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
TO ORDER AT AMAZON.COM CLICK HERE
TO ORDER AT AMAZON.CO.UK CLICK HERE
Dairy, Vegetarian, Yeast Free
Makes enough for 6-8 - can freeze
You can use either straight cauliflower or substitute some or all of it with broccoli. Whichever you choose they are delicious.
500g (1lb) cauliflower (approx)
125ml (5fl oz) water (from cooking the cauliflower)
½ tsp chili powder or ½ tsp nutmeg
100g (4oz) Parmesan cheese
Zest & juice of a lemon
1 medium egg
150g (6oz) corn (maize) flour
pinch of Bicarbonate of Soda
Oil for deep-frying
Break the cauliflower into florets and cook for 2 minutes in boiling water.
Drain and add fresh boiling water cook until al dente**. Plunge into cold water with a touch of lemon or vinegar in it to cool it and keep it white.
Reserve 125ml (5fl oz) of the cooking water and cool this. If you forget it or have not changed the water when cooking the cauliflower, use fresh water and if you forget to change the water .
Mix together the dry ingredients. Make a well in the centre; add the egg, lemon juice and water. Mix to a batter. Drain the cauliflower and fold in.
Heat the oil in a deep pan and drop the florets in batches. Cook for about 5 minutes until golden. Drain and keep in a warm place (oven) until you have finished frying - sprinkle with a little more cheese and serve.
** Cooking Cauliflower by this method in 2 sets of water helps reduce its “flatulent” impact