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Table setting for Easter at home. How beautiful to set the table for Easter

Easter is a great Christian holiday that gathers parishioners under church domes in common prayer, and family, friends, and neighbors at the Easter table. Each housewife tries to cook many delicious dishes so that the whole Easter week (bright week) the table is bursting with dishes in order to break the fast and not offend the guests. In this article we will discuss what to cook for the Easter table.

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

  • aspic and jelly
  • baked poultry meat
  • ham and sausages
  • vegetable salads
  • pickles
  • pies with a variety of fillings
  • house wines
  • sbitney

Those who did not have such an opportunity prepared simple recipes on the Easter table, but be sure, Easter cake, cottage cheese 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.

Easter table menu recipes for cooking holiday dishes

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 table: recipes for cooking Easter cakes

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

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)
  • Village 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 cake

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 the pastries. We put a little batter into the form a little less than half, cover and let rise.

  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 the 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.

Easter cake decoration

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 table: Easter cottage cheese recipes with photos

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

  • raw
  • custard
  • boiled
  • baked in the oven

Cottage cheese Easter raw 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 squeezed out.

  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.

Custard Easter

  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 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

The process of preparing 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 it beforehand. semolina 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 and 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:

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

Easter table: meat recipes

Not bypassed festive table without rich jelly, which is served at the table with seasonings: horseradish and mustard.

Poultry jelly

Products for chicken jelly:

  • 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 jellied 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.

We decorate aspic

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

  • sprigs of greenery
  • figurines of boiled carrots
  • pickled cucumber slices
  • egg pieces

Easter table: recipes for meat dishes with photos

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

  • smoked hams
  • bird
  • brawn
  • meat rolls
  • sausages
  • Black pudding 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 pan in vegetable oil or pork fat

Dish - you will lick your fingers!

Liver cake made from beef or chicken liver


Salads for the Easter 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.

Salads on the Easter table: recipes with photos

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

spring salad a 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, this will be an original holiday dish.

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

Easter egg wreath

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 decoration of eggs: onion peel, greens, food colorings, 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 table recipes from Yulia Vysotskaya

Easter is a great and bright holiday for all Christians. And so we always have a special relationship with him. Already from Friday, on the eve of the holiday, it is necessary to cook and put it infused in the refrigerator, and on Saturday from the very early morning it is necessary, yes. In order to have time to take both to the church, to sanctify, as it should be in the Christian tradition.

And in addition to these basic treats for the holiday, on Sunday you need to cook an Easter lunch or dinner. If the whole family manages to gather at the table at this time, then it will be just wonderful!

There will just be an opportunity to congratulate each other on this day, to kiss each other, that is, to kiss three times and break Easter bread, or Easter cake, together.

In today's article, I want to offer you holiday menu, that is, those dishes that can be prepared for the arrival of guests on this Bright Sunday of Christ. All of them are not very complicated, they are prepared quickly, easily and simply. They can be prepared both for the holiday, and later, and on weekdays.

For any holiday, each hostess prepares a menu in advance, while trying to take into account the status of the event, the preferences of guests, their personal skills and abilities.

Today we are compiling a menu for the Easter table, and therefore we would like salads and appetizers to match this theme. So what can be included in this list?

In my opinion, it can be everything related to the theme of the holiday, that is, it can be a salad in the form of an Easter egg or a wreath, a rabbit; salads decorated with eggs can also be painted with food coloring; salads, reminiscent of the arrival of spring, that is, with images of flowers, a green lawn and butterflies, or bees, ladybugs on it.


Even if you cook your tried and true regular salad, then add some zest to it, corresponding to the occasion, that is, decorate it in the form of a flower, the sun, or “plant” a bumblebee or dragonfly on it. Or just come up with a name, be sure to add a word that reminds us of such an important day, of the arrival of spring, of the revival of nature after hibernation.

Easter Bunny Salad

We will need:

  • boiled eggs - 4 pcs
  • boiled chicken breast - 1 piece
  • salty or canned cucumbers- 2 - 3 pcs
  • onion - 1 pc.
  • cheese durum varieties— 200 gr
  • mayonnaise - 200 gr (or sour cream + mayonnaise 100 gr each)
  • olives
  • beijing salad
  • salt, pepper - to taste

Cooking:

1. Cut the boiled chicken breast into small cubes, separating the meat from the bone. It is better to remove the skin so that the salad does not turn out to be too oily.

2. Cut the onion into small cubes. So that it is not bitter, it can be lightly fried in vegetable oil, or placed in a marinade of water and a small amount of vinegar for 20 minutes.

But if the taste of fresh onions does not scare, then you can leave it in this form.

3. Cucumbers cut into small cubes.

4. Divide the cheese into two equal parts. Grind one of them on a coarse grater, add this part to the salad. And rub the second part on a fine grater and leave for decoration.

5. Separate egg whites from yolks. Cut the yolks into small cubes, and grate the whites on a fine grater.

6. Put the chopped chicken breast, onions, chopped cucumbers, cheese, grated on a coarse grater and yolks into a large bowl. Salt and pepper to taste, mix and season with mayonnaise, or mayonnaise mixed with sour cream.

Personally, I like the second option, so the salad is lighter and less high-calorie. And tastier in my opinion.

7. Line a large dish with lettuce leaves and put the resulting mass on it, giving it the shape of a rabbit.

8. Top with cheese first, and then grated on a fine grater proteins. Thus, we have formed a rabbit coat.

9. Make eyes and socks from olives, and build ears from Beijing cabbage leaves.

10. Put the salad in the refrigerator for two hours, so that it cools.


Here we have such a beautiful and tasty salad.

And you can decorate the salad a little differently, where the ears are made of a pink sheet of paper.


By the way, do you know what the rabbit (hare) has to do with Easter? In general, this symbol plays one of the main roles in Europe and America for the holiday. It is he who hides in all sorts of secluded places multi-colored chocolate eggs. And on Easter morning, the kids need to find a rabbit nest to find them and feast on them.

In the West, it is believed that a chicken cannot lay such beautiful colored eggs, but just the magic Easter Bunny is quite capable of it.

In general, a rabbit (hare) is a symbol of fertility and wealth. And although it is not our Orthodox symbol, let there be a lot of both of these for all people on earth.

Salad "Easter Wreath"

We will need:

  • boiled eggs - 3 pcs
  • boiled carrots - 2 pcs
  • smoked squid - 200 gr
  • hard cheese - 150 gr
  • mayonnaise - to taste
  • greenery - for decoration
  • quail eggs- for decoration
  • caviar red, black - for decoration

Cooking:

1. Grate eggs, carrots and cheese on a medium grater.

2. Squid cut into thin strips. AT this recipe we use smoked squid. With them, the salad will turn out very fragrant and tasty. But if you failed to buy such squids, then you can take and prepare a salad from ordinary ones, which, of course, must first be boiled.

