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To prepare Pasha you will need the following Ingredients:
3dl of quark ("rahka"), 200g butter (unsalted), 2dl sugar, 2 egg yolks, 2dl cream, 1 tsp vanilla sugar, 2 tsp grated lemon peel, 3 tsp ground almonds, 3 tsp chopped raisins and 1 packet of mixed peel (save a few for decoration)
Pasha Preparation Instructions:
Cream sugar and soft butter. Whip cream to a froth. Add to the sugar-butter mixture the quark, the egg yolks, vanilla sugar, lemon peel, almonds, raisins, mixed peel and whipped cream. Put the mixture into a strainer which is lined with a damp gauze. Let it strain for an hour or two. Press the mass (still inside the gauze!) tightly into a pasha mould. If you don't have one, you can use a coffee filter. Let the pasha set in the fridge overnight. Before served, turn out the pasha, and decorate it with almonds, raisins and mixed peels. You can eat it as it is, or with Easter bread. Very, very delicious, but admittedly, a rather rich Easter dessert. |
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Recipe for Kulitsa, Sweet Easter Bread |
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To prepare
the bread dough you will need the following Ingredients:
5dl milk, 50g yeast, 200g
butter, 2 1/2 dl sugar, 4 eggs, approximately 12-14dl flour, little bit
of saffron, 1tsp vanilla sugar, 1tsp salt, 1tsp cardamom, 50g ground
almond or few drops of almond oil, 150g raisins. Seasonings can be added
according to your liking.
Kulitsa Bread Preparation Instructions:
Dissolve the yeast in lukewarm milk. Add half of the flour. Whip the eggs and sugar and add to the dough. Add the seasonings and then the soft butter. Gradually add the rest of the flour to the dough, knead until it doesn't stick to your hands any more. Cover with a clean kitchen cloth, and leave it to rise in a warm place for 30-40 minutes. Place the dough on a floured pastry board or table. Halve the dough and firm into two loaves. Place on the baking sheet, and leave the loaves to rise for another 20 minutes. Brush the loaves with egg, and decorate with almond flakes. The letters XB, (the Resurrection of Christ, "Xpuctoc bockpece", in Russian), are usually shaped from the dough on the top of the loaves. Bake at 200 degrees C for approximately 30-40 minutes. Kulitsa it usually served with pasha. |
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Recipe for Easter Quark Pie
(One Baking
Sheet) |
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To prepare
the pie dough you will need the following Ingredients:
5dl milk, 50g yeast, 1 egg, 2dl sugar, 1tsp salt, 2 tsp cardamom, 200g butter or margarine, approximately 12-14dl of flour.
For the filling you will need the following Ingredients:
5dl quark ("rahka"), 2dl cream, 2 eggs, 1dl sugar (less or more according to your liking), 1tbs vanilla sugar, 3tbs lemon juice, 1dl raisins.
Quark Pie Preparation Instructions:
Dissolve yeast into lukewarm milk in a mixing bowl. Add sugar, salt,
cardamom and egg and mix ingredients together. Add half of the flour and
stir into a soft dough. Mix soft margarine or butter into
the dough and as
much of the rest of the flour as is needed. The dough is ready when it no
longer sticks to the bowl or your fingers. Cover the mixing bowl with a kitchen towel and
leave the dough to rise in a warm place. Place the dough on a floured pastry
board or table, knead for a while and roll into the slightly bigger shape
than a baking sheet. Place the dough on the baking sheet which is covered
with greaseproof paper, and leave to rise in a warm place for 30-40 minutes.
Mix together the ingredients for filling, and pour onto the dough sheet.
Turn the sides of the pie and brush with egg. Bake at 200
degrees C, on the middle oven rack, for about 30 minutes. Serve with a cup
of coffee or tea. The pie can be eaten either warm or cold, depending on your liking. |
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Recipe for Roast Easter Lamb |
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To prepare
the Roasted Easter Lamb you will need the following Ingredients:
1 Leg of Lamb, 5-6 garlic, dried rosemary, thyme, mint and marjoram, black pepper, salt and olive oil.
To
baste the Roast Lamb you will need:
1/2 cup of strong coffee, 1/2 cup of cream, 2 tbs honey.
For the Sauce you will need:
(Roast can also be eaten without sauce. It is delicious just with mint
jelly)
gravy from the roast (and some water), 1-2 tbs flour, 1 cup of cream, salt if needed.
Roast Lamb Preparation Instructions:
Make slits all over the meat. Peel the garlic and cut into slices. Fill the
slits with garlic slices. Make mixture from the dried herbs, salt
 and a
little bit of oil, and cream the meat with it. Put the roast into a plastic
bag in the fridge, and leave it to marinate over night. Meat should be taken
out from the fridge a few hours before cooking. Stick the roasting
thermometer into the thickest part of the meat and place the roast into a
flat casserole or baking sheet. Cook at 125 degrees C. Lamb should be cooked
approximately 1 hour per kilo. If you like your roast pink, you should take
it out, when the roasting thermometer is at 70 degrees, otherwise leave it till 75
degrees. While cooking, baste the roast from time to time. After the roast
is ready, leave it to set for a while inside the foil, before serving. Strain
the lumps out of the gravy, thicken it into a sauce with flour and cream.
Add some salt if needed. The roasted lamb is usually served with potatoes,
cooked vegetables or salad and mint jelly. A bottle of good red wine
compliments the roast. Happy Easter! Hyvää Pääsiäistä! |
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Easter
Sunday :
Easter Monday |
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