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
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Parve, Vegetarian, Yeast, & Dairy Free
Makes a good 6 servings or 10 for starters
I like to serve these with a herb salad, a little feta and some tahini or Spicy Tomato Dip/Salsa on the side - a true Chanukah dish sauce
Large aubergine (eggplant) c.450g (1lb)
2 large eggs
200g (8oz) rice flour
1 large onion - red or white
2 large cloves garlic
1 lemon - juice and zest
Good pinch of cinnamon
100g chopped walnuts or pinenuts (optional)
Handful of fresh parsley
Olive oil for frying.
Make three cuts in the aubergine and either back in a pre-heated oven on high for 45 minutes until soft (gives it smokier flavour) or zap in the microwave for 5 minutes.
Using a dry frying pan toast the nuts until they just begin to colour to intensify their flavour and then set to one side.
Cool aubergine until you can handle it and then skin it and blitz the flesh with a hand held blitzer or in a food processor (or chop/mash by hand)
Meanwhile zest the lemon, finely chop the onion, garlic and parsley mix together with lemon juice and cinnamon.
In a clean bowl beat the eggs, rice flour, lemon juice, chopped onion mix and mashed aubergine, add the nuts if using and then season to taste.
Heat the oil in a large frying pan and when hot drop spoonfuls of the batter in cook until set and golden then flip. Remove from pan and keep warm whilst you make the remainder.