What to cook for the Easter table in 2021? Simple and delicious recipes for Easter

There is very little time left until the brightest holiday, which in 2021 is celebrated on April 19. If you don’t know what to cook for Easter, the best recipes with photos are waiting for you in this collection. Easter cakes and colored eggs are traditional. Usually the treats are prepared the day before, on Friday or Saturday. Cleaning and preparing the house on Maundy Thursday. But you can’t work on Sunday. On Sunday you should devote more time to family and loved ones.

All the most delicious things are placed on the home holiday table. Lent is ending, which means you can eat meat and fish dishes, all kinds of salads and snacks. You can decorate your home beautifully.

What to cook for Easter, recipes with photos

Let's start with the appetizers. First, let's prepare chicken aspic - “Faberge Eggs”. This unusual name fully corresponds to the bright appearance of the dish. It will become a real table decoration, and your guests will definitely appreciate your imagination.

You will need:

• 10 eggshells;
• 2 chicken drumsticks;
• 200 g bell pepper;
• 150 g ham;
• 80 g canned corn;
• 1 onion;
• 5 black peppercorns;
• 2 bay leaves;
• 20 g gelatin;
• 3 sprigs of fresh parsley;
• salt, ground pepper to taste;
• lettuce leaves, optional, for serving.

• We put the drumsticks to cook in a liter of water, bring to a boil, remove the foam as it appears. Place the whole peeled onion in the broth and add salt. Cook the meat over low heat for about 45 minutes.
• At the end, add bay leaf and peppercorns, cook for another fifteen minutes. Take out the drumsticks, strain the broth and let it cool.
• Dissolve gelatin in a glass of cooled broth and leave for an hour. Then combine it with the remaining broth. Let it heat up, stirring constantly, until dissolved, but do not boil. Let this mass cool.
• Wash the testicles well, using a knife to make holes of about a couple of centimeters at the blunt end. Pour out the contents (you can use this on baked goods or salad with egg pancakes). Wash the shell from the inside.
• Cut the ham into cubes. We peel the pepper and cut it into cubes. Separate the parsley leaves from the stems.
• Separate the meat from the bones and skin and cut into pieces. Place a parsley leaf on the bottom of the shell. Next is the pepper. Then layer or combine meat, ham, corn and leftover peppers. Let's pepper it.
• Pour in cold or warm broth. Refrigerate for a couple of hours. We clean the frozen snack from the shell. To serve, you can place lettuce leaves on a plate.

Easter table - decor and serving: 23 ideas

Photo: blog.bedbathandbeyond.com Even if you don’t usually set the table with anything, it’s better to use a fabric tablecloth for a holiday. Whether it will be plain, colored, made of expensive fabric or simple linen or cotton is not so important. The main thing is to wash and iron the tablecloth properly. Fabric napkins that match the tablecloth also add a festive touch to the table setting. Place them on or next to plates, even if there are regular paper ones on the table.

Photo: imaginegreatliving.com It's time to take out an elegant service and a set of glasses and cutlery from the sideboard. Before setting the table, rinse the dishes and dry them thoroughly with a towel - shiny glass and cutlery are no less important than the variety of dishes.

Photo: mathewmitchell.net

DIY Easter crafts: 33 ideas

Now you can start decorating. Here are 23 Easter ideas for decorating your holiday table.

Name cards for guests

Photo: 100layercakelet.com Cards are good for a large table with many guests, and for a family feast. Make them out of cardboard and write the guest's name on each one. You can write a congratulation on the reverse side.

Napkin rings with bouquets of fresh flowers

Photo: 100layercakelet.com Buy spray roses and other small flowers, add green leaves. Make small bouquets and wrap them around napkin rings, attaching the flowers with wire or paper tape.

Napkins tied with a ribbon

Photo: imaginegreatliving.com Fold the napkins neatly and tie them with floral and gift ribbon, satin ribbon or braid.

Napkin with one flower

Photo: redheadcandecorate.com Napkins tied with ribbon or string and decorated with one flower, such as a daisy, will also look good.

Flower on a plate

Photo: diy-enthusiasts.com You can simply put a napkin on a plate and a flower on top.

Vegetable decor

Photo: brendasweddingblog.com Radishes as decoration? Why not!

Decor with Easter egg

Photo: paneamoreecreativita. it An Easter egg can also serve as decoration.

Easter crafts: making with children

Napkin rings with ears

Photo: casatreschic.blogspot.com You can sew napkin rings especially for Easter by adding “ears” to them - they will symbolize the Easter bunny.

Paper bunnies as a decoration for a plate

Photo: decorecomgigi.com Photo: cp. c-ij.com Images of Easter bunnies cut out of paper or cardboard can also be used as table decorations. Use one of the templates or rely on your artistic abilities. By the way, on the back you can write a congratulation or an “Easter menu”, a list of dishes that will be served to the table.

"Rabbit" from a textile napkin

Photo: womensfashionstatements.com The napkin itself can also be folded to make a rabbit.

Bottles and jars as vases

Photo: blesserhouse.com Beautiful bottles and jars can be used as small flower vases.

Flower arrangements in closed vessels

Photo: blesserhouse.com Arrangements of flowers, grass and moss can be placed in large jugs or jars with lids.

Vase made of... cabbage

Photo: drivenbydecor.com Even a head of young cabbage can serve as a vase! To do this, cut a hole in the head of cabbage and place a glass of water inside.

Flowers in pots as decoration

Photo: vssagi.com Flowering plants in small pots can now be bought in many supermarkets - use them as a bouquet.

Flower arrangement in an egg cup

Photo: julieblanner.com

goodhousekeeping.co.uk An egg cup can also serve as a mini vase.

Decoration from several bouquets

Photo: 79ideas.org

Photo: tooopen.com By collecting several small identical bouquets and placing them in identical vases, you can decorate the table with a “flower gallery”.

Large composition of candles

Photo: wedoyoudo.wordpress.com A composition of several candles can take center stage on a holiday table.

Shells as candlesticks

Photo: littleinspiration.com Multi-colored egg shells can be used as holiday candlesticks.

Egg shaped candles

Photo: thespruce.com By the way, the candles themselves can be made in the shape of eggs. If you don't find these in the store, try making them yourself using egg shells as molds.

Twigs in a vase with “egg” decor

Photo: stayingclosetohome.com Place twigs with hatched leaves in a vase with painted eggs at the bottom - you’ll get an excellent replacement for a regular bouquet.

Vase with decor from branches

Photo: cantril-iowa.com Another option for decorating a vase is to hide it behind a “fence” of branches.

