Try these new recipes for Passover and impress your guests! We had a tasting at MMFF and our guests couldn’t get enough. The best part: They’re easy to make!
Fennel Salad (far right)
Directions:
Prepare a green salad of lettuce, cucumbers, celery and thinly sliced fresh fennel bulb. Toss with a dressing of olive oil, lemon juice, salt and pepper and a bit of grated Parmesan or Romano cheese. It tastes delicious and you can tell the children you are making “Licorice Salad” since fennel has a light licorice flavor.
Leek Cakes (second from right)
Serve as a first course
Ingredients:
4 cups leeks, cleaned and chopped in food processor or chopped medium fine by hand
1 cup matzah meal
½ teaspoon baking powder
Pinch of sugar
Salt and freshly ground black pepper to taste
Batter:
2 eggs, beaten
1-1/2 cups milk
Olive oil for pan-frying
Directions:
Combine leeks, matzah meal, baking powder, sugar, salt and pepper. Prepare the batter. Mix the leeks into the batter and form into about 15 pancakes. Fry in a bit of olive oil until golden brown.
