Mandatory Easter dishes are lush paska and krashenki. But you also need to cook many other delicious dishes for Easter, especially from those products that were forbidden to eat during Lent. What dishes to cook for Easter - read on.
To help you create your menu at 24, 24 offers 11 mouth-watering dishes. which are wonderful complement the Easter table.
The first thing to think about is, of course, Easter cake, without which the celebration of Easter is impossible. In addition to the traditional cake with white icing, there are many interesting and even exotic recipes - the choice is yours.
Read also:
Meat dishes for Easter-2019
For the Easter table, it is better to choose hearty, but not fatty dishes. After all, after a long abstinence from animal food, you should not immediately overload the body.
Baked rabbit with rosemary: recipe
Ingredients:
rabbit - 800 g
homemade mayonnaise - 2 tbsp.
sour cream -3 tbsp.
garlic - 4 cloves
Worcestershire sauce - 2 tbsp
mustard with grains - 2 tsp
butter walnut- 2 tbsp.
Provence herbs to taste
ground pepper to taste
rosemary - 1 sprig
salt to taste
milk - 1 glass
It's really tasty and will fit perfectly into the Easter menu!
Cooking:
1. Cut the rabbit carcass into large portions. Pour in milk and leave overnight in a cool place.
2. Combine mayonnaise, sour cream, crushed garlic, Worcestershire sauce, mustard, oil and salt in a bowl. Rub the rabbit meat with this mixture. Leave to marinate for another 3 hours.
3. Sprinkle the meat provencal herbs and ground pepper add rosemary. Put in a baking bag along with the sauce. Tie the bag tightly and poke a few holes in the top.
4. Bake at 180 degrees for 30 minutes, then cut open the bag and leave in the oven until golden brown.
Pork ribs with chimichurri sauce: recipe
Ingredients:
pork ribs - 1 kg
For the dry chimichurri mixture:
fresh oregano - 4 leaves
chili pepper - 0.5 pod
black pepper - 1 tsp
garlic - 5 teeth
paprika - 1 tbsp. l.
salt - 1 tsp
juice of half a lemon
sunflower oil– 100 ml
Apple vinegar- 1 tbsp. l.
dark beer - 1 l
cumin - 1 tsp
green onion- 2 pcs.
thyme - 1-2 sprigs
For the chimichurri sauce:
fresh parsley - 1 bunch
cilantro - 1 bunch
green Bell pepper- 1 PC.
garlic - 6 cloves
apple cider vinegar - 2 tbsp. l.
olive oil - 3 tbsp. l.
juice of 1 lemon
chili flakes - 0.5 tsp
shallots - 2-3 pcs.
Ribs in original sauce
Cooking:
1. Cut the ribs lengthwise. In a mortar, mix the chopped garlic, salt, pepper, cumin, paprika, finely chopped onion and chili pepper. Add hot oil and stir.
2. Rub the ribs with the dry chimichurri mixture. Add beer, oregano, lemon juice, apple cider vinegar and thyme. Leave to marinate for 20 minutes.
3. Fry the ribs over an open fire until crispy. Serve with sauce.
Fish dishes for Easter-2019
Black cod fillet with orange glaze from Hector Jimenez-Bravo: cooking recipe
Ingredients:
black cod fillet
salt, pepper - 2 g
milk - 0.1 l
orange - 0.2 kg
cardamom - 0.5 g
corn starch - 1 g
capers - 10 g
sugar - 15 g
thyme (fresh) - 2 g
butter - 5 g
Easter recipe for fish lovers
Cooking:
1. Fry the cod fillet until golden brown.
2. Pour milk into a small pan, put the fish and put in the oven until cooked through for 5-7 minutes.
3. Pour orange juice into a hot saucepan with sugar, boil for 3-5 minutes. Add cardamom (ground), starch, butter, thicken and set aside the sauce.
4. Serve fish with sauce. You can decorate with slices of orange or lemon.
Baked salmon: cooking recipe
Ingredients(for 1 serving):
salmon steak - 1 pc.
lemon
seasonings (pepper, dried basil, salt)
Cooking:
1. Wash the salmon steak and salt it on both sides, put it on a baking sheet, and it, in turn, on a baking sheet.
2. Sprinkle with spices and lay out lemon slices. Wrap the foil to make an envelope.
Easter menu: this dish is very easy to make
3. Bake in an oven preheated to 180-200 ° C for 20-25 minutes.
Fish dishes for Easter
Salads for Easter-2019
Pear, Apple and Spinach Salad: Recipe
Depending on the season and the availability of products, various cheeses, nuts or dried fruits can be added to the salad.
