Easter table: getting ready to celebrate the bright holiday of Easter. Recipes for festive Easter dishes

Bright Sunday of Christ has always been considered not only the main holiday of Christians, but also one of the most beloved.

This holiday has always been celebrated on a special scale. And this applied to both the preparation and preparation of treats intended for the Easter table.

The tradition of setting rich and varied tables for Easter has quite deep historical roots.

Preparations for the great celebration began on Maundy Thursday, when skillful housewives prepared a dough for butter cakes, laid the foundations for, began to paint Easter eggs and painted unique Easter eggs.

Young wheat or sheep were grown especially for the holiday. Painted Easter eggs were laid out on this delicate greenery.

In wealthy homes, at least 48 dishes were served at the festive table.

This tradition is due to the fact that the name lasted 48 days.

Traditionally, pancakes and baba, as well as original Easter gingerbread, which were baked for the holiday in the form of hares, cockerels or doves.

Baked meat was a must at the table.

Usually it was baked chicken or pork legs, young lamb or veal.

Hot dishes were not served on the table, because the Easter table had been set for a long time and was ready to receive guests for a whole week.

Orthodox Christians Easter holidays began with the end of the war itself, which lasted a whole 7 weeks. Festive feast began with breaking the fast, which was especially pleasant after a long abstinence from fast food.

For breaking the fast, those products that were blessed during the Easter service were displayed. The first foods to be eaten were, of course, eggs and a piece of Easter cake.

During long periods of fasting, the consumption of any animal products was prohibited.

Therefore, housewives tried to prepare as much as possible for the festive table. hearty dishes from meat, fish, and also complex salads and rich pastries.

Modern housewives, regardless of whether the family observed fasting, try to keep up with their great-grandmothers, and prepare the most delicious food for the Easter table. variety of dishes.

These will be your favorite Easter cakes, cottage cheese Easter cakes, and also painted eggs, which will take center stage on the festive table, served in accordance with the Easter theme.

In addition, housewives are sure to select interesting recipes for preparing new dishes, which they use to complement their most successful culinary masterpieces.

Meat Easter dishes and snacks

Hearty Easter salad

It’s hard to call such a dish a salad. This is, in fact, a full-fledged satisfying meat snack. But to Easter table that's it. Adjust the amount of ingredients yourself, depending on the number of guests.

Ingredients:

• smoked lard;
• homemade sausage;
• boiled pork;
• boiled eggs;
• soft cottage cheese;
• horseradish, grated with beets;
• lettuce leaves;
• dill greens.

All meat ingredients in the form of sausage, lard and boiled pork, cut into beautiful, neat strips.

Prepare the dressing sauce. To do this, mix a couple of tablespoons of horseradish with soft cottage cheese, finely chopped dill and ground egg yolks, which will require about three to four pieces.

Mix all meat ingredients with sauce in a separate bowl.

As meat components for such a salad, you can use boiled tongue And chicken breast, and other types of meat.

Prepare the lettuce leaves by washing them, drying them and tearing them with your hands. Place the torn ones in a salad bowl lettuce leaves and meat mixture.

Decorate the top of the salad with egg whites, which must be cut into strips.

Of course, after a long period of abstinence, you want to enjoy various hearty delicacies.

But indulging in such gluttony is not only prohibited by the church, but also not recommended by doctors.

Diversify your Easter table. These do not have to be those that the family has been eating for the last seven weeks.

Added to light vegetable salad, the same eggs, make the dish play with new colors.

Ingredients

• radishes – 200 gr.;
• tomatoes – 600 gr.;
• chicken breast – 1 pc.;
• green onions;
• boiled eggs- 5 pieces.;
• sour cream;
• horseradish;
• soy sauce;
• salt and pepper.

Prepare salad dressing from sour cream, soy sauce and horseradish. You will need 1 tablespoon of each component.

Cut the boiled eggs into discs, and the radishes, tomatoes and chicken breast into cubes. Mix all ingredients except eggs.

Line the salad bowl with lettuce leaves, on top of which place the prepared salad mixture. Place eggs on top and sprinkle with chopped green onions.

As additional ingredients You can use fresh cucumbers or Chinese cabbage with this salad.

Try to prepare as many interesting and varied dishes for the Easter table as possible. different dishes.

After all, on this day holiday celebration does not last a couple of hours, and the rich table is not cleared until the evening.

