All of these recipes, most which are linked to in this post, feature minimal or basic ingredients. They originally appeared on cookkosher.com.
- 1 large eggplant
- 2 cloves garlic
- 1 egg
- 1 tablespoon lemon juice
- 2 cup oil
- ¼ tsp salt
- With a fork pierce the eggplant on all sides. Cover with aluminum foil and place on oven rack. Bake at 400°F for 1 hour or until completely soft. Let cool. When cooled a bit. Slice eggplant in half and scoop out inside of eggplant. For the recipe set aside ¾ cup of the eggplant.
- In a food processor or blender blend garlic, egg and 1 Tbls lemon juice. Blend very well. Gradually add oil in a thin stream until it emulsifies (like a mayonnaise consistency). Season with salt. Add ¾ cup eggplant filling. Blend well. Add more lemon juice and salt to taste. Season with a bit of crushed black pepper.
- Note: Do not add more than 1 tablespoon of lemon juice in the beginning or the mixture will not emulsify well. When everything is done then add more lemon juice to your liking.b
- 4 large plums
- ½ small red onion, finely diced
- 1 Tbsp oil
- 2 Tbsp sugar
- ¼ cup orange juice
- 1 tsp salt
- 1 pinch crushed black pepper
- Peel and dice the plums. Set aside.
- Sauté the onion in oil on high for 2 minutes. Add the sugar and cook for a minute. Add the diced plums and cook for 2 minutes.
- Add the orange juice, salt and pepper. Cook on high for 10 minutes or until plums are soft.
- 1 ripe avocado, peeled and cubed
- ½ cup mayonnaise
- ⅓ cup oil
- 5-6 Tbsp water
- 3 Tbsp lemon juice
- 2 clove garlic
- ½ tsp salt
- ¼ tsp hot pepper sauce
- Blend all ingredient together.
- 3 lb ground turkey
- 1 lb ground chicken
- 2 cooked potatoes
- 2 carrots, peeled and grated
- 1 onion, minced
- 1 parsnip, peeled and grated
- ¾ cup sugar
- 1 Tbsp salt
- 4 eggs
- ½ cup oil
- 1 tsp pepper
- 2 onions, sliced
- 3 carrots, sliced
- 5 whole peppercorns
- 1 cup sugar
- Knead all ingredients for the patties together until thoroughly combined. Refrigerate for 1 hour.
- Then, in a large pot, add onions, carrots, peppercorns, and sugar. Fill pot with water and bring to a boil over high heat.
- With wet hands, form balls or patties and drop into the boiling water. Cook covered for 2 ½ to 3 hours.
- 3 lb beef stew*
- 2 Tbsp oil
- 1 large carrot
- 1 large onion, diced
- 1 tsp salt
- ¼ tsp pepper
- 2 Tbsp potato starch
- 2 cup red wine
- 3 cup chicken soup stock
- 2 cloves garlic, optional
- 18-24 pearl onions
- *Beef stew is cut up pieces of meat from mock tender meat (sometimes called shoulder kalichol). You can also use chuck cut into small squares.
- Pat beef stew dry with a paper towel. Brown meat with the 2 Tablespoons oil on all sides. Remove and set aside.
- Peel and thinly slice carrots. Sauté carrots and onion until onions are soft. Add meat back to the pot and season with salt and pepper.
- Stir in the potato starch and mix everything well together.
- Add wine, stock and optional garlic. Bring to a simmer and cook for 1 ½ hours.
- Add onions to the meat and continue cooking for an additional 45 minutes to 1 hour.
- 8 chicken breasts
- ¾ cup flour
- 3 eggs
- 1-2 tsp salt
- 1 tsp paprika
- 1 clove garlic, crushed
- 1 Tbsp mustard
- crushed potato chips
- Preheat the oven to 350. Prepare 3 bowls.
- Place flour in the first bowl. Crush potato chips into small pieces and place in the second bowl. Beat the eggs with the rest of the ingredients in the third bowl.
- Cut chicken breasts into thin strips (about 1 inch). Dip each piece into flour then egg mixture and finally in potato chips. Coat very well.
- Place on baking tray lined with parchment paper. Bake for 15-20 minutes.
