Our Pesach Feast by Emanuel_School_Media

Our Pesach Feast RECIPES FROM THE EMANUEL SCHOOL COMMUNIT Y

Contents Haroset............................................................................. 3 Pesach ‘Bread’ Rolls........................................................ 4 Pesach Rolls..................................................................... 5 Chicken Soup................................................................... 6 Oma's Kneidl.................................................................... 7 Matzo Balls ...................................................................... 8 Never Fail Kneidlach........................................................ 9 Pesach Chicken Blintzes................................................ 10 Pesach Potato Gnocchi.................................................. 11 Brisket in Sweet and Sour Sauce................................... 12 Potato Gratin with Spinach and Cheese........................ 13 Pesach Meringue Date-Choc-Nut Torte......................... 14 Matzo Pudding............................................................... 15 Easy Almond Cake......................................................... 16 Chocolate Mousse Cake................................................ 17 Orange and Nut Cake with Orange Syrup..................... 18 Ginger Cake (Parev)....................................................... 19 Mustachudos – Walnut Biscuits .................................... 20 The Best Ever Apple Cake............................................. 21 Pesach Cheese Cake..................................................... 22 Matzo Fruit Pudding....................................................... 23 Nanna's Pesach Chocolate Biscuits.............................. 24 Almond Macaroons........................................................ 25 Easy and Delicious Pesach Biscuits.............................. 26 Chocolate Toffee Matzo.................................................. 27 Pesach Granola.............................................................. 28

FROM THE KITCHEN OF THE MANOY FAMILY

Haroset Ingredients: • • • • •

500g pitted, finely chopped dates 200g ground almonds 60g finely chopped sultanas 2 grated apples Juice of 2 oranges

Method: Combine all ingredients and mix thoroughly. Serves: a large Seder with plenty to spare Source: The Seder Plate Passover Cookbook by N Tippett

Recipes from the Emanuel School community

FROM THE KITCHEN OF THE GOT TLIEB FAMILY

ENTRÉE

Pesach ‘Bread’ Rolls Ingredients: • • • • • •

½ cup margarine 1 cup boiling water 2 cups matzo meal 1 teaspoon salt 2 teaspoons sugar 4 eggs

Method: 1. 2. 3. 4. 5. 6.

Melt margarine in water in the microwave. Add dry ingredients and combine. Add eggs, one at a time. Mix well with a spatula. Roll into balls and shape onto a lined baking tray or into a muffin tin. Bake for approximately 45 minutes at 180°C.

Serves: 6-10

Our Pesach Feast

FROM THE KITCHEN OF THE JACOBSON AND LENNY FAMILY

ENTRÉE

Pesach Rolls Ingredients: • • • • • •

2 cups matzo meal 1 teaspoon salt 1 teaspoon sugar 1 cup water ½ cup oil 4 eggs

Method: 1. 2. 3. 4. 5. 6. 7.

Combine all dry ingredients. Bring oil and water to boil. Add oil and water to dry ingredients. Beat in eggs one at a time. Let mixture stand for 15 minutes. Oil hands and shape mixture into approximately 12 round rolls. Bake at 200°C for 50 minutes.

Serves: 12

Source: My mother, Esther Jacobson's recipe

Recipes from the Emanuel School community

FROM THE KITCHEN OF THE ISMIN FAMILY (TAAL’S GREAT GREAT GRANDMOTHER’S RECIPE)

ENTRÉE

Chicken Soup Ingredients: • • • • • • • • • • •

20 cups cold water 8 chicken pieces including bones 4 large carrots (more for later) cut into 5cm pieces 3 stalks of celery – include leaves and cut into 5cm pieces 2 parsnips (more for later) cut like carrots 1 turnip, cubed in bite-sized pieces 2 large onions, cut in half 1 bunch dill (tied – more for garnish) 1 bunch parsley (tied) Salt and pepper to taste Chicken bouillon (optional)

Method: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Boil the water in a large soup pot. Add the chicken and return to a boil (covered). Add all the vegetables, except parsley and dill, and cook at medium to low heat, uncovered, until reduced by about a half (2-3 hours). You may want to skim the fat during cooking. Add parsley and dill and cook for 20 minutes. Then remove herbs and discard. Season soup with salt and pepper and bouillon, if using, to taste. If soup is too strong add water. If too weak, let it boil out longer, uncovered. Remove from heat and allow to cool. Remove the chicken and vegetables. Some people add chicken pieces back in – I don't as I make matzo balls and like it as a broth. Serve or freeze. When ready to serve, heat with new carrots and parsnips. When soft but not mushy, garnish with dill.

