What dishes to cook for Easter using meat. Salad in the shape of an egg

At Easter, one of the main places on the festive table is given to meat dishes. I have selected the most delicious meat recipes for you.

The Easter meal is especially plentiful and varied. In addition to Easter cakes, Easter cottage cheese and colored eggs, there are usually many meat dishes on the Easter table.

On this day they should be especially solemn and festive. For festive table perfect meatloaf from minced meat, homemade sausage with garlic, pork with mustard, jellied meat and pork roll with cranberries.

Although Easter is traditionally a meat day, those who have fasted should remember that they should be careful when re-accustoming to meat dishes to avoid serious stomach problems.

1. Easter meatloaf stuffed with eggs

Ingredients
beef 500 g
pork 500 g
eggs 5 pcs.
bread 100 g
onion 1-2 pcs.
vegetable oil 1 tbsp.
salt, pepper to taste

Recipe festive roll from minced meat especially for the Easter table.

Pass the pork and beef through a meat grinder, add 1 egg, soaked bread in water and squeezed out. Then add finely chopped onion, ground black pepper and salt to taste. To stir thoroughly.

Line a deep rectangular baking dish with foil, grease with vegetable oil and lay out some of the minced meat. Place the peeled ones in the center boiled eggs, cover with the remaining minced meat and compact lightly. Cook in an oven preheated to 180 degrees for about half an hour.

Easter recipe: Homemade sausage with garlic

Ingredients
pork 1 kg
veal 200 g
lard 400 g
garlic 8 cloves
salt 2 tsp.
cleaned intestines 300 g

Preparing a traditional Easter dish: homemade sausage pork with garlic.

Homemade sausage is prepared either from pork or combined with veal or beef. The intestines are taken from pork or lamb. Before cooking, the intestines are thoroughly cleaned and washed inside and out until they become transparent.

For the sausage to be juicy, the intestines must be intact and without damage. Therefore, they need to be checked for integrity by filling them with air or water.

Afterwards, the intestines are filled with minced meat and hung to settle for half an hour or an hour. The sausage can then be baked or steamed, making sure that the casing does not swell or burst. The result is a real, not soy sausage with an unforgettable, amazing taste.

Preparation:

Cut the meat and lard into small cubes. Add garlic, passed through a garlic press, salt and pepper. Add some water. Now, using a meat grinder, loosely fill the intestines. We tie them and put them in a cold place for 5 hours. Then place the sausage on a baking sheet and pierce it in several places with a needle. Fry for one hour, periodically turning over and piercing with a needle.

Boiled pork with mustard and garlic

Ingredients
pork (neck) 750 g
mayonnaise 50 g
mustard 20 g
carrots 80 g
garlic 40 g
pork mesh
salt, pepper to taste
adjika to taste

Baked pork is a festive dish and therefore deserves special attention, especially when it comes to the Easter table, where boiled pork is one of the main dishes!.

Using a knife, make deep cuts in the meat. Place carrot pieces and peeled garlic cloves into the resulting meat pockets. Lubricate the meat with mustard and mayonnaise.

Rub the meat well with the mayonnaise-mustard mixture, put it in a bowl and leave it in cool place for 3 hours to marinate. Place marinated meat on foil. Wrap the meat in foil, folding the edges inward so that the juice does not leak out of the bag when baking.

Place the meat in the oven and bake for 40 minutes. After 40 minutes. We take the meat out of the oven, remove it from the foil and grease it with adjika. Wrap the meat in pork mesh. Put the meat in the oven for another 10-15 minutes so that the lard melts and browns slightly. Baked pork is ready!

Beef jellied meat

Ingredients
beef shank with bone 1.5 kg
onion 2 pcs.
allspice 10 pieces.
Bay leaf 2 pcs.
garlic 8 cloves
beef ribs 1 kg
carrots 2 pcs.
black peppercorns 10 pcs.
salt 1 tsp

Recipe for clear and low-fat jellied meat.

Place the meat with bones in a saucepan and pour in three liters cold water. The pan must be positioned so that the meat is covered with water.

Bring the meat to a boil over high heat, then reduce the heat to low. Remove foam very carefully until it stops forming. Cook the meat uncovered for 6 hours.

An hour before the end of cooking, add carrots, onions, peppers and bay leaves to the broth. Add salt. At the end of cooking, remove vegetables and spices from the broth. Set aside the carrots for decoration; the rest will no longer be needed.

Transfer the meat to a plate and separate from the bones. Place the separated meat into a wide dish with low sides. Sprinkle with chopped garlic.

Strain the broth and pour it over the meat. Here you can decorate the dish with slices of boiled carrots. Cool the jellied meat and place it in the refrigerator to set for 2 hours or more. Skim off any excess fat. Serve with horseradish or mustard.

Ingredients
pork (brisket) 1.5 kg
dried cranberries 125 g
brandy 50 ml
thyme 5-6 sprigs
salt, pepper to taste
olive oil to taste

Cooking meatloaf with dried cranberries and thyme.

Rinse the cranberries warm water, pour in brandy and leave for 30 minutes.

Place meat on cutting board. Make a cut in the center along the fibers, not reaching the bottom 1/2 cm. Spread the meat with your hands and make deep transverse cuts inside the pieces of the layer on the right and left, along, not reaching 1/2 cm to each edge. Open the piece of meat like a book.

Cut thick spots, if any, cover the meat with film and beat with a hammer so that the thickness of the layer is 1.5 - 2 cm. Salt and pepper the meat, sprinkle with thyme leaves.

Grind the cranberries in a blender to a coarse puree, place on the meat in a thin layer, roll, and tie with kitchen string. Rub the roll with salt and pepper and drizzle with olive oil.

Bake in an oven preheated to 180 C for 50-60 minutes, periodically basting it with the released juice. Serve hot or cold.

Hello. The great holiday is getting closer and closer. It's time to think about what to cook for the Easter table quickly and tasty.

Of course, the first thing that comes to mind is Easter cakes, Easter and painted eggs. After all, these are the first dishes that people begin to eat on this day, exchange and treat each other.

But besides these traditional dishes, you also need to think about what else you can prepare for the festive table.

I’ve already thought about this and put together a menu that I’ll share with you today.

Of course always holiday menu starts with salads. It is best to make them light so as not to stress your stomach too much after fasting.

You can decorate them beautifully thematically for various Easter attributes. In the recipes below I will show how they can be decorated.

Salad in the shape of an egg

For example, you can make one like this, easy and quick to prepare.

Ingredients:

• Boiled potatoes - 3-4 pcs.
• Boiled eggs - 5 pcs.
• Canned corn - 1 can
• Chicken breast (you can take fillet) - 1 pc.
• Boiled carrots - 2 pcs.
• Mayonnaise
• Greenery

Cooking method:

Boil and peel potatoes, carrots, eggs in advance. Boil the chicken breast until tender, about 40 minutes.

