Anxious about missing your cakes and desserts over Pesach? Fear not. Once you try this recipe you will never again fear the holiday of no flour! This is a family fav and always made our house the place to be over Passover. Be prepared to make a double batch of this recipe since it’s usually devoured within minutes of leaving the oven!
1/2 cup of vegetable oil
1 1/2 cups of sugar
1/2 cup of potato starch
1/2 cup of cocoa (use Hershey’s coca for the best taste!)
They taste like regular choc chip cookies, they are Amazing!! (Please note the following recipe is gebrokts)
1 cup cake meal
2 Tbsp potato starch
1/2 tsp baking soda
1/2 tsp salt
1/2 cup margarine
1/2 cup white sugar
1/2 cup packed light brown sugar
1 large egg
1 1/4 cup semi-sweet chocolate chips
Mix all ingredients except for chocolate chips by hand (kneading it). Then knead in
Roll the dough into small walnut sized balls and place on a cookie sheet. Then, flatten the
balls with the palm of your hand.
Bake on 375 for about 12 minutes or until golden brown.
Makes 30 small cookies.
2 cups flour (Passover: substitute 1 1/2 cups potato starch)
1 tablespoon baking powder
¾ cup dry red wine
2 tablespoons orange zest
3 tablespoons brandy or rum
6 egg yolks
1 1/2 cups sugar
1/2 cup extra-virgin olive oil
11/4 cups finely ground almonds (you can substitute hazelnuts, walnuts or pecans)
6 egg whites plus a pinch of salt, beaten until stiff but not dry
Preheat the oven to 350*f. Combine the flour and baking powder in a bowl, and set aside. Combine the wine, orange zest and brandy in another bowl, and set aside. With an electric mixer or in a food processor, cream the yolks and sugar until the mixture is light and fluffy. Add the oil, and mix again. Add the flour mixture alternately with the wine mixture, beginning and ending with flour, mixing each time just until combined. Add the nuts, and mix just until combined. Gently but thoroughly fold the mixture into the beaten egg whites with a wooden spoon until totally combined.
Bake in a greased 10-inch springform pan or tube pan for 1 hour or a little longer, until a knife inserted in the center comes out clean. Unmold and invert onto a cooling rack.
4 cups cranberry or pomegranate juice
2 bags frozen unsweetened strawberries
2 bags frozen unsweetened sliced rhubarb
1 cup good quality strawberry or black currant jam
1/4 cup kuzu, arrowroot or cornstarch (Passover: potato starch), dissolved in a little cold water in a small bowl until smooth
Bring all but last ingredient to boil in a medium pot. Reduce flame to low and cook 5 more minutes. Add starch mixture and cook only till mixture begins to boils and looks clear (a minute or two). The mixture will be chunky. If you like it smooth, cream it with an immersion blender. Wait until the mixture cools, then store in glass jars in the refrigerator.
3 pounds lean lamb, beef or bison chunks, 2×2″ squares
6 cups water
2 large onions, sliced very thin
Good pinch saffron
1 teaspoon turmeric
2 tablespoons dry thyme or oregano
1/4 cup fresh lemon juice
Ground pepper to taste
Cook the beef chunks in the water at medium flame, covered, for two hours. Add the onions, saffron, turmeric and cook covered on a medium flame for 1 hour. Uncover, add the thyme, lemon juice and pepper and cook 2-3 more minutes. Transfer the meat with a slotted spoon onto a platter. Check the liquid in the pot: If it is too thin, reduce on a high flame for a few minutes until thickened, and pour over the meat.