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How many dishes should be on the Easter table? Menu for Easter: what should be on every table

Orthodox Christians around the world are preparing to celebrate the bright holiday of Easter.

One of its obligatory attributes is the ceremonial table, on which especially plentiful and varied food is served on this day.

In the old days, after a forty-day fast, wealthy families put forty different dishes on the table.

The festive meal on Easter Day should reflect church symbols, so there are certainly three main dishes on the table that are blessed on Saturday in the church: Easter cake, colored eggs and Easter cottage cheese.

Easter eggs

The red egg is a special symbol of Easter. The biblical legend testifies that Mary Magdalene came to Emperor Tiberius with incredible news - Jesus has risen!

The only way to convince the ruler that a miracle had happened was to use another miracle.

Maria extended her hand to the emperor, in which lay ordinary egg, and said: “Before your eyes, this egg will now turn red, and this will be evidence of the miracle of the resurrection.”

A few moments later, that’s exactly what happened – the egg turned red.

Historians of Christianity claim that since that time, the painted red egg has become one of the ritual attributes of Easter celebrations.

At the beginning of the festive prayer service, clergy and monks exchanged such eggs; later the tradition was supported by believers.

U easter egg There are many purposes: they begin to break their fast on Sunday mornings, they give it to friends and relatives, godchildren and godparents, they take it to the churchyard to remember loved ones.

Initially, holiday Easter eggs were only red, later they began to be painted in other colors, and then iconographic images and other subjects began to be drawn on the shells, and patterns were painted.

Depending on the type of coloring, Easter eggs are called differently: krashenka (the egg is painted in one color), speckled (there are specks, specks, stripes on the shell), pysanka (with an ornamental or plot design).

As natural dyes, in addition to traditional onion peels, you can use turmeric (it will give a golden nuance), red cabbage, soaked in table vinegar (vitamin color), dried violet flowers infused for 6-8 hours with lemon juice, and dark grape juice (delicate lavender hue), Birch buds or spinach leaves (herbal color).

Eggs boiled in natural coffee, can acquire shades from pink to noble dark brown.

With the help of threads, rags and cereals attached around the egg, you can achieve a variety of interesting uneven colors.

For example, the “Watercolor” painting method: you need to boil an egg, dry it dry and place it hot on a special stand or glass.

On the dry egg, before it has cooled, draw the desired design with watercolor paint. On a hot egg, the paint dries in an instant and does not smear.

“Dinosaur eggs.” Wrap dry eggs tightly with pieces of gauze, securing its ends with an elastic band, and lower into a solution of some food coloring.

The white streaks that remain from the gauze will resemble the skin of a dinosaur.

“Marble eggs.” It is better to dilute food coloring in water dark colors. Add 0.5-1 tablespoon of vegetable oil and lower the already boiled eggs into it.

The water should cover the eggs entirely. Keep the eggs in water until the desired color is achieved. Then remove them from the water and wipe the shells dry to remove any remaining oil with a paper napkin.

Easter cake

An obligatory attribute of the Easter holidays is bread.

Christian scientists claim that the tradition of celebrating the Holy Resurrection of Christ with bread specially prepared for this purpose has earlier, even Old Testament origins.

Tradition says that when leaving Egyptian captivity, the Jews did not have time to leaven their bread, so they took unleavened dough with them.

In field conditions they were able to cook only the most plain flatbreads. Since that time, when celebrating Easter, Jews pray to God as a sign of recognition and gratitude and certainly partake of ritual bread.

Jesus Christ, the son of the Jewish people, did not break this tradition on the day of the last Last Supper, but only filled it with new content.

He broke unleavened bread and said that this was his body, which he was offering as a sacrifice for the sins of men.

After that in christian church The rite of the Eucharist - communion - was introduced.

The most important spring holiday, which is joyfully celebrated by the whole Orthodox world, is Great Easter. It means the rebirth and renewal of all life in nature. With the onset of Easter, Lent, which lasted 40 long days, comes to an end, and festive Easter dishes appear on our tables, each of which is filled with a certain meaning. Traditional treats that appear on the table once a year symbolize victory eternal life over death.

The last, fasting week before Easter is considered the strictest, completely excluding meat, dairy foods, as well as fish and vegetable oil. However, starting from the middle of the week, experienced housewives begin to prepare for the bright holiday. These days, everything necessary for preparing the main Easter dishes is purchased - eggs, flour, cottage cheese, meat, etc. Just before Easter Sunday traditional dishes The Easter table should already be ready for their solemn consecration in the church, which takes place on Saturday evening. Early in the morning you can begin to break your fast, which will mark the end strict fasting and the beginning of the holiday.

To create a cheerful Easter mood, you should think in advance about how to decorate the Easter table.