Ingredients:
hard pears - 2 pcs.
hard apples - 2 pcs.
fresh spinach - 4 cups
dried cranberries / raisins - 1/4 cup
salt, pepper to taste
Sauce Ingredients:
chopped rosemary - 1 tbsp
honey - 1 tbsp.
mustard - 1 tbsp.
lemon juice - 1 tbsp.
olive oil - 1/3 cup
Pear, apple and spinach salad for Easter menu
Cooking:
1. Finely chop pears and apples, put spinach leaves in a deep bowl, put fruits, sprinkle with dried cranberries or raisins.
2. Separately, mix olive oil (1/3 cup, cold pressed), mustard, honey (or orange jam), add lemon juice, salt and pepper to taste, and rosemary.
3. Serve your salad with dressing. Thinly sliced parmesan or goat cheese can be added if desired.
The bright holiday of Easter is approaching. On this day (and throughout the entire holiday week), we want to surprise our loved ones with a rich, magnificent festive table. Someone uses time-tested recipes, while someone scours the Internet in search of unusual or even exotic dishes. Maybe our Easter menu will do?
Of course, the first recipe is Easter cake. I remember that as children we brought Easter cakes to school that our mothers baked, and I was always surprised that my friends’ Easter cakes almost did not differ in taste from the usual purchased rolls, except for more raisins ... But in the old days, everything was generously put into the dough for Easter cakes the most delicious, fresh, sweet, and the number of eggs in some recipes reached 60 (!) Pieces.
First, a few important rules:
1. During cooking, do not make noise, do not swear.
2. Get everyone out of the kitchen.
3. Flour for Easter cakes must be sifted.
4. You need the smallest sugar (or powdered sugar). 
5. Milk and cream should be room temperature.
6. To make the Easter cake yellow, add saffron to the dough or choose eggs with bright yolks (homemade). If it was not possible to get homemade eggs, then take the usual ones, separate the yolks from the proteins, mix the yolks with salt and leave warm overnight.
7. The temperature in the room where you knead the dough must be at least 25ºС.
8. Do not open the windows!
9. You need to knead the dough for a long time and carefully. According to an old saying, the dough needs to be hit 300 times, so that later the guests praise the Easter cakes 300 times.
10. The dough must rise at least three times: when the dough is being prepared, when the whole dough is kneaded, and when it is in the form.
11. The dough for Easter cake should not be too liquid - otherwise the Easter cakes will blur, come out flat. But it should not be too steep either - the cake will turn out to be heavy and will quickly become stale. 
12. Try to cut the kneaded dough with a knife - if it does not stick to the knife, does not reach for it, then it can be laid out in forms.
13. Forms for Easter cakes generously grease with soft (not melted!) Butter, you can sprinkle with breadcrumbs or semolina.
14. Lay out the dough in prepared forms, filling them up to half. When the dough rises flush with the edges, carefully place the molds in an oven preheated to 180ºС.
15. In order for the cake to rise evenly, you need to stick a long splinter in the middle and bake with it. After 1 - 1.5 hours (depending on the size of the cake), the splinter is taken out: if it is dry, then the cake is ready.
So the recipe
Ingredients:
800 g butter
1 kg. Sahara,
20 yolks,
1.5 l. milk,
120 g pressed yeast
200 g raisins,
50 g cognac,
2 tbsp. l. semolina for sprinkling molds,
3 kg. flour (approximately) 
,
vanillin, lemon peel, nuts, poppy seeds, candied fruit - optional.
Cooking:
Dilute yeast in 1 stack. warm water, add 1-2 tbsp. flour, set for 20 minutes. to a warm place. Beat the yolks with sugar, add cognac with vanilla, milk, yeast. Mix and pour into flour, knead for 15 minutes. Gradually pour in melted butter, dry (this is important!) raisins, zest. Knead the dough for at least 40 minutes. The readiness of the dough is determined as follows: if the raisins pop out of the dough, and it “squeaks” itself, then it’s ready. Put in a warm place, covered with a towel. When suitable, lay out in prepared forms, filling them no more than 2/3, allow to distance. Bake 40-60 minutes (depending on size). Cool on its side (i.e. put out of the mold on a soft pillow, put on its side and cool, turning over carefully).
