A dish for eggs and Easter cake. Easter eggs and Easter cakes: the best ideas and recipes. Festive dishes for the Easter table

The following dishes were present on the Easter table of the Romanov royal family in 1903: “Easter. Easter cakes. Eggs. Sturgeon. Beluga. Salmon. Walleyes. Stellate sturgeon. Pheasants. K-uropaths. Black grouse. Ryabtsy. Ducks. Lambs. Ham. Languages. Beef on the bone. Yaroslavl veal. The pies are different. Wine. Homemade tincture. Kissel and sbiten." The emperor's festive feast was very rich, and it is unlikely that it will be possible to repeat it. But why not borrow at least a few dishes from the royal menu?

4 secrets of the right Easter cake

“It is believed that the taller and more beautiful the Easter cake is, the happier life will be in the family. Therefore, the preparation of Easter cakes in Russia has always been taken very seriously,” says pastry chef Vera Sokolova. - In order for the cake to turn out right, firstly, you need to knead yeast dough with plenty of yolks and whole eggs.

Secondly, you need to put fillings in the baked goods. These can be nuts, candied fruits, raisins, dried fruits. The main thing is not to overload the cake with them, otherwise the yeast will not work well.

Thirdly, the prepared dough must be placed in a cylindrical bowl - the cake should turn out high. You can buy a special form in stores. If you can't find one, use a tall saucepan or a cylindrical 3-liter tin can. When, after a few hours of being warm, the dough has risen and there is at least 3 centimeters left to the edges of the pan, put it in the oven for 1-2 hours.

Fourthly, the finished Easter cake must be decorated with a glaze of whipped egg whites and written: “ХВ” - “Christ is Risen!” In ancient times, the main Easter baked goods were also decorated with flowers and sprinkled with nuts.

Easter cake with candied fruits and almonds

Alena Apina:

“Okroshka is on the menu”

In addition to Easter cake, Easter and colored eggs, it is customary in our house to cook okroshka on Easter. In spring, when everything around you wakes up, you want to eat something light. Easter is a holiday of resurrection, and I associate okroshka with the revival of nature.

Egg-amulet

Kulich should be on the Easter table, but still the most important holiday dish is. Initially they were painted only red. According to one legend, after the resurrection of Jesus Christ, Mary Magdalene came with this news to the Roman Emperor Tiberius and brought him a gift of a symbol of life - an egg. The emperor just laughed: “Resurrection is as impossible as your white egg turning into red.” But before he had time to finish his sentence, the egg in the hands of Mary Magdalene turned completely scarlet. Since then, in memory of this event, eggs began to be painted red, and then other colors. Now there are dyes and effective stickers on sale for these purposes. Nevertheless, many housewives are supporters of coloring without chemicals. For example, using onion peels. You need to collect more husks, add water to them and cook under the lid over low heat for at least half an hour to make the broth bright. Then you need to strain it, cool it and put eggs in it. The shell will not burst if you take the eggs out of the refrigerator in advance so that they come to room temperature and add more salt to the broth. Cook over low heat. In this way you can color eggs from light yellow to intense red-brown. Ready-made eggs can be rubbed for shine vegetable oil. In addition to onion peels, other rich infusions are also used for painting: beetroot, blueberry, blackberry, blackcurrant. If you don’t want to make the eggs one color, before boiling you can dip them in water and roll them in rice, and then put them in cheesecloth and tie them tightly in a bag. After boiling, such an egg will turn out marbled.

