Pesach Recipes from Penny Beral

Granny’s Matza Balls from Penny Beral

7 Matzahs soaked in water
2 small onions finely chopped and fried in oil
4 ozs Medium Matza meal
salt and pepper
2 teasp ground cinnamon
1 oz of ground almonds
3 Eggs

Squeeze the matzahs dry and add fried onion and all other ingredients. Roll with wetted hands into small balls these will grow twice the size in the soup. It took us years to get the exact recipe out of my grandmother, one year we watched her make them and wrote the recipe down, it is now my Dad’s job to make the matzah balls.

Ann Hart’s Almond Pudding

6 large eggs
7ozs caster sugar
8 ozs ground almonds
half a lemon grated and juice
2 tbsp. medium matza meal

Beat eggs with sugar until light and fluffy and almost white. Add the rest of the ingredients stir in with a spoon. Place in a lined cake tin for 40 minutes – 60 minutes (depends on size of cake tin and therefore density of cake) 160oC Gas 4. It will sink when cooked. Serve dusted with icing sugar and with dried fruit compote.

Penny’s Chocolate Roulade

5 ozs melted dark chocolate (good quality)
4 large eggs
3 ozs Caster Sugar
whipped cream and fresh fruit if liked

Separate eggs whisk whites til stiff, whisk yolks and sugar til almost white, add melted chocolate to egg yolk mixture, fold in whites, line a flat tray with baking parchment, pour mixture into tin, bake in a hot oven for 15 minutes, turn out onto another piece of Bakewell Paper, cover with a damp teatowel. When cold remove the paper fill with whipped cream and roll. This freezes beautifully.