1. Boiled vegetables grate on a grater (I prefer fine, but it doesn’t matter as you wish). In boiled eggs, separate the yolks from the whites and grate them separately.

2. First separate the boiled chicken breast from the bone (if you have fillet, then it is a priori already boneless) and cut into small cubes.

3. We begin to lay out the salad. The first layer consists of potatoes, place them in the shape of an egg and compact them a little with your hands.

4. Spread a little mayonnaise, as in the picture.

5. Now lay out the next layer - chopped chicken breast.

6. The breast should also be coated with a little mayonnaise.

7. Place a layer of corn on top, but not all of it - leave some for decoration.

8. Place a layer of carrots on top of this. As before, smooth it all out with your hands into an egg shape. And again coat with mayonnaise.

9. Now you need to sprinkle grated yolk on top.

10. And finally, lay out the last layer of whites, then begin to decorate the salad.

11. Press it firmly into an oval shape again and decorate with corn and herbs of your choice.

12. Be sure to refrigerate for two hours, and then it will be ready to eat.

Our salad looks cute, is prepared quickly and easily, and tastes divine.

As if "Kulich"

We will prepare this salad in the form of an Easter cake. It is mixed during the cooking process, so it is not necessary to follow the sequence.

Ingredients:

• Canned fish - 1 can
• Boiled egg - 1 pc.
• Tomato - 1 pc.
• Bell pepper - 1 pc.
• Boiled potatoes - 1 pc.
• Breadcrumbs
• Olives

Cooking method:

1. In a cooking dish, mash canned fish(they can be chosen at your discretion and taste).

2. Then grate eggs and potatoes there on a fine grater.

3. Cut the tomato into pieces and place it in a common dish with the rest of the ingredients. Season with salt and mayonnaise.

4. Mix everything well with a spoon.

5. Now take the festive dish that you will put on the table and put the salad there in the form of a cylinder, like a Easter cake.

6. Sprinkle it with breadcrumbs.

7. And generously grease the top with mayonnaise, like a cap.

8. Decorate bell pepper and olives.

It looks like it won’t be long before guests guess what is actually standing in front of them)).

Preparing the “Easter Wreath”

This salad is layered. It tastes simply amazing.

Ingredients:

• Boiled potatoes - 2 pcs.
• Boiled eggs - 5 pcs.
• Carrots - 2 pcs.
• Champignons - 300 gr.
• Boiled pork - 300 gr.
• Grated cheese - 200 gr.
• Mayonnaise, vegetable oil.

For decoration:

• Quail eggs
• Parsley

First you need to prepare all the ingredients for the salad:

1. Boil meat, potatoes and eggs in advance, cool and peel. Then chop the champignons, grate the boiled potatoes, eggs and raw carrots.

2. Grate the cheese, cut the boiled meat into small pieces, fry mushrooms and carrots in a frying pan.

Well, the products are prepared, you can start putting them in the salad bowl:

1. Place a glass in the center of the dish and place potatoes around it, compact and level.

Adjust each layer with a spatula, spoon or hands so that everything is laid evenly.

2. Then add the fried champignons.

4. The next layer is boiled and chopped meat.

5. Now grease with mayonnaise. Help yourself with a fork or spatula.

6. Place grated eggs on the next layer and coat with mayonnaise again.

7. The last layer consists of grated cheese.

8. You need to carefully remove the glass from the center.

9. Decorate the salad with herbs and arrange quail eggs(here they are painted food coloring, it’s prettier, but not necessary).

This is what it looks like when completed. Very beautiful.

Light Spring salad

You are unlikely to spend more than 15 minutes preparing it. And it’s really light, and really spring-like).

Ingredients:

• Fresh cabbage -300 gr.
• Carrots - 2 pcs.
• Cucumber - 1 pc.
• Salami sausage - 100 gr.
• Fresh herbs
• Mayonnaise or sour cream

Cooking method:

1. Chop the cabbage and place in a dish, grate the carrots coarse grater and mix with the cabbage, lightly salt and let it sit for a little while to release the juice. Finely chop the sausage, cucumber and herbs.

2. Add sausage, cucumber and herbs to the cabbage. Mix everything thoroughly and let it sit for a while.

3. Then season with mayonnaise, mix and everything is ready.

It is very simple and very quick to prepare.

Spicy beet salad with horseradish

It is also considered traditional Easter dish on the festive table.

Boil the beets in advance, let them cook for about an hour, cool and peel.

Ingredients:

• Boiled beets - 3 pcs.
• Horseradish roots - 2 pcs.
• Sour cream - 4 tbsp. spoons
• Mayonnaise - 4 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Vinegar - 2 tbsp. spoons

1. Grate the beets on a coarse grater.

2. Then grate the horseradish on a coarse grater.

If you don’t have a food processor at hand, but only a grater, then wet the grater and peeled horseradish so that it doesn’t sting your eyes.

3. Add horseradish to the beets.

5. Let it sit for 15 minutes, then mix sour cream and mayonnaise and add to the salad, mix everything, garnish with herbs.

This makes a spicy beetroot appetizer.

Jellied dishes for Easter

Well, after eating the salads, you can start with the aspic dishes. Perhaps no one will be surprised by jelly now. You have to use your imagination and think about what else you can surprise your guests with. I found some pretty original solutions.

Jellied “Faberge egg”

A very beautiful and original snack. It is perfect for other holidays too.

We will need:

• Meat broth - 1.5 cups
• Eggs - 10 pcs.
• Ham - 150 gr.
• Bell pepper - 1 pc.
• Peas - 1 can
• Corn - 1 can
• Greenery
• Gelatin - 15 gr.
• Soda solution - 1 tablespoon per 1 liter of water

1. First, there are 2-2.5 cm holes in the egg shells, pour the contents of the eggs into a separate bowl (then you will make an omelet from them; they will not be needed in the recipe). Then place the cleaned shell in soda solution for disinfection for half an hour, then dry on a towel.

2. Cut the ham into small cubes.

3. Then cut the bell pepper into cubes.

4. Now, one by one, place a parsley leaf in each shell, then a few pieces of pepper, sausage, corn and peas.

5. Dissolve gelatin in the broth and stir until completely dissolved. Then we pour it through a strainer into a glass with a spout, so that later it will be convenient to pour it.

7. Then take it out of the cold and carefully peel off the shell.

8. Place the peeled jellied eggs on a dish.

And we get this beautiful dish- "Faberge eggs".

Video on how to prepare chicken roll in jelly for the holiday

Very tasty and tender chicken aspic for the holiday. Try it).