Custard cake (with tea)
Ingredients:
12 stack. flour,
1 stack milk,
4 eggs,
1 stack Sahara,
70 g pressed yeast,
2 stack strong tea,
½ stack melted butter,
1 stack raisins,
2 tsp salt,
vanillin or cardamom.
Cooking:
The night before (at about 8 o'clock), pour ½ stack of yeast. warm water, let rise. ½ stack flour brew ½ stack. boiling milk, stir well. Cool to warm, mix with risen yeast, add ½ stack. warm milk, salt, lightly beaten eggs, add enough flour to make a fairly thick dough. Knead it until smooth, wrap well and leave in a warm place until morning.
Early in the morning (at 6-7 o'clock) pour ½ stack into the dough. warm oil, stir and gradually pour in warm tea mixed with sugar. Then add spices, add little by little the remaining flour, dump the dough on the table and beat it until bubbles begin to appear in it. Put the dough in a greased bowl, cover and leave for 1 hour. Then put it on the table again, knead gently, gradually adding raisins, return to the bowl and let stand for another 30 minutes. Then spread out in forms, let go. Bake as usual.
The Easter menu is not complete without cottage cheese easter. Moreover, since ancient times, Easter was the most important dish on the festive table. Now it is prepared infrequently, and in vain - this is not only a landmark, but also very tasty dish. In order for Easter to be a success, you need to follow some rules:
1. All products must be the freshest.
2. Cottage cheese must be put under pressure to remove excess whey (it is better to do this in advance by putting the cottage cheese in a gauze napkin and pressing something heavy on top).
3. Squeezed cottage cheese must be rubbed through a sieve twice (do not pass through a meat grinder!).
4. Cream - at least 30% fat.
5. Sugar is best replaced with powdered sugar.
6. Line the mold (pasochnik) with slightly damp gauze. If there is no form, then you can adapt for this any dish that you don’t mind making a hole in (a square plastic bucket, for example) and make a lot of holes so that the whey can drain.
Easter with boiled yolks
Ingredients:
1200 curd,
400 g butter, 
4 cups heavy cream
15 yolks, hard boiled
sugar, vanillin to taste.
Cooking:
Rub fresh cottage cheese through a sieve, put butter, wipe yolks through a sieve. Mix together and rub for a very long time to get a solid mass. Then pour in the cream and, while pouring, grind without ceasing. When everything is crushed enough, put it in a mold, put it under a press until all the whey drains. Keep in a cool place.
Before use put on a dish, decorate.
Ingredients:
2 kg. curd,
10 eggs
400 g butter
800 g sour cream
700 g sugar
100 peeled almonds
100 raisins,
vanillin.
Cooking:
Rub cottage cheese and butter through a sieve, add eggs and sour cream. To stir thoroughly. Put the dishes on the stove and bring the mass to a boil, stirring constantly with a wooden spatula. Remove from heat and cool as quickly as possible (for example, put in ice water), also stirring constantly. Add sugar, vanillin, raisins, nuts to the cooled mass, mix and put in a bowl, tamping the mass tightly. Place a small weight on top. Put in the cold for a day.
Eggs- a mandatory attribute of the festive table. Painted onion peel wrapped in bright celluloid or painted 
manually. But not only boiled eggs can be limited when compiling the Easter menu. Here is an appetizer recipe
Ingredients:
5 eggs
250 g meat
1 piece white bread without crusts
1 onion
100 breadcrumbs,
100 g dried white bread crumbs,
2 tsp mustard,
salt, pepper, herbs - to taste.
Cooking:
Prepare minced meat, onions and white bread soaked in milk or water. Add chopped herbs, salt, pepper, mustard to it. 3 hard boiled eggs. Wrap each egg in a mincemeat cake, forming a “case” ball. 2 raw eggs beat. Dip the "case" first in the egg, then in the breadcrumbs, again in the egg, and then in the white breadcrumbs. Deep fry.
