Kosher Menu

                                                                       Breakfast
A nice yoghurt, granola, and berry medley which can include pinapple, blueberries, bananas and strawberries.

Ingredients: 1 cup of vanilla yoghurt; 3 tablespoons of your choice (pinapple, blueberries, bananas, strawberries); 3 tablespoons of granola or another crunchy cereal

Preparations: Place yoghurt in a suitable sized dish; top yoghurt with granola then berries

Lunch

A cherry tomato and cheese pie.

Ingredients: 400g puff pastry dough; 200g shredded mozzarella cheese; 3 eggs; 1 cup plain yoghurt; 100g grated yellow cheese; 500g cherry tomatoes; fresh basil leaves; 1 egg yolk

Preparations: Preheat oven to 180°C; line baking dish with non-stick spray; lay half of the puff pastry dough down in the pan; sprinkle mozzarella cheese evenly above the the dough; mix the eggs and yoghurt together; spread ontop of mozzarella cheese; cut cherry tomatoes in half and crowd closely together over the previous layer; sprinkle yellow cheese and fresh basil leaves ontop of the tomatoes; cut the rest of the dough into 1cm thick strips and lay them down in a criss-cross pattern; paint dough with egg yolk; bake pie uncovered at 180°C for 30 mins

Dinner

Chicken broccoli cashew stir-fry

Ingredients: 1kg boneless, skinless chicken thighs (pargiot in Hebrew); 4 tablespoons canola oil; 4 tablespoons peanut butter; 3 tablespoons honey; 1kg broccoli; 80g roasted cashews

 Preparations: cut chicken thigh into small cubes; mix oil, honey, and peanut butter until smooth in a small bowl; coat chicken with marinade; refrigerate for 2 hours at the least; trim and add broccoli to boiling water and cover for 2-3 mins; remove and immediately place in a bowl of ice water and then drain; heat a skillet; add the chicken and marinade and stir for 5 mins; add broccoli and stir-fry for another 2-3 mins; just before serving, stir in cashews