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Easter what should be on the table. Easter menu: what should be on the table

Easter what should be on the table. Easter menu: what should be on the table

Traditionally, an especially rich festive table is served for Easter. Previously, it was supposed to have 48 dishes - according to the number of days of the past post. Now it is believed that there may be fewer of them, the main thing is diversity.

From cakes to liqueurs

Holiday symbols. On the table, there must be either Easter cottage cheese, as well as krashenki or pysanky.

Meat. There are no restrictions here: you can cook or buy several dishes of pork, beef, chicken, homemade sausage, boiled pork and lard.

Salads. Among the abundance of "heavy" dishes, they are required. For their preparation, all the greens available at this time of the year will fit: cabbage, sorrel, wild garlic, green onions.

Snacks. Put on the table a variety of snacks from vegetables and pickles, herring, fried and aspic fish, jelly, roast with mushrooms.

Beverages. It is also better to cook them yourself - uzvar, jelly, compote. As for alcohol, it is better to limit yourself to a glass or a couple of glasses of homemade liquor (tincture). It is better not to lean on high-grade drinks on the Bright Holiday.

What is in the oven, swords on the table. Photo: http://hochu.ua

In Western Ukraine, it is customary to put a lamb figure on the Easter table, molded from dough or cut out of butter.

Both clergy and doctors agree that one should not overeat on the bright holiday of Sunday.

Thursday salt

In ancient times, on the night of Maundy Thursday or in the morning of this day, the so-called Thursday, or Black salt was prepared. To do this, they took coarse rock salt, mixed it with kvass, cabbage leaves and herbs, and put it in the oven. There it turned into ash, which was used to flavor hard-boiled eggs, bread with vegetable or butter, green salads, etc., and was also used instead of activated carbon, for the treatment of skin and other diseases. But before that, it was consecrated along with Easter cakes and (but even in the “unconsecrated” form it is very useful).

On the night of Maundy Thursday prepare Thursday, or Black salt

It was believed that this salt has magic power and does not lose healing properties during a year. In addition, black salt is very tasty, and it contains a number of minerals (potassium, calcium, magnesium, phosphorus, iodine, chromium). And to satisfy the need for salt, it needs much less than usual.

Based on bread

Mix soaked rye or Borodino bread with coarse rock salt (for 1 kg of salt 5 kg of bread), place in an oven or oven heated to 250 ° C, and cook until the bread turns black. Together with bread, you can add some spicy herbs (oregano, mint) to the salt. Grind the cooled mixture with your hands and sift through a sieve. Pour the remaining salt in the sieve into jars, consecrate during the festive service along with Easter cakes and eggs, and use instead of the usual one.

Advice. After you put the salt in the oven, it is recommended to read the prayer “Our Father” three times.

You can't cook Thursday salt in the microwave.

If you have been fasting for a long time, you need to understand that during this time some metabolic processes in the body "rebuilt" for the food that you used, and weaned about the one that was not in your diet. Therefore, the most important rule now is not to overeat.

In addition, you should adhere to the following recommendations.

Avoid very fatty, fried, smoked and spicy foods.

Gradually introduce animal protein (meat, poultry, eggs, dairy) into the diet. On the first day, it is better to eat no more than 150-200 g of these products, and it is best to start with fermented milk.

You should not eat a lot of eggs - 1-2 pieces will be enough. It is important to remember that there are eggs in Easter cakes.

Alcohol is allowed on Easter, but if you don't have a sense of proportion, it's best to avoid it. Let's drink some wine.

Drink plenty between meals - this will help the body work properly and faster.

It is better that in the first days after fasting, fasting food still prevails.

Eat more fish, vegetables, fruits, whole grains.

Do not rush to take medications that promise to relieve stomach discomfort during a hearty meal. Instead, it's better to remember that "everything is good in moderation."

The traditions of celebrating Easter have been formed over the centuries, they are distinguished by their beauty, solemnity and innermost meaning.

Oksana Frolova

“Long before the adoption of Christianity in Russia, the Slavs celebrated the spring festival every year, dedicated to the goddess Zora, awakening nature from winter sleep. Men lit fires, and women decorated themselves with herbs and flowers, and then went around the village, calling the earth to fertility. On this day, they poured water on each other, danced round dances, jumped over fires and set a rich table. In ancient Greece, the goddess of agriculture, Demeter, was glorified in the spring, the Egyptians prayed to the god of rebirth, Osiris, and the Romans, to the goddess Ceres. The ancient Celts and Germans worshiped Ostara, the goddess of dawn and the renewal of nature, offering her colored eggs and wheat bread. Some historians argue that Easter symbols were born from the worship of Ostara, although our Slavic ancestors offered painted eggs to Perun and considered the egg to be the germ of the entire universe.

There are also legends that once the evil demons of Koshchei attacked Russia, causing a fiery rain and many cataclysms. After the victory over them, the Slavs established the Easter holiday - “The Way of Deliverance”. They painted eggs with ocher in memory of the fiery showers and beat them with shells against each other, remembering the battle with the demons. The winner was the one whose egg remained intact.

How to prepare for Easter

Since the eve of the great holiday is great post, which, together with Holy Week, lasts 48 days. Among the customs and traditions of Easter, fasting, according to many church parishioners, is the most difficult thing. During this period, believers limit themselves to food and entertainment, attend church services, read the Gospel and spend a lot of time in prayer and spiritual reflection. In apostolic times, Christians fasted for three days before Easter, but later the church introduced new rules so that believers would remember how Jesus fasted in the wilderness for 40 days.

