One of the main dishes on the festive Easter table is a curd Easter with raisins. It is customary to start a morning meal with such a dish. It is easy and simple to make dessert if you bought cottage cheese and other ingredients in advance. It is not necessary to compress Easter in the shape of a cone, it can also be round, square, etc. The main thing is that such a dish is present on the table, and your task is to make it as tasty and tasty as possible. Be sure to try the cottage cheese before buying, so that it is not sour or bitter. And it, and sour cream, you can choose any fat content, because the composition of the dish includes butter.

Ingredients

You will need 13 cm on the form:

• 350 g cottage cheese
• 80 ml of cream
• 70 g butter
• 50 g raisins
• 70 g granulated sugar
• 2 pinches of salt
• 2 chicken yolks

Cooking

  1. Yolks are best taken from poultry from a trusted supplier. The brighter they are, the more saturated the color will be at Easter. Pour the cottage cheese into a deep container, add the yolks there. Many advise to grind the cottage cheese before laying it through a sieve, but if the product is greasy, then it will grind perfectly with all other ingredients.

  2. Pour granulated sugar, salt and raisins. Dried fruits do not need to be pre-soaked - we don’t need excess moisture in the dish, but dry raisins, on the contrary, will “draw” moisture from the dish, and it will keep its shape.

  3. Put sour cream in a container of any fat content that can be replaced with homemade cream (fat content of at least 35%).

  4. Melt the butter (not to a boil) and pour into a container.

  5. Thoroughly mix the contents of the container, you can use a fork or whisk.

  6. Cover the Easter mold with gauze, put the curd mass in it to the top, gently pressing it as it is filled to exclude air pockets in the dish.

  7. Fold the ends of the cheesecloth and lay them on top, gently press so that juice stands out from the mass. Put in the cold for about 4-5 hours, and even better - at night.

Curd Easter. An integral part of any Easter table. Curd Easter can be either raw or baked, either custard or boiled. And how delicious the curd Easter will turn out to a large extent depends on the quality of the curd used for its preparation.

Baked curd Easter is especially tasty - this Easter is usually baked in the oven, and candied fruits, raisins, nuts or cocoa are often added to it. And the custard (boiled) curd Easter always turns out to be very tender - in order to cook it, a mixture of cottage cheese, butter, sour cream and eggs is brewed in a saucepan. This is how the famous “Tsar's” Easter curd is prepared!

In general, curd Easter can be cooked in two ways: cold and hot. In order to cook curd Easter in a cold way (that is, raw Easter), all components are carefully rubbed until a homogeneous mass is obtained, and to cook a cooked Easter, the mass is heated over a fire until the bubbles rise from the bottom of the pan. Of course, you have to make more efforts to prepare a hot cottage cheese Easter, but it turns out to be much more tender and sweeter than the raw version.

Ideally, the curd for cooking the curd Easter should be fresh and fat enough (although some hostesses say that excellent curd Easter is also obtained from dry skimmed cheese). Selected homemade cottage cheese is especially suitable for these purposes, and if it was made from baked milk, it’s doubly good (to cook such cottage cheese, milk is flooded in the oven for several hours), because Easter made from such cottage cheese can boast an unusually pleasant pink color!

So that the curd Easter always turns out to be homogeneous, the curd must be thoroughly wiped through a sieve, and only after that it is combined with all the other ingredients and the future curd Easter is thoroughly kneaded. And you can always beat the curd mass with a mixer.

Sour cream for the preparation of cottage cheese Easter should be non-acidic, as well as sufficiently oily and thick, and cream should also have a high fat content (at least thirty percent). And sugar can always be replaced with powdered sugar - it will be much easier to grind with egg yolks, and the finished product in this case can boast a more delicate texture. As for eggs, it’s best to take the yolks to prepare the curd Easter, which are ground with sugar or powdered sugar until they brighten. And the brighter the mixture, the better!

Good day, dear readers and guests of my blog!

We begin to prepare for the Orthodox Easter, which falls on April 8 this year. Orthodox Christians hold strict Lent and eat only Lenten dishes without eggs, milk and meat. If you also fast, here I suggest to look. Tasty salads, main dishes and desserts will delight both fasting and people who follow a diet.

It is known that Lent ends with a huge holiday - the Resurrection of Christ or, in another name, Easter. Traditionally, on the eve of the holiday, they paint eggs, bake Easter cakes with pies and make curd Easter.