- 6 veal chops
- 1 large onion, diced
- 1 8oz can sliced mushrooms
- ¾ cup good quality white wine
- 2 Tbsp chicken soup mix
- salt and pepper to taste
- oil
- sprinkle of fresh cut parsley
- flour or potato starch
- Season veal with salt and pepper. Fry quickly on both sides in frying pan with some oil.
- Remove from pan and place in a roasting pan.
- In the same frying pan (do not wash it out. Use the oil from the veal) sauté onion until soft. Add drained mushrooms and let cook 5 minutes. Continue to add the rest of the ingredients except for the flour and cook another 5 minutes. Keep mixing.
- Slowly mix in the flour and cook until sauce thickens.
- Pour sauce over veal chops. Cover and bake at 350 for 1½-2 hours. Uncover and bake an additional 20 minutes.
- If you want to freeze and serve at a later time, do not uncover. Bake until ready to serve.
- 1 lb chicken cutlets, cut into cubes
- 1 cup potato starch
- 1 tsp salt
- 1 Tbsp paprika
- ½ cup water
- 2 tsp oil
- 2 eggs
- 1 tsp baking powder * The baking powder is optional, but if you use it it add a lot to the batter.
- Mix the batter ingredients together.
- Pat chicken dry and dip into batter. Fry on both sides until golden and ready.
- Serve with a dipping sauce.
- 9 eggs
- 9 Tbsp potato starch
- ¾ cup water
- 1 pinch salt
- 18-20 crepe leaves
- ¾ cup oil
- 1½ cup sugar, divided
- 5 cup warm water
- 2 tsp salt
- ½ tsp black pepper
- 4 large eggs, beaten
- Combine eggs, potato starch, water and salt using an immersion blender. Grease a 10-inch skillet. Heat skillet over high heat. Pour some crepe batter into pan, turning pan to coat bottom. Cook for 1 minute or until bottom sets. Flip and cook an additional 30 seconds. Repeat with remaining batter.
- Cut crepe leaves into medium thin strips (roll 8 leaves together jelly roll style and slice). Lay them out on a baking sheet and let dry 6 hours or overnight.
- Preheat oven to 350°F. Thoroughly grease a medium sized bundt pan with oil or nonstick cooking spray.
- In a large pot, heat the oil with ½ cup sugar. Heat until sugar turns golden brown. Remove from heat.
- Add 5 cups warm water. Return to heat and raise to high, bringing liquid to a boil.
- Add the sliced crepes and remaining 1 cup of sugar + salt and pepper. Cook for 5-10 minutes and let cool. Add the beaten eggs, incorporating very quickly into the noodles.
- Fill bundt pan ¾ of the way full or place in 2 nine" round pans. Bake for 1 hour and 15 minutes.
- 2 onions, diced
- 3 Tbsp oil
- 4 carrots
- 1 large kohlabi
- fresh ginger, to taste
- salt and pepper, to taste
- Saute onion in oil.
- Shred the carrots with the kohlrabi. Add to the sautéed onions.
- Cook until softened, mixing occasionally.
- Season with ginger, salt and pepper.
- Place 1-2 Tbsp of filling in the center (a bit off center closer to you) of a crepe. I prefer to use 9 inch crepes or smaller.
- Roll up bottom of crepe covering the filling. Tuck in both sides and continue rolling to form a tight roll.
- You can freeze these at this point.
- Fry seem side down first. Turn over and fry the other sides. Serve with duck sauce.
- Yield 20 eggrolls
- 2 large onions, diced
- 3-4 Tbsp oil
- 4 kohlrabi (peeled and shredded)
- 12 pesach crepe leaves
- salt and pepper to taste
- Saute onion in oil for 5 minutes.
- Add the shredded kohlrabi and cook until very soft.
- Meanwhile cut the crepes into small squares.
- Add to the sautéed onion and kohlrabi. Season with salt and pepper.
