Gluten-free (makes 10-15)
1 kg peeled and chopped potatoes 3⁄4 cup gluten-free matzah meal
1 tablespoon potato starch
1 1⁄2 teaspoons salt 1⁄2 teaspoon pepper
Extra virgin olive oil or avocado oil
- Place the potatoes in a food processor (or grate) using the biggest grating holes.
- Place these grated potatoes in water, until ready to use, so they don’t turn brown (unless you are using tem immediately).
- Place the onion in the food processor, or grate using the smallest hole.
- Place matzah meal, potato starch, salt and pepper in a bowl.
- Crack eggs, making sure there is no blood. Beat the eggs.
- Strain the potatoes using a colander. Using muslin or a tea cloth, place the grated potatoes and onions inside, seal and twist the cloth repeatedly to remove liquid.
- Place potatoes and onions in the bowl and add dry ingredients. Mix with a fork, or I like to put on gloves and do it by hand. Add eggs and mix in.
- Heat the frying pan with a generous amount of olive oil. Test if it is hot enough by adding a pinch of the mixture. If it is not hot enough it will just bubble, if it is hot enough it will sizzle, but not violently.
- Place 3 tablespoons of mixture in your hand and roll into a ball and flatten.
- Place in frying pan for approximately 2 minutes per side, or until golden brown.
- Place on kitchen paper to blot out the oil.
- Top with smoked salmon, herbs or apple sauce.
4 peeled and cored apples
4 1⁄2 tablespoons water
1 tablespoon maple syrup or honey
1 teaspoon ground cinnamon
1 teaspoon lemon juice
- Chop the apples into small chunks.
- Combine the apple chunks, water, maple syrup and cinnamon.
- Cover and bring the mixture to simmer over medium heat, stirring occasionally for approximately 15-20 minutes until the apples are soft.
- Remove the pot from the heat. For chunky apple sauce, use a potato masher to mash, for a smoother apple sauce, blend using a food processor.
- Stir in the lemon juice to taste. Add more honey/maple syrup to taste.
DREIDEL AND MACABEE OLIVE OIL GINGERBREAD COOKIES
2 cups all purpose gluten-free flour
2.5- 3 teaspoons ginger
1 teaspoon cinnamon
1/2 cup honey
Pinch of nutmeg and pinch of salt (both optional)
3 tablespoons golden syrup
1 teaspoon bicarbonate soda
3 tablespoons olive oil margarine
- Mix dry ingredients together in a bowl.
- With a wooden spoon, mix in the margarine, which will create a crumbly texture.
- Mix in the honey well, then the egg.
- Mix in 3 tablespoons of golden syrup, it will really start to look like dough. It will be sticky but don’t panic.
- Cut out a large piece of cling wrap and lightly dust with flour.
- Place the dough in the center and seal the corners so it becomes like a ball.
- Place in the fridge for 24 hours (you can do anywhere from 25 minutes, but overnight is optimal) so the dough sets.
- Preheat oven to 160 Celsius and line a baking tray with baking paper.
- Take the dough out of the fridge and place it on the baking tray.
- Dust the baking paper with flour, roll the dough on the flour (adding more if you need) and cut out cookie shapes.
- Place the baking tray in the oven for approximately 9-11 minutes. The cookies should be golden brown but not burnt. Make sure to leave gaps as the cookies will grow and spread.
- Remove from oven and allow to cool on tray before removing cookies.