What to cook for Easter. Easter table menu: traditional dishes. Beautiful, simple and delicious pastries for Easter

The most important Orthodox holiday in the coming year falls on April 28th. Preparation, as always, begins in advance and consists in compiling a menu and choosing recipes.

And closer to the main day, people bake Easter, cookies and other goodies. Relatives and friends gather at a beautifully served table, and any hostess will be happy to surprise and feed everyone.

What to cook for Easter, what should be on the menu on the festive Easter table

According to tradition, there should be a variety of treats on the Easter table. Every year, the following dishes take their place on our festive table:

• Easter cake or Easter;
• colored eggs;
• meat dishes;
• fish treats;
• salads;
• snacks.

Each hostess independently decides on the question of what will be the main dish of the Easter table - cottage cheese or dough. Every craftswoman has her favorite Easter recipe. I love various experiments, but I don’t change the Easter recipe. This pastry is a symbol of the holiday, without which it can not do.

The next element of the table is eggs, which are dyed or painted with natural dyes. Today, before the holiday, the country's supermarkets are filled with various accessories, including various stickers.

It is necessary to leave the post gradually, so we use chicken, veal or turkey as meat dishes. It is best to avoid fatty meats. Meat is preferably baked or stewed, served in combination with vegetables and mushrooms. Kholodets is perfect for a holiday; you can cook it from homemade chicken, pork or beef.

Fish lovers are waiting for fish dishes for the holiday. This is the best way to exit the post. It is easily digested and does not burden the stomach and intestines.

In April, fresh herbs and young vegetables already begin. Salads at a festive feast should be light in nature. I use fresh vegetables, add cheese, nuts, rye crackers to them. And dressing for my salads is any vegetable oil or sour cream.

Snack dishes that are served before the main masterpieces take their rightful place on the festive table. There can be a variety of vegetables, cheese, canapés with fish and others.

Easter table, which will host simple meals and symbols of the holiday, should have an aesthetic appearance. Here are some basic guidelines for table setting:

1. The choice of tablecloths and napkins, the colors of which symbolize spring.
2. It is better to use colored dishes, but white plates also look elegant, especially if you put a small live flower and a white egg wrapped in a bright ribbon on them.
3. A glass vase filled with quail eggs wrapped in colored foil or chocolate kinders looks harmonious on the table.
4. The baked cake takes center stage. It is necessary to decorate it in the colors of the common table. I use yellow and green candied fruits, chocolate decorations.
5. On folded napkins, you can put a blossoming willow twig and add colored sweets. Many prefer eggs of a solid color, in this case, you need to choose textiles for the table in harmony with them. The best color options are red, orange and green.
6. Fluffy willow balls are in perfect harmony with unpainted quail eggs and linen napkins.

Beautiful, simple and delicious pastries for Easter

Well, how could it be without Easter baking - these main dishes have been on every Easter table since time immemorial. And today without them in any way!

Easter cake

All people are preparing for Easter: both those who kept the fast, and others who, for various reasons, did not adhere to it. cook holiday cake- it's not just baking delicious muffins. This is a ritual process for which one must prepare with body and soul.

Products for baking:

• Flour - 4 tbsp.;
• Turmeric - 0.5 tsp;
• Fresh yeast - 25 g;
• Egg - 2 pcs.;
• Milk - 1 tbsp.;
• Sugar - 1 tbsp.;
• Butter - 100 g;
• Vanillin - 1 pc.;
• Lemon juice - 1 tsp;
• Powdered sugar - 80 g.

Step by step preparation:

1. I warm up the milk.
2. Butter must be melted in a water bath or in a microwave.
3. Remove the white of one egg in the cold, I will make glaze from it.
4. To make a dough, you need to dissolve live yeast in milk, a little sugar, part of the flour. Mix all the ingredients and send to a warm place to "earn" the yeast. As soon as the hat appears on the dough, it's time to move on.
5. I add the remaining sugar, eggs and butter to the dough. Mix well and add turmeric, vanilla and gradually flour in parts.
6. It is necessary to knead the uncooked dough, cover it with a clean napkin and put it in a warm place. After 2 hours, the dough will rise three times, I upset it and put it on the approach again. At this stage, I introduce raisins.
7. I lubricate the forms vegetable oil, I fill with dough no more than half.
8. Leave the cakes for another half an hour so that the dough rises. At a temperature of 180 ºС I bake in the oven, usually for 1 hour.
9. I beat the icing with a mixer from chilled protein, powdered sugar and a few drops of lemon juice.
10. Easter cakes are generously smeared with icing, topped with sprinkles.

