What can you cook for Easter? 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 Bright Sunday, they set the table and decorate it with various Easter decorations. Let's look at what the Easter table menu can be like, traditional dishes and recipes for their preparation.

Traditional dishes

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

Easter cake can be made from various products, such as cottage cheese, oatmeal, plain wheat 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.

Colored eggs (chicken, goose or duck) are also important. As a rule, symbols with different meanings are applied to them. For example, among such symbols there are: a cross, a spiral, rhombuses and squares, floral and animal ornaments.

There are several types of Easter eggs:

Easter cake

This is a traditional recipe for making Easter cake, which was used in the times of Russia. They make pastries with yeast from premium wheat flour.

Ingredients:

Cooking:

Curd Easter

This is an incredibly tasty, delicate and airy delicacy, which 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:

Cooking:

Easter eggs

Today there are a large number of recipes for cooking Easter eggs. They can simply be dyed with food or natural dyes, decorated with elegant painting 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 festive 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 colored eggs are placed on a dish, each of which symbolizes an apostle. In addition, one unpainted testicle is added to them, which will symbolize Jesus Christ. The dyed consecrated egg must be the first to be eaten for breakfast on Easter Sunday morning.

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

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

Preparation for Easter should be done well in advance. Until this day, they choose recipes for dishes, carefully think over the festive table, bake Easter cakes and paint eggs. Below we will consider the recipes for preparing the most interesting dishes.

For the Easter table, you can serve the following dishes:

Cooking:

Easter table setting

In addition to preparing delicious Easter dishes, you should also take care of serving the festive table itself. We set Easter cake in the center and put a dish with colored eggs and church candles.

The bright holiday of Easter is approaching. On this day (and throughout the entire holiday week), we want to surprise our loved ones with a rich, magnificent festive table. Someone uses time-tested recipes, while someone scours 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 that as children we brought Easter cakes to school that our mothers baked, and I was always surprised that my friends’ Easter cakes almost did not differ in taste from the usual purchased rolls, except for more raisins ... But in the old days, everything was generously put into the dough for Easter cakes the most delicious, fresh, sweet, and the number of eggs in some recipes reached 60 (!) Pieces.

First, a few important rules:

1. During cooking, do not make noise, do not swear.
2. Get everyone out of the kitchen.
3. Flour for Easter cakes must be sifted.
4. You need the smallest sugar (or powdered sugar).
5. Milk and cream should be at room temperature.
6. To make the Easter cake yellow, add saffron to the dough or choose eggs with bright yolks (homemade). If it was not possible to get homemade eggs, then take the usual ones, separate the yolks from the whites, mix the yolks with salt and leave warm 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 carefully. According to an old saying, the dough needs to be hit 300 times, so that later the guests praise the Easter cakes 300 times.
10. The dough should rise at least three times: when the dough is being prepared, when the whole dough is kneaded, and when it is in shape.
11. The dough for Easter cake should not be too liquid - otherwise the Easter cakes will blur, come out flat. But it should not be too steep either - the cake will turn out to be heavy and will quickly become stale.
12. Try to cut the kneaded dough with a knife - if it does not stick to the knife, does not reach for it, then it can be laid out in forms.
13. Forms for Easter cakes generously grease with soft (not melted!) Butter, you can sprinkle with breadcrumbs or semolina.
14. Lay out the dough in prepared forms, filling them up to half. When the dough rises flush with the edges, carefully place the molds in an oven preheated to 180ºС.
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 taken out: 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 peel, nuts, poppy seeds, candied fruit - optional.

