Festive Easter table. Easter table setting

For guests and for home, the Easter table is an elegant solemn treat, at which they spend several pleasant hours on the night from Holy Saturday to Christ's Bright Sunday. But on the other hand, all housewives know that a well-prepared and well-composed Easter table is the fruit of painstaking work of almost a whole week and the subject of long worries.

And, indeed, if you want your Easter table to meet both long-established customs and the modern demand for elegant serving, then you should take care of the upcoming conversation in advance. Moreover, Easter dishes and delicacies in most cases are made at home.

It is advisable to distribute in advance all the days of Holy Week in such a way that each of these days is devoted to the preparation of some one Easter treat. Any experienced hostess understands this and knows from experience how difficult it is to manage all holiday preparations if you postpone them to the very last days.

Easter table differs from all other feasts in that hot dishes are not served with it. Therefore, everything that is customary to eat for Easter appears on this table at the same time. This circumstance makes it possible for the housewives to prepare the Easter table in advance so that, judging by the degree of religiosity or health, they can rest before the guests arrive, or go to church.

The size of the table itself depends primarily on the number of guests. But even in the case when a very small number of people break the fast, the table should be moved apart as much as possible in order to place all the Easter dishes on it.

Where the size of the room does not allow to place a long table, you can build tables with the letter "P". Cloth is spread on the table, and on top - a tablecloth, evenly, without folds, and so that it hangs equally everywhere on the sides. The most fashionable, and therefore elegant, tablecloths are white linen, decorated with openwork machine stitching or, even more elegant, with through stitching. Of course, the patterns of napkins must match the pattern of the tablecloth.

Between appliances, consisting of 3 plates (one small for bread, a medium one for fish appetizers and a large small one for cold meat dishes), napkins, two pairs of knives and forks, glasses and glasses, leave a space of 20 centimeters. Small salt shakers with a shallow dining room salt can be placed between every two appliances.

According to custom, a traditional Easter treat is placed on the table as a decoration: an Easter cake decorated with a sugar lamb, Easter cottage cheese, on top of which a bright artificial flower flaunts, and a basket with colored eggs.

Some caring housewives make a wooden box with earth in advance, on which young grass is expelled for Easter. This natural green bed, which serves as the first harbinger of spring, decorates the Easter table. Almost the same integral part of the Easter table are live, not too fragrant flowers.

Then you should start arranging the dishes. More massive meat dishes are best left aside: meaning a whole ham, piglet roll, roast veal, turkey, etc. First of all, they place on the table: balyk, salmon, caviar, lobsters, oysters, cheeses, jellied fish grouse, fresh salad. Each of these dishes needs to be decorated with a sultan or a bouquet of greens. The leg of the ham is usually draped under colorful garlands of tissue paper.

Immediately on the table is placed vodka of all varieties, fruity for ladies and spicier tinctures for men, as well as bottles of wine, red and white. Moreover, white wine should be served very cold, and red - warm, not lower than room temperature.

When the hostess notices that guests no longer touch spicy and fish snacks, it's time to take away plates and snacks from the table, with the exception of cheeses, which in most cases are usually eaten during dessert. Then meat dishes, fresh salad, fresh cucumbers and pickles. After meat dishes, they proceed to fruit and cheese, having previously removed everything from the table, except for Easter, Easter cakes and mazurkas, which are eaten either as a dessert or as an addition to tea and coffee. A tray with liqueurs and cognacs is placed on the table.

Guests drink, at will, tea or coffee, which is poured either right there, at a large table on which they put a samovar, or, which is much more elegant, at a small tea table, prepared in advance and standing aside. For tea, on a large table, vases with sweets and jam are also placed. There is a tradition according to which the entire Easter night is spent at the same table. This rule should be followed even if your house has several rooms for receiving guests.

They called the month April. The last snow is coming down from the fields, the rivers are breaking and carrying the winter ice chains into the sea, the streams are ringing. The trees are already touched by a green haze. In the clear spring sky - slender shoals of migratory birds. There is a holiday in nature.