With such decorations, the Easter table will look fun and festive.

You can make bright artificial flowers with your own hands in advance, which are traditionally used to decorate Easter cakes and Easter cakes. Showing your imagination, it’s easy to make such flowers from colored paper and leftover bright fabrics. Children love to participate in preparations for the holiday, for whom there is always something to do. For example, cut openwork paper napkins with which it will be decorated festive table, or write beautiful patterns eggs.

Prepare the most elegant dishes and a snow-white tablecloth for table setting. The table can also be decorated with fresh spring flowers. The whole environment should create a special, light mood.

Images of an elegant Easter table can be seen by famous artists. Makovsky "Easter table"

Traditional Easter dishes

It is impossible to imagine the Easter menu without its main dishes, which appear on the table only once a year. This, of course, is Easter cake, Easter cottage cheese and colored eggs. Also on the festive table there should be animal figures, among which the Easter lamb is a must. Carved from a piece of butter, simply laid with colored icing on top of a cake, or baked in a special mold, the lamb is a symbol of the sacrifice of Jesus, who gave his life to save people.

The Easter lamb always has a place on the Easter table

In addition, various meat dishes are traditionally placed on the Easter table, among which baked ham always takes first place. The holiday menu also includes dishes from turkey, veal, fried lamb, ham, various salads and cold appetizers. Among the variety of Easter treats, fish and hot dishes are missing.

Interesting fact: in ancient times, in rich families it was customary to put forty dishes on the table, according to the number of days of Lent. This amount of food is not a strict requirement for the Easter table. The main thing is that the Easter symbols consecrated in the church be present.

Easter cake

A real miracle culinary arts, Easter cake is the center of the festive table, without which it is impossible to imagine this bright holiday. A symbol of God's presence in our world, who cares for every living creature, Easter cake remains fresh for weeks. A fragrant, rich, sweet cake should be tall, topped with sugar glaze, sprinkled with multi-colored crumbs or chopped candied fruits. Also on the top of the Easter cake can be placed the capital letters ХВ or a figurine of an Easter lamb. It is customary to treat all your friends and acquaintances with slices of the blessed Easter cake. strangers while in the temple and at home.

Kulich is a real miracle and a symbol of Easter

The dough for Easter cake is the subject of constant care for every housewife preparing for Easter Sunday. Starting from the night of Maundy Thursday, butter dough for Easter cakes, into which a piece of the soul is lovingly invested, so that Good Friday start baking. In order for the cakes to turn out especially tasty, you must follow some rules:

start preparing the dough with good mood, with a pure soul, because it is known that the dough perfectly senses the emotions of the cook, and may not be suitable if you are not in a good mood;
For dough, use only fresh yeast; old or dried yeast is completely unsuitable for delicious baked goods;
to make the cake airy, be sure to sift the premium flour several times, the secret is simple - as a result of oxygen saturation, the flour will make the cake more fluffy, and, of course, it must be dry;
fill the mold halfway with dough, then the cake will come out looser;
Sprinkle the finished cake with water and cover with a clean towel.

You can optionally add candied fruits, nuts, dried fruits or marshmallows to the Easter cake dough, in general, whatever you like.

Curd Easter

A special dish is prepared especially for the holiday of Bright Sunday - cottage cheese Easter, which also has its own symbolism, rooted in the Holy Scriptures. The shape of Easter cottage cheese is a truncated tetrahedral pyramid, which is a symbol of the Holy Sepulcher. To prepare it, you definitely need a special wooden form - a beaker, on inside in which the letters XB are carved, as well as various symbols associated with the suffering that Christ endured. This is a cross, a spear, flowers, sprouts, etc. After the curd mass is removed from the Easter box, all these images will be clearly imprinted on the sides of the Easter. Keep in mind that raw Easter cooks faster, but does not last long. More long term Custard Easter has storage, but you will have to tinker with it longer.

Cottage cheese Easter - the crown of the Easter table

Cooking cottage cheese Easter also has its own characteristics and secrets:

It is better to make raw Easter in small forms, for example in bowls or plastic glasses;
custard Easter is prepared in a water bath;
you need to prepare Easter only from fresh, well-squeezed cottage cheese, rubbed through a sieve, or whipped with a blender;
if you add raisins to Easter, it is preferable to take light varieties, and it will be better if you grind them together with cottage cheese;
It is better to chop nuts (almonds, walnuts, hazelnuts) with a knife.

Cottage cheese Easter prepared in advance will become the center of the Easter table. It can be decorated with icing and bright paper flowers on top.