Serves: 8-10

Our Pesach Feast

FROM THE KITCHEN OF THE SCHNAPP FAMILY

ENTRÉE

Oma's Kneidl Ingredients: • • • • • • •

1 packet coarse matzo meal Boiling hot water 3 tablespoons oil 2 eggs Salt and pepper to taste Large pot of salted boiling water Small bowl of cold water (to wash fingers between forming kneidl)

Method: 1. 2.

Pour matzo meal into a large bowl. Add boiling water slowly and mix with a spoon until all the matzo meal is wet and combined. 3. Allow to cool until you can hold comfortably in your hand. 4. Add oil and eggs and mix thoroughly. 5. Add salt and pepper and mix through. 6. Take handfuls of the mixture with wet hands. If the mixture seems too dry, add small amounts of hot water. 7. Roll the mixture into consistently-sized balls and drop into the boiling water. 8. Boil for approximately 10 minutes after they come to the surface. 9. Remove from boiling water gently with a small drainer and they are ready to eat. 10. Wonderful in chicken soup. Enjoy! Our family loves them. Serves: Makes about 20 matzo balls. Can be easily scaled to make as many or as few as you need!

Recipes from the Emanuel School community

FROM THE KITCHEN OF THE ISMIN FAMILY

ENTREE

ENTRÉE

Matzo Balls Ingredients: • • • • • • • • •

1 cup matzo meal ¼ cup finely chopped chives 1¾ teaspoons kosher salt, plus more to taste 5 large eggs 1/3 cup chicken fat, grapeseed oil or unsalted butter ¼ cup Club Soda or Seltzer 3-4 celery stalks, thinly sliced on a bias, plus any leaves ½ cup chopped dill leaves Freshly ground pepper

Method: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Combine matzo meal, chives and kosher salt in a medium bowl. Using a fork, incorporate eggs until well blended. Add chicken fat followed by Club Soda, mixing until no lumps remain. Cover with plastic wrap and refrigerate until mixture is firm and fully hydrated – at least 2 hours (and up to 24 hours). Bring a large pot of well-salted water to a boil. Using your hands, roll matzo ball mixture into balls, slightly smaller than the side of a ping pong ball, placing them on a lined baking sheet until all the mixture is rolled (makes about 24 matzo balls). Add matzo balls to boiling water and cook until floating, puffed and cooked through (10-12 minutes). You can always sacrifice one, plucking it from the broth and cutting it in half to check if its cooked through. Texture should be uniform in colour and the balls shouldn’t be dense or undercooked in the centre. Using a slotted spoon, transfer the matzo balls to the chicken broth.

Serves: 6-8 Source: Cooking NY Times by Alison Roman

Our Pesach Feast

FROM THE KITCHEN OF THE ROMAIN FAMILY

ENTRÉE

Never Fail Kneidlach Ingredients: • • • • • • •

2 eggs ¼ cup vegetable oil ¼ cup water ¾ teaspoon salt ¾ cup coarse matzo meal Dash of white pepper Fried onions, cooled

Method: 1. 2. 3. 4. 5. 6. 7.

Beat eggs with salt and pepper. Mix in oil and water. Stir in matzo meal and onions and refrigerate for 1 hour, or if you have time, leave it in the fridge overnight. In a large pot, bring 2 litres of water, mixed with 1 teaspoon salt, to a boil. Wet hands and form balls. Drop into boiling water and cook, covered, for 30 minutes. NO PEEKING! Drain with a slotted spoon and serve in hot soup.