Jellied eggs

Jellied eggs Photo: Shutterstock.com

Ingredients:

Eggs - 5 pieces
Chicken fillet - 1 pc.
Ham - 100 g
Green peas - 3-4 tbsp. l.
Corn - 3-4 tbsp. l.
Red sweet pepper- 1 pc.
Gelatin - 2 tbsp. l.
Parsley - bunch

How to cook:

Boil chicken fillet, remove the meat, and dilute the gelatin in the broth in the proportion indicated on the package.
Make a hole about 2 cm in diameter at the blunt end of the eggs and pour out the contents (you won’t need it).
Soak the shells for a few minutes in warm water and baking soda to disinfect. After this, rinse with clean water.
Ham, fillet and bell pepper cut into small cubes.
Place meat and peppers in shells, add green peas and corn.
Place the straightened parsley into the shell and pour in the broth with gelatin.
Place the eggs in the refrigerator for several hours.
Before serving, peel the shells and place the jellied eggs on a plate.

Salad with colored eggs

Ingredients:

Tomatoes - 5 pcs.
Cucumbers - 3 pcs.
Green peas - 1/2 can
Soft cheese- 150 g
Painted Easter eggs - 5 pcs.

For the sauce:

Mayonnaise - 100 g
Horseradish - 1 tsp.

How to cook:

Coarsely chop the tomatoes and cucumbers.
Add green peas and crumble soft cheese on top.
Mix mayonnaise with horseradish until smooth and put the finished sauce into plates or serve in a separate sauce boat.
Let each guest, after breaking their Easter egg, peel it, cut it into pieces and add it to their salad plate.

Easter: white or chocolate?

Cottage cheese Easter is another important culinary masterpiece that must be present on the Easter table. In the past, Russian housewives prepared custard Easter. For her, the curd mass was heated over a fire until the first bubbles appeared, removed from the heat, cooled and placed in a mold. Nowadays the method without brewing is more common. Essentially, it is a sweet curd mass with raisins, candied fruits and nuts. The better the quality of the starting products, the tastier Easter will be. For example, it is better to buy real fat country grain cottage cheese on the market and rub it 1-2 times through a sieve to get a lush, homogeneous mass without grains. After this, you just need to add the remaining ingredients - sour cream, butter, raisins, chopped nuts, sugar (it is better to take the finest sugar or use powder). You can completely abandon the fillings, add cocoa to the mixture - and then you get a chocolate Easter.

By the way, classic Easter should be in the form of a truncated pyramid - a symbol of the Holy Sepulcher, so to prepare it you need a special Easter box (it sometimes goes on sale). If you don’t find the right shape, use any household utensils - a bowl, a bowl, a deep plate. In order for Easter to hold well, the mass must be compacted into a mold, pressed and placed in the refrigerator overnight. On the side walls you should put the letters “XB” or a cross. This is easy to do with cottage cheese using nuts, candied fruits, and raisins. Preparing for Passover better in the evening on Saturday to bless it in the church at night and put it fresh on the Easter table on Sunday.

Cottage cheese Easter with raisins

Ingredients:

Fat cottage cheese - 500 g
Butter - 150 g
Sugar - 1 glass
Fat sour cream - 2-3 tbsp. l.
Seedless raisins - a handful

How to cook:

Rub the cottage cheese through a sieve.
Grind the softened butter with sugar, add sour cream and mix.
Combine the cottage cheese with butter and mix thoroughly to obtain a homogeneous mixture.
Add pre-soaked and squeezed raisins to the mixture.
Take a special cone-shaped shape for Easter or a regular bowl and put cellophane in it (it will help you easily get rid of the shape later). Place the mixture for Easter in a dish, compact it, cover the top with film and put it in the refrigerator overnight.
Remove the dish from the refrigerator, remove the film, turn Easter onto a plate and remove the bowl along with the cellophane.
Sprinkle the finished Easter with candied fruits.

Boris Korchevnikov:

"The most delicious day"

In my opinion, Easter is the most delicious day of the year. I usually celebrate it in the temple. The festive table, which is set in the refectory, is literally bursting with food. They always serve roasted suckling pig, chicken, Easter cakes of various sizes, eggs of all colors and shades, and Easter cottage cheese - for me personally, this is the most favorite dish of the holiday.

Lamb or chicken?

