At this time dairy giant of our country "Tnuva" published a collection of recipes from cheese especially for Shavuot. According to the plan - just an original work. Yes, and executed in good design, festive. As stated in the preface, "it is due to mixing of modes of different communities and different families and have received this stunning" cocktail ". 30 recipes from the cottage of one family in which intertwined come from the East and West, from Europe and Africa. And when I got this book, I am the trembling knees wanted to know: "What do they eat?"
Since I'm lazy, I have chosen and prepared the feast of all the thirty only three dishes: stuffed tomatoes, stuffed mushrooms and stuffed vegetables.
Let's start with fruits: dates, dried apricots stuffed with goat cheese, soft. Cut the figs and apricots, parted halves (where they are stuck together), starting oral cheese (cheese was not), spread on a tray. The stove has warmed up to 200 degrees, 10 minutes - the dish is ready. The process resembles the production of ravioli.
Stuffed mushrooms: filling - cheese from goat's milk cheese "Roquefort" (with green mold), cut into pieces smaller. This also walnuts or pecans (finely chopped), breadcrumbs, olive oil. Cheese, nuts - to 120-130 grams, bread crumbs - three to four tablespoons (or less can be, you can do without them). You can add finely chopped basil (I have not been added dill) - a couple of tablespoons. Olive oil - tbsp. All mixed in a bowl. How to take mushrooms - depends on their size. If you have a medium-sized (2-3 cm in diameter) - 15 pcs.
Since mushrooms are removed legs, free space is filled with minced meat. Filling may be different (depending on the ratio of the number of mushrooms and minced meat): You can with a slide, you can without it. And so, and it will be delicious. Semi-finished products (he, incidentally, can be eaten raw) can be decomposed to the pan - and into the fire, which is already heated to 200 degrees. 15 minutes - can bring to the table. There can be as hot and cold - each type has its own taste. Which is better - I do not know, very tasty and it's both. You can and decorate, and if not eager - straight from the plate arrange on plates.
Stuffed tomatoes: cut in half, scrape the contents (if necessary - use a knife), seeds and core does not dispose. For the stuffing: goat cheese, feta cheese from goat's milk (and then both Grate), black olives, pitted, sliced in half, breadcrumbs, finely chopped green onions.
Tomatoes - 6 pieces with a diameter of 6-7 cm, cheese - 200-250 grams, olives - two on each half of tomato. Mix cheeses, onion, lay in a mixture of tomatoes, sprinkle breadcrumbs and pepper. 30 minutes in the oven at 180 degrees - cheese golden, dish is ready.
Every time you cook something new - do not know his taste, like whether or not home. And anyway, was it worth bothering? In this case the cost. Because the stuffed mushrooms have turned out as if it were a try at a good restaurant.
P.S. Yes, I almost forgot! What to do with the interior of tomato: add a couple of eggs, crumble bread, salt, pepper, mix well, dump everything in the pan, cover: a few minutes you will have a great casserole! A leg from a fungus and can send in a salad, and mushroom soup to cook.
Since I'm lazy, I have chosen and prepared the feast of all the thirty only three dishes: stuffed tomatoes, stuffed mushrooms and stuffed vegetables.
Let's start with fruits: dates, dried apricots stuffed with goat cheese, soft. Cut the figs and apricots, parted halves (where they are stuck together), starting oral cheese (cheese was not), spread on a tray. The stove has warmed up to 200 degrees, 10 minutes - the dish is ready. The process resembles the production of ravioli.
Stuffed mushrooms: filling - cheese from goat's milk cheese "Roquefort" (with green mold), cut into pieces smaller. This also walnuts or pecans (finely chopped), breadcrumbs, olive oil. Cheese, nuts - to 120-130 grams, bread crumbs - three to four tablespoons (or less can be, you can do without them). You can add finely chopped basil (I have not been added dill) - a couple of tablespoons. Olive oil - tbsp. All mixed in a bowl. How to take mushrooms - depends on their size. If you have a medium-sized (2-3 cm in diameter) - 15 pcs.
Stuffed tomatoes: cut in half, scrape the contents (if necessary - use a knife), seeds and core does not dispose. For the stuffing: goat cheese, feta cheese from goat's milk (and then both Grate), black olives, pitted, sliced in half, breadcrumbs, finely chopped green onions.
Tomatoes - 6 pieces with a diameter of 6-7 cm, cheese - 200-250 grams, olives - two on each half of tomato. Mix cheeses, onion, lay in a mixture of tomatoes, sprinkle breadcrumbs and pepper. 30 minutes in the oven at 180 degrees - cheese golden, dish is ready.
Every time you cook something new - do not know his taste, like whether or not home. And anyway, was it worth bothering? In this case the cost. Because the stuffed mushrooms have turned out as if it were a try at a good restaurant.
P.S. Yes, I almost forgot! What to do with the interior of tomato: add a couple of eggs, crumble bread, salt, pepper, mix well, dump everything in the pan, cover: a few minutes you will have a great casserole! A leg from a fungus and can send in a salad, and mushroom soup to cook.