3. Place a glass on a flat plate in the very center and start collecting layers of lettuce around it. Lubricate each layer with mayonnaise.

4. The sequence of layers is this - eggs, squid, carrots, cheese.

5. On top of the salad, you can decorate with black and red caviar, or any one of them. And also do not forget to decorate with greenery, giving it a semblance of a wreath.


6. Place peeled quail eggs in the center. You can pre-paint them with food coloring, so the salad will turn out even more elegant and festive.

Or you can prepare such a salad using slightly different ingredients, and a slightly different design. And let this video help you.

By the way, you can also cook and. The salad is very tasty and worthy to show off on the table for a holiday of any level, including Easter. You can leave the composition of the ingredients in the form in which it is given, and dream up a little on the design theme. And in this case, it will become a real decoration of the Sunday holiday table.

Holiday fish salad

We will need:

  • herring fillet - 150 gr
  • boiled potatoes - 2 pcs
  • boiled carrots - 2 - 3 pieces
  • pickled cucumbers - 2 pcs
  • boiled egg - 2 pcs
  • apples - 3 pcs
  • lemon - 0.5 pcs
  • mayonnaise - to taste
  • green onion
  • olives, pitted olives - for decoration

Cooking:

1. For a salad, you can use lightly salted herring bought in a store, or you can pre-in this case, you can enjoy a delicious herring, and a homemade fish salad will turn out much tastier.

Peel the herring from bones and skin and cut it into small cubes.

2. Pickled cucumbers also cut into small cubes.

3. Grate carrots, potatoes and eggs on a coarse grater. Rub the apples on a coarse grater and sprinkle them with lemon juice so that the flesh does not darken. If the apple has a thick skin, then it must first be peeled to make the salad tender.

Lemon can be squeezed directly on the apples, if the juice remains, then the remnants can be squeezed into the prepared mayonnaise.

4. Prepare a salad bowl and put all the ingredients into it in layers, first herring, then potatoes, carrots, eggs, cucumbers, apples. Spread each layer with a small amount of mayonnaise.

The salad is a bit like everyone's favorite, there is also a herring and a fur coat, but not quite familiar. And of course, the taste of such a salad is completely different!

5. For decoration, cut olives and olives into circles. Chop green onions. Put a green meadow along the edge of the onion salad bowl, and place two bees in the center, collecting them from olives and olives, alternating chopped rings. Cut the wings from the thin part of the cabbage leaf.


Put the salad in the refrigerator for two hours so that all layers are saturated with mayonnaise, then serve.

Salad "Orange Sun"

Such a salad will certainly cheer up and delight all guests without exception.

We will need:

  • smoked chicken breast - 1 piece
  • fresh cucumber - 1 - 2 pieces
  • boiled eggs - 3 pcs
  • boiled carrots - 2 pcs
  • cheese - 100 gr
  • mayonnaise - to taste

Cooking:

1. C chicken breast remove the skin and bone, then disassemble the pulp into fibers or cut into small cubes.

2. Cucumber cut into thin small strips.

3. Grate carrots and cheese on a medium grater. And grate some carrots on a fine grater to decorate the salad. Divide the eggs into whites and yolks. Grate the whites on a coarse grater, and the yolks on a fine grater.

4. Prepare a flat dish and lay out all the prepared products in layers, each of which is smeared with mayonnaise.

5. Put the chicken meat in the first layer, then the carrots, which were grated coarsely. Spread the cucumber in the next layer, then cheese, proteins and sprinkle with yolks on top.

6. Garnish with leftover carrots, cucumber peel, making such a cheerful sunny smiley.


Or you can arrange a salad like this. For the sun's rays, we need French fries, which you can also cook yourself by cutting the potatoes into thin strips and frying them in vegetable oil over high heat.


Or come up with your own version of the Sun and decorate the salad to your liking.

I met a version of such a salad, where the Sun was entered into. The salad is the same, but eyes and a mouth are formed in the middle, and chips instead of rays.

So choose the design of your choice.

Salad "Daisies on the lawn"

We will need:

  • pork on the bone - 500 gr
  • smoked lard - 100 gr
  • sauerkraut - 1 kg
  • onion - 2 pcs
  • carrots - 2 pcs
  • beets - 2 pcs
  • bell pepper - 1 pc.
  • tomato - 1 pc.
  • canned horseradish - 2 tbsp. spoons
  • parsley root - 1 pc.
  • lemon juice- 1 tbsp. spoon (or 6% wine vinegar)
  • salt, pepper - to taste
  • sour cream, greens - for serving

Cooking:

1. Peel one carrot, one onion and celery root and fry in a dry hot frying pan for 4 minutes, turning occasionally.

2. Pour the pork on the bone with 4 liters of water, bring to a boil, constantly removing the foam when it forms.

3. When there is no foam left, send whole fried vegetables to the pan, salt a little, and cook for 1 hour. The broth should not turn out to be too salty, keep in mind that sauerkraut will still be added.

4. Grate the remaining onion and one carrot, as well as beets. Remove the skin from the tomato, scald it with boiling water and cut into cubes.

5. In a frying pan, fry the onions, carrots and beets in oil for 4 minutes. Then pour in vinegar or lemon juice, add two to three tablespoons of broth from the boiled soup and simmer everything together for another 10 minutes.

6. Add tomatoes and simmer for another 4 - 5 minutes.

7. Cut the bacon into cubes and fry it in a dry frying pan until cracklings are obtained. Add cabbage and cook, stirring for 6 minutes.

8. Remove the meat from the broth and boiled vegetables, strain the broth. After that, put in it vegetable stew, cabbage and meat, cut into portions. Boil everything together for 10 minutes.

9. Add horseradish. Boil. Add salt and pepper to taste. Turn off and let stand and brew for a while.


10. Serve with sour cream and fresh herbs.

Here is another soup recipe.

Egg soup with tomatoes

This soup was cooked by my grandmother. Being very religious, she observed all fasts and celebrated all religious holidays. So she certainly cooked this simple soup for Easter. She said she was breaking the fast for them. In fact, I myself don’t cook this version of the soup so often, but here’s the tradition of adding an egg to a chicken or fish soup I just took over from this recipe.

And although the composition of the products does not contain meat, I included it in this section. Where else could he be placed?

