Scrumptious Shavuot spread

When Shavuot comes around, we’re always looking for the tastiest milchik recipes to spoil our families. Lauren Boolkin provides two delicious recipes for this occasion.

Tiramisu

Ingredients

4 eggs

500g mascarpone cheese

300g castor sugar

¼ cup Kahlua

2-3 packets ladyfinger biscuits (or ready sponge cake)

2 cups strong coffee

160g grated chocolate

Method

Separate the eggs. Cream the egg yolks with the castor sugar until the sugar is dissolved. (You can feel it’s dissolved by rubbing a small amount between your fingers.) Add the Kahlua and mascarpone cheese, and beat again just until blended. Transfer the mixture to another bowl, and wash and dry your beater well. Beat the egg whites until stiff, and gently fold them into your yolk mixture. Dip the ladyfinger biscuits into the coffee without allowing them to get soggy. Line your dish with ladyfingers (20cm by 20cm works well), and then top with the cheese mixture. Add another layer of biscuit, and cover with the remaining cheese mixture. Garnish with grated chocolate, and refrigerate overnight.

Spinach and feta pasta

Ingredients

2 packets spinach

1 onion

½ cup grated Tussers cheese plus additional for topping

3 eggs

½ cup yoghurt

1 packet spiral noodles (fusilli)

1¼ cups crumbled feta cheese

2 Tbsp melted butter

1 tsp salt

¼ tsp pepper

¼ tsp grated nutmeg (optional)

Method

Boil the noodles, and then rinse under cold water. Chop the onion, and fry it gently on a low heat for a long time until translucent. Wash the spinach, and place in a large pot. There should be sufficient water on the spinach to bring it to the boil. Once it bubbles, place the spinach in a strainer and squeeze out all the water with the back of a wooden spoon. (I use my hands, they work better.) Chop finely.

In a large bowl, mix the feta, Tussers, yoghurt, lightly beaten eggs, cooked onion, and spices. Add the chopped spinach and drained pasta.

Mix well and place in a greased casserole dish. Sprinkle additional Tussers on top.

This pasta may be frozen at this point or baked in a 180-degree oven for 30 minutes.