Ingredients:

• Fillet chicken thighs— 800 gr.
• Eggs - 3 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Peppercorns - 5 pcs.
• Lemon juice
• Garlic - 3 cloves
• Gelatin - 20 gr.

Watch the video for the cooking method:

It doesn’t seem very difficult and I already want to cook it.

Jellied fish recipe

This appetizer can be prepared quickly and without any hassles, and will always decorate any holiday table.

Ingredients:

• Fish - 700 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Boiled egg - 1 pc.
• Pepper
• Gelatin - 1 sachet

1. First you need to remove the skin from the fish. Then we will cook the fish trimmings with carrots and onions for 30-40 vbyen

2. When everything is boiled, strain the broth through a sieve.

3. Now cook the fish in the same broth until cooked.

4. Soak the gelatin in cold water.

5. When the fish is cooked, remove it from the broth. Strain the broth through a fine sieve and place it on slow fire(do not boil). Then add salt and pepper, add gelatin and stir until it dissolves.

6. Place fish, egg, chopped carrots in a deep dish (decorate to your taste).

7. Fill with broth and put in the refrigerator for one hour.

8. After an hour, transfer to a plate and serve.

Stuffed eggs "Chicks"

Of course, we will exchange eggs, but I also want a stuffed egg. These stuffed chickens will look fun on your holiday table.

Ingredients:

• Boiled eggs - 6 pcs.
• Mayonnaise - 2 tablespoons
• Mustard - 1 teaspoon
• Horseradish - 1 teaspoon
• Carrots - 1 pc.
• Pickled cucumber - 1 pc.
• Cucumber pickle - 1 teaspoon
• Salt pepper
• Peppercorns, dill - for decoration.

Boil carrots and eggs and peel them in advance.

1. You need to cut off the bottom of the eggs a little so that they can stand on a plate, and the top (you can use a curly knife).

2. Carefully remove the yolks, grate them, add mayonnaise, mustard and horseradish.

3. Chop the pickled cucumber very finely and add to the eggs.

4. Season with salt and pepper, add cucumber pickle.

5. Mix everything until smooth.

6. Carefully place this mixture into the empty egg whites, so that the top sticks out well for the cap.

7. Put a hat on top, make eyes from peppercorns, and a beak and paws from boiled carrots.

And our chickens are so cute, it’s a shame to even eat them.

Meat for the Easter table

Can a holiday be complete without meat? Yes, not a single table can do without this. Meat can be served in any form - be it smoked, baked, stewed, fried, or anything. You can’t live without meat, the table won’t be complete).

Beautiful assorted cuts for the table

Sliced ​​dishes are usually placed on the table along with salads. She is considered as snack. As a rule, it should be prepared half an hour before it goes to the table.

It can be made from smoked, half-smoked, boiled sausage, with ham or with favorite smoked meat. Usually the meat on a plate is sorted into several types, supplemented with cheese, and decorated with vegetables and herbs.

I offer you several cutting design ideas.

1. You can make a rosette in the middle like this - fold it in a row, placing several pieces of cutting on top of each other and from the edge start twisting it all into one roll. When you twist it, fasten it with a skewer just below the middle so that the roll does not unwind and place it on a plate, and spread the petals beautifully on top. Next, simply cover the rose with the rest of the cutting.

2. Or something like this. There's a rose in the middle from smoked sausage. It rolls up using the same principle.

3. If the slices are soft, they can be folded in half and laid in a circle in several rows.

4. And here is the already familiar rose and a bow made of thin bacon. Fold the bacon pieces in half, make a bouquet and fasten them at the bottom with a skewer.

5. A few more ideas.

You can style it however you want and with anything, as long as you have enough imagination or use my ideas.

Fake hare roll recipe

The roll turns out to be very juicy. I use pork for minced meat, but you can use any other one at your discretion, you can even mix two types of minced meat.

Ingredients:

• Pork (you can take it already) ready minced meat) - 1 kg.
• Onion - 1 pc.
• Garlic - 4 cloves
• Seasonings - to taste
• Mustard - 2 teaspoons
• Raw egg - 1 pc.
• Boiled eggs - 3-4 pcs.
• Heavy cream - 200 ml.
• Salt - 1.5 teaspoons

Cooking method:

1. Grind meat, onion and garlic in a meat grinder. Add seasonings to the minced meat.

2. Add mustard and break the egg.

3. Pour half the cream into the minced meat.

4. Add salt and mix everything until homogeneous mass.

5. Place parchment in the mold and fold in 1/3 of the minced meat.

6. Place in the middle boiled eggs(how many will fit).

7. And place the rest of the minced meat on top. Level and place in an oven preheated to 190 degrees for one hour.

8. When removed from the oven, cover with foil for 10-15 minutes to absorb the juices. And it will become juicy.

9. This roll is served both hot and cold.

This is what the “fake hare” looks like in cross-section. Very tasty. And you can make any filling, depending on your imagination.

Juicy stacks of minced meat

Another original recipe. They say it is very, very juicy and tasty).

Ingredients:

• Minced meat - 650 gr.
• Potatoes - 4 pcs.
• Boiled eggs - 5 pcs.
• Cheese - 150 gr.
• Onion - 3 pcs.
• Garlic - 3 cloves
• Salt, seasonings, spices to taste
• Mayonnaise
• Vegetable oil

Cooking method:

1. Dice the onion and fry until soft.

2. Salt and pepper the minced meat, add spices and grated garlic. Mix everything.

3. Grate the boiled eggs, add salt, add mayonnaise and mix.

4. Form the minced meat into flat cakes and place on a greased baking sheet.

5. Place fried onions on top of the tortillas.

6. Place grated eggs on the onion.

7. After this, rub raw potatoes, salt and stir.

8. Place the potatoes on stacks.

9. Place grated cheese on top and spread with mayonnaise.

10. Place in an oven preheated to 180 degrees for 40 minutes.

And indeed, they look juicy and very appetizing.

Delicious and simple Easter cake recipe

One of the main dishes of our holiday table is Easter cake. It must be prepared on Friday in order to bless it in church on Saturday. The dough for this recipe does not require yeast, so it is prepared quickly.

Ingredients:

• Flour - 400 gr.
• Eggs - 3 pcs.
• Cottage cheese - 300 gr.
• Sugar - 1 glass
• Milk – 100 ml
• Soda - 1 teaspoon
• Vanilla sugar - 1 teaspoon
• Candied fruit
• Butter - for greasing pans

For the glaze:

• Powdered sugar - 100 gr.
• Eggs (whites only) - 2 pcs.
• Lemon juice - 1 tbsp. spoon.
• Confectionery topping

Cooking method:

1. Add sugar and milk to the cottage cheese, mix until smooth. Then add the beaten eggs, vanilla sugar and soda slaked with lemon juice. Mix everything properly.

