24.01.2020

How to dye eggs in rags for Easter

Ingredients: egg, vinegar

At Easter, it is customary to paint eggs, but this can be done not only using standard methods, but also new methods - for example, using fabric. Our master class will tell you more about this.

Ingredients:
- 3-4 eggs;
- 2 tbsp. vinegar 9%.

03.11.2019

Lacy Baba Easter cake

Ingredients: yolk, cream, flour, orange zest, walnut, candied citrus fruit, vanilla extract, yeast, butter, sugar, salt

The Easter cake Lacy Baba really resembles lace when cut - the dough is so “holey” and tender that such a comparison inevitably comes to mind. Give it a try, these holiday baked goods will surely impress you.

Ingredients:
- 3 yolks;
- 60 ml cream;
- 170 g flour;
- 0.5 ppm orange zest;
- 2 walnuts;
- 10 g candied citrus fruits;
- 1 drop of vanilla extract;
- 1 tsp. incomplete yeast;
- 2 tbsp. butter;
- 30 g sugar;
- 0.2 tsp. salt.

28.10.2019

Easter egg cake

Ingredients: egg, flour, powdered sugar, baking powder, cream, starch, butter, vanilla extract, strawberries, coconut flakes, confectionery sprinkles

You can prepare not only Easter cake or cottage cheese for the Easter table. You can also surprise your guests with a sponge cake in the shape of an Easter egg, decorated in the style of the Easter holiday.

Ingredients:
For the biscuit:
- 5 eggs;
- 5 tbsp. flour;
- 5 tbsp. powdered sugar;
- 1 tsp. baking powder.
For cream:
- 250 ml cream;
- 1 egg;
- 50 g sugar;
- 15 g starch;
- 150 g butter;
- vanilla extract.
For impregnation:
- 200 g frozen strawberries;
- 50 g sugar.
For decoration:
- 30 g coconut flakes;
- confectionery topping.

25.10.2019

Easter cupcake in a slow cooker, recipe with photos step by step

Ingredients: flour, egg, baking powder, raisins, butter, sugar, lemon

A delicious Easter cake is easier to prepare than the simplest yeast cake. And if a multicooker helps you cope with it, then this process will even seem very easy to you.

Ingredients:
- 200 g flour;
- 4 eggs;
- 0.5 tsp. baking powder;
- 100 g raisins;
- 150 g butter;
- 150 g sugar;
- 1 lemon.

24.10.2019

Easter from frozen fermented baked milk, recipe with photos step by step

Ingredients: Ryazhenka, condensed milk, honey, raisins, candied fruits, dried currants, butter, vanilla sugar, confectionery topping

Easter made from frozen fermented baked milk will surely appeal to all lovers of dairy products. This is a great treat for the Easter table - new and interesting.

Ingredients:
- 1 liter of fermented baked milk;
- 2-3 tbsp. condensed milk;
- 1 tsp. honey;
- 1.5 tbsp. raisins;
- 1 tbsp. l. candied fruits;
- 1 tsp. dried currants;
- 100 g butter;
- 10 g vanilla sugar;
- confectionery powder, glazed nuts for decoration.

22.09.2019

Kulich in the microwave

Ingredients: flour, egg, kefir, peanut butter, candied fruit, dry jam, honey, sugar, baking powder, butter, salt, lemon juice, confectionery sprinkles, decoration

It’s quite possible to cook Easter cake outside of the oven: you can bake it in the microwave - it’s very simple and relatively quick.
Ingredients:
- 0.5-0.7 cups of flour;
- 1 egg;
- 60 ml of kefir, yogurt or milk;
- 1 tbsp. peanut butter;
- 1 tbsp. candied fruits;
- 1 tbsp. Kyiv dry jam;
- 2 tbsp. honey;
- 2 tbsp. Sahara;
- 1 dessert spoon of baking powder;
- 50 g butter;
- 1 pinch of salt;
- 0.5 tsp. lemon juice;
- confectionery topping;
- decorations.

09.08.2019

Triple stuffed Easter wreath

Ingredients: flour, egg, butter, sugar, yeast, salt, milk, dried apricots, raisins, walnuts

For the Easter holidays, you can prepare a wreath of yeast dough with raisins, dried apricots and nuts for the table. It will turn out not only very tasty, but also stunningly beautiful.
Ingredients:
- 600 g flour;
- 3 eggs;
- 1 yolk;
- 70 g butter;
- 3 tbsp. Sahara;
- 2 tsp. yeast;
- 1 pinch of salt;
- 200 ml milk;
- 100 g dried apricots;
- 100 g raisins;
- 12-15 pieces of walnuts.

19.07.2019

An old Easter cake recipe from our grandmothers

Ingredients: yeast, milk, sugar, flour, egg, butter, raisins, dried apricots, vanillin, salt, powdered sugar

If you need an excellent, proven Easter cake recipe, then you can’t find anything better than this - this is how our grandmothers baked Easter cake. Try it, you will definitely be absolutely delighted with the result!

Ingredients:
- 23 grams of fresh yeast;
- 150 ml milk;
- 150 grams of sugar;
- 500 grams of flour;
- 3 eggs;
- 110 g butter;
- 150 grams of raisins;
- 150 grams of dried apricots;
- vanillin;
- salt;
- powdered sugar.

31.05.2019

Easter cake from Anastasia Skripkina

Ingredients: milk, egg, butter, yeast, sugar, vanilla sugar, honey, flour, salt, nuts, raisins, candied fruit, dried black currants, nutmeg, lemon zest

Easter cakes are an integral attribute of any Easter feast. There are many different recipes for their preparation, and we invite you to try one of them - tested by Anastasia Skripkina.

Ingredients:
- 120 ml milk;
- 1 egg;
- 50 grams of butter;
- 12 grams of yeast;
- 30 grams of sugar;
- 10 grams of vanilla sugar;
- 1 tbsp. honey;
- 250 grams of flour;
- 1 pinch of salt;
- 10 grams of nuts;
- 20 grams of raisins;
- 20 grams of candied fruits;
- 20 grams of dried black currants;
- 0.5 tsp. nutmeg;
- 0.5 tsp. lemon zest.

14.05.2018

How to color eggs with gel dyes

Ingredients: eggs, vinegar, gel dye

One of the long-standing traditions for Easter is making paints. There are many ways to do this, one of them is to paint eggs with gel dyes. With our recipe you will also learn this art.

Ingredients:
- fresh white chicken eggs;
- table vinegar - 100 ml;
- gel food dyes (at least 3 colors if possible).

11.05.2018

Easter cake without yeast

Ingredients: flour, kefir, butter, soda, raisins, vanilla sugar, lemon zest, sugar, protein, powdered sugar

I suggest you prepare a very tasty Easter cake without yeast. The recipe is simple and quite quick.

Ingredients:

- 350 grams of flour;
- 200 ml. kefir;

- 1 tsp. soda;
- a handful of raisins;
- 15 grams of vanilla sugar;
- 1 tsp. lemon zest;
- 180 grams of sugar;
- protein - 1 pc.;
- powdered sugar - half a glass.

02.05.2018

Lazy Easter cake without kneading

Ingredients: flour, butter, yolks, raw yeast, vanillin, raisins, milk, sugar

If you don’t have a great desire to bake Easter cake, it doesn’t matter. Today I have prepared for you a simple recipe for a delicious and easy to prepare no-knead lazy cake.

Ingredients:

- flour - 600 grams,
- butter - 120 grams,
- egg yolks - 4 pcs.,
- yeast - 15 grams,
- vanillin - a pinch,
- raisins - 100 grams,
- milk - 200 grams,
- sugar - 200-250 grams.

02.05.2018

Creamy Easter cake "Tenderness"

Ingredients: cream, fresh yeast, flour, eggs, sugar, butter, raisins, vanilla sugar

There are a lot of Easter cake recipes. Today I would like to present to your attention a simple recipe for delicious airy cake “Tenderness”.

Ingredients:

- 150 ml. cream;
- 25 grams of yeast;
- 450-500 grams of flour;
- 3 eggs;
- 150 grams of sugar;
- 100 grams of butter;
- a handful of raisins;
- 2 tsp. vanilla sugar.

25.04.2018

Easter from curd mass

Ingredients: curd mass, raisins, sour cream, butter, sugar, vanilla sugar

Today I suggest you prepare cottage cheese Easter not from cottage cheese, but from ready-made curd mass, which you can easily purchase in the store. The dessert turns out very tasty.

Ingredients:

- curd mass - 500 grams,
- raisins - 150 grams,
- sour cream - 1 tbsp.,
- butter - 50 grams,
- sugar - 150 grams,
- vanilla sugar - half a tsp.

