To cut bell peppers into small dice (cubes), first cut the peppers in half, from the stem end to the bottom, and remove the seeds and white pith. Cut in half again lengthwise. Slice each part the long way into 6mm slices. Gather the slices together and cut them across into small cubes.
I was thrilled when my local kosher butcher started selling boneless chicken already cut into really thin slices-because the slices cook in minutes. If you can only get the thicker, boneless pieces, you can slice them laterally to create slices that are 5cm x 12cm x 8mm.
This salmon and cream cheese bagel, complete with a hard crust and fluffy inside makes a great brunch dish for Pesach.
Makes about 20 bagels
100ml oil (vegetable) or 100g margarine
400g matzah cake meal
1 egg mixed with little water for glazing bagels
Optional: sea salt or crushed walnuts for sprinkling over the bagels
In America, an onion pletzel is like an onion-topped focaccia, but to me – and more generally in the UK – it is a soft, chewy roll, a little larger and flatter than a bagel, with a dimple filled with fried onions and poppy seeds. Pletzels have to be eaten the day they are made – try a fresh one, warm from the oven, and you will wonder how you have survived so long without one.