By Hilary Leek
Here are two excellent recipes for Passover. The first is Florence Greenberg’s recipe for kneidlach which I use every year and also for Erev Rosh Hashanah. Florence was a friend of my mother from West London Synagogue, although a different generation. This is followed by a delicious and easy chocolate torte – in fact, a great cake any time of year.
- 1 breakfastcupful of medium matzah meal
- 1 breakfastcupful of boiling water
- 1 egg
- 1 teaspoon chopped parsley
- 2 tablespoonfuls of chicken fat (I always use Tomor)
- Salt and pepper
- Nutmeg and ginger
Pour boiling water over the matzah meal and stir well until blended. Then add the egg, fat, parsley and seasoning. Mix thoroughly and put in fridge for at least I hour. (I usually leave it for 4 hours minimum).
With hands dipped in cold water roll into tiny balls. Drop into boiling soup and simmer gently for 15 minutes with the saucepan uncovered.
As soon as they float to the top turn off the heat.
NB Because there are so many preparations for Seder I usually roll the balls well in advance and put them in the fridge until needed.
- 200g dark chocolate
- 4 medium eggs
- 170g caster sugar
- 1 tsp vanilla extract
- 250 g ground almonds
- 200 margarine or butter melted and cooled
- Icing sugar for decoration
Pre-heat oven to 170 degrees. Line a 24cm baking tin with non-stick baking parchment. Process the chocolate in a food processor until it is reduced to small pieces. Beat the eggs with the sugar and vanilla until thick and creamy for about 10 minutes. Fold in the chocolate, almonds and butter.
Spoon into the prepared tin, bake for 45 – 50 minutes until just firm to the touch. Leave to cool in the tin then turn out onto to a plate. Dust with icing sugar and serve with a little crème fraiche or cream and berries.