Cooking:
Dilute yeast in 1 stack. warm water, add 1-2 tbsp. flour, set for 20 minutes. to a warm place. Beat the yolks with sugar, add cognac with vanilla, milk, yeast. Mix and pour into flour, knead for 15 minutes. Gradually pour in melted butter, dry (this is important!) raisins, zest. Knead the dough for at least 40 minutes. The readiness of the dough is determined as follows: if the raisins pop out of the dough, and it “squeaks” itself, then it’s ready. Put in a warm place, covered with a towel. When suitable, lay out in prepared forms, filling them no more than 2/3, allow to distance. Bake 40-60 minutes (depending on size). Cool on its side (i.e. put out of the mold on a soft pillow, put on its side and cool, turning over carefully).

Custard cake (with tea)

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

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

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

The Easter menu is not complete without cottage cheese easter. Moreover, since ancient times, Easter was the most important dish on the festive table. Now it is prepared infrequently, and in vain - this is not only a landmark, 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. Cottage cheese must be put under pressure to remove excess whey (it is better to do this in advance by putting the cottage cheese in a gauze napkin and pressing something heavy on top).
3. Squeezed cottage cheese must be rubbed through a sieve twice (do not pass through a meat grinder!).
4. Cream - at least 30% fat.
5. Sugar is best replaced with powdered sugar.
6. Line the mold (pasochnik) with slightly damp gauze. If there is no form, then you can adapt for this any dish that you don’t mind making a hole in (a square plastic bucket, for example) and make a lot of holes so that the whey can drain.

Easter with boiled yolks

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

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

Before use put on a dish, decorate.

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

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

Eggs- a mandatory attribute of the festive table. Dyed with onion skins, wrapped in bright celluloid or painted manually. But not only boiled eggs can be limited when compiling the Easter menu. Here is an appetizer recipe

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

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

The usual can be arranged in the form of eggs, if you show skill and leave the shell of chicken eggs intact (for example, using eggs when baking Easter cake or when preparing Easter). To do this, the eggs must be carefully broken from the blunt end to make a hole of 1 - 1.5 cm, pour out the contents, and rinse the shell, dry it and put it in the egg mold. Prepare any aspic (from chicken, beef or fish), only cut the products 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. Put in the cold. Before serving, carefully break the shell and remove the aspic. Arrange on a platter with lettuce and herbs. Easy and beautiful!

Let's replenish the Easter menu with another recipe for a meat dish, which at first may seem difficult to execute, but with a little skill - and everything will work out. This . For this chicken (preferably a steam room, but it can also be defrosted) you need to “undress”. 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 get a layer of meat on the skin. We spread it on the board with the skin down, beat it off 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. We spread the mixture of vegetables on the meat layer and carefully roll it into a roll. We wrap the roll in several layers of foil as tightly as possible. We put in a preheated oven and bake for 40-50 minutes. Cool down. 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 great addition to the festive table. Invented over a thousand years ago, this drink knows no equal. Centuries-old experience shows that kvass contributes to the preservation of health and increases efficiency. But above all, it's just a very tasty drink. A few simple recipes are brought to your attention.

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

Cooking:
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, store refrigerated.

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

If you have been fasting, then you need to leave it smoothly, gradually. The Easter menu should be not so much plentiful and varied as well thought out. Choose the lightest meals. Salads - with a lot of greens, but not multi-storey mayonnaise monsters, but classic 2-4-component ones (like "Greek" or "Caesar") with various dressings. Meat - preferably chopped, stewed or steamed. And most importantly - do not overeat! After all, it’s not for nothing that the word “break the fast” means “try a little”.

Larisa Shuftaykina

The bright holiday of the Resurrection of Christ, with its customs and rituals, is one of the most anticipated in the whole world. Among the hostesses, the most discussed topics are: what is cooked for Easter, what are the traditional dishes and food for Easter, what to treat relatives and friends. For the festive table, I want to choose not only purely ritual dishes, but also decorate the table in an original way and have fun!

What's cooking for Easter? Easter cakes are baked - from large to small, with white icing and multi-colored sprinkles. Cottage cheese Easter is prepared with delicious additives - dried fruits, marmalade, candied fruits and nuts. Bake meat or poultry - as a sign of well-being and wealth. Easter cakes are served to the table in the form of baskets with treats ... and many, many delicious and satisfying things!

