Collection
Que cuisiner pour Pâques
Cinquante-cinq plats de Pâques avec le prix par portion : quatre koulitchs, du classique à la crème aigre au rapide sans levure et aux mini-koulitchs, trois paskhas au fromage blanc, œufs teints à la betterave et au curcuma, œufs farcis, boujenina, agneau, lapin et poulet en plat principal, olivier et salades de printemps, tourte au poisson, gâteau aux carottes et biscuits au fromage blanc, mors et kvas. Tables prêtes : classique, en trois heures, économique, grande famille, enfants, quoi faire des œufs.
- 55recettes
- $0.19–$5.01par portion
- 10 min – 48 hde préparation
- 95–821kcal par portion
Kulich, paskha and eggs are the required part, and then the questions start: what for the main, which salads, and where to put two dozen boiled eggs afterwards. Here are fifty-five Easter dishes, each with time, calories and a price per serving at your store's prices. Four kulich: on sour cream, quick without yeast, a kraffin and mini kulich in muffin tins. Three cottage cheese paskha: raw, baked and chocolate. Eggs dyed in beetroot, turmeric and red cabbage rather than chemicals. Buzhenina, lamb with rosemary, rabbit in sour cream, chicken with lemon. Olivier and a spring radish salad, fish pie, carrot cake.
Below are six ready tables. "Classic" with sour cream kulich, paskha, olivier and buzhenina, "In three hours" with the quick kulich and trout, "Budget" on chicken, vinegret and compote, "Big family" with lamb and kraffin, "Kids" with mini kulich, bunny cookies and jelly eggs, "What to do with the eggs" with six dishes on boiled eggs. The quiz has an Easter event that builds a table for your number of guests, and every recipe has a servings counter.