Proper nutrition for Easter. Meals during the Easter week. Diet Easter with dried fruits and candied fruits

Calories: 830.3
Proteins/100g: 14.5
Carbs/100g: 10.42

The brightest holiday of the year is approaching, we have a lot of worries, because we need to do a lot, prepare a delicious festive table, bake Easter cakes, and tidy up the house. But all this is very pleasant chores that do not bother at all, but rather create an atmosphere of joy, anticipation of the holiday and good mood.
True, during this period, some do not think, moreover, we completely forget about the diet, stop counting calories in our menu, and as a result - in a few days overweight on the scales. Yes, they are such holidays, you always look forward to it, and then you get back to normal for a long time.
And besides, you can limit yourself to complex mayonnaise salads, fatty meat snacks, etc., but how not to taste traditional Easter cakes, pies, and buns? Of course, it won’t do without Easter cakes, but you can replace the yeasty rich pastries with lighter and more dietary ones made from cottage cheese.
By the way, you can cook several Easter cakes - both from yeast dough, and from cottage cheese and please your family with such a variety on this day.
Diet curd Easter prepared according to this recipe is very tender and sweet. After all, it is based on low-fat cottage cheese, which we mix with soaked dried fruits and nuts, and even instead of the usual granulated sugar, we will add its substitute - fructose. Such a treat will appeal not only to you, but also to your guests, especially since it can be safely given to small children.
What is also important - such a curd cake is quick and very easy to cook, literally 5-10 minutes for the main processes, then put into a mold and sent to the refrigerator for 10-12 hours.
The recipe is for 1 cake.

Ingredients:
- fresh cottage cheese (low-fat) - 400 g,
- fructose - 20 g or sugar to taste,
- dried apricots - 50 g,
- walnut kernels - 50 g.

How to cook at home

Dilute 10 g of fructose in a saucepan in a small amount of water and put the washed dried apricots. Boil it over medium heat for 3-5 minutes.

Let it cool, and transfer to a blender bowl, in which there are already walnut kernels. We interrupt the ingredients into a homogeneous mass.

Add cottage cheese and the remaining fructose to the mass.

Next, we take a form or just a bowl and line it with cling film, put the curd mass into it.

We put the cake in the refrigerator for 10 hours, and then take it out of the mold and serve it to the table.

See how it's getting ready

Easter is one of the most important church holidays. Although the holiday is primarily religious, the customs that accompany it also appealed to people far from the church.

Easter falls in spring, the time of new expectations, the rebirth of nature and the long-awaited sunny days. The holiday is joyful in its essence, therefore it is customary to celebrate it beautifully and with taste: prepare special treats, clean and decorate the house, give gifts to each other. Of course, it seems to me that only those who observed, prepared for the holiday in accordance with all the rules, can fully experience all the delights of Easter. Including in gastronomic terms.

Here it should be noted that although food restrictions are formally removed on Bright Sunday and you can eat everything, it is better to be careful and introduce fast foods into your diet gradually. Unaccustomed to animal food, the body may not react as we would like. Practitioners know that it is Easter that often causes a surge in poisoning, exacerbations of gastrointestinal diseases and other nutrition-related diseases.
So proceed with caution and avoid excesses.

But still, Easter cakes, colored eggs and cottage cheese Easter are simply obligatory on the present.

kulich, consecrated in the church - the first food that you can eat on Easter.

It symbolizes the bread blessed by Jesus at the Last Supper, as well as the one that He shared after the Resurrection with his disciples. Of course I have, different versions the appearance of Easter cakes on the Easter table, but I will not delve into historical issues, but rather return to culinary ones.

Easter cakes in the traditional version are baked from rich yeast dough with big amount eggs and butter, with the addition of raisins, nuts and candied fruits. Easter cake dough can be flavored with vanilla, lemon or orange zest, saffron, cardamom and other spices. True, unlike Christmas cakes, there are much fewer flavors in Easter cakes and they do not play a major role.

Dough for Easter cakes can be prepared in a sponge and non-dough way. For dough, half of the flour required by the recipe is usually mixed with milk and yeast and allowed to rise properly. Then the rest of the ingredients are added and after the second rise of the dough, they begin to form Easter cakes. The safer way is simpler, but long. In this case, the dough is prepared immediately, and due to the large amount of muffin, which slows down the yeast, proofing takes a long time. In many recipes, doughless dough for Easter cake is placed overnight.

Required attribute of Easter - colored eggs.

According to legend, Mary Magdalene appeared to Emperor Tiberius with the news of the Resurrection of Christ, and brought him a gift regular egg. But he did not believe her, saying that it was also impossible, as if the egg suddenly turned red. But the egg suddenly turned red, and this was one of the miracles, symbolizing the triumph of life. By the way, the choice of an egg as a gift to the emperor is also not accidental, it is a symbol of life hidden under the shell, but ready to be born.

People liked the custom of dyeing eggs so much that they painted them even in absolutely atheistic times. There are many options for coloring eggs: from the traditional and most affordable onion peel, which gives a reddish tint to eggs, as in the Magdalen story, to manual multi-layer painting using special technologies. Now, of course, a sea of different dyes, stickers and devices for coloring eggs is being sold, so it's only a matter of the level of creativity and artistic taste of each of us.

Curd Easter- another indispensable attribute of the Easter meal and another Easter symbol.

