What to cook for the Easter table. What dishes should be on the Easter table? Jellied fish recipe

Bright Sunday of Christ has always been considered not only the main holiday of Christians, but also one of the most beloved.

This holiday has always been celebrated on a special scale. And this applied to both the preparation and preparation of treats intended for the Easter table.

The tradition of setting rich and varied tables for Easter has quite deep historical roots.

Preparations for the great celebration began on Maundy Thursday, when skillful housewives set the dough for Easter cakes, laid the foundations for Easter eggs, began painting Easter eggs and painted unique Easter eggs.

Young wheat or sheep were grown especially for the holiday. Painted Easter eggs were laid out on this delicate greenery.

In wealthy homes, at least 48 dishes were served at the festive table.

This tradition is due to the fact that the name lasted 48 days.

Traditionally, pancakes and babas were served on the Easter table, as well as original Easter gingerbread cookies, which were baked for the holiday in the form of hares, cockerels or doves.

Baked meat was a must at the table.

Usually these were baked chickens or pork hams, young lamb or veal.

Hot dishes were not served on the table, because the Easter table had been set for a long time and was ready to receive guests for a whole week.

For Orthodox Christians, the Easter holidays began with the end of Easter itself, which lasted a whole 7 weeks. The festive feast began with breaking the fast, which was especially pleasant after a long abstinence from fast food.

For breaking the fast, those products that were blessed during the Easter service were displayed. The first foods to be eaten were, of course, eggs and a piece of Easter cake.

During long periods of fasting, the consumption of any animal products was prohibited.

Therefore, housewives tried to prepare as many hearty dishes of meat, fish, as well as complex salads and baked goods for the festive table.

Modern housewives, regardless of whether the family observed fasting, try to keep up with their great-grandmothers and prepare a wide variety of dishes for the Easter table.

These will be your favorite Easter cakes, Easter cottage cheese, as well as painted eggs, which will take center stage on the festive table, served in accordance with the Easter theme.

In addition, housewives are sure to select interesting recipes for preparing new dishes, which they use to complement their most successful culinary masterpieces.

Meat Easter dishes and snacks

Hearty Easter salad

It’s hard to call such a dish a salad. This is, in fact, a complete hearty meat snack. But just right for the Easter table. Adjust the amount of ingredients yourself, depending on the number of guests.

Ingredients:

smoked lard;
homemade sausage;
boiled pork;
boiled eggs;
soft cottage cheese;
horseradish, grated with beets;
lettuce leaves;
dill greens.

Cut all meat ingredients in the form of sausage, lard and boiled pork into beautiful, neat strips.

Prepare the dressing sauce. To do this, mix a couple of tablespoons of horseradish with soft cottage cheese, finely chopped dill and ground egg yolks, of which you will need about three or four pieces.

Mix all meat ingredients with sauce in a separate bowl.

Boiled tongue, chicken breast, and other types of meat can be used as meat components for this salad.

Prepare the lettuce leaves by washing them, drying them and tearing them with your hands. Place torn lettuce leaves and meat mixture in a salad bowl.

Decorate the top of the salad with egg whites, which must be cut into strips.

Of course, after a long period of abstinence, you want to enjoy various hearty delicacies.

But indulging in such gluttony is not only prohibited by the church, but also not recommended by doctors.

Diversify your Easter table. These do not have to be those that the family has been eating for the last seven weeks.

The same eggs added to a light vegetable salad make the dish play with new colors.

Ingredients

radishes – 200 gr.;
tomatoes – 600 gr.;
chicken breast – 1 pc.;
green onions;
boiled eggs – 5 pcs.;
sour cream;
horseradish;
soy sauce;
salt and pepper.

Prepare a salad dressing from sour cream, soy sauce and horseradish. You will need 1 tablespoon of each component.

Cut the boiled eggs into discs, and the radishes, tomatoes and chicken breast into cubes. Mix all ingredients except eggs.

Line the salad bowl with lettuce leaves, on top of which place the prepared salad mixture. Place eggs on top and sprinkle with chopped green onions.

You can use fresh cucumbers or Chinese cabbage as additional ingredients for this salad.

Try to prepare as many interesting and varied dishes as possible for the Easter table.

After all, on this day the festive celebration lasts more than a couple of hours, and the rich table is not cleared until the evening.

There are only a few days left until Easter, so it's time to start creating a festive menu. On this day, the closest and dearest people gather around the table, which means that Easter recipes must be special.