Culinary luck to you and a bright day of the Resurrection of Christ!

Secrets of the test for Easter cake

Perhaps you have noticed that, cooking according to the same recipe, one hostess gets a culinary masterpiece, and the other a kitchen-scale disaster?

What to add and how to knead the dough for Easter cake so that the finished pastry literally melts on the tongue and makes an impression? We will tell you the secrets to getting the most successful baking, so open your cookbooks - our tips will come in handy!

5 perfect baking recipes

If you still haven’t managed to find your ideal dough composition, which is always obtained, we suggest that you look at our selection.

In the article, we have collected both simple recipes for young housewives and dough recipes for more experienced ones.

Easter cake with raisins from the chef

What can you bake for Easter - ideas for inspiration

The celebration of the bright Resurrection of Christ has its own traditions, and one of the most enduring is ritual dishes for the festive table.

Traditional pastries for Easter are cottage cheese Easter and Easter cake, which symbolize the tomb of Jesus Christ and his body, and painted eggs speak of spilled blood.

How to cook Easter gingerbread

The recipe below will help you bake Easter gingerbread, which will become a true decoration of the table and will surprise everyone gathered with its bright look and taste.

Present them instead of traditional painted eggs or serve as a chord that completes the meal - everyone will like such a surprise!

Easter bread recipe - a recipe from Greece

The secrets of traditional dishes for the festive table on the bright day of the Resurrection of Christ each of the Christian peoples have their own.

The recipe for Easter bread, the secrets of which we will reveal to you today, will help you borrow the best from the culinary traditions of other cuisines of the world.

How to cook Easter cake in a slow cooker

Probably, all housewives dream of baking, which certainly will not be raw inside and burnt on the outside, but not everyone knows how to achieve this.

Our Easter cake in a slow cooker, the recipe of which we will study, will definitely turn out just a feast for the eyes and will charm even a severe perfectionist.

How to cook cottage cheese Easter - 4 delicious recipes

Along with pastries, which are usually put on the table on the Resurrection of Christ, it is customary to serve other equally tasty treats to the table.

Of course, we will talk about cottage cheese Easter, the recipes of which we will analyze step by step a little lower, and we will prepare this delicious and exquisite dessert!

Lazy Easter in a bread machine - a recipe for simplicity and taste

The Easter recipe in the bread machine is a variant of the favorite delicacy of the sweet tooth of all ages, only in a new way, which will be appreciated by both experienced and novice hostesses.

It is based on a well-known method of baking, only adapted for cooking not by hand, but by an easier, “lazy” way.

How to cook an Easter cupcake - an unusual cake

Our Easter cupcake recipe will give you interesting taste sensations and anticipation of the holiday.

Preparing this treat is quite simple - any of the keepers of the hearth will cope with it, and the sea will certainly cause delight!

Recipe for advanced housewives - Easter cake

We have prepared for you two recipes for extraordinarily spectacular Easter cakes imitating baskets that we collect for consecration in the church.

Such a treat can become the centerpiece of your holiday table and make all the guests talk about your incredible skills for years!

3 icing recipes for Easter cake

We offer you the most interesting icing recipes for Easter cake that will turn your pastries into a truly amazing culinary spectacle!

Products designed in accordance with our advice will make a splash at the table and amaze everyone with their aesthetics and taste.

The easiest protein glaze recipe, video recipe

How to paint eggs for Easter - 13 original ways

The question of how to paint eggs for Easter is far from the last in the list of things that must be done without fail, moreover, with high quality and on time!

Along with Easter cakes, cottage cheese desserts and other traditional treats, this bright ritual dish is always in the spotlight!

How to dye eggs without chemicals, video recipe from the chef

Homemade sausage recipe - preparing an Easter basket

Serve our surprisingly tasty and, most importantly, completely natural dish, preferably hot, in combination with sour cream and finely chopped greens. For Easter, such a homemade sausage will decorate the festive table!

