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Shavuot Recipes 2015

It has become traditional to eat dairy produce on Shavuot festival, the color white signifying purity. To celebrate together, we are inviting you to enjoy our favorite Shavuot recipes.

May 19, 2015
Shavuot Recipes 2015


Cheesecake

Courtesy of Esti Cohen, Director of WIZO Nir Ha'emek School and Youth Village

Pre-heat your oven to 170 degrees Celsius.

Ingredients

Pastry:
100 grm butter
1 egg
1 sachet vanilla sugar
2 tablespoons sugar
1.5 cups self-raising flour

Preperations
Mix all the pastry ingredients together and spread into a prepared greased rectangular baking tin

Filling:
I kilogram low fat cream cheese
4 eggs
1 cup sugar
1 sachet vanilla sugar

Preperations

  1. Mix together and spread evenly over the pastry.
  2. Place in pre-heated oven for at least one hour – check – it must remain light-coloured.
  3. When ready, remove from the oven and allow to cool.

After one hour, prepare the topping:
Mix together 2 cartons sour cream (400 ml) and 2 tablespoons sugar
Put into a preheated oven of 180 degrees Celsius for 10 minutes.


 

Cheerios

Courtesy of Chef  Shoshi, WIZO Givataim Day Care Center

 

Ingredients

400 ml. milk

200 gr. butter

8 gr. salt

250 gr. flour

6-8 eggs (depending on size)

100 gr. dulce de leche

100 gr. sugar

1 tbspn. cinnamon

Preparation

  1. Boil the milk in a pan together with the butter and salt and when melted add the flour gradually using a wooden spoon.
  2. Stir thoroughly until the dough separates completely from the sides of the pan.
  3. Transfer the hot dough to the mixer bowl and mix on medium speed, adding the eggs one by one and waiting until each egg is fully mixed in.
  4. Fill a piping bag with a star nozzle and pipe 5 cm. long strips directly into the oil.
  5. Fry the Cheerios, remove from oil and dip immediately into the sugar and cinnamon mixture.
  6. Serve with dulce de leche on the side.

 

Cheese-Filled Baked Eggplant

Courtesy of Chef Rikki Chemo, WIZO Biranit Day Care Center 

 

Ingredients

1 eggplant, sliced lengthwise into thin medallions

Cream/white cheese

100 gr. walnuts

For the Sauce

1 packet of basil/parsley/coriander

2 cloves of garlic

100 gr. pine nuts

2 tbspns. grated Parmesan cheese

Salt and pepper

¾ cup of olive oil

To prepare the sauce

Mince all ingredients together and store in a jar.

To prepare the eggplants

  1. Spray the eggplants with spray oil and bake in the oven until slightly golden.
  2. Fill the tip of each slice with a tablespoonful of cheese and walnuts and roll into a thin roll.
  3. Arrange on a serving platter and serve with the pesto sauce.

 

Cheese and Herb Stuffed Tomatoes

Courtesy of Chef Rikki Chemo, WIZO Biranit Day Care Center 

 

Ingredients

6 beef tomatoes, cut in half with seeds removed

100 gr. grated Parmesan or Kashkaval cheese

Pinch of chopped thyme

3 tbspns. breadcrumbs

100 gr. ground pecan nuts

10 small eggs

black pepper and salt

Preparation

  1. Mix together in a bowl the breadcrumbs, cheese, thyme, nuts, eggs, black pepper and salt.
  2. Stuff the tomato shells and drizzle a little olive oil over them. Bake in the oven until golden and serve immediately. 

 

Quick Rich Cheese Cake

Courtesy of Chef Hannah, WIZO Feinstein

 

Ingredients

4 eggs

4 heaping tbspns. instant vanilla pudding

4 tbspns. regular flour

1 tub sour cream

200 gr. cream cheese

250 gr. 5% cream cheese

Preparation

  1. Preheat the oven to 200 deg. Mix all ingredients together in a bowl, transfer to a loaf tin and bake at 160 deg.
  2. After 30 mins. remove from the oven to check if baked.

 

Baked Cheese Cake

Courtesy of Chef Mazal Levy, WIZO Motta Gur Day Care Center 

 

Ingredients

4 eggs

1 cup sugar

625 gr. cream cheese

4 tbspns. corn flour

½ packet of instant pudding

1 tub sour cream

Preparation

  1. Beat together the egg white and sugar until they form stiff peaks.
  2. Separately mix the egg yolks with the cream cheese to form a smooth mixture and add the corn flour and instant pudding. Add the beaten egg white and sugar mixture.
  3. Grease a cake tin and heat the oven to 200 deg. Place the cake tin in the oven for 10 mins. and reduce heat to 160 deg. Bake the cake until golden brown.
  4. Switch off the heat and leave the cake inside the oven for about one hour without removing it to prevent it from losing volume.
  5. Optional: the cake may be served “as is” or with added cream.