We will need:

  • eggs - 6 pcs
  • tomato - 2 pcs
  • onion - leek - 1 pc.
  • onion - 1 pc.
  • potatoes - 4 pcs
  • garlic - 2 - 3 cloves
  • dill - bunch
  • vegetable oil - 2 tbsp. spoons
  • grated orange zest - a pinch (grandmother did not add this ingredient)
  • ground saffron - a pinch (or turmeric)
  • salt, pepper - to taste

Cooking:

1. Remove the skin from the tomatoes, scalding them with boiling water, cut the flesh into thin slices and remove the seeds.

2. Cut potatoes and onions into cubes, smaller onions, larger potatoes. Onion - cut the leek into rings, chop the garlic and dill.

3. In a heavy-bottomed pot or frying pan, saute the onion and leek in oil for about 3-4 minutes, until softened and slightly golden.

4. Pour 1.5 liters of water, add potatoes, garlic and orange peel, as well as saffron, or turmeric, salt and pepper to taste.

Grandma didn’t add orange zest to her soup, this is already my find. I met her once in one of the recipes, I tried it, I liked it, and since then I have been using it in cooking.

5. Bring to a boil and cook for 10 minutes. Then add chopped tomatoes and cook for another 10 minutes.

6. Break the eggs into a bowl, shake with a fork into a masher and slowly pour into the broth, while actively stirring so that the egg does not gather into a lump, but is distributed evenly.

There is another option where the egg is not shaken, but added whole. In order to get such a soup, all the eggs must be broken one at a time, first into a cup, and then carefully poured into the broth. At the same time, no longer mixing it to keep the egg intact.


7. Cook for 3 - 4 minutes. Then pour into cups and, if desired, add chopped greens.

Meatloaf baked with cheese and mushrooms

We will need:

  • boneless pork loin - 600 gr
  • raw smoked bacon - 100 gr
  • fresh or frozen mushrooms - 200 gr
  • onion - 1 pc.
  • cheese - 150 - 200 gr
  • eggs - 2 pcs
  • garlic - 1 clove
  • lemon - 1 pc.
  • breadcrumbs
  • vegetable oil
  • salt, pepper - to taste

Cooking:

1. Mushrooms can be used both fresh and frozen. Mushrooms are perfect for this time of year. We cut them smaller and fry, adding a spoon - one and a half vegetable oil. You can use both sunflower and olive oil. Add finely diced onion and sauté for 10 minutes.


Then put them on a plate to cool down quickly.

2. Cut the loin into 1 cm thick plates. Then put a piece of meat on a cutting board, cover cling film so as not to damage the fibers when beating, and also so that the meat juice does not splash and beat off from both sides.


You should get a very thin layer, which will be easy to wrap in a roll.

Thus beat off each piece.


3. Cut the cheese into fairly large cubes.

4. Spread a piece of beaten pork on the table, salt and pepper, and sprinkle with lemon juice.

5. Top with bacon, cheese and sauteed mushrooms. Roll up into a roll, while trying not to damage the pulp so that the cheese does not flow out during frying.


6. Heat the oil in a pan, it should be enough to fry the rolls from all sides.

7. Break the eggs into a bowl and shake with a fork, lightly salt and pepper. Pour into a separate bowl breadcrumbs and in one more a little flour.

8. Carefully take the roll, dip it first in the egg, then roll in flour, then place it in the egg again and roll in breadcrumbs at the final stage.

9. Then put in hot oil and fry for 15 - 20 minutes, periodically turning the rolls over for even frying on all sides.

10. Serve such rolls well, or just with oven-baked potatoes. Well, or if you wish, prepare any other side dish.

Meat fillet "Surprise"

Or here is another recipe similar to the previous one, but with a completely different filling. Meat can be taken both pork and beef, but certainly the sirloin.

We will need:

  • beef fillet - 1 kg
  • beef liver - 300 gr
  • onion - 1 pc.
  • egg - 1 pc.
  • canned peas - 1 can
  • butter -2 tbsp. spoons
  • vegetable oil - 3 tbsp. spoons
  • breadcrumbs - 3/4 cup
  • greens
  • salt, pepper - to taste

Cooking:

1. Cut the beef into flat portioned plates, beat them as thin as possible through cling film.

2. Pass the liver and onion through a meat grinder, add butter, salt and pepper.

3. Put the minced meat on the meat and roll it up.


4. Moisten in a beaten egg, breaded in breadcrumbs and fry in a well-heated oil in a pan.

5. Heat the oven to 200 degrees, put the rolls in a mold, cover with foil and put in it. Bake until cooked, 30-40 minutes. At the same time, it is not necessary to open the foil so that the rolls do not turn out dry.

6. Serve with green peas sprinkled with fresh chopped herbs. Or just put it on lettuce leaves.


Great tasty and simple recipe that everyone will like, I'm just sure of it.

On the festive table, you can cook both chicken and turkey. And here are some recipes.

Chicken with garlic marinade, baked in the oven

I made this chicken recipe yesterday and it's still very fresh in my mind.


We will need:

  • chicken - 2 chicken thighs
  • canned pitted olives - 175 gr
  • lemon - 1 pc.
  • garlic - 2 heads
  • seasoning for chicken - 1 teaspoon
  • zira - 0.5 tsp
  • balsamic vinegar- 1 teaspoon
  • olive oil - 2 teaspoons
  • salt, ground black pepper

Cooking:

1. To begin with, we should marinate the chicken. You can take any chicken meat. I took two legs for two servings. You can also take chicken drumsticks, and breast. Or you can cut a whole chicken into portions and use it for cooking.

2. Peel and push one head of garlic through a press. In a small bowl, mix garlic, chicken spices, cumin, salt and black ground pepper. I crushed whole peppercorns for a more substantial flavor.


3. Add balsamic vinegar, olive oil and two tablespoons of warm boiled water there. Mix. You should get a fairly thick dark brown mass.

4. Spread it on the prepared chicken pieces. Rub the mass directly into the skin from all sides.


If you take more chicken than I have in the recipe, then increase the ingredients for the marinade.

5. Put the meat in a bowl, cover with a lid, and leave to marinate for 1 - 2 hours. I marinated for an hour and a half.

6. Then put the chicken in a baking dish, preferably with a lid. If there is no lid, then prepare the foil.

7. Cut the lemon into small slices, about 8 pieces and arrange between the meat in random order. A whole head of garlic, right in a fur coat, cut across and put also in a mold.


8. Put the olives on top of all this beauty, and pour the juice from the package on top. I had 175 grams of olives in the package, if you use olives from a jar, then there will be more of them. But I would put them all, since the olives are obtained in this combination just for the glory.

Also add half a glass of boiled water.

9. Close the form with a lid or foil and place in an oven preheated to 200 degrees. Bake until the chicken is ready. Pieces of different sizes will bake for different times.

10. After about 25 minutes, remove the mold and pour the juice from the mold over the top of the chicken. Then put it back in the oven for another 20-25 minutes.


