Hospitality is at its peak, and a host of invested and creative recipes fill the networks • Among all these, Maya Darin has created three simple hosting recipes to make

Pentecost is approaching and it will be the most joyous holiday of this year. After two and a half months of isolation, closure and holidays celebrated in a very limited family circle, it is possible to celebrate an Israeli holiday properly. The joy of hospitality at its peak, a host of invested and creative recipes overwhelm the networks and magazines. Among all these, I have created three easy-to-prepare hosting recipes that all it takes is about half an hour or more. The result is impressive, festive and delicious.

Photo: Gil Kramer

Pasta shells stuffed with sweet potato and cheese

Material list for 15 shells:

15 large pasta shells

1 large sweet potato

salt to taste

black pepper shredded to taste

2 crushed garlic cloves

2 heaped tablespoons

1/2 cup grated guava cheese (or parmesan) a

few stems of thyme

½ cup cream Sweetie

Preparation:

1. Cook the shells for about 4 minutes in boiling brine, only until slightly softened, not until done.

2. Rinse the sweet potato but do not peel, wrap the sweet potato in aluminum foil and bake at medium heat (180 degrees) for about 45 minutes until the sweet potato is completely softened, cool.

3. Peel the sweet potato using a small knife tip and crush the mashed potatoes. Season with salt, pepper and garlic, add ricotta and grated cheese.

4. Using a spoon, fill the shells with the sweet potato. Garnish with thyme. Arrange in a wide, heat-proof bowl suitable for baking and serving, pour the sweet cream into the serving dish and bake in a medium-high heat (180 degrees) for about 7 minutes and serve. 

Filo basket filled with cheese and greens

List of 6-course ingredients:

3 Filo leaves for

brushing olive oil

2 slices of chopped green onion

A handful of chopped herbs that love

6 tablespoons of ricotta cheese

1 egg a

handful of grated cheeses that like

salt and pepper to taste

preparation method:

1. Make Filo Baskets: Brush three Filo leaves with olive oil and glue them to each other. , Cut into 12 squares, lubricate a denture mold in olive oil and decorate inside each filo basket socket.

2. Mix all the ingredients of the stuffing and fill all the baskets.

3. Garnish with filo dough flakes and grease with olive oil.

4. Bake in oven, medium heat, 180 degrees, for about 8 minutes until golden.

Apricot and cheese squares

List of materials for 12 units:

1 leaf dough sheet 30 and length 20

½ apricot jam jar

½ cream cheese cup

3 apricots cut into quarters

slightly powdered sugar

Preparation:

1. Cut the dough into 12 squares, arrange on a baking sheet lined with baking paper.

2. Spread about 1 teaspoon of cream cheese on each square.

3.

Place 1 teaspoon of apricot jam on the cheese 4. Place a quarter of the apricot.

5. Powder sugar powder and bake in high heat, 220 degrees, for about 8-10 minutes until golden.