25.04.2018

Cottage cheese Easter with creme brulee ice cream

Ingredients: cottage cheese, ice cream, sour cream, gelatin, candied fruit, raisins, sugar

You definitely haven’t tried Easter like this. The recipe for making an amazing Easter cottage cheese with creme brulee ice cream is very simple. Absolutely everyone will like the taste of Easter. even if you don't like cottage cheese.

Ingredients:

- 300 grams of cottage cheese,
- packaging of creme brulee ice cream,
- 3 tbsp. sour cream,
- 1 tbsp. gelatin,
- candied fruits,
- raisin,
- 1.5-3 tbsp. Sahara.

Hello, dear hostesses and owners! Warm greetings to you! 🌞

Do you remember in childhood, on the day of Easter, our parents, mothers and grandmothers set a beautiful and abundant table?

From early morning Easter cakes, Easter cakes and other treats were being prepared, and it was all very solemn and magical!

And then the whole family gathered at a friendly table, fought eggs, tried Easter goodies and treated their neighbors. Golden memories!

I would like to continue this bright and kind tradition and again with pleasure gather around a cozy and spring-like abundant festive table.

That's why we offer you today delicious Easter recipes - a very varied and yet easy-to-prepare Easter menu.

We will consider the entire Easter table from Easter cakes to snacks and drinks!

You can choose several recipes at once for this wonderful bright holiday and please your family.

Baking recipes for Easter with photos

Traditionally, the Easter table is always full of baked goods and rich holiday delicacies. 😍

We already have a big article about. Check it out if you want to bake a delicious and beautiful cake.

But what could you bake for Easter besides Easter cakes? Let me suggest you some other great recipes.

Very beautiful and aromatic pizza bread in a slow cooker

Look, what a beautiful, elegant bread!

It looks great on the table and creates a festive mood. 😍

Ingredients

• Flour - 800 gr
• Warm water – 500 ml
• Sweet red pepper - 1 pc.
• Dry yeast - 10 g
• Sugar - 1 tsp
• Salami – 150 gr
• Butter
• Cheese - 100 gr

Preparation

This is a yeast bread, so we start with the dough. Take some warm water, about 150 ml, add sugar to it and add some flour.

Stir. The consistency should be like thick sour cream. We leave the dough in a warm place to rise, it should increase in size and have a porous appearance.

In the meantime, the dough is gaining strength, cut the salami, pepper and cheese into cubes. They should be approximately the same size (1 cm).

When the dough is ready, add it to the remaining water and add flour in portions and begin kneading.

During the kneading process, add the filling and immediately mix it into the dough.

When it becomes difficult to stir with a spoon, put it on the table and continue kneading there.

At the end of kneading, the dough should no longer stick to your hands.

Form it into a bun and brush with vegetable oil.

If you are cooking without a slow cooker, then place the bread in the prepared loaf pan and let it stand for an hour in a warm place in the same way and rise.

The dough should at least double in size.

Set the multicooker to the Baking mode of your multicooker. Since everyone’s appliances are different, the baking process is different.

Look in the instructions for your multicooker on how to properly bake bread in it. You may need to flip to the other side during this process, or the bread will be completely cooked on one side. Cooking time will be approximately 2 hours.

If you cook in the oven, set the temperature to 200 degrees and check the readiness with a wooden skewer.

This is how the bread turned out. Let it cool completely and serve.

How handsome he is! Cook with pleasure!

See also other recipes below, they are also very good.

Sweet wicker wreaths for eggs with poppy seeds

And a delicious treat and a beautiful stand for Easter eggs!

Ingredients

For the base you will need:

• Flour - 220 gr
• Sugar - 3 tbsp
• Salt - a pinch
• Grated nutmeg - a pinch (you can use: vanillin, cardamom, lemon zest, cinnamon)
• Egg - 1 pc.
• Butter - 50 g
• Yolk - 1 pc.
• Dry poppy seed – 3 tbsp

for the dough:

• Milk – 120 ml
• Flour - 70 gr
• Sugar - 1 tsp
• Yeast - 15 g

For such beautiful spikelets, we need to prepare sponge yeast dough.

All foods should be warm or at room temperature.

Take a spoonful of sugar, yeast and pour it with warm milk (not hot!), and also add flour.

Stir and leave in a warm place for 25 minutes. The dough should fit like this with a fluffy cap.

Knead the dough, add melted butter, egg and sugar to it. Salt and add nutmeg.

In general, at this stage you can add any spices - cinnamon, cardamom, you can add lemon zest, whatever you want.

Mix and begin to add the sifted flour in parts, kneading.

Yeast loves the warmth of your hands and such dough has the peculiarity of becoming soft and no longer sticking after a long kneading.

Therefore, you will need to knead it well for about ten minutes, and then put it in a warm place for an hour and a half, covered with a towel or cling film.

During this time, it will rise, double or more times its size, and become fluffy and soft.

You will need to knead it and roll it into a long “sausage”.

Cut this sausage into equal parts. From this quantity you will get approximately 16 pieces, try to keep the number even.

We roll each piece into a long “rope” and connect it in pairs.

We twist the blanks like a pigtail.

We form a ring and seal the edge well. Remember that they will expand as they bake.

Therefore, during the preparatory stage, we need to leave fairly large holes in the center, because the holes will become smaller during baking.

Let the buns rise for about 20 minutes in a warm place.

Well, the preparations are ready. Coat them with yolk and sprinkle with poppy seeds.

Bake at 180-190 degrees for 15-20 minutes, until beautifully golden brown.

Very beautiful egg cups and a treat in one! 😍

Easter butter pie with dried apricots

Very tasty, fluffy and soft!

It is made in the form of a wreath or nest, in the center of which you can put real or decorative eggs.

It looks incredible on the table, beautiful and bright!

Ingredients

• Flour - 500 gr
• Warm milk - 200 ml
• Ryazhenka warm – 100 ml
• Eggs - 1 piece
• Sugar - 80 gr
• Warm butter - 50 g
• Salt - 1/3 tsp
• Dry yeast - 6 g (1/2 sachet)

For filling:

• Dried apricots – 100 gr
• Raisins – 50
• Cognac/rum
• Jam - 50 g

When working with yeast dough, we must not forget that all products must be warm - that is, at room temperature or a little warmer.

And, in addition, you need to take with you a good mood and positive, bright thoughts. Then the baked goods will turn out incredible!

Let's start with the dough. To do this, take half the milk; it should be warm, but not hot.

Add a tablespoon of sugar to it, add yeast and add 2-3 heaped tablespoons of flour and stir well.

You will get a mass with a consistency reminiscent of sour cream.

It’s okay that there are lumps there now, it’s not scary at all.

The dough should be covered and placed in a warm, draft-free place to infuse.

In the meantime, let’s prepare the filling in a warm place.

To do this, wash the dried fruits well and dry them.

Cover with a lid and let stand for 10-15 minutes until they are well soaked.

Cognac, of course, is optional. Although, even if you are cooking for children, there is nothing to worry about.

Because of the boiling water, all the alcohol will quickly come out of it, leaving only a tasty aftertaste.

Meanwhile, our dough arrived. Look how curvy and beautiful she is!

It needs to be mixed, settled and work can begin.

Combine the egg and sugar and beat them with a fork or whisk.

Add the entire dough to the egg mixture, add the remaining warm milk and, adding flour in parts, begin kneading.

During the kneading process, add warm fermented baked milk.

It can be replaced with low-fat yogurt or kefir, but if possible, make it with fermented baked milk, it will give a very good taste.

Also, during the kneading process, add softened butter to the dough, not all at once, but in pieces and gradually mix into the dough.

In general, you shouldn’t rush with yeast dough; knead thoroughly, well, but slowly.

When the dough becomes difficult to knead with a whisk, put it on the table and continue mixing in the flour.

Yeast dough loves long kneading, and as you stir, it will go from being quite dense to soft, tender and will stop sticking to your hands.

When the dough is ready, grease a deep plate with oil, place the bun in it, cover with cling film and place in a warm place.

The dough will rise again within half an hour and will increase two to two and a half times.

In the meantime, it fits, fluffy and beautiful, we will finish working on the filling.

Place the dried fruits on a sieve and drain all excess moisture from them. They are nourished and smell delicious!

Grind them in a blender or through a meat grinder to get this bright paste.

Add jam or preserves to it, but not too much so that the filling does not turn out too liquid.

Well, the filling is ready. When our dough has risen, gently knead it again.

It turned out very tender, obedient, wonderful and really alive!

Roll it out into a thin layer. And on top of it, not thickly, apply the filling, distributing it evenly over the entire surface.

Now our task is to carefully, without sudden movements, starting from the edge, evenly roll up such a roll.

It will turn out long and quite thick.

On this ring we make beautiful cuts and petals. Please note that we do not cut completely.

