What to cook for the Easter holiday table? Easter table setting.

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.

Easter, one of the most spiritual and family holidays, requires special approach– I want not only the food to be tasty, but also the table to please the eye, warm the soul, and bring satisfaction to one’s own sense of aesthetics. Alas, it’s unlikely that anything worthwhile will turn out in a hurry - a truly beautiful Easter table can only be set if you think through all the moments in advance, because practice shows: the “on a quick fix“doesn’t bring much positivity.

It is a mistake to think that the concept of serving includes exclusively stylish dishes and well-arranged cutlery. In order for the Easter ensemble to be complete and harmonious, you need to think through everything - from the size and shape of the salad bowls to the color scheme of the festive bouquet.

To understand in what direction it is worth organizing preparations for Easter, it is convenient to divide serving issues into three main blocks: textiles and decor, dishes, and food decoration. Let's take a closer look at each of them.

Textiles and decor

The first and most basic thing is no oilcloth, washed old tablecloths and a cleanly wiped but bare table. Easter is not a holiday when the lack of textiles can be disguised by two floors mayonnaise salads and hearty snacks.

If the household does not yet have a special holiday tablecloth, immediately go to the store and choose the most beautiful, most luxurious covering for dining table. Nothing can replace a crisp linen tablecloth, in every fold of which solemnity, festivity and beauty are hidden. Don’t forget that you need to buy napkins to match the canvas - multi-colored cellulose napkins, of course, can be colorful and even thematic, but, perhaps, Easter is not the holiday when you can get by with a pack of paper handkerchiefs bought at the nearest supermarket.

Ribbons look very beautiful on the Easter table - you can use them to tie cutlery, tie a luxurious bow on the neck of a vase, or simply place them in decorative curls in a dish with dyes.

If you have time and financial support for your desires, you can approach the issue of serving a little more broadly - and in a general ensemble with tablecloths and napkins, select new curtains, sew covers for chairs, or even more globally - take care of the carpet to match other textiles. Perfect Easter table setting assumes the absence of shortcomings and taking into account all details, even the smallest.

Candles look especially solemn on the table, and several small ones, carefully placed among plates and salad bowls, as a rule, look much more interesting than one grandiose one in the center of the table. At the same time, do not even think about placing on the table an assortment of all the candlesticks you have - accessories for candles should be selected in strict accordance with the general style of the rest of the dishes.

In addition, the Easter table can be decorated with unobtrusive decorative figures - cute little chickens next to each plate, a wreath of wooden paints and even Easter bunnies that came to us from Western culture will look appropriate, joyful and very festive.

If you wish, you can make napkin rings yourself, decorating them with Easter attributes, or put a handmade egg card on each plate, giving everyone present a portion of individual pleasantness and warm words.

Dishes

The advice will sound somewhat strange, but when setting the Easter table, you should strictly ensure that all plates, salad bowls and dishes are representatives of the same set, or at least one design line of a particular manufacturer. In fact, following this recommendation is not as easy and simple as one might think - it often happens that at the last moment ideas come to put that salad on the table and cut that sausage, and then the first saucer or plate that comes along comes out of the bowels of the sideboard . Naturally, from a different set! It seems like a small thing, but it can disrupt the entire carefully constructed composition.

If you don't have enough identical plates, you can approach the task of setting the Easter table creatively and combine two different sets. Alternating, for example, sunny yellow and bright light green dishes will look not only harmonious, but also elegant for Easter. Quite non-standard colors also combine beautifully - for example, purple and green, brown and blue, red and blue.

Try to place glasses, glasses and shot glasses of the same design on the table - strict wine glasses next to glasses in ladybug They will look at least ridiculous.

Knives are a must near every plate, even if a child who has not yet learned to use cutlery will be sitting at it.

Easter dishes - decorations and decor

The traditional Easter table includes three main groups of treats: meat products, krashenki and pysanky and desserts in the form of curd paskas, Easter cakes and other baked goods.

