Pasha with saffron

INGREDIENTS

1 cup peeled unsalted pistachios

cottage cheese – home, 2 kg

9 yolks

300 g butter

2 cups peeled almonds

0.5 glasses of brandy

5 tbsp. l sour cream 30%

sweetener

10 stamens of saffron

1 cup golden raisins

1 cup of candied fruit

1 cup dark raisins

Colander put in a deep dish, lay several layers of gauze in it, put the cottage cheese, cover with the edges of the gauze and put a pressure of at least 5 kg. Leave on for 10–12 hours, from time to time draining the resulting serum. Squeezed cottage cheese rubbed through a fine sieve. Raisins and candied fruits pour brandy and leave for 1-2 hours. Beat the butter, gradually adding sweetener. When it becomes white, without interrupting, add one yolks one by one. Just mix sour cream. Mix a lot with cottage cheese. Chop nuts and put in cottage cheese; add pistachios and pressed raisins with candied fruits, leaving little for decoration. Grind saffron into powder and pour into Pasha. Mix everything thoroughly. In a deep and narrow bowl lay gauze and lay out the Easter, not crushing it. Cover with the edges of the gauze and film, put in the refrigerator. 1–2 hours before serving, remove from the refrigerator, open and turn into a dish. Remove gauze, decorate Pasha with candied fruit and almonds.

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Choux Pasha with Almonds

INGREDIENTS

1.5 kg fat farm cottage cheese

300 ml fat farm cream

250 g butter

8 yolks

200 g brown sugar or other sweetener (I use stevia, but smaller amount)

150 g raisins and / or dried cranberries and cherries

100 g of peeled roasted almonds

50 ml of port wine

1 vanilla pod

0.5 tsp. sea ​​salt

1.Press cottage cheese under a heavy press, laying it out in a colander laid with a kitchen towel for at least 4 hours.

2. At the same time soak dried fruit in port.

3. Cut the butter into small pieces, put in a saucepan, add the vanilla pod cut in half (scrape the seeds with the tip of the knife and fold into the saucepan too), pour the cream over a small fire to boil, remove from heat, close and let it brew for 10 minutes.

4. Meanwhile, rub the yolks with white sugar. Remove the pod from the cream mixture, bring it to a boil again, remove from heat. While stirring all the time, pour a little hot cream (about 150 ml) into the yolk mass. Then pour the yolk mixture into the saucepan with the cream and mix well. Cool, 5 min.

5. Add yolk and creamy mixture to cottage cheese, beat with an immersion blender until smooth. Add dried fruits and chopped almonds, mix. Cover the form for Pasha with gauze moistened with cognac, put the curd mass, cover the top with the hanging edges of the gauze and put in the refrigerator for 36–48 hours. Before serving, turn the Pasha over on the dish, remove the gauze, decorate it to your liking.

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Mascarpone Lemon Pasha

INGREDIENTS

lemon – 1 pc.

sweetener

vanilla ice cream – 100 g

gelatin granules – 2 sachets (10-11 g each)

mascarpone cheese or similar curd cheese – 500 g

1.Limon thoroughly washed, thinly cut into circles, put them in a deep plate, sprinkle with sweetener, cover with another plate and leave for 20 minutes.

2. Put the ice cream in a bowl, let it completely melt. Separate 2-3 tbsp.  ice cream, put in a saucepan. Pour gelatin into a skillet, let it swell for 20-30 minutes. If desired, you can add 2-3 tbsp.  milk at room temperature. Heat, stirring, over low heat until gelatin is completely dissolved.

3. Pour the gelatin solution into the melted ice cream, stir and strain through a sieve to get rid of the undissolved gelatin.

4. Lemon mugs with sweetener, fold in a colander, squeeze strongly, add the separated juice to the cheese, mix. Add to the cheese mixture of ice cream with gelatin, mix.

5. Put the obtained mass in a form for pasha, place in a refrigerator until it solidifies for 1.5-2 hours, and preferably for the night.

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Pasha ricotta with orange

INGREDIENTS

ricotta cheese – 700 g

big juicy orange, better nevel – 1 pc.

butter – 150-200 g

sweetener

cream fat content 33% – 100 ml

powdered sugar

1.Remove ricotta in gauze under pressure, 1 hour.

2. Remove the fillet from the orange. To do this, strip off the peel along with the outer membrane. Cut the flesh between the inner membrane and put it into a bowl. In the same bowl squeeze the juice from the remnants of orange.

3. Heat butter in a pan and sprinkle with sweetener. Cook for 5 minutes, then add the pulp and orange juice. Cook, stirring, until the formation of a liquid caramel mass.

4. Pour in the cream, mix and remove from heat. Allow to cool. Gradually stirring, add the orange-cream mixture to the ricotta.

5. Put the obtained mass in a pasochnitsa (or pasochnitsa), place in a refrigerator until it hardens for 1.5 – 2 hours, or better for 8 hours. Serve, sprinkle with powdered sugar through a sieve.

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Easter bread “Red velvet” without yeast and eggs

Per 100g: 252 kcal /6 proteins /5 fats /46 carbs (the bread itself)

Per 100g: 267 kcal /6 proteins /6 fats /48 carbs (bread with icing and cranberries)

We will need:

For the bread:

raw beetroot small 2 pcs

raw carrots medium size 1 pc

white chocolate 50g

water 50 ml

18% homemade cottage cheese 100g

whole wheat flour, but I will not tell you the proportion

vanilla extract (optional)

dried cranberries 100g

To decorate

white chocolate 40g

dried cranberries 20g

Cooking:

  1. Clean the beets and carrots, rub them on a fine grater, squeeze juice through gauze (you need 100 ml of beetroot and 50 ml of carrot juice)
  2. Melt white chocolate in a water bath or in a microwave (let cool)
  3. In a blender pour the juice of beets, carrots, water, add cottage cheese, melted chocolate and flour, vanilla sugar, blend it, add the cranberries and mix in a blender at low speed
  4. Spread the dough in shape, I got 4 small (forms with a diameter of 6 cm, height 7 cm)
  5. Put in preheated to 160 C oven for 40 minutes
  6. Get bread, give completely cool and decorate, if desired, with melted chocolate and cranberries

Curd pasha again)

Ingredients:

500 grams of cottage cheese

180 g sour cream

sweetener to taste

kerob

vanilla extract

dry cherry

Cooking:

  1. Cottage cheese mix well immersion blender, to a smooth and delicate texture. Add yogurt or sour cream (the resulting mass should be dense), vanilla sweetener, mix well.  
  2. Share the curd mass in half. Add kerob to one half ( in order to make 2 colored pasha). Add dry cherry to each part and mix well.
  3. I cooked in a special detachable mold for Curd pasha. We fill the form with gauze, spread the resulting curd mass, it must be well compacted. Top put the load (I put the container with water) and leave overnight in the refrigerator. ⠀
  4. In the morning (or after 10 hours) we take Curd pasha out of the form. You can sprinkle with grated chocolate and nuts.

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