From ancient times in Russia solemnly prepared for the Holy Day. From Monday of the last - Holy - week of Great Lent, a general cleaning of the entire house began, which ended on Maundy Thursday. After that, they began to prepare the Easter festive table. According to tradition, ritual dishes must have been present on the Easter table: cottage cheese Easter, Easter cake, Easter lamb and painted eggs. These dishes are deeply symbolic. For example, Easter cake symbolizes the presence of God in the world and in human life. The sweetness and beauty of the Easter cake express the care of the Lord for every human being. Cottage cheese Easter traditionally has the shape of a truncated pyramid. And this is not accidental: this form symbolizes the Holy Sepulcher. The Easter lamb (lamb) is a reminder of the sacrificial death of Christ to atone for the sins of all mankind. Colored eggs are always red! - a symbol of the blood of Christ and His Resurrection. But even in pre-Christian times, the egg has always been a symbol of peace and the triumph of life.

An especially rich festive Easter table was always prepared for Easter. In wealthy families, the number of festive dishes reached 48 - according to the number of days of the past post. The basis of the meal these days was meat: baked hams, lamb or ham, stuffed geese, ducks, turkeys, suckling pigs and homemade sausage. Moreover, all Easter dishes were served cold. More precisely, they did this: the first meal took place at night, upon arrival from the church. First, they drank a spoonful of vegetable oil, then ate oatmeal jelly, broke the fast with a piece of Easter, a slice of Easter cake and an egg. And in the morning they decorated the table, put out pre-prepared dishes and did not clear the table all day, since these days it was customary to visit without an invitation and try everything your heart desires.

In the center of the Easter table was a dish with sprouted grains of wheat, oats or watercress. You need to germinate grains and seeds about a week before Easter: pour some earth and well-moistened seeds on a flat dish, mix and leave in a warm place. By Easter the grass will grow. Just don't forget to water. Put the colored eggs in the grass and put in the center of the table.

Eggs can still be laid in a special one.

Ingredients:
500 g flour
10 g pressed yeast
2 tbsp. l. Sahara,
100 ml milk
½ st. l. salt,
1 tsp citric acid,
75 g melted plums. oils,
2 eggs,
poppy, raisins, dried apricots, nuts - a handful.

Cooking:
Sift flour, make a well in the middle. Put the crumbled yeast, add a little sugar and warm milk, knead the dough. Cover and put in a warm place for 15-20 minutes, until the dough begins to bubble. Add to it the remaining milk, sugar, salt, citric acid, butter, 1 whole egg and 1 protein (leave the yolk for lubrication). Knead elastic dough. Roll into a ball and leave for 30-40 minutes. come up. When the dough has doubled in size, knead it thoroughly. Divide into three parts and roll out each in the form of long strips 10-15 cm wide. Spread the filling on each strip: poppy seeds mixed with sugar, finely chopped dried apricots, chopped nuts or washed and dried raisins - if desired, and wrap in tow rolls (by lenght). The main thing is that you get three rolls with different fillings. Weave a braid from the bundles and put on a baking sheet in the form of a wreath (around). Let go, grease with yolk and put in the oven. Cool the baked wreath, put it on a flat dish, put the colored eggs in the center.

Eggs are usually eaten with mayonnaise. This is fundamentally wrong, and it’s not even about the dubious benefits of mayonnaise. Traditionally, eggs and all Easter dishes were eaten, sprinkled with Thursday salt - this is salt burned in an oven with kvass wort, herbs or cabbage leaves. Thursday salt, prepared only on Maundy Thursday in Holy Week, p healing and even magical properties were found. Putting magic aside, we can say that such salt is indeed a very useful product. It is enriched with potassium, calcium, magnesium ions, selenium elements. Besides, thursday salt is an "absorber" of all kinds of toxins. This salt was prepared only once a year - on Maundy Thursday, before sunset, and brought to consecrate together in Easter cakes, eggs and Easter. By the way, this salt is still prepared in Kostroma.

Mix 1 kg of coarse (precisely coarse!) salt with 5 kg of soaked black Borodino bread. Place the mixture in an oven heated to 250ºС and bake until the bread turns black. Grind the resulting mixture and sift through a sieve. Pour the remaining salt in the sieve into a jar and use instead of regular salt.

