The cake is more than just butter cakes, and festive and traditional bread, which all Christians are prepared only once a year, on Easter, and take it to Church to be blessed. In addition, the preparation of the cake it is a kind of sacrament, that is why you need to follow some rules.     One of the most important items to prepare Easter you need to begin just in a good mood as you transfer your energy into the cake. In fact, the cooking process requires a lot of time, so I suggest you set aside a full day for this activity, and the ingredients to prepare ahead of time.   And so the cake turned out perfect and very tasty, consider the following tips: All the ingredients: flour, eggs, yeast, butter, dried fruit must be fresh. Directly from this factor depends on the level of taste of your cake. Dissolve the yeast in warm but not hot water, otherwise they “die” and the dough will. Screening well the flour, you can even twice through a fine sieve. This technique will provide softness and lightness of baking Watch the temperature in the room where You cook. The temperature should be within the 22-27 degrees. Also, the kitchen should not be any drafts. Under these conditions, the dough will grow well and have the right consistency. Knead the dough by hand, not food processor. When the dough starts without problems to come unstuck from hands and utensils, so it is already properly cooked. Perfect consistency - not liquid, but viscous. The main thing is not to make the batter beaten and solid. If you want to give the test a little color you can use saffron or turmeric as dyes. The dough grows well in a warm place. BUT, if you put the dough in the hot seat - it will not come up. Don't forget to grease the form for baking butter. this will help when removing the finished cakes. A baking pan to fill half way, so the test will be a good opportunity to rise and the cake will be soft and airy. Before sending in the oven brush the cake with egg protein, then the top of the cake will be shiny. After you got the cake from the oven, cover it with a towel. Before decorating allow to cool completely.   ...

Soon we will have lovely Sunny Easter holiday. Easter is the oldest Christian holiday, which is celebrated in honor of the resurrection of Jesus Christ. All Christians are preparing for this special day in advance. Traditionally, on the Easter table in every house is a cake, or cheesecake Easter main Easter dish. Today we will talk about cottage cheese Easter. We all know that there are many types of cheese Easter raw, boiled or cooked.     The basis of this dessert is the cheese, for this you need to very carefully choose this ingredient. The cheese must be fresh, soft and with no excess liquid. The lack of liquid in the cottage cheese the key to a proper consistence for making this dessert. For interesting dishes you can add raisins, candied fruit, nuts, chocolate drops, spices. It all depends on Your taste. Here the main thing not to overdo it, because the most important dessert is the delicate cream taste.     If You like to experiment, add cottage cheese lemon zest, orange and a little cinnamon. Exotic and fresh taste to your Easter secured.     For decoration cheese Easter, use all You like. This festive dish should be bright and beautiful, because it is not only a traditional dish, and color of the holiday table. For decoration cheese Easter use: color topping various shapes, dried fruit, powdered sugar, candied fruit, nuts, coconut, grated chocolate. So Easter was more original when decorating put nuts or dried fruits symbolic inscription “XB” or the branches of a vine. You can also use the form with different patterns that make Easter cottage cheese is a culinary masterpiece. Plus the use of these devices allows You without any manipulation to give a special look to your cottage cheese Easter.   ...

The sauce is an optional component to the dish with a liquid consistency, which are used in the preparation or served already cooked dishes to improve its taste and smell. Now we know a very large number of different sauces, so you need to know how to choose the right sauce for any dish.     And so what sauces to pick one or another meat masterpiece? For starters, you need to decide what the dish of meat in front of us - fat or lean. This is crucial as there are types of sauce for more fat and lean meat dishes.     For fatty and fried meat are better suited sour-sweet sauces based on fruit or vegetables. The same with this type of meat well hot and spicy tomato and mustard sauces. But if you want to completely refresh the taste of grilled meat, you can prepare the green sauce with vinegar or lemon juice.     To lean boiled meat and mix well yogurt and cheese SUSY or based on olive oil with spices. By the way, good lean meats to marinate in dairy sauces.      ...

Any true carnivore will remain indifferent to a well-cooked steak? Therefore, a win-win for this dish you need to follow some simple, but very useful rules. The steak is qualitatively fried piece of beef. This dish was first prepared in Ancient Rome and second home is England. Despite on that, the steaks are cooked in restaurants all over the world, so that with full confidence we can say: steak is the king of meat.     So, what you need to know when cooking an ideal steak. It is very important to exactly how cut steaks:  rib – this steak, which is taken from the Chuck area of the carcass of the animal, in it quite a lot veins; t-bone steak with two kinds of meat separated by a bone in the form of the letter T porterhouse steak – a big piece of meat, cut from the loin of a carcass of beef; Mignon is steak taken from the thin edge of the tenderloin     2. Steaks need to "rest" When preparing steak, a protein is heated and becomes solid. Respectively, than longer we keep the meat on the fire, the more solidified protein and in the center of the steak is accumulated meat juice. If same, remove the meat from heat and let it rest after strong heating, the juice will be distributed throughout the piece, allowing the steak to be juicy and softer.    ...