Easter - General Cooking Principles
Curd Easter is an integral part of any Easter table. The treat is made from fat cottage cheese, cream, sour cream, sugar or powdered sugar and eggs. Some recipes do not use eggs. To the curd must add softened butter. In Easter time, only yolks are laid out, sometimes whipped whites are also added. For aroma and richer flavor, curd mass is seasoned with cinnamon, nutmeg, cloves or vanilla. Raisins and other dried fruits, chocolate chips, candied fruits, nuts or dried fruits are used as fillers.
Easter can be raw, boiled or boiled. Such treats are very similar (especially to taste), they only cook them differently. Raw Easter cooks easier, but you can't keep it in the fridge for a long time. Other Easter can be stored for a week. The most important thing in the process of cooking any Easter is the correct cottage cheese. It should be only the best quality, very fresh, moderately bold and homogeneous. Cream is best to take 30% fat. Butter must be fresh, soft and supple. Easter is always laid out in a special form - pasochnitsa and left for a day or two in the fridge. Put on top of a small load.
Easter - preparing food and dishes
From dishes and other kitchen utensils you will need: an enamel bowl, a bowl, a cutting board, a knife, a colander, a sieve, pan, gauze, food wrap and a mold for Easter.
Cottage cheese is first laid out in a colander, covered with gauze and left to drain extra fluid. Put on top of a small load. The raisins are sorted, the tails removed and steamed for a few minutes in hot water, then washed thoroughly again. Nuts are roasted in a frying pan or in the oven, films are removed from the almonds. Butter is allowed to warm and soften at room temperature. If chocolate is used in the recipe, it is melted in a water bath. Sugar is ground into powdered sugar. You also need to prepare seasonings in advance and, if required, grind them. Easter Recipes:
Recipe 1: Easter
An integral dish of the Easter table - cottage cheese Easter. The dish is made from fresh cottage cheese sour cream, cream, eggs, sugar and vanilla. Raisins or candied fruits are used as fillers. You can take both this and that. Easter turns out very tasty, fragrant and sweet.
- Soft fresh cottage cheese - 750 g;
- Raisin - 2 tbsp. l .;
- 2 tsp. vanilla;
- 100 g sugar;
- Half a teaspoon of nutmeg;
- A glass of sour cream;
- 100 g of cream (30%);
- Chopped Nuts - 2 tbsp. l .;
- Half a teaspoon of ground cinnamon;
- Fresh eggs - 3 pcs .;
- Sugar powder - 60 g;
- Orange candied fruits - 1 tbsp. l .;
- 100 g butter.
Cottage cheese wipe through a sieve twice. Butter soften and spread to the curd. Then add sour cream and icing sugar. All thoroughly mixed. Eggs break, separate the whites from the yolks. Yolks fray with sugar. Add the yolks to the curd. Whip whisk cream and lay out to curd mass. Vanillin mix with nutmeg and cinnamon, lay out in cheesecake Easter. Whip proteins and gently add to the cottage cheese. Mix everything properly, then add the fillers: nuts, candied fruits and raisins. All the ingredients are once again mixed and laid out in the form for Easter. Form pre-lined with cling film. Cover the mass with a spoon and put a small load. We remove Easter in the refrigerator for 24-48 hours.
Recipe 2: Chocolate Easter
Chocolate Easter will be a wonderful decoration of the holiday table and will appeal to everyone without exception. Preparing a treat of cottage cheese, chocolate, butter, yolks and cream.
- Chocolate (cocoa percentage - not less than 75) - 150 g;
- Sugar powder - 200 g;
- Yolks - 2 pcs .;
- Grated orange peel - 1 tsp;
- Fatty sour cottage cheese - 1 kilogram;
- Fatty cream (35%) - 200 ml;
- Butter - 120 g.
Cottage cheese wipe through a sieve twice. 100 g of soft butter, beat with a mixer until creamy and connects with cottage cheese. Whisk again. Beat yolks with powdered sugar in a water bath to a light state. Enter the yolks in the curd mass. 100 g of chocolate is broken up into slices and laid out in a bowl. Add the remaining butter. Put the bowl in a pot of boiling water and stir until chocolate is completely dissolved. Cut the remaining chocolate with a knife. Lightly cooled melted chocolate pour into the cottage cheese, add the chopped chocolate and grated zest. Whip cream and add to curd mass. We lay out the form for Easter with three layers of gauze and begin to spread the mass of the spoon, tamping it tightly. Top cottage cheese harbor edges of cheesecloth. Top need to put oppression. We remove Easter in the fridge for one day.
