Pesach Hazelnut Cookies

 

200g ground hazelnuts

200g caster sugar 

2 egg whites 

1 lemon, grated zest 

Preheat the oven to 170C and line a baking tray with baking parchment. 

In a bowl mix the sugar, the ground hazelnuts and the lemon zest. 

In a separate bowl beat the egg whites with electric beaters until very stiff. 

Gently fold the nut and sugar mixture into the egg whites until you have a smooth sticky paste. 

Use a teaspoon to place spoonfuls of mixture in circles on the baking tray approximately 2.5 cm apart. 

If you want to decorate and add extra flavor, place a whole hazelnut on top of each biscuit. 

Bake for 18- 20 minutes until light brown. Store

Store in an air tight container in a cool room.

Parve Strawberry Ice Cream

 

2 punnets strawberries mashed 

1 cup castor sugar 

3 egg whites 

 Beat egg whites till stiff and slowly add 1 cup castor sugar , When stuff add mashed or blended strawberries -  this will double mixture.  Freeze in containers.

Hazelnut Bites & Coconut Cookies

 

200g ground hazelnuts 

200g caster sugar 

2 egg whites

Preheat the oven to 170C and line a baking tray with baking parchment. 

In a bowl mix the sugar, and ground hazelnuts. 

In a separate bowl beat the egg whites with electric beaters until very stiff. 

Gently fold the nut and sugar mixture into the egg whites until you have a smooth sticky paste. 

Use a teaspoon to place spoonfuls of mixture in circles on the baking tray approximately 2.5 cm apart. 

If you want to decorate and add extra flavor, place a flaked almond on top of each biscuit. 

Bake for 18- 20 minutes until light brown. 

Store in an air tight container in a cool room.

Coconut Cookies

4 egg whites 

1/2 teaspoon salt 

1 cup sugar 

1 and 1/2 cups shredded coconut 

Preheat oven to 120C. Line and grease a baking sheet. 

In the bowl of an electric mixer, beat egg whites until stiff. Gradually add sugar and salt. 

Fold in the coconut. 

Drop tablespoon-size amount onto prepared baking sheets. 

Place baking sheet on top rack in oven and bake for one hour.

Israeli Matza Balls and Vegetable Soup

by David Guedj

Recipe for Kneidelach with an eastern touch. 

For the Kneidelach mix: 

A cup and a quarter of matza meal - 130gm

A teaspoon of salt. 

A spoonful of oil 

A spoonful of baking powder 

A glass and a half of boiling water (360 mm) 

2 eggs 

For the soup: 

2 potatoes, cubed

2 carrots, sliced

2 zucchini, thickly sliced

One peeled sweet potato cubed

Two stalks of celery thickly sliced

Pumpkin cubes 

1 sliced leek

1 onion in large cubes

5 whole dill stalks

7 whole parsley stalks

Half a teaspoon of black pepper. 

Two tablespoons of salt. 

Half a teaspoon of turmeric. 

Boiling water 

The preparation method: 

1. We will prepare the mixture of Kneidlach: Put in a bowl the matza meal salt, oil, baking powder and the boiling water - mix and put in the refrigerator for 10 minutes. 

During this time we will whisk two eggs for an  airy texture. About 10 minutes after the mixture has cooled down a little we will take it out of the refrigerator and combine between the eggs to the folded mixture until we get a uniform mixture.

Put back into the fridge for an hour to stabilize. 

2. We'll prepare the soup: In a large pot we will put all the soup ingredients listed above, including the spices. We will add water to the end of the pot, cover with the lid half open half closed and cook on a high flame for about 45 minutes. 

3. After 45 minutes, we will boil a pot of water next to the soup pot, and when the water has boiled, we will remove the kneidelach mixture from the refrigerator, and with wet hands we will make meatballs the size of a ping-pong ball and put them one by one in the pot. We will cook until the meatballs are floating and with a net spoon we will transfer them to the soup pot. 

4. We'll cook the soup with the kneidlach together for 15 minutes.

Cinnamon Apple Honey Cake

3 medium apples 

2 tablespoons lemon juice 

1 teaspoon vanilla 

1 teaspoon cinnamon 

4 eggs, separated 

160g/5.6ozs. honey 

200g/7ozs. almond meal (ground almonds) 

Flaked almonds to sprinkle on top 

Preheat oven to 180C/350F and line the base and sides of a 20cm/8inch springform tin with parchment.

Peel and grate the apples and toss with the lemon zest, juice, vanilla and cinnamon and set aside.