Easter "Wreath"

I have great recipe pastries with three fillings so that everyone gets a piece.

Grocery list:

• Raisins - 100 g;
• Nuts - 100 g;
• Poppy - 100 g;
• Milk - 200 ml;
• Water - 100 ml;
• Butter - 80 g;
• Sugar - 6 tablespoons;
• Dry yeast - 2 tsp;
• Salt - 1 pinch;
• Egg - 3 pcs.;
• Flour - 600 g.

How to cook:

1. In a bowl, mix warm milk, eggs and butter, a little salt and sugar.
2. Mix ½ cup flour and yeast, after 10 minutes add the rest of the flour and knead the dough. Remove in heat for 1.5 hours.
3. Filling for a wreath: steam the raisins, boil the poppy seeds, chop the nuts.
4. Once the dough has doubled in size, flatten it with your hands.
5. I divide the dough into 3 parts, roll each into a long rectangle. I put the stuffing in the center and pinch the edges. From three bundles with different fillings, weave a braid, connecting the edges.
6. I spread the product in a greased baking sheet, grease it with yolk and send it to warm oven for 30 minutes to disperse.
7. I bake at 180 degrees until done.

Such interesting dish will look like a real egg basket. It is not difficult to create such pastries, for this you will need puff pastry and foil paper.

A large basket of puff pastry will be fragile compared to pastry. So I decided to make some small items.

Baking Ingredients:

• Puff pastry - 500 g;
• Egg - 1 pc.

I use puff pastry room temperature so it needs to be loosened up a bit. To prepare the form, I will take a clay flower pot, it is not afraid of high temperatures. I will wrap it with foil, then the finished product will be easier to remove.

1. Roll out the dough.
2. Cut it into three strips 10 mm wide, the rest of the dough - 5 mm.
3. I lay out wide stripes in the form of basket walls so that the edges go down. At the bottom, I lightly press down the dough so that the basket is stable. It is necessary to weave from the bottom, using thin strips.
4. I transfer to a baking sheet.
5. I make a handle from a pigtail, you need to bake it by wrapping an arc of foil.
6. Lubricate with yolk, pre-whipped with a fork, and send to the oven for 30 minutes at a temperature of - 180 C.

Basket for Easter eggs from puff pastry it turns out very fragile and delicate. You need to put eggs in it carefully, everyone will like such a masterpiece.

Juicy cottage cheese Easter

I have tried many recipes for making cottage cheese Easter. But the most delicious I found on the Internet. Now I use only this method of cooking, and it has never let me down. Easter from cottage cheese turns out incredibly juicy, with a delicate texture and aroma.

The composition of the products does not differ from others:

• 1 kg of cottage cheese;
• 400 butter;
• 750 g of sugar;
• 250 g of sour cream;
• Egg - 4 pcs.;
• Raisins - a handful;
• Candied fruits and almonds - to taste;
• Vanilla - 1 sachet.

Cooking step by step:

1. Cottage cheese to give it uniformity, pass through a meat grinder, you can wipe through a sieve. But the second method is somewhat laborious.
2. Mix yolks, sour cream and sugar thoroughly.
3. I combine the curd and egg-sour cream masses, knead until smooth.
4. I pour boiling water over candied fruits, raisins and almonds and leave them in it for half an hour. Almonds are a good idea to fry a little in a pan, then chop with a knife, but not to crumbs.
5. I mix everything into one mass.
6. I line the form with moistened gauze and fill it with curd mass.
7. I wrap the gauze, put the load on top.
8. I stand Easter for 2-3 hours in the room, constantly draining the accumulated whey from the bottom of the form. Then I put it in the refrigerator.

I usually make cottage cheese Easter 2 days before the holiday. During this time, it will infuse and turn out to be dense and elastic. Removing Easter from the mold is quite simple, you need to get it out of the refrigerator and turn it upside down. You can decorate as you wish.

The peculiarity of Easter is that they are prepared from sweet dough with dried fruits and candied fruits. Any hostess wants her baking to be successful, because she spends her efforts, diligence and a lot of time. My most favorite recipe delicious cake I will definitely like it, because it was appreciated by the most important judges - my children.

Products for baking:

• Flour - 4 tbsp.;
• Milk - 1 tbsp.;
• Butter - 300 g;
• 6 eggs;
• Yeast - 50 g;
• Sugar - 2 tbsp.;
• Vanilla - 1 sachet;
• Raisins - 200 g;
• Almonds - 100 g;
• 1 lemon;
• Salt;
• Vegetable oil.