In Rus', from time immemorial, they solemnly prepared for the Holy Day. On Monday of the last - Holy - week of Great Lent, a general cleaning of the entire house began, which ended on Maundy Thursday. After this, they began preparing the Easter festive table. According to tradition, ritual dishes must have been present on the Easter table: Easter cottage cheese, Easter cake, Easter lamb and colored eggs. These dishes are deeply symbolic. For example, Easter cake symbolizes the presence of God in the world and in human life. The sweetness and beauty of Easter cake expresses God's care for every human being. Cottage cheese Easter traditionally has the shape of a truncated pyramid. And this is no coincidence: this shape symbolizes the Holy Sepulcher. The Easter lamb (lamb) is a reminder of the sacrificial death of Christ in atonement for the sins of all mankind. Painted eggs are always red! - a symbol of the blood of Christ and His Resurrection. But even in pre-Christian times, the egg has always been a symbol of peace and the triumph of life.

A particularly rich festive Easter table was always prepared for Easter. In wealthy families, the number of holiday dishes reached 48 - according to the number of days of Lent. The basis of the meal these days was meat: baked ham, lamb or ham, stuffed geese, ducks, turkeys, suckling pigs and homemade sausage. Moreover, all Easter dishes were served cold. More precisely, they did this: the first meal took place at night, upon arrival from church. First we drank a spoonful vegetable oil, then ate oatmeal jelly, broke their fast with a piece of Easter, a slice of Easter cake and an egg. And the next morning they decorated the table, put out pre-prepared dishes and did not clear the table all day, since on these days it was customary to visit without an invitation and try whatever your heart desired.

In the center of the Easter table there was a dish with sprouted grains of wheat, oats or watercress. You need to germinate grains and seeds about a week before Easter: sprinkle on flat dish a little soil and well-moistened seeds, mix and leave in a warm place. By Easter the grass will grow. Just don't forget to water. Place the colored eggs in the grass and place them in the center of the table.

Eggs can also be placed in a special one.

Ingredients:
500 g flour,
10 g pressed yeast,
2 tbsp. l. Sahara,
100 ml milk,
½ tbsp. l. salt,
1 tsp citric acid,
75 g melted plums. oils,
2 eggs,
poppy seeds, raisins, dried apricots, nuts - a handful each.

Preparation:
Sift the flour and make a well in the middle. Place the crumbled yeast, add a little sugar and warm milk, knead the dough. Cover and place in a warm place for 15-20 minutes, until the dough begins to bubble. Add the remaining milk, sugar, salt, citric acid, butter, 1 whole egg and 1 white (leave the yolk for greasing). Knead elastic dough. Roll into a ball and leave for 30-40 minutes. come up. When the dough has doubled in size, knead it thoroughly. Divide into three parts and roll each into long strips 10-15 cm wide. Place the filling on each strip: poppy seeds mixed with sugar, finely chopped dried apricots, chopped nuts or washed and dried raisins - if desired, and wrap in rope rolls (by lenght). The main thing is that you get three rolls with with different fillings. Weave a braid from the strands and place it on a baking sheet in the form of a wreath (in a circle). Let it rise, brush with yolk and put in the oven. Cool the baked wreath, place it on a flat dish, and place colored eggs in the center.

Nowadays it is customary to eat eggs with mayonnaise. This is fundamentally wrong, and it’s not even about the dubious benefits of mayonnaise. Traditionally, eggs and all Easter dishes were eaten sprinkled with Thursday salt - this is salt burned in the oven with kvass wort, herbs or cabbage leaves. Thursday salt, prepared only on Maundy Thursday Holy Week, P there were healing and even magical properties. Putting aside the magic, we can say that such salt is indeed quite useful product. It is enriched with potassium, calcium, magnesium ions, and selenium elements. Besides, Thursday salt is a “sink” of all kinds of toxins. This salt was prepared only once a year - on Maundy Thursday, before sunset, and was taken to be blessed together with Easter cakes, eggs and Easter. By the way, this salt is still prepared in Kostroma.

Mix 1 kg of coarse (precisely coarse!) salt with 5 kg of soaked black Borodino bread. Place the mixture in an oven preheated to 250ºC and bake until the bread turns black. Grind the resulting mixture and sift through a sieve. Pour the remaining salt in the sieve into a jar and use it instead of regular salt.

