Pesach

= __Chocolate Chiffon Cake (Pesach Cake)__ = Gilda Slomovic · 8 eggs · 1 3/4 cups castor sugar · 1/2 cup cocoa · 3/4 cup oil · 1 teaspoon baking powder · 1 teaspoon coffee · 1 teaspoon vanilla essence · 3/4 cup potato flour

Separate 7 eggs and beat 7 yolks with one whole egg plus one cup of sugar until light in colour. Add cocoa and coffee ( that has been dissolved in a little water). Add vanilla essence, oil, baking powder and potato flour, beating very well. In a separate bowl, beat the 7 egg whites with the remaining sugar to a light meringue consistency. Fold into the chocolate mixture. Rinse the angel tin out with cold water (but do not dry it). Put mixture into tin and cook on 1500 for 1 1/4 to 1 1/2 hours. Hang upside down on a glass for at least 4 hours before removing from tin.

__Mushroom Beef__ (Mindy) 1 large piece of Bola (1kg) 2 large onions 1/2 bag of button mushrooms (quartered) 1/2 cup red wine 2 cups water salt, pepper, garlic to taste

Place a Tbs of oil in a large saucepan. Heat oil and brown the Bola on each side. Remove from Saucepan and allow to rest. In the same saucepan, brown chopped onions and mushrooms. When soft, add wine, water and spices. Stir Place meat back into the saucepan into sauce. Place lid on saucepan. Allow to cook on low for 2 hours. Turn meat if necessary. After 2 hours allow to cool. Remove bola and slice finely. Place on serving platter and pour mushroom sauce over the meat.

Note: This dish can be cooked and frozen in advance.

__**Brisket in Onion Sauce**__ Beruria

Slice 4-6 large onions and saute over a low heat until they are soft and caramelised. If you use garlic on Pesach you can add some to the pot. Add 1 cup dry white wine 1 cup water and bring to a simmer. Pour mixture over a large brisket in a roasting pan and cover tightly. Bake 1 1/2 -2 hours. Allow brisket to cool in the onion mixture. When cool, remove meat and slice thinly. Pour onion mixture into a bowl and blend until smooth. The meat and onion sauce can be frozen separately. To serve, heat the sliced brisket in the onion sauce. Mmmm

== =__Chocolate (Vanilla) Pudding Cake__= (Leonie) 14 eggs 2 cups sugar 2 cups potato starch 2 pkts chocolate osem pudding 1/2 cup wine 1/2 baking powder 2/3 cup oil

Separate eggs. Beat the yolks with 1 cup sugar, the oil, the pudding, the baking powder, the potato starch and the wine. Beat well. Beat whites with 1 cup of sugar.

Fold whites into yolk mixture. Bake 170.

VARIATION
Instead of chocolate pudding and wine, use vanilla and lemon juice.

=__Bon Vivante__= (Leonie) 8 eggs 250 gm ground hazelnuts 2.5 cups of sugar 100 gm chocolate 100gm margarine

Beat 7 whites with 1.5 cups sugar, fold in hazelnuts. Put in oven on 180 for 15 minutes til frim. Beat 7 yolks and 1 cup of sugar. Melt margarine and chocolate and add to yolks, then add the extra whole egg. Spread on top of nut base and bake for 20 minutes more.

This is always a hit.


=**Sweet and Sour Meatballs - easiest recipe ever, lots of compliments**= (Nora)
 * Meatballs **

½ kg minced beef ½ cup water ½ cup matza meal 1 medium sized onion, grated 1 egg salt and pepper (I don’t use it)


 * Sauce **

½ cup sugar 1 bottle pasta sauce ½ chopped capsicum 1 teaspoon vinegar or lemon juice (I used more)

Heat the sauce and add other ingredients. Mix the meat, water, matza meal, grated onion, egg, salt and pepper in a bowl. Drop balls of mixture in the boiling sauce. Simmer for 1½ hours. You may need to add more water during the cooking process.  ** Women in Unity **

