Farro Cucumber Salad from Rabbi's wife cookbook

1 cup (200 gram) dry farro
1 cucumber, skin on, cubed
3 tablespoons parsley, roughly chopped
1/2 cup (75 gram) feta, crumbled
1/2 cup (60 gram) walnuts, chopped
Salt & pepper to taste

Bring a pot of ware to a boil them add the farro. Depending on grain size, farro can have different cooking times anywhere from 10-30 min. When done, strain excess water and run under cold water to cool.

Toss the cooked farro in a mixing bowl with all the other ingredients plus juice & zest from 1/2 lemon. Add 2 tablespoons olive oil, salt & pepper to taste.

Recipe comes from "Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels" by Erin Gleeson

Passover Breakfast Bowl with Yogurt and Macaroon Cake

Yield 6 servings

6 (5.3 ounce each) containers Your favorite Yogurt
3 cups (1/2 cup per serving)fresh or frozen berries such as raspberries strawberries, blackberries and blueberries
Pieces (1/6 of cake per serving ) of coconut macaroon cake (recipe down)

To assembly, in a medium bowl yogurt and top with cake pieces and berries.

Optional add-ins: seeds, nuts, favorite syrup or honey.

Macaroon Cake

3 large eggs, at room temperature
1 cup granulated sugar
1 1/2 cups almond flour (store bought or make your own!)
1 1/2 cups unsweetened flaked coconut
1/2 teaspoon kosher salt
confectioner’s sugar, for dusting (optional)

Preheat oven to 350 degrees; grease a 9″ cake or spring form pan and line the bottom with parchment paper.

Beat eggs and 1 cup sugar with an electric mixer in a large bowl. Set over a pot of simmering water and whisk until warm, 3 to 5 minutes. remove from the heat; beat on high until triple in volume.

Fold in almond flour, salt and shredded coconut.

Spread in 9-inch cake pan and top with 1/4 cup sliced almonds (optional).

Bake until firm, 25 minutes. Let cool completely. Sprinkle with powdered sugar (optional)

Cut into 6 equal segments and tear into small pieces.

Пасхальный завтрак с йогуртом, свежими ягодами и кусочками торта "Macaroon"

На 6 порций

6 (5,3 унции каждый) контейнеров йогурта
3 чашки (1/2 чашки на порцию) свежих ягод (малина, клубника, ежевика и черника)
Кусочки (1/6 торта на порцию) торта "Macaroon"  (рецепт внизу)

В средную емкость выложить йогурт и сверху положить кусочки торта и ягоды.

По желанию можно добавить семена, орехи, любимый сиропы или мед.

Торт "Macaroon"

3 больших яйца, при комнатной температуре
1 чашка сахарного песка
1 1/2 чашки миндальной муки (покупайте в магазине или делайте сами!)
1 1/2 чашки неподслащенной кокосовой стружки
1/2 чайной ложки кошерной соли
сахарная пудра, для посыпки (по желанию)

Разогреть духовку до 180 C (350 F). Смазать 9-дюймов разъемную форму для тортов и выстелить дно пергаментной бумагой.

В большой миске взбить яйца и 1 чашку сахара электрическим миксером. Поставить миску на кипящую водяную баню и продолжать взбивать венчиком пока яичная смесь не станет теплой, от 3 до 5 минут. Снять с огня и миксером на высокой скорости взбить. Смесь должна трижды увеличиться в объеме.

Добавить миндальную муку, соль и тертый кокос. Аккуратно размешать.

Выложить в приготовленную форму для выпечки и сверху посыпать лепестками миндаля (1/4 чашки по желанию).

Выпекать до готовности, 25 минут. Дать остыть полностью. Посыпать сахарной пудрой (по желанию)

Разрезать на 6 равных сегментов и разорвать на мелкие кусочки.