Easter was prepared from fresh, dry cottage cheese. To do this, the cottage cheese was placed in cheesecloth in advance and placed under a slight pressure to drain the whey. There is an opinion that in ancient times Easter was prepared not from cottage cheese, but from settled yogurt, so it was very tender, airy and aromatic. But you can also make it from cottage cheese have a wonderful Easter. Only cottage cheese should never be passed through a meat grinder. Only through a sieve! So, the recipe Easter with pistachios.

Ingredients:
1.2 kg cottage cheese,
1 l heavy cream(at least 33%),
200 g sugar (preferably powdered sugar),
4 eggs,
200 g butter,
250 g pistachios,
Vanilla to taste.

Preparation:
Rub the cottage cheese through a sieve, mix with sugar, vanilla and eggs. Add softened butter and chopped pistachios. Grind the entire mass as best as possible, gradually adding cream. Place in a bowl lined with slightly damp gauze, put under pressure and leave in the cold. In a day or two, Easter will be ready. If you don’t have a beaker, you can use a plastic bucket, in which you first make holes with a hot nail (so that the whey can drain out).

An indispensable attribute of the Easter table is a lamb made from dough. In the old days it was baked in special forms, but in our time housewives have come up with a new one original way preparations Easter lamb.

Ingredients:
Opara:
3 tbsp. spoons of flour,
1 teaspoon sugar,
1 teaspoon of pressed yeast (or a bag of dry),
½ glass of water.

Dough:
6 cups flour,
1 glass of milk,
1 teaspoon salt,
5 tbsp. spoons of sugar,
2 eggs,
150 g butter.

Filling: poppy, dried apricots, thick jam(taste).

Preparation:
Mix the ingredients for the dough, stir until homogeneous mass, leave in a warm place. When it bubbles, pour in the melted butter, milk, eggs, sugar and salt. Mix well, add 4 cups of flour, mix thoroughly. Gradually add flour and stir until the dough can no longer be stirred with a spoon. Then pour flour onto the table, turn out the dough and knead, adding a little flour until it becomes smooth and soft. Place in a bowl, cover and leave in a warm place until it doubles in volume. Knead and leave until rise again.

Meanwhile, draw and cut out a lamb on paper. Roll out the finished dough, apply a template, cut out a lamb according to it and place it on a baking sheet. Leave a piece of dough for the ear. Fold the remaining dough, roll it out into a layer, put the filling on it and roll it up. Cut the roll into pieces 1-1.5 cm wide, brush the lamb with water, lay out the pieces of roll in the form of a skin. Make an ear from the dough and glue it to the head. Brush the lamb with sweet tea and bake in the oven at 200-220ºC.

And finally, Easter cake. It was prepared only for Easter and the Easter table, and they did not spare butter, sugar and eggs in the dough. The Easter cake dough is very rich. Therefore, they kneaded it for a long time, at least an hour. It was believed that it was necessary to hit the dough 300 times so that guests would praise the Easter cake 300 times. Of course, a recipe that uses 40-60 egg yolks is very fatty even for non-hungry modern times... Moreover, old recipes designed for a large number of Easter cakes. After all, on Easter, Easter cakes were shared not only with family and friends, they were distributed to the poor, taken to shelters and hospitals... Modern recipes Easter cakes are not so plentiful. But no less tasty. For example, Easter cake "Citric".

Ingredients:
Opara:
40 g pressed yeast,
1 hour spoon of sugar,
½ glass of warm water,
2 tbsp. spoons of flour.

Dough:
4 eggs,
¾ cup sugar
150 g butter,
3 cups flour,
1 cup raisins,
½ cup nuts,
2 tbsp. spoons of cognac,
zest of 1 lemon,
1 teaspoon turmeric,
vanillin,
salt.

glaze:
1 protein,
100 g powdered sugar.

Preparation:
Prepare raisins (rinse thoroughly and pour cognac), nuts (crush with a rolling pin), and zest the lemon. Brew turmeric 2 tsp. boiling water Separate the yolk from one egg. Set aside the whites for the glaze. Prepare the dough and leave it in a warm place to ferment. Beat the yolk, eggs and sugar with a mixer into a fluffy foam. Add 1 cup flour and stir. Stir in softened butter, zest, vanillin, turmeric, and a pinch of salt. Beat well until uniformly coloured. Pour in the dough and stir. Add 1.5 cups of flour, beat well with a mixer. The dough turns out liquid and sticky. Cover the bowl and leave to rise in a warm place. The dough must rise at least 2 times.

