[Translate] I am busy deciding what to prepare for the main dish and dessert for Passover, since most of the other items on the menu are the expected traditional fare. I am considering the following: Roasted Poussins with Pomegranate Sauce Chicken Tagine with Apricots and Spiced Pinenuts (from my friend Chef Farid Zadi) Patatine e Carciofi Arrosto (Roasted Potatoes and Artichokes) Torta del Re Nottingham Nut Cake Lemon, Creme Fraiche and Chestnut Cake (for a dairy meal) Damp Apple and Almond Cake Castagnaccio For more ideas, click here. I will post my menu in a couple of weeks.
[Translate] As Pesach is fast approaching, I have decided on what desserts I am going to make to make this year: Chocolate-Pistachio Cake and the Orange-Ginger Cake (See Passover Preparations). This pistachio cake is based on a recipe from Rose Gray and Ruth Rogers, Italian Easy: Recipes from the River Cafe. It is a very easy cake to make. I would prefer to make it with butter, but I must make a parve cake for Passover. Normally, I do not like Passover cakes made with matza meal, but this cake only calls for 1/2 cup and you really don’t notice it. Substitute with flour when it is not Passover. Since the Passover hostess is a Click here to continue reading this post
[Translate] We are going to my cousin’s in Jerusalem as we do every year and we always bring the charoset, chicken soup with matza balls and dessert. I always try to bring a different dessert. I am still trying decide what to bring this year. Maybe one of these: Torta di Carote from the Veneto region Persian Rice Cookies Super Moist Banana & Almond Cake Chocolate Almond Torte with cinnamon, allspice, cloves and a dark chocolate glaze Last year I made Gâteau à l’Orange et au Gingembre from one of my favourite blogs, Chocolate & Zucchini. It is a moist cake that has an intense orange and ginger flavour. I might be tempted to make Click here to continue reading this post