Easter celebrations last a whole week - Bright Week, but the main festivities take place on the first day - Bright Resurrection.
In Russia, wealthy families traditionally covered with a bright tablecloth and cakes were served several varieties of Easter, colored eggs in a dish with fresh shoots of wheat, oats, or with specially grown grass called watercress salad, bacon, ham, veal, turkey and other dishes. Adopted at first there was sanctified, and then other foods.
Easter table colorfully described in the book M. Markiewicz "The customs, beliefs, food and beverages malorossiyan":
"No master, who would not have to this day a pig, sausage, and a few colored Easter eggs. But Resurrection table wealthy nobleman, who followed Mrs. native antiquities, two, three, even four huge sweet Easter, from the excellent krupitchatoy flour in butter, eggs and sugar, and one or two of sour Easter, Easter cheese, lamb of butter, a couple of pigs - one without the stuffing, the other stuffed with oatmeal and liver, they fuck in the teeth, two lambs - one without the stuffing, the other stuffed with almonds, raisins and rice, ham ham ham and pork under the net of the paper; kendyuh, hog's head in a kind of eyes, olive stuck in the butter, green onions, watercress, lettuce, plate millet, salt on it Chetvergova; excellent bacon into pieces, and several varieties of sausages and sausages, such as: krovyanyya, folks malorossiyskiya, pechenochnyya, etc.; butter, cheese, sour cream, onion roots, all of which taxed dyed in yellow, marble, most in the red dye eggs, and these яйцы gusinyya and kurinyya. Add to this a few varieties of vodkas and liqueurs, and there is perchikovka and kalganovka and cardamom, and Snapper, and plum brandy called Slivovica and robin, and brandy, and Ternivka.
Here are the traditional ancient recipes cooking for the Easter table.
Lettuce
Ingredients:
bunch of sorrel, lettuce, dandelion leaves, ram son, cilantro, green onions, 2 potatoes, 200 g cream, 400 g of rye bread, 2 tbsp. olive oil, pepper, sugar, salt, vinegar to taste.
Preparation
Spring greens wash, dry out and tear the hands of the average. Boil potatoes without the skin, knead, and add cream, salt, pepper, sugar, vinegar.
Make liquid puree sauce.
Bread cut into cubes and fry in olive oil. Green expanded into beautiful transparent dishes.
During the meal, each consumer will put a green on a plate and pours her sauce.
SALAD Beetroot
Ingredients:
1 kg of beet, 100 g of mayonnaise, 3 tablespoons. spoon sour cream, 2 - 3 tbsp. tablespoons grated horseradish, 1 tbsp. tablespoon lemon juice, 1 onion, salt and pepper.
Preparation
Beets cook 45 minutes. Cool, peel, cut into strips, put in a bowl.
Prepare a sauce of mayonnaise, sour cream, horseradish, lemon juice and onion, put salt to taste and pepper.
Beet pour sauce and decorate with slices of radish.
Student FISH
Ingredients:
100 g fish detail, 100 g large boiled fish, 4 g root of parsley, 1 onion, 1 boiled egg, 1 egg white, canned, cervical cancer, 5 g of crab or shrimp, pimento, salt to taste.
Preparation
Fish Trivia (ruffs, perches, etc.) to cook. Broth filter, fold it sturgeon, fillet of pike-perch, burbot, whitefish, catfish or other lean fish, add parsley, onion, salt, pepper, and cook until cooked fish.
Broth lightens the egg whites. This egg white mixed with cold broth (in the ratio 1:5), enter the hot broth and bring to a boil. Then incubate for 20-25 minutes on the edge of the plate and filter through the canvas.
In a glass bowl to fit neatly sliced pieces of fish, canned cervical cancer, crab or shrimp, egg and decorate with lemon slices.
All the fish carefully pour the broth and put in the cold.
ROLL CAPITAL
Ingredients:
300 g chicken meat, 200 grams of duck meat, 200 grams of goose meat, 50 g of cream, 4 egg whites, 100 g cheese, 100 grams of canned peas, 100 grams of ham, 50 g beef liver, salt, herbs.
Preparation
Boiled flesh of chicken, duck, goose liver and boiled twice to pass through a meat grinder with a fine grid, beat well, add the grated cheese, green peas, diced ham, chopped fresh herbs, cream and whipped egg whites.
All is well mixed, lay out in cellophane, to shape roll and bake in the oven regularly greasing the surface of cellophane oil.
Roll cool, release from cellophane and cut into slices.
