What is being prepared for the Easter holiday table? What to cook on the menu for Easter: Easter recipes for the table

There are only a few days left until Easter, so it's time to start creating a festive menu. On this day, the closest and dearest people gather around the table, which means that Easter recipes must be special.

Boats of abundance

On Easter Sunday, colored eggs invariably appear on the festive table. Some of them can be taken to prepare a win-win snack. Carefully peel and cut 8-10 boiled eggs in half. Take out the yolks and grind them with 250 g of canned cod liver. Add here 200 g of any grated hard cheese, 2 tbsp. l. mayonnaise, 2 cloves of garlic and salt to taste. Mix the pate thoroughly and fill the halves of the boiled whites with it. Decorate them with sprigs of fresh herbs and place them on a large platter. These delicious stuffed boats won’t sit on it for long.

Ham with a secret

What can you cook for Easter besides eggs? Ham rolls with horseradish are a wonderful appetizer with a Russian flavor. For it we will need to cut the ham into thin wide circles. Finely chop a bunch of parsley and dill. Mix the greens in a bowl with 4 tbsp. l. grated horseradish and 2 tbsp. l. sour cream, add salt and sugar to taste. Lubricate the ham slices with the spicy filling and roll them into tubes. Thread onto toothpicks and secure the rolls. You can serve them on lettuce leaves with tomato slices. This savory snack will awaken your appetite and put you in a festive mood.

Colors of spring

Since spring is in full swing, Easter dishes should be presented with a light salad of fresh seasonal vegetables. Cut 2 large cucumbers and 2 meaty tomatoes into cubes. Chop 7-8 radishes into thin circles. Finely chop a large bunch of wild garlic and 8–10 stalks of green onions. To make the salad more satisfying and tasty, you can add 3-4 boiled eggs. Mix all the ingredients in a salad bowl, sprinkle with lemon juice, salt and pepper to taste. All that remains is to season the salad with low-fat sour cream or vegetable oil. And before serving, you can sprinkle the salad with sesame seeds - they will add subtle nutty notes to the dish.

Radiant Bird

Stuffed chicken has every chance of becoming the signature dish on the Easter menu. Rub a well-fed chicken carcass weighing at least 1.5 kg with coarse salt and masala spices, cover with film and keep in the refrigerator for a day. Boil a glass of buckwheat until half cooked and mix it with fried onion and 300 g of champignons. Salt the filling to taste and season with 2 tbsp. l. butter. Carefully stuff the chicken soaked in spices with buckwheat and mushrooms, sew it together with thick thread and place it in a sleeve. Bake it in the oven at 200°C for about 70–80 minutes. The rosy, fragrant one will captivate guests with just its appearance.

Pork in gold

Festive pork is what will truly make meat-eaters happy. Stuff a 3 kg pork tenderloin with garlic cloves and soak in 2 liters of cabbage brine for 36 hours. Remember to turn the meat every 9 hours. Then, after drying it thoroughly, sprinkle it with a mixture of peppers, place it in a sleeve and bake in the oven for an hour at 150 °C. Next, increase the flame to 190 °C and cook for another 40 minutes. Now grease the pork with a mixture of 2 tbsp. l. olive oil, 2 tbsp. l. honey and 2 tbsp. l. soy sauce. In this form, place it under the grill and cook until crispy at 200°C. Juicy golden pork will make a lasting impression on everyone.

Salmon in the bush

Fish dishes for Easter are an unshakable tradition. Salmon with spring sauce will fit naturally into the menu. Drizzle 6 fish steaks with olive oil, sprinkle with chopped celery stalk and rosemary leaves, marinate for 20 minutes. Grind 150 g of walnuts in a blender, a sprig of basil and tarragon with 1 tbsp. l. butter. Salt the steaks, spread nut butter, orange slices on them and sprinkle with 150 g of hard cheese. Bake in the oven for 20 minutes at 180°C. Salmon with such an accent will definitely please your guests.

Sweet art

Sweet festive Easter dishes are not only Easter cakes, but also elegant cookies. Mix 600 g flour, 2 tbsp. l. cocoa, ½ tsp. soda, ¼ tsp. cinnamon, cardamom and cloves. Separately, beat 100 g of butter with 100 g of sugar, gradually adding 2 eggs, 120 g of honey, 2 tsp. lemon zest. Combine this mass with the flour base, knead the dough and cool for 2 hours. Then we roll out a layer 1.5 cm thick and cut out cookies in the form of bunnies, butterflies, flowers, etc. Bake them for 15 minutes at 180 °C. Fill the cornet with melted chocolate, apply along the contour and draw patterns. People with a sweet tooth will snap up this dessert in no time.

We hope the proposed ideas have inspired you to create interesting dishes. The Easter table is a great opportunity to bring these ideas to life. And if you have proven holiday recipes, be sure to tell us about them in the comments.

The most important Orthodox holiday of the coming year falls on April 28th. Preparation, as always, begins in advance and consists of creating a menu and choosing recipes.

And closer to the main day, people bake Easter eggs, cookies and other goodies. Relatives and friends gather around a beautifully set table, and any hostess will be happy to surprise and feed everyone.

What to cook for Easter, what should be on the menu on the festive Easter table

According to traditions, there should be a variety of treats on the Easter table. Every year the following dishes take place on our holiday table:

Easter cake or Easter;
colored eggs;
meat dishes;
fish treats;
salads;
snacks.

Each housewife independently decides what the main dish of the Easter table will be - cottage cheese or dough. Every craftswoman has her own favorite Easter recipe. I love various experiments, but I don’t change the Easter recipe. This pastry is a symbol of the holiday, without which it cannot be done.

The next element of the table is eggs, which are colored or painted with natural dyes. Today, before the holiday, the country's supermarkets are filled with various accessories, including various stickers.

We need to break the fast gradually, so we use chicken, veal or turkey as meat dishes. It is better to avoid fatty meat foods. It is preferable to bake or stew the meat and serve it in combination with vegetables and mushrooms. Jellied meat is perfect for a holiday; it can be made from homemade chicken, pork or beef.

Fish lovers are looking forward to fish dishes for the holiday. This is the best option for the correct way out of fasting. It is easily digestible and does not burden the stomach and intestines.

In April, fresh herbs and young vegetables begin to appear. Salads at a festive feast should be light in nature. I use fresh vegetables, add cheese, nuts, and rye crackers to them. And the dressing for my salads is any vegetable oil or sour cream.

Snack dishes, which are served before the main masterpieces, take their rightful place on the festive table. There may be a variety of vegetables, cheese, canapés with fish and others.

The Easter table, on which simple dishes and symbols of the holiday will be placed, must have an aesthetic appearance. Here are some basic recommendations for table setting:

A choice of tablecloths and napkins, the colors of which symbolize spring.
It is better to use colored dishes, but white plates also look elegant, especially if you put a small fresh flower and a white egg wrapped in a bright ribbon on them.
A glass vase filled with quail eggs wrapped in colored foil or chocolate kinders looks harmonious on the table.
The baked Easter cake takes center stage. It should be decorated in the color scheme of the common table. I use yellow and green candied fruits and chocolate decorations.
You can place a blossoming willow branch on folded napkins and add colored candies. Many people prefer eggs of a single color; in this case, you need to choose textiles for the table in harmony with them. The best shades are red, orange and green.
Fluffy willow balls harmonize perfectly with unpainted quail eggs and linen napkins.

Beautiful, simple and delicious pastries for Easter

Well, what would we do without Easter baked goods - these main dishes have been on every Easter table from time immemorial. And today we can’t live without them!

Easter Kulich

All people are preparing for Easter: both those who observed fasting and others who, for various reasons, did not adhere to it. Making a holiday cake is not just about baking delicious pastries. This is a ritual process for which one must prepare body and soul.

Baking products:

Flour – 4 tbsp;
Turmeric – 0.5 tsp;
Fresh yeast – 25 g;
Egg – 2 pcs.;
Milk – 1 tbsp.;
Sugar – 1 tbsp;
Butter – 100 g;
Vanillin – 1 pc.;
Lemon juice – 1 tsp;
Powdered sugar – 80 g.

Step-by-step preparation:

I heat up the milk.
The butter needs to be melted in a water bath or in the microwave.
Refrigerate the white of one egg and use it to make a glaze.
To make the dough, you need to dissolve live yeast, a little sugar, and part of the flour in milk. Mix all the ingredients and send to a warm place for the yeast to start working. As soon as a cap appears on the dough, it’s time to move on.
I add the remaining sugar, eggs and butter into the dough. Mix well and gradually add turmeric, vanilla and gradually flour.
You need to knead a soft dough, cover it with a clean napkin and put it in a warm place. After 2 hours the dough will rise three times, I settle it and put it on the rise again. At this stage I introduce raisins.
I grease the molds with vegetable oil and fill them no more than halfway with dough.
Leave the cakes for another half hour for the dough to rise. I bake in the oven at a temperature of 180 ºC, usually for 1 hour.
I beat the glaze with a mixer from chilled egg whites, powdered sugar and a few drops of lemon juice.
I generously spread the cakes with glaze and top with sprinkles.