Cake recipe comes from "Real Simple" magazine April 2020

Spicy Chicken Matzo Brei (Seder's Leftovers)

Serves 4

1 tablespoon + 2 teaspoons vegetable oil, divided
1 medium yellow onion, chopped
2 medium garlic cloves
1/2 teaspoon thyme
1/2 teaspoon chili powder
1/2 teaspoon curry powder
cayenne pepper for sprinkling
8-9 oz chicken, roasted (leftovers are welcome)
2 sheets matzoh (7 x 6-inches), lightly crushed by hand
1/3 cup lukewarm water
2 eggs, lightly beaten
Kosher salt and freshly ground black pepper

Salsa, veggie dips or salads for serving

Coat the bottom of the pan with oil. Heat the pan on medium-high heat until the oil is shimmering. Add the onion and stir to coat the onions with the oil. Spread the onions out evenly over the pan, sprinkle with salt and let cook for about 5 minutes, stirring occasionally. Add garlic, spices and sprinkle with cayenne pepper to taste. Stir everything and saute for one minute.

Remove from the heat and give a couple of minutes to cool.

Place chicken and onion mixture into a bowl of food processor and process until small bits.

Pour water into crushed matzo and give 3-5 minutes to absorb all water. Add eggs and onion-chicken mixture and mix them. Check for salt and pepper.

Pour the remaining 2 teaspoons of vegetable oil into 9-inch frying pan and heat on medium-high heat.

Using a large tablespoon place matzoh mixture on a frying pan and spread evenly. Cook for 3-4 minutes until medium brown color. Cover with a plate, turn around and slide the dish back to the pan. Cook on the other side.

Remove from the heat and brake. Serve with salsa, veggie dips and salads.

Passover Apple Almond Cake (Nigella Lawson cake my way)

Apple Puree
1-2 Granny Smith apples
2 tsp lemon juice
1 tsp sugar

Cake
Oil or butter to grease the tins
4 large eggs, separated
1 & 1/2 cups (165 g) almond meal
1/2 cup + 1 tablespoon sugar,
3 teaspoon lemon juice

Topping
1/3 cup almonds, ground into tiny bits, but not completely ground

Brown sugar syrup
1/3 cup water, room temperature
1 tablespoon brown sugar

Optional
1 cup whipped cream
1 teaspoon powdered sugar
Fresh berries

Peel, core and chop the apples roughly. Place the apples in a microwave proof bowl with the lemon juice and sugar and loosely cover. Microwave on high for 4 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork. You can also stew the apples in a saucepan. (You should have about 143 g /generous ½ cup of puree.) Leave to cool.

Preheat the oven to 350 F (180° C). Grease and flour two 8-inc (20 cm) non-stick round spring form with butter or oil and potato starch. Line the bases with baking paper.

Put the cooled apple puree into a large bowl. Blitz to a puree using a stick blender. Measure 1/2 cup of apple puree and stir in the egg yolks, almond meal, 1/2 cup of sugar and 3 tsp of lemon juice to make a thick batter. Whip the egg whites in the bowl of an electric mixer fitted with the whisk attachment until the egg whites have formed stiff peaks. Add the remaining tablespoon of sugar and beat until combined. Gently fold the egg whites through the apple puree mixture.

Pour the mixture into prepared form and bake for 35-40 minutes for the sandwich tins. It's worth checking 5 minutes before the suggested time, as ovens do vary. Put the form onto a wire rack to cool slightly before unmoulding. When cake is cooled, remove the lining paper from the cake.

Prepare brown sugar syrup. In a small sauce pan, add brown sugar and water and bring to a boil. Stir constantly for about 5 minutes and reduce heat to medium. Remove from heat and brush the top of the cake. Sprinkle with almonds bits and with clean hands slightly press them into cake. If you have extra syrup, drizzle over the nuts.

Serve with whipped cream, fresh berries or just sift powdered sugar over the top of the cake, just before serving. Keep in airtight container for 2 days.

If you want layered cake, double the ingredients and bake two cakes. Sandwich them with whipped cream or jam. Keep refrigerated.