Painted eggs

Multi-colored painted eggs - krashenki, or painted with fancy patterns - pysanka, decorate the Easter table, making it festive and bright. The long-standing custom of exchanging colored eggs has been known since the 1st century AD. Symbolizing the beginning of a new life, colored eggs are blessed during the Easter liturgy and distributed to family and friends. Traditionally, eggs were painted red, which signifies the joy of revival and triumph of the Christian faith. Housewives achieve the correct rich red color using ordinary onion peels. Today, with the help of various natural dyes, as well as ordinary store-bought paints, eggs can be painted in all the colors of the rainbow. Eggs that are plain, without patterns, are called colored eggs. These eggs have always been boiled; they are one of the main dishes for breaking the fast after a church, holiday service.

Multi-colored paints create a special festive mood

Traditional pysanky, which are transformed by the artist’s hands into real works of art, used to always be raw. The patterns on them had to correspond to the ceremonial vestments of the clergy, and were made only in certain colors. Today, coloring Easter eggs has become an exciting process in which adults and children take part with pleasure. On the festive table, Easter eggs take pride of place next to Easter cake, unlike dyes, which are displayed on a separate dish.

Interesting fact: earlier in Rus', on Easter Sunday, grains of wheat or oats were specially sprouted in order to lay Easter eggs on the green sprouts.

Making up the Easter menu

The Easter table, the traditions and customs of which are tried to be observed in every Orthodox family, should be plentiful, varied, with ritual dishes necessarily present on it. In addition to the three most important symbols, without which the Easter table is impossible, it must include different kinds meat, vegetables and herbs.

To put traditional dishes on the Easter table, each housewife collects and preserves recipes throughout her life, passing them on from generation to generation. The main dish of the holiday menu can be boiled pork, baked pig or stuffed bird.

The basis of the festive table is boiled pork

These snacks can be decorated with Easter paper flowers. Many housewives put jellied meat on the table, cooked from several types of meat and poultry. Various light salads, vegetables and desserts will also perfectly complement the main dishes. Desserts can include fruits, sweet pastries– Easter cakes, buns, pancakes, pies, etc. Every year everything appears large quantity gourmet dishes, which are placed on the festive table. Don’t forget about drinks, without which the celebration is also incomplete. Classic Russian drinks are various types of honey, which must be prepared in advance. Fruit drinks, jelly, compotes, sbitni - all these drinks are enjoyed by adults and children. Red wine Cahors, which is consecrated in the church and symbolizes church rituals the blood of Christ also occupies an honorable place among festive dishes.

Bright Sunday is one of the few holidays that leaves no one indifferent; even hardened atheists are imbued with the bright spirit of this cheerful day. The festive table for Easter is so unusual and beautiful that it cannot be compared with any other table, even the most magnificent and bursting with all kinds of dishes. Our people were able to carry through the centuries all the traditions and symbols of this wonderful holiday.

Many housewives are familiar with the exhausting bustle. We are torn between a million important household chores and... church services, often making a sad choice in favor of the former.

Pre-holiday chores drag on and are simply exhausting, because at the very last moment you need to clean the house, buy everything you need, bake Easter cakes, paint eggs, and even prepare a variety of dishes for the family holiday meal.

The Russian Easter table was traditionally rich and varied. In wealthy families, up to 40 dishes were served - according to the number of days of Lent.

Easter was celebrated for a long time: people could come to visit at any time, and the greatest shame for the hostess was a poorly set table.

Meat dishes were obligatory - baked and fried hams, veal, stuffed turkey, goose, pig, all kinds of jellied and jellied meats, boiled pork, pates, rolls, snacks from vegetables, mushrooms, porridges (with meat and sweet), and game.

Particular attention was paid to the sweet table. In addition to the obligatory Easter cakes and curd paskas, Easter buns and honey gingerbread cookies in the shape of birds and animals were baked.

The image of a lamb in baked goods also had a symbolic character - it was a symbol reminiscent of the sacrificial death of Christ. Pies, mazurkas, and tender “downy” baba were prepared, jelly and sbitni were cooked, and multi-layer jellies were made from juices and jam.

The Easter table has no restrictions on the use of products, but fish is usually not present on it. Just like the funeral table of forty days, the Easter table is set for the whole day; everyone who enters the house has the right to come up and taste the food, even without the invitation of the owners.

Apparently, the duration of the feast determines another rule for the Easter table - there are usually no hot dishes on it, which allows the hostess not to serve the guests, but to rejoice and celebrate the bright day with them.

Easter is celebrated all week, and a good housewife should have the table set all week, so food was prepared ahead of time and a lot.

On April 16, Orthodox believers will celebrate the most important Christian holiday - Easter, the Holy Resurrection of Christ. Housewives are already starting to prepare. They clean the house, buy food for the Easter table, put dough on Easter cakes.

