SABI Horseradish Spread
Ingredients
1 piece horseradish
1/2 cup SABI sour cream
3 tbsp SABI yogurt tartar sauce
Salt to taste
Preparation
Grate the horseradish finely (we recommend doing this in a well-ventilated area as grating can sting your eyes a bit). Mix the horseradish with SABI sour cream, SABI tartar sauce, and finally season with a little salt.
Easter curd cheese
Ingredients
10 eggs
1 liter SABI milk
1/2 tsp salt
Chives
Black pepper
5 pieces allspice
Preparation
Blend the eggs with an immersion blender and then cook them together with SABI milk, salt, and allspice while stirring continuously. When the mixture starts to thicken, add black pepper. During cooking, stir constantly (we recommend a pot with a thick bottom) so the mixture does not burn. When the mixture is thick (thick curds floating in water), remove the pot from the stove. Meanwhile, prepare sterile gauze, a strainer, a bucket, a ladle, a spoon, and string. Place the bucket on the floor, fix the strainer on it, and spread the sterile gauze in the strainer. Take the mixture with the ladle and strain it through the sterile gauze (the water from the mixture flows into the bucket). Squeeze the liquid thoroughly, tie the gauze so that a curd forms (help with the string), and hang it on the spoon in a cool room overnight. The next day, remove it from the gauze and store it in the refrigerator, preferably wrapped in foil.
Easter Paska (Easter bread)
Ingredients
500 g semi-coarse flour
300 ml SABI milk
1/2 cube yeast
5 tbsp granulated sugar
2 egg yolks
100 g SABI butter
50 g raisins
1 pinch salt
1 egg (for brushing)
Preparation
Prepare the yeast starter in a bowl: crumble the yeast into warm SABI milk and mix in flour and sugar. Cover with a cloth and let activate for at least 15 minutes. In a larger bowl, combine flour with sugar, salt, and raisins. Add melted SABI butter, egg yolks, and the starter, and knead everything into a soft dough. Cover the bowl with a cloth and let the dough rise to double its volume for about 1 hour. Turn the risen dough onto a floured work surface and knead well by hand (at least 5 minutes). Divide the dough into quarters and shape each into a small loaf. Place the loaves into a greased cake pan (crosswise) and let rise for another 20 minutes. Before baking, brush the risen loaves with beaten egg. Bake the Paska at 170°C for about 40 minutes.