Easter was prepared from fresh, dry cottage cheese. To do this, the cottage cheese was laid out in advance in gauze and placed under a slight oppression so that the whey was glass. There is an opinion that in ancient times, Easter was prepared not from cottage cheese, but from settled yogurt, so it was very tender, airy and fragrant. But you can also cook a wonderful Easter from cottage cheese. Only cottage cheese should never be passed through a meat grinder. Only through a sieve! So the recipe Easter with pistachios.

Ingredients:
1.2 kg of cottage cheese,
1 liter of heavy cream (at least 33%),
200 g sugar (preferably powdered sugar),
4 eggs,
200 g butter,
250 g pistachios,
Vanilla to taste.

Cooking:
Rub cottage cheese through a sieve, mix with sugar, vanilla and eggs. Add softened butter and chopped pistachios. Grind the whole mass as best as possible, gradually adding cream. Put in a pasochnik, covered with slightly damp gauze, put under oppression and leave in the cold. In a day or two Easter will be ready. If you don't have a bean bag, then you can use a plastic bucket, in which you first make holes with a hot nail (so that the whey can drain).

An indispensable attribute of the Easter table is a lamb made of dough. In the old days, it was baked in special forms, and in our time, housewives have come up with a new original way of cooking. Easter lamb.

Ingredients:
Opara:
3 art. spoons of flour
1 teaspoon of sugar
1 teaspoon of pressed yeast (or a bag of dry ones),
½ glass of water.

Dough:
6 cups flour
1 glass of milk
1 teaspoon salt
5 st. spoons of sugar
2 eggs,
150 g butter.

Filling: poppy seeds, dried apricots, thick jam (to taste).

Cooking:
Mix the products for the dough, stir until smooth, leave in a warm place. When it bubbles, pour in the melted butter, milk, eggs, sugar and salt. Mix well, add 4 cups of flour, mix thoroughly. Gradually adding flour, stir until it becomes impossible to stir the dough with a spoon. Then pour flour on the table, lay out the dough and knead, adding a little flour until it becomes smooth and soft. Place in a bowl, cover and leave in a warm place until doubled in size. Punch down and leave until re-rise.

In the meantime, draw and cut out a lamb on paper. Roll out the finished dough, apply a template, cut a lamb on it and put it on a baking sheet. Leave a piece of dough for the ear. Fold the remaining dough, roll it into a layer, put the filling on it and roll it up. Cut the roll into pieces 1-1.5 cm wide, grease the lamb with water, lay out the pieces of the roll in the form of a skin. Form an ear out of the dough and glue it to the head. Lubricate the lamb with sweet tea and bake in the oven at 200-220ºС.

And finally, the cake. It was prepared only for Easter and the Easter table, and they did not spare butter, sugar and eggs in the dough. The dough for the cake is very sweet. Therefore, it was kneaded for a long time, at least an hour. It was believed that you need to hit the dough 300 times in order for the guests to praise the cake 300 times. Of course, a recipe that uses 40-60 egg yolks is very fat even for non-hungry modern times ... Moreover, old recipes are designed for a large number of Easter cakes. Indeed, on Easter Easter cakes were shared not only with relatives and friends, they were distributed to the poor, taken to shelters and hospitals ... Modern recipes for Easter cakes are not so plentiful. But no less delicious. For example, kulich "Citric".

Ingredients:
Opara:
40 g pressed yeast
1 teaspoon of sugar
½ cup warm water
2 tbsp. spoons of flour.

Dough:
4 eggs,
¾ cup sugar
150 g butter,
3 cups flour
1 cup raisins
½ cup nuts
2 tbsp. spoons of cognac
zest of 1 lemon,
1 teaspoon turmeric
vanillin,
salt.

glaze:
1 protein
100 g of powdered sugar.

Cooking:
Prepare the raisins (wash thoroughly and pour cognac), nuts (grind with a rolling pin), wipe the zest from the lemon. Brew turmeric 2 tsp. boiling water. Separate the yolk from one egg. Set aside the white for icing. Prepare the dough, leave in a warm place for fermentation. Beat the yolk, eggs and sugar with a mixer in a fluffy foam. Add 1 cup flour and stir. Stir in softened butter, zest, vanilla, turmeric, a pinch of salt. Whisk well until evenly colored. Pour in the broth, stir. Add 1.5 cups of flour, beat well with a mixer. The dough will be runny and sticky. Cover the bowl and leave to rise in a warm place. The dough should rise at least 2 times.