The strictest week of Great Lent is Holy Week, the last week before Easter. During this week, many Christians attend services in the temple every day, fasting becomes even stricter, on Friday, the day of the crucifixion of Christ, you can not eat until the end of the evening service. Thursday of Holy Week is called clean, because on this day believers remember how Jesus washed the feet of the disciples. In Russia, Christians on Maundy Thursday performed ablution before sunrise. Our ancestors believed in the magical power of Thursday water, believing that it relieves sins and cleanses the soul. Until now, one of the surviving folk traditions of Easter in Russia is the general cleaning on Maundy Thursday. There was a belief that if you clean the house on this day, you can find long-lost and necessary things.

Easter table preparation

On Holy Week, bake Easter cakes and cook Easter cottage cheese. According to church tradition, it is better to do this on Saturday, but in practice it is impossible to do everything in a day, so preparation for the Bright Resurrection of Christ begins on Great Monday. However, on Good Friday, it is still recommended to refrain from household chores, because Jesus was crucified on this day.

Father Roman

Priest

“The main Easter dish can be considered Easter cake, which is the first meal for breaking the fast. Interestingly, we eat bread every day, and only once a year does it become a sacred symbol. We consider Easter cake to be a “relative” of bread, which is placed on the lectern in the church on the first day of the Bright Week. But for this, Easter cake, like colored eggs, must be consecrated in the church during the Sabbath service. I am often asked how to celebrate Easter properly. It is necessary not only to pay attention to the festive table, but also to attend all the services of the Easter Week, remembering the life of Christ, pray a lot and delve into the reading of Holy Scripture. This is the proper celebration of Easter."

Easter cake differs from traditional bread in that it is baked from rich dough and decorated with icing. In Russia, during the post of mistress of all possible ways preserved eggs and dairy products, and then used them for Easter baking. In vintage cookbooks you can find recipes where there are 100 eggs per 2 kg of flour. It's hard to believe, but in fact there were a lot of Easter cakes, and a large family ate them during Bright Week.

In the old days, Easter baking was approached very responsibly. It was believed that the dough for Easter cake is very tender, so the dishes with the dough were covered with pillows, moreover, it was impossible to talk and walk in the room in heavy shoes - the tender dough could not stand even the slightest noise. To prevent the muffin from settling, the temperature in the room was maintained as in a room for newborns, and the cake cooled down only on a down pillow.

An obligatory dish of the Easter table has always been cottage cheese Easter, which is prepared from grated high-fat cottage cheese, butter, eggs, cream, powdered sugar, sour cream, dried fruits, candied fruits, chocolate and nuts. Easter is made in the form of a tetrahedral pyramid, which is the personification of Golgotha, and is decorated with images of the cross and Easter symbols.

Why do we color eggs?

There are many versions of where the tradition of painting eggs for Easter came from, in addition to the customs of the ancient Slavs, who brought red eggs (crayons) to the gods, asking them for the fertility of the earth and a generous harvest.

One of the legends is connected with Mary Magdalene, who brought egg emperor Tiberius with the news of the resurrection of Christ. The emperor doubted the veracity of her words and declared that he would believe only if the egg turned red right now. The egg suddenly turned red, and since then, eggs have been dyed red at Easter. According to another version, the red egg symbolizes the blood of the crucified Christ, and the patterns on it are the tears of the Virgin. The third version tells that as a child, baby Jesus loved to play with eggs and Mary painted them to make his toys more colorful.

When Jesus was sentenced to death, the Mother of God came to Pontius Pilate with a request for mercy and brought him a whole tray of painted eggs. After the emperor's refusal, her hands trembled, the tray fell to the ground, and the eggs scattered all over the world.

In Russia, the first painted egg was revered a powerful amulet and kept for a year. It was believed that such an egg could drive out evil spirits from the house, protect livestock from diseases, protect the family from strife and put out the fire. The girls dipped dyes into the water and washed themselves, believing that the water would preserve beauty and prolong youth. Easter egg shells sprinkled on the fields for good harvest. Eggs in Russia were dyed with onion skins, but now we have such a large selection of food colors and Easter decor that an egg can be turned into a work of art. Modern housewives paint eggs in different shades, decorating them with paintings, stickers, threads, beads and decoupage.

Folk signs and traditions of Easter

On Saturday evening, the whole family went to the temple for the All-night service, which began with a procession around the church and ended in the morning. Children, of course, were taken away earlier, and the most persistent parishioners remained until the end of the service. In the morning they laid the festive table, decorated it with flowers specially grown for Easter, and broke the fast. This is how Easter is now celebrated in Russia and other countries, although you can buy flowers and not grow them yourself. Wealthy people on the table that day always had 48 dishes in memory of each day of Lent.

In the old days, before the Easter meal, they first honored their ancestors - they put a pot of honey in front of the icons, offered up a prayer, took eggs in their hands and with the words “Christ is risen! He is truly risen!" hit them against each other.

One of the most popular Easter amusements was rolling painted eggs down a hill, and for this purpose, wooden toy slides for children were made especially for the holiday. Whose egg rolls the farthest is the winner. They also played "hunting for eggs" - adults hid the eggs in the house and on the street, and the children looked for them, whoever found the egg - took it for himself. Easter eggs were distributed to the poor, and one egg was always left in the church - it was believed that this gives the family prosperity and a good life. On Easter, girls wove wreaths of flowers, which were then kept in the house for a whole year as a talisman. And there was also a custom on the eve of Easter and throughout the entire Easter week to do many good deeds and pious deeds to forgive especially grave sins and save the soul. They tried not to eat kulich whole - they cut off pieces from it, dried them, and then stored them as a medicine that was used for a year to treat various diseases.