The traditional form of Easter is a truncated pyramid, which symbolizes the Holy Sepulcher. Therefore, Easter is made in special forms, on which a special relief pattern is often applied. On the upper part of the cottage cheese Easter, the letters ХВ are most often present, and on the sides there are a cross and other symbolic images.
But if you don’t have a form for Easter (pasochki), then you can make a beautiful Easter in another form.

Cottage cheese Easter can be simple (raw), boiled (custard) and baked. In addition to cottage cheese, butter, cream, sour cream, sugar and other additives are added there. Since milk was not consumed during Lent, it was collected all this time, and then curd was made. Therefore, there was a lot of cottage cheese and dairy products, and they were used for the Easter table. There are a lot of Easter cottage cheese recipes now, you can choose according to your taste. It is only important to remember that without heat treatment, this dish is not stored for a long time, so raw Easter should be eaten first.

Otherwise, the dishes of the Easter table are not so traditional and are left to the discretion of the owners of the house. Restrictions have been lifted, but both the Church and doctors still call for moderation. The same applies to alcohol.

It is considered a traditional alcoholic drink on religious holidays.

This is a sweet dessert wine that is used for worship and is very appropriate on the Easter table. Cahors got its name from the French city of Cahors, which also produced wine with that name. In the XVIII-XIX centuries, Cahors was imported for church needs from France, where it was made by order of the clergy. Initially, the wine was dry, but by order of the Russian Church, it was made sweet. Later, in the 19th century, grapes of the desired varieties began to be grown in Russia, and Cahors was also produced here using a special technology that made it possible to obtain a sweet, intense red drink.

For the manufacture of Cahors, heating is used, which gives a higher concentration of extractive and coloring substances in the drink. Therefore, one of the distinguishing features of Cahors is that even with a fairly strong dilution with water, it retains a beautiful red color. This is important, because when using cahors in religious ceremonies, it is diluted, but the color should remain red, because cahors symbolizes the blood of Christ and the sacrifice that He made for the people.

In Rus', the people have always solemnly prepared for the celebration of Easter. Many good customs and beliefs were associated with this day.

Ancient traditions and customs

According to tradition, preparations for Easter began on Maundy Thursday. It is on this day that it is customary to do general cleaning, paint and paint eggs, cook Easter, bake Easter cakes and small flour products in the form of Easter symbols: lambs, cockerels, doves, shepherds. To all year round there was money, in the evening, when all the homework is completed, you need to count the money home savings three times.

Happy Friday to Holy Week certain traditions were also associated. For example, on Friday it was customary to sweep all corners with a rag. According to ancient signs, this rag helped get rid of lower back pain if it was tied around the back. The same rag was used to wipe the feet in the bath after washing, so that the feet would not hurt. The ash taken from the oven on the Friday before Easter cured any illness and evil eye.

And here's another one omen: On Friday morning, believers look out the window, noticing who they see first. If a man - this is for well-being, if a young woman - there will be life without problems. But to see an old woman - Bad sign. If you are lucky, and the family will appear first before your eyes - this is for peace, as well as for the reconciliation of those who are in a quarrel.

The Easter table has always been distinguished by festive splendor, was plentiful and very beautiful. A special place among all the treats was occupied, of course, by ritual food - cottage cheese Easter, Easter cake and colored eggs. According to ancient tradition, colored eggs were placed on a dish among specially sprouted oats or wheat. The first Easter egg is usually divided into several parts according to the number of family members. Such a joint eating of one egg, according to legend, strengthens the family, preserves friendly relations and love for each other in it.

Easter lamb

On a real Russian Easter table, there must be a lamb made of dough, sugar and butter. This is a symbol reminiscent of the sacrificial death of Christ in atonement for the sins of mankind.

germinated grain

Since Easter is primarily a symbol of rebirth, there should be sprouted wheat grain and a lot of different greens on the table: lettuce, parsley, dill, cilantro, basil. The fact is that greenery symbolizes life. In addition, various snacks from raw and boiled vegetables, chicken offal, stewed crayfish were put on the table, aspic fish and aspic were prepared.

Calla

In Rus' on each holiday table Kalya flaunted - an old Russian classic treat. Calla is a cross between pickle and fish soup, the obligatory ingredient of calla is pickles and cucumber pickle. It is prepared in the same way as fish soup, but more spices are added to it, and it is much thicker than fish soup in consistency. Oily fish is mainly used to make kali.

In addition to the calla, they put on the table stewed buckwheat porridge with lamb meat and rennet, roast with mushrooms, beef with turnips, stewed offal, boiled pork in hay dust with beer, duck with honey, fried in juniper. Kissels and sbitni were cooked for Bright Sunday. And wealthy merchants had exactly 48 dishes on the table, according to the number of days of the past Great Lent.

Ingredients:

400 g fish (salmon, trout, pink salmon)
4 things. potatoes
4 pickles
2 large onions
1 bunch dill
1 cup cucumber pickle
2 tbsp. l. red caviar
1 st. l. lemon juice
Salt, ground black pepper, Bay leaf- taste

Cooking process:

1. Rinse the fish, cut into pieces, put in a saucepan, cover with cold water and cook for about 30 minutes over low heat.
2. Cut the vegetables into cubes, pickles into strips, chop the dill.
3. Fry the onion in vegetable oil.
4. Remove the cooked fish from the pan. Disassemble from bones and skin.
5. Place bay leaf, potatoes, then cucumbers in the broth.
6. When the potatoes are cooked, add the brine, lemon juice and fried onions to the pan.
7. Add fish fillet and greens to the already prepared soup.

