Lunch & Dinner

More transaltion coming!

Scroll down to the bottom of the page to read some kosher jokes!

  

 

:: Pancakes :: Challah :: Ratatouille-Risotto Gratin :: Vegetable Gratin :: Cherry Gratin :: Lasagne :: Spätzli :: Feijoada ::

 

 

Skinny people piss me off!   Especially when they say things like, "You know, sometimes I forget to eat."   Now, I've forgotten my address, my mother's maiden name, and my keys. But I've never forgotten to eat.   You have to be a special kind of stupid to forget to eat.

 

 

 

.:: Pancakes ::.

 

250g flour

3 eggs

1/2 l milk

 

 

Mix everything, fry in a pan with a little bit of oil.

Eat with apple sauce, marple syrup or Nutella (chocolate spread).

 

 

Recipe from Mami

 

  

 

 

 

 

 

 

 

.:: Challah ::.  

(Braid)

 

1-1,5 kg flour

4 TL dry yiest (or 1 block of fresh yiest: 40g)

4 tbsp salt

1/2 cup oil

1/4 cup (small) sugar

about two cups hot warm water

1 egg

sesame seeds

 

 

Mix flour with yiest (mixed before with a part of the water). Add everything else, check if

1.not too wet/too dry?

2. enough salt?

 

Knead and let rise for an hour.

 

Braid the dough or form rolls. Brush tops with egg and sprinkle with sesame seeds. Bake 20 minutes (or a little bit more) at 200°C.

 

Variations:  Dark flour or brown sugar can be used.

 

 

Recipe from Rachel (or aunt Hella?)/ Ariela

 

 

.::Ratatouille-Risotto-Auflauf ::.

 

 

1 EL Butter

1 Zwiebel, gehackt

Knoblauch

1 gelbe Peperoni, gewürfelt

2 Zucchini, gewürfelt

4 Peretti-Tomaten

1/2 TL Salz, Pfeffer

 

1 EL Butter

¨1 Zwiebel, gehackt

200g Risotto-Reis

Safran

ca. 5 dl kochende Bouillon

100g Käse

Salz, Pfeffer

 

Reibkäse

 

Gemüse andämpfen.

 

 

Butter und Zwiebeln andämpfen, Reis dazugeben, Bouillon auch, 20 Minuten kochen. Käse unters Risotto rühren, in Form füllen und Ratatouille darüber verteilen, Reibkäse darüberstreuen.

 

 

10 Minuten auf 250°C gratinieren (vorgeheizt).

 

  

 

.:: Gemüseauflauf ::.

 

 

200g Hörnli abkochen

 

2 EL Butter

2 Zwiebeln

1 gelbe Peperoni

1 Kohlrabi

1 kleiner Lauch

1 kleines Rüebli

Salz und Pfeffer

 

3dl Milch

3 Eier

1/2 TL Salz

Pfeffer

 

Reibkäse

 

 

Hörnli in ausgefettete Form füllen, das in einer Pfanne angedämpfte gewürfelte Gemüse darauf geben. Guss gut verrühren, daraufgiessen.

 

 

 Reibkäse darüberstreuen und 25 Minuten lang bei 220°C backen (vorgeheizter Backofen!)

 

 

 

 

.:: Kirschenauflauf ::.

 

 

100g Mehl

1 Prise Salz

60g Zucker

Vanillezucker

1 dl Rahm

4 Eier

50g Butter

2dl Milch

500g Kirschen (entsteint)

 

 

3 Eiweiss schlagen, mit zusätzlichen 50g Zucker mischen, beiseite stellen.

Alles andere mischen, in Form füllen.

 

Bei 180°C 50 Minuten lang backen, 10 Minuten vor Schluss Eiweiss auf den Auflauf heben.

 

 

Rezept von Mami

 

 

 

.:: Lasagne ::.

 

für 1l-Form:

 

8-10 Lasagneblätter (nicht vorkochen)

 

Tomatenpilzsauce:

1 EL Olivenöl

150g Champignons in Scheiben

1 Zwiebel, gehackt

Knoblauch, Oregano, Pfeffer

1 Dose gehackte Tomaten (200g)

2 EL Tomatenpüree

1 TL Salz

 

Zucchinikäsesauce:

etwas Butter

2 EL Mehl

Safran

3 dl Milch

1/2 TL Salz

Pfeffer

25g geriebener Parmesan

150g Zucchini

 

100g Mozzarella

 

 

Pilze im Olivenöl anbraten, alles weitere hinzufügen, zugedeckt köcheln.

