Bright Resurrection of Christ is approaching.Easter is the most solemn Orthodox holiday. How nice it is to gather the whole family at a festively set table, filled with various dishes. Or to visit friends to try their Easter recipes for delicious dishes. However, there are certain traditions that are mandatory in praising this celebration. These include painted eggs, Easter cakes and cottage cheese paskha, without which no Easter table can do. Previously, each family had its own Easter recipes. But the years of stagnation and the fight against religion contributed to the violation of Orthodox traditions. Therefore, at present, some young housewives have questions about celebrating Easter, about preparing Easter dishes.

We lay the table

Of course, the festive atmosphere in the house will be created byEaster table with an abundance of various cold and hot appetizers, pies and meat dishes, among which, without fail, there must be kulich, paskha and painted eggs. It is interesting that at the beginning of the last century, the Easter table, the traditions and customs of which were strictly observed, was decorated especially elegantly and solemnly. For this purpose, watercress and flowers were grown in order to place brightly colored eggs in a basket with greens. In those distant times, each family prepared its own signature dishes for Easter. Observing the traditions of the Easter table, the housewives put on it all sorts of appetizers from boiled and raw vegetables, stewed crayfish, chicken giblets. There was also jellied fish, aspic, roast with mushroom seasoning, duck with honey. Homemade wines and liqueurs were taken out, sbitni and kissels were cooked. Wealthy hosts tried to put 48 different dishes on the Easter table, which corresponded to the number of days of the recently completed fast. How can you please your family and friends on the upcoming Bright Sunday of this year? What to cook so that everyone will like the treat, and in the future it will be included in family Easter recipes? You have a large choice, because any holiday dish can become Easter. In the meantime, we recommend starting with this:

How to paint chicken eggs?

The most accessible recipe for coloring eggs isboiling them in onion peels, which must be collected in advance. The color of the finished eggs depends on the color of the onion peel and varies from light red to dark brown. Its saturation depends on the amount of the original material: the more prepared raw materials, the more intense the color. Onion peels are poured with water and boiled for 30 minutes. After that, eggs are lowered into this broth, which must be taken out of the refrigerator in advance, washed and kept for some time at room temperature to reduce the risk of cracking. And one more tip: to prevent the eggs from bursting and spreading during boiling, one tablespoon of salt must be added to the onion broth. Some people like eggs painted in onion peel broth with different “patterns”, which are achieved in the following ways:

• with yellow specks - "ruff". On the egg, before it is cooked, the dots are placed with a small pincushion of a finger moistened in vegetable oil (this can also be done with a brush for drawing);
• with the symbol of the holiday - letters ХВ (Christ is risen). This is done according to the method of the previous council, only instead of applying tokens, letters are written;
• "speckled" - for this, before cookingDip the egg in water, roll it in dry rice and wrap it in gauze, fasten the ends or tie them with a thread. After cooking, remove the auxiliary elements.

It is recommended to remove the finished eggs from the onion skins, rinse them in cold water, wipe them dry and lightly grease them with sunflower oil to give them shine.

Easter cake

There are many recipes for baking Easter cake. Here is one of them: Ingredients:

• flour - 12 cups,
• yeast - 50 g,
• milk - 3 cups,
• fresh eggs - 7 pieces,
• granulated sugar - 2 cups,
• raisins - 1.5 cups,
• melted butter - ½ cup,
• salt - 1 teaspoon,
• aromatic spices - to taste.

Preparation:Prepare the dough from three glasses of milk, yeast and six glasses of flour. Put it in a warm place. Next, you need to grind five yolks with two glasses of sugar, aromatic spices and salt. When the dough “rises” (rises and increases in size), put the yolks and sugar in it and additionally beat in two more eggs, add half a glass of warmed butter and six glasses of flour. When adding flour, make sure that the dough does not turn out too tough. Put the dough on the table and knead it well with the addition of 1.5 glasses of raisins, put it in an enamel bowl, greased with oil, and leave it like that until the morning, covered with a towel. In the morning, knead the dough again and let it lie for a while again. Two Easter cakes will be made from this dough. Therefore, it should be laid out in two forms, greased with oil. Let the dough rise again until it takes up three-quarters of the pan and bake at 180 degrees for about an hour. But don't forget to check its readiness with a dry thin wooden stick (like the kind you eat sushi with, or a match). When the cakes are ready, let them rest, covering them with a white towel. Decorate them with powdered sugar or icing.

