Mar 272014
 
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Easter

eggs

Easter is the holiest Christian holiday that is celebrated very solemnly by all the Christians around the world.

     In the Christian religion, Easter celebrates the resurrection of Jesus Christ on the third day after his crucifixion and burial. Each holiday has different symbols, as Easter main symbols, are two:

Easter - ornaments

       – Easter eggs dying
– Easter cake kneading

      According to Bulgarian customs it’s characteristic that the eggs are dyed on Maundy Thursday or Holy Saturday, if people haven’t been able to do this on Maundy Thursday. The first egg must be dyed compulsory in red before sunrise and they used to do the sign of the cross to the first-born child in the family. The other eggs must be colourful and in the past people painted them with natural dyes.  For red and yellow shades were used walnuts or red onion peels.

 ornaments and

       Green eggs were dyed in an infusion of nettles. Different leaves and flowers of blossoming trees were used for decoration. And to this day an egg knocking game is held and the holder of the strongest egg / the fighter / is believed to be the most healthy and strong throughout the year. The first dyed red egg is placed in front of the home icon. There are customs  eggs to be exchanged and given as a present to the godparents.

 Easter cake kneading

        Also a main symbol of Easter is cake kneading. It’s a kind of a sweet flat cake with a hole in the middle where Easter eggs used to be placed. Typical for Easter cake kneading is that in our country we prepare it on Maundy Thursday and peculiar knits are used in its preparation.

To create a holiday atmosphere different effective decorations are used such as beautifully decorated eggs and Easter associated lovely objects. We show you some ideas for a beautiful decoration!

Easter cake

Easter eggs

Feb 092014
 
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  eggs 

This classic in the kitchen – eggs Panagyurski style often presents on our table.

That’s why today I present you the recipe variant that I usually prepare. The number of the eggs depends on the number of the people that will consume them. I put portion of three eggs for everyone. Here are the ingredients you’ll need to prepare these tasty eggs Panagyurski style: yoghurt – half a can by portion, salt to taste, a soupspoon of vinegar, some oil or butter, sweet or chili red pepper /if you like piquant food/, garlic to taste.

In the classical recipe they put pounded cheese in the yoghurt. But I don’t, because at home we don’t like the as prepared eggs Panagyurski style. Put on the hot-plate a suitable vessel, which isn’t too deep, bur large enough to be convenient to put there 2-3 eggs in the same time. Fill in the vessel  ¾ of water and leave it to boil.

Than add the soupspoon of vinegar and a tea spoon of salt. When the water starts to boil again, knock and pour out from lower in the boiling water the egg, be careful not to burn with the hot water. When the egg veils /becomes white/, you can add the next egg in the water. If you like soft-boiled eggs Panagyurski style, take out carefully the eggs with the help of a serving-spoon 2-3 minutes after their veiling. If you want them to be hard-boiled, leave them for 5 minutes in the boiling water. Strain off well the ready eggs Panagyurski style from the water and arrange in a large plate, till you prepare all the portions. It’s good that the yoghurt for these eggs Panagyurski style is denser and at room temperature when you serve it. Smash the garlic with a little salt in a wooden bowl till smooth mess. Mix it with the yoghurt and stir well till the mixture becomes homogeneous. Take a suitable plate, where you’ll serve your eggs Panagyurski style. It’s good to be a little bit deeper, because of the yoghurt. Put the needed quantity of the milk sauce in the plate and put carefully on top the desired number of eggs. Prepare brown sauce for your eggs Panagyurski style, as you put in a suitable vessel some spoons of oil or 50 gr. butter, and if you want you can mix them both 50/50. When the grease heats up, remove it from the hot-plate and add the sweet or chili pepper. Pour on your eggs Panagyurski style with this brown sauce. Ready to serve!

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