And look for proven, rare, vintage, interesting recipes. Who else could we turn to? Of course, to Yulia Vysotskaya. A charming artist, TV presenter and author of many culinary bestsellers taught us how to cook an incomparable vanilla Easter with candied fruits and almonds.
VANILLA EASTER RECIPE WITH CANDED AND ALMONDS
What do you need:
(serves 4)
500 g dry low-fat cottage cheese
100 g candied fruits and dried fruits (papaya, melon, pineapple, cherry, cranberry, raisins, etc.)
90 g butter
80 g sugar
50 g almonds
2 yolks
100 ml cream
1 vanilla pod
How to cook vanilla Easter with candied fruits and almonds:
1. Rub the cottage cheese through a sieve.
2. Cut the vanilla pod, remove the grains and add to the curd.
3. Chop candied fruits and dried fruits.
4. Grind almonds in a mortar.
5. Beat the butter with a fork or a small whisk.
6. Add dried fruits, candied fruits and nuts to the oil.
7. Beat the yolks with sugar.
8. Pour the cream into a small saucepan and bring to a boil, but do not boil.
9. Add whipped yolks to the cream and, stirring constantly, heat over low heat until the cream thickens, then remove from heat, knead for another 3 minutes and cool.
10. Add butter with dried fruits and creamy yolk cream to the curd. To mix everything.
11. Line the Easter mold with a double layer of gauze and fill it with curd mass. Wrap the edges of the gauze crosswise, put the load on top and put at least a day in a cold place.
On the eve of the most sacred holiday - Christian Easter, most people in the circle of relatives and friends are preparing to celebrate this great holiday - they paint eggs, bake Easter cakes and, of course, prepare curd Easter, which, along with other attributes holiday table represents the resurrection of Jesus Christ.
“Mleko thickened” is another name for Easter in Church Slavonic. This name can be interpreted as follows: when Moses, at the behest of God, brought the Jews out of Egyptian slavery to the land where “milk and honey” flows to continue the free kind. So milk and honey became a symbol of endless joy. Cottage cheese is one of the best products that can be made from milk.
Easter, according to tradition, should be in the form of a truncated pyramid, cooked in a wooden parlor. According to one version, this form represents Heavenly Zion, the unshakable foundation of the "New Jerusalem". And this cottage cheese dish means Easter fun and the sweetness of heavenly life. And another version says that the shape of Easter repeats the shape of Mount Golgotha, on which the Son of God was crucified.
Easter decoration should contain the letters ХВ - Christ is Risen! The sides are decorated with sprouts and flowers - a sign of the miraculous Resurrection of Jesus, as well as the Cross and the spear - a sign of the torment of Christ on Good Friday.
In this article, we will try to consider several options for preparing custard and raw curd cakes.
Basic tips for cooking cottage cheese Easter at home:
- In cooking, it is better to use fresh cottage cheese with a high fat content of 5-9%.
- In custard recipes, in no case should the mass be brought to a boil.
- The pasochnitsa must be covered with wet gauze, folded in two, and preferably three layers.
- A deep container must be placed under the beaker, as whey will drain from it.
- If you do not have a pasochnik - a special form for making cottage cheese pasta, then you can use a colander.
- Before adding raisins, they must be washed and dried. It can also be soaked in aromatic alcohol, which will make the dish even more delicious.
Easter Royal according to a simple, classic recipe
Royal Easter is one of the most popular on the festive table. There are several cooking options, but we'll talk about recipes for custard and raw Royal Easter.
Why is it called "Royal" you ask, because earlier only the royal nobility could afford to use dried fruits and nuts in the preparation of paska. Poor people cooked it simply from cottage cheese.
We will need:
- cottage cheese - 500 g;
- butter - 100 g;
- sour cream - 2 tablespoons;
- yolks - 2 pcs;
- sugar - half a glass;
- vanilla sugar - 1 teaspoon;
- raisin.
Cooking:
Cottage cheese, grated through a sieve, is more airy and tender.
Remove oil before you start cooking.
Tsarskaya raw without cooking
This recipe describes how to cook a raw passover without cooking, and it contains raw eggs, therefore, it is necessary that they be fresh and preferably homemade.