Put the raisins and nuts into the dough. Grease your hand with vegetable oil and mix the dough. Add ½ cup of flour and fold it into the dough, using your hands in a circle in one direction until all the flour is distributed in the dough. Put in oiled and sprinkled with breadcrumbs forms (put an oiled circle of paper on the bottom). Put on proofing in a warm place. Bake as usual. Beat the protein with powdered sugar and pour over the cakes with the resulting icing.

On our website you can always find step by step Easter recipes with photos.

Bright joy to you, fun, hope and truly Christian love!

Larisa Shuftaykina

The biggest Christian holiday is Easter. On this day, all believers gather in the temple for universal prayer. After that, everyone goes home in order to gather at a large table and break their fast. On this day, you can eat absolutely any food. Therefore, housewives have the opportunity to cook all the most appetizing. Let's find out what to cook for Easter on the table.

Traditional dishes for the Easter table

Even in ancient times, Easter was celebrated on a special scale. On the tables of our ancestors, in addition to sacks and colored eggs, there were the following dishes:

• Jellied and aspic,
• Oven baked bird
• Boiled pork and sliced ​​sausage,
• various salads,
• Pickles,
• Pies with delicious toppings
• Wine and sbitni.

In poor families, in addition to Easter cake and colored eggs, there were simple dishes on the table. However, in any case, after the family returned from the temple, the head of the family took the sacred food in his hands and walked around the table 3 times with it. After that, the family could start a festive meal. First of all, the families tasted those dishes that were sprinkled with holy water in the church.

Easter table menu 2017

All modern families prepare for the celebration of Easter in advance. Therefore, the question of what dishes to cook for Easter is decided a few weeks before the holiday. If you are also on the lookout for new ideas, then you should keep some of our ideas in mind.

Of course, Easter cake occupies a worthy place on the festive table. AI for its preparation, you can choose completely different recipes. But besides Easter cake, meat dishes are considered the main dishes.

Poultry jelly.

To prepare jelly you will need:

• A whole carcass of a rooster, and a carcass of a chicken,
• 3 packs of gelatin, 25 grams each,
• Onions, carrots, garlic, salt and pepper.

Cooking process:

1. The preparation of jelly begins on Wednesday. Last week of post. The meat is soaked in plain water overnight in a large saucepan.
2. On a clean Thursday in the morning, you need to drain the water. The carcasses are washed again with water and filled with new water and cooking begins.
3. As soon as the water boils, drain it. Then they collect new water and bring it to a boil again. When the meat boils, we reduce it to a slow fire and make it so that the meat languishes.
4. Add: bay leaf, carrots and a couple of large peeled onions.
5. You need to cook until the bones fall behind the meat.
6. Turn off the heat and let the meat cool down. Then, with the help of a slotted spoon, we take out the meat and begin to cut it, throwing the bones and skin aside.
7. Chop, pepper the meat and arrange on plates.
8. For a couple of hours, instant gelatin is soaked in a separate bowl. Then, it is poured into a saucepan and heated to 90 degrees.
9. Strain the water through cheesecloth, squeeze the garlic and pour into bowls. The dish now needs to be put in the cold. Before serving, the jellied meat is decorated with sprigs of greens.

Delicious baked goods.

1. To prepare the dish, you need a ham or loin. In any case, it must be soaked in water.
2. Then it should be marinated in a salt solution. The following ingredients should be present in this brine: onion, garlic, bay leaf, juniper leaves, paprika and allspice. The meat in the marinade should be longer.
3. After that, the meat is transferred to the foil and sent to the oven preheated to 200 degrees.

Chops in a frying pan.

What can you cook for Easter? This question worries many. And believe me, in this case, there are many options for simple dishes that all guests will enjoy with pleasure.

1. Loin (bitochny meat) cut into cutlets of the same size.
2. We beat off, pepper and salt.
3. The meat is rolled on both sides in flour and egg.
4. Fry in a pan in pork fat or vegetable oil.

Liver cake.