Boats of abundance

On Easter Sunday, colored eggs invariably appear on the festive table. Some of them can be taken to prepare a win-win snack. Carefully peel and cut 8-10 boiled eggs in half. Take out the yolks and grind them with 250 g of canned cod liver. Add here 200 g of any grated hard cheese, 2 tbsp. l. mayonnaise, 2 cloves of garlic and salt to taste. Mix the pate thoroughly and fill the halves of the boiled whites with it. Decorate them with sprigs of fresh herbs and place them on a large platter. These delicious stuffed boats won’t sit on it for long.

Ham with a secret

What can you cook for Easter besides eggs? Ham rolls with horseradish are a wonderful appetizer with a Russian flavor. For it we will need to cut the ham into thin wide circles. Finely chop a bunch of parsley and dill. Mix the greens in a bowl with 4 tbsp. l. grated horseradish and 2 tbsp. l. sour cream, add salt and sugar to taste. Lubricate the ham slices with the spicy filling and roll them into tubes. Thread onto toothpicks and secure the rolls. You can serve them on lettuce leaves with tomato slices. This savory snack will awaken your appetite and put you in a festive mood.

Colors of spring

Since spring is in full swing, Easter dishes should be presented with a light salad of fresh seasonal vegetables. Cut 2 large cucumbers and 2 meaty tomatoes into cubes. Chop 7-8 radishes into thin circles. Finely chop a large bunch of wild garlic and 8–10 stalks of green onions. To make the salad more satisfying and tasty, you can add 3-4 boiled eggs. Mix all the ingredients in a salad bowl, sprinkle with lemon juice, salt and pepper to taste. All that remains is to season the salad with low-fat sour cream or vegetable oil. And before serving, you can sprinkle the salad with sesame seeds - they will add subtle nutty notes to the dish.

Radiant Bird

Stuffed chicken has every chance of becoming the signature dish on the Easter menu. Rub a well-fed chicken carcass weighing at least 1.5 kg with coarse salt and masala spices, cover with film and keep in the refrigerator for a day. Boil a glass of buckwheat until half cooked and mix it with fried onion and 300 g of champignons. Salt the filling to taste and season with 2 tbsp. l. butter. Carefully stuff the chicken soaked in spices with buckwheat and mushrooms, sew it together with thick thread and place it in a sleeve. Bake it in the oven at 200°C for about 70–80 minutes. The rosy, fragrant one will captivate guests with just its appearance.

Pork in gold

Festive pork is what will truly make meat-eaters happy. Stuff a 3 kg pork tenderloin with garlic cloves and soak in 2 liters of cabbage brine for 36 hours. Remember to turn the meat every 9 hours. Then, after drying it thoroughly, sprinkle it with a mixture of peppers, place it in a sleeve and bake in the oven for an hour at 150 °C. Next, increase the flame to 190 °C and cook for another 40 minutes. Now grease the pork with a mixture of 2 tbsp. l. olive oil, 2 tbsp. l. honey and 2 tbsp. l. soy sauce. In this form, place it under the grill and cook until crispy at 200°C. Juicy golden pork will make a lasting impression on everyone.

Salmon in the bush

Fish dishes for Easter are an unshakable tradition. Salmon with spring sauce will fit naturally into the menu. Drizzle 6 fish steaks with olive oil, sprinkle with chopped celery stalk and rosemary leaves, marinate for 20 minutes. Grind 150 g of walnuts in a blender, a sprig of basil and tarragon with 1 tbsp. l. butter. Salt the steaks, spread nut butter, orange slices on them and sprinkle with 150 g of hard cheese. Bake in the oven for 20 minutes at 180°C. Salmon with such an accent will definitely please your guests.

Sweet art

Sweet holiday Easter dishes include not only Easter cakes, but also elegant cookies. Mix 600 g flour, 2 tbsp. l. cocoa, ½ tsp. soda, ¼ tsp. cinnamon, cardamom and cloves. Separately, beat 100 g of butter with 100 g of sugar, gradually adding 2 eggs, 120 g of honey, 2 tsp. lemon zest. Combine this mass with the flour base, knead the dough and cool for 2 hours. Then we roll out a layer 1.5 cm thick and cut out cookies in the form of bunnies, butterflies, flowers, etc. Bake them for 15 minutes at 180 °C. Fill the cornet with melted chocolate, apply along the contour and draw patterns. People with a sweet tooth will snap up this dessert in no time.

