THE GIFFNOCK SHUL COMMUNITY COOKBOOK - FOR PASSOVER - SCOJEC
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The Giffnock Shul
Community
Cookbook
for passover
The Giffnock Shul
Community
Cookbook
for passover
a note from the Rabbi
Food has always been a central part of Jewish practice and tradition. Many
memories of Jewish homes revolve around food. Entire cookbooks are
dedicated to the various Jewish cultural traditions - cholents, chicken soups,
Ashkenazi and Sephardi styles. We even decipher between how to refer to
the dishes - cholent or chamim, galareta or p’tcha.
However we must all agree that there is a special relationship between food
and Pesach. We have foods that are enjoyed by all during Pesach, but that
we never eat any other time of the year. When was the last time you sat
down to eat supper and decided to eat egg and salt water? In our house it’s
egg lokshen, devoured on Pesach but hardly touched the rest of the year.
The reason for this fascination with food is because eating healthily (not that
all Jewish food is healthy), properly and traditionally is not only good for the
palate and body, but also for the soul. Shabbat and Festivals can not be
properly enjoyed without reaching into the soul, and the foods that we eat
have the power to bridge the gap just like prayer does.
It is because of this connection between body and soul that we have so
many mitzvot attached to our rich culinary traditions. Blessings before and
after eating, kosher food and meaty and milky etc. help us connect with our
food, in order to maximise its potential. This helps us to reach the spiritual
levels that Shabbat and Yom Tov have to offer us.
This year many of our Seders will be different than before. For some it might
be not having anyone at the Seder, while for others it might mean having far
fewer people at our Sedarim. However, if an effort is made to have traditional
food at your table, and even to share a recipe with others, it will feel
comforting and will connect you, virtually, with many other Sedarim around
the world. And it will connect us as a community, sharing together.
Thank you to Matat Jablon and Sydney Switzer for creating this project.
Rabbi Rubin
recipes
soups
floating matza balls 5
spiced pumpkin soup 6
spreads + sauces
almond and raisin charoset 8
jochnowitz family charoset 9
lemon curd 10
eingemachts 11
lemon curd 12
walnut and onion pate 13
baking + savouries
cottage cheese pancakes 15
farfel muffins 16
pesach granola 17
pesach bagels 18
pesach rolls 19
pesach granola 20
matza meal oatmeal 21
pesach rolls 22
2
mains
hush puppy potato knishes 24
matza nachos 25
sweet and sour cabbage 26
turkey roll in wine sauce 27
overnight matza breakfast bake 28
desserts
almond biscuits 30
apple crisp 31
blueberry and almond cake 32
easy pareve ice cream 33
elephant cakes 34
fairy buns 35
chocolate cake with raspberries 36
coconut lime cake 37
frozen lemon meringue pie 38
linzer torte 39
pesach kichlach 40
strawberry flumpmange 41
3
soups
floating
matza balls
Submitted by Matat Jablon
1 In one bowl mix together the matzo meal, baking
powder, salt, garlic powder, onion powder, and
pepper.
2 In another bowl mix together the oil and eggs.
3 Pour the egg mixture into the dry ingredients. Add
in the optional dill (other herbs work nicely too).
4 Mix until just combined.
Ingredients:
-3/4 cup matzo meal 5 Put the mixture in the fridge for 20-30 min.
-1 tsp kosher for
Pesach baking 6 Heat the broth (or water) to a rolling boil.
powder
-1/4 tsp salt 7 Shape matza balls into 1 inch (2.5 cm) balls and
-1/4 tsp garlic powder drop into the boiling liquid. Decrease the heat to a
-1/4 tsp onion powder simmer. Cover and cook the matza balls for 30
(optional) minutes. (Do not remove the lid during this time.)
-1/4 tsp white pepper
(optional)
-3 large eggs
-3 tbsp vegetable oil
-1 tbsp minced fresh
dill (optional)
-3-4 quarts soup broth
This recipe is from https://toriavey.com/toris-kitchen/floater-matzo-balls/
or salted water
5spiced
pumpkin soup
Submitted by Jackie Benson
1 Heat the oil in a large saucepan and saute the
onion until soft but not brown.