I make this cake like this:

Remove butter and eggs from the refrigerator the day before baking. They should rest at room temperature.

1. Mix warm milk with sugar.
2. Dissolve yeast in milk and stir.
3. Gradually add the sifted flour to the mixture, knead thoroughly.
4. We cover the dough with a napkin and send it to heat.
5. Preparing raisins and dried fruits in the usual way, chopped nuts.
6. Beat eggs, sugar and vanilla in a blender for at least 5 minutes.
7. Add butter, mix everything.
8. Knead the dough well, adding flour in portions. The dough is elastic and sticky, then knead it with your hands, greased with vegetable oil.
9. We send the dough to a warm place to rise.
10. Add nuts, zest of one lemon and mix.
11. When the dough has risen, punch it down.
12. Dried fruits, candied fruits, nuts and zest are mixed into the dough.
13. Lubricate the forms liberally with butter and fill them with dough for 1/3 part.
14. We cover the forms and let them settle.
15. At a temperature of 200 ºС Easter is baked in a preheated oven.
16. We take out the baked products from the oven, and put them on the barrel, they cool down.
17. Decorate with frosting to your liking.

The main condition for successful Easter cakes is a good mood, the absence of drafts, noise, screams. When the dough is in the oven, it is not recommended to open the door.

Ready Easter cakes have a pleasant brownish tint, and inside they should not be raw. Easter cake dough is especially soft, airy and tender.

Glaze can be used ready-made, bought in a store, or you can make it yourself from powdered sugar and chilled proteins.

What drinks to serve on the Easter table

Many are interested in whether strong drinks can be served on the festive table. For the Easter holiday, the most suitable variant of alcohol is Cahors church wine.

It is used not only on the Easter table, but also at baptism, wedding, and also in other cases. Such a drink is not chosen by chance, the scriptures indicate the choice of this particular wine. It should be pure, grape, undiluted. The color and consistency of the drink resembles blood.

For a long time, when this wine was not yet known, Orthodox Christians prepared mead or horseradish with the addition of honey for the holiday.

Alcoholic drinks are not prohibited during the celebration, because such a served table cannot do without a bottle of good red wine. But you should always remember the sense of proportion.

For adherents of sobriety, I will advise and share a couple of my unshakable recipes for pleasant drinks for the holiday.

Kissel for Easter from oranges

According to Orthodox traditions, there should be kissel on the festive table. To prepare a fragrant orange drink, you will need:

• Orange - 2 pcs.;
• Egg yolks - 4 pcs.;
• Milk - 1 l;
• Sugar - 120 g;
• Starch - 50g.

How do I cook jelly:

1. I cut the zest from an orange, and squeeze the juice out of the pulp.
2. I rub the yolks with powdered sugar.
3. I mix starch into cold milk (100 ml).
4. I boil the rest of the milk with zest.
5. After boiling, pour the egg and milk-starch mixture into the pan.
6. I do not bring jelly to a boil. As soon as it thickens, pour into cups and cool.

You can add sugar slices of orange to the finished drink.

Sbiten is a delicious Easter drink that can please all guests. It's quick and easy to make with the following ingredients:

• water in the amount of 1 liter;
• sugar and honey - 150 g each;
• ginger, cinnamon, cardamom.

We cook sbiten in this way:

1. Dissolve honey and sugar in water.
2. Put the mixture on fire.
3. After boiling, add spices to the broth.
4. On low heat, cook the drink for another 15 minutes, removing the foam.
5. Be sure to strain the drink, and it is ready. It must be served hot.

Easter menu for the festive table - video from Olga Matvey

Bon appetit to you all!

Happy Easter brothers and sisters! And Christ is Risen!

I remember from childhood, for the Easter table, my mother always cooked jelly, meatballs, roast, there were also homemade sausage and bacon, and with drinks compote and wine. She always went to church to light Easter cake and eggs, and then the whole family sat down at the table and, as we say, broke the fast, that is, first of all, we ate Easter cake and eggs brought from the church.

Now, I myself prepare the Easter table, the menu is almost the same, but more modern. Today I want to offer the Easter Menu, recipes for the Easter table.

Be sure to have Easter cake, curd Easter and colored eggs, preferably consecrated ones, on the table.

