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As you know, this year ORTHODOX EASTER falls with the CATHOLIC one, then I thought of uniting the two traditions, namely this: combining our red eggs with their chocolate pots, you see the result in the picture. HAPPY EASTER (HAPPY EASTER) .
- an envelope of egg paint (from alex I chose red as tradition demands)
- 25 eggs like that I can do with an envelope
- 8-9 tablespoons of vinegar
- a liter of hot water even a little hot
- a little oil, lard or egg varnish
Preparation time: less than 60 minutes
RECIPE PREPARATION A chick with red Easter eggs and chocolate eggs:
In order for the eggs to turn red, the egg must be dark in any case white.
After you have degreased the eggs well and rinsed them with a lot of water, put them to boil, after they have boiled, throw away the water but do not put cold water on them, leave them like that.
In a bowl prepare the paint: pour the contents of the envelope in the bowl add the liter of water and then the vinegar, bring it to a boil, take the bowl off the heat and add the boiled eggs, they stay in solution for 10 minutes (I left them though the package says less). After the time has expired, take them out on a napkin, leave them to cool a bit and then give them a gloss with what you have (oil, lard, egg varnish). Next to these eggs I also put chocolate eggs.
Culinary habits around the world. What the Spaniards, French and Greeks eat at Easter
There are many countries where on the Easter table you can find the same Romanian roast lamb and red eggs, but there are also local dishes that people from other continents proudly place among the dishes on the holiday table. We invite you to discover them, and to be inspired for this year's meal.
Red eggs and sweet breads, universal traditions
Eggs are a symbol of fertility and rebirth, so the presence of colored eggs in the Easter basket is a habit not only in our country, but also in other European countries. As in our country, however, other Orthodox countries have a tradition of decorating Easter eggs.
Easter is on our tables, but other countries have similar variants. In Italy it is called Easter bread, in Germany and Austria - Osterkranz, in Holland - paasstol, in Russia and Ukraine & ndash kulich, in the Czech Republic - babobka, in Greece - tsoureki and in Slovenia - potica. Otherwise, each country boasts of its goodies, cooked according to its own recipes.
Lamb with mint and Mayiritsa soup - Easter culinary traditions in Greece
At Easter, the Greeks celebrate with lamb no matter where in the world they are. Preparations begin on Holy Week in which they brown eggs, knead the sweet bread called tsoureki flavored with orange essence and Mahlab (a spice obtained from the seeds of St. Lucia cherry fruit) and prepare special candles that they give as a gift on Easter day.
The star of the Greek meals is, however, the lamb, browned in the oven over low heat, on a bed of aromatic herbs and olive oil. I serve it with a glass of red wine, mint sauce or fresh salads and a lamb entrails soup called Mayiritsa. The favorite cake is not the cake, but some braided panics made with orange juice and sesame seeds called Koullourakiak, but also the famous baclavas with lots of walnuts.
Colomba Pasquale and marinated lamb - culinary traditions of Easter in Italy
Italians usually go out for a picnic (Pasquetta) on the second day of Easter, but at Easter they stay at home and eat with their families. The culinary treat is made of spring vegetables - artichokes, asparagus, green beans, spinach, lettuce - red eggs, lamb and traditional sweets. Even for Easter, you can find pasta or rice on Italian tables. In the region of Venice, Easter is cooked Risi e bisi (rice with spring peas).
However, for centuries, the food that is never missing from the Easter table is lamb, cooked according to traditional recipes in each region. In Rome you will find lamb marinated with lemon and rosemary or Abbacchio alla scottadito (grilled lamb ribs served with a garnish of potatoes or artichokes). In Tuscany, lamb is stewed with onions and carrots and served with white beans seasoned with sage, rosemary, parsley and capers. Also in this region on the Easter table are placed lasagna or pâté from poultry liver.
Desserts also have a special flavor. Chocolate eggs are children's favorites and always contain a surprise inside. But Pane di Pasqua is a traditional cake, similar to Easter or our cake, depending on the region in which it is prepared. The most famous Easter dessert is Colomba Pasquale & ndash a cake with candied orange peel and almonds, baked in the shape of a dove that symbolizes peace.
Omelette and lamb skewers - Easter culinary traditions in France
In a predominantly Catholic country, Easter is an important holiday that the French celebrate with fine food, as only French cuisine knows how to prepare. The lamb is not missing from their tables either in the oven or on skewers - "les brochettes d'agneau". In some houses, lamb stews called "navarin" are also prepared. The sweets cover the delicate shapes of French pastry, so at Easter you eat tarts and lots of chocolate.
A special menu is being prepared in the south of France, in the town of Bessi & egraveres, where a giant omelet is baked in the center of the city, made of 4,500 eggs from which up to 1,000 people eat. The tradition of this omelet began in the time of Emperor Napoleon. He stayed overnight in the small town and after tasting the local omelette he asked the people to prepare a similar one for his army the next morning.