“For Easter, it is customary to prepare some kind of large dish: bake a whole fish, a pig, a duck. In many countries, roasted lamb is considered mandatory. If the above products are not available for financial or other reasons, you can cook Easter chicken. Both regular broilers and small gherkin chickens are suitable,” says Chef Alexey Markovsky.

Before baking, the bird must be washed, dried and marinated in olive oil, salt and a mixture of any aromatic herbs. The main thing is not to forget about paprika, which will help give the crust an appetizing orange tint. Place the prepared carcass on a baking sheet and bake for 1-2 hours at 200°C. To prevent the chicken from burning, you can put it in a baking sleeve or foil, and 10 minutes before it is ready, open the package and allow it to fry well.

Perfect jelly

For several centuries, jelly has remained a favorite Easter snack in Russia. For it you need to choose a good pork or beef bone - the second phalanx of the leg is best. Cook over low heat for at least 6 hours. Do not use the lid, otherwise the liquid will darken. If the broth does not turn out rich, you can add a little gelatin. Then you need to decorate the jelly in a festive manner. First, place beautifully chopped boiled carrots, lemon, and herbs on the dish. Then pour the hot broth over it all, let it harden a little, add the prepared minced meat separately and pour out the rest of the meat broth - in exactly that order. Then place the jelly in the refrigerator for several hours, let it harden, turn it over and serve. If you do the opposite and pour out the broth first and then add the vegetable decorations, the fat will float to the surface and cover them.

Easter lamb

Lamb Photo: Shutterstock.com

Ingredients:

Leg of lamb - 1 pc.
Mustard - 2-3 tbsp. l.
Garlic - 1 large head
Mineral water- 1 liter
Salt, pepper - 1 tsp each.

How to cook:

Divide the head of garlic into cloves and cut each into 2 parts. Stuff a leg of lamb with them.
Season the meat with salt, pepper and mustard.
Leave the meat to marinate for 2-3 hours.
Place the leg of lamb in a large roasting pan or baking dish and pour in mineral water. Leave for 30 minutes.
Close the dish with a lid and, without draining the water, put it in the oven, heated to 180°C for 3 hours. If after this time there is still liquid in the duckling pan, transfer the meat to a baking sheet; if not, simply open the lid and fry the leg of lamb for 30 minutes.

Honey woman

Ingredients:

Flour - 1 kg
Honey - 0.5 kg
Yeast - 70 g
Cream - 1 glass
Sugar - 1.5 cups
Yolks - 10 pcs.
Butter - 400 g

How to cook:

Boil honey, remove from heat, add cream and flour. Knead the dough as for pancakes and cool.
Add yeast diluted in a small amount of cream, put the dough in a warm place. When it rises, add melted butter, beaten yolks with sugar, salt and the remaining flour.
Stir everything, put it in a mold and bake for 1 hour at 180°C.
Make syrup by mixing 2 tbsp. l. sugar, 1 tbsp. l. honey and 120 g of water, boil and cool. Pour sugar syrup over the baba.

Easter is the main holiday for Christians. It is customary to meet her in the family circle, next to loved ones and loving people. On Easter Sunday, the table is set and decorated with various Easter decorations. Let's look at what the Easter table menu might look like, traditional dishes and recipes for their preparation.

Traditional dishes

The main attributes of Easter are Easter cake, Easter cottage cheese and painted eggs, which are blessed in the church and served at the festive Easter table.

Easter cake can be made from various products, for example, cottage cheese, oatmeal, regular wheat and even pumpkin. Easter cake is not just a traditional pastry. It has a sacred meaning and symbolizes Jesus Christ, who after his resurrection ate food with the apostles.

Dyed eggs (chicken, goose or duck) are also important. As a rule, they are marked with symbols that have different meanings. For example, among such symbols there are: a cross, a spiral, rhombuses and squares, plant and animal patterns.

There are several types of Easter eggs:

Easter cake

This is a traditional recipe for making Easter cake, which was used back in Russian times. Baking is made with yeast from premium wheat flour.