Place raisins and nuts into the dough. Lubricate your hand vegetable oil and mix the dough. Add ½ cup of flour and mix it into the dough, stirring with your hand in a circle in one direction until all the flour is distributed in the dough. Place in greased and breadcrumbed molds (put an oiled circle of paper on the bottom). Place to proof in a warm place. Bake as usual. Beat the egg whites with powdered sugar and pour the resulting glaze over the cakes.

On our website you can always find step-by-step Easter recipes with photos.

Bright joy to you, fun, hope and truly Christian love!

Larisa Shuftaykina

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

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

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

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

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

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

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

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

Easter cake

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

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

Curd Easter

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

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

Painted eggs

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

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

Easter is a holiday that is usually celebrated with family.

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

Source: strana-sovetov.com

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

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

Ingredients:

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

Preparation:

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

Ingredients:

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

Preparation:

First of all, we rub our cottage cheese through a sieve and mix it with raspberry syrup. The next step is to add eggs and sugar, and then butter and sour cream. Mix the mixture well and place it in a mold that has been previously lined with gauze. We put it under so-called oppression for five hours in a cold place.
Easter should be decorated with something original and bright.

Ingredients:

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

Preparation:

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

Easter with dried apricots

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

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

50 gr. dilute yeast in 1 tbsp. warm milk, adding 1 tbsp. granulated sugar. After the fermentation process has begun, pour the dough into a container with 0.5 kg. flour, salt, add 8 yolks, mashed with 50 gr. sugar and mix thoroughly. After the dough becomes elastic and begins to “lag behind” your hands, pour in 3 tbsp. melted butter and knead again. IN ready dough add 100 gr. soaked raisins, place in a mold, filling it 1/3 full and leave for 2 hours to “settle.” When the dough has significantly increased in volume, brush the top with egg and bake at 200 degrees. within 1 hour.
The finished hot cake can be filled with fondant or covered with vanilla sugar.
For making fudge 150 gr. Grind powdered sugar with boiled water, gradually adding juice from half a lemon and rum essence. When the mixture becomes “airy” and shiny, the fudge is ready.

Ingredients:

For the test:

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

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

Preparation:

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

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

Ingredients:

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

Preparation:
For cooking choux pastry Mix flour and hot milk thoroughly, cool to normal temperature. Dissolve the yeast in a small amount of heated milk, add it to the brewed dough and leave the resulting mixture warm for at least one hour.
Beat the yolks well with sugar, add to the risen dough and mix. Beat the whites into a thick foam, add them to the dough and mix. Place the finished mixture in a warm place for a second rise.
When the dough has risen, gradually stir in the melted butter. Rub the baking pans with butter and sprinkle with flour, then lay out the finished dough. After the dough has doubled in size, cover its surface with yolk and bake until done at 170-180 C.

Ingredients:

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

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

Preparation:
To prepare aromatic sugar, grind it with any of the proposed flavors.
For the Easter cake, prepare the choux pastry: mix flour and a third of hot milk, cover and leave for an hour. Add the remaining milk, yeast and a quarter of the aromatic sugar to the brewed dough. Add a little flour, stir, cover with a towel and leave warm. After the dough has risen, pour in the warm melted butter, add the rest of the flour and knead the dough from which we make Easter cakes.
The cakes must rise before baking.

Kulich "Early ripening"

Ingredients:

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

Preparation:

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

Ingredients:

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

For cream:

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

For decoration:

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

Preparation:

1. Beat eggs with sugar, add sour cream, condensed milk, soda, slaked with vinegar, salt on the tip of a knife and flour. Knead the dough well.
2. Bake a crust from half the dough on a square baking sheet, greased with margarine and sprinkled breadcrumbs. Add cocoa to the second half of the dough and bake another cake. Cool.
3. Place the cakes on top of each other and cut out an oval egg shape. Chocolate cake cut into two layers.
4. Beat butter with condensed milk and sour cream, add a bag vanilla sugar. In 1/3 cup boiled water add some liquor.
5. Assemble the cake. Place the dark cake on an oval dish, soak it in liqueur, and coat generously with cream. Place a light cake on it and repeat the same operations. Cover with dark cake layer, soak again in liqueur and spread with cream.
6. Steam prunes with boiling water, remove the pits, squeeze lightly, cut into pieces. Mash the cake scraps with your hands in a bowl with prunes and the remaining cream. Place in a mound onto the cake, forming an egg shape, smoothing the edges. The bottom of the cake is slightly rounded inward. Use a knife to smooth out any uneven surfaces and place in the refrigerator for 2 hours.
7. Melt over heat in 1 tbsp. spoon of boiling water 3 tbsp. spoons of sugar, bring to a boil, stirring all the time. Beat 1 chilled protein into a strong foam, continuing to beat, pour boiling syrup into the protein at the moment when the sugar boils evenly with bubbles, and immediately pour in the juice of a third of a lemon and add a bag of vanilla sugar. It should turn out snow-white light cream with which to decorate the cake. Place cherries steamed in red wine along the edge of the cake.