The idea is seditious, but reasonable: the greatest attention festive decoration It’s worth paying attention to the food that you will immediately put on the table. As a rule, sweet curd paskas, fluffy buns, dessert pies they are served on the table last, when the overall composition has already been disrupted, the salad bowls have been rearranged according to the laws of lovely chaos, and there are crumbs and spilled wine on the tablecloths. Of course, this is not a reason to completely ignore the issue of decorating Easter desserts, however, it is still more logical to direct the bulk of the efforts to the first part of the treats, to those treats that are immediately put on the table.

Jellied meat in eggshell

In many families, when preparing for Easter, they cook jellied meat. Place the meat on plates, pour in the broth and, after it has hardened, serve it to the table - of course, it’s tasty, but it’s banal and uninteresting. It is quite possible to improve it - just think about this issue in advance and prepare empty eggshells. To leave them almost whole, before preparing any dish that includes eggs, you need to wash them thoroughly and carefully beat them with a spoon. blunt end, remove the shell with an area of ​​1-2 square meters. With. Having poured out the contents of the shell, it is necessary to rinse its inner surface with strong soda solution and then rinse with running water. The molds for pouring jellied meat are ready. It’s worth stocking up on a sufficient number of such “plates” - it’s better to have some left over than not enough.

Ingredients:

• 1 beef leg;
• 0.5 kg of lean meat;
• 3 liters of water;
• 1/2 celery root;
• 2 onions;
• 1 carrot;
• 1 parsley root;
• 5-10 cloves of garlic.
• salt, black allspice, bay leaf to taste.

Wash the meat, if necessary, remove excess ugly pieces. Wash the leg very carefully, scrape it with a knife and put all the richness into the pan. Fill with water and place on the stove. Bring to a boil, skim off the foam and reduce the heat to low. Periodically check the contents of the pan, removing any foam and fat protruding onto the surface of the broth, cook the jellied meat without boiling for 5-7 hours. An hour before readiness, add peeled vegetables, black and allspice. In 10 minutes, add salt and throw in the bay leaf.

Place the meat from the pan into a large bowl and wait until it cools to a comfortable temperature for your hands. Removing unnecessary fat, skins, films, sinews and bones, we disassemble the meat, divide it into small pieces and fill the egg shells to two-thirds of the volume. Squeeze a small amount of garlic into each shell, adding a tiny pinch of black if desired. ground pepper. Strain the broth and pour it over the eggs, which we place with the pointed end down in a bowl of a suitable size. Place the bowl in the refrigerator until the broth has completely hardened for 4-7 hours. Before serving, lightly beat the shells and carefully remove them and serve the cute meat “colors” made from jellied meat.

If you have a little free time and a desire to make the “eggs” even more attractive, you can put pomegranate seeds cut from boiled carrots flowers twisted from small strips rose beets, beautiful circles of hard-boiled eggs, sprigs of dill or parsley leaves.

When setting the Easter table, serve this jellied meat on a “pillow” of greens and lettuce leaves.

Meat loaf with eggs

Meat bread is relevant always and everywhere, however, the option in which raw minced meat hiding boiled eggs, especially for Easter: it’s hard to imagine something more beautiful and appropriate than a magnificent slice of baked meat mass, in which yellow egg “eyes” playfully wink.

Ingredients:

• approximately 800 g minced meat(optimally - a mixture of pork and beef);
• 3-4 slices of yesterday's loaf;
• 1 glass of milk;
• 3-4 boiled eggs;
• 3 raw eggs;
• 4-6 strips of bacon;
• salt and pepper to taste.

Pour warm milk over the loaf and leave for 15 minutes, then squeeze out the milk and place in a bowl with minced meat.
Mix all the above ingredients thoroughly, except the boiled eggs and bacon. If you see that the minced meat is ready to “take” a certain amount of liquid, add the milk in which the loaf was soaked.

To make the finished bread more even and neat, you can beat the minced meat - lift it high up and forcefully throw it back into the bowl. After 4-6 times you will see that meat mass becomes more homogeneous - do not stop, ensure that the minced meat is almost elastic, pliable, soft, but not liquid.
Place the resulting mixture on a spread piece of cling film, forming an even rectangle. Place 3-4 peeled eggs in the center. Lift the edges of the rectangle, bring them together at the top, then transfer the loaf to the pan (or just onto a sheet of baking paper, carefully cover with strips of bacon.