Surprise your loved ones with home-cooked sausage, hearty and free of harmful ingredients and preservatives!

How to cook homemade horseradish - a traditional sauce for meat

We have prepared several recipes for homemade horseradish and will consider in detail how to cook it at home, including with beets.

This most popular spicy sauce is a regular guest on our dining tables, moreover, for health - this is a valuable product!

Each treat of the Easter table is bright and colorfully decorated. And the eggs painted with flowers and ritual drawings? When else can you clean them with pleasure and break your fast?

Traditional Easter crockery

To prepare ritual dishes, you need special Easter dishes and molds for curd cakes and Easter cakes, an overview of which we present to you.

All Orthodox Christians try to adhere to traditions, prepare holiday treats and bake rich bread that cannot be confused with anything.

Table setting for Easter

Our article is about the traditions and customs of serving the Easter table, about ritual dishes and their diversity.

This is the main celebration of the entire Christian world, a holiday that has always been celebrated widely, hospitably and cheerfully.

How to fold napkins into rabbit shapes

The Easter Bunny is a symbol of the bright Resurrection of Christ in the countries of Europe and America, which has already migrated to our holiday tables.

We'll show you how to fold napkins into the shape of eared bunnies and thus turn your festive table into a fun clearing with running animals.

Among the many holidays that are so fond of celebrating in Russia, for many centuries, the Bright Resurrection of Christ has stood apart. Easter, the most joyful and cheerful spring holiday, symbolizes the victory of life over death, spring over winter, the renewal of nature and people. And, of course, this bright holiday brings with it faith, love and hope, awakening warmth and kindness in us.

It goes without saying that no holiday, and even more so Easter, can not do without a plentiful feast. From time immemorial, the Easter table differed from any other festive table in its special splendor, variety of dishes and beauty. In wealthy homes, 48 different dishes were traditionally served at the Easter table, according to the number of days of the past Great Lent. They began to prepare for the festive table from Maundy Thursday. They baked Thursday salt, painted and painted Easter eggs, then laying them on the greens of oats or wheat, which were specially grown for the holiday. They cooked Easter, baked pancakes, Easter cakes, women and Easter gingerbread in the form of doves, cockerels, bunnies and eggs. Don't forget to cook some quick food. They baked lamb, cooked ham and veal. Fish dishes were not served at the Easter table at all. It was not customary to serve hot dishes either, because the Easter table of our ancestors remained covered throughout Bright Week.

A special place among all the treats of the festive Easter table was occupied by ritual food - cottage cheese Easter, and colored eggs. These three dishes were prepared in every, even the poorest, house. And until now, every family carefully keeps their time-tested favorite recipes for Easter cakes and Easter. These recipes are innumerable, and the hostesses do not use anything to make the traditional Easter treats the most delicious, the most unusual, the most elegant. Rare nuts and spices, candied fruits and fresh fruits, jams and sweet sauces, rum, sherry, Madeira - it's impossible to list everything. Easter is a real fantasy holiday for experienced housewives and a test of strength and skills for beginner housewives.

Today we will share with you tips and recipes on what to cook for Easter, which will definitely help you prepare truly delicious Easter dishes.

1. To prepare Easter, you will definitely need a pastry box - a special detachable form, consisting of four plates. The inner side of the plates of the beekeeper is usually decorated with the letters XB and images of a cross, a spear, sprouts and flowers. Bead boxes are made from a variety of materials, but traditional wooden or more modern plastic ones are considered the best today. Of course, a plastic pastry box is more convenient from a hygienic point of view (it is easier to wash it, it cannot become clogged with the remains of cottage cheese and cream, etc.), but how can cold plastic compare with the warmth and lively tenderness of wood? One way or another, the choice is yours. When buying a bead box, be sure to check whether it is easy to assemble and fit snugly. plates to each other.