Easter "Wreath"

I have a great baking recipe with three fillings so everyone gets a piece.

Product List:

Raisins – 100 g;
Nuts – 100 g;
Poppy – 100 g;
Milk – 200 ml;
Water – 100 ml;
Butter – 80 g;
Sugar – 6 tbsp;
Dry yeast – 2 tsp;
Salt – 1 pinch;
Egg – 3 pcs.;
Flour – 600 g.

How to cook:

In a bowl, mix warm milk, eggs and butter, a little salt and sugar.
Mix ½ cup of flour and yeast, after 10 minutes add the rest of the flour and knead the dough. Place in a warm place for 1.5 hours.
Filling for the wreath: steam raisins, boil poppy seeds, chop nuts.
Once the dough has doubled in size, press down with your hands.
I divide the dough into 3 parts and roll each into a long rectangle. I spread the filling in the center and pinch the edges. I make a braid from three strands with different fillings, connecting the edges.
I place the product on a greased baking sheet, grease it with yolk and put it in a warm oven for 30 minutes to proof.
I bake at 180 degrees until done.

This interesting dish will look like a real egg basket. It’s not difficult to create such baked goods; all you need is puff pastry and foil paper.

A large puff pastry basket will be flimsy compared to butter dough. So I came up with the idea of making several small items.

Baking ingredients:

Puff pastry – 500 g;
Egg – 1 pc.

I use puff pastry at room temperature, so it needs to be defrosted a little. To prepare the mold, I will take a clay flower pot; it is not afraid of high temperatures. I'll wrap it in foil, then the finished product will be easier to remove.

Roll out the dough.
Cut it into three strips 10 mm wide, the rest of the dough is 5 mm.
I lay out wide strips in the form of the walls of the basket so that the edges go down. I lightly press the dough at the bottom so that the basket is stable. You need to weave from the bottom, using thin strips.
I transfer it to a baking sheet.
I make a handle from a braid; it needs to be baked by wrapping it in an arc of foil.
I grease it with yolk, previously beaten with a fork, and put it in the oven for 30 minutes at a temperature of - 180 C.

An Easter egg basket made from puff pastry turns out to be very fragile and delicate. You need to place the eggs in it carefully, everyone will like such a masterpiece.

Juicy cottage cheese Easter

I have tried many recipes for making cottage cheese Easter. But I found the most delicious one on the Internet. Now I only use this cooking method, and it has never let me down. Easter from cottage cheese turns out incredibly juicy, with a delicate texture and aroma.

The composition of the products is no different from others:

1 kg of cottage cheese;
400 g butter;
750 g sugar;
250 g sour cream;
Egg – 4 pcs.;
Raisins - a handful;
Candied fruits and almonds - to taste;
Vanilla – 1 sachet.

I prepare it step by step:

To make the cottage cheese uniform, I pass it through a meat grinder, or you can rub it through a sieve. But the second method is somewhat labor-intensive.
Mix the yolks, sour cream and sugar thoroughly.
I combine the curd and egg-sour cream mixtures and knead until smooth.
I pour boiling water over candied fruits, raisins and almonds and leave them in it for half an hour. It’s a good idea to fry the almonds a little in a frying pan, then chop them with a knife, but not to crumbs.
I mix everything into one mass.
I line the mold with moistened gauze and fill it with curd mass.
I wrap the gauze and put a weight on top.
I let Easter sit for 2-3 hours in the room, constantly draining the accumulated whey from the bottom of the mold. Then I put it in the refrigerator.

I usually make cottage cheese Easter 2 days before the holiday. During this time it will infuse and become dense and elastic. Taking Easter out of the mold is quite simple, you just need to take it out of the refrigerator and turn it upside down. You can decorate as you wish.

The peculiarity of Easter is that they are prepared from butter dough with dried fruits and candied fruits. Any housewife wants her baking to be a success, because she spends her effort, effort and a lot of time. You will definitely like my favorite recipe for a delicious Easter cake, because it was appreciated by the most important judges - my children.

Baking products:

Flour – 4 tbsp;
Milk – 1 tbsp.;
Butter – 300 g;
6 eggs;
Yeast – 50 g;
Sugar – 2 tbsp;
Vanilla – 1 sachet;
Raisins – 200 g;
Almonds – 100 g;
1 lemon;
Salt;
Vegetable oil.

I make this cake as follows:

The butter and eggs should be removed from the refrigerator the day before baking. They should rest at room temperature.

Mix warm milk with sugar.
Dissolve yeast in milk and mix.
Gradually add the sifted flour to the mixture and mix thoroughly.
Cover the dough with a napkin and place it in a warm place.
We prepare raisins and dried fruits in the usual way, and chop the nuts.
Beat eggs, sugar and vanilla in a blender for at least 5 minutes.
Add butter, mix everything.
Knead the dough well, adding flour in portions. The dough turns out elastic and sticky, then knead it with hands greased with vegetable oil.
Place the dough in a warm place to rise.
Add nuts, zest of one lemon and mix.
When the dough has risen, knead it.
Mix dried fruits, candied fruits, nuts and zest into the dough.
Grease the molds generously with butter and fill them 1/3 full with dough.
Cover the molds and let them settle.
At a temperature of 200 ºС, Easter cakes are baked in a preheated oven.
We take the baked goods out of the oven and place them on a barrel to cool.
Decorate with glaze to your liking.

The main condition for successful Easter cakes is a good mood, the absence of drafts, noise, and screams. When the dough is in the oven, it is not recommended to open the door.

Ready-made Easter cakes have a pleasant brownish tint, and they should not be raw inside. The Easter cake dough is particularly soft, airy and tender.

You can use ready-made glaze, bought in a store, or you can make it yourself from powdered sugar and chilled egg whites.

What drinks to serve on the Easter table

Many people are interested in whether it is possible to serve strong drinks at the holiday table. For the Easter holiday, the most suitable alcoholic option is the church wine “Cahors”.

It is used not only on the Easter table, but also at baptisms, weddings, and other occasions. This drink is not chosen by chance; the scriptures indicate the choice of this particular wine. It should be pure, grape, undiluted. The color and consistency of the drink resembles blood.

Long ago, when this wine was not yet known, Orthodox Christians prepared mead or horseradish with the addition of honey for the holiday.

Alcoholic drinks are not prohibited during celebrations, because such a set table cannot do without a bottle of good red wine. But you should always remember a sense of proportion.

For adherents of sobriety, I will recommend and share a couple of my unshakable recipes for pleasant drinks for the holiday.

Easter jelly made from oranges

According to Orthodox traditions, there should be jelly on the festive table. To prepare a flavorful drink from oranges, you will need:

Orange – 2 pcs.;
Egg yolks – 4 pcs.;
Milk – 1 l;
Sugar – 120 g;
Starch – 50g.

How I cook jelly:

I cut the zest from the orange and squeeze the juice out of the pulp.
I grind the yolks with powdered sugar.
Mix starch into cold milk (100 ml).
I boil the rest of the milk with the zest.
After boiling, pour the egg and milk-starch mixture into the pan.
I don’t bring the jelly to a boil. As soon as it thickens, pour it into cups and cool.

You can add sugar orange slices to the finished drink.

Sbiten is a delicious Easter drink that can be enjoyed by all guests. It’s quick and easy to prepare, all you need is the following ingredients:

water in the amount of 1 liter;
sugar and honey - 150 g each;
ginger, cinnamon, cardamom.

Cook sbiten this way:

We dilute honey and sugar in water.
Let's put the mixture on fire.
After boiling, add spices to the broth.
Cook the drink over low heat for another 15 minutes, skimming off the foam.
Be sure to strain the drink, and it is ready. It must be served hot.

Easter menu for the holiday table - video from Olga Matvey

Bon appetit to you all!

Happy Easter to you brothers and sisters! And Christ is Risen!

Easter is a great Christian holiday, gathering parishioners under church domes in common prayer, and family, friends, and neighbors around the Easter table. Every housewife tries to prepare a lot of delicious dishes so that the entire Easter week (Bright Week) the table is full of dishes, so that they themselves can break their fast and not offend the guests. In this article we will discuss what to cook for the Easter table.