The holiday also comes to man: after a long seven-week fast, the bright Resurrection of Christ, Holy Pascha, comes.

Easter traditions

Every year Easter falls on different days and months, from March to May. Prepare for Easter ahead of time. On Maundy Thursday (Thursday), housewives clean their houses, wash and clean, bake bread as a sign that it is not transferred to the house all year. Maundy Thursday is called "clean" not only because of putting things in order. On Maundy Thursday, every Orthodox is spiritually cleansed.

On Maundy Thursday, eggs are dyed everywhere. This is a family activity, the kids are happy to remove the husk from the onion for a decoction. Easter cakes are baked on Good Friday, and on the night from Great Saturday to Sunday they are consecrated.

Before Easter, it has long been customary to do good deeds: collecting money to redeem debtors from prison, giving alms to prison prisoners and treating guard soldiers. The poor bought birds from birders and released them into the wild.

Easter treat

In the old days in Russia, Easter tables were laid in the houses throughout the festive Easter week. Guests were invited for them, brought to treat the poor, and large families gathered. "Christ is Risen!" - this is how the Orthodox greet each other on this day.

The symbol of Holy Easter is a painted egg. The consecrated egg is eaten first at the Easter table. Eggs are exchanged with relatives, neighbors, left in the temple.

colored eggs

Wash eggs well before dyeing. Traditionally, hard-boiled eggs are cooked in a decoction based on onion skins or young birch leaves. Depending on the intensity of the onion broth, a beautiful color is obtained, from golden yellow to brown. If you tie parsley leaves to the egg before dyeing, pretty patterns will remain.

Nowadays, food coloring is more commonly used. The paint must be dissolved in boiling water, put the hard-boiled eggs into it for a few minutes, carefully remove and lay out to dry.

You can dye eggs in patches and colored threads. A pre-soaked egg is wrapped in silk or wrapped with natural colored threads and boiled.

If there are children in the house - boiled eggs as a base and brushes with paints will cause delight and turn the decoration of the Easter table into a fun and memorable event.

Vegetable oil, if you wipe dried eggs with it, will give a beautiful shine.

Kulich among the Slavs was considered ritual bread. The prototype of Easter cake is artos, church leavened bread in the form of a large cylinder. It was customary to distribute it to parishioners on Bright Saturday after the completion of the prayer. There is an opinion that earlier in Russia, Easter cakes were baked several times a year before big holidays, and used in rituals and fortune-telling.

Cooking Easter cake for the Easter table should be done with bright thoughts and good mood without haste and fuss.

kulich

What you need:

• base: flour (six hundred grams), cream (one and a half cups), sugar (a couple of cups), six eggs, butter(two hundred grams), yeast (fifty grams);
• additives: raisins, any nuts, such as almonds, vanilla, rum, cognac, orange or lemon peel, saffron, cinnamon;
• for decoration: icing, whipped with powdered sugar egg whites, melted chocolate.

How to cook:

• Add one tablespoon of sugar and two hundred grams of flour, sifted through a sieve three times, into the yeast diluted with cream. This is a dough, it needs to be placed in a warm place.
• Grind five yolks with sugar. Melt and cool butter.
• In the dough (already well increased in size), add butter, yolks, vanillin, salt, chilled and whipped proteins and the rest of the flour. Knead the dough and return to heat to rise.
• Supplement the dough with raisins, candied fruits, any other additives as desired.
• Distribute the resulting mass in pre-oiled forms, where allowed to rise. Bake at 180°C for 40-60 minutes. Cool and cover with your favorite icing, as your imagination tells, and the Easter cake will become the main decoration of the Easter table (photo).

Easter is also called the dish itself, which is made only for the Easter table. Easter is prepared in a special form - a pastor, resembling a truncated pyramid. On the inside of the form, the XB (Christ is Risen) and the cross, images of flowers, germinated grains, personifying suffering and resurrection, were traditionally carved.

