Golovna / Bedroom

Magnificent eggs and paska: the best ideas and recipes. Why do eggs and Easter cakes bake on Great Day: history and traditions Strava for eggs and Easter cakes

Paski and farbovani eggs have long been traditional herbs for the Great Day. A Crimea of ​​symbolic significance, from generation to generation, the most delicious recipes were passed down, which have continued to this day.

Krashanki

Great eggs are stuffed in rich colors, especially looking at the possibility of today's day. Riznomanіtnі pysanka and farbuvannya, mum old vіzerunki and motifs, like they carry in their own language more words, pre-Christian manifestations and life. In a rose-painted looking egg, it got used, better for everything, and before Christianity, in pagan rites. And then the traditions came together at the bright saint of the Great Day.

From the Christian point of view, with the most natural color, farbuvannya є chervoniy, like a fortune-telling about shelter, shed by Christ. On this day, there are impersonal ways to give an egg to the color, but do not always stink under the hand that is not harsh for the body. Older and more accessible ways to eat well and at once, maybe even try to cook eggs at home.


Paschi

Paska is like an arthos, a great leavened bread, which is sanctified on the first day of the Great Day. On the new cross, the artos is also a symbol of the resurrection of Jesus Christ.

Pasta recipe. For the preparation of paska, you need 1000 g of boron, 11 kg of dried fruits, 500 ml of milk, 7 eggs, 200 g of butter, and for your taste, rodzinka, tsukor, strength and lemon. To prepare sauté, burn milk and make yeast. Give half of s | iz | cooked boroshn, relatively zavazhuchi. It will take an hour for the steam to rise, so you can see it in a warm place and soak the birthmarks. Take eggs and cream whites from zhovtkiv. At the zhovtka add tsukor and beat strongly, add salt to whites and beat until stumps. Add to the sprout and mix the zhovki, and then we will try them with proteins. Add a little, what is left out, and oil. Tisto may stop sticking to your hands.

After that, add the lemon zest and rodzinki directly into the sumish. Light it up and let it brew for about a year, after which you boil it in the oven at 180 degrees. Approximately 50-60 quills are needed, so you can learn more about the signs for the Great Day.

The next recipe. You can prepare paska in this way: milk is also pіdіgіyte i add | add | flour|boroshna| and relatively shifting, so that there were no breasts. Mixed products needed in equal quantities: 250 g. Next, let the dough infuse in a warm place. In 5 eggs, squirrels are found in zhovtkiv. Beat the zhovtki to a white color from the zucrum. Vershkov butter, about 150 g. Proteins also beat and carefully enter at the dough.

At the same time, add another 250 g of borosna and mix it up, heat it up and let it brew for about a year. Take raisins and sprinkle it with dill. Let them trim the almonds, or hairy peas, candied fruits and prepare lemon zest. Some of the ingredients can be added to the dough. Thoroughly mix and boil at a temperature of 180 to 200 degrees.

glaze. For the preparation of glaze, take 2 eggs, add egg whites. Beat them with chives powder (about 400 g) and lemon juice. If the paska is cold, you can pour over the glaze and stick with confectionery embellishments.

Great Day is holy, it is associated with the joy of Christians about the resurrection of Jesus Christ. Ale є і khibnі traditsії, about yakі it is necessary to know, for example, vіdvіduvannya treasury before Great Day. holy saint, and do not forget to press the buttons

29.04.2016 06:22

The Great Holy Resurrection of Christ is the head podієyu of the Orthodox world. What day will end...

Great day - great holy, like it marks the whole Orthodox people. This is the most important church celebration, if people rejoice in the resurrection of Jesus Christ and the freedom of the world in sin. Three preparations are made until the next Monday on Saturday, and in the week we are left alone with the words “Christ is Risen.”

biased

On the day of Strasny Tyzhnya, before the saint, they are dedicated to the singing right.

  1. At Mondays, it is customary to clean up the whole house, prepare yoga before the arrival of spring.
  2. Vvtorok vіdvoditsya pіd order clothes and bіzni. All day long it is necessary to viprati and viprasuvati all the speeches.
  3. At the middle of the houses, it is more common to see the smell, during this period they are engaged in the purchase of products and eggs for the preparation of farbuvan.

    4. A clean four is called so not without reason. On the first day of the day, it is customary from the very morning to bathe in cold water, the shards of the same Thursday are considered the most important. This is the hour of preparation, it's a pasok.

  4. Precarious Friday does not allow you to take care of any household chores, you can’t have fun all day long.
  5. Saturday is great - the hour of preparing the great feast. Easter cakes are baked, Easter eggs are being scrambled, eggs are being harvested.

The great day is incredibly holy, the steel is guilty of it being filled with riches and riches, a great number of fears and fine decorations. Obviously, in the center of the new one there are paskas in honed rozfarbovanyh testicles, there can be exactly twelve of them.

Previously, it was customary to place 48 different parts on the table in different families. The figure is chosen in a non-violent way, the very centuries of the days are trivaє Great Pist. With whom, the hedgehog stood on the table all week, so that whether a person who came to visit, he could freely have a chat. The request from the master of that day was not needed.

Poor decorations and miserable style entered into the worst shambles. The peculiarities of the great table were those that on the new one there were no hot passions. Therefore, the service from the side of the masters is not necessary. The stench could, at the same time, together with the guests, celebrate the holy day and delight in the miraculous day.

Obov'yazkovi stravi of the great table

For the preparation of їzhi on the Great Day, traditional, calmly Russian recipes are zastosovuetsya. At the given hour, the painted eggs are displayed on the table, the paska and paska are delicious. Before Saturday, the stench can be seen up to the church for consecration.

For the old hours, meat spices were also served on the table - baked stegens and lubricated veal, cold meats and fillets, meat pates, rolls, vegetable and mushroom appetizers, licorice and meat porridge, game spices.

The peculiarities of the great table were those that, before the new one, it was customary to cook rich malts: savory and fragrant buns, honey gingerbread of various forms.






Eggs on the grand stil are no less stuffed and painted. You need to take the garno tax. For whom you can make a krashanka.

