for passover

The Giffnock Shul Community Cookbook

The Giffnock Shul Community Cookbook

for passover

a note from the RabbiFood 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

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recipes

floating matza ballsspiced pumpkin soup

almond and raisin charosetjochnowitz family charosetlemon curdeingemachtslemon curdwalnut and onion pate

cottage cheese pancakesfarfel muffinspesach granolapesach bagelspesach rollspesach granolamatza meal oatmealpesach rolls

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soups

spreads + sauces

baking + savouries

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hush puppy potato knishesmatza nachossweet and sour cabbageturkey roll in wine sauceovernight matza breakfast bake

almond biscuitsapple crispblueberry and almond cakeeasy pareve ice creamelephant cakesfairy bunschocolate cake with raspberriescoconut lime cake frozen lemon meringue pielinzer tortepesach kichlachstrawberry flumpmange

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mains

desserts

soups

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floatingmatza ballsSubmitted by Matat Jablon

This recipe is from https://toriavey.com/toris-kitchen/floater-matzo-balls/

Ingredients:-3/4 cup matzo meal-1 tsp kosher for Pesach baking powder-1/4 tsp salt-1/4 tsp garlic powder-1/4 tsp onion powder (optional)-1/4 tsp white pepper (optional)-3 large eggs-3 tbsp vegetable oil-1 tbsp minced fresh dill (optional)-3-4 quarts soup broth or salted water

In one bowl mix together the matzo meal, baking powder, salt, garlic powder, onion powder, and pepper.

In another bowl mix together the oil and eggs.

Pour the egg mixture into the dry ingredients. Add in the optional dill (other herbs work nicely too).

Mix until just combined.

Put the mixture in the fridge for 20-30 min.

Heat the broth (or water) to a rolling boil.

Shape matza balls into 1 inch (2.5 cm) balls and drop into the boiling liquid. Decrease the heat to a simmer. Cover and cook the matza balls for 30 minutes. (Do not remove the lid during this time.)

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spiced

pumpkin soup Submitted by Jackie Benson

Ingredients:-2 tbsp olive oil-1 large onion, peeled and chopped-2 cups pumpkin, cut into cubes-1 carrot, peeled and chopped-1 large sweet potato, peeled and chopped-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

Heat the oil in a large saucepan and saute the onion until soft but not brown. Add the pumpkin, carrot, sweet potato, ginger, cinnamon and paprika. Toss until fragrant and well coated. Add the orange juice and stock and bring to a boil. Cover and simmer gently for 25 mins until the vegetables are soft. Add salt and sugar. Blend until completely smooth.

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spreads +sauces

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almond and

raisin charosetSubmitted by Jackie Benson

This recipe is from Nira Rousso from The Passover Gourmet

Ingredients:-6 apples, peeled and diced-500 g pitted dates-1 cup raisins-4 cups water-1 cup ground almonds-2 cups sweet red wine-6 tbsp lemon juice-1 tsp ground ginger-1 tsp ground cinnamon-sugar to taste

Put the apples, dates and raisins in a medium saucepan.

Add the water and cook for about 15 minutes.

Strain and coarsely chop the fruits.

Add the ground almonds, wine and lemon juice.

Add in the ground ginger and cinnamon and taste.

Add sugar according to taste.

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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!

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jochnowitz

family charoset Submitted by Matat Jablon

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 juice works well)

Chop the apples into very fine pieces. Hand chop the nuts into very fine pieces. Add the cinnamon and grape juice and let the mixture sit in the fridge for at least 10 minutes.  Adjust the cinnamon and wine/juice to taste.

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granddaughter of the Jochnowitz Family

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lemon curdSubmitted by Jackie Benson

Ingredients:-8 lemons-500 ml lemon juice-250 g unsalted butter-600 g sugar-8 eggs

Grate the rind of the lemons and put into a bowl with the lemon juice. Leave for 2 hours, so that the oils in the rind can flavor the juice. Set the oven to 225°F/110°C. Put the sugar in an ovenproof bowl and put it in the oven together with 5 small jars to heat up. Pour the juice and rind through a fine strainer and discard the rind. Melt the butter over a gentle heat in a heavy-based pan. Add the warm sugar and the strained juice. Stir constantly until the sugar has completely dissolved. Process the eggs until thoroughly blended, about 10 seconds. Add a ladleful of the hot sugar mixture, processing all the time. 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. Take off the heat and continue to stir for 2-3 minutes as it thickens more. Pour the curd into the hot jars and cover with paper discs. When cold, cover with lids and refrigerate until required.