The most satisfying and quite tasty - a liver cake will appeal to many. Worth a try to cook it for the holiday table.

1. Then we grind the liver in a meat grinder.
2. To rid the liver of blood, leave it in plain water for a couple of hours.
3. So, the liver must be cleaned and hard inclusions removed.
4. In the resulting minced meat, add: seasonings, egg, flour and onion. Make some kind of pancakes out of minced meat.
5. Pancakes are stacked in the form of a cake. Layers between pancakes are smeared with mayonnaise, in which fried onions are added.

Pickled silver carp.

From silver carp you can cook a great snack. To prepare the dish, you should prepare:

• Silver carp fillet - 500 grams,
• onion,
• Allspice 3 peas and garlic a couple of cloves,
• Apple cider vinegar 2 tbsp. spoons and vegetable oil 5 tbsp. spoons.
• Salt 1.5 tbsp. spoons and sugar 1 tbsp. the spoon.

Cooking process:

1. Bones are removed from the fish fillet. The pulp is cut into strips with a thickness of 1 cm. Wash the fish and dry with napkins.
2. At the bottom of the pan, where the silver carp will marinate, pour salt and sugar. Pieces of fish are placed on top. Each layer is also sprinkled with sugar and salt.
3. Cover the silver carp with a lid. It is recommended to put the press and leave in the cold for 5 hours.
4. Chop and clean the garlic. Remove the fish from the refrigerator and rinse under running water.
5. Mix vinegar and oil. Pour the mixture into a bowl. Add garlic and onion to it. Lay the fillet on top, mix and send to the refrigerator. The fish should be there for 2-3 hours.

Salads for Easter.

Want to know what to cook for Easter? Then our recipes with photos will definitely come in handy for you. What feast can be imagined without salads? That's right - none! Therefore, you can prepare completely different salads. Of course, such traditional salads as Olivier and herring under a fur coat can take their rightful place. However, in addition to these salads, you can cook something else original.

bride salad.

For the salad you will need the following ingredients:

• a couple of bulbs
• Potatoes - 4 pieces,
• Carrots - 3 pieces,
• Beets - a couple of pieces,
• Chicken eggs - 4 pieces,
• Processed cheese "Friendship" - 3 pieces.
• Mayonnaise 200 grams or to taste.

How to cook:

1. All vegetables are boiled and cooled.
2. Eggs are hard-boiled in a separate bowl.
3. The onion is cut into strips and fried in vegetable oil for 2 minutes.
4. All vegetables are peeled and grated on a large grater. Do the same with eggs and cheese. Each vegetable is rubbed into a separate plate.

Salad "Bride" is laid out in layers. First - potatoes, then carrots, fried onions, mayonnaise, beets, fried onions again, mayonnaise again, grated Friendship cheese and mayonnaise.

Garnish with grated cheese or grated egg.

Salad "Spring Prize".

For the next delicious salad, you will need a minimum of ingredients. Plus, it's very easy to cook. So take:

• A couple of tomatoes
• Crab sticks in the amount of 200 grams,
• Hard cheese about 200 grams,
• Garlic 2-3 cloves.
• Mayonnaise and herbs to taste.

Cooking process:

1. Crab sticks should be thawed. They are cut into cubes.
2. Tomatoes are also cut into cubes. But they need to be washed first.
3. Wash clean greens and chop finely.
4. Grate cheese and garlic on a fine grater.
5. All ingredients are put into a bowl and mixed. Mayonnaise is used as a dressing.

On a note! Salt this salad is not worth it.

Summing up

Now you know what to cook for Easter 2017. Of course, not all dishes are here. You can complement this table with your original recipes. And don't forget about desserts. Prepare delicious sweet dishes and surprise your family or guests with something very appetizing.

For many, the Easter table is associated with colored eggs, Easter cake and cottage cheese Easter. But why limit yourself to only them. In this article you will find a selection of recipes for traditional dishes for this bright holiday.

Every housewife on the Bright Resurrection of Christ tries to decorate her table with a variety of dishes that will look organic on this holiday. Below are collected Easter dishes with photos that everyone can cook. After all, there is nothing complicated about them.

