Sunday, March 30, 2014

TABLE SETTINGS.  HERE IS A SIMPLE SETTING, CLEAR COLORS, LOVELY CHARM AND SO INVITING . THANKS HELENA FOR A WARM PHOTO OF YOUR DINNER TABLE.
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Saturday, March 29, 2014

   FRESH, SEASONAL FRUITS AND VEGETABLES. 

 Check out the market and see what is available fresh and in season for Passover. Mushrooms can be a great meal. with  mashed or baked potatoes. Sweet potatoes can be diced and grilled in the oven with herbs and served over a fresh salad. There are amazing root vegetables that you can grill with olive oil, rosemary, mint and herbs.  
 I like to use many different stir fry dishes for Passover. I use broccoli, sweet potatoes, potatoes, mushrooms, lots of chopped herbs, diced peppers, carrots and kohlrabi. Spice with  fresh Tekoa ginger and dates. Add lots of chopped onions, red onions , cloves of garlic and some chopped cashew nuts. 
 Kale and chopped spinach can be lightly fried in olive oil with chopped walnuts, onion,s garlic and salt and pepper. This is quick and easy and can be added to an omelette and rolled  and served with warmed up Matzos. Go to my blog and find stir fry dishes and easy beets, dates  and    vegetable ideas.
Use fresh fruits for easy salads, strawberries with cream or ice cream. Yogurt is an excellent idea with fruits. Add a few pine nuts and juice of mandarins and oranges, pomegranate pips and chopped fresh dates. I soak the dates in wine or fruit juice and add to the fresh fruits salad. Bake apples with cinnamon and a good tea bag in the oven. Prick the apples, add cinnamon and the tea bag and bake  . Lovely with yogurt or  ic
 

 

Have a fun week of Passover.  Love and light Rona
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cakes for passover, childrens cake, pesach

CAKES FOR THE PASSOVER WEEK.

TART PASTRY.

200 grams butter.
1 packet matzo meal
1 cup brown and white sugar mixed.
1 teaspoon cinnamon
1 tablespoon wine.

Mix all and press into a pastry dish. Place in the freezer for an hour.

Filling.
1 regular container 5% white cheese
2 eggs
1/2 teaspoon cinnamon.
1/4 cup sugar.
Mix the above ingredients and fill the pie dish. Bake in a medium oven for 20 minutes, until brown. You can serve with a chocolate grated over this or with ice cream, on the side.

QUICK AND EASY VANILLA PUDDING.

Take a packet of vanilla pudding and mix as directed. Fill the pie base.
Cut up strawberries, berries and some orange rind. Cover with whipped cream and serve…….

COCONUT BASE.

I use one cup of desiccated coconut and mix it with 150 grams of butter and a teaspoon of grated lemon or orange peel.
Place in the freezer for an hour.

Fillings. !. Cream and fresh fruits, with some granadilla pips.
2. A layer of apricot jam and cut up pears, apricot jelly and decorate with a little coconut.
3. Fruit jelly with sliced peaches in it.
4. Ice cream mixed with 2 tablespoons Halva and 1 tablespoon of chocolate spread
5. Bake with a filling of pureed apples and slices of apple, a dash of cinnamon and a few chopped almonds.

FRESH FRUIT SALAD.

Fresh fruit salad is always welcome at the end of a festive meal. Simply cut up all the fruits in season. Add half a cup of orange juice and some granadilla pips. I marinate some pine kernels in a little wine overnight. I add these and they look good and taste fabulous.

Present the fruit in a different way. I use tall long glasses. Put a strawberry in the bottom, a small meringue, then the fruit and end off with a blob of ice cream or cream. If it is Parave, you can simply fill with fruit and strawberries and a meringue on the top.


CHILDRENS CHOCOLATE MATZO SLICES.

Let the kids do this.
10 slices matzo. Soak in a shallow dish of milk, with a little vanilla added to it. Lay the matzo slices in a pie dish. Now beat two cups of cream and nutella chocolate spread.
Cover the matzo with it. Then another matzo layer, chocolate and chopped nuts or strawberries. Matzo…… and create layers until it is done.
Refrigerate and cut into slices. Decorate with chocolate nibbles. The kids love doing this.

ENJOY THE PASSOVER.

LOVE AND LIGHT

RONA
QUICK PASSOVER MAIN COURSES…………………………………………

HERE ARE SOME EASY AND QUICK TO PREPARE DISHES FOR LIGHT MEALS ......

BEETROOT , APPLES, KOLRABI AND CARROTS.

