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
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Dairy, Vegetarian, Yeast Free
Serves 6-8 depending how much you love them!
Try a different latke for a change and remember Judith and Holofernes and the salty cheese. These are slightly sweet - the vanilla but you can leave it out and put in some thyme instead to alter the taste. A nice breakfast all year round too.
100g (4oz) cream or curd cheese
250g (8oz) hard cheese - grated
50g (2oz) potato or gluten free flour
½ tsp vanilla
½ tsp cinnamon
Oil for frying
Separate the eggs
Whisk the egg whites to a soft peak stage and set aside
Mix all the other ingredients together thoroughly. Fold 2 tbsp of the egg whites with a metal spoon (this loosens the mixture but does not break down the air bubbles as much as a wooden spoon), now fold in remaining egg whites, season.
Heat oil in shallow frying pan
Using a tablespoon drop in 2-3 tablespoons of this batter into the oil, latke/pancake and allow to set and bubble on top (about 2 minutes) now turn and cook on the other side.
Keep warm while you fry the remaining latkes.