Easter: the best recipes Bashny.Net

Nearing the end of the strict fast of the year. This week we will have a holiday of Light Christ's Resurrection and the breaking. Many times we were reminded that we need to break the fast very slowly, sparing weakened during fasting the body. We will remind about it again.

To start to break the fast with a piece of Easter cake and Easter eggs. If the Passover meal is served meat, it is desirable to afford a small piece. Better to give preference to fish, vegetables and more vegetable dishes. Of course during lent we all miss the meat. But try all the same slowly out lean limits, as well as coming into them on the cheese sedmitsa.





 

The Passover meal is different from all others in that it includes traditional cakes, cottage cheese Easter cake and eggs. When cooking these foods at home and when picking up the basket to go to the temple with the purpose of the consecration of Easter food and you have to remember that the temple is a special utensil for donations for the Easter meal for those who can't make no eggs, no cake. Remember this when you collect your basket in advance and put in it food for donations.

In the preparation of Easter dishes, try to keep a smooth mood, not irritated, not in a hurry. Read to myself the prayers that I know by heart. Products choose only fresh and high quality. If such is not found, then it is better to abandon the planned meals than to cook it and then get upset from not satisfactory results.

On the red sedmitsa decided to go visiting and receiving guests, to share and to give colorful Easter eggs, treat cakes, to share warm Easter joy.

With the upcoming Holiday you!

Easter cake1 kg flour
2 tbsp. milk
10 egg yolks
100 gr. yeast
200 gr. butter
200 gr. sugar
100 gr. raisins
1/2 tsp salt
Zest of 1 lemon

Sweet
1 protein
2 tsp lemon juice
Powdered sugar

Dissolve yeast in warm milk with 1 tbsp sugar and 3 tbsp flour and place in a warm place to rise. Sift the flour through a sieve into a large bowl. When the yeast tapenade pour them in the bowl with the flour and combine with whipped with sugar yolks. Knead the dough. Knead the dough until bubbles, then pour in the melted butter. Knead the dough until it will not absorb the fat, then add the washed and enumerated raisins and lemon zest. Knead the dough again, cover and leave to rise in a warm place. When the dough will increase twice, to decompose it according to the forms filling by 1/3. Forms pre-lay a paper for baking. To put forms in a warm place and wait until the dough will not rise, then bake in a hot oven 180-200 degrees for about 40 minutes. Cakes to get out of the forms carefully so they do not get crushed. Before hot cakes was laid in the pillows.

For sweet beat 1 egg white to a froth, adding the powdered sugar and lemon juice to the desired thickness.

The cooled cakes to cover with fondant, decorate with colorful sugar sprinkles.
You can wrap the bottom of the cakes in beautiful wrapping paper and tie with colored ribbon.





Easter cottage cheese1 kg fat fresh cheese
300 gr. sugar
5 fresh eggs
200 gr. butter
200 gr. peeled chopped almonds
200 gr. raisins
400 gr. sour cream
Vanilla
Candied

Curd skip through Mincer, mix with eggs, butter, pour the cream, stir and heat in a water bath, not boiling. Mass necessary all the time to stir. When you see the first bubble, remove from heat and place in cold water stirring all the time until cool. Then add sugar, vanilla, candied fruit, raisins and almonds. Cottage cheese spread out in molds lined with cheesecloth and leave in the fridge under the press for a day. The ends of the cheesecloth to hang freely in the pan for extra whey. Then gently turn Easter on a dish, remove the cheesecloth decorate with candied fruit.





The RAM of butter200 gr. cold butter
2 wooden toothpicks
2 peppercorns
Gauze
Grater
Knife

A pack of chilled butter to put on a cutting Board. Carefully cut the two angles given that one angle of the cut we make the head of a lamb, and from the second horn and ears. Using wetted in cold water gauze do all manipulations with oil, making sure that the oil is not heated and kept the desired shape.

Of the remaining larger piece of butter with a knife and a wet gauze formed the body of a reclining lamb. One toothpick attached to the body is the head of a lamb. On the second toothpick attached horns and ears. To do this, pierce with a toothpick in the right place the head of the lamb through. On protruding from two sides of the head sharp ends are fastened are formed using Marley horns and ears. For eyes insert black peppercorns. If desired, you can RUB a piece of cold butter on a fine grater and decorate the lamb fleece.

Little sheep (cake)

Form for the baking of RAM
150 gr. butter
150 gr. sugar
1 p. vanilla sugar
1 pinch of salt
4 eggs
1 tsp of cognac
150 gr. ground nuts
150 gr. flour
100 gr. starch
1 p. of baking powder

Coat both sides of the shape soft butter together and put in refrigerator. Butter, sugar, vanilla, salt and brandy, stir until creamy. Stir in the eggs. Flour, starch and baking powder, stir gently. Add there the young nuts. Combine all ingredients and stir until smooth. Preheat the oven to 180 degrees. Fill the form chilled dough and bake in the oven for 45 minutes.