We will soon learn how to color eggs and bake delicious cakes beautifully, and today I will focus on a delicious dish of cottage cheese. There are a lot of variations and there is plenty to choose from to your taste. Prepare delicious cottage cheese with the addition of candied fruit, raisins, poppy seeds. And also need a form. Ordinary glass bowls can serve, but Easter looks cone-shaped much more interesting.

To give her such a shape help special molds - pasochnitsy. They are inexpensive plastic or more expensive - made of wood. On the walls are usually embossed beautiful ornaments and letters XB - Christ is Risen.

That's all the simple tips that are needed when preparing a delicious dish on the festive table. Many hostesses know classic recipes, but it is worth taking a look at many other very tasty options and picking yourself up in a piggy bank.

  Classical cottage cheese with raisins and cognac

Dense and delicious classic Easter will appeal to everyone, without exception. It is important to strictly follow the recipe of products and not to overdo it with orange zest. And then it may turn out to be somewhat bitter taste.

The right ingredients:

• Cottage cheese with a fat content of 9-18% - 850 grams;
• Butter - 180 grams;
• Raisins - 100 grams;
• Sugar - 150 grams;
• Ground cardamom - 1 teaspoon;
• Cognac - 3 tbsp. spoons;
• Orange peel - 1 teaspoon.

Cooking:

1. We will collect all the products for our recipe.

2. We clean raisins from twigs and wash them thoroughly with water. Dry it in a towel and pour it into a small bowl. Fill it with 3 tablespoons of cognac and leave to insist for about 60 minutes.

If desired, cognac can be put less or completely excluded. So even kids can eat a yummy meal.

3. So, raisins are infused. During this time, the butter softens so that it can be easily whipped.

4. Rub the cottage cheese through a sieve into a bowl. The fatter the cottage cheese, the faster and easier it is to grind. Of course, you can’t grind it, but we won’t get a more delicate and soft taste.

The dish "Easter" is made in the original in the form of a pyramid without a roof. So it symbolizes the Holy Sepulcher. On the sides of the cowgirl depict symbols, in addition to the XB (Christ is Risen), a cross, spears, sprouts and sometimes a dove. All of this signifies the suffering and resurrection of Jesus Christ.

5. Then rub the zest with the orange. Here you need to remove only the top orange layer from the peel of the fruit. More than one teaspoon, do not put in a dish. We send the zest to the curd.

6. Attach the softened butter, sugar and beat with a mixer or a hand blender. Pour raisins, knead until smooth.

7. We transfer sweets to the culinary form or the pasochnitsa. We put it somewhere in the refrigerator for 6-7 hours and serve to the table, freeing the dish from the form.

We eat with great pleasure!

  Step-by-step preparation of amazingly delicious royal Easter

The royal paska was called because many products are in its recipe. This is primarily nuts, dried fruits and candied fruits. In the recent past in Russia such a dish could only afford to know.

But years go by, times change, and such a dish no longer seems like a very expensive dessert on our tables. And its preparation with the advent of electric kitchen appliances has been greatly simplified.

Having a little imagination, candied fruits, chocolate drops, raisins, almond petals can be added to the bulk.

To prepare, lay 1.5-2 days in time to be in time for the holiday table. The dish should stand well under oppression.

Essential Ingredients:

• Cottage cheese with a fat content of 9-18% - 500 grams;
• Egg yolks - 4 pieces;
• Butter - 100 grams;
• Sour cream 20% - 20 ml .;
• Raisins - 80 grams;
• Sugar - 100 grams;
• Nuts (almonds, cashews, walnuts) - 80 grams;
• Candied fruits - 50 grams;
• Vanilla sugar - 1 tsp.

Cooking:

1. We measure all our necessary products. Pour raisins without stones with warm water to make it softer.

2. Butter is left at room temperature. To melt faster, you can cut it into pieces.

3. Three cottage cheese through a sieve in a deep bowl. The fatter the product, the easier it will be to pass through a sieve.

4. We add softened butter and fat sour cream to the curd.

5. Separate the yolks from the proteins and send into a bowl. Add sugar and vanilla to this. All mix well. For convenience, I advise you to use a spatula with a rubber tip. She mixes everything up perfectly, while helping to remove all the mass from the walls.

