There is nothing too much during the holidays (Alf Ivanauskas’ recipes)

« We load our work, cooking, guest service, and at the end of the holiday, we understand: we could not even enjoy it, and we are already picking the dishes off the table, » notes the famous chef, reminding many of us.

To prevent the preparation not overshadowed by the essence of the celebration, A. Ivanauskas recalls: « There is nothing too much – too much food, too much people, or too much commitment. Whatever you sit at the festive table – relatives, friends or neighbors – share with them with joy, responsibility. Salted radishes, her aunt bakes a juicy chicken, and a neighbor freezes the fresh lazy. « 

A well -known chef urges you not to overdo, get tired and prevent your loved ones from doing so. « When no one is tired at the table, the celebration is alive and real. Relax at Easter and have more time for festive feelings, long conversations and dead emotions, » the idea leader wishes the « Kitchen Myth Destroyer » idea.

Ricotta and horseradish -stuffed eggs with herring and lyophilized raspberries

5 boiled eggs,

100 g of herring,

2 tablespoons of horseradish,

3 tablespoons ricotta,

½ lemon peel,

1 teaspoon of lyophilized raspberry powder,

a pinch of salt,

A pinch of black pepper.

Cut the boiled eggs in half, remove the yolks. Cut the herring into thin strips. Crush the egg yolks with a fork until smooth, add horseradish, ricotta, add salt, pepper, lemon peel and turn everything together until smooth. Add the eggs, top with the cut herring on top and cover with the lyophilized raspberry powder.

A plate of a variegated salad

2 Shortews cucumbers,

8-10 radish,

200 g of hot -smoked mackerel,

150 g of various salad leaves,

to season the black sesame salad.

For the infusion:

2-3 twig dill,

1 small clove of garlic,

2 tablespoons of oil,

1 lemon juice,

A pinch of salt.

Cut the cucumbers into slices and radish – half or a quarter. Dip the mackerel. For the infusion, chop dill, garlic, mix with oil, lemon juice and salt. Place the salad in a plate, sprinkle with the dressing, sprinkle with sesame.

Chicken with chickpeas stuffing

1 bundle of tarragon,

5 cloves of garlic,

200 g of very soft butter,

a pinch of salt,

1 chicken (1.6-1.8 kg),

1 lemon,

2 chilli peppers,

1 Box of Parsley,

400 g of cooked chickpeas,

1 tablespoon of sweet peppers,

1 tablespoon brown sugar,

1 tablespoon of salt,

a pinch of freshly crushed black pepper,

to sprinkle with olive oil to sprinkle

Cut tarragon and 2 cloves of garlic. Add the soft butter, chopped tarragon and whisk. Season with salt. Wash the chicken and dry well. Cut the lemon into a quarter, two remove the chicken, leave the lemon inside. Fold the skin of the chicken from the breast and grease the breast with butter with the spices, leaving it slightly for the filling. Cut the chilli peppers, the remaining parts of the lemon, parsley, garlic. Mix with chickpeas, warmed butter with tarragon, sweet peppers, sugar, salt and pepper. Put everything inside the chicken. Sprinkle the chicken with oil. Preheat the oven to 180 ° C and bake for 60 minutes, filling the chicken with juice. Serve with the garnish you want.

Green tea and green lemons lazy served with kiwi

340 g of biscuits,

200 g butter,

½ to 1 tablespoon of the mat,

300 g of condensed milk,

100 g of sugar syrup,

1-2 green lemons,

a pinch of salt,

2 kiwi,

20 g of fresh sage or mint,

1 Green Lemon serve.

Crush the cookies in a deep container. In a saucepan, melt the butter, mix it with condensed milk, syrup and gradually grab it, tasting it so that it is not too. Add the grated green lemon zest, squeeze the juice and add the salt. Pour the resulting mass on the cookies and mix well. Place the mass in a food film lined with a selected container and keep in the refrigerator until stiff. Serve sprinkled with peeled and small cubed kiwood, sage or mint leaves and green lemon slices.