Ingredients:

Preparation:

Cottage cheese Easter

This is an incredibly tasty, tender and airy delicacy that is traditionally prepared for the Easter table. To prepare it, you will need some free time and effort. However, the result will be worth it.

Ingredients:

Preparation:

Easter eggs

Today there are a large number of recipes for making Easter eggs. They can be simply colored with food or natural dyes, decorated with elegant paintings or various decorative elements.

Let's look at several ways to prepare Easter eggs:

You can choose a beautiful dish for Easter eggs so that they look presentable and attractive on the holiday table. Place a church candle or a willow twig in the center of it. Sometimes sprouted wheat is placed in the center, which is a symbol of new life.

Traditionally, 12 painted eggs are placed on the dish, each of which symbolizes an apostle. In addition, one unpainted egg is added to them, which will symbolize Jesus Christ. The painted blessed egg must be the first to be tasted for breakfast on the morning of Easter Sunday.

In 2017, Orthodox Easter falls on May 1st. This religious holiday is preceded by a forty-day Easter fast, which helps cleanse not only the body, but also the soul. During this period, there are many restrictions on food. Therefore, after fasting on Easter, you should not serve foods that are fatty or heavy on the stomach, as they can negatively affect the well-being and health of the person observing the fast.

Easter dishes that are served at the festive table should be light. They can be made from fruits and vegetables, low-fat varieties fish and meat. Dishes are decorated with green onions, dill and parsley. Since Easter symbolizes the end of Lent, dishes should be varied.

Preparations for Easter should be made in advance. Until this day, recipes for dishes are chosen, the festive table is carefully thought out, Easter cakes are baked and eggs are painted. Below we will look at recipes for the most interesting dishes.

The following dishes can be served for the Easter table:

Preparation:

Easter table setting

In addition to preparing delicious Easter dishes, you should also take care of serving festive table. We place Easter cakes in the center and place a dish with colored eggs and church candles.

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Easter - light church holiday, on which it is customary to bake Easter cakes and paint eggs. On this day, people gather at the same table with their family, eat Easter cakes and Easter cakes, and “fight” with Easter eggs. In our country, many people celebrate this bright holiday, and the question naturally arises of what to cook and how to please their family and friends. We have prepared for you several win-win options for Easter cakes and Easter cakes, as well as hot dishes that will come in handy for the Easter table.

Easter with dried fruits

You will need:

Cream 38% - 250 g

Curd cheese 2% - 400 g

Natural cottage cheese - 250 g

Butter - 90 g

Brown sugar - 75 g

Chopped almonds - 30 g

Egg yolks - 4 pcs.

Chocolate syrup - 50 ml

Candied fruits - 50 g

Dried fruits - 50 g

Salt - 1 tsp.

Vanilla pod - 1 pc.

First we prepare the curd base. To do this, bring butter at room temperature, cottage cheese and cottage cheese to a homogeneous mass with the seeds of one vanilla pod. You can use a whisk or blender.

Chop the candied fruits and add them to the curd and cheese mixture along with dried fruits.

Beat the yolks with sugar and place in a saucepan. Place on low heat and pour in the cream, stir. Cook the cream until thick, remembering to stir.

Remove the cream from the heat and cool. Stir in the creamy curd mixture.

Use gauze to transfer the curd mass with cream into molds (you can divide Easter into several small portions, or you can make one large one).

Cover the mass cling film on top and refrigerate overnight.

After a day, remove Easter from the refrigerator, carefully remove from the gauze bandage onto a plate and decorate to your liking.

Easter cake

You will need:

Milk 3.5% - 150 g

Sour cream 47% - 100 g

Butter, unsalted - 100 g

Wheat flour - 700 g

Dry yeast - 7 g

Powdered sugar - 200 g

Lemon - 1 pc.