SNACKS for the Easter table

SALADS for the Easter table

HOT DISH for the Easter table

2. Wine “Cahors”

SNACKS for the Easter table

1. Jellied

Recipe options for making jelly can be

2. Cheese roll with meat

This roll is prepared quickly, is easy to prepare and will amaze the household with its delicate taste.

We need:

For the cheese omelette:

• 350 gr. hard cheese
• 5 eggs
• 250 gr. mayonnaise

For filling:

• 500 gr. minced meat platter
• 1 head of onion
• salt, pepper to taste

Cooking:

1. Rub hard cheese on a coarse grater.

2. Break the eggs into a bowl and mix. Add grated cheese and mayonnaise to them, mix well.

3. Put a sheet of parchment on a baking sheet and spread the cheese mass on it. Spread evenly over sheet. We send it to the oven to bake for 20 minutes, at a temperature of 200 degrees.

4. Cut the onion into small cubes and mix with minced meat, salt and pepper.

5. Remove the finished omelet from the oven

and evenly spread the minced meat, form a roll.

We put the roll in the oven for 40 minutes, the baking temperature is 180 degrees. Cut cold.

3. Meat cutlets “Nests”

Original cutlets in the form of nests, delicious and on the theme of the holiday.

We need:

• 500 g minced meat
• 1 carrot
• 1 onion
• 1/2 tsp salt
• pepper, to taste
• 1 egg (you need the yolk)
• seasoning for barbecue or minced meat
• 8 pieces of quail eggs
• 2-3 pieces white bread(loaf)
• 1/2 st. milk

Cooking:

1. Soak the bread in milk and let it soak. Instead of a loaf, you can add oatmeal.

2. Three onions and carrots on a fine grater.

3. Add onions, carrots, squeezed from milk, bread and egg yolk to the minced meat. Mix all the ingredients, salt, pepper and add seasoning. ready mix beat well on the bowl.

4. Lubricate the form with vegetable oil.

5. We divide the minced meat into equal parts and form koloboks, beat them off and put them on a baking sheet, crush them a little, make a small depression in the middle.

We make large koloboks, from this amount of minced meat 6-8 pieces of nests are obtained.

6. Break a quail egg into the recess,

and send the form to the oven, temperature 180 degrees, 30 minutes, until cooked.

Holiday baked ham in fragrant marinades

Tender and fragrant pork cooked in a triple marinade will decorate your Easter table.

We need:

• 1.6 kg pork (neck, ham)

1st marinade

• 650 gr. kefir (natural yogurt)

2nd marinade

• 2.5 liters of water
• 2 tbsp salt
• 1 rosemary branch
• 3-4 thyme sprigs
• 25 gr. ginger (divided into 2 pickles)
• 1 pc chili pepper
• 3-4 bay leaves
• 8-10 peppercorns
• 4-5 cloves
• 1 tsp coriander peas

3rd marinade

• 1 tsp salt
• 1 tsp paprika
• 1 tsp dried garlic
• ground black pepper, to taste
• 1 rosemary branch
• 2 branches thyme
• 3 tbsp olive oil
• ginger
• 1 head of garlic
• 1/2 chili pepper

Cooking:

1. Put a piece of meat in a bowl and pour kefir. Kefir should cover the meat. Wrap with foil and leave for several hours until the second marinade cools.

2. For the second marinade, take a saucepan, pour water and put all the ingredients, according to the recipe. Water with spices should boil, turn off the heat and leave to cool completely.

3. After, we take out the meat from the kefir and transfer it to a saucepan with water and spices. Cover with foil and refrigerate overnight.

4. In the morning we prepare the 3rd marinade.

• Peel the garlic and crush with a knife.
• rub the ginger on a fine grater.
• 1/2 chili pepper cut into small strips.
• we shift the above ingredients into a mortar, put more coriander seeds, salt and grind into gruel. Add paprika, dried garlic and olive oil, black pepper and thyme, carefully mix into a homogeneous paste.

5. Coat the meat on all sides with paste, rubbing well with your hands. Leave for 20 minutes to soak.

6. Lay foil on a baking sheet in 4 layers, crosswise, wrap the meat so that the juice cannot leak out. Pour 1 glass of water on a baking sheet and send to bake in the oven for 1 hour, temperature 180 degrees.

We take out the baking sheet, unfold the foil, carefully fold it, make a trough in this way and again in the oven for 15 minutes, to obtain golden brown on top of the meat.

After the ham has cooled completely, cut into pieces.