Bake in an oven preheated to 180 degrees for about 45 minutes.
Serve, sliced, after cooling completely.

If you wish, the same bread can be prepared in the form easter bunny– it is enough to give it a characteristic shape (denoting the body and head), and after baking, decorate it with carrots, boiled eggs and olives, imitating ears, nose, eyes, mustache.

Recipe meatloaf and photos taken from here - www.cristinasurdu.com/2013/03/recipe-easter-meatloaf.html

Easter wreath

An Easter wreath made from rich yeast dough can be not only a delicious dessert loaf prepared for the holiday table, but also an original “plate” for serving colored eggs and Easter eggs. Generously watered sugar icing and sprinkled with special multi-colored decor, it looks incredibly solemn, festive and elegant.

Ingredients:

• 500 g flour;
• 30 g fresh yeast;
• 2 eggs;
• 1/3 cup sugar;
• 150 ml not heavy cream;
• 1/2 tsp. salt;
• zest of 1 lemon;
• 70 g butter.

The ingredients for the dough should be warm or room temperature. Mix milk, sugar and yeast, add a couple of tablespoons of flour from the total amount and leave for 10 minutes until the yeast begins to “play.”
Then add the melted and slightly cooled butter, 1 egg, 1 white, zest, salt and remaining flour - knead smooth elastic dough. Collect it into a ball and place it in a bowl, covering cling film. Leave to rise in a warm place, after doubling in size, knead and remove again to rise.

We knead the dough twice and divide it into three equal parts, each of which we form into a rope about 30 centimeters long. We lay out all three strands on a work surface dusted with flour and connect them together in the “head”. We freely braid the braid, which at the end we transfer to a greased (or lined with baking paper) baking sheet, in the center of which we place it upside down. We connect the ends of the “braid” into a circle and remove the glass.
Leave the wreath to proof in a warm place, covered with a towel, after half an hour, grease the surface with the remaining yolk and bake in an oven preheated to 180 degrees for about 30 minutes.
Decorate the finished wreath with icing and Easter decor, serve, placing the dye in the middle.

Eggs

Of course, colored boiled eggs in themselves are an excellent decoration for the Easter table, however, they can also be served in a way that will take your breath away with delight.

If you take care of serving Easter eggs right now, you will have time to grow a real “lawn”. To do this, select a suitable mold and pour universal primer into it. Wash the wheat grains in running water, remove those that float, they will be of no use. Distribute evenly over the entire surface of the soil, cover with an even piece of gauze. Watering daily, watch the wheat sprout, screaming about freshness, life and benefits. By Easter, you will just have an excellent “platform” for serving dyes, which you can add to the salad the next day.

A basket of eggs painted to match the tablecloths and napkins looks very nice. You can put several wicker salad bowls on the table and fill them with dyes of a certain color scheme. A rainbow assortment of eggs also looks good, however, you should still know a sense of proportion and not fill the basket with eggs painted in different styles.

Some eggs can simply be wrapped in multi-colored foil - not only will they look great among their “ordinary” counterparts, but they will also delight the kids with their unusual “packaging”.

“Name” eggs look very funny - all you have to do is write on each of them the name of the person who will sit at the Easter table.

And cottage cheese Easter - traditional Easter treats. On holiday they will be on the table in almost every home. But, if you want to diversify the feast, we will help you. We have prepared for you a selection of original themed recipes that will decorate the Easter table and surprise and delight your loved ones.

Frozen egg

The egg is the main symbol and main food of Easter. Every year we figure out how to decorate eggs to make it not just elegant, but festive. Here are some ideas from Lifehacker:

Dishes from chicken eggs you won't surprise anyone, but fruit ice in the shape of an egg - yes.

Ingredients:
500 ml water;
250 ml fruit juice with pulp;
200 g sugar;
1 tbsp. l. freshly squeezed lemon juice;
a packet of gelatin.

Preparation

To do fruit ice at home, dilute gelatin in water: soak for 5 minutes, and then heat with sugar over low heat until completely dissolved. Then slowly introduce the juice into it. Stir and remove from heat after a minute. Strain the mixture through a sieve, and when cool, add lemon juice.

