Куличи на Пасху

[Саломея]

А?
Это что за блюдо такое свекла кружочками.
Не знаю я даже, право... :роллеыес:
Может рыбу засоленную лучше? Помидор, авокадо? Что там с яйцами хорошо-то? И как это всё привести в консенсус?

свёкла нарезанная кружочками (ну кругленькая она, а как резать начешь, так кружочки и появются)
Ваапчета она уже нарезанная и замаринованная продаётся.
Нуниважна, это просто я так люблю. Фкусна эта.

[dream fairy]

свёкла нарезанная кружочками (ну кругленькая она, а как резать начешь, так кружочки и появются)
Ваапчета она уже нарезанная и замаринованная продаётся.
Нуниважна, это просто я так люблю. Фкусна эта.

Ну наверное вкусна.
Я не знаю, я не пробовала, никто не угощал также, вот сомнения и берут.
Это если я ин лоус приглашу, или дружка Антошкина, яйцы красить.

[Yura717]

Приветик всем!
Вот решила я в етом году испечь на Пасху кулучи и булки .Последний раз пекла на Пасху где-то лет5-6 назад и чуть чуть позабыла ,что и как и в какой последовательности замешивается тесто.
Если у кого-нибудь есть свои рецепты по замеске теста на куличи буду рада услышать.
Печь собираюсь в пятницу,надеюсь на вашу помощь.

интересно как по англиски будет"страстная неделя" кто нибудь знает?

[NataliaLA]

Что можно на стол на пасху поставить? Яйца, кулич (пасху я делать не буду - это точно) а что ещё?
Может блинчики, оладушки с творогом, вареньем, протёртыми ягодами?
Это всё сладкое правда, чего бы к яйцам придумать?

пасхальный стол должен ломиться от явст.

[Шумачка]

пардон, но глупости :34:
если не покупали никогда хорошего творого здесь, это не значит что его здесь нет

Монаш, а ты знаешь какой именно,подскажи,а то я сегодня уже купила обычный мелкозернистый fat free.

[Монашка]

Монаш, а ты знаешь какой именно,подскажи,а то я сегодня уже купила обычный мелкозернистый fat free.

Шуми, я на ферме молочной покупаю
но я на дух не переношу абсолютно никакие фат-фри продукты
покупаю натуральное и жирное
на ферме он такой как базарный или домашний
достаточно мелкий и на вкус как сливки
мои только такой едят

[Шумачка]

Шуми, я на ферме молочной покупаю
но я на дух не переношу абсолютно никакие фат-фри продукты
покупаю натуральное и жирное
на ферме он такой как базарный или домашний
достаточно мелкий и на вкус как сливки
мои только такой едят

А мои такое тоже не едят, это я со своей програмой похудания и калориями стараюсь есть как говорится от 1000-1500к,
поэтому и купила я же всетаки тоже хочу попробавать мое произведение исскуства.

[Рижанка]

Монаш, а ты знаешь какой именно,подскажи,а то я сегодня уже купила обычный мелкозернистый fat free.

Мы имеем ввиду COTTAGE CHEESE, да?

[Шумачка]

Мы имеем ввиду ЦОТТАГЕ ЧЕЕСЕ, да?

Ага его самого.

[Шумачка]

Нашла рецепт на англ. там все и на писано какие дрожжи и при какой теппературе выпекать и еще рецепт Пасхи.


Kulich (Easter cake with walnuts and raisins)

Serves 10 to 12

1 cup of luke warm milk (110° to 115°)
3 packages of active dry yeast
1/ 2 teaspoon of sugar
1/ 2 cup of sultana raisins
1/ 4 cup of 80 proof rum
2 cups of confectioners’ sugar
3 1/ 2 to 5 cups of all purpose flour
1 teaspoon of vanilla extract
2 egg yolks
1/ 2 teaspoon of powdered saffron
1/ 2 pound of unsalted butter, cut into small bits and softened
1/ 2 cup of slivered blanched almonds
1/ 2 cup of mixed candied fruits and rinds
1 tablespoon of butter, softened

WHITE ICING

2 cups of confectioners’ sugar
1/ 4 cup of cold water
2 teaspoons of fresh, strained lemon juice

Pour 1/ 4 cup of lukewarm milk into a small, shallow bowl and sprinkle it with the yeast and 1/ 2 of a teaspoon of sugar. Let the mixture stand for some 2 to 3 minutes, then stir to dissolve the yeast completely. Set the bowl aside in a warm place (like an unlighted oven) for about 10 minutes or until the mixture doubles in volume.

Soak the sultana raisins in rum for about 10 minutes.

Preheat the oven to 400°. Sift the confectioners’ sugar and 3 1/ 2 cups of flour through a fine sieve set over a large mixing bowl. Slowly pour in the dissolved yeast mixture and the remaining 1/ 2 cup of milk, stirring constantly until a stiff batter is formed. Beat in the vanilla and the egg yolks, one at a time. When the mixture becomes too stiff to stir, knead it vigorously with your hands until the dough is smooth and elastic.