Proven for centuries classic easter recipe performed by the famous pastry chef

Alexander Seleznev, who composed many sweet stories for us, on the eve of Easter repeated the classic old Russian recipe for Tsarskaya Easter, which has been tested for centuries, adding an author's touch in the form of wild berries and Turkish delight.

“Cooking Easter is a tribute to one of the most important Orthodox Christian holidays, so everything must be real: a lot of high-quality fatty foods and careful execution of the recipe. Do not be too lazy to wipe the cottage cheese twice, beat all the ingredients separately, and mix in strict sequence, ”our pastry chef said so.

According to tradition, it is necessary to cook Easter - a ritual festive meal - on the eve of the holiday, on Maundy Thursday or Friday in Holy Week. From a culinary point of view, this is also correct. curd paste, placed in a special split mold-pasochnik, just has time to ripen and get rid of excess liquid-serum.

BY THE WAY: the very form of the beekeeper - in the form of a tetrahedral pyramid - personifies Golgotha, the hill in Jerusalem, where Jesus Christ was crucified.

Pastry Chef Tips:

Treat the choice of the main component of Easter, cottage cheese, with all responsibility. The cottage cheese should be fatty, not too sour, not grainy and even a little dry.

Easters are raw and custard (warmed). In composition, they are similar, different in the way of preparation. Our Easter is raw. And since cottage cheese is a perishable product, it is necessary to store ready-made Easter in the refrigerator ( temperature conditions storage from 4 to -2°C) no more than 72 hours.
It’s good to add raisins to custard Easter, but raw raisins can turn sour faster from it.

Easter "Royal"

Ingredients:

1 kg fat cottage cheese
200 g butter
200 g powdered sugar
200 g cream 33-35%
3 yolks
1 tsp vanilla sugar
2 tbsp. l. wild berry jam
100 g Turkish Delight
50 g chopped almonds
A little grated nutmeg

Cooking process:

1. Wipe the cottage cheese twice through a sieve.
2. Beat the yolks in a water bath until light foam, knead into the curd.
3. Sift the powdered sugar, add softened butter and beat until white. Instead of powder, you can use condensed milk (butter cream preparation technology: gradual addition during whipping).
4. Whip the cream until stiff.
5. Add a teaspoon of vanilla sugar and nutmeg chips to the cottage cheese with yolks.
6. Combine the curd-egg mixture with the sugar-butter mixture and knead thoroughly again.
7. Add wild berry jam, Turkish delight and roasted almonds crushed into large crumbs. Lightly mix, no longer rubbing, so that all the additives are evenly distributed in the curd mass.

BTW: Why Turkish Delight? “It is he who will give our Easter a delicate viscous texture, you will come across Turkish delight - bursting in your mouth and stretching a little,” Alexander Seleznev explained.

Classic Easter cake

Ingredients:

Opara:
For 0.5 l of milk -
5 g yeast
150 g sugar
300 g flour

Muffin:
2 whole eggs
7 yolks
150 g sour cream
400 g flour
Salt, vanilla - to taste
350 g butter
30 g vegetable oil
40 g lard
Raisins - to taste

Glaze:
160 g protein
200 g powdered sugar
Lemon acid taste

Cooking process:

1. First, prepare the dough: heat the milk, put the yeast, sugar, sifted flour, knead everything well and leave it to “reach” in a warm place. Experienced housewives know that the dough is ready when it falls a little.
2. Cooking baking: beat eggs, sour cream with a whisk into the total mass, add salt, vanillin. When our prepared dough is suitable, add this mass there. We add more flour until the moment when we understand that we get the dough of the right consistency (not very cool, by the way). At the end, add half the butter, vegetable oil, lard and raisins. And leave again in a warm place to come up. When the dough stands, we knead it again and add the next batch of butter (another 175 g).
3. Put the dough into the molds and bake at 180°C for about 40 minutes.
4. While the Easter cakes are cooking, make the icing. Mix everything and beat with a whisk.
5. After the baked Easter cakes have cooled, coat them with white icing and sprinkle with Easter powder.

Easter nut roll

Ingredients:
500 g dough for Easter cakes
200 g ground walnuts
100 g sugar
Egg for greasing to taste

Cooking process:

1. Make the dough exactly the same as in the previous recipe (just do not add raisins to it).
2. For 500 g of dough, we need 300 g of nut filling. The filling is prepared simply - ground walnuts mix with sugar.
3. Roll out the dough for the roll in the form of a rectangle. Add the filling, twist the dough. Brush the top of the roll with egg.

KULICH FROM ALEXANDER SELEZNEV

Ingredients:

Opara:
25 g dry yeast (50 g live)
1 st. l. Sahara
1/2 cup milk
2 tbsp. l. flour

Cake dough:
4 cups flour
5 eggs
Opara
A pinch of salt
1 cup of sugar
1 cup cream 22%

Kulich:
Dough
200 g raisins
200 g candied fruits

Glaze:
1 protein
1 st. l. lemon juice
200 g powdered sugar

Cooking process:

