Asparagus & Potato Timbales
Butter Beans with Pepper & Parsley
Cauliflower / Broccoli with a Quinoa
Cauliflower Cakes (Latkes)
Celeriac & Sweet Potato Rosti
Spicy Corn Fries
Mashed Aubergine (Eggplant) Fritter
Mushroom with Blue Cheese Sauce for Baked Potato
Latkes 2 - Deep Fried
Potatoes in Stock
Red Cabbage with Mango
Spicy Tomato Sauce
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER
Gluten, Wheat & Soya Free Food filled with Flavour for all the Family
Available on kindle
Parve, Vegetarian, Yeast, & Dairy Free
Makes a good 6 servings or 10 for starters
I like to serve these with a herb salad some grilled Haloumi cheese when they become dairy - although you would traditionally fry these coated in egg and matzo meal this way is equally as nice. Two flat ones are slices of aubergine dipped in the fried fish coating of egg and polenta
1 kilo (2lb) Aubergine (Eggplant)
1 tsp bicarbonate
l00g (3oz) cornmeal
1 tsp fresh grated nutmeg
1 tsp fresh shredded or powdered ginger
2 tsp brown sugar
Olive oil for frying
Make a few cuts in the aubergine to allow steam to escape and bake in a hot oven for 40 minutes or micro- wave for 10 minutes until soft.
Allow to cool slightly for ease as you need to skin the aubergine and mash the flesh in a bowl Fold in the other ingredients to form a stiff batter and set aside for 15 minutes.
Heat the oil in a large pan. With damp hands form the aubergine mix into patties (or use a spoon) fry in batches in the oil till golden, turning as necessary when first side cooked - will have bubbled and set. Serve warm.
For an accompaniment add some cucumber in yoghurt with a little mint and lemon juice
Try other spices, cumin, coriander and coriander leaf works well giving an Indian flavour: whilst coriander, cinnamon and flat leaf parsley reminds one of North African spicing. Different spice - different taste