Sarah Deren of Crown Heights regularly holds cooking classes for newly married and experienced homemakers. Her mantra is “delicious food can be healthy too.”
Her latest class with gourmet dairy recipes was held Sunday, May 16, at the home of Dina Rosenfeld – 516 Crown St. For information about future classes and reservations call Sarah at 347-721 1445 or email [email protected]
Here are three recipes for Shavuos she is offering COLlive readers.
Greek Salad
Ingredients:
6 leaves of romaine lettuce
1 red onion (sliced)
1 tomato (cubed)
Half a package of feta cheese (cubed)
2 teaspoons of parmesan cheese
Minch of salt , pepper & honey
1 teaspoon olive oil
1 teaspoon soy sauce
Drop of mustard
Preparation:
1. Cut the lettuce, tomato. Slice the onion and place in large bowl
2. In a separate cup, add salt, pepper, honey, soy sauce, olive oil and drop of mustard
3. Mix very well
4. Add the dressing to the vegetables, mix well
5. Cut the cheese into ½ inch squares
6. Add the parmesan cheese and mix lightly
* * * * *
Pasta baked with tomato and cheese
Very easy to prepare, especially for lots of guests.
Ingredients:
1 package of Ravioli Pasta
200 gram of Ricotta Cheese (7 ounces)
150 gram of mozzarella cheese (5 ounces)
1 medium can of tomato sauce
2 eggs
1 teaspoon black pepper
1 teaspoon salt
4 teaspoon Olive Oil
3 teaspoons basil
Preparation:
1. Spray the olive oil on a pyrex pan
2. Cook the pasta according to instructions
3. Strain and wash under water
4. Transfer to a bowl
5. Add in the cheeses, and tomato sauce, basil, salt, pepper, and eggs
6. Mix very well until its one large piece
7. Transfer to the pyrex
8. Heat in over 300 degrees for 20 minutes, until golden.
9. Cut into squares and serve.
* * * * *
Frozen yogurt with Kiwi
Ingredients:
4 cups of plain yogurt
1 package of heavy cream or coconut milk
5 tbsp honey
2 tbsp olive oil
10 kiwis cut into cubes
Dash of pine nuts or other kind of nut
Preparation:
1. In a large bowl mix the yogurt, cream, honey, and olive oil
2. Place into muffin holders, Cover in saran wrap, and place in freezer for 1-2 hours
3. Serve with a cube of kiwi, nuts and sprinkled with honey on top
Reb Nissen would have been horrified that a lazy internet troll is using him to attack someone’s pure epression of simchas hachag. You obviousy don’t know Sarah to start pontificating her about something which she lives on a daily basis and you denigrate everytime you wash down your single malt whiskey with another round of shmaltz herring. I can tell you at least 5′ 8′ reasons why I think you are wrong and in fact I will get in touch with her, or gerkin, just to prove you wrong…
I am pasta filled with cheese. You can find me in the freezer section of the grocery.
so i went to go buy ingredients for this recipe but theres no such pasta called “Ravioli”, is there another kind i can use instead? or am i looking in the wrong section??
I attended the class. It was so much fun! Hope no one misses out next time!
P.S. I agree with #4.
one smele package of heavy cream or cup of coconet milk if you chose coconet milk make sure the yogurt will be frozen well at last 3 hour.
One package of heavy cream or coconut milk???
How much? oz? cup? What package can, qt. pint?
What kind of name is that? Sounds like Pikel, or maybe rikel?
Yum, thanx soo much!
I absolutely love the middle eastern undertone to the frozen yogurt recipe- most people would shy away from the use of olive oil in a dessert recipe. The combination of the yogurt, olive oil, honey and coconut milk sounds heavenly! Thanks for sharing.
Hey I can testify for anyone that this food is really really really good and your seriously missing out by not getting in on it! You have an awesome chef offering her recipes to you! Wake up and take advantage!
We are all always looking for new ways to make good food, yet at the same time very healthy and she is someone that has found the balance!
kol hakavod Sarah we love you!
Seems like solid recipes. Can’t wait to try it. Thanks for letting us in on it. A good recipe is like a gift!
Thanks so much for sharing.