Easter table according to blogger “On the wooden table”: 5 recipes you can prepare in 3 hours – Aina

Cooking can be stressful, especially when you’re preparing for the biggest holidays of the year: figuring out what dishes to serve, where to buy ingredients, how not to overcook. Not to worry too much, Kristina Pisniukite-Shimicek, author of the food blog “On the Wooden Table”, also shares 5 simple recipes for decorating a festive Easter table.

Various dishes

Vaida Budriene, communications manager of the “Iki” shopping chain, says that buyers start preparing for Easter and before Easter, like other big holidays of the year, they pay more attention to more gourmet products.

“Easter is the most important spring holiday, so it is not surprising that Lithuanians prepare for it in advance. We found that chain shoppers indulge in fancier ingredients during this holiday season. Buyers’ baskets are dominated by variety: from seafood to chicken or beef, various fruits, cheeses, hams, foie gras pates. Of course, “The supply of eggs increases dramatically before Easter. There is a lot of interest in various holiday decorations, egg dyes or other Easter souvenirs,” says V. Budriene.

It’s really easy to improvise when preparing an Easter table. During Easter, meat and fish dishes are popular: various rolls, fried chicken, pork hams, various types of fish: from salmon to traditional herring.

Of course, a festive table is not complete without a variety of mixes and snacks. Easter baked goods have an important place on the festive table. The most popular of them are: cakes, braids or Easter “bobas”. However, to create a cozy and tasty celebration, you can also prepare less traditional dishes: prepare a quiche or vegetable pie instead of the traditional herring, prepare various spreads with smoked fish instead of traditional mixes – a salad with chickpeas and roasted carrots, which is suitable for both meat and meat. , both with fish dishes.

Prefers fresh produce

Food blogger and “Iki” ambassador K. Pišniukaitė-Šimikeė says that when preparing a festive table, it is important to calculate how many diners there will be and choose the amount of prepared food accordingly. It is important to calculate in advance what dishes you will prepare, write a list of necessary products and travel to the store with it. In this case, K. Pišniukaitė-Šimikeė advises to include in the menu as much as possible natural products, fresh vegetables and high-quality meat.

“I admit – creating holiday menus has become a tradition, it is one of the most enjoyable things of the year for me. There are no strict rules in my recipes, but I always prefer fresh, high-quality products. Knowing that festive menus make preparation easier, dishes “on a wooden table” are a festive table. decorate and you can taste new flavors with your loved ones, no less happy than the holidays. I hope you will try something from this year’s Easter menu, and the flavors will pleasantly surprise and delight you and your loved ones,” he says.

The food blogger says that while creating the festive menu, she thought about the fact that the food should be pleasing in appearance and taste, but not too tiring to prepare. The dishes she creates serve about 6 diners and take about 3 hours to prepare.

“The menu starts with a wonderful appetizer – 3-cheese tart. Next, the most beautiful, fresh and unexpected taste of watermelon, cured ham and mozzarella salad. The highlight of the Easter menu is pork tenderloin rolls stuffed with feta and sun-dried tomatoes and pesto potato salad as a side dish. And for the perfect ending – tarts with lemon cream and blueberries,” says Christina and shares the recipes for all these dishes.

3 Cheese and Smiddy Tart

You will need:

  • 1 large sheet of puff pastry
  • 200 grams of mascarpone
  • Parmesan 50 grams
  • Cheese 50 grams Germaine Triple Cream
  • 15 Smidrs
  • Peel 1 lemon
  • Olive oil

We produce:

We mix mascarpone and grated cheese. Cut the puff pastry along each edge, about 2 cm from the edge, as if making a frame (do not cut completely). We evenly distribute the mixed mass of three cheeses in the defined frame. We grate lemon peel on it. We cut the wooden stems from the fennel and put the fennel on top. Brush the edges of the dough and the edges with olive oil. We bake in a 200 degree oven for about 20 minutes. Sprinkle the baked tart with parmesan shavings.

Watermelon, cured ham and mozzarella salad

You will need:

  • 1 small red onion
  • 1 tbsp. White wine vinegar
  • 1 watermelon
  • 100 grams of horseradish
  • 2 buffalo mozzarella balls
  • 200 grams of cured ham
  • A handful of pine nuts
  • Fresh basil for serving

For the sauce you will need:

  • 6 pm olive oil
  • 1 tbsp. White wine vinegar
  • 1 tbsp. Honey
  • 1 tbsp. Pine nuts
  • 1 clove of garlic
  • A handful of fresh basil
  • 1/4 tsp. salt

We produce:

Cut the red onion into small half rings, put it in a jar and pour vinegar over it. Make the sauce: Put all the ingredients in a food processor and grind until smooth. Cut the watermelon into long slices. Toast the pine nuts in a heated dry pan. On a plate, we put bell pepper, watermelon slices, shredded mozzarella, processed ham, lightly marinated onions, pour sauce, sprinkle with pine nuts and decorate with basil leaves.