Use large ones as a filling mold. plastic eggs(they are sold in children's stores). Make small holes in the bottoms (where the air chamber is in a real egg) and use a small funnel to pour the prepared juice into the eggs.

Insert plastic sticks into the holes and place the eggs in the freezer for 2 hours. Popsicles are ready!

Chocolate eggs

Slavs traditionally paint eggs red, but, for example, in Italy they exchange chocolate eggs instead of chicken eggs. We invite you to go further and prepare such an unusual dessert.

Ingredients:
chocolate eggs no toy inside.
For "protein":
150 g cream cheese;
130 g heavy cream;
30 g powdered sugar;
0.5 tsp. lemon juice;
0.5 tsp. vanilla extract.
For the "yolk":
20 g butter;
2 tsp. freshly squeezed orange juice;
1 tbsp. l. apricot jam.

Preparation

Using a small saw blade, remove the top of the chocolate egg. Let the edge be jagged, like a broken shell. While preparing the filling, keep the eggs in the refrigerator so they don't melt. Connect cream cheese, powdered sugar, lemon juice and vanilla extract and beat until smooth. Whip the cream separately (it is better if it is chilled), then carefully combine the resulting mixtures and beat them together. Using a spoon, fill the chocolate eggs with the creamy mixture and place them in the refrigerator for 30–40 minutes until the cream hardens.

At this time, prepare the syrup for the “yolk”. Mix butter in a saucepan, Orange juice and jam. Heat over low heat, stirring constantly until the mixture is smooth. Do in creamy filling make a small depression and pour in some cooled syrup.

Keep eggs in the refrigerator until serving.

Fruit pizza

There are several versions of when and where the tradition of decorating, giving and eating eggs for Easter began. One thing is clear: the custom is ancient, and the symbol is bright. This one is colorful open pie with fruit, made in the shape of an egg, will become the star of the holiday table. Children will especially like it.

Ingredients
For the crust:
450 g flour;
170 g butter;
100 g sugar;
2 chicken eggs;
2 tbsp. l. cream;
2 tbsp. l. lemon zest;
2 tsp. lemon extract;
0.5 tsp. salt;
0.5 tsp. baking powder.
For cream:
250 g cream cheese;
70 g strawberry jam.
For the filling:
fresh or canned berries and fruits (strawberries, blueberries, grapes, pineapples, kiwis, peaches, tangerines, and so on);
water;
a packet of gelatin.

Preparation

First, let's bake the crust. To do this, mix flour, baking powder and salt. Combine softened butter with sugar and lemon zest, beat with a mixer until smooth. Then add one egg, beat again; then the second, beat again. While whisking continuously, add lemon extract and cream. Turn off the mixer and add the dry ingredients. Beat again a little with a mixer or whisk, and then knead the dough with your hands. Place it in the refrigerator for a couple of hours. After this, roll out into an egg shape about 1.5 cm thick and bake the cake at 180 ºС for 15–20 minutes.

To prepare the cream, beat the jam and cream cheese. If desired, the mixture can be sweetened a little more. Spread the resulting cream onto the cooled cake. Cut the fruits and place them on top of the pie: combine, play with colors to create a colorful design. Dilute gelatin in water following the instructions on the package: usually the powder is first infused in cold water and then warm up slightly. Using a brush, coat the top of the fruit with gelatin.

This will give them a glossy shine and protect them from weathering.

"Chicks"

Where there are eggs, there is a chicken. It symbolizes prosperity, family comfort and fertility. Images of chickens also often appear in Easter symbolism. Therefore, this snack in the form of cute, barely hatched chickens will appeal to many.

Ingredients:
6 chicken eggs;
2 tbsp. l. mayonnaise;
2 tsp. mustard;
1 small carrot;
a pinch of salt and black peppercorns.

Preparation

Boil the eggs. Clean and cut off the cap.

Carefully remove the yolk.

Mash the yolk and use a blender to mix with mayonnaise and mustard. Salt the resulting mixture and add piping bag. Fill her with a heaping amount of egg whites.

Cover the top with a “hat” of protein. Use boiled carrots to make legs and a nose for the chicken, and peppercorns will serve as eyes.

Design options for “chickens”.