Vanilla sugar - 6 g

Dried fruits - 60 g

Chopped nuts - 60 g

Dark rum - 19 ml

Chicken eggs - 3 pcs.

Salt - 1 tsp.

Decorations - to your taste

First, let's prepare the dough.

Beat two eggs and one white with vanilla sugar. Separate the yolk of one egg and set it aside, it will be useful for greasing.

Sift flour and powdered sugar, mix with salt, dry yeast and lemon zest.

Make a small depression in the flour, pour in eggs, warm milk, sour cream and knead the dough. Form it into a ball and leave it covered in a warm place for 30-40 minutes.

After 30-40 minutes, dissolve the butter and cool slightly. Add it to the dough, roll the ball again and put the dough in a warm place, but for 1 hour.

Immediately soak the dried fruits in dark rum for the same amount of time.

After an hour, stir in the dried fruits dredged in flour.

Knead the dough again and place it in the molds (1/3, 1/2 full), leave for another 40 minutes.

Preheat the oven to 180°C, brush the dough with egg yolk, beaten with 1 tbsp. l. milk and bake for 40-45 minutes.

Decorate the cake to your taste and color.

Baked chicken with potatoes

You will need:

Bay leaf - 1 pc.

Red pepper flakes - 1 tsp.

Potatoes - 700 g

Olives - 1/2 cup

Salt - to taste

Chicken legs - 4 pcs.

Parsley - 1/2 cup

Grated lemon zest - 1 tsp.

Fennel seeds - 1/2 tsp.

Preheat oven to 220°C.

Grind bay leaf, dill and 1/2 teaspoon red pepper.

Toss potatoes, olives, 2 tablespoons oil, and half the spices in a large bowl. Season with salt and pepper.

Place the chicken on a baking sheet and drizzle with the remaining oil. Salt and pepper. Rub with remaining spices.

Place the potatoes around the chicken.

Bake for 35-45 minutes.

Serve chicken and potatoes garnished with parsley, lemon zest and red pepper flakes.

Meatloaf with prunes

You will need:

Pork pulp - 500 g

Pitted prunes - 100 g

Garlic - 2 cloves

Sour cream - 3 tbsp. l.

Salt - to taste

Ground black pepper - to taste

Walnuts - a handful

Mustard - 1 tsp.

Olive oil - 2 tbsp. l.

Rinse the meat thoroughly and pat dry with a paper towel. Then the pork needs to be cut along the grain to get one layer.

Roll the meat into a roll, securing with kitchen string, and fry in a hot frying pan in olive oil until golden brown, adding garlic to the frying pan.

Then wrap the roll in foil, place on a baking sheet, pour a little water into the baking sheet and bake the roll in an oven preheated to 200 °C for 40 minutes.

Stuffed eggs

You will need:

Salt - to taste

Eggs - 8 pcs.

Mayonnaise - 3 tbsp. l.

Chopped celery - 3 tbsp. l.

Chopped green onions- 2 tbsp. l.

Mustard - 2 tsp.

Chopped parsley - 2 tsp.

Chili sauce - a couple of drops

Ground black pepper - to taste

Boil the eggs hard. Let cool, peel and cut into halves.

Meanwhile, combine mayonnaise, celery, scallions, mustard, parsley and chili sauce in a medium bowl. Season with salt and pepper.

Remove the yolks from the eggs and mix them with the sauce.

Place the whites on a dish and stuff with the resulting filling.

Salt and pepper. Garnish with chopped herbs.

Serve the appetizer to the table.

Chicken pate

You will need:

Chicken liver - 500 g

Onion - 1 pc.

Garlic - clove

Butter - 1 pc.

Heavy cream - 100 g

Dry white wine - to taste

Olive oil - to taste

Salt - a pinch

Pepper - a pinch

Clean the liver from films, chop the onion and garlic.

Fry the onion and garlic in a mixture of butter and olive oil until soft, add the liver and fry for about 10 minutes.

