Spring is in the air and that means it is time to start preparing for Passover, which begins at sundown on 29 March. I am not going to be doing a lot of preparation this year, but I have gathered a few interesting recipes for you to consider for your own meal. First, here is a link to all of my Passover recipes from the last several years.
I have to say that I now feel the impact of Gourmet magazine’s demise. They always had a lovely Passover/Easter issue with lots of new ideas. Nevertheless, here are a few ideas I found for you:
Reminder: I eat kitniyot, so don’t be surprised by the rice and legume recipes.
Hallaq (Persian Haroset)
Kubat Halab (Kubbeh made with ground rice)
Leg of Lamb stuffed with Haroset
Slow-Braised Short Ribs with Spinach
Fudgy Chocolate-Walnut Cookies
Almond Cake with Cardamom and Pistachio
Baroness Tapuzina
Michelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.
Wishing Mr/s BT and your families a Chag Pesach Sameach !! Recipes look mouth watering. I am also Sepharadi for Pesach (feel it in the genes too despite SA Lithuanian ancestry) and kitniyot de rigueur for
Pesach
BTW how was the last israel food bloggers convention yesterday. You are growing from strength to strength.
Brachot to you and all your readers/fans local + worldwide
Dov + fam
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