2. Easter is prepared from cottage cheese, cream, butter and various flavorings (nuts, candied fruit, zest, spices). It is very important to choose the right products from which you will cook. Pay special attention to the freshness of cottage cheese, butter and cream! Only from very fresh ingredients you can cook a truly delicious and tender Easter. Try to choose cottage cheese fresh, uniform and dry. Pass it through a sieve twice before cooking. Rubbed through a sieve, the cottage cheese will turn out tender, light and airy. Try to take cream 30%, fatty and thick, butter - soft, plastic and the freshest. For whipping the curd mass, it is most convenient to use a mixer, then Easter will turn out soft, tender and saturated with air and lightness.

3. Everyone is free to choose additives for Easter according to their taste and possibilities. The main criterion when choosing additives should be their freshness. After all, even a slight smell of mustiness or mold from nuts or candied fruit can nullify all your efforts to prepare Easter. Sort the nuts carefully, peel, roast and chop. Rinse raisins and dried fruits thoroughly and dry on a towel, finely chop the candied fruit and soak in rum or cognac, grate the zest in advance. Dry spices (cardamom, star anise, ginger) grind in a coffee grinder. Natural vanilla can be replaced with vanilla essence or vanilla sugar (the former is preferred).

4. Easter is prepared in three types - raw, boiled and custard. Let's start with the easiest raw passover ever. Two kilograms of cottage cheese carefully wipe through a sieve. 150 gr. soft butter rub white with 150 gr. Sahara. Without ceasing to grind, add 150 ml to the butter with sugar. sour cream a tablespoon at a time. Rub everything together until the sugar crystals are completely dissolved. Combine the resulting mass with cottage cheese and beat thoroughly with a mixer. At the very end, add nuts, candied fruits, spices and mix thoroughly, but gently. Place the finished curd mass in a pasochnik lined with gauze, cover with a bottom or a saucer and put it in a cool place for 10-12 hours.

5. It is a little more difficult to cook Easter boiled. Rub one kilogram of cottage cheese through a sieve, add 200 gr. melted butter, mix thoroughly, add 400 gr. sour cream and mix again. Without ceasing to rub the mass, enter 5 fresh eggs in turn. Transfer the mass to a saucepan with a thick bottom, put on fire and bring to a boil with constant stirring. Watch carefully so that the mass does not burn! As soon as the curd mass boils, remove the pan from the heat and, if possible, cool it quickly (for example, by placing it in a bowl of cold water), without ceasing to stir. Add 2 cups of powdered sugar, nuts, candied fruits and spices to taste into the chilled curd mass. Beat everything together with a mixer. Place the finished curd mass in a pasochnik and put it in a cool place for 12 hours.

6. The most tender and delicious is Easter custard. Pass through a 500 gr sieve. cottage cheese. Pound two yolks white with ½ cup sugar, pour in 2 ½ cups of milk and heat the mixture in a water bath until thickened, stirring often. Make sure the mixture doesn't boil! Pour the hot mixture into a deep bowl, add 100 gr. creamy oils, vanilla sugar, nuts and candied fruits, mix everything thoroughly. Gradually add cottage cheese to your mixture, mixing thoroughly, and at the end of cooking, quickly beat the paskha with a mixer. Place the finished Easter in the beekeeper and put it in the cold.

7. An infinite number of recipes for cooking Easter cakes can amaze any imagination with their variety. Easter cakes are usually baked early in the morning on Good Friday. However, all the preparatory work should be done in advance. Peel, roast and crush the nuts; wash, soak and dry raisins and dried fruits; sort and chop candied fruits (do not forget to soak them for 10-12 hours in rum or cognac, this will give them additional aroma, taste and tenderness). Wash the cake pans in advance, grease the inner walls with oil, cover the bottom with oiled baking paper, sprinkle the walls and bottom with thinly crushed breadcrumbs. Do not forget to dry and carefully sift the flour. Yeast is best used pressed, not dry.