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T h i s h a s b e c o m e something of a Benson family tradition since I started making it about 20 years ago. I would make several pots of it and give it as presents to various friends and extended family here in Israe l . The lemons always come from the tree in my garden which a n n u a l l y p r o d u c e s absolutely hundreds of juicy lemons.

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eingemachtsSubmitted by Jackie Benson

Ingredients:-1 kg beetroot-1 kg sugar-150 ml water-1 tbsp ground ginger-3 lemons, sliced-100 g split almonds (optional)

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. Wash the lemons and slice, removing the stones, and add to the jam. Cook for a further hour. Add the ginger and nuts if you’re adding them and cook for a further 15 minutes. The contents of the pan must always be barely bubbling. The jam thickens as it cools. Pour into warm, sterilized jars and label.

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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!

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lemon curdSubmitted by Suzanne Rosenberg

Ingredients:-6 eggs-6 lemons-1/4 lb butter-sugar to taste (about 1/2 lb)

Melt butter in top of double pan. Beat eggs lightly in bowl, then add sugar and then lemon juice (strained) and place in double pan.  Stir whilst cooking until thick. Taste. Pour into warmed jam jars.

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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.

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walnut and

onion pateSubmitted by Jackie Benson

Ingredients:-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

Fry the onions in the oil with the sugar until golden brown. Add the walnuts and continue frying for 1 or 2 more minutes. Put the onions, walnuts and any remaining oil into a blender with the hard boiled eggs. Taste and adjust seasoning accordingly.

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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.

baking +savouries

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cottage cheese

pancakesSubmitted by Anita Berkley

Ingredients:-1 cup cottage cheese-3 eggs-2 tbsp melted butter-6 tbsp matzo meal-1/4 tsp salt

Lightly beat eggs. Add the cottage cheese, butter, matzo meal, and salt, and mix only enough to blend.  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. 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. 

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farfel muffinsSubmitted by Sydney Switzer

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

Add boiling water to the farfel and let it absorb.  Add salt and butter and stir to melt.  Add eggs one at a time and beat well.  Placed in well-greased muffin tin and bake at 350 F (180 C) for 25-30 minutes.

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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!

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pesach granolaSubmitted by Anita Berkley

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 dried fruit

Stir together matzos, walnuts, oil, sugar, honey, and salt.  Spread evenly on a rimmed baking sheet.  Bake at 300 degrees, stirring every 10 minutes, until toasted, 25 to 30 minutes.  Let cool. Break into smaller pieces. Stir in dried fruit.

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This recipe is from www.marthastewart.com

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pesach bagelsSubmitted by Adele Conn

Ingredients:-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

Preheat oven to 190 C, Fan 180 C or Gas 5. Put water, oil and salt into a saucepan and bring to boil. Add sugar, eggs and matzo meal and beat in to make a smooth mixture. 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. Bake for about 45 minutes. Sprinkle with cinnamon and sugar or serve plain for savoury bagels. NB. These are really only good on the day they are baked.

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pesach rollsSubmitted by Doreen Gillis

Ingredients:-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

Mix the meal with the salt and sugar and set aside. Pour oil and water into an 8 inch heavy saucepan and bring to a boil. 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.  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).  Preheat the oven to 190 degrees C. Line two baking sheets. When cool, break off walnut sized pieces of dough and roll into balls.  Place each roll 2 inches apart on the baking sheet. Bake for 50 minutes until a rich brown.

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pesach granolaSubmitted by Shayna Conn

Ingredients:-2 1/2 cups matza farfel (or break 3 matza boards)-1 cup shredded coconut or desiccated coconut-1 cup chopped nuts-1/4 cup margarine or oil-1/4 cup brown sugar-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

Preheat oven to 325 F (gas 3). Combine matza farfel, coconut and nuts in a bowl and spread mixture on a lightly greased baking sheet. Bake for 15-20 minutes, tossing several times until lightly toasted. Meanwhile, in a saucepan, combine margarine, sugar, honey and salt. Bring to a simmer for a few minutes, stirring constantly. Remove from heat and add lightly toasted farfel - coconut mixture to syrup mixture. Mix well, coating evenly and place back on baking sheet. Increase oven to 350 F (gas 4) and toast mixture for 20 - 25 mins until golden brown, stirring a few times to avoid burning. Transfer granola to a large mixing bowl and stir in mixed fruit and cinnamon with a spatula to break up big clumps. 