1. Opara. Dissolve yeast in warm milk, add a pinch of sugar and 2 tbsp. l. flour. Let rise 20 minutes.
2. Dough for Easter cake. Sift flour, add lightly beaten eggs with sugar, salt, dough. Knead the dough and gradually pour in the cream. Knead the dough for at least 5-10 minutes. Let rise 1 hour.
3. Add raisins and candied fruits. wet hands vegetable oil, Divide the dough into 6 portions and put in the forms for Easter cakes. Let rise 1 hour.
4. Place in an oven preheated to 180°C for 40 minutes.
5. After baking and cooling, grease the surface with icing sugar.
6. Glaze. Whisk all ingredients for the glaze until smooth. Cover the surface of the cakes.

blueberry easter

Cooking process:
1 kg of dense crumbly cottage cheese
200 g candied fruits
50 g peeled, roasted and chopped almonds
20 g vanilla sugar
200 g butter
200 g cream 35%
3 yolks
200 g powdered sugar
2 tbsp. l. blueberry jam
Berries, candied fruits or nuts for garnish

Cooking process:

1. Rub the cottage cheese through a sieve 2 times.
2. Beat butter with powdered sugar.
3. Beat the yolks in a water bath.
4. Whip the cream.
5. Mix the grated cottage cheese with whipped butter and add powdered sugar. At the end add blueberries.
6. Add candied fruits and almonds.
7. Add whipped yolks and whipped cream.
8. Put the curd mass into the Easter mold, cool.

Easter Colomba

Fragrant and delicate Italian cake in the form of a dove with almond icing.

According to legend, this Easter pastry appeared in the era of the Lombards, under King Alboin. During the siege of the city of Pavia, the king was allegedly presented with a sweet pie in the form of a dove as a sign of peace. Another legend tells of the Lombard queen Theodelinde and Saint Columban, a monk of Irish origin. But in fact, the colomba appeared on Italian Easter tables much later. A festive Easter cake in the form of a dove was invented in the 30s of the last century by Dino Villani, advertising director of the famous Milanese confectionery Motta. He did this for a simple reason: he wanted the factory equipment not to stand idle in the period after Christmas. Since then, colombas have not only taken root on the festive spring table, but have also scattered all over the world.

In terms of consistency, colombas are a bit like panettone - they are a little drier, but just as fragrant and tender. And most importantly, they are covered with amazingly delicious almond icing!

It takes 24 hours to bake a colomba, but it requires almost no work.

1 batch

Ingredients:
120 g natural sourdough (or 15 g fresh or 5 g dry yeast)
150 g sugar
160 g soft butter
200 ml warm milk
1 egg
2 yolks
525 g flour

Cooking process:

1. Knead the dough from all the ingredients, knead it with a combine or hands for 10-15 minutes until it becomes elastic, and leave it in the same bowl.
2. Cover the bowl with a film or towel and put in a warm place for the whole night (10-12 hours).

2 batch

Ingredients:
50 g cane sugar
40 g soft butter
50 g almond flour
100-150 g finely chopped candied oranges
1 yolk
1 st. l. vanilla extract
1 bottle of orange flavor
A pinch of salt

Cooking process:

1. In the morning, knead the dough that has risen 3-4 times and knead again, adding the rest of the ingredients, using a combine or by hand.
2. Let stand for 20 minutes, then put on a table sprinkled with flour in the form of a cake (the dough will be very sticky and rather liquid) and fold 3 times, then turn over 90 ° C and fold 3 more times.
3. Put this dough in a large dove-shaped paper mold (it is important that the dough takes up no more than 1/3 of the mold, it grows very strongly), cover with a towel and put in heat for 7-9 hours.

Glaze

Ingredients:
40 g almond flour
65 g cane sugar
30 g protein
20 raw tonsils

Cooking process:

1. Preheat the oven to 180°C.
2. While it is heating, prepare the icing: beat the protein with sugar to a dense mass, mix in the almond flour and put it on the surface of the raised colomba with a spoon; “glue” the almonds on top, you can sprinkle with granulated sugar.

Colomba baking:

1. Bake for 45 minutes at a medium level, substituting a baking sheet covered with paper or foil: the icing will drain.
2. Cool the colomba on a wire rack.

Easter cottage cheese

Ingredients:
500 g homemade cottage cheese
4 eggs
100 g sugar
60–70 g raisins, dried apricots and prunes, pitted

How to cook Easter cottage cheese:
1. Wipe the cottage cheese through a sieve. Beat eggs with sugar. Cut washed dried apricots and prunes into small cubes.
2. Put the eggs with sugar in a water bath, cook until thickened for 10–12 minutes at a temperature of 60 ° C. You should get a thick custard. Cool down.
3. Mix dried fruits with grated cottage cheese. Gently add custard, stir.
4. Line the pasochnik with sterile gauze, lay out the curd mass. Place in a cold place under pressure for 24 hours.

Easter lemon

Ingredients:
1.4 kg cottage cheese
100 g butter
2–4 eggs
250 g sugar
300 ml cream
zest of 2-3 lemons

How to cook Lemon Passover:
1. Wipe the cottage cheese through a sieve, place it under a press for several hours to remove excess moisture.
2. Mix the grated cottage cheese with the rest of the ingredients: butter, eggs, sugar and cream.
3. Put the curd mass in a saucepan. Put on a very low heat, heat for 1 hour with constant stirring, not allowing to boil. At the end, add lemon zest.
4. Remove the pan from the heat, put it on ice or in cold water.
5. After cooling, put the curd mass into a pastry box, previously lined with gauze. Place under pressure for 12 hours.