Lodging fresh and pickled vegetables, fruits, herbs.
EASTER HAM
Ingredients:
1,5 kg of ham, 6 eggs, 1 tablespoon. Teaspoon grated horseradish.
Preparation
Crude smoked ham wash and place in a large saucepan, add water to completely cover him. However, to put ham boil eggs.
A low heat to cook the ham until tender. Add the ham cool, without removing it from the broth.
Cooled leg out onto a plate and cut into portions. Decomposed into an oblong dish.
Clear hard-boiled eggs, cut lengthwise and arrange on a platter on both sides of ham.
Serve with grated horseradish or salad.
Eggs jelly
Ingredients:
8 eggs, 400 g nezastyvshego jelly.
Preparation
In eggs with a blunt end to make a hole about 1 cm, and with a sharp needle to pierce. To let the protein and the yolk, shell, rinse with cold water.
Prepare separately a mixture of chocolate, butter and cranberry jelly, and, stirring frequently, give them cool.
Fill colorful mixtures shells. Piercing the shell with a sharp end to gloss over crumbs.
Prepared to put the eggs in the refrigerator overnight.
When the gel hardens, remove the husks and lay eggs, jelly on a dish.
EAR WHITE CHICKEN
Ingredients:
100 g chicken, 50 g onion, 1 pinch of black pepper, 1 pinch of allspice, fresh herbs, salt.
Preparation
Processed chicken, pour the hot water, add salt and put to boil. Once boiling reduces the heat and brings the chicken until cooked almost without boiling broth, periodically removing the foam and fat.
1 hour before the end of cooking in the broth to put whole onions, and for 15-20 minutes - bitter and sweet pepper.
The finished remove the chicken, chop up into pieces and store in a hot broth.
Before serving pieces of chicken decomposed into soup plates or bowls and pour strained and boiled broth.
BAKED LEG
Ingredients:
5 kg of ham --
For the brine: 1.2 kg salt, 5 liters of water.
Preparation
Leg previously pickle for 2 weeks in salt water. For this leg wash in cold water, poskoblit with a knife, put in boiling salted water (not boiling!), Remove the foam to cool the lid again to remove the foam and keep in a cool, dark place (the refrigerator).
Brine merges. The salty ham to remove from the brine, rinse, pour boiling water and cook with the lid on low heat for about 2-3 hours until tender.
Then remove from the broth hot, greased and bake in the oven.
Submit to the table with a garnish of cooked peas or baked apples.
FILLET IN SHIRT
Ingredients:
1,2 kg of pork, pepper, salt, 1 bunch of green onions.
Filling: 4 small onions, 250 grams mushrooms, 300 grams minced beef, 200 g sour cream, 100 grams of cognac, 1 nutmeg.
Preparation
Long thin piece of pork to fry until done, its pre-washing her, drained, with salt and pepper. Thick stalks of green onion cut lengthwise and spread-eagle, pour boiling water salty. Bow pull out and let the water drain.
Preparing the filling. Onion extinguished in melted butter with mushrooms, add ground beef, sour cream, brandy, grated nutmeg.
Onion leaves decompose, so that one sheet is on the other. Get exactly Onion surface on which to lay ground beef, and on top - a long piece of pork.
All wrapped in leaves, placed in a thick-bowl and put in preheated to 180 ° C oven for 30 minutes.
Put in onion roll shirt on a platter, cut into slices.
Garnish with vegetable strudel, and among them lay rosettes of mashed potatoes.
Lamb with Rosemary
Ingredients:
2,5 kg of mutton, 2 sprigs rosemary, 2 tsp ground pepper.
For pickling: 1 liter of water, 50 g of salt, 2 tbsp. tablespoons sugar, 2 cloves of garlic.
Preparation
Cut the bone. In place of the bones put rosemary and tie the meat with a thread, giving a piece of original appearance. Grate pepper. Send 2 hours in an oven heated to 175 ° C.
In bowl pour water, add the salt, sugar, chopped garlic and stir.
When the meat has cooled, put it in a double plastic bag and pour the salt solution. Firmly tie. In this form, leave the meat for about 5-6 hours. From time to time to turn the bag.
Ready to remove the meat from the bag and towel dry out prior to the store in the refrigerator.
LAMB with bone
Ingredients:
2 kg Leg of lamb with bone, 1 liter of water, 1 glass of 9% vinegar, 100 g of bacon, 2 heads of garlic, 1 onion, parsley root, pepper, bay leaf, dill, salt.