The usual can be arranged in the form of eggs, if you show skill and leave the shell of chicken eggs intact (for example, using eggs when baking Easter cake or when preparing Easter). To do this, the eggs must be carefully broken from the blunt end to make a hole of 1 - 1.5 cm, pour out the contents, and rinse the shell, dry it and put it in the egg mold. Prepare any aspic (from chicken, beef or fish), only cut the products in it into pieces of about 1 cm. Add carrots, yellow and red bell peppers for brightness. Mix with gelatin dissolved in the broth and pour over the shells. Put in the cold. Before serving, carefully break the shell and remove the aspic. Arrange on a platter with lettuce and herbs. Easy and beautiful!
Let's fill up the Easter menu with another recipe meat dish, which at first may seem difficult to perform, but a little skill - and everything will work out. This . For this chicken 
(preferably a steam room, but it can also be defrosted) you need to “undress”. We cut the skin along the back and carefully remove it along with the meat from the ribs, wings and legs, cutting around the bones. Ideally, you should get a layer of meat on the skin. We spread it on the board with the skin down, beat it off as thin as possible (about 1-1.5 cm thick), sprinkle with salt, spices, and - attention! - dry gelatin. The filling for the roll can be frozen vegetables - a mixture of carrots, peas, bright bell pepper, string beans. We spread the mixture of vegetables on the meat layer and carefully roll it into a roll. We wrap the roll in several layers of foil as tightly as possible. We put in a preheated oven and bake for 40-50 minutes. Cool down. This dish is served cold. Gelatin, swelling, holds the roll together, and it does not fall apart when cut.
An excellent addition to festive table can become a real Russian kvass. Invented over a thousand years ago, this drink knows no equal. Centuries-old experience shows that kvass contributes to the preservation of health and increases efficiency. But above all, it's just very delicious drink. Several simple recipes brought to your attention.
Ingredients:
3 liters of water
700 g apples
300 g sugar
30 g yeast.
Cooking:
Boil apples, add sugar. Cool the broth to room temperature. Strain, add yeast diluted in warm water. Leave to ferment for 12-15 hours. Pour into bottles, store refrigerated.
If you put 150 g of honey and 70 g of horseradish grated on a coarse grater into fermented apple kvass, you get vigorous Petrovsky kvass.
If you have been fasting, then you need to leave it smoothly, gradually. The Easter menu should be not so much plentiful and varied as well thought out. Choose the lightest meals. Salads - with a lot of greens, but not multi-storey mayonnaise monsters, but classic 2-4-component ones (like "Greek" or "Caesar") with various dressings. Meat - preferably chopped, stewed or steamed. And most importantly - do not overeat! After all, it’s not for nothing that the word “break the fast” means “try a little”.
Larisa Shuftaykina
There are only a few days left before Easter, so it's time to start compiling holiday menu. On this day, the closest and dearest people gather at the table, which means that the recipes for Easter dishes should be special.
boats of abundance
On Bright Sunday, colored eggs invariably flaunt on the festive table. Some of them can be taken to prepare a win-win snack. Gently peel and cut 8-10 boiled eggs in half. We take out the yolks and grind them with 250 g canned liver cod. Add here 200 g of any grated hard cheese, 2 tbsp. l. mayonnaise, 2 cloves of garlic and salt to taste. Thoroughly mix the pate and fill it with halves of boiled proteins. We decorate them with sprigs of fresh herbs and lay them out on a large dish. Long on it these appetizing stuffed boats won't get stuck.
Ham with a secret
What can you cook for Easter besides eggs? Ham rolls with horseradish - wonderful snack with Russian flavor. For her, we need a slice of ham in thin wide circles. Finely chop a bunch of parsley and dill. Mix greens in a bowl with 4 tbsp. l. grated horseradish and 2 tbsp. l. sour cream, add salt and sugar to taste. Lubricate the ham slices with the spicy filling and roll them into tubes. We string on toothpicks and fix the rolls. They can be served on lettuce leaves with tomato slices. Such a savory appetizer will awaken your appetite and set you in a festive mood.