Carrots in a bouquet

Photo: lovegrowswild.com This unusual vase decor option is suitable for a bouquet of simple flowers - daisies or chrysanthemums. It’s good if their color matches the orange carrots.

Decor of a vase made of napkins

Photo: yellowblissroad.com An excellent decor can be made from lace paper napkins - they will make even a simple jar acting as a vase festive and elegant. Cover photo: pixabay.com

Snack “Crocuses”

This Easter dish requires a little time, patience and a great mood. You can always experiment with the filling, but it is better not to add dark products, because the flowers will look dark.

Let's take:

• 5 large eggs;
• 100 g cottage cheese 9%;
• tea l. mayonnaise;
• a clove of garlic;
• onion greens, lettuce leaves;
• spices, salt;
• 1 stack freshly squeezed beet juice.

• Boil the eggs hard and cool. Carefully clean so that the protein is not damaged. Place whole eggs in a deep container, fill with beet juice, adding a little boiled cold water so that everything is covered. Leave for five minutes.
• We take out the colored eggs and carefully blot them with a napkin. On each we make an incision with a cross about halfway through. This must be done carefully so as not to break off the leaves of our flower.
• Using a small spoon, remove the yolks. Mix them with cottage cheese, chopped garlic, sauce, salt and pepper. You will get a homogeneous thick mass of yellow color. We transfer it into a special pastry bag, make a small cut and begin filling the whites. They should open up a little, like flower petals.
• We measure out the skewers of the required length and put an onion feather on each one. We stick the stems into the bud. Place the salad on a plate, followed by flowers and greens. It turns out to be a beautiful and delicious spring bouquet!

Cottage cheese Easter, casserole or cheesecake

Depending on the region, various dishes were made from cottage cheese. It could be Lviv syrniki (a casserole of fatty sweet cottage cheese with raisins, topped with glaze) or Easter cottage cheese in a special form. For raw cottage cheese, Easter cheese was placed in a springform mold in the form of a truncated pyramid with candied fruits, nuts, dried fruits, butter, sour cream and pressed down with pressure. Before serving, the form was removed. There were also baked cottage cheese Easter cakes - basically, an ordinary casserole or babka, flavored with whatever came to mind. And even custard ones - be sure to use a water bath so that the egg yolks do not curdle. Then the mass was placed in the same pyramidal shape, symbolizing the Holy Sepulcher, and sent to a cold place for a couple of days.

Cheese roll with filling

Many housewives, thinking about what to cook for Easter, choose jellied meat. This snack is really quick to eat, so be sure to check out our recipes.

Another great dish for the Easter table. All products used are available and prepared quickly.

Let's prepare:

• 5 chicken eggs;
• 100 g hard cheese;
• 120 g sour cream 20%;
• 4 processed cheese;
• 3 cloves of garlic;
• seasonings, salt;
• 2 table. l. mayonnaise;
• bunch of dill.

• Here you can also change the filling at your discretion. For example, replace cheesecakes with liver pate or cottage cheese with cheese and spices.
• For the future base, break the eggs, add salt and pepper. But it’s better not to add too much salt, because there will be quite a lot of filling, and its components are already salty. The base should not stand out too much. Lightly beat the egg mixture with a whisk.
• Grate the cheese on a fine grater and add it to the egg mixture with sour cream. Stir until smooth. Line a baking sheet with good quality parchment. Pour the egg mixture here and level it with a spatula.
• Bake at 180 degrees for about ten minutes. It is important for us that this layer of cheese sets and the edges become golden brown. Place a clean piece of baking paper on the table, place the prepared base here, and remove the paper from it. Let it cool down like that.
• For the filling, grate the cheeses. It is better to place them in the freezer for a while so that they can be easily grated. Add chopped garlic and dill here. Add the mayonnaise and mix thoroughly.
• We distribute the filling over the base, but it must cool down. Roll tightly into a roll, which must be packed in paper or film and placed in the refrigerator for thirty to forty minutes. Cut the chilled roll into pieces and place on a plate.

Fish dishes

The restrictions of Lent also apply to fish dishes. Therefore, fish and any seafood products are no less popular on the Easter table.

The variety of fish allows any cook's imagination to run wild.

Of course, sandwiches and tartlets with caviar will always remain a favorite holiday dish. Red and scarce black caviar, pollock caviar, and pike caviar are used.

Housewives do not forget about various delicious dishes prepared from sea and river fish.

Fish in salt

The method of baking fish in salt is one of the simplest, but quite amazing recipes.

Salt is capable of preserving all the juices of any natural product.

Fish cooked in salt turns out quite juicy and tender.

Don't worry about the dish being too salty. The fish will not take on excess salt, and the dish will taste perfect.

Trout, salmon, carp, and silver carp are suitable for baking.

Ingredients:

• fish carcass 1.5 kg;
• table salt – 1.5 kg;
• dill – 1 bunch,
• lemon – 2 pcs.;
• ground black pepper.

Prepare the fish for baking by gutting and washing it thoroughly. Place dill sprigs, as well as lemon slices or slices inside the fish.

Sprinkle the baking sheet with salt to form a small layer of 1 cm.

Place the prepared fish on this salt layer and sprinkle the remaining salt on top.

Bake fish in salt at 180 degrees. This dish should spend at least 1 hour in the oven.

After taking our fish out of the oven, carefully clean it of salt, place it on a festive dish and garnish with fresh herbs and lemon slices. This fish is served hot at the holiday table.

Stuffed mackerel

To prepare such an interesting dish for the Easter table, you will have to try to show all your culinary abilities.

Ingredients:

• frozen mackerel – 2 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• salt and pepper.

To gut mackerel for this dish, you need to make a deep cut along the back along the carcass. Carefully remove the entrails and bones from the fish. Wash the fish stock and remove the black film.

Prepare the filling mixture. To do this, chop the onions and grate the carrots. Lightly fry the vegetables in a small amount of vegetable oil.

Salt and pepper the prepared fish carcass both outside and inside. Stuff the fish with a carrot-onion mixture. Wrap each stuffed mackerel in foil and place in an oven preheated to 180 degrees. 20 minutes will be enough for baking.

If you leave mackerel in the oven, it will turn out dry and lose its taste.

When ready, remove the fish from the foil and carefully cut it into portions with a fairly sharp knife. And serve immediately.

Stuffed mackerel is also good as a cold dish.

Tuna stuffed tomatoes

This can be either a cold or warm appetizer for the Easter table. You can put a piece of cheese on each tomato and bake for five minutes.