We hope the proposed ideas have inspired you to create interesting dishes. The Easter table is a great opportunity to bring these ideas to life. And if you have proven holiday recipes, be sure to tell us about them in the comments.

The Easter table should be rich. This mandatory rule came to us from ancient times, and many housewives try to follow it as much as possible. Of course, now hardly anyone will dare to cook 40 dishes for the number of days of Lent, and few will set the festive table throughout Bright Week, but on a festive Sunday the table is simply bound to be bursting with an abundance of tasty, albeit not always healthy, dishes. And this is understandable, because in every house there will be dear guests whom you want to surprise with something unusual. According to Easter traditions, it is not customary to serve fish, but the realities of our time, when non-strict vegetarians do not eat meat even on major holidays, make their own adjustments. Our site offers you several recipes for holiday salads, baked meat and fish appetizers that will be quite appropriate on your table that day. Those who strictly observe fasting need to be especially careful, because an abundance of heavy food can negatively affect digestion.

Ingredients:
200 g homemade sausage,
150-200 g smoked lard,
200-300 g boiled pork or baked meat,
200 g soft cottage cheese,
100 g butter,
3-4 boiled eggs,
1 pickled cucumber,
horseradish root, salt, ground pepper - to taste.

Preparation:
Cut all ingredients into cubes. Freeze the butter and also cut into cubes. Grate the horseradish on a fine grater. Take the cottage cheese with a teaspoon and put it in a salad bowl. Mix all ingredients, add salt and pepper to taste and refrigerate for 1 hour.

Ingredients:
300 g tomatoes,
100 g radish,
3 boiled eggs,
a bunch of green onions,
sour cream, salt, pepper, grated horseradish, soy sauce - to taste.

Preparation:
Cut tomatoes, radishes and eggs into slices or cubes. Prepare a dressing from sour cream, soy sauce, horseradish, salt and ground black pepper. Toss the salad, drizzle with dressing and sprinkle with chopped green onions.

Ingredients:
200 g smoked chicken fillet,
1 sweet red pepper,
200 g boiled veal or beef,
200 g canned pineapples,
2 boiled eggs,
50-70 g nuts,
50 g raisins,
greens, mayonnaise, salt - to taste.

Preparation:
Cut the chicken, meat, eggs, bell peppers and pineapples into small cubes. Grind the nuts in a coffee grinder or blender. Pour boiling water over the raisins for 10 minutes, then drain and place on a sieve to dry. Place in a slide-shaped salad bowl in layers, covering each layer with a thin layer of mayonnaise and sprinkling with nuts: meat - pineapples - chicken - peppers - eggs. Grease the surface with mayonnaise and decorate with raisins.

Ingredients:
1 head of Chinese cabbage,
2 fresh cucumbers,
1 carrot,
½ chili pepper
1 tbsp. lemon juice,
1 tsp Sahara,
½ bunch of dill,
½ bunch of green onions,
1 tbsp. vegetable oil,
tomato and parsley - for decoration.

Preparation:
Chop the cabbage, add salt and lightly crush it with your hands. Cut 1 cucumber and carrot into strips. Remove seeds from chili peppers and cut into thin slices. Chop the greens. Combine all ingredients, add salt if necessary, sugar, vegetable oil and lemon juice and mix. Cut the remaining cucumber into thin slices, the tomato into thin slices, garnish the salad and sprinkle with herbs.

Ingredients:
1 large herring,
1 boiled carrot,
1 red onion,
1 boiled egg,
½ sweet red pepper,
½ pickled cucumber
200 ml sour cream,
1 tbsp. gelatin,
lemon juice, salt, herbs - to taste.

Preparation:
Peel the herring and divide it into 2 fillets, removing all the seeds (for this it is better to use tweezers). Chop the onions, eggs, carrots, peppers and herbs very finely, cut the cucumbers into thin slices. Dissolve gelatin in 40 ml of water, heat without boiling and cool slightly. Mix with sour cream. Mix all ingredients into sour cream, except cucumber, add lemon juice and spices to taste. Place half of the filling on one fillet, place cucumber slices and the remaining filling on top of it. Cover with the second fillet, seal and wrap in cling film. Place in the refrigerator overnight. Before serving, cut into portions.

Ingredients:
2 fresh frozen mackerel,
2 tbsp. tea leaves (black tea),
1 stack onion peels,
4 tbsp salt,
2 tbsp. Sahara,
10 black peppercorns,
2 bay leaves,
1 tbsp. "liquid smoke"
1 liter of water.