<span style="display: block; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: center;"> Rosh Chodesh Nissan 5771

<span style="display: block; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: center;"> **// Pesach Recipes dedicated to //** <span style="display: block; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: center;"> **// the members of the Fogel family who perished //** <span style="display: block; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: center;"> **// in Itamar, Israel. //**

** The current turmoil and the memory of miraculous redemption. ** ** By Sara Yocheved Rigler **

These days the only thing that keeps me from drowning in despair is remembering the Exodus from Egypt. The global financial "crisis" (a euphemism for the unspeakable reality "Depression," like a violin case hiding a deadly weapon) is gunning down more people every month. It liquidated 651,000 jobs in the United States last month alone. The financial section of the //New York Times// reads like a cross between a horror story and Nostradamus on the end of days: "In key industries -- manufacturing, financial services and retail -- layoffs have accelerated so quickly in recent months as to suggest that many companies are abandoning whole areas of business. ‘These jobs aren't coming back,' said John E. Silvia, chief economist at Wachovia in Charlotte, N.C.... 'There are going to be fewer stores, fewer factories, fewer financial services operations...'‘The current pace of decline is breathtaking,' said Robert Barbera, chief economist at the research and trading firm ITG. ‘We are now falling at a near record rate in the postwar period and there's been no change in the violent downward trajectory.'" Since the "crisis" began, roughly 4.4 million Americans have lost their jobs. Young families I know have calculated that they have enough savings to survive for two more months; then they will move in with their aging parents, and who will pay the grocery bills? Youths who have worked hard to get into good colleges now find that there's no money to pay their tuitions.

My relatives in their sixties, their dreams of a comfortable retirement within reach, have suddenly lost two-thirds of their pension funds. "I'll have to work till I'm 100," one cousin plaintively wrote me.

Here in Israel, even after January's war, the terrorists in Gaza continue to rain rockets and missiles on Israel's southern towns and cities, sending traumatized children and adults running for bomb shelters several times every day. Meanwhile, Iran is restocking the Hamas arms stockpile in Gaza and Hizbullah's stockpile in Lebanon. Last week, A.P. reported that 50,000 missiles are aimed at us in Israel.

<span style="display: block; line-height: 21pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: right;"> ** How did our ancestors get up in the morning to face another day of slavery? **

All this, of course, is minor compared to what Iran has in store for us: nuclear extinction. As the government in Tehran forges ahead with its nuclear program (latest news is that Iran now has enough enriched uranium to make a nuclear bomb) and Ahmadinejad vows to annihilate the Jewish state, we Jews in Israel know that the nations of the world will not come to our rescue.

Yet, surrounded by irresolvable problems, I am saved every day by the mitzvah to remember the Exodus from Egypt. The mention of the Exodus is incorporated into the daily morning service. So before I read the calamitous daily news, before I pray for the sons of Jewish mothers held captive for years -- or decades -- by our Arab enemies, I am required to remember the Exodus from Egypt.

If our present situation seems desperate, what about theirs? How did our ancestors get up in the morning to face another day of slavery? How did they endure the torture, the humiliation, the purposelessness of slavery year after year, generation after generation? Theirs was truly a hopeless plight. No slave ever escaped from Egypt. And even if a single Hebrew slave ingeniously plotted an escape and succeeded in slipping past the gates of Egypt, what awaited him on the other side? Nothing but desert! No way to sustain himself. No way to carry enough water to cross the desert on foot. Even in one's imagination, there was no escape.

Egypt of three and a half millennia ago was an empire of unimaginable grandeur. In terms of power and wealth, it outstripped the United States of today. Its construction projects were among the wonders of the world.