SALADS on the Easter table

Salads are needed on the festive table, how could it be without them? So, as on the Easter table, prevail meat dishes, two types of salads, I think it will be enough.

1. Salad Easter nest

Very tasty and beautiful salad, for holiday table.

We need:

For dyeing eggs:

• 150 g red cabbage (blue)
• 150 g beets (red)
• 1 tsp turmeric (yellow)
• 9 quail eggs, boiled

For salad:

• 200 g boiled pork
• 200 g hard cheese
• 200 g mayonnaise
• 300 g champignon mushrooms
• 1-2 boiled potatoes
• 2 boiled carrots, medium size
• 4 things chicken eggs, boiled
• 2-3 sprigs of parsley
• sunflower oil, for frying

Cooking natural dyes:

1. Shred red cabbage on a coarse grater, pour 300 ml of water and set to cook for 20 minutes. Strain through a strainer into a glass. Peeled quail eggs, 3 pcs. dip in a glass with a decoction of cabbage and leave to paint.

2. We rub the beets on a coarse grater, pour 100 ml of boiling water, mix, leave for 5-10 minutes, then filter into a glass. We put 3 pieces of quail eggs, peeled.

3. Pour 100 ml of boiling water over kukurm, mix, put 3 quail eggs.

We leave all the eggs to be painted for 40 minutes.

Preparing the salad:

1. Cut the champignons into slices and fry in vegetable oil, first over high heat, until the liquid evaporates, and then on medium heat until crispy. It needs to be salted and peppered.

2. Carrots, potatoes, eggs rubbed on a fine grater, separately. Cheese - on a coarse grater.

3. Cut the pork into small pieces. We shift the mayonnaise into a pastry bag.

4. We form a salad: put it on a dish in layers

• 1st layer - potatoes, equalize on the surface of the dish, salt and make a mesh with mayonnaise.
• 2nd - mushrooms, spread on the surface of potatoes + mayonnaise
• 3rd - carrots, add salt, lightly press down with a spatula + mayonnaise
• 4th - layer of meat + mayonnaise
• 5th - eggs, sprinkle on top and sides, make a small depression in the middle, make a mesh of mayonnaise on top, spread with a spatula over the surface.
• 6th - sprinkle the center and sides of the salad with grated cheese.
• In the recess, put parsley leaves and 3 quail eggs of different colors. Along the perimeter of the salad, we distribute 6 more quail eggs with parsley leaves.

Spring salad with herring

elegant delicious salad, with the smell of Spring.

We need:

• 1 herring fillet (200 gr)
• 3 boiled potatoes
• 150 g hard cheese
• 2-3 small fresh cucumbers
• 1 bunch dill
• 1 bunch green onions
• 9 quail eggs, boiled and dyed with food coloring
• mayonnaise or natural yogurt

Cooking:

1. Rub cheese and potatoes on a fine grater. dill and green onion chop finely.

2. Fresh cucumbers, cut into thin, small strips., Herring fillet - into small cubes.

3. We collect the salad in layers:

• 1st - herring, equal to the dish and cover with a mesh of mayonnaise.

• 2nd - green onions, sprinkle them with herring + mayonnaise.

• 3rd - potatoes, slightly crush from above and from the sides, form a salad + mayonnaise with a net and from the sides as well.

• 4th - cucumbers, sprinkle on top and make a small depression.

• 5th - cheese, sprinkle in the center and on the sides, press with a spatula + mayonnaise with a net, and then spread with a spatula on top.

• 6th - sprinkle with dill and green onion, decorate the top with colored quail eggs.

HOT DISH on the Easter table

Of course, without a hot dish, the festive table will not do. Or, cook separately meat and a side dish for it, or you can make a roast, where everything is in one dish and potatoes and meat. In addition, cabbage rolls with rice or buckwheat can be cooked on the festive table. It's up to you.

1. Meat in Georgian

The meat resembles a shish kebab and will go well with any side dish, be it mashed potatoes or spaghetti.

We need:

• 1 kg pork (tenderloin, neck)
• 2 tbsp honey
• 2 tbsp sour cream or natural yogurt
• 2-3 tsp spices hops-suneli
• parsley, cilantro, basil, dill

Cooking:

1. Wash the pork, cut off excess fat, cut into large pieces.

2. Finely chop the parsley, dill and send to the meat. Salt, put spices and honey, mix everything, massaging the pieces of meat. Cover with cling film and refrigerate to marinate for 3 hours or overnight.