Serves: 5, but you can always double the recipe. Source: redkurls@aol.com

Recipes from the Emanuel School community

FROM THE KITCHEN OF BARBARA AND SYD COHEN

DESSERT MAIN

Pesach Chicken Blintzes Ingredients: Batter • 3 eggs • 2/3 cup matzo meal • ½ teaspoon salt • 1¼ cups water Filling • 2½ cups diced chicken • 2 eggs • 1 medium onion, diced • 1 tablespoon chicken fat • ½ teaspoon salt • Dash pepper Method: 1. 2. 3. 4. 5. 6.

Combine eggs, salt and water. Add gradually to matzo meal, stirring hard to avoid lumps. Fry into thin pancakes on one side only. Place a rounded spoonful of filling onto each pancake. Fold in an envelope fashion – one end, then both sides, then roll to close completely. Fry in oil.

Note: These blintzes can be made ahead of time. When ready, pack them closely in a baking dish and reheat in a slow oven. Serve casserole style at the table. Serves: 4-6

Our Pesach Feast

FROM THE KITCHEN OF THE DRINKWATER-SCHNAPP FAMILY

MAIN

Pesach Potato Gnocchi Ingredients: • • • • •

900g potatoes 1 cup potato starch 2 small eggs (if they are larger, use 1 egg and 1 extra yolk instead) Salt to taste Parmesan cheese, to taste (optional)

Method: 1. 2. 3. 4. 5.

6. 7.

Roast potatoes with the skins on at 180°C until tender. The time will vary depending on the size of your potatoes. Alternatively, peel and boil them. Scoop out the insides of your baked potatoes or allow your boiled potatoes to steam dry. Pass the potatoes through a potato ricer and spread the resulting mash on a tray to allow it to dry out and cool completely. Add in potato starch and salt and gently mix through. Add parmesan cheese, if using. On your bench, make a well in the middle of the starch/potato mix, and add eggs, one at a time, until you have a soft, manageable dough that is not too wet. Make sure you use gentle hands – if you mix too long your gnocchi will be very tough. Sprinkle extra starch on your benchtop. Separate your dough into smaller balls and roll the dough out into sausages. Put a little starch on a butter knife and cut gnocchi into 2cm pieces. Use the back of your fork to indent the pieces – it helps them hold the sauce and also makes them look pretty! Drop small batches of gnocchi into very salty, simmering water. When they rise to the top of the pot, they are ready – it will only take a few minutes. Serve the gnocchi with your favourite pasta sauce. We tend to like a tomato or pestobased sauce. Enjoy!

Serves: 4-6

Recipes from the Emanuel School community

FROM THE KITCHEN OF THE ISELIN FAMILY

MAIN

Brisket in Sweet and Sour Sauce Ingredients: • • • • • • • • • • • • • •

1 first cut brisket, 3kg, rinsed and patted thoroughly dry 1 medium onion, peeled and quartered 5cm piece fresh ginger, peeled, cut into chunks 6 large cloves garlic 1 cup ketchup 1/2 cup dry red wine 1/4 cup cider vinegar 1/4 cup soy sauce 1/4 cup honey 1/4 cup Dijon mustard 1 tablespoon coarsely ground pepper, to taste 1/4 teaspoon ground cloves 11/2 cups Coca Cola or Ginger Ale 1/2 cup olive oil

Method: 1. 2.

Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 165°C. Place all ingredients but the brisket, soda and olive oil into a food processor and process with steel blade until smooth. 3. Pour the mixture into a large bowl and whisk in soda and olive oil. 4. Place brisket, fat-side up into a heavy baking pan just large enough to hold it. Pour sauce over it. Cover tightly and bake for 3 hours. 5. Turn brisket over, cover pan and bake for an additional 2-3 hours or more, until fork tender. 6. Cool, cover and slice with sharp knife against the grain, to desired thickness. 7. Put sliced meat back in sauce and refrigerate covered, overnight. 8. Skim off congealed fat – leave out to reach room temperature. Heat oven to 175°C. 9. Heat for about 30-45 minutes so sauce permeates the meat. 10. Taste sauce to adjust. Serve warm. Serves: 12 Source: New York Times

Our Pesach Feast

FROM THE KITCHEN OF THE NACHMAN FAMILY

MAIN

Potato Gratin with Spinach and Cheese Ingredients: • • • • • • •

500g frozen spinach 3 eggs beaten 500g ricotta cheese 125g grated tasty cheese 2ml grated nutmeg 1.25kg potatoes, peeled and very thinly sliced Salt and pepper to taste

Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Preheat oven to 180°C. Grease a 23cm springform cake tin. Beat the eggs with the ricotta. Add the spinach and ¾ of the grated cheese. Add the nutmeg and seasoning. Cover the base of springform tin with a layer of potatoes. Spread evenly with spinach mixture. Continue layering, finishing with a layer of potato. Sprinkle with remaining cheese. Cover with foil. Cook for 11/2 hours until tender. Remove foil for last 15 minutes. Serve hot or cold with a side salad and steamed vegetables.