The 48 days of strict fasting will soon be behind us, and a family holiday dinner is ahead. What to treat your family and friends on Easter? What should be on the table? And how to manage everything? Culinary secrets and family traditions shares with readers of “AiF-Prikamye” Mother Lyubov Vorobyova, wife of the rector of the temple in the name of St. Sergius Radonezhsky (Oktyabrsky village), mother of five children.

“Preparing for Easter is a wonderful opportunity to spend time with the whole family,” Mother Lyubov is sure. - According to our family custom, on Friday evening we all sit down at a large table, light a candle, sing spiritual songs and begin to paint eggs. On Saturday morning we go to the temple to bless Easter treats(eggs, cottage cheese, Easter cakes).”

Easter on the table

“Our family’s favorite treat is Easter. We prepare it the old fashioned way, rubbing homemade cottage cheese through a sieve. This is very difficult, because the cottage cheese is fatty, thick, and your hands get tired. Therefore, we all work one by one. To make Easter bright, we add pieces of yellow and orange marmalade to the curd mass,” the hostess shares the recipe.

Cottage cheese Easter with marmalade

Ingredients for Easter:

1 kg fresh fat cottage cheese
200 g sour cream (cream) 30% fat
4 egg yolks
100-150 g sugar
200 g butter
Crushed marmalade

Cooking time 1.5 hours.

Cottage cheese Easter has the shape of a truncated pyramid. This is a symbol of the tomb in which the greatest miracle took place - the Resurrection of Christ. Therefore, to make Easter, you will need a special form - an Easter box. It consists of four trapezoidal planks with a deep carved design on one of the two sides. Most often, symbols of the suffering and resurrection of Christ (cross, spear, cane, flowers), as well as the letters “ХВ” - “Christ is Risen”, are carved on pasochnitsa.

The cottage cheese should be homogeneous. Rub it through a sieve to get rid of any lumps. Some housewives use a blender to obtain a homogeneous consistency. The butter should melt to room temperature. Beat sugar, yolks and butter. Add sour cream (cream) to the prepared cottage cheese and beat. Then combine with the butter mixture and beat again.
Place the resulting curd mass in a water bath, stirring constantly so that the mass does not separate. As soon as the first bubbles appear, remove the pan from the bath, continuing to stir the contents.
Let the curd mass cool, then put it in the refrigerator for an hour or two so that it “sets.” Then add the marmalade pieces.
The inside of the bean box must be lined with gauze. Place the curd mixture there tightly, compacting it. When the pan is filled to the brim, cover the curd mass with the edges of the gauze. Place a weight on top, for example, a liter jar half filled with water. Place a deep plate under the pan so that all the liquid drains there. Place the treat in the refrigerator for a couple of days.
Before serving Easter, remove the pan and gauze. Place the finished delicacy on a festive dish and place a red Easter candle for Easter.

The egg is a symbol of new life and... a coffin

According to tradition, the first treat eaten on Easter is the blessed painted egg. Tradition says that the stone with which the tomb of Jesus Christ was closed resembled an egg in outline. According to legend, the painted egg became a symbol of Easter after the miracle of Mary Magdalene. The Holy Myrrh-Bearer came with a sermon to the Roman Emperor Tiberius and presented him with an egg as a gift with the words: “Christ is Risen!” The emperor replied that, just as an egg is white and not red, so the dead do not rise again. At the same moment, the egg in his hand turned red.

“There are several ways to color eggs, for example, boil them in onion skins so that the shell becomes brick-colored. Or even easier, decorate the egg with special stickers. But we, again, stick to the old days - we paint easter symbol honey paints. Younger children especially love this activity. They enthusiastically paint various ornaments and patterns on the shell with brushes, draw willows and temples,” says Mother Lyubov.

Easter eggs Photo: pixabay.com

Tips for housewives: how to boil eggs so they don't crack?

Choose eggs without cracks, smooth.

White eggs are more beautiful for painting, but brown eggs have a denser shell.

To ensure that the paint goes on evenly, the eggs must be washed thoroughly. The marking stamp is erased with vinegar.

Place the eggs in cold water to sudden change temperatures they did not crack.

Salt the water.

Boil the eggs over low heat, otherwise when the water boils strongly, they will hit the walls of the pan and each other.

Boiled eggs must be completely dry when painted.

Homemade artos

“Every Easter, we give the Easter cakes that the church donates to us large families, - says Mother Lyubov. - Kulich (from the Greek “round bread”) is home option church bread - artos. It symbolizes the bread that Christ shared with his disciples after his Resurrection. And when during the Easter meal we treat each other to Easter cake, we can hope that the risen Lord is invisibly present in our home.”