1. We knead the dough from 300 g of flour, 1.5 teaspoons of baking powder, 120 g of brown sugar, salt and cut into pieces butter (80 g). We knead the ingredients and add 3 yolks and 2 tbsp. spoons of water. Refrigerate the finished dough for an hour
2. Cooking custard. To do this, grind 7 yolks with vanilla sugar (3 tablespoons) and flour (130 g). Boil 250 ml of milk and pour into the future cream. Stir, cool and mix with ricotta (600 g). Italian cheese can be replaced with cottage cheese
3. From two oranges on a grater, the zest is erased, the insides are cut out and added together with candied fruits to ricotta
4. Two-thirds of the dough is rolled out into a circle with a diameter of 34-37 cm. The dough is laid out in a 24-27 cm mold. The form must first be coated with oil. The ricotta paste is spread on top. The edges of the dough are wrapped around the filling
5. From the remaining dough, you need to make strips 1.5 cm wide. They need to be laid crosswise on the top of the pie. Brush with oil and bake at 180 degrees for 35-40 minutes. Then cover with foil and bake for another 15-20 minutes.
6. While the cake is cooling, you need to whip cold cream (300 ml) into the foam, gradually pouring powdered sugar (1 tbsp. Spoon). This cake is served at room temperature. Cold cream is poured on top

calicounia greek pies for easter

• Even those who do not consider themselves to believing people paint eggs for Easter. Colorful eggs are one of the main symbols of this holiday.
• But, you can color them in different ways. You can use natural or artificial dyes. Attach leaves of plants (dill, parsley, etc.) during staining.
• But, if you really want to surprise your guests, then you can use adhesive tape when dyeing Easter eggs. You can cut out different shapes from it, stick it on the eggs and dip them in the dye. After staining, the adhesive tape can be peeled off. Original Easter eggs are ready

Meat dishes for Easter

The Easter table is rich in meat dishes. Since ancient times, on this bright holiday, boiled pork, ham, stuffed pig, baked veal, wild duck stewed in sour cream were served. Some of these dishes are still popular today.

Meat for Easter: egg roll

We pass beef (500 g) and pork (500 g) through a meat grinder. Add one egg soaked in water and squeezed rye bread (100 g) to the minced meat.

1. Finely chop the onion (1-2 pcs.) And add to the minced meat. Ground black pepper and salt should also be added to the minced meat. Mix everything thoroughly
2. We cover the baking dish with foil, grease with vegetable oil and lay out part of the minced meat. We put four boiled and peeled eggs in the center of the roll and cover them with the rest of the minced meat. rammer
3. Bake the roll in the oven, preheated to 180 degrees, 30 minutes

Kholodets is also a traditional Easter dish. In addition to its original taste, this dish is useful for people with joint problems.

1. Pork legs (4 pcs.) Should be scalded with boiling water and cleaned. Large ones need to be cut. Put them in a saucepan and cover with cold water. Cook on low heat for 4 hours, periodically removing the foam
2. After two hours of cooking the pork legs, put the peeled and chopped beef (500 g) into the pan
3. Peel half of the chicken and cut into pieces. Chicken stomachs (500 g) are cleaned of films. We cut celery (1/2 root) and carrots (3 pcs.) into slices. Onion cut in half
4. We put the chicken, stomachs and vegetables in a saucepan with the future aspic one and a half hours after adding the beef. We remove the foam
5. After 40 minutes we strain the broth. We separate the meat from the bones, cut into pieces of the optimal shape. Put them in a saucepan, salt and add garlic, pepper (5-6 peas) and bay leaf. Pour in the broth and bring to a boil
6. Remove from heat, cool slightly and pour jellied meat into molds. When the dish has cooled to room temperature, put it in the refrigerator

Boiled pork is another dish that will come to the table for Easter. To prepare it, you will need ham, salt, pepper and garlic.

1. First, salt the ham at the rate of 20 g of salt per kilogram of meat. The ham should remain in salt for about a day. Then you need to cut the skin with a sharp knife, rub the meat with pepper and stuff the ham with garlic. There should be one clove of garlic per kilogram of meat.
2. We heat the oven, put the ham on a baking sheet and pour half a glass of water. When the upper part of the ham is browned, it must be turned over and brought to readiness.
3. In order for the upper crust not to dry out, you need to constantly pour the juice that stands out on it.