Preparation
Sheep leg (back), rinse, remove fat, soak in water with vinegar for 2-3 hours in the cold. Remove, dry out, and chop garlic, to give lie down for 30 minutes.
Salt, put in a pan with slices of bacon, onion, pepper, bay leaf, root parsley, dill. Cover with lid, stew for 30 minutes.
Put lamb in the pan, greased and bake in oven until ready for 2-3 hours, turning and sprinkling with juice.
Served with fresh or pickled vegetables.
Pig with horseradish
Ingredients:
1 carcass of a pig weighing 1 kg, 1.5 kg of potatoes, 1 tbsp. tablespoon flour, 1 tbsp. tablespoon of butter, 200 g horseradish, 2 tbsp. tablespoons vinegar, 1 cup sour cream, 2 cups of broth, salt, parsley, sweet pepper.
Preparation
Prepared to cook a pig in unsalted water until cooked, add salt broth, allow cooling in the broth of a pig to 50-60 ° C, removing and cutting into portions.
Finished pig served with boiled potatoes and pours sour cream sauce with horseradish sauce, sprinkled with parsley.
Preparing gravies. The grated radish lightly fried in butter, add the allspice, vinegar and boil until the vinegar does not boil for 3 / 4 of its volume.
Flour lightly fry, diluted broth, boil, add sour cream, all once again boil over low heat, add salt, drain, mix with mayonnaise, mix well and fill with oil.
STUFFED TURKEY
Ingredients:
1 turkey carcass, 400 g veal or pork, 3 eggs, 3 onions, salt, pepper, 1 white loaf, dried crusts.
Preparation
Processed turkey washes, gently remove her skin, cut the fillets and set aside, and everything else the meat off the bones and chop.
Then add the veal or pork, soaked in water, roll, egg yolks, fried in oil, onion, salt and pepper. All passed through a meat grinder and knead well.
The skin of turkey with salt, put in her first fillet (pre-salted), and then minced. Farce tight unnecessary. Hole sew and cook in a wind furnace, pouring oil.
When everything is ready, removes from the oven, quickly smear egg, sprinkle with breadcrumbs and placed back into the oven for 5 minutes.
Before serving cut with a knife and, if served hot, pour the red sauce and lemon juice.
PAINTED EGGS
Method 1 .
Scraps of silk fadable matter rasschipat, mix, eggs, wash thoroughly, wiped clean of all, then again to moisten, wrapped in silk, to cover all this rag bound with thread and put them into the pan with warm water. From the moment that starts to boil, cook for 10 minutes, remove, cool and then I will remove the rag and silk.
Method 2.
Wash eggs clean of all, wipe them, wrap the rag, wrap thread and the top places instill black wooden stick, put them into the water and when the boil, cook for 10 minutes, cool and remove the rag.
Method 3.
Onion peel to boil, once boiled infusions, lower in the infusion clean eggs, bring to a boil and cook for 10 minutes. Depending on the number of shell eggs can be painted in colors from yellow to reddish-brown.
Patties EASTER
Ingredients:
500 g flour 120 g margarine, 300 g of cottage cheese, 2 eggs, salt.
For the filling: 400 grams of meat, 2 onions, 1 tbsp. tablespoon vegetable oil.
Preparation
Of these products knead a soft dough and put it in the refrigerator (not freezer!) For 20 minutes.
Preparing the filling. Cooked meat is passed through a meat grinder and mixed with fried onions in vegetable oil.
The dough is rolled out into a thin layer, cut into small squares (5x5 cm), put the filling and stung edge.
Top grease patties with the mixture of yolk and milk (1:1) and bake until golden brown.
Larks
Ingredients:
800 g wheat flour, 20 g yeast 800 ml milk, 25 g margarine, 2 eggs (one for lubrication), 100 g sugar, 1 tsp salt, 2 tbsp. tablespoons vegetable oil.
Preparation
Prepare dough sponge or bezoparnym way.
The finished dough is cut into pieces; roll into strips of length 15 and thickness of 2 cm each striped tie knot.
Derived from upper head. On either side of her stick, two raisins. In the wake of a knife a few slips and lubricate the top bird eggs.
Bake in the oven.
Kulich
Ingredients:
2 kg of flour, 80 g yeast, 4 cups of milk, 10 eggs, 1.5 cup of raisins, 1 / 2 tsp cardamom, 1 tbsp. teaspoon sugar, 1 / 2 cup almonds, 1 tsp cinnamon, salt, 10 g vanilla powder.
