On the Polish Easter table there are Easter cakes, mazurka, cheese cakes and poppy seed cakes. Paschal dish is another typical Easter dessert. It comes from the north of Russia. Traditionally, it is prepared with cottage cheese, cream, butter, eggs, sugar and dried fruit.

My sister-in-law usually prepares paschal dish for Easter in our home. We like this sweet creamy dessert very much. I think that my husband loves it the most, because last year he asked for paschal dish for Christmas.

Today, I would like to share with you the recipe for a different, chocolatey version of paschal dish. We liked it. My children especially loved it. They asked for thick chocolate glaze on top. I made an excellent dish for chocolate lovers. It will be a permanent fixture on our menu, not only during Easter.

The recipe comes from the online Lidl cookery book.

Ingredients:
500g of cottage cheese
150g of dark chocolate
100g of butter
30g of cocoa
3 tablespoons of maple syrup
100g of dried cranberries
100g of nuts
1 tablespoon of lemon grated peel
chocolate glaze

Many dishes on the Easter table and those we put into the Easter basket are symbols. The egg is a symbol of new life; the bread symbolises Christ and also the bread which he used to feed people; the meat is a symbol of wealth; salt, pepper and horseradish symbolise the spice due to which our life is richer. Apparently, the Easter cake on the table symbolises the excellence we should aim for.

For a few years I have baked small Easter cakes, one of which I put into the Easter basket. I have used many recipes, but I wasn't satisfied with any of them. The cakes were great the first day, but then they lost their freshness. That was until I found a recipe at www.digotuje.pl which means I won't have to look for any others. I was surprised that one of the ingredients is mayonnaise. You can't taste the mayo at all, but the cake is fluffy and stays fresh longer.

Ingredients (for 6 small Easter cakes)
75g of flour
75g of potato flour
150g of sugar
3 eggs
3 flat tablespoons of mayonnaise
1.5 tablespoons of baking powder
1 teaspoon of lemon essence
lemon icing

The tradition of preparing Easter eggs comes from the ancient Persians who presented each other with red eggs during the spring. Red eggs were treated as magic objects which have the power to cast away evil.

We prepare many kinds of Easter dishes with eggs: with mayonnaise, borsch, sour rye soup, and salads; stuffed or served hot or cold. I like traditional eggs with mayonnaise, or stuffed eggs served hot.

Today I would like to share with you a new approach to serving eggs, which is related to the earliest traditions of red eggs. See how beautiful they look on green spring lettuce. Maybe you could buy into a bit of colourful madness?

Ingredients:
4 eggs
125ml of beetroot concentrate (I usually use Polish Krakus)
1 tablespoon of mayonnaise
1 teaspoon of horseradish
2 tablespoons of minced cress
salt and pepper

Easter is coming fast, so right now it is time to think about which dainties to serve on the Easter table. I'm going to prepare eggs in a few ways, vegetarian and meat jelly, baked meat, pâtés and of course excellent red borscht with sausage, egg and horseradish, which I have been waiting for all year. We shouldn't forget about something sweet: Traditional Easter cake called mazurek in Poland is made with caramel and a hint of plum, and thanks to my sister-in-law (Ania, thank you) wonderful Pascha cake will be on the table as well. My heart would like at least a small piece of cheesecake, but I don't know how our overfed bellies would cope, and I don't like to bin any food.

This year I suggest preparing a fantastic, moist Easter lemon cake. Its slightly sour taste is very refreshing after a copious meal, and it looks so beautiful that for sure it will be a decoration on the Easter table.

I got the recipe for Easter cake from gotujzcukiereczkiem.pl – thank you.

Ingredients:
dough
3 eggs
2 tablespoons of cream
150g of butter
320g of flour
220g of sugar
1 teaspoon of baking powder
peel grated from two lemons

Christmas and Easter are festivals when traditional dishes appear on the table. It sometimes turns out that the thought of preparing the same dishes once again doesn't bring any enjoyment. The creative housewife tries to think of something new. The question is which dishes to serve to keep the spirit of the festival, while at the same time making something new. It was the same last Easter. My sister prepared eggs in Parma ham baskets for the first time. The dish was excellent and now it is on our menu. I made it recently, but I freshened it up a bit.

I leave the decorations and way of serving to your imagination. I would only like to add that you could, just like my daughter, cover everything with a huge amount of tomato sauce. Apparently, it tastes great... Well, it is probably a matter of taste. I only feel that under the tomato sauce there could be a tart with plums and my daughter wouldn't notice the difference.

Ingredients (for two people):

6 slices of Parma ham

2 tablespoons of olive oil from dried tomatoes

4 dried tomatoes in olive oil

a fistful of baby spinach leaves

2 eggs

1 clove of garlic

2 tablespoons of Parmesan

salt and pepper