We Have the BEST Passover Recipes for You!
Here are some ideas from The Feast Goes On that will help you plan and prepare your special seders (the special festive meal at the start of the 8 day Passover festival) as well as the remainder of the Passover week. Yes, that’s right. The whole seder menu from just one book!
We’ve also shared, right at the bottom, our favourite flourless nutcake, perfect for Passover or any time of the year. And check out these great ideas from our two other books, Pesach Part 1 and Pesach Part 3.
Seder night menu
Sephardi Charoset, from Dinah Danon p. 252
Gefilte Fish (omit challah), from Ruth Eskin, page 257
Simple chicken soup with matzo balls, from Balaclava Deli p. 248
(recipe and video here)
Chicken with Olives and Capers, from Lisa Manoy p. 83
Potato and Onion Gratin, from Kaye Edelman, p. 175
Beetroot and Herb Salad, from Vivienne Polak, p. 98
Middle Eastern Kompot, from Ali Sulan, p137
Flourless nutcake, from Yvonne Engelman, p. 281, or see below
Coconut Macaroons, from Jacqui Israel, p. 285 (recipe here)
And some extra deliciousness…
Date and Chocolate Torte, from Natanya, p. 187
Chocolate and Orange Cake, from Tanya Beverley, p. 59
Flourless Apple, Almond and Ginger Cake ,from Sue Sander, p. 222
Matzo Granola, from Ali Linz, p. 269
Matzo Kugel, from Rocky Lambert, p. 277 (recipe here)
Rakott Krumpli, from Judy Kaye, p. 132
Prune and Chocolate Cake, from Ruth Glick, p. 142
Sesame Sweet, from Jack Sages, p. 53
Apricot Pletzlach (dried apricot sweets), from Barbara Krell, p. 291
…and much more!
Flourless Nutcake for Passover
- 8 whole eggs separated
- 200 g caster sugar Superfine (7 oz/heaped 3⁄4 cup)
- 230 g dark chocolate best-quality, grated (8 1⁄2 oz)
- 230 g ground walnuts or hazelnuts (8 1⁄2 oz/2 1/3 cups)
- 1/4 cup icing sugar for dusting
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 26 cm (10 1/4 inch) springform cake tin.
- Using an electric mixer, whisk the egg whites until soft peaks form then slowly add the sugar and continue to whisk until thick and glossy.
- Add the egg yolks one by one, beating well after each addition.
- Gently fold in the chocolate and nuts.
- Pour the mixture into the prepared tin and bake for 45 minutes or until a skewer inserted into the middle comes out clean. The cake will dip a little in the middle when it comes out of the oven. Allow to cool in the tin.