Spring colors
Since spring is in full swing, Easter dishes should be presented light salad from fresh seasonal vegetables. Cut into cubes of 2 large cucumbers and fleshy tomatoes. We chop 7-8 radishes into thin circles. Finely chop a large bunch of wild garlic and 8-10 stalks of green onions. To make the salad more satisfying and tasty, you can add here 3-4 boiled eggs. Mix all the ingredients in a salad bowl, sprinkle with lemon juice, salt and pepper to taste. It remains to fill the salad with low-fat sour cream or vegetable oil. And before serving, you can sprinkle the salad with sesame seeds - they will add subtle nutty notes to the dish.
radiant bird
Stuffed chicken has every chance of becoming the signature dish of the Easter menu. We rub a well-fed chicken carcass weighing at least 1.5 kg with coarse salt and masala spices, cover with a film and keep in the refrigerator for a day. Boil a glass of buckwheat until half cooked and mix it with roasted onions and 300 g of mushrooms. Salt the filling to taste and season with 2 tbsp. l. butter. Gently stuff the chicken soaked in spices with buckwheat and mushrooms, sew it with dense threads and place it in the sleeve. We bake it in the oven at 200 ° C for about 70-80 minutes. Ruddy fragrant will conquer guests with one look.
Pork in gold
Festive pork is what will truly make meat eaters happy. Pork tenderloin weighing 3 kg stuffed with garlic cloves and kept in 2 liters of cabbage brine for 36 hours. Remember to turn the meat every 9 hours. Then, after thoroughly drying it, sprinkle it with a mixture of peppers, place it in a sleeve and bake in the oven for an hour at 150 ° C. Next, increase the flame to 190 ° C and cook for another 40 minutes. Now grease the pork with a mixture of 2 tbsp. l. olive oil, 2 tbsp. l. honey and 2 tbsp. l. soy sauce. In this form, put it under the grill and hold until crispy at 200 ° C. Juicy golden pork will make an indelible impression on everyone.
Salmon in the bush
Fish dishes for Easter are an unshakable tradition. Salmon with spring sauce will organically fit into the menu. Sprinkle 6 fish steaks olive oil, sprinkle with chopped celery stalk with rosemary leaves, marinate for 20 minutes. Grind in a blender 150 g walnuts, on a sprig of basil and tarragon with 1 tbsp. l. butter. Salt the steaks, spread on them nut butter, orange slices and sprinkle with 150 g of hard cheese. Bake in the oven for 20 minutes at 180°C. Salmon with such an accent will definitely appeal to guests.
sweet art
Sweet festive Easter dishes are not only Easter cakes, but also elegant cookies. Mix 600 g flour, 2 tbsp. l. cocoa, ½ tsp soda, ¼ tsp. cinnamon, cardamom and cloves. Separately, beat 100 g of butter with 100 g of sugar, gradually adding 2 eggs, 120 g of honey, 2 tsp. lemon zest. We combine this mass with a flour base, knead the dough and cool for 2 hours. Then we roll out a layer 1.5 cm thick and cut out cookies with molds in the form of bunnies, butterflies, flowers, etc. Bake it for 15 minutes at 180 ° C. We fill the cornet with melted chocolate, apply along the contour and draw patterns. Those with a sweet tooth will snap up such a dessert in no time.
We hope these ideas have inspired you to create interesting dishes. The Easter table is a great opportunity to bring these ideas to life. And if you have proven holiday recipes Be sure to tell us about them in the comments.
AND Curd Easter- traditional Easter treats. On holiday, they will be on the table in almost every home. But, if you want to diversify the feast, we will help you. We have prepared for you a selection of original thematic recipes that will decorate the Easter table, surprise and delight your loved ones.
ice cream egg
The egg is the main symbol and the main food of Easter. Every year we figure out how to decorate eggs so that it is not just elegant, but festive. Here are some ideas from Lifehacker:
Dishes from chicken eggs will not surprise anyone, but fruit ice in the shape of an egg.
Ingredients:
500 ml of water;
250 ml fruit juice with pulp;
200 g of sugar;
1 st. l. freshly squeezed lemon juice;
gelatin sachet.
