27 May SPECIAL SHAVUOS RECIPES:

FOCACCIA

INGREDIENTS:

FOR DOUGH
1 tbsp active dry yeast
2 tbsp sugar
1 1/2 -2 cups lukewarm water
4 cups flour
1 tbsp salt
4 tbsp olive oil
FOR THE TOP (optional- use
whatever you like)
Olive oil
Fresh rosemary
Coarse Salt

DIRECTIONS:

Put yeast in a mixer bowl. Add sugar and 1⁄2
cup of the water. Let yeast stand for 10
minutes until it bubbles. Add remaining
ingredients and combine until a soft dough
forms. Let rise in a warm place for about an
hour.
Preheat the oven to 350°F. Oil the pan and
your hands. Stretch your dough into your pan
and dimple the top. Drizzle with olive oil and
sprinkle with coarse salt and rosemary. Bake
for about 20 -30 minutes until golden brown
Extra – this dough also makes an excellent
pizza crust.

VIRAL DATE BARK

INGREDIENTS:

Dates
Lotus Butter
Chocolate Chips

DIRECTIONS:

I’ve been seeing this all over and I had to try it but we have a peanut allergy in our house
so I couldn’t use peanut butter. I used lotus butter instead which of course came out
unbelievably delicious. All you do is open up your dates and lay them on a cookie sheet
— roll them out between parchment paper so that they are flat. Melt lotus butter and
pour on top of the dates. Then melt chocolate chips and pour those on top of the lotus
butter. I use the hack where you put your chocolate chips in a baggie and then put that in
a cup of boiling water for 3 to 5 minutes and the chocolate chips come out perfectly
melted and easy to use. Stick the tray in the freezer for at least one hour before you cut it
up into squares. Keep in the freezer as a yummy snack. Enjoy!

SALMON COBB SALAD

INGREDIENTS:

3 eggs
1/2 tablespoon olive oil
1 small piece of salmon
(about 1/2 pound)
1 head butter leaf lettuce
and/or assorted salad greens
1 large handful arugula
2-3 medium tomatoeschopped
1 avocado diced
Scallions chopped, to taste
Dressing:
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon honey
Salt & pepper to taste

DIRECTIONS:

Preheat oven to 375F and move the rack to the middle position. Line a baking sheet
with tin foil. Hard boil your eggs. Once they’re done, cover with cold water and peel.
Place the salmon on the baking sheet. Cover it with the 1/2 tablespoon of olive oil
and some salt & pepper. Roast for about 10 minutes or until it flakes easily with a
fork (don’t overcook). Meanwhile, whisk the dressing ingredients together in a small
bowl and set aside. Prep your other salad ingredients and add them to a large salad
bowl. When the eggs and salmon are done, chop or slice the eggs as desired and
break the salmon into smaller pieces using a fork. Add to the salad bowl. Either toss
the salad or pour the dressing over top. Enjoy immediately.

NUTELLA CHEESECAKE

INGREDIENTS:

Crust:
250 g (about 30
oreo cookies),
cream
removed
6 tbsp (80 g)
unsalted
butter,
melted
Cream Cheese
Filling:
3 5 oz (1 kg) cream
cheese, room temp.
3/4 cup (175g)
heavy cream

+ 2 tbsp, cold
2/3 cup (100g)
Nutella
1 cup (200g) sugar
1 tbsp cornstarch
2 tsp vanilla extract
4 eggs, room
temperature
Nutella Topping:
2/3 cup (100g)
Nutella
1/3 cup (80g) heavy
cream

DIRECTIONS:

Prepare the crust. Preheat oven to to 350 F (180C). Remove the cream between oreo cookies
and crush them using a food processor. Melt butter and pour over the crushed cookies.
Process until evenly moistened. Press cookie mixture with the back of the spoon into the
bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15
minutes. Set aside to cool completely. Reduce oven temperature to 300 F (150C). Prepare
the cream cheese filling. In a bowl combine the sugar with cornstarch. In a large bowl beat
the cream cheese with 3/4 cup heavy cream until well combined and the mixture seems fluffy
as the heavy cream has whipped a bit. (This is very important, because this is what makes
possible creating the 2 layers effect.) Gradually add the sugar mixture and mix until creamy and smooth. Add vanilla extract and mix again until
well combined. Add eggs one at a time until each egg is incorporated. Reserve about 1/3 of cream cheese mixture in a separate bowl. Add
Nutella and 2 tbsp of heavy cream over the reserved 1/3 of cream cheese mixture and mix well until incorporated.Pour the white cream cheese
mixture over the prepared crust. Carefully add Nutella mixture on top and use a rubber spatula to spread evenly. Bake for 45-55 minutes on
300F (150C). Turn off the heat and leave it another hour in the oven. Remove and run a sharp knife completely around the inside edge of the
pan. Let it cool completely at room temperature. Prepare the Nutella topping. Bring cream to a boil and pour over the Nutella. Mix well and
spread evenly over the cheesecake. Cover and refrigerate overnight. Decorate with some chopped hazelnuts before serving if desired.

BROCCOLI CHEESE PANCAKES

INGREDIENTS:

2 cups broccoli florets finely chopped
1 cup full-fat cottage cheese
2 large eggs
1⁄4 cup all-purpose flour
2 Tbsp chopped fresh chives
2 Tbsp chopped fresh dill, plus
more for serving
1 tsp baking powder
1 tsp kosher salt
1⁄2 tsp freshly ground black pepper
1⁄4 cup extra-virgin olive oil,
plus more if needed
Sour cream, for serving

DIRECTIONS:

Only you will know they are made with Cottage Cheese! They are super yummy, quick and easy! In a
medium bowl, stir the broccoli, cottage cheese, eggs, our, chives, dill, baking powder, salt, and pepper
until combined. Heat 1 tablespoon of the olive oil in a 10-inch skillet over medium heat. Make pancakes
out of the batter, using 3 tablespoons per pancake. Fry until the edges are lacy and browned, 2 to 3
minutes per side, adding more oil to the skillet between batches as needed.
Serve with sour cream and garnish with chopped dill.

HOMEMADE RAVIOLI

INGREDIENTS:

1 pound fettuccine (reserve 1 cup
of pasta water)
6 tablespoons butter
2 cloves garlic, minced
1 cup pumpkin puree (not pie
filling)
1/8 teaspoon nutmeg
2/3 cup half & half
1/2 cup Parmesan cheese
1 tablespoon fresh chopped
parsley

DIRECTIONS:

Try this delicious pumpkin pasta alfredo as an alternative to the heavy cream version – the taste will be so much
more! 1. Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add
fettuccine. Cook until al dente (check package instructions)
2. Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn.
Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in
pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and
creamy. For a thinner sauce, use more water).
3. Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
4. Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.

DAIRY LUKSHIN KUGEL

INGREDIENTS:

16 ounces wide egg noodles
1/2 stick butter (melted)
16 ounces cottage cheese
16 ounces sour cream
4 large eggs (lightly beaten)
2 tablespoons pure vanilla extract
3/4 cup sugar (divided)
Optional: 1/4 cup golden raisins (for
extra sweetness)
1 1/2 cups cornflakes (crushed)
2 teaspoons cinnamon

DIRECTIONS:

Cook noodles according to package, drain and rinse and set aside in large bowl.
Add the melted butter, cottage cheese, sour cream, eggs, vanilla, and 1/2 cup of the sugar (and the raisins,
if you use that option). Mix well. Pour the noodle mixture into greased 9×13 pan and smooth the top with a
spatula. In a medium bowl, mix the cornflakes, cinnamon, and the remaining 1/4 cup sugar. Sprinkle the
cornflake mixture evenly over the top of the noodle mixture. Bake the kugel, uncovered, in a preheated 350
degree oven for 45 to 50 minutes or until it is set. The top should be golden brown