- 2 cups of water
- 1 teaspoon of salt
- 1/4 cup of vegetable oil
- 50 grams margarine or butter
- 5 cups of matza meal
- 6 eggs
Bring water with salt, oil, and butter to a boil and add the flour sifting and stirring constantly until dough is smooth. Allow to cool well and add the eggs one by one. Leave the dough to rest for half an hour. Heat oven to 220 C. Wet hands and make small balls with the dough put them on a greased baking pan. Place in the oven and immediately lower the temperature to 190. Cook for 20 minutes, turn off the oven and leave the bread still in the oven for 10 minutes.
- 6 medium ripe sweet oranges
- 1/2 cup of red wine
- 1/4 cup of granulated sugar
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
Peel the oranges carefully without breaking the outer skin. Using a sharp knife, cut into thin slices, and arrange in a shallow attractive serving dish. In a small saucepan, combine all the other ingredients and heat, stirring without boiling until the sugar is dissolved (5 minutes). Pour mixture over orange slices and allow to cool. Chill thoroughly before serving.
Baked Artichoke Casserole
- 2 medium artichokes
- 2 tablespoons of lemon juice
- 2 medium onions, thickly sliced
- 2 tablespoons of olive oil
- 1 teaspoon of Italian herb seasoning
- 2 medium tomatoes, sliced
- 6 ounces of mozzarella cheese, sliced
Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottom. Continue to snap off and discard thick petals until central core of pale green petals is reached.
Trim brown end of stem and cut off top 2-inches of artichokes; discard.
Pare outer surface layer from artichoke bottoms.
Cut out center petals and fuzzy centers.
Slice artichoke bottoms about 1/4-inch thick. Toss with lemon juice; set aside.
Saute onions in olive oil 5 - 8 minutes or until tender. Sprinkle with Italian herb seasoning.
Spoon evenly into 2-quart ovenproof baking dish.
Arrange tomato slices, artichoke slices and cheese slices on onions, over lapping slightly in center of dish.
Cover dish with lid or foil. Bake at 200 degrees C for 40 minutes.
Roasted Pepper and Egg Fondue
- 3 large red bell peppers
- 1 container (250 ml) heavy cream
- 100 g Emmental cheese, grated
- 6 egg yolks (leave whole)
- Coarse salt, ground black pepper
- Parmesan cheese, grated
Desert-grown peppers, displayed at the January 2013 Negev R&D Open Day. Photo: Tania Susskind
Cut the peppers lengthways without removing the stems. Cut the stems in half too, and clean the peppers well of any seeds and white membranes.
Arrange the peppers with the cut side facing up, like boats.
Stir the cream and cheese together, and fill each pepper with the mixture, up to half height.
Gently slide the yolk into the center of every boat. Sprinkle each serving with coarse salt and ground black pepper.
Bake in an oven preheated to 200 degrees for about 20 minutes, according to the desired consistency of the yolks.
Sprinkle the Parmesan over and serve.
Tip: You should choose peppers with reasonably flat sides so that they can balance steadily.
Translated from the Food and Cooking online magazine at Mako.co.il - see original recipe in Hebrew