Coleção
O que cozinhar na Páscoa
Cinquenta e cinco pratos de Páscoa com preço por dose: quatro kulich, do clássico com natas azedas ao rápido sem fermento e aos mini kulich, três paskha de requeijão, ovos tingidos com beterraba e curcuma, ovos recheados, buzhenina, borrego, coelho e frango como prato principal, olivier e saladas de primavera, empada de peixe, bolo de cenoura e bolachas de requeijão, mors e kvas. Mesas prontas: clássica, em três horas, económica, família grande, crianças, o que fazer com os ovos.
- 55receitas
- $0.19–$5.01por porção
- 10 min – 48 hde preparo
- 95–821kcal por porção
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.