2. Then add flour there in large portions and stir, then add the candied fruits and stir again. Now grease the molds with butter and place the dough there until it reaches about halfway.

3. Place in the oven over low heat for one hour. Then increase the temperature to 180 degrees and bake for another 45 minutes. When we take it out of the oven, let it sit for a while to cool.

In the meantime, let's get on with the glaze:

Beat the egg whites until foamy, then add powdered sugar And lemon juice and beat until it reaches the consistency of sour cream.

The glaze hardens quickly, so you need to cover it right away. Brush the cakes generously with glaze and cover with sprinkles.

This is a fairly simple recipe. I have a few more delicious recipes. And you can also look at several other cooking methods that don’t crumble.

Cottage cheese Easter for dessert

For dessert, of course, delicious Curd Easter. It is made either raw or custard. Custard can be stored longer, but raw is easier to make.

Ingredients:

• Cottage cheese - 500 gr.
• Butter - 200 gr.
• Cream - 150 ml.
• Egg - 2 pcs.
• Raisins - 100 gr.
• Vanilla sugar - 1 teaspoon

1. First you need to separate the yolks from the whites. Mix the yolks with the melted butter (it must be taken out of the refrigerator in advance).

2. Add cottage cheese there (it must be rubbed through a sieve first) and mix into a homogeneous mass.

3. Then put in the whipped whites, raisins and cream - mix.

4. Put gauze in two layers in the bean bag and place the mass there tightly, cover the top with gauze and put some weight, for example a jar of water, and put it in the refrigerator for 12 hours.

5. After this, remove from the refrigerator, remove the gauze from above and turn the bean bag over onto a plate.

I have more recipes on how to make cottage cheese Easter. If you're interested, take a look.

Cookies with glaze

Well, I suggest you serve some cookies for tea. homemade and original design.

Ingredients:

• Flour - 2 cups with a heap
• Butter - 100 gr.
• Granulated sugar - 180 gr. (a little less than a glass)
• Eggs - 2 pcs.
• Vanilla sugar - 1 tablespoon
• Salt - 0.5 teaspoon
• Baking powder - 1 teaspoon
• Confectionery topping.

For the glaze:

• Egg white - 1 pc.
• Powdered sugar - 1 cup
• Lemon juice - 1 tablespoon

1. Mix butter and sugar and beat.

2. Then add the egg and continue beating.

3. Separately mix flour with salt, vanilla sugar and baking powder.

4. Add the dough to the mixed mass in parts and mix.

5. Then put it on the board and knead it with your hands into an elastic elastic dough, put it in a plastic bag and put it in the refrigerator for half an hour.

6. Then take it out of the refrigerator and divide it into two parts.

7. Roll out each part on a board and squeeze out the cookies with a cookie cutter.

8. Place on a baking sheet parchment paper and put the cookies there. Insert a wooden stick into each cookie. Preheat the oven to 180 degrees and place a baking sheet there for 10-15 minutes until they are browned.

9. In the meantime, make the glaze. Take an egg and separate the yolk from the white. Set the yolk aside.

10. Beat the egg white until fluffy.

11. Squeeze the juice out of half a lemon. Stir a little more.

12. Add the powdered sugar and mix again until creamy.

The glaze hardens quickly, so it must be spread right away.

13. Take the cookies out of the oven and start covering them with glaze.

14. And cover the top with any confectionery topping. Soon the glaze will harden and the cookies are ready.

What drinks can be served for Easter?

Well, what's a table without drinks? You can put some juices berry juice. For alcoholic drinks, wine is recommended, traditionally Cahors, but not very important. After all, this is a church holiday, so you shouldn’t get drunk))

All this, of course, takes time, but my girlfriends will come to me and help me, with a few hands we can quickly cope))

Well, that's all. I wish you a great celebration of this Great Holiday. Write comments if you liked my menu)) All the best.

Choose a meat dish with which you will surprise your guests at the Easter table. It is believed that Easter should be celebrated with generous food, having done a lot holiday dishes from meat, so that all year round there would be prosperity, wealth in the house and the whole family would be healthy and happy.

HAM IN BEER WITH PINEAPPLE

(6 servings) Cooking time: 2 hours 20 minutes. Per 100 g: 489 kcal,

• 5 kg pork ham
• 2 tbsp. light beer
• 3 tbsp. l. butter
• Art. l. granulated sugar
• 2 tsp. ground ginger
• 8 pineapple slices
• 1 tbsp. l. flour
• 3 tsp. spices for meat
• 2 tsp. carnation buds

Rinse the ham, dry it and place it in a saucepan. Pour beer, add 2 tsp. spices and salt. Bring to a boil and simmer for 1 hour. low heat.

Cool the meat, carefully cut off the skin, cut the fat layer into diamond shapes. Stick a clove bud into the center of each. Bake in the oven at 180°C for 40 minutes, wrapping the meat in foil.

Melt the butter, fry the flour in it, add sugar, pineapple, ginger and 1 tsp. spices Pour in 0.5 tbsp. water and boil for another 10 minutes. Pour the sauce over the ham, place the pineapple slices on top and bake for 30 minutes.

ROLL WITH SPICY HERBS

(6 servings) Cooking time: 1 hour 25 minutes. Per 100 g: 295 kcal

• 1 kg minced chicken
• 2 onions
• 2 boiled carrots
• 8 tbsp. l. breadcrumbs
• 200 ml cream
• 2 eggs
• bunch of mint
• bunch of basil
• 0.5 pack of puff pastry

Grate carrots and onions. Chop the greens. Add everything to the minced meat. Beat in the eggs and add the crackers soaked in cream. Mix well. Form the minced meat into a thick sausage and wrap it in foil. Make small punctures to allow steam to escape. Bake for 50 minutes at 200°C. Cut the dough into strips 1 cm wide. Free the roll from the foil and wrap it with strips of dough. Place in the oven again for 15 minutes. Cool and serve, garnished with sprigs of herbs.

PATE IN DOUGH

(6 servings) Cooking time: 1 hour 20 minutes. Per 100 g: 406 kcal

• 500 g puff pastry
• 50 g salted mushrooms
• bulb
• 500 g minced meat
• 2 tsp. spices for meat
• 2 tbsp. l. vegetable oil
• pepper, salt

Finely chop the onion and fry in oil until golden brown. Grind the salted mushrooms in a meat grinder and fry with onions for another 5 minutes. Add to minced meat egg white and mushrooms with onions. Salt, pepper, add spices for meat and mix thoroughly. Roll out the dough and place it on it chopped meat, secure the edges. Transfer to a baking tray lined with baking paper. Grease the roll egg yolk. Bake in an oven preheated to 220°C for 1 hour. After 15 minutes of cooking, cover with foil.