<span style="display: block; line-height: 21pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: right;"> ** Jews today possess one thing that our ancestors in Egypt lacked: the memory of miraculous redemption. **  If Israel today, a sovereign state with the best army in the Middle East, is afraid to take any step (even for its own survival) frowned upon by the U.S., imagine how our enslaved ancestors must have trembled at the might of Egypt. To oppose the rule of Pharaoh? To win freedom from slavery by any means -- diplomatic or military? To even resist Pharaoh's soldiers as they grabbed your newborn son to throw him into the Nile? To save your children from the taskmaster's whip? To spare your infant from being thrown into the mortar for that day's bricks?

Hopeless. Completely and utterly hopeless. And yet, into that abyss of suffering, that dark pit of pain without exits, burst the Redemption. No one could have imagined it, let alone expected it. One day people who had been born into slavery and had spent their entire lives without a glimmer of hope heard this man Moses, newly arrived from Midian, announce that the God of their fathers would redeem them from slavery. One year later, they were marching out of Egypt, their backs erect, their gaze victorious over their oppressors, their donkeys laden with wealth, their hearts confident that God would sustain them in the desert and bring them to their homeland. Complete and utter redemption. We Jews today, wracked by problems, vilified by a soon-to-be-nuclear Iran, cowed by masses of Muslims craving our destruction, possess one glorious thing that our ancestors in Egypt lacked: the memory of miraculous redemption.

The Shabbat morning prayers proclaim: "I will redeem you at the end like at the first time." This Passover let us rejoice not only in the redemption of the past, but also in the hope of the future.

=Tri Colour Kugel= For each specific layer, boil the ingredients until they are soft, drain and mash them, and put them in 3 separate bowls.

** Carrot/Sweet potato Layer ** 4 carrots 1 large sweet potato

** Potato Layer ** 5 potatoes, peeled

** Green Zucchini Layer ** 6 firm, large green zucchinis 1 large potato

** For all layers ** 4 large onions, diced 3 Tb olive oil

** Method: ** <span style="font-family: Arial; font-size: 13pt; line-height: 19pt; margin: 0cm 0cm 0cm 36pt; text-indent: -36pt;">1. Heat the oil in a large frying pan over a medium- high flame. Add the onions and saute them until they are golden. <span style="font-family: Arial; font-size: 13pt; line-height: 19pt; margin: 0cm 0cm 0cm 36pt; text-indent: -36pt;">2. Divide this evenly in thirds and add to each of the three bowls. <span style="font-family: Arial; font-size: 13pt; line-height: 19pt; margin: 0cm 0cm 0cm 36pt; text-indent: -36pt;">3. Also add to each bowl (in other words, you will be doing this 3 times): 2 eggs 3-4 TB potato starch 2 Tb mayonaisse 1 tsp salt 1/2 tsp pepper 4. Preheat oven to 180 degrees C. 5. Mix each combination until all the ingredients are incorporated. Take out a 10 inch (25cm) round springform tin and coat it very lightly with a small amount of oil. 6. Pour in the potato layer, and smooth it around. Add the orange layer and smooth it around. Add the green layer and smooth it down. Bake for 45-55 minutes, until the kugel is firm and set, and the top is slightly browned. Serve hot.

16 eggs 2 – 3 tabspn potato flour ½ cup cold water 1/2 tabspn oil salt
 * Pesach Lokshen **

Put all ingredients in a bowl and mix well. If you have a kitchen wiz use that or a blender. Let rest for 15 minutes. Coat a fry pan with oil and pour in just enough mixture to coat the bottom of the pan to make a crepe. When crepes are finished roll each one u[p and cut them in tiny slithers

** Salmon with sweet and sour leek sauce ** <span style="background-color: white; backgroundclip: initial; backgroundorigin: initial; font-family: Arial;">Gitta Bixenspanner // I served these salmon fillets recently and got rave reviews. Tasty while easy to prepare. // ** Ingredients ** 6 salmon fillets 2 Tbs olive oil 3 leeks, well washed and chopped 3 Tbs brown sugar 1/3 cup lemon juice ½ tsp salt ** Directions ** Sauté chopped leeks in olive oil on a medium flame until soft about 10 minutes, add brown sugar and lemon juice and allow to caramelize for another 10 minutes. Place salmon fillets over this mixture and broil for 10 minutes on each side. Remove from oven and serve, or allow to cool and cover for later use. Tastes great hot or at room temperature. Serves 6 Preparation 20 minutes

