It’s that time of year again… Yes its Easter but it’s also Passover, which means I can’t eat the lovely easter egg I got from work last night, boo!!
Passover means I can’t eat anything leavened for a whole week (what, no cake?!) So it means I have to be a little more creative with my baking! One thing that is in abundance at Passover is Matzah, a cracker that pretty much tastes like cardboard! So I decided to take matzah and transform it into something everyone wants to eat!
Toffee Chocolate Matzah
It’s so easy, ANYONE can make it!
- 220g unsalted butter (I used kosher for passover rose butter)
- 215g brown sugar (I used demarera but ideally a finer sugar is better)
- 5 matzah
- Bag of semi-sweet chocolate chips
- 1tsp vanilla essence
- Assemble 2 trays lined with foil, then baking parchment, and arrange your matzah on them, filling all gaps
- Preheat oven to 180oC
- Melt together butter and sugar over a medium heat, until it is bubbling away.
- After cooking for a few minutes, take off heat, add a big pinch of salt and vanilla and mix
- Pour caramel mixture over matzah and put on oven
- The mixture should bubble up but not burn, so bake for 12-15 mins
- Remove from oven and sprinkle over chocolate chips immediately
- Leave for a few minutes, then use a spatchula to smooth the now melted chocolate into a thick layer over the caramel
- Leave to harden then break up and serve to your guests, preferably with a cup of tea!
Layers of goodness!
I can’t even taste the matzah!
I got this idea from Pinterest (which is my new fave site!) Passover is the Jewish holiday which celebrates the Jews leaving Egypt and slavery behind. This is the festival where matzah (a type of flat cracker/bread is consumed) and nothing leavened can be consumed as when fleeing, the Jews didn’t have time to allow their bread to rise, and so it baked on their backs as they left Egypt. I don’t know about you, but I would have definitely prepared some bagels and cakes in advance!
So, back to smores! Traditionally an american food, I was looking for a quick and easy snack. For those of you that know me, this usually means something sweet!
You’ll need 3 ingredients:
– Matzah (of course)
– Chocolate of your choice (I went with white choc)
Place the chocolate on top of the matzah and then place marshmallow on top of the chocolate. Bake in the over at 180 for about 3 mins.
Make sure the chocolate and marshmallow is melted before you take a big, gooey bite!
WARNING: One is definitely NOT enough! I’ve definitely found my new favourite Passover snack!
*Above picture is not me. I am female. This is my brother, Edd!
It’s that time of year again, not just Easter but the Jewish festival of Passover!
I know at this time of year I struggle (for 8 days) to bake some really good stuff, as substituting normal flour for potato flour or cake meal doesn’t always work out! Your best bet is to find a flourless recipe that can work well!
Lemon Meringue Curd cake with Caramelised Berries:
I saw this recipe on Saturday Kitchen and it looked amazing! Unfortunately mine didnt come out as well but it tasted good all the same!
Ingredients: (Adapted of course!)
For the meringue
8 free-range egg whites
200g/7oz caster sugar
For the lemon curd (Nigel Slater recipe)
zest and juice of 4 unwaxed lemons
3 eggs and 1 egg yolk
Carton of whipping cream – to mix in after
For the garnish
110g/4oz white caster sugar
Variety of berries (I used blueberries and raspberries)
1. Whisk the egg whites in a bowl and until soft peaks are formed. Gradually add the sugar and continue to whisk until glossy and well
combined. Spoon into a piping bag fitted with a small plain nozzle.
2. Pipe or spread the meringues to form 4 even circles.
3. Place the meringue into the oven and cook for 20 minutes, or until the mixture holds it shape. Turn off the heat and leave in the oven for
at least two hours. Once crisp, remove the meringue from the oven and set aside to cool.
4. Meanwhile for the lemon curd, place the lemon zest, juice, butter and sugar into a bowl set over a pan of simmering water. when the butter is melted, pour in the whisked eggs. Whisk occasionally until well combined and thickened.
5. Whip the cream until soft peaks are formed. Mix in the lemon curd until it is combined to your taste.
6. Spread the lemon curd-cream mixture on the meringues and layer on top of each other.
7. For the garnish, heat the caster sugar and 50ml/2fl oz water in a frying pan the sugar melts and the mixture is golden-brown in colour. I then drizzed this onto the berries placed on the cake.
Et Voila! (You may notice my cake only has 3 layers – one broke and so we used it to crumble on top!