Easter is the brightest and most long-awaited event for believers. The festive meal these days has unshakable traditions. At the same time, I want the Easter menu to be special.
The main symbol of Easter is the painted egg, personifying the miracle of resurrection. On the holiday table, in addition to multi-colored and painted eggs, there may be snacks from them, such as stuffed eggs. Boil hard boiled 20 eggs, gently clean, cut in half and extract the yolks. In one bowl mix 3 Art. l mayonnaise, 1 / 2 tsp mustard, chopped parsley and a third of grated yolks. In another bowl we combine 2 Art. l cream cheese, 1 Art. l grated carrots, 1 tsp. ground walnuts and another third of yolks. In the third bowl, mix the remaining yolks with 2 Art. l hard grated cheese, 1 Art. l sour cream, 2 tsp. curry and 1 tsp. lemon juice. We got three different fillings, with which we will stuff the halves of boiled proteins. This recipe can be supplemented with slices of Bulgarian pepper and dill sprigs for decoration.
Festive boiled pork
Nutty meat dishes should also be included in the Easter menu. Spicy boiled pork will look in it quite appropriate. To begin with, pork ham weighing 500-600 g needs to be washed and dried. Then we prepare marinade. Mix 4-5 cloves of garlic, cut in half, according to 1 / 2 tsp. Black pepper, cumin, paprika and rosemary, 1 tsp. Salt, 3 crushed laurel leaves and 1 st. L. olive oil. With the mixture we carefully rub the ham, top the halves of garlic, wrap the meat in foil and put it in the refrigerator for 10-12 hours, then send it to the heated 180 ° C oven for 60-70 minutes. We let the prepared boiled pork chill cool, and only then we remove it from the foil, cut it into slices and put it on a dish. We decorate it with fresh vegetables, feathers of green onions, sprigs of greens and serve to the table.
The Easter table will not do without fish. A win-win option would be salmon, in whatever form you cook it. Moreover, here you can always experiment with sauces. Mix the juice and zest of 3 oranges in a saucepan, add 2 tbsp. l. soy sauce, 2 tbsp. l. white wine vinegar, rub 3 cm of ginger root here. Salt and pepper the resulting mixture to taste, bring to a boil and simmer over low heat for 3-4 minutes, at the end put 50 g of butter in the sauce. Cut 1 kg of salmon fillet into 6 identical pieces, rub them with soy sauce and black pepper, put them in a greased baking dish. Pour orange sauce on top and send it to an oven preheated to 200 ° C for 5 minutes, then take out the fish, turn the pieces over to the other side, pour over the sauce, put it back in the oven and bake until tender. In this case, it is best to serve salmon with green beans.
It's time to get busy with Easter cakes, because Easter is unthinkable without them. Cooking them is not as difficult as it seems at first glance. We offer a simple recipe for Easter cake. First, we dilute a package of dry yeast in 1/2 cup of warmed milk. Mix the same amount of milk with 100 g of melted butter, 100 g of sugar and 1/2 tsp. salt. Into the resulting mixture, add 400 g of flour, milk with yeast and remove to a warm place. When the mass rises, add 2 yolks, 1 beaten egg white, 100 g of raisins and knead the dough. Lubricate the cake pan with softened butter, sprinkle with semolina and fill it with about 1/3 of the dough. We give it a distance and send it to an oven preheated to 180 ° C for 30 minutes. At this time, beat 1 egg white and 200 g of icing sugar with a mixer. Take the finished cake out of the mold, cool it, grease it with icing and decorate it with confectionery powder. Look for more recipes for delicious Easter cakes on our website.
Another important participant in the Easter feast is Easter cottage cheese. To prepare it, beat 4 egg yolks, 120 g of powdered sugar and 1/2 cup of heavy cream with a mixer. We put the mixture on low heat and, stirring constantly, bring to a boil. Turn a pound of cottage cheese in a blender and mix it with the cooled egg mixture, 120 g of thick sour cream, 50 g of butter and vanilla to taste. Knead the dough and pour into it half a glass of raisins, previously soaked in cognac, ground almonds and multi-colored candied fruits. Cover the Easter mold with gauze, fill it with curd mass, close it with the edges of the gauze and put a small load on top. To glass excess liquid, you need to install the pasochny in a saucepan with a sieve and leave it in this form overnight. In the morning, carefully remove the cheesecloth, turn the Easter over onto a dish and decorate it with whipped cream or jam.
We heartily congratulate everyone on Easter Light of Christ! And we are looking forward to your recipes for Easter cakes with photos, as well as other dishes that you traditionally cook for the holiday.