Easter nut

Ingredients:
700 g cottage cheese
250 g butter
400 g sour cream
4 eggs
400 g sugar
1/4 tsp vanilla sugar
100 g almonds
100 g seedless raisins
6 tsp lemon and orange peel

How to cook nutty Easter:
1. Rub cottage cheese with butter, sour cream, eggs and sugar.
2. Scald peeled almonds with boiling water, finely chop. Add to curd mass along with raisins.
3. Warm up the mass for Easter on very low heat for 1 hour with constant stirring, not allowing to boil.
4. Add citrus zest and vanilla sugar at the end, mix gently.
5. Put the mass on ice. After cooling, put in a pasochnik, previously lined with gauze. Place under pressure for 12 hours.

Easter chocolate

Ingredients:
500 g cottage cheese
150 ml heavy cream
200 g dark chocolate
200 g sugar
20 g vanilla sugar

How to cook Easter chocolate:
1. Wipe the cottage cheese through a sieve. Break chocolate.
2. Heat the cream without boiling. Dissolve chocolate in them, cool.
3. Lightly beat the chocolate cream mass after cooling.
4. Beat cottage cheese with sugar, combine with chocolate cream. Add vanilla sugar, mix.
5. Put the curd mixture in a pastry box, previously lined with gauze. Place under pressure for 24 hours.

Savory appetizer to the Easter table from Alexander Seleznev

At Easter, the table is decorated with a wide variety of egg-based snacks. Anchovies add a special piquancy to the eggs in this recipe. Anchovies are small fish of the herring family. Anchovies are sold in the form of fillets or cut into pieces. They are used to make sauces, sandwiches, fillings and to decorate dishes.

Ingredients:
10 large eggs
150 g canned tuna
1 tsp capers
4 anchovy fillets
150 g mayonnaise
1 garlic clove
Salt, pepper to taste
White bread
Greenery

Cooking process:

1. Boil the eggs for 15 minutes, place them in cold water, peel, cut in half, remove the yolks.
2. In a separate bowl (preferably in a blender), place the yolks, capers, salt, pepper, tuna, garlic, anchovies and mayonnaise. Grind food until smooth.
3. Put the puree into a pastry bag or syringe and fill the egg halves with it. Lay eggs on slices of white bread and garnish with herbs.

Eggs stuffed with herring

Eggs stuffed in this way will decorate any table.

As soon as they do not paint eggs for Easter! And what kind of dishes they do not make! An absolutely amazing appetizer inspired by the French magazine Saveur: a fantastically simple process with great results.

Ingredients:

5 eggs
1 boiled beetroot (medium)
1 herring fillet
Juice of 1/2 lemon
2 tbsp. l. sour cream
Several sprigs of dill
1 st. l. red caviar
Salt pepper

Cooking process:

1. Boil the eggs, rinse with cold water, peel, cut each in half. Remove the yolks and mash well with a fork in a separate bowl.
2. Grate beets on a coarse grater or cut into small cubes. Put in a bowl and pour 1 liter of boiling water. Put egg whites in a bowl and leave for 1 hour.
3. Cut 10 thin strips from the herring fillet, put the rest in a blender, chop.
4. Mix the chopped herring fillet with sour cream and yolks. Add lemon juice, chopped dill (reserving a little for decoration), salt, pepper and mix well. The stuffing should turn out bright yellow. Remove the mass in the refrigerator.
5. Remove the proteins from the beetroot water, dry and put on a serving dish. Put minced meat on each half, decorate with caviar, a piece of herring and dill. Very fast and unusual!

BTW: if the herring is very salty, it is better to soak it in milk overnight. It will have a more delicate taste.

Tea-smoked salmon with sweet pepper

A luxurious dish that you can and should afford on the bright Easter holiday.

The secret of this recipe lies in the use of tea leaves, which are brewed with fish juice that is released during the cooking process. Slightly sweetish tart taste will surprise even the most sophisticated gourmets and will fully reveal itself in combination with a light, melt-in-your-mouth garnish. Perfect for picnics and campfires!

What do you need:
200 g fillet of salmon or other red fish
1 sweet red pepper
20 g green leaf tea
10 ml olive oil
3 tbsp sugar or to taste
1 tsp salt or to taste

Sauce:
100 ml cream with a fat content of 22-33%
30 g spinach (can be frozen)
20 g onion
10 ml olive oil
1 garlic clove
salt, pepper - to taste

How to cook tea-smoked salmon with sweet pepper:

1. Wrap tea leaves and sugar (2 tablespoons) in a foil envelope.

2. Put the envelope on the bottom of the pan.

3. Drizzle salmon with olive oil.

Rub the fish with salt and the remaining sugar.

4. Put the salmon on a foil envelope, cover the pan with a lid and cook over high heat for 3-7 minutes.

5. Remove the pan from the heat and leave for 3-5 minutes.

6. Bake the whole pepper in a preheated oven for 7–10 minutes at 200°C. Remove skin.

7. For the sauce, chop the onion and garlic.

8. Lightly fry the onion and garlic in hot olive oil (10 ml), pour in the cream and add the spinach. Boil. Season to taste.

9. Grind spinach, onion, garlic and cream with a blender until smooth.

Serve as a sauce for salmon and peppers.

GLAZE for Easter cakes

Most often, the glaze is made from egg white and powdered sugar, and to give it the appropriate color, fruit syrups, spices (often saffron), cocoa or coffee are added. To look good on an Easter cake, the prepared glaze should be thick.
Lemon glaze Beat 3 proteins with a mixer with 250 g of powdered sugar, gradually adding the juice of one lemon while beating. To stir thoroughly.

white icing 250 g of powdered sugar beat with 5 proteins. At the end of cooking, add 0.5 cups of flour and mix. You can also make chocolate icing by adding 3 tablespoons of cocoa instead of flour.