Idea comes from Jillian Leiboff's blog

Passover Mixed Green Salad with Cream Cheese "Croutons"

I tweaked recipe for better results.

Yield 8 servings

1/4 cup kosher for Passover panko bread crumbs
2 tsp. chopped fresh thyme
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1/2-inch cubes
8 cups loosely packed torn mixed salad greens
1 Granny Smith apple, cut into thin slices
1/2 cup pomegranate seeds (I used dry cranberries)
1/2 cup canned corn kernels, drained and rinsed under cold water

Dressing
1 clove garlic, minced
1/4 cup olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. honey

Place cream cheese cubes in a single layer inside a small plastic bag and freeze for 20-30 minutes.

To make the dressing, mix all ingredients in a small bowl and set aside.

Lay down salad greens on a large salad plate, sprinkle with apple slices, corn kernels, and pomegranate seeds.

Combine bread crumbs and fresh thyme fin medium bowl. Add the cream cheese in small batches, tossing lightly after each batch until cream cheese cubes are evenly coated with bread crumb mixture.

Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Add a few cream cheese cubes; cook 3 min. or until evenly browned, turning frequently. Transfer to a plate. If needed, repeat with remaining cheese cubes.

Toss salad greens with remaining ingredients in a large bowl; top with cream cheese cubes. Serve immediately.

Idea for the recipe comes from My food and family

Red Cabbage & Farro Salad

Yield: 4 servings

200 g/ about 1 cup farro
½ teaspoon fine sea salt
about 200 g/ 7 oz/ 2 cups shredded red cabbage
2 medium carrots
4 green onions

Dressing:
2 tablespoons olive oil
2 tablespoons runny honey
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 garlic clove
fine sea salt and pepper to taste

Cook the farro in salted water according to your package instructions. Drain well and let cool down a bit.

In the meantime, finely slice the red cabbage, carrots and green onions. Combine the grains with the vegetables.

Mix together all the dressing ingredients and combine them with the salad. Adjust the taste with salt and pepper.

Let sit for about 2 hours before serving, and adjust the taste again. Add more salt, pepper, vinegar or lemon juice, if necessary. Serve at room temperature.

Салат с фарро и красной капустой

На 4 порции

200 г / около 1 чашки фарро
½ чайной ложки мелкой морской соли
около 200 г / 7 унций / 2 чашки тонко нашинкованной красной капусты
2 средних моркови, натертая на крупной терке
4 стебля зеленых лука, мелко нарезанные

Соус для заправки
2 столовые ложки оливкового масла
2 столовые ложки жидкого меда
2 столовые ложки яблочного уксуса
2 столовые ложки свежего лимонного сока
1 зубчик чеснока

Сварить крупу фарро в подсоленной воде в соответствии с инструкциями на упаковке. Отцедить воду и дайть немного остыть.

В большой миске смешать красную капусту, морковь и зеленый лук. Добавить фарро.

Для соуса-заправки смешать все ингредиенты и полить салат. Все хорошо перемешать. Проверить на соль и перец.

Оставить на столе на 2 часа, перед подачей опять проверьте на вкус. При необходимости добавить соль, перец, уксус или лимонный сок. Подать при комнатной температуре.

Recipe comes from Where is my sppon

Easy Canned Fishloaf

Yield 3 servings

1 can (14.75 oz.) pink salmon, drained and boned
5 large eggs, room temperature
2 tablespoons semolina
1/3 teaspoon salt
1 tablespoon olive oil
1 medium-large onion, chopped
Ground black pepper to taste

Grease an 8 1/2- x 4 1/2- x 2 1/2-inch loaf pan. Heat the oven to 350 F.

Flake the salmon with folk in a medium-sized bowl.

In a large skillet heat 1 tablespoon olive oil over medium-low heat. Add the onions. Cook, uncovered, for 8-10 minutes or until the onions are tender, stirring occasionally. Add onions to salmon and mix well.