(Chabad.org) 5 pounds beets 2 potatoes 5 medium onions 2 tablespoons salt 1/4 cup freshly squeezed lemon juice 4 eggs Peel beets and grate coarsely. Place into 8quart pot with water to cover. Add peeled and diced potatoes and onions. Bring to a boil, then lower flame to simmer until soft (approximately 1 hour). Add lemon juice. Beat eggs well in a second big pot. Pour in borscht in a slow stream, beating constantly to prevent curdling of eggs. Serve warm or cold. Serves 10.
 * Borsht **

** Chuck Eye Roast ** <span style="background-color: white; backgroundclip: initial; backgroundorigin: initial; font-family: Arial;">Gitta Bixenspanner // Chuck eye roast is a very tender roast that is tasty and soft. However, feel free to choose your favorite cut of meat, such as minute steak, Miami ribs, or butcher flanken for equally tantalizing results. // ** Ingredients ** <span style="background-color: white; font-family: Arial; font-size: 10.5pt; line-height: 12.75pt; margin-left: 30pt;">1 3-5 lb Chuck eye roast <span style="background-color: white; font-family: Arial; font-size: 10.5pt; line-height: 12.75pt; margin-left: 30pt;">1 chopped Spanish onion <span style="background-color: white; font-family: Arial; font-size: 10.5pt; line-height: 12.75pt; margin-left: 30pt;">½ cup wine vinegar <span style="background-color: white; font-family: Arial; font-size: 10.5pt; line-height: 12.75pt; margin-left: 30pt;">3/4 cup honey <span style="background-color: white; font-family: Arial; font-size: 10.5pt; line-height: 12.75pt; margin-left: 30pt;">½ tsp fresh ginger grated <span style="background-color: white; font-family: Arial; font-size: 10.5pt; line-height: 12.75pt; margin-left: 30pt;">¼ tsp black pepper <span style="background-color: white; font-family: Arial; font-size: 10.5pt; line-height: 12.75pt; margin-left: 30pt;">3 cloves garlic crushed ** Directions ** Place onions on bottom of roasting pan. Place roast over onions. Combine remaining ingredients and smear over all sides of meat. Bake covered 2-3 hours at 350°. (Generally, I calculate ½ hour per lb. of meat), serve over a bed of mashed potatoes, or nokedlech. Preparation 20 minutes Serves 8-12

** Chicken Nuggets ** <span style="background-color: white; backgroundclip: initial; backgroundorigin: initial; font-family: Arial;">Gitta Bixenspanner // This is one of the most popular dishes with kids as well as adults. It is from the few dishes that I deem necessary to fry, because it is so delicious. Serve hot or cold // ** Ingredients ** 6 chicken breasts 1 1/4 cups potato starch 1/4 tsp salt 2 eggs, lightly beaten 2 Tbs oil ** Directions ** Mix together the eggs, potato starch, salt and oil. Cut the chicken into nugget-sized pieces and dip into the batter. Fry in oil until done. ***Note: If the batter seems a little thick, add a few drops of water. If too thin, a little more potato starch dissolved in a tiny bit of cold water. This mixture can also be used to coat fish, eggplant, zucchini or sweet potato or your favorite vegetable.)** Sweet and Sour sauce
 * ½ cup red cooking wine **
 * ¼ cup sugar **
 * 1 cup orange juice **
 * Bring to a boil, and pour over the chicken nuggets, or use as a dipping sauce. **
 * Note: Use this mixture whenever sweet and sour sauce is called for. **