Our ancestors took a thorough approach to the celebration of Easter. Wealthy families put on the table, in addition to colored eggs and Easter cakes:

aspic and jellied meat
baked poultry
boiled pork and sausages
vegetable salads
pickles
pies with a wide variety of fillings
homemade wines
sbitni

Those who did not have such an opportunity prepared simple recipes for the Easter table, but of course, Easter cake, Easter cottage cheese and colored eggs.

After the night service, the family returned from church, the owner with a bowl of consecrated food walked around the table three times, and then the family began to eat. The first thing everyone tried was pieces of food sprinkled with holy water.

Easter table menu, recipes for preparing holiday dishes

A modern family carefully prepares for the bright holiday, groceries are purchased in advance, the housewife takes out a cookbook or a cooking notebook, and selects the best recipes for the Easter table, which are passed down from generation to generation.

Easter table: Easter cake recipes

At the head of the table is Easter cake; it is baked from choux or rich yeast dough, less often from unleavened dough.

Anyone who has cooked Easter cake knows what a complex dish it is, the preparation of which must be approached responsibly. Easter cakes are baked during the week on Maundy Thursday before Easter, as a last resort - on Saturday, but not on Good Friday, if you adhere to traditions.

For Easter cakes we buy only fresh and high-quality products. Before starting work, the housewife crosses herself so that God will give a blessing. The room where we prepare the dough and bake the cakes should be clean, quiet, warm, and without drafts.

Products for Easter cakes :

Peasant butter with a high percentage of fat content - 400 g
Yolks - 15 pcs (from home eggs only)
Country milk - half a liter
Flour - 1 kg premium
Sugar - 500 g
Semolina - half a glass
Vanillin or vanilla sugar
Candied fruits 50 g, raisins 200 g, half a lemon with thick skin
80 g wet yeast

In 250 g of warm milk, dilute yeast and mix with a glass of flour, sifted through a sieve.
We wrap it in a warm scarf or blanket and put it in a warm place, near the stove or radiator.
As soon as the dough rises, beat it down and add the remaining milk (after dissolving the sugar in it), then the flour and yolks. After that, back into the warmth - under a fur coat for three hours.
As soon as the dough has risen, we begin to actively knead, adding butter, vanillin, raisins and lemon zest. Knead the dough until it starts to squeak and easily separates from the walls of the dishes and hands.

Baking Easter cake

Grease the inside of the baking dish with margarine and sprinkle with semolina; it is even better to use special paper that protects from burning and decorates the baked goods. Place a little less than half of the slightly liquid dough into the mold, cover and let rise.

We turn on the oven to 180º in advance, as soon as the cake has doubled in size, very carefully set it to bake for 30 minutes.
We check readiness with a thin wooden stick by piercing the cake - it should remain dry.
Carefully remove the baked goods and after 10 minutes, gently shake them out of the mold.

Easter cake decoration

Traditionally, the Easter cake was greased with sugar syrup and sprinkled with dyed millet. Now housewives mainly use sugar icing, buy it, or make it themselves. Preparing the glaze does not require much effort:

Take one protein and one glass of sugar
Beat with a mixer until a homogeneous thick mass retains its shape when transferred to the product.
Sprinkle with colored powder

Easter table: Easter cottage cheese recipes with photos

Cottage cheese Easter is a fragrant and very tasty dish that quickly disappears from the holiday table and is eaten with pleasure. Cottage cheese Easter happens:

raw
custard
boiled
baked in the oven

Raw cottage cheese Easter is made, or rather, takes the form of a special stepson in the shape of a pyramid, on which a convex pattern of a cross or other church symbols is embossed.

We make the main dish of the Sunday table from cottage cheese pureed until smooth with the addition of cream, powdered sugar, vanillin, cardamom, and yolks.
It is better not to add raisins to cottage cheese if you are going to store it for several days, so as not to sour.

Custard Easter

Brew the yolk-cream mixture
Mix cottage cheese and sugar, cream or butter into it.
At the end, add vanillin, raisins, candied fruits (preferably multi-colored), walnuts (finely ground)

Baked Easter is different from preparing traditional Easter, but no less appetizing and beautiful. Cottage cheese Easter cooked in the oven will require more effort than previous options. For this you need to take a springform pan with a large diameter.

Products for Easter baked in the oven:

Fat, dry, strained cottage cheese 1.5 kg
Sugar 400 g
A packet of vanilla and lemon zest
Raisins 200 g
Country cream 200 g
Butter 50 g
Peasant eggs 6 pieces
Semolina 100 g

The process of preparing cottage cheese Easter baked in the oven:

Separate the yolks from the whites, beat separately until foamy.
Mix the yolks into the cottage cheese and add cream, in which semolina was previously added for swelling.
Then pour in the melted butter and add powdered sugar.
At the very end, carefully stir in the raisins, vanillin and lemon zest, and lastly add the whites.
Grease the mold with margarine and sprinkle with semolina.
Transfer the curd mass into a mold and place in the oven, preheated to 180º, leave to bake for 20 minutes.
Carefully remove the finished Easter from the springform pan.

Decoration of cottage cheese Easter:

whipped cream with powdered sugar
fresh berries
caramel
powder

You can use other decorations for the holiday dish - it all depends on the flight of your imagination.

Easter table: recipes for meat dishes

A festive table is not complete without rich jellied meat, which is served with seasonings: horseradish and mustard.

Poultry jellied meat

Products for chicken jellied meat:

Rooster carcass
Homemade chicken carcass
Chicken or turkey breast 1 kg
Gelatin – 3 packs of 25 g each
Garlic, onion, carrots, pepper, salt

The process of preparing jellied poultry:

On Wednesday, the week before Easter, soak the meat in a large saucepan overnight.
In the morning, on Clean Thursday, we drain the water, rinse the carcasses well, add new water and start cooking.
After it boils, drain the first water, add new water, and bring to a boil.
We turn the heat to very low so that the meat simmers.
Add bay leaf, carrot, 2 large peeled onions.
Cook until the bones begin to separate from the carcass.
Turn off the heat and leave to cool, and then remove the meat with a slotted spoon and cut it, removing the skin and bones.
Chop, salt, pepper and arrange on plates.
Soak two packets of instant gelatin for an hour and pour into a saucepan, heat to 90º.
Squeeze the garlic, previously squeezed out through a garlic press, into the water through cheesecloth and pour it into plates, set it in the cold.

Decorating the jellied meat

We take out the prepared jellied meat, laid out on plates, to cool, and decorate on top:

sprigs of greenery
boiled carrot figurines
pickled cucumber slices
pieces of egg

Easter table: recipes for meat dishes with photos

In addition to jellied meat, they serve a variety of meat snacks for the Easter table:

smoked hams
bird
brawn
meatloaf
sausages
Blood sausage was especially popular in the old days

All this can be bought in a store, at the market, or prepared yourself.

Pork or young beef

Take a ham or, better yet, a loin and soak it in water.
Marinate in a saline solution with seasonings (garlic, onion, juniper leaves, bay leaf, allspice, paprika), the more time the better.
Place in foil and in the oven until ready at 200º.

Chops fried in a pan

Cutlet meat (loin) mode portioned into cutlets
Beat, salt, pepper
Dip each side in flour and egg
Fry in a frying pan in vegetable oil or lard

The dish is to die for!

Beef or chicken liver cake

Salads for the Easter table recipes

On the festive table on Easter Sunday there are many high-calorie and heavy flour and meat dishes. Therefore, it is best if there are light vegetable salads on the table. Now vegetables are in stores all year round and you can indulge in light, healthy salads.

Salads for the Easter table: recipes with photos

Light and tasty salad with tomatoes, cucumbers, radishes and herbs. The dressing can be olive or vegetable oil.

Spring salad An excellent addition to meat dishes. Delicate and vitamin-rich with radishes, the first spring greens, seasoned with olive oil and sprinkled with vinegar - it will decorate the holiday table with bright colors.

Goes great together green beans, green peas, egg and greens, and if we add hard cheese and garnish with lettuce leaves, it will be an original holiday dish.

Boiled new potato salad with herbs, seasoned with garlic, mustard and unrefined aromatic vegetable oil.

Easter wreath for eggs made from dough

Painted eggs occupy an important place on the Easter table - it is impossible to imagine Easter Sunday without them. Each housewife chooses her own way of coloring and creatively decorating eggs: onion peels, greens, food coloring, decals, beads, balls and flowers.

In order for the eggs to look beautiful on the table, a wreath is specially baked from rich yeast dough. It is convenient to place eggs in such a roll, and it will also decorate the Easter table with dignity.

Easter is a big, bright holiday with the All-Night Liturgy, the blessed ringing of bells and the divine aromas of Easter dishes, with which Bright Sunday is celebrated in every home..