The power of Easter traditions is so great that even during the Great Patriotic War believers celebrated Easter by bringing to church for consecration those crumbs of black bread that they received on cards. In Soviet times, confectioners managed to sell Easter cakes with the veiled name "Spring Cupcake" in stores. In the early years Soviet power on Easter night, night discos and film screenings of foreign films were organized for young people in order to compete with the All-Night Service. Representatives of the KGB were on duty at the temples on Easter night, so people who were afraid of “lighting up” did not go to church. In those days, Radonitsa became the most popular day - the day of commemoration of the dead, which falls on the 9th day after Christ's Sunday - for many it replaced Easter. The people went to the cemeteries with eggs and muffins "Spring", because the graves of the dead did not pose a danger to the Soviet government.

We would like to offer you a menu for Easter 2019 with photos and recipes that have become classics for this holiday. Easter in 2019 falls on April 28th. It is advisable to plan the Easter menu in advance and start buying food little by little. This is a special holiday; special traditional dishes are prepared for it, Easter cakes are baked, eggs (pysanky) are painted and cottage cheese Easter is made. Christians observe Great Lent, which lasts seven weeks. Last days fasting is especially strict, but on Sunday comes the brightest holiday of the year. Next comes a continuous week, when the whole week is meat-eating, unlike other weeks, where on Wednesdays and Fridays you must observe fast days. All seven days the resurrection of Christ is celebrated, people rejoice, go to visit each other to be christened.

The main holiday for Orthodox Christians, Easter, is traditionally celebrated in a warm family circle. The traditions and customs of this bright day reflect the colorful history of our ancestors and awaken the warmest feelings in the soul. One of the most pleasant and colorful traditions is Easter treats - colorful krashankas and Easter eggs, beautiful Easter cakes and tender cottage cheese Easter. We offer you an excellent Easter menu option, which combines traditional dishes and modern treats. If any recipe from our selection interests you, then you can look step by step cooking with a photo if you click on the title.

What should be on the table at Easter

By tradition, the menu for Easter should include Easter eggs, Easter cakes, curd Easter, which can be replaced with a casserole with large quantity eggs, sausage, preferably homemade, a piece of boiled lard and a horseradish root. Other dishes are at the discretion of the hostess.
We invite you to choose some interesting dishes from what you can cook for Easter on our website. All recipes are tested, rated excellent by experts, the dishes are very tasty and beautifully decorated. By clicking on the title of the recipe you are interested in, a detailed step-by-step preparation will open.

The main Easter dish, which must be on the festive table. Cottage cheese Easter is prepared from good quality cottage cheese, sour cream and dried fruits with nuts. It must be done in advance, since the curd mass must be under pressure for at least half a day.
Now special pasochnitsy are sold, where gauze is placed, and a mass of cottage cheese with candied fruits is laid out in it, but if it is not there, it's okay, you can cook Easter cottage cheese in an ordinary bowl.
For cooking we need:
one kg good cottage cheese medium dryness and fat content;
a glass of sugar or half a glass of honey;
a total of two cups of chopped candied fruits (figs and raisins) and nuts of a different variety;
a glass of good fat sour cream, preferably homemade.
Sour cream can be replaced with butter, it will take 200 grams. Sugar or honey can be replaced (or take 50 to 50) with condensed milk. Take any dried fruits and nuts to your taste, as long as the total volume is no more than two glasses. You can grate a chocolate bar, then Easter will be with chocolate chips.
Alternatively, syrup from raspberry, strawberry or cherry jam is added to give a gentle Pink colour the finished dish.

Cooking

Knead the cottage cheese very carefully, you can rub it through a sieve twice, add softened butter or sour cream to it, then the rest of the ingredients and knead everything properly. Line the container with gauze, lay out the finished mass and cover it with the hanging ends of the gauze on top. It is necessary to crush everything well, compact and put oppression. You send the whole structure to the refrigerator, and in the morning you carefully take out the already prepared dish.

Appetizing snacks occupy a special place on any festive table, and the Easter feast is no exception. We invite you to include an original, tasty and easy-to-prepare herring snack in the menu for Easter 2018. In order to please your guests with this wonderful dish, you will need: lightly salted herring fillet, red onion, green sweet and sour apple, mustard, vegetable (sunflower) oil, table vinegar, lemon juice, salt and ground black pepper, sugar, as well as green onions and lettuce. To prepare the marinade, you need to mix mustard, lemon juice, sugar, vinegar and oil, beat everything gently. Cut the peeled onion into half rings, and grate the apple on a coarse grater, mix these ingredients and add ½ of the marinade. Spread the resulting mass evenly over the herring fillet, sprinkle with salt and pepper. Roll the fillet into rolls, the ends of which are fastened with toothpicks. Place the herring appetizer on a serving platter, sprinkle with chopped green onions, drizzle with the remaining marinade and garnish with lettuce leaves.

The technology of painting under Gzhel provides for a brush stroke using two paints at the same time and different pressing intensity. We offer you recipes with photos for Easter with the ability to color eggs with a unique technique. You will definitely succeed. Practice for a few minutes on paper first, it's really easy.
To paint Easter eggs under Gzhel, we need:

eggs (can be brown);
gouache (acrylic paints) in white and light blue;
furniture varnish;
palette or sheet of thick paper.

First you need to prime the egg with white paint. and then draw blue rose petals. Next, draw the leaves and fill in the background. When the egg dries, cover the drawing with furniture varnish and dry it.
Easter eggs under Gzhel are ready.