Meat Pie
 * (Chabad.org) **
 * 6-7 hard boiled eggs **
 * 6 potatoes, boiled and mashed, **
 * 2 eggs, beaten **
 * 1/2 teaspoon salt **
 * 3 tablespoons olive oil or chicken fat **
 * Meat: **
 * 2 pounds chopped meat **
 * 1 large onion pinch of salt **
 * In separate pot, boil eggs to hardboiled. Set aside. Boil and mash potatoes with eggs and salt. Set aside. In frying pan, brown onion and chopped meat.Grease 'wonder baker' with olive oil or chicken fat. Put chopped meat on bottom of pot. Peel and slice hardboiled eggs for second layer. Top with mashed potatoes. Cook over low flame for 1 hour. Scoop out carefully so layers do not lose shape. May also be baked in large baking pan at 350°. **
 * When baking you may want to add an additional layer of mashed potatoes on the bottom of pan. Serves 6 **

Chicken and Meat Swiss Roll


 * Ingredients: **


 * 1Kg beef or veal mince **
 * 1 Kg chicken mince **
 * 2 large carrots **
 * 1 large sweet potato **
 * 2 large onions **
 * 4 eggs **
 * 1 cup water **
 * 1 mashed cooked potato **


 * METHOD **


 * Place the 2 minces in separate bowls. Mince all the vegetables in the food processor together with the eggs and the water. Add salt. **


 * Divide the minced vegetables in half and put each half into one of the bowls. Add the mashed potato into the chicken mixture. **


 * Wet a large piece of baking paper. Pat the meat mixture on to the paper half an inch thick in the shape of a rectangle, then put the chicken mixture on top. **


 * Roll the paper with the meat as you would a swiss roll. **


 * put the rolls into a baking dish and cover with tomato sauce and bake for aprox 1 and a half hours on 375F or 180 C **


 * When sliced looks very pretty **


 * Mrs Miriam Telsner **

Orange Chicken

Ingredients


 * Chicken pieces [any number depending on need] **
 * 1 large onion cut into ¼ slices **
 * 2 oranges peeled and cut into rings **
 * Salt **

Method


 * Wash and trim chicken pieces **
 * In a large saucepan layer onions chicken onions and orange rings on top **
 * Sprinkle with salt **
 * Place lid on top **
 * Allow to stew in its own juices for 40 minutes or until ready on slow flame. **
 * Keep checking to make sure there is still liquid there to prevent burning. **


 * Delicious, tender and juicy. Gravy great with potatoes and vegetables. **

Variations
 * Add a ¼ cup of white wine **
 * Can be baked in oven as well. **

Pesach Pot Roast or Stewing chops.


 * Any roast, veal, beef, or lamb 1½ -2½ kg **
 * 1 large onion diced **
 * 1 cup red wine **
 * Salt **


 * Place in saucepan with diced onion **
 * Add water to cover roast halfway **
 * Add wine and sprinkle of salt. **


 * Bring to boil, turn down flame and simmer for an hour or prick to check readiness. **
 * Slice when cool. Use gravy to heat up and with vegetables. **
 * Easy, juicy and tender. **


 * Riva Cohen **

Eggplant Salad
 * (Chabad.org) **
 * 1 eggplant **
 * 2 hardboiled eggs **
 * 1 minced onion **
 * olive oil **
 * lemon juice **
 * salt **


 * Bake eggplant wrapped in aluminum foil at 375° for approximately 1 hour or until peel is black and brittle. Peel and cube eggplant and cook in medium saucepan with 1/4 to 1/2 inch water on bottom. Cook over medium flame until soft. **
 * Mash cooked eggplant together with eggs and onions. Add oil, lemon juice and salt to taste. **