Preparation:
Boil water, add salt, sugar, onion peels, bay leaves and tea leaves and simmer over low heat for 2 minutes. Remove from heat and let cool. Gut the mackerel, remove the head and tail. Strain the cooled brine, pour in “liquid smoke” and dip the prepared fish into the brine. Leave covered for 5-6 hours at room temperature, then refrigerate overnight or overnight. Remove the finished mackerel from the brine, dry with a napkin and cut into pieces.

Ingredients:
5-6 boiled eggs,
3 tsp Sahara,
2 tsp salt,
5-6 black peppercorns,
5-6 peas of allspice,
½ onion,
2 tbsp. "liquid smoke"
2 handfuls of onion peels,
a pinch of ground ginger,
500 ml water.

Preparation:
Boil water, add finely chopped onion, spices, onion skins and cook from the moment of boiling over low heat for 3-4 minutes. Remove from heat, strain and let cool. Add “liquid smoke” to the broth, dip eggs in it and leave for 4-5 hours to soak. Make sure that the eggs are completely submerged in the brine. Before serving, remove the eggs from the brine and dry with a napkin.

Ingredients:
1 kg beef or veal liver,
300 g fresh champignons,
3 onions,
2 eggs,
2 tbsp. flour,
mayonnaise, vegetable oil, seasonings and spices, salt, pepper - to taste,
greens, salmon slices and fresh vegetables for decoration.

Preparation:
Cut the prepared liver into pieces and pass through a meat grinder along with one onion. Add salt, spices and seasonings to taste, flour, 2-3 tbsp. vegetable oil and eggs. Mix well. In a frying pan with a thick bottom, greased with a piece of lard, fry the liver cakes at least 1 cm thick, frying them on both sides. Fry the remaining onions and mushrooms in vegetable oil, salt and pepper. Cool and add mayonnaise to taste. Layer the cooled cakes with the resulting “cream” and spread it around the entire “cake” around the circumference. Lubricate the surface with mayonnaise and decorate with herbs and flowers from fresh vegetables and thin slices of salmon.

Ingredients:
1 beef tongue,
1 onion,
1 carrot,
1-2 parsley roots,
10-12 black peppercorns,
1-2 buds of cloves,
2-3 bay leaves,
30 g gelatin,
quail eggs - for decoration,
parsley or dill,

Preparation:
Pour cold water over the tongue, put on fire, bring to a boil, skim off the foam and cook for 2 hours over medium heat. An hour after the start of cooking, add the whole onion and carrots, parsley root and spices. After the tongue is cooked, pour cold water over it and remove the skin. Cut into cubes or slices. Strain the broth, clarify if necessary, peel the carrots and cut into stars. Salt and pepper the broth. Dissolve gelatin in 1 cup. cooled broth, heat until completely dissolved and pour into the remaining broth. Pour about 3-5 mm of broth into a large dish or small serving molds and let set in the refrigerator. Then place green leaves, carrot stars, circles of boiled eggs and tongue cubes on the resulting frozen layer. Pour in the broth and place in the refrigerator until completely set.

Ingredients:
1 kg beef pulp,
garlic, ground black pepper, salt, parsley - to taste.

Preparation:
Rinse the meat, dry with a towel and rub with a mixture of salt and pepper. It is better to take coarsely ground pepper, it is more aromatic. Cut the garlic lengthwise into 3-4 pieces and roll in pepper. Using a narrow sharp knife, make cuts in a piece of meat, stuff it with garlic, wrap it in paper and put it in the refrigerator for 12-14 hours. Preheat the oven to 180°C. Wrap a piece of meat, saturated with the aromas of spices, tightly in several layers of foil and place on a baking sheet in the oven. Bake for 1-1.5 hours. Let cool completely and serve by cutting into thin slices and garnishing with sprigs of herbs. To add a more piquant taste, you can coat the meat with coarse mustard before wrapping it in foil.

Ingredients:
1.5 kg of meat (lean pork, beef),
1 liter of water,
2-3 tbsp. salt,
4-5 bay leaves,
garlic, black peppercorns, allspice, spices, herbs, mustard beans - to taste.

