What can you cook for the Easter table. What to cook for the Easter table? Easter table recipes

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 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 proteins, 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. Lubricate the forms for Easter cakes 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 cooked 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. Painted onion peel 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 piece 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. 2 raw eggs beat. Dip the "case" first in the egg, then in breadcrumbs, again in an egg, and then in white bread crumbs. 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. It . 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 pepper, string 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 very delicious drink. Several simple recipes 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

Original post by povarru

READ Culinary community Li.Ru - Dishes for Easter

Menu for Easter 2017

Icing for Easter cake protein

There are several options for icing for Easter cakes, I want to offer a simple and proven one. Protein glaze freezes perfectly, also from the pluses that confectionery topping holds well on it.

Icing for Easter cake without eggs

Icing for Easter cake without eggs is a good solution for people who are contraindicated in eggs. You can prepare such a glaze based on gelatin and milk. And today I will tell you in detail how to do it.

Easter wreath (baking)

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Kulich "Cruffin"

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Icing for cake orange

Easter is the brightest holiday of Christians. Every housewife bakes holiday cake, and our recipe will tell you how to make orange icing for Easter cake, fragrant and tasty. Try it!

Easter cake fast

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Easter cake in the multicooker "Panasonic"

Often, Easter cakes are baked in the oven, but we offer a recipe for how to cook Easter cake in the Panasonic multicooker. According to this recipe, having made such a dough, you can cook Easter cake in the oven.

Roll with cinnamon

I love the smell of cinnamon. It is so strong and concentrated that even unleavened pastries will become fragrant. I'll tell you how to make a cinnamon roll that you can bake for Easter or another holiday.

Easter cake with cherries and cranberries

On the eve of Easter, I want to tell you how to cook Easter cake with cherries and cranberries. It is very gentle and tasty pie with berries, which will become a real decoration of your festive Easter table!

Layered salad "Royal fur coat"

Salad "Shuba" is a well-known dish that we often include in our diet. But for celebrations and holidays, a recipe is more suitable for how to cook puff salad"Royal Coat" This is a royal meal.

Easter royal boiled

It is customary to celebrate Easter with Easter cakes, colored eggs and Easter. The recipe, I must admit, is simple, but the taste of this Easter is simply amazing, it somehow even resembles curd cheese for children.

Icing for Easter cake viscous

Everyone knows the trouble when the icing falls off the Easter cake. It instantly loses its appearance, and it is very inconvenient to eat it. Do you want to know how to make viscous icing for Easter cake?

Cottage cheese "cake" for Easter without baking

Before you, although not the easiest, but the most delicious recipe for making curd "cake" for Easter without baking. Anyone who loves all kinds of pastries and desserts made from cottage cheese will love this cake!

Glaze for Easter cake with lemon

This recipe is very simple and delicious. It will take a maximum of fifteen minutes to prepare it, so we read simple instructions how to make icing for lemon cake.

Snack cakes from herring

Baked cottage cheese Easter

The holiday of Bright Sunday is celebrated all over the world. Easter is the main dish of the day. There are many variations on this theme. We offer a recipe on how to cook baked cottage cheese Easter.

Cottage cheese cakes

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Cottage cheese cake in a slow cooker

A slow cooker is an indispensable thing for preparing a variety of dishes. I especially like its functionality in relation to baking. Today I will tell you how to cook cottage cheese cake in a slow cooker.

Diet icing for Easter cake

In Easter cake, icing is one of its most important components. For those who care about their figure and health, we offer a recipe for how to make dietary icing for Easter cake.

Icing for Easter cake that does not crumble

Those who have made a simple frosting have probably come across the fact that it looks beautiful on the whole. flour product, and when you cut it, it all falls apart. And the whole external effect is gone.

Marshmallow icing for Easter cake

This option is not known to everyone, it is original and very tasty. How to cook marshmallow icing for Easter cake, this one will tell step-by-step instruction. A great option for any confectionery.

Easter "Royal" custard

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Delicious Easter cake with zest and candied fruit

Easter without baking

A traditional Easter dish made from cottage cheese - Easter without baking. This recipe includes the addition of dried fruits and raisins, but you can also add nuts, berries or even fruits to taste.