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

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

The cream is prepared from 500 gr. cream and the same amount of sugar, 100 gr. butter and vanilla. After mixing the ingredients, grind them thoroughly and cook over low heat until sour cream thickens, stirring constantly.

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

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

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

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

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

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

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

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

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

Bon appetit!

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

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

Approaching Holy holiday Easter. Everyone prepares for it in their own way, however festive table Decorated the same way for everyone: colored eggs, Easter cakes and Easter cottage cheese.

The festive table has long had a special meaning. Therefore, many try to display a variety of dishes, most often of their own making.

What housewife doesn’t want to show off her ability to cook beautifully and deliciously.

Easter menu:

But, if you haven’t decided what dishes to put on the table that day, and most importantly, how to prepare them, then this article will help you with this.

Easter salads for the holiday table

The most a traditional dish any holiday - salad. Which interesting salads Can I make it for Easter?

Layered salad Easter wreath

To prepare this salad we will need:

• Chicken fillet - 200 g.
• Eggs - 3 pcs.
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Hard cheese - 50 g.
• Garlic - 1 clove
• Mayonnaise - to taste
• Sunflower oil - for frying
• Herbes de Provence - for chicken
• Salt, pepper - to taste
• Sugar
• Vinegar 9% - 1 tsp.

We start by boiling carrots, potatoes and eggs. Chop the onion into a separate cup, add salt, sugar, and a teaspoon of vinegar.

Now let's take chicken fillet, rub with salt and pepper. After that, fry it in a frying pan until cooked, cut into cubes.

Let's move on to the pre-boiled potatoes. Take a flat plate, place a glass in the center, and place a ring of pre-grated potatoes around it. Place onions on top.

In the same way, lay out the chopped chicken fillet, grease with mayonnaise. Mix the grated carrots with the yolks separated from the whites and arrange them in the next layer. We also grease with mayonnaise.

Grate the cheese and garlic and add another layer of it. Lubricate with mayonnaise. The last layer is made from grated eggs.

Now we remove the glass and decorate with leaves, sprigs of seasonings and herbs. Salad ready.

Cabbage salad with cheese, ham and mushrooms

To prepare you will need:

• 50 g hard cheese
• 50 g boiled or smoked sausage
• 3 stalks green onions
• 100 g fresh champignons
• 100 g white cabbage
• 3 tbsp. l. vegetable oil
• salt, pepper - to taste

We start by cutting the cheese and sausage into cubes and finely chopping the greens. Fry the mushrooms a little in a frying pan until darkened.

We chop the cabbage in the same way as for preparing any other salad. Salt it, mash it lightly and leave for 10 minutes to release the juice.

After that, mix everything, add salt and pepper. Salad ready.

Here's another very interesting recipe, which goes well with the Easter table

Salad with chicken and cucumber Easter cake

Ingredients:

• Chicken breast - 0.5 pcs.
• Fresh cucumber - 1 pc.
• Potatoes - 1 pc.
• Eggs - 2 pcs.
• Green onions - 3-4 pcs.
• Sour cream - to taste.
• Mayonnaise - to taste.
• Salt - to taste.

Boil potatoes, eggs and chicken breast.

Take a flat plate and place the mold. An Easter cake mold is suitable as a form, you can take tin can from under the peas and cut out the bottom.

Lay out in layers, first grated potatoes, chicken breast, then fresh cucumber. Spread mayonnaise between layers. Sprinkle green onions on top.

We take off the form. Pour sour cream thickly on top.

We make the inscription “XB” on top, using any vegetable for the letters. Salad ready.

Preparing meat for the Easter table

What is a holiday table without meat? The most common meat dish is chicken.

Chicken roll recipe

It is not difficult to prepare such a dish.