2 Add the pumpkin, carrot, sweet potato, ginger,
cinnamon and paprika. Ingredients:
-2 tbsp olive oil
3 Toss until fragrant and well coated.
-1 large onion, peeled
and chopped
4 Add the orange juice and stock and bring to a boil.
-2 cups pumpkin, cut
5 Cover and simmer gently for 25 mins until the into cubes
vegetables are soft. -1 carrot, peeled and
chopped
6 Add salt and sugar. -1 large sweet potato,
peeled and chopped
7 Blend until completely smooth. -1/2 cup orange juice
-1/2 tsp ground ginger
or 1 tsp grated fresh
ginger
-1/2 tsp ground
cinnamon
-1 tsp sweet paprika
-5 cups chicken stock
(3 cubes)
-salt
-large pinch of sugar
6spreads + sauces
almond and
raisin charoset
Submitted by Jackie Benson
My Bobbe was always the one in charge of
making the charoses for our family seders,
whether seder was at our home or at the home
of our cousins. Living in Israel my collection of
recipes has grown to include those from many
different cultures. This is my family’s personal
favourite and we eat it all week long, copiously
spread on matza for breakfast, lunch or
whenever else someone just wants to eat!
1 Put the apples, dates and raisins in a medium
Ingredients: saucepan.
-6 apples, peeled and
diced 2 Add the water and cook for about 15 minutes.
-500 g pitted dates
-1 cup raisins 3 Strain and coarsely chop the fruits.
-4 cups water
-1 cup ground 4 Add the ground almonds, wine and lemon juice.
almonds
-2 cups sweet red 5 Add in the ground ginger and cinnamon and taste.
wine
-6 tbsp lemon juice 6 Add sugar according to taste.
-1 tsp ground ginger
-1 tsp ground
cinnamon
This recipe is from Nira Rousso from The Passover Gourmet
-sugar to taste
8jochnowitz
family charoset
Submitted by Matat Jablon
granddaughter of the Jochnowitz Family
1 Chop the apples into very fine pieces.
2 Hand chop the nuts into very fine pieces.
3 Add the cinnamon and grape juice and let the
mixture sit in the fridge for at least 10 minutes.
4 Adjust the cinnamon and wine/juice to taste.
Ingredients:
-8 apples (use a
mixture of green and
red)
-1 lb or 450 g of
walnuts or almonds
-2 tbsp cinnamon
-10 oz or 280 g of
very sweet wine
(Kedem wine or grape
9 juice works well)lemon curd
Submitted by Jackie Benson
This has become
something of a Benson
family tradition since I 1 Grate the rind of the lemons and put into a bowl with
started making it about the lemon juice. Leave for 2 hours, so that the oils in
20 years ago. I would the rind can flavor the juice.
make several pots of it
and give it as presents 2 Set the oven to 225°F/110°C. Put the sugar in an
to various friends and ovenproof bowl and put it in the oven together with 5
extended family here in small jars to heat up.
Israel. The lemons
always come from the
3 Pour the juice and rind through a fine strainer and
discard the rind.
tree in my garden which
annually produces 4 Melt the butter over a gentle heat in a heavy-based
absolutely hundreds of pan. Add the warm sugar and the strained juice. Stir
juicy lemons. constantly until the sugar has completely dissolved.
5 Process the eggs until thoroughly blended, about 10
seconds. Add a ladleful of the hot sugar mixture,
processing all the time.
6 Tip the egg mixture into the pan and stir constantly
over a gentle heat until the mixture thickens to a
pouring custard that will coat the back of a wooden
spoon. Do not allow the mixture to boil.
7 Take off the heat and continue to stir for 2-3 minutes
Ingredients: as it thickens more.
-8 lemons
-500 ml lemon juice 8 Pour the curd into the hot jars and cover with paper
-250 g unsalted butter discs. When cold, cover with lids and refrigerate until
-600 g sugar required.
-8 eggs
10eingemachts
Submitted by Jackie Benson
I haven’t lived in Glasgow for nearly 40 years but as
my parents (Rochelle & Issy Hyman), sister (Sharon
Kaye) and brother (Jer Hyman), as well as several
other close family members still live there, I feel that
part of me still belongs in Giffnock!
