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PESACH RECIPES
"DRUNKEN CHICKEN"
Ingredients
½ pounds drumsticks and thighs, skin and all fat removed
2 tbsp olive oil
1 onion, quartered and sliced
1 whole head garlic
1 cup dry white wine
½ teaspoon salt
Freshly ground black pepper
2 bay leaves
1 tbsp paprika
Pinch dried or fresh thyme (optional)
Cooking instructions
1. Heat the oil in a heavy pot over a medium heat and brown the chicken pieces very slowly, (approximately 10 to 15 minutes).
2. After turning the chicken, add the onion and garlic to brown.
3. Sprinkle with paprika.
4. Add the garlic, wine, salt, pepper, bay leaves, and thyme to the pot.
5. Bring to a boil, then cover and simmer.
Cook until the chicken is very tender, 45 to 75 minutes. (Remove the bay leaves before serving.)
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MATZAH LASAGNE
Ingredients
4 matzahs
1 lb. cottage cheese
1¼ cups grated mozzarella cheese
½ cup grated parmesan cheese
30-34 oz. prepared marinara or flavoured tomato sauce
½ teaspoon black pepper (optional)
Directions
1. Grease pan big enough to fit matzahs (can use olive oil spray).
2. Place enough marinara sauce in it to cover the bottom, about ½ cup.
3. Place a matzah on top.
4. Spread tomato sauce over matzah.
5. Place some of cottage cheese mixture on top of the matzah in the pan. 6. Sprinkle mozzarella and parmesan cheeses over cottage cheese.
7. Repeat steps #3 to #6 until out of matzah.
8. End with tomato sauce.
9. Top with the ¼ cups mozzarella cheese and parmesan cheese not used earlier.
10. Add ½ cup water.
11. Cover.
12. Bake at 350° for 35-40 minutes.
makes 4-6 servings.
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SWEET and SOUR MEAT BALLS
Ingredients: sauce
2 medium onions, chopped
½ head cabbage, grated
1 cup raisins
2 tbsp. brown sugar
16 oz. tomato sauce
1 can water, add more as needed
1 tsp lemon juice
Ingredients: meatballs
1 lb ground beef
2 tbs. onion powder or one onion, chopped
1 tbs. garlic powder or one garlic clove, chopped
1 beaten egg
1 grated potato
Salt & pepper
Cooking instructions
1. Combine sauce ingredients and cook while preparing meatballs.
2. Combine meatball ingredients and make into meatballs.
3. Add meatballs to simmering sauce.
4. Lower flame and cook for 1 to 1½ hours.
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MATZAH CHEESE KUGEL
Ingredients
5 eggs
1 cup milk
1 lb. cottage cheese
1 tsp salt
¼ cup honey or sugar
½ tsp cinnamon
4 matzahs - crumbled
½ cup toasted slivered almonds (optional)
Directions
1. Preheat oven to 350°F (180°C).
2. Grease shallow 2 qt. baking dish or large pie pan.
3. Beat eggs and milk together.
4. Add the rest of the ingredients, except matzah.
5. Put half of the matzahs in the dish.
6. Pour ½ of the cheese-egg mixture on top of the matzah.
7. Place the rest of the matzah on top of the egg-cheese-mixture.
8. Pour the rest of the egg-cheese mixture over the matzah.
9. Bake at 3500 F (180°C) for 40 minutes or until the top is brown and slightly crunchy.
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PASSOVER CHOCOLATE BROWNIES
gluten-free
Ingredients
6 eggs; separate 5, 1 whole
1 ⅓ cups sugar
⅔ cup oil
⅔ cup potato starch
⅓ cup cocoa
1 tsp instant coffee crystals
¼ tsp salt
Directions
1. Beat egg yolks and add 1 whole egg until smooth.
2. Add remaining ingredients except egg whites. Gradually and
blend well.
