'Mixed mezonos cookies'

These are really useful if you want to make kiddush without washing on yom tov as they are mezonos (I think you need 3 to make a bracha acharona)

INGREDIENTS

2 eggs
175g caster sugar
125g margarine
150g cake or fine matzo meal
1 tablespoon potato flour
For toppings: nuts, jam, chocolate chips, raisins

Preheat the oven to 190'c. Line baking trays with parchment paper. Mix all the ingredients until smooth and chill in the fridge for half an hour.

Roll into small balls and place 2 inches apart on the trays. Press a nut, chocolate chip or raisin into the top of each one, or make a small indent with your finger and fill with jam.

Bake approx 20 mins until golden and set.

Makes 30 biscuits, 2pp each.

Amazing Biscotti

1 egg 

2 egg whites

10g sweetner

0.5tsp vanilla sugar

80g potato flour

95g matzo meal

0.5tsp baking powder

0.25tsp salt

50g whole almonds

Whisk eggs, sugar and vanilla sugar until thick. Fold in the remaining ingredients. Shape the dough into a log approximately 25cm x 5cm and bake on a tray lined with parchment paper for 25 minutes approximately. Leave to cool and slice into 1cm slices. Bake for approximately 10 minutes and then turn and bake for a further 5 minutes. Recipe is 39pp in total and makes approximately 34 biscotti.

Rich Chocolate Cake

INGREDIENTS

250g dark chocolate

6 eggs, separated

100g ground almonds

75g caster sugar

Preheat the oven to 180’, grease a square cake tin and dust with potato flour. Melt the chocolate over a double-boiler and set aside. Beat the egg yolks with the sugar, add the almonds and the melted chocolate and mix thoroughly. Beat the egg whites until stiff and fold into the chocolate mixture. Pour into the prepared tin and bake for 35-45 minutes until an inserted skewer comes out clean. The entire recipe comes to 77pp – I cut into 20 small squares of 4pp each.

Pesach Goodies!

Click on the picture to link to the recipe you want.

Fat free ice cream! Yes really!

This recipe was inspired by my friend Ruthie Pearlman's strawberry ice cream. I can't use strawberries because we have allergies in the family, so I made a mango version. Apparently the strawberry one works better (you just replace the mango with a large punnet of strawberries and skip the pureeing stage) but I reckon this was pretty darned yummy! And for 1pp per 60g... need I say more.

INGREDIENTS

1 pouch frozen mango cubes, defrosted
2 egg whites
250g xylitol
splash of lemon juice

Puree the mango chunks with a hand blender. Add the egg whites, xylitol and lemon juice to the mix. With an electric whisk, beat until the contents are well blended and have risen to practically fill your bowl. Then freeze. If you experiment with other fruits and flavours please let me know how they work!

Truffley fun!

I have two Pesach truffle recipes for you here - one very rich and indulgent, at 3pp per truffle. The other is a take on my favourite Nakd bars - thanks to a poster on the Weight Watchers forum for this fantastic idea. They are 2pp each, or 3pp for two.

INDULGENT TRUFFLES

INGREDIENTS

4oz plain chocolate

2oz soft margarine

2 egg yolks

2oz ground almonds

6oz icing sugar

Melt the chocolate and the margarine together and stir in theremaining ingredients. Mix to a stiff paste and refrigerate for at least anhour. Roll into little balls and roll the balls in either icing sugar,chocolate vermicelli, coloured sprinkles or ground nuts. Makes around 25truffles. Can be frozen and actually taste great frozen – they lastmuch longer that way! Very rich so you won’t need more than 1.

HEALTHY TRUFFLES

80g dried dates

40g pistachio or cashew nuts

10g cocoa

40g ground almonds

28g raisins

A few drops of flavouring - I used vanilla

Put into food processor and blitz till mixed. Roll into balls and refrigerate. Makes 14. 

Matzo meal, be gone...

We always have a version of this dish on Erev Pesach for lunch - very low in propoints so great for filling you up before the seder. As it's made with no matzo meal it's also a brilliant chol hamoed meal for those who don't have gebrokts.

INGREDIENTS

4 tins of tuna in brine
2 egg whites
20g low fat mayonnaise
40g potato flour
Salt and pepper to taste
1 tblspn oregano
Paprika

Drain the tuna and squeeze out in a sieve or a colander to ensure it's as dry as possible. Mix in all remaining ingredients except paprika. Roll into small balls and spray the tops with spray oil. Sprinkle with paprika. Bale on greaseproof paper for 30 minutes on 180'. 1pp each or 5 patties for 4pp.