Preparation:
Rinse the meat, dry it, prick it with a toothpick. Boil water with salt and bay leaf, cool and place the meat in the brine. Place covered in the refrigerator for 5-7 hours. Stuff the salted meat with garlic cloves, place it in a baking sleeve, add a mixture of herbs and spices into it and mix well so that the whole mixture sticks well to the piece. Tie the sleeve, leaving 20 cm at both ends, and place in the oven preheated to 200°C for 1 hour. Cool before serving.

Ingredients:
1.5-2 kg pork pulp,
1-2 bananas.
50 g butter,
2 tbsp. curry,
1 tbsp. dried garlic,
4-5 tbsp. soy sauce,
4-5 cloves of garlic,
2 tbsp. olive oil,
salt, ground pepper - to taste.

Preparation:
Melt the butter in a frying pan and lightly fry the banana slices in it. Add curry, dried garlic, salt and pepper. Simmer and grind the whole mass with a blender. Add soy sauce and olive oil, stir and coat a piece of meat with the mixture. Cut the garlic into thin flakes, place the entire piece in a circle and place on parchment or baking paper. Secure the paper around the meat with a stapler, or simply wrap it well and place it in a ceramic dish with a lid. Place in an oven preheated to 180°C for 1-1.5 hours. 15 minutes before cooking, tear the paper and let the meat brown slightly without a lid.

Ingredients:
1 chicken,
4 tbsp butter,
1 tbsp. soy sauce,
carrots, celery, onions, spices - to taste.
Garnish - rice.

Preparation:
Rinse the chicken, remove excess fat and remaining feathers. Place in a saucepan, cover with cold water and put on fire. Bring to a boil, skim off the foam, add salt to taste and add 5-6 black peppercorns, 2-3 bay leaves and coarsely chopped vegetables to taste. Cook for 40 minutes. Remove the chicken from the broth, let cool slightly and brush with butter. Place on a rimmed baking sheet in an oven preheated to 200°C for about 1 hour. Meanwhile, prepare the rice side dish. Strain the chicken broth, pour out 1.5 cups and put on fire. Bring to a boil, add ⅓ tsp. curry or a little turmeric. 1 tbsp. butter and 1 cup. washed rice. Bring to a boil, reduce heat and simmer, covered, for 10 minutes. The rice should become crumbly, but not overcooked. Melt the butter in a frying pan and fry the rice in it for 10-15 minutes until completely crumbly. Add 1 tbsp. soy sauce, fry for another 5 minutes and remove from heat. Place rice on a plate, place chicken on top and sprinkle with herbs.

Homemade cheese with nuts

Ingredients:
1 l 3.2% milk,
3 eggs,
1 tbsp. (without a slide) coarse salt,
200 ml 20% sour cream,
50 g walnuts,
100 g smoked ham or meat,
a pinch of saffron, herbs - to taste.

Preparation:
Pour the milk into a saucepan and add salt. Bring to a boil and continue heating until the whey separates. In a separate bowl, mix sour cream and eggs and add to milk in a thin stream, stirring constantly. Boil for another 5-7 minutes and remove from heat. Place the resulting mass on a sieve lined with gauze. Cut the smoked meat into small cubes into the resulting pulp, add chopped nuts and herbs. Stir, form into a ball and tie with gauze. Place under slight pressure for 2-3 hours at room temperature, then transfer to the refrigerator for a day.

To decorate the Easter table, Easter lambs, wreaths, cookies in the form of tiny nests and mini Easter cakes in egg shells are baked. Don’t forget to grow grass in advance, in which you can then lay the dyes.

Happy Sunday to you!

Larisa Shuftaykina

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? “AiF-Prikamye” shares culinary secrets and family traditions with its readers. Mother Lyubov Vorobyova, wife of the rector of the temple in the name of St. Sergius of Radonezh (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 church 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 a blessed colored 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 ways - we paint the Easter symbol with 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 lays evenly, the eggs must be washed thoroughly. The marking stamp is erased with vinegar.

Place the eggs in cold water to prevent them from cracking due to sudden changes in temperature.

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 donate the Easter cakes that the church donates to us to large families,” says Mother Lyubov. - Kulich (from the Greek “round bread”) is a homemade version of 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, beat the 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.

And cottage cheese Easter - traditional Easter treats. On holiday they will be on the table in almost every home. But, if you want to diversify the feast, we will help you. We have prepared for you a selection of original themed recipes that will decorate the Easter table and surprise and delight your loved ones.