Video: Easter table recipes from Yulia Vysotskaya

Hello, dear hostesses and owners! Warm greetings to you! 🌞

Do you remember in childhood, on the day of Easter, our parents, mothers and grandmothers set a beautiful and abundant table?

Easter cakes, Easter cakes and other treats were being prepared from early morning, and it was all very solemn and magical!

And then the whole family gathered at a friendly table, fought eggs, tried Easter goodies and treated their neighbors. Golden memories!

I would like to continue this bright and kind tradition and again with pleasure gather around a cozy and spring-like abundant festive table.

That's why we offer you today delicious Easter recipes - a very varied and yet easy-to-prepare Easter menu.

We will consider the entire Easter table from Easter cakes to snacks and drinks!

You can choose several recipes at once for this wonderful bright holiday and please your family.

Baking recipes for Easter with photos

Traditionally, the Easter table is always full of baked goods and rich holiday delicacies. 😍

We already have a big article about. Check it out if you want to bake a delicious and beautiful cake.

But what could you bake for Easter besides Easter cakes? Let me suggest you some other great recipes.

Very beautiful and aromatic pizza bread in a slow cooker

Look, what a beautiful, elegant bread!

It looks great on the table and creates a festive mood. 😍

Ingredients

Flour - 800 gr
Warm water – 500 ml
Sweet red pepper - 1 pc.
Dry yeast - 10 g
Sugar - 1 tsp
Salami – 150 gr
Butter
Cheese - 100 gr

Preparation

This is a yeast bread, so we start with the dough. Take some warm water, about 150 ml, add sugar to it and add some flour.

Stir. The consistency should be like thick sour cream. We leave the dough in a warm place to rise, it should increase in size and have a porous appearance.

In the meantime, the dough is gaining strength, cut the salami, pepper and cheese into cubes. They should be approximately the same size (1 cm).

When the dough is ready, add it to the remaining water and add flour in portions and begin kneading.

During the kneading process, add the filling and immediately mix it into the dough.

When it becomes difficult to stir with a spoon, put it on the table and continue kneading there.

At the end of kneading, the dough should no longer stick to your hands.

Form it into a bun and brush with vegetable oil.

If you are cooking without a slow cooker, then place the bread in the prepared loaf pan and let it stand for an hour in a warm place in the same way and rise.

The dough should at least double in size.

Set the multicooker to the Baking mode of your multicooker. Since everyone’s appliances are different, the baking process is different.

Look in the instructions for your multicooker on how to properly bake bread in it. You may need to flip to the other side during this process, or the bread will be completely cooked on one side. Cooking time will be approximately 2 hours.

If you cook in the oven, set the temperature to 200 degrees and check the readiness with a wooden skewer.

This is how the bread turned out. Let it cool completely and serve.

How handsome he is! Cook with pleasure!

See also other recipes below, they are also very good.

Sweet wicker egg wreaths with poppy seeds

And a delicious treat and a beautiful stand for Easter eggs!

Ingredients

For the base you will need:

Flour - 220 gr
Sugar - 3 tbsp
Salt - a pinch
Grated nutmeg - a pinch (you can use: vanillin, cardamom, lemon zest, cinnamon)
Egg - 1 pc.
Butter - 50 g
Yolk - 1 pc.
Dry poppy seed – 3 tbsp

for the dough:

Milk – 120 ml
Flour - 70 gr
Sugar - 1 tsp
Yeast - 15 g

For such beautiful spikelets, we need to prepare sponge yeast dough.

All foods should be warm or at room temperature.

Take a spoonful of sugar, yeast and pour it with warm milk (not hot!), and also add flour.

Stir and leave in a warm place for 25 minutes. The dough should fit like this with a fluffy cap.

Knead the dough, add melted butter, egg and sugar to it. Salt and add nutmeg.

In general, at this stage you can add any spices - cinnamon, cardamom, you can add lemon zest, whatever you want.

Mix and begin to add the sifted flour in parts, kneading.

Yeast loves the warmth of your hands and such dough has the peculiarity of becoming soft and no longer sticking after a long kneading.

Therefore, you will need to knead it well for about ten minutes, and then put it in a warm place for an hour and a half, covered with a towel or cling film.

During this time, it will rise, double or more times its size, and become fluffy and soft.

You will need to knead it and roll it into a long “sausage”.

Cut this sausage into equal parts. From this quantity you will get approximately 16 pieces, try to keep the number even.

We roll each piece into a long “rope” and connect it in pairs.

We twist the blanks like a pigtail.

We form a ring and seal the edge well. Remember that they will expand as they bake.

Therefore, during the preparatory stage, we need to leave fairly large holes in the center, because the holes will become smaller during baking.

Let the buns rise for about 20 minutes in a warm place.

Well, the preparations are ready. Coat them with yolk and sprinkle with poppy seeds.

Bake at 180-190 degrees for 15-20 minutes, until beautifully golden brown.

Very beautiful egg cups and a treat in one! 😍

Easter butter pie with dried apricots

Very tasty, fluffy and soft!

It is made in the form of a wreath or nest, in the center of which you can put real or decorative eggs.

It looks incredible on the table, beautiful and bright!

Ingredients

Flour - 500 gr
Warm milk - 200 ml
Ryazhenka warm – 100 ml
Eggs - 1 piece
Sugar - 80 gr
Warm butter - 50 g
Salt - 1/3 tsp
Dry yeast - 6 g (1/2 sachet)

For the filling:

Dried apricots – 100 gr
Raisins – 50
Cognac/rum
Jam – 50 g

When working with yeast dough, we must not forget that all products must be warm - that is, at room temperature or a little warmer.

And, in addition, you need to take with you a good mood and positive, bright thoughts. Then the baked goods will turn out incredible!

Let's start with the dough. To do this, take half the milk; it should be warm, but not hot.

Add a tablespoon of sugar to it, add yeast and add 2-3 heaped tablespoons of flour and stir well.

You will get a mass with a consistency reminiscent of sour cream.

It’s okay that there are lumps there now, it’s not scary at all.

The dough should be covered and placed in a warm, draft-free place to infuse.

In the meantime, let’s prepare the filling in a warm place.

To do this, wash the dried fruits well and dry them.

Cover with a lid and let stand for 10-15 minutes until they are well soaked.

Cognac, of course, is optional. Although, even if you are cooking for children, there is nothing to worry about.

Because of the boiling water, all the alcohol will quickly come out of it, leaving only a tasty aftertaste.

Meanwhile, our dough arrived. Look how curvy and beautiful she is!

It needs to be mixed, settled and work can begin.

Combine the egg and sugar and beat them with a fork or whisk.

Add the entire dough to the egg mixture, add the remaining warm milk and, adding flour in parts, begin kneading.

During the kneading process, add warm fermented baked milk.

It can be replaced with low-fat yogurt or kefir, but if possible, make it with fermented baked milk, it will give a very good taste.

Also, during the kneading process, add softened butter to the dough, not all at once, but in pieces and gradually mix into the dough.

In general, you shouldn’t rush with yeast dough; knead thoroughly, well, but slowly.

When the dough becomes difficult to knead with a whisk, put it on the table and continue mixing in the flour.

Yeast dough loves long kneading, and as you stir, it will go from being quite dense to soft, tender and will stop sticking to your hands.

When the dough is ready, grease a deep plate with oil, place the bun in it, cover with cling film and place in a warm place.

The dough will rise again within half an hour and will increase two to two and a half times.

In the meantime, it fits, fluffy and beautiful, we will finish working on the filling.

Place the dried fruits on a sieve and drain all excess moisture from them. They are nourished and smell delicious!

Grind them in a blender or through a meat grinder to get this bright paste.

Add jam or preserves to it, but not too much so that the filling does not turn out too liquid.

Well, the filling is ready. When our dough has risen, gently knead it again.

It turned out very tender, obedient, wonderful and really alive!

Roll it out into a thin layer. And on top of it, not thickly, apply the filling, distributing it evenly over the entire surface.

Now our task is to carefully, without sudden movements, starting from the edge, evenly roll up such a roll.

It will turn out long and quite thick.

On this ring we make beautiful cuts and petals. Please note that we do not cut completely.

There should be 16 such “petals” in total.

It is convenient to first cut into 4 large parts, and then divide each of them into 4 more.

This will make it smoother. If the filling sticks to the knife when cutting, do not forget to remove it with a napkin.

We need everything to turn out neat and beautiful.

Now we begin to turn the petals in pairs with the filling up so that a beautiful cut is visible.

We take our time, do everything confidently, but carefully, because the dough is very soft.

Our preparation is ready. This is how the pie should work again.

To do this, cover it with cling film and another towel on top and let it stand in a warm room for another half hour.

After this, brush with yolk so that the baked goods brown better and send to bake.

Bake at 170 degrees until a beautiful, golden brown crust.