Preparation
Milk, yeast, 1 kg of flour dough, adding salt. When the dough rises, knead, put cinnamon, cardamom, sugar, vanilla powder and knead well. When the dough will keep up with the dishes, put beaten egg whites and 10 raisins, kneaded again, adding 1 kg of flour, to give up and make a cake.
When the dough comes up again, grease the egg yolks and sprinkle with shredded almonds or powdered breadcrumbs and bake in the oven.
Having taken out of the oven, sprinkle with vanilla powder mixed with sugar.
Kulich SIMPLE
Ingredients:
1,5 kg of flour, 400 g butter, 1.5 cups of milk, 500 g sugar, 100 g of yeast, 250 g of raisins, 1 / 4 teaspoons of salt, zest of one lemon, 8 eggs.
Preparation
Dissolve yeast in warm milk, add half of flour, mix well, put in a warm place for 4-5 hours.
When the dough rises, add the raisins, zest, mix well, to lay out a form and bake.
Kulich Choux
Ingredients:
1,5 kg of flour, 3 / 4 cup butter, 1.5 cups milk, 1 cup of sugar, 10 eggs, 70 g yeast, 150 g raisins, 100 grams of candied fruits, 6 cardamom seeds, 1 / 2 tsp nutmeg nut, 1 / 4 teaspoons of salt, vanillin.
Preparation
Flour brew of boiling milk, Stir until smooth. Dissolve yeast in 0.5 cups of warm milk, let stand for 15 minutes, combine with the cooled flour, knead well and put in a warm place for 1 hour.
Egg yolks rubbed with salt and sugar, combine with the dough.
Knead well, to give more time to rise.
Then pour the cooled melted butter, add spices and remaining flour. Good knead the dough, spread out in the form, give up and put in the oven.
Kulich Front
Ingredients:
1 liter of milk, 1 tbsp. tablespoon dry yeast, 2.5 kg of flour, 8 eggs, 2 cups sugar, 1 cup of butter, 200 g of sweet almonds, 6 pcs. bitter almonds, 100 g of raisins, 1 tsp salt, vanilla.
Preparation
In whole milk to dissolve the dry yeast, pour in the jar, then, podsypaya little flour, make a thick dough for the cake, knead the best possible way to completely lagged behind the Phallus and the edges of the jar, and then add in a strong linen bag, tie it with string at the base and drop in a bucket of room temperature water.
When the dough comes out, turn over the bag with one corner up and through the pores of fabric will come out the dough, then remove it, cut the string, lay back in the jar, add 1 cup of the dissolved fresh butter (when oil rastopleno, he must give the stand and then carefully pour in dough, leaving a balance at the bottom of the pot), 8 eggs (raw) 2 cups of fine sugar, peeled and well crushed sweet almonds and bitter, salt, pounded and pounded in a mortar with the sugar, vanilla, raisins, all of this to mix with the dough, dipped his hands in cold water.
When the dough will bubble up and keep on hand - which means it is well vymesheno, then it should be put on the table (a table sprinkled with flour first) and let rise, then take 2 high pots, smear the bottom and sides with oil, sprinkle first roasted and then finely comminuted almonds, put them in the dough and put in a wind furnace, where it continued to leave in a half hours, constantly looking to cake is not scorched.
Kulich WITHOUT YEAST
Ingredients:
400 g flour 60 g butter, 300 ml of milk, 2 eggs, 1 cup sugar, 1 / 2 cup of sweet almonds, 1 / 2 cup candied fruit, 4 tablespoons. lemon juice, 1 / 2 teaspoons of baking soda, zest of 1 / 2 lemon, vanilla.
Preparation
This cake can bake, when the house was not the yeast or not enough time for preparing dough. It is tasty and original.
Oil rubbed with the yolks and sugar, gradually pouring lemon juice. Add flour, milk, vanilla, zest, chopped almonds, candied fruit, soda.
Whip the whites, gently combine with the dough, lay out a form, oiled and sprinkled biscuits.
Bake in a well-heated oven for 40-50 minutes.
Chocolate Easter cake
Ingredients:
3 cups flour, 50 g yeast, 15 eggs, 100 grams of cocoa, 1-2 glasses of rum, 100 g of red wine, 100 grams of rye crackers, 100 grams of candied fruits, cinnamon, cloves, 1 / 2 tsp cardamom, 1 / 2 tsp ground bergenia, salt.
Preparation
Dissolve yeast in a small quantity of milk, mix with flour and place in warm place for fermentation. Then add the ground with sugar, egg yolks, cocoa, rum, wine, ground and sifted crumbs, finely chopped candied fruit and spices.