Layered salad with pickled mushrooms

To diversify the menu of the festive table, I want to offer you a simple, but rather interesting salad. Rich taste, a wonderful combination of ingredients and a fairly simple process. Worth a try!

Easy painting of Easter eggs

If you want beautifully colored eggs for Easter that look more like works of art, then here is a recipe for how to make a simple Easter egg coloring and get a beautiful result.

Easter cake

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Easter eggs with flowers

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Dough for cake in a bread machine

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Easter cakes without raisins

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Cocoa cake icing

Each housewife has her own recipe for making Easter cake with icing. For lovers of experiments, we offer an option on how to make cocoa icing for Easter cake. Read the instructions and get started.

Turkey rolls with cheese

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Chicken Snack Pie

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Vanilla curd Easter

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Classic cottage cheese Easter

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Yeast-free cottage cheese cake

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Cookies "Crosses"

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Kulich in the multicooker "Redmond"

After tasting such a cake, your family and guests will be pleasantly surprised. Easter cake turns out surprisingly tasty, ruddy and fragrant. With the taste of Easter cake you will please everyone without a doubt, and the holiday will turn out well.

Eggs stuffed chicken liver

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Chocolate cake for Easter

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Fruit slicing for Easter

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Salad with carrots and croutons

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Cake "Fairy Tale"

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Easter gingerbread

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Easter cake is delicious

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Greek Easter bread

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Boiled eggs for Easter "Chickens"

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Meat cuts for Easter

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Icing for Easter cake is thick

AT this recipe you will read about how to make thick icing for Easter cake. Probably, many people know this option, because it is considered classic and simple. And it only takes a couple of minutes.

Icing for Easter cake boiled

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The best gratitude is to quote the entry;)

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 ready-made pastries literally melted on the tongue and made an impression? We will tell you the secrets of getting the most successful baking, so open your cookbooks- our advice will be useful to you!

5 perfect baking recipes

If you have not yet managed to find your ideal dough composition, which is always obtained, we suggest that you look at our selection.

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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 cookies that will become a true decoration of the table and will surprise everyone with their 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

secrets traditional dishes to the festive table on the bright day of the Resurrection of Christ, each of the Christian nations has its 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!

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How to cook an Easter cupcake - an unusual cake

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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

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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 interesting recipes icing for Easter cake, which 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

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

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Homemade sausage recipe - preparing an Easter basket

Serve our amazingly delicious and, most importantly, completely natural dish preferably hot, combined with sour cream and finely chopped greens. Like this for Easter 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 homemade horseradish and consider in detail how to cook it at home, including with beets.

This most popular spicy sauce- a regular guest on our dining tables, moreover, for health - this is the most 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, cook holiday treats and bake rich bread, which you can’t confuse 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.

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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. baked thursday salt, painted and painted Easter eggs, laying them then on the greens of oats or wheat, which was 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, something that housewives just don’t use in order to traditional Easter treats would have turned out to be 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 get 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 the Easter will turn out to be 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 in turn 5 fresh eggs. 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, quickly cool (for example, by placing in a bowl with cold water) without stopping stirring. 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 Easter 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 products from sweet dough, can be cooked in a double and non-dough way. 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 fruit, zest and spices to taste. Let the dough rise again, then knead thoroughly and arrange on baking sheets. 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 these days, was Easter women - light, porous, airy pastries with 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. Ready dough half fill a greased baking dish. 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 curd mass add 2 cups raisins, ½ teaspoon ground cinnamon, beaten egg whites, 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 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.

Hello dear hostesses and hosts! Warm hello to you! 🌞

Remember in childhood, on the day of Easter, our parents, mothers and grandmothers laid a beautiful and plentiful table?

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

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

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

Therefore, today we offer you delicious easter recipes- a very varied and at the same time 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.

Easter baking recipes with photos

Traditionally, on the Easter table there are always a lot of pastries, fancy holiday goodies. 😍

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

But, what would you bake for Easter besides Easter cakes? Let me suggest you some other wonderful recipes.

Very beautiful and fragrant 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 gr
• Sugar - 1 tsp
• Salami - 150 gr
• Butter
• Cheese - 100 gr

Cooking

This is yeast bread, so we start with dough. Let's take a part warm water, about 150 ml, add sugar to it and pour in part of the flour.

