Matza Lasagna 311.
(photo credit: Gilad Larom)
Oren Becker of Bleecker Bakery suggests recipes that will keep everybody happy
during the week of Pessah.
MATZA EGGPLANT LASAGNA
Try this easy
lasagna that is based on matza instead of pasta and is a huge success with the
✔ 8 wet matzot
✔ 2 eggplants, sliced
✔ 250 gr. 9% white cheese
200 gr. grated yellow cheese
✔ 4 tomatoes, cubed
✔ Salt and black pepper
eggplant for 20 minutes in a pre-heated 180ª oven. Oil a loaf pan and place one
matza inside pressing it into the pan. Mix half the yellow cheese with the white
cheese and spread on the matza. Arrange a layer of the baked eggplant over the
cheese and arrange one layer of tomatoes on top. Repeat layering until the pan
is filled. Bake at 170º for 25 minutes.
Remove from oven, spread the rest
of the yellow cheese on top and return to the oven for 10 more
minutes.PEAR QUICHE WITH ROQUEFORT CHEESE AND NUTS
✔ 6 wet matza
✔ 1 can
halved pears, strained
✔ 100 gr. Roquefort or any other sharp cheese
✔ 5- gr.
✔ Pinch nutmeg
✔ Pinch black pepper
Heat oven to 180º. Blend
pears, nuts and cheese into a smooth mixture. Place wet matzot in a 20-cm. round
springform cake mold, making sure they cover the mold bottom and sides, leaving
one or two for the top. Pour mixture in and cover with leftover matza. Bake in
the preheated oven for 20 minutes. Let stand 10 minutes before
serving.ENDIVE SALAD WITH PEAR, CHEESE AND NUTS
Recipe by chef Israel
Aharoni, courtesy of Tekoa Farms.
✔ 2 Belgian endives
✔ 1 bunch garden
✔ Whole basil leaves
✔ 150 gr. blue cheese
✔ 1⁄2 cup crushed nuts
✔ 4 peeled pears (preferably red pears)
✔ 4 cups water
✔ 1 cup sugar
✔ Peel and
juice of one lemon Dressing
✔ 1⁄4 cup olive oil
✔ 3 Tbsp. raspberry vinegar
crushed garlic clove
✔ 1 tsp. mustard
✔ 1 Tbsp. finely chopped asphodel
ground black pepper
Separate the endive leaves. Boil water, sugar, lemon juice
and lemon peel. Place pears in the water and cook for a few minutes until they
soften. Strain the pears, cool and quarter.
Place salad leaves in a bowl,
pour dressing and toss with clean hands. Take out and arrange in the middle of a
serving dish, arrange pears around. Crumble the cheese, mix with nuts and
sprinkle on the salad.BRAISED ENDIVE IN ORANGE BUTTER
Recipe by chef
Israel Aharoni, courtesy of Tekoa Farms.
✔ 6 endives
✔ 30 gr. butter
garlic cloves, slightly pressed
✔ Salt, ground black pepper Sauce:
✔ 50 gr
✔ 1 Tbsp. fresh thyme
✔ 2 cups freshly squeezed orange juice
✔ 2 finely
✔ Salt, ground black pepper
Prepare the dressing: boil the
orange juice, thyme and shallots and reduce to a cup of liquid. Add butter while
stirring until the texture is homogeneous.
Slice the endives lengthwise,
sprinkle with salt and pepper. Heat oven to 220º. Melt the butter in a pan, add
the endives and braise until slightly golden. Transfer to a baking dish, pour
sauce on top, cover with foil and bake for 10 minutes in the oven. Remove the
foil and continue cooking for another 10 minutes until the endives are browned.
Serve warm with ground salt on top.
Optional: sprinkle roasted sesame
seeds before serving.Bittersweet
The cultured endive was discovered accidentally 200 years ago by a Belgian
farmer. In those days, the roots of the endive plant were used for making a
coffee-like beverage, and the leaves were discarded since they were considered
too bitter for eating. The farmer, who kept the root in his dark and damp
basement, discovered a few of the roots grew a secondary white sprout. He tasted
the sprouts and a new salad vegetable was born.
The endive soon became
the national crop of Belgium. In Israel the Tekoa Farms are the only growers and
distributors of endive, which is delicious both fresh and cooked.