Protein glaze 1/2 or 3/4 cup powdered sugar and 1 protein. Beating the protein, pour the powder gradually. Beat until the glaze is thick and at the same time quite fluid. For taste, you can add a few drops of lemon juice.

Creamy milk glaze 50 g butter, 3 tbsp. spoons of powdered sugar or fine sugar, 1 tbsp. a spoonful of milk, 2 tablespoons of cocoa. Dissolve the oil over low heat, cool slightly. Mix by adding ingredients to in that order until a thick homogeneous mass is formed. Lastly, add cocoa. The icing is obtained, as on the strip cake.

Glaze with dye 500 gr. powdered sugar, warm water, dye. Sift 500 g of granulated sugar into a saucepan. Add 6 tbsp. spoons of water. Lastly, add cocoa. Turn on low heat and heat while stirring the sugar and water until they are warm, but not hot. Stir with a wooden spoon. If the syrup coats the spoon in a thick, smooth, shiny layer, it is ready. Pour half of the syrup over the cake. Smooth with a table knife, holding it first in hot water. Pour the remaining frosting into three small cups and tint with different colors.

Advice: you can make three packets of oiled paper with cut ends, pour glaze into them and make patterns by squeezing it out of the bag. Instead of a paper bag, it is convenient to use a plastic file with a cut corner.

Sour cream glaze 1/2 cup sugar, 2 tbsp. spoons of milk or sour cream, 50 g of butter, 3 tbsp. spoons of cocoa. Mix everything and cook until thickened, about 6-8 minutes. You can add 1 teaspoon of honey (optional).

cocoa glaze 100 g sugar, 2/3 cup water, 1 tbsp. a spoonful of cocoa, 50 g of butter. Boil syrup from sugar and water, as for jam. Grind the butter and cocoa and gradually pour the syrup into the mixture in a thin stream. Pour the finished icing immediately over the cakes until it is frozen. Cocoa can be replaced with melted chocolate. If you do not add cocoa or chocolate, you get a white icing.

Lemon juice frosting 200 g of powdered sugar, 2 proteins, 1 tablespoon of lemon juice or any other. You can add chopped berries or zest. And whatever you like! Mix everything until you get a glaze (snow-white homogeneous slightly thick mass). The icing can be eaten as such, or spread on cookies.

strawberry glaze 200 g powdered sugar, 3/4 tbsp. tablespoons juice of strawberries or raspberries, cranberries, viburnum or other berries. Glaze is made in the same way as regular white icing, but instead of lemon juice, berry juice is added (gradually drop by drop of juice while whipping).

raw glaze 0.5 cups of powdered sugar, 1 egg white, 1 teaspoon of lemon juice. Sift finely ground icing sugar, add lemon juice, egg white and grind with a wooden spoon until a homogeneous mass is obtained. Food coloring can be added to the glaze.

Chocolate glaze 6 art. spoons of sugar, 2 tbsp. spoons of cocoa, 3 tbsp. spoons of hot (!) milk, 50 g of butter. To get a good glaze, it is necessary to observe the proportions. We put all the ingredients on the stove, stirring all the time. Bring to a boil, but do not boil. The key is to melt the sugar. Remove from the stove, wait a minute or two and fill in Easter cake, cake, cake, cookies, gingerbread or whatever you have delicious.

Chocolate glaze with butter 50 g butter and 8 tbsp. Heat tablespoons of sugar in a saucepan, stirring constantly. Add 4 teaspoons of cocoa and 4 tbsp. spoons of milk or 2 tbsp. spoons of sour cream. Heat everything up and cook for three minutes. Pour Easter cakes or cakes with slightly warm icing.

Chocolate glaze on sour cream 3 art. spoons of sour cream, 2 tbsp. spoons of cocoa, 5 tbsp. spoons of sugar, 20 g of butter. Mix sour cream, sugar and cocoa and bring to a boil over low heat. Then add oil with active stirring. Pour the warm glaze over the cake with a spoon.

Cottage cheese and yeast dough for Easter cakes and sweet pastries

Easter

Snow-white icing for Easter cake

Yandex

At the end of Great Lent, Sunday of Christ is a great Christian holiday! This day has another name - Easter. The fast is over and it would seem that you can pounce on meat and other products that were banned during the fast. But it's not. During fasting, our body got used to other foods and we need to move on to regular food gradually. Yes, and the meaning Easter perverted if you dedicate these holidays drunkenness and gluttony, which is not uncommon. Back in the 18th century, M.V. Lomonosov noted that many people "die" (in those days this word was considered normal) precisely after Great Lent and Easter, when people literally pounced on food and alcohol, turning the holiday into an uncontrollable revelry, and it all ended very, very sadly. And even today, according to medical institutions, the number of diseases associated in one way or another with a sharp transition from lean foods to fatty and plentiful foods is increasing.

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After a long fast, accepted break the fast. The true meaning of the word break the fast- it is humble food on the first day after fasting, or, figuratively, allow some treat or pleasure for the first time after a long break or deprivation. And it's about humble the food that eat little by little, and do not fill the stomach to the "blank" - there is still a whole Easter week and you can taste whatever you want.