Growing up we spent family seders with family and my
fondest memories are those spent with my Mum’s
sister (Natalie Miller) and all their family (the
Leightons). Many of my Pesach recipes take me back
to those wonderful days but this recipe, which came
from my Auntie Natalie, is probably the most
memorable. Sending Pesach greetings to all the
community and to all my family, especially my dear
parents who unfortunately can’t be with us and all their
great grandchildren this year. Next year in Jerusalem!
1 Cut the beetroot into small cubes and put with the
sugar and water into a large jam cooking pot and stir
well to dissolve the sugar. Simmer uncovered for
one hour.
2 Wash the lemons and slice, removing the stones,
Ingredients:
and add to the jam. Cook for a further hour.
-1 kg beetroot
3 Add the ginger and nuts if you’re adding them and -1 kg sugar
cook for a further 15 minutes. The contents of the -150 ml water
pan must always be barely bubbling. -1 tbsp ground ginger
-3 lemons, sliced
4 The jam thickens as it cools. Pour into warm, -100 g split almonds
sterilized jars and label. (optional)
11lemon curd
Submitted by Suzanne Rosenberg
This lemon curd recipe was my late Grandma José
Gilbert’s recipe. Every year I make and taste it, brings
back wonderful memories of her amazing Pesach
baking.
1 Melt butter in top of double pan.
2 Beat eggs lightly in bowl, then add sugar and then
lemon juice (strained) and place in double pan.
3 Stir whilst cooking until thick. Taste. Pour into
warmed jam jars.
Ingredients:
-6 eggs
-6 lemons
-1/4 lb butter
-sugar to taste (about
1/2 lb)
12walnut and
onion pate
Submitted by Jackie Benson
This one is from Nira Rousso from The
Passover Gourmet. It’s become a staple in our
home not only on Pesach but throughout the
year.
1 Fry the onions in the oil with the sugar until golden
brown.
2 Add the walnuts and continue frying for 1 or 2 more
minutes.
3 Put the onions, walnuts and any remaining oil into a
blender with the hard boiled eggs.
Ingredients:
4 Taste and adjust seasoning accordingly. -2 onions, peeled and
chopped
-6 tbsp olive oil
-1 1/2 cups chopped
walnuts
-5 hardboiled eggs
-1 tsp sugar
-salt and pepper to
taste
13baking + savouries
cottage cheese
pancakes
Submitted by Anita Berkley
1 Lightly beat eggs. Add the cottage cheese, butter,
matzo meal, and salt, and mix only enough to
blend.
2 Drop by large spoonfuls onto a buttered,
moderately hot griddle or frying pan. Turn gently
with a spatula when lightly browned on the
underside and bake on the other side until light
brown.
3 Keep warm in a 200 F oven until you have enough
to serve.
These also freeze well and can be made using
flour too after Pesach.
Ingredients:
-1 cup cottage
cheese
-3 eggs
-2 tbsp melted butter
-6 tbsp matzo meal
-1/4 tsp salt
15farfel muffins
Submitted by Sydney Switzer
My Baba Edith used to make these for my
mom when she was little, and every Pesach
my mom makes dozens of them for us. And
the best part is that they hardly taste like
Pesach!
1 Add boiling water to the farfel and let it absorb.
2 Add salt and butter and stir to melt.
3 Add eggs one at a time and beat well.
4 Placed in well-greased muffin tin and bake at 350 F
(180 C) for 25-30 minutes.
Ingredients:
-4 cups farfel (or
broken bits of matza)
-2 cups boiled water
-4 tbsp butter or
margarine
-6 eggs
-salt to taste
Makes 12 Muffins
16pesach granola
Submitted by Anita Berkley
1 Stir together matzos, walnuts, oil, sugar, honey, and
salt.
2 Spread evenly on a rimmed baking sheet.
3 Bake at 300 degrees, stirring every 10 minutes, until
toasted, 25 to 30 minutes.