In the 18th century, by order of Prince Vyazemsky, the Church of the Holy Trinity, nicknamed "Kulich and Pascha", was built in the city of St. Petersburg. The temple owes its name to its shape in the form of a rotunda, while the bell tower looks like a pyramidal easter.

Easter Royal Custard

Ingredients: fresh fat cottage cheese (half a kilo), egg yolks (three pieces), one glass of sour cream, one hundred grams of butter, one hundred grams of sugar, vanilla, raisins, nuts.

First you need to prepare the raisins: pour boiling water for half an hour, then dry. Grind cottage cheese, add yolks, sour cream, sugar, vanillin, softened butter and beat until the mass becomes fluffy.

Then put on a slow fire and stirring, wait for the start of boiling (do not boil). Cool, add nuts, raisins and transfer to a bowl. For a couple of days, put under oppression in a cold place. Remove the finished Easter from the mold, transfer to a dish, decorate and transfer to the Easter table (photo).

Another dish is lamb figurines. They were made from sugar and decorated with Easter cakes, the silhouette of a lamb was attached to gingerbread. Previously, the menu of the Easter table was without fail a lamb, as a symbol of the sacrifice of Jesus Christ. Now Easter lamb can be cut, for example, from chilled butter, giving the desired shape with a warm knife, or stenciled from dough.

According to ancient traditions and customs, the Easter table can include up to 48 dishes, according to the number of days of Lent. In addition to the main attributes of the holiday, there were always salads, snacks, various pastries, kissels and sbitni on the table.

Meat dishes of the Easter table were considered obligatory for cooking for housewives (recipes with a photo below).

Baked lamb

Products: Leg of a young lamb (about two kilograms), thyme, rosemary, mustard (four tablespoons), honey (one tablespoon), garlic, vegetable oil (a couple of tablespoons), lemon juice(one tablespoon), salt, black pepper.

Wash lamb, clean and dry. Grate with salt, pepper and marinate for three to twenty hours in a mixture of oil, mustard, honey, lemon juice, garlic, rosemary/thyme leaves. Bake in the oven at 100°C for three to four hours, covered with foil.

Easter meat ring

You will need minced beef and pork (one kilogram), seven eggs, one onion, garlic (a couple of cloves), mayonnaise (three tablespoons), sunflower oil, salt, dill, parsley, black pepper. Ring form for baking.

Hard boil six out of seven eggs, remove the shell. Knock out into minced meat a raw egg, onion fried until golden brown, finely chopped greens, mayonnaise, chopped garlic, pepper, salt and mix. Put half of the minced meat in a mold, distribute whole boiled eggs and the second part of the minced meat on top.

Bake, covered with foil, for 30-40 minutes in the oven at 180°C. Then carefully turn the form over, put the ring on a baking sheet and brown until golden brown for another twenty to thirty minutes, pouring over the meat juice. Decorate with greenery.

Chicken stuffed

You need two chickens, two cups of breadcrumbs, four chicken eggs, half a glass of cream, a little chicken broth, one hundred grams of butter, parsley, salt, pepper.

Wash chickens, dry, salt. Mix two-thirds of crackers, a couple of boiled and chopped eggs, fifty grams of butter, cream, parsley or dill, salt and pepper. Stuff the chicken with this stuffing and sew up. Dip the carcasses prepared in this way in an egg, roll in breadcrumbs and fry in the oven, turning over. Remove the threads from the finished chickens, put the minced meat in a slide, chopped meat on top.

The abundance of meat will diversify and complement vegetable salads, which will not only decorate festive table, but also help to replace lean food with more plentiful.

Potato salad with pickled mushrooms

Salad products: potato tubers (six to seven pieces), pickled mushrooms (two hundred grams), pickled cucumbers (five pieces), onions, green pea(two hundred grams), parsley, dill, vegetable oil, black pepper and salt.

