{"id":12670,"date":"2020-04-14T21:06:51","date_gmt":"2020-04-14T20:06:51","guid":{"rendered":"https:\/\/www.toomik.net\/helen\/blog\/?p=12670"},"modified":"2024-06-11T21:34:01","modified_gmt":"2024-06-11T20:34:01","slug":"daily_1920_-_pasha","status":"publish","type":"post","link":"https:\/\/www.toomik.net\/helen\/blog\/2020\/04\/14\/daily_1920_-_pasha\/","title":{"rendered":"Daily: 1920 &#8211; pasha"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/helen\/blog\/images\/daily_2\/1920_pasha_1.jpg\" class=\"x6y45\" \/><br \/>\n<i>Pasha<\/i> looks like a bland, white lump, but tastes delicious. (Not unlike other desserts and puddings, to be fair. How appetizing does <i>panna cotta<\/i> look, really?) It&#8217;s my favourite part of Easter.<\/p>\n<p>Lemon meringue pie, which we also made for Easter, can be so lemony and intensely sweet that after a small slice my body shouts &#8220;enough&#8221;. But <i>pasha<\/i> is so refreshing and un-sweet that it almost doesn&#8217;t feel like dessert.<\/p>\n<p>Estonian quark is grainier than the Swedish Kesella and fatter than Keso. This year&#8217;s tweak to the recipe was to get the best of both by combining them: Kesella for the creaminess, and Keso (passed through a sieve) for texture. This worked out great; I&#8217;ll be doing that again next year.<\/p>\n<p>Raisins have always been a part of my <i>pasha<\/i>, but next year I think I might skip them. They are the least interesting part, adding nothing but sweetness. Maybe dried cranberries could work?<\/p>\n<p>Pasha was always served on its own when I was a child. Nowadays we eat it with raspberry coulis.<br \/>\n<img decoding=\"async\" src=\"\/helen\/blog\/images\/daily_2\/1920_pasha_2.jpg\" class=\"x6y45\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pasha looks like a bland, white lump, but tastes delicious. (Not unlike other desserts and puddings, to be fair. How appetizing does panna cotta look, really?) It&#8217;s my favourite part of Easter. Lemon meringue pie, which we also made for Easter, can be so lemony and intensely sweet that after a small slice my body [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[790,18,794,745,768],"tags":[],"class_list":["post-12670","post","type-post","status-publish","format-standard","hentry","category-celebrations","category-dailies","category-easter","category-food_and_cooking","category-photography-2"],"_links":{"self":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/12670","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/comments?post=12670"}],"version-history":[{"count":4,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/12670\/revisions"}],"predecessor-version":[{"id":12674,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/12670\/revisions\/12674"}],"wp:attachment":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/media?parent=12670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/categories?post=12670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/tags?post=12670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}