How to grow a natural wine for Great Day

For the test you need:

  • 200 ml of raw milk;
  • 1 kg boroshn;
  • 1 pack of dry yeast;
  • 2 tbsp. l. bloody squeak;
  • 1 egg;
  • strong vanillin for relish.

Pokrokovy recipe:


Secrets of the great apiaries

The tradition of frequenting Easter came from that hour, like Jesus bread with his teachings, so that the stench was believed on Sunday. That is why it is customary to serve paska to the guests on Holy Great Day.

Vipikannya yoga was held at Friday, and it was put down the other night. On Saturday it was customary to wear yoga to church for the service for consecration. In the present hour you can buy a cup of wine in the shops, but it’s better to take it and eat it better.

Tsіkavo, that the paska is properly prepared, preserving its softness and aroma for 40 days after the holy saint. Vip_chka Paska - on the right, she is important. In order to take away the Danes virib, it is necessary to finish the rich obov'yazykovyh rules.


Often the problem is blamed, that in the middle of the world there are more Syria, and the beast is starting to burn. Hide one more help foil, which hides the paska beast. Remove the foil from the oven before baking. The readiness is checked by itself for an additional stick, as earlier the boulder was inserted in the middle. Vaughn can be completely dry.

Forms for paska vibirayutsya plaques, and even though they can’t be under the hand, aluminium-cassettes go all the way. The locality is guilty of a volume of no more than 2 liters, which is sufficient, so that I can taste the savory baked paska.

Ready to decorate with glaze, peas, confectionery additives. On top of the obov'yazkovo presence, they wrote "ХВ" and a cross.

Recipe for Great Day

The third obov'yazkova line of the great table can be prepared in different ways. Ale, the most common way to slay paska is from sir. For the preparation of savory, licorice chocolate Great Day, you need:


All products can be fresh!

Pokrokov's instruction:


  • Velikday maє the form of a truncated pyramid. If the master does not have special facilities for preparing the Great Day, you can use the form of cardboard. In this case, the walls were covered with grub plіvkoy.
  • The head component of tsієї stravi is sir. Vіn is guilty of buti obov'yazkovo fresh, with a lower consistency and a small volume. To that it is recommended to zazdalegіd yogo to spare the zayvoї sirovatki. For tsgogo vіn mіstitsya in linen or gauze teddy bear, on which to put the press. At night it’s enough, so that the land of the homeland is safe.

An important component of Great Day is eggs. Until now, the choice of varto seems to be quite obvious. As there is no possibility to get fresh eggs, in the shops of clothes and equipment, you can look over the term of attachment.

It’s even more important, shards of eggs are placed at the father’s side, looking at the orphan, the thermal processing of the stench does not go through. Before vikoristannya miyutsya in warm water with additional soda. Eggs are broken one at a time into a large cup, then they can be placed in cheese.

M'yasnі stravi

The traditional Great Year style of obov'yazkovo includes meats. Those who savour the stinks of the stench will see, lie down with a significant peace in the mind of the lord's house. For the Christmas table, you can cook with twisted recipes for meat herbs. Tim is more rich, who is quiet, who is busy with fasting, has already caught boredom for meat.

To prepare a bunch of aromatic herbs, you need:


Pokrokov's instruction:


Meat for this recipe comes out fragrant, juicy, lower and savory!

Rarely any style can do without savory and sour buckwheat porridge. In the event of an accident, it is unlikely that home guests will be encouraged, but getting ready is as simple as possible.

Need:


Pokrokov's instruction:

  1. M'yaso is cut into small pieces and smeared in olive oil on a frying pan until the ruddy streak has been made. At the same hour, grated carrots and diced cibula are stewed in another frying pan.
  2. At the meat, water is poured in, brought to a boil. It takes about 15 khvilin to cook the meat, after which the greek groats sizzle. After adding spices, the frying pan is covered with a lid and the whole mass is cooked for another 15 quills. Please! To take away fragrant porridge, buckwheat, before cooking, smear it on a dry frying pan.
  3. Dali in buckwheat with meat is added pidzharka, other spices, herbs. On a small fire, the grass is brought to readiness.

Snacks for the big table

How sacred can it be without your own liqueur of homemade wine from a snack? On the Great Day-2016 you can cook even more simple and even more savory salad "Great wine".

Tsya barvista strava to embellish the steel on Velikden. For yoga preparation, you need the following ingredients:


For the cibula, marinade is prepared:

  • 250 ml boiled warm water;
  • 3 art. l. 6% otstu (you can vicorate apple);
  • 1 tsp bloody squeak;
  • sіl that pepper for relish.

For embellishment, you can add quail eggs.

Product preparation:

  1. Potatoes and carrots are resolutely boiled, poured with cold water and boiled until ready. Cleanse the aftermath.
  2. Eggs are boiled, cooled, cleaned. Proteins are water-creamed in Zhovtkiv.
  3. Cibulya is cut into cubes, scalded for hot water and soaked in a marinade on the pivgodini.

    4. The chicken fillet is spiced with fried shmatochki, sips generously with spices and sill. Then it is necessary to grease the yogo on the olive until it is ready. Please! You can fillet the fillet after being coated or boiled in broth with spices.

Salad on the dish is laid out in balls. An inverted glass is placed in the middle, so that the salad is filled with the shape of a wreath. Prepared ingredients are put on a plate next to the bottle. Roar like balls:


You can mix potatoes and other ingredients with mayonnaise in an okremіy єmnostі, and then put it on a dish, otherwise you won’t run out of dry ones. Razrivnyuvaty balls zruchnoyu for help saw.

Drink up to the great table

Kisil is traditionally prepared for Great Day. You can make an orange fragrant drink, which we will become fond of drinking from the whole day at the old days. For yoga preparation you need:

  • 2 oranges;
  • 4 eggs;
  • 1 liter of milk;
  • 120 g zucru;
  • 50 g potato starch.

Pokrokov's instruction:


It is possible to cook orange zucchini until jelly, for which cleansing the orange is cut in small parts and generously sipaetsya tsukr. In a cold place, the chastochki overtake.

You can pamper your relatives with such a tasty drink, like a beaten. It’s easy to get ready for wine, it’s easy to call tonight, if the guests are not welcome already at the door.