6. Transfer to a saucepan with a thick bottom and set to cook. It is very important not to boil. We just need to wait for the first bubbles and immediately remove from the fire. In this case, continuously stir with a spoon.

7. The hot mass is cooled in an ice bath. To do this, simply lower the saucepan into cold water and also interfere.

We make sure that water does not get into the saucepan.

8. Right in front of her eyes, she will immediately become thick, as it should. Throw nuts, candied fruits and raisins.

9. We place the pasochnitsa with a wide neck up and on a deep plate.

10. Form the mold with wet clean gauze. Now we dump the contents of the saucepan into the pasochnitsa.

11. The edges of the marlechka are bent inward. On top we put oppression from a saucer and a heavy jar with something, for example, just water.

12. We remove the snacks in a dark place for 1-1.5 days. During this time, the dish settles, becomes denser, and all the water goes into a deep plate from below.

13. Free the finished paska from oppression, open the ends of the gauze below. Gently transfer to a large flat plate and already remove the very form and gauze.

14. Dessert can be decorated with candied fruits, glazed beads and served.

Bon Appetit!

  Cooking a delicious dish in the oven.

Yummy from cottage cheese can be baked in the oven. The cooking principle is the same, only we bake the dish as a casserole, and then, completely cooled, remove it from the molds and decorate to your taste and discretion. Watch a detailed clip.

  The perfect recipe for cottage cheese sweets

And here, well, a very simple and easy-to-execute version with candied fruit. But despite its unpretentiousness, it turns out breathtaking yummy. Candied fruits bring in their acidity, which you can add a lot would be a desire.

We need:

• Friable curd fat - 500 grams;
• Softened butter - 100 grams;
• Powdered sugar - 0.5 cups;
• Candied fruits - 0.5 cups;
• Vanillin - 0.5 teaspoon;
• Nuts and raisins for decoration.

Cooking:

1. Cut candied fruit into small pieces. You can optionally leave them large if you bought in cubes. But it’s better to cut it finely, it’s tastier.

2. Rub the cottage cheese through a fine sieve. Or you can beat it with a blender for speed.

Replace powdered sugar with fructose. It will turn out a dietary dish useful for cloves.

3. We place softened butter and icing sugar with vanilla in the same container, grind with the curd into a homogeneous dough. We attach chopped candied fruit to the test.

4. For the calculation we select a capacious bowl. We put a sieve or colander there, cover it with moist clean gauze. Carefully pour out the mass and put oppression from a heavy can.

5. Remove for 24-36 hours in the refrigerator. Here you need to make room for our dish. It is undesirable to leave it warm.

6. In any case, check if Easter is ready. The mass should become dense and not fall apart. Then we get out of the mold and gauze, transfer to a flat dish.

7. Yummy decorate with nuts and raisins. I had roasted peanuts and dark raisins. It turned out very nothing.

8. Pasku is stored in the refrigerator, because raw options can quickly go bad.

Good appetite! We eat with pleasure!

  How to cook Easter from cottage cheese in a slow cooker

I don’t want to paint step by step here, it’s better to watch the video. I liked the baked in a slow cooker with cream. The dessert is simply stunning. It also shows in detail how to form a pasque without a pasochnitsa.

  An interesting variant of boiled curd dish with chocolate

We love chocolate because it is very tasty. The whole truth is that it contains phenylethylamine, which is responsible for joy and love. Therefore, when we want a chocolate bar, we just want to raise the hormone of joy and mood. On this very note, you can not ignore the delicious chocolate paska.

It is being prepared simply, no difficulties will arise at any stage. Just add to the set of basic products a few bars of good chocolate. Let's make a treat more, for 1 kilogram of cottage cheese. And then a yummy has the ability to quickly end.

We need:

• Loose fat curd - 1 kg .;
• Softened butter - 200 gr.;
• Chicken egg - 3 pcs.;
• Powdered Sugar - 150 gr.;
• Dark chocolate - 200 gr. (2 tiles);
• Cream with a fat content of 20% - 400 ml .;
• Vanillin - 1 teaspoon;
• Sun-dried berries (cherries, cranberries) - 0.5 cups;
• Nuts - 0.5 cups.

