|Passover Recipes Shared by KosherEye Readers|
We are sharing some of the Passover recipes we received from KosherEye readers. Enjoy!
Submitted by Ron Roth. This is a recipe I got from my Mom. I make it year round even though it is a Pesach recipe. I also posted it on my blog..... oldguyscancook-ron.blogspot.com. Enjoy.
Vis Koekjes - pronounced 'fis koookyes' - Fish Cookies
Submitted by Shainy Evers. My husband and I make this for Chol Hamoed picnics with our little boys and no matter how much we make, there are never any leftovers. This is a recipe my mother-in-law, who lives in Amersfoort, Holland, makes. Enjoy, Shainy Evers
White Fish - (any non expensive fish) cover and bake or boil, then crumble/ mash
Same amount of potatoes. - cooked and mashed
Onion. one to two per pound - grated
Eggs – use approximately one raw egg per pound of fish
Salt to taste
Mix all ingredients together.
Fry in oil until you get a nice golden brown.
You can store in plastic zip bags in fridge, it won't get soggy.
Submitted by Avigayil Pechter
1 3-pound brisket
Brown the brisket for about 10 minutes in a large pot.
Boil for about 30 minutes, then simmer . Add in cranberry sauce and mix.
Bas Hinda's (Passover) Chocolate Torte
Submitted by Channa Shriki. We eat it all year! I think the title says it all. If Bas Hinda had not discovered this amazing creation, I'd not only be hungry and grumpy all Pesach, I'd be thinner too !!! The cake is so good I made it in March- Heshvan for my son's birthday and it disappeared !
Submitted by Shelly Green. Here is our favorite Passover Candy Recipe: Fruit & Nut & Chocolate Candy.
1 large bag chocolate chips
Moroccan Vegetable Passover Stew
Submitted by Lindsay Shugerman. (Omit the garbanzo beans if not your Sephardic tradition)
1 large peeled and cubed sweet potato
Combine all ingredients, except almonds in a large, heavy pot. Make sure seasonings are well mixed into the liquids.
Cover and cook on medium low, stirring occasionally. Be careful to keep the stew from boiling, as that will bring out a bitter flavor in the veggies and spices.
Cook until all vegetable are tender and onions are transparent and soft. Adjust salt, if needed. Top with sliced almonds.
Senta’s German Matzah Balls (They’re Supposed to Be Heavy!)
Submitted by Phyllis Zimbler Miller. From the Jewish holiday book SEASONS FOR CELBRATION by Rabbi Karen L. Fox and Phyllis Zimbler Miller (Senta Fox is Karen’s mother of blessed memory.)
4 (kosher for Pesach) matzahs
Crumble the matzahs and soak in warm water. Drain water and squeeze mixture as dry as possible. Melt margarine in frying pan; add onions and fry until golden.
Add matzah mixture, stir for a few minutes until warmed. Remove from heat. Add in eggs, spices, parsley. Mix thoroughly and let stand in refrigerator for ½ hour.
Remove from refrigerator and shape mixture into balls (the size of a quarter); roll balls in a little matzah meal to hold the shape. Put on paper plates and store flat. May be frozen if done ahead.
Before cooking test one matzah ball by putting in boiling water or soup. If it separates, roll each matzah ball in a dusting of additional matzah meal. Cook in soup until the matzah balls rise to the top. Recipe makes 6-8 matzah balls.
Note: For those who want lighter matzah balls, use the recipe on the box of matzah meal or the kosher for Pesach mix.
See Phyllis’ Amazon author page to find SEASONS FOR CELEBRATION online -- http://budurl.com/PZMAmazonpage