Tasty and Easy Recipes

Ingredients:
4 eggs
2 cups sugar
1 cup butter, melted
6 tablespoons matzo meal
1 cup cocoa powder
1 cup chopped walnuts (optional)
4 (1 ounce) squares semisweet chocolate, melted
1 tablespoon butter, softened
1/8 teaspoon water

Method:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease an 8×8-inch baking pan.
3. In a medium-size mixing bowl, blend eggs, sugar, and butter. Mix in matzo meal, cocoa powder and walnuts (if desired). Transfer batter to prepared baking pan.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
In a small mixing bowl, blend chocolate:

Ingredients:
(makes about 12 servings)

6 tbsp vegetable oil
6 large potatoes, peeled
1 large onion
4 eggs
1 tsp salt
1/4 tsp pepper
1/4 cup chopped fresh parsley
6 tbsp (90 mL) matzoh meal

Cooking Method:
1. Preheat the oven to 375 degrees F (190 degrees C). Pour the vegetable oil into a 9×13-inch (23 x 33 cm) rectangular baking dish.
2. With the large holes on a hand grater or using the shredding blade of a food processor, grate the potatoes. Transfer the grated potatoes to a colander and run cold water over the shreds, tossing by hand until they are thoroughly rinsed. (This rinses out excess starch and prevents them from turning dark.) Drain thoroughly then squeeze the shredded potatoes by hand to remove as much water as possible. Place in a large mixing bowl.
3. Grate or chop the onion very finely and add to the shredded potatoes. Beat the eggs with the salt and pepper, and add to the potato mixture along with the chopped parsley and the matzoh meal. Mix thoroughly.
4. Place the baking dish containing the vegetable oil into the oven and let it heat for about 5 minutes — or until very hot. Remove the baking dish from the oven and pour about half of the hot oil into the potato mixture, stir well, then spoon the potato mixture into the hot, oiled baking dish. Bake for 50 to 60 minutes or until the top of the kugel is golden brown and crisp.

Ingredients:
3 large potatoes, cut into small chunks
2 gloves garlic, crushed and chopped fine
1 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
red chili powder, to taste
salt to taste
lemon juice to taste
3 tbsp oil

Method:
1. Heat oil in a skillet. Add cumin. When they start to sizzle, add chopped garlic and fry for 15-20 seconds.
2. Add the powders, the chopped potatoes and salt and mix well.
3. Fry for a couple of minutes on high heat.
4. Cover and cook on medium-high, sauteing every few minutes, until well cooked and slightly browned.
5.Add lemon juice and adjust seasonings.

Ingredients:
750g frozen organic raspberries
85g fructose (available at supermarkets)
10 ml (2 tsp) vodka (optional)
Crushed dry ice

Method:
Thaw the raspberries, then pur’e them in a blender.
Pass the pur’e through a coarse sieve to remove the seeds.
Weigh out 600g of the pur’e and add to a bowl containing the fructose and vodka if using.
Stir until the fructose has dissolved. At this point the sorbet base can be refrigerated until needed.
To prepare the frozen sorbet, pour the raspberry base into the bowl of a food mixer and, using the paddle attachment, begin mixing it at a slow speed. Crush the dry ice by wrapping in a tea towel and beating with a rolling pin.
Slowly add spoonfuls of crushed dry ice. Continue mixing and adding dry ice a little at a time until the sorbet has frozen. Serve immediately or place in the freezer.