For whom you need:

  • 1 liter of water;
  • 150 g of chicken pisku;
  • 150 g honey;
  • ginger, cardamom, cinnamon and cloves.

How to cook:


Chi serve alcohol on the Great Day?

There are a lot of people to chirp, so that you can put alcoholic drinks on the magnificent Christmas table. The most common bathing is the traditional church drink - Cahors. Vіn vykoristovuєtsya in different situations: at the christening and vіnchannі, with communion and unction. The wine itself is served on the bright day of the Great Day.

Varto signify that Cahors is not drawn in a vipadical way. In church writings, there is an inscription about the choice of wine. We can clean the clothes but the tongue, we can’t dilute it with grapes. Cahors vіdpovіdaє vsіm tsim vimog. Behind the color, that consistency of wines is guessing blood.

Previously, if the Cahors was not yet known, people would prepare mead for the holy sake, or khrіnovuha with additional honey.





It is possible to celebrate sacredly with alcohol, but such a style simply cannot do without a splash of red wine. Ale, follow the memory that everyone can have peace.

2016-03-25

Great day - the light of the church is holy, on the yak it is accepted to bake paska and farbow eggs. All day long people gather at the same table with their homeland, eat pasta and pasta, and “b'yutsya” with magnificent eggs. In our country, a lot of people celebrate the light holy, and naturally provide food, what to cook and what to please their relatives and loved ones. We have prepared for you a bunch of safe options for Easter and Easter, as well as hot straws, so that you can come as soon as possible to the great table.

Great day with dried fruits

You need:

    Tops 38% - 250 g

    Sirnium sir 2% - 400 g

    Sir natural - 250 g

    Oliya Vershkove - 90 g

    Brown zukor - 75 g

    Rubaniya migdal - 30 g

    Eggs - 4 pcs.

    Chocolate syrup - 50 ml

    Candied fruit - 50 g

    Dried fruits - 50 g

    Strength - 1 tsp.

    Vanilla pod - 1 pc.

    On the back of the head, the siru base is prepared. For this oil at room temperature, sir and sir, bring to a homogeneous mass with the addition of one vanilla pod. You can speed it up with a blender.

    Chop the candied fruits and add them to the sirno-syrnu masu at once with dried fruits.

    Beat Zhovtki z | iz | zukrom i put in a saucepan. Put on a full fire and pour in the tops, mix. Boil the cream until it thickens, do not forget to stir.

    Take the cream out of the fire and cool it. Stir it with vershkovo-syrnoy masa.

    Vykoristovyte cheesecloth, to shift the sirn masa with cream at the mold (you can divide the paska into small portions, or you can make one, but a large one).

    Cover the mass of grub with the beast and take it from the refrigerator for production.

    Remove the pasta from the refrigerator through the bag, gently pull the gauze bandage onto a plate and decorate it to your liking.

pascu

You need:

    Milk 3.5% - 150 g

    Sour cream 47% - 100 g

    Oliya vershkove, not salted - 100 g

    Borosno wheat - 700 g

    Drіzhdzhi dry - 7 g

    Tsukrova powder - 200 g

    Lemon - 1 pc.

    Vanilla zukor - 6 g

    Dried fruits - 60 g

    Pea rubani - 60 g

    Dark Rum - 19 ml

    Chicken eggs - 3 pcs.

    Strength - 1 tsp.

    Decorate - to your liking

    On the back, prepare dough.

    Beat two eggs and one protein with vanilla zucr. Zhovtok in one egg in the cream and in the case, the wine is needed for smearing.

    Ask for that sucrose powder, mix it with sill, dry yeast and lemon zest.

    To grow a small grave near the boroshni, pour in eggs, warm milk, sour cream and mix it up. Shape the yogo into a ball and fill it in a warm bowl for 30-40 quills.

    After 30-40 hvilin, vershov oil | oil | and troch to cool. Add yoga to the water, download the ball again and keep the water in a warm place, or even for 1 year.

    Let’s soak the dried fruits in dark rum for that very hour.

    In a year, mix dried fruits in a new deboned at the boroshni.

    Once again, beat it up and lay it out in forms (for 1/3, 1/2 filling), leave 40 more strands.

    Heat the oven up to 180 ° C, smear it with an egg wash, beat the z|іz| 1 st. l. milk and put vipkatisya for 40-45 minutes.

    Decorate the paska to your taste and color.

Baked kurka with potatoes

You need:

    Bay leaf - 1 pc.

    Red pepper with plastics - 1 tsp.

    Potato - 700 g

    Olives - 1/2 cup

    Force for taste

    Chicken legs - 4 pcs.

    Parsley - 1/2 cup

    Grated lemon zest - 1 tsp

    Fresh fennel - 1/2 tsp.

    Heat up the oven to 220°C.

    Add bay leaf, crepe and 1/2 teaspoon of red pepper.

    Stir potatoes, olives, 2 tablespoons of olives and half of the spices of the great mystic. Season the sill with pepper.

    Place the trigger on the deco and pour oil over what is left. Salt, pepper. Rub with spices that are left out.

    Put potatoes on top of the chicken.

    Vipkaite 35-45 whilin|minutes|.

    Serve chicken and potatoes, garnished with parsley, lemon zest and black pepper with plastivtsy.

Meat roll with prunes

You need:

    Pig pulp - 500 g

    Prunes without brushes - 100 g

    Clockmaker - 2 cloves

    Sour cream - 3 tbsp. l.

    Force for taste

    Black pepper - for relish

    Pea hairs - zhmena

    Girchitsya - 1 tsp.

    Oliya olive - 2 tbsp. l.

    M'yaso thoroughly rinse and get wet with a paper towel. Then we need to cut the pork into the fibers, so that we get one layer.

    Burn the meat into a roll, seal with kitchen thread, and brush it on a hot frying pan in olive oil until golden brown, adding a bowl to the frying pan.

    Let's burn the roll near the foil, put it on the deco, pour the deco into the water and roll the roll into the oven in front to 200 ° C for 40 chills.

Stuffed eggs

You need:

    Force for taste

    Eggs - 8 pcs.

    Mayonnaise - 3 tbsp. l.

    Rubanium selera - 3 tbsp. l.

    Rubana green tsibulya - 2 tbsp. l.