An obligatory attribute of Easter holiday table are fragrant tall and elegant Easter cakes. We offer you a recipe for a delicious Easter cake, which will become an irresistible decoration of your table on the bright holiday of Easter. So, for its preparation you will need: fresh and dry yeast, butter or margarine, wheat flour, chicken eggs, milk, granulated sugar and vanilla sugar, salt, cognac, dried fruits (dried apricots, raisins, dried pineapple and dried cherries), and also candied fruit. For the glaze, you will need chicken protein, vanilla, sugar and lemon juice. You will also need some oil to grease the baking dish. Dissolve fresh yeast in warmed milk, add sugar and dry yeast. Add glass wheat flour and mix thoroughly, put the dough in a warm place. Beat eggs with sugar, vanilla sugar and salt, add to the prepared dough. Then add raisins, which must first be washed and steamed, add chopped candied fruits and dried fruits. Then add melted and chilled butter (margarine) to the future dough and add cognac. Add the remaining flour and knead the dough. Knead the dough well and leave it in a warm, draft-free place to rise. Then knead the dough and spread on greased molds. Leave the dough to rise again, brushing the surface with vegetable oil. Bake Easter cakes in a preheated oven until a beautiful golden crust. Prepare the frosting by whisking the egg white, sugar, lemon juice and vanilla. Cool the finished cakes and decorate with icing.

Try to bake a very tasty cake according to a proven recipe. It must be prepared with soul and bright thoughts. It is desirable that no one interferes and does not get in the way. We offer you Easter cake, which tastes one of the best, and the dough does not get stale, no matter how much it costs.
Don’t let the complex composition scare you, in fact, the dough is prepared quite easily, and Easter baking according to this recipe always turns out. See recipes with photos for Easter, and read step by step recipe cooking cakes. Think positive and you will succeed.

Ever since the beginning of the celebration of Easter, homemade sausage must have been on the festive table. It was prepared in advance, and then they boiled or fried delicious rounds, and put it on the table in dishes right in rings, and next to it they put pieces of boiled bacon and, of course, a horseradish root. Now horseradish is rubbed on a grater and served in separate bowls, but before it was simply finely planed.

To make homemade sausages you will need:

pork and beef meat in equal proportions;
lard (half of one proportion);
gut packing;
spices to taste;
tea soda, vinegar and garlic.

Everything is ground several times, the intestines are stuffed, and sausages are formed. Each sausage is pulled with threads, and a garland is obtained. The finished product can be frozen and cooked, baked or fried before use.
See a detailed step-by-step recipe for Easter sausage with photos, it is very easy and simple to cook according to it.

As a main dish, we suggest including chicken wings in honey sauce in the Easter menu. They are prepared very quickly, and the taste will surprise even the most sophisticated gourmets.
We need a kilogram of chicken wings, 4 tablespoons of soy sauce, honey, sour cream and mayonnaise one tablespoon each, grated ginger, garlic, salt and vegetable oil.
We prepare the marinade from soy sauce, honey, salt, ginger and garlic, put the wings there and leave for a while. then bake in a slow cooker or oven for about an hour, pouring the remaining marinade from time to time.
Sour cream and mayonnaise go as garlic sauce and served with ready meals.

Be sure to include the original Easter Egg salad on your Easter menu. It looks very nice and tastes just as good. For cooking you will need:
fried champignons with onions;
boiled eggs;
fresh cucumber;
a jar of corn;
ham or sausage;
olives;
green onions and dill;
mayonnaise, sour cream and salt.

You can use any ingredients, the main thing is to decorate the salad in the form of an egg. But according to this recipe, it turns out to be very tasty and beautiful in a section, as if a real egg was divided.

Very easy to prepare, but stunningly beautiful salad with pancakes "Bouquet of Roses" is prepared in advance. You need to bake a dozen thin pancakes without holes according to your favorite recipe.
In addition to pancakes, you need boiled beets, grated with garlic and smeared with mayonnaise, and the salad itself.
For the base of the salad, you will need ham, mushrooms fried with onions, walnuts, boiled eggs and Korean carrot. Chop everything and mix, put on a dish in the form of a slide. Top with grated beets with mayonnaise.
Pancakes are also greased with beetroot paste and rolled into rolls. Cut into 2 cm columns and set tightly on the lettuce, opening slightly along the cut line. Lay the greens between the columns of pancakes. It looks very beautiful, the taste is spicy and pleasant, and the shock of guests at the sight of a spectacular dish will more than compensate for the time spent on its preparation.

In the category of salads, perhaps the most popular and delicious are salads with chicken. Chicken meat goes well with many ingredients, so the taste chicken salad always tender and rich. We offer you to include in your menu a win-win salad with chicken and beans. You will need the following products: smoked chicken leg, fresh bell pepper, parsley, fresh cucumber, salt and mayonnaise, as well as beans canned in their own juice. Peel the chicken, wash the vegetables and herbs, put the beans in a colander and rinse. Cut chicken, herbs and vegetables, add beans, season with mayonnaise, salt and mix. Serve on the table, garnished with herbs.

If your family prefers fish dishes, then the best treat for your household, without a doubt, will be juicy baked trout. In addition to the main ingredient - trout, you will need celery stalks, fresh champignons, lemon juice, onion and garlic, pepper and salt, cream, hard cheese, pickled cucumbers, as well as ground ginger and dried dill. Prepare the fish, grate with pepper and salt, sprinkle with lemon juice. Chop the onion, garlic and celery and fry until translucent. Add sliced mushrooms. Then add dry spices, add cream and chopped cucumbers. Stuff the fish with the resulting mass and, wrapping it in foil, send it to the oven. Sprinkle the finished fish with grated hard cheese and send it back to the oven (do not wrap with foil) until a delicious cheese crust forms. The taste of the dish is simply amazing!

A delicious meat dish is the basis of a festive feast. We invite you to cook spicy baked pork ribs - a hearty and original treat that will perfectly fit into your Easter menu. In addition to pork ribs, you will need olive oil, onions, pineapple juice, lemon, soy sauce, balsamic vinegar and sugar. Prepare the pork ribs and roast lightly in the oven, turning them over once during roasting. Chop the onion and fry until soft. To prepare the marinade, combine soy sauce, lemon zest and juice, pineapple juice, balsamic and sugar. Add the resulting marinade to the pan to the onions, warm up and pour the ribs with the marinade. Bake until done.