We stir. The consistency should be like thick sour cream. We leave the dough in a warm place to approach, 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 about the same size (1 cm).

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

In the process of kneading, lay 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 the kneading, the dough should no longer stick to your hands.

Form it into a bun and grease with vegetable oil.

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

The dough should at least double in size.

We set the multicooker to the Baking mode of your multi. Since everyone's appliances are different, the baking process is different.

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

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

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

How beautiful he is! Cook with pleasure!

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

Sweet wicker wreaths for eggs with poppy seeds

And tasty 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 gr
• Yolk - 1 pc.
• Dry poppy - 3 tbsp

for steam:

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

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

All foods must be warm or at room temperature.

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

Stir and leave in a warm place for 25 minutes. Opara should come up with such a magnificent hat.

We crush the dough, put melted butter, egg and sugar to it. Salt and sprinkle nutmeg.

In general, at this stage, you can add any spices - cinnamon, cardamom, you can add lemon peel, all optional.

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

Yeast loves the warmth of hands and such a dough tends to become soft and stop 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, covering it with a towel or cling film.

During this time, it will rise, increase two or more times, become fluffy and soft.

It will be necessary to knead it and roll a long “sausage” out of it.

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

We roll each blank into a long “string” and connect it in pairs.

We twist the blanks like a pigtail.

We form a ring and close up the edge well. Keep in mind that they will expand as they bake.

Therefore, on preparatory stage we need to leave large enough holes in the center, because the holes will shrink during baking.

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

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

We bake at 180-190 degrees for 15-20 minutes, until a beautiful golden brown.

Very beautiful coasters for eggs and a delicacy in one! 😍

Easter sweet cake 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.

Looks great on the table, beautiful and bright!

Ingredients

• Flour - 500 gr
• Warm milk - 200 ml
• Ryazhenka warm - 100 ml
• Eggs - 1 pc.
• Sugar - 80 gr
• Butter warm - 50 gr
• Salt - 1/3 tsp
• Dry yeast - 6 gr (1/2 sachet)

For filling:

• Dried apricots - 100 gr
• Raisins - 50
• Cognac/rum
• Jam - 50 gr

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 besides, you need to take with you good mood and positive, bright thoughts. Then the baking will be incredible!

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

Add a tablespoon of sugar to it, pour in the yeast and put 2-3 tablespoons of flour with a slide and mix well.

You will get a mass that resembles sour cream in consistency.

It's okay that now there are lumps, it's absolutely not scary.

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

In the meantime, it rises in a warm place, prepare the filling.

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

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

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

Because of boiling water, all alcohol will quickly come out of it, only a delicious aftertaste will remain.

In the meantime, our dough came up. Look how fluffy and beautiful she is!

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

We combine the egg with sugar and shake them with a fork or whisk.

We spread the whole dough to the egg mixture, add the remaining warm milk and, adding the flour in parts, we start kneading.

In the process of kneading, add warm fermented baked milk.

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

Also, in the process of kneading, we spread the softened butter to the dough, not all at once, but in pieces and gradually mix it into the dough.

In general, you should not 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 to mix in the flour.

Yeast dough loves long kneading, and as you interfere, it will become soft, tender from rather dense and 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 put in a warm place.

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

In the meantime, it fits, lush and beautiful, we will complete the work on the filling.

We recline dried fruits on a sieve and drain all excess moisture from them. They are full and smell delicious!

Grind them in a blender or through a meat grinder to get such a bright gruel.

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

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

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

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

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

It will be long and quite thick.

On this ring we make beautiful cuts, petals. Please note that we do not cut to the end.

In total, there should be 16 such "petals".

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 during the cut, do not forget to remove it with a napkin.

We need everything to be neat and beautiful.

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

We are not in a hurry, we do everything confidently, but carefully, because the dough is very soft.

Our preparation is ready. This is how the cake should come up again.

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

After that, grease with yolk so that the pastries are better browned and send to bake.

We bake at 170 degrees until a beautiful, golden brown.

The pie is just amazing! And beautiful and fragrant, and the taste is generally just incredible!

See how beautiful it looks in the cut.

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

Such a cake remains soft and does not get stale on the second day.

The recipe is very successful. Try to bake such beauty on the Easter table, your family will definitely appreciate it!