    Girchitsya - 2 tsp.

    Chopped parsley - 2 tsp

    Chili sauce - a couple of drops

    Black pepper - for relish

    Boil eggs cool. Let cool, peel and cut into halves.

    Time to mix mayonnaise, selera, green cibula, mustard, parsley and chili sauce in the middle bowl. Season the sill with pepper.

    Wiymіt іz zhovka eggs and mix them with sauce.

    Put the whites on the dish and stuff with the stuffing that came out.

    Salt, pepper. Decorate with chopped greens.

    Serve the appetizer at the table.

Chicken pate

You need:

    Chicken liver - 500 g

    Cibulina - 1 pc.

    Clockwork - clove

    Vershkov oil - 1 pc.

    Fat tops - 100 g

    More dry wine - for relish

    Olive oliya - for relish

    Strength - pinch

    Pepper - pinch

    Cleanse the liver from the spit, cut the cibula and the hourglass.

    At the sum of an acres of oil with olive oil, grease the cubula and the bowl until soft, add the liver and grease about 10 khvilin.

    Salt, pepper. Add your favorite spices for savoring that wine. And after 5 hvilin - tops. Give the rіdini a boil. Turn up the fire.

    Chop the liver with vegetables in a blender until it becomes uniform, arrange it in portioned forms or in one long form and pour it over the beast with melted butter.

    Put it in the fridge and serve it with toast for the next day.

Pie with tuna

You need:

    Tuna - 250 g

    Structural kvassola - 150 g

    Chicken egg - 5 pcs.

    Tomatoes - 2 pcs.

    Cibulya ripchasta - 1 pc.

    Clockmaker - 2 cloves

    Force for taste

    Black pepper - for relish

    Oliya olive - 2 tbsp. l.

    Fresh thyme - 6 sprigs

    Oliya Vershkove - 150 g

    Boroshno - 250 g

    Sour cream - 1 tbsp. l.

    Prepare dough. For this, grate 125 g of butter, add a little, a pinch of salt and rub everything thoroughly.

    Okremo beat 1 egg with sour cream and add | add | in silence.

    Grease the mold for vypіchka with vershkov oil | oil |, swipe it there thinly, evenly spread along the bottom and walls, and, piercing it with a fork, put it in the refrigerator for about a year.

    Prepare the stuffing. Smear in rosemary with olive oil a frying pan, friedly sliced ​​tsibula and chasnik.

    Take the skins from the tomatoes and cut them into cubes, after which you add them to the cibula and the watchman and extinguish them on a small fire.

    Okremo beat 4 eggs, add tuna, cut kvassola and thyme. Salt, pepper and, having eaten with tomatoes, thoroughly mix. If you are using frozen kvass, do not forget to defrost it in front.

    Viklasti ready the stuffing on the pastry, sip with grated cheese and vipkati in front of the oven until 180 ° C 30-35 quills.

Apple pie with yogurt

You need:

    Yogurt - 1 jar

    Zukor brown - 1.5 jars

    Zucor vanilla - 1 sachet

    Chicken egg - 2 pcs.

    Oliya coconut - 1/2 jar

    Borosno - 3 jars

    Rozpushuvach - 1/2 sachet

    Medium apple - 3 pcs.

    Migdal tertiy - 2 tbsp. l.

    Mix yogurt with zucr and vanilla zukr. Bring respect, that like a peaceful flask, a jar of s-pid yogurt is victorious,

    Add eggs and coconut oil, continuing to stir.

    Okremo zmіshati flour | boroshno | z|iz| expand, and then add | add | in the previously prepared masa. Vimisity quiet.

    Grease the mold for brewing with coconut oil and make it dry.

    Peel the apple, cut open and remove the core.

    Posipati grated with almonds and two tablespoons of brown zucru.

    Vipіkati pie at the front roast up to 180 ° C oven close to 30 hvilin.

Buzhenina

You need:

    Pork okist - 700-900 g

    Bay leaf - 1 pc.

    Cloves - 4 cloves

    Clockmaker - 4 cloves

    Black peppercorns - 4 pcs.

    Force for taste

    Black pepper - for relish

    M'yaso thoroughly rinse and get wet with a paper towel. With a knife, grind small incisions in the meat and place in different incisions of cloves, cloves of the chapel and black pepper peas.

    Grate the meat with pepper, burn the foil at once with a bay leaf and put it on the deco. Pour about 1 cm of water into the sheet and zap_kat in front of the oven to 180 ° C for 1.5 years, adding water to the world of boiling.

    Shortly before the end of cooking, open up the foil so that the pork troch is fried.

by Notes of the Wild Lady

The Great Day is the most holy and the most radical Christian holy day, as in 2015 it is significant the day after tomorrow, April 12th. Before the end of Great Lent, there was a good time to think about the holy menu and stock up on savory, original and twisted recipes.

According to the tradition, the symbols of the celebration of the Orthodox Great Day are tse paska, sirna paska and farbovani eggs. Prote with skin rock of the menu of which saint is more and more modern. The culinary book of "wild" gifts propagates the original selection of traditional and modern events for the holy celebration of the most holy saint of the roci - the Great Day.

Traditional Easter streaks

paska

Paska is a special kind of ritual Christmas bread, which is traditionally baked from yeast dough on Pure Thursday, and on Saturday it is consecrated at the church. The preparation of paska is like a sacrament. The main feature of yoga is not the ingredients, but the correct technology of preparation. For the preparation of paska, we should take care of everything in a harmonious mood, then we will leave the paska in the distance, and all will be well in the coming fate in the booth.

Quite for the paska vymagaє dbaylivogo stavlenya to yourself and vymіshuєtsya in kіlka еtapіv, mizh yakimi vodhodit. Quietly more primal - not to like stretches, sharp temperature drops, loud sounds and not to endure haste. Pekti paska is only possible in good spirits, and under the hour of the process, it is not possible to turbulate. The readiness of the paska can be overturned with a wooden toothpick; From the form of ready-made paska, do not tear it up, but let it cool down. Tse, maybe, all the basic rules, such a trace to finish, getting ready to pass.

