or baskets will give a fabulous atmosphere.

A variety of candlesticks, both purchased and homemade, will emphasize the solemnity of the festive dinner.

Making candles from eggshells, discussion interesting ideas will become an activity that will unite children and parents and strengthen their trust in each other.

Most important point preparation is coloring the eggs. This ritual allows each participant to express themselves creatively.

A variety of techniques helps create amazing masterpieces that are even a pity to eat.

Krashenki are always present on the table and are given to guests with words of gratitude.

A special decoration would be an improvised “nest” with bright contents, a vase filled colorful eggs or an Easter tree with them hanging from the branches.

A cottage cheese cake or Easter cake is certainly placed in the middle of the table, reminiscent of the great event for which everyone has gathered.

Hares, as a symbol of fertility, are never superfluous. Edible and decorative, they will bring joy and fun to the home.

Closer to nature

The Easter table is like a green spring meadow.

Use only natural materials, greenery and fresh flowers will charge all participants in the process with positivity and energy for the whole next year.

And friendly, warm communication will become a bright moment that warms hearts.

Apr 14, 2017 Werri

Easter table designed to emphasize the greatness of this holiday. Previously, in wealthy families it was customary to put whole fourty 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. These were baked for the main holiday of all Christian believers. confectionery in a special way: the dough was prepared only with 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, 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 bake rum women And honey gingerbread in the form of animals, cooked variety of dishes from meat. 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 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

Consecrated in the church Easter cake- This mandatory dish festive table. Kulich is made from very rich yeast dough, thanks to which the Easter 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.

Cottage cheese 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 Easter Sunday. 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 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 It is customary to paint them 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 a large number 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. We break two into this mixture raw eggs 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 put 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, put the broken white chocolate, put on 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 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 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 only loves fresh product, 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. powdered sugar Grind 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. Whipping into foam egg whites, 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 frying pan round shape, 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:
For cooking choux pastry Mix flour and hot milk thoroughly, 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 the 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 until thick foam, grind 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. The wine is red.

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. Bake a crust from half the dough 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.
3. Place the cakes on top of each other and cut out an oval egg shape. Chocolate cake cut into two layers.
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. 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. It should turn out 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, knead quickly shortbread dough and bake in hot oven until cooked, 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, 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 whipped yolks and a small amount white bread; liver, grated with buckwheat or rice porridge, as well as rice porridge, with added boiled eggs and green onions.

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 ready-made sauce and bake in a hot oven until done. When serving the dish, oranges serve as a garnish for the meat.

Boil and cut 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. Shred separately onions. Mix all the salad ingredients thoroughly and season it with mayonnaise.

Taken in approximately equal quantities, fillets of several species 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.

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 12. 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.

According to tradition, the main symbols and treats of Orthodox Easter are Easter cake, Easter cottage cheese and colored eggs. However, every year the menu of this holiday increases and becomes more modern. Cookbook offers “wild” housewives original selection traditional and modern dishes to celebrate the brightest holiday of the year - Easter.

Traditional Easter dishes

Kulich

Easter cake − special kind ritual holiday bread, which is traditionally baked from yeast dough on Maundy Thursday, and on Saturday it is blessed in church. Cooking Easter cake is akin to some kind of sacrament. Its main feature is not the ingredients, but the right technology preparations. The preparation of Easter cake should be undertaken exclusively with good mood, then the Easter cake will turn out successful, and next year everything will be fine in the house.

Easter cake dough requires careful handling and is kneaded in several stages, between which it is mixed. The dough is very capricious - it does not like drafts, sudden temperature changes, loud sounds, and cannot stand haste. Easter cakes can only be baked in a well-heated oven, and they should not be disturbed during this process. You can check the readiness of the Easter cakes with a wooden toothpick, which should not leave any dough on it. From the form ready-made Easter cake do not take it out immediately, but let it cool. These are, perhaps, all the basic rules that should be followed when preparing Easter cakes.

