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ובתמורהלכל המתכנוים, אנירוצה לראות שניסית (לפחותאחד) מהם!!

1. vegetable andlentil soup

6 serves, 10 mindprep, cooking time : 1 hour, 10 minutes

1 and a quarter cupsgreen lentils

3 celery stalks,with leaves, chopped

2 carrots peeled,chopped

1 onion chopped

3 cloves of garlicchopped

400g can of dicedtomatoes

3 tbsp olive oil

1 tbsp tomato paste

grated parmesn andcelery leaves to serve

1. wash lentil underrunning water. drain well. place on

large saucepan andcover with water. bring to boil on high

heat. drain rinseand return lentils to pan

2. cover with cupsof water and bring to the boil again on

high heat, addremaining ingredients, except parmasen season

with slat and pepperto taste. cover and simmer for 1 hour,

until lentils aretended and the soup has thickened.

3. serve topped withgrated parmasen and celery leaves

seared haloumi withtomato salsa

6 serves 10 minutesprep, 2 minutes cooking times

2 roasted redcapsicums, chopped

1 tomato

1 bunch chivessnipped

2 tbsp extra virginolive oil

2 x 180g pkts ofhaloumi

(גבינהמקפסריסין)

1. to make salad,combine capsicum , tomato and chives add 1

tbsp of the oil in asmall bowl , season to taste

2. slice each pieceof haloumi into 4 pieces. heat remaining

olive oil in a largenon-stick frying pan on high. cook

haloumii for 1 mineach side,untill golden

3. serve topped withtomato salsa

(אפשרלעשות אותו דבר, רקבמקום הלומי לעשות מלוואח)

slow roasted beef

6 serves 5 min prep2 hours cooking time

1 quarter cup oliveoil

2 lemons 1 tbspdried oregano

1.2 kg beef bladeroast (לפי מהשידוע לי אי אפשא להשיג את המנה הזאתיבישראל, אך

אפשרלעשות עם חלק אחר...עםמוכנים לשלם )

1 preheat oven to160 .

2. mix together oil,lemon juice, oregano in a large bowl

season with salt andpepper to taste. add beef and turn to

coat. place beef andmarinade in an oven bag and tie to seal

tightly. place inbaking pan and bake for 2 hours until beef

falls apart

3. pour marinadejuices from bag into small saucepan simmer

for 8-10minutes,until slightly reduced, drizzle sauce over

roast and carvethickly serve with vegetable side dishes

pear and hazelnutpuddings

10 serves, 15minutes prep, 40 minutes cook

410g can pearhalves, drain and chopped

100g butter, at roomtemperature

half a cup castersugar (אפ אפשרלהשיג את זה בארץ, זהסוכר מאוד דק(ביןסוכר רגיל

לאבקתסוכר)

4 eggs

100g dark chocolate,melted

half a cup plainflour

half a tsp bakingpowder

3/4 hazelnut meal

1/2 cup fresh whitebreadcrumbs

1/2 cup whipped warmcustard to serve

1 preheat over to180 grease 10x1/2 cup moulds. divide

chopped pears evenlybetween the base of each mould.

2. using electricmixer, beat butter and sugar together in a

large bowl untilpale and creamy. add eggs one at a time,

beating well aftereach addition. add chocolate beating

constantly untilsmooth and well combined

3 sift togetherflour and baking powder add to chocolate

mixture withhazelnut meal and breadcrumbs. mix to combine.

gently fold throughwhipped cream

4. fill preparedmould taking care not to disturb pear.

place puddings in alarge baking pan. pout in enough boiling

water to comehalfway up sides of pan. cover tightly with

baking powder andfoil bake for 35-40 mind until cooked when

tested with askewer.

