Note: Ensure that the chosen recipe matches the skill level of the young ones at home, and if necessary, have an adult assist.
Microwave Rosé Pasta
Recipe by Yael Garty: This easy-to-make microwave version of the beloved pasta dish is all prepared in a single container. It’s best to keep the container mostly closed during cooking to prevent splattering and mess.
Ingredients (Serves 2 small portions):
1 cup (240 ml) canned crushed tomatoes
1 ½ cups (360 ml) water
½ cup (125 ml) heavy cream (32%-38% fat)
½ tsp salt
A pinch of sugar, if needed
2 cups of short pasta (your choice)
Instructions:
Place the crushed tomatoes, water, cream, and salt in a microwave-safe container or bowl. Stir, taste, and adjust with more salt or sugar if needed. Add the dry pasta and mix well. Cover, leaving a small vent for steam. Microwave for 10 minutes.
Carefully remove the container (use oven mitts!). Open carefully and stir. Cover again (with a vent) and microwave for another 10 minutes.
Carefully remove, open, and taste. If the pasta isn't soft enough, cover again and cook for an additional 3-5 minutes, until it reaches the desired tenderness (add a little water if needed).
Let it cool slightly for 3 minutes before serving.
Storage: Keeps in the refrigerator for up to 4 days.
Bell Pepper Omelette
Recipe by Naama Ran: Upgrade your omelette by framing it with bell peppers—it's colorful, tasty, and you'll get to enjoy some extra veggies!
Ingredients (Serves 4):
1 red bell pepper
1 yellow bell pepper
4 eggs
Salt and pepper
2 tbsp olive oil, for frying
Optional: A little grated cheese (yellow or feta)
Instructions:
Slice the bell peppers crosswise into rings about 1 cm thick. Remove any seeds. Dice the remaining pepper pieces.
Crack the eggs into a bowl, add salt and pepper, and whisk well.
Heat the oil in a wide pan. Place the pepper rings in the pan and fry for a few seconds. Using a small ladle, pour some of the egg mixture into each ring. Quickly sprinkle a few diced pepper pieces over each omelette. If desired, add some cheese. Cover the pan and cook over medium heat for about 1-2 minutes, until the eggs are set (no need to flip, but you can if you like). Serve.
Tortilla "Sushi" with Pastrami
Recipe by Naama Ran
Ingredients (Serves 6):
8 tortillas (25 cm diameter, preferably whole wheat)
8 tsp mayonnaise
8 tsp ketchup
300 g pastrami
1 bunch of chives, chopped
2 cucumbers, cut into sticks
1 red bell pepper, cut into sticks
1 carrot, peeled and cut into sticks
Instructions:
Trim the tortillas into squares. Spread 1 tsp mayonnaise and 1 tsp ketchup on each square. Place a slice of pastrami over the tortilla to cover it, and sprinkle with a bit of chopped chives.
Along the edge closest to you, place the cucumber, pepper, and carrot sticks. Roll the tortilla tightly into a cylinder.
Wrap each roll in plastic wrap and refrigerate until serving (up to one day).
Before serving, remove the plastic wrap and slice each roll into 2 cm wide pieces. Serve.
Storage: Keeps in the refrigerator, wrapped in plastic wrap, for up to 3 days.
Vegan No-Bake Peanut Butter and Chocolate Chip Cookies
Recipe by Naama Ran
Ingredients (For about 15 cookies):
2 ½ cups cereal (like cornflakes)
½ cup quick oats (like Quaker)
½ cup walnuts
3 tbsp powdered sugar
1 packet (10 g) vanilla sugar
A pinch of ground cinnamon
½ cup (120 ml) maple syrup
¾ cup natural peanut butter
For Garnish:
About ¼ cup chocolate chips
About ¼ cup small candy-coated chocolates
Instructions:
In a food processor, combine all cookie ingredients except the maple syrup and peanut butter. Process until the mixture is powdery. Add the maple syrup and peanut butter, and process until a dough forms. Carefully remove it.
Shape the dough into walnut-sized balls, place them on a tray or in a suitable container, and flatten them slightly. Press a few chocolate chips and candies into each cookie. Serve.
Storage: Keeps in the refrigerator for up to two weeks or in the freezer for up to two months.