Mushroom sauce ✔ 1⁄4 cup olive oil ✔ 1 onion, chopped ✔ 1⁄4 cup white wine ✔ 1⁄2 tsp. chopped fresh thyme ✔ 1 tsp. chopped garlic ✔ 10 champignon mushrooms, quartered ✔ 6 Portobello mushrooms, sliced ✔ Handful Yarden (wood) mushrooms, quartered ✔ 1 tsp. truffle paste (optional) ✔ 500 ml. cooking cream ✔ Salt and pepper to taste ✔ Parmesan cheese, grated.Heat the oil in a pan over high heat. Fry onion until golden. Add garlic and mushrooms. Toss for 5 minutes until liquid has evaporated. Season the mushrooms with salt, pepper and thyme. Mix, add wine and cook for 5 more minutes. Lower the flame and add the cream. As the cream reduces, sprinkle a little Parmesan cheese to thicken the mixture. Add cooked gnocchi and serve with grated Parmesan cheese.CHEESE AND FRUIT BLINTZES ✔ 1 cup flour ✔ 1 Tbsp. sugar ✔ 11⁄2 cups milk ✔ 2 small eggs ✔ 1 tsp. canola or corn oil Filling ✔ 500 gr. white 5% to 9% fat cheese ✔ 4 Tbsp. sugar ✔ 1 Tbsp. cornstarch ✔ 3 Tbsp. passion fruit juice with seeds ✔ Seasonal fruitIn time for the holiday, Tnuva has a lunched a White Chef 4% sweetened white cheese for filling blintzes. If you choose to use it, omit the sugar from recipe.Whip together all the crepe ingredients. Pour through a fine sieve to eliminate lumps. Heat a small nonstick frying pan. Pour a small amount at a time to coat the pan. Cook for 1 minute and place on a kitchen towel. Make all the blintzes.To prepare filling: Mix together all ingredients except the cornstarch. Add the starch gradually, avoiding lumps.Place one of the ready blintzes on a plate, spoon 1 Tbsp. of cheese mixture in the middle. Fold the crepe from 4 sides. Fry in butter until golden and crispy, about 2 minutes on each side. Repeat with all the blintzes. Serve with fruit of the season.Follow @JPost_Lifestyle
Holiday In: Shavuot Italian style
Chef Charlie Fadida suggests taking ideas from the cucina italiana for the upcoming holiday.
Mushroom sauce ✔ 1⁄4 cup olive oil ✔ 1 onion, chopped ✔ 1⁄4 cup white wine ✔ 1⁄2 tsp. chopped fresh thyme ✔ 1 tsp. chopped garlic ✔ 10 champignon mushrooms, quartered ✔ 6 Portobello mushrooms, sliced ✔ Handful Yarden (wood) mushrooms, quartered ✔ 1 tsp. truffle paste (optional) ✔ 500 ml. cooking cream ✔ Salt and pepper to taste ✔ Parmesan cheese, grated.Heat the oil in a pan over high heat. Fry onion until golden. Add garlic and mushrooms. Toss for 5 minutes until liquid has evaporated. Season the mushrooms with salt, pepper and thyme. Mix, add wine and cook for 5 more minutes. Lower the flame and add the cream. As the cream reduces, sprinkle a little Parmesan cheese to thicken the mixture. Add cooked gnocchi and serve with grated Parmesan cheese.CHEESE AND FRUIT BLINTZES ✔ 1 cup flour ✔ 1 Tbsp. sugar ✔ 11⁄2 cups milk ✔ 2 small eggs ✔ 1 tsp. canola or corn oil Filling ✔ 500 gr. white 5% to 9% fat cheese ✔ 4 Tbsp. sugar ✔ 1 Tbsp. cornstarch ✔ 3 Tbsp. passion fruit juice with seeds ✔ Seasonal fruitIn time for the holiday, Tnuva has a lunched a White Chef 4% sweetened white cheese for filling blintzes. If you choose to use it, omit the sugar from recipe.Whip together all the crepe ingredients. Pour through a fine sieve to eliminate lumps. Heat a small nonstick frying pan. Pour a small amount at a time to coat the pan. Cook for 1 minute and place on a kitchen towel. Make all the blintzes.To prepare filling: Mix together all ingredients except the cornstarch. Add the starch gradually, avoiding lumps.Place one of the ready blintzes on a plate, spoon 1 Tbsp. of cheese mixture in the middle. Fold the crepe from 4 sides. Fry in butter until golden and crispy, about 2 minutes on each side. Repeat with all the blintzes. Serve with fruit of the season.Follow @JPost_Lifestyle