Separate the eggs making sure that there is no yolk in the whites at all. Whisk the egg whites until you get stiff peaks. Set aside in a bowl. 

Then in another bowl beat the egg yolk and honey for a minute and then add the almond meal. 

Stir in the apple mixture and gently fold in the egg whites in four lots making sure that there are no streaks of white remaining. 

Scoop into the baking tin and sprinkle with the flaked almonds and bake for 30 minutes or until the centre springs back when touched. 

Crustless Spinach and Mushroom Quiche

 

1 cup chopped onion 

1 cup sliced fresh mushrooms 

1 tablespoon olive  oil 

250g frozen chopped spinach, thawed and well drained 

5 large eggs 

3 cups shredded cheese 

Salt and Pepper

In a large skillet, saute onion and mushrooms in oil until tender. Add spinach ; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; mix well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Almond and Raspberry Cake

2 1/2 cups frozen raspberries
6 eggs
1 cup caster sugar
2 cups almond meal


Using an electric mixer, beat eggs and sugar on high speed until thick and glossy.
Using a metal spoon, gently fold in raspberries and almond meal, until combined.
Bake for 40 minutes at 160C or until golden and firm.

Blackberry Macaroons

Recipe from Driscolls.com


1 1/4 Cups granulated sugar, divided
1 Package (6 ounces) Driscoll’s Blackberries
4 large egg whites, at room temperature
4 packed cups unsweetened shredded or fine flake coconut (7 ½ ounces/212g)
1 Tsp. salt
1 Tsp. vanilla extract
6 Ounces dark chocolate, chopped
1 Tsp. coconut oil


PREHEAT oven to 325˚F.
LINE two baking sheets with parchment paper.
PLACE 1/4 cup sugar to a medium bowl.
ADD 1 package blackberries.
MASH mixture with a fork or masher until berries are broken down.
SET ASIDE blackberry mixture to macerate, about 2 minutes.
PLACE remaining 1 cup sugar into bowl of a stand mixer fitted with whisk attachment.
ADD 4 eggs whites.
WHISK mixture on high speed until foamy.
ADD blackberry mixture, 4 cups coconut, 1 teaspoon salt, and 1 teaspoon vanilla.
WHISK until well combined.
ADD more coconut as needed to make sure all liquid is absorbed into mixture.
SCOOP 2-tablespoon-sized macaroons onto prepared baking sheets.
PRESS and PAT surface of macaroons with fingertips to ensure they look tidy and don’t crack while baking.
BAKE for about 30 minutes or until the tops are dry and lightly golden brown and ROTATE sheets halfway through bake.
PLACE baking sheets onto cooling racks.
ALLOW macaroons to cool for about 10 minutes.
PLACE 6 ounces dark chocolate into a microwave safe bowl.
ADD 1 teaspoon coconut oil.
HEAT chocolate mixture in microwave for 15 seconds.
STIR chocolate mixture.
CONTINUE heating and stirring chocolate in microwave in brief intervals until completely melted.

Almond Lemon Cake [Pesach Gluten Free]

Mild Olive oil for brushing pan
6 tablespoons olive oil
2 cups + 2 tablespoons ground almonds
1 cup castor sugar (divided into 3)
6 large eggs separated
3 tablespoons lemon juice

Grated zest of 2 lemons 

½ teaspoon salt 

½ cup flaked almonds 

Preheat oven to 175 C Grease a 21cm springform tin with olive oil and line bottom of tin Put the 2 tablespoons of ground almonds into the greased tin, shaking to coat the sides In a bowl mix together, the 2 cups ground almonds, ⅓ cup sugar and lemon zest. 

Place egg yolks into the mixing bowl of a stand mixer, add ⅓ cup sugar and beat until light and fluffy. Beat in 6 tablespoons olive oil slowly, then add the lemon juice, and lastly the dry ingredients. In a separate bowl place egg whites and the salt. Beat until soft peak gradually adding ⅓ cup castor sugar. Fold the egg whites into the almond mixture in 3 stages, then pour mixture into prepared springform tin. 

Sprinkle flaked almonds on top of cake mixture. Bake for 40 minutes until golden brown and a tester inserted into cake comes out clean. Cool completely before removing from tin. Can be made a day ahead.

Pesach Almond Macaroons

4 egg yolks
1 cup sugar

2 cups ground almonds

Beat egg yolks well. Add sugar, and beat until mixture is lemon colored. Add the ground almonds and mix thoroughly. Chill for one hour in the refrigerator. 

