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“Since Easter, spring begins for me, not a calendar spring, no, it’s real. That spring, when the sky is different, when the smell of the earth from under the melted snow… It is at Easter that we finally thaw, come out of hibernation and start a new life! As a child, Easter was always associated with the smell of starched linen and cleanliness. At home, everything began to ring. We cleaned, washed the windows, hung fresh curtains. Well, in the epicenter of the house, in the kitchen, preparations for a festive Sunday feast began. They cooked both meat and herring, and most importantly — cakes and colored eggs,” Yulia Healthy Food Near Me shares her memories. Friends, have you already made a festive Easter menu? See the recipes in our new collection. It’s time to cook something special!
Easter bread
Pistachios are better to take unsalted, but if you don’t find them, just add more sugar to the dough. Thanks to the filling that shines through the incisions, this bread looks very festive!
Rabbit in creamy mustard sauce
Do not throw away the bones from the rabbit — you can cook broth on their basis or add it for flavor when something is stewed.
Toast with eggs, asparagus, smoked salmon and red caviar
If the eggs are not immediately filled with cold water after cooking, the hot protein will continue to heat the yolk, and soft-boiled eggs will no longer turn out.
Cake with almonds and raisins
Flour for Easter cake must be sifted so that the dough is airy, light, so that it breathes. I add a little salt to any dough, even sweet, so that it is not fresh, not boring, and my grandmother could not imagine cakes without cardamom. Cardamom makes the dough surprisingly fragrant, but you can not overdo it, because the smell is very intense and can ruin the whole idea.
Lamb with spring vegetables
It is better to take meat that is not very fat, but also not lean, so that it does not turn out dry. But any vegetables are suitable, parsley root or parsnip root works well here. You do not need to cut the vegetables too finely, otherwise they will turn into mush. The broth can be used not vegetable, but meat.
Fragrant boats with chickpea salad and fresh vegetables
Instead of cherry, you can use other tomatoes, cut not too large. If you like it sharper, add chili pepper to the salad.
Pork baked in mustard
Depending on the size of a piece of pork, it should be baked from one and a half to three hours. Thanks to mustard, the meat remains juicy and acquires a sweet and spicy taste, and the bacon does not allow it to dry out in the oven.
Cabbage stewed with porcini mushrooms
This is a Lithuanian recipe for cabbage, instead of white cabbage, you can use Savoy or Chinese. If you have fresh mushrooms, it is also good to add them to the cabbage, only towards the end of cooking. When the cabbage is almost ready, try it and, if necessary, add salt, you can also add bay leaf, coriander, pepper, juniper, if desired.
Easter
Both the butter and the eggs for Easter should be at room temperature, and the cottage cheese is by no means wet, otherwise you will have to keep it under pressure so that the water comes out. I usually also pass the cottage cheese through a sieve so that it becomes airy. It is necessary to mix it with a wooden spoon, and the longer the better — the consistency of the mass should be very silky.
Easter Chocolate Eggs
Cointreau is an orange liqueur with a bright taste, but if you have a tincture on apricots, try adding it, you will get the right combination of apricots with apricots!
You will find even more recipes for Easter dishes in the book “Easter Menu”by Yulia Healthy Food Near Me. Cook with pleasure!