Frozen egg

The egg is the main symbol and main food of Easter. Every year we figure out how to decorate eggs to make it not just elegant, but festive. Here are some ideas from Lifehacker:

You won’t surprise anyone with dishes made from chicken eggs, but you can with fruit ice in the shape of an egg.

Ingredients:
500 ml water;
250 ml fruit juice with pulp;
200 g sugar;
1 tbsp. l. freshly squeezed lemon juice;
a packet of gelatin.

Preparation

To make fruit ice at home, dilute gelatin in water: soak for 5 minutes, and then heat with sugar over low heat until completely dissolved. Then slowly introduce the juice into it. Stir and remove from heat after a minute. Strain the mixture through a sieve and when cool, add lemon juice.

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Use large plastic eggs as a mold for filling (they are sold in children's stores). Make small holes in the bottoms (where the air chamber is in a real egg) and use a small funnel to pour the prepared juice into the eggs.

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Insert plastic sticks into the holes and place the eggs in the freezer for 2 hours. Popsicles are ready!

Chocolate eggs

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The Slavs traditionally paint eggs red, but, for example, in Italy they exchange chocolate eggs instead of chicken eggs. We invite you to go further and prepare such an unusual dessert.

Ingredients:
chocolate eggs without toys inside.
For "protein":
150 g cream cheese;
130 g heavy cream;
30 g powdered sugar;
0.5 tsp. lemon juice;
0.5 tsp. vanilla extract.
For the "yolk":
20 g butter;
2 tsp. freshly squeezed orange juice;
1 tbsp. l. apricot jam.

Preparation

Using a small saw blade, remove the top of the chocolate egg. Let the edge be jagged, like a broken shell. While preparing the filling, keep the eggs in the refrigerator so they don't melt. Combine cream cheese, powdered sugar, lemon juice and vanilla extract and beat until smooth. Whip the cream separately (it is better if it is chilled), then carefully combine the resulting mixtures and beat them together. Using a spoon, fill the chocolate eggs with the creamy mixture and place them in the refrigerator for 30–40 minutes until the cream hardens.

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At this time, prepare the syrup for the “yolk”. In a saucepan, combine butter, orange juice and jam. Heat over low heat, stirring constantly until the mixture is smooth. Make a small well in the cream filling and pour in some of the cooled syrup.

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Keep eggs in the refrigerator until serving.

Fruit pizza

There are several versions of when and where the tradition of decorating, giving and eating eggs for Easter began. One thing is clear: the custom is ancient, and the symbol is bright. This colorful egg-shaped open-faced fruit pie will be the star of your holiday table. Children will especially like it.

Ingredients
For the crust:
450 g flour;
170 g butter;
100 g sugar;
2 chicken eggs;
2 tbsp. l. cream;
2 tbsp. l. lemon zest;
2 tsp. lemon extract;
0.5 tsp. salt;
0.5 tsp. baking powder.
For cream:
250 g cream cheese;
70 g strawberry jam.
For filling:
fresh or canned berries and fruits (strawberries, blueberries, grapes, pineapples, kiwis, peaches, tangerines, and so on);
water;
a packet of gelatin.

Preparation

First, let's bake the crust. To do this, mix flour, baking powder and salt. Combine softened butter with sugar and lemon zest, beat with a mixer until smooth. Then add one egg, beat again; then the second, beat again. While whisking continuously, add lemon extract and cream. Turn off the mixer and add the dry ingredients. Beat again a little with a mixer or whisk, and then knead the dough with your hands. Place it in the refrigerator for a couple of hours. After this, roll out into an egg shape about 1.5 cm thick and bake the cake at 180 ºС for 15–20 minutes.

To prepare the cream, beat the jam and cream cheese. If desired, the mixture can be sweetened a little more. Spread the resulting cream onto the cooled cake. Cut the fruits and place them on top of the pie: combine, play with colors to create a colorful design. Dilute gelatin in water following the instructions on the package: usually the powder is first infused in cold water and then slightly heated. Using a brush, coat the top of the fruit with gelatin.

This will give them a glossy shine and protect them from weathering.

"Chicks"

Where there are eggs, there is a chicken. It symbolizes prosperity, family comfort and fertility. Images of chickens also often appear in Easter symbolism. Therefore, this snack in the form of cute, barely hatched chickens will appeal to many.

Ingredients:
6 chicken eggs;
2 tbsp. l. mayonnaise;
2 tsp. mustard;
1 small carrot;
a pinch of salt and black peppercorns.