Making traditional Easter cake

1 sachet (11-12 g) dry or 50 g regular yeast mix with 500 ml warm milk and 500 g of flour. Knead the dough and leave it to rise. Grind the yolks with 300 g of sugar until white, and beat the whites into a stiff foam. Add yolks and whites to the suitable dough, add 200 g of softened butter and knead the dough thoroughly. Then add 500 g of flour, finally knead the dough, cover it and put it in a warm place 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 molds butter, sprinkle with flour and spread the dough, filling the mold 1/3 full. Leave the filled forms for 10 minutes so that the dough rises in them, then place in a preheated oven at 180°C for 45-50 minutes.

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

Preparing the royal cake

Dissolve 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 yolks, mashed with 200 g of sugar and 200 g of soft butter. Pour in 400 ml of cream and add 600 g of flour, 10 crushed cardamom grains, 50 g of almonds and 100 g of washed raisins and candied fruits. Knead the dough well and leave to rise in a warm place for two hours. Then knead it again, place it in molds, filling them to 1/3 of the volume, after greasing them with butter and sprinkling them with breadcrumbs. Let the dough rise, then place them in a preheated oven at 180°C for 45 minutes.

Cooking cottage cheese Easter

Cottage cheese Easter, along with Easter cakes, is considered the main dish of the festive Easter table. To prepare it, a special split beaker in the shape 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 Easter cottage cheese is a symbol of Easter, it also serves as a very delicious dessert. It can be prepared in three ways: chilled and pressed, brewed and baked in the oven.

Cooking cottage cheese 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 the fire, and after boiling, cook for 3 minutes, stirring constantly until thickened. Connect curd mass with candied fruits, nuts and raisins - each additive should be 100 grams. Place the dough under a weight (to drain the whey) into a bowl lined with gauze, which you place in the refrigerator for 12 hours. When the whey has drained, remove the gauze and decorate the Easter.

Preparing compressed cottage cheese 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 under a load for a day.

Cooking baked cottage cheese Easter in the oven

Place 600 g of cottage cheese under a press to remove all excess liquid, then rub it through a sieve. Wash 50 g of raisins, mix with 40 g of starch and add to cottage cheese. Add mashed 6 yolks with 5 tablespoons of sugar to the cottage cheese and mix. Gradually add 6 egg whites, spoonful at a time, whipped to a stable dry foam with 5 tablespoons of sugar. Grease a baking dish with butter, sprinkle with breadcrumbs, lay out the curd mass and bake at 190°C for 1 hour.

How to dye 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! Holding out her hand to him with an ordinary egg, she said: “Now before your eyes it will turn red, which will testify to the miracle of the resurrection.” A moment later 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.

According to tradition, plain colored eggs are called krashenki, with spots applied to them - stripes, specks - krapanka, painted with patterns - pysanka.

Natural egg dyes

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

Festive dishes for the Easter table

In addition to ritual and traditional dishes, the Easter table is served with a wide variety of meat, fish and other dishes that could not be consumed during Lent. Therefore, all kinds of sausages, boiled pork, hams and others deli meats- This is an integral part of the festive Easter table.

Buzhenina

Baked pork can be prepared from pork, beef, chicken and any type of meat you like. To do this, rinse the meat, pat dry with a paper towel, and rub with salt and pepper. Make cuts in the meat, stuff them with chopped garlic and put it in the refrigerator for 12 hours. Then wrap the meat tightly with foil and bake in an oven preheated to 190°C for 1-1.5 hours. Slice the chilled boiled pork thin pieces and serve on a plate.

Baked pork with mustard crust

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

Jelly eggs

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

Next, everything is very simple: prepare jellied meat according to your favorite recipe. Finely chop the meat and vegetables and pour it not into traditional plates, but into an eggshell. Then place the filled eggs on stands with the opening facing up and place them in the refrigerator to set. Before serving, peel the shell and decorate the jelly eggs with herbs and vegetables.

Grilled red fish

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

These are the recipes you can prepare for Christ’s Sunday. You can find a more extensive list of traditional and modern Easter dishes on our website.

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