We will need:
- cottage cheese - 500 g;
- cream - 1 glass;
- yolks - 3 pcs.;
- sugar - 1 cup;
- butter - 200 g;
- raisins and candied fruits.
Cooking:
- We grind the cottage cheese through a sieve to obtain a delicate, uniform consistency.
- Mix softened butter with sugar.
- Add raw yolks to the butter. We mix everything well.
Wash the eggs and only then break them, separating the whites from the yolks.
Cottage cheese Easter without baking with chocolate and nuts
Chocolate lovers will love this Easter. It will definitely become a decoration of the festive table, because it looks very beautiful and unusual, and it tastes simply incredible. After all, it combines milk and bitter chocolate, and with the addition of nuts ... This recipe is worth trying and appreciating. It's just a delight!
We will need:
- cottage cheese - 500 g;
- eggs - 3 pcs;
- sugar - 150 g;
- cream 20% - 200 ml;
- butter - 100 g;
- dark chocolate - 50 g;
- milk chocolate - 50 g;
- coconut flakes - 2 tablespoons.
Cooking:
Recipe for raw cottage cheese Easter with condensed milk without eggs
Easter on condensed milk is the easiest delicacy to prepare without cooking. It does not use raw eggs, and the list of necessary ingredients differs from other recipes in its size. It only has 3 products!
We will need:
- cottage cheese - 600 g;
- condensed milk with sugar - 1 can (380g);
- candied fruit.
Cooking:
Easter creme brulee with Filevsky ice cream
Easter based on cottage cheese and ice cream is very unusual, tasty, with delicate taste Creme brulee. It will definitely please the kids. You can use not only creme brulee ice cream, but also ice cream and other flavors.
We will need:
- cottage cheese - 400 g;
- ice cream - 250 g;
- butter - 50 g;
- sugar - 5 teaspoons;
- 1/3 of a lemon;
- raisins, nuts.
Cooking:
Cottage cheese Easter on boiled yolks
An interesting recipe using boiled eggs, ideal for people who are afraid to add raw eggs to dishes. Besides boiled eggs give Easter even more tenderness and airiness.
We will need:
- cottage cheese - 400 g;
- boiled yolks - 5 pcs;
- sugar - 100 g;
- butter - 120 g;
- fatty sour cream (more than 20%) - 100 g;
- dried fruits.
Cooking:
Easter from cottage cheese without eggs with gelatin
Easter on gelatin is very easy to prepare. Its plus is that you don’t have to have a pastry box, you can fill any molds that you have with curd mass. There is no need for the whey to drip off as the gelatin sets and holds its shape so well.
We will need:
- cottage cheese - 600 g;
- gelatin - 20 g;
- sour cream - 125 g;
- powdered sugar - 1 cup;
- butter - 50 g;
- cream - 30 g;
- vanillin;
- salt - a pinch;
- candied fruit.
Cooking:
Sour cream and cream can be taken of any fat content.
- Then add vanilla and mix again.
- Now it's the turn of gelatin, which during this time can already harden. If the gelatin is frozen, then it must be heated in the microwave or on the stove.
Never bring gelatin to a boil.
If using molds, simply fill them with curd mass and refrigerate.
Cottage cheese Easter on cream with raisins and dried apricots
Custard Easter on cream with dried fruits turns out to be very tender with an incredible creamy and milky aroma. Very tasty and easy to prepare!
We will need:
- cottage cheese 9% fat - 500 g;
- cream - 125 ml;
- yolks - 2 pcs;
- sugar - 150 g;
- butter - 100 g;
- dried apricots and raisins - 50 g each
Cooking:
Remember to rinse dried fruits before adding them.
Video of cooking Easter from cottage cheese according to the recipe of Yulia Vysotskaya
I suggest you also watch a video of making creamy Easter from cottage cheese.
I hope these simple recipes help you, because now you know how to cook Easter from cottage cheese at home. Do-it-yourself Easters charge with love and warmth all the native people who will gather on a sacred holiday at one common table. Peace and good health to you!!!
Recipes Easter cakes from Yulia Vysotskaya are airy and unusually tasty. We are the first to present the recipe for a delicious Easter cake from Yulia Vysotskaya, which is considered simple and at the same time one of the most popular.
