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This page was last updated on: Sunday, 16 October 2011
(Special) Chicken Soup with chicken meatballs**
Matzos Charlotte (aka Passover Apple Pie)
* With kind permission of Nigella Lawson, from her book ‘How to Be a Domestic Goddess’.
**With kind permission of Nigella Lawson, from her book ‘Feast’ (Passover section).
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Makes 15 bagels
Ingredients:
1kg strong white flour, plus more as necessary for kneading
1 tablespoon salt
7g (1 sachet) easy-blend yeast or 15g fresh yeast
2 tablespoons sugar
1 tablespoon vegetable oil, plus more for greasing
500ml warm water, plus more as needed
2 tablespoons malt or sugar, for poaching the bagels
2-3 baking sheets, oiled or greased
Combine the flour, salt and yeast together in a large bowl. Add the sugar and oil to the water. Make a well in the dry ingredients and add the liquid, mixing to a dough with a spatula or wooden spoon.
Knead the dough either by hand or with a dough hook, trying to add more flour if you can. Often with dough's you want them as wet as you can manage; here, dry is good.
The dough will be very stiff and hard work, I know, but knead until you’ve got a really smooth, elastic dough; even with the dough hook and an electric mixer, this takes about ten minutes.
Form the dough into a ball, and put it into an oiled bowl, turning once to coat all round, then cover the bowl with cling film and leave it to rise for about one hour. It should be well risen, and, when you poke it with your finger, the impression should remain.
Now punch the dough down, really punch, and then give a good knead and divide the dough into three pieces. Using your hands, roll each piece into a rope, and then cut each rope into five pieces. Roll each piece between the palms of your hands into a ball then roll into another rope, curling it round to form a ring. Seal the ends by overlapping them a little and pinching them together. At about this time put a large pan of water to boil. When it boils, add the malt or sugar.
Sit the bagels on the baking sheets, cover with tea towels and leave for about twenty minutes, by which time they should be puffy. Now preheat the oven to 240oC / gas mark 9 or your maximum oven temperature.
When the malted water’s boiling and your bagels are good and puffy, start poaching them. Drop a couple of bagels at a time into the boiling water and boil for one minute, turning them once. I use a couple of large spatulas for this.
As you poach them, put them back onto the oiled baking sheets, well spaced, then bake for 10-15 minutes or until they’re shiny and golden-brown.
*With kind permission of Nigella Lawson, from her book ‘How to Be a Domestic Goddess’.
Ingredients:
1lb minced beef or lamb
1 large onion, finely chopped
1 egg
1 Telma beef cube
1 cup medium Matzo Meal
Splash of Worcestershire Sauce
Salt and pepper to taste
A baking tray and margarine or oil for greasing the baking tray
Preheat oven to 200oC
By hand, mix together in a large bowl all the ingredients. Scoop out an amount of the mixture large enough to form the burger size you require. Mould the amount of mixture removed into a burger shape - round, flat or whatever you prefer! 1lb of mince should make six normal sized burgers or four large.
Place your tray of burgers, with a dot of margarine on each, in the preheated oven for around half-an-hour. The burgers can be fried in a little oil if you prefer.
(submitted by Richard Levy)
(Special) Chicken Soup with chicken meatballs*
Serves 10-12.
Ingredients: For the soup base
2kg chicken wings
2 leeks, roughly chopped
2 carrots, roughly chopped
1 onion, halved
2 sticks of celery, roughly chopped
Zest and juice of 2 lemons
Handful of parsley
2 tablespoons Maldon salt / 1 tablespoon salt
2 bay leaves
1 teaspoon turmeric
1 tablespoon dried mint
1 teaspoon ground coriander
1 teaspoon black peppercorns
4 litres water
Put everything into a large saucepan, a very large saucepan, and bring to the boil. Then turn down the heat – skimming off any scum as you do so – and simmer gently for about 4 hours, partially covered.
When it has cooled, strain the soup through muslinw to make about 2.5 litres. When the soup’s cold, put it in the fridge overnight; the next day it will be easy to scrape off all the fat, which will have risen to the top and solidified.
wJust line a large sieve with some muslin, which you can buy from anywhere that sells baby care products if you haven’t a good cookware shop that stocks it.
Ingredients: For the chicken meatballs
1 matzoh sheet, soaked in 250ml water for 10 minutes, then wrung out
400g (2) skinless chicken breasts
2 spring onions, finely chopped
Small handfuls parsley leaves
2 teaspoons dried mint
1 tablespoon Maldon salt / 1 ½ teaspoons table salt
Zest of 1 lemon
4 tablespoons ground almonds
1 garlic clove, minced
Black pepper
1 egg
Put everything except the wrung-out matzoh sheet into a food processor and pulse until chopped. Add the matzoh sheet and pulse again until you have a finely chopped minced texture. Tip into a bowl and leave in the fridge for twenty minutes.
Line a baking sheet with cling film and have a bowl of cold water to hand. Take the minced meatball mixture out of the fridge and with wet hands form teaspoonfuls into tiny meatballs. You should get about fifty meatballs out of this mixture.
When you reheat the soup base you can add the meatballs and cook in the gently bubbling liquid for seven minutes, or you can make the meatballs ahead and freeze them; drop them, unthawed, into the soup and cook them for ten minutes.
