Chag Pesach 2013

I did not realize how much I would miss baking and blogging for Parsha dessert over Cag Pesach!

Missed searching about the different Parshiot. 

Missed looking for new and interesting desserts that can be shaped into different themes.  

Missed being in touch with all of you!

Being the oldest in my family and my parents living in Israel, I bake for my sisters for Chag Pesach.  this year I baked over 30 cakes!  

All different kinds.  Considering the limited ingredients one has for Pesach I antisipated some flops with all the experimenting.  Thankfully only one recipe flopped.  I will have to find a recipe that works for apple crumble.  My husband loves apple crumble.  and it seams so easy! seriously what could go wrong with apple crumble?  Well mine bounces!

But lets rather talk about the coffee-chocolate brownies (mezonot) that were oh so crumbly!  and the Nesquick 'shoko' cake (shehakol) that goes so well with, well, shoko (chocolate milk)!  I also experimented with chutney and sorbet.  Hope you enjoy these recipes as much as we have been...

Coffee Chocolate Brownies

(Mezonot)

Ingredients: 

1/2 cup oil

1 1/2 cups sugar

4 eggs

1 cup matzah cake meal

2 1/2 tsp baking powder

1 Tbls cocoa

1/2 tsp coffee mixed into 1/2 cup warm water.

Method:

1.  In mixer, combine oil and sugar and beat.

2.  Add eggs and continue to mix.

3.  Still while beating, add the cake meal, baking powder, cocoa and coffee mixture.

4.  Pour batter into greased oven proof dish and bake on 180 degrees C (360 F) for about 20 minutes or until a knife inserted into cake comes out clean.

'Nesquick' Shoko Cake

(shehakol)

This one caused my daughter to get a bit hysterical.  She was desperate for me to write the recipe down before I forget it.  Well, here it is!

Ingredients:

6 eggs seperated

2 cups sugar

1 cup oil

1/4 cup cocoa

1/2 cup nesquick powder

1 cup potato starch

Method:

1. In a mixer beat the egg whites.  Slowly add the sugar.  Put aside.

2.  Beat the egg yolks with oil.  Now add the cocoa, nesquick and potato starch.  Beat well.

3.  Fold in the egg white mixture and pour into oven proof dish.  Bake at 180 degrees C (360F) for about 50 minutes (or until a knife inserted comes out clean)

Granadila (Passion Fruit) Sorbet

Ingredients:

2/3 cup sugar

1 and 1/3 cup water

1/2 cup granadila pulp

juice of 1 lemon

2 Tbls Vodka (optional- although if it wasnt for the kids i would have probable put in a whole lot more!)

Method:

1.  In a pot, boil the water and sugar for about 15 minutes.  It should turn into a clear syrup.  Allow to cool for a few minutes.

2.  In a food processor, combine granadila pulp and lemon and mix on high.

3.  While still beating, pour the syrup into the fruit.  

4.  Once all the syrup is in,  leave food processor running for a few more minutes.

5.  Leaving the Sorbet in the food processor dish with the blade still in, freeze for an hour.

6. Reattach the food processor to the base and beat for 5 minutes.

7. freeze again for an hour.

8.  Once again beat for 5 minutes and refreeze.  This time Leave in freezer over night (remember to leave the blade in).

9.  The following day, allow the sorbet to sit at room temperature for about 30 minutes- an hour and reattach the food processor to base.  Pulse for 5 seconds just to see if the blade is loose.  If not, leave for a few more minutes and try again.  Its summer here so 30 minutes was enough for me, but I'm sure this waiting period will vary depending on room temperature.

10.  Once the blade is loose enough to cut through the sorbet allow to mix for a minute or two.  It will now get a creamy texture.  

Pour into dish and refreeze.

Peach Chutney

What prompted me to make home made chutney was the exorbitant prices of all the Pesach goods imported from the states this year.  I entertain a fortune and need to buy in bulk of almost everything.  There was no way I could do that with the duck sauces and all the other sauces I usually use for my roasts and chickens.  

I am so glad I decided to give this a shot.  Once again improvising with Pesach ingredients meant I had to be a little creative with the recipe, but this one is a winner and i will definitely be doing this year round and not only Pesach time!  much healthier than the versions I buy from the shops as there are no preservatives and colourings!

Ingredients:

8 Peaches

1 Cup Sugar

2 Large Onion chopped

Cumin

garlic powder

Dash Salt

dried chopped chillies (optional)

Method:

1.  Peel and chop peaches removing pips (pits)

2.  Chop onions into little cubes.

3.  Mash peaches and place in pot. 

4.  Add the sugar, onions and the spices.  I didnt write exact amounts for two reasons.  The first is that you should season to taste, and the second is that i didnt measure.  I just spiced with a little bit of this and a little bit of that.  Sorry!  Next time Ill measure and fill in the amounts.

5.  Bring to boil and boil for about 10 minutes mashing the peaches some more and stirring.

6.  Allow to simmer for about an hour and a half.  

The Chutney will thicken when it cools.  Place in an air tight container and refrigerate.

Wishing you all a wonderful chag Kasher VeSameach!

Orit

xxx

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