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Easter table designed to emphasize the greatness of this holiday. Previously, in wealthy families, it was customary to put whole forty different dishes- as a reminder of the forty days of Lent preceding Easter. Of course, it is not at all necessary to be so sophisticated, the main thing is to make sure that the obligatory dishes are present on the festive table.

Easter table in the old days they were covered for the whole day. Family and close friends gathered behind him in a close circle, who had not seen each other for a long time, because it was not customary to visit during fasting. On this day, holiday cards were signed and sent to distant relatives and friends.

After dinner, they began to play various games and fun, went out into the street to congratulate each other - the day flowed joyfully and festively.

People prepared for the great and bright feast of the Resurrection of the Lord for seven days. On Thursday they started baking Easter cakes. By the main holiday of all believing Christians, these confectionery in a special way: the dough was prepared only on the yolks. And it could only be baked on birch logs.

flour for holiday baking definitely sifted. A few days before the bright holiday, the dough was placed in a warm, darkened corner of the house so that it could infuse. They put their soul into cooking. The main household chores faded into the background, the whole day was devoted to preparing for the bright holiday.

So what are the dishes Easter must be on the table?

Easter main dishes- these are colored eggs, Easter cake and cottage cheese Easter. Each of these dishes has its own symbolism, which we will talk about a little later. In addition, to Easter table they bake rum babas and honey gingerbread in the form of animals, prepare various meat dishes. And here is the fish Easter table filing is not accepted, although there are no prohibitions in this regard.

Hot dishes for Easter are usually not prepared, so as not to force the hostess to run from the festive table to the stove and back, but to give her the opportunity to celebrate calmly with everyone. It is customary to cover the Easter table with a light-colored tablecloth, ideally white. The Easter table must certainly be beautiful, plentiful and tasty..

Easter cake

Easter cake consecrated in the church is an obligatory dish of the festive table. Easter cake is made from very rich yeast dough, thanks to which the cake does not stale for a long time. The size of the cake can be different, but it must be high. Candied fruits, dried fruits, spices, nuts are often added to Easter cake, and the top is covered with powdered sugar or icing.

It is with the consecrated Easter cake that the Easter meal begins. breaking their fast after Great Lent. Most often this happens at home, when the head of the family divides the Easter cake according to the number of household members. But sometimes they break the fast with Easter cake right in the church, immediately after the end of the Easter service, treating each other and the clergy with pieces of their Easter cake.

Curd Easter

The traditional Easter table is not complete without cottage cheese easter- a special dish of cottage cheese, which is prepared only once a year, especially for the holiday of Christ's Bright Sunday. Easter has the shape of a truncated pyramid, which symbolizes the Holy Sepulcher. To cook Easter, you need a special collapsible form of wood - a pasochnik.

On the inside of the boards from which the bead is made, the letters ХВ are cut out - the initial letters of the words that make up the traditional Easter greeting "Christ is Risen!". In addition, cut out on the boards symbols of the suffering and resurrection of Jesus Christ- spear, cross, cane, sprouts, flowers, sprouted grains. All these images are printed on the finished Easter.

colored eggs

What is an Easter table without colored eggs? According to legend, the Holy Equal-to-the-Apostles Mary Magdalene came to the Roman emperor Tiberius, announced the resurrection of Jesus Christ and presented him with a chicken egg. The emperor did not believe it, saying that this could not be, just like a chicken egg cannot be red. After these words, the chicken egg, which the emperor was holding in his hand at that moment, turned red.

Red is a symbol of the blood shed by Christ for all people.. But besides red, Easter eggs are dyed in other colors. It is customary to paint Easter eggs on Maundy Thursday, and they are consecrated on the night from Holy Saturday to Sunday. You can simply color the eggs with onion peel or food coloring, or you can work hard and paint the egg with unusual patterns, turning it into a real work of art.

Easter is a holiday that is usually celebrated with family.

Let the beautiful and plentiful Easter table become a symbol of prosperity and well-being in your family.

Source: strana-sovetov.com

The main decoration of the festive table, of course, is Easter.

Traditionally, it has always been prepared with lots of butter, sugar and eggs. Below are the Easter recipes.

Ingredients:

Unleavened cottage cheese - 500 g. Sugar - 300 g. Butter - 250 g. Egg - 4 pcs. Raisins - half a glass

Cooking:

1. Cook two hard boiled eggs
2. While the eggs are boiling, mix the cottage cheese and sugar until smooth. Add pre-softened butter to this mixture and mix thoroughly.
3. We clean the boiled eggs, separate the yolks and add them to the curd mixture. Mix thoroughly again, trying to grind the yolks.
4. Break two raw eggs into this mixture and mix again.
5. We clean, sort and thoroughly wash the raisins.
6. Add to the curd mixture and mix again.
7. Line a colander with gauze. Pour the mixture onto it. Cover with the same gauze on top. Put under the load, about 3 liters of water. And send it all to the refrigerator for 7 ... 9 hours.
8. Put the finished Easter whole on a plate and decorate with raisins, candied fruits or chocolate chips.
Curd Easter ready.

Ingredients:

cottage cheese from the press about 450 grams, 120 grams of butter, 100 grams of raspberry syrup, 50 grams of sugar, 2 chicken eggs, a little more than a glass of good sour cream

Cooking:

First of all, we wipe our cottage cheese through a sieve and mix it with raspberry syrup. The next step is to add eggs and sugar, and then butter and sour cream. We mix the mass well and put it into the form, which was previously laid out with gauze. We put under the so-called oppression for five hours in a cold place.
Easter should be decorated with something original and bright.

Ingredients:

400 g cottage cheese, 400 g 25~30% sour cream, 200 g white chocolate, 1/4 cup milk,
~ 0.5 cups of dried fruits and candied fruits.

