We asked Olim to share with us some of their favorite Shavuot recipes. B’tayavon & chag sameach! 

Liz’s Luscious Lasagna

Submitted by: Liz Bernstein

Ingredients

  • 1/3 lb fresh spinach
  • 1 lb lowfat ricotta
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 egg white
  • 3 c tomato sauce
  • 9 lasagna noodles
  • 1 .5 c shredded mozzarella
  • 2 Tsp grated Parmesan cheese (optional)

  • Preheat oven to 350 F (190 C).
  • Wash the spinach well, then microwave or briefly steam until wilted.
  • Squeeze out all the moisture and coarsely chop.
  • Using a fork, combine the spinach, ricotta, salt, pepper and egg white.
  • Spread half the tomato sauce in a rectangular pan, about 9×13.
  • Lay down 3 noodles, top with half the ricotta mixture, lay down 3 more noodles and top with the remaining ricotta.
  • Lay down the last 3 noodles, top with the remaining tomato sauce, and distribute the mozzarella and Parmesan (if using) on top.
  • Bake for 45 minutes.
  • Let rest 5 minutes before serving.

B’tayavon!

Crostinis & Kale Salad

Submitted by: Chef Zissie

Ingredients

• 1 whole wheat french baguette cut into ½ inch slices
• 1/2 cup extra virgin olive oil
• 1/2 cup Balsamic vinegar
• 1 red pepper thinly sliced
• 1 yellow pepper thinly sliced
• 1 green spicy pepper thinly sliced
• 4 king oyster mushrooms thinly sliced
• 12 ounces salmon skin and bones removed
• 4 scallions chopped
• 3 tablespoons honey
• 1 tablespoon dried thyme
• 1 teaspoon salt pink Himalayan
• 2 lemons freshly squeezed
• 2 oranges peeled and sliced, saving core for dressing
• 4 ounces kale thinly chopped

1. Preheat oven to 400°F. Prepare a baking sheet pan with parchment paper and place sliced bread on top. Place 1/4 cup of olive oil and ½ cup of balsamic vinegar in a large bowl. Brush the bread with the mixture and stick in oven for 6-8 minutes.
2. Add the peppers and spicy pepper to the large bowl with marinade and mix well. Place a large skillet on high heat. Add the peppers (without the marinade) and saute for 5 minutes, mixing periodically. Place peppers in a small jar.
3. Add the mushrooms to the marinade and mix well. Once peppers are removed, add mushrooms to skillet and saute for 3 minutes. Place in another jar.
4. Wipe out the skillet and place back on high heat. Add remaining olive oil and get hot. Sear salmon for 3 minutes per side. Remove and pull apart and place on plate, mix with scallions.
5. Divide the remaining marinade among the pepper and mushrooms jars and add 11/2 tablespoons of honey, ½ tablespoon thyme and ½ teaspoon of salt to each and mix well. Add fresh lemon to the peppers, mushrooms and fish.
6. Remove bread from oven and place on large cutting board with the variety of crostinis and toppings. (Brie with charred red peppers, Cream cheese with scallions and salmon, goat cheese and mushroom salad)
7. After the crostinis are prepared, add kale to a large salad bowl. Add remaining peppers, mushrooms (with their marinade) oranges and scallions to the bowl and mix well.

Notes & Tips:
Another way to serve this is to not “dress” each piece of bread but to make all the toppings and place them in jars on a cheese board, with the cheeses, some fresh grapes, figs, apples, the breads, olives and dates and it will take this whole experience up a notch!

Fish n’ Chips

Submitted by: Chef Zissie

Ingredients:
• 2 sweet potatoes cut into wedges
• 2 red skinned potatoes cut into wedges
• 3 1/2 teaspoons salt pink Himalayan
• 3 teaspoons curry powder
• 2 teaspoons garlic powder
• 1/4 cup extra virgin olive oil
• 4 filet ocean perch fish cut in quarters, skinned
• 1/2 cup coconut oil
• 2 limes freshly squeezed
• 2 lemons freshly squeezed
• 1 serving yogurt
• 1 cucumber finely chopped
• 2 tablespoons dill finely chopped

1. Preheat oven to 450℉
2. Prepare 2 sheet pans with parchment paper and place sweet potato and potato wedges on top, not overlapping too much. Add 2 teaspoons of curry powder, 2 teaspoons of salt, the garlic powder and olive oil. Mix well until all pieces are evenly coated and not overlapping too much. Place in oven and bake for 30 minutes.
3. Prepare yogurt in a small bowl. Add cucumber, dill, juice of 1 lemon and set aside.
4. Place filet on towels and dry them well. Evenly sprinkle with remaining salt and curry powder. Prepare a non stick pan on high heat. Add 3 tablespoons of coconut oil and get hot. Add the fish in batches. Cook for 1 ½ minutes per side.
5. Remove from pan and drizzle with juices from a lemon and lime. Serve right away.