Easter chicken

The chicken on the Easter table is also a frequent guest. It can be prepared according to such a "monastic" recipe.

1. Fillet (1 kg) cut into several parts and lightly beat off
2. Peeled and roasted walnuts (2 cups), cashews (1 cup) and hazelnuts (1 cup) chopped
3. Cooking three types of batter. Pour a tablespoon of flour into one bowl. In the second, mix eggs (4 pcs), flour (1 tablespoon), salt, pepper and sugar. In the third pour chopped nuts
4. Chicken fillet steaks must be rolled in each of the three batters on both sides before frying. It is better to use olive oil for frying.

Easter fish

Fish on the Easter table is not a very frequent guest. But, if you like to pamper yourself with fish dishes, then try baked mackerel in tomato sauce.

1. Gut mackerel (4 small fish) and rinse thoroughly. We remove the fins and make four deep oblique cuts from each side. In each we put 2-3 small sprigs of dill. Putting the fish in the fridge
2. Chop onion (1 pc) and garlic (1 clove). Pour vegetable oil (2 tablespoons) into a small frying pan and fry the onion and garlic. Canned tomatoes (200 g) should be mashed with a fork, put into a pan and cook for 15 minutes
3. Pour red wine vinegar (2 tablespoons) into another pan, add sugar (1 tablespoon) and boil over low heat until the volume is halved. Pour the vinegar into the tomatoes. Mix and pass through a sieve. For the complete readiness of the sauce, you need to pour vegetable oil into it (100 g - 120 g)
4. Finely chop the dill and green onion. Add them to the sauce. Salt, pepper and mix
5. Mackerel should be greased with vegetable oil, salt and pepper. We cover the baking sheet with baking paper and put the fish on it. Preheat the oven to 190 degrees. Bake the mackerel for about 15 minutes. During cooking, the fish will need to be turned over once for even roasting.

Serve hot fish with tomato sauce.

Salad Easter

Can you imagine a festive table without salads? For Easter, you can cook such an interesting and, most importantly, delicious salad with boiled tongue.

1. Cut cabbage (400 g) into thin strips. I wash with my hands. Cut the boiled tongue into strips (1 pc). Drain the brine from pickled cucumbers (100 g) and cut them into strips
2. Mix cabbage, tongue, cucumbers and chopped green onions (10 g). If you wish, you can add other herbs. Dress the salad with olive oil (50 ml). Salt, pepper and mix
3. Top the salad with cashew nuts and herbs.

Easter cakes photo

Homemade wine for Easter

Homemade wine has traditionally been considered the main drink on the Easter table. Today, stronger alcoholic beverages are in use. But, drinking such drinks is fraught with health. And a couple of glasses of homemade wine for Easter is not only not condemned, but, on the contrary, can help the body process food better after fasting.

An important success factor in home winemaking is harvesting the grapes at a time when they have reached full maturity. At this time, the berries contain the maximum amount of sugar. What is decisive in the fermentation process.

1. After harvesting the grapes, the berries must be separated from the brush and placed in a container. If a lot of grapes are harvested, then 60-liter stainless steel tanks are suitable for this purpose. Before placing the grapes in a container, the berries must be crushed by hand. Containers with grapes should be placed in a room with a temperature of 10 -25 degrees
2. During the fermentation of grapes, it must be periodically stirred.
3. When sediment appears, the wine must be filtered. For this purpose, you can use gauze or nylon stocking. Sugar must be added to the purified liquid. One liter of wine requires one cup of sugar. Stir wine until sugar dissolves.
4. We wait until the wine ferments and pour it into three-liter jars. We leave 2 cm from the throat to the level of the wine. We roll up the jars with lids and make a hole in their middle. We insert a medical hose into the hole. It should be above the wine. We coat the hole with the hose with plasticine for tightness. We insert the opposite end of the hose into a jar of water, making a water seal
5. During fermentation, sediment is formed in the wine. It needs to be removed periodically (pouring the wine into other jars, leaving a sediment) and repeating everything from the beginning
6. Fermentation time depends on various factors and can vary greatly. Taste the wine periodically, add sugar (if required) and as soon as you like the drink, close the jar with a nylon lid and leave it for storage

Easter food decoration

Housewives use their tricks to decorate their table and gourmet dishes for Easter. Below in the video you can peep some of them and take note.