The pie turns out simply magnificent! It’s beautiful and fragrant, and the taste is simply incredible!

Look how beautiful it looks in cross-section.

You can come up with your own filling and it will turn out very good too.

This pie remains soft and does not get stale on the second day.

The dough recipe is very successful. Try baking this beauty for your Easter table, your family will definitely appreciate it!

Easter basket made from dough

Undoubtedly, such a basket will become the center of the Easter table along with Easter and Easter cakes!

Can you imagine how beautifully you can decorate it and put it inside?

Ingredients

Flour - 500-600 gr
Eggs - 2 pcs (1 yolk for lubrication)
Milk – 250 ml
Dry yeast - 2 tsp
Butter - 75 g
Sugar - 1 tbsp. l
Salt - 1/2 tsp

Before cooking, make sure that a good, spring mood is with you! 😊

And we begin to prepare the dough.

Our dough will be yeast, which means that the kitchen should be warm, draft-free, cozy and quiet to work with this type of dough, then your baked goods will turn out perfect.

Pour warm milk (35-38 degrees) into a large bowl, add sugar and yeast. Stir and leave in a warm place for 15 minutes.
When the yeast has started working, break one whole egg into a bowl, and from the second egg we take only the white, separate the yolk, we will need it later for lubrication.
Add warm melted butter. It shouldn't be hot! Let's stir.
Gradually, in parts, add sifted flour.
Add salt and continue kneading.
Leave the finished dough in a warm place to rise.
After the first rise, knead and leave to rise again for half an hour.
Take a heat-resistant bowl (ceramics, enameled metal or glass) that is sized for the base of the basket.
Turn the base upside down and wrap it in foil, which needs to be coated with vegetable oil.
Roll out the finished dough thinly and cut into strips. Reserve the dough for the rim and handle of the basket.
We place the strips vertically on the workpiece, removing the excess along the length.
We begin to weave a basket using horizontal stripes.
We braid the entire base and seal the dough so that it holds well.
Coat the basket with yolk and let them stand for 15 minutes.
Place in the oven at 180 degrees for 30 minutes.
Remove the cooled baskets from the base and remove the foil.
The edging for the basket and the handle are made according to the size of the basket and baked separately.

This is the case when it is better to see once than to read 100 times, so you can watch the baking of such a basket in more detail in this video:

This makes a wonderful basket! Try it, it’s not difficult at all, but it’s so beautiful. 😍

Easter buns with filling

Glossy, soft, very tasty buns, with a beautiful decoration in the form of a cross and a delicious filling of raisins, dried blueberries and cranberries.

With an incomparable aroma of vanilla, cinnamon and orange!

Ingredients

For the test:

Flour - 300-350 gr
Warm milk - 140 ml (approximately 38 degrees)
Dry yeast - 6 g
Egg yolks - 2 pcs
Sugar - 60 gr
Butter - 40 g (melted)
Vanilla extract (vanillin on the tip of a knife) - 1 tsp.
Cinnamon - 1 tsp
Orange zest - 1 tsp.
Nutmeg - a pinch
Salt - a pinch

Raisins – 70 gr
Dried blueberries – 50 g
Dried cranberries - 50 g
Orange juice – 100 g

White dough (paste):

Flour - 50 gr
Water – 50-60 ml
Sugar - 1 tbsp

To grease the buns:

Yolk - 1 pc.
Milk - 1 tbsp

Glaze syrup:

Milk - 4 tbsp (hot)
Sugar - 2 tbsp

Don't let the impressive list of ingredients scare you.

These buns are actually quite simple to prepare and require little effort.

Preparing yeast bread. Add a teaspoon of sugar and yeast to warm milk.

Leave them in a warm place for 10 minutes to activate. The active yeast will form a foamy cap on top of the milk.

In the meantime, while the yeast begins to work, pour orange juice over the washed dried fruits so that they are saturated with it and take on its aroma.

Sift the flour through a sieve, add sugar, cinnamon, salt, nutmeg to taste, grate the orange zest and mix well.

The smell is already incredible! All that remains is to add the yeast to the flour along with two egg yolks and melted butter. And we begin kneading.

We start kneading in a bowl, and then move to the work surface and knead with our hands.

Yeast dough loves the warmth of your hands and active kneading.

Even if it seems sticky to you at first, don’t rush to add flour, knead well for about 5 minutes and you will notice how it becomes soft and not sticky.

Place the finished bun in a greased bowl, cover with cling film and leave warm for about an hour.

During this time it will fit, and the hostess can do many other useful things in this hour.

When the dough is ready, drain the juice from the dried fruits and blot them with paper napkins to dry.

The dough rose and increased in volume. It is a beautiful light brown color, which was given to it by cinnamon.

We divide it into equal parts. You will only get approximately the same 10 pieces.

Roll the pieces into balls and cover with cling film to prevent them from drying out.

Let them rest for 10 minutes.

Then we take the bun, flatten it and put the filling in the center.

Close it inside, pinch it well and roll it between your palms, giving the bun an even, round shape.

Place the buns on a baking sheet lined with greased parchment.

They will need to be covered with a towel and left for 50 minutes so that they increase in volume.

So, time passed, the buns puffed up, became large and fluffy.

Take the yolk, add a little room temperature milk to it, shake them together and coat our buns with this mixture.

This coating will give them a beautiful shine and blush when baking.

Well, white decor is very easy to prepare.

This is a simple white dough that uses only flour, water and a little sugar.

Mix sugar with flour and, stirring constantly, begin to pour in water in small portions.

It is necessary to obtain a homogeneous, rather thick, but still fluid substance.

Place it in a pastry bag or syringe and, using a knife, mark small grooves on the buns and apply the white mixture in the form of a cross.

Due to the fact that the main dough is light brown, white will look very contrasting on it.

Place in the oven at 180-190 degrees for about 20 minutes.

While the buns are baking, prepare the glaze syrup for a magical shine.

To do this, add sugar to hot milk and stir until it dissolves.

Very simple! Take the still hot buns from the oven and coat them with this syrup.

The result is incredibly fragrant beauty, amazing holiday buns! 👍

It actually takes longer to write than to make them. Everything is very simple and not labor-intensive.

Try preparing them for the Easter table.

Easter Cupcakes Nests

A beautiful and delicious dessert for Easter, table decoration!

Prepare very quickly, literally half an hour.

Ingredients

Recipe: for 12 pieces

Flour - 200 gr
Baking powder - 2 tsp
Salt 1/2 tsp
Soft butter - 100 g
Sugar - 110 gr
Vanilla sugar - 1 tsp
Eggs - 2 pcs
Strawberry yogurt (or any other to taste) - 250 ml

Soft butter (room t) - 60 g
Powdered sugar to taste - 3-4 tbsp. l.
Creamy curd cheese (from the refrigerator!) Almette, Hochland, Violette, etc. - 140 g
Chocolate chips - 30 g - for decoration
Raisins or chocolate in colored glaze - for decoration

Brief description of preparation

Mix dry ingredients: flour, baking powder, salt.
Beat the butter with sugar, vanilla sugar and two eggs until fluffy with a mixer for several minutes.
Add half the flour, continuing to mix everything, pour in the yogurt, and then the second half of the flour.
Stir until smooth, but not for long so that the mass does not thicken.
Grease the mold or take paper cupcake boxes.
Spread the mixture onto 2/3 of the mold and place in the oven at 180 degrees for 25 minutes. Check readiness with a toothpick.
For the cream, beat soft butter and powdered sugar, and then add curd cheese. Let's put it all together.
Cool the cream in the refrigerator.
Cool the cupcakes and decorate them by covering the top with cream, chocolate shavings and multi-colored dragees.

You can see the whole process in more detail in this video:

As you can see, the recipes are not complicated and quick.

Let's move on now to the main, meaty hot dishes. Mmm! 😊

Meat dishes for Easter recipes

If you are looking for something delicious to cook with meat for Easter, then in our article you will definitely find a recipe to your liking!

Traditionally, meat is always present on the Easter table.

This can be either a modest cut of boiled pork or interesting meat rolls and stuffed meat.

We suggest you try the following recipes below.

Filled meat bombs

An excellent meat dish, served hot. Prepare very quickly!

Ingredients

Pork neck - 1 kg
Cheese - 200 gr
Mushrooms – 400 gr
Onion - 2 pcs.
Salt, pepper
Boiled potatoes in jackets 4-5 pcs.
Mayonnaise - 2 tbsp. spoons
Butter - 50 g
Pickled cucumbers if desired

Preparation

Pre-boil the potatoes in their skins, cool, peel and grate on a coarse grater. Fry mushrooms with onions.

Cut the meat into layers, beat, salt and pepper. Grate the cheese on a fine grater.

