10-course Easter Menu

We will cover the Easter table with a beautiful tablecloth, put a vase with spring flowers and a basket with colored eggs.

We will cover the Easter table with a beautiful tablecloth, put a vase with spring flowers and a basket with colored eggs. And also a meal! We offer you a delightful 10-course Easter menu with appetizer, main course and dessert. The recipes are simple, the presentation is spectacular, just what you need for the holiday!

Sandwiches with caviar

 

Sandwiches with red caviar can be served in a new way. We cut the white shaped bread into two triangles, grease with butter and lay out the caviar in the form of a cone. For a ponytail, any green is suitable.

Snack cake from crab sticks

 

Ingredients:

12 crab sticks; 200 g of hard cheese; 2 cloves of garlic; mayonnaise to taste; 2 boiled eggs or more grated cheese for garnish

For the filling, grate the cheese, mix with peeled garlic and mayonnaise passed through the press. Peel the crab sticks and dip them in a pot of hot water for half a minute, they will swell. Select the sticks with a slotted spoon and unroll them. On an unfolded stick, spread over a tablespoon of the filling, then roll up. Do the same with all crab sticks.

Put five tubes on a serving dish in the first layer, grease with mayonnaise, then four more tubes and mayonnaise again. Lay the remaining three tubes on top and grease the whole cake with mayonnaise. Sprinkle with grated boiled eggs or grated cheese. Fresh chopped parsley will do as well. Refrigerate before serving.

Appetizer of beets and cheese

 

A salad of grated boiled beets and feta cheese (or other pickled cheese) can be served in the form of strawberries in an original way!

Grate the boiled beets, squeeze out the juice, mix with a spoonful of mayonnaise. Wrap a piece of cheese and a third of the walnut kernel in beets, forming a strawberry. Garnish with a parsley tail and sesame seeds.

For convenience, skewers can be inserted into the ponytails.

Salad with meat and croutons

 

Ingredients:

300 g of pork or beef; sweet and sour apple; 40 g crackers; 3 eggs; salt to taste; 3 art. l. mayonnaise.

Boil the meat in salted water until tender, cool, select and cut into pieces. Hard boil the eggs, cool, peel and separate the whites from the yolks. Assemble the salad using a serving ring (or layer in a bowl). Lubricate each layer, except for the top one, with mayonnaise. The bottom layer is meat, then chopped finely boiled proteins, crackers, an apple, the top layer is chopped yolks. Ready!

Chicken roll with egg

 

This roll can be served both hot and cold. Delicious, simple and beautiful! You can use any cheese for the filling - processed, hard yellow or parmesan. Every time you get a new dish!

You will need:

500 g chicken breast; 100 g of processed or hard cheese; 2 boiled eggs; salt, pepper, ground paprika and herbs to taste.

Beat the chicken breasts with a mallet. For the filling, chop boiled eggs and herbs, grate the cheese. Mix.

Place the chopped chicken pieces on a cutting board. Salt, pepper, sprinkle with your favorite spices. Spread the filling in a thick layer and roll up the roll, fastening the edges with toothpicks. Put in a mold and send to an oven preheated to 180 degrees for 40 minutes to an hour. Baking time depends on the thickness of the roll. If you want the roll to be more juicy, wrap it with strips of cold-smoked bacon before baking.

Salad with chicken and prunes

 

Hearty and juicy salad with boiled chicken, prunes, cheese and walnuts.

Ingredients:

200 g baked or boiled chicken fillet; 2 boiled eggs; 100 g of hard cheese; Apple; cucumber; 50 g prunes; 30 g walnuts; mayonnaise to taste; grapes and pomegranate seeds for serving (optional)

Boil eggs and breast in advance until tender. Grilled chicken will do as well. 

Place a glass in the center of a flat serving dish. Lettuce will spread around the glass. The first layer is diced chicken fillet. Lubricate with mayonnaise. Then lay out the chopped peeled cucumbers in a small cube. Put chopped boiled eggs on cucumbers without mayonnaise and grease with mayonnaise. Sprinkle with chopped walnuts and chopped prunes. Lubricate with mayonnaise and spread the grated apple. Again a thin layer of mayonnaise and grated cheese. We send for an hour in the refrigerator for impregnation, then decorate with halves of seedless grapes and pomegranate seeds and serve.