Quick Easter cake

Ingredients:

600 g wheat flour, 250 l milk, 150 g sugar, 100 g butter, 3 eggs, 5 g dry yeast, 1 packet vanillin, 150 g raisins, pinch of salt

For the glaze:

2 egg whites, 50 g powdered sugar.

Pour the yeast into warm milk and add 200 grams of flour. Mix everything well and leave the dough in a warm place for half an hour.
Separate the yolks from the whites. Beat the yolks with sugar and vanilla. In another bowl, mix the egg whites with a pinch of salt.
In a deep plate, combine the risen dough and egg yolks. Mix everything thoroughly.
Add the melted butter to the main mass and mix.
Pour in the whipped whites and mix again.
Add 400 grams of sifted flour and knead the dough. Place it in a tall bowl, cover it with a towel and leave it warm for an hour.
After the dough has increased in volume, add washed raisins to it. Cover the dough with a towel again and leave it warm for another 40 minutes.
Place the dough in special cake pans and fill the pan halfway. After 30 minutes in a warm place, the dough will rise and fill the entire volume of the mold.
Preheat the oven to 180 degrees. Bake the cakes for 40 minutes.

To prepare the glaze, you need to beat egg whites with powdered sugar. Pour the resulting mixture over the cakes. Let the glaze harden, only then decorate the top of the concoction with colored confectionery sprinkles.

By the way, you can consecrate Easter dishes both on the eve of Easter, on Saturday, and on the Bright Resurrection of Christ.

Easter is a big and bright holiday for all Christians. And that’s why we always have a special relationship with him. Already on Friday, on the eve of the holiday, you need to prepare it and put it in the refrigerator, and on Saturday from the very early morning you need to, yes. In order to have time to take both of them to church and consecrate them, as it should be in the Christian tradition.

And in addition to these main holiday treats, on Sunday you need to prepare Easter lunch or dinner. If the whole family can gather around the table at this time, it will be simply wonderful!

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

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

For any holiday, each housewife draws up a menu in advance, trying to take into account the status of the event, the preferences of the guests, and her personal skills.

Today we are putting together a menu for the Easter table, and therefore we would like the salads and appetizers to match this theme. So what might be included on this list?

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

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

Easter Bunny Salad

We will need:

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

Preparation:

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

2. Cut the onion into small cubes. To prevent it from being bitter, you can lightly fry it in vegetable oil, or place it in a marinade of water and a small amount of vinegar for 20 minutes.

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

3. Cut the cucumbers into small cubes.

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

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

6. Place chopped chicken breast, onion, chopped cucumbers, grated cheese and yolks into a large bowl. Add salt and pepper to taste, mix and season with mayonnaise, or mayonnaise mixed with sour cream.

Personally, I like the second option, it makes the salad lighter and less caloric. And in my opinion more delicious.

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

8. Sprinkle the top first with cheese, and then with finely grated whites. Thus, we formed a rabbit fur coat.

9. Make eyes and socks from olives, and make ears from Chinese cabbage leaves.

10. Place the salad in the refrigerator for two hours to cool.

So beautiful and delicious salad we succeeded.

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

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

In the West, it is believed that a chicken cannot lay such beautiful colored eggs, but the magical Easter bunny is quite capable of laying such eggs.

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

Salad “Easter wreath”

We will need:

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

Preparation:

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

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

3. Place a glass on a flat plate in the very center and begin to collect the salad in layers around it. Lubricate each layer with mayonnaise.

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

5. On top of the salad you can decorate with black and red caviar, or one of them. And also don’t forget to decorate with greenery, giving it something like a wreath.

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

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

By the way, you can also cook. The salad is very tasty and worthy to show off on the table for a holiday of any level, including Easter. You can leave the ingredients as they are given and get a little creative with the design. And in this case, it will become a real decoration for the Sunday holiday table.

Fish holiday salad

We will need:

herring fillet – 150 g
boiled potatoes - 2 pcs
boiled carrots - 2 - 3 pieces
pickled cucumbers - 2 pcs.
boiled egg - 2 pcs
apples - 3 pcs
lemon - 0.5 pcs
mayonnaise - to taste
green onions
olives, pitted olives - for decoration

Preparation:

1. For the salad, you can use lightly salted herring purchased in the store, or you can pre-in this case, you can enjoy both a delicious herring and a salad from pet fish it will turn out much tastier.

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

2. Also cut the pickled cucumbers into small cubes.

3. Grate carrots, potatoes and eggs on a coarse grater. Also grate the apples on a coarse grater and sprinkle them with lemon juice to prevent the pulp from darkening. If the apple has a thick skin, then it must first be peeled to make the salad tender.

Lemon can be squeezed directly onto the apples; if the juice remains, the remainder can be squeezed into the prepared mayonnaise.