Then we use an interesting technique - we take a mug, grease it with mayonnaise and put the meat on the bottom so that the edges hang down.

Let's start layering the filling.

The layers go in this order: grated cheese, mushrooms and onions, pickled cucumber to taste, a piece of butter, grated potatoes.

Pack the filling well and cover it with the overhanging edges.

Then we simply turn the mug over onto a baking sheet covered with foil, and the meat and filling falls out entirely in the form of a ball like this.

If you have several mugs of the same size, then you will very quickly be able to fill several bombs at once.

All that remains is to grease the pieces with mayonnaise and put them in the oven.

Bake at 180-200 degrees for 20-25 minutes.

The meat should have a beautiful golden brown crust.

Ready! Remove the bombs from the oven and place them on lettuce leaves to serve.

The dish looks very festive. It's quick and filling, and the filling is amazing!

Stretchy cheese, mushrooms and potatoes. Yummy!

Take note, dear hostesses!

Juicy homemade boiled pork

The easiest and fastest homemade boiled pork recipe.

Ingredients

Pork (or beef) - 1200 g
Water - 1.2 l
Salt - 3 tsp
Peppercorns (I have a mixture of five peppers) - 1 tsp
Garlic - 2 teeth
Bay leaf - 1 piece
Spices for meat to taste

Let's prepare a marinade for the meat, thanks to which it will be very juicy.

To do this, pour water into a saucepan and bring to a boil. Pour in 2-3 tablespoons of salt, about 10 peppercorns and add a bay leaf.

Let it simmer for 5 minutes, turn it off and cool.

Place the pork in the cooled marinade until it is completely covered and put it in the refrigerator for 4 hours.

After a while, take it out and blot it with a paper towel.

Rub the boiled pork with salt and meat seasoning on all sides.

Make slits in the meat and place garlic slices in them.

And we place the meat itself in a baking sleeve, piercing small holes in it at the top with a toothpick so that excess air can escape.

Place in the oven for 60-80 minutes at 190 degrees.

It turns out very juicy meat!

Chicken roll with cheese

Very beautiful, sunny and easy to prepare chicken roll.

Ingredients

Hard cheese – 300 gr
Eggs - 3 pcs
Sour cream - 3 spoons
Chicken breast – 500 g
Onion - 1-2 pcs
Salt, pepper, dry herbs

Preparation

Break the eggs into a bowl and add sour cream and grated cheese. And also add some greens there for beauty and stir.

Take a baking sheet, cover it with parchment paper and distribute the egg-cheese mixture in an even thin layer.

Place in an oven preheated to 180 degrees for 10 minutes so that the roll sets but remains flexible.

Chop the onion and fry it until golden brown.

Pass the chicken fillet through a meat grinder or blender. Drain excess oil from onions.

Mix the onion with the meat, add salt and pepper and mix well.

Place minced chicken on the browned base and also spread it over the entire surface in a thin layer.

Starting from the edge, roll the entire base into a roll, with the minced chicken inside.

Place the roll seam side down and cover it with foil.

The oven is still hot. Place the roll in it again for 20-30 minutes at a temperature of 180 degrees.

A couple of minutes before the end, open the foil and brown without it.

The roll is ready! Beautiful, plump. Cut it into slices and serve.

It can be served hot, or it can be served cold.

Try it, very tasty!

Meat with potatoes with mustard sauce in the oven

The recipe from the series mixed everything up, stuck it in the oven and forgot about it! 😉

Ingredients

Any meat - 1 kg
Potatoes - 8-10 pcs.
Onion - 2 pcs.
Eggs - 4 pcs
Vegetable oil – 150 ml
American mustard - from 50 to 100 g
Mustard with lemon flavor - 2 tsp (regular + lemon juice 1 tsp)
Salt - 2 heaped tsp
Sugar 1 - tbsp. l to taste
Basil - 1 tsp.
Italian herbs - 1 tsp
Pepper mixture - 1 tsp.
Garlic - 3 cloves
Apple cider vinegar - 1-2 tbsp. l.

Preparation

First, let's make a delicious mustard sauce.

To do this, break a bowl of eggs, add vegetable oil to them (you can replace them with sour cream, it will also be very tasty, but then without vinegar), add mustard there.

American mustard is sweetish and not very hot in taste, and lemon mustard can be made by mixing regular Russian or Dijon mustard with lemon juice.

Add salt, add all the indicated herbs (you can add your favorite ones to taste) and squeeze out 2-3 cloves of garlic.

Add 1-2 tablespoons of apple cider vinegar or you can replace it with 1 teaspoon of regular 9%.

Now you need to combine all the ingredients of the sauce by whisking it with a whisk.

We’re just chatting as if we’re making an omelette; there’s no need to beat it, especially with a blender, otherwise you’ll end up with mayonnaise.

When the sauce is stirred, taste it and add sugar if necessary. The sauce should have a pronounced mustard taste.

Cut the meat and potatoes into arbitrary pieces, the onion into half rings or quarters.

Salt the potatoes, meat and onions and place in a bag or baking bag, distribute well inside and pour in the sauce.

Tie the bag and carefully stir everything inside again, distributing the sauce and other ingredients.

We use a toothpick or scissors to make small holes in the top of the bag to allow air to escape so that it does not inflate.

And put in a preheated oven at 180 degrees for 40-50 minutes. You can serve directly in the form by cutting the bag and sprinkling the contents with herbs.

Beautiful, simple, very juicy! At the bottom of the bag you get a broth that you can pour over the dish when serving.

The dish is not spicy, despite the mustard, and even children will like it!

Delicious meat loaf

An appetizing and tasty Easter meat dish that is easy to prepare and can feed the whole family!

The recipe saves time, it is so simple that it can be described in two words - knead and bake. 👍

Ingredients

Minced meat (pork + beef) – 1 kg
Eggs - 1 piece
Bread crumbs or breadcrumbs - 240 g
Milk – 240 ml
Onion - 1/2 pcs
Dried garlic - 1/2 tsp
Ground black pepper - 1/2 tsp
Salt - 1 heaped tsp
Ketchup – 120 ml

For the sauce:

Apricot jam - 2 tbsp. l
Any hot sauce - 1 tsp
Ketchup – 170 ml

Preparation

In one bowl, mix the minced meat with breadcrumbs and milk, add finely chopped onion, garlic powder, salt and pepper, as well as ketchup and egg.

Mix everything well with your hands until it has a homogeneous structure. Almost ready!

All that remains is to place the bread in a greased pan.

You can use a special one for bread, and if you don’t have it, then any other suitable one.

The main rule is to lay it out tightly so that there are no gaps.

Heat the oven to 190 degrees and bake for 1.5 hours. After 45 minutes, grease the “roof” of the bread with special sauce and continue baking.

To make this sauce, mix jam, ketchup and any hot sauce, it will be very tasty, it goes great with meat.

We use part of the sauce for coating, and use what’s left for serving, to dip the “bread” into.

You can eat it hot or cold! It is very, very tasty!

By the way, when you put it in a mold, you can hide boiled chicken eggs in it; it will also be very beautiful when slicing!

Salads for Easter are simple and tasty

Salads are very welcome on the Easter table.

As a rule, these are some kind of light, spring vegetable compositions.

We have a large selection of dietary ones, they are all very beautiful and suitable for the spring table.

Well, here below we will offer you some great recipes!

Salad Cockerel

A beautiful and very tasty salad with tender chicken liver for the Easter table!

Ingredients

Chicken liver – 600 gr
Cheese - 50 gr
Corn – 130 gr
Olives - 1 piece
Boiled eggs - 10 pcs
Boiled carrots - 1 pc.
Onion - 2 pcs.
Pickled cucumbers - 3-4 pcs.
Dill - 30 gr
Green onions – 30 g
Salt, pepper
Mayonnaise – 250 gr
Sweet pepper yellow and red

We will boil the liver in salted water for 30 minutes.

While it is cooking, cut the onion into thin half rings and saute it in a frying pan until soft and transparent.

At the same time, this will relieve the onion from burning.

Finely chop the cucumbers and grate the carrots.

Separate the yolks from the whites and grate them separately on the finest grater.

When the liver is ready, cool it a little and cut it into pieces.

When all the ingredients are available, you can assemble the salad, laying it out immediately in the shape of a cockerel, covering each layer with a mayonnaise mesh.

The order of layers is as follows:

Sliced boiled liver.
Pickled cucumbers.
Fried onions.
Carrot
Grated yolks.
Corn
Grated whites

During cooking, coat the sides with mayonnaise so that you can sprinkle protein there too.

We remove what has spilled from the plate with a napkin. We need to get such a neat body of a cockerel.

All that remains is to add the olive eyes, scallop, wings and bell pepper tail.