There should be 16 such “petals” in total.

It is convenient to first cut into 4 large parts, and then divide each of them into 4 more.

This will make it smoother. If the filling sticks to the knife when cutting, do not forget to remove it with a napkin.

We need everything to turn out neat and beautiful.

Now we begin to turn the petals in pairs with the filling up so that a beautiful cut is visible.

We take our time, do everything confidently, but carefully, because the dough is very soft.

Our preparation is ready. This is how the pie should work again.

To do this, cover it with cling film and another towel on top and let it stand in a warm room for another half hour.

After this, brush with yolk so that the baked goods brown better and send to bake.

Bake at 170 degrees until a beautiful, golden brown crust.

The pie turns out simply magnificent! It’s beautiful and fragrant, and the taste is simply incredible!

Look how beautiful it looks in cross-section.

You can come up with your own filling and it will turn out very good too.

This pie remains soft and does not get stale on the second day.

The dough recipe is very successful. Try baking this beauty for your Easter table, your family will definitely appreciate it!

Easter basket made from dough

Undoubtedly, such a basket will become the center of the Easter table along with Easter and Easter cakes!

Can you imagine how beautifully you can decorate it and put it inside?

Ingredients

• Flour - 500-600 gr
• Eggs - 2 pcs (1 yolk for lubrication)
• Milk – 250 ml
• Dry yeast - 2 tsp
• Butter - 75 g
• Sugar - 1 tbsp. l
• Salt - 1/2 tsp

Before cooking, make sure that a good, spring mood is with you! 😊

And we begin to prepare the dough.

Our dough will be yeast, which means that the kitchen should be warm, draft-free, cozy and quiet to work with this type of dough, then your baked goods will turn out perfect.

1. Pour warm milk (35-38 degrees) into a large bowl, add sugar and yeast. Stir and leave in a warm place for 15 minutes.
2. When the yeast has started working, break one whole egg into a bowl, and from the second egg we take only the white, separate the yolk, we will need it later for lubrication.
3. Add warm melted butter. It shouldn't be hot! Let's stir.
4. Gradually, in parts, add sifted flour.
5. Add salt and continue kneading.
6. Leave the finished dough in a warm place to rise.
7. After the first rise, knead and leave to rise again for half an hour.
8. Take a heat-resistant bowl (ceramics, enameled metal or glass) that is the right size for the base for the basket.
9. Turn the base upside down and wrap it in foil, which needs to be coated with vegetable oil.
10. Roll out the finished dough thinly and cut into strips. Reserve the dough for the rim and handle of the basket.
11. We place the strips vertically on the workpiece, removing the excess along the length.
12. We begin to weave a basket using horizontal stripes.
13. We braid the entire base and seal the dough so that it holds well.
14. Coat the basket with yolk and let them stand for 15 minutes.
15. Place in the oven at 180 degrees for 30 minutes.
16. Remove the cooled baskets from the base and remove the foil.
17. The edging for the basket and the handle are made according to the size of the basket and baked separately.

This is the case when it is better to see once than to read 100 times, so you can watch the baking of such a basket in more detail in this video:

This makes a wonderful basket! Try it, it’s not difficult at all, but it’s so beautiful. 😍

Easter buns with filling

Glossy, soft, very tasty buns, with a beautiful decoration in the form of a cross and a delicious filling of raisins, dried blueberries and cranberries.

With an incomparable aroma of vanilla, cinnamon and orange!

Ingredients

For the test:

• Flour - 300-350 gr
• Warm milk - 140 ml (approximately 38 degrees)
• Dry yeast - 6 g
• Egg yolks - 2 pcs
• Sugar - 60 gr
• Butter - 40 g (melted)
• Vanilla extract (vanillin on the tip of a knife) - 1 tsp.
• Cinnamon - 1 tsp
• Orange zest - 1 tsp.
• Nutmeg - a pinch
• Salt - a pinch

• Raisins – 70 gr
• Dried blueberries – 50 g
• Dried cranberries - 50 g
• Orange juice – 100 g

White dough (paste):

• Flour - 50 gr
• Water – 50-60 ml
• Sugar - 1 tbsp

To grease the buns:

• Yolk - 1 pc.
• Milk - 1 tbsp

Glaze syrup:

• Milk - 4 tbsp (hot)
• Sugar - 2 tbsp

Don't let the impressive list of ingredients scare you.

These buns are actually quite simple to prepare and require little effort.

Preparing yeast bread. Add a teaspoon of sugar and yeast to warm milk.

Leave them in a warm place for 10 minutes to activate. The active yeast will form a foamy cap on top of the milk.

In the meantime, while the yeast begins to work, pour orange juice over the washed dried fruits so that they are saturated with it and take on its aroma.

Sift the flour through a sieve, add sugar, cinnamon, salt, nutmeg to taste, grate the orange zest and mix well.

The smell is already incredible! All that remains is to add the yeast to the flour along with two egg yolks and melted butter. And we begin kneading.

We start kneading in a bowl, and then move to the work surface and knead with our hands.

Yeast dough loves the warmth of your hands and active kneading.

Even if it seems sticky to you at first, don’t rush to add flour, knead well for about 5 minutes and you will notice how it becomes soft and not sticky.

Place the finished bun in a greased bowl, cover with cling film and leave warm for about an hour.

During this time it will fit, and the hostess can do many other useful things in this hour.

When the dough is ready, drain the juice from the dried fruits and blot them with paper napkins to dry.

The dough rose and increased in volume. It is a beautiful light brown color, which was given to it by cinnamon.

We divide it into equal parts. You will only get approximately the same 10 pieces.

Roll the pieces into balls and cover with cling film to prevent them from drying out.

Let them rest for 10 minutes.

Then we take the bun, flatten it and put the filling in the center.

Close it inside, pinch it well and roll it between your palms, giving the bun an even, round shape.

Place the buns on a baking sheet lined with greased parchment.

They will need to be covered with a towel and left for 50 minutes so that they increase in volume.

So, time passed, the buns puffed up, became large and fluffy.

Take the yolk, add a little room temperature milk to it, shake them together and coat our buns with this mixture.

This coating will give them a beautiful shine and blush when baking.

Well, white decor is very easy to prepare.

This is a regular white dough that uses only flour, water and a little sugar.

Mix sugar with flour and, stirring constantly, begin to pour in water in small portions.

It is necessary to obtain a homogeneous, rather thick, but still fluid substance.

Place it in a pastry bag or syringe and, using a knife, mark small grooves on the buns and apply the white mixture in the form of a cross.

Due to the fact that the main dough is light brown, white will look very contrasting on it.

Place in the oven at 180-190 degrees for about 20 minutes.

While the buns are baking, prepare the glaze syrup for a magical shine.

To do this, add sugar to hot milk and stir until it dissolves.

Very simple! Take the still hot buns from the oven and coat them with this syrup.

The result is incredibly fragrant beauty, amazing holiday buns! 👍

It actually takes longer to write than to make them. Everything is very simple and not labor-intensive.

Try preparing them for the Easter table.

Easter Cupcakes Nests

A beautiful and delicious dessert for Easter, table decoration!

Prepare very quickly, literally half an hour.

Ingredients

Recipe: for 12 pieces

• Flour - 200 gr
• Baking powder - 2 tsp
• Salt 1/2 tsp
• Soft butter - 100 g
• Sugar - 110 gr
• Vanilla sugar - 1 tsp
• Eggs - 2 pcs
• Strawberry yogurt (or any other to taste) - 250 ml

• Soft butter (room t) - 60 g
• Powdered sugar to taste - 3-4 tbsp. l.
• Creamy curd cheese (from the refrigerator!) Almette, Hochland, Violette, etc. - 140 g
• Chocolate chips - 30 g - for decoration
• Raisins or chocolate in colored glaze - for decoration

Brief description of preparation

1. Mix dry ingredients: flour, baking powder, salt.
2. Beat the butter with sugar, vanilla sugar and two eggs until fluffy with a mixer for several minutes.
3. Add half the flour, continuing to mix everything, pour in the yogurt, and then the second half of the flour.
4. Stir until smooth, but not for long so that the mass does not thicken.
5. Grease the mold or take paper cupcake boxes.
6. Spread the mixture onto 2/3 of the mold and place in the oven at 180 degrees for 25 minutes. Check readiness with a toothpick.
7. For the cream, beat soft butter and powdered sugar, and then add curd cheese. Let's put it all together.
8. Cool the cream in the refrigerator.
9. Cool the cupcakes and decorate them by covering the top with cream, chocolate shavings and multi-colored dragees.

You can see the whole process in more detail in this video:

As you can see, the recipes are not complicated and quick.