To do this, let's take:

• 1 kg minced chicken
• 2 onions
• 2 boiled carrots
• 8 tbsp. l. breadcrumbs
• 200 ml cream
• 2 eggs
• Mint and basil, salt

You need to grate the carrots and onions and chop the greens. Add all this to the minced meat.

Soak the crackers in cream and add to the minced meat. Beat the eggs and add them to the minced meat. Mix everything well.

After this, we form the minced meat into a sausage. Wrap it in foil, pierce it in several places and send it to bake.

Bake for about 50 minutes. While the minced meat is baking, take the puff pastry and cut it into strips 1 cm wide.

We take the finished sausage out of the foil and wrap it with strips of dough. Place in the oven again for 15 minutes.

After this time the roll is ready.

French pork meat with potatoes

Ingredients:

• pork - 500 gr.
• large onion - 3 pcs.
• potatoes - 1 kg.
• cheese - 200-250 gr.
• vegetable oil
• mayonnaise
• salt and ground pepper- taste

We peel the potatoes, cut them into thin slices, which we place on a baking sheet. Place onion sliced ​​into rings on top.

Now take the meat and cut it small cubes, put it on top. Salt, pepper, flavor with mayonnaise.

Place the next layer of grated cheese. After this, put the baking sheet in the oven.

Bake the dish for about an hour. After the time has passed, remove from the oven and serve.

Fish on the table at Easter

Ingredients:

• Fish - 1 pc.
• Carrots - 1 pc.
• Onions - 1 pc.
• Lemon - 0.5 pcs.
• Salt, pepper - to taste
• Boiled rice - 200 g.
• Dill and onion greens - 3 tablespoons
• Red bell pepper- 0.5 pcs.
• Hard cheese - 50 g.

First you need to cut the fish. We take out all the bones and entrails. After this, wash the fish and sprinkle with lemon juice.

We select some of the meat remaining on the ridge and place it on a plate. Add grated carrots, onions, and peppers here. Salt, pepper, fry this mass in a frying pan. After this, add rice and simmer for 5 minutes.

Now ready-made filling stuff the fish and place it on a baking sheet. Bake for about an hour.

Place the finished fish on big dish, place chopped vegetables around and serve.

Fish recipe specially for Easter. The video below shows how to prepare such an interesting dish.

Sbiten is one of the vintage drinks, which was prepared back in ancient Rus'. Try it too. Classically, sbiten is prepared with honey. But you can try with other additives, such as sea buckthorn.

To prepare this drink we will need the following products:

• Water - 1 l.
• Honey - 150 gr.
• Cloves - 5 gr.
• Cinnamon - 5 gr.
• Ginger (root) - 40 gr.
• Orange - 1/2 pcs.
• Sea buckthorn - 80 gr.

First, boil the sea buckthorn in boiling water for 20 minutes until foam appears. After this, filter and cool.

Heat the water, add honey. Stir, now add cloves, cinnamon, ginger, sliced ​​oranges.

Boil this mixture for about 10 minutes, skimming off the foam. Afterwards we leave it to cool.

It does not cool down completely, after about 30 minutes we filter and add the previously prepared sea buckthorn decoction and mix.

Sbiten is ready. It must be heated before use because it is drunk hot.

Easter cake

This dish is always prepared for Easter. On the eve of the holiday, all the counters are filled with Easter cakes, and at night people bring Easter cakes to the church for consecration.

To prepare the classic we will need:

• Eggs – 6 pcs.
• Sugar – 310 gr.
• Milk – 340 gr.
• Flour – 1 kg.
• Butter – 290 gr.
• Fresh yeast – 50 gr.
• Salt, vanilla - a pinch.
• Fruit and nut mixture - each ingredient 150 g.

Easter cake dough can be purchased at the store, or you can make it yourself. Whoever likes it.

So, knead the dough and let it rise for two hours. During this time, we move on to the next components of the cake.

Here we choose what we like best: candied fruits, nuts, raisins, dried berries.

Preparing the mold for Easter cakes. Special paper cups are well suited for this, and on the eve of the holiday they begin to be sold in all stores. They come in completely different sizes.

Grease the cups with oil, fill them with dough and put them in the oven. The cake is baked for 45 minutes. Then we take it out, pour cream on top, and decorate with the prepared ingredients. These are mainly candied fruits. You can also put the inscription “XB” out of fruit or with colored cream.

Curd Easter

Try this one wonderful recipe caramel I experimented - I liked it, we will do it for the holiday.

