Shavuot is a time of celebration traditionally associated with dairy foods. These three delightful dairy-based recipes will bring a touch of flavour and tradition to your Shavuot table.
Cheese blintzes
Blintzes are a classic dish perfect to be enjoyed during the festival. These thin, crepe-like pancakes filled with a creamy cheese mixture make for a perfect sweet or savoury treat.
Ingredients
For the blintzes
- 200g plain flour
- 2 large eggs
- 250ml milk
- 100ml water
- 1 tbsp vegetable oil
- Pinch of salt
For the filling
- 250g ricotta cheese
- 250g cream cheese, softened
- 2 tbsp sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
Method
- In a mixing bowl, whisk together the flour, eggs, milk, water, oil, and salt until smooth. Heat a non-stick frying pan over medium heat and lightly grease it with a small amount of oil. Pour in a small amount of batter, swirling the pan to coat the base evenly. Cook for one to two minutes until golden, then flip and cook for another 30 seconds. Remove from the pan and set aside. Repeat with the remaining batter.
- In a separate bowl, combine the ricotta cheese, cream cheese, sugar, vanilla extract, and lemon zest. Mix until smooth and well combined.
- Place a spoonful of the cheese filling in the centre of each crepe. Fold in the sides and then roll them up tightly. Heat a little butter in a frying pan and cook the blintzes until golden brown on all sides, about two to three minutes.
- Serve the warm blintzes, perfect for a breakfast.
Spinach and Ricotta Stuffed Pastitsio
A Greek-inspired dish, pastitsio is a baked pasta casserole made with layers of rich cheese and béchamel sauce. This version features a delicious spinach and ricotta filling, offering a savoury, creamy contrast to the crispy pasta layers.
Ingredients
For the pasta
- 500g penne pasta
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 300g fresh spinach, wilted and chopped
- 250g ricotta cheese
- 250g mozzarella cheese, grated
- 2 eggs
- 200ml double cream
- 50g Parmesan cheese, grated
- Salt and pepper to taste
For the Béchamel sauce
- 50g butter
- 50g plain flour
- 600ml milk
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Method
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for two to three minutes until it forms a smooth paste. Gradually whisk in the milk, and cook until the sauce thickens, about five minutes. Season with nutmeg, salt, and pepper. Set aside to cool.
- Heat the olive oil in a frying pan over medium heat and sauté the onion and garlic until soft, about five minutes. Add the spinach and cook for another two minutes until wilted. Remove from the heat and allow to cool slightly. In a mixing bowl, combine the spinach mixture with the ricotta, mozzarella, eggs, and double cream. Season with salt and pepper.
- Preheat your oven to 180°C (160°C fan) / 350°F. Cook the penne pasta according to package instructions, drain, and set aside. In a large ovenproof dish, layer half of the pasta, followed by the spinach and ricotta filling. Top with the remaining pasta. Pour the béchamel sauce over the top and sprinkle with grated Parmesan cheese.
- Place the pastitsio in the oven and bake for 30 to 35 minutes, or until golden and bubbling. Allow it to cool for a few minutes before serving.
- Slice and serve this hearty dish as the centrepiece of your Shavuot meal, paired with a fresh salad or roasted vegetables.
Lemon and Blueberry Cheesecake
No Shavuot celebration would be complete without a creamy cheesecake, and this tangy lemon and blueberry version is the perfect showstopper. The light citrusy flavour pairs wonderfully with the sweetness of the blueberries.
Ingredients
For the base:
- 200g digestive biscuits, crushed
- 100g melted butter
- 2 tbsp sugar
For the filling:
- 500g cream cheese, softened
- 200ml double cream
- 150g caster sugar
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
For the topping:
- 150g fresh blueberries
- 2 tbsp caster sugar
- 1 tbsp lemon juice
Method:
- In a bowl, combine the crushed biscuits, melted butter, and sugar. Press the mixture into the base of a 23cm (9-inch) springform tin to form an even layer. Refrigerate for 30 minutes to set.
- In a mixing bowl, whisk together the cream cheese, double cream, caster sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy. Pour the filling over the biscuit base and smooth the top with a spatula. Refrigerate for at least four hours, or overnight, until fully set.
- In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over low heat for five to seven minutes, stirring occasionally, until the blueberries soften and release their juices, forming a sauce. Allow to cool.
- Once the cheesecake is set, remove it from the fridge and top with the blueberry sauce. Serve chilled for a refreshing, indulgent dessert.