Cooking
To make popsicles at home, dissolve gelatin in water: soak for 5 minutes, and then heat together with sugar over low heat until completely dissolved. Then slowly pour in the juice. Stir and remove from heat after a minute. Strain the mixture through a sieve, and when cool, add the lemon juice.
flickr.com Use large plastic eggs (they are sold in children's stores) as a mold for pouring. Make small holes in the bottoms (where a real egg has an air chamber) and use a small funnel to pour the cooked juice into the eggs.
flickr.com Insert plastic sticks into the holes and send the eggs to the freezer for 2 hours. Popsicles are ready!
chocolate eggs
flickr.com Slavs traditionally dye eggs red, but, for example, in Italy, chocolate eggs are exchanged instead of chicken eggs. We suggest you go ahead and prepare such an unusual dessert.
Ingredients:
chocolate eggs no toy inside.
For "protein":
150 g cream cheese;
130 g of heavy cream;
30 g of powdered sugar;
0.5 tsp lemon juice;
0.5 tsp vanilla extract.
For the "yolk":
20 g butter;
2 tsp freshly squeezed orange juice;
1 st. l. apricot jam.
Cooking
Using a small nail file, remove the top of the chocolate egg. Let the edge be uneven, like a broken shell. Keep the eggs in the fridge while you make the filling so they don't melt. Connect cream cheese, powdered sugar, lemon juice and vanilla extract and beat until smooth. Separately, whip the cream (it is better if it is chilled), then carefully combine the resulting mixtures, whisk them together. Using a spoon, fill the chocolate eggs with the creamy mass and put them in the refrigerator for 30-40 minutes so that the cream hardens.
flickr.com At this time, prepare the syrup for the "yolk". In a saucepan, mix the butter Orange juice and jam. Heat over low heat, stirring constantly, until the mixture is smooth. Make a small indentation in the creamy filling and pour in some of the cooled syrup.
flickr.com Keep the eggs in the refrigerator until serving.
fruit pizza
There are several versions of when and where the tradition of decorating, giving and eating eggs for Easter came from. One thing is clear: the custom is ancient, and the symbol is bright. This colorful open pie with fruit, made in the shape of an egg, will become the star of the festive table. It will especially appeal to children.
Ingredients
For the crust:
450 g flour;
170 g butter;
100 g of sugar;
2 chicken eggs;
2 tbsp. l. cream;
2 tbsp. l. lemon peel;
2 tsp lemon extract;
0.5 tsp salt;
0.5 tsp baking powder.
For cream:
250 g cream cheese;
70 g strawberry jam.
For filling:
fresh or canned berries and fruits (strawberries, blueberries, grapes, pineapples, kiwis, peaches, tangerines, and so on);
water;
gelatin sachet.
Cooking
Let's bake the cake first. To do this, mix flour, baking powder and salt. Combine softened butter with sugar and lemon zest, beat with a mixer until smooth. Then add one egg, beat again; then the second, beat again. Whisking constantly, add the lemon extract and cream. Turn off mixer and add dry ingredients. Whip a little again with a mixer or whisk, and then knead the dough with your hands. Send it to the refrigerator for a couple of hours. After that, roll out in the shape of an egg about 1.5 cm thick and bake the cake at a temperature of 180 ºС for 15–20 minutes.
To prepare the cream, beat the jam and cream cheese. If desired, the mixture can be sweetened a little more. Spread the resulting cream on the cooled cake. Cut the fruit and put it on top of the cake: combine, play with colors to make a colorful pattern. Dissolve the gelatin in water following the instructions on the package: usually the powder is first infused in cold water and then slightly heated. Using a brush, cover the fruit on top with gelatin.
This will give them a glossy sheen and protect them from weathering.
"Chickens"
Where there are eggs, there are chickens. It symbolizes prosperity, family comfort and fertility. Images of chickens also often appear in Easter symbolism. Therefore, such an appetizer in the form of cute, barely hatched chickens will appeal to many.
Ingredients:
6 chicken eggs;
2 tbsp. l. mayonnaise;
2 tsp mustard;
1 small carrot;
a pinch of salt and black peppercorns.
Cooking
Boil the eggs. Clean and cut off the "hat".
Carefully remove the yolk.
Mash the yolk and mix with mayonnaise and mustard with a blender. Season the resulting mixture with salt and place in a pastry bag. Start her protein with a slide.
Top with a "hat" of protein. From boiled carrots, make legs and a nose for a chicken, and peppercorns will serve as eyes.
Variants of the design of "chickens".
Easter nests
These savory sweet buns, woven in the form of nests, personify home comfort and are perfect for the Easter table. Even a novice cook can cook them.