Cooking:

1. Cottage cheese is passed through a meat grinder. Add soft butter to it and rub it with a spatula.

2. In a separate saucepan, break the eggs and mix with powdered sugar and vanilla. Pour cream into them.

3. Put the saucepan on the fire and bring to a boil. Stirring, cook until thickened. This usually takes no more than 5-7 minutes. Well, then remove from heat and cool. Combine the cottage cheese with butter and a sweet creamy egg mixture.

4. We heat chocolate bars in a water bath. Or you can melt it in the microwave. Pour it into a bowl for the curd dough.

5. Grind the nuts with a blender or rolling pin on the table. Add them and dried berries to the rest of the ingredients. We mix everything very well to get a thick homogeneous mass.

It is noteworthy that cooking Easter from cottage cheese is common in Central and Northern Russia. And in the southern regions and in Ukraine Easter cake or pascha is called Easter cake from flour.

7. We take the delicacy out of the mold and remove the cheesecloth. Garnish with sugar culinary toppings. We serve to the table!

Snack is in perfect harmony with coffee. Therefore, brew aromatic coffee and invite guests.

  A simple and quick recipe for Easter

And here is one of the easiest options to cook a treat. A set of products is always in the refrigerator. Plus you still need a can of boiled condensed milk. The finished dish will seem creme brulee ice cream, and very, very tasty.

We need:

• Fat cottage cheese - 400 grams;
• Boiled condensed milk - 1 can;
• Soft butter - 160 grams;
• Fat sour cream 25% - 140 grams;
• Candied fruits and dried fruits.

Cooking:

1. Three curds through a sieve once or twice. Two times we rub - the delicacy will be tender-tender. We season it with sour cream. Whisk and whisk with a spoon and mix until smooth.

2. Open a can of boiled condensed milk. This product reminds me very much of the Soviet era, when they cooked condensed milk at home. And you had to be a professional so that it would not explode and stain the ceiling.

3. Now it’s not a problem to buy boiled condensed milk. To find quality problems, therefore it is better to take Belarusian production. For example, I like Belarusian products. Everything is made tasty and solid five.

4. Thicken the condensed milk to the cottage cheese with sour cream. Add the softened butter and knead the dough.

5. Add different candied fruits and dried fruits. They can be finely chopped so that huge pieces do not stick out of the dish. Again we mix everything well. By analogy with all recipes, we put gauze in a culinary form and fill it with mass.

Do not forget to put a plate under the form where the return will flow!

6. We do oppression and send it to the refrigerator for a day. We release the ready-made solid honey from forms and fabric. Decorate to your taste. You can pour melted chocolate on top. She will then be two shades of brown.

7. See how the characters from the form are always clearly printed. Beauty and delicious!

Bon appetit!

  How to make a delicious treat on a holiday table without baking and without eggs

I would like to cook a treat on a Bright holiday and not really bother. Of course, we omit time for a stand, but here is one of the simplest recipes, catch it. Neither cooking with continuous stirring nor baking in a slow cooker or oven is required. Everything is simple - we mix products and send to the form.

Required Products:

• Cottage cheese 9-18% - 500 grams;
• Sour cream 25% - 0.5 cups:
• Butter - 100 grams;
• Powdered sugar - 0.5-0.7 cups;
• Nuts, dried fruits - 0.5 cup each.

Cooking:

1. We procure all products. Dried prunes, dried apricots and raisins are best brewed with hot water for 30-40 minutes. And chop the butter into pieces to soften faster.

2. Pass the cottage cheese through the meat grinder. There is a desire - we rub through a sieve, squeezing a spoon. Separately, beat sour cream with powdered sugar until it is dissolved.

3. Pour the cream into the cottage cheese, add soft butter. Knead a thick mass.

Nuts, especially walnuts, it is better to sort and remove shells and partitions before chopping. Such hard objects then grit on their teeth unpleasantly.

4. Grind the nuts in a blender. And cut dried fruit into pieces. Add everything to the mass and mix, evenly distributing.

5. We cover the pasochnitsa or culinary uniform with doubled gauze. Set on a plate and dump the whole curd mass inside. We close the edges of the gauze, put the oppression, remove it in a cold place for a day or two.

6. Readiness of dishes check in a day. The mass must be compressed, become solid. And in the plate will be the highest whey.

7. Dessert decorate to your taste. We serve to the table and eat with pleasure!

We try to eat that day. Because Easter is cooked in a raw way and is not stored for a long time.