MEAT ON THE BONE

(6 servings) Cooking time: 2 hours. Per 100 g: 430 kcal

• 5 kg bone-in pork chops
• 500 g cranberries
• bulb
• 200 g sugar
• 1 tbsp. l. vinegar
• 5 cloves garlic
• 0.5 tsp. cinnamon
• 3 tbsp. broth
• pepper

Season the chops with salt, pepper and chopped garlic and leave to soak. Place on a baking sheet and roast for 50 minutes in the oven at 200°C. Pour in the broth and fry for another 1 hour. Serve with cranberry sauce: Place crushed cranberries and chopped onions in a saucepan. Add 250 ml of water and boil for 10 minutes. Add sugar and spices and simmer for another 25 minutes.

VEAL LEG

(6 servings) Cooking time: 2 hours. 30 minutes. Per 100 g: 468 kcal

• 5 kg veal
• 300 g lard
• sprig of rosemary
• 5 tbsp. l. hot ketchup
• pepper
• bulb

Grate the onion and fry, adding ketchup at the end of cooking. Rinse the veal leg, dry it and rub with a mixture of salt and pepper. Leave for 30 minutes. Place on a baking sheet greased with melted lard and bake for 1.5 hours at 180 °C, periodically basting with juice. Serve with tomato sauce.

ROLLS WITH CHEESE

(6 servings) Cooking time: 35 minutes. Per 100 g: 390 kcal

• 3 chicken breasts
• 300 g prunes
• 50 g hard cheese
• bunch of parsley
• 300 ml broth
• 1 tsp. curry
• 3 tbsp. l. oils
• pepper

Rinse and dry chicken breasts. Cut each into 2 slices. Beat, salt and pepper. Wash and pour prunes hot water for swelling. Dry and grind. Chop the parsley. Place a piece of cheese, herbs and prunes on each slice of chicken. Roll up and secure with a wooden skewer or toothpick. Fry in oil on all sides. Add broth, add curry and simmer for 20 minutes.

APPETIZER WITH MUSHROOMS

(6 servings) Cooking time: 50 minutes. Per 100 g: 358 kcal

• 250 g pork liver
• 50 g pork fillet
• 25 g champignons
• 2 onions
• 0.5 tbsp. cream
• 40 g butter
• clove of garlic
• pepper

Grind the fillet and liver in a blender. Finely chop the onion and garlic and simmer for 5 minutes. Wash the champignons and cut into pieces. Place the minced meat in a bowl, add fried onions, mushrooms, cream, salt and pepper. Stir. Place the mixture in a greased pan, cover with a lid and bake for 30 minutes at 200°C. Reduce temperature to 180°C and bake for another 10 minutes. Cool the finished pate.

CHICKEN WITH CHEESE AND HAM

(4 servings) Cooking time: 40 minutes. Per 100 g: 310 kcal

• 4 chicken breasts
• 30 g hard cheese
• 230 g ham
• 2 tbsp. l. vegetable oil
• 2 sprigs marjoram
• glass of sour cream
• 2 tbsp. l. adzhiki
• pepper

Rinse and dry the fillet. Cut each breast lengthwise into 2 pieces. Beat it and place the pieces overlapping on cling film. Salt and pepper. Cut the cheese into thin slices and the ham into cubes. Grind the marjoram. Sprinkle the fillet with herbs, add pieces of cheese and ham. Roll up and secure with kitchen string or toothpicks. Place the roll on a greased baking sheet and bake for 30 minutes at 200 °C, periodically basting with the resulting juice. Cool it down. Cut into pieces. Serve with sour cream sauce mixed with adjika.

BEEF WITH PEANUTS SAUCE

(6 servings) Cooking time: 35 minutes + 4 hours. Per 100 g: 410 kcal

• 800 g beef fillet
• 250 ml pineapple juice
• 250 g peanut butter
• 65 g soy sauce
• 3 tbsp. l. vegetable oil
• 40 g chili sauce
• 2 cloves garlic
• pepper

Cut the fillet into portions and beat. Salt. Mix it up soy sauce, butter, chopped garlic. Pour the mixture over the meat. Place in the refrigerator for 4 hours. Grease the grill grate with oil and fry the meat. Pineapple juice mix with peanut butter. Add chili and pepper. Uvari. Serve the meat with the sauce.

TURKEY IN BACON

(4 servings) Cooking time: 50 minutes. Per 100 g: 345 kcal

• 8 pieces turkey
• 200 g hard cheese
• 8 slices bacon
• 100 g spinach
• 1 red bell pepper
• 3 tbsp. l. vegetable oil
• 200 g broth
• 100 g dry white wine
• pepper salt

Rinse and dry the meat. Add salt and pepper. Grate the cheese and mix with chopped spinach and bell pepper. Place the filling on the meat and roll it up. Wrap each roll in a slice of bacon and fry on all sides in oil. Add broth and wine. Cover with a lid and simmer over low heat for 40 minutes.

Easter is very...

But what should be served on the table on this wonderful bright day? The main “core” of this day is, or.

For the table on this day you can prepare and,. These can be beautifully cut or whole fruit bowls and sweets, which always complement the table.

On this day, the menu needs to be composed of very high quality so that you can really please and surprise your guests and loved ones.

Menu for Easter 2018 - the best recipes for Easter dishes This menu contains best recipes

on the Easter table. True, in the traditions of our people, first courses were not served on Easter, since the table should be set all day. But now we approach this less strictly. That's why we included borscht on the menu.

Menu:

1. Easter egg salad with cod liver The salad turns out satisfying and pleasant fishy taste

Ingredients:

• . You can decorate it thematically, or simply leave the top layer as a base.
• Cod liver - 240 g.
• Carrots - 1 pc.
• Eggs - 3 pcs.
• Potatoes - 3 pcs. (300g.)
• Cheese - 150 g.
• Mayonnaise

Green onions

Preparation:

1. Boil potatoes, carrots and eggs until tender. Let them cool well, then peel them.

2. Open the cans of cod liver and drain all excess liquid. Transfer the liver to a plate and mash it thoroughly with a fork until the mass is close to homogeneous.

3. Grate the potatoes on a coarse grater. Place the first layer of potatoes on a clean dish. Since the food was not salted during cooking, add a little salt to the first layer over the entire area.

4. Spread pre-softened cod liver in an even layer on top.

5. Place the grated carrots on top of the liver in an even layer.

6. Draw a mayonnaise grid over the entire area of ​​the carrot layer.

7. Chop the green onions as finely as possible and spread them again on top of the mayonnaise in an even layer.

8. Grate the eggs on a fine grater, but do not separate the yolk from the white. Add a little salt over the entire area. Create a mayonnaise grid on top.