3. Lubricate the form with vegetable oil and spread the meat in one layer. Top with sour cream, spread evenly

and send to bake at a temperature of 175 degrees for 1 hour + 10 minutes grill, if there is no grill, look at the meat until golden brown.

Roast at home

Roast at home was always cooked in a Russian stove, it turned out awesome, so tasty that it was eaten right away.

Today we will cook according to a different recipe.

We need:

• 1 kg potatoes
• 650 g pork (beef)
• 2 pcs onion
• 1 carrot, large
• 150 g mushrooms (oyster mushrooms, champignons)
• 200 g (2 pcs + 150 ml juice) tomatoes in their own juice
• 100 g green peas, optional
• 1 bunch of greens
• 40 gr. vegetable oil
• 2-3 tsp salt, to taste
• 1/2 tsp ground black pepper
• 2 cloves of garlic
• 150 ml hot water

Spices to taste and optional:

• 1.5 tbsp Sahara
• Bay leaf
• 1 tsp dried coriander
• 1 tsp dried garlic
• 1 tsp paprika
• nutmeg
• pepper orochek
• thyme, chili pepper

Cooking:

1. Wash the meat and cut into large pieces. In a goose or a deep frying pan with a thick bottom, pour vegetable oil and put the meat. Fry over high heat until browned. Then pour 60 ml of water, cover with a lid and simmer for 10 minutes.

2. Cut the onion into large pieces, carrots into strips. When the water evaporates in the meat, throw in the onion, fry it until transparent, and then the carrots - fry until soft.

3. While the onions and carrots are fried, cut the mushrooms into cubes and add to the meat.

4. Peeled potatoes, cut into pieces (large potatoes - first into four parts, and then into 3 parts each), lightly fry together with the rest of the vegetables and meat.

5. Cut the tomatoes (2 pcs) into small cubes and add to the potatoes, pour 150 ml tomato juice, mix. We put bay leaves, all spices, sugar and pour 150 ml of hot water to them, mix. Water should not completely cover the potatoes, but almost reaching.

6. We rub a little nutmeg, put black pepper, thyme and taste for salt. Cover with a lid and simmer over low heat for 20 minutes. It's time to add green pea, stew for another 5 minutes, then put chopped fresh garlic and finely chopped greens. We turn off the fire.

DRINKS on the Easter table

On the Easter table, in addition to the main dishes, you also need drinks. In our family, this issue has been resolved since last summer, we rolled up a lot of compotes and open them slowly, throughout the winter, especially spring, when there are no fruits yet.

If you don’t have them, then you can cook compote from, or make a drink from lemons and tea, add sugar, it will also be delicious. And the easiest way is to buy frozen fruit and berries, it will be even better to cook compote than canned.

Cahors wine must be placed in an Easter basket and consecrated in the church, and then put on the Easter table.

Happy Sunday! Good and peace to your home!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Secrets of the test for Easter cake

You may have noticed that when cooking according to the same recipe, one hostess gets cooking masterpiece and the other a kitchen scale disaster?

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

5 perfect baking recipes

If you are still not in time to find your perfect composition test, which is always obtained, we offer you to look at our selection.

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

Easter cake with raisins from the chef

What can you bake for Easter - ideas for inspiration

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

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

How to cook Easter gingerbread

The recipe below will help you bake Easter gingerbread cookies that will become a true decoration of the table and will surprise everyone with their bright look and taste.

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

Easter bread recipe - a recipe from Greece

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

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

How to cook Easter cake in a slow cooker

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

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

How to cook cottage cheese Easter - 4 delicious recipes

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

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

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

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

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

How to cook an Easter cupcake - an unusual cake

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

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

Recipe for advanced housewives - Easter cake

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

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

3 icing recipes for Easter cake

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

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

The easiest protein glaze recipe, video recipe

How to paint eggs for Easter - 13 original ways

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

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

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

Homemade sausage recipe - preparing an Easter basket

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

Surprise your loved ones with a home-cooked sausage that is hearty and free of harmful components and preservatives!

