Health
Birds are singing in the yard, buds are blooming, and the brightest spring holiday, Easter, is about to come.
To make you ready to receive guests on such a joyful day, we have selected the most juicy, delicious and interesting Easter recipes for you.
Put aside the traditional Easter cake and decorated eggs for a while — these recipes will definitely not leave your guests indifferent!
Easter recipes
Easter cake
Ingredients:
For the base:
1-2/3 cups of flour
2 tablespoons sugar
½ teaspoon salt
¼ teaspoon baking powder
¼ cup butter
2 large eggs, lightly beaten
For the filling:
1 pack of ricotta cheese
1 cup sugar
1 tablespoon of flour
¼ teaspoon grated orange peel
¼ teaspoon grated lemon peel
A pinch of salt
4 large eggs
2 teaspoons vanilla extract
1/3 cup moderately sweet chocolate chips
1/3 cup dried lemon in cubes (optional)
1/8 teaspoon ground cinnamon
Ground nutmeg
Cooking instructions:
Mix flour, sugar, salt and baking powder in a bowl, pour in oil until the mixture is loose.
Add the eggs and stir until the ingredients are combined into one lump.
Shape the dough into a ball and place in the refrigerator, previously covered, for an hour.
After removing it after an hour, form a circle out of the dough on a lightly floured surface, place it in a pie pan, and put it back in the refrigerator.
For the filling, whisk the ricotta cheese, sugar and flour in a bowl.
Add zest and salt; blend until smooth.
In another bowl, beat the eggs until they are mixed and lemon-yellow in color — this takes about five minutes; then slowly pour the ricotta cheese mixture into the bowl.
Mix the ingredients slowly, adding the rest. Pour into a container with dough.
Bake for 55 minutes at 180° or until a knife stuck into the cake comes out clean.
Refrigerate it. Keep in the refrigerator.
Hot “baptized” buns
Ingredients:
1/2 cup water
1/2 cup milk
1/2 cup sugar
2 teaspoons dry yeast
1/3 cup butter (melt beforehand)
1 yolk
1/2 teaspoon vanilla extract
3 cups flour
3/4 teaspoon salt
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup grated
currant1 beaten egg (for lubrication)
For the glaze:
2 cups of sifted icing sugar
2 tablespoons of milk
1/4 teaspoon of lemon peel
1 teaspoon of vanilla extract
Cooking instructions:
Combine water and milk in a medium saucepan and simmer over medium heat to 40°.
Remove from heat and sprinkle yeast, a pinch of sugar and flour over the surface.
Set aside for half an hour without stirring until the liquid begins to foam and rise.
Whisk the butter, egg yolk and vanilla extract into a batter.
Combine flour, remaining sugar, salt, nutmeg, cinnamon, and ginger in a large bowl.
Make a notch in the center of the mixture and pour the yeast mixture into it with the help of a wooden spoon to form a thin and sticky dough.
Pour in the currants.
Place the dough on a floured surface and knead for about 8 minutes until soft and elastic.
Butter the inside of the bowl.
Place the dough in a bowl, turning it so that the butter is evenly distributed.
Wrap it in cling film.
Leave to rise for about an hour and a half until the dough is twice as large.
How to shape a bun:
Butter a baking sheet.
Take the dough out of the bowl and shape it into a rectangle.
Divide the dough into 12 equal pieces with a pizza cutter.
Tuck the edges of the dough so that the buns are rounded and spread them out on the baking sheet, leaving some space between them.
Cover the pan with greased cling film and place in a warm place until the buns double in size – this takes approximately 45 minutes.
Meanwhile, preheat the oven to 180 degrees.
Remove the film and brush the tops of the buns with beaten egg.
Bake for about 25 minutes until the buns are golden and fluffy, or until the thermometer inserted into the center of the bun shows 80 degrees.
For the glaze: Combine icing sugar, milk, lemon zest and vanilla until fully mixed.
Pour the glaze into a pastry bag and make a small hole at the bottom of the bag.
Glaze the buns in thick cross lines.
Grandma's carrot cake
Ingredients:
2 cups sugar
1½ cups rapeseed oil
4 large eggs
2 teaspoons vanilla extract
2 and a half cups of flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups of grated carrots (approximately 6 medium carrots)
1 cup chopped walnuts
For the glaze:
1 pack of cream cheese
¼ cup melted butter
3 cups icing sugar
Cooking instructions:
Preheat the oven to 180 degrees.
Grease the form with oil and sprinkle with flour.
Whisk the first four ingredients — sugar, butter, eggs, and vanilla extract — until they are mixed.
Combine flour, baking soda, salt, and cinnamon; gradually stir them into the sugar mixture.
Stir in carrots and nuts.
Pour into a prepared baking dish.
Bake for about an hour until a toothpick inserted into the dough comes out clean.
Leave to cool in the pan for 10 minutes before removing it from the oven.
For the glaze: whisk the cheese and butter, slowly add icing sugar and pour over the finished cake.
Honey-glazed carrots
Ingredients:
Salt
1 kg of young carrots
2 tablespoons oil
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black before
¼ cup chopped parsley
Cooking instructions:
Boil water in a medium-sized pot.
Add salt and carrots and cook on low heat for 5-6 minutes.
Drain the water and add oil, honey and lemon juice to the pan.
Simmer for 5 minutes until the honey is absorbed into the carrots.
Sprinkle with salt and pepper and garnish with parsley.
Dijon baked potatoes
Ingredients:
2/3 cup sliced onion
2 teaspoons rapeseed oil
1 can of chicken stock
170 g cream cheese
1 tablespoon Dijon mustard
3 medium red potatoes, peeled and thinly sliced
2 medium sweet potatoes, peeled and thinly sliced
1 and a half cup of crushed crackers
3 tablespoons of grated Parmesan
2 tablespoons melted butter
2 teaspoons chopped fresh parsley
Cooking instructions:
Preheat the oven to 180 degrees.
In a roasting pan, fry the onion in oil.
Moderate the heat to medium; add broth, cream cheese, and mustard to the roast.
Take it off the fire.
Stir in the potatoes.
Transfer to a baking dish greased with olive oil.
Combine crushed crackers, parmesan, and butter in a small bowl.
Cook for about an hour until the potatoes are soft.
Sprinkle parsley on top.
Leave to cool for 10 minutes.
Quick egg salad
Ingredients:
3 tablespoons mayonnaise
1 and a half teaspoon mustard
1/8 teaspoon salt
1/8 teaspoon pepper salt
1/8 teaspoon lemon juice
3 hard-boiled eggs
1 teaspoon sliced green onion
2 slices of bread
Diced tomatoes (optional)
Cooking instructions:
Combine the first five ingredients.
Stir in eggs and green onions.
Serve on bread.
If desired, it is fashionable to add tomatoes.
Ham baked in orange juice
Ingredients:
1 ham
6 cloves of garlic
240 g orange jam
½ cup Dijon mustard
1 cup brown sugar
1 grated orange
¼ cup freshly squeezed orange juice
Cooking instructions:
Preheat the oven to 180 degrees.
Place the ham on a cooking tray.
Grind the garlic in a blender with a steel blade.
Add jam, mustard, sugar, orange zest and grind until the mixture is smooth.
Pour the mixture over the ham and cook for an hour until it is browned.
Serve hot.
It's done!
Enjoy these juicy and mouth-watering dishes on your Easter table, and in this video you can peek at some more delicious Easter recipes: