Pesach Part 2, Soups, Snacks, Starters, And Salads
At Passover we every so often get bogged down all with the traditional which are sometimes heavier than our normal food .
However, there's often a chance to introduce lighter and brighter food. Pesach is at springtime, and there's a whole array of wonderful fruits and vegetables to introduce to the diet for the week.
One of the main problems that people complain about is this they are used to a , pasta and rice , bread based diet during the year, and they get hungry. so here are some ideas to help you and your family defeat hunger.
COURGETTE SOUP
Courgettes soup serve 6. This is a delightfully light yet delicious I'm very easy soup 2 either have a snack, a light lunchtime meal or as a starter it's one of my favourite quick Passover soups that I make throughout the year.
Ingredients.
6 courgettes peeled and chopped.
one large brown onion peeled and chopped.
one medium potato peeled chopped and placed in cold water.
1.5 litres of vegetable stock either homemade or make it up with the pareve chicken stock that you get in packets.
Half a cup of washed chopped fresh dill or a dessertspoonful of dried dill
Salt & black pepper to taste.
One teaspoon of lemon juice.
Method
Place the courgettes onions potato and into a pot cover with the stock, Put a lid on the pot and cook gently for around 20 to 25 minutes.
Add the dill and season to taste adding salt pepper and lemon juice. Take his stick blender and blend until smooth.
Serve with either with Passover soup croutons, alternatively you can make a thin pay so you can make thin pesach noodles if you feel you need more bulk.
This soup freezes well or can stay in the fridge in a airtight container for up to five days reheat as you need it.
Passover Noodles (Gluten free)
I remember making these with my father’s mother when I was about six years old, I've tweaked the recipe over the years they Take about 15 minutes to make and healthier and tastier then the processed soup nuts!
Ingredients
8 eggs beaten.
1 cup potato starch
2/3 of a cup of cold water
Half a teaspoon full of black pepper
Half a teaspoon full of salt
Half a teaspoonful of garlic powder
a pinch of cinnamon – optional
half a teaspoon of paprika
half a tablespoon of Passover oil.
Method
Combine the eggs all the seasoning the water and potato starch together in a bowl and beat very well until all the potato starch has integrated with the eggs. Heat the oil in an approximately 9 inch frying or pancakes pan
pour in half the mixture, wait for it to cook on one side you will see how the texture changes then carefully flip it over.
When both sides are cooked transfer the pancake mixture unto a chopping board and roll it tight like a Swiss roll. Repeat with the second half of the mixture.
With a sharp knife slice your rolled crepes into thin strips at this stage you can place them in freezer bag and freeze them to take out as needed.
To serve, bring the noodles out and let them come to room temperature.
Add the noodles to the bowls and then ladle the hot soup over them.
You don’t cook them in the soup, or they will become rubbery.
Courgette and carrot ribbon salad with a horseradish dressing - serves 6
Once again this fresh salad is so quick and easy to prepare it is a firm favourite at Passover.
Ingredients
4 zucchini or courgettes peeled I'm made into ribbons with a potato peeler.
4 carrot medium size peel and made into ribbons with a potato peeler
Half a cup of fresh parsley chopped.
For the dressing
2 tablespoon of good quality olive oil
half a teaspoon of salt
half a teaspoon ground black pepper
One a teaspoon of ground or grated horseradish
2 teaspoons of honey or brown sugar
the juice of one lemon
Method
Place a good size pot on stove and fill it halfway up with water bring to the boil add salt, and when bubbling add the carrots for 2 minutes to blanch them remove them with a slotted spoon do the same with the courgettes.
In a bowl mix the olive oil salt black pepper horseradish honey and lemon juice beat it up thoroughly and add the warm vegetables.
Toss the vegetables in the dressing throw in the parsley and the salad is made!
This can't be frozen however it can be a great accomplishment two fish schnitzel's, roast meat, or to have on your own on its own as a light snack.
This salad will last up to three days without getting soggy if you cover it well in the fridge but be warned the horseradish will become hotter as the day goes on.
Passover Matzo Lasagna
Matzah Lasagne -serve 4-6
When my mother came out to visit me in Israel one Passover we went to the local mall, she was astounded but the number of recipes or dishes that were created with matzah.
Nearly every family I know in Israel has their own Matzah lasagne recipe, and although I have created this for many friends I personally can't tell you what it tastes like because I don't eat wheat or dairy! However, there was always clean plates. This dish is ideal for a midweek lunch or supper.
Ingredients
6 sheets of matzo
Free clothes of garlic minced.
1 large onion diced.
24 ounces of homemade tomato sauce or kosher for Passover Passata
2 courgettes pealed and chopped
8 mushrooms sliced and chopped.
1 leek peeled washed & sliced finely
1 red pepper chopped and washed.
1 teaspoon dried basil
1 teaspoon dried oregano
Half a teaspoon of salt
Half a teaspoon of black pepper
a pinch of nutmeg
Two eggs beaten.
2 table spoons milk.
6 cups of grated cheddar, mozzarella or parmesan cheese or a mixture of all three
Method
Pre heat the oven to 350 Fahrenheit or 175 centigrade and grease a 9 by 13 baking dish with by the oil or Passover margarine
In a large skillet add the onions leeks red pepper and courgettes, cook them till the onions and leeks are transparent add the chopped mushrooms the garlic.
Mix well then add your tomato sauce Let it cook about 5 minutes and then set aside.
Add your herbs, salt and pepper.
In a bowl beat together the cheeses and eggs and milk with a pinch of nutmeg
Start building your lasagne by putting some of the vegetable mixture at the bottom of your dish add your Matzah then add the cheese mixture repeat again sprinkling the top with all of the cheese mixture
Bake for 30 to 35 minutes until the cheese is melted and top is hot and bubbly let it cool for about 10 minutes before slicing and serving
This recipe can be made ahead of time and can be stored in the fridge for up to 48 hours before cooking it it's not suitable for freezing because of the Matzah.