You need to take:

• 4 large tomatoes;
• 1 can of canned tuna in its own juice;
• 5 green onions;
• 1 table. l. olive oils;
• 3 table. l. lemon juice;
• pepper, salt to taste;
• 6 sage leaves optional.

Chop the onion and sage. Fry in oil for about five minutes. Cut off the top of the tomato, take out the pulp and add salt. We chop this tomato pulp, mix with it tuna and frying, lemon juice. Salt and pepper. Fill the tomatoes with this mixture.

Jellied meat, sausage, suckling pig with horseradish or baked shank

The famous Ukrainian ethnographer and writer Oleksa Voropai in her book “Signs of the Ukrainian People” said that “on Maundy Thursday, the villagers stabbed wild boar - after all, there should be both ham and sausage on the Easter table. And since this Thursday is “clean”, then “if you slaughter a boar on this day, the lard will be clean.”

And according to an ancient custom in Ukraine, along with paska, they carried a baked pig with horseradish in its teeth.

Now, of course, we are unlikely to cook a whole pig, but jellied meat and sausage are quite Easter dishes. And special gourmets can prepare knuckle - baked pork shank.

What new salads to prepare for the Easter table, recipes with photos

It's hard to imagine a big feast without salads. We suggest making this original “Easter Easter cake”. It's quick and very easy to prepare.

Product composition:

• 300 g smoked chicken;
• 4 boiled potatoes;
• 1 boiled carrot;
• 130 g hard cheese;
• 4 boiled eggs;
• onion head;
• 200 g mayonnaise;
• 20 g of sweet yellow and the same amount of red pepper;
• 5 table. l. breadcrumbs;
• tea l. salt;
• table. l. sugar and the same amount of vinegar or lemon juice.

• Boil all the necessary ingredients, cool, and clean. Take one large cup with a volume of about two liters or serving containers, grease with vegetable oil, and cover with cling film.
• Onion - cubes. We make the marinade from half a glass of water, vinegar, salt and sugar. Place the onion in it and leave, stirring occasionally.
• We begin to lay out the products in layers. First, grated potatoes mixed with a small amount of mayonnaise. We lightly compact this layer and form a small side - this will be a “cap”.
• Next, coarsely grated cheese with mayonnaise, then carrots with sauce. The next layer is egg-mayonnaise. Next, squeeze out the onion from the marinade; do not grease it.
• Cut the smoked chicken into cubes and lay out the final layer, compact it a little, and cover with the edges of the film. Place in the refrigerator for at least a couple of hours.
• For decoration, chop the peppers. Cover the salad with a plate and carefully turn it over. We remove the film. Sprinkle the sides with breadcrumbs and sprinkle chopped pepper on top.

Salads and snacks for the Easter table 2020:

I think that any housewife always makes salads on her table for any event, and especially for Easter. By the way, I have a whole selection of such recipes on my blog, but in this one I want to show you completely different interpretations, they also turn out very tasty and beautiful.

I suggest not deviating from the theme, after all, this holiday has its own symbols, let’s decorate the snacks with them, I mean colored eggs. In addition, you can create Easter baskets, wreaths or bunnies. And since spring is in full swing, no one will mind if you also decorate your dishes with flowers, the sun or butterflies. This will definitely lift your spirits.

After all, if you decorate dishes this way, the table will look chic and charming.

Festive salad Easter nest

Well, if you want to enchant everyone, then take this salad into your arsenal, it is easy to prepare and beautiful in appearance. And it is also very, very tasty! Mmm... my mouth is already watering.

We will need:

Stages:

1. Quail eggs will be the decoration for this appetizer, so I recommend starting with them first. Boil them until hard, and then peel them. Next, to give them a bright color, use natural dyes.

The first will be a decoction of red cabbage; it will give a bluish or blue tint. So, chop the cabbage into a bowl and pour boiling water (300 g) over it. Cook for about 20-30 minutes. Then strain the broth and remove all contents. And dip the eggs into the juice.

2. To make the eggs red, dip them in beet broth. To do this, grate the beets on a fine grater, then pour 100 g of boiling water over them and let it brew for about 10 minutes. Next, you need to strain the mass through a sieve or cheesecloth, and place the peeled quail eggs into the resulting juice.

Remember! Beets are used raw!

3. And finally, for the yellow dye, use turmeric, place 1 heaped teaspoon in a glass and pour 100 g of boiling water, stir. You can lay out the eggs right away.

4. While the eggs are being painted, you can do other work. Cut the champignons into slices, and then fry them in a frying pan with vegetable oil until cooked. When frying, add salt and pepper.

5. Since the salad will be layered, you need to prepare all other ingredients in advance. Boil vegetables and chicken in separate saucepans. Then grate the potatoes and carrots on a fine grater separately from each other.

Chop the chicken fillet into pieces with a sharp knife, and also grate the chicken eggs.

6. Also grate the cheese, just use large holes.

7. To make it easier to work, more comfortable, transfer the mayonnaise into a pastry bag.

8. So, everything is ready, lay the salad in layers on a flat dish in this order:

• grated potatoes + salt;
• fried mushrooms;
• grated carrots + add salt; Starting with this layer and subsequent ones, make a small depression in the center to make a nest.
• chicken pieces;
• grated chicken eggs;
• grated cheese.

Please note! Each layer is smeared with a mesh of mayonnaise, except for the last one.

9. When about 40 minutes have passed, remove the quail eggs from the cups and place on a plate.

10. Decorate the resulting appetizer with them, and also use parsley or dill leaves. Bon appetit!

Source

Korean herring appetizer with vegetables

The next option that guests are going crazy for is a Korean style salad. Make such a highlight for your household and everyone will only be grateful to you.

We will need:

Stages:

1. Take ready-made herring; it is advisable that you salt it yourself. You can see the recipe here, or use a ready-made store-bought version. So, cut it up and cut it into the following pieces:

2. Cut two small onions into half rings, and chop the raw peeled carrots on a Korean grater.

For the marinade, mix everything you need, ground red pepper, nutmeg, ginger and sesame seeds. Add here ground black pepper, sugar, soy sauce, water, vinegar and vegetable sunflower oil. Stir.

3. Place chopped carrots in a separate container, then pieces of herring, and then onion half rings.

4. Pour the marinade on top of the food. Stir the salad with a spoon and let it sit in a cool place with the lid closed for at least 3-4 hours.

5. And then serve on the festive table. It turned out just amazingly delicious! You won't exactly lick your fingers, you'll swallow it! Good luck!

Source

Delicious spring-style fresh cabbage salad - recipe in 5 minutes

I think that you will not refuse to eat a plate of vegetables, and they will be served in the form of a salad. After all, in spring you always want something so fresh. So let's not deviate from our desires.