The duration of the transition period is usually 1 week, for people who are sick gastrointestinal tract- weeks 2-3. Here are some tips to help you move from lean to regular food without consequences.

Eat the Passover meal for the first three days . start break the fast, as is customary, with eggs and a slice of easter, taste Easter cake. But do not abuse eggs and pastries. Both eggs and pastries are heavy food, and it is unlikely that your stomach will like a large amount of food eaten, even if it is an Easter meal. Then only after three days you can afford lean meat.
Eat more fish and seafood . These foods are very rich in proteins. It is worth giving preference to low-fat varieties. And fish is much easier to digest than fatty meat. Do not forget about foods rich in fiber - cabbage, cucumbers, oranges.
Do not abuse fatty foods . It is better to replace meat, rich broth, ham and sausages with dietary chicken or rabbit meat. Try to drink fermented milk products all week, and it is better to refuse cheese, milk, cottage cheese and cream for the first days. And do not forget about the greens - parsley, lettuce, dill.
give preference mineral water . Never abuse alcohol. If during the fasting period the church allowed to taste a little wine to maintain strength, then after Easter it is better to replace alcohol with mineral water. And even on Easter day, if you drink, then a little - "For fun, praising the Lord, and not for clouding the mind".
Eat a little, with breaks for 2-3 hours . This is especially true for the elderly.
Prepare light meals . Fatty foods are banned these days. Fried too. Also give up dumplings and all those dishes that are associated with boiled (or fried) dough and meat. All week it is recommended to cook light soups - vegetable, cereal or fruit. Use stewed vegetables for garnish. Boil fish and chicken meat. And let's think about why, for example, Easter is baked on Thursday on the eve of the Resurrection of Christ? And so that Easter has time to dry a little and for breaking the fast it would no longer be as heavy on the stomach as fresh pastries.
Don't lean on confectionery . You should not "break away" eating cakes, pastries, various sweets. It is better to cook baked fruits, fruit drinks, dried fruit compote, freshly squeezed juice.

To avoid serious consequences when leaving the fast, switch to a regular diet gradually, observe the measure, do not overeat. “Only in this case will the body come out of the fast without sorrow.” And let's remember that the Pascha of Christ is not a "feast of the belly", but the great joy of His Resurrection.

Easter bread (Kulich, Paskha, Paska) originates from Slavic traditions. Paska recipes are very different, depending on the area in which they were prepared and even on how the hostess decided.

A little introduction about Easter dishes.

Orthodox Easter cake - tall, round bread, covered with white sugar icing and multi-colored sprinkles. Appetizing pieces of such Easter cake you can see in the miniature of this article.

Ukrainian paska is a tall or squat bread, also round in shape, but without glaze.

Traditionally, it is decorated with dough patterns, such as a cross (Easter patterns are varied).
What these two Easter breads have in common is that they are very modest: they contain a lot of eggs, butter, sugar or honey, as well as raisins, poppy seeds, candied fruits, nuts.

The Russian cottage cheese Easter is quite different, which is made from grated cottage cheese, butter, cream and sugar. It is compressed under pressure in a special form, which gives it the shape of a pyramid.

Easter cakes, Easter cakes and Easter cakes are eaten only after lighting. During and after cooking, the hostess does not even taste her masterpiece. Everyone is waiting for that very moment to solemnly share the Easter dish with their family.

By the way, here you will find, according to which I cooked last year.

How to cook Diet Pasca

It is, of course, quite difficult to make the paska so that it is completely easy. Coarse flour is rather difficult to rise, and without yeast or baking powder, it is pressed into a dense but tasty dough, baked longer and more difficult to bake. If everything works out, then, in principle, it will no longer be paska, but delicious fragrant bread with candied fruit.
It all depends on your desire: bake traditional sweet pastries and eat no more than 50-100 g per day, or bake a dense, heavy and healthy Easter cake.

Life hack:

you can upgrade your favorite easter recipe by replacing the following ingredients:
margarine - butter;
half butter - any vegetable oil;
cream, sour cream - low-fat yogurt or kefir;
half white flour - whole wheat flour;
sugar and honey - stevia extract or Baktosil
sugar can also be replaced with fructose, then the pastries will turn out more ruddy;
raisins - poppy, nuts;
you can safely reduce the number of yolks by taking only proteins for the test and adding saffron.

Check out some of my favorite Easter recipes below.

Diet paska on low-fat kefir or yogurt

The recipe is great for both the oven and the slow cooker.

Ingredients:

500 ml low-fat kefir (0-1%) or yogurt
500 g of sugar (2-2.5 teaspoons of Baktosil without a slide or 400-500 g of fructose)
3 chicken or 9 quail eggs(take only proteins)
1/2 teaspoon soda
1 teaspoon lemon juice
coarse flour 1 cup, fine flour 0.5 cup
crushed nuts
vanillin
saffron

Cooking:

Whip the egg whites until stiff
Gently pour in kefir and soda mixed with lemon juice
Stir gently to keep the mass fluffy.
Add stevia, vanilla and saffron (a pinch)
Gradually add flour: the dough should not be steep: the consistency of sour cream. Mix carefully.
Mix crushed nuts with the dough (there should not be too many of them, the dough will be heavy anyway)
Pour batter into baking molds, filling them 2/3 full.
Bake at 180 degrees for about 40-50 minutes in the oven or in a slow cooker

Readiness check with a match or a wooden stick, but not earlier than 40 minutes after the start of baking. Do not look under the lid or into the oven.