Ingredients: For adding to the soup
350g frozen broad beans or 1kg fresh broad beans
500g courgettes
Bunch mint, chopped
Bunch parsley, chopped
Unless the broad beans are really young, you do need to remove their skins too. If they’re fresh, pod them then blanch the beans in boiling water for a brief minute before plunging them into a bowl of icy cold water. The skins should slip off pretty easily. If you’re using frozen beans, just let them thaw and then press gently on each bean so that the inner vivid green pair of kidney-shaped pulses pop out of the casing.
Have the beans ready and finely dice the courgettes. Once the soup is hot again and the meatballs are cooked in it, add both vegetables to the soup. Sprinkle some mint and parsley over the full tureen, with a little more of both on each bowl of soup as you pass it around.
*With kind permission of Nigella Lawson, from her book ‘Feast’. (Passover section)
Chocolate Blitz – Passover Special
Ingredients:
Blitz
6 eggs, separated (whites stiffly beaten)
1 cup of sugar
1 cup finely ground almonds
4 oz butter or margarine
3 oz semi-sweet chocolate
1 oz unsweetened chocolate
Glaze
Apricot or currant jam or jelly
4 oz melted chocolate (1 oz sweetened / 3 oz semi-sweet)
4 oz butter or margarine
Preheat oven to 180oC.
Cream the butter and sugar. Add egg yolks, then cooled melted chocolate. Alternately and carefully fold in stiffly beaten egg whites and ground almonds. Place in an un-greased 20cm or 23cm spring form and bake 40 to 45 minutes. Cool on rack, first upside down, then right side up, changing every 5 minutes. It will settle a bit. When completely cool, carefully remove sides (loosen side with a sharp knife first). Place on serving dish. Spread with jam or jelly (helps to warm it a bit). Melt the other 4 oz of chocolate and butter, stirring well to mix and slowly pour over cake – some should dribble down the sides for effect (most should be on top). Let set or refrigerate until use. Bring back to room temperature before serving. Serves 8-10.
(submitted by Fern Potter)
Ingredients:
½ cup soften butter or margarine
1, 8 oz package of cream cheese
1 tsp vanilla
5 oz powdered icing sugar
Cream the butter and cream cheese together. Add vanilla; mix well. Add powdered sugar gradually, mixing well after each addition until frosting is of a smooth consistency. Add a little milk if necessary.
(submitted by Fern Potter)
All time favourite – whatever the occasion.
Makes one large 23cm x 33cm cake or a double layer 23cm round cake.
Ingredients:
10 oz / 275 grams grated carrots
10 oz / 275 grams sifted flour
2 tsp baking powder
1 1/2 tsp salt
2 1/2 tsp cinnamon
11 oz / 300 grams sugar (brown or white)
300 grams salad oil
4 eggs
1 cup crushed pineapple, drained
50 gram chopped nuts
50 gram flaked coconuts (optional)
Preheat oven to 180oC.
Sift flour together with baking powder, salt and cinnamon. Add sugar, salad oil and eggs. Mix well. Add carrots, pineapple, nuts, and coconut. Blend in thoroughly. Pour batter into greased pan. Bake at 180oC for 35-40 minutes. Let cool, then frost with cream cheese icing.
(submitted by Fern Potter)
Matzos Charlotte with Apples (otherwise known as Passover Apple Pie)
Ingredients:
2 Matzos
4 oz butter melted
2 cups apples, sliced fine
¼ cup sugar
3 yolks beaten
2 tbsps raisins seeded
1 tbsp almonds, blanched and grated
¼ tsp cinnamon
3 egg whites stiffly beaten
Preheat oven to 180oC.
Soak matzos in water, sprinkle with brown sugar and press out in a pie dish to dry. Melt butter in baking dish and add rest of the ingredients with the exception of the whites of eggs to the melted butter. Fold in stiffly beaten egg whites. Bake at 180oC for about 1 hour.
(submitted by Fern Potter)
Ingredients:
3 matzos
Water
3 eggs, separated
½ cup sugar
¼ tsp salt
¼ tsp cinnamon
1 cup raisins (optional)
3 tbsps shortening
3 tart apples, thinly sliced
Rind of lemon or orange
¼ cup chopped nuts
Preheat oven to 180oC.
Soak matzos in cold water and drain. Beat yolks lightly, add sugar, salt, cinnamon. Stir in soaked matzos. Fold in stiffly beaten egg whites and raisins. Pour half mixture into well-greased baking dish. Arrange slices of apples, sprinkle nuts and grated lemon rind. Cover with rest of mixture. Dot with fat, sprinkle add more cinnamon and sugar. Bake at 180oC for 45 minutes. Serve with applesauce or berries. Serves 6.
(submitted by Fern Potter)
Ingredients:
1 can chopped tomatoes with seasoning or herbs
1 medium onion
One clove of garlic
One piece of celery
One litre of chicken or vegetable stock
50 to 60 grams of pasta
Salt and pepper
Oil
A sprinkle of parsley
Finely chop the onion, celery and garlic. Put a little oil in a medium to large saucepan and place on a moderate heat. When the oil is hot add the onion, celery and garlic to the saucepan and stir.
After a few minutes add the can of tomatoes to the saucepan. Also add a little salt and pepper. Once the mix is starting to bubble add the litre of stock and stir occasionally. Once boiling, reduce the heat to the lowest available.
Stir until simmering, add the pasta and simmer for a further 10 to 15 minutes or until the pasta is soft. Garnish with parsley and serve with crusty rolls, a French stick or rye bread.
(submitted by Richard Levy)
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