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Flavours, Tips and Insights
Join us in our Pre-Shavuot Live Broadcast, with Chef Dor Oren and Rabbi Michael Chighel, for an evening that will have Heavens and Earth meet, as the mandate of the Giving of the Torah on Sinai teaches us!
Prepare the Ingredients, your Kitchen and all your Questions on Jewish Faith and Reason, as this will be a sparkling night!
Ingredients for the Recipes
Here is the Full List of Ingredients, complete with Links to Order the Kosher Products for these amazing dishes!
NO OVEN REQUIRED. COOKING AVAILABILITY AND A REFRIGERATOR ARE REQUIRED.
With a Star * are the product that require a special Kosher Certification.
Heli's Crumb Cheesecake:
Heli's Crumb Cheesecake:
Quantity for a Round 18 Inch Disposable Pan
• For the bottom of the Cake and the crumbs above:
375 grams packet of biscuits - Petit Beurre* (May need 2 Packs per Person)
187 grams of butter*(Appx. ¾ of a 250 gr Butter Loaf)
OR
1 milk-flavored margarine*
2 egg yolks (yellow of the egg)
2 tablespoons flour
2 tablespoons of sugar
• For the Cheesecake’s Filling:
50 gr of sugar (60 ml)
2 tablespoons of Sugar
Pasta in lemon fondue sauce, ricotta and fresh spinach:
Pasta in lemon fondue sauce, ricotta and fresh spinach:
500 grams of spaghetti
1/4 cup olive oil
1 clove of garlic - halved
Lemon juice and grated peel of 3 lemons
25 grams of butter* (Use leftover Butter from Cheesecake)
Salt
Ground black pepper
Fresh Baby Spinach
To serve (Optional):
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