3. Beat egg whites until stiff.
4. Fold into chocolate batter.
5. Pour into 8"x13" pan lightly greased baking pan.
7. Bake at 350°F (180°c) for 45 minutes to 1 hour.
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CARROT MUFFINS
Ingredients
5 eggs separated
¾ cup sugar
1 cup raw carrots, grated finely
½ lb. almonds, grated finely
1 tsp cinnamon
½ cup matzah meal
1 tsp Passover baking powder (optional).
Directions
1. Beat the egg whites until stiff.
2. Beat the egg yolks until thick and lemon coloured.
3. Add grated almonds and carrots to yolk mixture and mix.
4. Add dry ingredients to yolk mixture and mix.
5. Fold whites into egg yolk mixture.
6. Spoon into muffin cups.
7. Bake at 350°F (180°C) 30 minutes.
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COFFEE MERINGUE COOKIES
gluten-free
Ingredients
4 large egg whites,
¼ tsp salt
1 cup sugar
3 tbsp. instant regular or decaf coffee (granules)
1 tsp vanilla extract
36 whole coffee beans (optional)
tsp unsweetened cocoa (optional)
chocolate chips for topping (optional)
Directions
1. Place oven racks into thirds.
2. Preheat oven to 250°F (120°C).
3. Using mixer on high. Beat egg whites and salt until foamy.
4. Add sugar one tbsp at a time beating until stiff peaks form.
5. Stir in rest of sugar, coffee, and vanilla.
6. Cover 2 baking sheets with parchment paper or waxed paper (using masking tape to attach to baking sheet).
7. Drop tablespoons of batter onto baking sheets.
8. Top with coffee bean or chocolate chip.
9. Sprinkle with cocoa (optional)
10. Bake at 250°F (120°C). for 2 hours or until dry.
11. Turn oven off and partially leave oven door open.
12. Leave meringues in oven for another hour.
13. Remove from oven and carefully remove from paper.
14. Cool completely on oven racks.
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HAMENTASCHEN for PURIM
* 2/3 cup butter or margarine
* 1/2 cup sugar
* 1 egg
* 1/4 cup smooth orange juice (no bits)
* 1 cup white flour
* 1 cup wheat flour
* 2 tsp. baking powder
* 1 tsp. cinnamon
* Various preserves, fruit butters and/or pie fillings
Blend the butter and sugar together thoroughly. Add the egg and continue to blend thoroughly. Then add the orange juice and blend thoroughly.
Add the flour, half a cup of each type at a time, blending thoroughly between each as you go. Add the baking powder and cinnamon with the last half cup of flour. Then refrigerate the resultant for a few hours, or better still, overnight if you can. Roll the batter out as thin as you can without getting holes in it (a good idea is to roll it between two sheets of wax paper lightly dusted with flour). Then cut out 3 or 4 inch circles.
Proper folding of Hamentaschen
Put a dollop of filling in the middle of each circle. Fold up the sides to make a triangle, folding the last corner under the starting point, so that each side has corner that folds over and a corner that folds under. Folding in this "pinwheel" style will reduce the likelihood that the last side will fall open while cooking, spilling out the filling. It also tends to make a better triangle shape.
Bake at 325 degrees F or 160 degrees C or Gas mark 3 for about 15-20 minutes, until golden brown but before the filling boils over!
Traditional fillings are poppy seed and prune, but apple, apricot, pineapple preserves, and cherry pie filling all work quite well. If you have chocoholics in the house, you can also use Nutella. Some people have even been known to use peanut butter.
You should get about 20 or so Hamentaschen if you follow the above carefully. BACK TO TOP
TRUFFLE
200 grams milk chocolate
100 grams dark chocolate
120 ml single cream
Brandy
Cocoa
Heat the cream in a pot. When it begins to boil, remove from the fire and add the chocolates and the brandy.
Put in a freeze for an hour.
Take little pieces of the chocolate, make little balls, cover them with cocoa.
Keep it frozen and take out an hour before serving.
