PESACH RECIPES
| Charoset Ingredients 1 1/2 cups chopped apples 1/2 cup finely chopped walnuts 2 Tbsp. Kedem Concord wine 2-3 Tbsp. honey 1/2 tsp. cinnamon pinch Nutmeg 2 Tbsp Lemon Juice Method 1) Mix all of the above together. 2) Makes two cups. |
Chava Weiman's Brownies 3/4 cup oil 2 cups sugar1 cup potatoe flour 1/4 cup cocoa 1 tsp. lemon juice 4 eggs 1/2 pkt. chock chips and/or 1 cup nuts and/or 1 cup coconut Mix together with whisk method. Pour into 9 x 13 pan and bake normal baking temp. for 45 minutes. |
| From the Kitchen of Frieda Chocolate Cake Mix 3 cups sugar 1 1/3 cup oil Whisk in in this order: 8 eggs 1 cup cocoa 1 1/3 cups potato flour 1 cup nuts (optional) >Bake in a wonder pot slow/medium flame 40-45 mins. but check after 30 mins. Bake in cake temp. over 30-45 mins. |
From the Kitchen of
Batya Jacobs Quick Pareve Ice Cream 250 grams margarine 4 eggs 1 cup sugar 1 cup boiling water Flavoring - crushed strawberries or vanilla or cocoa or chocolate and vanilla or coffee, etc. Put the lot in a liquidizer 2 mins. or so - voila! Chocolate spread 1 margarine 3 Tbl. cocoa 5 Tbl. water or mixture of wine and water 1 envelope of vanilla sugar 10-15 Tbl. sugar 1 egg Melt the sugar /cocoa in the water until its nice and bubbly. Take off the heat. Add margarine, cut up to pieces and melt in the heat of the syrup. Add egg - fast. Put the mixture and blend for a brumm brumm or two. Demolish on matza, by the spoonful, on cakes, or on the forefinger! |
| Soaky Breakfast The night before, put to soak 8 - 10 crushed matzas (or more depending on the size of your family) ground nuts grated apple chopped strawberries saltanas (raisins) 2 Tbl. honey chopped banana cocoanut plenty of milk (for soaking) cinnamon to taste chopped up dates Next morning add more milk and eat as a cereal. Nice and filling and might even be healthy! |
Chremslich (not the filled variety) Soak 8 - 10 matzas in boiling water - squeeze out when soft in a colander. Add 4 - 5 eggs chopped apple saltanas, chopped dates goodly spritz of lemon juice generous schlump of cinnamon scrap of salt sugar to taste bit of matza meal to bind - not too much - it makes it heavy A drop of oil ???? Take off small space monsters (don't put into a neat ball - the monster-like crunchy extrusions are the best part!) Fry in deep hot oil. Best eaten fresh from the pan for that delicious crispy oily taste. Can be eaten cold - a bit heavy on the gullet though. Matza Pud (for us plebes ??)or Matza Kugel (for the rest of us) Take the same mixture and put it in a wonder pot or baking tine and bake till set and brownish on top. Served hot or cold it certainly fills that hunger gap. |
| From the Kitchen of
Grandpa Jacobs Grandpa's Matza Meal Thing 3 eggs small handful matza meal 1 tsp. sugar Separate eggs. Whisk egg whites, whisk in sugar. Fold in egg yolks, fold in matza meal. Fry this omelette in a frying pan and shen set on the bottom set and brown top under the grill. Eat and say - this doesn't quite taste like his mum's used to taste!