In Russia, wealthy families traditionally covered with a bright tablecloth and cakes were served several varieties of Easter, colored eggs in a dish with fresh shoots of wheat, oats, or with specially grown grass called watercress salad, bacon, ham, veal, turkey and other dishes. Adopted at first there was sanctified, and then other foods.
Easter table colorfully described in the book M. Markiewicz "The customs, beliefs, food and beverages malorossiyan":
"No master, who would not have to this day a pig, sausage, and a few colored Easter eggs. But Resurrection table wealthy nobleman, who followed Mrs. native antiquities, two, three, even four huge sweet Easter, from the excellent krupitchatoy flour in butter, eggs and sugar, and one or two of sour Easter, Easter cheese, lamb of butter, a couple of pigs - one without the stuffing, the other stuffed with oatmeal and liver, they fuck in the teeth, two lambs - one without the stuffing, the other stuffed with almonds, raisins and rice, ham ham ham and pork under the net of the paper; kendyuh, hog's head in a kind of eyes, olive stuck in the butter, green onions, watercress, lettuce, plate millet, salt on it Chetvergova; excellent bacon into pieces, and several varieties of sausages and sausages, such as: krovyanyya, folks malorossiyskiya, pechenochnyya, etc.; butter, cheese, sour cream, onion roots, all of which taxed dyed in yellow, marble, most in the red dye eggs, and these яйцы gusinyya and kurinyya. Add to this a few varieties of vodkas and liqueurs, and there is perchikovka and kalganovka and cardamom, and Snapper, and plum brandy called Slivovica and robin, and brandy, and Ternivka.
Here are the traditional ancient recipes cooking for the Easter table.
Lettuce
Ingredients:
bunch of sorrel, lettuce, dandelion leaves, ram son, cilantro, green onions, 2 potatoes, 200 g cream, 400 g of rye bread, 2 tbsp. olive oil, pepper, sugar, salt, vinegar to taste.
Preparation
Spring greens wash, dry out and tear the hands of the average. Boil potatoes without the skin, knead, and add cream, salt, pepper, sugar, vinegar.
Make liquid puree sauce.
Bread cut into cubes and fry in olive oil. Green expanded into beautiful transparent dishes.
During the meal, each consumer will put a green on a plate and pours her sauce.
SALAD Beetroot
Ingredients:
1 kg of beet, 100 g of mayonnaise, 3 tablespoons. spoon sour cream, 2 - 3 tbsp. tablespoons grated horseradish, 1 tbsp. tablespoon lemon juice, 1 onion, salt and pepper.
Preparation
Beets cook 45 minutes. Cool, peel, cut into strips, put in a bowl.
Prepare a sauce of mayonnaise, sour cream, horseradish, lemon juice and onion, put salt to taste and pepper.
Beet pour sauce and decorate with slices of radish.
Student FISH
Ingredients:
100 g fish detail, 100 g large boiled fish, 4 g root of parsley, 1 onion, 1 boiled egg, 1 egg white, canned, cervical cancer, 5 g of crab or shrimp, pimento, salt to taste.
Preparation
Fish Trivia (ruffs, perches, etc.) to cook. Broth filter, fold it sturgeon, fillet of pike-perch, burbot, whitefish, catfish or other lean fish, add parsley, onion, salt, pepper, and cook until cooked fish.
Broth lightens the egg whites. This egg white mixed with cold broth (in the ratio 1:5), enter the hot broth and bring to a boil. Then incubate for 20-25 minutes on the edge of the plate and filter through the canvas.
In a glass bowl to fit neatly sliced pieces of fish, canned cervical cancer, crab or shrimp, egg and decorate with lemon slices.
All the fish carefully pour the broth and put in the cold.
ROLL CAPITAL
Ingredients:
300 g chicken meat, 200 grams of duck meat, 200 grams of goose meat, 50 g of cream, 4 egg whites, 100 g cheese, 100 grams of canned peas, 100 grams of ham, 50 g beef liver, salt, herbs.
Preparation
Boiled flesh of chicken, duck, goose liver and boiled twice to pass through a meat grinder with a fine grid, beat well, add the grated cheese, green peas, diced ham, chopped fresh herbs, cream and whipped egg whites.
All is well mixed, lay out in cellophane, to shape roll and bake in the oven regularly greasing the surface of cellophane oil.
Roll cool, release from cellophane and cut into slices.
Lodging fresh and pickled vegetables, fruits, herbs.