Kosher for Passover Mayonnaise
 * Gitta Bixenspanner **
 * // This mayonnaise is easy to make and it is a real winner with young and old. It is great for a salad dressing. I make two batches because I have many uses for it. // **
 * 1 egg **
 * 2 tablespoons lemon juice **
 * 1 small onion **
 * ½ cup moror **
 * ½ tsp. sea salt or salt substitute **
 * 2 cups oil **
 * Blend 5 first ingredients in a food processor with the all purpose blade, until well mixed. Add 2 cups oil slowly, until mixture thickens. Add oil if needed. **
 * With lemon juice, it will last up to two weeks in the refrigerator. **
 * Yield: approximately 3 cups **
 * Preparation: 10 minutes **

Passover Specialty Layered Salad
 * Gitta Bixenspanner **
 * // Every year I end up with too much grated maror- horseradish, so one year I decided to put my leftovers of the bitter herb to good use. I discovered that maror's sharpness could give some punch to salads and dips. Delight your company with this wonderful and elegant salad that is almost a whole meal in one dish. // **

Ingredients
 * Dressing: **
 * 1/3 cup water **
 * 1/4 cup red wine vinegar **
 * 2 tablespoons olive oil **
 * 1 teaspoon sugar **
 * 1/2 teaspoon salt **
 * 1/4 teaspoon freshly ground black pepper **
 * 3 garlic cloves, minced **

Direction
 * Salad: **
 * 4 cups finely chopped romaine lettuce **
 * 2 cups finely chopped iceberg lettuce **
 * 1/2 cup finely chopped radicchio **
 * 1/2 cup thinly sliced Belgian endive (about 1 small head) **
 * 1 1/2 cups finely chopped English cucumber **
 * 1/2 cup finely chopped kohlrabi **
 * 1 cup finely shredded carrot **
 * ½ cup shredded horseradish for added pizzazz (optional) **
 * 1 cup diced seeded plum tomato (about 4 tomatoes) peeled **
 * 1 cup finely chopped red onion **
 * 2 cups diced, cooked beets **
 * 3 hard-cooked large eggs, finely chopped **
 * 1 tablespoon chopped fresh flat-leaf parsley (optional) **
 * To prepare the dressing, combine the first 7 ingredients, stirring with a whisk. Set aside. **
 * To prepare the salad, arrange the romaine in the bottom of a 2-quart glass bowl or trifle dish; top with iceberg. Layer radicchio, endive, cucumber, kohlrabi, carrot, peeled tomato, and red onion, evenly over lettuces. Drizzle with dressing. Cover and chill 4 hours or overnight. Before serving arrange beets over red onions; top with eggs. Garnish with parsley, if desired. **
 * Preparation 45 minutes **
 * Serves 10 **

Never Fail Blintzes Sheets Ingredients Directions
 * Gitta Bixenspanner **
 * 24 eggs **
 * 2 tsp salt **
 * ½ cup oil **
 * 2 cups water **
 * 2 cups sifted potato starch **
 * Whisk eggs salt and oil until well blended. In a separate container mix potato starch and water and then blend both mixtures. Ladle out a small amount to cover a heated oiled crepe pan. I usually use two pans to get faster results. They get done in 2 minutes, and need to be turned over for 1-2 minutes longer. Preparation 20 minutes. Yields 50 perfect blintzes. **

Filling for Potato blintzes Ingredients Directions
 * Gitta Bixenspanner **
 * 4 potatoes peeled and cooked **
 * 1 medium onion sautéed **
 * 2 eggs slightly beaten **
 * Salt to taste **
 * Sauté onions until translucent, cook potatoes until tender mash and mix with onions, beaten eggs and salt until smooth. Fill blintzes with this mixture .These blintzes freeze very well. To warm up, remove from freezer and fry in oil before serving, or warm up in the oven, for a dietetic version. **
 * Yields 8-10 blintzes **

Potato Puffs
 * 6 Large Potatoes **
 * 1/2 teaspoon salt **
 * 6 eggs beaten **
 * 6 tablespoons potato starch **
 * chicken fat or oil to grease pan **
 * Peel and boil potatoes in salted water to cover. Drain and put through mixer or mash well. Add beaten eggs and potato starch and mix well. **
 * Shape into balls and arrange in a well-greased pan. Bake at 350 for 45 minutes. Serves 6-8. **