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

The salad is a little reminiscent of everyone’s favorite, there is also herring and there is fur coat, but not quite the usual one. And naturally, this salad tastes completely different!

5. For decoration, cut the black olives into slices. Green onions grind. Place a green patch along the edge of the onion salad bowl, and place two bees in the center, collecting them from olives and olives, alternating sliced rings. Cut wings from a thin part of a cabbage leaf.

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

Salad "Orange Sun"

This salad will certainly lift your spirits and delight all your guests without exception.

We will need:

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

Preparation:

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

2. Cut the cucumber into thin small strips.

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

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

5. Place chicken meat in the first layer, then coarsely grated carrots. Lay out the next layer of cucumber, then cheese, whites and sprinkle with yolks on top.

6. Decorate with the leftover carrots and cucumber crust, making this cheerful sunny smiley face.

Or you can arrange the salad like this. For the sunshine, we will need French fries, which you can also prepare yourself by cutting the potatoes into thin strips and frying them in vegetable oil over high heat.

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

I've come across a version of this salad where the Sun was included in. The salad is the same, but in the middle there are eyes and a mouth, and instead of rays there are chips.

So choose the design of your choice.

Salad “Daisies on the lawn”

We will need:

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

Preparation:

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

2. Pour 4 liters of water over the pork on the bone, bring to a boil, constantly skimming off the foam as it forms.

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

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

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

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

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

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

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

10. Serve with sour cream and fresh herbs.

And here's another soup recipe.

Egg soup with tomatoes

My grandmother made this soup. Being very religious, she observed all fasts and celebrated everything Religious holidays. So she certainly prepared this simple soup for Easter. She said that she was breaking her fast with him. In fact, I don’t prepare this version of the soup myself very often, but I adopted the tradition of adding an egg to chicken or fish soup from this recipe.

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

We will need:

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

Preparation:

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

2. Cut potatoes and onions into cups, smaller onions, larger potatoes. Cut the onion into rings, chop the garlic and dill.

3. In a thick-bottomed saucepan or frying pan, fry the onions and leeks in oil for about 3 to 4 minutes, until they become limp and slightly golden.

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

My grandmother did not add orange zest to her soup, this is already my find. I came across it once in one of the recipes, tried it, liked it, and have been using it in cooking ever since.

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

6. Break the eggs into a bowl, scramble them with a fork and slowly pour them into the broth, stirring vigorously so that the eggs do not form a lump, but are distributed evenly.

There is another option where the egg is not shaken, but added whole. In order to get such a soup, all the eggs must be broken one at a time into a cup, and then carefully poured into the broth. At the same time, without stirring it, in order to preserve the egg as a whole.

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

Meat rolls baked with cheese and mushrooms

We will need:

pork loin without bone - 600 g
raw smoked bacon - 100 gr
fresh or frozen mushrooms - 200 gr
onion - 1 pc.
cheese - 150 - 200 gr
eggs - 2 pcs
garlic - 1 clove
lemon - 1 pc.
breadcrumbs
vegetable oil
salt, pepper - to taste

Preparation:

1. Mushrooms can be used either fresh or frozen. Champignons are perfect for this time of year. Cut them smaller and fry, adding a spoon - one and a half vegetable oil. You can use both sunflower and olive oil. Add the finely diced onion and fry everything together for 10 minutes.

Then place them on a plate to cool quickly.

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

You should get a very thin layer that can be easily rolled into a roll.

Beat off every piece in this way.

3. Cut the cheese into fairly large cubes.

4. Place a piece of chopped pork on the table, add salt and pepper, and sprinkle with lemon juice.

5. Place bacon, cheese and fried mushrooms on top. Roll into a roll, being careful not to damage the flesh so that the cheese does not leak out during frying.

6. Heat the oil in a frying pan; there should be enough of it to fry the rolls on all sides.

7. Break the eggs into a bowl and beat with a fork, lightly salt and pepper. Place breadcrumbs in a separate bowl and a little flour in another.

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

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

10. Serve these rolls well, or simply with oven-baked potatoes. Or, if desired, prepare any other side dish.

Meat fillet “Surprise”

Or here’s another recipe, similar to the previous one, but with a completely different filling. The meat can be either pork or beef, but definitely sirloin.

We will need:

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

Preparation:

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

2. Mince the liver and onions, add butter, salt and pepper.

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

4. Soak in beaten egg, bread in breadcrumbs and fry in well-heated oil in a frying pan.

5. Preheat the oven to 200 degrees, place the rolls in a mold, cover with foil and place in it. Bake until done, 30 - 40 minutes. There is no need to open the foil so that the rolls do not turn out dry.

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

An excellent tasty and uncomplicated recipe that everyone will like, I’m just sure of it.

You can cook both chicken and turkey for the holiday table. And here are some recipes.