Preheat oven to 350 F (180 C). Take small pieces of the mixture and shape into small balls - note, these cookies spread..  Place the macaroons on a greased baking sheet, 1 inch apart. Top with half an almond. Bake in the oven for 10 minutes. 

Strawberry IceCream - Pesach

4 egg whites

750g frozen berries
1 cup sugar
2/3 cup lemon juice

Separate your eggs. Reserve yolks for another recipe.

Beat your egg whites until you have stiff peaks.

Blend up your frozen fruit until you have a smooth puree.

Add your lemon juice and sweetener to your blended fruit. If using different fruit, add less lemon juice and sweetener at first, then adjust to taste.

Gently fold in the pureed frozen fruit mixture into your egg whites, and try to incorporate it as evenly as possible.

Freeze in plastic container.

Lemon Almond Sponge Cake for Pesach

Author: Jamie Schler 

The Lemon Almond Sponge Cake 
4 large eggs, separated
1 cup sugar
Finely grated zest and juice from ½ lemon
¼ tsp vanilla extract
½ cup ground almonds
½ cup potato flour
Pinch salt + few drops lemon juice for whites
Handful slivered blanched almonds to decorate, optional

The Warm Lemon Sauce 
2 cups water
1 cup sugar
Finely grated zest and juice from 1 lemon
2 Tbs potato starch
2 Tbs butter, cubed and softened

Instructions 

Prepare the Lemon Almond Sponge Cake: 

Preheat the oven to 350°F (180°C). Have ready a springform pan – I used a 7 ¼ inch-diameter x 4 inch-high springform but a regular 8-inch pan is fine, too. 

Separate the eggs; place the yolks in a large mixing bowl and the whites in a medium bowl, preferably plastic or metal. Add a pinch salt and a few drops lemon juice to the whites and set aside. 

Using an electric mixer, beat the egg yolks for three or four minutes until thick and pale. Add the sugar and continue beating until thick and creamy. 

Beat in the zest and juice of ½ a lemon and the vanilla extract until well blended and thick. Quickly beat in the ground almonds. 

Using very clean beaters, beat the egg whites on low speed for 30 seconds, then increase the speed to high; beat the whites until thick, glossy and peaks hold. Do not overbeat until the whites are dry. 

Using a spatula, gently but firmly fold the stiff whites into the lemon almond cake batter in 3 additions. Fold in the potato flour with the third addition of the whites in order to avoid overworking the batter. Fold in the whites just until all the lumps of white have disappeared. 

Gently pour the batter into the springform pan. Dust with a couple of tablespoons slivered almonds. Bake in the preheated oven 30 – 45 minutes, depending on your oven and pan size. The cake is done when puffed, set and golden. Gently press on the top of the cake and it should feel set, much like an angel or sponge cake. A tester inserted in the center should come out dry. 

Remove the pan from the oven onto a cooling rack and allow to cool before unmolding. Carefully run a long, thin blade around the sides to loosen the cake while still warm. 

Prepare the Warm Lemon Sauce by first bringing the water to a boil. 

Sift the cornstarch or potato starch into the sugar in a medium heatproof bowl and stir. Whisk in the boiling water then, when smooth, return to the pan and continue cooking over low heat, whisking or stirring, for 8 to 10 minutes until thickened to the consistency of a sauce. 

Whisk in the lemon zest and juice. Remove from the heat and whisk in the butter a cube at a time until the buttered is melted and incorporated and the mixture is smooth. 

Strain through a mesh strainer if necessary. Store in a jar in the refrigerator; to reheat, simply put the gelled sauce in a saucepan and heat very gently over low, stirring or whisking constantly, until pouring consistency (not too runny) and warm. Strain. Serve warm.

Dairy Free Passionfruit Ice Cream

6 eggs, separated

250g caster sugar

125ml [half a cup] vegetable oil

250ml [one cup] passionfruit pulp [about 10 passionfruit]

Beat eggs whites in electric mixer until stiff, then add half the sugar and continue beating until stiff, set aside.

In a separate bowl, whisk the egg yolks and remaining sugar until very pale and thick, then gradually add the oil until fully mixed in.

Fold the egg whites into the egg yolk mixture.  Add the passionfruit pulp and gentle fold in with a spatula.

Pour into freezer proof container and freeze overnight.  Serves 10.

Hazelnut Cake [Pesach]

500g ground hazelnuts
8 egg yolks
180g caster sugar
8 egg whites

Preheat the oven to 165 degrees C. Grease and flour a 23cm springform cake tin.

Beat egg whites until stiff.