Easter basket made of dough

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

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 gr
• 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, without drafts, cozy and quiet to work with this type of dough, then your pastries will turn out perfect.

1. Pour warm milk (35-38 degrees) into a large bowl, add sugar and yeast to it. Stir and leave in a warm place for 15 minutes.
2. When the yeast began to work, we break one whole egg into a bowl, and from the second egg we take only the protein, we separate the yolk, we will need it later for lubrication.
3. Pour in the warm melted butter. It shouldn't be hot! Let's stir.
4. Gradually, in parts, add the sifted flour.
5. Salt and continue kneading.
6. Leave the finished dough in a warm place to rise.
7. After the first rise, punch down and leave to rise again for half an hour.
8. Take a heat-resistant bowl (ceramic, enameled metal or glass shape) that is the right size for the basket base.
9. Turn the base upside down and wrap it with foil, which must be coated with vegetable oil.
10. Roll out the finished dough thinly and cut into strips. Leave the dough for the edging and the handle of the basket.
11. We place the strips on the workpiece vertically, remove the excess along the length.
12. We begin to weave a basket using horizontal stripes.
13. We braid the entire base and close up the dough so that it holds well.
14. We coat the basket with yolk and let them stand for 15 minutes.
15. We put in the oven at 180 degrees for 30 minutes.
16. Remove the cooled baskets from the base and remove the foil.
17. 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 see the baking of such a basket in more detail in this video:

Makes a wonderful basket! Try it, it's not difficult at all, but how beautiful. 😍

Easter buns with stuffing

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

With an incomparable aroma of vanilla, cinnamon and orange!

Ingredients

For test:

• Flour - 300-350 gr
• Warm milk - 140 ml (about 38 degrees)
• Dry yeast - 6 gr
• 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 peel - 1 tsp
• Nutmeg - a pinch
• Salt - a pinch

• Raisins - 70 gr
• Dried blueberries - 50 gr
• Dried cranberries - 50 gr
• Orange juice - 100 gr

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 be put off by the impressive list of ingredients.

Such buns are actually prepared quite simply and without much effort.

Cooking yeast dough. Add a teaspoon of sugar and yeast to warm milk.

Leave them warm for 10 minutes to activate. Active yeast will have a foam cap on top of the milk.

In the meantime, the yeast is starting to work, pour the washed dried fruits orange juice so that they would feed on it and take its fragrance.

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! It remains only to add the yeast to the flour along with two egg yolks and melted butter. And we start the grind.

We begin to knead in a bowl, and then go to the work surface and knead with our hands.

Yeast dough loves the warmth of hands and active kneading.

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

We put the finished bun in a greased dish, cover with cling film and leave it warm for about an hour.

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

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

The dough has risen 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 end up with about 10 pieces in total.

We roll the pieces into koloboks and cover with cling film so that they do not wind.

Let them rest for 10 minutes.

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

We close it inside, pinch it well and roll it between the palms, giving the bun an even rounded shape.

Lay the buns on a baking sheet lined with parchment paper.

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

So, time passed, the buns puffed up, became big and lush.

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

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

Well, white decor is very easy to prepare.

It's common white dough, for which only flour, water and a little sugar are used.

Mix sugar with flour and, stirring constantly, start pouring water in small portions.

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

Put it in a pastry bag or a syringe and, having marked small grooves on the buns with a knife, we apply a 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.

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

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

To do this, add sugar to hot milk, stir to dissolve it.

Very simple! We take still hot buns from the oven and coat with such syrup.

It turns out incredibly fragrant beauty, amazing holiday buns! 👍

It actually takes longer to write than to do. Everything is very simple and not laborious.

Try to cook them for the Easter table.

Easter Nest Cupcakes

Handsome and delicious dessert for Easter, table decoration!

Preparing 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 gr
• Sugar - 110 gr
• Vanilla sugar - 1 tsp
• Eggs - 2 pcs
• Strawberry yogurt (or any other to taste) - 250 ml

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

Brief description of the preparation

1. Mix dry ingredients: flour, baking powder, salt.
2. Beat butter with sugar, vanilla sugar and two eggs until fluffy with a mixer for several minutes.
3. Add half of the flour, continuing to mix everything, pour in the yogurt, and then the second half of the flour.
4. Stir until smooth, but not for long so that the mass does not condense.
5. Lubricate the form or take paper cells for cupcakes.
6. We spread the mass on 2/3 forms and put in the oven at 180 degrees for 25 minutes. Readiness is checked with a toothpick.
7. For cream, beat soft butter and powdered sugar and then add the cream cheese. Let's take it all together.
8. Cool the cream in the refrigerator.
9. We cool the cupcakes and decorate, covering the top with cream, laying out chocolate chips 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 fast.

