Oy Vey LIVE: Virtual Pesach cakes workshop / 7 April 2020
Who said keeping kosher for Pesach can’t be fun?! Join us to learn how to bake two Pesach cakes that are D-E-L-I-C-I-O-U-S and do not require any ingredients that may be hard to find during these strange times in quarantine. Together with Eva McGowan from Toldot Barcelona, we are baking a Sefardi walnut, almond, and orange cake, and a chocolate orange cake in this virtual bake-along. No previous experience in baking required!
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Wie zei dat koosjer voor Pesach niet lekker kan zijn?! Doe met ons mee en leer twee Pesach-cakes bakken die H-E-E-R-L-I-J-K zijn en waarvoor je geen ingrediënten nodig hebt die moeilijk te vinden zijn tijdens deze vreemde tijden in quarantaine. Samen met Eva McGowan van Toldot Barcelona bakken we een Sefardische walnoot-, amandel- en sinaasappel cake en een chocolade-sinaasappel cake in deze virtuele bak workshop. Geen eerdere ervaring met bakken vereist!
What you will need (cake #1)
6 eggs, separated
300 gr sugar
100 gr ground almonds
1 orange, grated rind & the juice
200 gr walnuts, coarsley chopped
a little oil and matzo meal for the cake tin
What you will need (cake #2)
2 oranges, wax free
6 eggs
250 gr almond flour
250 gr sugar
1/4 cup of matzo meal
optional: you can add 1/2 cup of cocoa powder; you can replace the almonds with ground hazelnuts
2 bowls
a whisk
a spatula
2 springforms or any other cake tins
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BEST Passover Dessert - How to Make Passover Matzo Icebox Cake
Passover Matzo Icebox Cake with vanilla cream, mocha cake layers and chocolate ganache frosting is a perfect dessert for your Pesach Seder. This recipe can be made strictly kashrut or not.
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The Forgotten Vegetarian: Vegan Banana Nut Matzo Waffles
Vegan Banana Nut Waffles with Raspberry Sauce
You need:
1 cup matzo meal
2 1/2 - 3 mashed overripe bananas
1/4 cup oil (I used coconut)
1 Tbsp maple syrup
1/2 tsp vanilla
Dash of salt
1/3 cup pecans
Heat your waffle maker on medium to medium high heat. Mix ingredients. Make 4 waffles, cooking until golden brown.
Raspberry Sauce:
12 oz Raspberries
Juice of 1 orange
1/8-1/4 cup maple syrup
Dash of salt
Cook over medium low heat until desired consistency is met.
Easy 3 Ingredients Moist Soft and Fluffy Almond Cake
Ingredients:
4 eggs
1 cup (190g) sugar
1 1/3 cup (250g) almond flour
1tsp almond extract (optional)
you can add orange or lemon zest for extra flavor????
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Czech Potato Latkes with Horseradish-Dill Sour Cream | Christina's Kitchen: Global Book
iG
@christinaskitchendiary
@christinagalioto
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MAKES ABOUT 18
2 ½ lbs potatoes, peeled
1 small yellow onion, peeled
¼ cup cornstarch
1 teaspoon marjoram
½ teaspoon caraway seeds
½ teaspoon salt
½ teaspoon ground black pepper
2 cups matzo meal
Lots of vegetable oil for frying
Have brown paper shopping bags or paper towels ready for draining the latkes.
If using a food processor, use the grating blade to shred the potatoes and the onion. If shredding by hand, use a grater to shred all the potatoes. Dice the onion as finely as possible.
In a large mixing bowl, use a wooden spoon or your hands, mix the potatoes and onions with the cornstarch until the potatoes have released some moisture and the starch is dissolved, about 2 minutes. Add the salt and pepper, and stir. Add the matzo meal and mix well. Set aside for about 10 minutes. The mixture should become liquidy but sticky.
In the meantime, preheat a large, preferably cast-iron but definitely nonstick skillet over medium heat, a little bit on the high side. Pour a ¼-inch layer of vegetable oil in the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly foam around it. If it immediately smokes, the heat is too high and you should lower it a bit. If the bubbles are really lazy, give the oil a few more minutes or raise the heat a bit.
With wet hands (so that the mixture doesn’t stick), roll the batter into golf ball-size balls. Flatten into thin, round patties. Fry about four to six at a time; just be careful not to crowd the pan. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.
Transfer to the paper towels and proceed with remaining latkes. Once latkes have drained on both sides, place in a baking pan and keep at 200°F or cover with aluminum foil, to keep warm.
Horseradish-Dill Sour Cream
1 lb soft tofu
2 tablespoons fresh, grated horseradish
1 tablespoon apple cider vinegar
1 tablespoon agave or real maple syrup
¾ teaspoon salt
3 cloves garlic, minced
¼ cup grapeseed oil
1 cup loosely packed fresh dill
Remove the tofu from the package and shake off excess water. Place in a blender or food processor along with the horseradish, apple cider vinegar, agave, and salt. Blend until smooth.
Preheat a small saucepan over medium-low heat. Place the garlic and grapeseed oil in the pan. Cook gently, stirring occasionally, for about 2 minutes. The garlic should be blondir (that means “lightly brown”) but not burnt. Add the oil to the tofu mixture and blend again until smooth – the cream will be light green with some flecks of dill. Scrape down the sides to make sure you get everything.
Taste and adjust for salt and vinegar, if necessary. Transfer to a bowl and seal tightly with plastic wrap and refrigerate for at least 30 minutes.
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@christinagalioto
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