Cooking traditional paska

Mix 1 sachet (11-12 g) of dry or 50 g typical yeast with 500 ml of warm milk and 500 g of borosna. Mix the dough and fill it up. Zhovtki rose from 300 g zucru to white, and beat the whites into a tight pin. Add zhovtki, squirrels to the dough, add 200 g of softened topsoil and thoroughly mix thoroughly. Then add 500 g of boroshn, leave the rest to stir thoroughly, cover with yoga and keep warm for 1:00 until the yoga is doubled.

For the whole hour, wash the rodinki, dry the yoga, sip the boar and add it to the dough, as it happened. Once again, mix everything and put it on 10 whilin. Grease the form with top oil, sip with boar and spread it out thinly, filling the form by 1/3 of the volume. Fill in the molds for 10 quills, so that it rises quietly, after which you put it in the oven to 180 ° C for 45-50 quills.

Prepare the icing by whipping 2 squirrels of 100 g zucru with a mixer into a tight pinch, which you cover with hot paska.

Cooking the royal paska

50 g of yeast should be diluted at 200 g of the top at room temperature. Add 600 g of borosna, mix it up and add the dough. If the dough rises, add 15 roasted zhovtkiv with 200 g of zucru and 200 g of soft butter. Pour in 400 ml of tops and put 600 g of boron, 10 grains of cardamom, 50 g of almonds and 100 g of washed rods and candied fruit. Keep good vimish and stay for two years at the warm place. Let's do it again later, put it in the form, filling it in 1/3 of the volume, smearing it in front of the olive and sipping it with breadcrumbs. Let the dough rise, after which put it in the oven to 180 ° C for 45 minutes.

Preparing syrnoy Great Day

The sirna paska is like a paska and is vvazhaetsya by the head line of the great holy table. For її prigotuvannya traditionally vykoristovuєtsya spetsіalny roz'mna pasochnitsa in the form of zrіzanoї piramidi, which is made up of 4 planks. Vіdzhat in nіy syrn masa looks like a truncated pyramid, which symbolizes the place of the rose of Christ's death.

In addition, the sirna paska is a symbol of the Great Day, but it’s also a savory dessert. You can cook it in three ways: chilled and pressed, custard and baked in the oven.

Preparation of syrna custard Great day

Wipe the sieve with 1 kg of syrup, add 200 g of soft butter and zucru, 5 eggs, 1 teaspoon of vanilla and mix. Pour 400 ml of cups into the otriman masa and mix. Put everything on the fire, and after boiling, cook 3 quills, stirring slowly until thickened. Get sirna masu with candied fruits, peas and rodzinka - skin supplements can be 100 grams each. Place a tіsto pіd vantage (for sіkannya sirovatka) at the pasochnitsa covered with gauze, yak vіdpravte in the refrigerator for 12 years. If the motherwort drains, clean up the gauze and decorate the paska.

Preparation of syrnoy pressed paska

Beat 200 g of syrup with a blender or rub it through a sieve, add 2 eggs, 100 g of grated topsoil, 0.5 teaspoon of vanilla and 100 g of zucru. Mix everything, put it in the form and put it on the doba for the vantage.

Cooking baked cheese Easter in the oven

Put 600 g of syrup under the press, so that the whole zayva of the country came out of it, after which you wipe it through a sieve. Wash 50 g of raisins, mix with 40 g of starch and add | add | in Sir. Roast 6 zhovtkiv іz 5 table spoons add zukra to syrah and mix. Add step by step on a spoonful to a stable dry stump 6 whites with 5 tablespoons of zucru. Grease the baking dish with vershkov oil, sprinkle with breadcrumbs, add sirn masa and boil at 190 ° C for 1 year.

Yak farbuvati eggs before Great Day

The egg is one of the main great symbols. Biblical legend to tell that Mary Magdalene went to the Emperor Tiberius and declared that Jesus was risen! Stretching out her hand to him with a magnificent egg, she said: “At once you have black in your eyes, which testifies about the miracle of the resurrection.” For the egg it became a red color. From that hour, one of the main ritual attributes of the Great Day was the farbovaniye of a red egg, as in the past they began to farbovate in other images with iconographic and other images.

Following the tradition, one-ton eggs are called krashanki, with patches applied on them - females, tsatok - speckles, rozfarbovanny vyzerunkami - pysanky.

Natural barvniki eggs

Traditionally spiced cybuli pofarbuє eggs in a brown color, red cabbage soaked in oint - in a blue color, turmeric - a golden color, spinach leaves and birch brunka - green colors, infused with lemon juice, dry flowers of violets or dark grapes. And the eggs poached in natural kava turn erysipelas to dark brown.

Svyatkovi stravi for the great table

Crime of ritual and traditional stravas on the great stele is served with the most manic meats, ribs and other stravas, as it was not possible to live the first hour of Great Lent. Therefore, all the powers that be see cowbass, boiled pork, okistіv and other meat delicacies - the price is not visible part of the Christmas great table.

Buzhenina

Boiled pork can be cooked from pork, yalovichini, chicken, and whatever kind of meat you like. For this meat, wash it, blot it with a paper towel, rub the sill and pepper. Grow at the m'yasі nadrіzi, yakі stuff nіzаnіm chastnik and put yogo in the refrigerator for 12 years. Let's carefully wrap the meat with foil and put it in the oven up to 190 ° C for 1-1.5 years. Cut chilled boiled pork into thin slices and serve on a dish.

Pork baked with girchichnoy

The pork ribs on the ribs are one of the most important parts of the pig carcass, so don’t forget to cook it before the table in the light of the Holy Great Day. For this pork with a rib part, coat with spices prepared with finely chopped parsley, green basil, mustard, oregano, fresh coriander, chasnica, olive oil, salt and freshly ground black pepper. We pierce the m'yasі, put yoga in the form and put it in the refrigerator for a year. Let's wrap it in foil and let it go for 50 quills at a temperature of up to 180 ºC in the oven.

Jelly eggs

Jelly eggs are a unique Easter treat. For their preparation, prepare an egg shell ahead of time. For this egg, you don’t need to break it, but on a blunt end, break a small hole, through the yak you can carefully see it in. Then we need to resolutely imitate the scale and hang it, setting it down with a dirochka.