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

Meat dishes for Easter recipes

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

Traditionally, meat is always present on the Easter table.

It can be both a modest cut of boiled pork, and interesting meat rolls and stuffed meat.

We suggest you try the following recipes.

Meat bombs with stuffing

magnificent 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 uniforms 4-5 pieces
• Mayonnaise - 2 tbsp. spoons
• Butter - 50 gr
• Optional pickled cucumbers

Cooking

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

Cut the meat into layers, beat off, salt and pepper. Cheese grate on a fine grater.

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

We proceed to the layer-by-layer laying of the filling.

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

We tamp the filling well and close it with hanging edges.

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

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

It remains only to grease the blanks with mayonnaise and send them to the oven.

We bake at a temperature of 180-200 degrees for 20-25 minutes.

The meat should have a beautiful golden brown.

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

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

Stretchy cheese, mushrooms and potatoes. Yummy!

Take note, dear hostesses!

Juicy homemade ham

Easiest and fastest home recipe baked ham.

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 tooth
• Bay leaf - 1 pc.
• Spices for meat to taste

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

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

Let simmer for 5 minutes, turn off and cool.

We put the pork in the cooled marinade so that it is completely hidden and put in the refrigerator for 4 hours.

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

We rub the boiled pork with salt and seasoning for meat on all sides.

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

And the meat itself is laid out in a baking sleeve, piercing small holes in it from above with a toothpick so that excess air can escape.

We put in the oven for 60-80 minutes at a temperature of 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 tablespoons
• Chicken breast - 500 gr
• Onions - 1-2 pcs
• Salt, pepper, dried herbs

Cooking

Break the eggs into a bowl and add sour cream and grated cheese to them. And also add greens for beauty there and mix.

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

We put in an oven preheated to 180 degrees for 10 minutes so that the roll grabs, but at the same time 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 onion.

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

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

Starting from the edge, twist the entire base into a roll, minced chicken should be inside.

Lay the roll seam side down and cover with foil.

The oven is still hot. We put the roll into 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! Handsome, plump. Cut it into slices and serve.

It can be hot, or it can be cold.

Try it, very tasty!

Meat and potatoes with mustard sauce in the oven

The recipe from the series mixed everything, put it in the oven and forgot! 😉

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 gr
• Lemon flavored mustard - 2 tsp (regular + 1 tsp lemon juice)
• Salt - 2 tsp with a slide
• Sugar 1 - Art. l to taste
• Basil - 1 tsp
• Italian herbs - 1 tsp
• A mixture of peppers - 1 tsp.
• Garlic - 3 cloves
• Apple cider vinegar - 1-2 tbsp. l.

Cooking

First, let's make a delicious mustard sauce.

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

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

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

Put 1-2 spoons apple cider vinegar or you can replace it with 1 tsp of the usual 9%.

Now you need to combine all the components of the sauce, shaking it with a whisk.

We are just chatting, as if we are making an omelette, you don’t need to whip, especially with a blender, otherwise you will get mayonnaise.

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

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

Salt potatoes and meat with onions and put in a bag or baking sleeve, spread well inside and pour over the sauce.

Tie up the bag and once again gently stir everything inside, distributing the sauce and other ingredients.

We make small holes in the bag with a toothpick or scissors on top to let air out 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 package and sprinkling the contents with herbs.

Beautiful, simple, very juicy! At the bottom of the package is a broth that can be poured over the dish when serving.

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

Delicious meat loaf

Appetizing and tasty Easter meat dish, which is prepared simply and you can feed the whole family!

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

Ingredients

• Minced meat (pork + beef) - 1 kg
• Eggs - 1 pc.
• Bread crumbs or breadcrumbs - 240 gr
• Milk - 240 ml
• Onion - 1/2 piece
• Dried garlic - 1/2 tsp
• Ground black pepper - 1/2 tsp
• Salt - 1 tsp with a slide
• Ketchup - 120 ml

For sauce:

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

Cooking

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

Mix everything well with your hands until a homogeneous structure. Almost done!

