Delicious dishes for you and your family for the seder and beyond.
4 slices of white fish
1 stalk celery
1 small sliced onion
4 carrots, (diced or sliced)
4 large sliced potatoes
1/3 cup sugar
1 tbsp salt
Method: Peel off and dice all the vegetables and place it in an oven. Add water and all the seasonings. Boil it and place the fish on top. Cook on medium heat for approximately 30 minutes.
Cream of Carrot Soups
1 pound carrots
4 or 5 potatoes
1 teaspoon salt
Method: Dice onions. Peel and slice carrots and potatoes. Simmer in salted water in 3-4 quart pot for about a half hour or until vegetables are soft. Then blend soup in blender on “puree” until thick. Serves 6-8. Variation: Substitute butternut squash or sweet potatoes for carrots.
Low-Fat Chicken Soup
1-2 large onions
4 large potatoes
1-2 tablespoons salt
Method: Clean the chickens and shed of the chicken skins. Place it in a pot and boil it. Drain off all the water. Re – fill the pot with fresh water. Add the peeled and sliced vegetables and add some salt to it. Cook for about 45 minutes. To make a thick and creamier consistency, put one grated large carrot. All these should be added to the soup along with a tinge of the juice of 1 lemon (around 3 tablespoons). Cook for about ten minutes.
Apple Sponge Cake
1 cup of sugar
Juice of 1 lemon (3 tablespoons)
1/2 cup hot water
3/4 cup potato starch
1/2 cup ground nuts
2 apples thinly sliced
Method: Separate the egg whites. Beat the whites till they become stiff and for that add 1/2 cup sugar. Keep it aside. Now it’s time to mix the egg yolks, 1/2 cup sugar, lemon juice, water, potato starch, and nuts. Now fold this mixture in the egg whites. Lastly, add the sliced apples. After that entire preliminary ground work, bake in a greased baker for around 45 minutes on a low flame.
Passover is a grand festival of the Jewish and this seven or eight day long celebration comprises of a grand fest where different traditional Passover food is cooked. There is a specific ritual where the family has to have the Seder family meal, specifically on the first two nights of Passover festival. The different foods of Passover are made according to the family customs and they keep on varying on different Seder. The traditional food items of Passover that are usually served on the Seder plate are:
Matzoh: The custom is to place three unleavened matzohs inside the folds of a napkin – denoting the haste with which Israelites fled Egypt. Right away two matzohs are eaten up during the Seder service, with one (the Aftkomen), being hidden which is later found out as a prize.
Maror: They are herbs which are usually bitter. Generally horseradish or romaine lettuce fall under this category – this indicates bitterness of slavery.
Charoses: It is a combination of apples, nuts, wine, and cinnamon – this reminds us of the mortar which the Jews used for construction of buildings.
Beitzah: It is a roasted egg – denoting life and the upholding of survival.
Karpas: This generally is a vegetable, in all preferences parsley or celery. This category represents hope and redemption. Karpas is served with a bowl of salted water, symbolizing the tears that had been shed.
Zeroah: It is generally a piece of roasted lamb shankbone – denotes paschal sacrificial offering.
Wine: Usually people consume four glasses of wine – representing a four-fold promise of redemption.
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