Let's move on now to the main, meaty hot dishes. Mmm! 😊

Meat dishes for Easter recipes

If you are looking for something delicious to cook with meat for Easter, then in our article you will definitely find a recipe to your liking!

Traditionally, meat is always present on the Easter table.

This can be either a modest cut of boiled pork or interesting meat rolls and stuffed meat.

We suggest you try the following recipes below.

Filled meat bombs

An excellent meat dish, served hot. Prepare very quickly!

Ingredients

• Pork neck - 1 kg
• Cheese - 200 gr
• Mushrooms – 400 gr
• Onion - 2 pcs.
• Salt pepper
• Boiled potatoes in jackets 4-5 pcs.
• Mayonnaise - 2 tbsp. spoons
• Butter - 50 g
• Pickled cucumbers if desired

Preparation

Pre-boil the potatoes in their skins, cool, peel and grate on a coarse grater. Fry mushrooms with onions.

Cut the meat into layers, beat, salt and pepper. Grate the cheese on a fine grater.

Then we use an interesting technique - we take a mug, grease it with mayonnaise and put the meat on the bottom so that the edges hang down.

Let's start layering the filling.

The layers go in this order: grated cheese, mushrooms and onions, pickled cucumber to taste, a piece of butter, grated potatoes.

Pack the filling well and cover it with the overhanging edges.

Then we simply turn the mug over onto a baking sheet covered with foil, and the meat and filling falls out entirely in the form of a ball like this.

If you have several mugs of the same size, then you will very quickly be able to fill several bombs at once.

All that remains is to grease the pieces with mayonnaise and put them in the oven.

Bake at 180-200 degrees for 20-25 minutes.

The meat should have a beautiful golden brown crust.

Ready! Remove the bombs from the oven and place them on lettuce leaves to serve.

The dish looks very festive. It's quick and filling, and the filling is amazing!

Stretchy cheese, mushrooms and potatoes. Yummy!

Take note, dear hostesses!

Juicy homemade boiled pork

The easiest and fastest homemade boiled pork recipe.

Ingredients

• Pork (or beef) - 1200 g
• Water - 1.2 l
• Salt - 3 tsp
• Peppercorns (I have a mixture of five peppers) - 1 tsp
• Garlic - 2 teeth
• Bay leaf - 1 piece
• Spices for meat to taste

Let's prepare a marinade for the meat, thanks to which it will be very juicy.

To do this, pour water into a saucepan and bring to a boil. Pour in 2-3 tablespoons of salt, about 10 peppercorns and add a bay leaf.

Let it simmer for 5 minutes, turn it off and cool.

Place the pork in the cooled marinade until it is completely covered and put it in the refrigerator for 4 hours.

After a while, take it out and blot it with a paper towel.

Rub the boiled pork with salt and meat seasoning on all sides.

Make slits in the meat and place garlic slices in them.

And we place the meat itself in a baking sleeve, piercing small holes in it at the top with a toothpick so that excess air can escape.

Place in the oven for 60-80 minutes at 190 degrees.

It turns out very juicy meat!

Chicken roll with cheese

Very beautiful, sunny and easy to prepare chicken roll.

Ingredients

• Hard cheese – 300 gr
• Eggs - 3 pcs
• Sour cream - 3 spoons
• Chicken breast – 500 g
• Onion - 1-2 pcs
• Salt, pepper, dry herbs

Preparation

Break the eggs into a bowl and add sour cream and grated cheese. And also add some greens there for beauty and stir.

Take a baking sheet, cover it with parchment paper and distribute the egg-cheese mixture in an even thin layer.

Place in an oven preheated to 180 degrees for 10 minutes so that the roll sets but remains flexible.

Chop the onion and fry it until golden brown.

Pass the chicken fillet through a meat grinder or blender. Drain excess oil from onions.

Mix the onion with the meat, add salt and pepper and mix well.

Place minced chicken on the browned base and also spread it over the entire surface in a thin layer.

Starting from the edge, roll the entire base into a roll, with the minced chicken inside.

Place the roll seam side down and cover it with foil.

The oven is still hot. Place the roll in it again for 20-30 minutes at a temperature of 180 degrees.

A couple of minutes before the end, open the foil and brown without it.

The roll is ready! Beautiful, plump. Cut it into slices and serve.

It can be hot, or it can be cold.

Try it, very tasty!

Meat with potatoes with mustard sauce in the oven

The recipe from the series mixed everything up, stuck it in the oven and forgot about it! 😉

Ingredients

• Any meat - 1 kg
• Potatoes - 8-10 pcs.
• Onion - 2 pcs.
• Eggs - 4 pcs
• Vegetable oil – 150 ml
• American mustard - from 50 to 100 g
• Mustard with lemon flavor - 2 tsp (regular + lemon juice 1 tsp)
• Salt - 2 heaped tsp
• Sugar 1 - tbsp. l to taste
• Basil - 1 tsp.
• Italian herbs - 1 tsp
• Pepper mixture - 1 tsp.
• Garlic - 3 cloves
• Apple cider vinegar - 1-2 tbsp. l.

Preparation

First, let's make a delicious mustard sauce.

To do this, break a bowl of eggs, add vegetable oil to them (you can replace them with sour cream, it will also be very tasty, but then without vinegar), add mustard there.

American mustard is sweetish and not very hot in taste, and lemon mustard can be made by mixing regular Russian or Dijon mustard with lemon juice.

Add salt, add all the indicated herbs (you can add your favorite ones to taste) and squeeze out 2-3 cloves of garlic.

Add 1-2 tablespoons of apple cider vinegar or you can replace it with 1 teaspoon of regular 9%.

Now you need to combine all the ingredients of the sauce by whisking it with a whisk.

We’re just chatting as if we’re making an omelette, there’s no need to beat it, especially with a blender, otherwise you’ll end up with mayonnaise.

When the sauce is stirred, taste it and add sugar if necessary. The sauce should have a pronounced mustard taste.

Cut the meat and potatoes into arbitrary pieces, the onion into half rings or quarters.

Salt the potatoes, meat and onions and place in a bag or baking bag, distribute well inside and pour in the sauce.

Tie the bag and carefully stir everything inside again, distributing the sauce and other ingredients.

We use a toothpick or scissors to make small holes in the top of the bag to allow air to escape so that it does not inflate.

And put in a preheated oven at 180 degrees for 40-50 minutes. You can serve directly in the form by cutting the bag and sprinkling the contents with herbs.

Beautiful, simple, very juicy! At the bottom of the bag you get a broth that you can pour over the dish when serving.

The dish is not spicy, despite the mustard, and even children will like it!

Delicious meat loaf

An appetizing and tasty Easter meat dish that is easy to prepare and can feed the whole family!

The recipe saves time, it is so simple that it can be described in two words - knead and bake. 👍

Ingredients

• Minced meat (pork + beef) – 1 kg
• Eggs - 1 piece
• Bread crumbs or breadcrumbs - 240 g
• Milk – 240 ml
• Onion - 1/2 pcs
• Dried garlic - 1/2 tsp
• Ground black pepper - 1/2 tsp
• Salt - 1 heaped tsp
• Ketchup – 120 ml

For the sauce:

• Apricot jam - 2 tbsp. l
• Any hot sauce - 1 tsp
• Ketchup – 170 ml

Preparation

In one bowl, mix the minced meat with breadcrumbs and milk, add finely chopped onion, garlic powder, salt and pepper, as well as ketchup and egg.

Mix everything well with your hands until it has a homogeneous structure. Almost done!

All that remains is to place the bread in a greased pan.

You can use a special one for bread, and if you don’t have it, then any other suitable one.

The main rule is to lay it out tightly so that there are no gaps.

Heat the oven to 190 degrees and bake for 1.5 hours. After 45 minutes, grease the “roof” of the bread with special sauce and continue baking.

To make this sauce, mix jam, ketchup and any hot sauce, it will be very tasty, it goes great with meat.

We use part of the sauce for coating, and use what’s left for serving, to dip the “bread” into.

You can eat it hot or cold! It is very, very tasty!

By the way, when you put it in a mold, you can hide boiled chicken eggs in it; it will also be very beautiful when slicing!

Salads for Easter are simple and tasty

Salads are very welcome on the Easter table.

As a rule, these are some kind of light, spring vegetable compositions.

We have a large selection of dietary ones, they are all very beautiful and suitable for the spring table.

Well, here below we will offer you some great recipes!

Salad Cockerel

A beautiful and very tasty salad with tender chicken liver for the Easter table!

Ingredients

• Chicken liver – 600 gr
• Cheese - 50 gr
• Corn – 130 gr
• Olives - 1 piece
• Boiled eggs - 10 pcs
• Boiled carrots - 1 pc.
• Onion - 2 pcs.
• Pickled cucumbers - 3-4 pcs.
• Dill - 30 gr
• Green onions – 30 g
• Salt pepper
• Mayonnaise – 250 gr
• Sweet pepper yellow and red

We will boil the liver in salted water for 30 minutes.