How to cook homemade horseradish - a traditional sauce for meat

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

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

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

Traditional Easter crockery

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

Table setting for Easter

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

How to fold napkins into rabbit shapes

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

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From ancient times in Russia solemnly prepared for the Holy Day. From Monday of the last - Holy - week of Great Lent, a general cleaning of the entire house began, which ended on Maundy Thursday. After that, they began to prepare the Easter festive table. According to tradition, ritual dishes must have been present on the Easter table: cottage cheese Easter, Easter cake, Easter lamb and painted eggs. These dishes are deeply symbolic. For example, Easter cake symbolizes the presence of God in the world and in human life. Sweetness and beauty Easter cake express the care of the Lord for every human being. Curd Easter traditionally has the shape of a truncated pyramid. And this is not accidental: this form symbolizes the Holy Sepulcher. The Easter lamb (lamb) is a reminder of the sacrificial death of Christ to atone for the sins of all mankind. Colored eggs are always red! - a symbol of the blood of Christ and His Resurrection. But even in pre-Christian times, the egg has always been a symbol of peace and the triumph of life.

An especially rich festive Easter table was always prepared for Easter. In wealthy families, the number festive dishes reached 48 - according to the number of days of the past post. The basis of the meal these days was meat: baked hams, lamb or ham, stuffed geese, ducks, turkeys, suckling pigs and homemade sausage. Moreover, all Easter dishes were served cold. More precisely, they did this: the first meal took place at night, upon arrival from the church. First they drank a spoon vegetable oil, then ate oatmeal jelly, broke the fast with a piece of Easter, a slice of Easter cake and an egg. And in the morning they decorated the table, put out pre-prepared dishes and did not clear the table all day, since these days it was customary to visit without an invitation and try everything your heart desires.

In the center of the Easter table was a dish with sprouted grains of wheat, oats or watercress. You need to germinate grains and seeds about a week before Easter: pour some earth and well-moistened seeds on a flat dish, mix and leave in a warm place. By Easter the grass will grow. Just don't forget to water. Put the colored eggs in the grass and put in the center of the table.

Eggs can still be laid in a special one.

Ingredients:
500 g flour
10 g pressed yeast
2 tbsp. l. Sahara,
100 ml milk
½ st. l. salt,
1 tsp citric acid,
75 g melted plums. oils,
2 eggs,
poppy, raisins, dried apricots, nuts - a handful.

Cooking:
Sift flour, make a well in the middle. Put the crumbled yeast, add a little sugar and warm milk, knead the dough. Cover and put in a warm place for 15-20 minutes, until the dough begins to bubble. Add to it the remaining milk, sugar, salt, citric acid, butter, 1 whole egg and 1 protein (leave the yolk for lubrication). Knead elastic dough. Roll into a ball and leave for 30-40 minutes. come up. When the dough has doubled in size, knead it thoroughly. Divide into three parts and roll out each in the form of long strips 10-15 cm wide. Spread the filling on each strip: poppy seeds mixed with sugar, finely chopped dried apricots, chopped nuts or washed and dried raisins - if desired, and wrap in rolls-tows (by lenght). The main thing is that you get three rolls with different fillings. Weave a braid from the bundles and put on a baking sheet in the form of a wreath (around). Let go, grease with yolk and put in the oven. Cool the baked wreath, put it on a flat dish, put the colored eggs in the center.

Eggs are usually eaten with mayonnaise. This is fundamentally wrong, and it’s not even about the dubious benefits of mayonnaise. Traditionally eggs and all easter dishes ate, sprinkling with Thursday salt - this is salt burned in an oven with kvass wort, herbs or cabbage leaves. Thursday salt, prepared only on Maundy Thursday in Holy Week, p curative and even magical properties. Putting magic aside, we can say that such salt is indeed very useful product. It is enriched with potassium, calcium, magnesium ions, selenium elements. Besides, thursday salt is an "absorber" of all kinds of toxins. This salt was prepared only once a year - on Maundy Thursday, before sunset, and brought to consecrate together in Easter cakes, eggs and Easter. By the way, this salt is still prepared in Kostroma.

Mix 1 kg of coarse (precisely coarse!) salt with 5 kg of soaked black Borodino bread. Place the mixture in an oven heated to 250ºС and bake until the bread turns black. Grind the resulting mixture and sift through a sieve. Pour the remaining salt in the sieve into a jar and use instead of regular salt.

Easter was prepared from fresh, dry cottage cheese. To do this, the cottage cheese was laid out in advance in gauze and placed under a slight oppression so that the whey was glass. There is an opinion that in ancient times, Easter was prepared not from cottage cheese, but from settled yogurt, so it was very tender, airy and fragrant. But you can also cook a wonderful Easter from cottage cheese. Only cottage cheese should never be passed through a meat grinder. Only through a sieve! So the recipe Easter with pistachios.