Chicken with garlic marinade, baked in the oven

I cooked this chicken recipe yesterday, so it’s still very fresh in my memory.

We will need:

chicken - 2 chicken legs
canned olives without pits - 175 g
lemon - 1 pc.
garlic - 2 heads
seasoning for chicken - 1 teaspoon
cumin - 0.5 teaspoon
balsamic vinegar - 1 teaspoon
olive oil - 2 teaspoons
salt, ground black pepper

Preparation:

1. First, we need to marinate the chicken. You can use any chicken meat. I took two legs for two servings. You can also take chicken drumsticks, and breast. Or you can divide a whole chicken into portions and use it for cooking.

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

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

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

If you use more chicken than in my recipe, then increase the ingredients for the marinade.

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

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

7. Cut the lemon into small slices, into about 8 pieces and place between the meat in random order. Cut the whole head of garlic, right in its coat, across and put it in the mold.

8. Place the olives on top of all this beauty, and pour the juice from the package on top. I had 175 grams of olives in the package; if you use olives from a jar, there will be more of them. But I would put them all, since the olives turn out just great in this combination.

Also add half a glass of boiled water.

9. Cover the mold with a lid or foil and place in an oven preheated to 200 degrees. Bake until the chicken is done. Pieces of different sizes will take different times to bake.

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

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

In the first case, pour in the juice, and without closing the lid, leave for another 15 minutes. Reduce the temperature to 180 degrees.

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

Chicken stuffed with pancakes “Royally”

This is very interesting recipe, and it is truly festive. You'll have to tinker a little with this chicken, but the result is worth it.

We will need:

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

Preparation:

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

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

1. Bake pancakes and leave them to cool.

2. Wash the chicken and remove the entire skin, being careful not to damage it. Below I will provide a video on how to do this.

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

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

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

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

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

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

9. Stuff the chicken with prepared spring rolls.

10. Plug all the holes with toothpicks so that nothing dries out inside during baking.

11. Coat the chicken with mayonnaise or mustard and bake in an oven preheated to 180 degrees. The baking time will be 1 hour.

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

The chicken tastes simply delicious and will decorate any holiday table.

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

By the way, I would like to redirect you to another one, from which the skin is also removed, but it is stuffed without pancakes. And it always tastes amazing too.

Grilled salmon with spicy rice

Today we took for cooking steak salmon, but in general you can take any other fish. So, for example, I prepared this recipe using catfish fillet, and it also turned out just great!

We will need:

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

Preparation:

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

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

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

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

4. Boil rice in salted water.

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

6. Mix the ginger root, cut into small cubes, with chopped hot capsicum. Adjust the amount of hot pepper yourself. Add the remaining soy sauce and balsamic vinegar. Mix everything.

6. Place mounds of rice on a plate, salmon fillet, salad and spicy spicy sauce in a gravy boat.

Serve and eat with pleasure!

Cod fillet baked in the oven with cherry tomatoes

We will need:

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

Preparation:

1. Cut the cod fillet into portions. Season with salt and pepper, let sit for a while so that the salt and pepper are absorbed into the pulp.

Just like in the previous recipe, you can use any fish fillet.

2. Grease the baking tray vegetable oil and place the fillet on it. Sprinkle with basil and drizzle with olive oil to prevent the fillet from burning when baking.

3. Wash the tomatoes and cut them into two halves; place them cut side down on the fish. Place a branch with tomatoes next to it; we will need it to decorate the dish.

4. Place the fish in an oven preheated to 200 degrees and bake for 25 minutes. Remove the cherry twig after 15 minutes.

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

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

What to bake for Easter - delicious baking recipes

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

A variety of sweet pastries are also baked from butter yeast dough. Dough recipes can also be taken from all the Easter cake recipes proposed above.

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

That’s why today’s selection is in addition to the existing recipes.

Kulich according to an old Russian recipe

We will need:

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

Preparation:

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

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

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

4. Knead the dough thoroughly until it has a pliable soft consistency. Place in a bowl, cover with a towel and place in a warm place to infuse. The dough should double or triple in volume.

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

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

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

You can check readiness with a skewer if there is no residue left on it after the puncture. batter, then the cakes are ready.

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

8. Take out the finished cakes, let them cool, placing them on their side directly in the mold, rolling them at regular intervals onto another side. Then remove from the molds and decorate as you wish. For example, you can simply sprinkle the top with powdered sugar, or decorate with additional candied fruits.

You can serve and eat.

Creamy curd Easter “Limonchik”

This recipe for cottage cheese Easter is so simple that it does not take up much space in the description or time in preparation.

