Carrot Kugel
This is a traditional Jewish dish. Ingredients 4 eggs, separated 75 grams white granulated sugar 25 grams butter 1 small cooking apple Grated zest of 1 orange 225 grams carrots Juice of 1 orange 1 teaspoon lemon juice 50 grams…
Ingredients potato flour
Passover Hazelnut Chocolate Loaf
Ingredients 1 cup hazelnuts 6 ounces semisweet or bittersweet chocolate 5 ½ tablespoons (125 g) unsalted margarine ½ tablespoon potato flour or rice flour (for those who eat kitniyos) 4 eggs, room temperature 1 egg white, room temperature ½ cup…
Poticza
Poticza is a Slovenian nut roll, often seen around Christmas and Easter. This recipe, adapted from The King Arthur Flour Baker’s Companion, makes two standard loaves of very rich bread. To serve poticza, slice the cooled loaf into half-inch (1…
Rye Bread Layer Cake
Rugbrødslagkage (Danish for “rye bread layered cake”) is a cake with whipped cream and layers of grated rye bread. Layered cakes of this type are eaten at birthday parties in Denmark, but this recipe with rye bread is quite rare.…
Rosehip Soup
This is the basic recipe and method for Jewish rosehip soup. It is also popular in Iceland and parts of Scandinavia, where, because of the cold temperatures, it’s often used for colds and sore throats. Ingredients 1 litre fresh rosehips…
Poundo Potato
Potato poundo is a Nigerian swallow made from potato flour. Ingredients Potato flour Water Procedure Bring water to boil in a small pot. Stir in potato flour until you get a thick mixture. Continue stirring to prevent lumps from forming.…
Neapolitan Soup
This is a tasty and easy-to-make soup recipe. This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients ¼ pound (115 g)…