Easter nests

These are unsweetened buns, woven in the form of nests, represent home comfort and are perfect for the Easter table. Even a novice cook can prepare them.

Ingredients:
500 g flour;
300 ml milk;
100 g butter;
2 chicken eggs;
2 tbsp. l. Sahara;
1.5 tsp. salt;
2.5 tsp. dry yeast;
colored chicken eggs;
decorative Easter sprinkles.

Preparation

Combine the yeast, warm milk and half the flour, using a whisk, knead the dough, like making pancakes. Let it sit. When it rises, add sugar, salt, break two eggs, add butter and the rest of the flour. Knead a stiff dough. Leave for a couple of hours, knead again and leave for a few hours again. The dough should double in volume. After this, roll out the dough into a sausage 2–3 cm thick and 30–35 cm long. Fold it in half and overlap it, as shown in the photo.

Connect the resulting braid into a ring. Place the buns on a baking sheet lined with baking paper.

Lubricate egg yolk and sprinkle Easter sprinkles, and place a small colored egg in the center. (The eggs may be unboiled - they will be cooked hard-boiled in the oven.)

Bake at 180°C for 25 minutes.

Sweet mini nests

If you don't like baking or just don't have time for it, make these miniature nests. Children will appreciate the taste, and adults will also appreciate the simplicity of the recipe.

Ingredients:
pack round cookies;
multi-colored dragee candies;
liquid food coloring.
For cream:
250 ml heavy (30%) cream;
100 g powdered sugar;
a packet of gelatin;
water.

Preparation

You can use ready-made whipped cream (just mix it with coloring), or you can whip it in thick foam on one's own. To do this, the cream must be thick and cold. You can even keep the mixer whisk in the refrigerator to speed up the whipping process. When the cream begins to acquire the consistency of mousse, add powdered sugar little by little and continue whisking. Add gelatin, previously diluted in water (soaked and then heated), into the cream without stopping whisking it. At the end of beating, add green food coloring.

Pour the cream into a pastry syringe or bag and apply it to the cookies in the form of leaves (use the desired nozzle). Place two or three dragees on top.

Easter bunnies

Hare (or rabbit) is a traditional easter symbol in Western European culture. This animal is associated with fertility and abundance. Houses are decorated with his figures, he is painted on postcards, and in Munich there is even an Easter Bunny Museum. Chocolate or marmalade bunnies are given to children for Easter.

For the holiday table, you can bake buns in the shape of rabbits. The recipe is simple.

Ingredients:
400 g flour;
200 g sour cream;
200 ml water;
40 g butter;
2 tbsp. l. powdered sugar;
1 tsp. salt;
1 chicken egg;
1 packet of dry yeast.

Preparation

Mix butter, sour cream and water, heat them in a small saucepan over low heat. Don't let it boil. Make a hole in the mound of flour, break an egg into it, pour in the cooled sour cream and butter mixture, add powdered sugar and yeast, and add salt. Knead the dough (until it stops sticking to your hands). Let the dough rest. Then divide into small pieces and form into oval buns.

Use scissors to make ears, and use toothpicks to make eyes.

To prevent the rabbits' eyes from “swimming” during baking, toothpicks can be left in the dough and removed after cooking. Bake the buns in the oven at 180ºC for 15–20 minutes.

Stuffed carrots

Hares love carrots, and therefore this symbol is also actively used during Easter celebrations. In many countries, bags are made in the shape of carrots and filled with sweets to treat children. Adults will probably like it more hearty snack, stylized as a carrot.

Ingredients:
yeast dough;
salad with crab sticks;
gel food coloring;
green.

Preparation

For simplicity, buy ready-made yeast dough. You can make the salad (it can be any salad you like) yourself or you can also buy it in the store. The amount of ingredients depends on how many carrots you plan to make. Roll out the dough thinly and cut it into strips. Roll these strips into ropes and wrap them around a baking cone.

Lubricate the resulting curls with a brush with diluted food coloring orange color. Bake at 180 ºС until done. Remove the cones and fill the resulting tubes with salad.

