Shavuot is undoubtedly the most delicious and colorful of the three holidays. Meir Rosenberg, chef at the Rimonim Gali Kinneret Hotel, presents special and easy-to-prepare recipes and makes your holiday especially festive.
• Salmon and avocado fillet tartare with yogurt, accompanied by lemon sauce and radish sprouts
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Ingredients (for 5 diners):
400 grams salmon fillet
½ kg avocado
2 pcs. Yogurt Givaa 1.5% fat
1/2 teaspoon salt
1/4 white pepper
½ cup lemon juice
4 tablespoons olive oil
Ingredients for the sauce:
2 lemons
1 teaspoon chopped garlic
A tablespoon of chopped parsley
2 pieces of chopped pickled cucumber
1 pc chopped gamba
4 tablespoons olive oil
¼ teaspoon salt
A pinch of white pepper
A bunch of radish sprouts
Preparation method:
• Peel the avocado and chop it finely, season it with a little lemon juice, olive oil, salt and pepper.
• Finely chop the salmon fillet and season it with a little lemon juice, olive oil, salt and pepper.
• Mix the yogurt with a little salt, pepper and olive oil.
• Mix the sauce ingredients except the radish sprouts.
Dish arrangement:
• Arrange the salmon tartare in the bottom of a martini glass or sherry glass, place the avocado tartare on top, and the yogurt on top. In a separate dish, place the sauce and the radish sprouts next to it.
• Orange soup with pumpkin seeds accompanied by bruschetta, parmesan, tomatoes and oregano
Ingredients (for 5 diners):
300 grams pumpkin
2 pieces of sweet potato
5 pieces of carrot
2 liters of water
2 tablespoons of Dacef soup powder
¼ teaspoon white pepper
½ cup sweet cream
Ingredients for Bruschetta:
5 slices of bread
A tablespoon of olive oil
¼ teaspoon crushed garlic
100 grams grated Parmesan
1 piece chopped tomato
A tablespoon of fresh oregano leaves
How to prepare:
• Peel the vegetables and cut them into cubes.
• Cook the vegetables in water until perfectly soft, season with pepper and Dacek soup powder.
• Blend the soup with a stick blender and finally add the cream before serving.
Preparing the bruschetta:
• Mix the garlic with the olive oil and spread on the bread slices.
• Bake the bread until golden brown, mix the Parmesan cheese with the tomatoes and oregano and sprinkle over the bread.
• Pour the soup, sprinkle pumpkin seeds on top, and serve the bruschetta on the side.
• Spinach pastry with Roquefort cheese and pine nuts in a cream sauce with eggplant and almonds
Ingredients (for 5 diners):
Dough ingredients:
50 grams of sugar
150 grams margarine
230 grams flour
1 egg
A pinch of salt
Filling materials:
300 grams spinach leaves
1 pc chopped onion
50 grams butter
250 grams Roquefort cheese (crumbled)
½ cup cream
2 eggs
¼ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon white pepper
½ cup toasted pine nuts
Sauce ingredients
1 eggplant
A glass of cream
½ teaspoon crushed garlic
A tablespoon of olive oil
½ teaspoon salt
¼ teaspoon white pepper
50 grams of roasted almond chips
6 disposable cups, 8 cm in diameter
Preparation method:
• Mix the dough ingredients until you get a uniform dough (you can put everything in a mixer), let the dough "rest" for an hour.
• While the dough is "resting," fry the onion in butter until golden brown, then add the spinach leaves and lightly steam.
• Cool the vegetables and then add the remaining ingredients to the vegetables.
• Roll out the dough to a thickness of ½ cm and cut out circles with a diameter of 1 cm larger than the diameter of the cocotte. Grease the sides of the cocotte and line the cocotte with dough. (Prick the bottom of the dough with a fork.) Fill the dough with vegetables and cover the cocotte with dough. Brush the dough with an egg brush with a little water on top of the dough.
• Place in a hot oven (180 degrees) for about 15 minutes until the dough is golden brown.
How to prepare the sauce:
• Roast the eggplant (with skin) on the grill or in the oven. Then peel the eggplant skin and chop the eggplant.
• Sauté the garlic in the olive oil, and add the cream, salt, and pepper to the pot. Boil until desired doneness. Add the eggplants and almonds.
Plate arrangement: Place the pastry in the center (you can cut it in half) and pour the sauce around it.
• Quinoa salad with vegetables and halloumi cheese in olive oil and balsamic vinegar dressing
Ingredients (for 5 diners):
1 cup quinoa
6 tablespoons olive oil
2 cups of Bibi leaves
1 tsp red pepper
1 green peppercorn
1 lemon wedge
2 dozen tomatoes
100 grams champignon mushrooms
1 green onion
Salt, white pepper
Water for cooking
250 grams of halloumi cheese
3 tablespoons olive oil
A tablespoon of balsamic vinegar
Preparation method:
• Steam the quinoa in two tablespoons of oil, add two cups of boiling water, salt, pepper and cook for 10 minutes over low heat (covered pot), then let the quinoa cook for another 5 minutes in the pot and cool the quinoa.
• Chop the peppers, tomatoes (without the seeds), and lemon into small cubes, slice the mushrooms and green onions.
• Slice the halloumi into 1cm cubes and toast them in a toaster or frying pan.
• Mix all ingredients together and serve.