Ingredients:
500 g flour;
300 ml of milk;
100 g butter;
2 chicken eggs;
2 tbsp. l. Sahara;
1.5 tsp salt;
2.5 tsp dry yeast;
painted chicken eggs;
decorative Easter sprinkles.
Cooking
Combine the yeast, warm milk and half the flour, using a whisk, knead the dough, like for pancakes. Let him stand. When it rises, add sugar, salt, break two eggs, add butter and the rest of the flour. knead hard dough. Leave for a couple of hours, knead again and leave again for a few hours. The dough should double in size. After that, roll out the dough with a sausage 2–3 cm thick and 30–35 cm long. Fold it in half and overlap it, as shown in the photo.
Connect the resulting braid into a ring. Lay the buns on a baking sheet lined with baking paper.
Brush with egg yolk and sprinkle with Easter sprinkles, and place a small colored egg in the center. (Eggs can be uncooked - will cook hard-boiled in the oven.)
Bake at 180°C for 25 minutes.
Sweet mini nests
If you don't like to bake or just don't have time for it, make these miniature nests. Children will appreciate the taste, and adults will also appreciate the simplicity of the recipe.
Ingredients:
a pack of round cookies;
multi-colored dragee candies;
liquid food coloring.
For cream:
250 ml of fat (30%) cream;
100 g of powdered sugar;
a bag of gelatin;
water.
Cooking
You can use ready-made whipped cream (just mix it with dye), or you can whip it into a thick foam yourself. To do this, the cream must be fat and cold. You can even keep the whisk of the mixer in the refrigerator to speed up the whipping process. When the cream begins to acquire the consistency of a mousse, add a little powdered sugar and continue beating. Gelatin pre-diluted in water (soaked and then heated) is introduced into the cream, without stopping whipping it. At the end of whipping, add green food color.
Pour the cream into a pastry syringe or bag and apply to the leaf-shaped cookies (use the appropriate nozzle). Lay two or three dragees on top.
Easter Bunnies
The hare (or rabbit) is a traditional Easter symbol in Western European culture. This animal is associated with fertility and abundance. Houses are decorated with figurines, it is painted on postcards, and in Munich there is even a museum of the Easter Bunny. Chocolate or marmalade bunnies are given to children for Easter.
For the festive table, you can bake buns in the shape of a hare. The recipe is simple.
Ingredients:
400 g flour;
200 g sour cream;
200 ml of water;
40 g butter;
2 tbsp. l. powdered sugar;
1 tsp salt;
1 egg;
1 sachet of dry yeast.
Cooking
Mix butter, sour cream and water, heat them in a small saucepan over low heat. Don't let it boil. Make a hole in a hill of flour, break an egg into it, pour in the cooled sour cream and butter mass, add powdered sugar and yeast, salt. Knead the dough (until it stops sticking to your hands). Let the dough rest. Then divide into small pieces and shape into oval buns.
flickr.com Use scissors to make ears, and use toothpicks to make eyes.
So that the eyes of the hares do not “swim” during baking, toothpicks can be left in the dough and removed after cooking. Bake the buns in the oven at 180°C for 15-20 minutes.
Stuffed "carrot"
Hares love carrots, and therefore this symbol is also actively used during the celebration of Easter. In many countries, carrot-shaped bags are made and filled with sweets to treat children. Adults will surely enjoy it hearty snack, stylized as a carrot.
Ingredients:
yeast dough;
salad with crab sticks;
gel food coloring;
greenery.
Cooking
For simplicity, buy ready-made yeast dough. Salad (it can be any salad of your choice) can be made independently or also bought at the store. The amount of ingredients depends on how many carrots you plan to make. Roll out the dough thinly and cut into strips. Roll these strips into bundles and wrap around the baking cone.
Lubricate the resulting curls with a diluted brush food coloring orange. Bake at a temperature of 180 ºС until done. Remove the cones and stuff the resulting tubes with salad.
Among the many holidays that are so fond of celebrating in Russia, for many centuries, the Bright Resurrection of Christ has stood apart. Easter, the most joyful and cheerful spring holiday, symbolizes the victory of life over death, spring over winter, the renewal of nature and people. And, of course, this bright holiday brings with it faith, love and hope, awakening warmth and kindness in us.