To prepare this you will need:

• Condensed milk (boiled) - 200 g.
• Cottage cheese - 300 g.
• Sour cream - 100 g.
• Butter - 100 g.
• Walnuts - 35 g.
• Dried apricots - 40 g.

The ingredients are generally ordinary. Instead of dried apricots, you can use raisins.

We start with cottage cheese, sour cream, butter and boiled condensed milk mix together.

After this, grind it well. To do this, we use a blender or something else that you can use by hand so that you can mash it until smooth.

Pour boiling water over the dried apricots, leave for 10 minutes to soften, then finely chop. If you use raisins, there is no need to chop them. We also chop the nuts and add it all to the curd mass. Mix.

Now take the Easter mold and line the inside with damp gauze. Let's lay it down curd mass, leveling. Cover the mass with the ends of the gauze and place a jar of water on top as a pressure.

We put it all in the refrigerator for 10 hours. Then we take it out of the refrigerator and can put it on the table.

Painted eggs

What's Easter without. There are many methods of painting, from traditional ones to purchasing in stores not only special food dyes, but also various stencils.

Usually, . Here we will look at the method of painting in ground red pepper.

For this we will prepare:

• Eggs,
• Ground red pepper - 2 tbsp. spoons,
• Water - 2 glasses,
• Vinegar - 1 tbsp. spoon.

First of all, the eggs themselves are boiled. After this, pour the pepper powder into a saucepan and fill it with hot water.

Cook for about five minutes, then add vinegar and let it steep for 10 minutes.

After the time has passed, put the boiled eggs in this solution. Keep it there for about 20 minutes. To receive rich color You can hold it a little longer.

And another very original way, very beautiful in design. The kids will love it. Especially if they themselves take part.

Speckled eggs

Here we need food colorings and regular candles. First of all, boil the eggs. Next, dilute the dye as indicated on the package and paint the eggs in it. You can also get by with natural ingredients: onion skins or, as in the previous version, pepper.

After the eggs are dry, take a candle, light it, and drip the dripping wax onto the eggs. As soon as the wax hardens, put the eggs in another dye. After the egg has dried, the wax drops are removed.

Wax can be replaced with stickers. By removing some of the stickers and painting the eggs in different dyes, you will get them bright and colorful.

Easter baked goods “Easter flower”

And finally, for dessert, pastries. This is such a beautiful bun.

To prepare it according to this recipe you will need:

• Milk – 200 ml.
• Creamy margarine – 100 gr.
• Chicken egg – 1 pc.
• Granulated sugar – 4 tbsp. spoons.
• Flour premium– 350-400 gr.
• Dry yeast – 1 sachet
• Vanilla – 1/3 of a bag
• Vegetable oil – 2 tbsp. spoons

Let's start preparing the dough. In a bowl prepared for this, mix dry yeast, two tablespoons of sugar and one tablespoon of flour. Gradually add warmed milk and mix thoroughly.

Place the resulting dough in a warm place so that it rises. Meanwhile, break the eggs into a bowl, add sugar and beat.

By this time the dough has risen. Pour the beaten eggs into it, stirring.

Pour in the flour, stirring constantly so that no lumps form. We'll have the dough soon.

We also leave it for 20 minutes so that it rises. Next, knead by adding vanilla. After this, cut it into two parts. One small one. From the other we make eight small lumps

Roll out each of these lumps to form a circle, apply a plate and trim the edges. We make four large circles and four half smaller ones

Take a baking sheet, grease it with oil, place four large circles on it, also greasing each one with oil. After that, we cut them all into eight sectors.

We bend each sector to the side - we get something like petals.

Now we place four smaller circles in the center.

Just like in the previous version, we make petals that are located between the previous ones. In the center, place the second lump of dough cut off earlier into a ball.

You can sprinkle sesame seeds on top, then put in the oven for half an hour. When the dough is browned and when pierced with a match it will not be liquid, you can take it out and put it on a dish.

Serve to the table. Bon appetit!

Recipes for meat dishes with photos for Easter will make the holiday table even richer and more varied. Generously decorate them with herbs and vegetables. Such dishes will go well with parsley and dill, iceberg lettuce and green leafy vegetables. Choose according to your taste. Easter meat recipes you might want to include in your holiday menu for the Holy Resurrection of Christ this year are presented below.