5 remove puddingsfrom pan .rest in moulds for 5 minutes

before invertingonto serving plates. serve drizzled with

custard

Indonesian beefrandang

6 serves 15 mindprep 2 hours cooking time

2 tbsp vegetable oil

1kg diced beef

1 onion finelychopped

50g sachet rendangspice paste

400ml can coconutmilk

1/2 cup beef stock

1/2 cup desiccatedcoconut

2 tbsp sugar

1 tbsp kecapa manis

(סוימאינדוניזיה אם אין יש להחליף ב 2כפיות של דבשוכפית סויה)

1 heat the oil in alarge deep frying pan. cook beef in 4

batches over mediumhigh heat until browned. transfer to a

plate. reduce theheat to medium and add the onion to the

pan. cook for 5-7minutes until onion is soft and brown

2 add rendang pasteand cook, stirring for 1 min. return all

meat to pan. reserve2 tbsp bring to the boil. reduce heat

to very low andsimmer uncover for 1 hour. stirring

occasionally

3. stir in coconutsugar and kecap manis, and cook for 30

mind ,stirring oftenso it doesn't catch on bottom of pan.

until liquid isalmost all reduced. it should be quite a dry

curry.

4. serve topped withtomato, cucumber and chilli, with

reserved coconutmilk drizzlled over.

Indian style curriedlamb shanks

6 serve, 10 minutesprep, cooking 2 hours

1 tbsp vegetable oil

6 lamb shanks

1 large onion,chopped

1/2 cup pataks roganjosh curry paste (זהקארי, לאנראה לי שאפשר להשיג את

זהבארץ)

400g can dicedtomatoes

1 cup beef stock

coriander leaves

1 preheat oven. heatoil in a 10-cup capacity flame-proof

casserole dish.brown the shanks in 2 batches over high heat

on stove top. setaside. add onion to the pan and cook over

medium heat for 10minutes , until very soft and brown

2 add the currypaste and cook. stirring for 1 minute. stir

in the tomatoes andstock bring to boil. return lamb shanks

to the pan. covertightly and bake for 2 hrs in oven until

the meat is verytender.

3 top shanks withcoriander and serve

Indian potato paneer& pea curry

6 serves 20 mindprep, 35 mind cooking

1tbsp vegetable oil

1 onion, finelychopped

540g jar pataksbalti simmer sauce

1 cup vegetablestock

700g scrubbedpotatoes diced

1 cup frozen peasthawed

200g paneer cheese,cut into 1.5cm

2tbsp silveredalmonds, toasted.

1. heat oil in alarge saucepan add onion. Cook over medium, heat for 10 mind, untildark golden brown. Add simmer sauce to pan and cook, stirring for 30secs.

2. pour thestock into the empty simmer sauce jar, put the lid on tightly andshake. Add to the pan along with the potatoes. Cover and bring to theboil, then reduce the heat to medium low. Simmer for about 20 mindStirring occasionally, until potatoes are tender. Add the peas andpaneer to the pan and cook, for about 5 mind, until heated through.

3. preheat theoven to 180 or 160. while the curry is cooking, spread almonds ontoan oven tray and cook for 4-5 mind, until golden and fragment. Servealmonds on the side for guests to sprinkle over their curry ifdesired.

apple andbutterscotch

8 serves, 20 mindprep+chilling time, 1hour 25 min cooking time

3 sheets frozenshortcustpastry

1/2 cup brown sugar

1/3 cup golden syrup

20g butter

1/3 plain flour

1tbsp cinnamon

1/2tsp nutmeg

10 medium grannysmith apples, sliced

1 egg, lightlybeaten

2tsp caster sugar

1 grease 20cm springform pan. cut 1 sheet of pastry into 4 strips lengthways a stripalong each edge of second pastry sheet, pressing lightly to join tomake one large square. ease prepared pastry into pan pressing intobase. trim edges. prick pastry with fork and chill for 30 minutes

2 meanwhile, placebrown sugar syrup and butter in a large saucepan. stir on low untilmelted and smooth. simmer for 2 mind place flour and spices in alarge bowl. add apple, toss to coat. add to syrup. stir to coat.simmer for 20 mind, stirring occaasinly, until apples are justtender.

