Kosher Menu

Breakfast:

- Cottage Cheese Pancakes

• 2 Tbsp. butter
• 1 cup all-purpose flour
• 1 tsp. baking powder1/4 tsp. baking soda
• 1-2 Tbsp. sugar
• 4 eggs
• 400 grams cottage cheese

Preparation:

1. Melt butter in frying pan.
2. In a mixing bowl, mix together dry ingredients - flour, baking powder, baking soda and sugar.
3. In a separate bowl, mix eggs and add cottage cheese until smooth.
4. Combine egg and flour mixtures. Mix in melted butter.
5. Drop batter by spoonfuls into hot frying pan.
6. Flip when top of pancake bubbles.

Lunch:

-  Mushroom Quiche

Ingredients:

• 
• 3.5 ounces (100 grams) butter, room temperature
• 6 ounces (170 grams) sour cream
• 2 cups self-rising flour
• FILLING
• 3 eggs, lightly beaten
• 6 ounces (170 grams) sour cream
• 7 ounces (200 grams) grated yellow cheese
• 16 ounces (450 grams) canned mushrooms
• salt and pepper to taste

Preparation:

1. Preheat oven to 350° Fahrenheit (175° Celsius).
2. Spray a 9 inch round baking dish with non-stick spray.
3. Mix ingredients for the crust. Refrigerate for 30 minutes.
4. Mix ingredients for the filling.
5. Press dough on the bottom and up the sides of the round pan using your hands. Pour filling on top of the dough.
6. Bake for 35-45 minutes, or until golden brown on top. Let pie cool slightly before cutting

 

Dinner:

 

- Potato Cheese Bake

 

Ingredients:

• 8 large potatoes, peeled
• 2 cups grated hard cheese (Cheddar or similar)
• 3 eggs
• 1- 1 1/2 teaspoons salt
• 1/4 teaspoon pepper

Preparation:

1. Fill a large pot with water. Add potatoes. Cover. Bring to a boil. Reduce heat. Cook potatoes until soft, but not mushy (approximately 50 minutes). Drain.
2. Preheat oven to 350° F (180° C).
3. Place potatoes in a mixing bowl. Mash slightly so the potatoes are chunky and the pie will be airy. If you mash the potatoes too much, then the pie will be too dense.
4. Mix in cheese.
5. Add eggs and spices.
6. Pour into a greased baking pan.
7. Bake, uncovered, for 40 minutes, or until golden brown on top