  Unusual and sweet dish with gelatin

Finally, a curious suggest recipe with gelatin. The most advantage of it is that here, when cooking, you do not need cunning manipulations with already annoyed oppression.

We need:

• Fat cottage cheese - 400 grams;
• Condensed milk - 300 grams;
• Milk - 100 ml .;
• Canned pineapples and peaches - 200 grams;
• Vanillin - to taste;
• Gelatin 30 grams.

Cooking:

1. Blender or mixer mix crumbly cottage cheese, condensed milk and vanilla.

2. Dissolve gelatin in cold water, as indicated on the bag. Pour into it 100 milliliters of milk and dissolve in a water bath so that there are no lumps.

3. Fill the curd mass with this mixture. Knead everything well with a spatula.

4. Cut the limp pineapples and peaches into pieces. We transfer them to the culinary form. I took just such a round for the cake that was at hand.

5. Fill the fruit with cottage cheese dough and put in the refrigerator for a day. The finished paska easily moves away from the mold on any flat plate.

6. Optionally, garnish with almond petals before serving.

Bon Appetit!

See you soon, dear friends!

Happy Easter and the Resurrection of Christ!

All Orthodox believers celebrate the bright Easter holiday on April 28, 2019. Do you want to set a festive table for Easter? We offer a simple recipe for Easter curd with raisins, which even a novice hostess can cook.

For this dish, you should use cottage cheese that does not contain any additives. Pay attention to its fat content. In accordance with GOST, fat-free cottage cheese, non-fat (1.8% fat), classic (4-18%) and fat (19-23% fat) is produced.

To prepare the curd Easter you will need:

• fat cottage cheese 1 kg,
• butter 200 g,
• cream 250 ml
• 5 egg yolks
• sugar 300 g
• raisins 100 g
• almonds 100 g
• vanillin on the tip of a knife.

How to cook curd Easter with raisins?

1. In this simple Easter recipe from cottage cheese with raisins, you first need to prepare the products: wipe the cottage cheese through a sieve, scald the raisins with boiling water and dry, scald the almonds, peel and finely chop.
2. Mash egg yolks with white sugar, add cream and warm, stirring, until sugar dissolves, but do not bring to a boil.
3. Add oil to the hot mass, stir until smooth. Enter cottage cheese, almonds, raisins, vanillin diluted with hot water and mix well. If desired, grated chocolate or cocoa powder can be added.
4. Put the curd mass in a mold covered with a linen napkin. Put a light press on top and place the product in the refrigerator for 6–8 hours to squeeze the serum. Before serving Easter, put it on a dish.

And here is another simple recipe for Easter curd with raisins. You will need:

• cottage cheese 1.5 kg
• butter 100 g,
• sour cream 225 g,
• sugar 1/2 cup
• marmalade 100 g
• raisins 1/2 cup,
• vanilla sugar 1/2 tsp
• salt 1 teaspoon.

Here's how to cook Easter from cottage cheese with raisins according to this recipe:

1. Rub the cottage cheese through a sieve, rub the butter, soak the raisins. Add sour cream, butter, raisins, sugar, vanilla sugar, salt to the cottage cheese and mix.
2. Put the prepared mixture into a mold lined with a linen napkin. Cover the mold with another napkin, put the load on top and keep the product in the refrigerator for 2 hours. When excess fluid drains, put Easter on a platter.
3. For decoration, use multi-colored marmalade, which is cut into pieces in the form of figures - flowers, leaves, hearts, etc. You can use confectionery sprinkles that are sold in stores to decorate.

Curd Easter - a ritual dish that takes pride of place on the festive table.

Unlike Easter cakes, it does not require much cooking time, the technology is quite simple and transparent.

Any housewife will cope with Easter from cottage cheese! Surprise the guests?

Easter from cottage cheese - general principles of cooking

Cottage cheese. It should not be dry and fat free. Ideally, cottage cheese from whole farm milk is used. With it you get the most delicious dishes. Before use, the product must be crushed, wiped through a sieve or grind with a blender.

Sour cream. It is always added to Easter, it is better not to use a product of less than 20% fat, as it will have a lot of whey. Instead of sour cream, you can take fat village cream.

Butter. Cannot be replaced with margarine or other fat. Oil is not always added to Easter.