While it is cooking, cut the onion into thin half rings and saute it in a frying pan until soft and transparent.

At the same time, this will relieve the onion from burning.

Finely chop the cucumbers and grate the carrots.

Separate the yolks from the whites and grate them separately on the finest grater.

When the liver is ready, cool it a little and cut it into pieces.

When all the ingredients are available, you can assemble the salad, laying it out immediately in the shape of a cockerel, covering each layer with a mayonnaise mesh.

The order of layers is as follows:

1. Sliced ​​boiled liver.
2. Pickled cucumbers.
3. Fried onions.
4. Carrot
5. Grated yolks.
6. Corn
7. Grated whites

During cooking, coat the sides with mayonnaise so that you can sprinkle protein there too.

We remove what has spilled from the plate with a napkin. We need to get such a neat body of a cockerel.

All that remains is to add the olive eyes, scallop, wings and bell pepper tail.

Place the salad in the refrigerator to soak.

And, in fact, the longer it sits, the better it tastes, so it’s best to make it overnight.

And decorate just before serving, so that the greens and peppers do not wilt.

Festive mood guaranteed! 😍

Easter bunny salad

Very original presentation! And the salad itself is very tasty.

Ingredients

• Boiled chicken fillet – 400 g
• Boiled potatoes - 2 large pieces
• Hard cheese - 100 gr
• Hard-boiled eggs - 4 pcs.
• Pickled cucumbers – 3-5 pcs.
• Onion - 1 pc.
• Mayonnaise - 150 ml
• Salt and pepper to taste
• Chinese cabbage, olives, carrots - for decoration

Peel the potatoes and chop them finely. Also cut the fillet, cucumbers, chop the onion, and grate the cheese.

Peel the eggs. Chop two of them whole finely into the salad. Take the whites from the remaining two and grate them on a fine grater, and also add the yolks to the salad.

Mix all crushed ingredients and season with mayonnaise. Place the resulting mass of salad on cabbage leaves on a plate, trying to form the body of a rabbit.

Cover the resulting figure with grated egg white on all sides. In order to make the eyes and nose we use olives, for the ears we use Chinese cabbage leaves.

Place chopped carrots around. This is such a delight! Most of all, children will like this salad. 😊

The salad is light and tasty without mayonnaise

A wonderful option for the Easter table, this spring-style salad is light and very tasty!

Ingredients

• Beijing cabbage – 400 gr
• Sweet pepper - 1 pc.
• Corn (canned) - 300-350 g
• Dill
• Parsley
• Salad dressing: lemon juice, mustard beans, vegetable oil

It is very simple to prepare - wash and chop the vegetables and herbs.

Drain the liquid from the corn and add it to the vegetables, salt to taste.

Season with lemon juice and mustard and stir. Bon appetit!

Very tasty with rice and canned fish.

Ingredients

• Canned pink salmon – 2 pcs.
• Onion - 1 pc.
• Fresh carrots - 1 pc.
• Fresh cucumber - 2-3 pcs.
• Juice of 1 lemon
• Dill - 50 gr
• Boiled rice – 125 g
• Lettuce leaves
• Salt, pepper, mayonnaise
• Lemon - 2 tbsp

Boil the rice in advance in salted water and cool.

Grate the carrots on a coarse grater, add salt and sauté in a frying pan until soft, 8-10 minutes. The carrots should not be fried.

Chop the onion thinly, pepper and pour lemon juice over it. Let it sit for 10-20 minutes.

Remove the canned pink salmon from the bones (if any) and mash with a fork.

Finely chop the dill and mix it with the cucumbers cut into strips.

There is no need to salt the cucumbers so that they do not release juice. You can do this just before serving.

Place boiled rice on lettuce leaves and make a mayonnaise mesh on top of it.

Place mashed pink salmon on the rice in an even layer; if desired, coat this layer with mayonnaise as well.

Salt the lemon juice from the pickled onion, squeeze it a little and place it on the pink salmon in the next layer.

The next layer is sautéed carrots. And at the very top there is a cucumber with dill.

Very beautiful! Let it sit for about an hour in the refrigerator, you can add some salt on top of the cucumbers before serving and serve!

Salad with beets and prunes

Bright, elegant and very tasty option!

Ingredients

• Beets - 1-2 pcs.
• Prunes - 30-50 g
• Nuts - 30-50 g
• Garlic - 2 cloves
• Salt to taste
• Mayonnaise
• Olive oil
• Lemon juice - 1 tbsp. l
• Pepper

Boil the beets and cool them to room temperature.

After that, remove the skin from it and grate the beets on a coarse grater.

Pour boiling water over the prunes and let stand for 15 minutes.

Finely chop the walnuts and squeeze out the juice of half a lemon.

Pour lemon juice into the grated beets and add a little salt.

Drain the water from the prunes, dry them with napkins, cut them into pieces and send them to the beets.

We also put chopped walnuts there and squeeze out the garlic.

Mix everything and season with olive oil. Salad ready! You can serve it immediately.

Fresh cabbage salad with magic dressing

Fresh, light and quick salad with a special dressing that makes it mind-blowingly delicious!

Ingredients

• Cabbage - 1 piece small
• Green onions - 4-5 pcs.
• Bunch of dill – 30 g
• Salt - 1/2 tsp
• Oil - 4-5 tbsp. spoons
• Lemon juice - 1 tbsp. l
• Sugar - 1 tsp
• Pepper - 1/4 tsp

Chop the cabbage into strips, chop the green onions and dill finely.

To make the dressing, mix vegetable oil with sugar and lemon juice, add a little salt and pepper - mix and season the salad.

Fast and easy! The salad turns out to be very aromatic, spring and fresh, just what you need for the main bright holiday of spring!

These are the Easter salads, very tasty and quick to prepare.

Now let's move on to the appetizers.

Easter snacks

Let's not forget about snacks for the Easter table.

They are very quick to prepare and they add variety and beauty to the table!

Snack tulips

Look great, very tasty! Quick recipe. 👍

Ingredients

• Small tomatoes - 7 pcs.
• Cheese - 200 gr
• Boiled eggs - 3 pcs
• Garlic - 3 cloves
• Onion feather - bunch
• Cucumber - 1-2 pcs.

Grate the eggs and cheese on a fine grater, squeeze the garlic into them and add mayonnaise.

Stir this mass well - this is the filling.

Now we will prepare the “flowers” ​​themselves.

To do this, make a cross-shaped cut on one side of each tomato.

Using a spoon, remove the core and seeds through this cut.

And instead of them we put the filling.

Place green onions on a plate; they will imitate tulip stems.

Place tomatoes in the form of a bouquet and chopped cucumber in the form of leaves. Ready!

Snack Chicken

A great fun snack. The kids will love it!

Ingredients

For the base:

• Eggs - 4 pcs
• Salt - to taste
• Paprika - to taste
• Black pepper - to taste
• Mayonnaise - 2 tbsp
• Butter - 2 tsp
• Cream cheese - 2 tbsp
• Onion - 1/2 pcs
• Pickled cucumbers - 2 pcs.
• Celery – 2 pcs.
• Green onions – 20 g
• Tartlets – 12 pcs.

For decoration:

• Eggs - 2 pcs
• Cream cheese – 50 g
• Processed cheese – 100 gr
• Garlic - 1 clove

Finely chop the celery, pickled cucumbers and onions.

It is better to take purple or leek onions.

If you take a regular one, it is better to scald it first so that it does not become evil.

Chop a little green onion for beauty. Cut the eggs into small cubes.

Mix celery, onions, cucumbers, eggs in one bowl.

For dressing, mix mayonnaise with cream cheese and butter, salt, pepper and paprika.

Stir well, season our appetizer and put it in the refrigerator to soak for half an hour.

At this time we will make chickens.

Grate the yolks and whites of two eggs separately, as well as the melted cheese on a fine grater.

Squeeze garlic into cream cheese if desired, mix it with mashed egg white and melted cheese.

Stir the mass well so that it is homogeneous. And we begin to roll it into balls, which we roll in grated yolk.

We make wings, legs and beaks from carrots, and for the eyes we take black peppercorns.

Fill the tartlets with the appetizer and place the chicken on top.

It turns out beautifully and cheerfully and feels like spring warmth! 🌞

Ham rolls with filling

Yummy for the holiday table!

Ingredients

• Ham – 250 gr
• Pickled cucumbers - 3 pcs
• Jacket potatoes - 2 pcs.
• Boiled eggs - 2 pcs
• Canned green peas
• Dill
• Salt, pepper - to taste
• Mayonnaise

Cut some of the ham into very thin slices, equal in number to the number of tubes you want to make.

