Celebrate a bright holiday with delicious dishes prepared according to traditional and updated recipes. On the Easter table, next to the symbolic treats: colored eggs and butter cakes, multi-colored mini-Easter and original pate will look great.
"Nest" from butter dough
- 600 g flour;
- 300 ml of milk;
- 2 eggs;
- 100 g sour cream;
- 150 g of candied fruits;
- 20 g dry yeast;
- 6 tablespoons of sugar;
- 50 g butter;
Dissolve the yeast in warm milk, add sugar, half the flour and, covering with a towel, set aside in a warm place for one hour. Then add the egg, vegetable oil, sour cream, and the rest of the flour. Knead the dough and place in a warm place for one hour. Add chopped candied fruits and let rise again. Divide the dough into several parts, each into three more. Roll them into cords and braid them. Roll each braid into a ring and place them on a baking sheet. After 20 minutes, brush with the remaining egg and bake for 20 minutes at 180 ° C. Place colored eggs in the middle of each nest before serving.
Multi-colored mini Easter
- 1 kg of cottage cheese;
- 3 yolks;
- 200 ml of cream (10%);
- 300 ml of cream (33%);
- 100 g of granulated sugar;
- 150 g butter;
- 100 g of jam of different colors (blueberry, strawberry, apricot);
- fresh berries, mint leaves for decoration;
Stir the curd well with the low-fat cream, place in cheesecloth and hang over a small container. Leave in a cool place for 24 hours. Then rub the curd mixture 2 times through a sieve. Whisk the egg yolks with the sugar. Melt the butter and cool slightly. Whip the heavy cream with a mixer, mix with the yolk mass and melted butter. Whisk again. Combine cottage cheese with creamy mass and divide into 3 parts. In each, adding jam, spread out in sausages and place under oppression for 12 hours. Garnish with berries before serving.
Easter pate
- 300 g bacon;
- 3 eggs;
- 700 g of chicken liver;
- 200 ml of cream;
- 300 g of lean pork;
- 2 tablespoons of brandy;
- 1/3 teaspoon nutmeg;
- 8 boiled oiled eggs;
- 200 g of raw smoked ham;
- salt;
- freshly ground black pepper;
Pour the cream over the chicken liver and leave for 40 minutes. Pass the pork with bacon twice through a meat grinder, finely chop the ham. Grind the liver with cream in a blender. Mix prepared pork with bacon and liver, add beaten eggs, cognac and nutmeg. Season with salt and pepper. Place half of the mixture in a baking dish. Then spread out the peeled quail eggs, then the remaining meat mass and flatten. Pour hot water into a larger mold, place a mold with pate in it and bake for 1.5 hours at 180 ° C. Cool and refrigerate for 2 hours. Sprinkle with herbs before serving.