In a separate large bowl beat the egg yolks with the sugar until pale yellow in colour. Mix in the ground hazelnut mixture.

Gently fold 1/3 of the egg whites into the yolk mixture then add the remaining whites and fold in until no streaks remain. Pour into the springform cake tin. Bake in preheated oven for approx 45 minutes or until top of cake springs back when lightly tapped. Cool on wire rack.

Icing:  Melt dark chocolate with a small amount of Nuttelex margarine and spread over the top, allow time to set.
Alternatively, make a chocolate butter cream and use as a filling and icing.

Bon Vivant Cake

Ingredients For Base 

8 egg whites
1 cup caster Sugar
250 g  ground Hazelnuts or other ground nuts

Chocolate Topping 

8 egg yolks
125g butter or margarine
3/4 cup castor sugar
200g-250g good quality dark chocolate

Base 

Line 9"x 13"baking pan with greaseproof paper. Beat egg whites until stiff, adding 200 grams of sugar gradually. Mix in hazelnuts by hand. Put in cake tin and bake on 160C for 1/2 an hour. 

Chocolate Topping 

Melt chocolate with butter and allow to cool [use a bowl on top of a pot of boiling water so it doesn’t burn]. Beat egg yolks and sugar.  Pour cooled chocolate mixture into egg yolk mixture by hand. Pour chocolate topping over base and cook in the oven for 30 minutes [the chocolate will still be softish, it will harden up when cool]

Orange and Almond Cake

2 oranges, washed
250 g caster sugar
6 eggs

250 g almond meal
1 tsp baking powder

Bring a large pot of water to the boil. Wash the oranges and cook in the boiling water for 2 hours. Drain, allow to cool to room temperature, then puree. This step can be done ahead of time.

Preheat the oven to 160°C. Grease and line a 22 cm spring form cake tin with baking paper. Beat the eggs and caster until well combined. Stir in the orange puree followed by the almond meal and baking powder.

Pour the batter into the prepared tin and dust the top with extra caster sugar. Bake for 1-1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean. Allow to cool in the tin.

Potato Kugel

3/4 cup olive oil
3 eggs
2 teaspoons salt
1/2 teaspoon black pepper
6 large potatoes
1 large onion

See video for how to make.

Apple Fritters [Pesach]

1 cup matza meal
3/4 cup milk
3 apples, peeled, cored and grated or chopped into small pieces
3 eggs
2 Tbsp oil for frying

Mix all ingredients together. Ladle the batter into the pan, like pancakes. Fry until golden brown on each side. Serve with cinnamon and sugar mixture [1/2 cup sugar and 1 Tbsp cinnamon]

Apricot and Almond Pudding

175 g softened unsalted butter
175 g caster sugar
175 g ground almonds
3 eggs, separated
1 teaspoon vanilla extract
8 apricot halves [canned or fresh]

Preheat oven to 150 degrees Celsius. Grease a shallow 20-centimetre baking dish. Cream the butter with the sugar, then add the ground almonds and mix well. Add the beaten egg yolks and vanilla. In a separate bowl, whisk the egg whites until stiff, and then fold into the almond mixture. Spoon into the prepared dish and place apricot halves [flat-side down] on top. Bake for 30 minutes, then turn oven temperature up to 180 degrees Celsius. Cook for a further 20-30 minutes or until the top is golden and a skewer inserted comes out clean. Serve warm with ice cream.

Apple and Almond Pudding for Pesach - [Gluten Free]

Recipe by by Evelyn Rose 
Mother and Daughter Jewish Cooking 

6 Granny Smith apples peeled, cored, and cut in 1/2-inch thick slices
1/4 cup sugar
1 rounded tablespoon apricot jam
1 tablespoon fresh lemon juice
3 tablespoons orange juice

 For the topping:
1 cup (2 sticks) soft butter or margarine
1 cup sugar
2 cups ground almonds or hazelnuts
4 large eggs
Grated zest of 1 lemon

Preheat the oven to 350°/180C. Put the sliced apples in a large saucepan with the sugar, apricot jam, and lemon and orange juices. Simmer over low heat on top of the stove until barely tender, about 15 minutes.

Arrange the fruit mixture in a greased pan 10 to 11 inches long and 2 inches deep. Beat all the topping ingredients together in a bowl until they form a smooth mixture, then spread on top of the apple mixture.

Bake for 40 minutes, or until golden and firm to a gentle touch. Serve plain or with ice cream. Keeps up to 3 days under refrigeration. Freeze leftovers up to 2 months.