4 Let cool. Break into smaller pieces. Stir in dried fruit.
Ingredients:
-3 crushed whole-
wheat matzos
-1/2 cup coarsely
chopped walnuts
-1/4 cup safflower oil
-2 tbsp light brown
sugar
-2 tbsp honey
-1/2 tsp coarse salt
-1/2 cup chopped This recipe is from www.marthastewart.com
dried fruit
17pesach bagels
Submitted by Adele Conn
1 Preheat oven to 190 C, Fan 180 C or Gas 5.
2 Put water, oil and salt into a saucepan and bring
to boil.
3 Add sugar, eggs and matzo meal and beat in to
make a smooth mixture.
4 Shape into circular buns and if you are very
clever, try making them into sausages and joining
to give a hole in the middle. A little potato flour on
your hands may help to handle the mixture more
easily.
5 Bake for about 45 minutes.
6 Sprinkle with cinnamon and sugar or serve plain
for savoury bagels.
NB. These are really only good on the day they Ingredients:
are baked. -2/3 cup of hot water
-1/3 cup oil
-1/2 teaspoon salt
-2 teaspoons sugar
[optional]
-3 eggs [lightly
beaten]
-1 cup fine or cake
matzo meal
18pesach rolls
Submitted by Doreen Gillis
1 Mix the meal with the salt and sugar and set aside.
2 Pour oil and water into an 8 inch heavy saucepan
and bring to a boil.
3 Add the meal mixture all at once, stirring vigorously
over a low light until the mixture forms a ball that
comes away clean from the sides of the pan.
4 Remove from the heat and beat in the eggs, one at a
time, until the mixture is smooth and thick. Set aside
until cool enough to handle (about 30 minutes).
5 Preheat the oven to 190 degrees C. Line two baking
sheets.
6 When cool, break off walnut sized pieces of dough
and roll into balls.
7 Place each roll 2 inches apart on the baking sheet.
Ingredients:
8 Bake for 50 minutes until a rich brown.
-8 oz medium matza
meal (226 grams)
-1 tsp salt
-3 tsp sugar
-8 fl oz hot water (236
ml)
-4 fl oz oil (118 ml)
-4 eggs
19pesach granola
Submitted by Shayna Conn
1 Preheat oven to 325 F (gas 3).
2 Combine matza farfel, coconut and nuts in a bowl
and spread mixture on a lightly greased baking
sheet.
3 Bake for 15-20 minutes, tossing several times until
lightly toasted.
4 Meanwhile, in a saucepan, combine margarine,
sugar, honey and salt. Bring to a simmer for a few
minutes, stirring constantly.
5 Remove from heat and add lightly toasted farfel -
Ingredients:
coconut mixture to syrup mixture.
-2 1/2 cups matza
farfel (or break 3
6 Mix well, coating evenly and place back on baking
sheet. matza boards)
-1 cup shredded
7 Increase oven to 350 F (gas 4) and toast mixture coconut or desiccated
for 20 - 25 mins until golden brown, stirring a few coconut
times to avoid burning. -1 cup chopped nuts
-1/4 cup margarine or
8 Transfer granola to a large mixing bowl and stir in oil
mixed fruit and cinnamon with a spatula to break -1/4 cup brown sugar
up big clumps. -1/4 cup white sugar
-1/4 cup honey
-1/2 tsp salt
-1 cup dried fruit (cut
up)
-1 tsp cinnamon
Makes 7 Cups
20matza meal
oatmeal
Submitted by Shayna Conn
1 In a saucepan add all ingredients (enough milk to
cover the meal and a bit more).
2 Simmer on low for 10 mins or until desired
consistency.
-matza meal
(medium)
-milk
-apple sauce
-desiccated coconut
-ground nuts (as
desired)
21pesach rolls
Submitted by Hodaya Lemberger
1 In a mixing bowl mix the matza meal and baking
powder.
2 Boil water, oil, sugar and salt in a pot and pour
over the matzah meal mixture. Mix until uniform.
3 Add the eggs one at a time, while mixing
continuously.
4 Chill for half an hour in the refrigerator.
5 Preheat oven to 200 degrees.
6 Wet hands and make balls the size of a
clementine, and arrange them on a lined baking
sheet. Bake for 45 minutes.