Place the salad in the refrigerator to soak.

And, in fact, the longer it sits, the better it tastes, so it’s best to make it overnight.

And decorate just before serving, so that the greens and peppers do not wilt.

Festive mood guaranteed! 😍

Easter bunny salad

Very original presentation! And the salad itself is very tasty.

Ingredients

Boiled chicken fillet – 400 g
Boiled potatoes - 2 large pieces
Hard cheese - 100 gr
Hard-boiled eggs - 4 pcs
Pickled cucumbers – 3-5 pcs.
Onion - 1 pc.
Mayonnaise - 150 ml
Salt and pepper to taste
Chinese cabbage, olives, carrots - for decoration

Peel the potatoes and cut them finely. Also cut the fillet, cucumbers, chop the onion, and grate the cheese.

Peel the eggs. Chop two of them whole finely into the salad. Take the whites from the remaining two and grate them on a fine grater, and also add the yolks to the salad.

Mix all crushed ingredients and season with mayonnaise. Place the resulting mass of salad on cabbage leaves on a plate, trying to form the body of a rabbit.

Cover the resulting figure with grated egg white on all sides. In order to make the eyes and nose we use olives, for the ears we use Chinese cabbage leaves.

Place chopped carrots around. This is such a delight! Most of all, children will like this salad. 😊

The salad is light and tasty without mayonnaise

A wonderful option for the Easter table, this spring-style salad is light and very tasty!

Ingredients

Beijing cabbage – 400 gr
Sweet pepper - 1 pc.
Corn (canned) - 300-350 g
Dill
Parsley
Salad dressing: lemon juice, mustard beans, vegetable oil

It is very simple to prepare - wash and chop the vegetables and herbs.

Drain the liquid from the corn and add it to the vegetables, salt to taste.

Season with lemon juice and mustard and stir. Bon appetit!

Very tasty with rice and canned fish.

Ingredients

Canned pink salmon – 2 pcs.
Onion - 1 pc.
Fresh carrots - 1 pc.
Fresh cucumber - 2-3 pcs.
Juice of 1 lemon
Dill - 50 gr
Boiled rice – 125 g
Lettuce leaves
Salt, pepper, mayonnaise
Lemon - 2 tbsp

Boil the rice in advance in salted water and cool.

Grate the carrots on a coarse grater, add salt and sauté in a frying pan until soft, 8-10 minutes. The carrots should not be fried.

Chop the onion thinly, pepper and pour lemon juice over it. Let it sit for 10-20 minutes.

Remove the canned pink salmon from the bones (if any) and mash with a fork.

Finely chop the dill and mix it with the cucumbers cut into strips.

There is no need to salt the cucumbers so that they do not release juice. You can do this just before serving.

Place boiled rice on lettuce leaves and make a mayonnaise mesh on top of it.

Place mashed pink salmon on the rice in an even layer; if desired, coat this layer with mayonnaise as well.

Salt the lemon juice from the pickled onion, squeeze it a little and place it on the pink salmon in the next layer.

The next layer is sautéed carrots. And at the very top there is a cucumber with dill.

Very beautiful! Let it sit for about an hour in the refrigerator, you can add some salt on top of the cucumbers before serving and serve!

Salad with beets and prunes

Bright, elegant and very tasty option!

Ingredients

Beets - 1-2 pcs.
Prunes - 30-50 g
Nuts - 30-50 g
Garlic - 2 cloves
Salt to taste
Mayonnaise
Olive oil
Lemon juice - 1 tbsp. l
Pepper

Boil the beets and cool them to room temperature.

After that, remove the skin from it and grate the beets on a coarse grater.

Pour boiling water over the prunes and let stand for 15 minutes.

Finely chop the walnuts and squeeze out the juice of half a lemon.

Pour lemon juice into the grated beets and add a little salt.

Drain the water from the prunes, dry them with napkins, cut them into pieces and send them to the beets.

We also put chopped walnuts there and squeeze out the garlic.

Mix everything and season with olive oil. The salad is ready! You can serve it immediately.

Fresh cabbage salad with magic dressing

Fresh, light and quick salad with a special dressing that makes it mind-blowingly delicious!

Ingredients

Cabbage - 1 piece small
Green onions - 4-5 pcs.
Bunch of dill – 30 g
Salt - 1/2 tsp
Oil - 4-5 tbsp. spoons
Lemon juice - 1 tbsp. l
Sugar - 1 tsp
Pepper - 1/4 tsp

Chop the cabbage into strips, chop the green onions and dill finely.

To make the dressing, mix vegetable oil with sugar and lemon juice, add a little salt and pepper - mix and season the salad.

Fast and easy! The salad turns out to be very aromatic, spring and fresh, just what you need for the main bright holiday of spring!

These are the Easter salads, very tasty and quick to prepare.

Now let's move on to the appetizers.

Easter snacks

Let's not forget about snacks for the Easter table.

They are very quick to prepare and they add variety and beauty to the table!

Snack tulips

Look great, very tasty! Quick recipe. 👍

Ingredients

Small tomatoes - 7 pcs.
Cheese - 200 gr
Boiled eggs - 3 pcs
Garlic - 3 cloves
Onion feather - bunch
Cucumber - 1-2 pcs.

Grate the eggs and cheese on a fine grater, squeeze the garlic into them and add mayonnaise.

Stir this mass well - this is the filling.

Now we will prepare the “flowers” themselves.

To do this, make a cross-shaped cut on one side of each tomato.

Using a spoon, remove the core and seeds through this cut.

And instead of them we put the filling.

Place green onions on a plate; they will imitate tulip stems.

Place tomatoes in the form of a bouquet and chopped cucumber in the form of leaves. Ready!

Snack Chicken

A great fun snack. The kids will love it!

Ingredients

For the base:

Eggs - 4 pcs
Salt - to taste
Paprika - to taste
Black pepper - to taste
Mayonnaise - 2 tbsp
Butter - 2 tsp
Cream cheese - 2 tbsp
Onion - 1/2 pcs
Pickled cucumbers - 2 pcs.
Celery – 2 pcs.
Green onions – 20 g
Tartlets – 12 pcs.

For decoration:

Eggs - 2 pcs
Cream cheese – 50 g
Processed cheese – 100 gr
Garlic - 1 clove

Finely chop the celery, pickled cucumbers and onions.

It is better to take purple or leek onions.

If you take a regular one, it is better to scald it first so that it does not become evil.

Chop a little green onion for beauty. Cut the eggs into small cubes.

Mix celery, onions, cucumbers, eggs in one bowl.

For dressing, mix mayonnaise with cream cheese and butter, salt, pepper and paprika.

Stir well, season our appetizer and put it in the refrigerator to soak for half an hour.

At this time we will make chickens.

Grate the yolks and whites of two eggs separately, as well as the melted cheese on a fine grater.

Squeeze garlic into cream cheese if desired, mix it with mashed egg white and melted cheese.

Stir the mass well so that it is homogeneous. And we begin to roll it into balls, which we roll in grated yolk.

We make wings, legs and beaks from carrots, and for the eyes we take black peppercorns.

Fill the tartlets with the appetizer and place the chicken on top.

It turns out beautifully and cheerfully and feels like spring warmth! 🌞

Ham rolls with filling

Yummy for the holiday table!

Ingredients

Ham – 250 gr
Pickled cucumbers - 3 pcs
Jacket potatoes - 2 pcs.
Boiled eggs - 2 pcs
Canned green peas
Dill
Salt, pepper - to taste
Mayonnaise

Cut some of the ham into very thin slices, equal to the number of tubes you want to make.

Cut the rest into cubes, mix with chopped potatoes, eggs, cucumbers, herbs and peas.

Season with mayonnaise. The result will be something like an Olivier salad, which will need to be placed on slices of ham and wrapped in a tube.

And simple and fast and very tasty!

Liver spring rolls

A good option for an Easter feast. The filling is very tender!

Ingredients

Chicken liver – 500 gr
Beef liver – 400 gr
Eggs for dough - 4 pcs
Eggs for spreading - 10 pcs
Milk – 500 ml
Flour - 6 tbsp. l
Carrots – 10 pcs.
Onion - 4 pcs.
Sour cream - 3 tbsp. spoons
Mayonnaise - 6 tbsp. spoons
Garlic - to taste
Salt, pepper

Brief description of preparation:

Chop the entire liver in a blender. Salt the resulting liquid liver mass (about 2-3 tsp, depending on taste) and pepper.
Break the eggs into a bowl and whisk with a fork or whisk, then send them to the liver. Pour in half the milk and stir.
Sift the flour into the resulting mixture and pour in the remaining milk, stir.
If there are a lot of lumps left, use a mixer or immersion blender to make the mixture more homogeneous.
The dough will turn out liquid, but this is how it is needed so that the pancakes turn out thin and it is easy to wrap the filling in them.
Frying liver pancakes. They turn out thin, soft, elastic.
For the filling, thinly slice the onion into half rings and then in half again.
Fry the onion until transparent, add salt and pepper.
Grate the carrots on a coarse grater and add to the onion. Simmer until the carrots are ready and add sour cream.
Grate the boiled eggs on a fine grater, add garlic and mayonnaise, and salt to taste.
Assembling the tubes: place the pancake with the dark side down and coat it completely over the entire surface with egg wash.
Place a strip of carrots and onions on the edge and wrap it in a tube.
Cut each tube in half and serve so that the cut is clearly visible. It will be very beautiful!