The eggs. They are also not always added, more often only yolks go. They can be used raw or boiled, such a recipe is just below.

Salt, sugar, vanillin, raisins, nuts, candied fruits, various dried fruits. All of these ingredients are added for taste. You can adjust the quantity at your discretion, add or remove something.

The form. Commonly used classic pasochnitsy. Inside they are lined with wet gauze. Folded in several layers. If there are no pasochnitsa, then use other molds, suitable in size and having openings for the exit of serum. Be sure to put oppression on top.

Easter from cottage cheese without eggs

A recipe for a simple cottage cheese Easter, which is very simple and easy to prepare, you will need candied fruits and raisins, but you can take one thing at will.

Ingredients

500 g of cottage cheese;

0.5 cups of sugar;

One bag of vanilla;

0.5 packs of oil drain;

140 g of sour cream 20%;

100 g of raisins;

80 g candied fruit;

Cooking

1. Remove the oil in advance so that it is well softened. Also keep sour cream warm. Connect, grind until smooth.

2. Add sugar to them, beat until the lumps dissolve. You can use powdered sugar.

3. Wipe the cottage cheese. Add to it all other ingredients, including vanillin. To stir thoroughly.

4. If the raisins are dry, then soak. Combine with cottage cheese and candied fruit, stir again.

5. We spread the curd mass in the pasochnitsa covered with wet gauze.

6. Put the goods. We place in a bowl in which excess serum will drain.

7. We send Easter to the refrigerator for at least ten hours. Then we take to the dish, remove the cheesecloth, decorate with candied fruit, raisins.

Easter cottage cheese custard with eggs

This Easter from cottage cheese is prepared a little more complicated, since the custard technology is used. But then you can safely add eggs to it and not worry that they will harm the body.

Ingredients

A kilogram of cottage cheese;

Five raw yolks;

500 grams of sour cream;

250 grams of sugar;

A pinch of salt;

A bag of vanilla

150 grams of raisins.

Cooking

1. Rub the cottage cheese. If it is soft, then you can just knead and do without a sieve, this recipe allows.

2. Put the sour cream in the pan. Better to take oily. Can be replaced with natural cow cream.

3. Add sugar and vanillin, mix.

4. For taste, we throw a pinch of salt, it will make Easter more interesting.

5. Immediately fall asleep cottage cheese and toss egg yolks. Proteins can be used for other purposes, for example, put in icing for Easter cakes. Stir all the ingredients thoroughly.

6. Add immediately washed raisins. If candied fruits are used, then they do not need to be put, they will be added after cooking.

7. Put a saucepan with the contents on the stove. We start to brew the mass. Stir constantly, do not let it get very hot from the bottom.

8. As soon as the first bubble appears. Remove the pan from the heat. Candied fruits can be added at this stage.

9. We prepare the form, cover it, pour out the prepared mass.

10. Cool, cover with gauze on top, put the load, send in the refrigerator. Forget about Easter for a day.

11. Take out from the pasochnitsa on a serving plate, decorate if you wish and it’s done!

Easter from cottage cheese with gelatin

A stunning curd Easter, which will harden for sure, will be elastic and uniform, as gelatin is added to it! This idea can be taken not only for the holiday, but also for other desserts. For this Easter, a pasochnitsa is optional, you can take any other form, including silicone, it will turn out even better.

Ingredients

700 g of cottage cheese;

300 g of sour cream 20%;

220 g of granulated sugar;

150 grams of butter;

125 g of water or milk;

A large handful of raisins;

A handful of candied fruit;

20 g of gelatin;

Cooking

1. Take milk or water at room temperature, add gelatin, mix, leave aside, let the grains swell. Time is usually indicated on the package.

2. Pour raisins with warm water, soak for ten minutes, drain, dry. Mix with candied fruit.

3. Grind the cottage cheese.

4. Mix sour cream with sugar and softened butter, add vanilla to taste.

5. Rinse the lemon with a brush, remove the zest with a fine grater, add to the cottage cheese, then pour the sour cream with the remaining ingredients. To stir thoroughly.

6. Add candied fruits with raisins, distribute in mass.

7. Heat swollen gelatin, add to cottage cheese.

8. Put everything in shape, flatten, send to the refrigerator for at least 6 hours, preferably all night.

Easter cottage cheese "Imperial" with boiled yolks

This Easter is an alternative to custard technology. Despite. That eggs are added, it is not necessary to boil the mass on the stove.