11. Take out the mold again and pierce with a sharp knife in the thickest place chicken meat. If the chicken is ready, then light juice will stand out, if not, then red juice will stand out. In the second case, pour over the juice again and put it back in the oven, bake until tender.

In the first case, pour over the juice, and without closing the lid, put another 15 minutes. At the same time, reduce the temperature to 180 degrees.


12. Then take out, let stand for 10 - 15 minutes and serve with any side dish.

Chicken stuffed with royal pancakes

This is very interesting recipe, and it's festive for real. You will have to tinker a little with such a chicken, but the result is worth it.

We will need:

  • whole chicken carcass - 2 kg
  • onion - 1 pc.
  • mushrooms 400 - 500 gr
  • pancakes - 8 - 9 pieces
  • salt, pepper - to taste
  • flour - 2 tbsp. spoons
  • egg - 2 pcs
  • milk - 100 ml.
  • vegetable oil for frying - 2 - 3 tbsp. spoons

Cooking:

I will not describe here how to bake pancakes. Most likely everyone can do it, and if not, then there are a lot of various recipes. And also more recipes in a dedicated blog section.

Let me just remind you that we can bake 9 pancakes from a glass of flour.

1. Bake pancakes and leave them to cool.


2. Wash the chicken and remove the whole skin from it, while trying not to damage it. Below I will provide a video on how to do it.

3. Remove the meat from the bones and twist it through a meat grinder, preparing minced meat.

4. Cut the onion into small cubes and fry in a pan in vegetable oil. Then add diced mushrooms. Mushrooms can be used both fresh and frozen. Fry everything together for 4-5 minutes.


5. Add minced chicken, salt and pepper to taste, and fry for another 5 minutes, then add flour to the filling, mix and fry everything together for another 2 - 3 minutes.

6. Transfer the filling to a bowl and wait until it cools down. Then beat in the egg and mix. The filling is ready.

7. Put the filling on each pancake and roll it into a long roll.

8. Mix another egg with milk and coat each folded pancake with the mixture.

9. Stuff the chicken with prepared spring rolls.

10. Poke all the holes with toothpicks so that nothing dries out during the baking process.

11. Lubricate the chicken with mayonnaise or mustard and bake in the oven, heated to 180 degrees. The baking time will be 1 hour.


12. Put the finished chicken on the table as a whole. Cut across in the presence of all the guests, Prepare to listen to exclamations of admiration and questions, how can this be done!

The chicken turns out to be simply delicious in taste and will decorate any holiday table.

Here is the promised video. In it, chicken is cooked without mushrooms with raw minced chicken so the baking time will be slightly longer. And it shows how what to do if not everything is clearly written in the recipe.

By the way, I also want to redirect you to another one, from which the skin is also removed, but it is already stuffed without pancakes. And it always turns out just amazing in taste.

Grilled salmon with spicy rice

We took today cooking steak salmon, but in general you can take any other fish. So, for example, I cooked catfish fillet according to this recipe, and it also turned out just great!

We will need:

  • salmon fillet - 400 gr
  • rice - 2 cups
  • soy sauce- 150 ml
  • balsamic vinegar - 2 tbsp. spoons
  • ginger root - 20 gr
  • paprika - 1 teaspoon
  • parsley - bunch
  • chili pepper - 1 pc.
  • salt, ground allspice - to taste
  • lettuce, fresh cucumber, cherry tomatoes - for serving

Cooking:

1. Wash the salmon fillet and pat dry with paper towels. Cut it into portions, salt and pepper.

2. In a separate bowl, mix half of the soy sauce with paprika and pour over the fish with the resulting mixture. Leave to marinate for 1 - 2 hours.

3. Then bake the fillet on the grill, you can use the “Grill” function in the oven for this, you can bake it in a grill pan, or you can use the grill on the grill.

Or you can just do it in foil in the oven.

4. Boil rice in salted water.

5. Mix lettuce leaves with chopped cherry tomatoes and cucumbers. Drizzle with olive oil.

6. Mix the ginger root cut into small cubes with chopped hot capsicum. Quantity hot pepper regulate yourself. Add remaining soy sauce and balsamic vinegar. To mix everything.


6. On a plate, put rice in a slide, salmon fillet, salad and spicy spicy sauce in a gravy boat.

Serve and eat with pleasure!

Cod fillet baked in the oven with cherry tomatoes

We will need:

  • cod fillet - 500 gr
  • cherry tomatoes - 200 gr and one branch with tomatoes
  • basil - bunch
  • white and black sesame seeds - for sprinkling
  • salt, pepper - to taste
  • olive oil

Cooking:

1. Cod fillet cut into portions. Salt and pepper, let sit a little so that salt and pepper are absorbed into the pulp.

Also, as in the previous recipe, you can use any fish fillet.

2. Grease a baking sheet with vegetable oil and put the fillet on it. Sprinkle with basil and drizzle with olive oil so that the fillet does not burn during baking.

3. Wash and cut the tomatoes into two halves, put them on the fish cut down. Put a branch with tomatoes nearby, we will need it to decorate the dish.

4. Put the fish in an oven preheated to 200 degrees and bake for 25 minutes. Take out a branch with cherry tomatoes after 15 minutes.


5. Put the finished fillet on a dish, place a sprig with tomatoes next to it. Sprinkle fish with sesame seeds and garnish with fresh basil leaves.

The dish turns out incredibly beautiful, easy to prepare and very tasty!

What to bake for Easter - delicious pastry recipes

An equally important symbol of the holiday is Easter cottage cheese, and on this occasion it has also been written. Starting to choose the recipe you like according to it, you can break your head, so all the recipes are good and beautiful!

It also bakes a variety of sweet pastries from sweet yeast dough. Dough recipes can also be taken from all the above recipes for Easter cakes.


But despite the fact that a lot of recipes have already been proposed, today's article also cannot do without options for the traditional Easter baking.

Therefore, in addition to the existing recipes and today's selection.

Kulich according to an old Russian recipe

We will need:

  • flour - 1 kg
  • milk - 500 ml
  • fresh yeast - 30 gr
  • egg - 3 pcs
  • yolks - 4 pcs
  • butter - 200 gr
  • sugar - 200 gr
  • saffron - a pinch
  • raisins, candied fruits
  • nuts
  • ground cardamom
  • salt - a pinch

Cooking:

1. First you need to put a dough. To do this, dilute the yeast with warm milk and mix with half the flour. Sift the flour twice beforehand.

2. Put in a warm place for 3 - 6 hours, depending on how fresh yeast, and how warm it is in that place.

3. When the dough rises and begins to settle, add the remaining sifted flour, yolks, eggs, melted butter, sugar, cardamom, saffron and raisins.