We will need:

Stages:

1. Young fresh cabbage, it is advisable to find one on sale, it is already on the shelves, chop it into strips with a knife. Chop fresh cucumbers into slices. Chop the green onions and open a can of canned corn.

2. Now season the ingredients with salt, pepper and mayonnaise.

3. Stir and eat this light and aromatic salad. Have fun!

Source

Quick egg and potato salad

Well, this option will probably be more suitable the next day, when there are still a lot of eggs left and this is what you can do with them. This is a quick vitamin-packed egg salad.

We will need:

• boiled chicken egg - 3-4 pcs.
• jacket potatoes - 3 pcs.
• raw carrots - 1 pc.
• onion - 1 pc.
• fresh dill and parsley
• yogurt - 200 g
• mayonnaise - 100 g
• mustard - 1 tbsp
• salt and pepper

Stages:

1. Peel the potatoes and cut into medium-sized pieces.

2. Chop the chicken eggs into slices with a sharp knife. Then chop the onion and greens into small cubes.

3. Grate the carrots on a coarse grater. Mix all ingredients in a bowl and add sauce. Which is made from mayonnaise, natural yogurt and mustard (combine all this and mix in a bowl). Season with salt and pepper. Stir and place on a serving plate.

4. Taste it! Well, what are your impressions? Share your results, did you like it? Happy eating!

Source

Stuffed eggs in the shape of funny chickens

Such a lovely company in the form of chickens is simply necessary on this day. How happy the children will be with them, because such a cheerful family cannot go unnoticed.

We will need:

• chicken eggs - 3 pcs.
• garlic - 2 cloves
• processed cheese - 1 pc.
• vegetable or olive oil - 1 tbsp

Stages:

1. Boil eggs in water until hard. Cool and peel off the shells. Then use a knife to go down the middle and cut a zigzag line. Separate the egg into two halves. Remove the yolk.

2. Now use a blender, grind two cloves of garlic in a cup, then add the yolks and pieces of processed cheese. Pour in olive oil and whisk. You will get a mixture that you place in a pastry syringe or bag.

3. Fill one part of the whites with it. And cover the second one.

4. Lay out the eyes from black peppercorns, and cut out the beak from carrots. These are the cutest guys we've got and are waiting for the first try. Bon appetit!

Source

Chicken ryaba from chicken and mushrooms

There are many interpretations of this salad online, I want to show its classic look. Although you can use smoked chicken instead of regular boiled chicken if you wish. Change the ingredients, experiment, and your luggage will only be replenished each time.

We will need:

• carrots - 0.5 pcs.
• onion - 0.5 heads
• champignons – 200 g
• odorless vegetable oil
• hard-boiled chicken egg - 2 pcs.
• canned corn - 1 can
• boiled chicken breast - 300 g
• garlic - 1 clove
• dill - bunch
• mayonnaise

Stages:

1. Fry the mushrooms in a frying pan with sunflower oil until tender.

2. Also fry the vegetables in vegetable oil until soft (grate the carrots and cut the onions into cubes).

3. Peel the chicken eggs and cut them into pieces; do the same with the chicken fillet. Open the can of corn and drain the liquid.

4. Now start assembling the salad: the first layer will be chicken breast (half of the total amount) greased with mayonnaise. Next, add a little chopped dill if desired and squeeze and distribute one clove of garlic.

5. Then proceed further, place half of the fried champignons, then carrots and onions, refried in a frying pan, then chicken breast - the second part and again mayonnaise. Now the remaining champignons, finely chopped boiled chicken eggs, lightly add salt.

6. The final layer is canned corn, scatter it over the entire surface. Garnish with mushrooms and any greens. Have a nice experience!

Source

Cheese snack on chips

And now for the most common holiday option, take chips and put any salad on them or make a Sunflower. Or, for example, make a cheese mass from garlic and mayonnaise. Grate the cheese on a fine grater (200 g) plus 2-3 cloves, squeeze using a garlic press, season with mayonnaise and stir.

Remember just one thing! Chips get soggy quickly, so brush them with the filling immediately before serving.

Spring salad

This option requires only fifteen minutes of time and a minimum of components. It is truly light, spring-like and very healthy.

We take:

• 300 g fresh cabbage;
• 2 carrots;
• 1 fresh cucumber;
• 100 g smoked sausage;
• any greens;
• sour cream or mayonnaise.

Finely chop the cabbage and place in a dish. Grate raw carrots here and mix with cabbage. Add a little salt and press with your hands so that the juice begins to stand out. We also chop the remaining ingredients. Combine everything together and leave for a few minutes. Before serving, season with sour cream or mayonnaise, stir and you’re done.

What to cook for Easter: egg pancake salad

Here you need:

• 5 chicken eggs;
• 5 pieces. sliced ​​ham slices;
• ½ onion;
• 2 table. l. mayonnaise;
• vinegar, salt.

• It turns out tasty and satisfying, quite high in calories, but everyone will definitely like it. Break the eggs, add some salt and whisk a little. We fry pancakes from this mass. Out of the specified quantity there are six pieces. Cut the cooled pancakes into thin noodles.
• We also chop the ham into strips, the onion into half rings and pour vinegar diluted with water or 9%. It will help remove bitterness and give it sourness. Leave for a couple of minutes.
• Mix everything, after draining the liquid from the onion, season with mayonnaise. Stir and serve.

Salad "Bird's Nest"

An unusual way to serve a salad using simple and affordable ingredients.

You need to take:

• 3 pickled cucumbers;
• 3 testicles;
• 300 g beef;
• 1 head of red onion;
• 120 g cheese;
• 150 g mayonnaise sauce;
• 5 sprigs of fresh parsley;
• spices.

• Boil the meat in water with added salt for about forty minutes. Cool in the broth so that the beef is not tough. At the same time, you can boil the eggs.
• Cut the cooled meat into strips. Place it in a ring on a flat dish and pour a little mayonnaise on it. We grate the cucumbers coarsely or also cut them into strips, squeeze them lightly and transfer them to the meat so that the shape of the ring is preserved.
• Cut the onion into half rings and pour boiling water over it. Squeeze and place in a layer on top of the cucumbers. Season with sauce.
• Separate the whites and yolks. The latter should remain intact; we will decorate the salad with them. And the whites - into strips and lay out in another layer, with mayonnaise on top.
• Cover the top and sides with grated cheese. Place parsley and yolks in the center.

A very bright salad that can be prepared for Easter

On this holiday, it is customary to generously set the table. This snack can be served in portioned cups.