Salt and pepper. Add your favorite spices to taste and wine. And after 5 minutes - cream. Let the liquid boil. Turn off the fire.

Chop the liver and vegetables in a blender until smooth, place in portioned molds or one long mold and pour melted butter on top.

Refrigerate and serve with croutons the next day.

Tuna Pie

You will need:

Tuna - 250 g

Green beans - 150 g

Chicken egg - 5 pcs.

Tomatoes - 2 pcs.

Onions - 1 pc.

Garlic - 2 cloves

Salt - to taste

Ground black pepper - to taste

Olive oil - 2 tbsp. l.

Fresh thyme - 6 sprigs

Butter - 150 g

Flour - 250 g

Sour cream - 1 tbsp. l.

Prepare the dough. To do this, grate 125 grams of butter, add flour, a pinch of salt and grind everything thoroughly.

Separately, beat 1 egg with sour cream and add to the dough.

Grease a baking dish with butter, place the dough there, spreading it evenly over the bottom and walls, and, piercing it in several places with a fork, put it in the refrigerator for about an hour.

Prepare the filling. Fry in preheated olive oil Finely chopped onion and garlic in a frying pan.

Remove the skin from the tomatoes and cut them into cubes, then add them to the onion and garlic and simmer over low heat.

Separately beat 4 eggs, add tuna, chopped beans and thyme. Add salt and pepper and combine with tomatoes, mix thoroughly. If you are using frozen beans, be sure to defrost them first.

Place the prepared filling on the dough, sprinkle with grated cheese and bake in an oven preheated to 180°C for 30-35 minutes.

Apple pie with yogurt

You will need:

Yogurt - 1 jar

Brown sugar - 1.5 jars

Vanilla sugar - 1 sachet

Chicken egg - 2 pcs.

Coconut oil - 1/2 jar

Flour - 3 jars

Baking powder - 1/2 sachet

Medium apple - 3 pcs.

Grated almonds - 2 tbsp. l.

Mix yogurt with sugar and vanilla sugar. Please note that a yogurt jar is used as a measuring cup,

Add eggs and coconut oil, continuing to stir.

Separately mix flour with baking powder, and then add to the previously prepared mass. Knead the dough.

Grease the baking dish coconut oil and lay out the dough.

Peel the apples, cut them in half and remove the core.

Sprinkle with grated almonds and 2 tablespoons brown sugar.

Bake the pie in an oven preheated to 180°C for about 30 minutes.

Buzhenina

You will need:

Pork ham - 700-900 g

Bay leaf - 1 pc.

Cloves - 4 cloves

Garlic - 4 cloves

Black peppercorns - 4 pcs.

Salt - to taste

Ground black pepper - to taste

Rinse the meat thoroughly and pat dry with a paper towel. Using a sharp knife, make small cuts in the meat and place cloves, cloves of garlic and black peppercorns in different cuts.

Rub the meat with salt and pepper, wrap in foil along with a bay leaf and place on a baking sheet. Pour about 1 cm of water into a baking tray and bake in an oven preheated to 180 °C for 1.5 hours, adding water as it evaporates.

Shortly before the end of cooking, unwrap the foil to brown the pork a little.

The bright holiday of the Resurrection of Christ is on the threshold, and we are all, without exception, preparing to celebrate it with our closest and dearest people. To prepare ritual dishes, you need special Easter dishes and molds for cottage cheese paskas and Easter cakes, a review of which we present to you. All Orthodox Christians try to adhere to traditions, prepare holiday treats and bake rich bread that cannot be confused with anything else.

Traditional Easter dishes for baking Easter cakes

Previously, even before the advent of metal molds for baking ritual pies for Easter, housewives baked Easter cakes in ceramic or clay pots of a special, cylindrical shape. Currently, you can purchase molds made of metal with a non-stick coating, detachable. It's very convenient!

Silicone analogues are also convenient, which can be bought in almost any store - in different colors and sizes.