Cut the rest into cubes, mix with chopped potatoes, eggs, cucumbers, herbs and peas.

Season with mayonnaise. The result will be something like an Olivier salad, which will need to be placed on slices of ham and wrapped in a tube.

And simple and fast and very tasty!

Liver spring rolls

A good option for an Easter feast. The filling is very tender!

Ingredients

• Chicken liver – 500 gr
• Beef liver – 400 gr
• Eggs for dough - 4 pcs
• Eggs for spreading - 10 pcs
• Milk – 500 ml
• Flour - 6 tbsp. l
• Carrots – 10 pcs.
• Onion - 4 pcs.
• Sour cream - 3 tbsp. spoons
• Mayonnaise - 6 tbsp. spoons
• Garlic - to taste
• Salt pepper

Brief description of preparation:

1. Chop the entire liver in a blender. Salt the resulting liquid liver mass (about 2-3 tsp, depending on taste) and pepper.
2. Break the eggs into a bowl and whisk with a fork or whisk, then send them to the liver. Pour in half the milk and stir.
3. Sift the flour into the resulting mixture and pour in the remaining milk, stir.
4. If there are a lot of lumps left, use a mixer or immersion blender to make the mixture more homogeneous.
5. The dough will turn out liquid, but this is how it is needed so that the pancakes turn out thin and it is easy to wrap the filling in them.
6. Frying liver pancakes. They turn out thin, soft, elastic.
7. For the filling, thinly slice the onion into half rings and then in half again.
8. Fry the onion until transparent, add salt and pepper.
9. Grate the carrots on a coarse grater and add to the onion. Simmer until the carrots are ready and add sour cream.
10. Grate the boiled eggs on a fine grater, add garlic and mayonnaise, and salt to taste.
11. Assembling the tubes: place the pancake with the dark side down and coat it completely over the entire surface with egg wash.
12. Place a strip of carrots and onions on the edge and wrap it in a tube.
13. Cut each tube in half and serve so that the cut is clearly visible. It will be very beautiful!

You can watch the preparation in more detail in this video:

The recipe is very successful and quick! 👍

Easter drinks

All that remains is to supplement our table with drinks.

Any refreshing natural juices, jelly, delicious homemade compotes, kvass and milkshakes are suitable for the Easter table.

See some proven recipes below.

Delicious homemade orange kvass

A delicious, non-alcoholic drink not only for Easter, but also for any table and every day.

It is possible not only for adults, but also for children.

Ingredients

• Warm boiled water (not hot!) - 3 l
• Sugar - 300 gr
• Orange – 2 pcs.
• Citric acid - 1 tbsp. l
• Burnt sugar - 3 tbsp. l
• Bread yeast - 5-6 g

We cut the well-washed oranges into slices along with the peel and put them in a jar.

Add citric acid there, pour out all the sugar and add yeast. Let's mix everything.

All that remains is to add burnt sugar, which will give the drink a beautiful orange color.

Pour three tablespoons of sugar into a saucepan with a thick bottom and begin to heat, stirring constantly.

Soon the sugar will begin to melt and melt and gradually it will turn a dark brown color.

We let the finished dark caramel boil and turn it off.

Then we dilute it with boiled warm water so that all the burnt sugar dissolves.

You will end up with a concentrated, rather dark, sweet liquid. Pour it into a jar and stir, you will immediately see what a beautiful color the kvass will have.

We don’t close the jar, we put it in a warm place to ferment for a day.

The amount of yeast is very small, so during this time they will all ferment.

After 24 hours, close the jar with a lid and put the kvass in the refrigerator. That's it, it's ready!

Serve chilled or at room temperature. A very tasty drink for Easter.

Homemade berry jelly

Fragrant, natural, with a soft, sweet berry taste, and at the same time elegant and bright.

This jelly will decorate your table and make it homey! It is very simple and quick to prepare.

Ingredients

• Frozen berries – 300 gr
• Sugar - 110 gr
• Water - 2 liters
• Starch - 1 tbsp. l. with a slide

Without defrosting, place the berries in a saucepan and sprinkle with sugar.

Pour 2 liters of boiling water from the kettle and put on fire. Cook over low heat for half an hour.

At this time, dilute the starch by pouring a small amount of cool water over it and stirring well.

This mixture will serve as a thickener for our jelly.

Half an hour has passed and the future jelly needs to be strained.

We will no longer need the berries from it (you can leave a little for decoration), we will only leave the compote.

We put the strained compote back on the fire and pour the diluted starch into it.

Stir well, let it boil again and turn off. Kissel is ready! Very tasty and healthy.

Milkshake Raffaello

We decided to offer you not just a recipe for a classic milkshake, but an interesting option with condensed milk and coconut.

The ingredients of this cocktail really resemble famous candies. Yummy, both adults and children will love it.

Ingredients

• Vanilla ice cream – 200 gr
• Condensed milk - 2 tbsp. l
• Coconut flakes - 1 tbsp. l with a slide
• Grated almonds - 1 tbsp. l with a slide
• Milk – 500 ml
• Cinnamon - for decoration

Place all ingredients in a blender bowl and blend for several minutes.

Pour the cocktail into glasses, sprinkle with cinnamon or coconut flakes if desired.

Delicious!

Well, dear friends, we have such a delicious selection of recipes.

We hope that you have found dishes to your liking and now they will decorate your holiday table for Easter.

The editors of Hostess Online wish you happiness, health and spring mood! Happy holiday to you and to each of you, we send warm greetings! 😘

I remember from childhood, for the Easter table, my mother always prepared jellied meat, cutlets, roast, home-made sausage and lard were also present on the table, and compote and wine were included in the drinks. She always went to church to light the 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 the Easter cake and eggs brought from the church.

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

Easter cake, Easter cottage cheese and painted eggs, preferably blessed, must be present 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 meat

Variants of recipes for preparing jellied meat can be

2. Cheese roll with meat

This roll is quick to prepare, easy to prepare and will amaze your household with its delicate taste.

We need:

For the cheese omelet:

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

For filling:

• 500 gr. minced meat assortment
• 1 onion
• salt, pepper to taste

Preparation:

1. Grate 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. Place a sheet of parchment on a baking sheet and spread the cheese mixture on it. Spread in an even layer over the sheet. Place in the oven to bake for 20 minutes at 200 degrees.

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

5. Remove the finished omelette from the oven

and spread the minced meat in an even layer and form a roll.

Place the roll in the oven for 40 minutes, baking temperature 180 degrees. Cut when cool.

3. Meat cutlets “Nests”

Original cutlets in the shape of nests, tasty and on the theme of the holiday.

We need:

• 500 g minced meat
• 1 piece carrot
• 1 onion
• 1/2 tsp salt
• pepper, to taste
• 1 pc egg (you need a yolk)
• seasoning for shish kebab or minced meat
• 8 pieces quail eggs
• 2-3 slices of white bread (loaf)
• 1/2 tbsp. milk

Preparation:

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 ingredients, salt, pepper and add seasoning. Beat the finished mixture well in a bowl.

4. Grease the mold with vegetable oil.

5. Divide the minced meat into equal parts and form koloboks, beat them and place them on a baking sheet, press them down a little, and make a small depression in the middle.

We make large buns, from this amount of minced meat we get 6-8 pieces of nests.

6. Break a quail egg into the hole,

and put the form in the oven, temperature 180 degrees, 30 minutes, until ready.

Festive boiled pork in aromatic marinades

Tender and aromatic boiled 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 sprig rosemary
• 3-4 sprigs of thyme
• 25 gr. ginger (divided into 2 marinade)
• 1 piece chili pepper
• 3-4 pcs bay leaves
• 8-10 pcs peppercorns
• 4-5 pcs of carnations
• 1 tsp coriander peas

3rd marinade

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

Preparation:

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

2. For the second marinade, take a pan, fill it with water and add all the ingredients according to the recipe. The water with spices should boil, turn off the heat and leave until it cools completely.

3. Afterwards, remove the meat from the kefir and transfer it to a pan with water and spices. Cover with film and place in the refrigerator overnight.

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

• Peel the garlic and crush it with a knife.
• Grate the ginger onto a fine grater.
• Cut 1/2 of the chili pepper into small strips.
• Transfer the above ingredients into a mortar, add more coriander grains, salt and grind into a paste. Add paprika, dried garlic and olive oil, black pepper and thyme to it, mix thoroughly 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. Place 4 layers of foil on a baking sheet, crosswise, wrap the meat so that the juice cannot seep out. Pour 1 glass of water onto a baking sheet and bake in the oven for 1 hour, temperature 180 degrees.

Take out the baking sheet, unroll the foil, carefully tuck it in, thus making a trough and return to the oven for 15 minutes to get a golden brown crust on top of the meat.