Easter is approaching, which means many are wondering what to cook for Easter 2019, and what to make Easter menu 2019. The Easter table 2019 will be the same as it has always been. In addition to the obligatory, sacred dishes, there will also be ordinary holiday dishes that you can choose yourself. Easter ends with the arrival Lent, so the dishes for the Easter table are very diverse. These include meat dishes, pastries for Easter, and salads for Easter. But the most important Easter dishes, of course, Easter or Easter cake, and easter eggs. This is the first thing that comes to mind when thinking about what to cook for the Easter table. It’s unthinkable without these dishes festive table for Easter. There is no point in discussing boiled egg recipes, but Easter baking, these are the recipes for the Easter table that are worth talking about separately. Those who know how to cook delicious Easter dishes probably learned recipes for Easter dishes from their grandmothers, because in Soviet times questions like how to prepare an Easter table, recipes for Easter, how to bake Easter cakes, how to bake Easter cake, Paska recipe, Paska recipe, Easter cake (curd recipe), how to prepare custard Easter cake, Easter cake recipe for Easter in the oven, cottage cheese Easter recipe, how delicious cheese Easter is prepared, glaze recipe for Easter cake, royal Easter cake, salad recipe for Easter, baked cottage cheese Easter, recipes for cottage cheese Easter with raisins and candied fruits, could hardly be found in the “Book about delicious and healthy food" Baking Easter or baking Easter cakes is the most important task when preparing the Easter table. Easter dough is prepared with yeast, with the addition of milk and eggs. According to cooking technology Easter or Easter cake are very reminiscent of bread, so you can find recipes for Easter cake in a bread maker, Easter cake recipe for a bread maker, Easter cake in a bread maker, Easter cake recipe in a bread maker, Easter recipe in a bread maker. Everyone wants to cook not only tasty, but also beautiful easter, so they try to decorate it, for this they use Easter cake icing. The recipe for glaze for Easter cake is three types: it is protein, fruit and chocolate glaze. If you are not comfortable with yeast dough, for you Easter cupcake, a recipe used for many European Easter dishes. In addition, Easter is prepared from cottage cheese and Easter from sour cream. A sour cream Easter recipe and cottage cheese Easter are recipes that can be combined; this is often called royal Easter. Royal Easter is a recipe that is prepared not by baking, but by brewing. Recipe cottage cheese Easter royal simple: after mixing all the ingredients in a saucepan, stir them and brew them. Hence the name custard Easter, boiled Easter recipe, royal custard Easter recipe, cottage cheese custard Easter. To make a royal cottage cheese Easter correct form, it is advisable to stock up on a special form.

Easter recipes from cottage cheese are just as traditional for this holiday. Recipes for cottage cheese Easter come in three types: custard, pressed and baked. Cooking Easter from cottage cheese is chosen by those who do not like fiddling with dough. Cottage cheese Easter, the recipe can be very different, it greatly depends on the quality of the cottage cheese. The cottage cheese for cheese Easter is allowed to drain. Curd Easter baked is usually prepared in the oven. Easter cottage cheese is a recipe that gives scope to your imagination and tastes; it is prepared with candied fruits, raisins, fruit, cognac or rum. We suggest you use a curd Easter recipe with photos, curd Easter recipes with photos, curd Easter recipes with photos, curd Easter recipes with photos, Easter cottage cheese recipes with photos, Easter dishes, recipes with photos, because illustrations really help to prepare a beautiful and tasty Easter.

Approaching bright holiday Easter. On this day (and throughout holiday week) we want to surprise our family and friends with a rich, lush festive table. Some people use time-tested recipes, while others scour the Internet in search of unusual or even exotic dishes. Maybe our Easter menu will do?

Of course, the first recipe is Easter cake. I remember as children we brought Easter cakes to school that our mothers baked, and I was always surprised that my friends’ Easter cakes were almost no different in taste from ordinary store-bought buns, except that there were more raisins... But in the old days, everything was put into the dough for Easter cakes with a generous hand the most delicious, fresh, sweet, and the number of eggs in some recipes reached 60 (!) pieces.