Fish and good beer - Easter traditions in Scandinavia
Scandinavian countries have special menus for Easter. The herring is the star of the menu, instead of the lamb steak. Nor can it be otherwise in a region surrounded by water. Fresh, marinated or smoked fish is a delicacy that is not missing from the tables. It is served on a fresh bun or with rye bread, potatoes and sour cream. In fact, the traditional dish in Sweden - Jansson's Temptation & ndash is prepared from potatoes, onions, marinated sardines browned in the oven under a samnatana crust. A glass of brandy is always at hand. This is a country-specific spirit drink made from cereals or potatoes.
In Norway, the traditional Easter drink is beer called Paskelbrygg. It is a blend of the best local beers that appeared 30 years ago and differs from one region of the country to another. Now you can taste at all the traditional fairs that are organized around Easter. And also in Norway there is a special tradition around Easter. During this period, Norwegians are used to reading police novels and watching police films on television. The tradition began in 1923 when a publishing house promoted its latest police book around Easter.
Puddings with rice and bread with sausages - culinary traditions of Easter in Spain
The Spaniards have a lot of goodies for the Easter meal: from special breads with various fillings to meatless dishes. The Spaniards enjoy Hornazo & ndash a bread stuffed with sausages, bacon and boiled eggs and are sweetened with Torrijas & ndash similar to our friganele, made from slices of bread soaked in beaten egg and fried in olive oil, greased with honey and sprinkled with cinnamon or sugar . Also for Easter, the Spaniards cook Arroz con leche - a rice pudding with milk, vanilla, cinnamon and orange peel.
The main dishes consist of fish and vegetable dishes. Fish soup and asparagus with mayonnaise and garlic are always on the Easter menu. Another tradition says that at Easter small children carved in chocolate are given as gifts. The tradition started in the 15th century in Catalonia, and a series of such figurines and scenes sculpted in the sweet dessert can be seen at the chocolate museum in Barcelona.
Cakes, Easter and ham in dough - Easter culinary traditions in Russia
As in other Orthodox countries, Easter is celebrated with great pomp in Russia. In many Slavic countries you will find dishes similar to ours, but also the Russians, as well as the Slovenes or the Czechs brought an ingredient to the surprise of the cake or Easter. For the Russians, the cake is called Kulich. It is baked in round and high trays and is filled with raisins, candied fruit and nuts. Above it is decorated with a icing of sugar and has written in Cyrillic letters the message "Christ is risen!".
Russian Easter is as tasty as the one you tasted in Bucovina or Maramures, but it looks different than you expected. It has the shape of a white pyramid trunk. It is usually served with Kulich. On the Russian tables there is also a pie with chicken, rice and mushrooms called Kurnik, soups, borscht or broths, beet salads, cucumbers or eggs served with horseradish, garlic, mayonnaise and dill.
Two Russian specialties can catch your eye: baked ham in dough and draniki - pancakes with potatoes, onions and garlic.
The race of eggs and smoked ham - Easter culinary traditions in the USA
America is a mix of cultures and ingredients, so Easter could not be an ordinary culinary holiday. The lamb that the Europeans have on the Easter table has been replaced over the ocean by ham or smoked pork, served with vrede beans or asparagus.
Eggs are painted in bright colors and are just as appreciated as those made of chocolate or jelly. The custom says that they must be hidden by adults so that the little ones can find them. Another tradition in the USA is the race with painted eggs from the second day of Easter in which children push with the help of a spoonful of boiled and colored eggs. Although it is a custom that both the British and the Germans practice, in America it became famous with its promotion right on the lawn of the White House. For almost 130 years, the presidential family has been inviting children and parents to take part in this event.
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Preparation of Egg Liqueur Cake
1. As much as possible, clean the pistachio as well as possible from the dry skin that surrounds the seeds, so you will get a beautiful greenish color on the countertops. The well-cleaned pistachio is finely ground.
2. Turn on the oven and set at 170 degrees. Line 2 shapes with a diameter of 24 cm with baking paper.
Beat the egg whites with 1 pinch of salt, gradually add the sugar and continue beating until the sugar is completely dissolved. Add the vanilla extract, ground pistachio and 100 grams of melted butter, but not hot, to keep it warm. Mix everything with a flexible spatula, repeatedly raising the composition from the bottom of the bowl to the surface, until smooth.
3. Divide the composition into two forms and bake one at a time (or at the same time, with the ventilation function) for 15-20 minutes, in the preheated oven at 170 degrees. The worktops are ready when a toothpick stuck in the middle comes out clean. Allow the countertops to cool completely with the baking paper, only then remove them, handling them with great care because they are very fragile (and even more delicious).
4. For the cream, soak the gelatin in 2 tablespoons of cold water. In a bowl, beat with a mixer, at high speed, the cream cheese together with the whipping cream. Add powdered sugar and vanilla extract and mix briefly.