Easter cake
Ingredients:
- Lemon juice - 2 tbsp
- Granulated sugar with vanilla - 8 tbsp plus an additional 75 g
- Yeast - 10 g
- Flour premium- 525 g
- Chicken eggs - 5 pcs
- Butter - 250 g
Step 1
Rinse the lemon well and cut into two equal halves. Squeeze out the juice from the lemon. You will need two tablespoons. Pour eight tablespoons of vanilla sugar into a bowl. Add to sugar lemon juice and mix thoroughly until a homogeneous mass is obtained.
Step 2
Pour 10 g of yeast into 50 ml of warm water. You can preheat water in the microwave or on a gas stove. In this case, the yeast will begin to ferment more quickly. Mix thoroughly. Measure out 25 g of flour. Add to yeast to make sourdough. Do not forget that the dough should only be stirred with a wooden spoon. Cover the bowl with a lid and place in a warm, draft-free place for 40 minutes. The dough will double in size.
Step 3
At this time, measure out 500 g of flour. Remember that only high-quality flour should be used to make Easter cake. Choose white flour top grade. Sift the flour through a sieve. Add 75 g of sugar and 15 g of salt to the flour. Stir and add the brew. Start stirring gently with a wooden spoon.
Step 4
Enter eggs into the dough - 5 pieces. Do not forget that when using them as an ingredient in Easter cake dough, the eggs must be room temperature. That is, before you start preparing the dough, just put them out of the refrigerator on the table. After adding the eggs, add softened butter to the dough. Continue stirring with a wooden spoon. The dough at this stage will look like a shiny butter mass.
Step 5
After thorough stirring with a wooden spoon, the next step is to knead the dough with your hands. The dough will be a bit runny to the touch. Don't let that scare you. Due to this consistency, it is possible to achieve lightness and airiness of the dough during baking. Leave the well-mixed dough in the refrigerator with the lid closed for 10 hours. Ideally, prepare the dough for Easter cake in the evening, and bake Easter in the morning.
Step 6
In the morning, the dough should be laid out in baking molds and left in a warm place without drafts for another four hours. You can put the molds filled with dough in a large container and cover with a towel. After that, grease the "caps" of the dough with an egg and you can start baking. Brush the tops of the pasties with the egg mixture with your hands.
Step 7
Bake Easter cakes at a temperature of 200 degrees. After 10 minutes, open the oven and check the condition of the cakes. The dough will rise well. After that, you can lower the temperature and bake small cakes for another 10-15 minutes, and if the mold is large, another 35-40 minutes. Check the readiness of the cake with a match or a wooden skewer. When pierced, no “wet” dough should remain on its surface. Lubricate the finished Easter cakes with sugar-lemon mixture.
Notes
Regarding the use of butter when preparing Easter cake dough, follow a simple formula: 2 to 1. If according to the recipe you have half a kilogram of flour, then you need to use half less butter. In our example - 250 g.Please note that when preparing an egg mixture for greasing Easter cakes before baking, you need to add a little warm milk to the egg broken into the bowl. This will provide that shiny crust that we are used to seeing on Easter cake.Also remember that you only need to put the cakes for baking in the oven after preheating it. Such such here Easter cake recipe from Yulia Vysotskaya, video which is presented below.
Now let's see what is recipecottage cheese easterfrom Yulia Vysotskaya.
Creamy Easter with candied fruit
Ingredients:
- Chicken eggs - 2 pcs
- Butter - 200 g
- Low-fat cottage cheese - 500 g
- Granulated sugar (fine fraction) - 200 g
- Sour cream - 200 g
- Vanillin - 5 g
- Cranberries - a handful
- Dried peaches and pears - a handful
Step 1
Take two chilled eggs. In this case, the proteins will be better and easier to beat. Separate the yolks from the whites. Beat the yolks thoroughly with a whisk.
Step 2
Mix with softened butter. Add the oil little by little while continuing to beat with a whisk. Measure out 200 g of sugar. Start introducing it into the egg mass, continuing to mix with a whisk. Rub until white. You can also use a mixer for mixing, but it is believed that Easter will turn out to be tastier if you mix the ingredients by hand, without using technology. After 10 minutes of mixing, you will get a homogeneous creamy mass, according to appearance creamy.
Step 3
Add 200 g of fat sour cream or cream to the egg-butter mixture. Keep stirring. Add a pinch of vanilla or a few drops of vanilla essence. Add cottage cheese. Cottage cheese should not be greasy, homogeneous. Add handfuls of cranberries and dried peaches and pears. If these are not ready-made candied fruits, then cut them into small cubes.
Step 4
Whisk the whites. Pour them into a deep container, add a pinch of salt and beat well with a whisk. Well-chilled proteins will turn into a white fluffy mass much faster. Whip the cream in a separate bowl with a small whisk. They need to be whipped to the same consistency as the egg whites. Add cream to dough.
Step 5
Start gently but quickly knead the dough. You can use a large flat spatula. After that, fill with dough a special wooden form in the form of a pyramid. Cover the form with gauze beforehand. Thus, excess water from the curd will drain. Top with the ends of gauze, so that they lie edge to edge.Along the edges of the gauze, excess water will also go away.From above, press down the form with a weight. Leave for a day, then disassemble the form.
Notes
If you decide to mix all the ingredients in the Easter cake by hand, as suggested, make every effort to make the most homogeneous mass possible. This is what main secret taste cottage cheese Easter recipe from Yulia Vysotskaya.
Let's try to cook another original Easter cake. Below is recipe for italian easter panettone from Julia Vysotskaya.
Italian Easter cake panettone
Ingredients:
- Fresh yeast - 70 g
- Premium flour - 1.2 kg
- Milk - 360 ml
- Granulated sugar - 150 g
- Chicken eggs - 8 pieces.
- Yolks chicken eggs- 3 pcs
- Butter - 500 g
- Vanilla - 1 tsp
- Orange peel - 20 g
- Raisins - 200 g
Step 1
Warm up the milk a little. Pour milk over yeast, add half a tablespoon of sugar and put in food processor mix.
Step 2
Add 600 g of flour to the milk mixture. Turn on the combine and mix thoroughly. Introduce eggs at the same time. Break four pieces first. Add half a teaspoon of salt and a teaspoon of vanilla. Then carefully add the remaining four eggs and the rest (600 g) of flour into the mixer bowl. The combine should mix the dough for about 10 more minutes.
Step 3
In a separate container, mix three yolks and 150 g of sugar. Add softened butter - 250 g. Add the whipped mass to the dough, which continues to knead. Add another 250 g of softened butter to the dough. Turn on the combine for 15 minutes - the dough will continue to mix in gentle mode.
Step 4
Transfer the dough to a larger container, such as a large saucepan. Lubricate it with butter. Cover the pan with a towel soaked in hot water and wrung out. Put in a dark place. For example, in an oven that is not included.
Step 5
Take out the risen and doubled dough and add the grated orange peel, raisin. Knead the dough. Break it down into shapes.
Step 6
Divide the dough into three parts and arrange into three large molds. Leave the forms with the dough in a dark, warm place for an hour. You can put it back in the oven that is not turned on, just covering the containers with a towel dipped in hot water.
Step 7
Lubricate the approached Easter cakes with yolk mixed with milk. Bake at 180 degrees in a well-heated oven.
Notes
Butter pies, like the Italian Easter cake, are best cooked with fresh yeast.
On the eve of one of the biggest Christian holidays - Easter - the Eksmo publishing house presents a culinary novelty from Yulia Vysotskaya " Easter menu».
On the pages of this book, the TV presenter and culinary expert shares with readers recipes for dishes that she cooked for Easter at her home, and those that she found herself and brought to perfection through trial and error.
Julia Vysotskaya:“Easter is one of the holidays that unite people, give a wonderful feeling of belonging to one big family, the feeling that you are not alone on this earth. And faith reinforces strength for another whole year ahead until next spring.. The most interesting thing in this recipe is vanilla, it is its intense aroma that makes the taste of Easter tender and refined!”
Servings: 4
Cooking time: 35 min.
Ripening time: 24 hours.
Ingredients:
Cooking:
Photo: courtesy of Eksmo publishing house
Step 1
Rub cottage cheese through a sieve.
