איור: ג’ס בן-ארוש. צילום: פלורית שויחט, אתר צה”ל
Forgot aloff and tuna and start to preheat the oven: IDF site is gathering for you the recipes of the best cooks around. Today on the menu: pasta salad and roasted pepper
תאריך: 25/01/2013, 16:05
מחבר: רותם פסו, אתר צה”ל
Ofer Camp, one of the largest camps in central command, lunch is not child’s play. At the base are serving hundreds of soldiers needed to fill stomachs in three hearty meals a day – the regiment’s combat intelligence collection “Bud” to House people
The courts-martial “Judas”. Corporal-two handsome, spacious kitchen atbachity, destined to another job. “I was supposed to be .. but had deficit difficulties. One offered me roles in GoC army headquarters was a cook and I decided to go for it, “she says.
In nine months, Cook. Before his military service, “she testified,” I did not go near the kitchen. Once decided to be a Cook began cpl. Cohen-fun to learn the secrets of the biscuits and became an integral part of the cuisine. At home she’s not afraid to burn contents of pans. “I specialize in the preparation of cooked salads, and started in the kitchen at home. Only good will come of it, “says cpl. Cohen and adds” it’s fun to be in the kitchen, but it’s not as easy as you think. He’s lucky I was with people.
Meal menus written by Base Commander רנ”ג, Ranunculus vazana, in consultation with all the cooks. Health is an important principle just as tasty.
“We’re trying to cook with less oil, to offer soldiers a varied choice of cuisine and lots of salads,” noted corporal-pleasure. The Ofer Camp cooking is done in bulk
Almost commercial quantity, however, certainly not diminishing quality.
Rich pasta salad
(To 10 persons)
2.5 pounds of pasta.
A can of mayonnaise.
Box of pickles, sliced
15 chopped pot pies
1.5 pounds canned corn
Black pepper and salt to taste.
Directions for preparation:
Cut the vegetables into pieces minutes add the pickle and corn.
Mix all the contents and add the mayonnaise while stirring. And finally – season with salt and pepper to taste.
10 fresh pot pies
250 ml balsamic vinegar
2 cups lemon juice
4 tbsp sugar
Salt, pepper and cumin to taste
The quartering and gumbos and season them with balsamic vinegar, salt, pepper, cumin and sugar. Then drip lemon juice and sprinkle cloves garlic, sliced. Wrap the pot pies in foil and toast in the oven at 220 degrees for 20 minutes.
Translated from Hebrew