Boiled potatoes, pickled cucumbers, mushrooms crumble into cubes. Onion cut into half rings. Mix all this with green peas, chopped herbs, salt and pepper. Fill with a couple of tablespoons of oil.

Festive salad with prunes

boiled chicken fillet(two hundred grams), steamed prunes (one hundred grams), walnuts peeled (one hundred grams), boiled eggs (two pieces), one fresh cucumber, salt, mayonnaise.

Cut chicken, eggs, cucumber into cubes and mix, add chopped prunes, chopped nuts, salt and mayonnaise.

Easter table recipes have been passed down from generation to generation, from mother to daughter and from mother-in-law to daughter-in-law. Good housewives know many secrets to make the dishes tasty and truly festive. When kneading dough in the house, you should not make loud conversations, make noise, open windows and slam doors.

Fish pies

Yeast dough, three hundred grams of fish, rice (one glass), eggs (three pieces), butter (one hundred grams), salt, water.

First, prepare minced rice: add finely chopped boiled eggs to the boiled one with the addition and mix.

Roll out the dough into circles about half a centimeter thick. Place a small amount in the middle of each circle. minced rice, on top - boneless fish fillet, a little salt and a small piece of butter. Let stand for fifteen minutes, bake at a temperature of 200 ° C, brush with oil and transfer to a ceramic dish.

In church tradition, a beautiful and generous holiday table is a symbol of joy. To decorate the Easter table, a snow-white tablecloth and the best sets were used. Decorated with fresh flowers, candles, lace napkins, bird figurines (the dove in Christianity personifies the image of the Holy Spirit).

Larks

It's from yeast dough. The dough is divided into small pieces in the form of a tourniquet about twenty centimeters in length. A knot is made from the flagella, on the one hand, a bird's head with raisin eyes is fashioned, on the other, a tail, cut with a knife. Such larks are baked for half an hour at a temperature of 180 ° C.

Of course, the Easter table is impossible to imagine without desserts and festive drinks. Despite the fact that alcohol is not approved by Orthodox canons, not a single feast in Russia is complete without liqueurs, tinctures, traditional birch trees and mead.

Petersburg apple pudding

Ten apples, one and a half glasses of sour cream, five eggs, one tablespoon of flour, two large spoons of sugar, zest of half a lemon, one glass of jam, thirty grams of butter.

Remove the core from the apples and place in a baking dish. Fill the empty center with jam. Mix the yolks with sugar, zest, sour cream, flour and whites, pre-whipped. Pour this mixture over the apples. Bake at 180°C. Serve with chilled milk.

Cranberry mousse

Semolina (two hundred and fifty grams), cranberries (a couple of glasses), sugar (three to four large spoons), mint leaves.

Boil cranberries with sugar in four glasses of water. Boil a little and strain through a sieve. Put back on the stove and add semolina, stirring until thick. Once completely cooled, beat until fluffy mousse. Divide among bowls and garnish with mint leaves.

Sbiten with wine

Dry wine(one liter), honey (one hundred and fifty grams), cloves, cinnamon, nutmeg.

Heat the wine with the addition of honey, spices and let it brew well for half an hour. Cookies and pies are served with sbitnya.

In some Russian villages, the Easter table setting was complemented by a dish with sprouted shoots of oats and eggs laid on top according to the number of deceased ancestors. After the arrival of Radonitsa, the eggs were given for livestock feed, and oats were planted.

Another of the traditions of the Easter table is a respectful attitude towards Easter food. She was credited with miraculous properties and never left even a small piece uncleaned in order to block access to rodents. Crushed eggshells were taken to the fields so that they would bring a good harvest.

Bright Sunday of Christ has always belonged not only to the main holidays of Christians, but also to one of the most beloved ones.

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

Easter feast traditions

The tradition of laying rich and varied tables for Easter has rather deep historical roots.

Preparations for the great celebration began as early as Maundy Thursday, when skillful hostesses made dough for rich Easter cakes, laid the foundations for them, began to paint Easter eggs and painted unique Easter eggs.