Baby Spinach and Portobello Mushroom Salad
 * (chabad.org) **
 * 1 tablespoon olive oil **
 * 1 (6-ounce) package sliced Portobello mushrooms **
 * 1 (10-ounce) package baby spinach leaves **
 * 1 red onion, thinly sliced **
 * 10 grape tomatoes, halved **
 * For dressing: **


 * ⅓ cup olive oil **
 * 2 tablespoons balsamic vinegar **
 * 2 tablespoons mayonnaise **
 * 1 teaspoon prepared crushed garlic **
 * ½ teaspoon sugar **
 * ½ teaspoon kosher  salt **
 * 1. In a 12-inch skillet, heat oil over medium heat. **
 * 2. Add mushrooms and sauté for 5 minutes. Set aside. **
 * 3. In a salad bowl, place baby spinach, onion and tomatoes. **
 * 4. In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Pour over salad. **
 * 5. Spoon mushrooms over salad. Toss gently and serve. **
 * Tip:If you like arugula, add some to the salad. **
 * If you don’t have time to sauté, just use 1 carton of fresh sliced white mushrooms in place of the Portobellos. **

Bon Vivante (Yum) Cake Directions:
 * 8 eggs **
 * 250 gm ground hazelnuts **
 * 2 ½ cups sugar **
 * 100gm chocolate **
 * 100 gm margarine **
 * Beat 7 whites with 1 ½ cups of sugar, fold in hazelnuts. **
 * Put in oven on 180. Leave rack down. Bake until top is firm and not sticky approximately 15 minutes. **
 * Beat 7 yolks and 1 cup of sugar. Melt margarine and chocolate and ad to yolk mixture then add the last egg. Spread on top of white and bake 20 minutes more. **

Chocolate Coconut Macaroons
 * 4 pkts coconut **
 * Vanilla essence **
 * 10 tbspn cocoa 6 tabsp potato flour **
 * 12 egg whites **
 * 2 ½ cups sugar **
 * Beat egg whites and add sugar. Then add the rest of the ingredients. **
 * Make little mounds (like pyramids) and bake for 15 – 20 minutes. **

Hazelnut Biscuits
 * 155 gm ground hazelnuts **
 * 185gm ground almonds **
 * ¼ cup potatp flour **
 * ¾ sugar **
 * 3 egg whites. **
 * Beat egg whites and add sugar. Then add the rest of the ingredients. **
 * Spoon out ingredients onto baking tray and bake for 15 – 20 minutes. **

Pesach Sponge
 * 10 egg whites **
 * 10 tabsp sugar **
 * 10 tabsp potato flour **
 * 10 egg yolks **
 * 1 tabs oil **
 * Juice of one orange **
 * 1 tbs boiing water **
 * Beat whites and sugar. Fold in potato flour, yolks, oil, orange juice and boiling water. **

Chocolate Brownies
 * 250 gm margarine **
 * 250 gm chocolate **
 * 250 gm sugar **
 * 6 eggs separated **
 * 20 ml brandy or wine **
 * 1 tsp coffee **
 * Melt margarine and chocolate, then add the sugar. Fold in 6 egg yolks and brandy/wine. **
 * Beat 6 whites and fold into chocolate mixture **
 * Bake for 20 – 30 minutes **

Chocolate /Lemon Sponge
 * 14 eggs (separated) **
 * 2 cups sugar **
 * 2 cups potato flour **
 * 2 pkts chocolate( /vanilla pudding) **
 * ½ cup wine (/lemon juice) **
 * ½ tsp baking powder **
 * 2/3 cup oil **
 * Beat yolks, sugar, flour, pudding, wine, BP and oil. Beat whites and fold in. **

