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A Delectable Trio Pesach


This is a family favorite…. the chopped parsley makes them special.
Preparation time: 1 hour
Servings: About 40 matzo balls


4 large eggs, slightly beaten
½ cup tablespoons soda water
1/3 cup olive or vegetable oil
1 cup matzo meal
1 teaspoon salt, if desired
Optional: 3 tablespoons finely chopped parsley


Step 1
In a bowl gently beat eggs with a fork. Add soda water, oil, matzo meal, salt and parsley. Mix together gently until uniform. Cover and chill in the refrigerator for at least 20 minutes.

Step 2
Bring 3 liters of salted water to a brisk boil. Remove the chilled matzo ball mixture from the refrigerator. Spread about a teaspoon of cooking oil on the palms of your hands and using 1-2 tablespoons of the batter gently roll form matzo ball. (They should be about 2 cm/1 inch in diameter. Lower the heat and drop the matzo balls into the pot of boiling water. After they have all popped up" to the top of the water, cover tightly and simmer until thoroughly cooked, about 30-40 minutes. Using a strainer or slotted spoon remove the cooked matzo balls from water.

Step 3
Serve at room temperature, or warmer. If serving in soup, place matzo balls in soup pot and allow to simmer in soup for about 5 minutes or until heated through.


This tried and true recipe originated in a 1975 issue of Bon Appetit magazine.
Serves: 6-8
Preparation: 45 minutes


6 – 8 ripe pears, whole
2 cups white wine
2 cups water
1 ½ cups sugar
1 cinnamon stick
3 cloves
The peel of one orange, cut into strips


Step 1
In a large heavy saucepan, put the water, sugar, cinnamon stick, cloves and orange peel. Cook over medium heat until the sugar begins to dissolve. Raise the heat and boil without stirring for 10 minutes.

Step 2
While the syrup is cooking, peel the pears. Try not to remove the stems. Core the center of each pear (from the bottom) and insert a strip of the orange peel in the hollow.

Step 3
Lower the fire to medium and carefully put the pears in the pan of hot syrup. Poach them until barely tender, about 20 minutes. Cool in the saucepan.

To serve: Put one pear and some of the syrup into each dessert bowl or to impress your guests put the pears in a pretty soup tureen and serve them cold at the table.


This cake is very rich and fudgy. It contains no flour and works well at Passover.
Serves: 8-10
Preparation time:
½ hour plus 1¼ hour baking time


250 gm dark chocolate
250 gm butter
Pinch of salt
250 gm sugar
6 eggs
250 gm blanched ground almonds


Step 1
Preheat the oven to 150°C. Grease a 9 inch (22 cm) springform pan.

Step 2
In a double boiler, over a medium heat, melt the chocolate and butter together. Add the salt and gradually stir in the sugar until it is dissolved.

Step 3
Turn off the fire and remove from heat. Add the eggs, one at a time, mixing well after each addition. Fold in in the ground almonds.

Step 4

Pour the cake mixture into the greased pan. Bake for 1¼ hours. Allow to cool before serving. 

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