Baptism

Savory potato pancakes

Materials (approximately 14 pancakes):

• 3 potatoes for frying

• 2 tablespoons flour

• 2 eggs, lightly beaten

• Salt to taste

• freshly ground black pepper to taste

• Oil for frying

Preparation:

1. coarse grater scraping the potatoes. Squeeze

Well excess liquid and transfer to a large bowl.

2. Add the remaining ingredients and mix into a smooth mixture. Season with salt and pepper.

3. Heat oil in a large skillet. With clean hands take every time a handful of the mixture, squeeze excess liquid well, charming between palms flat, round patties and place in hot oil.

4. Fry over medium heat for about 3 minutes on each side or until browned pancake. Transfer to paper towels and serve immediately accompanied by one of the dips.

Roquefort dip:

• 1 cup sour cream

• 4 tbsp Roquefort-style blue cheese

• Mix it all together into a puree uniform, you can use a food processor

Smoked salmon dip and flush:

• 1 cup sour cream

• 2 heaped tablespoons yogurt fine

• 4 slices of smoked salmon, finely chopped

• The handful of finely chopped chives

• 1 level tablespoon of sumac

• Salt to taste

• freshly ground black pepper to taste

• Mix everything together into a smooth mixture

Guacamole:

• 1 very ripe avocado

• 2 tablespoons chili oil (or olive oil with a little chili)

• Salt to taste

• Mash the avocado and season with remaining ingredients

Tomato salsa:

• 2 red tomatoes very

• 1/2 red onion, finely chopped

• 1 teaspoon hot green pepper, chopped

• The handful of chopped coriander

• olive oil

• Salt to taste

• Mix all the ingredients

Sweet potato pancakes

Photo: Liron Almog

Materials (approximately 14 pancakes):

• 3 potatoes for frying

• 2 tablespoons flour

• 2 eggs, lightly beaten

• Oil for frying

• The handful of powdered sugar for decoration

Preparation:

1. coarse grater scraping the potatoes. Drain well and transfer excess fluid into a large bowl.

2. Add the remaining ingredients and mix into a smooth mixture. Season with salt and pepper.

3. Heat oil in a large skillet. With clean hands take every time a handful of the mixture, squeeze excess liquid well, charming between palms flat, round patties and place in hot oil.

4. Fry over medium heat for about 3 minutes on each side or until browned pancake. Transfer to paper towels, arrange on a serving dish, sprinkle with powdered sugar and serve immediately.

Almonds and lemon dip:

• 2 heaped tablespoons yogurt

• 2 heaped tablespoons sour cream

• 2 teaspoons almond paste (almond)

• 2 tablespoons syrup Rosetta

• lemon zest from 1 lemon

• Mix all the ingredients

Dip apples pears and vanilla;

• 1 Granny Smith apple peeled

• 1 pear peeled

• 1 teaspoon vanilla puree / 1 speck from 1 vanilla bean

• little sugar to taste

• pulverized to a fine grater fruit, add vanilla and add sugar to taste

Pharmacy red fruits:

• 1 box of frozen cherries (300g)

• 3 tablespoons cherry or strawberry delicacy or raspberries

• Cook the fruit and jam on low heat for about 30 minutes. Cool completely before serving

Tropical dip:

• 2 passionfruit

• 2 tablespoons frozen mango puree concentrate (Prigat)

• grated orange zest from 1 orange

• 1 tablespoon orange liqueur

• empty the contents of passion fruit and mix with other ingredients

Flavored honey;

• 2 tablespoons honey

• pinch of cinnamon

• The handful of toasted nuts and chopped salt

• Zolfim honey on pancakes, sprinkle with cinnamon and sprinkle with walnuts