You can watch the preparation in more detail in this video:

The recipe is very successful and quick! 👍

Easter drinks

All that remains is to supplement our table with drinks.

Any refreshing natural juices, jelly, delicious homemade compotes, kvass and milkshakes are suitable for the Easter table.

See some proven recipes below.

Delicious homemade orange kvass

A delicious, non-alcoholic drink not only for Easter, but also for any table and every day.

It is possible not only for adults, but also for children.

Ingredients

Warm boiled water (not hot!) - 3 l
Sugar - 300 gr
Orange – 2 pcs.
Citric acid - 1 tbsp. l
Burnt sugar - 3 tbsp. l
Bread yeast - 5-6 g

We cut the well-washed oranges into slices along with the peel and put them in a jar.

Add citric acid there, pour out all the sugar and add yeast. Let's mix everything.

All that remains is to add burnt sugar, which will give the drink a beautiful orange color.

Pour three tablespoons of sugar into a saucepan with a thick bottom and begin to heat, stirring constantly.

Soon the sugar will begin to melt and melt and gradually it will turn a dark brown color.

We let the finished dark caramel boil and turn it off.

Then we dilute it with boiled warm water so that all the burnt sugar dissolves.

You will end up with a concentrated, rather dark, sweet liquid. Pour it into a jar and stir, you will immediately see what a beautiful color the kvass will turn into.

We don’t close the jar, we put it in a warm place to ferment for a day.

The amount of yeast is very small, so during this time they will all ferment.

After 24 hours, close the jar with a lid and put the kvass in the refrigerator. That's it, it's ready!

Serve chilled or at room temperature. A very tasty drink for Easter.

Homemade berry jelly

Fragrant, natural, with a soft, sweet berry taste, and at the same time elegant and bright.

This jelly will decorate your table and make it homey! It is very simple and quick to prepare.

Ingredients

Frozen berries – 300 gr
Sugar - 110 gr
Water - 2 liters
Starch - 1 tbsp. l. with a slide

Without defrosting, place the berries in a saucepan and sprinkle with sugar.

Pour 2 liters of boiling water from the kettle and put on fire. Cook over low heat for half an hour.

At this time, dilute the starch by pouring a small amount of cool water over it and stirring well.

This mixture will serve as a thickener for our jelly.

Half an hour has passed and the future jelly needs to be strained.

We will no longer need the berries from it (you can leave a little for decoration), we will only leave the compote.

We put the strained compote back on the fire and pour the diluted starch into it.

Stir well, let it boil again and turn off. Kissel is ready! Very tasty and healthy.

Milkshake Raffaello

We decided to offer you not just a recipe for a classic milkshake, but an interesting option with condensed milk and coconut.

The ingredients of this cocktail really resemble famous candies. Yummy, both adults and children will love it.

Ingredients

Vanilla ice cream – 200 gr
Condensed milk - 2 tbsp. l
Coconut flakes - 1 tbsp. l with a slide
Grated almonds - 1 tbsp. l with a slide
Milk – 500 ml
Cinnamon - for decoration

Place all ingredients in a blender bowl and blend for several minutes.

Pour the cocktail into glasses, sprinkle with cinnamon or coconut flakes if desired.

Very tasty!

Well, dear friends, we have such a delicious selection of recipes.

We hope that you have found dishes to your liking and now they will decorate your festive table for Easter.

The editors of Hostess Online wish you happiness, health and spring mood! Happy holiday to you and to each of you, we send warm greetings! 😘

by Notes of the Wild Mistress

Easter is the most important and joyful Christian holiday, which in 2015 we will celebrate the day after tomorrow, April 12. There is very little time left before the end of Lent, so you should already think about the holiday menu and stock up on delicious, original and proven recipes.

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

Traditional Easter dishes

Kulich

Easter cake is a special type of ritual holiday bread, which is traditionally baked from yeast dough on Maundy Thursday, and on Saturday it is blessed in church. Cooking Easter cake is akin to some kind of sacrament. Its main feature is not the ingredients, but the correct cooking technology. You should start preparing Easter cake only in a good mood, then the Easter cake will turn out successful, and next year everything will be fine in the house.

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

Making traditional Easter cake

Mix 1 sachet (11-12 g) of dry yeast or 50 g of regular yeast with 500 ml of warm milk and 500 g of flour. Knead the dough and leave it to rise. Grind the yolks with 300 g of sugar until white, and beat the whites into a stiff foam. Add yolks and whites to the suitable dough, add 200 g of softened butter and knead the dough thoroughly. Then add 500 g of flour, finally knead the dough, cover it and put it in a warm place for 1 hour until it doubles in volume.

During this time, rinse the raisins, dry them, sprinkle with flour and add to the risen dough. Mix everything again and set aside for 10 minutes. Grease the molds with butter, sprinkle with flour and lay out the dough, filling the mold 1/3 of the volume. Leave the filled forms for 10 minutes so that the dough rises in them, then place in a preheated oven at 180°C for 45-50 minutes.

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

Preparing the royal cake

Dissolve 50 g of yeast in 200 g of cream at room temperature. Add 600 g of flour, mix and leave the dough to rise. When the dough rises, add 15 yolks, mashed with 200 g of sugar and 200 g of soft butter. Pour in 400 ml of cream and add 600 g of flour, 10 crushed cardamom grains, 50 g of almonds and 100 g of washed raisins and candied fruits. Knead the dough well and leave to rise in a warm place for two hours. Then knead it again, place it in molds, filling them to 1/3 of the volume, after greasing them with butter and sprinkling them with breadcrumbs. Let the dough rise, then place them in a preheated oven at 180°C for 45 minutes.

Cooking cottage cheese Easter

Cottage cheese Easter, along with Easter cakes, is considered the main dish of the festive Easter table. To prepare it, a special split beaker in the shape of a truncated pyramid, consisting of 4 planks, is traditionally used. The curd mass squeezed out in it takes the form of a truncated pyramid, which symbolizes the place of the crucifixion and death of Christ.

In addition to being a symbol of Easter, cottage cheese also serves as a very tasty dessert. It can be prepared in three ways: chilled and pressed, brewed and baked in the oven.

Cooking cottage cheese custard Easter

Rub 1 kg of cottage cheese through a sieve, add 200 g of soft butter and the same amount of sugar, 5 eggs, 1 teaspoon of vanillin and mix. Pour 400 ml of cream into the resulting mass and mix again. Put everything on the fire, and after boiling, cook for 3 minutes, stirring constantly until thickened. Combine the curd mass with candied fruits, nuts and raisins - there should be 100 grams of each additive. Place the dough under a weight (to drain the whey) into a bowl lined with gauze, which you place in the refrigerator for 12 hours. When the whey has drained, remove the gauze and decorate the Easter.

Preparing compressed cottage cheese Easter

Beat 200 g of cottage cheese with a blender or rub through a sieve, add 2 egg yolks, 100 g of grated butter, 0.5 teaspoon of vanillin and 100 g of sugar. Mix everything, put it in a mold, and set it under a load for a day.

Cooking baked cottage cheese Easter in the oven

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

How to dye eggs for Easter

The egg is one of the main Easter symbols. Biblical legend says that Mary Magdalene approached Emperor Tiberius and declared that Jesus had risen! Holding out her hand to him with an ordinary egg, she said: “Now before your eyes it will turn red, which will testify to the miracle of the resurrection.” A moment later the egg turned red. Since that time, one of the main ritual attributes of Easter has been a painted red egg, which later began to be painted in other shades with iconographic and other images.

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

Natural egg dyes

Traditional onion skins will color eggs brown, red cabbage soaked in vinegar will color them blue, turmeric will color them golden, spinach leaves and birch buds will color them green, dried violet flowers infused with lemon juice or dark grape juice will give them a lavender hue. And boiled eggs in natural coffee will take on a color from pink to dark brown.

Festive dishes for the Easter table

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

Buzhenina

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

Baked pork with mustard crust

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

Jelly eggs

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

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

Grilled red fish

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

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

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