Step 2
Cut the vanilla pod, remove the grains and add to the curd.
Step 3
Chop candied fruits and dried fruits.
Step 4
Grind the almonds in a mortar.
Step 5
Whip the butter with a fork or small whisk.
Step 6
Add dried fruits, candied fruits and nuts to the oil.
Step 7
Beat the yolks with sugar.
Step 8
Pour the cream into a small saucepan and bring to a boil, but do not boil.
Step 9
Add whipped yolks to the cream and, stirring constantly, heat over low heat until the cream
does not thicken, then remove from heat, knead for another 2-3 minutes and cool.
Step 10
Add butter with dried fruits and creamy yolk cream to the cottage cheese. To mix everything.
Step 11
Line the Easter mold with a double layer of gauze and fill it with curd mass. Wrap the edges of the gauze crosswise, put the load on top and put at least a day in a cold place.
The dish is ready! Bon Appetit!
Based on the book by Yulia Vysotskaya "Easter Menu" (Publishing house "Eksmo")
Today you will learn a lot from us about custard Easter (from cottage cheese) and if you have never cooked this before, then perhaps it's time to learn and start cooking.
How good is this Easter? At least the fact that it does not need to be cooked for as long as Easter cakes. That's right, there's only a batch. But the dough is kneaded several times and you have to wait each time! And then everything is mixed, brewed, poured and ready!
Easter is also good because it is made on the basis of cottage cheese, the fat content of which you choose yourself. Therefore, it is suitable even for those who adhere to a certain diet. This will not work with Easter cakes, because the dough for them is cooked in butter, yeast and flour.
And by the way, if the Easter cake can dry out, then such an Easter will only taste better if it stays for a long time. It's only in classic version we taste Easter already after twelve hours, but in general, many keep it for several days in a row and only then serve it to the table.
It's delicious, sweet (and that's why children really like it), hearty, festive and even a little special. We highly recommend you try it!
Classic recipe"Royal" Easter
Easter "Royal" custard is prepared as follows:
- Put cottage cheese in a sieve or use a blender. This is necessary in order to avoid lumps;
- Mix the yolks with sugar and then beat with a mixer into a white, fluffy mass;
- Add sour cream, mix thoroughly with a spatula;
- Soft butter, which is better to get out of the refrigerator earlier, cut into cubes;
- Add it to the yolks, and send the cottage cheese there;
- Mix again all the ingredients with a spatula;
- Place the bowl with the resulting mass in a larger bowl and pour water into it;
- Next, you need to brew Easter in a water bath;
- It will take about thirty minutes, then the thick mass will become more liquid and lighter;
- Immediately after this, transfer the bowl to a cold bath (also a larger bowl, but with cold water);
- Stir the mass without ceasing until it cools;
- Water that is heated must be changed several times;
- Rinse the raisins, pour boiling water over and let it brew until the curd mass cools;
- Then drain the water and dry the raisins;
- Finely chop the almonds;
- Add raisins, zest and nuts to the cooled curd mass;
- Cover a clean bowl with wet gauze in several layers;
- Put the curd mass there, cover with gauze and put the future Easter under pressure;
- Refrigerate overnight and decorate to taste before serving.
Custard cottage cheese Easter with cream
- 5 eggs;
- 120 g raisins;
- 1150 g of cottage cheese;
- 5 g vanilla sugar;
- 130 g candied fruits;
- 425 ml cream;
- 230 g of granulated sugar;
- 115 g nuts;
- 225 g butter.
Time is 1 hour and 25 minutes.
Calorie content - 250 calories.
Cooking:
- Process cottage cheese with a submersible blender or put it in a meat grinder to achieve uniformity;
- Pull the oil out for a few hours before cooking so that it has time to become soft;
- Mix cottage cheese with butter, mixing thoroughly with a spatula;
- Break the eggs into a bowl, add both types of sugar, beat into foam;
- Add cream and stir until smooth;
- Put on the stove, turn on a small fire;
- Slowly but surely bring the mass to a boil, then it should begin to thicken;
- Remove from heat and cool;
- Add candied fruits, nuts and raisins to cottage cheese;
- Raisins, by the way, pre-wash, pour boiling water and rinse again after ten minutes. After that, dry and only so add to the curd;
- After that, mix the cottage cheese with eggs and mix thoroughly;
- Put the mass in a special form, covered with gauze;
- Wrap the edges of the gauze and put a press on top;
- Place in refrigerator for twelve hours.