Cooking:

Pour milk into a small saucepan, put the broken white chocolate, put on a small fire and bring until the chocolate is completely melted. Mix cottage cheese, sour cream, melted chocolate (when warm), candied fruits and steamed dried fruits.
Moisten a thin, dense cloth with water and line the bead box with it.
Put the curd mass in a pasochnik, put a load on top and leave for a day to drain excess moisture.
After 6-12 hours, put the structure in the refrigerator.
Turn over the finished Easter on a dish, remove the form and fabric.
Keep Easter in the refrigerator before serving.
When cutting, it is advisable to moisten the knife with hot water and then wipe dry with a tissue.

Easter with dried apricots

To prepare Easter you will need: 300 gr. cottage cheese, 200 gr. dried apricots and 100 gr. Sahara. Rinse dried apricots and boil in sugar syrup. Squeeze the cottage cheese, mix with chilled dried apricots and rub the mass through a sieve, then wrap the curd circle in a dense cloth and hold for 3 hours under oppression in a cool place. Having given Easter a strict, “classic” form, it can be decorated with prunes or candied fruits.

When starting to bake an Easter cake or an Easter woman, it is very important to remember that the dough for this baking loves only fresh products, and, most importantly, the warmth of human hands, which means that you should not use a mixer during the cooking process. You should not start kneading if you are sick or tired - the dough simply will not rise!

50 gr. dissolve yeast in 1 tbsp. warm milk, adding 1 tbsp. granulated sugar. After the fermentation process has begun, pour the brew into a container with 0.5 kg. flour, salt, add 8 yolks, mashed with 50 gr. sugar and mix thoroughly. After the dough becomes elastic and begins to “lag behind” hands, pour in 3 tbsp. melted butter and knead again. Pour 100 gr. into the finished dough. soaked raisins, put in a form, filling it by 1/3 and put for 2 hours for "sludge". When the dough has increased significantly in volume, grease its top with an egg and bake at a temperature of 200 gr. within 1 hour.
Ready hot cake can be poured with fondant or covered with vanilla sugar.
To prepare fudge 150 gr. grind powdered sugar with boiled water, gradually adding juice from half a lemon and rum essence. When the mixture becomes “airy” and shiny, the fondant is ready.

Ingredients:

For test:

yeast - 75 g, eggs - 7 pieces, milk - 2 tbsp., sugar - 100 g,

flour - 9-10 st., butter - 150 g.

Cooking:

To prepare the dough, take warm milk, yeast, half the flour and mix. Sprinkle the finished dough with flour and leave it warm for an hour. Then add flour and knead the dough until it stops sticking. Beat the egg whites into foam, add them to the dough and mix again, adding flour to thicken the dough. We put the dishes with kneading in a warm place to approach, cover with a towel on top.

We put the finished dough on the table and divide it into two parts, of which the largest part is the base of the cake, the small one is for decorations. Put the cake on the pan round shape, the surface of which is oiled and sprinkled with flour, we make decorations from the remnants of the dough and leave it warm for proofing. Lubricate the risen cake with oil and bake until tender.

Ingredients:

For test:
flour - 4 tbsp., eggs - 15 pieces, sugar - 690 g., milk - 4.5 tbsp.,
yeast - 100 g, oil - 1 kg, salt.

Cooking:
To prepare the custard dough, mix the flour and hot milk thoroughly, cool to normal temperature. We dissolve the yeast in a small amount of heated milk, add it to the brewed dough and leave the resulting mixture warm for at least one hour.
Beat the yolks well with sugar, add to the risen dough and mix. Whisk the egg whites to stiff peaks, fold into the batter and mix. We put the finished mixture in heat for a secondary rise.
When the dough has risen, gradually stir in the melted butter. We rub the baking molds with butter and sprinkle with flour, after which we spread the finished dough. After the dough has doubled, cover its surface with yolk and bake until tender at 170-180 C.

Ingredients:

For test:
flour - 5 tbsp., sugar - 55-60 g, yeast - 25-35 g, flour - 1 1/2 tbsp., milk - 2 1/4 tbsp., melted butter - 180 g.

For flavored sugar:
sugar - 230 g. and any of the flavors: vanilla - 2 g,
orange peel, ground coffee - 3.5 g, rose oil - 8 drops, rose petals - 0.5 cups

Cooking:
To prepare fragrant sugar, grind it with any of the proposed flavors.
Cooking for the cake choux pastry: mix flour and a third of hot milk, cover and leave for an hour. Add the remaining milk, yeast and a quarter of fragrant sugar to the brewed dough. Pour a little flour, stir, cover with a towel and leave warm. After the dough has risen, pour in warm melted butter, add the rest of the flour and knead the dough from which we make cakes.
The cookies should rise before baking.

Kulich "Quick"

Ingredients:

For test:
yeast - 10 g, sugar - 460 g, milk - 3 tbsp., flour - 6 tbsp.,
oil - 400 g, eggs - 3 pieces, raisins (seedless) - 380 g.

Cooking:

From a glass of hot milk, sifted flour, granulated sugar and softened butter, knead the dough, to which we add the yeast dissolved in the remaining milk. Leave the dough for at least an hour to rise.
Separate the yolks from the proteins, beat the latter into a thick foam, rub the yolks with sugar. Gradually add to the risen dough and add the raisins.
In a mold greased with butter or margarine, spread the dough and set to bake until cooked. Baking temperature 170-180 C.

Ingredients:

Egg - 2 pcs., Sugar - 1 tbsp., Sour cream - 200 g., Condensed milk - 4 tbsp., Flour - 9 tbsp. with a slide., Breadcrumbs. Cocoa - 2 tablespoons, Soda - 1 tsp

For cream:

Liquor - 2 tablespoons, Condensed milk - 150 g, Sour cream 30% - 200 g, Butter - 200 g. Vanilla sugar - 2 sachets.