After the boiled pork has cooled completely, cut into pieces.

SALADS for the Easter table

Salads are needed on the festive table, what could we do without them? Since the Easter table is dominated by meat dishes, two types of salads, I think, will be enough.

1.Salad Easter nest

A very tasty and beautiful salad for the holiday table.

We need:

To color eggs:

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

For the salad:

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

Preparation natural dyes:

1. Shred the red cabbage on a coarse grater, add 300 ml of water and let it cook for 20 minutes. Strain through a strainer into a glass. Peeled quail eggs, 3 pcs. dip into a glass with cabbage broth and leave to paint.

2. Grate the beets on a coarse grater, pour in 100 ml of boiling water, stir, leave for 5-10 minutes, then strain into a glass. Place 3 quail eggs, peeled.

3. Pour 100 ml of boiling water over the cumin, stir, add 3 quail eggs.

Leave all eggs to dye 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 over medium heat until crispy. It is necessary to add salt and pepper.

2. Grate carrots, potatoes, eggs on a fine grater, separately. Cheese - on a coarse grater.

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

4. Form the salad: place it on a plate in layers

• 1st layer – potatoes, level the surface of the dish, add salt and make a mesh with mayonnaise.
• 2nd – mushrooms, spread over the surface of the potatoes + mayonnaise
• 3rd – carrots, add some salt, lightly press 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 it over the surface with a spatula.
• 6th – sprinkle the center and sides of the salad with grated cheese.
• In the recess, place parsley leaves and 3 quail eggs of different colors. Along the perimeter of the salad, distribute 6 more quail eggs with parsley leaves.

Spring salad with herring

An elegant, delicious salad with the scent of Spring.

We need:

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

Preparation:

1.Grate cheese and potatoes on a fine grater. Finely chop the dill and green onions.

2. Fresh cucumbers, cut into thin, small strips, herring fillets - into small cubes.

3. Assemble the salad in layers:

• 1st – herring, level it on the dish and cover with a mesh of mayonnaise.

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

• 3rd – potatoes, lightly crush on top and sides, form salad + mayonnaise in a mesh and on 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 mesh, and then spread with a spatula over the top.

• 6th – sprinkle with dill and green onions, decorate the top with painted quail eggs.

HOT DISH for the Easter table

Of course, a holiday table would not be complete without a hot dish. Or, prepare the meat and side dish separately, or you can make a roast, where everything is in one dish, both potatoes and meat. In addition, you can prepare cabbage rolls with rice or buckwheat for the holiday table. It's up to your taste.

1.Meat in Georgian style

The meat resembles a kebab and goes 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. Khmeli-Suneli seasonings
• parsley, cilantro, basil, dill

Preparation:

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

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

3. Grease the mold with vegetable oil and place the meat in one layer. Pour sour cream on top, distribute evenly

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

Homemade roast

The roast at home was always cooked in a Russian oven, it turned out amazing, 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 onions
• 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 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
• peppercorns
• thyme, chili pepper

Preparation:

1. Wash the meat and cut into large pieces. Pour vegetable oil into a casserole dish or deep frying pan with a thick bottom and add 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 in the meat has evaporated, add the onion, fry it until transparent, and then fry the carrots until soft.

3. While the onions and carrots are frying, 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 more parts each), lightly fry along with the rest of the vegetables and meat.

5. Tomatoes (2 pcs) cut into small cubes and add to potatoes, pour in 150 ml of tomato juice, mix. Add bay leaf, all the spices, sugar to them, add 150 ml of hot water and mix. The water should not completely cover the potatoes, but just barely.

6. Grate a little nutmeg, add 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 peas, simmer for another 5 minutes, then add chopped fresh garlic and finely chopped herbs. Turn off the fire.

DRINKS for 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 made a lot of compotes and open them slowly throughout the winter, especially spring, when there is no fruit 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. The easiest way is to buy frozen fruits and berries; making compote will be even better than canned ones.

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

Happy Easter Sunday! Goodness and peace to your home!

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by Notes of the Wild Mistress

Easter is the most important and joyful Christian holiday, which in 2015 we will celebrate the day after tomorrow, April 12. There is very little time left before the end of Lent, so you should already think about the holiday menu and stock up on delicious, original and proven recipes.

According to tradition, the main symbols and treats of Orthodox Easter are Easter cake, Easter cottage cheese and colored eggs. However, every year the menu of this holiday increases and becomes more modern. The cookbook of “wild” housewives offers an original selection of traditional and modern dishes for celebrating the brightest holiday of the year - Easter.

Traditional Easter dishes

Kulich

Easter cake is a special type of ritual holiday bread, which is traditionally baked from yeast dough on Maundy Thursday, and on Saturday it is blessed in church. Cooking Easter cake is akin to some kind of sacrament. Its main feature is not the ingredients, but the correct cooking technology. You should start preparing Easter cake only in a good mood, then the Easter cake will turn out successful, and next year everything will be fine in the house.

Easter cake dough requires careful handling and is kneaded in several stages, between which it is mixed. The dough is very capricious - it does not like drafts, sudden temperature changes, loud sounds, and cannot stand haste. Easter cakes can only be baked in a well-heated oven, and they should not be disturbed during this process. You can check the readiness of the Easter cakes with a wooden toothpick, which should not leave any dough on it. The finished cake is not removed from the mold immediately, but is allowed to cool. These are, perhaps, all the basic rules that should be followed when preparing Easter cakes.

Making traditional Easter cake

Mix 1 sachet (11-12 g) of dry or 50 g of regular yeast with 500 ml of warm milk and 500 g of flour. Knead the dough and leave it to rise. Grind the yolks with 300 g of sugar until white, and beat the whites into a stiff foam. Add yolks and whites to the suitable dough, add 200 g of softened butter and knead the dough thoroughly. Then add 500 g of flour, finally knead the dough, cover it and put it in a warm place for 1 hour until it doubles in volume.

During this time, rinse the raisins, dry them, sprinkle with flour and add to the risen dough. Mix everything again and set aside for 10 minutes. Grease the molds with butter, sprinkle with flour and lay out the dough, filling the mold 1/3 of the volume. Leave the filled forms for 10 minutes so that the dough rises in them, then place in a preheated oven at 180°C for 45-50 minutes.

Prepare the glaze by whipping 2 egg whites with 100 g of sugar with a mixer into a stiff foam, and cover the finished hot cakes with it.

Preparing the royal cake

Dissolve 50 g of yeast in 200 g of cream at room temperature. Add 600 g of flour, mix and leave the dough to rise. When the dough rises, add 15 yolks, mashed with 200 g of sugar and 200 g of soft butter. Pour in 400 ml of cream and add 600 g of flour, 10 crushed cardamom grains, 50 g of almonds and 100 g of washed raisins and candied fruits. Knead the dough well and leave to rise in a warm place for two hours. Then knead it again, place it in molds, filling them to 1/3 of the volume, after greasing them with butter and sprinkling them with breadcrumbs. Let the dough rise, then place them in a preheated oven at 180°C for 45 minutes.

Cooking cottage cheese Easter

Cottage cheese Easter, along with Easter cakes, is considered the main dish of the festive Easter table. To prepare it, a special split beaker in the shape of a truncated pyramid, consisting of 4 planks, is traditionally used. The curd mass squeezed out in it takes the form of a truncated pyramid, which symbolizes the place of the crucifixion and death of Christ.

In addition to being a symbol of Easter, cottage cheese also serves as a very tasty dessert. It can be prepared in three ways: chilled and pressed, brewed and baked in the oven.

Cooking cottage cheese custard Easter

Rub 1 kg of cottage cheese through a sieve, add 200 g of soft butter and the same amount of sugar, 5 eggs, 1 teaspoon of vanillin and mix. Pour 400 ml of cream into the resulting mass and mix again. Put everything on the fire, and after boiling, cook for 3 minutes, stirring constantly until thickened. Combine the curd mass with candied fruits, nuts and raisins - there should be 100 grams of each additive. Place the dough under a weight (to drain the whey) into a bowl lined with gauze, which you place in the refrigerator for 12 hours. When the whey has drained, remove the gauze and decorate the Easter.

Preparing compressed cottage cheese Easter

Beat 200 g of cottage cheese with a blender or rub through a sieve, add 2 egg yolks, 100 g of grated butter, 0.5 teaspoon of vanillin and 100 g of sugar. Mix everything, put it in a mold, and set it under a load for a day.

Cooking baked cottage cheese Easter in the oven

Place 600 g of cottage cheese under a press to remove all excess liquid, then rub it through a sieve. Wash 50 g of raisins, mix with 40 g of starch and add to cottage cheese. Add mashed 6 yolks with 5 tablespoons of sugar to the cottage cheese and mix. Gradually add 6 egg whites, spoonful at a time, whipped to a stable dry foam with 5 tablespoons of sugar. Grease a baking dish with butter, sprinkle with breadcrumbs, lay out the curd mass and bake at 190°C for 1 hour.

