2 easy Shavuot recipes; pasta with 3 cheese sauce and cheese scones – a tea-time treat.
Before you start making these recipes and searching for imported cheese, we suggest you familiarize yourself with the local Israeli cheeses that can easily be substituted in these recipes.
Pasta with 3 cheese sauce
500 g pasta (penne or similar) cooked according to instructions
1/2 C grated Parmesan cheese
5 tblsp butter
salt and white pepper to taste
1 tsp sugar
3 processed cheese wedges
100 g grated Roquefort cheese
a few rosemary leaves (optional)
1 1/2 C milk
- In a large pot, over a low heat, melt butter, add salt, sugar, pepper, the processed and the Roquefort cheese, rosemary and milk.
- Pour the cheese sauce over the cooked and drained pasta and sti
- r well until all the pasta is coated with cheese sauce. Transfer into a serving bowl and sprinkle with grated Parmesan.
Scones are a traditional British sweet tea-time treat. Americans refer to them as biscuits. If you like, you can bake your scones with raisins, currants or even cranberries. My favorite way is to eat a plain scone with a thick layer of whipped cream and lashings of mixed berry jam. This recipe, with the addition of a tangy yellow cheese like cheddar, is a savory one and cheese scones make an enjoyable accompaniment to a brunch or any savory meal – this makes them perfect for Shavuot.
500 g self raising flour
15 ml baking powder
1 cup oil
1 cup milk
salt, pepper and cayenne pepper to taste
2 1/2 C of grated yellow cheese (cheddar is preferable)
1 1/2 C of grated Mozzarella cheese
- Mix all ingredients with a wooden spoon.
- Drop into greased muffin pans just over half full and bake at 220 C for about 10 minutes.
- Sprinkle a little grated cheese on top and put back in the oven for just a minute so that the cheese melts.
- Serve warm with butter.
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