Ready to give the lamb to cool for three minutes and then to get it out of shape. Decorate as desired with powdered sugar or a glaze.





Salad fresh100 gr. fillet, sliced salted fish
the fresh lettuce leaves
1 onion
1/2 fresh cucumber
olive oil cold pressed
wine vinegar
salt
pepper
fresh herbs
lemon

Lettuce apart, wash, tear into small pieces. Cucumber cut into slices. Concomitance fish fillets to divide into convenient pieces. Onion cut into thin rings. Fold in a bowl, chunks of lettuce, onion rings, cucumber slices and salted fish. Season with salt, pepper, olive oil, wine vinegar. Decorate with slices of lemon and herbs.

The sauce of horseradish and beets

1 root of fresh horseradish
1 boiled beetroot
wine vinegar
salt
sugar
salt

Horseradish peel and grate on a fine grater. Beets boil, cool and grate on a fine grater, combine with horseradish. Season to taste with vinegar, salt, sugar.
Served with meat.





Homemade mayonnaise2 egg yolks fresh
150 gr. vegetable oil
2 tsp dry mustard (or 1 tsp ready)
1 tbsp Apple or wine vinegar (or lemon juice)
salt
pepper

Blend the yolks, mustard and vinegar. Gradually, one spoon, add the vegetable oil and watch as the mayonnaise thickens. Season with salt and pepper to taste. You can vary the flavor of homemade mayonnaise adding missed through chesnokodavku garlic, chopped dill, a tablespoon of olive oil, the flesh of the olives, etc.





The green sauce (sour cream)200 gr. greens (green onion, dill, parsley)
200 gr. sour cream
3 boiled eggs
100 gr. vegetable oil
3 tbsp Apple cider vinegar
2 tbsp mustard
salt
pepper

Chop the greens, removing the hard stems. Egg cleaning, egg yolk mash, and protein to grate. Mix in a homogeneous mass of sour cream, vinegar, oil and mustard. To connect the greens and the sauce, add the eggs. Season with salt and pepper to taste.





Forshmakof herring 4 fillets
4 boiled carrots
200 gr. butter
100 gr. fat cheese
100 gr. homemade mayonnaise

Mince or blend fillet of herring, carrots, cheese. To connect the resulting mass with the soft butter and knead until smooth. Fill homemade mayonnaise. A figure lay on a dish, decorate with greens.

Fish stew chunks

Pieces of fish
Salt
Pepper

We need a pan on the bottom which you can put the plate. For this dish to put the prepared pieces of fish, pour on the bottom of the water and simmer the fish until done on average about 30 minutes. Plate we need to fish for the cooking time retained the form and collapsed. Serve the fish sprinkled with herbs and garnished with lemon wedges.

Baked stuffed chicken1 whole chicken
0.5 kg chicken mince
1 tbsp. rice
1 onion
Salt
Pepper

Boil the rice in salted water until soft and drain the water. Clean the onion and finely chop. To combine minced chicken with onions and rice, salt and pepper to taste. Chicken carcass wash, remove blood clots and fat, dry cloth. RUB the chicken inside and out with salt and pepper. If desired, you can smear it with honey mustard or mayonnaise. Stuff the chicken with the stuffing mixture, stick the toothpicks in the holes and put bake in the oven for 1.5 hours at a temperature of 180 degrees.

Meat with herbsMeat fresh 1kg
Olive oil 2 tbsp
Dry herbs (rosemary, Basil, oregano, marjoram, Kerbel, tarragon, lavender, thyme)
salt
pepper

The meat cut into convenient pieces. It can be steak or simply portions of arbitrary shape. Marinate the meat in olive oil, salt, pepper and dry herbs. The meat can be cooked as a few hours to a few days. It's also great for kebabs. The meat is quickly fried in small amount of oil in a hot pan and put in a fireproof glass dish with lid. Put in the preheated oven for an hour and a half. If desired, in the same pan you can fry until Golden brown krupnorazmernye potatoes, carrots, onions, and fold the vegetables into the meat. Bake until ready.





Tea with spicesFor 4 servings:

1 tbsp dry tea infuser
1 tablespoon of sugar
3 cups water
1-2 tbsp. milk
4 boxes of cloves
2 stars of anise
1 stick cinnamon

Bring to a boil in a saucepan with 3 cups of water, add the boiling water to the tea, sugar and spices. Add the milk, wait until the tea comes to a boil and turn off. Cover and let stand for 10 minutes. Strain the drink into cups and serve to the end of the meal.

Happy Easter Sunday! published

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: www.matrony.ru/luchshie-pashalnyie-retseptyi/