You can decorate such a paska with nuts, candied fruits, stevia powder or even flowers.

Life hacks:

Do not forget that wholemeal flour swells quite a lot. Let the dough stand for a few minutes to see what the consistency is.
If you still want to add candied fruits and raisins, sprinkle them on the bottom of the mold so that they do not interfere with the rise of the dough.

Easter cottage cheese recipe

Here we have much more space to create delicious and diet food because the main ingredient is cottage cheese.

Ingredients:

0.5 kg low-fat dry cottage cheese (up to 5%)
1 teaspoon Baktosil (or 100 g fructose, 100-150 g sugar)
Soaked and washed dried apricots, about 150 g
crushed nuts
Vanillin

Cooking:

Beat the cottage cheese with a blender or rub through a sieve and add vanillin
Dilute stevia or fructose in a small amount of water to make syrup
Finely chop the dried apricots, chop the nuts
Mix the curd mass, syrup, dried apricots and nuts, mix thoroughly
Prepare the form: cover it with cling film or parchment
Lay out the cottage cheese, thoroughly crushing it with your hands or a spoon
Place overnight (preferably 10-12 hours) in the refrigerator

Ready Easter before serving can be decorated as you like: dried apricots, nuts or even cocoa powder (try to take it, it is much sweeter).

Life hack:

Dry cottage cheese is quite difficult to beat in a bowl blender. Add prepared stevia or fructose syrup there. If the cottage cheese is very dry, it is generally better to use an immersion blender.

Ingredients:

500 ml of kefir,

500 g sugar

3 chicken or 9 quail eggs,

flour (how much dough will take),

Dried fruits, candied fruits, nuts.

Cooking:

Quench soda with vinegar and mix with kefir and eggs. Add flour in small portions and knead until the dough has a consistency similar to pancakes. Mix dried fruits, candied fruits and nuts and grind in a blender. Mix the dough and this mass and pour into baking dishes. Bake in the oven for 40-45 minutes at 180-200°C. Decorate the cake with icing and decorations as desired.

Image source Depositphotos

Diet custard cake for Easter 2015

Ingredients:

½ cup milk (1%)

1.5 tsp dry yeast,

3 art. spoons of sugar

2-3 cups flour

Cooking:

Boil the milk and add 1/3 cup of flour to it, boil again. Knead the resulting dough until the lumps disappear. Dissolve the yeast in warm milk and add to the choux pastry. Mix everything thoroughly and let it brew for half an hour. Grind the yolks with sugar, and beat the whites into foam. Pour everything into the bowl and stir. Leave the dough for 2 hours in a warm place. Then add melted butter, chopped dried apricots and raisins to the dough. Mix thoroughly and spread the dough into the baking dish. Bake at 180-200°C.

Kulich without yeast for Easter 2015

Ingredients:

300 ml milk

75 g margarine,

500 g flour

1 cup of sugar,

½ tsp soda,

Cooking:

Melt the margarine in a water bath. Grind the yolks with sugar and add to the slightly warm margarine. Add the egg mass, warmed milk, soda quenched with vinegar and raisins to the flour. Mix well, add egg whites and knead the dough. Grease the baking molds with oil and sprinkle with semolina or flour, lay out the dough and bake for 40-45 minutes at 180-200 ° C for 40-45 minutes. Decorate the finished cakes to your liking.

Diet Easter with dried fruits and candied fruits for Easter 2015

Ingredients:

1 kg low-fat cottage cheese,

0.5 cup sour cream

150 g butter,

100 g powdered sugar,

dried fruits and candied fruits.

Cooking:

Squeeze the cottage cheese from excess liquid: to do this, put it under oppression for 3 hours. After that, wipe it through a fine sieve. Mix the butter with powdered sugar and add to the curd. Beat everything together with sour cream, candied fruit and dried fruits and put in a form, which you first cover with gauze. Refrigerate under oppression for 12 hours, garnish with dried fruits and candied fruits before serving.

Diet Easter with dried apricots and nuts for Easter 2015

Ingredients:

0.5 kg low-fat cottage cheese,

4-5 art. tablespoons of fructose

150 g dried apricots

150 g nuts.

Cooking:

Dilute 2 tablespoons of fructose in 150-200 g of water. Add dried apricots and boil it over low heat for about five minutes. for 5 minutes over low heat. After the dried apricots have cooled, mix it with nuts and grind in a blender. Grind the cottage cheese through a sieve and mix with half of the mixture of dried apricots and nuts, and the remaining fructose. Cover the form with cling film and put the cottage cheese there. Make a recess and put the remaining dried apricots and nuts in the middle, cover with curd mass on top. Put in the refrigerator for 12 hours. before serving, remove the film and garnish with dried apricots.

Photo source: Depositphotos

Low-calorie Easter with fermented baked milk for Easter 2015

Ingredients:

2 liters of ryazhenka,

2 liters of milk

350 g sugar

100 g butter,

300 ml sour cream.

Cooking:

Displace fermented baked milk, milk and sour cream. Crack the eggs and separate the whites from the yolks. Grind the yolks with sugar and add to the mixture of milk, fermented baked milk and sour cream. Put everything on fire and bring to a boil. Wait until the whey comes off, put the mass on gauze and let the liquid drain. After two hours, squeeze everything out, add oil and mix. Put the mass in the pasochnik and leave in the cold for 12 hours.