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April 11, 2004



What the heck! A really strange recipe for pasha. And served spread on kulitsha? Never heard of such a custom. But on the other hand I am not russian and not even öööö whatever "orttodoksi" is in English. But pasha and kulitsha has been part of the easter traditions in my family for as long as I can remember. (My mother probably found the recipes in som magazine or maybe got them from my godfather who is orthodox (however you spell that word)).

OK, so here is the "real" recipe for pasha (sorry, only in Finnish):
150 g margariinia
1 1/2 dl sokeria
(ylläolevat vaahdotetaan keskenään)
1 muna
2 prk maitorahkaa (500g)
2 dl kermaa
1 pss hienonnettua manteila
1 rkl vaniljasokeria

Lisää muna vatkaten vaahtoon. Sekoita joukkoon maitorahka ja kerma. Kaada seos kattilaan. Kuumenna miedolla lämmöllä hitaasti sekoittaen kunens seos vetelöityy ja alkaa höyrytä.
Anna jäähtyä pari tuntia. Lisää hienonnetut mantelit ja vaniljasokeri (ja rusinoita). Vuoraa muotti kastetulla sideharsolla (tai vaikka puhtailla aukileikatuilla kahvinsuodatinpapereilla) ja kaada seos valumaan. Taita sideharso pashan yli. Pane kevyt paino päälle ja nosta seos jääkaappiin valumaan. Kumoa seuraavana päivänä.

So, the main difference here is that the pasha-mix is heated before it is poured in the mold. As we don't have a proper pasha mold we use a whatever you call it "siivilä" (sieve? or maybe it's the "strainer" mentioned in that other recipe.
You could also mix some dried fruit in the pasha. I suppose you could taste it with whatever you like, but crushed almonds and raisins is the real thing for me, allthough it tastes very good even without these "additives".

I suppose pasha is like so many other dishes, there really is no "real" way of making it, but in stead many different recipes that all have one thing in common: the end result is heavenly!


My recipe is pretty much like yours, except the original calls for some ingredients that are unavailable nowdays. And it was given to me by my great-aunt who was born in St. Petersburg. And I do have a pasha mould, hand carved and bought from Moscow.

And yes, it is heavenly. But all those calories...


Whoo... a hand carved pasha mould and a genuine recipe. Sounds the way it should be.

I actually started thinking about a custom made pasha mould when I looked at the pictures in the recipe you linked to. A pasha mould with unicorns.. and sword fighting barbarians... mmmmmm that would be something. Well, it's a nice project for when I get retired.

As I made pasha yesterday I actually reflected on that the pasha I ate at my mothers house during easter wasn't made with the same recipe I used (and had gotten from my mother some years ago). I distinctly remember that my mother used only the egg yolks för the pasha she made this year. Hmmm... maybe I haven't gotten the "real family recipe" yet. I probably have to prove my worth first. Ah well, bring me my sword...


Happy Easter, Sari! A little late, I know, but what is a few days? :-)


Hey! Hil! Happy belated Easter to you too. [wanders over to Dregston to see how everybody is doing]


Thanks :-). You missed my baby wombat pic there a while ago. Not a Womputer, admitedly, but very cute ;-)

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