How to dye eggs for Easter

The egg is one of the main Easter symbols. Biblical legend says that Mary Magdalene approached Emperor Tiberius and declared that Jesus had risen! Holding out her hand to him with an ordinary egg, she said: “Now before your eyes it will turn red, which will testify to the miracle of the resurrection.” A moment later the egg turned red. Since that time, one of the main ritual attributes of Easter has been the painted red egg, which later began to be painted in other shades with iconographic and other images.

According to tradition, plain colored eggs are called krashenki, with spots applied to them - stripes, specks - krapanka, painted with patterns - pysanka.

Natural egg dyes

Traditional onion peels will color eggs brown, red cabbage soaked in vinegar will turn blue, turmeric will turn golden, spinach leaves and birch buds will turn green, dried violet flowers infused with lemon juice or dark grape juice will turn lavender. And boiled eggs in natural coffee will take on a color from pink to dark brown.

Festive dishes for the Easter table

In addition to ritual and traditional dishes, the Easter table is served with a wide variety of meat, fish and other dishes that could not be consumed during Lent. Therefore, all kinds of sausages, boiled pork, hams and other meat delicacies are an integral part of the festive Easter table.

Buzhenina

Baked pork can be prepared from pork, beef, chicken and any type of meat you like. To do this, rinse the meat, pat dry with a paper towel, and rub with salt and pepper. Make cuts in the meat, stuff them with chopped garlic and place it in the refrigerator for 12 hours. Then wrap the meat tightly with foil and bake in an oven preheated to 190°C for 1-1.5 hours. Cut the chilled boiled pork into thin slices and serve on a plate.

Baked pork with mustard crust

Pork chop on the rib is one of the most valuable parts of the pork carcass, so you should not forget to prepare it for the table on Easter. To do this, coat the pork with the rib portion with spices made from finely chopped parsley, green basil, mustard, oregano, coriander seeds, garlic, olive oil, salt and freshly ground black pepper. Make punctures in the meat, place it in a mold and refrigerate for one hour. Then wrap in foil and place in an oven preheated to 180ºC for 50 minutes.

Jelly eggs

Jelly eggs are a unique Easter treat. To prepare them, prepare eggshells in advance. To do this, do not break the eggs, but make a small hole at the blunt end through which you carefully remove the contents. Then the shell must be thoroughly washed and dried, placing the hole down.

Next, everything is very simple: prepare jellied meat according to your favorite recipe. Finely chop the meat and vegetables and pour it not into traditional plates, but into an eggshell. Then place the filled eggs on stands with the opening facing up and place them in the refrigerator to set. Before serving, peel the shell and decorate the jelly eggs with herbs and vegetables.

Grilled red fish

Delicious red fish meat diversifies the Easter holiday menu well. In addition, many celebrate this holiday outdoors, and baked grilled fish will be an excellent treat. To do this, cut the fish into portions and marinate it for 10 minutes in finely chopped dill and squeezed lime juice. Then add salt and pepper, drizzle with olive oil, place on a wire rack and bake for 15 minutes.

These are the recipes you can prepare for Christ’s Sunday. You can find a more extensive list of traditional and modern Easter dishes on our website.

We congratulate everyone on the upcoming bright holiday of the Resurrection of Christ! May a piece of the joy that all Christian people experience on Easter stay with you throughout the year and support you in difficult times!

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

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

1. Knead the dough from 300 g of flour, 1.5 teaspoons of baking powder, 120 g of brown sugar, salt and butter cut into pieces (80 g). Mix the ingredients and add 3 yolks and 2 tbsp. spoons of water. Refrigerate the finished dough for an hour
2. Prepare the custard. To do this, grind 7 yolks with vanilla sugar (3 tablespoons) and flour (130 g). Boil 250 ml of milk and pour into the future cream. Stir, cool and mix with ricotta (600 g). Italian cheese can be replaced with cottage cheese
3. Grate the zest from two oranges, cut out the insides and add them to the ricotta along with the candied fruits.
4. Two-thirds of the dough is rolled out into a circle with a diameter of 34-37 cm. The dough is laid out in a 24-27 cm mold. The mold must first be coated with oil. A mass of ricotta is placed on top. The edges of the dough are folded over the filling
5. From the remaining dough you need to make strips 1.5 cm wide. They need to be placed crosswise on the top of the pie. Grease with butter and bake at 180 degrees for 35-40 minutes. Then cover with foil and bake for another 15-20 minutes.
6. While the cake is cooling, you need to whip cold cream (300 ml) into a foam, gradually adding powdered sugar (1 tablespoon). This pie is served at room temperature. Cold cream is placed on top

Kalitsuniya Greek pies for Easter

• Even those who do not consider themselves believers paint eggs for Easter. Multi-colored eggs are one of the main symbols of this holiday.
• But you can paint them in different ways. You can use natural or artificial dyes. Apply plant leaves (dill, parsley, etc.) during coloring.
• But, if you want to really surprise your guests, you can use tape when coloring Easter eggs. You can cut out various shapes from it, stick it on eggs and dip them in dye. After painting, the tape can be peeled off. Original Easter eggs are ready

Meat dishes for Easter

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

Meat for Easter: egg roll

Easter cake

Below is the cake recipe and its original Easter design.
From the simplest ingredients you can prepare a cake that will not only delight you with its taste, but will also surprise your guests with its extraordinary design.

Video: Easter Cake

Homemade wine for Easter

Homemade wine has traditionally been considered the main drink on the Easter table. Today, stronger alcoholic drinks are in use. But, drinking such drinks is fraught with health risks. A couple of glasses of homemade wine on Easter is not only not frowned upon, but, on the contrary, can help the body better process food after fasting.

An important factor for success in home winemaking is harvesting the grapes at a time when they have reached full ripeness. At this time, the berries contain the maximum amount of sugar. What is decisive during the fermentation process?

1. After harvesting the grapes, the berries need to be separated from the bunch and placed in a container. If you have collected a lot of grapes, then 60-liter stainless steel tanks are suitable for this purpose. Before placing the grapes in containers, the berries must be crushed by hand. Containers with grapes should be placed in a room with a temperature of 10 -25 degrees
2. While the grapes are fermenting, they need to be stirred periodically.
3. When sediment appears, the wine needs to be strained. For this purpose, you can use gauze or nylon stocking. You need to add sugar to the purified liquid. For one liter of wine you need one cup of sugar. Stir the wine until the sugar dissolves
4. We wait until the wine ferments and pour it into three-liter jars. Leave 2 cm from the neck to the level of the wine. Roll up the jars with lids and make a hole in the middle. We insert a medical hose into the hole. It should be above the wine. Coat the hole with the hose with plasticine to seal it. We insert the opposite end of the hose into a jar of water, making a water seal
5. During fermentation, sediment forms in the wine. It needs to be removed periodically (pour the wine into other jars, leaving sediment) and repeat everything all over again
6. Fermentation times depend on various factors and can vary greatly. Taste the wine periodically, add sugar (if required) and as soon as you like the drink, close the jar with a nylon lid and leave for storage.

Decorating Easter dishes

Housewives use their own tricks to decorate their table and delicious dishes for Easter. Below in the video you can watch some of them and take note.

Video: Decorating Easter dishes

Setting the Easter table and decorating dishes

• I can write for a very long time about setting and decorating the Easter table. Every housewife has many ideas in her head about how to beautifully serve dishes prepared for this holiday.
• During the celebration of the Holy Resurrection of Christ, symbols of Easter should be placed on the table: Easter cakes, eggs and other dishes
• And also what will indicate the awakening of nature from winter sleep: flowers, greenery, decorative bird’s nests
• A toy figurine of the Easter bunny will also be appropriate during the holiday feast
• The main material of the Easter table is natural wood.
• If your table is made of this material, then for Easter you can do without a tablecloth altogether.
• Natural wood, flowers and greenery will make your table unforgettable
• Place a vase of flowers in the center of the table, and a colored egg on a plate for each guest. And if you write the guest's name on the eggs, they can be used as seating cards
• Traditional Easter cakes for this holiday can be decorated not only with icing, but also with cake mastic
• You can choose the color of the mastic so that the cake fits organically into the overall design of the table. You can not only cover Easter cake with mastic, but also make flowers out of it to decorate this pastry.
• You can make various figures from mastic and decorate Easter with them. The main thing here is to have imagination. And sculpting figures from this material is as easy as making it from plasticine

Happy holiday to you!

Video: DIY Easter decoration. Egg made from thread and glue