Well it's almost that time of year again! The time that strikes fear into the hearts of Jewish women worldwide! Passover! Yes that wonderful festival that is meant to celebrate our freedom from the oppresser. Shame that for weeks on end the real oppressor is a mop in one hand and a detergent soaked rag in the other!
But when it comes to the festivals there is nothing like a Yiddishe momma flying round her kitchen cooking up a storm with recipes handed down through the generations. Passover is especially tricky as there are restrictions on a number of cupboard staples. Flour being the chief no-no.
And as I love to bake this proves to always be an interesting challenge every Passover. During the year I could represent Britain in the sport of baking. But come Passover, I crumble into a pathetic mess. I just do not have the patience to make cakes without flour, especially when the recipe calls for 10 eggs all separated!
One of the few things that I do make however, is a wonderfully simple recipe that has been handled to me 15 times already (as I always seem to lose the scrap of paper I write it on) by my dearest friend Bob. Handed to him by his own mother, it is the most wonderful Passover brownie recipe ever. Once you try this you will dispense with any thoughts of trying to bake anything else for 8 days!
So Mrs Chait, wherever you might be, I bow down and pay homage to your fabulous Passover brownies!
Mrs Chait's Passover Brownies
3oz/75g oil
6 oz/150g caster sugar
2 eggs, well beaten
2 1/2 oz/65g potato flour
1 oz/5g cake meal
1 tbsp baking powder (optional)
2oz/50g cocoa
2oz/50g cold coffee
handful of broken walnuts
1. Beat together the oil, sugar and eggs. Sift potato flour, cake meal, baking powder (if using), and cocoa.
2. Add in coffee
3. stir in the nuts
4. Bake in an 8 inch tin at Mark 4 (180c or 350F) for 25 minutes.
Don't over bake. Centre should be slightly moist looking.
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