For decoration:

Prunes - 150 g., Dried cherries. Sugar - 3 tbsp. Red wine.

Cooking:

1. Beat eggs with sugar, add sour cream, condensed milk, soda slaked with vinegar, salt on the tip of a knife and flour. Knead the dough well.
2. From half of the dough, bake a cake on a square baking sheet, greased with margarine and sprinkled with breadcrumbs. Add cocoa to the second half of the dough and bake another cake. Cool down.
3. Lay the cakes on top of each other and cut out an oval egg shape. Cut the chocolate cake into two.
4. Beat butter with condensed milk and sour cream, add a bag of vanilla sugar. Add some liquor to 1/3 cup of boiled water.
5. Assemble the cake. Put a dark cake on an oval dish, soak it with liquor, generously smear with cream. Put a light cake on it and repeat the same operations. Cover with a dark cake, soak again with liquor and brush with cream.
6. Steam prunes with boiling water, remove the bones, squeeze lightly, cut into pieces. Knead the trimmings from the cakes in a bowl with prunes and the remaining cream. Lay on top of the cake, shaping the shape of an egg, smoothing the edges. Round the bottom of the cake slightly inwards. Use a knife to smooth out any bumps, refrigerate for 2 hours.
7. Melt on fire in 1 tbsp. spoon of boiling water 3 tbsp. tablespoons of sugar, bring to a boil, stirring all the time. Beat 1 chilled protein into a strong foam, continuing to beat, pour boiling syrup into the protein at the moment when the sugar boils evenly with bubbles, and immediately pour in the juice of a third of a lemon and add a bag of vanilla sugar. You should get a snow-white light cream with which to decorate the cake. Arrange cherries soaked in red wine along the edge of the cake.

But, besides Easter cakes, you can cook other festive dishes for Easter.

From 0.5 kg. flour, 250 gr. melted butter, 1 tbsp. sugar and 1 egg yolk, knead quickly shortbread dough and bake in a hot oven until tender, pricked in several places with a fork.

The cream is prepared from 500 gr. cream and the same amount of sugar, 100 gr. butter and vanilla. After mixing the ingredients, they are thoroughly ground and boiled over low heat until sour cream is thick, stirring constantly.

Pour the mazurka with the finished chilled cream and sprinkle with chopped nuts on top.

200 gr. "Russian", "Dutch", "Swiss" cheeses and cheese "Parmesan" grate on a fine grater, add 400 gr. softened butter and 150 ml. rum or cognac. Mix everything thoroughly and put into bowls.

For a one and a half kilogram serving of the dish you will need: 1.5 kg. ham, 100 gr. red wine and butter, 5 pcs. dry cloves, zest of one lemon and 1 tbsp. flour and sugar.
Pour thin slices of ham with softened butter and wine, add the remaining ingredients and simmer over low heat for 10 minutes.

Gutted pig salt on top and inside, stuff and bake on a wire rack. You can stuff it with a liver with bacon, scrolled through a meat grinder and flavored with whipped yolks and a small amount of white bread; liver grated with buckwheat or rice porridge, as well as rice porridge, with added to it boiled eggs and green onions.

Salt the fresh plucked and gutted duck inside and out, fill the legs into the cuts made at the bottom of the carcass and fry in a saucepan until half cooked for 30-40 minutes. then divide the duck into 6 parts and put in a baking dish.
To prepare the sauce in the saucepan where the duck was cooked, brew 2 tbsp. broth 1 tbsp. flour. Let the liquid boil - remove the fat, add the juice of 3 oranges and 200 ml. white wine, then boil again. Put 2-3 oranges into a mold with pieces of duck, divided into slices and peeled of seeds, pour over the prepared sauce and bake in a hot oven until tender. When serving a dish, oranges serve as a side dish for meat.

Boil and cut into 1 kg apple slices. beets. Add to it 300 gr. boiled and finely chopped prunes, 200 gr. any crushed nuts, 1 onion, fried in 100 gr. vegetable oil and 2 tbsp. liquid honey. Mix everything thoroughly. For extra flavor, add 1-2 tbsp to the beets. ground coriander seeds.

To prepare the dish, apples, onions and chicken meat are taken in equal portions. Boil chicken with onion, celery and carrots, cool and chop finely. Peel and chop green apples. Separately chop the onion. Thoroughly mix all the ingredients of the salad and season it with mayonnaise.

Taken in approximately equal amounts, cut the fillets of several species of fish, squid, peeled shrimp and crab meat into small longitudinal sticks, dip in batter and deep-fry.

To prepare the batter, beat until a thick creamy state and add 3 eggs, 0.5 tbsp. beer and 100 gr. flour.

Enjoy your meal!

There are several holidays associated with the Resurrection of Christ. They do not have fixed dates, and the day of celebration is counted from Sunday.

SATURDAY OF LAZARUS AND THE ENTRY OF THE LORD INTO JERUSALEM - Saturday and Sunday before Easter;
ASCENSION - Thursday, 40 days after Easter;
HOLY TRINITY (Descent of the Holy Spirit on the Apostles) - Sunday, 50 days after Easter;
ALL SAINTS - Sunday, a week after the Holy Trinity;
ALL SAINTS IN THE LAND OF THE RUSSIAN SHINE - Sunday, a week after All Saints.

For many centuries, the most important holiday in spring is Easter itself. As a rule, the whole Orthodox world celebrates this holiday. It is worth paying attention to the fact that this holiday has its own special meaning. It lies in the fact that it is during this period in nature that everything is renewed and reborn. With the advent of this holiday, Lent also ends. Throughout its length, the Orthodox people adhered to strict fasting. On Easter Eve, festive dishes appeared on every table. It is worth noting that each of them had its own special meaning. All treats that are put on the table on a holiday are a symbol of the victory of eternal life directly over death.