4. Knead the dough well until a plastic soft consistency. Transfer to a bowl, cover with a towel and leave to infuse in a warm place. The dough should double or triple in size.

5. In the meantime, prepare the molds, grease them with butter and lightly sprinkle with flour. Then shake off excess flour.

6. Put the dough into molds, filling them halfway. Place again in a warm place to rise. When the dough doubles in volume again, that is, it fills the entire volume, brush the top with an egg and sprinkle with almonds and candied fruits.

7. Preheat the oven to 190 degrees and put the molds in it. Bake for about an hour. The time depends on the size of the form.

Readiness can be checked with a skewer if there is no residue left on it after the puncture. liquid dough, then the cakes are ready.

If during the baking process the top begins to redden too much, and the cakes are not yet ready, then the top should be covered with baking paper soaked in water. Everyone's oven is different and anything can happen.

8. Get ready Easter cakes, let them cool, laying them on their side right in the form, rolling them at regular intervals to another barrel. Then take it out of the molds and decorate as you like. For example, you can simply sprinkle the top with powdered sugar, or decorate with additional candied fruits.


You can serve and eat.

Curd creamy Easter "Lemonchik"

This Easter cottage cheese recipe is so simple that it won’t take up much space in the description, nor time in preparation.

We will need:

  • squeezed cottage cheese - 1.5 kg
  • butter - 200 gr
  • sugar - 200 gr
  • egg yolks - 2 pcs
  • cream - 1.5 cups
  • vanilla - a pinch
  • zest from 1 lemon

Cooking:

1. Mix all the ingredients, you can use a blender for this.

2. Line the mold with two layers of wet gauze, put it in curd mass and put under load. The form can be special, that is, a pasochnik, and if there is none, then you can put it in a colander. If only the bottom was with holes, so that there was somewhere to drain the liquid, which will be formed from insisting under oppression.

3. Put the form in a bowl and, together with oppression, put it in the refrigerator for a day.


Then serve to the table and treat guests!

Easter bread

Bread is an indispensable attribute of our daily life. Without it, no meal is unthinkable. Therefore, Easter bread is always desired on any table, as a symbol of prosperity and well-being. When the house smells of freshly baked bread, it's always great! It is believed that this smell cleanses the home of all evil, brings happiness and goodness to the house, and creates comfort.

Therefore, I am happy to share a bread recipe for the Easter holiday.

We will need:

  • flour - 2.5 cups
  • cream - 0.5 cups
  • pressed yeast - 30 gr
  • egg - 2 pcs
  • sugar -0.5 cup
  • butter - 1 tbsp. a spoon
  • raisins - 0.5 cups
  • chopped almonds or sesame

Cooking:

1. Warm the cream slightly and dissolve the yeast in them. Wait until they disperse.

2. Add eggs, sugar, flour and soft butter and knead the dough. Knead it for 10-15 minutes, until a homogeneous elastic mass is obtained.

3. Add washed and dried raisins. If it is too dry, then you can soak it for 20 minutes in boiling water.

4. Mix the raisins with the dough so that it is evenly distributed.

5. Cover with a towel and let rise in a warm place. The volume of the test should increase two to three times. This may take 2 to 4 hours. The time depends on the quality of the yeast and the heat of the room in which it is located.

6. Knead the risen dough and form a loaf, you can immediately on a baking sheet. Re-cover it with a napkin and put it again to rise.

7. Lubricate the risen loaf with an egg, sprinkle with chopped almonds or sesame seeds and put in an oven preheated to 175 degrees. Bake 40 minutes.

8. Ready bread take out and grease with oil, cover with a napkin and let stand for a while.


Then serve to the table. As a rule, such bread does not even have time to cool down, it is eaten faster. And what can I say, freshly baked homebaked bread always tastier than store bought.

Traditional Easter lamb

We will need:

  • flour - 375 gr
  • milk - 125 ml
  • butter - 170 gr
  • sugar - 60 gr
  • dry yeast - 15 gr (or 20 gr fresh)
  • raisins - 150 gr
  • candied fruits - 50 gr
  • almond petals - 50 gr
  • orange peel - 1 tbsp. a spoon
  • rum - 0.5 cups
  • nutmeg- 0.5 tsp
  • vanillin - a pinch
  • salt - a pinch

Cooking:

For cooking Easter lamb need a special form. You will not find such forms on sale so often, but you can find them. But if you don’t have a form, and you don’t plan to purchase it, then just take the dough recipe as a basis. You can bake Easter rolls and cupcakes from it, as we cooked.


And in the next video recipe, a plot will be offered on how to cook an Easter lamb or lamb without a shape.

1. Rinse the raisins the day before cooking and soak them in rum. It will soak and become very tasty.

2. To knead the dough, first you need to prepare a dough. Mix sugar and yeast in a bowl. Add three tablespoons of flour, sifted twice. It is better to sift the flour all at once, so that later you can add as needed.

3. Pour in slightly warm milk and stir until smooth. Then cover with cling film and leave for 20-40 minutes so that the dough “comes to life” and the so-called “cap” appears on its surface.


4. To knead the dough, pour the remaining flour into a large bowl, add a pinch of salt, ground nutmeg, vanillin to it, or you can add a bag of vanilla sugar instead. Mix all dry ingredients.

5. Add the dough and orange zest. Mix with a spatula.

6. Cut the butter in advance into small pieces and let it stand so that it melts slightly. Use oil with at least 82.5% fat. Add 1/3 of the butter to the flour mixture and stir.

7. Knead the dough with your hands. It will be somewhat dry, but try to knead it as it is, then all the products will disperse and the dough will be as it should be.

But you can still add a couple of tablespoons of warm milk if necessary.

8. Put the dough on the work surface and knead it by stretching. It will crumble a little and not obey, do not pay attention to this, in the future we will introduce the remaining oil into it and it will turn out to be the desired consistency.

9. After kneading the dough for 10 minutes, put part of the butter on its flat surface, roll up the envelope and continue kneading. Then lay out another part of the oil and repeat the procedure, and so on, until all the oil is gone, and the dough becomes homogeneous. This may take 15 to 20 minutes.

Kneading at first will not be very easy, the dough is stubborn, with crumbs and does not look quite aesthetically pleasing. Pay no attention to it, everything is going as it should.

The dough will not be smooth and plastic, it will stick to your hands from the oil, but you don’t need to add flour anymore.

10. Stretch the dough into a cake and put raisins in the middle. Fold it into an envelope and continue to knead so that the raisins are evenly distributed.


11. Stretch the dough again into a cake and lay out candied fruit and almond petals, or one thing and repeat the procedure.

There were a lot of toppings, and this is very good, baking is festive.