=Fudgy flourless chocolate cake=
 * (The Age) **
 * INGREDIENTS  **
 * 400g margarine **
 * 250g castor sugar  **
 * 8 eggs, separated,  **
 * 400g chocolate   **
 * 250g almond meal  **
 * Punnet of raspberries  **
 * METHOD  **


 * ■ Preheat the oven to 180C. Grease a 26cm round cake tin and line with baking paper.  **


 * ■ Melt the margarine, either in a bowl in the microwave or in a bowl over a saucepan of water brought to the boil then removed from the heat. Pour into a mixing bowl and add the castor sugar. Beat together until creamy.  **


 * ■ Beat the egg yolks with a fork and add to the margarine and sugar. Melt the chocolate, as per the margarine, and pour into the butter, sugar and egg mix. Add the almond meal and mix well.  **


 * ■ In a separate bowl beat the egg whites until slightly stiff peaks form. Take a quarter of the egg whites and fold into the chocolate mix until completely incorporated. Gently fold in the remaining egg whites a third of the mix at a time.  **


 * ■ Pour the mixture into the cake tin and bake 50-60 minutes or until done. The cake is ready when a skewer inserted into the centre comes out cleanly, or with just a small amount of mix clinging to it. **


 * ■ Leave to cool before removing from the tin.  **


 * ■ Decorate the centre of the cake with **

My favourite chocolate cake
 * (The Age) **
 * INGREDIENTS  **
 * 125g sugar  **
 * 125g margarine **
 * 220g dark chocolate, broken into small piece **
 * 4 eggs, separated  **
 * 2 rounded tbsp potato flour  **
 * 1 tsp baking powder  **
 * 1 tsp vanilla essence **
 * METHOD  **
 * ■ Preheat the oven to 170C. Grease and line a 20cm cake tin, spring-form preferably.  **


 * ■ Melt the margarine, either in a bowl in the microwave or in a bowl over a saucepan of water brought to the boil then removed from the heat. Add sugar and chocolate.  **


 * ■ When the chocolate is melted but not too hot (below 50C) gently beat the egg yolks, add to the chocolate and butter and mix together well. Add the potato flour, baking powder and vanilla essence. Mix well.  **


 * ■ In a separate bowl, beat the egg whites until stiff. Fold a quarter of the egg whites into the chocolate mix to soften the mixture then, bit by bit, gradually and gently fold through the remaining stiff egg whites.  **


 * ■ Pour into the cake tin and bake for 20 minutes. Reduce the temperature to 160C and bake 15 minutes more or until a skewer, when inserted into the cake, comes out clean. Remove from the oven, leave to rest for 10 minutes, then turn out of the tin to cool on a wire rack. **

Pesach Strawberry Icecream
 * 2 punnets of strawberries **
 * 2 cups of sugar **
 * 4 egg whites **
 * Beat the egg whites with the sugar. Cut up strawberries and beat for 10 – 20 minutes till it forms a nice consistency. **

Chocolate Ice Cream Ingredients Directions
 * Gitta Bixenspanner **
 * 8 eggs separated **
 * 3 cups water **
 * 2 Tbs potato starch **
 * 2 Tbs cocoa **
 * ¾ cup sugar **
 * ½ cup chopped nuts (optional) **
 * Beat egg yolks until light and creamy. In a separate bowl beat egg whites until stiff peaks form. In a medium pot cook water and potato starch add 2 Tbs cocoa, stirring constantly until it thickens. Fold gently into beaten egg whites. Combine both mixtures and add 3 Tbs oil. Lastly add nuts, mix well and freeze in a 9x13 baking dish. Serve with sliced oranges **

Pesach Icecream ** 12 eggs 1 cup sugar 1 cup oil 2pkts vanilla/chocolate pudding 1 pkt vanilla sugar 1 tabsp chocolate (optional) Beat whites and sugar. Beat separately oil, yolks, pudding and vanilla sugar. Fold the whites into the yolk mixture and freeze.