Preparing a luxurious table for Passover at fixed prices with the Shefa Teamim chain of stores
In recent years there has been a growing opinion that the younger generation wants to celebrate Passover in a more modern way. In a secular society, there is a tendency towards the “modernization” of traditions, and this is natural: any set of rules is modified according to the realities of the time.
“We know firsthand that customer needs are changing. The hostesses strive to diversify the festive table so that, on the one hand, they preserve traditions, and on the other hand, literally deviate from the rules, ”says the head of the chain of stores Shefa Teamim; Alexander Shmakov, – that’s why we ensure that the range of our stores includes a variety of products for both classic and trendy modern recipes, and all this at very affordable prices”.
As a creative person, Alexander immediately comes up with a culinary compromise for the Passover table and shares several recipes that will undoubtedly be appreciated by members of any family that strives to preserve traditions, while optimizing them for them. themselves.
Kneidlach broth
What could be simpler than a broth? But there is also room for creativity. For example, it is more economical and tastier to cook it not on a whole chicken, but on the legs, and also add sweet potatoes in addition to celeriac and carrots. The taste will be smoother and richer.
INGREDIENTS
For the broth:
chicken thighs
4 medium carrots
4 parsley roots
1 stalk of celery
1 sweet potato
2 medium onions
1 bell pepper
1 tomato
salt
Pour 3 liters of cold drinking water over the chicken thighs, place over medium heat and bring to a boil. As soon as the broth boils, reduce the heat to minimum, remove the foam from the surface of the broth using a slotted spoon. Put onion, sweet potato, onion and parsley root. Loosely cover the jar with a lid. Simmer the broth over low heat, avoiding violent boiling, periodically skimming off the limestone and foam, 2 hours.
Cut the bell pepper in half and remove the seeds. Add the bell pepper and tomato to the broth. Salt. Bake another 1 hour. Strain the finished broth, pour it into bowls and put 2-3 hot kneidlach or matzah.
The traditional gefilte fish can be replaced with another fish recipe, for example,
Salmon with Shrimp Sauce
Easy and quick to prepare, it doesn’t require a complicated side dish, just a green salad or grilled vegetables like broccoli, zucchini or green beans.
Ingredients:
Salmon – 400g fillet
Shrimps – 300g
Butter – 1 tbsp.
Dry white wine – 100 ml
Cream – 100g 20%
Sugar – 0.5 tsp
Broth – 100ml fish
Lemon – 0.5 pcs.
Garlic – 3 cloves
Salt – to taste
Black pepper – to taste
Fresh dill to serve
Shrimp, you can use any shrimp like large – tiger and small cocktail.
If you do not have fish broth – fry the shells until red, pour 200 ml of cold water and boil until the volume is reduced by half, strain.
Season the salmon fillet with salt, freshly ground black pepper and sprinkle with the juice of half a lemon. Put aside.
Melt the butter in a saucepan and add the finely chopped garlic.
Pour the dry white wine and fish broth (or shrimp shell broth) into a saucepan. Reduce by a third, season with sugar, salt and pepper. Add the cream, cook for 5 minutes over low heat.
Fry the salmon fillet in a pan on both sides until cooked.
Salmon with Shrimp Sauce
Easy and quick to make, it doesn’t require a complicated side dish, just a green salad or grilled vegetables like broccoli, zucchini or green beans.
Ingredients: Salmon – 400g fillet
Shrimps – 300g
Butter – 1 tbsp.
Dry white wine – 100 ml
Cream – 100g 20%
Sugar – 0.5 tbsp.
Broth – 100ml fish
Lemon – 0.5 pcs.
Garlic – 3 cloves
Salt – to taste
Black pepper – to taste
Fresh dill to serve
Shrimp, you can use any shrimp like large – tiger and small cocktail.
If you do not have fish broth – fry the shells until red, pour 200 ml of cold water and boil until the volume is reduced by half, strain.
Season the salmon fillet with salt, freshly ground black pepper and sprinkle with the juice of half a lemon. Put aside.
Melt the butter in a saucepan and add the finely chopped garlic.
Pour the dry white wine and fish broth (or shrimp shell broth) into a saucepan. Reduce by a third, season with sugar, salt and pepper. Add the cream, cook for 5 minutes over low heat.
Fry the salmon fillet in a pan on both sides until cooked.
Cooked beef sleeve
Ingredients:
piece of beef – weighing 1 kg;
soy sauce – 0.5 cups;
> mustard – 2 tablespoons;
vegetable oil – 0.25 cups;
fresh ginger, grated on a fine grater – 3 tbsp.
chopped garlic – 1-2 cloves; hot pepper (to taste).
To prepare the marinade, peel then chop the ginger and fresh garlic. Pour soy sauce into a bowl, add mustard, vegetable oil and ginger-garlic gruel. You can add a few hot pepper rings.
Mix the marinade and dip a piece of beef in it. Let the meat marinate for 30 minutes at room temperature, turning it several times.
After 30 minutes, remove the beef from the marinade, dry it slightly and send it to the cooking sleeve.
We send the beef sleeve to bake in an oven preheated to 200 degrees for about 1 hour, after which we take it out of the oven.
Carefully cut off the sleeve, transfer the beef to a dish, pour the resulting sauce. Our dish is ready.
As you can see, we changed the focus a bit, preserving traditions, but at the same time achieving completely new taste sensations.
All ingredients for our dishes can be purchased at very reasonable prices at all Chefa Teamim branches.
By the way, in our stores you will also find a range of desserts for every taste – from kyiv cake to sweets from different parts of the world.
We care about our customers, so we maintain fixed low prices for products.
For example, the prices of the main products of our recipes:
Chicken legs 41.90₪/2kg
Fresh frozen salmon fillet 56.90₪/kg
Boiled prawns 39.90₪/1 pack (750gr)
entrecote 79.90₪/1kg
kyiv cake 32.90₪/350gr
Assortment of wines 49.90₪/2bottle
Addresses of our stores:
Ashkelon, Ha Kerem 25 (open on Shabbat)
Petah Tikva, Bar Kochva 50 (open on Shabbat)
Petah Tikva, Baron Irsh, 11 years old
Rishon LeZion, st. Rothschild, 78
Tel Aviv, st. King George 60 (open on Shabbat)
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