With a slotted spoon, remove the raisins from the rum and spread them out on paper towels to drain. Then dissolve the saffron in the rum and pour the saffron and the rum over the dough. Knead the dough with your hands until all the liquid is absorbed, and knead or beat in the butter, a few bits at a time, until well combined.

Gather the dough into a compact ball and place in on a lightly floured surface. Knead it by pushing it down with the hells of your hands, pressing it forward, and folding it back on itself. Repeat this process for about 10 minutes. If the dough begins to stick at any point, add as much of the additional flour as you need --- 1/ 2 cup at a time. Continue to knead until the dough is satiny and elastic, then gather it into a ball again. Place it in a lightly buttered bowl, dust the top lightly with flour and cover the bowl with a kitchen towel. Set aside in the warm, draft-free place for about an hour, or until the dough doubles in volume.

Meanwhile, spread the almonds out in a single layer in a cake tin and toast them in the oven for 5 minutes, or until they are lightly and evenly colored, turning them from time to time. In a small bowl, combine the almonds with the candied fruits and raisins. Sprinkle them with a tablespoon of flour and toss them together with your hands.

With a sharp blow of your fist, punch the dough down in the bowl. Add the fruit mixture and knead vigorously until the mixture is more or less evenly distributed throughout the dough.

With a can opener, remove and discard the bottom of an empty straight-sided can of about 6 inches wide and 7 inches high –such as a 2-pound coffee tin. With a pastry brush coat the bottom and sides of the tin with 2-tablespoons of the softened butter. Spread 1 tablespoon of butter on a sheet of wax paper about 22 inches long and use it, unbuttered side in, to line the tin. Let the excess paper hang over the top of the tin, and tie it around with kitchen cord.

Set the tin on a cookie sheet or baking tin and drop in the ball of dough. Cover it loosely with a kitchen towel and set the mold aside in the warm, draft-free spot for another 30 minutes, or until it again doubles in volume and has risen to the top of the mold. Bake in the center of the 400° oven for 15 minutes, then lower the temperature to 350° and bake one hour. The cake will mushroom over the top of the tin and for a cap. Remove the tin from the oven and carefully lift out the cake. Set it upright on a wire cake rack to cool.

ICING:

With a wooden spoon, mix together the sugar, water and lemon juice and pour it over the top of the warm cake, allowing it run down the cake in thin streams.

The Russians prepare kulichfor serving by first slicing off the mushroom shaped cap and placing it in the center of a large serving platter. The cake is cut in half lengthwise and finally cut crosswise into 1 1/ 2 to 2-inch thick slices. The slices are then arranged around the top of the cake. A traditional accompaniment is paskha.


PASKHA(Easter cheese cake with candied fruit and nuts)

To serve 12 to 14

2 pounds of large-curd cottage cheese (sometimes called pot cheese
½ pound of unsalted butter, softened
½cup of chopped candied fruit and rinds
1 teaspoon of vanilla extract
2 cup of heavy cream
3 egg yolks
4 cup of granulated sugar
½ cup of finely chopped blanched almonds
GARNISH

¼ to ½ cup of whole blanched almonds, toasted
¼ to ½ cup of candied fruit and rinds


Drain the cottage cheese of all its moisture by setting it in a colander, covering it wit cheesecloth or a kitchen towel, and weighting it down with a heavy pot or a heavy cutting board. Let the cheese drain for 2 or 3 hours. Meanwhile, combine the candied fruits and vanilla extract in a small mixing bowl, stir together thoroughly and let the mixture rest for 1 hour. With the back of a wooden spoon, rub the cheese through a fine sieve set over a large bowl. Beat the softened butter thoroughly into the cheese, and set aside.

Over high heat, heat the cream in a small saucepan until small bubbles form around the edge of the pan. Set aside. In a mixing bowl beat the eggs and sugar together with a whisk or a rotary or electric beater until they thicken enough to run sluggishly off the beater when it is lifted out of the bowl. Still beating, slowly add the hot cream in a thin stream, then return the mixture to the pan. Stirring constantly, cook over low heat until the mixture thickens to a custard consistency. Do not allow it to boil or it may curdle. Off the heat stir in the candied fruit and set the pan in a large bowl filled with ice cubes covered with 2 inches of water. Stir the custard constantly with a metal spoon until it is completely cooled, then mix it gently but thoroughly into the cheese mixture and stir in the chopped almonds.

Although the Russians use a special form for this dish in which to shape this Easter dessert, a 2-quart clay flower pot with an opening in the bottom is a good substitute. Set the pot with in a shallow soup plate and line it with a double thickness of damp cheesecloth, cut long enough so that it hangs at least 2 inches over and around the top of the pot. Pour in the batter and fold the ends of the cheesecloth lightly over the top. Set a weight directly on top of the cheesecloth---perhaps a pan filled with 2 or 3 heavy cans of food---and chill in the refrigerator for at least 8 hours, or overnight, until the dessert is firm.

To unmold, unwrap the cheesecloth from the top, invert a flat serving plate on top of the pot and, grasping the two firmly together, turn them over. The dessert will slide out easily. Gently peep off the cheesecloth and decorate the top and sides of the cake as fancifully as you like with the almonds and candied fruits.