We will need:

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

Preparation:

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

2. Line the mold with two layers of damp gauze, place the curd mass in it and place under a weight. The form can be special, that is, a bean bag, and if there is none, then you can put it in a colander. If only the bottom had holes so that there was somewhere for the liquid that would form from infusion under pressure to drain.

3. Place the mold in a bowl and, together with the pressure, put it in the refrigerator for a day.

Then serve and treat your guests!

Easter bread

Bread is an indispensable attribute of our Everyday life. Without it, not a single meal is unthinkable. Therefore, we always want Easter bread on any table, as a symbol of prosperity and well-being. When the house smells of freshly baked bread, it's always great! It is believed that this smell cleanses the home of everything bad, brings happiness and goodness to the house, and creates comfort.

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

We will need:

flour - 2.5 cups
cream - 0.5 cups
pressed yeast - 30 g
egg - 2 pcs
sugar -0.5 cups
butter - 1 tbsp. spoon
raisins - 0.5 cups
chopped almonds or sesame seeds

Preparation:

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

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

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

4. Stir the raisins into the dough until they are evenly distributed.

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

6. Knead the risen dough and form a loaf, you can immediately on the baking sheet. Cover it again with a napkin and set it again to rise.

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

8. Take out the finished bread and grease it with butter, cover it with a napkin and let it stand for a while.

Then serve. As a rule, such bread does not even have time to cool down and is eaten faster. And what can we say, freshly baked homemade bread is always tastier than store-bought bread.

Traditional Easter lamb

We will need:

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

Preparation:

To prepare Easter lamb you need a special form. You don’t see such forms on sale very often, but you can find them. But if you don’t have a mold, and you don’t plan to purchase one, then just take the dough recipe as a basis. You can bake Easter rolls and cupcakes from it, just like we did.

And the next video recipe will offer a plot on how to cook an Easter lamb or lamb without a mold.

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

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

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

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

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

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

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

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

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

9. After kneading the dough for 10 minutes, place some of the butter on its flat surface, roll it into an envelope and continue kneading. Then add some more oil and repeat the procedure, and so on, until all the oil is gone and the dough becomes homogeneous. This may take 15 to 20 minutes.

Kneading at first will not be very easy; the dough is stubborn, has crumbs and does not look entirely aesthetically pleasing. Don't pay attention to this, everything is going as it should.

The dough will not be smooth and plastic, it will stick to your hands from the oil, but there is no need to add flour.

10. Stretch the dough into a flat cake and place raisins in the middle. Fold it into an envelope and continue kneading so that the raisins are evenly distributed.

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

There was a lot of filling, which was very good; the baking was festive.

12. Grease a bowl with oil and place the dough into it. Cover with cling film and let the dough rise for 2 hours.

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

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

15. Take out the finished baked goods and grease them with butter. Let cool and sprinkle with powdered sugar.

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

Festive lamb made from yeast dough without form

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

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

It’s quite easy to prepare such interesting lambs by cutting them according to a special template. And you must admit, such baked goods certainly won’t last long. The kids will steal all the lambs in just one moment. Therefore, it is better to prepare them with a reserve to please everyone.

And continuing the theme of Easter animals, the next baked goods are next.

Cookies "Easter bunnies"

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

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

We will need:

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

Preparation:

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

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

3. While the dough is rising, make a template out of cardboard according to some drawing, or if you have the talent of an artist, draw it yourself.

4. Knead the finished and risen dough and knead thoroughly again. Then roll it out into a layer 1 cm thick and cut out hare figures according to the template. Add details if required. Make eyes from clove buds.

5. Place on a greased baking sheet, brush with whipped egg yolk. Let the dough stand for 15 - 20 minutes, then bake in an oven preheated to 210 degrees for 15 - 20 minutes.

Ready-made “hares” can be decorated with glaze; we have already discussed how to prepare it in. And sprinkle with chopped almonds. Or you can leave it like this.

These cookies are also baked for the delight of children.

Among the traditional Easter baked goods, one can also highlight our Russian kurnik. Usually it is often baked for holidays. Today I will not describe its recipe here, since I already have a separate article on how to prepare it on my blog. Therefore, if you wish, you can click on the link and .

For Easter they also bake pretzels, buns, babkas, pies, muffins, kulebyaki, and pies. They always bake a lot and it’s delicious.

In fact, over the many years of celebrating Easter, people have accumulated many recipes for this occasion. Among them are many very tasty dishes worthy of consideration. But unfortunately, it is impossible to describe them all within one article.

But I think that today’s recipes should also be quite enough to set a delicious table and adequately celebrate this wonderful, bright holiday.

I would like to congratulate you on the coming of Spring, as well as on the upcoming Easter! May each of you have excellent health, prosperity and prosperity in the home, understanding and love in relationships! Joy to you and good mood!

And Bon Appetit!

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