Compound:

• 300 g ham;
• 5 boiled chicken eggs and several quail eggs for decoration;
• carrot;
• a jar of corn;
• 2 salted and 2 fresh cucumbers;
• mayonnaise and sour cream for dressing.
• parsley.

Boil the carrots and grate them with the eggs. Cut the ham and two types of cucumbers into cubes. Mix sour cream with mayonnaise. Drain liquid from corn. Place in a transparent glass in layers, add a little salt and spread with sauce. Decorate with parsley and quail eggs.

Curd Easter

Photo by Vladimir Gurbolikov

This Easter treat is traditionally served in the shape of a truncated pyramid. Cottage cheese Easter is a symbol of the Holy Sepulcher - the place where the greatest event in human history took place - the Resurrection of Jesus Christ. The dish is usually decorated with the letters “ХВ”, denoting the solemn Easter greeting - “Christ is Risen!” Often at Easter they also lay out a cross, a spear, and flowers in memory of the suffering of Christ and His Resurrection.

Interestingly, not in all regions Easter cottage cheese is an integral part of the holiday table. For example, in the south of Russia and Ukraine, their own unusual tradition has developed - local residents call the familiar Easter cake Easter, but the curd dish itself is often completely unfamiliar to them.

Traditional dishes and hot dishes for the Easter table 2021

A huge number of housewives choose boiled pork as the main dish for Easter. And this is understandable, because it is quite simple to prepare, and the result is extraordinary. Recipes for its preparation are already on our website, so we suggest you make meat bread with filling. You definitely haven’t tried anything like this before – it’s hearty and festive.

We take:

• 150 g onion;
• 800 g of any minced meat;
• 120 g breadcrumbs;
• 200 g curd cheese;
• 4 testicles;
• 2 cloves of garlic;
• 150 g bacon;
• slices of processed cheese;
• salt and ground pepper to taste.

Add crackers, chopped onion, garlic, salt and pepper to the minced meat, beat in one egg, stir everything well. We transfer this mass into a rectangular shape and make a small depression. Place bacon in the empty space that appears, spread with curd cheese, and slices of cheese on top. Beat in the remaining eggs and place in the oven for an hour, setting the temperature to 180°C. We take out the finished dish, put it on a flat plate, and decorate it with fresh herbs if desired.

Royal cottage cheese Easter

It is impossible to imagine this great holiday without this dish - it is traditional. In addition to delicious Easter cakes, cottage cheese Easter must be on the table. We offer you this option. You can use granular cottage cheese, but in this case you must first grind it through a sieve. Instead of raisins, you can add candied fruits or other dried fruits, dried cherries.

Let's prepare in advance:

• 100 g sugar sand;
• 550 g cottage cheese;
• 100 ml high fat cream;
• 3 yolks;
• 100 g butter;
• 70 g raisins;
• vanillin.

• In a bowl, mix cottage cheese, yolks, sugar and melted soft butter. Beat with a mixer at high speed until fluffy.
• Transfer the mixture into a thick-bottomed saucepan, place it on the stove and, stirring constantly, bring to a boil, but do not boil.
• Add vanilla and beat again until smooth with a mixer. Cool in an ice bath. You can pour cold water into a large container, put a few ice cubes, and place a saucepan with curd mixture on top. It must be stirred constantly until it cools. Then put it in the cold for several hours or in the freezer for 30 minutes.
• Wash the raisins well and pour boiling water over them for about twenty minutes. Whip the chilled cream to stable peaks, add the curd mass to it, take it out of the refrigerator, and mix. Add the squeezed raisins and mix again.
• We take a special form, put it in a deep container, lay out wet gauze inside, and send the mass here.
• We cover it with gauze, place some weight on top and put it in a cool place for a day, or maybe a couple of days. Then we carefully remove the Easter from the mold and decorate.

Cottage cheese Easter for dessert

For dessert, of course, delicious cottage cheese Easter. It is made either raw or custard. Custard can be stored longer, but raw is easier to make.

Ingredients:

• Cottage cheese - 500 gr.
• Butter - 200 gr.
• Cream - 150 ml.
• Egg - 2 pcs.
• Raisins - 100 gr.
• Vanilla sugar - 1 teaspoon

1. First you need to separate the yolks from the whites. Mix the yolks with the melted butter (it must be taken out of the refrigerator in advance).

2. Add cottage cheese there (it must be rubbed through a sieve first) and mix into a homogeneous mass.

3. Then put in the whipped whites, raisins and cream - mix.

4. Put gauze in two layers in the bean bag and place the mass there tightly, cover the top with gauze and put some weight, for example a jar of water, and put it in the refrigerator for 12 hours.

5. After this, remove from the refrigerator, remove the gauze from above and turn the bean bag over onto a plate.

How to make cottage cheese Easter, I have more recipes here. If you're interested, take a look.

Italian Easter cake Pasqualina

Products:

• 500 g puff pastry;
• 500 g fresh or frozen spinach;
• 250 g ricotta cheese;
• 100 g parmesan;
• 3-6 eggs;
• 1 table each. l. butter and olive oil;
• Italian herbs to taste and desire.

• There are different ways to prepare this traditional Italian pie. Today we will make it from store-bought yeast puff pastry. You can also take the testicles at your discretion; you can arrange them more tightly, cut them, or whole.
• Defrost the dough first at room temperature. Boil the eggs, but do not overcook them. We defrost frozen spinach; you can use a microwave oven for this at low power. Drain the water from it, but do not squeeze it too hard. Simmer it in olive oil over medium heat. Add grated Parmesan and ricotta. Stir and add spices.
• Place the slightly rolled out sheet of dough into the greased pan. Distribute the filling and top with whole or halved boiled eggs. Cover with another sheet, fold and pinch the edges. We make several punctures with a fork. Place in the oven for 10 minutes at 200 degrees, and then reduce to 180. The total baking time is about half an hour. Delicious to eat fresh, hot or cold.

Elegant side dish

This option is ideal not only for meat, but also for fish and chicken. It turns out aromatic, spicy and appetizing in appearance. These potatoes will become a real table decoration for Easter 2021.

You will need:

• 800 g peeled potatoes;
• 5 table. l. Masoa;
• 50 g parmesan;
• salt, dried garlic, spices, paprika, chili pepper, oregano to taste.