It goes without saying that no holiday, and even more so Easter, can not do without a plentiful feast. From time immemorial, the Easter table differed from any other festive table in its special splendor, variety of dishes and beauty. In 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 Easter will turn out soft, tender and saturated with air and lightness.
3. Everyone is free to choose additives for Easter according to their taste and possibilities. The main criterion when choosing additives should be their freshness. After all, even a slight smell of mustiness or mold from nuts or candied fruit can nullify all your efforts to prepare Easter. Sort the nuts carefully, peel, roast and chop. Rinse raisins and dried fruits thoroughly and dry on a towel, finely chop the candied fruit and soak in rum or cognac, grate the zest in advance. Dry spices (cardamom, star anise, ginger) grind in a coffee grinder. Natural vanilla can be replaced with vanilla essence or vanilla sugar (the former is preferred).
4. Easter is prepared in three types - raw, boiled and custard. Let's start with the easiest raw passover ever. Two kilograms of cottage cheese carefully wipe through a sieve. 150 gr. soft butter rub white with 150 gr. Sahara. Without ceasing to grind, add 150 ml to the butter with sugar. sour cream a tablespoon at a time. Rub everything together until the sugar crystals are completely dissolved. Combine the resulting mass with cottage cheese and 
beat thoroughly with a mixer. At the very end, add nuts, candied fruits, spices and mix thoroughly, but gently. Place the finished curd mass in a pasochnik lined with gauze, cover with a bottom or a saucer and put it in a cool place for 10-12 hours.
5. It is a little more difficult to cook Easter boiled. Rub one kilogram of cottage cheese through a sieve, add 200 gr. melted butter, mix thoroughly, add 400 gr. sour cream and mix again. Without ceasing to rub the mass, enter 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, cool it quickly (for example, by placing it in a bowl of cold water), without ceasing to stir. Add 2 cups of powdered sugar, nuts, candied fruits and spices to taste into the chilled curd mass. Beat everything together with a mixer. Place the finished curd mass in a pasochnik and put it in a cool place for 12 hours.
6. The most tender and delicious is Easter custard. Pass through a 500 gr sieve. cottage cheese. Pound two yolks white with ½ cup sugar, pour in 2 ½ cups of milk and heat the mixture in a water bath until thickened, stirring often. Make sure the mixture doesn't boil! Pour the hot mixture into a deep bowl, add 100 gr. creamy 
oils, vanilla sugar, nuts and candied fruits, mix everything thoroughly. Gradually add cottage cheese to your mixture, mixing thoroughly, and at the end of cooking, quickly beat the 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 products from sweet dough, can be cooked in a double and non-dough way. Let's cook the easiest safe cake. Dilute 30 gr. yeast in a little warm milk. Mix two cups of flour with one cup of warm milk, then add your foamy yeast, knead the dough thoroughly, transfer it to a saucepan, cover with a towel and put in a warm place. When the dough has doubled in volume, add 5 yolks, mashed with ½ cup sugar, 250 gr. melted (but not hot!) butter, salt to taste and mix thoroughly. Beat five egg whites with a mixer until firm foam and carefully fold into your dough. If the dough is too runny, add more flour to the desired consistency. Add to your 
dough nuts, candied fruits, zest and spices to taste. Let the dough rise again, then knead thoroughly and arrange in baking dishes. Fill out the forms no more than half of their volume. Let the dough rise even with the edges of the form and bake in the oven, preheated to 180 degrees, until cooked.
9. Another option of what to cook for Easter, completely forgotten these days, was Easter women - light, porous, air baking With delicate taste. Let's restore justice and bake a lace baba for Easter! Rub ten yolks white with 2 cups of sugar, add 2 cups of flour and 50 gr. yeast diluted in 1/3 cup milk. Beat everything together with a mixer for 15 minutes. 
Separately, beat 10 egg whites until stiff foam. Add egg whites to your dough and mix gently. Ready dough half fill a greased baking dish. Let the dough rise flush with the edges and bake in a preheated oven at 180 degrees until cooked.
10. Even more delicious and fragrant is the Easter baba, cooked with cottage cheese and raisins. Four yolks rub white with 1 ½ tbsp. sugar, add 500 gr. cottage cheese and carefully rub again. Whisk the remaining egg whites until stiff peaks form. To 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.
