Easter is the first feast of the belly after Lent, therefore, the table for Easter should be appropriate - satisfying and varied. Self-indispensable components of the holiday menu should be traditional cakes, eggs and easter eggs, but to limit the standard set of dishes is too boring for a real cook, so we must deal with what they eat for Easter and how to cook it.
Salads for Easter
It's more logical to start making a menu with cold starters, namely with salads. We bring to your attention the most appetizing and elegant salad for the festive dinner - salad "Nest of wood grouse".
Ingredients:
- chicken breast - 250 g;
- eggs - 3 pieces;
- potatoes - 250 g;
- onions - 50 g;
- fresh cucumbers - 2 pcs .;
- mayonnaise, vegetable oil - to taste;
- greens - for decoration;
- quail eggs - 3 pcs.
Preparation
Chicken breast is removed from the bone and separated from the skin, washed, remove excess fat and film, and then boiled in salted water.
While the chicken is brewed, we will prepare the remaining ingredients: we prepare the eggs in a hard-boiled and chopped manner, cut the onions into cubes and pour boiling water for 10-15 minutes to make it softer, and get rid of the bitterness. My potato and clean, and then rub it with a thin straw, which should be fried in a large amount of vegetable oil until golden brown.
Once the chicken is ready - we disassemble it into fibers with a fork and knife, and then mix all the ingredients (except potatoes) in a large bowl and season with mayonnaise. In order to make the salad become the most real nest of wood grouse, we spread the potato slice around the perimeter, fill the middle of the salad with chopped greens and spread a few quail eggs on it.
Menu at Easter: Main Dishes
It is generally believed that cooking the main course takes most of the time and energy, but we can dispel this myth by offering you to prepare a simple and convenient "Julienne with chicken" in the pots.
Ingredients:
- chicken fillet - 300 g;
- champignons - 200 g;
- onion - 150 g;
- hard cheese - 200 g;
- cream - 300 ml;
- flour - 2 tbsp. spoons;
- salt, pepper - to taste.
Preparation
Chicken fillet boil until cooked in salted water. Onions and mushrooms finely crumb and pass on vegetable oil until the mushrooms give up all the liquid. When the chicken fillet is ready it also needs to be crushed and added to the dressing.
In a separate frying pan, lightly brown the flour, add cream and mix the future sauce until smooth. Let it thicken 5-7 minutes, not forgetting to season with salt and pepper.
We put the chicken and mushrooms in clay pots, pour the creamy sauce and sprinkle with grated hard cheese. We prepare "Julien" at 180 degrees, until the cheese crust is browned (we do not close the pot cover!).
Pies for Easter
Crafts made of dough and pies for Easter have always been valued more than the rest, and as preparation for Easter always takes a long time, we will try to facilitate your work by offering a recipe for a hearty and tasty pie with cherries as a dessert.
Ingredients:
For the test:
- flour - 300 g;
- eggs - 2 pieces;
- butter - 100 g;
- baking powder - 1 teaspoon.
For filling:
- cherry - 200 g.
For cream:
- sour cream - 200 g;
- vanilla extract - 1 teaspoon;
- sugar - 100 g.
Preparation
Flour flour with a softened butter, add beaten eggs, baking powder and knead the dough for the base. Form for baking oil, hands evenly distribute the dough on the surface. We fill the base with cherries without pits. In a separate bowl, beat the cream of sour cream, sugar and vanilla extract, fill it with berry stuffing and put the pie baked at 180 degrees for 30-40 minutes. Such delicious and fast dishes can be prepared for Easter. Bon Appetit!