• Adjust all seasonings and spices as you wish; you can remove some and add others. It is better to take small oval-shaped potatoes.
• First, let's prepare a flavorful dressing. Combine all the spices with oil, let it all brew. We cut off the bottom of each potato so that it can stand.
• We turn the tuber on its side and make several cuts all the way through. We scroll to the other side and make similar cuts, but across. Place the potatoes vertically on a greased baking sheet. Drizzle each one well with the spicy dressing so that the cut areas are completely saturated.
• Place in the oven at 200 degrees for 50-60 minutes. When the dish is ready, sprinkle with grated cheese and bake for another ten minutes. At the end, sprinkle with chopped fresh herbs.

Easter table setting - spring, bright and sunny

There are holidays that are inseparable from the feast, and the main one is Easter, many of whose traditions are related to food, which is why beautiful Easter table setting is very important. It is worth taking into account not only traditions and customs, not only making the most delicious dishes, but also following fashion trends in holiday table design.

The basis for serving is the table covering. To effectively present the entire Easter table menu, it is better to use a thin tablecloth made of natural materials (linen, half-linen, cotton, light jacquard). It is better to leave a table made of beautiful natural wood open, partially using fabric runners or wide linen napkins. Textiles can be plain or with a pattern - the main thing is to feel the spring mood: the colors should be rich, bright (yellow, orange, light green, green, sky blue), and the pattern should have plant or floral motifs.

The main fashion trend of recent years is naturalness in everything. Gilded vases and cutlery and bulky artificial compositions should be avoided in Easter table settings. The main idea of ​​Easter serving is the awakening of nature after a long winter sleep! Therefore, the best solution for table decoration would be fresh flowers (tulips, hyacinths, daffodils), willow branches with fluffy buds, or branches of trees and shrubs, cut in advance and placed in water, with live leaves in bloom.

Of course, according to centuries-old tradition, the central place on the Easter table is occupied by a dish with Easter cakes and colored eggs. But you can also add variety, for example, artistically “scatter” colored eggs on the moss; miniature quail eggs in bird nests made from twigs and straw will look original. If nesting on the table is not your thing, you can use small baskets or cardboard egg cartons. To do this, cut out four sections from a cardboard package, cover them with tape and place eggs; you can also use their chocolate counterparts, decorating them with small colored candies. You can pre-plant green grass in the box!

One of the symbols of Easter is the Easter Bunny. You can decorate place cards in the shape of a rabbit, place a chocolate bunny in a basket of eggs, or place dishes with the image of this eared animal on the table. Or you can make a rabbit out of napkins.

When decorating a table, we always want it to be immediately obvious, when looking at it, why it was set. It is no coincidence that we pay such attention to table setting, because it helps create a special mood during the feast. Easter is a spring holiday, which means the table setting should be bright, fresh and light like spring. Don’t leave table decoration to the last minute, think through everything in advance, and then on the holiday, when all the dishes are prepared and the table is set, you can relax and fully enjoy the attention and praise of family and friends.

Thank you for your attention

Chicken "Firebird"

Chicken is one of the simplest, budget-friendly options that will help feed even a large company. First, the carcass will need to be prepared for baking. To do this, remove the remains of all the entrails, feathers and tailbone. Wash, dry with napkins or paper towel. Next we start marinating.

We will need:

• 2.5-3 kg chicken carcass;
• 2 tables each. l. soy sauce, mustard, sunflower oil;
• 1 table. l. dried garlic;
• 150 g of cottage cheese with green onions.

As already written, we prepare the chicken carcass. Combine soy sauce, butter and mustard. Rub the carcass inside and out with this mixture. Let marinate for 20 minutes. Then we cut it along the breast and unfold it. Rub with dried garlic. Place on a baking sheet.

Spread cottage cheese on top. Place in the oven to bake for half an hour at 200 degrees. Then reduce to 180 and then bake until done. The time will depend on the weight of the chicken. On average it takes 1.5-2 hours. We check the readiness with a wooden skewer or fork: pierce it, if the juice runs out clear, everything is ready. You can serve with any side dish, for example, potatoes, the recipe for which is given above. You can simply eat it with fresh vegetables.

If you want to cook specifically from meat, we suggest looking at our selections.

Hake braid

The fish turns out incredibly aromatic and tasty, and the presentation will surprise guests.

The components are simple and accessible:

• 2 onions;
• 3 hake carcasses;
• 0.5 tsp. l. sugar and the same amount of vinegar 9%;
• 1 tsp. l. salt;
• 2 table. l. soy sauce;
• 40 ml grainy mustard;
• 40 ml vegetable oil;
• spices, ground pepper.

It’s worth noting right away that you can take other fish, but hake is ideal because it has few bones. We will do this step by step: we divide the fish into fillet parts, and cut each one in half. Makes 12 strips. Next, let's do the refueling. In a cup, mix sugar, salt, mustard, pepper, oil, vinegar, soy sauce. Pour the prepared hake with this marinade, cover with a lid and place in the refrigerator for an hour.

After the specified time, chop the onion into half rings and place in a pre-greased baking dish. Next are four strips of fillet, and we begin to weave the rest in a checkerboard pattern. You should get six horizontal and six vertical lines. Place this braid in the oven at 180 degrees. Bake for forty to fifty minutes. Then we cover the dish with foil and put it back into the already turned off but hot oven for half an hour. This will make the fish even juicier. We place lettuce leaves on a flat dish, and the braid on top and we can serve.

Baked cod fillet

Let's prepare:

• 0.5 kg cod fillet;
• 200 grams of cherry tomatoes and an additional sprig of tomatoes (you can do without it);
• salt, pepper;
• bunch of basil;
• sesame seeds for sprinkling;
• olive oil.

Cut the fish into portions, add salt and pepper, and leave for a while so that the spices disperse and are absorbed. It is not necessary to take only cod; any fish that has few bones will do. Grease a leaf and place fish pieces on it. Sprinkle with basil and sprinkle with olive oil to prevent the fillet from burning. Cut the cherry into halves and place cut side down on the cod. If you take a twig, place it nearby. Set to bake at 200 degrees for 25 minutes. We take out the sprig with tomatoes after fifteen minutes. Place the finished pieces on a dish and decorate with baked cherry tomatoes. Sprinkle with sesame seeds and fresh basil. A very light, not too high-calorie dish.