Ingredients:
-480 ml (2 cups)
water
-120 ml (1/2 cup) oil
-1 tsp salt
-1 tsp sugar
-200 g (1 1/2 cups)
matzah meal
-1 tsp kosher for
pesach baking
powder
-5 eggs
Makes 18 Small Rolls
22mains
hush puppy
potato knishes
Submitted by Shayna Conn
1 Boil potatoes until tender. Drain well.
2 Mash potatoes, add 3 eggs, potato starch,
mayonnaise, garlic powder, salt and pepper. Mix
well to combine. Set aside.
3 Preheat oven 350 F (gas 4). Line a baking tray.
4 Scoop out 1/4 cup mounds of potato and place
on baking tray. Press a piece of hotdog into the
centre of each mound until completely covered.
5 Whisk remaining egg to make an egg wash.
Ingredients: Brush each mound with egg.
-6 large floury
potatoes, peeled and 6 Bake for 40 - 50 mins until mounds begin to
cut into chunks brown.
-3 tsp salt
-4 eggs (1 for egg
wash, 3 for recipe)
-3 tbsp potato starch
-3 tbsp mayonnaise
-1/2 tsp garlic
powder
-pinch white pepper
-2-3 hotdogs cut into
1/2 inch pieces
24matza nachos
Submitted by Shayna Conn
1 Wet matza until soft. Break into large chunks and
lay on greased baking tray.
2 Cover with chunks of tomatoes, onions, coriander
and cheese.
3 Bake Gas 6 for 15 minutes (or until cheese is
bubbling and browning).
4 Take out of oven and serve with fresh tomatoes,
onions, avocado and yogurt.
Ingredients:
-matza
-cheese
-tomatoes
-onions
-avocado
-plain yogurt
-fresh coriander
25sweet and sour
cabbage
Submitted by Sarah Schechter
This is my mother’s recipe and I make sure to make it
every Pesach as it conjures up powerful, happy
memories of wonderful meals together with my
parents and our children.
1 Slice a white cabbage as thinly as possible (mine
gets gradually thicker and thicker as I lose patience).
2 Fry a large onion, ‘til brown.
3 Add the sliced cabbage and stir to coat it with the
oily onions.
4 Add a dash of lemon, sugar, pepper and salt to
taste.
5 Add raisins (I use sultanas when I make it the rest of
the year).
Ingredients:
-1 white cabbage 6 Bring to the boil and leave to cook until the cabbage
-1 large onion is cooked and the liquid has disappeared.
-oil
-a dash of lemon
-sugar to taste
-salt to taste
-pepper to taste
-raisins
26turkey roll
in wine sauce
Submitted by Jackie Benson
1 Make a rub for the turkey using a teaspoon of each
of the seasonings. Rub all over the turkey and set
aside.
2 In a deep pan put a good glug of olive oil and put
the pan over a medium-high heat. Add the sliced
onions and saute for several minutes.
3 Add the mushrooms and continue cooking until the
liquid has evaporated.
4 Make a well in the middle and add in the turkey roll.
Cook on all sides to seal the meat and the spices.
5 Add the wine and bring it to a boil, then turn down
to a simmer. Cover the pan and cook for about 60
minutes, turning the meat every so often. Add more
wine as necessary.
Ingredients:
6 Let go absolutely cold before taking the string off -2 kg roll of turkey (in
the meat and slicing. string)
-1 punnet
7 Serve heated with the onion and mushroom sauce. mushrooms, sliced
-2 large onions, sliced
-1 cup white wine
-seasoning – salt,
black pepper, paprika,
garlic powder
27overnight matza
breakfast bake
Submitted by Zachary + Oliver Livingstone
After being bored with 1 Break the matzah into smallish pieces and place in a
Matzah Brei, we sieve over a bowl. Pour the hot water over, then
discovered this leave the matzah in the steam while you prepare the
delicious bake on the custard.
internet. Zachary and
Oliver enjoy this a few 2 In a jug, combine the milk, egg, sugar and vanilla.
times over Pesach and Whisk together thoroughly.
not just for breakfast!
3 The matzah should be pliable but not soggy. Place a
layer of it in a small baking dish, sprinkle over a few
raisins, add another layer of matzah, more raisins,
etc. Continue until all the matzah and raisins are
used up.