Video: Decorating Easter dishes

Easter table setting and decoration

• You can write about serving and decorating the Easter table for a very long time. Each hostess has a lot of ideas in her head on how to beautifully serve dishes prepared for this holiday.
• On the table during the celebration of the Holy Resurrection of Christ, you need to place symbols of Easter: Easter cakes, eggs and other dishes
• And also what will indicate the awakening of nature from winter sleep: flowers, greenery, decorative bird nests
• A toy figurine of an Easter bunny will also be appropriate during a festive feast.
• The main material of the Easter table is natural wood.
• If your table is made of this material, then for Easter you can do without a tablecloth at all.
• Natural wood, flowers and greenery will make your table unforgettable
• Place a vase of flowers in the center of the table, and a colored egg for each guest on a plate. And if you write the name of the guest on the eggs, then they can be used as seedling cards
• Easter cakes traditional for this holiday can be decorated not only with icing, but also with mastic for cakes
• You can choose the color of the mastic in such a way that the Easter cake fits organically into the overall design of the table. You can not only cover Easter cake with mastic, but also make flowers out of it to decorate this baking.
• You can make various figures from mastic and decorate Easter cottage cheese with them. The main thing here is to have imagination. And sculpting figures from this material is as easy as making it from plasticine.

Good holiday to you!

Video: DIY decoration for Easter. Egg made of thread and glue

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. Behind him, in a close circle, family and close friends gathered, 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 amusements, went out into the street to congratulate each other - the day passed 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 products were baked in a special way: the dough was cooked only on yolks. And it could only be baked on birch logs.

Flour for holiday baking must be 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 a very rich yeast dough, thanks to which the cake does not get 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 made from 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 in hot water and then wipe it dry with a napkin.

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 pastry 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 Easter cake, the small one is for decorations. We spread the Easter cake in a round pan, the surface of which is oiled and sprinkled with flour, we make decorations from the rest 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.
For Easter cake we prepare custard dough: 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 Easter 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, quickly knead the shortbread dough and bake in a hot oven until cooked, 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 boiled eggs and green onions added to it.

Salt the freshly 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 approximately in equal quantities fillet of several species of fish, squid, peeled shrimp and crab meat, cut 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.

Bon appetit!

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.

Bright Sunday of Christ has always belonged not only to the main holidays of Christians, but also to one of the most beloved ones.

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

The tradition of laying rich and varied tables for Easter has rather deep historical roots.

Preparations for the great celebration began as early as Maundy Thursday, when skillful hostesses made dough for rich Easter cakes, laid the foundations for them, began to paint Easter eggs and painted unique Easter eggs.

Especially for the holiday, young greens of wheat or sheep were grown. Painted Easter eggs were laid out on this delicate greenery.

In prosperous houses, at least 48 dishes succumbed to the festive table.

This tradition is connected with the fact that the name lasted 48 days.

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

Be sure to the table succumbed to baked meat.

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

Hot dishes on the table did not give in, because the Easter table was laid for a long time and was ready to receive guests for a whole week.

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

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

During a long fast, the consumption of any animal products was prohibited.

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

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

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

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

Meat Easter dishes and snacks

Hearty Easter salad

It is difficult to call such a dish a salad. This is, in fact, a full-fledged hearty meat snack. But that's it for the Easter table. Adjust the amount of ingredients yourself, depending on the number of guests.

Ingredients:

• smoked fat;
• homemade sausage;
• pork tenderloin;
• boiled eggs;
• soft cottage cheese;
• horseradish grated with beets;
• lettuce leaves;
• dill greens.

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

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

Mix all the meat ingredients with the sauce in a separate bowl.

As meat components for such a salad, you can use boiled tongue and chicken breast, and other types of meat.

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

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

Of course, after a long abstinence, you want to enjoy various hearty goodies.

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

Diversify your Easter table. It doesn't have to be what the family has been eating for the past seven weeks.

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

Ingredients

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

Prepare salad dressing with sour cream, soy sauce and horseradish. Each component will need 1 tablespoon.

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

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

As additional ingredients for such a salad, you can use fresh cucumbers or Beijing cabbage.

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

Indeed, on this day, the festive celebration does not last a couple of hours, and the rich table is not removed until the evening.