Festive table of wealthy Ukrainians

“In Ukraine they celebrate Easter more cheerfully and richly than in the north. Paskas baked with various sweets and fragrant roots are placed on the table in several rows. Along with Easter, in which a sprig of blessed willow and a wax candle are stuck, there are dishes of eggs, painted in different colors: yellow, blue, red; stuffed pig with horseradish in its teeth, and on its sides - herbs and vegetables; roast goose, turkey, veal, smoked pork ham, sausage, lard, a piece of black bread, sweet pies, cheese, sour cream, salt, a decanter of vodka, liqueurs and liqueurs. The tables bend under the weight of Easter dishes and drinks, and all this does not rise for a whole week ... "

Oleksa VOROPAY, “Speaking to our people. Spring", 1st edition 1958

Original "stacks"

If you don't want to spend a lot of time cooking and plan to spend it with your family, take note of this versatile meat option. You don’t need to prepare any side dish separately for it, everything will already be ready. For Easter we will make a baked cutlet with onions, eggs and grated potatoes. It looks impressive, and tastes juicy and satisfying.

Need to:

• 500 g minced meat;
• 3 chicken eggs;
• 2 onions;
• 3 potatoes;
• 150 g cheese;
• 5 table. l. mayonnaise;
• ground black pepper, salt to taste.

• Salt and pepper the minced meat. Beat well and form round cutlets, approximately 100 grams each. We press them down a little so that they are flat. Place on a baking sheet.
• Finely chop the onion and distribute among the meat preparations. Hard-boiled eggs and grated cheese. Place the egg and then the cheese shavings on top of the onion.
• To ensure that the stacks are soaked and the top does not burn, we grease the workpieces a little with mayonnaise. Place in the oven and bake until done. It's best to eat them hot, but they'll be delicious cold too.

Alcohol

It is generally accepted that on Easter you should not drink anything other than Cahors, a sweet red wine that priests usually give communion to in churches. However, our ancestors did not bother with this. According to evidence collected by Oleksa Voropai, bottles of beer, vodka, liqueurs and liqueurs stood on the Ukrainians’ tables. Our ancestors knew how to work hard and rest well. Nevertheless, getting drunk at the Easter table was considered unacceptable: “if you get drunk while breaking your fast, you will walk around as if half asleep for a whole year, so God will punish you.”

So the alcohol on the Easter table can be according to your taste, but the main thing is not to get drunk.

TO THE POINT

What to prepare from desserts for Easter on the table

In addition to Easter cakes, you can make a very interesting dessert that your family will definitely appreciate. The proportions in the recipe will be indicated for one egg, but you can increase it depending on your quantity.

Let's take:

• 80-100 g dark chocolate;
• half a canned peach.

Mousse:

• 100 g cream cheese or cottage cheese;
• 3 tsp. l. Sahara;
• 1 table. l. sour cream;
• banana, vanilla;
• balloon.

• You will need thick, non-watery cottage cheese or curd cheese. Add the remaining ingredients for the mousse, except sour cream, and beat with a blender until smooth. Add sour cream last and beat for another five minutes. We put it in the cold.
• Melt the chocolate in a water bath, cool until warm, about 38 degrees. This way it can be applied evenly. We inflate the ball, about ten centimeters in diameter. The more you inflate, the larger the dessert will be. Tie the ball tightly and carefully dip it into warm chocolate. It is important to do this carefully so that the ball does not burst.
• Place a small chocolate blob on a saucer and place a ball on it. Let it cool at room temperature and then put it in the refrigerator. We are waiting for complete hardening. Then we take it out and pierce the ball, remove it from our resulting shell.
• We fill this blank with the prepared mousse. Place a peach in the center - this will be the yolk. You need to keep the dessert in the refrigerator. If you don’t want to make the preparation for a long time, you can take ready-made store-bought chocolate eggs, trim them a little on top and fill them.

Easter table: preparing in advance

Many housewives are familiar with the exhausting bustle of the days of Holy Week. We are torn between a million important household chores and church services, often making sad choices in favor of the former. Pre-holiday chores drag on and are simply exhausting, because at the very last moment you need to clean the house, buy everything you need, bake Easter cakes, paint eggs, and even prepare a variety of dishes for the family holiday meal.

And although every year we promise ourselves to start preparing for Easter in advance, we still return to the old things again and again: the dough for Easter cakes runs out, the windows are not washed, the paint for the eggs has not been bought, and we still have to be on time for work... This time we will talk about how to organize preparations for a festive feast, saving time and energy for the long-awaited meeting of the Holy Resurrection of Christ.

Traditionally, three main symbolic dishes are prepared for Easter: Easter cake, Easter cottage cheese and colored boiled eggs. By the way, you should choose recipes in advance so as not to flip through cookbooks and magazines at the last moment and not spend nights on the Internet in interesting but fruitless searches. Fruitless because even the best recipe will not help a cook who is tired and distracted from lack of sleep.

So, you have chosen a new recipe or decided to use your own, proven over the years. Now make a list of ingredients with explanations - where, what and in what quantities you will buy. After purchasing, prepare for consumption everything that can be prepared in advance. For example, in our family, in addition to flour, eggs, milk, butter and yeast, raisins, candied fruits and nuts, as well as spices are added to Easter cakes. We have been buying nuts, raisins, as well as dried fruits for cottage cheese Easter for many years at the Tajik market, the goods there are high-quality and fresh, and you probably have your own “grain places”. Dried apricots and raisins

(white will not work, choose dark varieties) need to be sorted, soaked for a short time, rinsed thoroughly and dried. Before adding raisins to the dough, roll them in flour, so they will be more evenly distributed throughout the entire volume. Another way is to soak raisins and candied fruits for one or two days in fortified wine - port, sherry, vermouth or Madeira and add it wet to the dough.

It is better to clean unroasted nut kernels (walnuts, almonds) from films - to do this, you need to pour boiling water over them, drain them and pour boiling water over them again, and when the water has cooled to a state that is tolerable for your hands, peel them: the films will easily come off. Shelled nuts

You also need to dry it - in a low-heat oven or in a warm frying pan, stirring occasionally.
And dried nuts can be chopped in advance, this will save time when kneading the dough. spices
are available - in our case, cardamom, cinnamon, nutmeg, ginger, vanilla, lemon zest, and sometimes saffron. All spices should be finely ground, the center with seeds should be scraped out of the vanilla pods, immediately before adding to the dough, and the zest can be grated from the lemon in advance, dried and poured into a jar with a tight-fitting lid - this way its aroma will be richer.

Vanilla sugar or powdered sugar.

You can make your own vanilla sugar at home. It's very simple - pods without seeds (they are scraped out and added directly to the dough) need to be placed in a jar, covered with sugar or powdered sugar, tightly closed with a lid and left for a week. The sugar will acquire a subtle scent of natural vanilla.