Ingredients

Cottage cheese 450 grams;

160 grams of oil;

160 g sour cream;

140 g of sugar;

70 g of raisins and candied fruits;

Vanilla, a pinch of salt.

Cooking

1. Boil hard-boiled eggs, cool, peel, remove the yolks from them. Squirrels can be sent to a festive salad or okroshka.

2. Rub the cottage cheese and yolks through a sieve into a large bowl.

3. Soften the butter, add sugar and beat for several minutes. Introduce sour cream, beat the mixture until smooth.

4. Add to the cottage cheese a sweet mass, vanillin, stir the salt.

5. Introduce washed raisins, candied fruit, re-mix, transfer to a pogodochnik covered with wet gauze.

6. Cover with cloth ends, put a small load, send overnight in the refrigerator, let the serum drain.

Easter from cottage cheese with nuts

For such a curd Easter it is best to use walnuts or a mixture. Almonds go well with cottage cheese. It’s just that it’s not tasty with peanuts. Custard technology.

Ingredients

600 g of cottage cheese;

200 g of fat sour cream;

100 g of oil;

A glass of sugar;

4 yolks;

Vanillin;

200 g of nuts.

Cooking

1. Combine mashed cottage cheese with yolks, softened butter and add vanillin.

2. Combine sour cream and prescription sugar, shake well, you can leave it for a few minutes to disperse the grains.

3. Combine with cottage cheese, grind well, put on a stove.

4. Heat the sweet curd mass to the first bubble, remove from heat, set aside for a while.

5. Put the nuts in a frying pan, dry well over low heat, then add and fry. Cool, chop, leave part for decoration.

6. Add chopped nuts to the curd, mix, transfer the mass to the pasochnitsa.

7. Leave in the refrigerator for 12-14 hours.

8. Take out on a festive dish. Garnish with previously sliced \u200b\u200bnuts.

Salty Easter from cottage cheese

Fatty cottage cheese is also needed for cooking salty curd Easter. The number and type of spices can be changed.

Ingredients

0.7 kg of cottage cheese;

260 g sour cream;

3 yolks;

0.5 tsp salts;

0.5 tsp dry garlic;

1 tsp dry dill;

0.2 tsp black pepper.

Cooking

1. Put the cottage cheese into a saucepan.

2. Add salt, paprika, pepper to the yolks and grind until smooth to transfer to the curd. Pour in sour cream, stir again.

3. Put the mass on the stove. Warm up, but do not boil, remove from heat immediately, as soon as the first bubble appears.

4. Add dry garlic and dill. Stir.

5. Transfer the brewed cottage cheese with yolks to the cook-girl prepared in advance. Put oppression.

6. After 14-15 hours, the dish can be taken out. Salty Easter is decorated with fresh herbs; around you can put pieces of cheese.

Easter cottage cheese with chocolate

The easiest recipe for chocolate Easter from cottage cheese, which is prepared using raw technology. If desired, more chocolate can be used for filling than indicated in the list of ingredients.

Ingredients

600 g of cottage cheese;

3 tablespoons of cocoa;

250 g sour cream;

150 g of sugar;

1 packet of vanilla;

120 grams of oil;

70 g of dark chocolate.

Cooking

1. Grate the cottage cheese through a sieve twice, it is very important that there are as few white grains as possible in the chocolate mass.

2. Combine cocoa with sugar, pour into sour cream, mix.

3. Pour chocolate sour cream to the curd, add softened butter and vanilla, you can throw a small pinch of salt. Submerge the mixer, beat the mass for several minutes.

4. Cool dark chocolate in the freezer. Take a large knife, chop into pieces.

5. Pour chocolate to the curd, stir.

6. Cover the pasochnitsa, put the chocolate mass, put oppression, send in the refrigerator for 15 hours or a day. For decoration use chocolate chips or sweets, dragees.

If the cottage cheese is sour, you do not need to spare sugar, it is better to add it more so that the taste of the holiday delicacy does not disappoint.

If there is no fat sour cream, you can "weighed" any other. For this, the product is placed in a linen bag, suspended and left for several hours to drain the liquid.

Sugar is poorly soluble in fatty mass, so for Easter it is better to use powder. The mass will be more tender, airy.