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matza meal

oatmealSubmitted by Shayna Conn

-matza meal (medium)-milk-apple sauce-desiccated coconut-ground nuts (as desired)

In a saucepan add all ingredients (enough milk to cover the meal and a bit more). Simmer on low for 10 mins or until desired consistency.

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pesach rollsSubmitted by Hodaya Lemberger

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

In a mixing bowl mix the matza meal and baking powder. Boil water, oil, sugar and salt in a pot and pour over the matzah meal mixture. Mix until uniform.  Add the eggs one at a time, while mixing continuously. Chill for half an hour in the refrigerator. Preheat oven to 200 degrees. Wet hands and make balls the size of a clementine, and arrange them on a lined baking sheet. Bake for 45 minutes.

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mains

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hush puppy

potato knishes Submitted by Shayna Conn

Ingredients:-6 large floury potatoes, peeled and cut into chunks-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

Boil potatoes until tender. Drain well. Mash potatoes, add 3 eggs, potato starch, mayonnaise, garlic powder, salt and pepper. Mix well to combine. Set aside. Preheat oven 350 F (gas 4). Line a baking tray. 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. Whisk remaining egg to make an egg wash. Brush each mound with egg. Bake for 40 - 50 mins until mounds begin to brown.

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matza nachosSubmitted by Shayna Conn

Ingredients:-matza-cheese-tomatoes-onions -avocado-plain yogurt-fresh coriander

Wet matza until soft. Break into large chunks and lay on greased baking tray. Cover with chunks of tomatoes, onions, coriander and cheese. Bake Gas 6 for 15 minutes (or until cheese is bubbling and browning). Take out of oven and serve with fresh tomatoes, onions, avocado and yogurt.

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sweet and sour

cabbageSubmitted by Sarah Schechter

Ingredients:-1 white cabbage-1 large onion-oil-a dash of lemon-sugar to taste-salt to taste-pepper to taste-raisins

Slice a white cabbage as thinly as possible (mine gets gradually thicker and thicker as I lose patience). Fry a large onion, ‘til brown. Add the sliced cabbage and stir to coat it with the oily onions. Add a dash of lemon, sugar, pepper and salt to taste. Add raisins (I use sultanas when I make it the rest of the year). Bring to the boil and leave to cook until the cabbage is cooked and the liquid has disappeared.

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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.

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turkey roll

in wine sauce Submitted by Jackie Benson

Ingredients:-2 kg roll of turkey (in string)-1 punnet mushrooms, sliced-2 large onions, sliced-1 cup white wine-seasoning – salt, black pepper, paprika, garlic powder

Make a rub for the turkey using a teaspoon of each of the seasonings. Rub all over the turkey and set aside. 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. Add the mushrooms and continue cooking until the liquid has evaporated. Make a well in the middle and add in the turkey roll. Cook on all sides to seal the meat and the spices. 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. Let go absolutely cold before taking the string off the meat and slicing. Serve heated with the onion and mushroom sauce.

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overnight matza

breakfast bakeSubmitted by Zachary + Oliver Livingstone

Ingredients:-2 sheets matzah-250 ml (1 cup) very hot water-100 ml (scant half cup) milk-1 egg-50 g (quarter cup) sugar (or use less, to taste)-few drops vanilla extract-25 g (2 tbsp) raisins-1 tbsp brown sugar-1/4 tsp cinnamon

Break the matzah into smallish pieces and place in a sieve over a bowl. Pour the hot water over, then leave the matzah in the steam while you prepare the custard. In a jug, combine the milk, egg, sugar and vanilla. Whisk together thoroughly. 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. Pour over the custard. Cover the dish and transfer to the fridge overnight. If you can pre-set your oven to come on the next morning, add the brown sugar topping and put the dish in the oven the night before. Next morning, preheat the oven to 180 C (350 F). Combine the brown sugar and cinnamon. Remove the dish from the fridge, uncover, and sprinkle the sugar-cinnamon mixture in an even layer over the top. Bake at 180 C for 30-35 minutes until just cooked through, golden brown and risen slightly. Serve hot or warm.