Recipe 3: Easter with condensed milk and ginger
This Easter is cooked without eggs, but it turns out no less tasty. Ginger gives a pleasant spicy taste and aroma. Condensed milk makes treat sweet and very tasty.
- Fat cottage cheese - 1.2 kg;
- 2 cans of boiled condensed milk;
- Cream (35-38% fat) - 250 ml;
- Walnuts - 100 g;
- Gingerbread - 200 g;
- Juice of one lemon;
- Candied ginger - 100 g;
- Half a teaspoon of ground cinnamon.
Colander lay out several layers of cheesecloth, lay out the cottage cheese and put a plate on top. Colander put on the pot and leave for 4 hours to glass the excess liquid. We place the walnuts on a baking sheet and set to dry. Cut down the cooled nuts with a knife. Cookies are also finely chopped. Mix nuts with cookies and cinnamon. Candied ginger finely chopped. Pressed cottage cheese fray through a sieve. Heat the condensed milk in a water bath. Add condensed milk to cottage cheese along with lemon juice. Whip the cream thoroughly and gently add to the curd mass together with ginger. Prepare 8 wide cone-shaped glass and line with cling film. Spread on them a lot and sprinkle with a mixture of cookies with nuts. Tighten the film and remove for a day or two in the fridge. Before serving, each form must be turned over and removed.
Recipe 4: Easter with honey and dates
A very unusual and tasty recipe for festive Easter with dates. Also in the recipe used honey, almonds, lemons and rum (or strong black tea).
- One and a half kilograms of fat cottage cheese;
- One and a half to two glasses of thick honey;
- Butter - 200-250 g;
- Yolks - 7-8 pcs .;
- Roasted Almonds - 100 g;
- Dried dates - 150-200 g;
- Big lemons - 2 pcs .;
- Dark rum or strong black tea - 3 tbsp. l
Colander lay out several layers of cheesecloth, put the cottage cheese there, put the colander on the pan. Cover the curd with the edges of the gauze, put the plate on top. Leave for 4 hours to glass the excess liquid. Remove dates from the peeling skin and cut into small pieces. With lemons, remove the zest and squeeze the juice. Mix lemon juice with rum and pour a mixture of dates. Add the zest, tighten the bowl with foil and remove for several hours in the fridge. Butter soften at room temperature. Too thick honey is heated in a water bath. Roasted almonds chop with a knife. Cottage cheese fray through a sieve. Beat the butter together with a honey mixer until smooth. Putting the mixture to the curd. Then we put in a mass dates with zest and almonds. We lay out a form for Easter with gauze and spread out curd mass with a spoon. Cover the bottom and remove the form in the refrigerator for 24-48 hours.
Recipe 5: Children's Easter
Many children refuse to eat Easter for a variety of reasons. However, this Easter will please even the most fastidious kid. The treat is moderately sweet, and also very elegant and beautiful.
- 100 g of butter;
- 200 g of walnuts;
- Fresh berries - for decoration;
- 700 g of cottage cheese;
- 200 g of dark chocolate;
- 5 tbsp. l powdered sugar;
- Half a liter of cream (35% fat).
Preparation Method: Chocolate break into pieces and lay out in a bowl. Pour in 100 ml of cream and put in a water bath. Stir until chocolate is completely dissolved. Walnuts chop with a knife. Cottage cheese fray through a sieve, whisk the remaining cream. Butter soften. In half of the curd add two thirds of cream, three tablespoons of powdered sugar and half of butter. Beat with a mixer and add some walnuts. In the second half, add the chocolate and the remaining cream, butter and icing sugar. All whisk and add walnuts. We lay out a mold for Easter with gauze and lay out chocolate and white cottage cheese in layers. Cover the mass with gauze ends. Put the load on top and leave it for 3 hours at room temperature. Then we remove the children's Easter in the fridge. Before serving, turn over the form, remove the film and decorate the Easter with any fresh berries and fruits (strawberries, grapes, kiwi, bananas, etc.)
Easter - secrets and useful tips from the best chefs
- Cottage cheese must be fresh and fat. Rub it through a sieve, as a rule, twice;
- Sour cream is best to use thick, non-acidic and fatty. To eliminate excess moisture, you can wrap the sour cream in several layers of gauze, squeeze and put for several hours under a press;
- To make Easter more tender and airy, it is better to use powdered sugar instead of sugar;
- Yolks need to grind with sugar as long as they do not brighten.