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(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

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Gluten Free Pesach Pizzas

Vegetarian, suitable for Pesach

You can top with whatever you choose or add some cheese and or more herbs to the mash before you blind bake not bother with a topping an cook for a little longer to make a sort of crust for sandwiches. The Italian bit comes from an Italian cousin who uses it as a Pesach Pizza substitute.

Serves 6

700g (1½lb) cooked cooled potatoes mashed with a little butter
Generous handful of chopped fresh basil or
2 Tbsp dried basil
3-4 Tbsp oil (olive if possible)
1 large egg

Suggested Toppings:

4 large tomatoes sliced
Little more chopped or dried basil
lOOg (4oz) sliced cheese

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Roasted Peppers and Aubergines
Drizzled over with olive oil

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Sautéed leeks or red onions with
lOOg (4oz) sliced cheese

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Cooked wilted spinach
4 eggs gently broken on top

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Mix the potatoes, oil, egg, basil, together to form a stiff mixture (dough).

Line a large flan dish with some baking paper or use a cake liner and then press the mix onto the paper. Bake for 15 minutes in a preheated oven (blind bake) 350ºF, 175ºC, Fan 160ºC Gas Mark 4, Moderate oven.

At this stage, choose a topping and then layer it over the potato mix. Return to oven for 10-15 minutes. Serve with a salad and a glass of wine.