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After being bored with M a t z a h B r e i , w e d i s c o v e r e d t h i s delicious bake on the internet. Zachary and Oliver enjoy this a few times over Pesach and not just for breakfast!

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desserts

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almond

biscuitsSubmitted by Evelyn Tiefenbrun

Ingredients:-3 cups (330 g) almond meal (either with or without husks, as preferred)-3 egg whites-1 cup (170 g) castor sugar-1 small pkt flaked almonds-1/2 block dark chocolate

Mix together the almond meal, egg whites and castor sugar. There is no need to beat the egg whites first. 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. 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. When the biscuits are cool (they will harden a little as they cool), place the chocolate into a pyrex glass and stand in a saucepan of boiling water from the kettle. The chips should melt within about 5 minutes. With a teaspoon, coat the ends of the biscuits (I only coat the top, as it gets messy otherwise). Set the chocolate by placing the biscuits in the fridge for 15 minutes or so. PS Leftover egg yolks are perfect for lemon curd!

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apple crispSubmitted by Matat Jablon

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 vegetable oil)-1/8 tsp salt

Combine apple slices, sugar, cinnamon and lemon juice. Spoon the apple mixture into a greased 11 x 7 inch pan. Mix together the remaining ingredients and sprinkle on top of the apples. Bake at 180 degrees C or 350 degrees F about 1 hour or until browned on top.

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This recipe is from https://www.myrecipes.com/recipe/passover-apple-crisp

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blueberry and

almond cakeSubmitted by Marcia Goldman

Ingredients:-6 eggs-150 g desiccated coconut-100 g ground almonds-1 tsp baking powder-1 tsp vanilla extract-150 g blueberries

Preheat oven to 180 C. Crack 6 eggs into large bowl and beat with an electric mixer until they are pale and fluffy. Gently fold in the coconut, ground almonds, baking powder and vanilla. 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. Bake for about 30-35 minutes until cooked through. When cool, slice into portions and serve with berries, ice cream or yoghurt. 

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easy pareve

ice creamSubmitted by Sarah Schechter

Ingredients:-100 g baking chocolate-1/2 cup caster sugar-6 tsp coffee*-8 oz margarine-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…

Chuck all the ingredients into a liquidiser and blitz. Pour into container and freeze.

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2 Ingredients:-2 egg whites-icing sugar (to taste)-dash of lemon juice-400 g strawberries

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. Pour into container and freeze.

Chocolate Ice Cream

Strawberry Ice Cream

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elephant cakesSubmitted by Sarah Schechter

Ingredients:-150 g margarine-175 g caster sugar-3 eggs-140 g potato flour-40 g cake meal-1 1/2 tsp kosher for pesach baking powder-20 g vanilla sugar or 1 tsp vanilla extract

Preheat the oven to 175° C and prepare approx. 20 fairy cake cases on a tray. Put all the ingredients into a bowl and beat until you have a smooth batter. Half fill each of the cases with the mixture. Bake for 15-20 minutes until golden brown.

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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…

Variations:I usually make a double quantity and make 4 different sorts by dividing the batter into 4 and adding:-raisins and cinnamon-chocolate chipsto the batter, then leaving some plain and topping the rest with butter icing (with margarine, if pareve) by mixing butter/marg, icing sugar and coffee.

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fairy bunsSubmitted by Doreen Gillis

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)

Whisk all the ingredients together and spoon into paper cases or bun tins. Bake for 15-20 minutes at 200 degrees C.

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chocolate cakewith raspberriesSubmitted by Sydney Switzer

Ingredients:-6 oz (175 g) bittersweet or semisweet chocolate, chopped-3/4 cup (175 mL) butter, cut into pieces-3/4 cup (175 mL) sugar, divided (see instructions)-4 eggs, separated-1 cup (250 mL) toasted pecans, ground-2 tbsp (30 mL) matza meal Glaze:-1/2 cup (125 mL) whipping cream-4 oz (125 g) chopped bittersweet or semisweet chocolate-1 cup (250 mL) fresh raspberries