Serves: 6 Source: Pesach Passover recipe and guide book - Esther Surdut

Recipes from the Emanuel School community

FROM THE KITCHEN OF BARBARA AND SYD COHEN

DESSERT

Pesach Meringue Date-Choc-Nut Torte Ingredients: • • • • •

200g dates, chopped 200g dark chocolate, chopped 200g walnuts/pecans, chopped 200g caster sugar 6 egg whites

Method: 1. 2. 3. 4. 5. 6.

Preheat oven to 180°C. Line a 20cm or 23cm round cake tin on the bottom and sides. Beat the egg whites until they are foamy. Gradually add the sugar until the mixture becomes glossy and meringue-like. Gently fold in the nuts, dates and chocolate. Bake for 60-75 minutes. Cool and serve.

Serves: 8-10

Our Pesach Feast

FROM THE KITCHEN OF DENYSE BERNSTEIN

DESSERT

Matzo Pudding Ingredients: • • • • • • • • • •

6 large square pieces of matzo 1 cup sugar 3 grated sour green apples 4 eggs 100g melted butter or margarine Zest of one lemon ½ cup sultanas Handful of slivered almonds Flaked almonds Cinnamon

Method: 1. 2. 3. 4. 5.

Soak matzo in boiling water, drain and mash. Add beaten eggs, melted butter and rest of ingredients. Pour into a buttered baking dish. Sprinkle with flaked almonds and cinnamon and bake at 180°C for about 30 minutes or until brown. Serve with vanilla ice-cream or custard.

Notes: Can be served warm or at room temperature. Can be warmed in the microwave once cooked – is nicer warm than at room temperature and can be cut like a cake. Serves: 5

Recipes from the Emanuel School community

FROM THE KITCHEN OF BARBARA AND SYD COHEN

DESSERT

Easy Almond Cake Quite possibly the easiest cake you’ll ever make, and naturally gluten and dairy-free. Ingredients: • • • • • • • •

Oil for greasing the pan 4 eggs, white and yolks separated ½ cup granulated sugar Zest of one small orange ¼ cup orange juice (from one small orange) 1½ cups almond flour Pinch of salt ½ cup raw sliced almonds

Method: 1.

reheat the oven to 180°C. Lightly grease a 22cm springform cake tin. Insert a P parchment circle into the bottom and lightly grease that too. 2. Using a stand mixer or large bowl with hand beaters, beat the egg whites until stiff peaks form. 3. In another large bowl, whisk the egg yolks with the sugar, orange zest and orange juice. 4. Stir in the almond flour and a pinch of salt. 5. Once the egg whites are beaten, stir about ¼ of them into the almond mixture. 6. Once well mixed, gently fold in the rest, doing your best not to overmix. 7. Pour into the prepared pan and sprinkle with the sliced almonds. 8. Bake for about 25 minutes, or until golden brown and bounces back when you lightly push it in the centre. 9. Allow to cool and run a sharp knife around the perimeter of the cake before removing the sides of the pan. 10. Dust with powdered sugar, if desired. Notes: If you don’t have an orange, you can substitute the zest of one lemon and whatever juice you get from it. You may need to adjust the sugar since lemons are tarter than oranges. Serves: 8-10 Source: Zenbelly

Our Pesach Feast

FROM THE KITCHEN OF THE MILNER FAMILY

DESSERT

Chocolate Mousse Cake Ingredients: • • • •

6 eggs, separated 75g butter 200g dark chocolate ¾ cup sugar

Method: 1. 2. 3. 4. 5. 6. 7. 8.