9. On top of all layers, distribute grated cheese over the entire area. Using your palms, pressing down on the cheese layer, form the shape of an egg.

10. Make a fine mayonnaise mesh over the cheese and spread it carefully with a spoon. Decorate the top with an Easter theme using any available ingredients. Place the salad in the refrigerator and let it brew for about an hour.

The salad is ready and will serve perfectly as a table decoration.

Bon appetit and festive mood!

2.

In almost every family, borscht is one of the favorite dishes. Especially if served with sour cream. Every housewife should be able to prepare such a gorgeous soup. In its preparation, the most important thing is to preserve the rich red color.

In this recipe, the amount of ingredients is calculated for a 5 liter pan.

Ingredients:

• Potatoes - 1 kg.
• Red beets - 3 pcs. (average)
• Onions - 1 pc. (average)
• Carrots - 1 pc. (average)
• Beef pulp - 0.5 kg.
• Tomato paste - 5-6 tbsp.
• White cabbage - 500 gr.
• Salt - to taste
• Ground black pepper - to taste
• Sugar - 1 tsp.
• Greens - to taste
• Spices - to taste
• Vegetable oil for frying

1. Pour about 3-3.5 liters of water into a five-liter saucepan and put on fire. Rinse the meat well and carefully place it in water. Boil the meat until full readiness about 1.5-2 hours.

For broth, you can use not only the pulp, but also the bones with a small amount of pulp. The broth becomes richer.

2. When the broth is almost ready, you need to cut the potatoes into medium cubes. Place it in the broth to cook.

3. Cut the peeled beets into thin strips. it is considered the most important ingredient in the soup, as it gives a very beautiful color and aroma to the borscht. Send it into the broth with the potatoes. Leave to cook for about 25-30 minutes.

If you don’t really like a vegetable like beets, then you can grate them on a coarse grater. Or put the whole thing in the broth, and when the soup is ready, remove it. This will leave the aroma and beautiful red color.

4. While the beets and potatoes are boiling, you can proceed to preparing the frying. For this you need to chop the onion into cubes as finely as possible.

5. Pour a little vegetable oil into a frying pan and add onions to fry.

6. Grate the carrots on a coarse grater and add them to the onions in a frying pan. When the vegetables are half cooked, add tomato paste and mix everything well into a single mass.

Tomato paste can be replaced with fresh tomatoes.

7. Salt the roast and add 1 tbsp. Sahara. Mix everything well, the frying is ready. You can remove it from the fire.

Sugar adds a slight sweetness to the borscht and counters the sour taste of the vegetables.

8. Cut the cabbage into small strips. Knead it slightly with your hands, then it will be softer. Place all the cabbage in the broth with vegetables and continue cooking.

9. Add bay leaf, a little salt (since the roast is already salty), ground black pepper and spices to the pan. Mix everything and let the soup cook again for 10 minutes.

To maintain a rich red color, you can add 0.5 tsp. 9% table vinegar.

10. Add all the frying from the frying pan to the soup and mix well. Chop the greens very finely and also add them to the soup. Bring borscht to a boil.

Our borscht is completely ready. Serve with sour cream and fresh crusty bread. Wish you Have a good mood and Bon Appetit!

3. Juicy and tasty pork with potatoes and tomatoes with cheese in the oven

This dish is considered an analogue of a fairly common dish called “French Potatoes”. By this recipe meat dish It turns out incredibly tasty, appetizing and satisfying.

Ingredients:

• Pork – 400 g.
• Hard cheese – 200 g.
• Tomatoes – 500 g.
• Potatoes – 500 g.
• Onion – 2 pcs.
• Mayonnaise – 3 tbsp.
• Spices (pepper, coriander), salt - to taste

Green onions

1. Beat pieces of pork pulp well on both sides. Salt each piece and grease with spices.

After beating, the pieces of meat should become thin and light meat flatbreads.

2. Peel the onion and cut into thin half rings.

3. Peel the potatoes, wash them, then cut into thin slices. Their thickness should be a maximum of 0.5 cm. Then the potatoes will reach readiness faster.

4. Salt and pepper chopped potatoes, add if desired ground coriander. Mix everything thoroughly so that all the potatoes are covered in spices.

5. Wash the tomatoes and cut into rings, approximately 0.5 cm thick.

6. Cheese, durum varieties, grate on a coarse grater.

7. Grease the baking pan with a little vegetable oil. Place the first layer of prepared potatoes.

8. On top of the potato layer, arrange the pork chops evenly throughout the pan.

9. Coat the meat thoroughly with mayonnaise.

10. Chopped onion knead with your hands and lay out the next layer.

11. Arrange the prepared tomatoes beautifully in the next layer.

12. Sprinkle everything with grated cheese. Spread mayonnaise on top. Place the dish in the oven. Bake at 200 degrees for approximately 40-50 minutes.

The dish is ready. It's time to gather everyone at the table and treat them to a delicious dinner. Bon appetit!

4. Heart chops

Very original and delicious snack. It can be prepared from both chicken and duck hearts. Preparing everything is quick and easy, and the result of cooking brings only admiration for the taste.

Ingredients:

• Duck (or chicken) hearts – 500 g
• Honey -1 tsp.
• Soy sauce – 2 tbsp.
• Lemon juice – 1 tbsp.
• Garlic – 3-4 cloves
• Sour cream – 3 tbsp.
• Salt, pepper - to taste

Green onions

1.First, rinse the hearts well and wipe them with a paper towel. Then each heart must be cut so that it is convenient to beat them off in the future. Add a little salt and pepper to the cut hearts

2. Cover the hearts cling film and beat them off carefully. They should become flatter and thinner.

3. Prepare the marinade, that is, combine honey, soy sauce, lemon juice and chopped garlic, stir everything well.

4. Pour the prepared marinade into the hearts, mix everything well and let it brew for 1 hour.

5. Then add sour cream, mix everything thoroughly.

6. In a hot frying pan with oil, fry the prepared heart chops on each side.

There you go! You can eat, bon appetit!

5. Chicken in a can

The dish is very original in preparation, has an amazing taste and a very appetizing appearance. It's worth a try!

Ingredients:

• Chicken (drums, breasts, wings) – 2 kg.
• Onions – 3 pcs.
• Salt – 0.5 tsp.
• Paprika – 1 tsp.
• Dry garlic – 0.5 tsp.
• Butter – 90 g.
• Ground black pepper - to taste
• Glass jars (700g) – 3 pcs.