12. Lubricate the bowl with oil and put the dough into it. Cover with cling film and leave to rise for 2 hours.


13. After the allotted time, the dough will double in volume, transfer it to a special form in the form of a lamb, which must also be greased with oil. Distribute it evenly there and leave for another 30 - 40 minutes so that the dough gains strength and fills all the recesses of the mold.

14. Put in an oven preheated to 180 degrees and bake at this temperature for 15 minutes. Then reduce the temperature to 160 degrees and bake for another 30-40 minutes until cooked.

15. Ready baked goods take out and brush with butter. Let cool and sprinkle with powdered sugar.


As a rule, if there are small children in the house, they are completely delighted with such beautiful and themed pastries.

Festive lamb from yeast dough without a form

And according to this recipe, you can make homemade lambs, without any special form.

A different dough recipe is offered here, and this is understandable, it will be necessary to manually form the desired shape of the lambs from it. And since there are quite a lot of their forms in the video, it is better to see all this once than to read the description for a long time.

It is quite easy to cook such interesting lambs by cutting them out according to a special template. And you must admit, such pastries certainly will not lie flat. The kids will steal all the lambs just in an instant. Therefore, it is better to cook them with a margin to please everyone.

And continuing the theme of Easter animals, the next baking is in line.

Cookies "Easter Bunnies"

Today we will prepare cookies from yeast dough. We remember that this is dough, because it is alive,

Although you can cook cookies and, the recipes for which I have already shared with you earlier.

We will need:

  • flour - 600 gr
  • live yeast - 40 gr
  • milk - 250 ml
  • butter 82.5% - 100 gr
  • egg - 2 pcs
  • sugar - 2 tbsp. spoons
  • zest of half a lemon
  • yolk - 1 pc.

Cooking:

1. Sift the flour into a bowl and make a well in the middle. Dilute the yeast in a small amount of warm milk, let them disperse and pour into the middle.

2. Add melted butter, sugar, pour the remaining milk and knead the dough there. Cover it with a towel and let it rise.

3. While the dough is coming up, make a template out of cardboard according to some pattern, or if there is an artist’s talent, draw it yourself.

4. Punch down the finished and risen dough and knead well again. Then roll out into a layer 1 cm thick, and cut out the figures of hares according to the template. Add details if required. Make eyes out of clove buds.

5. Transfer to a greased baking sheet, brush with beaten egg yolk. Let the dough stand for 15 - 20 minutes, then put it in the oven preheated to 210 degrees for 15 - 20 minutes.


Ready-made "hares" can be decorated with icing, we have already considered how to cook it. And sprinkle with chopped almonds. And you can leave it like this.

Such cookies are also baked to the delight of the kids.

Among the traditional Easter pastries, one can also distinguish our Russian kurnik. Usually it is often baked for a holiday. Today I will not describe his cooking recipe here, since I already have a separate article on my blog on how to cook it. Therefore, if you wish, you can click on the link and .

They also bake pretzels, buns, grandmothers, pies, muffins, pies, and pies for Easter. They always bake a lot and delicious.

In fact, over the years of celebrating Easter, people have accumulated a lot of recipes for this occasion. Among them are many very tasty dishes worthy of consideration. But unfortunately, within the framework of one article, they cannot be described all.


But I think that today's recipes should also be enough to cover delicious table and deserve to celebrate this wonderful bright holiday.

I want to congratulate you on the coming of Spring, as well as on the upcoming Easter! May each of you have excellent health, well-being and prosperity in the house, understanding and love in relationships! Joy to you and excellent mood!

And Bon Appetit!

For many, the Easter table is associated with colored eggs, Easter cake and cottage cheese Easter. But why limit yourself to only them. In this article you will find a selection of recipes for traditional dishes for this bright holiday.

Every housewife on the Bright Resurrection of Christ tries to decorate her table with a variety of dishes that will look organic on this holiday. Below are collected Easter dishes with photos that everyone can cook. After all, there is nothing complicated about them.

  1. Knead the dough from 300 g of flour, 1.5 teaspoons of baking powder, 120 g of brown sugar, salt and cut into pieces butter(80 g). We knead the ingredients and add 3 yolks and 2 tbsp. spoons of water. Cool down ready dough In one hour
  2. Cooking custard. To do this, grind 7 yolks with vanilla sugar (3 tablespoons) and flour (130 g). Boil 250 ml of milk and pour into the future cream. Stir, cool and mix with ricotta (600 g). Italian cheese can be replaced with cottage cheese
  3. From two oranges on a grater, the zest is erased, the insides are cut out and added together with candied fruits to ricotta
  4. Two-thirds of the dough is rolled out into a circle with a diameter of 34-37 cm. The dough is laid out in a 24-27 cm mold. The form must first be coated with oil. The ricotta paste is spread on top. The edges of the dough are wrapped around the filling
  5. From the remaining dough, you need to make strips 1.5 cm wide. They need to be laid crosswise on the top of the pie. Brush with oil and bake at 180 degrees for 35-40 minutes. Then cover with foil and bake for another 15-20 minutes.
  6. While the cake is cooling, you need to whip cold cream (300 ml) into the foam, gradually pouring powdered sugar (1 tbsp. Spoon). This cake is served on the table room temperature. Cold cream is poured on top

calicounia greek pies for easter

  • Even those who do not consider themselves to believing people paint eggs for Easter. Colorful eggs are one of the main symbols of this holiday.
  • But, you can color them in different ways. You can use natural or artificial dyes. Attach leaves of plants (dill, parsley, etc.) during staining.
  • But, if you want to really surprise your guests, then you can use adhesive tape when dyeing Easter eggs. You can cut out different shapes from it, stick it on the eggs and dip them in the dye. After staining, the adhesive tape can be peeled off. Original Easter eggs ready

Meat dishes for Easter

The Easter table is rich in meat dishes. Since ancient times, on this bright holiday, boiled pork, ham, stuffed pig, baked veal, wild duck stewed in sour cream. Some of these dishes are still popular today.

Meat for Easter: egg roll


We pass beef (500 g) and pork (500 g) through a meat grinder. Add one egg to the minced meat, soaked in water and squeezed out Rye bread(100 g).

  1. Finely chop the onion (1-2 pcs.) And add to the minced meat. Ground black pepper and salt should also be added to the minced meat. Mix everything thoroughly
  2. We cover the baking dish with foil, grease with vegetable oil and lay out part of the minced meat. We put four boiled and peeled eggs in the center of the roll and cover them with the rest of the minced meat. rammer
  3. Bake the roll in the oven, preheated to 180 degrees, 30 minutes


Kholodets is also traditional Easter dish. besides him original taste This dish is good for people with joint problems.