Ingredients:
-2 sheets matzah
4 Pour over the custard. Cover the dish and transfer to
the fridge overnight. If you can pre-set your oven to
-250 ml (1 cup) very
come on the next morning, add the brown sugar
hot water
topping and put the dish in the oven the night before.
-100 ml (scant half
cup) milk Next morning, preheat the oven to 180 C (350 F).
5
-1 egg
-50 g (quarter cup) 6 Combine the brown sugar and cinnamon. Remove
sugar (or use less, to the dish from the fridge, uncover, and sprinkle the
taste) sugar-cinnamon mixture in an even layer over the
-few drops vanilla top.
extract
-25 g (2 tbsp) raisins 7 Bake at 180 C for 30-35 minutes until just cooked
-1 tbsp brown sugar through, golden brown and risen slightly. Serve hot
-1/4 tsp cinnamon or warm.
28desserts
almond
biscuits
Submitted by Evelyn Tiefenbrun
1 Mix together the almond meal, egg whites and
castor sugar. There is no need to beat the egg
whites first.
2 With slightly wet hands, pick up a teaspoon of
mixture (which will be slightly wet), and form it into a
log. Gently roll the log into a plate of slivered
almonds to coat the log. Place the log onto a baking
tray lined with baking paper.
3 Repeat with the rest of the mixture, and bake the
biscuits at 150°C for 15 -20 minutes. They should
be slightly soft but brown on the bottom when you
take them out.
4 When the biscuits are cool (they will harden a little
Ingredients: as they cool), place the chocolate into a pyrex glass
-3 cups (330 g) and stand in a saucepan of boiling water from the
almond meal (either kettle. The chips should melt within about 5 minutes.
with or without husks,
5 With a teaspoon, coat the ends of the biscuits (I only
as preferred)
coat the top, as it gets messy otherwise). Set the
-3 egg whites
chocolate by placing the biscuits in the fridge for 15
-1 cup (170 g) castor
minutes or so.
sugar
-1 small pkt flaked PS Leftover egg yolks are perfect for lemon curd!
almonds
-1/2 block dark
chocolate
30apple crisp
Submitted by Matat Jablon
1 Combine apple slices, sugar, cinnamon and lemon
juice.
2 Spoon the apple mixture into a greased 11 x 7 inch
pan.
3 Mix together the remaining ingredients and sprinkle
on top of the apples.
4 Bake at 180 degrees C or 350 degrees F about 1
hour or until browned on top.
Ingredients:
-5 green apples
-1/2 cup sugar
-1 tsp ground
cinnamon
-2 tsp lemon juice
-1/2 cup unsalted
matza meal
-1/3 cup sugar
-1/4 cup sliced
almonds
-2 tbsp melted
margarine (or
This recipe is from https://www.myrecipes.com/recipe/passover-apple-crisp vegetable oil)
-1/8 tsp salt
31blueberry and
almond cake
Submitted by Marcia Goldman
1 Preheat oven to 180 C.
2 Crack 6 eggs into large bowl and beat with an
electric mixer until they are pale and fluffy.
3 Gently fold in the coconut, ground almonds, baking
powder and vanilla.
4 Take a non-stick loaf tin, or grease if not using a
non-stick one. Add half the mixture to the tin,
followed by a layer of blueberries and the rest of
the mixture.
5 Bake for about 30-35 minutes until cooked through.
6 When cool, slice into portions and serve with
berries, ice cream or yoghurt.
Ingredients:
-6 eggs
-150 g desiccated
coconut
-100 g ground
almonds
-1 tsp baking powder
-1 tsp vanilla extract
-150 g blueberries
32easy pareve
ice cream
Submitted by Sarah Schechter
Ingredients:
-100 g baking
Chocolate Ice Cream chocolate
-1/2 cup caster sugar
1 Chuck all the ingredients into a liquidiser and blitz.
-6 tsp coffee*
-8 oz margarine
2 Pour into container and freeze.
-4 eggs
-1 cup boiling water
*I tend to now use
decaf, since I once
managed to keep a
friend’s child up all
night…
Strawberry Ice Cream
1 Start the magimix. Add 2 egg whites and once
they’ve doubled in volume add icing sugar (to
taste) a dash of lemon juice and about 400 g
strawberries.