Green onions

1. Peel the onion, wash it and cut into half rings.

2. Wash the chicken meat thoroughly, dry it with a paper towel, then cut it into portions.

3. Add chopped onions, salt, pepper, garlic and paprika to the meat.

4. Mix everything thoroughly. Rub the meat well with seasonings.

5. Rinse glass jars very well and dry.

6. Place the prepared chicken meat with onions and seasonings into jars.

7. Place a piece (30 g) of butter on top of each jar.

8. Cover each jar with foil in a single layer.

9. Place in the oven on a wire rack. The oven must be cold so that the glass of the jars heats up gradually. Set the oven temperature to 200 degrees. Cook chicken in jars for 45 minutes.

The chicken is ready. It's time to put it on a dish and serve it to the table. Bon appetit and good mood!

6. Meat rolls with prunes and nuts

What a miracle this is, the rolls just melt in your mouth! Soft, tender, fragrant. Prunes give them a slight sweetness, and nuts give them a special taste. This dish definitely won’t sit on the table for long. I advise you to try it.

Ingredients:

• Turkey fillet 500-700 g.
• Egg - 1 pc.
• Mustard - 2 tbsp.
• Prunes - 100-150 g.
• Walnut - 100 g.
• Mayonnaise
• Salt, pepper - to taste

Green onions

First of all, I advise you to make the marinade:

1. Break a chicken egg into a bowl, put mustard and a little salt and black ground pepper. Stir the marinade very well so that the mustard disperses and completely combines with the egg. Set aside for a while.

2. Cut a piece of meat into small plastic pieces, from which you will later need to wrap the rolls. Beat each plastic a little on both sides.

You can use any meat for this dish. IN in this case take turkey fillet.

3. Add all the prepared meat to the marinade and mix. This must be done so that each slice is completely in the marinade. Then put the bowl of meat in the refrigerator for an hour so that it marinates properly.

4. While the meat is marinating, you can prepare the filling. Extracted from grain shell walnut Sort thoroughly and chop well.

You can grind the nuts in the following way: put them in a plastic bag and roll them with a rolling pin several times. This way you can chop the nuts and keep your kitchen tidy.

5. Be sure to first soak the prunes in boiling water for 10 minutes. Then rinse it well. Cut it into small pieces.

6. Remove the marinated meat from the refrigerator. Layer nuts and prunes on each layer of meat.

7. Roll each layer with filling into a roll. Place them carefully in a mold greased with a small amount of vegetable oil. Spread mayonnaise on top of meat rolls.

Mayonnaise can be replaced oatmeal. And on top you can sprinkle each roll with grated cheese. This will give the dish a more appetizing look.

8. Place the mold in a preheated oven at 220 degrees. Cooking time about 30 minutes. This delicacy is prepared very quickly.

The rolls are ready. each one is imbued with aroma and carries an extraordinary taste. The dish turns out very tasty. Treat yourself and your loved ones to such a miracle. Everyone Have a good day and Bon Appetit!

7.

The main quality of this dish is that the fish will be cooked without oil, which only brings health benefits. In order not to overwhelm the aroma sea ​​fish, the recipe uses a minimal amount of basic spices. Also, according to this recipe, you can use not only salmon, but also meat and any other fish.

Ingredients:

• Salmon layer - 1 package (350-500 g)
• Asparagus - 200 g.
• Olive oil - 5-6 tbsp.
• Salt - to taste
• Spices - to taste
• Lemon - 1 pc. (average)

Green onions

The purchased layer of salmon has already been processed, the scales have been peeled off, which allows you to fry the skin until crisp.

1. Separate the hard part of the asparagus from the soft part by breaking it off. Fold soft sticks cup of asparagus. Drizzle it with a small amount olive oil, so that it does not stick when frying. Add a little salt and stir lightly.

2. Using light movements, cut the salmon layer into about 4-5 pieces. Salt each of them to taste.

3. C reverse side lightly sprinkle with your favorite spices, but always in small quantities, so as not to interrupt the main aroma of the fish.

4. Heat the grill well. Place seasoned fish pieces on one side and asparagus on the other side.

It is advisable to lay the asparagus in one layer so that it does not burn, but cooks evenly

5. Cut the unpeeled lemon into large cubes.

6. Turn the asparagus periodically with a spatula so that it cooks evenly.

7. After the cooking time has passed, the salmon meat gradually begins to lighten. Turn each piece of fish over, skin side up.

8. When the asparagus is fully cooked, remove it from the grill onto a plate.

Its preparation time takes approximately 15 minutes. It becomes even softer and very fragrant.

9. Since the fish becomes deformed during the frying process, it is necessary to cover it with the second free side of the grill. Thus, straighten each piece under the weight of the press. leave it in this position for 2-3 minutes.

10. Remove cooked fish on a plate and place between the asparagus and lemon - in the center of the plate. And you can serve it on the table.

Lemon can be consumed along with the main dish or during consumption, gently squeeze the juice onto the fish. Or just use lemon to garnish the dish.

This dish is perfect both for the moment of “guests on the doorstep” and for the festive table. It beckons with its wonderful fishy aroma.

Everyone good mood and Bon Appetit!

8. Baked fish fillet with rice and cheese in the oven

The dish is perfect for a holiday table. Can also be used for regular family lunch or dinner. The dish turns out very tasty, quite nutritious and aromatic. With a nice cheese crust.

Ingredients:

• Pangasius (fillet) - 1 kg.
• Boiled rice - 2-3 boiled cups
• Onions - 2 pcs. (average)
• Grated cheese - 300 g.
• Assorted greens - 1 bunch
• Mayonnaise
• Salt and pepper to taste
• Vegetable oil for greasing the mold

Green onions

1. Grease the dish well with a small amount of vegetable oil. Meanwhile, turn on the oven to preheat at 200 degrees.

2. Boiled rice, slightly salted, divide into two parts. Place one part as the first layer in the mold. Set the second half of the rice aside for now.

3. To give the rice a little juiciness, make a mayonnaise mesh on top.

4. Cut the onion into thin half rings. Don't pour a large number of vegetable oil in a frying pan, heat it and add onions. It must be fried until it has a beautiful golden color.

The onion should not be dark in color or burnt. Otherwise, the dish will be spoiled by a bitter taste.

5. Place the fried onions in a layer on top of the rice. Lightly pepper it on top.

6. Make a mesh of mayonnaise on top of the fried onion.

7. Finely chop the greens and scatter them in the next layer.

8. Rub the fish with a little salt and pepper. Leave to lie for 10-15 minutes. Then place the pangasius fillets in one layer on top of the greens.

IN this dish pangasius can be replaced with any other fillet, but it is desirable that it be tender. For example sole etc.