Notes & Tips:
Feel free to add fresh herbs as garnish; parsley, mint, basil, or cilantro. I love using the yogurt dipping sauce for the fish and the chips!

So easy 5 ingredient Israeli baked cheesecake!

Submitted by: Kosher Capara-Becky Algarissi

  • 750g gvina levana 5%
  • 200g sour cream
  • 5 eggs
  • 3/4 c sugar
  • 3 heaping tablsp cornstarch

  1. Seperate eggs, whip whites till stiff, whip yolks with sugar, cheese, sour cream and corn starch.
  2. Fold together, pour in greased pan, bake 180 45ish minutes or until a toothpick comes clean in center.
  3. Let cool, and refrigerate (preferably 24 hr)

Enjoy!

Super easy NO BAKE Israeli cheesecake with cookie crumbs
(oogat gvina eem pirorim)

Submitted by: Kosher Capara-Becky Algarissi

  • 750g 5% gvina levana
  • 500g sour cream
  • 250 ml heavy cream
  • 2 heaping spoons of vanilla pudding mix (or one packette)
  • 2 sleeves of biscuit cookies
  • 1/2 cup of sugar or sugar substitute (liquid substitute works well)
  • 100 g butter or margerine (go for the butter it’s worth it)
  • 1 tsp nes cafe powder
  • 1 tblsp brown sugar (white is ok too)

Crust: 1 sleeve of crumbled biscuit cookies (pro tip- use your food processor it takes 10 seconds!) mix with melted butter, nes cafe and tblsp brown sugar. In a lined spring pan, pour mixture and press down evenly till flat and firm as possible.

Ro & Shara’s Easy Peasy Challah

Submitted by: Ro Oranim and Shara Shetrit

  • 6-7 cups while flour (1kilo)
  • 1 tbsp salt
  • 2 tbsp dry instant yeast
  • 1 cup sugar
  • 2 cups warm water
  • 1 egg
  • 1/3 cup oil

  1. Place 6 cups of flour in a large bowl and combine with salt.
  2. Add yeast, sugar, and water and then the eggs and oil. Knead the mixture well for about 5 minutes adding flour as needed. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for approximately 1 hour, until the dough doubles in volume.
  3. Knead the dough for a few minutes on a floured surface and form the challahs. It’s best to work with greased hands, since the dough is very soft.
  4. You can make Shavuot shapes like a basket, Torah, 10 commandment tablets, etc. The basket shown here was made simply by making one regular braided challah and one longer skinny braided challah and attaching them together.
  5. Place challahs in/on a pan. Cover and let them rise again in a warm place for approximately 1 hour, until the dough doubles in volume. In the meantime, preheat the oven to 375° F (190° C).
  6. Brush with beaten egg, and sprinkle with seeds of your choice. Bake until challahs turn dark brown (about 25 minutes).

Zucchini & Carrot Ribbons

Submitted by: Rivkah Spitz

This is super easy and fast colorful side-dish or garnish! During Shavuos I take the opportunity to sprinkle parmesan cheese on top! Here is the parve version but add butter, cream sauce or parmesan nutty cheese! Also super yummy with roasted walnuts!

Ingredients

  • 3 Carrots
  • 3 Zucchinis
  • 1-2 cloves of finely minced fresh garlic
  • Oil
  • Salt & Pepper

You’ll need two frying pans and a good quality vegetable peeler – a pair of tongs if you have
1) Clean your vegetables and peel the top layer off
2) Heat up oil in each of the pans – just a bit to slick up the pan
3) Peel long and thick slices of your carrots, turning the carrot to peel from all sides
4) Toss the carrot ribbons in to the pan, scattered
5) Eat the left over carrot – why waste the center sweet yummy part?
6) Repeat with the zucchini ensuring thick long ribbons
7) Toss the zucchini into the other pan
8) Be sure your flame is on low and using your tongs, turn over the vegetables
9) Add garlic, salt and pepper as the vegetables become translucent
10) You don’t want them to burn – when soft, toss both vegetables in a bowl.

Tips:
Be sure to add your garlic towards the end as it burns fast
The carrots take longer to cook than the zuchinnis, this is why I saute them separately.
You can serve alone as a side dish or use as a garnish over a bed of rice
This doesn’t re-heat so well, the vegetables will shrivel up, it is recommended if warming on a hotplate, wrap in baking paper and place over something warm

Talie’s Easy No-bake Cream & Biscuit Cake

Submitted by: Talie Suissa

Ingredients:

  • 2 TBSP Coffee
  • 1 1/4 C milk (or vanilla soy milk if you want it parve)
  • Chocolate biscuits
  • 2 small or 1 large whip cream
  • 2 cups milk (or soy milk)
  • 1 1/2 packages vanilla pudding

Mix together Coffee, milk
Whip the cream, milk and pudding for a while until almost stiff, set half a cup on the side
Layer all of the above in a pan:
Biscuits + brush with coffee milk mixture
Cream and pudding mixture
Keep layering until all ingredients are finished.