 

Eggplant (Aubergine) and Goats’Cheese Soup

Courtesy of chef Tamar Bley, coordinator of Art of Cooking, WIZO Beit Hakerem

Ingredients:
3 Eggplants
2 tblspns olive oil
1 chopped onion
1 chopped carrot
½ of one leek (white part only)
1 chopped garlic clove
1 bay leaf
¼ cup white wine
Salt, freshly ground black pepper
1 container of sweet cream
1 cup milk
1 sprig of thyme
For serving:
80 grms soft goats’cheese
2 sprigs of thyme
Seeds from 2 tomatoes

Preparation:

  1. Roast the eggplant on an open flame, cool, peel and chop.
  2. Heat the oil in a pan, add the vegetables, garlic and bay leaf. Steam for 5 minutes, then add the wine, little salt and pepper and reduce to a thick syrup.
  3. Add the chopped eggplant, milk, cream and sprig of thyme and bring to a boil.
  4. Lower the flame and cook for ½ an hour. Adjust seasonings to taste.
  5. Put in blender until smooth – or you can put through a fine sieve
  6. Place in serving bowls, sprinkle the goats’ cheese on top, add the tomato seeds and the thyme and serve. 

 

Endive, Beetroot and Blue Cheese Salad

Courtesy of chef Tamar Bley, coordinator of Art of Cooking, WIZO Beit Hakerem

Ingredients:
4 Endives
3 medium beetroots
300 grm blue cheese
1/3 cup walnuts

For the salad dressing:
1/3 cup light olive oil
3 tblspns red wine vinegar
Half a garlic clove – chopped
Salt and ground black pepper

Preparation:

  1. Wrap the beetroots in silver foil and bake in a very hot oven for 2 hours. Allow to cool a little and peel. Halve the beetroots and cut each half into four.
  2. Cut off the stalks of the endives and separate the leaves. Place them on a salad platter. Put the beetroot and the walnuts on top.
  3. In a separate bowl, whisk up the dressing ingredients and pour over the salad.
  4. Sprinkle the blue cheese over the top and serve. 

 

Creamed Vegetables

Courtesy of chef Tamar Bley, coordinator of Art of Cooking, WIZO Beit Hakerem

Ingredients:

Vegetables which are poached or softened in the oven, e.g. broccoli, cauliflower, sweet potatoes, pumpkin. An example:

Creamed broccoli (Enough for 8 people)
1 broccoli head
1 carton of sweet cream
3 eggs
1 cup of grated cheese – feta, Parmesan, Kashkol.
Salt, pepper, ground nutmeg, thyme

Preparation:

  1. Heat the oven to 180 degrees Celsius.
  2. Mix the eggs with the cream and the cheeses and season with the garlic, nutmeg, thyme, salt and pepper.
  3. Pour the mixture over the broccoli.
  4. Bake in the oven for 20 minutes in individual containers or 40 minutes in one big container – until the mixture is golden brown and set.

 

Mushroom Lasagne

Courtesy of chef Tamar Bley, coordinator of Art of Cooking, WIZO Beit Hakerem

Ingredients:
30 grms dried porcine mushrooms
2 cups water
400 grms lasagne sheets – either dried or fresh
¼ cup olive oil
1 large onion finely chopped
500 grm fresh mushrooms thinly sliced
Handful of parsley – chopped finely
Small amount of chopped tarragon and thyme
Butter to grease the tin
500 grm grated Mozzarella cheese
1 cup Béchamel sauce
50 gram grated Parmesan cheese

Béchamel sauce:
1 cup milk
2 tblspns butter
1½ tblspns flour
Small amount of salt and black pepper

Preparation:

  1. Heat the milk without letting it boil.
  2. 2. Melt the butter and add the flour. Mix well until it browns.
  3. Remove from the flame, add the milk and return to a low light, stirring steadily for 5 minutes until it thickens

Preparing the lasagne:

  1. Soak the dried mushrooms in lukewarm water for 20 minutes.
  2. Meanwhile cook the lasagne sheets plenty of boiling salty water until al dente.
  3. Heat the oven to 220 degrees Celsius.
  4. Remove the mushrooms from the water, squeeze out the water and chop the mushrooms - retaining the water.
  5. Put the olive oil in a large frying pan and fry the onion until golden. Add the fresh mushrooms, stir and cook for one minute. Add the chopped dried mushrooms and the cooled soaking water. Cook until all the water has evaporated. Add the herbs and seasoning and remove from the flame.
  6. Thoroughly grease an oven proof dish. On the bottom put a layer of the lasagne sheets, next a thin layer of the mushroom mixture. Sprinkle grated mozzarella cheese on top, black pepper and a little béchamel sauce. Continue with these layers in the same order until lasagne sheets form the top layer. Pour the remaining béchamel sauce on top then a layer of parmesan.
  7. Bake in the upper part of the oven for 20 minutes until the colour is golden and even. Remove from the oven and wait 5 minutes before serving.