Chicken wings bon bon in the oven

Ingredients:

1. Chicken wings - 800 g
2. Olive oil - 2 tbsp. l.
3. Ground paprika - 1 tsp.
4. Ground black pepper - on the tip of a knife
5. Salt - ½ teaspoon
6. Ground red pepper - on the tip of a knife
7. Sour cream - 2 tbsp. l.
8. Ketchup - 1 tbsp. l.
9. Garlic - 2 cloves

Step 1

Meat dishes for Easter can be prepared using dietary meat. Here's a simple chicken recipe. Make a cut on each wing, timing it so that it comes just above the joint. Then twist the joint to separate the bone. Peel the bone and turn the meat out.

Step 2

The wings need to be marinated. To do this, prepare a mixture based on olive oil. Mix two tablespoons of oil with one teaspoon ground paprika. Salt and pepper. Mix everything well and brush the wings.

Step 3

Cover the wings with a container and leave to marinate for half an hour.

Step 4

Place the wings on a baking sheet, bones up. Bake in a well-heated oven at 200 degrees for 20 minutes.

Step 5

Squeeze the garlic into the sour cream and ketchup mixture. Mix well. Remove the wings from the oven and brush with sour cream and tomato mixture. Then place the wings in the oven and bake until full readiness. It will take about 15 more minutes. Serve wings with your favorite side dish. This dish will go well, for example, with steamed vegetables.

Meat fingers

Ingredients:

1. Meat mixture (chicken, beef, pork) - 800 g
2. Bacon - 150 g
3. Korean carrots - 2/3 cup
4. Salt - to taste
5. Oregano, basil - a pinch
6. Dry garlic - half a teaspoon
7. Cream - 1.5 cups
8. Vegetable oil - 2 tbsp. l.

Step 1

Meat dishes for Easter (with photo) can be prepared from pork. Those who are strictly fasting should consume them in limited quantities. Beat each piece of meat, first covering it with a layer of cling film. After this, salt and pepper the meat to taste. Lightly sprinkle the chop with dry garlic and the spice mixture.

Step 2

Add to one edge of the chop Korean carrots. Place a couple of bacon wraps nearby. Carefully roll the chop into a log. Secure with thread. Prepare the remaining chops in a similar manner.

Step 3

Fry the prepared fingers in vegetable oil in a frying pan. Fry over high heat on both sides until golden brown.

Step 4

Cool the fried fingers a little and remove the threads.

Step 5

Place the fingers in a baking dish. Fill with cream. If desired, you can add a little salt to the cream.

Step 6

Bake the meat fingers in a well-heated oven at a temperature of at least 180 degrees for 30 minutes. Check periodically for readiness.

Meat in French

Ingredients:

1. Pieces pork tenderloin- no more than 1 kg
2. Salt - to taste
3. Ground black pepper - to taste
4. Ground coriander - no more than ½ tsp.
5. Mayonnaise - ½ cup
6. Onion - 1 large head
7. Hard cheese - 100 g

Step 1

If there is fat on the pieces of meat, carefully trim it off. If the pieces of meat are too thick, cut them into two thinner layers.

Step 2

Beat the prepared meat thoroughly. Very convenient in in this case use a tenderizer, which will speed up the process and help the meat bake faster and better. If you beat the meat this way, it will fry in a frying pan for no more than 4 minutes. You can beat the meat with a regular culinary hammer.

Step 3

Prepare glass mold, grease its surface with vegetable oil. Sprinkle lightly with salt. Spread the chops over the entire surface. Sprinkle with salt.

Step 4

Coat each piece of chop well with mayonnaise.

Step 5

Coarsely chop the onion and add the meat. Sprinkle generously with grated hard cheese on top.

Step 6

Bake the chops in a well-heated oven at 200 degrees until golden brown crust- approximately 30-40 minutes. Serve hot.

Notes

What meat dishes can you prepare for Easter? To answer this question, let's remember history. In pre-revolutionary Russia, it was customary to serve boiled pork, ham, and stuffed lamb shoulder at the Easter table.

In addition, dishes such as baked and roast veal, turkey with potatoes, hazel grouse meat stewed in sour cream, pig with porridge. Of course, all these dishes were served richly decorated.

What meat dishes are prepared for Easter these days? For example, in addition to the above dishes, you can cook roast beef, kulebyaka or chicken galantine. Choose according to your taste. However, you should also not overeat on Easter, especially if you strictly observed fasting.

After prolonged abstinence, an excess of fatty foods can adversely affect the condition. digestive system. Start introducing meat into your diet gradually and in small portions. Choose dietary meat, such as chicken or rabbit.