EASTER: TOP 5 MOST delicious recipes

EASTER: TOP 5 MOST delicious recipes.

1. Vanilla Easter

● 0.5 liters of milk,
● 1 pinch of vanillin,
● 1 pinch of salt,
● 8 tablespoons of honey,
● 6 eggs,
● 1 mango,
● 1 orange,
● Pinch of cinnamon

Preheat oven to 200 °. Fill the roasting pan with water to 2 cm and place in oven. Pour the milk into a saucepan, add the vanilla, salt and 3 table spoons of honey, boil and leave for 10 minut.Yaytsa whisk, gradually pour the slightly chilled milk. 4 molds rinse with cold water and put them in the cottage cheese. Place the molds in a pan with water and leave in the oven for about 40-50 minutes, until the mixture thickens. Allow to cool.

Mango peel, flesh cut from the bones, cut into cubes and mix with 5 table spoons of honey. Orange Wash, remove the peel into thin strips with a knife for cleaning vegetables, squeeze the juice. Zest and juice to mix with cinnamon and mango, let it brew. The cooled Easter carefully put on a plate and garnish with slices of mango.

2. Imperial Easter

● 1 kg of good cheese.
● 300g of sugar,
● 250g of butter,
● two eggs,
● glass of fat sour cream,
● 0.5 cups of sweet almond,
● multicolored lollipops,
● jujube.

With cottage cheese using presses squeeze the excess liquid, and rub it through a fine sieve. Add egg curd, butter, and cream. All shift in the pan, well mixed. Put on medium heat and cook until the surface of the weight does not appear the first bubbles, remove from heat and place in a cool place. While the curd has cooled, it is necessary to stir constantly.

The chilled cottage cheese add vanilla and peeled and chopped almonds, stir and put in pasochnitsu, the laid gauze. Put for 24 hours in the refrigerator. Then, Easter can be gently removed from the pasochnitsy and pass on to a dish. Decorate with candies and jelly, cut into triangles, circles or hearts.

3. Chocolate Easter

● 0.5 kg of fat cottage cheese,
● One cup of sugar,
● 150g of butter,
● 50 grams of sour cream,
● 2 tablespoons of cocoa powder,
● pinch of vanillin,
● salt,
● fresh strawberries.

Warm butter spoon to grind, bringing to the consistency of thick cream. Pour into it the sugar, vanilla, salt, and cocoa powder, all well twice peremeshat.Tvorog rub through a sieve and admixed to it sour cream, put in peanut butter. Stir until smooth. In pasochnitsu put gauze on it and already put cottage cheese.

Cover with a saucer, squeeze a small load and put into the refrigerator for 6-8 hours. After this, select the serum slit.Paskhu put in upside down on a plate. Extract from Easter pasochnitsy and gently remove her gauze. Strawberries cut into slices and decorate our Easter chocolate. Preparation takes 50 minutes.

4. Lemon ginger Easter

● 270 grams of curd (6%),
● 75g of sugar,
● 40 grams of butter,
● 60 ml cream (fat, 20%),
● 1 egg yolk,
● 70g candied ginger,
● 1 tablespoon lemon peel,
● vanilla.

Cottage cheese through a sieve. Cut the candied fruit. Oil grind and add to cottage cheese. This also send and candied peel. Stir. Cream to warm up. Mix the egg yolk with the sugar and vanilla. Add the egg mixture into the cream, all with heat, stirring constantly (do not boil). Cottage cheese mixture, add in egg and cream and mix well.

Pasochnitsu (or form) necessary to pave the gauze. Fill in the form of curd, to close the ends of gauze. On top put the press, and send in the refrigerator for a day. The liquid will be formed, it must be drained as education. Ready Easter flip on a plate, remove the gauze, decorate candied fruit.

5. Easter custard

● 5-9% fat cottage cheese – 800 g,
● egg yolk – 4 units.
● pesok- sugar 180 g
● 200 grams of sour cream,
● butter 150 g
● 50 g almonds,
● light raisins 50 g,
● orange peel 5 tsp

Curd carefully spoon rubbed through a sieve. It is necessary that in the finished Easter was no lumps. Whisk egg yolks with the sugar. This is best done gradually, because a lot of sugar to such a number of yolks. First, just grind them with a mixer until white foam. Pour one or two tablespoons of sugar, again whisking for about a minute, even a spoon and whisk again. Five minutes later, you can already add the rest of the sugar. No need to rub to dissolve the sugar, it dissolves well later, when you add cream. When the yolks well vzobyutsya add sour cream. 15% is enough.

Mix the resulting mass with soft butter and grated cheese, a good rub the cream with a mixer until smooth. A bowl with curd put in a pan a little more, to pour water on the stove and a small fire. Brew Easter, stirring constantly. You’ve got to get ready, because it’s quite a long process. The first ten minutes of the mass melted, then gradually begins to thicken. After another 20 minutes (half an hour after the start of heating) the saucepan from the heat can be removed. And we put it immediately in a container with cold water (you can in the sink). At cooling mass necessary to continue to constantly get in the way that it is not stratified. The water will have to change to the extent that it will warm up a few times.

The chilled cottage cheese put the washed raisins, coarsely chopped peeled almonds and zest of one orange. We spread the weight in the form lined with damp, folded in several layers of cheesecloth. As a form, you can take a wooden bowl. Well, to the bottom of the hole she had to dripping liquid from the curd. By the way, if this form of the farm is not there, you can take an ordinary bowl, but the cottage cheese was still boil 20-30 minutes to evaporate excess liquid. From above cover with gauze and put the edge of a flat board and a small weight on it. Harvesting in the refrigerator for a day. The next day, remove the load and the board, put a plate on top and turn it passover. Carefully remove the cheesecloth and decorate.






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