- 12 egg whites
- 1½ cup sugar
- 2 Tbsp potato starch
- 1½ cup ground filberts (hazelnuts)
- 1½ cup ground almonds
- 12 yolks
- 1½ cup sugar
- 2½ tsp cocoa (or 4 Tbsp coffee diluted in 3 Tbsp water)
- 1½ cup oil
- Cake: Beat egg whites gradually adding sugar. Slowly add the potato starch and nuts. Line 2 cookie sheets with baking paper and divide cake batter between both pans (filling ¾ full). Bake in a preheated oven for 25-35 minutes at 350°F.
- Cream:Beat egg yolks gradually adding sugar. Add remaining ingredients. Place in a double boiler and cook stirring occasionally for 20-30 minutes.
- Assemble:Spread ½ of the cream over one sheet cake. Peel baking paper off the second cake and place over creamed cake. Spread remaining cream over top cake. Garnish with ground nuts and slivered almonds.
- Freeze. Cut into small bars or squares and refreeze. To serve let cake sit out 5 minutes and serve semi frozen.
- 5 granny smith apples
- ½ cup potato starch
- 5 eggs
- ½ cup oil
- 1 cup sugar
- ¾ tsp cinnamon
- 1 tsp vanilla sugar
- 1¾ cup coarsely chopped walnuts (not ground)
- ⅓ - ½ cup sugar
- Preheat oven to 350F.
- Peel, core apples and sliceinto rings.
- In a large mixing bowl, combine the flour, eggs, oil, sugar, cinnamon and vanilla. Add apples to the bowl and coat well.
- Combine walnuts and sugar. Place half of the topping on the bottom of a round pan or pyrex. Layer apples neatly. Pour remaining egg mixture on top.
- Let mixture settle into the apples the sprinkle with remaining topping.
- Bake uncovered for 1 hour or until golden brown. If top browns too fast, cover with foil and continue to bake.
- 3 egg whites
- 1 cup sugar
- ⅛ tsp salt
- 1 tsp vanilla sugar
- 2 tsp water
- 3 Tbsp cocoa
- Beat the egg whites until fluffy. Add the sugar beating well until stiff and shiny.
- Gradually add remaining ingredients.
- Spoon out small circles on a lined cookie sheet.
- Bake at 225F for 1 hour or until dry.
- Breakfast Cheesecake
- Recipe by Leah Schapira
- My mother serves this for breakfast every Shabbos morning and my family polish two cakes off completely. You can use reduced fat cream cheese and reduced fat sour cream for a lighter version of the cheesecake. You can also serve this in a pyrex baking dish or in a spring form pan for a more elegant presentation.” Although this recipe makes three pies this cheesecake freezes well so simply wrap the extras if there are any and freeze to enjoy later. Recipe from "Fresh & Easy Kosher Cooking" by Leah Schapira
- 1 lb farmer cheese
- 1½ cup sour cream (¾ container)
- 1 (8 oz) whipped cream cheese
- 6 large eggs, separated
- ¼ cup orange juice
- 1 Tbsp vanilla sugar
- 1½ cup sugar, divided
- 3 round graham cracker pie shells
- 3 Tbsp flour, heaping
- 1½ cup sour cream (¾ container)
- 1 Tbsp vanilla sugar
- 1 Tbsp sugar
- Preheat oven to 350F.
- In a large bowl using a spoon mix farmer cheese, sour cream and cream cheese Add 6 egg yolks, orange juice, vanilla sugar and ¾ cup sugar. Mix till incorporated. Add flour.
- In a mixer, beat egg whites until stiff peaks form. Gradually add the remaining ¾ cup sugar.
- Fold beaten whites into the cheese mixture. Divide filling into the 3 pie shells.
- Bake for 40 minutes. The cheesecakes should be slightly golden on the edges.
- To prepare topping, combine sour cream and sugars.
- Remove cheesecakes from oven and let cool 5 minutes. When still warm, divide the sour cream topping between the three cheesecakes. With the back of a spoon, starting from the center, circle the topping across the top until it covers the entire cake.
- If serving for dessert, you can alternatively drizzle dulce de leche, caramel or desired topping.
Becky says
The cheesecake recipe doesn’t seem to e converted for Pesach?
Anonymous says
The potato chip cutlets were not converted for pesach. It calls for flour and mustard. Is there a Pesach version?
chanilareta says
lol i noticed the flour and mustard also