GRATE THREE BEETS, TWO APPLES, [PEEL THEM] ONE LARGE KOLRABI AND THREE CARROTS. 
Mix all the vegetables and place in a bowl. Pour over a dressing of three tablespoons olive oil, one tablespoon of lemon juice, one teaspoon honey, pepper and salt. Mix all and serve with boiled eggs, cottage cheese, and cut up tomatoes and cucumbers. 
Have an egg per person and some butter balls for the Matzo. Finish the meal with a fruit salad.
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FRUIT SALAD.
Make a large salad of all fruits, paw paw and melon, some pine nuts and lots of pomegranate pips. Prepare some whipped cream, yogurt or ice cream. Simply spoon the fruit into tall glasses and add the cream of choice. Top with mint leaves and serve cold.
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GOATS CHEESE AND PINEAPPLE, DATES AND LETTUCE LEAVES. 
Wash and spin the lettuce. Arrange on individual plates 
. Cut up slices of apple, chunks of pineapple and tiny cut up bits of dates . You can add thin slices of grape fruit or oranges as well. 
. Slice two to three slices of goat's cheese per person. Spread a little olive oil and pesto on each and grill on both sides for four minutes in the oven. 
Serve with matzo that was warmed up in the oven and have a bowl of olives, cucumbers and sliced peppers to add to the meal.
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GRILLED VEGETABLES, WITH LETTUCE AND LEAVES.

Slice ten mushrooms, two onions, three thinly sliced zucchinis, tiny cubes of eggplants, two red and yellow peppers. Place all on an oven pan that has olive oil spread on it. Sprinkle herbs, and some more drops of olive oil. Bake for ten to twelve minutes. Serve them hot with cubed cheddar and feta cheese, on a large platter of lettuce leaves and green leaves. Use threads of sprouts to decorate. Place the sprouts and thinly sliced carrots in icy water to curl up and serve as décor Use a mustard dressing. Olive oil, lemon juice, a teaspoon of Dijon mustard and two teaspoons of olive oil. Mix in dried or freshly chopped parsley and mint leaves. Mix all and serve, with the hot vegetables on top. Serve with matzo that has been warmed with a little butter spread and basil herbs on it. Delicious..
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BAKED POTATOES.

Calculate the amount you use per person,. Two medium potatoes, one onion, two cloves of garlic and half a red and a yellow pepper for each. Bake all in the oven. Put potatoes and onions in first. After twenty minutes on a 200 oven, turn the heat to 180 and add the rest. Serve the potatoes, cut up in half, with a slice of cheese on it. Mix the onion, garlic cloves and peppers in a blender with two tablespoons of olive oil and two teaspoons of honey. Add vegetable salt and pepper. Pour over the cheeses and potatoes and serve with a fresh lettuce salad on the side.
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CAULIFLOWER, CHEESE, ROASTED ZUCCHUNI AND MATZO CRUMBS.

Take a large cauliflower and steam it for five minutes. Place the cauliflower in a large oven dish. Slice three zucchinis into cubes and sauté them in olive oil, herb salt, pepper and freshly chopped chives. Add three bay leaves, two tablespoons of brown sugar, a few cut up mushrooms and red and yellow pepper. Pour in two teaspoons of mustard seeds and stir through. Mix in two cups of yogurt and stir well. Pour over the cauliflower and bake for ten minutes. To serve grate parmesan cheese over the cauliflower. Serve on a tray of nasturtium leaves and some flowers to decorate it all. 
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Monday, March 3, 2014

PASSOVER, PESACH .NEW IDEAS

 
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PASSOVER.....PREPARATIONS FOR THE FESTIVE SEASON.

THIS BOOKLET CAN BE ORDERED BY MAIL. THE PRICE IS 35 SHEKELS AND IT IS WRAPPED, READY TO SHARE WITH FRIENDS. PHONE NO; 09 8827072 OR EMAIL.....RONA.KRUGER@GMAIL.COM


The booklet has recipes, relishes, spread and endless ideas. I have tried to eliminate too much frying and eggs. There are easy to do dishes. Passover is a great deal of work, but preparation and organizing it all, makes it easy and a pleasu
PASSOVER IDEAS WILL APPEAR SOON. FOR A BOOKLET, , CONTACT ME AND I WILL POST ONE TO YOU, OR IF YOU NEED IT AS A GIFT TO SOME ONE ELSE.   

HAVE A GREAT WEEK  LOVE AND LIGHT  RONA