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Potatoe Flour Noodles 3 eggs 1/2 cup water 1/2 cup potatoe flour Beat eggs, add flour and water, beat well. Heat and grease frying pan. Fry thin sheets of mixture. Roll up and slice very thin. Add to soup 5 mns. before serving. Can use as a blintze and fill. Chopped Vegetarian Liver 4 hard boiled eggs 75 grams walnuts salt to taste 1 medium onion sauteed grind and mix. |
| Cooked Carrot Cake 9 eggs 1 3/4 cups sugar 1 Tbl. orange juice 1 Tbl. wine 2 1/4 cups ground almond or 1/2 cup potatoe flour 1 1/2 cups mashed cooked carrots Separate eggs. Beat yolks, add sugar, beat until thick. Stir in carrots, orange juice, wine and almonds (or potatoe flour) fold in stiffly beaten egg whites. Bake at 325 F (165 C) 50 mins |
Special Tzimmes 1 kg. carrots 3 Tbl. sugar 2 Tbl. oil 2 tsp. salt Grate or chop carrots to fine pieces. Put all ingredients into a saucepan and cook on low flame with no water. When slightly brown, add a little water and simmer for 2 hours. Pesach Baking Tip: Sponge cakes are less likely to fall if you whisk half of the sugar with the yolks and the other half with the whites. Granola Bars from the kitchen of Marsha Gleicher 2 1/2 cups matza farfel 1 cup grated coconut 1 cup chopped almonds 6 Tbl. margarine, melted 1/2 cup sugar 1/3 cup honey 3/4 cup raisins 2 eggs, well beaten 1/2 cup chocolate chips - optional Preheat oven to 325. Lightly grease baking pan. In bowl, mix: farfel, coconut, nuts. Spread mixture on baking sheet and bake 15 - 20 min. till toasted. Increase oven temperature to 350. Generously Grease a baking pan (10 x 15). In pot, combine margarine, sugar and honey. Bring to a simmer stirring constantly. Remove from heat. Add the farfel mixture to the syrup and add raisins. Mix to cover and add the 2 beaten eggs and chocolate chips. Press onto pan and bake 15 -20 min. Cool and cut into bars. |
| Carrot
Kugel 10 carrots, boiled and cooled 3 eggs 2 Tbl. oil 1/2 cup sugar 1/2 cup potato starch 1 tsp. cinnamon Process all ingredients in food processor and bake in a greased pan approximately 45 min. at 350. Honey Glazed Carrots 12 carrots, sliced 1 1/2 Tbl. margarine 1/4 cup honey Boil carrots, drain and let them dry. In baking pan melt margarine and honey in the oven. Toss and coat the carrots and leave in oven to heat and glaze over. |
From the Kitchen of
Chaya Shachar Pesach Lasagna In medium sized pot, saute: 1 large onion 1 large green pepper 1 or 2 cloves garlic 1 small can mushrooms (Above optional, especially if making fleishig lasagna) If wanting fleishig lasagne, add 1 lb. ground beef or turkey If available, add: 1 heaping tsp. oregano 1 flat tsp. basil 1/2 tsp. pepper 1 tsp. salt Keep stirring until the vegetable soften, adding a little water, if necessary, to prevent from sticking. Add 2/3 can tomato paste, and 1 cup water Allow to simmer for 1/2 hour or more, stirring occasionally to prevent from sticking. Add more water if necessary. Heat oven to 350 Take 9 x 13 baking pan. Cover bottom of pan with sauce. Place pieces of matza on top of sauce. Layer with sauce and matza, topping it with the sauce. (If wanting milchig lasagne, first spread cottage cheese on the matza, and continue layering like this, topping off with slices of yellow cheese. Place in preheated oven for approximately 1/2 hour. This is very yummy - a hit with all the family (ask Julie Krokocki) Happy Eating! |
| Farfel Kugel from Annette Migdal 4 cups matzo farfel (broken matzohs) 2 cup cold water 4 eggs, beaten 1/2 tsp. salt 1/2 cup sugar 4 Tbl. oil 2 cup sliced apples or bananas dash of cinnamon (optional) handful of raisins (optional) 1 cup chopped nuts Moisten the farfel with cold water and drain immediately. Combine with beaten eggs, salt, sugar, oil, fruit and spices. Mix well, pour into a greased baking pan (aluminum throw away rectangular pan) Bake at 350 for 45-60 min. til brown on top. |
From the Kitchen of
Meira Hazen Passover Strawberry Ice Cream 1 egg white 1 pinch of salt 1 Tbl. lemon juice 3/4 cup sugar 1 cup strawberries Beat egg white foamy; add salt. continue beating as you slowly add sugar. When it stands in peaks, add berries (sliced or partially crushed) and lemon juice. Continue to beat 15 minutes until it holds in peaks. Store in freezer. A very nice dessert for seder night. Delicious over sponge cake. Italian Fruit Hazelnut Cookies 1 1/2 cup hazelnuts (~ 6 oz.) 1 cup mixed dried fruit 2/3 cup sugar 3 egg whites 1 tsp. vanilla 1/4 tsp. salt Food process: nuts, add fruit, add rest. pulse till dropped and mixed well. Drop by teaspoonful 2" apart or greased cookie sheet. Bake 15 - 18 minutes or until golden. Remove cookies immediately - cool completely. Store tightly covered. Only make 1 batch at a time in the food processor! |
| From the
Kitchen of Chana Cooper Best Borsht 10 large beets (scrubbed, peeled and diced) 2 1/2 quarts (2 1/2 liters) water 1 minced onion 3 tsp. salt 2 Tbl. sugar 1/4 cup lemon juice 2 eggs Combine first five ingredients in large pot and cook 1 hours. Add lemon juice and season again. Beat 2 eggs and add carefully to hot soup to prevent curdling. Chill. Serve with sour cream or boiled potatoes. Can leave out the eggs. |
PSACHYA'S
MOM'S PESACHDIK POTATO KUGEL- all year round. Lots of grated potatos A few grated onions (1 per 6 potatos) One egg per potato ( or per 1 1/2) A bunch of salt and pepper Mix well and place in pan of sizzeling hot oil (lots) bake at 450 for 40 minutes. BEST POTATO KUGEL AROUND. simple, easy and guaranteed yummy. |