  1. Pork legs (4 pcs.) Should be scalded with boiling water and cleaned. Large ones need to be cut. Put them in a pot and pour cold water. Cook on low heat for 4 hours, periodically removing the foam
  2. After two hours of cooking the pork legs, put the peeled and chopped beef (500 g) into the pan
  3. Peel half of the chicken and cut into pieces. Chicken gizzards(500 g) clear of films. We cut celery (1/2 root) and carrots (3 pcs.) into slices. Onion cut in half
  4. We put the chicken, stomachs and vegetables in a saucepan with the future aspic one and a half hours after adding the beef. We remove the foam
  5. After 40 minutes we strain the broth. We separate the meat from the bones, cut into pieces of the optimal shape. Put them in a saucepan, salt and add garlic, pepper (5-6 peas) and bay leaf. Pour in the broth and bring to a boil
  6. Remove from heat, cool slightly and pour jellied meat into molds. When the dish has cooled to room temperature, put it in the refrigerator


Boiled pork is another dish that will come to the table for Easter. To prepare it, you will need ham, salt, pepper and garlic.

  1. First, salt the ham at the rate of 20 g of salt per kilogram of meat. The ham should remain in salt for about a day. Then you need to cut the skin with a sharp knife, rub the meat with pepper and stuff the ham with garlic. There should be one clove of garlic per kilogram of meat.
  2. We heat the oven, put the ham on a baking sheet and pour half a glass of water. When the upper part of the ham is browned, it must be turned over and brought to readiness.
  3. In order for the upper crust not to dry out, you need to constantly pour the juice that stands out on it.

Easter chicken


The chicken on the Easter table is also a frequent guest. It can be prepared according to such a "monastic" recipe.

  1. Fillet (1 kg) cut into several parts and lightly beat off
  2. Peeled and roasted walnuts (2 cups), cashews (1 cup) and hazelnuts (1 cup) chopped
  3. Cooking three types of batter. Pour a tablespoon of flour into one bowl. In the second, mix eggs (4 pcs), flour (1 tablespoon), salt, pepper and sugar. In the third pour chopped nuts
  4. Chicken fillet steaks must be rolled in each of the three batters on both sides before frying. It is better to use olive oil for frying.

Easter fish


Fish on the Easter table is not a very frequent guest. But if you like to pamper yourself fish dishes then try the baked mackerel in tomato sauce.

  1. Gut mackerel (4 small fish) and rinse thoroughly. We remove the fins and make four deep oblique cuts from each side. In each we put 2-3 small sprigs of dill. Putting the fish in the fridge
  2. Chop onion (1 pc) and garlic (1 clove). Pour vegetable oil (2 tablespoons) into a small frying pan and fry the onion and garlic. canned tomatoes(200 g) you need to mash with a fork, transfer to a pan and cook for 15 minutes
  3. Pour red wine vinegar (2 tablespoons) into another pan, add sugar (1 tablespoon) and boil over low heat until the volume is halved. Pour the vinegar into the tomatoes. Mix and pass through a sieve. For the complete readiness of the sauce, you need to pour vegetable oil into it (100 g - 120 g)
  4. Finely chop the dill and green onion. Add them to the sauce. Salt, pepper and mix
  5. Mackerel should be greased with vegetable oil, salt and pepper. We cover the baking sheet with baking paper and put the fish on it. Preheat the oven to 190 degrees. Bake the mackerel for about 15 minutes. During cooking, the fish will need to be turned over once for even roasting.

Serve hot fish with tomato sauce.

Salad Easter


Can you imagine a festive table without salads? For Easter, you can cook such an interesting and, most importantly, delicious salad with boiled tongue.

  1. Cut cabbage (400 g) into thin strips. I wash with my hands. Cut into strips boiled tongue(1 PC). Drain the brine from pickled cucumbers (100 g) and cut them into strips
  2. Mix cabbage, tongue, cucumbers and chopped green onions (10 g). If you wish, you can add other herbs. Dress the salad with olive oil (50 ml). Salt, pepper and mix
  3. Top the salad with cashew nuts and herbs.

Easter cakes photo






Homemade wine for Easter


Homemade wine has traditionally been considered the main drink on the Easter table. Today, stronger ones are in use. alcoholic drinks. But, drinking such drinks is fraught with health. And a couple of glasses house wine on Easter, not only is it not condemned, but on the contrary, it can help the body process food better after fasting.

An important success factor in home winemaking it is the harvest of grapes at the time when they have reached full maturity. At this time, the berries contain the maximum amount of sugar. What is decisive in the fermentation process.

  1. After harvesting the grapes, the berries must be separated from the brush and placed in a container. If a lot of grapes are harvested, then 60-liter stainless steel tanks are suitable for this purpose. Before placing the grapes in a container, the berries must be crushed by hand. Containers with grapes should be placed in a room with a temperature of 10 -25 degrees
  2. During the fermentation of grapes, it must be periodically stirred.
  3. When sediment appears, the wine must be filtered. For this purpose, you can use gauze or nylon stocking. Sugar must be added to the purified liquid. One liter of wine requires one cup of sugar. Stir wine until sugar dissolves.
  4. We wait until the wine ferments and pour it into three-liter jars. We leave 2 cm from the throat to the level of the wine. We roll up the jars with lids and make a hole in their middle. We insert a medical hose into the hole. It should be above the wine. We coat the hole with the hose with plasticine for tightness. We insert the opposite end of the hose into a jar of water, making a water seal
  5. During fermentation, sediment is formed in the wine. It needs to be removed periodically (pouring the wine into other jars, leaving a sediment) and repeating everything from the beginning
  6. Fermentation time depends on various factors and can vary greatly. Taste the wine periodically, add sugar (if required) and as soon as you like the drink, close the jar nylon cover and keep in storage

Easter food decoration

To decorate your table and fine dining at Easter, housewives use their tricks. Below in the video you can peep some of them and take note.

Video: Decorating Easter dishes

Easter table setting and decoration


  • You can write about serving and decorating the Easter table for a very long time. Each hostess has a lot of ideas in her head on how to beautifully serve dishes prepared for this holiday.
  • On the table during the celebration of the Holy Resurrection of Christ, you need to place symbols of Easter: Easter cakes, eggs and other dishes
  • And also what will indicate the awakening of nature from winter sleep: flowers, greenery, decorative bird nests
  • A toy figurine of an Easter bunny will also be appropriate during a festive feast.
  • The main material of the Easter table is natural wood.
  • If your table is made of this material, then for Easter you can do without a tablecloth at all.
  • Natural wood, flowers and greenery will make your table unforgettable
  • Place a vase of flowers in the center of the table, and a colored egg for each guest on a plate. And if you write the name of the guest on the eggs, then they can be used as seedling cards
  • Easter cakes traditional for this holiday can be decorated not only with icing, but also with mastic for cakes
  • You can choose the color of the mastic in such a way that the Easter cake fits organically into the overall design of the table. You can not only cover Easter cake with mastic, but also make flowers out of it to decorate this baking.
  • You can make various figures from mastic and decorate Easter cottage cheese with them. The main thing here is to have imagination. And sculpting figures from this material is as easy as making it from plasticine.

