Snacks & Starters
Asparagus & Smoked Salmon Cocktail
Butter Bean Dip with Garlic
Carrot Pate with Orange
Spicy Corn Fries
Nimki (Spicy Indian Fritters)
Panelle - Italian Chickpea Fritters
Spicy Tomato Dip/Salsa
Sweet Potato Dip
Thai Style Hot & Sour Mushrooms
Veggie Stuffed Vine Leaves
(c)2005-12 Copyright Anne Luder, you are welcome to print out a
THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER
Gluten, Wheat & Soya Free Food filled with Flavour for all the Family
Available on kindle
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Parve, Vegan, Dairy Free
Enough for 8
I tend to have chestnuts in the freezer, you can use hazelnuts and walnuts but the texture is not quite the same but it gives you another starter for Pesach or for when you fancy a rich vegetarian pate
1tbsp olive oil
Small onion finely chopped
450g (1lb) chestnuts – roasted
5tbsp kiddush wine
2 cloves garlic finely chopped
Cook the chestnuts in simmering water for 20 minutes.
Fry the onion and garlic till transparent in the olive oil.
Add the chestnuts and wine, sweat for 10 minute.
Transfer to a bowl and blitz with a hand blitzer (its worth investing in one for about £10 for Pesach).
Serve garnished with some chopped boiled egg (omit for Vegans) with my Pesach crackers or salad.