Simple dishes for the Easter table. What can you prepare for the festive table for Easter?

Easter is the main holiday for Christians. It is customary to meet her in the family circle, next to close and loving people. On Easter Sunday, the table is set and decorated with various Easter decorations. Let's look at what the Easter table menu might look like, traditional dishes and recipes for their preparation.

Traditional dishes

The main attributes of Easter are Easter cake, Easter cottage cheese and painted eggs, which are blessed in the church and served at the festive Easter table.

Easter cake can be made from various products, for example, cottage cheese, oatmeal, regular wheat flour and even pumpkin. Easter cake is not just a traditional pastry. It has a sacred meaning and symbolizes Jesus Christ, who after his resurrection ate food with the apostles.

Dyed eggs (chicken, goose or duck) are also important. As a rule, they are marked with symbols that have different meanings. For example, among such symbols there are: a cross, a spiral, rhombuses and squares, plant and animal patterns.

There are several types of Easter eggs:

Easter cake

This is a traditional recipe for making Easter cake, which was used back in Russian times. Baking is made with yeast from premium wheat flour.

Ingredients:

Preparation:

Curd Easter

This is an incredibly tasty, tender and airy delicacy that is traditionally prepared for the Easter table. To prepare it, you will need some free time and effort. However, the result will be worth it.

Ingredients:

Preparation:

Easter eggs

Today there are a large number of recipes for making Easter eggs. They can be simply colored with food or natural dyes, decorated with elegant paintings or various decorative elements.

Let's look at several ways to prepare Easter eggs:

You can choose a beautiful dish for Easter eggs so that they look presentable and attractive on the holiday table. Place a church candle or a willow twig in the center of it. Sometimes sprouted wheat is placed in the center, which is a symbol of new life.

Traditionally, 12 painted eggs are placed on the dish, each of which symbolizes an apostle. In addition, one unpainted egg is added to them, which will symbolize Jesus Christ. The painted blessed egg must be the first to be tasted for breakfast on the morning of Easter Sunday.

In 2017, Orthodox Easter falls on May 1st. This religious holiday is preceded by a forty-day Easter fast, which helps cleanse not only the body, but also the soul. During this period, there are many restrictions on food. Therefore, after fasting on Easter, you should not serve foods that are fatty or heavy on the stomach, as they can negatively affect the well-being and health of the person observing the fast.

Easter dishes that are served at the festive table should be light. They can be prepared from fruits and vegetables, lean fish and meat. Dishes are decorated with green onions, dill and parsley. Since Easter symbolizes the end of Lent, dishes should be varied.

Preparations for Easter should be made in advance. Until this day, recipes for dishes are chosen, the festive table is carefully thought out, Easter cakes are baked and eggs are painted. Below we will look at recipes for the most interesting dishes.

The following dishes can be served for the Easter table:

Preparation:

Easter table setting

In addition to preparing delicious Easter dishes, you should also take care of setting the holiday table itself. We place Easter cakes in the center and place a dish with colored eggs and church candles.

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 holiday Easter dishes include 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 it 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.

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 to prepare 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 hams, 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, they drank a spoonful of 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: pour a little soil and well-moistened seeds onto a flat dish, 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 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 in Holy Week, p Healing and even magical properties were believed. Putting magic aside, we can say that such salt is indeed a very 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 wonderful Easter from cottage cheese. 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 liter of 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 original way of cooking 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 seeds, dried apricots, thick jam (to taste).

Preparation:
Mix the ingredients for the dough, stir until smooth, 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, ancient recipes are 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 for Easter cakes are not so plentiful. But no less tasty. For example, Easter cake "Citric".

Ingredients:
Opara:
40 g pressed yeast,
1 teaspoon 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. Grease your hand with 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, fun, hope and truly Christian love to you!

Larisa Shuftaykina

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

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

First, a few important rules:

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

So, the recipe

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

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

Custard Easter cake (with tea)

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

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

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

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

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

Easter with boiled yolks

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

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

Before use, place on a plate and decorate.

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

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

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

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

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

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

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

Real Russian kvass can be a wonderful addition to the holiday table. Invented over a thousand years ago, this drink has no equal. Centuries of experience show that kvass helps maintain health and improves performance. But above all, it is simply a very tasty drink. Several simple recipes are offered to your attention.

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

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

If you put 150 g of honey and 70 g of horseradish grated on a coarse grater into fermented apple kvass, you will get a vigorous Petrovsky kvass.

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

Larisa Shuftaykina

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?

From early morning Easter cakes, Easter cakes and other treats were being prepared, 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 wreaths for eggs 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 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 the right size for the base for 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 regular 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 hot, or it can be 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 done!

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 chop 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. Salad 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 in number 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 have.

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.

Delicious!

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 holiday 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! 😘