2 Pour into container and freeze. Ingredients:
-2 egg whites
-icing sugar (to taste)
-dash of lemon juice
-400 g strawberries
33elephant cakes
Submitted by Sarah Schechter
This is a Jewish Chronicle recipe from years ago
(Evelyn Rose, 1998) for Pesach Fairy Cakes. I call
them Elephant Cakes because I don’t want to raise
expectations, but the grandchildren (3 of whom, Jake,
Jonah and Kaleb, will be known to the Glasgow
kehillah) wolf them down regardless…
1 Preheat the oven to 175° C and prepare approx. 20
fairy cake cases on a tray.
2 Put all the ingredients into a bowl and beat until you
have a smooth batter. Half fill each of the cases with
the mixture.
3 Bake for 15-20 minutes until golden brown.
Variations:
Ingredients:
I usually make a double quantity and make
-150 g margarine
4 different sorts by dividing the batter into 4
-175 g caster sugar
and adding:
-3 eggs
-raisins and cinnamon
-140 g potato flour
-chocolate chips
-40 g cake meal
to the batter, then leaving some plain and
-1 1/2 tsp kosher for
topping the rest with butter icing (with
pesach baking
margarine, if pareve) by mixing butter/marg,
powder
icing sugar and coffee.
-20 g vanilla sugar or
1 tsp vanilla extract
34fairy buns
Submitted by Doreen Gillis
1 Whisk all the ingredients together and spoon into
paper cases or bun tins.
2 Bake for 15-20 minutes at 200 degrees C.
Ingredients:
-5 oz margarine (140
grams)
-6 oz caster sugar
(170 grams)
-3 eggs
-4.5 oz potato flour
(127 grams)
-1 1/2 oz fine matza
meal (42 grams)
-1 1/2 teaspoons
kosher for passover
baking powder
-2/3 packet vanilla
sugar
-Orange rind, raisins,
nuts or chocolate
chips (optional)
35chocolate cake
with raspberries
Submitted by Sydney Switzer
My birthday often falls out on Pesach and so I have lots
of memories of friends and family trying to put together
exciting Pesach cakes for me. This one is from my
Baba Shauna and is one of the best!
Ingredients:
-6 oz (175 g)
1 Melt chocolate and butter together in a bowl set over
bittersweet or
a pot of gently simmering water. In another bowl,
semisweet chocolate,
beat egg yolks with 1/2 cup (125 mL) sugar until very
chopped
light. Whisk chocolate mixture into egg mixture and
-3/4 cup (175 mL)
then stir in nuts and matza meal.
butter, cut into pieces
-3/4 cup (175 mL) 2 In a large bowl, beat egg whites until opaque and
sugar, divided (see soft mounds begin to form. Slowly beat in remaining
instructions) 1/4 cup sugar (50 mL), until stiff. Gently fold into
-4 eggs, separated chocolate base. Spoon mixture into a buttered 9-inch
-1 cup (250 mL) (24-cm) springform pan that has been lined with
toasted pecans, parchment paper.
ground
-2 tbsp (30 mL) matza 3 Bake in a preheated 350 F (180 C) oven 30-35
meal minutes or until a cake tester comes out dry.
Glaze: 4 For glaze, heat cream and pour over chopped
-1/2 cup (125 mL) chocolate and stir. Cool until spreadable.
whipping cream
-4 oz (125 g) chopped 5 When cake is cool, turn out of pan and remove
bittersweet or paper. Brush off any crumbs. Pour glaze over the
semisweet chocolate top, and gently spread evenly, letting the glaze run
-1 cup (250 mL) fresh down the sides. Top with berries.
raspberries
36coconut
lime cake
Submitted by Doreen Cohen
1 Cream together margarine and sugar till light
and fluffy.
2 Add eggs, ground almonds, coconut, lime zest
and juice.
3 Pour into tin and bake for 35-40 minutes in a
moderate oven.
4 Allow to cool completely. Ingredients:
-150 g butter or soft
5 Mix icing sugar, lime zest and juice. If it margarine
appears too thick add a drop of water. Pour -150 g caster sugar
over top of cake and decorate with extra -4 eggs
coconut if desired. -150 g ground
almonds
-100 g desiccated
coconut
-zest and juice of 1
lime
Topping:
-200 g icing sugar
-zest and juice of 1
lime
-a sprinkling of
coconut
37frozen lemon
meringue pie
Submitted by Jackie Benson
1 In the bowl of an electric mixer, beat egg yolks
until thick and creamy.