Vanilla Easter

Easter recipes for making cottage cheeseEaster cakes used to be kept a closely guarded secret by every housewife. They were considered family cakes. That is why there are so many of them. Some people liked to cook it with raisins, some liked to add butter, and some enjoyed chocolate Easter cakes. The recipe given here is simple to make, but very tasty: Ingredients:

• cottage cheese - 600 g,
• cream - 3 cups,
• sugar — 1 glass,
• vanillin - ½ stick (or vanilla sugar - 1 packet)

Приготовление: Творог протереть через сито.While stirring, gradually pour in the cream to make a homogeneous mass. Then wrap it tightly in a cloth napkin, tie it up and hang it up so that all the liquid that appears drains. After 12 hours, remove the cloth from the curd, add sugar, crushed vanilla (or a packet of vanilla sugar) and mix everything thoroughly. After that, transfer the curd to a special form lined with gauze and cover with something flat. Put some weight on top (you can use a 1, 2 or 3-liter jar of water covered with a polyethylene lid). After 30 minutes, carefully remove the paskha from the form, remove the gauze, place it on a beautiful dish and decorate it as your imagination tells you.

Spicy sandwiches

Ingredients:

• bread - 10 slices,
• mozzarella or Adyghe cheese — 100 g,
• red lightly salted fish - 150 g,
• lemon - ½ pc.,
• green onion

Preparation: Cut the cheese into thin slices.Put a slice of cheese on each piece of bread, put them in a baking dish and bake for 5-7 minutes until the cheese melts slightly. Cut the fish into cubes and sprinkle with lemon juice. Put it on hot sandwiches, sprinkle with finely chopped green onions.

Fish pie

Ingredients:

• margarine - 250 g,
• egg - 2 pcs.,
• lightly salted red fish - 150 g,
• cauliflower - 300 g,
• fatty cottage cheese - 150 g,
• dill - 1 bunch,
• red caviar - optional,
• flour, salt

Preparation:Put a small piece of margarine aside. Rub the rest with flour, add one egg, salt and knead the dough, which is put in the refrigerator for 40 minutes. Grease a baking pan with a small piece of margarine. Place the rolled out dough in it so that the bottom and sides of the pan are covered with it. Mix the cottage cheese with the second egg. Divide the cabbage into florets, finely chop the dill. Cut the fish into cubes. Place the florets, fish and dill on the dough. Spread the cottage cheese evenly on top. Bake in the oven at 180 degrees. If desired, decorate the finished pie with red caviar.

Pork baked with garlic and mustard

Ingredients:

• pork fillet - 1 kg,
• garlic - 5 cloves,
• mustard
• vegetable oil
• salt,
• ground black pepper

Preparation:Cut each garlic clove into 4 pieces. Make shallow cuts in a piece of pork and insert garlic there. Rub with salt and pepper, grease with mustard. Sprinkle lightly with oil. Wrap the meat in foil and bake at 160 degrees. After about 1 hour, remove the pork from the oven, open it and check for readiness: pierce it with a knife. If red juice comes out, the meat is not ready yet. Transparent juice means that the meat is fully cooked. Cut the pork into pieces, arrange them beautifully on a large plate, place chopped fresh or boiled vegetables around. Sprinkle with herbs. You can put a sauceboat with ketchup with finely chopped dill and parsley nearby.

Lamb with rosemary

Ingredients:

• lamb with bone - 8 pieces,
• vegetable oil - 3 tablespoons,
• ground coriander - 1 teaspoon,
• potatoes - 8 pcs.,
• butter - 50 g,
• rosemary - 1 bunch,
• ground black pepper.

Preparation:Remove all sinews and fat from the pieces of meat, put them in a saucepan, drizzle with olive oil. Sprinkle with pepper, coriander and finely chopped rosemary. Stir and leave for 40 minutes. Then fry the pieces of lamb in a very hot frying pan in a small amount of vegetable oil - about 7 minutes on each side. For the side dish, peel the potatoes, boil them until half-cooked, put them on a baking sheet greased with oil and bake. 5 minutes before readiness, pour butter. Serve in portions, beautifully arranging the meat and potatoes on plates and garnishing with herbs.

Sunday cake

This cake with canned apricots the color of the sun will be a decoration of the Easter table. Ingredients:

• sponge cake layers - 3 pcs.,

For the cream:

• butter - 250 g,
• condensed milk - ½ can,
• canned apricots or peaches - 1 can,
• peeled pistachios - 1 handful

For the protein cream:

• eggs - 2 pcs,
• sugar — 1 glass,
• lemon juice - 1 teaspoon

Preparation:Beat butter with condensed milk, add six apricot halves or three peaches, finely chopped. Layer the cakes with this cream, placing them on top of each other. Beat eggs and sugar until stiff, adding lemon juice. Cover the entire cake with this protein cream on top and on the sides. After 5-7 minutes, decorate it with apricot or peach halves, sprinkle with pistachios.

How to start an Easter meal?

Christians have had a certain belief for a long timethe order of breaking the fast after Lent. The following rule is an indispensable tradition of the Easter table: the Easter meal should begin with a consecrated kulich. It is eaten before any other food. After eating the kulich, you can then eat eggs, meat and everything else. Have a bright Christ's Resurrection! We recommend reading:

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