Preparation for the holiday

The forerunner of such a holiday as Easter is the fast week. It is forbidden to eat meat, dairy, fish food throughout its entire length. In addition, oil is not used plant origin. But, despite this large number of women, they begin to prepare for the celebration directly in the middle of the week. Right at this time, everything that is required for the festive table and Easter dishes is purchased. This is directly flour, cottage cheese, eggs, meat and other products. It is worth paying attention to the fact that before the festive Sunday all dishes must be ready and solemnly lit in the church. And only with the advent of morning, you can start breaking the fast. It is it that will mark the fact that Great Lent is over and the bright holiday of Easter has come.

Please note that the creation of a festive table must be approached very responsibly. After all, the Easter table should be decorated according to the holiday. As a decoration for the table, you can make artificial flowers with bright colors with your own hands. For many years, it was these flowers that housewives used to decorate Easter cakes and Easter cakes. As a rule, each housewife can make flowers of this type from colored paper or small remnants of fabric. Please note that children can also take part in the preparation of such decorations. You can always find a job for them. For example, children will do an excellent job of cutting an openwork napkin. Subsequently, you can put such napkins on the festive table.

As a rule, the most beautiful dishes and a snow-white tablecloth were prepared in advance for Easter. The very first flowers were also placed on the table that day. The entire table setting should have a light mood.

Easter table dishes

The menu of this bright holiday cannot do without the main components. This is directly Easter cake, colored eggs and cheese Easter. Without them, this holiday would not be complete. It is worth paying attention to the fact that there must be small figurines of animals on the festive table. There must be a small figurine of an Easter lamb on the table. As a rule, this figure is cut directly from butter and then decorated with colored glaze. It is the lamb that is the symbol of Jesus' sacrifice. After all, he gave his life in the name of saving the lives of all people.

In addition, a variety of meat dishes can stand on the ceremonial table. Please note that the honorable first place among all cooked dishes is directly baked ham. Very often, housewives on the menu include different dishes from turkey and veal. Also, dishes prepared from roast lamb and ham are perfect for the festive table. In addition, pay attention to the fact that there should be a large number of salads on the table. But fish dishes on this solemn day should not be on the table.

In ancient times, at least forty dishes were usually put on the table. This number corresponds to the number of days during which Great Lent lasted. As a rule, such a number of dishes is not a mandatory requirement for the festive table. It is very important that there are some symbols of this celebration on the table, which were consecrated in the church. It is worth noting that there should be a large number of kissels and compotes on the table. Such drinks are consumed directly by children with great pleasure.

The main attribute of the festive table

The peak of the culinary art of hostesses on this holiday is the Easter cake itself. It is placed in the center of the festive table. It is impossible even to imagine the Easter table without Easter cake. This Easter cake is a symbol of the fact that God is present in our world with you. It is also a symbol of the fact that God loves and cares for every person. It is worth noting that the Easter cake remains fresh throughout the week.

As a rule, the holiday cake is very sweet and tall. On top of the hostess, it is covered with icing sugar and sprinkled with colored crumbs or finely chopped candied fruits. It should be noted that at the top of each holiday cake there should be capital letters ХВ. This cake must be consecrated in the church. Subsequently, all guests and acquaintances are treated to pieces of this cake.

First of all, you should pay attention to the fact that any housewife takes great care of the dough that is prepared for Easter cake. In order for baked cakes to have an amazing taste, you will need to follow certain rules. You will need to start preparing the dough with a great mood. The thing is that it is the dough that can perfectly feel your mood. In the event that you are not in the mood, the dough may simply not rise. The first thing you need to prepare is the base for the cake. This is directly steam. For her take only fresh yeast. For the splendor of the Easter cake, the prepared flour must be sifted twice. For Easter cake, only the highest grades of flour are used. The secret of fluffy dough is quite simple. During sifting, the flour is saturated with oxygen, which makes the cake very lush.

It is worth paying attention to the fact that a large number of housewives cannot ensure that the cake is as loose as possible. For the friability of the cake, it is necessary to fill the existing forms only halfway. As soon as the cake is baked, it needs to be lightly sprinkled with water and covered with a towel. As a rule, at the request of the hostess, nuts, candied fruits, marshmallows are added to the dough.

Easter eggs

An equally important decoration of the solemn table are painted eggs, or as they are also called Easter eggs. With their help, the table looks as solemn as possible. For many centuries there is one tradition that has been passed down from generation to generation. This is directly the exchange of eggs. As a rule, eggs for the festive table should be consecrated during the liturgy on the territory of the church. After that, Easter eggs are distributed to all friends. Previously, they were painted red. It was this color that was a symbol of the triumph of the Christian faith. To make the color of the eggs as saturated as possible, many women use onion peel. Currently, there are a very large number of food colors in stores that are intended for painting eggs for this big holiday.

It is worth noting that eggs for Easter were also very often painted by hand. These are truly masterpieces of art. All the patterns that were applied to them corresponded to the festive attire of the ministers of the church. At present, the painting of Easter eggs was a very interesting process. This is what kids love to do. On the ceremonial table, painted eggs take pride of place in the center of the table in the immediate vicinity of the Easter cake. Do not forget about Cahors, which should be on the festive table on this holiday. It is this wine that symbolizes the blood of Christ.

Easter is the brightest holiday. This celebration cannot leave indifferent any person on earth. Each housewife tries to prepare an unusual and beautiful table for this holiday. The traditions associated with this holiday have been carried by our people through the centuries. At all times, this Easter holiday was celebrated all over the world. Please note that traditions do not recommend visiting on the first day of Easter.