EASTER HAM
Ingredients:
1,5 kg of ham, 6 eggs, 1 tablespoon. Teaspoon grated horseradish.
Preparation
Crude smoked ham wash and place in a large saucepan, add water to completely cover him. However, to put ham boil eggs.
A low heat to cook the ham until tender. Add the ham cool, without removing it from the broth.
Cooled leg out onto a plate and cut into portions. Decomposed into an oblong dish.
Clear hard-boiled eggs, cut lengthwise and arrange on a platter on both sides of ham.
Serve with grated horseradish or salad.
Eggs jelly
Ingredients:
8 eggs, 400 g nezastyvshego jelly.
Preparation
In eggs with a blunt end to make a hole about 1 cm, and with a sharp needle to pierce. To let the protein and the yolk, shell, rinse with cold water.
Prepare separately a mixture of chocolate, butter and cranberry jelly, and, stirring frequently, give them cool.
Fill colorful mixtures shells. Piercing the shell with a sharp end to gloss over crumbs.
Prepared to put the eggs in the refrigerator overnight.
When the gel hardens, remove the husks and lay eggs, jelly on a dish.
EAR WHITE CHICKEN
Ingredients:
100 g chicken, 50 g onion, 1 pinch of black pepper, 1 pinch of allspice, fresh herbs, salt.
Preparation
Processed chicken, pour the hot water, add salt and put to boil. Once boiling reduces the heat and brings the chicken until cooked almost without boiling broth, periodically removing the foam and fat.
1 hour before the end of cooking in the broth to put whole onions, and for 15-20 minutes - bitter and sweet pepper.
The finished remove the chicken, chop up into pieces and store in a hot broth.
Before serving pieces of chicken decomposed into soup plates or bowls and pour strained and boiled broth.
BAKED LEG
Ingredients:
5 kg of ham --
For the brine: 1.2 kg salt, 5 liters of water.
Preparation
Leg previously pickle for 2 weeks in salt water. For this leg wash in cold water, poskoblit with a knife, put in boiling salted water (not boiling!), Remove the foam to cool the lid again to remove the foam and keep in a cool, dark place (the refrigerator).
Brine merges. The salty ham to remove from the brine, rinse, pour boiling water and cook with the lid on low heat for about 2-3 hours until tender.
Then remove from the broth hot, greased and bake in the oven.
Submit to the table with a garnish of cooked peas or baked apples.
FILLET IN SHIRT
Ingredients:
1,2 kg of pork, pepper, salt, 1 bunch of green onions.
Filling: 4 small onions, 250 grams mushrooms, 300 grams minced beef, 200 g sour cream, 100 grams of cognac, 1 nutmeg.
Preparation
Long thin piece of pork to fry until done, its pre-washing her, drained, with salt and pepper. Thick stalks of green onion cut lengthwise and spread-eagle, pour boiling water salty. Bow pull out and let the water drain.
Preparing the filling. Onion extinguished in melted butter with mushrooms, add ground beef, sour cream, brandy, grated nutmeg.
Onion leaves decompose, so that one sheet is on the other. Get exactly Onion surface on which to lay ground beef, and on top - a long piece of pork.
All wrapped in leaves, placed in a thick-bowl and put in preheated to 180 ° C oven for 30 minutes.
Put in onion roll shirt on a platter, cut into slices.
Garnish with vegetable strudel, and among them lay rosettes of mashed potatoes.
Lamb with Rosemary
Ingredients:
2,5 kg of mutton, 2 sprigs rosemary, 2 tsp ground pepper.
For pickling: 1 liter of water, 50 g of salt, 2 tbsp. tablespoons sugar, 2 cloves of garlic.
Preparation
Cut the bone. In place of the bones put rosemary and tie the meat with a thread, giving a piece of original appearance. Grate pepper. Send 2 hours in an oven heated to 175 ° C.
In bowl pour water, add the salt, sugar, chopped garlic and stir.
When the meat has cooled, put it in a double plastic bag and pour the salt solution. Firmly tie. In this form, leave the meat for about 5-6 hours. From time to time to turn the bag.
Ready to remove the meat from the bag and towel dry out prior to the store in the refrigerator.
LAMB with bone
Ingredients:
2 kg Leg of lamb with bone, 1 liter of water, 1 glass of 9% vinegar, 100 g of bacon, 2 heads of garlic, 1 onion, parsley root, pepper, bay leaf, dill, salt.
Preparation
Sheep leg (back), rinse, remove fat, soak in water with vinegar for 2-3 hours in the cold. Remove, dry out, and chop garlic, to give lie down for 30 minutes.