3. preheat oven to180 . line shell with non-stick baking paper. fill with rice blidbake for 15 mind remove rice and paper, bake for 5 mind

4. spoon apples intopastry shell. using 4cm round cutter , cut about 30 rounds fromremaining pastry. starting from the outside edge of the pie, arrangerounds, overlapping slightly, over apple filling brush pastry lightlywith beaten egg and sprinkle over caster sugar bake 30-40 mind, untilgolden and crisp, serve apple pie wedges with ice-cream

chicken schnitzelwith spicy wedges

4 serves, 15 mindprep, 40 mind cooking

4 scrubbed largepotatoes (200g each), cut lengthways into 8 wedges olive oil spray

200g punnet grapetomatoes

1/4 cup brain orvegetable oil

4 chicken crumbedschnitzel pitted kalamata olives, halved

175g green beans

1 preheat oven to180 or 200. lightly oil a large oven tray. arrange the potatoes ontothe oven tray and spray with oil . sprinkle with Cajun seasoning, andbake for 40 mind, until crisp and golden brown. towards the end ofthe wedges cooking time, place the tomatoes onto a smaller oven tray,and bake for 10 mind until softened.

2 heat the oil in anon stick frying pan and cook the schnitzel in 2 batches for 3 mindeach side, until golden brown and cooked through. drain schnitzel onpaper towels.

3. top schnitzelwith the roasted tomatoes(add olives tomatoes ) serve with spicywedges and beans,

beef and red winecasserole

1 tbsp olive oil

1 brown onion diced

200g buttonmushrooms, sliced

500g beef steak,cubed

1 slow cooker beefand wine casserole (איאפשר להשיג בארץ)

2 tbps tomato paste

1/2 cup red wine

1 heat oil in a pancook beef until browned

2 add beef, onionand mushroom into slow cooker bowl along with slow cooker package,tomato paste and red wine.

3 stir to combineand cook for 4 hours on high or 8 hours on low.

4. server with mashpotato

Italian beef potpies

6 serves 15 mindprep, cooking 1 hour 25 mind

heat 1 tbsp oliveoil in a large saucepan on mediumm . cook 1 chopped onion for 5mindd,until soft. add 1 kg diced chuck steak and cookstirring, until brown.stir through 690ml jar Italian pasta with basil, 1/2 cup water and40g sachet slow cooking tomato and onion sausage. simmer covered for1 hr until beef is very tender. preheat oven to 220 add 3 cups wintermix vegetables to beef mixture. divide between 6 x 2 cup ramekins.cut 6 squares from 1/2 sheets frozen pampas puff pastry. cover eachramekin with a piece of pastry pressing edges around ramekin to sealbrush with beaten egg. bake pies for 20-25 mind, until puffed andgolden

simple beedcasserole

4-6 serves 20 mindprep, 2hrs cooking

1kg beef cuts

2.5 tbsp olive oil

1 large onion, diced

2 medium carrots,diced

2tbsp plain flour

3 cups beef stock

1 tsp Worcestershiresauce

1tsp soy sauce

4-5 sprigs freshthyme

2 bay leaves

1 preheat oven to180. cut beef to 3-5cm cubes, season with salt and pepper, and addabout two tablespoons of oil to the beef, mix well. heat a largefrying pan over medium-high heat. brown the beef in 2 or 3 batches.remove each batch and place in casserole dish

2. reduce heat inthe pan, add remaining peel, add onion and carrot. cook for 1-2 minsstirring occassionaly

3. sprinkle in flourand stir until the vegetables are coated, gradually pout in the stockstirring well. add the Worcestershire sauce, soy beans and herbs stiruntil the mixture boils. add to the casseroles dish, place in theoven stir 40 mind or so, add water if needed to keep ingredients justcovered. cook until beef is very tender serve with creamy mashedpotato

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