9. Place the remaining half on top of the fish boiled rice. Make a grid of mayonnaise on top.

10. Sprinkle everything with grated cheese on a coarse grater.

11. Place in a preheated oven at 200 degrees. Cooking time is approximately 30-40 minutes.

12. When our dish is ready, it can be served. You can eat it both hot and cold. Serve in portions.

Bon appetit!

9. Easter flower (baking)

Baking according to this recipe turns out very tasty and aromatic, as well as very original. Bake easter flower very simple and fast. The main thing is to do everything with desire and a good mood.

Ingredients:

• Kefir – 200 g
• Sugar – 100 g
• Powdered sugar – 100 g
• Vanilla sugar – 8 g
• Dry yeast – 8 g
• Egg – 2 pcs
• Lemon – 1 pc.
• Butter – 30 g
• Wheat flour – 450 g
• Raisins – 100 g
• Candied fruits – 100 g
• Cognac – 100 ml

Green onions

1.Rinse the raisins under hot running water and add cognac. Let stand for 30-40 minutes. This will give the dish a special aroma.

2. Pour kefir into a bowl room temperature. Add dry yeast, sugar and vanilla sugar. Then add eggs and soft butter.

3. Pour boiling water over the lemon, remove the zest from it into a bowl. Mix the mass thoroughly.

4. Add sifted flour in parts. Be sure to sift the flour (preferably even 2 times) so that it is enriched with oxygen. In this case, baking will be more successful.

5. Mix the sifted flour with a whisk (you can use a mixer).

6. After each addition of flour, the dough must be kneaded very well and only then add more flour.

7. The dough will be soft and tender. It should not stick to your hands. Ready dough Place in a bowl and cover with a kitchen towel. Place in a warm place until the dough rises and increases in volume by 2-3 times.

8. When the dough will work, it must be kneaded and rolled into a thin layer of rectangular shape. Place candied fruits and raisins on top.

10. Connect the edges of the roll. Lay parchment in a baking dish and place the dough on it. Use a sharp knife to make cuts so that a little of the filling is visible. Cover the pan with a towel and place in a warm place for 30 minutes. Then put it in the oven. Bake at 200 degrees for 25-30 minutes.

11. While the “flower” is baking, prepare the glaze. Pour the egg white into a deep container and add powdered sugar. Beat with a mixer, starting at low speeds, gradually increasing speed.

12. Beat for 3-4 minutes.

13. Remove the finished roll from the oven and brush it with glaze.

14. Decorate the top with confectionery powder (optional).

15. Let the baked goods cool. After cooling, the baked goods are surprisingly fluffy, tender and aromatic and can be served on the Easter table.

Enjoy your meal! Cook with love!

10. Video recipe: “Curd Roses” cookies

11. Green tea with mint

If you prepare green tea with mint using this recipe and try it, it will become one of your favorite drinks.

Ingredients:

• Green tea– 4 sachets
• Mint - 1 bunch
• Orange (can be lemon, tangerine or lime) – ½ piece
• Honey - to taste
• Ice - to taste

Green onions

1. Pre-prepare everything you need to prepare the drink. Wash the orange, dry it and cut it into plastic pieces. Any green tea will do. It's better to use the one you like best.

3. The time for brewing and infusing tea depends on your preferences. If needed strong tea, then you need to wait a little and let it brew, but if you need to prepare weak tea, then you should not steep tea bags in boiling water for a long time.

4. Then remove the tea bags and squeeze them out.

5. Add an orange (or lemon, lime, tangerine), previously washed and cut into rings, into a jar of ice. Next, put mint leaves into this jar, previously washed under running water.

6. Add honey to taste to previously brewed tea.

7. When the tea with honey has cooled down a little, pour it into a jar with ice and mint leaves. The drink is ready to drink. If you want a colder, refreshing drink, you can put it in the refrigerator for a couple of hours.

Enjoy your tea!

12. Non-alcoholic sbiten

This drink can warm you up on cold winter evenings and also cure colds. Such soft drink You can find it in cafes and restaurants serving Russian cuisine, but it’s best to cook it at home.

Ingredients for 4 servings:

• Water – 3 tbsp
• Honey – 2 tbsp. l
• Cloves – 0.2 g
• Cinnamon – 0.3 g
• Syrup (lingonberry or cranberry) - to taste

Green onions

1.Pour water into a saucepan and put on fire. Place honey in a deep bowl.

2. Add cloves and cinnamon to honey. Then pour in a little syrup so that it gives the drink a certain taste and aroma. Mix everything.

3. Pour the resulting mixture into preheated water. Mix everything and bring to a boil. It is necessary to cook for 20-25 minutes on low heat. You need to stir regularly to remove foam.

4. After the time has passed, turn off the heat. Pour the liquid through cheesecloth into another container.

The drink is ready! You can pour it into cups and serve. Enjoy drinking sbiten without alcohol!

I hope that by preparing this menu for the holiday table on a holiday like Easter, your family and friends will not only be satisfied, but also well-fed. The holiday will be a great success!

Culinary community Li.Ru -

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Recipe for the dish “Kokurki with sour cream.” Kokurki is a dish of ancient North Russian cuisine. Yeast-free bread baked with boiled eggs.

Polish Easter cake

Today I will tell you how to make Polish Easter cake - a traditional Polish Easter pastry. I don’t know if the Poles really prepare Easter cake this way, but it turns out delicious.

Easter bagels in the shape of a sheep or bunny

You will love this delicacy and you will prepare it more often than once a year for Easter. You can give bagels any shape, even hearts, but for the symbolism of a bright holiday, sheep and bunnies are perfect.

Easter cakes made from Viennese dough

Taste Vienna cake- something akin to baba without impregnation and during storage the taste will only improve. And I also note that Easter cake is from Vienna test Doesn't go stale for very long!

Easter Royal

This Easter takes work, but it's worth it! Marvelous recipe! A wealth of flavors - to commemorate the Greatness and Joy of this Holy holiday!

Butter bread with raisins

Easter tender cottage cheese

I've always wanted to cook real Easter. This year we managed to fulfill this idea! Very tasty, airy, tender :)

Easter Lamb

The figurine of the Lamb (a symbol of meekness, humility and sacrifice) must be on the Easter table. It can be cut from butter or cheese, or baked in a special form.

Easter Banana Chocolate Cupcakes

Very tasty and fragrant cupcakes! I found the recipe in a magazine about 2 years ago, but only now I decided to bake these for my kids for Easter. The children were delighted! Very tender, not dry, and what a aroma.....

Marble cake with chocolate and coffee glaze

I am not a particularly religious person, but Easter is a holiday with which I have many pleasant associations. It's time to paint eggs, bake Easter cakes and make Easter!