Salt, put in a pan with slices of bacon, onion, pepper, bay leaf, root parsley, dill. Cover with lid, stew for 30 minutes.
Put lamb in the pan, greased and bake in oven until ready for 2-3 hours, turning and sprinkling with juice.
Served with fresh or pickled vegetables.
Pig with horseradish
Ingredients:
1 carcass of a pig weighing 1 kg, 1.5 kg of potatoes, 1 tbsp. tablespoon flour, 1 tbsp. tablespoon of butter, 200 g horseradish, 2 tbsp. tablespoons vinegar, 1 cup sour cream, 2 cups of broth, salt, parsley, sweet pepper.
Preparation
Prepared to cook a pig in unsalted water until cooked, add salt broth, allow cooling in the broth of a pig to 50-60 ° C, removing and cutting into portions.
Finished pig served with boiled potatoes and pours sour cream sauce with horseradish sauce, sprinkled with parsley.
Preparing gravies. The grated radish lightly fried in butter, add the allspice, vinegar and boil until the vinegar does not boil for 3 / 4 of its volume.
Flour lightly fry, diluted broth, boil, add sour cream, all once again boil over low heat, add salt, drain, mix with mayonnaise, mix well and fill with oil.
STUFFED TURKEY
Ingredients:
1 turkey carcass, 400 g veal or pork, 3 eggs, 3 onions, salt, pepper, 1 white loaf, dried crusts.
Preparation
Processed turkey washes, gently remove her skin, cut the fillets and set aside, and everything else the meat off the bones and chop.
Then add the veal or pork, soaked in water, roll, egg yolks, fried in oil, onion, salt and pepper. All passed through a meat grinder and knead well.
The skin of turkey with salt, put in her first fillet (pre-salted), and then minced. Farce tight unnecessary. Hole sew and cook in a wind furnace, pouring oil.
When everything is ready, removes from the oven, quickly smear egg, sprinkle with breadcrumbs and placed back into the oven for 5 minutes.
Before serving cut with a knife and, if served hot, pour the red sauce and lemon juice.
PAINTED EGGS
Method 1 .
Scraps of silk fadable matter rasschipat, mix, eggs, wash thoroughly, wiped clean of all, then again to moisten, wrapped in silk, to cover all this rag bound with thread and put them into the pan with warm water. From the moment that starts to boil, cook for 10 minutes, remove, cool and then I will remove the rag and silk.
Method 2.
Wash eggs clean of all, wipe them, wrap the rag, wrap thread and the top places instill black wooden stick, put them into the water and when the boil, cook for 10 minutes, cool and remove the rag.
Method 3.
Onion peel to boil, once boiled infusions, lower in the infusion clean eggs, bring to a boil and cook for 10 minutes. Depending on the number of shell eggs can be painted in colors from yellow to reddish-brown.
Patties EASTER
Ingredients:
500 g flour 120 g margarine, 300 g of cottage cheese, 2 eggs, salt.
For the filling: 400 grams of meat, 2 onions, 1 tbsp. tablespoon vegetable oil.
Preparation
Of these products knead a soft dough and put it in the refrigerator (not freezer!) For 20 minutes.
Preparing the filling. Cooked meat is passed through a meat grinder and mixed with fried onions in vegetable oil.
The dough is rolled out into a thin layer, cut into small squares (5x5 cm), put the filling and stung edge.
Top grease patties with the mixture of yolk and milk (1:1) and bake until golden brown.
Larks
Ingredients:
800 g wheat flour, 20 g yeast 800 ml milk, 25 g margarine, 2 eggs (one for lubrication), 100 g sugar, 1 tsp salt, 2 tbsp. tablespoons vegetable oil.
Preparation
Prepare dough sponge or bezoparnym way.
The finished dough is cut into pieces; roll into strips of length 15 and thickness of 2 cm each striped tie knot.
Derived from upper head. On either side of her stick, two raisins. In the wake of a knife a few slips and lubricate the top bird eggs.
Bake in the oven.
Kulich
Ingredients:
2 kg of flour, 80 g yeast, 4 cups of milk, 10 eggs, 1.5 cup of raisins, 1 / 2 tsp cardamom, 1 tbsp. teaspoon sugar, 1 / 2 cup almonds, 1 tsp cinnamon, salt, 10 g vanilla powder.