Cylindrical molds for Easter cakes can be replaced with mugs made of food-grade tin or steel, enameled with small tall saucepans. If you use such Easter dishes, then it is recommended to line the inside of it with baking parchment - both the bottom and the walls. In fact, for special dishes for baking ritual bread, you can use dishes made of any material that can withstand the high temperature of the oven.

This is a relatively recent discovery for homemade baked goods. Such forms were produced mainly for the factory production of Easter baked goods, but now manufacturers have begun to produce sets for home baking. For the holiday, they are supplemented with ritual paraphernalia - paper ribbons or drawings and inscriptions on the theme of the Resurrection of Christ.

These special forms made of thick wax paper and with a corrugated bottom are an excellent option for baking Easter cakes, and they are decorated with magnificent paintings on the outside. The paper is oil-impregnated, which makes it easy to release the finished cake from the mold. They are environmentally friendly; they have a perforated cardboard structure, which ensures high-quality baking of the entire thickness of the cake without burning. The material allows you to reduce the baking and cooling time of the finished product.

Form for cottage cheese Easter - pasochnitsa

This is the most convenient, most often, detachable molding container for making curd Easter cakes. They can be produced with or without small holes. They look like truncated pyramids, symbolizing the Holy Sepulcher. To ensure uniform drainage of excess whey and ease of removal of the prepared dish, the bottom and walls of the pan are covered with gauze, the edges of which should cover the top of the curd mass and prevent it from drying out. This form for cottage cheese Easter can be purchased both in the retail chain of hardware stores and in church shops.

To prepare Easter from cottage cheese, the Easter boxes can be made of any material. Currently, the most used material is food grade plastic. Previously, before the advent of progressive materials, molds for cottage cheese Easter were constructed from wooden planks, on the inside of which a cross, the letters “H.V.”, doves, flowers, etc. were carved. When Easter hardens, these indentations “draw” ritual symbols on the finished product. Modern plastic analogues are also equipped with the same symbols on the sides of the bean bag.

Plowgirls

A poacher is a special dish in the form of a glass on a leg, having a semicircular bottom into which an egg is inserted. Poachers are designed for serving eggs boiled “in a bag”. Easter eggs do not need this, but they are actively used as an element of holiday table decor.

Egg cups are made of porcelain, ceramics, metal or glass. For the bright Resurrection of Christ, special series are produced - for serving the festive table.

This wonderful serving dish will greatly decorate your holiday table! The plate has special recesses for eggs around the circumference and in the center for Easter cake or cottage cheese. The dish can be completed various materials. Manufacturers offer clay and ceramic, earthenware and porcelain, plastic and even wooden analogues! The Easter decoration of this dish is simply amazing in its variety!

A simplified version of the Easter serving dish are small plates with only recesses for eggs.

Large porcelain manufacturers produce special series of tableware and serving dishes for the festive table on the bright Resurrection of Christ. In addition to plates and large dishes, such sets include various decorative elements: tureens, jugs, candy dishes, vases and sauce boats, plow bowls and figurines of bunnies and birds. Everything is in the same style and with Easter paraphernalia!

Easter baskets

Although baskets cannot be considered dishes, they are a necessary decorative item for the room where the family and its guests celebrate the bright day of the Resurrection of Christ. In addition to their decorative function, baskets serve as traditional luggage, where all ritual dishes are placed for consecration in the church. Usually baskets are woven from straw or willow vines. They are not only extremely comfortable, but also beautiful!

Traditionally, the Easter basket is prepared on Saturday evening and the entire contents are covered with an embroidered linen napkin. The products in the basket must include: Easter cake or Easter cake, dyed eggs, salt, butter and cheese, sausage or ham.

We hope that our review of Easter dishes and molds for Easter cottage cheese and Easter cakes will help you navigate the choice of the equipment you need and decorate this holiday of soul and flesh with the most fragrant products, beautiful and bright decorative elements!