Heat the egg liqueur in a bain-marie, stirring constantly, until it warms up slightly (be careful, if you heat it too much it will turn into an omelet). Add hydrated gelatin to the egg liqueur and mix until completely dissolved. Pour over cream cheese and whipped cream and mix briefly several times, until smooth.
5. Prepare a cake form with removable walls and a diameter of 24 centimeters. At the base, carefully place one of the two pistachio countertops (if it breaks it's not a drama, the cream will bind it). Pour all the cream over it and level it nicely, then carefully place the second top. Wrap the form with cling film and refrigerate for at least 3 hours.
6. After the cake has cooled well, take it out of the mold, place it on a plate and dress it in whipped cream, sweetened with powdered sugar and flavored with vanilla, which can be stabilized, if we have to keep the cake longer, with hardener for whipped cream or gelatin. Keep a few tablespoons of whipped cream for decoration.
How to beat cream from natural cream?
To make natural whipped cream, always use fresh, unfermented sour cream with no sour smell or taste. To beat well, the whipping cream must be very cold, kept in the refrigerator overnight. Beat with the mixer at high speed until it begins to form smooth ridges on the surface, then add powdered sugar (maximum 1 tablespoon / 250 ml.) And continue beating. until the cream hardens, but no more, because it can be separated into butter and whey and can no longer be repaired.
Natural whipped cream can be stabilized with cream hardener (follow the instructions on the envelope) or gelatin. For the amount of 400 gr. whipped cream, 5 grams of gelatin is enough. The gelatin hydrated in cold water melts on steam and is allowed to cool until it is neutral to the touch with the finger. Mix evenly with 2 good tablespoons of whipped cream, then add over whipped cream and incorporate quickly.
The decoration of the cake
The edges of the cake are covered in finely chopped pistachios and on the surface are formed, with a dui a poche with a round opening, whipped cream circles in which the egg liqueur specified for decoration is poured just before serving.
7. The cake is simply decorated, but if you work pedantically, it will look great anyway. And most importantly, it will have a truly festive taste. Good appetite!
Easter menu & # 8211 traditional dishes and their meaningsIt's not long until Easter, so the preparations are in full swing. Besides the religious significance, the reunion with the loved ones at the Easter table is very important during this period. That is why the traditional dishes must come out, as always, flawlessly.
As lamb steak is rarely missing from Romanians' tables, choose to prepare it appetizing lamb steak, new potatoes, spices and white wine.
there it is Here is a traditional Easter recipe, delicious and easy to makeIn addition to the menu, you can come up with another cake that will impress the guests. For this, sour sweet cake, made of yogurt and lemon juice it would be an option worth considering.
Egg and health: controversies and benefits
Egg is a rather controversial food. After eggs have long been said to contribute to high cholesterol, recent studies show that there is no evidence of the negative influence of egg consumption on the cardiovascular system.
How many eggs to serve a day, what are the real benefits on our health and which is more recommended, the soft-boiled egg or the hard-boiled egg, are just some of the questions related to this topic.
That's why read below some useful information about one of the most nutritious foods.
• Eggs protect our eyesight. In addition to their energy and nutritional value, eggs also contain lutein, zeaxanthin and carotenoids, substances that are particularly important for eye health. Thus, eating eggs prevents diseases such as cataracts.
• Choline, an egg substance, relieves stress and improves the functioning of the nervous system! Along with carotenoid flavonoids, the egg contains a nutrient called choline. It improves the functioning of the cardiovascular and nervous systems, relieving conditions such as stress or anxiety. In fact, researchers have found that eating foods rich in choline (meat, beans, broccoli) during pregnancy reduces the risk of the future child to develop diseases associated with stress.
• White or yellow? In order to benefit from all the vitamins and minerals present in the egg, it would be better not to have preferences. However, in terms of nutritional value, yolk is the winner. It has more vitamins and proteins than egg white.
• There is no “recommended dose”. And that's because the number of eggs consumed per day depends on factors such as age, weight, sex, fitness, diet and health. So, only your doctor can tell you how many eggs would be suitable and safe to eat. Broadly speaking, you need to know a healthy person can consume an egg every day for low cholesterol and a stronger heart.
• How do you check the freshness of the egg? When choosing an egg for consumption, it would be good to check its freshness first. For this, you have a few tricks at hand: the fresh egg is translucent in the light, has no darker spots (neither egg white nor yolk), does not smell when you break it. It is also said that the egg whose yolk immediately spreads in the egg white is not as fresh as it should be.
• Soft egg or hard boiled egg, that's the question! Well, it seems that the soft-boiled egg is much healthier than the better boiled one. Hard-boiled eggs are harder to digest (hard yolk is digested in three hours), and by prolonged boiling, the yolk loses its properties. That is why it would be recommended that the egg white be boiled (but not very much), while the yolk is still liquid.
To get a perfect egg every time, exactly as you want, Gastropedia recommends you to use an egg timer. You can buy the product from us now: