Lettuce Salad with Salmon

Ingredients for the salmon

• 500 gr salmon, fillet, skinless
• 2 eggs, beaten
• 1/2 C- 1 C flour
• 1/2 C- 1 C breadcrumbs 
• 1 tsp mustard
• 1/2 tsp salt
• oil, for frying

Directions for the salmon

1. Cut the salmon into 4 - 5 cm  square chunks.
2. Prepare 2 plates and a bowl side by side.
3. On the bowl beat eggs with mustard and 1/ 4 tsp salt.
4. On one plate mix flour with 1/4 tsp salt and a pinch of pepper.
5. On the other plate put the breadcrumbs.
6. Toss salmon chunks with flour. Shake off any excess.
7. Dip them afterwards in egg.
8. Then coat them with breadcrumbs. Shake off extra breadcrumbs.
9. Fry salmon chunks in hot oil until cooked and golden brown. About 2 minutes per side.
10. Drain on absorbent paper.
11. Serve with lettuce salad.

Ingredients for the lettuce salad

• 1 large romaine lettuce, outer leaves removed, cut into 3 cm pieces and dried with salad spinner
• 1 red onion, sliced
• cherry tomatoes or 1 tomato, sliced
• 2 cucumbers, sliced
• 3 Tbs fresh lemon juice
• 2 Tbs white wine vinegar
• 3 Tbs oil
• 1- 2 tsps honey
• 1 tsp mustard
• 1 tsp capers in vinegar, drained

Directions

1. Arrange lettuce, tomatoes, cucumbers and onions in a large salad bowl.
2. Sprinkle with capers.
3. Put lemon juice, vinegar, oil, honey and mustard into a small jar. Put the lid. Close tightly. Shake well.
4. Pour the sauce over the salad.
5. Arrange the fried salmon chunks on top.

Note: It can  also be accompanied by mayonnaise.

Bogaca with Olives

Ingredients

• 2 eggs
• 1/2 C yogurt (1 yogurt)
• 1/2 C milk, room temperature
• 1/2 C oil
• 100 gr butter or margarine, room temperature
• 1 tsp salt
• About 5 C flour
• 1 Tbs dried yeast
• 1 - 1 1/2 C black or green olive rings, well drained
• 200 gr feta cheese, cut into small cubes (optional)
• 1 egg yolk + 1 Tbs milk, for brushing the top
• sesame or black seeds

Directions

1. Prepare a dough with the eggs, yogurt, milk, oil, butter, salt, flour and yeast.
2. The dough should be soft.
3. Place the dough in a large floured bowl. Cover the bowl with plastic wrap.
4. Let rest at room temperature for 1/2 hour.
5. Divide the dough into 45 - 50 pieces that you shape into wall-nut sized balls.
6. Flatten each ball on the palm of your hand.
7. Fill with 5-6 olive rings, and 2 small cubes of cheese(optional)
8. Fold them to give a half moon shape.
9. Arrange them evenly spread on a tray lined with baking paper.
10. Let them rest for 30 minutes.
11. Brush the tops with beaten egg yolk and milk.
12. Sprinkle with sesame seeds or black seeds.
13. Bake at 200 C preheated oven for about 30 minutes, or until golden brown.

Celery with Carrots

Ingredients

• 3 celery roots, cut into 1 cm. slices
• 1 celery stalk with young leaves, cut into large pieces
• 3 - 4 carrots, peeled and chopped into rounds
• 1 lemon, juice
• 2 oranges, juice
• 1 tsp sugar
• 1 tsp salt
• 3 Tbs oil

Directions

1. In a large pan arrange the slices of celery roots in a layer.
2. On top of them, arrange chopped carrots , celery stalk and leaves.
3. Add lemon and orange juice.
4. Add salt, sugar and oil.
5. Cook on medium heat until celery is crisp and tender.

Green Cabbage Salad with roasted noodles

Ingredients

• 1/2  head medium green cabbage, thinly sliced
• 1 carrot, grated (optional)
• 3 green onions, chopped
• 1 lemon, juice
• 2  Tbs white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 Tbs oil
• 1 package instant noodles, roasted and crumbled (Magic...)
• 1/4 C toasted almonds or cashew nuts, cut to small pieces

Directions

1. In the food processor or with a mandolin slicer, slice thin the cabbage.
2. To the sliced cabbage add the carrots and the green onions.
3. Pour lemon juice, vinegar, mustard, honey and oil into a small glass container. Close the lid tightly. Shake well. 
4. Pour the sauce over the cabbage. Mix well.
5. Sprinkle  roasted , crumbled noodles, and roasted almonds or cashew nuts over the cabbage.
6. Serve immediately.

Cauliflower Gratin

Ingredients

• 1 large cauliflower head, cut into medium florets
• 1 Lt milk
• 50 gr butter
• 50 gr flour
• 1 tsp salt, 1/2 tsp nutmeg, a pinch of pepper
• 2 C gruyere (Swiss cheese), grated
• 1/2 C parmesan, grated 

Directions

1. Prepare a Beshamel sauce (white sauce)

• Melt butter in a medium saucepan, over medium heat. 
• Add flour, cook stirring for 1 minute or until bubbling. 
• Remove from heat. 
• Slowly add milk, whisking constantly until mixture is smooth. 
• Add salt, nutmeg and pepper. 
• Return to heat. Cook stirring with a wooden spoon until the sauce is thick. 
• Remove from heat. 
• Add 1/2 C gruyere and 1/2 C parmesan to the sauce. Mix well.

1. Cook the cauliflower florets in salted water for about 5 minutes, until tender but still crispy. 
2. Drain. Rinse with cold water. Drain well once more. 
3. Arrange the well drained cauliflower in a single layer in a baking dish.  
4. Pour the sauce over top.   

1. Sprinkle 1 1/2 C gruyere on top. 
2. Bake uncovered at 200 C for about 30 minutes, until light brown. 
3. Serve hot.

Potato Latkes ( Pancakes)

Ingredients

• 4 large potatoes (about 1 kg), peeled and grated 
• 1 onion, grated
• 2 eggs
• 1 Tbs flour ( add more flour if needed )
• 2 Tbs potato starch
• 1/2 tsp baking powder
• 1 tsp salt, a pinch of pepper
• oil for frying

Directions

1. Drain well the grated potatoes and onions. Squeeze well with your hands. Or put them in a kitchen towel or in a cheese cloth. Squeeze, press with your hands to take out all the liquid.
2. Beat eggs. 
3. Pour potato mixture into a large bowl. Add  flour, potato starch, baking powder, salt, pepper and the beaten eggs. Mix well.
4. Heat oil.
5. Drop full tablespoons of the potato mixture into hot oil. Flatten them by pressing down on them to form thin patties.
6. Fry on both sides until golden brown.
7. Drain on paper towel.

Sufganiyot ( Hanukkah Dougnuts )

Ingredients

• 350 gr self raising flour
• 2 eggs
• 2 lebens (sour cream)
• 3 or 4 Tbs sugar 
• A pinch of salt
• 1 tsp vanilla extract or 1 package vanilla sugar
• (optional) The zest of half lemon or orange
• Oil, for deep frying
• Powdered sugar for sprinkling

Directions

1. Put  flour, sugar, eggs, vanilla, leben in a mixer bowl with a kneading hook.  Knead until dough is smooth. You can also mix all the ingredients by hand.
2. Heat  oil for deep-frying to 190 C .
3. With a tablespoon drop 1 Tbs of dough into  hot oil. Fry about 5 at a time.
4. The doughnuts will take a round shape.
5. Fry for about 2 minutes on each side until golden-brown.
6. Put the doughnuts on an absorbent paper towel to allow the excess oil to drip.
7. Sprinkle with powdered sugar and serve.