Dalі everything is simpler: prepare jelly for your favorite recipe. Meat with vegetables is finely trimmed and poured over traditional plates, and egg shells. Then we will put the eggs on the racks with the opening up and right in the refrigerator for freezing. Before serving, clean the shell and decorate the jelly eggs with green vegetables.

Chervona fish on the grill

The delicacy meat of the red ribi is kindly urinating for the Easter holiday menu. Until then, it’s rich who is sacred in nature, and baked fish on the grill will be miraculous. For this, fill the fish with portioned pieces and marinate її for 10 strands with crushed sprinkles and crushed lime juice. Then salt, pepper, drizzle with olive oil, put on a wire rack and bake 15 quills.

The axis of such recipes can be prepared for the Week of Christ. You can find a larger list of traditional and modern great events on our website.

All thanks to the coming light of the Holy Resurrection of Christ! Let a piece of joy, like on Great Day, know the whole Christian people, was left with you for the whole time and encouraged you at the big day!

Korisnі oradi

Obov'yazkovoy strava on the be-yakoy great table є i zavzhd bula paska, like they hang at the church. For a long time in Russia they robbed a lot of pasta for paska, which was best suited to the great obsyazy itself. Then on the vіdmіnu vіd mіsta tіsta fіrіzhkіv і pіrіvі, at the tіstо for paska they put even more rich eggs, zukra, a pinch of butter and churned at the pіnu bilkіv. Zavdyaki tsim components of the dough seemed to be even more healthy, but the paska was ready for the spring could not be stale for a long time.

So, just like traditional pastries are prepared for additional help, then for the activation of their work, it is firmly fenced to revantazhuvate health from the very cob. To get ready to go into the kilka, step by step introducing eggs, zukor and oliya. Before the test, it is necessary to put on a double bailey, whip yoga, wrap it with carpets and protect it from stretching.

According to the canons of the church, it is necessary to work on Friday at night from Thursday, on Friday at Friday pekti paska, and at night - to sanctify. Easter Easter is all day long, until the very Radonitsa. According to the classical tradition, for the brewing of the apiary, vicorist tins are high in the form of a cylindrical look. It is also possible to cook with aluminum pans with a volume of no more than 1 liter, shards are not safe, which can not be drunk in modern electric or gas ovens.

paska recipe


For the old hours, the paskas robbed the paskas robbed at the forms similar to the buckets, and they blew them, obviously, at the stove. Ready, they lay it out near the high forms, as if they were smeared with soft oil, and filled the forms halfway. If it was firmly lifted to the edges of the form, the paska was set to vipkatisya.

Today's paska brews for about 1.5 - 2 years, fallow in yogo rosemary. Embellishment for ready-made paska today is impersonal: peas, glaze, candied fruit, symbolic inscriptions, richly decorated with millet and other specialties.

The recipes of the old Russian cuisine have about 20 types of paska. Small and great paskas make a difference in health, and ale of obov'yazkova umova for the skin is a high quality. It seems that as if the paska was gone, that everything will be good in the hut, and that the crackle crackled in the new one, if there were no other defects, then misfortune will come to the hut.

Dodamo, that at the same time they prepared artos, Easter bread, which is a kind of prototype of paska. The artos has no liturgical meaning, like consecration - the whole church rite, like the consecration of the paska - the whole folk sound.

So, we have chosen for you 10 best recipes for paska. Let's start from the beginning.

Great Easter Recipes

Zvichaina paska


You don't need a lot of time to make a paska. The paska comes out savory and fragrant, and everything that you need will be appreciated by the moment, if you spill over, add all the storage ingredients, sip it hard at the mold, give it to you to eat and drink.

Ingredients:

Dried pressed – 50 g

Eggs - 4 pieces

Milk (can be melted) - 1 bottle

Zukor - ¾ bottles

Zukor with cinnamon - 1 tbsp.

Vanilla zukor - 1 sachet

Wheat borosno - 4 bottles

Olive oil - 2 tbsp.

Candied fruit, rodzinki

Easy pasta recipe

Cooking:

1. Warm up the milk (it’s supposed to be hot), pour it into a bowl. Add|Add| 1 spoon of zucru.

2. Rozkrishiti drіzhdzhi, add | add | into milk, mix and add to bik for 10 chills | minutes |.

3. Wisipati tsukor, which is full, and beat the eggs in an okremіy єmnostі. Add zucor with cinnamon and vanilla zukor.

4. Pour in olive oil and melted butter, mix everything well.
5. Smishati drіzhdzhі with dough, add rodzinki and candied fruits.

6. Add | add | flour | boroshno |, thoroughly mix. The dough can be thin, similar in consistency to thick sour cream.

7. Forms for paska should be smeared with olive oil and filled with dough halfway. Sob it doesn’t stick to your hands, smear them with olive oil, or soak them with water. Cover the future paska with towels and leave it for about 1 year near the warm place, so they went. The stench can rise to 3/4 of the height of the form.

8. Cover the upper part of the paska with a yellow cloth.

9. Vipіkati paska in rosemary up to 180 degrees of spirit for about one year, check the readiness with a wooden stick. If the upper part of the pasca begins to burn, then cover it with parchment or foil.

10. Cool the pastes and cover them with purchased or crumbled independently glaze.

Recipe for savory paska

Easter paska on baked milk


Preparations for this recipe are pasta for skin, wine is not stale for a long time, it has a wonderful aroma and a uniform texture. It is ordered how much dough to stitch into 2 large pasques.

Ingredients:

Dried pressed – 25 g

Melted milk - 250 ml

Wheat borosno - 650 g

Toplene vershkov butter - 100 g

Zukor - 125 g

Vanilla zukor - 1 sachet

Eggs - 3 pieces

Chervone kriplene wine

Detailed amygdal

For glaze: 2 egg whites, ¾ bottles of zucru, 1 pinch of salt.

Cooking:

1. Pour rodzinki with red wine, and drink milk.

2. Pour the milk into a saucepan, add crumbled yeast and 1 tablespoon of zucru.

3. Add 200 g of millet boar, so that a sparse dough will come out. Cover the pot with a lid with a towel, deprive it of a warm place in the summer, don’t stretch it.