Pork tenderloin rolls stuffed with feta and sun-dried tomatoes

You will need:

  • 1.3 kg boneless pork loin

To fill out you will need:

  • Drizzle olive oil for cooking
  • 5 cloves of garlic
  • A pinch of chile flakes
  • 200 grams of baby spinach
  • 170 grams of sun-dried tomatoes
  • 150 grams of feta
  • 1/2 tsp. salt

For the sauce you will need:

  • 100 ml of balsamic vinegar
  • 2 hours Dijon mustard
  • 4 hours olive oil
  • 3 cloves of garlic
  • Peel 1 lemon
  • 2 small sprigs of rosemary
  • Salt, pepper

We produce:

Grate the garlic in a pan heated with a little oil, add the chilli flakes and fry for a minute. Add the spinach and cook for about 3 minutes. Transfer the spinach to a strainer and press lightly with a spatula to drain the liquid. Chop the sun-dried tomatoes and feta. We put everything in a bowl with spinach, add salt and mix well. Mix the sauce ingredients: balsamic vinegar, mustard, olive oil, chopped garlic, grated lemon peel, chopped rosemary leaves, salt and pepper. We cut the pork loin butterfly method and open “like a book”. We defeat the flesh. We put the filling in the middle of the meat, along. We roll it into a roll and fasten it with toothpicks. Place the roll in a baking dish. Pour the prepared sauce over the meat. We bake in the oven at 210 degrees for 15 minutes, then after opening the oven, scoop the sauce in a baking dish with a spoon and pour it over the meat. We reduce the temperature to 190 degrees and cook for another 30 minutes. 15 minutes before the end of cooking, pour the sauce over the meat again. After the pork is done cooking, remove it from the oven and let it stand at room temperature for about 10 minutes. We take toothpicks and cut the roll into rolls.

Pesto Potatoes with Quail Eggs

You will need:

  • Frozen peas 100 g
  • 800 grams of small golden or red potatoes
  • 10 quail eggs
  • 100 grams of pesto sauce
  • A handful of pine nuts
  • Freshly ground black pepper
  • A drizzle of olive oil

We produce:

We thaw the peas. Boil potatoes and quail eggs. Lightly toast the cedar pine nuts in a hot dry pan. We cut potatoes and peeled eggs in half. We put potatoes, eggs, peas, pesto sauce in a bowl, add pepper and mix everything well. When serving, sprinkle with pine nuts and drizzle with olive oil.

Tarts with lemon cream and blueberries

For the dough you will need:

  • 100 grams room temperature butter
  • 60 grams of powdered sugar
  • A pinch of salt
  • 1 egg
  • A dash of vanilla extract
  • 200 grams wheat flour
  • Butter molds for grease

For the lemon cream you will need:

  • 2 eggs
  • 90 grams of sugar
  • 2 hours lemon juice
  • 50 grams of butter

In addition, you will need:

  • Blueberries
  • Buckwheat honey

We produce:

Beat the solidified butter with powdered sugar and salt in a bowl with a mixer. Beat the egg, add the vanilla extract and continue mixing. Add flour little by little. Shape the dough into a flat disc, wrap in cling film and refrigerate for half an hour. Prepare lemon cream: beat eggs with sugar in a mixer until frothy, squeeze in lemon juice, mix. We pour the mass into a small pot and heat it over medium heat, stirring constantly, until the mass thickens. We take the pot off the heat. Add butter little by little until it melts. We leave the cream at room temperature until completely cooled. We take the dough out of the refrigerator and let it cool for about 10 minutes. We roll the dough until it is about 3 mm thick. With the help of a glass or a cup, we cut circles of dough, the diameter of which is a few cm larger than the diameter of the available tart or cupcake forms. We grease the baking molds well with butter and place the cut circles of the dough. Prick the bottom of the dough with a fork. Bake at 180 degrees for about 15 minutes. After cooking, let it cool down. After cooling, take the tarts out of the molds and fill them with lemon cream. Arrange blueberries and drizzle with honey. Delicious!

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