Milk and healthy: Khali Maman and Adi Gvirtzman with weeks worth of recipes

“They used to eat all kinds of sweet food there such as honey and milk because (it is said) ‘honey and milk are under your tongue’ and it is needed to give the Torah.” (Maharam Rothenberg’s Book of Practices)

On the holiday of Shavuot it is customary to eat dairy products for different tastes: Soldiers who poured the Torah into milk.just as it provides a child with his physical needs, satisfying his hunger, so the Torah provides for a person’s spiritual needs and nourishes him. Another interpretation believes that the word Halab in the gematria was forty, symbolizing the time when Moses stayed on Mount Sinai and studied the entire Torah. And in the book of Bnei Issachar it is written that milk refers to kindness because of the white shade – “and behold”tosaid forwardmorning H. isSadach’ (Psalm 27:3) initials – milk.” There are many reasons for the custom that make this holiday unique and make it especially delicious and infamous!

So in honor of the holiday we all love, Hali Maman, founder of a support network for a healthy lifestyle, and Adi Gebirtzman, expert on balanced nutrition and developer of gluten-free and sugar-free recipes – four dairy recipes that are easy to prepare, very tasty and most importantly – not ones that will make you gain five kilos in the next week Happy Holidays!

Bread and cheese pastry / Hali from Manx

components

• 500 g of fresh spinach
• 1 small onion, finely chopped
• oil spray
• Salt and fresh pepper
• A little nutmeg
• 12 slices of light bread
• 1 cup grated Emek 9% cheese
• 1/2 cup grated 5% salty cheese
• glass of milk 1%
• 3 eggs
• 1 tablespoon Dijon mustard

Method of preparation

1. Steam the onion with a little oil spray. Add the spinach, season and mix.
2. Cook until the spinach has lost its volume and all the liquid has evaporated. Refrigerators.
3. Cut the bread into cubes of about 2 cm.
4. Mix the milk with mustard and eggs and season with salt and pepper.
5. Lightly grease a mold with oil spray and put it in layers: half the bread, half the amount of spinach, half the amount of cheese and repeat the operation.
6. Pour over the egg and milk mixture, cover and let me rest in the refrigerator for at least 4 hours (it is possible during the night).
7. Bake for about 30 minutes in a preheated oven to 180 degrees until the dough is brown and fragrant. Wait ten minutes before serving.

Vegetarian Muffins / Khali from Manx

components

• 10 mushrooms
• 3 eggs
• 0.5 cups of self-raising flour
• 1 cup 5% grated Bulgarian cheese
• 1 cup grated yellow 9% cheese.
• 1 cup toilet 5%
• a tablespoon of olive oil
• 1 onion
• oil spray
• 2 juices

Method of preparation

1. Cut the vegetables into thin strips – mushrooms, onions and zucchini. Fry in a pan with a tablespoon of olive oil until soft. Cool for a few minutes.
2. Make 12 individual molds with oil spray.
3. Mix the vegetables with the rest of the ingredients in a bowl – self-raising flour, eggs and cheeses.
4. Pour into individual molds and bake in a preheated oven to 180 degrees for about 20 minutes.

Flourless spinach and onion pie / Adi Gvirtzman, the menu

components

• 1/4 cup melted butter
• 1 medium white onion, thinly sliced
• 3 leeks sliced ​​about 1 cm thick into “rings”
• 1.5 cups of freshly washed spinach (can also be frozen)
• A handful of chopped green onions
• 120 grams of grated yellow cheese (for example: Gruyere, Gouda) / (one and a half cups)
• 6 eggs
• 2/3 cup sweet cream

for spices

• A little salt (there is salt here that already comes from the cheese)
• A little ground black pepper, to taste
• 1 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg spice

Method of preparation

1. Heat the oven to 200 degrees Celsius.
2. Melt the butter in a saute pan and start cooking the onions. After a few minutes, add the spinach and spices.
3. Add about a quarter of a cup of water to the pan and cook the vegetables covered and over low heat, until they are soft and very brown.
4. In a medium-sized bowl, beat eggs and sweet cream together until smooth and season with salt and pepper.
5. Put the prepared onion mixture into the greased and covered pan and sprinkle more than half of the amount of grated cheese.
6. Pour over the egg and cream mixture and sprinkle with the remaining yellow cheese.
7. Put in the oven to bake for about 40 minutes, until it is golden and looks ready.
8. Serve hot or warm.

Preparation tips

1. Use a springform cake pan with a diameter of 23 cm and line the bottom and edges of the pan with baking paper, so that you can remove the piece completely from the pan and you will have difficulty cutting and to attend
   2. Since the preparation of this pie starts with a rather liquid batter, it is recommended to wrap your pan with aluminum foil from the bottom as well, to prevent liquids from spilling into the oven.

Low carb beer quiche recipe / Adi Gvirtzman, the menu

components

to the bottom of the quiche

• 1.5 cups of almond flour (extra table flour optional)
• 1/2 teaspoon garlic powder spice
• 1/2 teaspoon of salt
• 80 grams of melted butter

for mixing beer

• 2 leek stalks split/finely chopped
• 1 stalk of leek cut into medium-sized slices (about 1/2 cm wide)
• 2 hawks
• 30 grams of butter
• 1/4 cup of water

to fill

• 3 eggs
• 1 cup grated hard yellow cheese, such as cheddar, gouda, kashkabal or any cheese you like (you can also combine)
• 2 tablespoons of grated parmesan cheese
• 1/2 cup sweet cream
• 1/2 teaspoon garlic powder spice
• 1/2 teaspoon of salt
• A little pepper
• A piece of nutmeg
• 1 teaspoon thyme

Preparing the base

1. Heat the oven to 180 degrees Celsius and prepare a round baking pan / pie, greased or with baking paper on top or with baking paper (diameter 20-23 cm).
2. Mix the almond flour and allspice in a medium bowl.
3. Little by little add melted butter and mix until a dough mixture is formed.
4. Put the dough into the baking pan and with the help of your hands, flatten it to the bottom of the pan evenly, so that it rises a little on the sides of the pan (about 2 mm high).
5. Put the baking base in the oven for about 10 minutes, until it is light golden.
6. During this time we will prepare the leek mixture and the quiche filling.

Preparing the beer mixture

1. In a frying pan, melt the butter and add the thinly sliced ​​leeks (2 stalks) and the chopped chives. Add water to the mixture, mix and cover. Cook on medium-low heat for about fifteen minutes, until the onions are soft and turn a little golden.

Preparing the filling

1. In a medium bowl, combine eggs and cream.
2. Add the spice mixture (except the thyme) and cheeses (except the Parmesan) and mix to get a uniform batter.

Assembly and baking

1. Place the leek and shallot mixture on top of the prepared base.
2. Pour over the cheese mixture, cream and eggs.
3. Put the extra stalk of beer that we are spreading on top (make sure it is “sunk” a little in the mixture) and sprinkle thyme and Parmesan on top.
4. Place in the oven to bake for 45-50 minutes, until golden and firm.