Especially for the holiday, young greens of wheat or sheep were grown. Painted Easter eggs were laid out on this delicate greenery.

In prosperous houses, at least 48 dishes succumbed to the festive table.

This tradition is connected with the fact that the name lasted 48 days.

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

Be sure to the table succumbed to baked meat.

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

Hot dishes on the table did not give in, because the Easter table was laid for a long time and was ready to receive guests for a whole week.

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

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

During a long fast, the consumption of any animal products was prohibited.

Therefore, the housewives tried to cook as much as possible for the festive table. hearty meals meat, fish, and complex salads and sweet pastries.

Modern housewives, regardless of whether the family observed the fast, try to keep up with their great-grandmothers, and prepare a wide variety of dishes for the Easter table.

These will be favorite Easter cakes, cottage cheese Easter, as well as colored eggs, which will take center stage on the festive table, served in accordance with the Easter theme.

In addition, be sure the hostesses select interesting recipes to prepare new dishes that complement their most successful culinary masterpieces.

Meat Easter dishes and snacks

Hearty Easter salad

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

Ingredients:

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

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

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

Mix all the meat ingredients with the sauce in a separate bowl.

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

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

Decorate the top of the salad egg whites that need to be cut into strips.

Of course, after a long abstinence, you want to enjoy various hearty goodies.

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

Diversify your Easter table. It doesn't have to be what the family has been eating for the past seven weeks.

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

Ingredients

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

Prepare the sour cream salad dressing soy sauce and fuck. Each component will need 1 tablespoon.

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

Put a salad bowl with lettuce leaves, on top of which place the prepared salad mix. Lay eggs on top and sprinkle with chopped green onion.

As additional ingredients for such a salad, you can use fresh cucumbers or Chinese cabbage.

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

Indeed, on this day, the festive celebration does not last a couple of hours, and the rich table is not removed until the evening.

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 could be, traditional dishes and their recipes.

Traditional dishes

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

Easter cake can be prepared from various products, for example, from cottage cheese, oat flour, ordinary 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 Easter eggs:

Easter cake

it traditional recipe making Easter cake, which was used in the times of Russia. They make yeast-leavened baked goods wheat flour premium.

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, decorate with elegant painting or various decorative elements.

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

You can pick 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, low-fat varieties fish and meat. 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:

Although Orthodoxy does not approve of the use alcoholic beverages, you can serve a small amount of red wine to the festive table.

Piglet roll

it old dish to the Easter table, which is prepared from the meat and offal of a young pig.

Ingredients:

Cooking:

jellied pig

This is another traditional recipe for the Easter table. Please note that it takes quite a lot of time. Therefore, to prepare this dish It is recommended to start at least 1-2 days before the holiday.

Ingredients:

Cooking:

Gingerbread Cookie

This is an incredibly tasty holiday dish for Easter, which will appeal to both adults and children.

Ingredients:

Cooking:

Greek salad for the holiday table

This salad is light and contains a large number vegetables and herbs. Therefore, it is perfect for the traditional Easter table. Even a beginner in the culinary art can cook it with ease.

Ingredients:

Cooking:

fish roll

This is a great option for an appetizer for the festive table for Easter.

Ingredients:

Cooking:

Easter table setting

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

Easter is a bright, great Christian holiday, gathering parishioners under their church domes in common prayer, and family, relatives, friends and neighbors at the Easter table.

Each housewife in her house tries to cook a lot of delicious and varied dishes so that the whole Easter week (Bright Week) the table is full of dishes, so that they themselves break their fast, and please the guests, not deprive them. What to cook, what dishes to set the festive Easter table, let's take a look at the recipes below, but at the very end of the article we will watch a video on the topic of Easter table recipes from Yulia Vysotskaya.

Dishes are ordinary - traditional for Easter

Our ancestors thoroughly approached the celebration of Easter. Wealthy families put on the table, in addition to colored eggs and Easter cakes, the following delicacies:

jellied and jelly,baked poultry meat,ham and sausages,vegetable salads, pickles,pies with a wide variety of fillings,house wines,sbitni.