4. Vіdokremiti zhovtki vіd blіkіv, tidy up the protein in the refrigerator, and add zucor and vanilla zukor to the zhovtkіv. Beat it all, so that the same mass will come out.

5. Take out the squirrels, beat them into a hard kick.

6. Take the dough, as at that hour it is the fault of the bula zbіshitysya vdvіchі and more, and pour into it a yellow roast with zukr. Mix everything well.

7. Melt top oil | oil |, add yogo to the dough. Squirrels are added to the rest of the black.

8. Add borosno, what is left out, zamіshuєmo dough in consistency is similar to thick sour cream.

9. Transfer to a saucepan more thickly, sip it with a boar, cover with a lid and tidy up in a warm place for 1 year.

10. Add candied fruits for relish, chalking of the almonds, vіdzhati rodzinki. Kindly change it and get rid of it for the next year.

11. Molds for vipіchki smear olive oil, put it in half the form. Stop reaching the doti until you reach the top.

12. Cover the tops with a zhovtkom and put it in the oven, roast up to 180 degrees. The specific hour of brewing is to lie in the form, in which the paska is used and in the oven itself. Through the first year of the year, I wrote the cob of the cob, carefully fix the doors, to wonder if the top did not burn. If so, then parchment parchment and foil. Later, after a year, turn the paska over for readiness: wine is guilty of but a strong, equal brown color. The internal readiness is turned over for an additional wooden skewer, as if it were torn clean, it should be dry (it’s not worth talking about readiness).

13. Remove the paska, take out the forms and apply the glaze. The axis is like її robiti: beat the whites of two chilled eggs at high speeds, throwing a pinch of salt in front and slowly adding zukor. Zbivati, until we see a garn of glossy glazes.

Pokrokovo paska recipe

Pasca without eggs


This savory recipe is for people who can't get the vip with eggs. Vіn go out even lower, to those who are prepared for yoghurt. Also, this pasta is more suitable for those who see the victory of the paska, similar to cupcakes. It is necessary to take such passes with the package.

Ingredients:

Pure natural yogurt - 250 ml

Zukor - 150 g

Vanilla zukor - 1 sachet

Soda - ¾ tsp

Toplene vershkov butter - 75 g

Wheat borosno - 175 g

Dribka of nutmeg pea

Roslinna Oliya

Chocolate drops - 2 tbsp.

Cooking:

1. Vilithy yogurt in a bowl, add soda there, mix it well and sip it.

2. Shine borosno, add tsukor and vanilla tsukor, nutmeg and chocolate drops. Pour in cooled melted butter. Relatively mix to a uniform mass and add candied fruit.

3. Save offended masi. Grease|make| dewy olієyu form and viklasti in them quietly.

4. Put the future paska in the oven, heat up to 180 - 200 degrees, close to sunset. Check the readiness with a wooden skewer.

5. Cool pasta, take it out of shape, decorate with bazhannyam glaze, sukrovoy powder, or else.

Pokrokovo Easter Pascha Recipes

honey cake


Paska comes out with a uniquely fragrant and savory taste, with a honey smell and even more sweet. Order of cognac can be added to the dough soaked in a new candied fruit.

Ingredients:

Eggs - 4 pieces

Zukor - 1 tbsp.

Wheat borosno - 600 g

Warm water - 180 ml

Dry yeast - 10 g

Rare honey - 100 g

Bitter chocolate - 1 bar

Vershkov butter - 30 g

Rodzinki for relish

Egg chewer for smearing paska's cap

Cooking:

1. At the pan, sip dry and 2 tablespoons of borosna.

2. In an okremіy єmnostі zmіshat warm water from tsukrom. Relatively mix two sums and leave them in a warm place for 15 strands.

3. Beat eggs at the mist, add | add | rare honey, and zmishati z|іz| test. Pour in melted butter | oil |, add raisins.

4. Add more money, what is left, transfer it to a large saucepan, cover it with a towel and surplus for 1.5 years.

5. Weak it out at the form, filling it in half, leaving it for 1:00 more. To paint paska with a zhovtkom after that, yak vin pidide.

6. Heat the oven up to 180 degrees and close to a year or a few vipkati in the pasta until ready. The readiness is checked with a wooden skewer, as if the cap starts to burn, it is curved with parchment or with foil.

7. Melt the chocolate with topsoil on the right heat to a homogeneous mass. I'm ready to make paska with chocolate icing and decorate for relish.

savory pasta recipe

Unleavened paska


A lot of people are more appropriate, if paska is licorice and guessing a cupcake for relish. We knew a compromise with this recipe: paska has a traditional relish, but at the same time it is like lasuns. Crimea is different, the new one has one more obvious plus: the paska is prepared without yeast, but it will come out more healthy, savory and licorice.

Ingredients:

Eggs - 2 pieces

Zukor - ¾ bottles

Vanilla zukor - 1 sachet

Sir - 200 g

Borosno wheat - 1.25 bottles

Sik half a lemon

Toplene vershkov butter - 70 g

Soda - ¼ teaspoon

Svіtla Rodzinka

Candied fruit for relish

Turmeric - 0.5 teaspoon

Cooking:

1. Mix cheese with zucr and vanilla zucr, add turmeric, soda, lemon juice, melted butter. Quietly mix with a spoon to a homogeneous mass.

2. Proteins of cremation from zhovtkiv, zhovtki beaten, and squirrels used for glaze. Pour the zhovtki into the dough, add candied fruit, rodzinki, mix well. Borosno nasipaєmo in the rest of the black, we mix.

3. Make up the shape of the olive, viklasti it isto. Weeping close to 1:00 at a temperature of 180-200 degrees. As the paska is great, it will take him more than an hour to get ready. After that, how to brown the top, cover it with parchment or foil, so that it does not burn.

4. Remove ready-made pasta from the form, cool. Prepare the icing: beat the egg whites, add the finished mixture for the icing and mix until you get a homogeneous mass. Apply glaze on chilled pasques.

Easter cake recipes

Paski on sour cream with rodzinki


Ingredients:

Eggs - 8 pieces

Vershkov butter - 200 g

Milk - 250 ml

Sour cream - 0.5 l

Borosno wheat - 2kg

Zukor - 2.5 bottles

Vanilla zukor - 2 tsp

Strength - 1/3 tsp.

