We have all heard of April showers, but in my house it’s raining matzah — whether regular, chocolate or egg. When it comes to Passover, matzah is the star of the show and making a meal of it — fine, medium or cake — can prove to be a challenge. However, my book, The Jewish Princess Feasts (published by Quadrille), always inspires me to try out new ways of using this essential ingredient and come up with something that is edible (only joking), unique (rather like me) and exciting. After all, this dry, square cracker needs some serious styling to turn it into something special.
Therefore, at this time of year, Jewish Princesses come into their own. Suddenly they are creating the most incredible meals from scratch, using “must-have” matzah in every guise. Their kitchen utensils have been around longer than they have, handed down from mother to daughter, although sometimes they add to their Passover collection with the occasional metsiah from Fenwicks. This is where they meet up with other Princesses to discuss the joys of Passover and question how they are going to cater for Seder with only four plates and four glasses. This is why they are in Brent Cross, not searching for the Afikomen, but seeking out a dinner service for 12 at under £25 — who says we don’t believe in miracles?
Of course, there are times when I simply cannot face any more matzah. This is when the humble bag of potato flour comes into its own. Why should this week be different from any other week? My bubbelahs simply can’t do without their intake of pizza. The garlic bread is on hold, but you could always try some garlic butter on your matzah.
● 180g potato flour
● 100g cake meal
● 2 large eggs, beaten
● ½ teaspoon salt
● 100mls (approximately) water
● 450g tomato pasta sauce
● 1 tablespoon dried oregano
● 150g grated cheddar cheese
● 1 dessert spoon grated Parmesan
● 100g sliced black olives
● ½ red pepper, diced
● Heat the oven at 180˚/ 350˚f / gas mark 4
● Place the flour in a bowl and make a well, place the eggs, salt and cake meal in the middle and begin to knead with your hands. As the mixture begins to bind, slowly add the water to bring it together. You might not need to use all of the water.
● Once you have got your dough put it in a greased proof ovenproof dish.
● With your hands spread the dough to the sides of the dish making a lip to form the bottom of the pizza.
● Spread the pasta sauce, sprinkle the oregano, and then the cheeses.
● Spread the olives and peppers evenly over the pizza. (You can use any topping you like).
● Place in oven for 30 minutes. Remove from oven, slice and serve.