8. Like other pastry products, it can be prepared in a sponge and non-puff method. Let's cook the easiest safe cake. Dilute 30 gr. yeast in a little warm milk. Mix two cups of flour with one cup of warm milk, then add your foamy yeast, knead the dough thoroughly, transfer it to a saucepan, cover with a towel and put in a warm place. When the dough has doubled in volume, add 5 yolks, mashed with ½ cup sugar, 250 gr. melted (but not hot!) butter, salt to taste and mix thoroughly. Beat five egg whites with a mixer until firm foam and carefully fold into your dough. If the dough is too runny, add more flour to the desired consistency. Add to your dough nuts, candied fruits, zest and spices to taste. Let the dough rise again, then knead thoroughly and arrange in baking dishes. Fill out the forms no more than half of their volume. Let the dough rise even with the edges of the form and bake in the oven, preheated to 180 degrees, until cooked.

9. Another option of what to cook for Easter, completely forgotten in our days, was Easter women - light, porous, airy pastries with a delicate taste. Let's restore justice and bake a lace baba for Easter! Rub ten yolks white with 2 cups of sugar, add 2 cups of flour and 50 gr. yeast diluted in 1/3 cup milk. Beat everything together with a mixer for 15 minutes. Separately, beat 10 egg whites until stiff foam. Add egg whites to your dough and mix gently. Fill a greased baking dish halfway with the finished dough. Let the dough rise flush with the edges and bake in a preheated oven at 180 degrees until cooked.

10. Even more delicious and fragrant is the Easter baba, cooked with cottage cheese and raisins. Four yolks rub white with 1 ½ tbsp. sugar, add 500 gr. cottage cheese and carefully rub again. Whisk the remaining egg whites until stiff peaks form. To the curd mass, add 2 cups of raisins, ½ teaspoon of ground cinnamon, whipped proteins, salt to taste. Gently but thoroughly mix your dough. Grease a baking dish with melted butter and sprinkle with breadcrumbs. Pour your dough into the mold and flatten gently. Drizzle melted butter on top and sprinkle with ground almonds. Bake in a preheated oven until golden brown.

Today we have told you only about the most basic rules and secrets of preparing traditional Easter dishes. You can always find even more proven Easter recipes, tips on what to cook for Easter for your Easter table on the pages of our website.

Mandatory Easter dishes are lush paska and krashenki. But you also need to cook many other delicious dishes for Easter, especially from those products that were forbidden to eat during Lent. What dishes to cook for Easter - read on.

To help you create your menu at 24, 24 offers 11 mouth-watering dishes. which are wonderful complement the Easter table.

The first thing to think about is, of course, Easter cake, without which the celebration of Easter is impossible. In addition to traditional Easter cake with white icing, there are many interesting and even exotic recipes - the choice is yours.

Meat dishes for Easter-2019

For the Easter table, it is better to choose hearty, but not fatty dishes. After all, after a long abstinence from animal food, you should not immediately overload the body.

Baked rabbit with rosemary: recipe

Ingredients:
rabbit - 800 g
homemade mayonnaise - 2 tbsp.
sour cream -3 tbsp.
garlic - 4 cloves
Worcestershire sauce - 2 tbsp
mustard with grains - 2 tsp
walnut oil - 2 tbsp.
Provence herbs to taste
ground pepper to taste
rosemary - 1 sprig
salt to taste
milk - 1 glass

It's really tasty and will fit perfectly into the Easter menu!

Cooking:

1. Cut the rabbit carcass into large portions. Pour in milk and leave overnight in a cool place.

2. Combine mayonnaise, sour cream, crushed garlic, Worcestershire sauce, mustard, oil and salt in a bowl. Rub the rabbit meat with this mixture. Leave to marinate for another 3 hours.

3. Sprinkle meat with Provencal herbs and ground pepper, add rosemary. Put in a baking bag along with the sauce. Tie the bag tightly and poke a few holes in the top.