First, a few important rules:

1. During cooking, do not make noise or swear.
2. Kick everyone out of the kitchen.
3. Flour for Easter cakes must be sifted.
4. You need the finest sugar (or powdered sugar).
5. Milk and cream should be at room temperature.
6. To make the cake yellow, add saffron to the dough or choose eggs with bright yolks (homemade). If you couldn’t get homemade eggs, then take regular ones, separate the yolks from the whites, mix the yolks with salt and leave in a warm place overnight.
7. The temperature in the room where you knead the dough must be at least 25ºС.
8. Do not open the windows!
9. You need to knead the dough for a long time and thoroughly. By old superstition, the dough needs to be hit 300 times so that the guests will then praise the Easter cakes 300 times.
10. The dough must rise at least three times: when the dough is prepared, when all the dough is kneaded and when it is in the mold.
11. The Easter cake dough should not be too liquid - otherwise the Easter cakes will spread and come out flat. But it shouldn’t be too steep either - the cake will turn out heavy and will quickly become stale.
12. Try cutting the kneaded dough with a knife - if it does not stick to the knife or stretch behind it, then it can be laid out in molds.
13. Grease the Easter cake pans generously with soft (not melted!) butter; you can sprinkle them with breadcrumbs or semolina.
14. Place the dough into prepared forms, filling them halfway. When the dough rises flush with the edges, carefully place the molds in an oven preheated to 180ºC.
15. In order for the cake to rise evenly, you need to stick a long splinter in the middle and bake with it. After 1 - 1.5 hours (depending on the size of the cake), the splinter is removed: if it is dry, then the cake is ready.

So, the recipe

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

Preparation:
Dissolve yeast in 1 cup. warm water, add 1-2 tbsp. flour, leave for 20 minutes. to a warm place. Beat the yolks with sugar, add cognac with vanilla, milk, and suitable yeast. Stir and pour into flour, knead for 15 minutes. Gradually pour in melted butter, dry (this is important!) raisins, and zest. Knead the dough for at least 40 minutes. The readiness of the dough is determined as follows: if the raisins jump out of the dough, and it “squeaks” itself, then it is ready. Place in a warm place, covered with a towel. When it’s ready, put it in the prepared forms, filling them no more than 2/3, and let them rest. Bake for 40-60 minutes (depending on size). Cool on the side (i.e., remove from the pan onto a soft cushion, place on its side and cool, turning carefully).

Custard Easter cake (with tea)

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

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

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

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

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

Easter with boiled yolks

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

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

Before use, place on a plate and decorate.

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

Preparation:
Rub cottage cheese and butter through a sieve, add eggs and sour cream. Mix thoroughly. Place the dishes on the stove and bring the mixture to a boil, stirring continuously with a wooden spatula. Remove from heat and cool as quickly as possible (for example, place in ice water), stirring constantly. Add sugar, vanillin, raisins, nuts to the cooled mass, mix and place in a bowl, compacting the mass tightly. Place a small weight on top. Refrigerate for a day.

Eggs- a mandatory attribute of the holiday table. Painted onion skins, covered in bright celluloid or painted manually. But not only boiled eggs You can limit yourself when creating an Easter menu. Here's an appetizer recipe for example:

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

Preparation:
Prepare minced meat, onions and white bread soaked in milk or water. Add chopped herbs, salt, pepper, mustard to it. Hard boil 3 eggs. Wrap each egg in a minced flatbread, forming a “case” ball. Beat 2 raw eggs. Dip the “case” first in the egg, then in breadcrumbs, again into the egg, and then into white bread crackers. Deep fry.

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

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

Real Russian kvass can be a wonderful addition to the holiday table. Invented over a thousand years ago, this drink has no equal. Centuries of experience show that kvass helps maintain health and improves performance. But first of all, it's just very delicious drink. Some simple recipes is brought to your attention.

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

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

If you put 150 g of honey and 70 g of grated honey into fermented apple kvass coarse grater damn, it will turn out vigorous Petrovsky kvass.

If you have been fasting, then you need to break it smoothly, gradually. The Easter menu should be not so much plentiful and varied as it should be thoughtful. Choose the lightest dishes. Salads - with a large number greens, but not multi-story mayonnaise monsters, but classic 2-4-component ones (such as “Greek” or “Caesar”) with various dressings. Meat - preferably chopped, stewed or steamed. And the main thing is not to overeat! It’s not without reason that the word “break your fast” means “try a little.”

Larisa Shuftaykina