If you are using saffron, a rare and expensive spice, counterfeits of which are often sold in markets, it is better to soak its petals for several days in vodka or alcohol, so the aroma and color will reveal themselves more fully. Yes, a small amount of strong alcohol, cognac or rum is also added to the Easter cake dough, and their availability should also be taken care of in advance. Now about candied fruits

. Nowadays, many different candied fruits are sold - they come in the form of multi-colored cubes, stripes or other shapes. At our house, candied fruits, tasty and aromatic, are prepared independently, and this qualitatively improves the taste of the Easter cakes. We usually have two types of candied fruits – orange and ginger.

Candied orange peels.

Choose large oranges with thick skin (these fruits are usually lumpy and porous). Clean thoroughly: if there is no special cleaner for fruits and vegetables, rinse with a brush, scald with boiling water and rinse again with cold water. Use the sharp tip of a knife to make cuts on the orange, carefully remove the resulting “petals” and soak them for a day in plenty of cold water. After this, rinse and dip in syrup. For the syrup, pour a kilogram of granulated sugar into a saucepan, pour in one and a half to two glasses of water, heat until the sugar is completely dissolved. Boil the syrup with crusts for two to three minutes, remove from heat and let cool. Do these steps several times, then place the candied fruits on a wire rack or large plate and dry them. They will dry at room temperature for two to three days. Candied ginger is prepared in the same way; for them, you need to select thick ginger roots, cut crosswise into slices half a centimeter thick and soak for three to four days. Candied ginger has a sharp, fresh taste and must be finely chopped before adding to the dough.

The syrup left over from cooking candied fruits is very good to use in baking instead of sugar.

It also makes sense to buy almost all the other ingredients for the Easter cake in advance - the stores will be crowded, and there will be very little time left. Butter will be perfectly preserved in the freezer (under no circumstances buy butter of questionable quality, much less margarine), eggs in the refrigerator (try to buy country eggs with bright yolks), flour, sugar and dry yeast and require almost no special ingredients at all. storage conditions. All you have to do is buy fresh milk/cream and yeast (if you use fresh ones). Some people use sourdough instead of yeast, and I hope that there will be readers who can share with us their recipes for making such healthy Easter cakes.

Prepare baking dishes - these include special saucepans with a non-stick coating, cans from cans, and disposable paper forms, which have become abundant in stores in recent years. Choose to your taste, the main thing is to do it in advance.

To prepare cottage cheese Easter, some housewives use purchased cottage cheese, while others prepare it themselves from fresh milk, especially if it is possible to buy country milk. It is also advisable to prepare the cottage cheese in advance; it will keep well in the refrigerator for three to four days.

Another pleasant task is paint for eggs

. Every year there are more and more different paints and “decorating kits” on sale; they have been on store shelves for a long time. We will not discuss here whether iron-on stickers, rhinestones and other “decorations” are good or not; the main thing is not to forget to buy a spare set of dyes, in case you cannot achieve a satisfactory result with the first one, and this happens. Read the instructions on the package carefully.

If you don’t use store-bought dyes and want to get traditional, deep red shells, it’s high time to start collecting onion peels - you’ll need a lot of them. If your family uses onions modestly, you can go to the market and ask the vegetable sellers for a bag of husks.

To dye eggs, many people use beautiful carved leaves of spicy herbs, such as parsley, as well as dyed threads and pieces of fabric - prepare them in advance. You will also need nylon tights - they are cut into pieces, an egg with an attached stencil (sheet, picture, letters) is wrapped inside, tied and painted in the usual way.

Fresh herbs look beautiful on the holiday table - plant some oats! Within a week, it produces sprouts from 5 to 10 centimeters long. To grow oats, buy grains for sprouting, they are sold in health food departments, online stores for vegetarians and raw foodists, and in pet stores. Soak the grains overnight in plenty of water. Place soil in an even layer on the bottom of the prepared container (if it is a basket, cover the bottom with cellophane). If necessary, the soil can be replaced with cotton wool. Sprinkle oat grains thickly on top, cover with gauze, water well and place in a dark place. After one and a half to two days, when the sprouts appear, the gauze should be removed and the “bed” should be moved to the windowsill. You can also germinate other seeds that germinate quickly, such as watercress.

In addition to traditional Easter cakes, Easter cakes and eggs, tables are often laden with a variety of meat and fish dishes. Don’t be lazy, make a menu in advance and buy most of the ingredients in advance so that you don’t have to rush to buy cold cuts of dubious quality, risking your own health and festive mood. Next time we will talk about how to enter Bright Week as “gently” as possible, without overeating and heaviness in the stomach. But many have noticed that this heaviness inevitably leads to heaviness in the soul.

I hope that you, our dear readers, will be able to celebrate the Resurrection of Christ this time without getting bogged down in the kitchen and keeping the bright Easter joy inside...

Cookies with filling

This pastry is perfect for an Easter feast.

Into the dough:

• 2 testicles;
• 4 stacks flour;
• 0.5 stack. potato starch;
• 200 g creamy butter;
• 4 table. l. milk or cream;
• a pinch of salt;
• 1 tsp. l. baking powder;
• 1/3 cup Sahara.

For the filling:

• 200 g cottage cheese;
• 2 table. l. sugar sand;
• 4 table. l. raisins;
• 1 testicle;
• 1 table. l. flour;
• vanillin.

• We will prepare delicious juices. To make our dough crumbly and not dry out, add starch. It’s better to use a lot of raisins for the filling, it will be tastier, but if you don’t like it, you can leave it out.
• Sort and wash the raisins. If you take a dry one, it is better to pour boiling water over it and hold it for about seven minutes, and then dry it. Beat butter with sugar and salt, beat in eggs and cream. Beat well.
• Add flour mixed with baking powder and starch, knead soft dough. Quickly collect into a ball and refrigerate for half an hour.
• At this time we make the filling. We simply mix all the components for it.
• Roll out the cold dough into a layer and cut it out with a stack or a special mug mold. Add the filling and seal the edges, like dumplings.
• Distribute on a baking sheet and bake for 25 minutes at 190 degrees. It turns out crumbly and very tender.

Yasnaya Polyana cottage cheese Easter

Ingredients: * cottage cheese – 3 kg 200 g * cream – 1 bottle * sour cream – 1 kg 200 g * butter – 400 g * raisins (raisins) – 400 g * currant – 400 g * vanilla – 1 pod * sugar * salt Recipe : Mix cottage cheese, cream, sour cream and butter. Add raisins, currants (a type of raisin - editor's note), vanilla, sugar and salt to taste. Mix the resulting mixture, put it in the bee box and put pressure on it.

Easter recipe taken from Sofia Tolstoy's 1889 Cookbook

Photo: Syda Productions / photobank “Lori”