Pork with fruits for hot

 

Ingredients:

700 g pork (tenderloin or loin); sour apple; persimmon; bulb medium; 2 tbsp. l. honey; 1/2 tsp ground paprika; 1/4 tsp cinnamon; 1/4 tsp black pepper; salt to taste; 1 st. l. vegetable oil.

Persimmon in this recipe can be replaced with orange.

Fry a piece of meat in a pan over high heat in oil on all sides until the color changes. Do not pierce the meat.

Cut the apple, persimmon and peeled onion into rings. Remove the pits and seed pod from the apple.

Cut the fried pork on one side, leaving 2 cm from the bottom. Rub the meat with a mixture of salt and spices on all sides. Then place a mug of onion, apple and persimmon in the cuts.

Lubricate the stuffed meat with honey and wrap with foil in two layers.

Bake in an oven preheated to 180 degrees for an hour.

Rice with tomatoes for garnish

 

Such rice may well act as an independent dish, but it is still better to serve it as a side dish. Tomatoes, garlic, herbs - the aroma and taste will be stunning!

Ingredients:

a glass of long-grain rice; tomato; bulb; 2-3 cloves of garlic; 2 tbsp. l. tomato paste; 3 art. l. vegetable oil; salt, black pepper to taste.

Boil the rice in salted water according to package instructions.

Peel the onion and garlic, finely chop the onion, chop the garlic.

Remove the skin from the tomato (dip it in boiling water for a couple of minutes) and cut into cubes.

Saute onion in oil over medium heat in a skillet until translucent. Add garlic, fry for another minute, then tomato paste, simmer for 2 minutes. It remains to add tomatoes, stew them for a few minutes and put boiled rice. Stir and simmer covered over low heat for 10 minutes. Serve with herbs.

Easter with cookies

 

Ingredients for cottage cheese Easter with cookies:

250 g of cottage cheese; 75 g butter at room temperature; 100 g vanilla cookies; 70 ml of heavy cream; 100 g of sugar; 80 g raisins or candied fruits.

Grind the cookies into crumbs in a blender, steam the raisins with boiling water, then fold them into a colander. Put the ingredients in a bowl.

Put cottage cheese, butter, sugar into the bowl of the combine. Whisk until smooth. Then add whipped cream to white peaks and mix with a spatula.

Mix curd mass with cookies. If you are not using raisins, you can add candied fruit or chocolate chips. Put the mass in a gauze-lined form for Easter. Put oppression on top and send it to the refrigerator for 6-8 hours. Flip it over onto a platter and serve.

golden cake

 

The golden cake is obtained due to the turmeric in the composition.

Ingredients:

25 g fresh yeast; a pinch of salt; a glass of sugar; a glass of milk; 4 cups wheat flour; 50 ml sour cream; 70 g butter; 1 tsp vanilla sugar; 2 eggs; 100 g raisins; 1 st. l. turmeric.

For the glaze, one egg white and 3 tbsp. l. powdered sugar (beat).

In warm milk (38-39 degrees), mix salt, sugar and yeast. Pour a couple of tablespoons of flour, stir. Leave the dough in a warm place until a foam cap appears, for 15 minutes. 

Add sour cream at room temperature, melted and chilled butter, beat in eggs. Stir. Start introducing the sifted flour in parts, add turmeric. Knead a soft elastic dough. Collect in a lump and leave under the film in a bowl for 1.5 hours.

Knock down the dough by adding raisins, gather the lump again. Divide the dough into 4 parts. Put each in a greased form or tin can, filling a third. Leave the dough for another 30 minutes, and then bake in an oven preheated to 180 degrees for half an hour to 40 minutes.

Cool the Easter cakes and choose from the molds. It remains to decorate the pastries with icing and confectionery sprinkles. Happy and delicious Easter!