Melt chocolate and butter together in a bowl set over a pot of gently simmering water. In another bowl, beat egg yolks with 1/2 cup (125 mL) sugar until very light. Whisk chocolate mixture into egg mixture and then stir in nuts and matza meal. In a large bowl, beat egg whites until opaque and soft mounds begin to form. Slowly beat in remaining 1/4 cup sugar (50 mL), until stiff. Gently fold into chocolate base. Spoon mixture into a buttered 9-inch (24-cm) springform pan that has been lined with parchment paper. Bake in a preheated 350 F (180 C) oven 30-35 minutes or until a cake tester comes out dry.  For glaze, heat cream and pour over chopped chocolate and stir. Cool until spreadable. When cake is cool, turn out of pan and remove paper. Brush off any crumbs. Pour glaze over the top, and gently spread evenly, letting the glaze run down the sides. Top with berries.

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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!

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coconut

lime cakeSubmitted by Doreen Cohen

Ingredients:-150 g butter or soft margarine-150 g caster sugar-4 eggs-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

Cream together margarine and sugar till light and fluffy.  

Add eggs, ground almonds, coconut, lime zest and juice. 

Pour into tin and bake for 35-40 minutes in a moderate oven. 

Allow to cool completely. 

Mix icing sugar, lime zest and juice. If it appears too thick add a drop of water. Pour over top of cake and decorate with extra coconut if desired.

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frozen lemon

meringue pieSubmitted by Jackie Benson

Ingredients:-5 egg yolks-1 1/4 cups sugar-2 cups non-dairy whipping cream-3/4 cup lemon juice-1 lemon, zested 

Topping:-2 egg whites-1/4 cup sugar

In the bowl of an electric mixer, beat egg yolks until thick and creamy. 

Add sugar and continue beating until light yellow. Remove from the bowl and set aside. 

Put the cream in the bowl and whip until soft peaks form. Add lemon juice and zest. 

Fold the whipped cream mixture into the egg yolk mixture and pour into a spring form pan. Cover and freeze for 5 hours. 

Topping:Beat the egg whites with the sugar until soft peaks form. 

Remove the pie from the freezer and spread the egg white mixture over the mousse. Brown the top under the grill for 1 minute. 

Return to the freezer. Serve frozen.

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linzer torteSubmitted by Matat Jablon

Ingredients:Raspberry Preserve-450 g berries-50 g sugar (or to taste)-1 tsp lemon juice Linzer Torte:-150 g ground almonds-60 g ground hazelnuts-195 g (or less) matza meal-135 g sugar-zest of one lemon (optional)-1 tsp ground cinnamon-1/8 tsp ground cloves-1/4 tsp salt-1/2 tsp kosher for pesach baking powder-195 g cold unsalted butter (or margarine)-2 large egg yolks-1 tsp kosher for pesach vanilla extract

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).  Remove from the heat and add the lemon juice. Place into the fridge until cooled. Preheat the oven to 180 degrees C.  Mix the almonds, hazelnuts, matza meal, sugar, lemon zest, cinnamon, cloves, salt and baking powder together in a bowl. Cut the butter into the mixture until the consistency resembles fine crumbs. Add the two egg yolks and vanilla extract until the mixture comes together.  Divide the mixture into one slightly larger and one slightly smaller ball. Wrap the smaller dough in plastic and refrigerate for an hour.  Press the larger ball into a 10 inch/25 cm circular pan and press the dough up the side about 1 inch/2.5 cm. Spread the cooled berry preserves over the bottom crust and refrigerate.  Once the smaller dough is firm, roll it out, cut lattice pieces and weave them over the top of the pie.  Bake in a preheated oven for about 30 minutes or until the top is warm. This can be eaten warm but is best served refrigerated.

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pesach

kichlachSubmitted by Anita Berkley

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

Whisk eggs till well blended. Stir in remaining ingredients (mixture will be like a thick batter). Drop rounded teaspoonfuls on greased baking sheet, leaving 1 inch between each. 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. Bake for 8-10 minutes or until golden brown.

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strawberry

flumpmangeSubmitted by Hilary Davis

Ingredients:-2 kosher for pesach strawberry jellies-1 small punnet of strawberries-1 carton pareve cream

All steps to be done very quickly. Mash the strawberries. Make up both jellies with only HALF the amount of water. Very quickly add to jelly before it sets.  Whisk in the cream. Pour into serving bowl and put in fridge to set. 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.

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