Pre-heat oven to 180°C. Beat the egg whites until stiff. In a different bowl, beat the egg yolks and sugar until thick and creamy. Melt the chocolate and then add the butter and stir until melted. Stir the chocolate mixture into the yolks. Fold the whites into the chocolate/yolk mixture. Pour half the mixture into a well-greased 22cm springform cake tin and bake for 20 minutes. When completely cool, add the rest of the mixture and chill in the fridge for at least 3 hours or overnight.

Serves: 8

Recipes from the Emanuel School community

FROM THE KITCHEN OF SANDRA AND BERT BEN MAYOR

DESSERT

Orange and Nut Cake with Orange Syrup Ingredients: • • • • • • • • • • • • • •

Oil, for brushing Fine matzo meal, for dusting 8 eggs, separated, at room temperature 1¼ cup caster sugar ½ cup fresh orange juice 2 teaspoons finely grated orange rind 140ml Sauternes or sweet kosher wine ½ cup sifted fine matzo meal ¾ cup blanched almonds, finely chopped ½ cup walnuts, finely chopped 2 cups fresh orange juice, strained ¾ cup caster sugar, extra Extra 300ml cream whipped (optional) Whole walnut halves, to garnish

Method: 1.

Preheat the oven to 170°C. Line the base of a 7cm deep, 27cm round springform cake tin with baking paper. Brush the paper and sides with oil and sprinkle with matzo meal. Remove any excess. Place the egg yolks in a bowl, gradually whisk in 1 cup of sugar until the mixture is thick and pale. Gradually beat in the orange juice, orange rind and 80ml (1/3 cup) Sauternes. Whisk the egg whites in a clean bowl to form firm peaks, then gradually whisk in the remaining sugar.

Carefully fold the matzo meal into the orange mixture with a rubber spatula or large metal spoon until well combined. Carefully fold the egg whites into the orange mixture followed by the almonds and walnuts. Make sure the egg whites are evenly distributed. Gently pour the mixture into the tin and cook for 50 minutes, or until the cake springs back when touched. The cake will brown very quickly but this is fine. Remove from the oven and leave to cool in the tin on a cake rack. Before the cake completely cools, run a knife around the inside of the tin to loosen it. To make the sauce, place the orange juice, caster sugar and remaining Sauternes in a saucepan over medium heat, and stir until all the sugar has dissolved. Reduce the heat and simmer, removing any scum as necessary, until the sauce has reduced by half and is slightly syrupy. The syrup will thicken further as it cools. Remove the cake from the tin, cover with the cream, if desired, and garnish with the walnut halves. Serve slices of the cake drizzled with a little of the orange syrup. Serves: 6-8

Our Pesach Feast

FROM THE KITCHEN OF THE GOT TLIEB FAMILY

TREATS

Ginger Cake (Parev) Ingredients: • • • • • • • • •

3 eggs 1 cup sugar 1 cup sunflower oil 1 cup syrup 2½ cups fine matzo meal 1 heaped teaspoon ginger 1 teaspoon cinnamon 1 teaspoon mixed spice 1 heaped teaspoon Bicarb dissolved in 1 cup boiling water

Method: 1. 2. 3. 4. 5. 6. 7. 8.

Preheat oven to 170°C. Cream eggs and sugar until thick. Add oil, syrup, cake meal and spices. Mix well together in Mix Master. Add water and Bicarb. Combine well. Bake in a greased long loaf tin. Line bottom of tin with baking paper and bake for 60-70 minutes. It doesn’t rise much. Cool and enjoy.

Serves: 10-14

Recipes from the Emanuel School community

FROM THE KITCHEN OF THE BERGER FAMILY

TREATS

Mustachudos – Walnut Biscuits Ingredients: • • • • •

250g ground walnuts 2 large eggs, beaten 130g caster sugar 1 teaspoon cinnamon (optional) 50g chocolate chips if you wish – I do!

Method: 1. 2. 3. 4. 5. 6. 7. 8.

Preheat oven to 180°C. Mix dry ingredients. Add eggs forming a thick paste. Cover cookie sheet with baking paper or cooking spray. Drop a teaspoon of paste in mounds about 2.5cm apart on the cookie sheet. Bake for 15 minutes. Loosen each biscuit with a spatula then cool. Enjoy!

Our Pesach Feast

FROM THE KITCHEN OF THE KLINE/SOLOMON FAMILY

DESSERT

The Best Ever Apple Cake Ingredients: • • • • • •

900g Granny Smith apples 225g sugar for apples 115g sugar for the cake batter 2 eggs 115g fine matzo meal Zest of one lemon

Method: 1. 2. 3. 4. 5.

Pre-heat oven to 180°C. Peel, core and slice apples and cook with the sugar in very little water until they are just soft. Transfer apples to a baking dish. Beat eggs and sugar until frothy, add lemon zest and matzo meal, mixing well. Pour the batter over the apples and bake until the cake is firm and brown.

Serves: 4-6 Source. Great Granny Julie's recipe

Recipes from the Emanuel School community

FROM THE KITCHEN OF MICHELE PEIMER (GRANNY OF SYLVIE FREEDBERG, YEAR K )

Ingredients:

Method:

Basic base • 1 cup matzo cake meal • 1/4 cup sugar • 1/4 cup melted butter, cooled or Almond crust • 3/4 cup slivered, toasted almonds, cooled • 2/3 cup sugar • 2/3 cup matzo cake meal • 1/4 teaspoon salt • 8 tablespoons unsalted butter, melted and cooled slightly

Filling • 2 blocks Philadelphia cream cheese • 1/2 cup sugar • 2 eggs • 1/2 teaspoon vanilla essence Topping • 1 carton sour cream • 1/2 cup sugar • 1/2 teaspoon vanilla essence

TREATS

DESSERT

Pesach Cheese Cake Preheat oven to 175°C with rack in middle. 2. Basic crust: mix ingredients and press the crust into the bottom and about 2.5cm up the sides of a springform pan. 3. Almond crust: Pulse almonds, sugar, matzo cake meal, and salt in a food processor/Thermomix until finely ground. Transfer to a bowl and stir in butter until well combined. Press onto bottom and 2.5cm up the sides of the springform pan. Bake until crust is firm and a shade darker, 12-15 minutes. 4. Cool crust completely in the pan on a rack. 5. In food processor, mix filling ingredients together. 6. Pour into pie dish. 7. Bake at 175°C for 20 minutes. 8. Remove cake from oven. 9. Mix topping ingredients together. 10. Carefully pour topping over cake and bake for a further 5-7 minutes. 11. When cool, cake should be set. 12. Can decorate with strawberries/ crumbled chocolate/well-drained red tinned cherries. Notes: Freezes well. Instead of a springform cake tin, you can use a deep, round (fluted) pie dish.

Our Pesach Feast

FROM THE KITCHEN OF OLIVER MENDOZA-JONES

DESSERT

Matzo Fruit Pudding Ingredients: • • • • • • • • • •

5 matzo sheets 5 beaten eggs 200g brown sugar 450g sultanas 270g chopped dates 5 Granny Smith apples, sliced finely, or 3/4 large can of pie apples 85g melted margarine or butter 5g cinnamon For topping: handful of almonds, whole or pieces and a little more cinnamon Roasting tin, lined with baking paper

Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

In a large bowl soak matzos in water till water is absorbed but not too soft. Tip water off. Using a sieve press out excess water and return soaked matzos to bowl. Add brown sugar and cinnamon to bowl. Add apples, sultanas and dates. Add melted margarine or butter. Add the beaten eggs. Mix together very well. Press into tin and level the mixture. Top with coarsely chopped almonds and sprinkle with cinnamon. Bake at 160°C for about 90 minutes until brown and cooked through. Cool and either keep in covered tin or remove and wrap in baking paper and either foil or plastic wrap.

Notes: Keeps well in fridge and can be frozen. Can be reheated and served with ice cream or gelato. Delicious served with tea or coffee. My mother, Olive Myers, made this pudding every Pesach. I now make it for our family every year. It is always eagerly anticipated. Serves: 20-30 Recipes from the Emanuel School community

FROM THE KITCHEN OF THE MILLINGEN/SHRAIBMAN FAMILY

TREATS

Nanna's Pesach Chocolate Biscuits Ingredients: • • • • •

125g butter 1 cup sugar 3 egg yolks 250g almond meal 2 tablespoons cocoa

Method: 1. 2. 3. 4.

