1 can matzoh meal - follow instructions on back, adding a touch of salt and nutmeg for taste.
To make lighter fluffier matzoh balls substitute club soda for water. For harder matzoh balls add more matzoh meal.
When shaping the matzoh meal into balls, it helps to keep your hands wet or coated with a little oil so that it doesn’t stick. Drop the matzoh balls into boiling water, cover and cook for 30-40 minutes. Remove and chill. Matzoh balls can be made in advance and frozen.
If you want to freeze them, remove from water and place on a either a greased cookie sheet or wax paper and place in the freezer. Once frozen remove from cookie sheet and place in zip-lock bag. This will prevent them from sticking together.
Tuesday, April 15, 2008
GEFILTE FISH
1 can Old Vienna gefilte fish
Carrots (sliced)
Onion (sliced)
Pepper and Paprika to taste.
Take the liquid from the can and place in pot with carrots, onion, paprika and petter to boil. Add fish, cover lightly and simmer 45 minutes.
Remove and chill. Serve with sliced carrot on top of each piece of fish.
Carrots (sliced)
Onion (sliced)
Pepper and Paprika to taste.
Take the liquid from the can and place in pot with carrots, onion, paprika and petter to boil. Add fish, cover lightly and simmer 45 minutes.
Remove and chill. Serve with sliced carrot on top of each piece of fish.
PASSOVER MACAROON BROWNIES
6 ounces semisweet chocolate
2 sticks unsalted margarine (or butter) at room temp., plus additional to grease pan
1 1/2 cups sugar (granulated or brown)
3 eggs
3/4 cup matzoh meal
1/4 potato starch
Pinch salt
1 1/2 cup coarsely chopped, lightly packed Passover macaroons.
Preheat oven to 350 degrees. Lightly coat 9 inch. square pan with margarine.
Set small pan over barely simmering water, without letting the pan touch the water. Heat the chocolate and margarine in the same pan until melted. Stir to combine and set aside to cool to room temp.
Add the sugar, eggs, matzoh meal, potato starch and salt. Using a spoon, gently fold in the macaroon pieces. Pour into baking pan.
Bake for 40-50 minutes, until the top appears set, is dry to the touch and is beginning to take on a cracked appearance. Cool before cutting into squares. Makes approx. 24 brownies.
2 sticks unsalted margarine (or butter) at room temp., plus additional to grease pan
1 1/2 cups sugar (granulated or brown)
3 eggs
3/4 cup matzoh meal
1/4 potato starch
Pinch salt
1 1/2 cup coarsely chopped, lightly packed Passover macaroons.
Preheat oven to 350 degrees. Lightly coat 9 inch. square pan with margarine.
Set small pan over barely simmering water, without letting the pan touch the water. Heat the chocolate and margarine in the same pan until melted. Stir to combine and set aside to cool to room temp.
Add the sugar, eggs, matzoh meal, potato starch and salt. Using a spoon, gently fold in the macaroon pieces. Pour into baking pan.
Bake for 40-50 minutes, until the top appears set, is dry to the touch and is beginning to take on a cracked appearance. Cool before cutting into squares. Makes approx. 24 brownies.
PASSOVER APPLESAUCE CAKE
4 eggs
1 1/2 cup sugar
1 cup oil
2 cup applesauce
1/2 cup potato starch
2 cup cake meal
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. each ground ginger, cloves, nutmeg
1/2 tsp salt
1 cup chopped walnuts
Beat eggs. Add sugar, oil and all other ingredients in order. Grease 9 x 13” pan and bake at 350 degrees for one hour or until toothpick inserted in center comes out clean. Cool and cut into squares.
1 1/2 cup sugar
1 cup oil
2 cup applesauce
1/2 cup potato starch
2 cup cake meal
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. each ground ginger, cloves, nutmeg
1/2 tsp salt
1 cup chopped walnuts
Beat eggs. Add sugar, oil and all other ingredients in order. Grease 9 x 13” pan and bake at 350 degrees for one hour or until toothpick inserted in center comes out clean. Cool and cut into squares.
Sunday, April 13, 2008
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