2 Add sugar and continue beating until light
yellow. Remove from the bowl and set aside.
3 Put the cream in the bowl and whip until soft
peaks form. Add lemon juice and zest.
4 Fold the whipped cream mixture into the egg
yolk mixture and pour into a spring form pan.
Cover and freeze for 5 hours.
Topping:
5 Beat the egg whites with the sugar until soft
peaks form.
Ingredients:
-5 egg yolks 6 Remove the pie from the freezer and spread the
-1 1/4 cups sugar egg white mixture over the mousse. Brown the
-2 cups non-dairy top under the grill for 1 minute.
whipping cream
-3/4 cup lemon juice 7 Return to the freezer. Serve frozen.
-1 lemon, zested
Topping:
-2 egg whites
-1/4 cup sugar
38linzer torte
Submitted by Matat Jablon
1 Place the berries and sugar in saucepan and bring
to a boil over medium heat. Reduce the heat to a
simmer and stir until the mixture thickens (about 15
minutes). Ingredients:
Raspberry Preserve
2 Remove from the heat and add the lemon juice.
-450 g berries
Place into the fridge until cooled.
-50 g sugar (or to
taste)
3 Preheat the oven to 180 degrees C.
-1 tsp lemon juice
4 Mix the almonds, hazelnuts, matza meal, sugar,
Linzer Torte:
lemon zest, cinnamon, cloves, salt and baking
-150 g ground
powder together in a bowl. Cut the butter into the
almonds
mixture until the consistency resembles fine crumbs.
-60 g ground
hazelnuts
5 Add the two egg yolks and vanilla extract until the
-195 g (or less) matza
mixture comes together.
meal
6 Divide the mixture into one slightly larger and one -135 g sugar
slightly smaller ball. Wrap the smaller dough in -zest of one lemon
plastic and refrigerate for an hour. (optional)
-1 tsp ground
7 Press the larger ball into a 10 inch/25 cm circular cinnamon
pan and press the dough up the side about 1 inch/ -1/8 tsp ground cloves
2.5 cm. Spread the cooled berry preserves over the -1/4 tsp salt
bottom crust and refrigerate. -1/2 tsp kosher for
pesach baking
8 Once the smaller dough is firm, roll it out, cut lattice powder
pieces and weave them over the top of the pie. -195 g cold unsalted
butter (or margarine)
9 Bake in a preheated oven for about 30 minutes or -2 large egg yolks
until the top is warm. This can be eaten warm but is -1 tsp kosher for
best served refrigerated. pesach vanilla extract
39pesach
kichlach
Submitted by Anita Berkley
1 Whisk eggs till well blended.
2 Stir in remaining ingredients (mixture will be like a
thick batter).
3 Drop rounded teaspoonfuls on greased baking
sheet, leaving 1 inch between each.
4 Put 4 tbsp oil and 1 tbsp sugar in another bowl.
Using a glass, dip bottom first in oil, then in sugar,
and slightly flatten.
5 Bake for 8-10 minutes or until golden brown.
Ingredients:
-2 eggs
-5 fl oz oil
-1 packet vanilla
sugar
-5 oz caster sugar
-4 oz potato flour
-4 oz cake meal
-pinch salt
-1 tsp baking powder
-oil & granulated
sugar for glazing
40strawberry
flumpmange
Submitted by Hilary Davis
All steps to be done very quickly.
1 Mash the strawberries.
2 Make up both jellies with only HALF the amount of
water.
3 Very quickly add to jelly before it sets.
4 Whisk in the cream.
5 Pour into serving bowl and put in fridge to set.
6 If you want to decorate it, reserve a few
strawberries and a little of the cream. Whip this
cream and pipe onto mousse. Cut strawberries into
halves or quarters and add to whipped cream.
Ingredients:
-2 kosher for pesach
strawberry jellies
-1 small punnet of
strawberries
-1 carton pareve
cream
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