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Yummy Passover Seder Recipes

Tuesday, 31 March 2015

As I mentioned in my previous post before on making your Passover Seder special and unique, I like to try and add new and tasty meals and traditions to our family's seder table every year.

Here are some of my favourite and newly tried tasty recipes.

Turkish Charoset
There are many variations on charoset. But, I absolutely love this one!!! And, everyone who tried it last year asked me for this recipe. So, here it is:).

  • 1/4 cup raisins
  • 1/2 cup pitted dates
  • 1/2 cup dried figs
  • 1/2 cup dried apricots
  • 1/2 cup almonds or walnuts
  • 1 medium apple, peeled and cored
  • zest from 1/2 orange
  • sweet red wine
  • In the bowl of a food processor fitted with a metal blade, chop the raisins, dates, figs, and apricots.
  • Add the walnuts, apple, and orange zest. 
  • Pulse to a smooth paste. Drizzle with wine to reach desired consistency. You can leave this charoset chunkier or ground to a thick paste.

Passover Kugel
This is a great substitute for the traditional noodle kugels, and it will be a big success with the kids as it is sweet:)!

  • 1 cup shredded carrots
  • 1 large apple, shredded
  • 2-3 small russet potatoes, shredded
  • 1/2 cup matzoh meal
  • 1/3 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • /4 cup canola oil
  • 1/4 cup apple juice
Note: To save time, look for pre-shredded carrots in the produce section of your supermarket. 

  • Preheat oven to 350 degrees F.
  • Spray a 1-quart baking dish or gratin dish with cooking spray or grease it with vegetable oil.
  • Mix all ingredients together. Pour into prepared baking dish.
  • Bake in preheated oven for 45-50 minutes until golden.

Potato Mini Muffins
This is a great stylish side dish that allows you easily keep kosher during Passover.
"Boil and mash potatoes, shape them nice and round. Put them in the oven until they're golden brown!"

  • 4 potatoes
  • water to fill a large pot
  • 2 onions, diced
  • 1/2 cup vegetable oil, divided
  • 3 eggs, divided
  • 1 cup potato starch
  • 1/2 tablespoon salt
  • 1/2 teaspoon pepper
Note: You will need muffin pan and cupcake liners for this recipe. You can make these muffins pretty by using cake decorating tools (optional).

  • Peel potatoes and place in large pot. Cover with water and bring to a boil. Boil for 25 minutes or until potatoes are easily pierced with a fork. Turn off heat and drain in colander.
  • Place potatoes in large pot and mash with fork or potato masher.
  • Preheat oven to 375 degrees.
  • Pour 1/4 cup of vegetable oil into frying pan. Add diced onions and saute until golden brown.
  • Transfer onions and oil to potatoes. Add additional 1/4 cup vegetable oil, 2 eggs, potato starch, salt and pepper, and mix well.
  • Line muffin pan with cupcake liners. Fill liners 3/4 full with potato mixture.
  • Brush tops with egg and bake for 15 minutes or until golden brown.
You'll get approximately 18 mini muffins.

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Disclaimer: This post was written by Stella V.

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