Feeds:
Posts
Comments

Posts Tagged ‘passover’

Next Passover installment: Passover chocolate chip cookies. These came out delectable enough that I’ll be making them during the year as well. They’re based on ground almonds and potato flour, and thus have a higher nutritional value than regular chocolate chip cookies.

2 eggs
1 1/4 cups brown sugar
2 packets vanilla sugar (total 20 gr)
400 gr finely ground almonds
1 cup potato flour
1/2 package chocolate chips (150 gr)

Beat eggs and sugar together. Add rest of ingredients and mix. Put in freezer for 20 minutes so the dough won’t be as sticky. Create small balls (about the size of a walnut in the shell). Preheat oven to 160 °C. Set dough balls on baking paper. Press down with a wet fork. Bake for 8-10 minutes, until edges are lightly browned. Middle will look uncooked, that’s OK! If you wait till they look cooked through the cookies will cool down hard. These cookies don’t spread in the oven, so no need for more than 1 cm spacing when flat.

You can also try skipping the freezer step and using two spoons to place the dough on the baking paper. However, because the cookies don’t spread much you will get interesting shaped cookies 🙂 If anyone tries it please let me know if it turned out OK.

IMG_20140418_133907

 

Edit: I completely forgot to add oil when writing hte recipe, and I baked a second batch based on this recipe – without the oil. It turned out much better and less heavy, the almonds have enough natural oil of their own. So this is an oil-free recipe 🙂

Advertisements

Read Full Post »

And yet another installment in Passover food: this was one of the main courses for the Passover holiday, and it turned out amazing! Easy to do, very tasty, and easy to digest – very important during Passover as the food tends to be very heavy.

And here I can link to Awesome Ashild‘s excellent, funny and useful blog without guilt 🙂

Ingredients

4 tbsp olive oil
6 Fennel bulbs, sliced thinly
4 chicken thighs and 6 chicken legs (or whatever fits in your baking pan)
4 tbsp brown sugar
6 garlic cloves, sliced in half lengthwise
salt and pepper to taste

Oil a large Pyrex with 2 tbsp oil. Layer half the fennel in the Pyrex. Layer the chicken pieces, skin downwards, on the fennel. Sprinkle the remaining olive oil, garlic and 3 tbsp brown sugar on the chicken. Cover with remaining fennel and cover with aluminium foil (if it sticks up above the Pyrex, don’t worry – fennel looses much of its volume in cooking). Bake for 2 hours at 200 °C in a preheated oven. Take out of the oven, move aside the fennel and turn over the chicken so that the skin is upwards. Baste the chicken with the liquid in the pan and sprinkle the remaining 1 tbsp sugar, salt and pepper. Bake without covering an additional 30 minutes until browned. Eat, and don’t neglect the caramelized fennel in chicken stock, it’s excellent!

And it smells even better!

And it smells even better!

 

Read Full Post »

After the Passover  Seder at my house, and guests for the holiday lunch, Awesome Ashild‘s excellent post on being stuck on the couch was very apt and very funny 😀 .  But you need to scrape yourself off the couch at some point and eat, right? (My apologies on linking AwesomeAshild on a high carb recipe 😦 but Passover cooking is difficult enough as it is)

strwln1b

Passover is practically considered the “celiac holiday”, as suddenly all of Israel is interested in gluten free foods as they are 100% kosher for Passover. The stores are full of alternate flours and gluten free foods, and the magazines are full of gluten free recipes. Like this excellent Passover crepes recipe, based on the “Hag Sameah” recipe booklet of “Hamodia” newspaper.

Passover crepes

5 eggs
1/2 cup oil (originally 1 cup, too oily)
1/2 tsp salt
1 tbsp brown sugar
2 cups potato flour
3 cups water

Mix all ingredients together. Set aside for 20 minutes, and mix again.

Crepe Batter

Crepe Batter

Oil a good frying pan (I use Tefal) by dipping some kitchen paper in vegetable oil. I used a soup ladle to pour the batter into the frying pan. Immediately after pouring, tilt the pan so that the batter is evenly spread. When edges are brown, flip over and fry on the other side. Second side typically takes much less than the first side, so be warned!

Two frying pans for less standing time

Two frying pans for less standing time

I did it with the full cup of oil, so I needed to put kitchen paper (absorbent paper? whatever can absorb excess oil) between the crepes.

More oil on the paper, less oil for me!

More oil on the paper, less oil for me!

The kids inhaled it, so definitely a success.

Yum!

Yum!

This can be served with quark cheese mixed with vanilla sugar, or jam for a sweet version; or mushroom sauce, stir-fried vegetables or chicken/beef strips for a savory version. The taste is neutral, so it goes well either way.