Read how to bake, the most simple and delicious recipes.
Easter recipe in Kiev
- 3 branches of mint;
- 5 eggs;
- 1 bar of chocolate;
- 120 g raisins;
- 3150 ml of milk;
- 380 g of powdered sugar;
- 130 g dried apricots;
- 275 g butter;
- 535 ml sour cream.
Time - 8 hours and 45 minutes.
Calories - 155 calories.
Cooking:
- Beat the eggs a little, add sour cream to them and beat the mass with a mixer;
- Pour milk into a saucepan and put on the stove;
- Then bring to a boil and reduce heat;
- Pour eggs with sour cream in a thin stream, stir until cottage cheese is formed;
- Remove from heat and cool the mass;
- Place several layers of gauze on a colander and pour the contents of the pan onto it;
- Leave the mass to glass;
- Then tie the bag and hang it so that the glass is all superfluous for about two hours;
- If the cottage cheese still remains liquid, put it under pressure for another hour;
- Soft butter cut into cubes and mix with powdered sugar;
- Beat in a fluffy mass with a mixer;
- Add cottage cheese and beat the mass again;
- Rinse raisins and dried apricots, pour boiling water for ten minutes;
- Then drain the water, rinse and dry the dried fruits;
- Set aside some raisins and dried apricots for decoration;
- Grind the rest of dried apricots a little and mix with raisins;
- Add dried fruits to the curd mass;
- Line the form with gauze, put the curd mass there and leave it in this form for two hours at room temperature;
- After that, put in the refrigerator for five hours;
- Next, pull out Easter, decorate with sprigs of mint, chocolate and dried fruits.
Recipe from Yulia Vysotskaya
- 225 g cream cheese;
- 1 handful of candied chedro;
- 1200 g of dry cottage cheese;
- 20 ml orange liqueur;
- 3 eggs;
- 2 g vanillin;
- 2 handfuls of candied tangerines;
- 125 g of granulated sugar;
- 1 handful of candied orange peels.
Time - 1 hour and 55 minutes.
Calorie content - 189 calories.
Custard Easter is prepared like this:
- Let the cottage cheese into a sieve so that there are no lumps;
- Chop candied fruits a little;
- Break the eggs and give them sugar, beat into foam;
- Add vanillin, mix;
- Without stopping, pour in the liquor;
- Mix eggs with cottage cheese, add to them cream cheese and mix everything well;
- Send all candied fruits there, mix well;
- Move the bowl with the entire mass to water bath and brew it;
- Then remove from heat and stir until cool;
- Cover the form with gauze folded in layers and put the whole mass there;
- Place a load on top and leave for a few days.
To easily and simply pull Easter out of the mold, it is better to cover it with damp gauze. Dry gauze will be soaked with sweet curd and, as a result, stick to the mold.
To grind cottage cheese, you can use not only a sieve. It can be both an immersion blender and a meat grinder. But in the latter case, you will have to scroll the product twice.
Cottage cheese Easter must stand under pressure for at least twelve hours so that all the liquid flows out and the mass comes together. V latest prescription less time, since the cottage cheese is made on its own, and its structure allows you to enjoy Easter faster.
To diversify the taste of cottage cheese custard Easter, you can add to it fresh berries or fruit. It can also be various nuts - macadamia, Brazil nuts, pine nuts, hazelnuts and so on. Well, you already know about dried fruits.
If you want variety, then you can add cocoa to the mass itself and there will be a chocolate Easter. Or add different kind dyes. From natural - mint, turmeric, beets, carrots.
When adding Easter to raisins, you need to remember that it must be pre-washed, then poured with water or even steamed. Then drain the water, rinse the dried fruits and dry them with dry napkins.
In order for the almonds to be peeled at Easter, they can be poured with boiling water for half an hour. After that, drain the water, remove the peel and dry the nuts. Then they can be crushed.
Your table will be truly bright and special if you cook not only classic Easter cakes, but also custard curd Easter.
