We celebrate Easter every year and it is a beautiful spring holiday that brings the end of winter, the beginning of spring and is also a time for feasting and preparing Easter delicacies. The date of Easter is set each year for the Sunday after the first full moon of spring. But its Christian preparation begins on Ash Wednesday and lasts for forty days until Easter Sunday, preceded by Maundy Thursday, Good Friday and White Saturday.
In our country, the best known Easter traditions are the grease, the bunny, dyed and decorated eggs - a symbol of life force, birth and life, Easter Judas, meeting families and neighbours in caroling. Everywhere is full of laughter and good mood.
We are going to knit pomlades, dye eggs, decorate indoor and outdoor spaces with decorations with spring motifs, chicks, different kinds of bunnies, coloured ribbons and Easter eggs.
Let's keep the strongest message of Easter for each of us.
Let's get rid of everything old inside and out, cleanse the home and body of impurities and prepare for the rebirth of nature.
Easter delicacies are traditional in every family and today we will try to make traditional recipes a little differently together.
Recipe for juicy Easter stuffing
Although this recipe is not exactly traditional, it is slightly Italian-style and acts as a savoury pie. Don't be afraid to experiment. You can add fresh cheese, spring onions and bear garlic is great too.
1 onion, 250 g English bacon (or smoked meat), olive oil,
1 teaspoon dried garlic, 1 teaspoon dried thyme
4 large pickled sun-dried tomatoes, 125 g baby spinach, 4 bunches of nettles
250 ml cooking cream, 3 eggs, salt and pepper, 4 old rolls
butter to grease the baking dish, breadcrumbs to line the baking dish
Peel the onion and cut it into smaller cubes. Cut the bacon into cubes. Heat the oil in a frying pan, add the onion and bacon. Fry. Then add the dried garlic and thyme and sauté. Add the sliced sun-dried tomatoes and sauté.
Coarsely chop the baby spinach with nettles. And add to the mixture in the pan. Let simmer for a while, set aside. Preheat the oven to 180 °C. Grease a baking dish with butter and sprinkle with breadcrumbs.
In a bowl, whisk the cream together with the eggs, salt and pepper. Be careful not to make it too salty! Cut the rolls into cubes, dip into the cream and eggs and then mix with the mixture in the pan. Transfer everything to a baking dish and bake until golden brown, about 35 minutes. Serve while still warm. The stuffing is moist and juicy.
Gluten-free, moist Easter cake
Fresh yeast (e.g. Vivo baker's yeast)
50 g, warm milk
540 ml, sugar
160 g, butter
165 g,gluten-free flour Schär Mix B Bread Mix 1 kg
pinch of salt
grated peel of one lemon
egg yolks 4 pcs
raisins marinated in rum
chopped almonds 100g
egg for spreading 1 pcs
almond flakes 100g
1. Crumble the yeast into 100 ml of warm milk, mix with 1 tablespoon of sugar and let it rise, it takes about 10 minutes.
Heat the butter and let it cool slightly.
2. Sift the flour into a large bowl and add the sugar, a pinch of salt and grated lemon zest. Mix well, make a well in the centre and pour in the remaining milk, butter, egg yolks and sourdough starter to make a smooth dough. Drain the raisins and incorporate them into the dough with the chopped almonds. Cover the bowl with a clean tea towel and leave the dough to rise well for at least 1 hour.
3. Divide the risen dough into two pieces, shape each into a round, place on a baking sheet lined with baking paper and leave to rise for at least 30 minutes. Preheat the oven to 160-180 °C.
4. Brush the cakes with beaten egg, sprinkle with sliced almonds and bake in the preheated oven for about 40 minutes until golden brown. Prick the centre with a skewer, if it comes out clean and dry, the cake are baked, if it is moist or has many crumbs, let them finish baking. Remove the baked cake, let them cool and dust with icing sugar before serving.
Friends, friends and our dear clients, on behalf of Mummies and Daddies delicious food and cheesecakes-catering, I wish you a wonderful Spring Festival, an Easter full of love, the joy of laughter, socialising and delicious food.
Our entire wonderful team is always ready to make any event, big or small, an unforgettable experience.
Your Týna.
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