In a medium sized mixing bowl, beat eggs with immersion blender and add semolina. Beat again for about 20 seconds and add salt.

Combine the wet ingredients with the salmon mixture. Use a spatula to turn the salmon mixture into the loaf pan.

Bake for 20 to 25 minutes or until cooked through.

Cool for about 10 minutes in a pan and place on a boards to cool completely. Slice before serving. Serve with a light salad, sauce, salsa or grains.

Рыбная запеканка из консервы от  Натальи Калниной

На 3 порции

1 банка (14,75 унции) консервированного розового лосося, отжать от жидкости и удалить косточки
5 больших яиц, комнатной температуры
2 столовые ложки манной крупы
1/3 чайной ложки соли
1 столовая ложка оливкового масла
1 луковица среднего размера, мелко нарезанная
Перец черный молотый по вкусу

Смазать 8 1 / 2- x 4 1 / 2- x 2 1/2-дюймовую форму для выпечки хлеба. Разогреть духовку до 350 F (180 Ц).

В небольшой миске вилкой размять лосось.

В большой сковороде разогреть 1 столовую ложку оливкового масла на среднем огне. Добавить лук. Тушить без крышки в течении 8-10 минут или до тех пор, пока лук не станет мягким, время от времени помешивая. Добавить лук в лосось и хорошо перемешать.

В миске среднего размера взбить яйца с помощью погружного (вертикального) блендера и добавить манную крупу. Снова взбить около 20 секунд и добавить соль.

К яичной массе добавить смесь лосося с луком и перемешать. Используя лопаточку, выложить все в форму для выпечки хлеба.

Выпекать 20-25 минут или до готовности.

Охладить в течение 10 минут в форме и выложить на доску для полного охлаждения. Нарезать на порционные куски перед подачей на стол. Подавать с легким салатом, соусом, сальсой или зернами.

Palmier with Homemade Almond Paste

2 sheets frozen puff pastry, store-bought

Almond Paste
3/4 cup Raw Almonds
3/4 cup Powdered Sugar
1 Egg White
1 tsp Almond Extract
A dash of Sea Salt
2 tablespoons sugar
1 tsp Pure Vanilla Extract
2 tablespoons powdered sugar or 2 tablespoons water (optional)

Egg wash
1 egg yolk
1 tablespoon milk

Powdered sugar for sprinkling (optional)

To make almond paste, add almonds to food processor and process until completely fine. Add in 1 and 1/2 cups powdered sugar, egg white, almond extract and sea salt combine for a minute or two. Add sugar and vanilla extract and process until the mixture turns into a paste and starts to combine and gather in the processor.

If mixture is runny add 2 more tablespoons powdered sugar. If mixture is too dry, add 2 tablespoons water.

To make egg wash, mix egg yolk and milk.

Place puff pastry sheet on the counter to thaw for about 30 minutes. Lightly roll the dough, make sure to even out the seams.

Spread evenly half of almond paste.

Starting at a long side, roll up jelly-roll style, stopping in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark.

Repeat with other pastry sheet.

Heat the oven to 400°F. Place a rack in the middle position.

Transfer the log to a baking sheet. Cover with plastic wrap and chill for 30 minutes to give the dough time to firm up. This will make them easier to cut and also help them puff better in the oven.

After chilling, transfer the logs to the work surface. Use a sharp knife to slice the log across into cookies roughly 1/2-inch wide.

Transfer the cookies to a parchment-lined baking sheet, laying them cut-side up. Brush with egg wash. Make sure to space the palmier a few inches apart — they will puff quite a lot in the oven!

Bake in batches if necessary; place the un-baked cookies in the fridge to chill between batches.

Bake for 18 to 20 minutes, until dark golden.

Let the palmier cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool completely. They will become crispier as they cool. Sprinkle with powdered sugar.

Palmier are best the day they are made, but can be stored in an airtight container for several days. They will gradually lose their crispiness over time.