4. Bake at 180 degrees for 30 minutes, then cut open the bag and leave in the oven until golden brown.

Pork ribs with chimichurri sauce: recipe

Ingredients:
pork ribs - 1 kg

For the dry chimichurri mixture:
fresh oregano - 4 leaves
chili pepper - 0.5 pod
black pepper - 1 tsp
garlic - 5 teeth
paprika - 1 tbsp. l.
salt - 1 tsp
juice of half a lemon
sunflower oil - 100 ml
apple cider vinegar - 1 tbsp. l.
dark beer - 1 l
cumin - 1 tsp
green onions - 2 pcs.
thyme - 1-2 sprigs

For the chimichurri sauce:
fresh parsley - 1 bunch
cilantro - 1 bunch
green sweet pepper - 1 pc.
garlic - 6 cloves
apple cider vinegar - 2 tbsp. l.
olive oil - 3 tbsp. l.
juice of 1 lemon
chili flakes - 0.5 tsp
shallots - 2-3 pcs.

Ribs in original sauce

Cooking:

1. Cut the ribs lengthwise. In a mortar, mix the chopped garlic, salt, pepper, cumin, paprika, finely chopped onion and chili pepper. Add hot oil and stir.

2. Rub the ribs with the dry chimichurri mixture. Add beer, oregano, lemon juice, apple cider vinegar and thyme. Leave to marinate for 20 minutes.

3. Fry the ribs over an open fire until crispy. Serve with sauce.

Fish dishes for Easter-2019

Black cod fillet with orange glaze from Hector Jimenez-Bravo: cooking recipe

Ingredients:
black cod fillet
salt, pepper - 2 g
milk - 0.1 l
orange - 0.2 kg
cardamom - 0.5 g
corn starch - 1 g
capers - 10 g
sugar - 15 g
thyme (fresh) - 2 g
butter - 5 g

Easter recipe for fish lovers

Cooking:

1. Fry the cod fillet until golden brown.

2. Pour milk into a small pan, put the fish and put in the oven until cooked through for 5-7 minutes.

3. Pour orange juice into a hot saucepan with sugar, boil for 3-5 minutes. Add cardamom (ground), starch, butter, thicken and set aside the sauce.

4. Serve fish with sauce. You can decorate with slices of orange or lemon.

Baked salmon: cooking recipe

Ingredients(for 1 serving):
salmon steak - 1 pc.
lemon
seasonings (pepper, dried basil, salt)

Cooking:

1. Wash the salmon steak and salt on both sides, put it on a baking sheet, and it, in turn, on a baking sheet.

2. Sprinkle with spices and lay out lemon slices. Wrap the foil to make an envelope.

Easter menu: this dish is very easy to make

3. Bake in an oven preheated to 180-200 ° C for 20-25 minutes.

Fish dishes for Easter

Salads for Easter-2019

Pear, Apple and Spinach Salad: Recipe

Depending on the season and the availability of products, various cheeses, nuts or dried fruits can be added to the salad.

Ingredients:
hard pears - 2 pcs.
hard apples - 2 pcs.
fresh spinach - 4 cups
dried cranberries / raisins - 1/4 cup
salt, pepper to taste

Sauce Ingredients:
chopped rosemary - 1 tbsp
honey - 1 tbsp.
mustard - 1 tbsp.
lemon juice - 1 tbsp.
olive oil - 1/3 cup

Pear, apple and spinach salad for Easter menu

Cooking:

1. Finely chop pears and apples, put spinach leaves in a deep bowl, put fruits, sprinkle with dried cranberries or raisins.

2. Separately, mix olive oil (1/3 cup, cold pressed), mustard, honey (or orange jam), lemon juice, salt and pepper to taste, and rosemary.

3. Serve your salad with dressing. Thinly sliced parmesan or goat cheese can be added if desired.