 

Butter und Mehl mit Safran andünsten, Milch unter Rühren aufkochen, 5 Minuten köcheln lassen. Dann den Rest beigeben, Zucchini hinzuraffeln.

 

In eine ausgefettete Form abwechslungsweise schichten, mit Mozzarellascheiben abschliessen.

 

30 Minuten bei 220°C (vorgeheizt).

 

.:: Spätzli ::.

 

300g Knöpflimehl

1 TL Salz

1 1/2 dl Milchwasser

3 Eier

 

 

Mischen, bis der Teig Blasen wirft. Zugedeckt 30 Minuten stehen lassen.

 

Den Teig vom Brett mit dem Küchenmesser ins kochende Salzwasser schaben (stückchenweise), sobald die Spätzli an der Oberfläche sind mit Schaumkelle herausnehmen, abtropfen.

 

 

dazu passt: Pilzragout (coming soon)

 

 

 

 

 

.:: Feijoada ::.

 

3 Zwiebeln, gehackt

2 TL Olivenöl

Streu-Knoblauch,Paprika, Salz, Pfeffer,

1 Tasse schwarze Bohnen, über Nacht aufgeweicht

4 Lattichblätter, kleingeschnitten

2 Würfel TK Spinat

frische Petersilie

1 Glas Reis

2 Gläser Wasser

 

Zwiebeln im Olivenöl anbraten, Gewürze und Gemüse dazugeben. Lange kochen bis die Bohnen richtig weich sind (und salzig).

 

Reis abkochen (ev. Zwiebeln in Olivenöl anbraten, Reis mit Salz und Knoblauch dazugeben und kochen)

 

 

Rezept von Daniel

 

 

 

A Jew was walking on Regent Street in London and stopped in to a posh gourmet food shoppe.

An impressive salesperson in morning coat with tails approached him and politely asked, "Can I help you, Sir?"
"Yes," replied the customer, "I would like to buy a pound of lox."
"No. No," responded the dignified salesperson, "You mean smoked salmon."
"Okay, a pound of smoked salmon."
"Anything else?"
"Yes, a dozen blintzes."
"No. No. You mean crepes."
"Okay, a dozen crepes."
"Anything else?"
"Yes. A pound of chopped liver."
"No. No. You mean pate."
"Okay," said the Jewish patron, "A pound of pate. And," he added, "I'd like you to deliver this to my house next Saturday."
"Look," retorted the indignant salesperson, "We don't schlep on Shabbos!"

 

 

      

 

 

Perhaps you know the story about Chaim who is emigrating to Israel, and the customs officer at Haifa points out that you can bring in ordinary household appliances without duty, but how come he is trying to bring in 7 refrigerators.
Chaim explains: "I'm Orthodox, so I need one for milchig, one for fleischig, and one for parve." Okay, says the customs officer, that's 3, not 7.
"Well," says Chaim, "the first three are for regular. I need another three for Pesach, also milchig, fleischig, and parve." Fine, says the officer, that's 6. Why 7?
"So nu," says Chaim, "if I want to eat a little treyf once in a while?"

 

 

The Satmar Rebbe has died. He goes straight up to Gan Eden.

He finds a large table surrounded by a great number of long-bearded men studying Gemara, shokeling the whole time
On the table is an enormous smorgasbord of delicacies: kishke, shlishke, kugel, roast chicken, gefilte fish, and lotsa other goodies. As the men learn, they take food off the table and eat it.
One man approaches the Rebbe. "Rebbe, at last you have joined us! All day, we study and, while we study, we have a great banquet. Please join us. Would you like something to eat?"
The rabbi looks at the man and asks him, sternly, "Who's the mashgioch ?"
The man looks at the Rebbe incredulously, and replies, almost with a laugh, "This is Gan Eden! HaKodoysh Baruch Hu...He is the mashgioch!"
The Rebbe strokes his long, white beard for half an hour and shokels, pondering the matter. All his students look at him eagerly, waiting to hear what the Rebbe will say.
Finally, the Rebbe speaks. "I'll have the fruit," he says, "on a paper plate."

 

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