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Shavuot Recipes Print E-mail
Written by Web Master   
Thursday, 29 April 2004

““Blintzes

Ingredients for batter:
125g plain flour
1 tsp. Salt
2 eggs
225 ml. Water or milk

Filling:
459g low or medium fat cream cheese
1 tbs caster sugar
Rind of ½ lemon OR
Tsp vanilla essence
1 egg

Method:
1  Process all batter ingredients in a blender or food processor for  approximately 30 seconds or mix all ingredients together in a  bowl with a wooden spoon to make a smooth batter.
2.  Pour into jug and allow to stand for at least 10  minutes.
3.  Heat a teaspoon of oil in a small frying pan until very hot.   Wipe pan with paper towel.  Spoon enough batter to  cover  pan in thin layer.  When batter bubbles, flip and fry on other side  for about 30 seconds on moderate heat.  Lift and place on plate.  Repeat.
4.   Add 1 tablespoon of filling to pancakes.  Turn in the sides and  roll up. When ready to serve, fry the filed blintzes gently in  oil or butter until rich brown.  Serve at once or reheat for 30  seconds per pancake in microwave or oven (covered) for 15  minutes.

Method:
1  Process all batter ingredients in a blender or food processor for  approximately 30 seconds or mix all ingredients together in a  bowl with a wooden spoon to make a smooth batter.
2.  Pour into jug and allow to stand for at least 10  minutes.
3.  Heat a teaspoon of oil in a small frying pan until very hot.   Wipe pan with paper towel.  Spoon enough batter to  cover  pan in thin layer.  When batter bubbles, flip and fry on other side  for about 30 seconds on moderate heat.  Lift and place on plate.  Repeat.
4.   Add 1 tablespoon of filling to pancakes.  Turn in the sides and  roll up. When ready to serve, fry the filed blintzes gently in  oil or butter until rich brown.  Serve at once or reheat for 30  seconds per pancake in microwave or oven (covered) for 15  minutes.

Variation:  Serve with cherry or other red fruit sauce.

 


““Cheesecake

Ingredients for cake:

Mix well together:
3 oz cream cheese
½ cup icing sugar
½ tsp. Vanilla

----------------------------

½ pt. double cream
5 oz digestive biscuits
2 oz melted margarine
1 tin cherry pie filling (optional)

Method:

Beat cream until VERY stiff.  Add to cheese mixture (above).  Spread over biscuit base.  Cover with cherry pie filling (if  desired).

Ingredients for base:

2 cups of crushed digestive biscuit crumbs
1 packet (200gr) softened margarine
1tsp cinnamon

 

Ingredients for filling:

2 containers of fromage frais or cream cheese (low fat!)
1 package of pineapple or lemon jelly
1 cup of boiling water
1 cup sugar


Method:

For Base:
1. Crush biscuits in bag with rolling pin.
2. Mix crumbs with margarine and cinnamon.
Press into bottom and side of large round baking pan.

Filling
Dissolve jelly in water.
Add sugar and stir in cheese.
Gently pour cheese mixture into pan and allow to set for about an hour in the ‘fridge.

 

 This material has been taken from the Kesher Festival Books produced by LBC-CJE's Department of Education and Professional Development with their kind permission.

 

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