Alla Mazur has prepared for the holiday a pasque "from-couture" for the Transcarpathian recipe

04 April 2018, 19:00 | gossip
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On the eve of the most important Easter holidays, the leading TSN. Tidzhen Alla Mazur in search of that very recipe paska, which will hit the family, children and colleagues at work, came to visit the kitchen to ethno-restaurateur Tatiana Jurkovic.

The main decoration of the Easter basket is, of course, the paska itself, so the host prepared to meet the chef and came with flowers and willow branches. This, incidentally, is not gifts, and ingredients for cooking pasochki "from-haute couture".

"It turns out there is a whole fashion for pasques. We were looking for a recipe for a special and fashionable paska for you, that in the end we made a whole story about it: with the chef of the ethno-restaurant, who knows the grandmother's Transcarpathian secrets. I, for example, did not even suspect that it was necessary to knead clockwise. and why! And still - everything that is made by own hands, is obviously tastier than the store one ", - the TV star shared.

Many housewives have their own multi-generation recipe. Tatyana Yurkovich was born in the Carpathian mountains, where Christianity and mysticism perfectly coexist in one yard, and specially conjured a recipe in which she successfully combined the secrets of her great-grandmother and fashionable tasty trends:.

"Pask should be kneaded with good mood and pure thoughts, clockwise, reading prayers. It is important that the kitchen is quiet and peaceful. And when the edge of the bowl becomes almost pure, it means that the dough is successfully mixed up ".

Recipe for the pas from Tatyana Yurkovic:.

- 300 ml of milk - 12 grams of yeast - 2 tablespoons of sugar - 2 egg yolks - 25 grams of butter - 5 glasses of flour - 100 grams of dried fruit (prunes, dried cherries, cranberries, dried apricots) per 1 kg of dough To cook a pask according to the traditional Transcarpathian recipe , you must first put the spit.

70 ml of warm milk, 12 grams of yeast and one tablespoon of sugar mix well and put in a warm place.

Prepare the dough: take 250 ml of milk, 2 yolks and a tablespoon of sugar (if you like sweet pastries, allow yourself more). Mix the liquid mixture with flour, pour in the spoon and knead the dough. To make a pastica fashionable, add 30 grams of strong aromatic alcohol (rum or cognac) and dried fruits: prunes, dried cherries, cranberries, dried apricots. But not more than 100 grams per 1 kg of dough.

According to Carpathian traditions, to make the dough well suited, it should be covered with a clean napkin or embroidered towel and put on top the branch of the consecrated willow. Set aside in a warm place.



Then lay out the shapes, let them come up and bake in the oven at 175 degrees. After the puffs are pulled out of the oven, sprinkle them with cold water to make the crust soft and shiny.

White tight squirrels are put on the pas. We decorate with nuts, dried fruits, meringue, chocolate. But the main hit of this season is small, dried roses. By the way, making them yourself is easy enough. For 10 minutes, put fresh flowers in the oven, heated to 190 degrees.




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