Potato & Mushroom Croquettes

 

Potato and Mushroom Croquettes

Ingredients:
1.1/2 lbs potatoes - (not waxy ones) - peeled and chopped
1 onion - peeled and finely chopped
1/4 lb. mushrooms (chestnut pref.)
1 tsp. oil
1 tblsp. water
salt/pepper - to taste
1 cup of matzot meal (or cornmeal)
oil for frying (shallow)

1. Boil the potatoes until tender, drain and mash.
2. In a separate pan - pour in the oil and water, heat, and cook the mushrooms for about 3 mins.
3. In a large bowl mix the mashed potatoes, chopped onions and mushrooms, (add the cooking liquid, if any, a little at a time for right consistency), seasonings and matzot or cornmeal.
4. Form into croquettes / patties.You could also finely coat the outside with meal - or flour if not using for Passover.
5. Fry for about 8 mins on each side.

serve hot as a main with salads or a side veg. with meat or poultry.

Potato and Mushroom Croquettes & Sweet Potato Kugel

1. Potato and Mushroom Croquettes
Ingredients:
1.1/2 lbs potatoes - (not waxy ones) - peeled and chopped
1 onion - peeled and chopped
1/4 lb. mushrooms (chestnut pref.)
1 tsp. oil
1 tblsp. water
salt/pepper - to taste
1 cup of matzot meal (or cornmeal)
oil for frying (shallow)

1. Boil the potatoes until tender, drain and mash.
2. In a separate pan - pour in the oil and water, heat, and cook the mushrooms for about 3 mins.
3. In a large bowl mix the mashed potatoes, onions and mushrooms, (add the cooking liquid, if any, a little at a time for right consistency), seasonings and meal.
4. Form into croquettes / patties.
5. Fry for about 8 mins on each side.

2. Sweet Potato Kugel- this recipe can also be used as a 'Stuffing'

Ingredients:
Oven: 190deg. C
6 small sweet potatoes - peeled and grated (or blitzed in the processor)
3 apples - peeled and grated (or blitzed)
1 cup of raisins
1 cup of matzot meal (or cornmeal)
2 tsps. cinnamon
1 cup of walnuts (optional)
1 cup of fruit juice or water

1. Mix all the ingredients together.
2. Press into a greased baking dish and bake for about 45 mins. until crisp on top.
3. Serve hot or reheated.

Cookies (made with oil) - Sephardic Recipe - very easy

Oven: 350 deg.F, 180/deg. C
Ingredients: - makes around 24 bix
5 cups of all-purpose flour
1/2 tsp. of baking powder
1.1/2 cups of caster sugar
1 cup of vegetable oil
1 cup of wine
1.1/2 tsps of vanilla essence

1 egg - lightly beaten

1. Combine all the ingredients except the egg, in a large bowl and knead the dough until smooth.
2. Roll out the dough (either on klingfilm or lightly floured surface) to about 3/8" thick.
3. Using a round cookie (biscuit) cutter, cut out rounds and lay them on a lightly greased baking sheet.
4. Using a pastry brush, brush each biscuit with beaten egg and sprinkle with sugar.
5. Bake until golden, approximately 20 mins.

Lovely served with tea or coffee.
Store in an air-tight tin.
Recipe taken from: A Pied Noir Cookbook (Chantal Clabrough)

Matzot Omlette - (Matzot Brei)

 

This is really easy to make, and is usually eaten at Passover. It's very quick and makes a filling snack - you can also eat it cold - but it's better hot. 

There are lots of different ways of making it, either sweet or savoury - with - salt, sugar & lemon, honey, maple syrup etc. whatever really takes your fancy.  My father used to add a little Kosher wine and cinnamon.  

This is the basic recipe:

Ingredients:
1 square matzot and 1 egg per person
Seasoning,
knob of butter and some sunflower oil (for frying) - that's basically it!

1. Break the matzot into pieces and place in a heatproof bowl and pour boiling water over. Leave for a few minutes until the matzot has softened - then squeeze out as much water as you can.  (Using a sieve and potato masher is a bit less messy!)
2. In a separate bowl beat your eggs, adding salt and pepper if having the omlette savoury.
3. Mix the eggs and the matzot well together, and pour into the (hot) frying pan - having melted the butter and oil.
4. Make as a normal omlette by drawing up the sides and letting the raw mixture underneath.
5. Fry until almost set on top, then place under the grill to finish and become golden.

Test with a skewer to make sure the omlette is cooked all through.  If not, then cover with foil until done.
I always place my omlettes under the grill - this saves having to turn them over - which can always be a bit fiddly.

!Enjoy!