Monthly Archives: April 2014

Cranberry Brisket and Onions – Pesach 5

I don’t know about you, but I get tired of the same brisket dish year after year. I was determined to try something new, but with the limited ingredients we can use on Pesach, this is not always easy to do. While shopping last week, I bought a can of cranberry sauce which I originally planned to serve with my brisket, but then I thought again and said, no I will cook my brisket in the cranberry sauce and see what happens. I think it was great, let me know what you think.

Crannberry Brisket with Onions


1- 5 – 6 lb. brisket
2 large yellow onions
1 Tbs. Olive oil
1 packet onion soup mix
1 lb. carrots
1 10 oz. can cranberry sauce
1 tsp. garlic powder
2 tsp. salt
1/2 tsp. black pepper
1 -2 bay leaves
1 Tbs. chicken stock powder dissolved in 1/12 cups warm water
1/4 cup red wine vinegar
2 Tbs. sugar Continue reading

Helga’s Pesach Meringue Delight -Passover 4

Many of you out there knew my Mom ob”m. She was quite a lady. In South Africa she was known as Morah Chana, as she taught for some 30 years at King David, Linksfield. Then she did a complete career change when she moved to Israel, where she spent close to the next 20 years of her life working in a bank. Helga was a lady of incredible strength and talent, and it is from her that I inherit my love of cooking. She was always ready to try a new recipe and experiment with something new. As I sit and type this, I remember the night she served my sister, Esther, and me steak peri-peri (a very hot pepper spice). She put 1 Tbs. of peri peri in the sauce instead of one tsp. We could not eat it, it was so spicy. We all had a good laugh. On the whole, she was a very skilled cook, and one of her pride desserts was her Meringue Delight. Continue reading

Oven Roasted Chicken with Parsley, Garlic and Lemon – Passover 3

Spring is finally here and what is more spring-like than Parsley. Even on the seder plate we have the Karpas, the parsley, to remind us of spring. This aromatic herb blends well with lemon and garlic, and when chicken is coated and rubbed with these ingredients, it is succulent and absolutely delicious. This recipe is quick and easy and it really is worth doing.


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Arugala and Spinach Salad with Zesty Orange Dressing – Passover Recipe 2


Time is passing really quickly. Pesach is less ┬áthan a week away and I have not published my recipes! I find myself cooking as much as possible to develop recipes for the blog, but due to the demands of my “other life” , an educational consultant for children with special needs, I don’t get a moment to sit down and write my blog. I really do consider myself blessed to be able to spend my days doing the things I am most passionate about, working with children with special needs and their families and cooking. The only missing part is the time to put all my hard work down on paper. Nonetheless, It only gets better in the next few of days, as both Avi and Michali are coming home for Pesach, and then I can sit back and enjoy time with my family. This, thank G-d, is Pete’s busiest time too, so between us it is pretty much work, work and work, and I know that he too is looking for some quiet, family time. Continue reading