Good holiday to you!

Video: DIY decoration for Easter. Egg made of thread and glue

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 Rus', 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 broth based on onion peel 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 Rus', 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 glasses), 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, sprouted 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.

Mandatory for cooking for housewives were considered meat dishes Easter table (recipes with photos below).

Baked lamb

Products: Leg of 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 be diversified and supplemented with vegetable salads, which will not only decorate the festive table, but will also help 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 peas (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), peeled walnuts (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 Rus' 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 it on the stove again and pour in the 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.

Thursday, April 21, 2011 9:04 pm ()

The most important holiday of the Orthodox Church is the day of the Resurrection of Christ or Easter. On this day, Great Lent ends, and the tables bloom with variety delicious dishes. But the meaning of the holiday is by no means the abolition of food restrictions, its meaning has been passed down from generation to generation since the time of the apostles, who prophesied that God himself became a man, was crucified and, having risen, delivered people from the power of death and sin. The celebration of Easter begins with attending a divine service, preparing delicious treats, giving gifts and creating a special atmosphere with the help of festive serving table.



How to serve the Easter table? It is better to ask this question early, because the bright holiday of Easter is rich in symbols, the preparation of which must be taken care of in advance. Easter symbols are eggs, rabbits, birds, nests, greenery, flowers and the theme of nature, rebirth, awakening and spring. All of these symbols, or at least some of them, should be on your Easter table as a serving. Even painted eggs, which are usually exchanged, treated to guests and eaten by yourself, can be used as a decorative element. The Easter bunny can be on your table in the form of a figurine, a chocolate figurine, or a design that you draw on homemade invitations. Birds on the table will symbolize the arrival of spring, and flowers and greenery will create a festive mood.


The most spring and closest to nature serving option is the use of natural wood, greenery and flowers. Any serving begins with a tablecloth, and in this version, with its absence. To emphasize the wooden texture, the table should be left open, however, wood alone is not enough, you need to support the theme of nature with the help of greenery, for example, by decorating the center line of the table with artificial moss. On such a green meadow, any spring flowers in low transparent vases will look great. It is better to put the simplest white plates on the table and lay a napkin on them to match the moss. As a gift, each guest can put one egg decorated with a satin ribbon on a plate.



Centuries-old Easter traditions make us pay special attention to colored eggs. You can, of course, just put all the eggs on a plate and solemnly put it on the table, but it’s better to try and make this Easter symbol interesting. You can artistically “scatter” colored eggs over the moss from the previous serving option; miniature quail eggs in bird nests twisted from twigs and straw will look original. If the nests on the table are not for you, then you can use small baskets or egg cartons. To do this, cut out four sections from the cardboard package, glue them with braid and set the eggs, while you can also use their chocolate counterparts, decorating them with small colored sweets.



Eggs can be used not only as gifts for guests, but also as seating cards. In order to write the name of the guest on the egg, you can use self-adhesive paper, from which you cut out the necessary letters and stick it on the egg, write the name of the guest with a thin candle, and then paint the eggs or use a simple felt-tip pen. Place the finished eggs in arable pits and put them on plates in the order in which you would like to see the guests at the table. If you do not have enough arable chicks, you can do without them. To do this, cut the green onion into pieces 4-5 centimeters long, put it on a plate and put an egg with the name of the guest on top.



It is not at all necessary that the eggs on your Easter table be edible, it is quite possible to get by with the shape of an egg. For example, by making invitations in the form of eggs, by offering napkins with Easter eggs on them to guests, or by constructing covers for cutlery. Easter table setting allows for multicolor, but the colors should not be too bright and saturated, it is better to use pastel colors. For cutlery cases, you can combine blue, pink, yellow, orange, green, purple and white colors. On the Easter table, such a variety of colors will look gentle and organic in spring.



Along with the egg, the rabbit is also a symbol of Easter. In the form of a rabbit, you can arrange seating cards, put a chocolate rabbit in a basket with eggs, or put dishes with the image of this eared animal on the table. As you know, where the rabbit is, there is the carrot, which means that the carrot can be used for decoration. Stock up on green napkins and bright orange paper. Fold the paper into a cone and glue the edges, put the napkin into the resulting “carrot” so that its ends resemble tops. Put the resulting carrots next to each guest's plate. You can also prepare gifts for guests in the form of carrots. To do this, cut off a large corner of a plastic bag, pour bright orange candies into it and tie it with green braid. sweet gift ready!



Candles can also be called an indispensable attribute of the holiday. The light, warmth and comfort that candles give us will be the final touch on the Easter table setting and help create a festive atmosphere. Candles can be used in a variety of ways, ranging from consecrated thin church candles to whole paraffin sculptures. On the eve of Easter, manufacturers produce candles in the form of birds, rabbits and eggs that will not only decorate, but also enliven your holiday table.



When setting a table, you need to remember that all elements must be harmoniously combined with each other. If you prefer the theme of nature and naturalness, then you should not put refined porcelain dishes on the table, but if you like classic serving, then some natural elements will look original and can diversify the look of your table. One of these elements can be a wreath woven from twigs and straw, if you put a vase with delicate spring flowers inside it, put quail eggs and plant toy birds. To balance such an island of nature on the table, you should put an egg on a plate for each guest.



A bouquet of willow twigs, decorated with colorful eggs and figurines made of paper and fabric, will look very original. To add greenery and enliven such a bouquet, you can decorate it with lilies of the valley. When setting the table, it will not be superfluous to combine several Easter symbols at once, for example, eggs, greens and rabbits. Instead of a tablecloth, place artificial moss on the table, arrange several rabbit figurines on it and scatter chicken and quail eggs wrapped in colored foil. An excellent dessert and at the same time decoration of the Easter table will be cakes decorated with colored marzipan eggs. Using several symbols for serving at once, you will not only make your table bright and memorable, but also highlight the occasion for the feast.



Decorating the table, we always want to look at it and immediately see what occasion it is set for. We pay such attention to serving not by chance, because it helps to create a special mood during the feast. Easter is a spring holiday, which means that serving should be bright, fresh and light in spring. Do not leave the table decoration for the last moment, think everything over in advance, and then on the holiday, when all the dishes are cooked and the table is set, you can relax and fully enjoy the attention and praise of relatives and friends.