Preparation
Milk, yeast, 1 kg of flour dough, adding salt. When the dough rises, knead, put cinnamon, cardamom, sugar, vanilla powder and knead well. When the dough will keep up with the dishes, put beaten egg whites and 10 raisins, kneaded again, adding 1 kg of flour, to give up and make a cake.
When the dough comes up again, grease the egg yolks and sprinkle with shredded almonds or powdered breadcrumbs and bake in the oven.
Having taken out of the oven, sprinkle with vanilla powder mixed with sugar.
Kulich SIMPLE
Ingredients:
1,5 kg of flour, 400 g butter, 1.5 cups of milk, 500 g sugar, 100 g of yeast, 250 g of raisins, 1 / 4 teaspoons of salt, zest of one lemon, 8 eggs.
Preparation
Dissolve yeast in warm milk, add half of flour, mix well, put in a warm place for 4-5 hours.
When the dough rises, add the raisins, zest, mix well, to lay out a form and bake.
Kulich Choux
Ingredients:
1,5 kg of flour, 3 / 4 cup butter, 1.5 cups milk, 1 cup of sugar, 10 eggs, 70 g yeast, 150 g raisins, 100 grams of candied fruits, 6 cardamom seeds, 1 / 2 tsp nutmeg nut, 1 / 4 teaspoons of salt, vanillin.
Preparation
Flour brew of boiling milk, Stir until smooth. Dissolve yeast in 0.5 cups of warm milk, let stand for 15 minutes, combine with the cooled flour, knead well and put in a warm place for 1 hour.
Egg yolks rubbed with salt and sugar, combine with the dough.
Knead well, to give more time to rise.
Then pour the cooled melted butter, add spices and remaining flour. Good knead the dough, spread out in the form, give up and put in the oven.
Kulich Front
Ingredients:
1 liter of milk, 1 tbsp. tablespoon dry yeast, 2.5 kg of flour, 8 eggs, 2 cups sugar, 1 cup of butter, 200 g of sweet almonds, 6 pcs. bitter almonds, 100 g of raisins, 1 tsp salt, vanilla.
Preparation
In whole milk to dissolve the dry yeast, pour in the jar, then, podsypaya little flour, make a thick dough for the cake, knead the best possible way to completely lagged behind the Phallus and the edges of the jar, and then add in a strong linen bag, tie it with string at the base and drop in a bucket of room temperature water.
When the dough comes out, turn over the bag with one corner up and through the pores of fabric will come out the dough, then remove it, cut the string, lay back in the jar, add 1 cup of the dissolved fresh butter (when oil rastopleno, he must give the stand and then carefully pour in dough, leaving a balance at the bottom of the pot), 8 eggs (raw) 2 cups of fine sugar, peeled and well crushed sweet almonds and bitter, salt, pounded and pounded in a mortar with the sugar, vanilla, raisins, all of this to mix with the dough, dipped his hands in cold water.
When the dough will bubble up and keep on hand - which means it is well vymesheno, then it should be put on the table (a table sprinkled with flour first) and let rise, then take 2 high pots, smear the bottom and sides with oil, sprinkle first roasted and then finely comminuted almonds, put them in the dough and put in a wind furnace, where it continued to leave in a half hours, constantly looking to cake is not scorched.
Kulich WITHOUT YEAST
Ingredients:
400 g flour 60 g butter, 300 ml of milk, 2 eggs, 1 cup sugar, 1 / 2 cup of sweet almonds, 1 / 2 cup candied fruit, 4 tablespoons. lemon juice, 1 / 2 teaspoons of baking soda, zest of 1 / 2 lemon, vanilla.
Preparation
This cake can bake, when the house was not the yeast or not enough time for preparing dough. It is tasty and original.
Oil rubbed with the yolks and sugar, gradually pouring lemon juice. Add flour, milk, vanilla, zest, chopped almonds, candied fruit, soda.
Whip the whites, gently combine with the dough, lay out a form, oiled and sprinkled biscuits.
Bake in a well-heated oven for 40-50 minutes.
Chocolate Easter cake
Ingredients:
3 cups flour, 50 g yeast, 15 eggs, 100 grams of cocoa, 1-2 glasses of rum, 100 g of red wine, 100 grams of rye crackers, 100 grams of candied fruits, cinnamon, cloves, 1 / 2 tsp cardamom, 1 / 2 tsp ground bergenia, salt.
Preparation
Dissolve yeast in a small quantity of milk, mix with flour and place in warm place for fermentation. Then add the ground with sugar, egg yolks, cocoa, rum, wine, ground and sifted crumbs, finely chopped candied fruit and spices.
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