Saturday, 19 January 2019
(Reading time: 3 - 5 minutes)

Kosher Shavuot recipes by famous chefs

Hebrew: מתכונים כשרים לשבועות


leek and potatoe

Julia Child's Authentic Recipe for Leek & Potato Soup

Julia Child was an American chef, author and television personality who spent much of her life living in France. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking. The author of many successful cookbooks, Julia was also a TV personality. In her honor the yellow Julia Child Rose, was named after her.  Her portrait appears on the US Postal Service "Celebrity Chefs Forever" stamp series.


  • 3 cups sliced leeks, white and tender green parts
  • 3 cups peeled and roughly chopped baking potatoes, like russets
  • 6 cups water
  • 11/2 teaspoons salt
  • 1/2 cup heavy cream
  • 1/2 cup creme fraiche or sour cream
  • 1/3 cup minced chives or parsley


In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree (today with a handheld immersion blender, or in batches in a food processor).  Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

baked macaroni and cheese

Rachel Ray's Macaroni & Cheese

Rachel Ray favors a "quick and easy" cooking style.  She teaches many simple recipes that she says can be completed in 30 minutes or less.  Since 1999 she has authored close to 30 cookbooks.




  • 1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups whole milk
  • 3 cups shredded white cheddar cheese
  • 1/2 teaspoon nutmeg, ground or freshly grated
  • 1/4 teaspoon ground cayenne pepper, a couple pinches
  • Salt
  • 1/2kg elbow macaroni, cooked for 8 minutes or to al-dente, with a little bite to it


Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.

jamie oliver cheesecake

Jamie Oliver's Cheesecake

TED talks, 4 restaurants, 22 cookbooks, 30 cooking TV shows and 5 children; Poppy Honey Rosie, Daisy Boo Pamela, Petal Blossom Rainbow, Buddy Bear Maurice, and River Rocket 


  • 150g unsalted butter, melted, plus extra for greasing
  • 250g plain biscuits, crushed
  • 115g caster sugar
  • 3 tablespoons cornflour


  • 900g full-fat cream cheese, at room temperature
  • 2 large eggs
  • 115ml cream
  • 1 vanilla pod, scored length ways and seeds removed, or ½ teaspoon vanilla extract
  • zest of 1 lemon
  • zest of 1 orange

Cherry Compote Topping

  • 400g stoned cherries
  • 3 heaped tablespoons caster sugar
  • optional: a swig of port or whisky
  • icing sugar, for dusting


Preheat the oven to 180ºC. Grease and line the bottom and sides of a 24cm springform cake tin. Mix the biscuits and butter in a bowl, press into the base of the prepared tin and cook for 10 minutes. Then remove from the oven and allow to cool.  Turn the oven up to 200ºC. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat, ideally with an electric whisk, until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla seeds or extract and lemon and orange zest. Scrape the mixture on to the biscuit base, and gently shake it to level out the surface. Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes until the top is golden brown and the filling has set around the edges. (A piece of foil over the top will stop it browning too much.) Let it cool at room temperature and serve after 2 or 3 hours, or, for a slightly firmer texture, put it in the fridge until it’s nice and cold.  Before serving, put the cherries in a pan, sprinkle over the sugar and add a splash of water. Put on a low to medium heat and simmer gently for 10 minutes. If you’ve got some port or whisky handy, feel free to add some. When the compote has reduced down it may be a little dry, so add a splash of water to loosen it. Remove from the heat and let it cool down, then serve spooned over the cheesecake with a dusting of icing sugar.

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