Preheat oven to 180°C. Cream butter and sugar until pale. Add yolks and fold in cocoa and almond meal. Bake for 12–15 minutes – take out while still soft.

Serves: 12-15 biscuits

Our Pesach Feast

FROM THE KITCHEN OF THE ROSENFELD FAMILY

TREATS

Almond Macaroons Ingredients: • • • • • • •

125g almond meal/ground almonds 1 cup sugar 2 large egg whites ½ teaspoon vanilla essence 1-2 drops of almond essence 2-3 tablespoons cocoa/drinking chocolate (if you’d like to make a chocolate version) Almonds or chocolate chips for decoration

Method: 1. 2. 3. 4. 5. 6.

Pre-heat the oven to 160°C. Mix the almond meal/ground almonds, sugar, egg whites, vanilla and almond essence. If you would like to make chocolate macaroons add in the cocoa/drinking chocolate. Let stand for 5 minutes. On a baking tray lined with baking paper, either spoon the mixture into a piping bag (for a fancier cleaner macaroon) or using a soup spoon (for a rustic look – MUCH easier!), make circular mounds of the mixture slightly bigger than a walnut or 50c coin. Add decorations to the centre. Bake for 12-15 minutes depending on your oven.

Serves: 15-20 Source: Women’s Weekly

Recipes from the Emanuel School community

FROM THE KITCHEN OF THE PAL FAMILY

TREATS

Easy and Delicious Pesach Biscuits Ingredients: • • • • •

6 egg whites 1/2 cup caster sugar 250g chopped up chocolate (dark or milk) 250g ground almonds 250g desiccated coconut

Method: 1. 2. 3. 4. 5.

Preheat oven to 180°C. Beat egg whites until fluffy. Fold the remaining ingredients into the egg whites. Put dollops (approximately a heaped tablespoon) of the mixture on a baking tray lined with baking paper. Bake for 20 minutes and enjoy!

Serves: It doesn't last long!

Our Pesach Feast

FROM THE KITCHEN OF THE BERKOVIC FAMILY

TREATS

Chocolate Toffee Matzo Ingredients: • • • • •

4-5 matzo 1 stick unsalted butter 1 cup firmly packed dark brown sugar 1 bag (375g) chocolate chips/bits ½ teaspoon sea salt

Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.

Preheat the oven to 180°C. Line a baking sheet with aluminium foil and top with a sheet of baking paper. Cover the baking sheet with the matzo, cutting and piecing them together as necessary to fill the entire pan. To make the toffee, combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. If it looks like it’s separating, just keep stirring; it will come together. Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. Immediately pour the toffee over the matzo and, using a spatula, spread into an even layer. Put the pan into the oven and bake for 8-10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and place on wire cooling rack on the counter. Immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use a spatula to spread the chocolate into an even layer. Sprinkle with the sea salt. Refrigerate until the chocolate is firm – about 45 minutes. Don’t leave it in the fridge too much longer, otherwise it will be hard to cut. Transfer the matzo onto a large cutting board. Using a large sharp knife, cut into squares. Store in an airtight container in the fridge and serve cold.

Serves: Plenty Source: Once Upon a Chef with Jenn Segal - www.onceuponachef.com

Recipes from the Emanuel School community

FROM THE KITCHEN OF THE WOLF FAMILY

Pesach Granola Ingredients: • • • • • •

4 cups matzo (broken-up) 1/2 cup chopped nuts 3/4 cup coconut 1/2 cup honey 1/2 cup oil 1 cup raisins/dates

Method: 1. 2. 3. 4. 5. 6. 7.

Mix all ingredients except raisins/dates. Spread out on non-stick baking tray. Bake at 160°C for 20-30 minutes. Stir every 5 minutes. When it is golden brown remove from oven and add the raisins/dates. Mix well and allow to cool. Store in an airtight container

Our Pesach Feast

Thank you to the Emanuel School community for sharing their Pesach delights. lllustrations by Chloe, Jacob, Levi, Maddison, Matilda, Nathan, Poppy, Tali and Zen Year 3 Hand lettering by Indigo, Year 6