EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

No Comments 04 April 2014

This delicious frozen Passover holiday dessert can be served alone with whipped cream and berries, or alongside our decadent chocolate mousse recipe.

An “ice cream” treat everyone will love.

Recipe Ingredients:

  • 1 box strawberries, Sliced
  • 2 egg whites
  • 1/2 cup sugar

- Beat egg whites and sugar; then while still beating, add sliced strawberries one piece at a time.
- Beat for 15 minutes, spoon into a large bowl and freeze. Serve like ice cream.

Serve along with fresh berries and whip cream.
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Passover Sandwich Rolls

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Passover Sandwich Rolls

3 Comments 03 April 2014

If you  get sick of Matzoh, then this is a quick way to disguise that cardboardy crunch.

Serve with sliced tomato and cheese, tuna fish, egg salad, or even a hamburger!

Ingredients for this Pesach Recipe:

  • 2/3 cup of water
  • 1/3 cup of oil
  • 1 tsp of sugar
  • 1/4 tsp salt
  • 1 cup of matzo meal
  • 3 eggs

Pesach Recipe: Directions for preparation:

  1. Preheat oven to 375 degrees
  2. Boil water, add salt,oil, matzo meal and sugar
  3. Stir, and remove from heat.
  4. Beat eggs into mixture one at a time.
  5. Spoon batter onto sprayed parchment paper into smal mounds.
  6. Bake 1 hour at 375 degrees.
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Carb-Free Low-fat Cauliflower Passover Pizza

healthy body, kosher appetizer recipes, kosher main dish recipes, kosher passover recipes,seder table Ideas, kosher vegetable recipes, mothers day recipes, Passover Recipes

Carb-Free Low-fat Cauliflower Passover Pizza

4 Comments 02 April 2014

Carb-less Pizza for #Passover

 

Pizza recipe trends are constantly evolving, and this carb-free, low-fat Passover version from Emanuelle Lee of London is one that you will want to whip up all year round. If you are a Passover hostess that is trying to escape the post holiday waistline bulge, then this recipe is for you!

Check out Emanuelle’s blog at  www.manusmenu.blogspot.com.

 

Carb-less #Passover Pizza

Carb-less #Passover Pizza

Ingredients

    For the crust:
  • 1 Cauliflower cut into small pieces (or equivalent amount pre-cut)
  • 1 egg
  • 2 tsp garlic paste
  • 1 tbsp grated cheese (preferably mozzarella)
  • 2 tsp olive oil
  • Salt and pepper
  • Polenta mixture
  • For the sauce
  • 1 clove of garlic (chopped)
  • 1 can cherry tomatoes
  • Olive oil
  • 2 Tsp sugar
  • 1/2 chilli flakes
  • Fresh basil leaves
  • 1/2 teaspoon oregano
  • Salt and pepper
  • Low fat mozzarella cheese

Instructions

  1. Preheat oven to 400 Degrees F.
  2. Blend the cauliflower in a food processor until it has become a grainy paste. Pour into a mixing bowl and mix in the garlic paste, olive oil, egg and grated cheese. Mix all the ingredients together. Add a pinch of salt and pepper.
  3. Cover a flat baking tray with parchment paper. Grease the paper with a little bit of olive oil. Sprinkle a pinch of polenta mixture on to the tray.
  4. Take about 3 heaps of cauliflower and flatten it out onto the tray with a spatula into the pizza shape of your choice.
  5. You should have enough 'dough' left over for 1 another medium sized pizza. Repeat sequence with the rest of the dough.
  6. Bake for 20-25 or until golden. With a large spatula, carefully turn the pizza crust over and bake the other side for 10 minutes.
  7. (You may put the crusts under the broiler for a few minutes to make them extra crispy but make sure they don't burn!)
  8. While the crusts are baking, make the sauce. In a pan, heat up a tablespoon of olive oil, add the chopped garlic, sauté until softened a little and add the can of tomatoes. Smash the pieces of tomato so the sauce is a little smoother. Add the rest of the ingredients.
  9. Once the pizza 'dough' is golden and hard, smooth a large amount of the sauce on top and leave about a half inch space around the outside to make the crust. Top with (low fat) fresh mozzarella cheese and top with a little olive oil, salt and pepper.
  10. Add your favourite toppings. Bake for 10 minutes. Sprinkle some basil leaves for decoration and enjoy! (guilt-free!)
http://www.thejewishhostess.com/2014/04/carb-less-pizza-for-passover/

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Syrian Style Pistachio Macaroons

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Syrian Style Pistachio Macaroons

No Comments 01 April 2014

While its so easy to serve your  Passover  desserts from a can, there is nothing more delicious than a homemade macaroon, especially  if you are lucky enough to get a recipe from Jennifer Abadi, community chef and cookbook author intent on preserving the recipes of her Sephardic heritage. The main ingredient for this Passover dessert is the Pistachio nut or “fisto.” These nuts are a favorite snack of the Syrian Jewish community tracing back to the old days in  where they would most certainly crack pistachio nuts while playing a good game of toleh or backgammon with friends. You can find shelled pistachio nuts  in Kosher Corner on McDonald Avenue in Brooklyn, or from Ohnuts.com.
Ka’ik ib’Fis’dok (Syrian Style Pistachio Macaroons)
1 1/2 cups shelled, unsalted pistachios
Egg whites from 2 large eggs
1 to 2 teaspoons orange blossom water (optional), to taste
3/4 cup granulated sugar
*Confectioners’ sugar, for decoration
1. Preheat oven to 350 degrees F.
2. Place the pistachios in a food processor and blend until finely ground. Set aside.
3. In a large bowl, beat the egg whites on high speed with an electric hand-held mixer until stiff peaks form. (If you decide to add the orange water, fold it into the beaten egg whites at this point.) Gently pour the sugar over the stiff egg whites and fold in with a wooden spoon. Add the ground pistachios and fold in with wooden spoon until fully mixed into the egg white mixture.
4. One tablespoon at a time, place the pistachio “dough” on a greased baking sheet, leaving 1 inch in between each cookie. Bake until lightly golden around the edges, about 15 to 20 minutes.
5. Cool for half an hour before removing from the sheet or the cookies may break apart too easily. (You may freeze the cookies at this point by placing them between layers of wax paper and tightly sealing inside a plastic container. They will last up to 3 weeks. When ready to serve, remove each layer of cookies on the wax paper and place on the countertop to defrost for half an hour. Sprinkle with the confectioners’ sugar and serve.) Sprinkle the tops of the cookies with confectioners’ sugar and serve on a decorative platter with pistachio or vanilla ice cream (or with sorbet).
Yield: Serves 6 to 10 (about 1 to 11/2 dozen cookies)
*Note: If cornstarch is added, then its use is prohibited to Ashkenazim during Passover. Try the following as a substitute:
“Mock” Confectioner’s Sugar for Passover
1/3 cup plus 2 tablespoons potato starch
2/3 cup superfine white sugar
1. Pulse together in a food processor (about 2 minutes) to combine.
2. Sprinkle on top of your favorite Passover dessert for decoration
Yield: 1 cup plus 2 tablespoons (18 tablespoons)
by Jennifer Abadi (www.FistfulofLentils.com).
©2002, used by permission from The Harvard Common Press.

 

 

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