Food, Nutrition and Cooking

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Passover Rolls

These are very easy to make and they are addictive

2 cups matzo meal

1/4 t salt

1 T sugar

1 cup water

1/2 cup oil (I use canola, peanut oil also works well)

4 eggs or 1 cup egg substitute or any combination thereof

Preheat oven to 375 degrees F. Combine water and oil in a small saucepan and bring to a boil. Combine the matzo meal, salt and sugar in large bowl and mix well.

Beat the eggs into the matzo meal mixture one at a time (a hand held electric mixer works easily here).  Combine the matzo meal mixture with the boiling water and oil.

Let stand 15 minutes. Shape the dough into round rolls and place on a well greased cookie sheet (or alternately into greased muffin tins). Depending on the size of the rolls you make, the recipe will yield 8-12 rolls. Make an X in the top of each roll with the tip of a knife. Bake for 50 minutes.

These are delicious right out of the oven. Store in an airtight container once cooled.


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Chef Up to the Seder Dessert Plate

Chocolate Mini-Brownie Muffins for Passover
These brownies are just about 1 bite each, the perfect ending to a seder meal.

4 eggs or 1 cup of egg substitute such as Egg Beaters
1 1/2 cups granulated sugar
2/3 cup canola oil
6 T matzo meal (white or whole wheat)
1 cup cocoa powder (if lumpy, sift through a sieve)
1 tsp orange or mint extract

Preheat oven to 350 degrees F. Prepare mini-muffin tins with muffin papers, spray with cooking spray.
Combine all ingredients in a medium bowl, stirring till well incorporated. Transfer by tablespoons into muffin papers. Bake for 15 minutes.
Let cool.
Yield ~ 48 mini-brownies

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Chef Up to the SEDER Plate

As my last Passover post for this year, I offer you a great way to use up any leftover Charoset. This makes a great breakfast or brunch dish and could even be served for dessert.

Charoset Chremsel – Yield 12-16 pancakes

1 cup matzo cake meal (substitute matzo meal if you don’t have cake meal)

3/4 cup charoset (whatever type you have on hand)

1 cup water (+ additional as needed if batter is too thick, this will depend on the liquid content of your charoset)

3 eggs or 3/4 cup egg substitute

Combine all ingredients, mix well. Prepare griddle or frying pan with cooking spray. Drop by ~ 1/4 cupfuls onto hot pan. If the batter doesn’t “spread” much, press down with bottom of measuring cup.  Cook until browned on one side then flip and brown the other side.  

These can be served with more Charoset, maple syrup or just as is. 

Many chremsel recipes call for the separation of the eggs and beating of the egg whites to add fluffiness. Being a bit lazy (especially first thing in the morning), I just add the eggs or egg substitute whole and give it a good mix. The texture is good, no need for that extra step.