Light Rodzinka - 250 g

Dried pressed – 65 g

For glazing: white chocolate (not porous) - 100 g and butter - 100 g

Cooking:

1. Sprinkle yeast in warm milk, add one spoonful of zucru, leave it for 20 quills.

2. Vіdokremiti squirrels from zhovtkіv, and rozm'yakshene vershkov oil grind with zhovtkami and tsukr, which is too dry. Z'ednati masu with yeast, add strength, sour cream and vanilla zukor.

3. Whip the whites into a hard pin and add to the mass.

4. Prosіyane borosno vsipati in small portions, zamіshuyuchi m'yake tіsto. Cover the pan with a towel, clean it for 3-4 years in a warm place. For the whole hour, remember the two, before another time, add the wash and dry of the rodinka, mix it well.

5. Make up the shape of olive, mixed with one spoonful of borosna. Fill in the dough with one third. After that, as it rises to the brim, you can put a vipkati oven near the grill up to 180 degrees. On the heap of pasta 10 khvilin at a temperature of 180 degrees, and then lower the temperature to 160 degrees and 25-30 khvilin.

6. Ready to cool the paska, vyynyat from the forms, put on the towel and cover it with the same one.

7. After reaching the glaze, it is necessary to prepare it in such a way. Melt chocolate in a water bath, mix yogo z|іz| room temperature oil, as it is necessary to beat three fibers with a mixer. If the glaze is too thin, then you can add a little bit of powder to it. It catches good at room temperature.

The most delicious pasta recipe

Easter with a crane and whiskey


If you are tired of traditional paska and try something new, then our recipe is especially for you.

Ingredients:

Dried pressed – 100 g

Milk - 350 ml

Sour cream - 300 g

Vershkov butter - 300 g

Zukor - 3 cups

V'yalena crane - 200 g

Light izum - 100 g

Eggs - 8 pieces

Strength - 1/3 tsp.

Boroshno - 1.8 kg

Whiskey - 50 ml

Extract - flavoring "Rum" - 5 ml

Cooking:

1. In the heat, crumble the milk dry, add one spoonful of zucru, one spoonful of borosna. Mix everything, cover it with a lid and clean it up in a warm place, don’t stretch it out.

2. Add zukor, silt, sour cream, zhovtki and mix it to the melted olive. Add flavoring mix well.

3. Fill the crane with whisky.

4. As soon as the dough went down, then it’s necessary to get together with the sum of the zhovtkas and knead the dough, the girls drink borosno, which you ask. So that the dough does not stick to the hands, to cover them with olive oil. Cover the container with dough with a lid and leave it in the heat for 2 years. Be respectful before the test, punch yoga as needed.

5. Give the crane at once from the whiskey and rodzinki, carefully keep it warm, so that everything will grow evenly. I'm going to fix it again for 2-3 years, don't forget to knead yoga, it's necessary.

6. At smeared with olive oil and sloppy borosh form, we lay it out thickly, filling them in half. Let it be quietly rise to the top. Whip 10 quills at a temperature of 190 degrees, then lower the temperature to 160 and bake until cooked, turn it over with a wooden stick (it is guilty to go in easily and be dry on the way out).

7. Decorate paska with glaze: for 1 white of vicor, add about one bottle of zucru and one teaspoon of lemon juice, and if you add a couple of drops of vanilla extract, then the glaze will be fragrant. Embellish the paska according to the color, the shards of glazes hang dry. So smear the glaze with one paska, embellish it, and then take on the offensive.

Pasta recipes

Custard pasta with almonds


Ingredients:

Dried pressed – 100 g

Borosno wheat - 5 bottles

Vershkov butter - 100 g

Eggs - 8 pieces

Milk - 250 ml

Cognac - 1 tbsp.

Rodzinki - 0.5 bottles

Detailed Migdal - a quarter of a bottle

Zukor - 1 bottle

Cooking:

1. Bring the milk to a boil and boil it in a new flask. Boil for about 2 minutes|minutes|, stirring without a hitch. Raise the fire, cool to 50-60 degrees.

2. Mix 1-2 tsp. zucru with yeast. Give me a glass of milk, mix well and let me drink. Zmіshati drіzhdzhі z milky-boroshnyaya sumіshshu. Relatively stir it up and leave it cold at the warm place, so that it rises.

3. Cream whites from zhovtkiv, cut zhovtki from zucrum to white, and beat whites into a hard pin. Add Zhovtki and whites to the dough, which has risen, mix and refill it again.

4. Add melted butter, borosno, rodzinki, puffed almonds, cognac to the dough. Resolutely mix everything. Lay the dough in a smeared olive form (half form) and let it rise.

5. Make up a paska's hat with a jovt. Whip for 60-70 breaths | minutes | at a temperature of 180-200 degrees.

6. Ready paska, cool, winyati z | iz | shape and decorate.

Syrnoy paska recipe

paska z sira


Pasca comes out more fragrant and savory. Assigned a number of ingredients to count for 5 great pastries.

Ingredients:

Toplene vershkov butter - 250 g

Vershkov butter - 50 g

Sour cream - 200 g

Eggs - 6 pieces

Eggs - 5 pieces

Zukor - 2.5 bottles

Vanilla zukor - 1 sachet

Milk - 0.5 l

Roslinna oliya - 50 g

Sir - 200 g

Dried pressed – 50 g

Boroshno approximately 1.5 kg

For glaze: 5 egg whites + sprats of lemon juice

Cooking:

1. Rozkrish fresh yeast in a small container, add 2 tsp to them. zucru and 60-7 ml of warm water. Mix everything well and just stand for 5 hvilin. After that, as the yeast rises, you can start making a dough.

2. Warm up the milk, pour the yogo into a large saucepan, and make it dry. Add drіzhdzhi, scho pіdіyshli, trohi tsukru, candied fruit and rodzinki, soaked in front in cognac. After that, as the mass wanders more often, add the ingredients that are left out.

3. Cream whites from zhovtkiv at 6 eggs, grind zhovtki with vanilla and zucr, and beat the whites, adding salt to them.

4. Remove the butter from the top, let it go out, add it to the dough, add the zhovki there and add the sour cream.

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