Take the half a cup of milk mixture add chocolate chips (1/2 to 3/4 of a package) and melt on the flame, pour over the top.
Refrigerate at least an hour before serving.

Cheesey Onion Soup

Submitted by: Rochelle Penkower

6 Medium onions – halved and sliced thin
3 Tablespoons butter
1/2 teaspoon sugar
2 Tablespoons flour (heaping if you want a thicker soup)
8 cups hot broth (I use pareve onion soup mix with hot water.)
1/2 cup red wine
1 bay leaf
1/4 teaspoon basil
1/4 teaspoon nutmeg
salt and pepper to taste

For serving
1″ thick slices of French bread – lightly toasted
100 grams Mozzarella cheese – grated or sliced
100 grams Swiss cheese – grated or sliced
1/4 cup grated Parmesan cheese

Melt butter on low heat in a heavy bottomed soup pot.
Sauté onions uncovered on low heat for 25-30 minutes until golden brown, stirring often.
Stir in sugar and flour and cook for 2 minutes.
Add remaining soup ingredients and bring to a boil. Simmer 10 minutes.
The soup itself can be refrigerated or frozen.

For serving
Assemble bread, soup and cheeses in onion soup bowls, place on a baking sheet to catch spills and bake, broil or toast until cheese is bubbly and golden. (This step can be skipped and the soup itself will melt the cheese.)

Spinach Quiche

Submitted by: Rochelle Penkower

1 large onion, diced
2 Tablespoons oil
1 pound fresh spinach, checked and chopped, OR 1 10-ounce package frozen chopped spinach, drained
3 eggs beaten
1 cup milk OR cream (I find it the quiche watery when made with milk.)
1/2 teaspoon salt or pareve soup mix
1/4 pepper
8 ounces grated cheese: Swiss, Cheddar, Mozzarella or Feta OR a combination. (I use 1/2 Feta and 1/2 something melty.)

Sauté onion in oil until tender.
Add spinach, cover, and cook for 5 minutes.
Add remaining ingredients, mix.
Pour into a well-greased 9 inch quiche pan.
Bake at 350 F for 40 minutes.

Salad Dressing

Submitted by: Rochelle Penkower

1/2 cup Canola oil
1/2 cup olive oil
1/4 cup wine vinegar (I use white wine vinegar.)
1/4 cup balsamic vinegar
2 Tablespoons honey, silan or frozen orange juice concentrate
Lots of garlic – fresh crushed is best
1/4 – 1/2 teaspoon salt
1/4 – 1/2 teaspoon crushed black pepper

Whisk or shake until thick.

Triple Chocolate Cheesecake Cupcakes

Submitted by: Ro Oranim

These cupcakes feature a layer of brownie and a layer of chocolate cheesecake topped off with some chocolate whip cream and a chocolate drizzle!

Brownie Layer:
½ cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners. In a large saucepan, melt the butter cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in the cup cocoa, flour, salt, and baking powder. Pour a heaping tablespoon of brownie batter into each cupcake liner, until about 1/3 of the way full. Set aside.

Cheesecake Layer:
8 (230 grams) ounces of cream cheese*
3.5 ounces (100 grams) dark chocolate, melted
1 egg
½ tsp vanilla extract
¼ cup sugar

Using an electric mixer, beat the cream cheese and sugar together until fluffy. Add the vanilla and the egg and beat well. Drizzle in the melted chocolate and mix until well combined. Pour a tablespoon of the cheesecake batter on top of the brownie batter until 2/3 of the way full. Bake in the pre-heated oven for 22-25 minutes or until the cheesecake layer looks set. Remove from the oven and cool completely. Refrigerate the cupcakes for at least 2 hours.

* For the Israelis who are having a hard time finding that classic Philadelphia cream cheese, I tried and tested the new product from Hashef Halavan called Gvina L’Maafim (גבינה למאפים) and it worked beautifully in place of the cream cheese in this recipe!

Chocolate whip cream:
½ cup whipping cream
2 tbsp cocoa
2 tbsp confectioners’ sugar

Whip the ingredients together using an electric mixer until stiff peaks form.

To assemble:
Remove the cupcakes from the cupcake liners and place on a plate. Top each cupcake with a dollop of whipped cream and finish with a drizzle of your favorite chocolate sauce!

Caesar’s Salad Dressing

Submitted by: Rochelle Penkower

3 heaping tablespoons Hellman’s light mayonnaise (about 1/2 a Corelle mug)
1/2 teaspoon Dijon mustard
a splash of Worcestershire sauce
2 fillets anchovies chopped, optional
A squeeze of fresh lemon juice (or a capful of bottled)
1 clove fresh crushed garlic
Fresh crushed black pepper, to taste
Salt, optional

Mix all ingredients, add water to thin to a thick dressing consistency. Adjust seasoning.

Amount is enough for a small head of Romaine lettuce. Serve with croutons and LOTS of grated Parmesan cheese.

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