It remains only to put the bread in a greased form.

You can use a special one for bread, and if it is not there, then any other suitable one.

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

We heat the oven to 190 degrees and bake for 1.5 hours. After 45 minutes, grease the “roof” of the bread with a special sauce and bake further.

To make such a sauce, mix jam, ketchup and any hot sauce, it will be very tasty, it goes well with meat.

We use part of the sauce for coating, and what is left is used for serving, to dip “bread” there.

You can eat both hot and cold! It is very, very tasty!

By the way, when laying in a form, you can hide boiled chicken eggs, it will also be very beautiful when cutting!

Salads for Easter are simple and delicious

On the Easter table, salads are very welcome.

As a rule, these are some 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

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

Ingredients

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

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

In the meantime, it is cooked, cut the onion into thin half rings and sauté it in a pan until soft and transparent.

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

Finely chop the cucumbers, grate the carrots.

Separate the yolks from the proteins and also rub them separately on the smallest grater.

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

When all the ingredients are available, you can collect the salad, laying it out immediately in the form of a cockerel, smearing each layer with a mayonnaise net.

The order of the layers is:

1. Chopped boiled liver.
2. Pickled cucumbers.
3. Fried onion.
4. Carrot
5. Grated yolks.
6. Corn
7. Grated proteins

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

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

It remains only to add eyes from olives, a scallop, wings and a tail from sweet pepper.

Place the salad in the refrigerator to firm up.

And, in fact, the longer it sits, the tastier it is, so it's best to make it at night.

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

Festive mood guaranteed! 😍

Salad Easter Bunny

Highly original submission! And the salad itself is delicious.

Ingredients

• Boiled chicken fillet - 400 gr
• Boiled potatoes - 2 pcs large
• 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
• Beijing cabbage, olives, carrots - for decoration

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

Clean the eggs. Finely chop two of them whole into a salad. From the remaining two, pick up the protein and grate on a fine grater, and send the yolks to the salad too.

Mix all chopped ingredients and season with mayonnaise. Put the resulting mass of lettuce on cabbage leaves, on a plate, trying to form a rabbit's body.

We fill the resulting figure with grated protein from all sides. In order to make eyes and a nose, we use olives, for ears, we use Chinese cabbage leaves.

Spread the sliced ​​carrots around. This is such a beauty! Most of all, this salad will appeal to children. 😊

Salad light and tasty without mayonnaise

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

Ingredients

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

Preparing it is very simple - wash and chop vegetables and herbs.

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

Refuel lemon juice with mustard and mix. Enjoy your meal!

Delicious with rice and canned fish.

Ingredients

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

Boil rice in salted water in advance, cool.

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

Cut the onion thinly, pepper and pour it with lemon juice. Let it steep for 10-20 minutes.

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

Finely chop the dill and mix it with chopped cucumbers.

Salting cucumbers is not necessary so that they do not let the juice. You can do this right before serving.

We spread boiled rice on lettuce leaves and make a mayonnaise net on top of it.

Put the mashed pink salmon in an even layer on the rice, if desired, also coat this layer with mayonnaise.

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

The next layer is browned carrots. And at the very top of the cucumber with dill.

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

Salad with beets and prunes

Bright, elegant and very tasty option!

Ingredients

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

Boil the beetroot and let it cool down to room temperature.

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

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

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

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

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

We put the chopped ones there. walnuts, squeeze the garlic.

Mix everything and season olive oil. Salad ready! You can serve it right away.

Fresh cabbage salad with magic dressing

Fresh, light and quick salad with a special dressing that makes it amazingly delicious!

Ingredients

• Cabbage - 1 piece small
• Green onions - 4-5 pcs
• Dill bunch - 30 gr
• Salt - 1/2 tsp
• Oil - 4-5 tbsp. spoons
• Lemon juice - 1 tbsp. l
• Sugar - 1 tsp
• Pepper - 1/4 tsp

We chop the cabbage into strips, green onion and the dill should be finely chopped.

For 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 fragrant, spring and fresh, just what you need for the main bright holiday of spring!

