Baked breakfast chremslach

Chremslach are matzo meal fritters that are normally fried and oozing with oil. I've developed a baked version that is 1pp per fritter and lovely for breakfast on chol hamoed. These can be made in advance and reheated, loosely covered, in the oven.

3oz fine matzo meal
Warm water
1 tablespoon sweetener or caster sugar
2 eggs
1 tsp salt
1 oz raisins
1 tablespoon cinnamon

Beat the eggs with the salt, sugar and 2 tablespoons of warm water. Slowly add in the matzo meal interspersed with tablespoons of water until you get a thick batter. Finally add in the raisins and cinnamon, and a little more water if necessary. Drop by tablespoons onto a baking tray lined with greaseproof paper. Spray the tops of the chremslach with spray oil. Bake for 12 minutes on 180', then turn and bake for a further 5 minutes.

All kinds of cupcakes!

INGREDIENTS

These are the ingredients for the basic vanilla cupcake

150g soft margarine
175g caster sugar
3 eggs
140g potato flour
40g cake or fine matzo meal
1.5tsp baking powder
1 tsp vanilla essence

Mix all the ingredients until you have a smooth batter. Bake in cupcake cases for 15 to 20 minutes on 200'c until golden brown. Makes 20

TO MAKE DIFFERENT FLAVOURS!

1. Coffee: mix 1 tsp coffee granules with 3tsp cold water. Mix half of this amount into 1/3 of the cookie batter. When baked, drizzle the remaining coffee mix over the surface of the cupcakes. Makes 6

2. Marble: mix 1tblspn cocoa powder with 1/6 of the batter. Swirl into 1/6 of the vanilla batter. Makes 6

3. Chocolate pear: if you have any remaining chocolate batter, grate in half a pear and bake. I made enough for 2 of these.

4. Pistachio-coconut - I mixed the remaining crumble topping from my baked apple recipe into 1/3 of the batter. Makes 6

The world is your oyster! Experiment with your own flavours!

These cupcakes are 4pp each.

'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!