This year's Easter differed from all previous ones, since we did not participate in egg colouring and tapping activities (which I, to tell the truth, have never liked). Still, I could not imagine that egg-less Easter will provide other reasons to enjoy these holidays. To compensate the fact that my husband and me, due to our comparatively new lactovegetarian beliefs, are left without any other traditional Latvian Easter dishes all of which contain meat, fish or eggs, a decision to cook pasha was taken. Never in our lives have we tried to make pasha at home. Nevertheless, it was worth trying because our pasha was super-ultra-mega-yummy :))
I found some traditional pasha recipe on the internet and introduced several changes according to our needs and abilities.
Lieldienu pasha bez olām
0,5 kg biezpiena
150 g saldā krējuma
80 g saldkrējuma sviesta
3 ēdamkarotes silta ūdens
1 tējkarote kurkumas
3 strīķētas ēdamkarotes kukurūzas cietes
150 g tumši brūnā cukura (Tate & Lyle Dark Soft Brown Sugar)
1/2 vaniļas pāksts (gareniski pārgriež un izkasa sēkliņas) vai puspaciņa vaniļas cukura
tējkarote malta kanēļa
150 g dabiski žāvētu aprikožu
150 g Indijas riekstu vai mandeļu
pa 50 g citronu un apeksīnu sukāžu ("Bauskas garšvielas")
1/2 tējkarote malta kardamona (elas)
smalki sarīvēta miziņa no 1 citrona
Eggless Easter Pasha
0.5 kg curd
150 g cream
80 g unsalted butter
3 tablespoons warm water
1 teaspoon turmeric
3 tablespoons corn starch
150 g dark brown sugar (Tate & Lyle Dark Soft Brown Sugar)
1 / 2 vanilla pod (cut it lengthwise and get the seeds) or half-sacket of vanilla sugar
1 teaspoon ground cinnamon
150 g soaked naturally dried apricots
150 g crushed and soaked cashews or almonds
100 g candied lemon & orange peels
1/2 teaspoon ground cardamom
zest of 1 lemon
Pagatavošana:
Biezpienu pēc saberšanas liek katlā, pielej saldo krējumu un pievieno gabaliņos sagrieztu sviestu. Krūzē sajauc ūdeni, kukurūzas cieti un kurkumu, lai nepaliktu kunkuļi. Pielej katla saturam. Pievieno cukuru, kardamonu, vaniļas sēkliņas un kanēli. Karsē uz lēnas uguns, bet neļauj uzburbuļot. Tiklīdz jūt, ka tūlīt sāks vārīties, ņem nost no uguns.
Sagriež gabaliņos izmērcētas aprikozes. Biezpiena masai pievieno riekstus, aprikozes un sukādes, kā arī citrona miziņu. Masu padzesē, lai tā kļūtu biezāka. Virs bļodas uzliek caurduri, ieklāj tajā vairākkārtīgi salocītu marli un liek iekšā biezpiena masu. Pārsedz ar marles stūriem. Uzliek virsū šķīvi un piespiež, lai noslogotu un varētu notecēt liekais šķidrums (manai pashai tāda nebija). Kad masa pilnībā atdzisusi, to var likt ledusskapī. Nākamajā dienā pashu uzmanīgi izgāž un šķīvja un izrotā pēc vēlēšanās. Pasniedz galdā.
Pirmajā dienā pashu ēdām vienu pašu, bet otrajās Lieldienās dažādībai pagatavoju mērcīti no banāna, citrona sulas, skābā krējuma, kanēļa un maltiem nelnajiem pipariem. Ņammm!
Preparation:
Crush the curd, put in a pot and add cream and pieces of butter. In a mug, combine water, cornstarch and turmeric and mix thoroughly not to leave any lumps. Pour the prepared liquid into the pot. Add sugar, cardamom, vanilla seeds and cinnamon. Cook over a low heat, not letting to bubble. Once you feel that pasha is apt to start bubbling, stop to cook.
Cut apricots into pieces. Add to the pasha together with nuts, candied lemon and orange peels and grated lemon zest. Cool for some time until the mixture gets thicker. Cover a fine sieve with cheesecloth. Place the sieve over a deep bowl and spoon the mixture in. Cover pasha with a lid and, once the mixture is cool, refrigerate to let it drain overnight. On the next day, take the bowl from the fridge, remove from the sieve, put on a plate upside down and carefully peel off cheesecloth. If you wish, garnish pasha with some nuts, dried or fresh fruits or berries and serve.
At first we ate pasha as it was, while on the second day of Easter we tried it with a delicious sauce made from banana, lemon juice, sour cream, cinnamon and freshly ground black pepper. Yum-yum!
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