Recipes for Passover (Part 2): Monday Morning Cooking Club

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!

 

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Check out these other great ideas from our two other books, Pesach Part 1 and Pesach Part 3. 

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So how can you buy ‘The Feast Goes On’ ?TFGO front cover screen shot

You will find the book in stores across Australia, USA and the UK and online at Booktopia and Amazon.

You can also order from our online store and we will ship the next day. The cost of the book is $50.

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Flourless Nutcake
Votes: 5
Rating: 4.6
You:
Rate this recipe!
Print Recipe
This recipe comes to us from the kitchen of Yvonne Engelman. "I learned this recipe from Aunty Helen, who was like a mother to me. I watched her cook and she simply told me what to do. This cake is always a success, and still, to this day, reminds me of her. I bake many of these cakes to give to my children and grandchildren each year for Pesach"
Servings Prep Time
10 servings 60 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
10 servings 60 minutes
Cook Time Passive Time
30 minutes 15 minutes
Flourless Nutcake
Votes: 5
Rating: 4.6
You:
Rate this recipe!
Print Recipe
This recipe comes to us from the kitchen of Yvonne Engelman. "I learned this recipe from Aunty Helen, who was like a mother to me. I watched her cook and she simply told me what to do. This cake is always a success, and still, to this day, reminds me of her. I bake many of these cakes to give to my children and grandchildren each year for Pesach"
Servings Prep Time
10 servings 60 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
10 servings 60 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 26 cm (10 1/4 inch) springform cake tin.
  2. 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.
  3. Add the egg yolks one by one, beating well after each addition.
  4. Gently fold in the chocolate and nuts.
  5. 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.

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5 Comments

  1. Jen Mc-F

    Being in Australia, Passover usually falls in or around the Easter school holidays, which means camping for many Aussies. So I’m looking for ideas to use during passover while camping.There must be some one-pot, one-pan or wrapped-in-foil-and-put-on-the-fire recipe wonders kicking around? We are especially after brekkie ideas instead of pancakes, breads etc

  2. Chaya

    Jen Mc-F – First time i saw this website – but thought I’d reply: beware mostly of WHAT type of “flour” you use: it needs to be flour MADE FROM MATZO. Then use it in the recipes. Probably good not to make an “oven” (a vessel in which your “matzo-flour” is totally enclosed) so as not to raise the dough, but some are not so wary of this and do this. Many people don’t use their ovens at all on Pesach. I myself try not to eat anything “leavened (raised)”. My Father z”l made the world’s beset Matzo-brye! That was our breakfast! Pour boiling water over 2 matzos/person in a bowl, mix till all the matzos have absorbed water. Add 1 egg/person, 1tsp oil/person to the mix, maybe salt. Heat up the frying pan (I prefer butter). Turn over when brown. YUM. Pesach sameach from Chaya in Tel-Aviv

    1. Lisa Goldberg

      Thanks Chaya for your advice and recipe! Lovely to hear from you, wishing you a pesach sameach from all of us in Sydney 🙂

  3. Shirley

    Yummy! I just made this for the first time, but used almonds as that’s what I had at home. Is it meant to have an egg taste or should I have used more nuts and chocolate?

    1. Lisa Goldberg

      Hi Shirley
      It is fine to substitute different nuts in this cake. Sometimes cakes with lots of eggs do taste eggy – it may be because the cake is slighty overcooked (so maybe try 10 minutes less next time) or perhaps then strong flavour of the walnuts is a better balance for the eggs than almonds with a less strong flavour. Hope this helps! Cheers,
      Lisa

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