Ingredients:
1.2 kg of cottage cheese,
1 liter of heavy cream (at least 33%),
200 g sugar (preferably powdered sugar),
4 eggs,
200 g butter,
250 g pistachios,
Vanilla to taste.

Cooking:
Rub cottage cheese through a sieve, mix with sugar, vanilla and eggs. Add softened butter and chopped pistachios. Grind the whole mass as best as possible, gradually adding cream. Put in a pasochnik, covered with slightly damp gauze, put under oppression and leave in the cold. In a day or two Easter will be ready. If you don't have a bean bag, then you can use a plastic bucket, in which you first make holes with a hot nail (so that the whey can drain).

An indispensable attribute of the Easter table is a lamb made of dough. In the old days, it was baked in special forms, and in our time, housewives have come up with a new original way of cooking. Easter lamb.

Ingredients:
Opara:
3 art. spoons of flour
1 teaspoon of sugar
1 teaspoon of pressed yeast (or a bag of dry ones),
½ glass of water.

Dough:
6 cups flour
1 glass of milk
1 teaspoon salt
5 st. spoons of sugar
2 eggs,
150 g butter.

Filling: poppy, dried apricots, thick jam(taste).

Cooking:
Mix the products for the dough, stir until smooth, leave in a warm place. When it bubbles, pour in the melted butter, milk, eggs, sugar and salt. Mix well, add 4 cups of flour, mix thoroughly. Gradually adding flour, stir until it becomes impossible to stir the dough with a spoon. Then pour flour on the table, lay out the dough and knead, adding a little flour until it becomes smooth and soft. Place in a bowl, cover and leave in a warm place until doubled in size. Punch down and leave until re-rise.

In the meantime, draw and cut out a lamb on paper. Ready dough roll out, apply a template, cut a lamb on it and put it on a baking sheet. Leave a piece of dough for the ear. Fold the remaining dough, roll it into a layer, put the filling on it and roll it up. Cut the roll into pieces 1-1.5 cm wide, grease the lamb with water, lay out the pieces of the roll in the form of a skin. Form an ear out of the dough and glue it to the head. Lubricate the lamb with sweet tea and bake in the oven at 200-220ºС.

And finally, the cake. It was prepared only for Easter and the Easter table, and they did not spare butter, sugar and eggs in the dough. The dough for the cake is very sweet. Therefore, it was kneaded for a long time, at least an hour. It was believed that you need to hit the dough 300 times in order for the guests to praise the cake 300 times. Of course, a recipe that uses 40-60 egg yolks is very fatty even for a non-hungry modern ... Especially since old recipes designed for a large number of Easter cakes. Indeed, on Easter, Easter cakes were shared not only with relatives and friends, they were distributed to the poor, taken to shelters and hospitals ... Modern recipes Easter cakes are not so plentiful. But no less delicious. For example, kulich "Citric".

Ingredients:
Opara:
40 g pressed yeast
1 hour a spoonful of sugar,
½ cup warm water
2 tbsp. spoons of flour.

Dough:
4 eggs,
¾ cup sugar
150 g butter,
3 cups flour
1 cup raisins
½ cup nuts
2 tbsp. spoons of cognac
zest of 1 lemon,
1 teaspoon turmeric
vanillin,
salt.

glaze:
1 protein
100 g of powdered sugar.

Cooking:
Prepare the raisins (wash thoroughly and pour cognac), nuts (grind with a rolling pin), wipe the zest from the lemon. Brew turmeric 2 tsp. boiling water. Separate the yolk from one egg. Set aside the white for icing. Prepare the dough, leave in a warm place for fermentation. Beat the yolk, eggs and sugar with a mixer in a fluffy foam. Add 1 cup flour and stir. Stir in softened butter, zest, vanilla, turmeric, a pinch of salt. Whisk well until evenly colored. Pour in the broth, stir. Add 1.5 cups of flour, beat well with a mixer. The dough will be runny and sticky. Cover the bowl and leave to rise in a warm place. The dough should rise at least 2 times.

Put the raisins and nuts into the dough. Grease your hand with vegetable oil and mix the dough. Add ½ cup of flour and fold it into the dough, using your hands in a circle in one direction until all the flour is distributed in the dough. Put in oiled and sprinkled with breadcrumbs forms (put an oiled circle of paper on the bottom). Put on proofing in a warm place. Bake as usual. Beat the protein with powdered sugar and pour over the cakes with the resulting icing.

On our website you can always find step by step Easter recipes with photos.

Bright joy to you, fun, hope and truly Christian love!

Larisa Shuftaykina