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www.jewishnews.co.uk
Jewish News 22 March 2018
Passover / Cooking With Kids
PASSOVER RECIPES
For Little Chefs
When Pesach catering starts to take its toll, let the children do the cooking, says Denise Phillips. Here are four breakfast recipes made with minimal ingredients that are the perfect substitutes for toast and cereal. All you have to do is clear up after them
Passover Blueberry Muffins I love these blueberry muffins – breakfast on the run and a lunch box snack or treat when needed! They freeze, too, so make them in advance. PREPARATION 15 minutes
Ingredients
150g cake meal 100g ground almonds 2 teaspoons Passover baking powder ½ teaspoon salt 110g butter 200g caster sugar 1 teaspoons vanilla essence 2 eggs 100ml milk 225g fresh or frozen blueberries (if using frozen, defrost and drain any excess liquid before cooking)
TIME COOKING 30 minutes
METHOD 1 Preheat oven to 160ºC / Gas 3.
MAKES 16 muffins
2 Line muffin tin with paper cases. 3 Mix cake meal, grounds almonds, baking powder and salt together and set aside. 4 Cream butter, sugar and vanilla essence until light and fluffy. 5 Add eggs and beat well. Add milk and cake meal mixture. Beat until combined. Stir in blueberries. 6 Fill muffin cases so they are two-thirds full. 7 Bake for 25 to 30 minutes or until just golden.
THE SCULPTURE GALLERY WOBURN ABBEY
Matzah Granola Breakfasts at Pesach can be a challenge to satisfy the family; this nutritious matzah cereal certainly helps to put off hunger pangs until at least 11am. It is delicious with milk or used as a topping for crumble or fruit pies. It is also super-portable for when you’re rushing out the door to visit family or doing activities with your children. Just bag it up and go. PREPARATION 10 minutes
Ingredients
Image courtesy of Neale James Photography
1 large box matzah (300g) – broken up into small pieces 400g pecan pieces 200g desiccated flaked coconut 200g slivered almonds 300ml honey 150ml vegetable oil 2 teaspoons ground cinnamon 1 teaspoon salt 100g raisins
TIME COOKING 20 minutes
METHOD 1 Heat oven to 180ºC / 350ºF / Gas mark 4.
MAKES 15-20 servings
2 Line two baking trays with non-stick baking parchment. 3 Combine matzah pieces, pecans, coconut and almonds in a large bowl. 4 Stir honey, oil, cinnamon and salt in a medium-sized saucepan. Heat over medium-high heat until boiling. 5 Pour over the matzah mixture; toss until evenly coated. 6 Spread mixture evenly onto prepared baking trays. 7 Bake 15 to 20 minutes, tossing occasionally, so the mixture browns evenly. 8 Toss matzah mixture with raisins; let cool completely. Store in an airtight container at room temperature or in the refrigerator. It will keep for several weeks.
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