Preparation

Boil the eggs. Clean and cut off the cap.

Carefully remove the yolk.

Mash the yolk and use a blender to mix with mayonnaise and mustard. Salt the resulting mixture and place it in a pastry bag. Fill her with a heaping amount of egg whites.

Cover the top with a “hat” of protein. Use boiled carrots to make legs and a nose for the chicken, and peppercorns will serve as eyes.

Design options for “chickens”.

Easter nests

These savory buns, woven in the shape of nests, embody home comfort and are perfect for the Easter table. Even a novice cook can prepare them.

Ingredients:
500 g flour;
300 ml milk;
100 g butter;
2 chicken eggs;
2 tbsp. l. Sahara;
1.5 tsp. salt;
2.5 tsp. dry yeast;
colored chicken eggs;
decorative Easter sprinkles.

Preparation

Combine the yeast, warm milk and half the flour, using a whisk, knead the dough, like making pancakes. Let it sit. When it rises, add sugar, salt, break two eggs, add butter and the rest of the flour. Knead a stiff dough. Leave for a couple of hours, knead again and leave for a few hours again. The dough should double in volume. After this, roll out the dough into a sausage 2–3 cm thick and 30–35 cm long. Fold it in half and overlap it, as shown in the photo.

Connect the resulting braid into a ring. Place the buns on a baking sheet lined with baking paper.

Brush with egg yolk and sprinkle with Easter sprinkles, and place a small colored egg in the center. (The eggs may be unboiled - they will be cooked hard-boiled in the oven.)

Bake at 180°C for 25 minutes.

Sweet mini nests

If you don't like baking or just don't have time for it, make these miniature nests. Children will appreciate the taste, and adults will also appreciate the simplicity of the recipe.

Ingredients:
a pack of round cookies;
multi-colored dragee candies;
liquid food coloring.
For cream:
250 ml heavy (30%) cream;
100 g powdered sugar;
a packet of gelatin;
water.

Preparation

You can use ready-made whipped cream (just mix it with coloring), or you can whip it into a thick foam yourself. To do this, the cream must be thick and cold. You can even keep the mixer whisk in the refrigerator to speed up the whipping process. When the cream begins to acquire the consistency of mousse, add powdered sugar little by little and continue whisking. Add gelatin, previously diluted in water (soaked and then heated), into the cream without stopping whisking it. At the end of beating, add green food coloring.

Pour the cream into a pastry syringe or bag and apply it to the cookies in the form of leaves (use the desired nozzle). Place two or three dragees on top.

Easter bunnies

The hare (or rabbit) is a traditional Easter symbol in Western European culture. This animal is associated with fertility and abundance. Houses are decorated with his figures, he is painted on postcards, and in Munich there is even an Easter Bunny Museum. Chocolate or marmalade bunnies are given to children for Easter.

For the holiday table, you can bake buns in the shape of rabbits. The recipe is simple.

Ingredients:
400 g flour;
200 g sour cream;
200 ml water;
40 g butter;
2 tbsp. l. powdered sugar;
1 tsp. salt;
1 chicken egg;
1 packet of dry yeast.

Preparation

Mix butter, sour cream and water, heat them in a small saucepan over low heat. Don't let it boil. Make a hole in the mound of flour, break an egg into it, pour in the cooled sour cream and butter mixture, add powdered sugar and yeast, and add salt. Knead the dough (until it stops sticking to your hands). Let the dough rest. Then divide into small pieces and form into oval buns.

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Use scissors to make ears, and use toothpicks to make eyes.

To prevent the rabbits' eyes from “swimming” during baking, toothpicks can be left in the dough and removed after cooking. Bake the buns in the oven at 180ºC for 15–20 minutes.

Stuffed carrots

Hares love carrots, and therefore this symbol is also actively used during Easter celebrations. In many countries, bags are made in the shape of carrots and filled with sweets to treat children. Adults will probably prefer a hearty snack stylized as carrots.

Ingredients:
yeast dough;
salad with crab sticks;
gel food coloring;
greenery.

Preparation

For simplicity, buy ready-made yeast dough. You can make the salad (it can be any salad you like) yourself or you can also buy it in the store. The amount of ingredients depends on how many carrots you plan to make. Roll out the dough thinly and cut it into strips. Roll these strips into ropes and wrap them around a baking cone.

Brush the resulting curls with diluted orange food coloring. Bake at 180 ºС until done. Remove the cones and fill the resulting tubes with salad.