Eretz Zavat Halav - Halav ve Dvash ( The land of Milk - Milk and Honey)
Shavuot is almost here, my absolute favorite Jewish holiday. Growing up in Israel as a child I remember Shavuot being the “water wars” holiday, the fun holiday before the summer vacation starts but my most pleasant memories are associated with the food. Delicious, dairy based dishes accompanied with fresh vegetables ,fruits and nuts, the best of the Mediterranean combined with traditional East European cuisine.
Our dedicated crew of jclick foodies collected some of their best recipes that will make you reconsider that lactose free diet, at lease for this coming weekend.
1 package of medium egg noodles
8 oz. sour cream
8 oz. cottage cheese
1 stick butter
3 large eggs
2/3 cup sugar + extra
Graham cracker crumbs
Preheat oven to 375 F.
While oven is preheating, put the stick of butter in a 9x13 pan.
Put the pan in the oven until the butter melts.
After the butter is melted, pour it into a measuring cup
Boil the noodles.
Rinse in cold water and set aside.
Break three eggs into a 1 cup measuring cup.
Fill with milk to the 1 cup mark.
Mix the eggs and milk.
Combine the sour cream, cottage cheese, sugar, some cinnamon, raisins, half of the melted butter, and half of the egg and milk mixture.
Add the noodles to the mixture.
Pour the mixture into greased 9x13 pan.
Sprinkle the noodle mixture with graham cracker crumbs, sugar, and cinnamon.
Drizzle with remaining egg mixture and remaining butter.
Bake for 45 minutes to an hour.
“Lina’s” Mediterranean Pasta Salad
1 package of Rotini or Fusilli pasta
1 Can (250 ml) of sun dried tomatoes
1 Can of pitted black olives ( can be sliced )
¾ cup of chopped basil
6 oz feta cheese, preferably sheep and not crumbled
1 tablespoon of olive oil
Pinch of salt
Boil the pasta and after rinsing mix the olive oil
Slice the sun dried tomatoes
Dice the feta cheese
Combine all the ingredients
Mix with 2-3 tablespoons of the leftover oil for the sun dried tomatoes can
Mama Alla’s Cheese Pancakes (Sirniki)
12 oz Farmers cheese
2-3 tablespoons of flour
1 tablespoon of sugar
1 teaspoon of vanilla
1/2 teaspoon baking powder
Stick of butter for frying
Confectioners sugar for garnishing
*Optional: cup of raisins or craisins
In a mixing bowl combine the cheese,eggs,sugar,vanilla, baking soda ( raisins if used) and flour. Mix till you get thick mass ( if to liquidy add another tablespoon of flour).
Add the butter on a preheated frying pan.
Pour by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.
Let it chil
Garnish with confectioners sugar
Serve with sour cream and gem of your choice
Dreamy Char-grilled Asparagus and Halloumi
24 asparagus stalks, ends trimmed, cut into 8cm lengths
For brushing and drizzling: extra-virgin olive oil
1/2 teaspoon each dried chilli flakes and dried mint
To serve: mint and lemon wedges
Blanch asparagus until bright green and just tender (30 seconds-1 minute), refresh, then pat dry on absorbent paper.
Cut halloumi into 1cm-thick slices, then halve each slice lengthwise to form a piece about the same size as the asparagus. Thread asparagus and halloumi alternately onto bamboo or metal skewers and set aside.
Heat a char-grill pan (or barbecue) over medium-high heat. Brush asparagus and halloumi with olive oil and char-grill, turning occasionally until halloumi is golden and asparagus is tender (3-4 minutes).
Scatter with chilli, dried mint and fresh mint, drizzle with oil, and serve with lemon wedges.
Recipe by Alice Storey & Emma Knowles
Fabulous Ricotta Cheesecake
4 cups (2 pounds) Ricotta Cheese
1 cup granulated sugar
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 tablespoon powdered sugar
2 cups quartered strawberries
1 pint fresh raspberries
1 pint fresh blueberries
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice
Mint sprigs (optional)
Preheat oven to 350F/180C.
To prepare cheesecake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth. Add eggs, 1 at a time, beating well after each addition. Pour batter into a 10-inch springform pan coated with cooking spray. Bake at 350° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around the outside edge of cheesecake. Cool slightly; remove outer ring from pan. Sprinkle cheesecake evenly with powdered sugar.
To prepare topping, combine berries, 2 tablespoons granulated sugar, and juice; toss gently to combine. Let stand 5 minutes. Serve berry mixture with cheesecake. Garnish with mint sprigs, if desired.
Recipe by Becky Luigart-Stayner
Beteavon and Hag Samex!