MARIANNE KAUFMANN’S PRALINE CAKE
“Hi: I´m Marianne Kaufmann and live in Montevideo-Uruguay in South America. My parents came here before the war, between 1937 and 1939. They met here and I was born here.
I am sending you one of my favourite recipes that I discovered in a WIZO cookbook. It can also be done with bread crumbs, but I make it with matzo meal for Pesaj (Pesach). It’s very easy and delicious. I will probably bake this cake for my mother’s birthday, which is on March 28th. Although the recipe is called Praline Cake, there aren’t any nuts in the recipe. I´m very pleased to send this recipe to you and to share it with your readers in Canada. Enjoy and regards from our warm and sunny Montevideo.”
Read more “Recipes for Passover 5” →
JULIE WEISEMAN’S PASSOVER MARBLE CAKE
This easy sponge cake comes from Julie Weisman, who works for www.shalomboston.com and comes from a family of great cooks. This delicious cake has only five ingredients and doesn’t require separating the eggs. If you have a heavy-duty stand mixer that will beat on its own, this recipe is a snap to prepare.
Read more “Recipes for Passover 4” →
Diane’s Peach Potato Puffs
Diane Plant, a Toronto real estate agent, plans to serve this easy, elegant side dish at her Passover Seder. This colourful dish goes well with roast chicken or turkey. This recipe comes from The Complete Passover Cookbook by Frances R. AvRutick. Enjoy!
Read more “Recipes for Passover 3” →
Helene Feldman of Toronto shared this luscious recipe with me which she adapted from The Barefoot Contessa by Ina Garten. Helene adds more eggplant, red pepper and onion. This makes a larger quantity and reduces the amount of fat per serving.
2 medium eggplants, peeled
3 red bell peppers, seeded
1 large or 2 medium red onions, peeled
2 garlic cloves, minced
3 tbsp. good-quality olive oil
1 1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. tomato paste
Preheat oven to 400°F. Cut eggplants, bell peppers and onions into 1-inch cubes. Toss them in a large bowl with garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with Steel Blade; add tomato paste and pulse 3 or 4 times to blend. Taste for salt and pepper.
Makes 10 to 12 servings
Book Review by Norene Gilletz
Batter Up Kids: Delicious Desserts by Barbara Beery is a delightful, easy-to-follow kid’s cookbook, with simple, scrumptious dessert recipes that any kid can make. In this spiral-bound cookbook with a wipe-clean cover, you’ll find tasty treats, fruit-based snacks, cakes and cookie recipes, plus a child-sized cloth chef’s hat that will transform any ordinary kid into a talented chef!
Batter Up Kids is ideal for beginner culinary experts and even the littlest chefs who can’t yet read.
Read more “Batter Up Kids Teaches Children to ‘Step Up’ to the Plate” →