Vegetarian chicken soup with matzo balls


2 tablespoons olive oil
1 large onion, roughly chopped
2 large carrots, peeled and roughly chopped
2 large celery stalks with leaves, roughly chopped
1 parsnip, peeled and roughly chopped
4 cloves garlic, smashed
1 leek, cleaned well and roughly chopped
Handful parsley
2 bay leaves
12 cups chicken stock (12 cups water + 4 Massel cubes)
Salt and pepper to taste

Matzo Balls

 2 eggs
2 tablespoons light olive oil
½ cup water
1 teaspoon chicken stock powder (Massel)
1 teaspoon salt
¼ teaspoon white pepper
1 teaspoon sugar
½ teaspoon cinnamon
1 cup coarse matzo meal



 Heat oil in a large pot.

Add onions and cook for 2 minutes over a medium heat.

Add carrots, celery, parsnip, garlic, parsley and leeks and saute for another 5 minutes until fragrant.

Add stock and bay leaves and bring to the boil.

Reduce heat and simmer uncovered for 30 minutes.

Season with salt and pepper. Strain and serve.


Matzo balls:

Place eggs, oil, water, stock powder and seasonings into a bowl and mix well with a beater (Bamix).  Add matzo meal.  Mix with a fork until mixture is well combined (the mixture will be quite loose at this stage). Cover and place in fridge for 30 – 40 minutes or until mixture firms and is easy to roll into small balls.

Bring a large pot of water to the boil.  Roll mixture into small walnut-sized balls.  (they swell whilst cooking). Drop into boiling water.  Cover and cook for 30 – 45 minutes, or until soft (test with fork)

Makes 18 balls

Sweet and sour cucumber salad


3 tablespoons caster sugar
½ cup white vinegar
1 teaspoon salt
2 large cucumbers


Place sugar, vinegar and salt in a bowl and stir to combine.

Peel cucumbers and cut in half lengthways. Use a spoon to remove seeds and soft pulp. Cut in half lengthways and slice.

Add to sweet vinegar and toss.

Allow to marinate for as long as possible and serve.


Oven Roasted potatoes and Jerusalem artichokes


 1 kg potatoes scrubbed and cut into bite sized pieces
500g  Jerusalem artichokes peeled and cut into bite sized pieces
¼ cup olive oil
salt and pepper to taste
3 sprigs rosemary



Preheat oven to 200.

Combine all vegies in large ovenproof dish.  Add oil and toss well to coat. Season liberally with salt and pepper. Toss again.

Loosely cover with foil and bake for 10 minutes.  Remove foil and toss gently. Bake for another 20 minutes or until vegies are crunchy.


Garden green salad with borlotti beans and matzo croutons


Lettuce greens
Anything else you want to use from the garden
1 can Borlotti beans


1/4 cup olive oil
2 tablespoons vinegar
1 clove garlic, crushed
1 teaspoon mustard
1 teaspoon honey
Salt and pepper to taste


Pita croutons:

2 matzoh
Olive oil


 Wash and spin salad greens. Wash and prepare herbs. Mix dressing ingredients together and marinate beans in it. Top greens with beans and croutons.

Pita croutons:

Brush matzoh on one side with oil. Sprinkle with herbamare. Bake for 5 minutes.

Cool and break into small pieces. Sprinkle over salad.

Baked veggie slice (pesach)


2 zucchinis grated
1 medium sweet potato, peeled and grated
1 potato, peeled and grated
1 carrot, peeled and grated
1 leek, finely chopped
1 1/2 cups grated cheese
6 eggs, lightly beaten
1 tablespoon oil
1 cup fine matzo meal flour
salt and pepper to taste
extra cheese for sprinkling



Preheat oven to 180.

In a large bowl combine zucchini, potatoes, carrot and onion. Add cheese and mix well.

Add eggs, oil and matzo meal. Season with salt and pepper. Mix thoroughly until well combined.

Spray a large ovenproof dish and fill with mixture. Sprinkle with a little extra cheese and bake for 20 minutes until golden brown.

Yummy chocolate macaroons


3 egg whites
180g caster sugar
180g desiccated coconut
3 tablespoons cocoa powder



Preheat oven to 150˚.

Beat egg whites until stiff.

Add cocoa and half the cater sugar and beat until stiff.

Stir in coconut and remaining sugar with a spoon.

Drop spoonfuls of mixture onto a greased baking tray and bake for 15-20 minutes.