These Easter salads are very tasty and quick to prepare.

Now let's move on to snacks.

Easter snacks

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

They are very quick to cook and they make the table varied and beautiful!

appetizer tulips

Looks 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 eggs and cheese on a fine grater, squeeze garlic to them and add mayonnaise.

Mix this mass well - this is the filling.

Now we will prepare the "flowers" themselves.

To do this, we make a cruciform incision on one side of each tomato.

Through this incision, take out the core and seeds with a spoon.

And instead of them we lay the filling.

Put green onions on a plate, it will imitate tulip stems.

We put the tomatoes in the form of a bouquet and the chopped cucumber in the form of foliage. Ready!

Snack Chicken

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 piece
• Pickled cucumbers - 2 pcs
• Celery - 2 pcs
• Green onions - 20 gr
• Tartlets - 12 pcs

For decoration:

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

Finely chop the celery, pickled cucumbers and onions.

Onions are better to take purple or leek.

If you take the usual one, then it is better to scald it first so that it is not evil.

Chop up 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 snack and put it in the refrigerator for half an hour to soak.

At this time, we will make chickens.

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

AT cream cheese if desired, squeeze the garlic, mix it with the pureed protein and melted cheese.

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

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

We fill the tartlets with a snack, put the chicken on top.

Beautiful and provocatively turns out and spring-like warm! 🌞

Ham rolls with stuffing

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 a piece of ham into very thin slices, as many as you want to make tubes.

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

Fill with mayonnaise. You will get something like Olivier salad, which will need to be put on slices of ham and wrapped in a tube.

And it's quick, easy, and delicious!

Liver pancakes with filling

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

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 the preparation:

1. Chop the whole liver in a blender. Salt the resulting liquidish liver mass (about 2-3 tsp, see to taste) and pepper.
2. Break eggs into a bowl and shake with a fork or whisk, then send them to the liver. Pour in half of the milk and stir.
3. Sift the flour into the resulting mixture and pour in the remaining milk, stir.
4. If there are a lot of lumps left, use a mixer or immersion blender to make the mixture more homogeneous.
5. The dough will turn out liquid, but it is necessary so that the pancakes turn out thin and it is easy to wrap the filling in them.
6. We fry liver pancakes. They are thin, soft and elastic.
7. For the filling, thinly slice the onion into half rings, then halve again.
8. Saute the onion until translucent, season with salt and pepper.
9. Grate the carrots on a coarse grater and send to the onion. Simmer until carrots are tender and add sour cream.
10. Grate boiled eggs on a thin grater, add garlic and mayonnaise to them, salt to taste.
11. We collect the tubes: put the pancake with the dark side down and coat it completely over the entire surface with egg spread.
12. Lay a strip of carrots with onions on the edge and wrap it in a tube.
13. 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 good and fast! 👍

Easter drinks

It remains only to supplement our table with drinks.

On the Easter table, any refreshing natural juices, jelly, delicious homemade compotes, kvass and milkshakes.

See below for some proven recipes.

Delicious homemade orange kvass

Delicious, soft drink not only for Easter, but also for any table and for every day.

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

Ingredients

• Boiled water warm (not hot!) - 3 l
• Sugar - 300 gr
• Orange - 2 pcs
• Citric acid - 1 tbsp. l
• Burnt sugar - 3 tbsp. l
• Bread yeast - 5-6 gr

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

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

It remains only to add burnt sugar, which will give a beautiful orange color to the drink.

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 take on 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 become.

We do not close the jar, put it in a warm place for fermentation for a day.

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

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

Serve chilled or at room temperature. A delicious drink for Easter.

Homemade berry jelly

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

This jelly will decorate your table and make it homely! Cooking it is very easy and fast.

Ingredients

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

Berries, without defrosting, spread in a saucepan and sprinkle with sugar.

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

At this time, dilute the starch by pouring it with a small amount of cool water 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 filtered.

We will no longer need berries from it (you can leave a little for decoration), we leave only 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, and here is interesting option with condensed milk and coconut.

The ingredients of this cocktail really resemble famous sweets. Delicious, both adults and kids will love it.

Ingredients

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

Place all ingredients in a blender bowl and beat for a few minutes.

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

Very tasty!

Well, dear friends, this is delicious selection We've got recipes.

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

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