Ingredients per person:
1 tbsp light brown sugar cane
1 tbsp ground almonds (coarse is best)
1 tbsp sugarfree almond butter
Pre-heat oven to 200°C. Wash and core apples. Peeling is optional.
Place apples in well-greased baking dish. Sprinkle with lemon.
Mix the sugar, ground almonds and almond butter. Push the almond mixture into each apple, using up all the mixture between them. Add a few tbsp water in the dish to make some sauce.
Put the dish in the oven for 20 mins or until the apples are cooked through.
Being the lucky owner of Jerusalem, chef Yotam Ottolenghi’s latest cookbook, I thought I’d try out some of the recipes from this lovely book with Pesach in mind. Here is a slightly adapted version of ‘Za’atar-Spiced Beet Dip with Goat Cheese:
6 medium beetroots (1 1/2 pounds), trimmed
1/2 small garlic clove, very thinly minced (the original recipe calls for more but I tend to be very careful with raw garlic)
1 small red chile, seeded and minced
1 cup plain Greek yogurt
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons honey
1 tablespoon za’atar
1/4 cup walnuts (next time I’ll try cashew nuts)
2 tablespoons goat cheese, crumbled
Steam the beetroots for 30 minutes in the pressure cooker.
Peel the beetroots, cut into wedges and transfer to a glass bowl. Add the garlic, chile and yogurt and puree with a hand blender. Add the olive oil, honey and za’atar and puree again. Season with salt. Scrape into a shallow serving bowl. Scatter the nuts, goat cheese and on top and serve with matzah bread and sticks of raw vegetables (carrot, celery…)
– Pesach Is Coming – I’m So Happy!
– Rabbi Leff’s Passover Guide – I like the passage about the Seder
– 25 Vegetarian Passover Recipes
Since Pesach falls in spring, even if you can plan and eat plenty of salads, it is very likely that you will want to eat warm food in the evening. Here is an easy and tasty recipe for a weekday.
Serves three-four people
4 big potatoes or 8 middle-sized ones
100g blue cheese (Roquefort works fine)
250g cottage cheese
Wash and scrub potatoes and prick skins in several places. Rub skins with olive oil and sprinkle with salt. Bake at 400 degrees for 45 to 50 minutes, till tender.
Meanwhile mix the cottage cheese with the blue cheese. Season with black pepper and put in the fridge until the potatoes are ready.
Chop the walnuts and keep at room temperature.
Once the potatoes are ready, Cut them lengthwise, add the cheese mixture and sprinkle with walnuts.
Serve with a green salad: lettuce, cherry tomatoes and hard-boiled eggs.
This year, I want to try and post about Pesach once or twice a week with ideas, suggestions and guidelines for those of us who do not live in places with lots of kosher products and are busy with work – in other words people for whom Pesach looks like a nightmare and who wish they could disappear from the surface of the earth for the full eight days of the chagim. I’ll also post a few simple and quick recipes.
My first suggestion is to plan in advance. I know what you are already saying ‘I’ll be lucky if I can think about it a week in advance so a month….’ By planning I mean: purchase food that is kosher for Pesach little by little, stock it in your pantry so you’ll be happy and proud to find it when the times come!
Products that keep and will prove to be useful:
– Frozen vegetables
– Frozen fish
– Canned fruit
– (Real) coffee
– Tea, but not herbal tea
If you eat kitniyot, add:
Feel free to make suggestions; I am a fledgeling at this.
Look at one of the lists below and keep an eye for the products you like when shopping.
Here are some links to Pesach lists, articles and guidelines:
– Orthodox Union Pesach Page. They also have iPhone and Android apps
– London Beth Din Kashrut Division (not updated yet)
– Consistoire de Paris
Remember that the Masorti movement allows eating kitniyot (Legumes) on Pesach. Here is an English summary of the Hebrew responsum.
May your Pesach preparations feel more like a walk than a run!
Serves four people
150 gr salmon fillet per person
1 organic lime
salt and pepper
1.5 dl organic yoghurt
1 dl creme fraiche
1/4 cup minced tarragon
1 tbsp lime
1/2 tsp Dijon mustard
salt and pepper
Slice leek lengthwise and cut in halves. Thinly slice lime. Line a baking dish with parchment paper. Place the salmon on the paper and drizzle with olive oil. Lay leek, tarragon sprigs and lime slices on the fish. Season with salt and pepper.
Bake the salmon for about 30 minutes at 200°C.
Mix all the ingredients for the cream sauce. Season with salt and pepper. Serve in a bowl with the baked fish.
Serve with steamed potatoes or/and French beans.
Adapted from a Danish recipe found in Trine Hahnemann’s Køkken Morgen – Middag – Aften
Having made a soup and a salad for the Friday evening meal, I felt I could indulge in a dessert. I had some organic apples and ground almonds and wished to combine the two. A quick Google search led me to Delia’s recipe which I slightly adapted (one omission, two additions and a time modification).
1 lb (450 g) Bramley or Elstar apples, peeled, cored and sliced
4 oz (110 g) ground almonds
4 oz (110 g) butter, at room temperature
4 oz (110 g) caster sugar
2 large eggs, beaten
Place the apples in a saucepan with approximately 2 tablespoons of water, simmer gently until soft, and then arrange them in the bottom of a buttered baking dish. Sprinkle with cinnamon.
In a mixing bowl, cream the butter and caster sugar until pale and fluffy and then the beaten eggs. Add and incorporate the ground almonds. Now spread this mixture over the apples, and even out the surface with the back of a tablespoon.
Then bake on a highish shelf in the oven for 40 minutes at 180°C/350°F. I am convinced 1 hour is far too long.
This dessert can served warm or cold. It is nice on its own but you can probably add cream, custard or a scoop of vanilla ice cream. It keeps well in the fridge and is still lovely the next day.
This is a list of recipes which I have posted since I started this blog and which are all kosher for Pesach. Beware that three of them contain kitniyot. For those wondering, soy is kitniyot but soy sauce is chametz as it contains wheat.
– Moroccan Tagine of Chicken with Prunes
– Stuffed Tomatoes
– Chicken with Red Peppers
– My Mother’s Chicken Patties (kitniyot)
– A Dish from Finland
– Another Salmon Recipe
– Hraymi: Spicy Fish
– Salmon and Fennel
– Halibut, Red Peppers, Onions, Potatoes and Gremolata
– Poached Salmon
– Smoked Salmon and Salad
– Salmon in Curry Sauce (kitniyot)
– Fish Yellow Curry (kitniyot)
More recipes to come – vegetable and side dishes as well as desserts
Here are a few links to Pesach lists, articles and guidelines:
– London Beth Din Pesach Page
– Orthodox Union Pesach Page
– Paris Beth Din Pesach Page
Please, feel free to suggest other links
Here is, at last, the recipe I wanted to share before Pesach. It is too late for the holiday but still good for a healthy meal.
1 salmon fillet per person, cubed
1 small fennel per person, adjust if they are big
the juice of 1 orange
1 garlic clove for 2-3 fish fillets
A shallot per person
1 tsp black or pink peppercorn berries for 2-3 people
salt and pepper to taste
Sauté the shallots in olive oil i a heavy pan. When they are translucent, add the fennel and the crushed garlic.
Cover with the orange juice, add one pinch of sugar, the peppercorn berries, the saffron and salt and pepper to taste. Cover and simmer for about 20 minutes or until the fennel is cooked.
Add the cubed salmon until it is done.
Serve hot, sprinkled with dill.