This Pesach dessert has very little hands-on time, which is always welcome, especially if there is still a list of jobs to do. Leave time to soak the dates and chill the finished desserts. When it comes to Pesach, think positively about what food you can have rather than what you can't.
These Florentines are deliciously simple, delicate in flavour and addictive! A lovely addition to your Pesach dessert repertoire, they are ideal for an afternoon tea or after a long heavy meal. You can use orange or lemon zest as you like, and keep it simple, or add chocolate.
Both versions are worth a try, and l really recommend the white chocolate option.
These blondie brownies taste like a butterscotch and vanilla caramel treat. They are gorgeously mouthwatering, and packed with nutrition as well as very filling, one slice should satisfy your indulgence.
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