Passover is coming: It’s Always About the Food

Passover will be here next week. Time to get planning, and cooking!

Recipes for Passover: Part 3

Our latest book, It’s Always About the Food, has so many recipes that you’ll love for Pesach. To help you sort out the chametz from the KLP, here’s our list of dishes that are suitable for Passover, and some suggestions of where they might fit.

Check out our previous books for the very best of all the traditional dishes and much more: Pesach Part 1 and Pesach Part 2. Our fabulous Coconut Macaroons, a matzo kugel you will make every year and the most wonderful flourless nutcake.

 

Seder Night Ideas

Orange Fennel Roasted Salmon p. 117

Roast Chicken with Herbs, Garlic and Shallots p. 128

Chicken with Olives and Pistachios p. 132

Persian Lamb with Eggplant p. 144

Standing Rib Roast with Horseradish Crust p. 166

Berbere Brisket p. 176

New York Deli Style Coleslaw p. 90

German Potato Salad p. 202

Roasted Carrots and Parsnips with Chermoula p. 204

Passionfruit Ice Cream p. 222

Olive Oil Chocolate Mousse p. 230

Baked Apples p. 203

Almond Slices and Jam Thumbprint Cookies p. 302

Lunch and Dairy Dishes

Gazpacho p. 68

Guacamole p. 40

Baba Ganoush p. 41

Smoked Fish Paté p. 24

Liptauer Dip p. 34

Beetroot Dip p. 46

Tomato, Avocado Salad with Feta Dressing p. 82

Roasted Cauliflower and Pear Salad p. 78

Roasted Beetroot and Walnut Salad p. 91

Wilted Spinach Salad p. 81

Kale Salad with Gouda and Hazelnuts p. 86

 

Sweet Treats for Any Time

Poached Peaches with Seekhund p. 216

Key Lime Ice Cream p. 223

Chocolate Hazelnut Cake p. 258

Mandarin Cake p. 264

Charoset Balls p. 272

 

 

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One Comment

  1. Lisa Goldberg

    Hi Linda,
    Yes we understand your frustration…sadly it’s out of our hands when the publisher decides to release the book in the U.K (and U.S.A for that matter). The good news is there are lots of great recipes from the first two books as well as a few on the website – hope that helps a little.
    Cheers
    Lisa

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Now for Something Sweet

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This is a wonderful and easy-to-bake and even easier-to-eat Romanian cheesecake loaf made with white cheese (farm or ricotta) and golden polenta. You just have to try it straight out of the oven with a dollop of sour cream - beyond delicious! Find the full recipe for our Romanian Malai from the kitchen of Debbie @delen_catering (which also appears in Now for Something Sweet) below.

INGREDIENTS
3 eggs
230 g (1 cup) caster (superfine) sugar
60 ml (1/4 cup) oil, plus extra for greasing
500 g (1 lb 2 oz) farm (or dry cottage) cheese, chopped
125 g (scant 3/4 cup) polenta
finely grated zest of 1/2 an orange or lemon
1/4 teaspoon salt
sour cream, to serve

METHOD
Preheat the oven to 180C. Grease a loaf tin generously.

Using an electric mixer, beat the eggs with the sugar until pale and creamy.

With the mixer on low, pour in the oil and beat until combined. Add the cheese and beat well then add the polenta, lemon zest and salt.

Continue to beat until well combined. Don’t be concerned if you can still see lumps of cheese.

Pour into the prepared tin and bake for 45 minutes .

Serve warm or at room temperature with a dollop of sour cream.

Makes 1 loaf.

Store leftovers in an airtight container in the fridge..
.
.
#thebakefeed #lifeandthyme #f52community #comfortfood #f52grams #mondaymorningcookingclub #bakingathome #mmccrecipe #dessert #desserttime #dessertlover #cheesecake #cheeseaddict #cheeseaddiction #dessert #dessertitime
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