Rivi Recipe of the week:  challah

corn muffins

3 Eggs | 4 Tablespoons Butter | 1/3 spoon sugar
| 1 spoon baking powder
½ cup Milk | 3/4 cup Flour | 3/4 cup Shredded cheese
8 cherry tomatoes | Salt | Black Pepper | 1 Onion
​| 3 cups oil |
2 Tablespoon Ketchup | Muffin Tins

Heat the oven to 350 degrees.
Chop the onion and fry it with 2 spoons of oil.
Mix all of the ingredients together in a bowl.
Spray muffins tins with oil.
Fill each muffin tin ¾ of the way.
Bake between 25-30 minutes, until a nice golden color.

corn muffins

1 Cup Frozen Corn   |   3 Eggs   |   4 Tablespoons Oil
1 Cup Cottage Cheese   |   1 Tablespoons Mayonnaise   | 1/2 Cup Flour
1 /2 cup Shredded Cheese |   Salt |   Black Pepper | Muffin Tins

Heat the oven to 350 degrees. 
Mix all of the ingredients together in a bowl.
Spray muffins tins with oil.
Fill each muffin tin ¾ of the way.
Bake between 25-30 minutes, until a nice golden color.

shakshuka

1 Tablespoon olive oil   |   1/2 medium onion, peeled and diced   |   1 clove garlic, minced
1 medium green or red bell pepper, chopped   |   4 cups ripe tomatoes, diced   |   2 Tablespoons tomato paste
1 /4 teaspoon chili powder (mild)   |   1 /2 teaspoon cumin   |   1/2 teaspoon turmeric   |   1 teaspoon paprika
salt and pepper to taste   |   5-6 eggs  |  1 Tablespoon fresh cilantro or parsley, chopped


Heat a deep, large skillet or saute pan on medium.  Slowly warm olive oil in pan.
Add chopped onions, saute until onions begin to soften. Add garlic and continue to saute until
mixture is fragrant. Add bell pepper, saute 5-7 minutes over medium heat. Add tomatoes and tomato
paste, stir until well-blended.
Add spices, stir well, and allow mixture to simmer over medium heat for 5-7 minutes.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space separately and
evenly in sauce. Eggs will cook "over easy" on top of tomato sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until eggs are cooked.
Serve with a fresh Challah.

Biscuit Cake -ugat biskwitim

IIngredients:
3 packets of Petit biscuits (Pettit Beurre)
  1 package instant vanilla pudding
16 oz heavy cream
chocolate crumbled or chocolate syrup
  1 teaspoon instant coffee powder
3 cups milk - 1 for baking w/cream, 2 for wetting biscuits


Whip heavy cream with 1 cup milk and instant pudding in a mixer until uniform texture is formed.
Mix in small bowl, 2 cups of milk and the instant coffee powder. 
Moisten each biscuit in milk and arrange uniformly one layer one layer in a pan.
Spread 1/3 cream mixture over the biscuits.
Place another layer of wet biscuits over cream mixture.
Continue layering biscuits with cream mixture - end with cream on top.
Sprinkle or drizzle the chocolate on top. Wrap cake and refrigerate overnight.

ISRAELI PICKLES - MELAFEFFONIM HAMUTZIM

About 10 small cucumbers
1 teaspoon ground pepper
2 teaspoons black pepper (wholes)
2 teaspoons mustard seeds
5 garlic cloves, peeled and sliced
Several stalks of dill
3 tablespoons vinegar
1 Tablespoon Salt
1 1/2 cup Water
Rinse the cucumbers.
Put pepper and mustard seeds in a jar, place the cucumbers (densely), and between them garlic cloves and dill.
Mix water, salt and vinegar in a bowl until the salt melts (There is no need to boil the water).
Fill the jar to the edge with water, close with a sealed lid, lay on the counter and wait for three days before eating.
Shake the jar gently for a few seconds every day during the three days.

​CHOCOLATE BALLS

You will need:
2 cups crushed biscuits or graham crackers | 1/2 stick butter | 2 Tablespoons cocoa
3 Tablespoons sugar | 1/2 cup coconut milk or regular milk | 1/2 cup melted dark
chocolate
Coating: one package chocolate sprinkles or shredded coconut
Crush biscuits in blender until chopped but not powdery.
Melt butter and mix with sugar. Add remaining ingredients. Form balls and roll them
in coconut or chocolate sprinkles. Refrigerate one hour.