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

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

Cooking holiday dishes - Easter menu

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

Easter cake recipes

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

Who cooked Easter cake, he knows what it is complex dish, the preparation of which must be approached responsibly. Bake Easter cakes during the week Thursday before Easter, in extreme cases - on Saturday, but not on Good Friday, if you stick to traditions.

For Easter cakes we buy only fresh and quality products. Before starting work, the hostess is baptized so that God will give a blessing. In the room where we prepare the dough and bake Easter cakes, it should be clean, quiet, warm, without drafts.

Easter cake products

· Peasant butter with a high percentage of fat content - 400 g

· Yolks - 15 pcs (only from domestic eggs)

· Country milk - half a liter

· Flour - 1 kg of the highest grade

· Sugar - 500 g

· Semolina - half a cup

· Vanillin or vanilla sugar

· Candied fruits 50 g, raisins 200 g, half a lemon with a thick skin

· 80 g wet yeast

1. We breed yeast in 250 g of warm milk and mix with a glass of flour sifted through a sieve.

2. We wrap it with a warm scarf or blanket and put it in heat, to the stove or battery.

3. As soon as the dough rises, we will similar it and add the remaining milk (after dissolving sugar in it), then flour, yolks. After that, again in heat - under a fur coat for three hours.

4. As soon as the dough is suitable, we begin to actively knead, adding butter, vanilla, raisins and lemon zest. Knead the dough until it starts to squeak and easily separates from the walls of the dishes and hands.

We bake Easter cakes

Lubricate the baking dish from the inside with margarine and sprinkle with semolina, it is even better to use special paper that protects from burning and decorates pastries. Slightly batter put in the form a little less than half, cover and let go.

1. We turn on the oven in advance at 180º, as soon as the cake has doubled in size, very carefully set it to bake for 30 minutes.

2. We check readiness with a thin wooden stick, piercing the cake - it should remain dry.

3. Carefully remove the cake and after 10 minutes gently shake it out of the mold.

Decorations for Easter cakes

Traditionally, Easter cake was smeared sugar syrup and sprinkled with dyed millet. Now housewives mainly use icing sugar, buy it, or make it yourself. The preparation of glaze does not require significant effort:

1. Take one protein and one glass of sugar

2. Beat with a mixer until a homogeneous thick mass retains its shape when transferred to the product

3. Sprinkle with colored powder

Easter cottage cheese recipes for the festive table (photo)

Cottage cheese Easter - fragrant and very tasty dish, which quickly disappears from the festive table and is eaten with pleasure. Curd Easter happens:

raw; Wemergency; ATarena; Wbaked in the oven

Raw curd Easter is made, or rather, takes the form of a special stepson in the form of a pyramid, on which a convex drawing of a cross or other church symbols is extruded.

1. We make the main dish of the Sunday table from mashed to homogeneous mass cottage cheese with the addition of cream, powdered sugar, vanillin, cardamom, egg yolks.

2. It is better not to add raisins to cottage cheese if you are going to store it for several days so that it does not turn sour.

Easter Custard

1. Brewing the yolk cream mass

2. We mix cottage cheese and sugar, cream or butter into it.

3. At the end, we introduce vanillin, raisins, candied fruits (preferably multi-colored), walnuts (finely ground)

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

Products for Easter baked in the oven

· Fatty, dry, grated cottage cheese 1.5 kg

· Sugar 400 g

· A packet of vanilla and lemon zest

· Raisins 200 g

· Country cream 200 g

· Butter 50 g

· Peasant eggs 6 pieces

· Semolina 100 g

Cooking process cottage cheese easter baked in the oven

1. Separate the yolks from the whites, beat separately into foam.

2. We mix the yolks into the cottage cheese and add the cream, in which we put semolina beforehand for swelling.

3. Then pour in the melted butter and sprinkle with powdered sugar.

4. At the very end, gently stir in the raisins, vanilla with lemon zest and lastly add the proteins.

5. Lubricate the form with margarine and sprinkle with semolina.

6. We shift the curd mass into a mold and put it in the oven, preheated to 180º, leave to bake for 20 minutes.

7. Carefully remove the finished Easter from the detachable form.

Easter decoration

· whipped cream with powdered sugar

· fresh berries

· caramel

· powder

You can use other embellishments as well. holiday dish- it all depends on the flight of your imagination.