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BAKLAVA
1 pack of phillo pastry
2 cups of broken nuts (pistachios, pecans, almonds).
1 teaspoon of cinnamon
2\4 cups of sugar
1\2 cup of oil.
Syrup
1 cup of sugar
1 cup of water
Juice from one lemon
1. Place one layer of phillo leaf on an oven baking dish.
2. Wrinkle four additional phillo leafs and place them on the first leaf and above them place another leaf like the first one.
3. Stir the nuts with the sugar and the cinnamon and pour it evenly on the phillo.
4. Repeat steps 1 and 2.
5. Cut the phillo to squares, pour the oil evenly on top and put it in the oven. 180 degrees for 30 minutes or until it turns brown.
6. Meanwhile, prepare the syrup by boiling all the ingredients in a pot. Keep it boiling for 5 minutes.
7. Spill the syrup on the baklava as soon as it gets out of the oven.
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COCONUT-CHOCOLATE CAKE
2 eggs
150 gr. Butter
1 1\4 cups of sugar
3\4 cups of four
1 1\2 teaspoons of baking powder
3\4 cups of desiccated coconut
2 spoons of cocoa powder
200 ml of sour cream
Rum
Put all the ingredients in a mixer, spill it to a 26 inch. Dish and bake it for 40 minute in an over preheated at 180 degrees. Take out when a toothpick that is inserted to the center of the cake comes out with moist but not wet.
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MALABI
1 litre of milk
2\3 cup of corn flour
3 spoons of rose water
250 ml of single cream
1\2 cup of sugar (100gr.)
For serving:
4 spoons of cracked pistachios
2 spoons of desiccated coconut
Strawberries or other berries
½ cup of honey.
A bowl of 1.5 liters volume.
1.Pour into a bowl a cup and a half of milk, add the corn flour and mix it well until all the chunks are gone.
2.Pour the rest of the milk into a pot, add the cream and the sugar and heat it until the first bubble appears.
3.Add the milk with the corn flour and continue stirring without stopping until it turns thick (takes about a minute).
4.Pour it into a bowl immediately and cover with nylon. Put the bowl in the refrigerator for at least 4 hours.
5.Before serving, turn the bowl over a big nice plate, place the berries around the bowl and the pistachio and the coconut on the top. Pour the honey over the top and serve immediately.
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ED’s PAKORAS
Half a pound of besan (gram flour)
6 ounces of potatoes
2 ounces of onions
A few spinach leaves (optional)
Fresh coriander
Coriander powder
Salt and red chilli to taste
Very small pinch bicarbonate soda
Pinch cumin seeds
Vegetable oil for deep frying
(Alternatively, if you wish to make a large quantity, double the amounts of all ingredients)
Peel and finely chop the potatoes in very tiny cubes. Peel and dice the onion very finely. If using frozen spinach, de-frost it; otherwise use a handful of fresh spinach leaves. Chop the fresh coriander. Put these ingredients in a large bowl and mix in all the dry ingredients and add the besan. Make a paste of the mixture by adding very little amount of water, a tablespoonful at a time. You do not want the paste to be too runny so be careful when adding water. The mixture should have a thick consistency. Let it sit for about five minutes in a cool place.
Heat the oil in a wide utensil and when fairly hot, (to determine the correct temperature of the oil, drop a little spoonful of the batter in it – if it pops ups to the surface within five seconds the oil is ready for frying) using a teaspoon, drop little spoonfuls of the batter in the oil. The best likeness to this is that of dumplings (A ‘flick of the thumb’ technique to drop them in the oil will be demonstrated to you) Cover the surface of the oil with the pakoras, lower the heat and fry on a medium low heat for about five minutes, turning only occasionally with a slotted spoon. The pakoras will change colour to a dark orange brown when fully cooked. Take them out of the oil with the slotted spoon and place in a dish with a kitchen paper. Be mindful not to let the oil too hot as you prepare to put the next batch in the oil.
Follow as above until all the batter has been used.
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