Bon apetit, Shabbat Shalom and Chag Sameah!

Read Full Post »

I love cherry tomato salad. It’s tasty and refreshing and best of all ridiculously easy:

Cherry tomato salad

Cherry tomatoes, halved or quartered depending on size
Good quality olive oil
Salt
Dried or fresh oregano and/or basil

Mix,  add more spices if you want and eat! It’s even better if you let it sit for half an hour first, but I rarely have the patience.
Unfortunately, it doesn’t continue getting better, and to my taste is quite soggy the next day. So leftover tomato salad is an issue.
However, paired with the inevitable question “what’s for dinner?” An answer appears:

Pizza on Matzah (or pita)
This is a staple dinner that a kid can make on his own, and is standard when the kids have their friends, as it’s easy and appealing to most children. I’ll start with the Passover version and add notes for the regular one.

Matzah, broken in two or four
Pizza sauce of choice:
   1. Ketchup
   2. Leftover tomato salad, minced in the food processor. Add some tomato paste if too thin.
   3. Mix tomato paste, a dash of water, oregano, basil, and optionally ketchup.
Yellow cheese or mozzarella cheese, sliced
Topping of choice

Spread sauce over matzah.

image

On the right tomato salad, the rest is the tomato paste mix

Top with cheese.

image

Add topping of choice. Kids love to experiment with this,  but this time we went with the classics:

image

If only one or two, microwave for 30 seconds on high. For a family, grill in the oven for 3-5 minutes at 200 °C.

image

Serve with vegetables cut into sticks: cucumbers, carrots and red peppers are favorites at my house.

Bon apetit!

Notes for pita version: using a knife, separate the pita sides. Spread sauce and cheese as toppings on each round pita half and cook as above.

Obviously this would work with regular sliced bread as well, but for some reason kids like that less.

This is a great use for leftover tomato pasta sauce as well.

Happy Passover!

Read Full Post »

On the one hand, every Passover I find myself  wondering what to make for dinner with a kind of desperation: no pasta, nothing bread or dough based (pizza, grilled cheese), meat was eaten for lunch, no pulses (beans, chickpeas, peas, etc.), sick and tired of potatoes again, etc. On the other hand, it’s only one week. Surely I can manage for one week without all this stuff, and without a stomach-ache? Every year I’m challenged anew 🙂

This year I partially solved the eternal problem by making astronomical amounts of Passover rolls. This is puff pastry with matzoh flour instead of regular flour. It’s tasty, but not so filling and a bit heavy, so I needed additional solutions.

My mother found an excellent Passover Pancake recipe. I made some as written for the kids, and made some without sugar for the grownups, serving it with mushroom sauce. That was tasty and filling, and with a salad was a very satisfying meal. In addition, there’s always Mirj’s Matzoh Lasagna recipe that never fails. Another option is Matzo pizzas – mix tomato paste with some spices, spread on matzo  place on top sliced mozzarella and top with sliced olives or mushrooms. Zap in microwave for 30 seconds.

So far we’re holding in there, only two days to go!

Passover Rolls

Ingredients (for 20 rolls, I always double the amount)

2 cups water
50 gr margarine
1/4 cup oil [1]
1 tsp salt (I use 1/2 tsp)
2 cups matzo flour
6 eggs (I use 4.5 eggs – I double the amount and use 9 eggs total)

Bring water, margarine, oil and salt to boil. Add the matzoh flour at once and stir.  Add eggs one at a time and mix until egg is fully incorporated (my husband does this part 😉 ). Place heaped tablespoonfuls on baking sheet.

18 rolls

18 rolls

Bake in a preheated oven at 180°C for 30 minutes. Then close oven without removing the rolls and leave in the oven an additional 10 minutes. Remove from oven, let cool and eat.

One or two rolls

One or two rolls

Keep in a plastic bag as long as it lasts. 😀

Kid's breakfast

Kid’s breakfast

Passover Pancakes

Ingredients (about 10 pancakes)

3/4 cup matzoh flour
4 tbsp brown sugar (originally 2 tbsp sugar + 2 packets vanilla sugar)
1 cup boiling milk
2 tbsp oil
3 eggs
1 heaped tsp baking powder

Pour matzoh flour & sugar in large bowl. Mix well. Pour boiling milk on top and let rest for 5 minutes (it becomes a dough). Add eggs, oil and baking powder and mix using an egg beater until smooth.

"Dough"

“Dough”

Fry in two tbsp batches until golden on both sides.
For a savoury version, substitute the sugar with a pinch of salt.

Pancakes!

Pancakes!

Bon Apetit!

1. I also saw a recipe with 1/2 cup oil instead of the margarine & oil, I’ll try that next Passover.

Read Full Post »