Easter table - meat recipes

A festive table is not complete without rich jelly, which is served to the table with seasonings: horseradish and mustard.

Poultry jelly

Products for chicken aspic:

· Rooster carcass

· Homemade chicken carcass

· Chicken or turkey breast 1 kg

· Gelatin - 3 packs of 25 g

· Garlic, onion, carrot, pepper, salt.

The process of preparing jelly from poultry

1. On Wednesday, the week before Easter, we soak the meat in a large saucepan overnight.

2. In the morning, on a clean Thursday, we drain the water, rinse the carcasses well, fill it with new water and start cooking.

3. The first water, after it boils, drain, collect new water, bring to a boil.

4. We make a very small fire so that the meat languishes.

5. Add bay leaf, carrot, 2 large peeled onions.

6. Cook until the bones begin to separate from the carcass.

7. Turn off the heat and leave to cool, and then take out the meat with a slotted spoon and cut it, removing the skin and bones.

8. We chop, salt, pepper and arrange on plates.

9. Soak two bags for an hour instant gelatin and pour into a saucepan, heat to 90º.

10. Squeeze the garlic, previously squeezed through the garlic maker, into the water through gauze and pour it into plates, put it in the cold.

Now we decorate the jelly

We take out the finished jelly, laid out on plates, to cool, decorate from above:

branches of greenery,figurines of boiled carrots,pickled cucumber slicesegg pieces.

Easter table - recipes for meat dishes (photo)

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

Smoked hams; Pbird; Wdace; Mclear rolls;sausages,Blood sausage was especially popular in the old days.

All this can be bought in the store, on the market or cook yourself.

Pork or young beef

1. We take a ham or even better a loin and soak in water.

2. Marinate in brine with spices (garlic, onion, juniper leaves, bay leaf, allspice, paprika), the more time the better.

3. We put in foil and in the oven until cooked at 200º

Chops fried in a pan

1. Chopped meat (loin) mode in portions for cutlets

2. We beat off, salt, pepper

3. Roll on each side in flour and egg

4. Fry in a frying pan vegetable oil or pork fat.

Liver cake (beef or chicken liver)

1. We clean the liver, remove hard inclusions

2. Leave for a couple of hours in water to get rid of the blood

3. Grinding in a meat grinder

4. Add seasonings, egg and flour, onion and make pancakes

5. We fold it in the form of a cake, coat the liver cakes with mayonnaise with a lot of fried onions

Easter salads on the festive table - recipes

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

Festive salads - recipes with photos

Lightweight and delicious salad with tomatoes, cucumbers, radishes and herbs. As a dressing can be olive or vegetable oil

spring salad great addition to meat dishes. Delicate and vitamin with radish, the first spring greens, dressed olive oil and sprinkled with vinegar - it will decorate the festive table with bright colors.

Perfectly combined black Eyed Peas, green peas, egg and greens, and if we add hard cheese and decorate with lettuce leaves - this will be an original holiday dish.

boiled salad young potatoes with herbs, seasoned with garlic, mustard and unrefined odorous vegetable oil.

Easter wreath for eggs

An important place on the Easter table is occupied by colored eggs - without them it is impossible to imagine bright Sunday. Each hostess chooses her own way of coloring and creative design of the egg: onion peel, greenery, food coloring, decals, beads, balls and flowers.

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

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

Video - Easter holiday table from Yulia Vysotskaya (recipes)

Infographic - how to cook Easter cake