Matzah Brei

Ingredients:

• Matzah
• Eggs
• Milk
• Salt
• Jam
• Syrup

Directions:

1. Soak 6-8 pieces of broken up pieces of matzah in a colander under cold water for a few minutes to soften
2. Beat about 8 eggs in a large bowl, add splash of milk
3. Add matzah pieces to bowl of egg/milk
4. Sprinkle with salt
5. Grill on stovetop until set
6. Serve topped with jam and syrup

Passover

MAKE:

Matzah ball soup

Brisket

Vegetable side

Kasha varnishkas

Hardboiled eggs

Coconut macaroons

Cake?

SEDER:

Matzah

Charoset

Horseradish

Gefilte fish

Parsley

Salt water

Grape juice

Red wine

Wine

Butter 

SUPPLIES:

Haggadahs

Seder plate

Elijah cup

Afikoman wrap

Salt water cups

Soup plates, seder portion plates, big plates

Sparkling waters (La Croix)

Buy early in stores: Matzah

Horseradish

Matzah balls: use manischewitz recipe on box

Soup: Rotisserie chicken, broth, mirepoix

Devil's Food Cake

Devil’s Food Cake

Ingredients

• 2 cups all-purpose flour (if using cake flour use 2 cups + 4 tbsp)

• 1.5 tsp baking soda

• 0.75 tsp baking powder

• 0.75 tsp salt

• 1.5 sticks (12 tbsp) butter, room temperature

• 2 cups white sugar

• ¾ cup unsweetened cocoa powder (sifted)

• 2 tsp vanilla extract

• 3 eggs, room temperature

• 1¼ cups water

• ¼ cup milk

• 1–2 tsp instant espresso powder (optional but recommended)

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Instructions

1. Prepare oven and pans
   Preheat oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment circles if possible.

2. In a small saucepan heat water and milk until very hot but not boiling. Remove from heat and stir in 1–2 tsp instant espresso powder until dissolved. Let cool 2–3 minutes so it is hot/warm but not scalding.

3. Mix dry ingredients
   In a bowl, whisk together:

   • flour

   • baking soda

   • baking powder

   • salt
     

4. In a stand mixer on medium speed, beat butter until smooth, about 2–3 minutes.

5. Increase speed slightly and slowly add the sugar. Beat for 4 more minutes, until light and fluffy.

6. Add the sifted cocoa powder and vanilla extract. Beat for 2 minutes, scraping the bowl as needed.

7. Turn mixer to low. Add eggs one at a time, mixing well after each addition.

8. Combine batter (alternate dry and liquid)
   With mixer on low, add ingredients in this order:

   • ⅓ of the flour mixture

   • ½ of the hot liquid

   • ⅓ of the flour mixture

   • remaining liquid

   • final ⅓ flour mixture

   Mix just until combined. Do not overmix! Finish gently folding with a spatula if needed.

   (The batter will be fairly thin — this is normal.)

9. Divide batter evenly between pans.

   Bake on the middle rack for 30–35 minutes, until:

   • the center springs back when lightly pressed

   • or a toothpick comes out with moist crumbs but not wet batter

10. Cool
    Let cakes cool in pans 10–15 minutes, then turn out onto racks to cool completely.

Iced Tea Summer Cooler

Ingredients:

• herbal tea
• fresh mint
• meyer lemons or regular lemons, sliced

Using Fortnum & Mason Summer Cooler

Use medium pot, fill about halfway to 2/3 with water

Bring to boil, remove from heat

Add 5 teabags

Steep for 10 minutes

Add 1/4 cup sugar, dissolve/mix fully

Remove teabags, add approximately an equal amount of cold water

Refrigerate in pitcher for at least 3 hours

Garnish with sliced lemon and fresh mint

Greek Salad

 

Romaine

Cherry tomatoes

Feta

Red onion

Parsley

Cucumber

Kalamata olives

Artichokes

Dressing:

2 tbsp Red wine vinegar

1/2 tsp Dijon mustard

1/4 cup Olive oil

Dried oregano

Minced shallot

Salt, pepper 

Southwest Chicken Salad

Romaine lettuce 

Lime

Grilled chicken

Black beans

Corn

Cherry tomatoes

Feta

Red onion

Red pepper

Avocado

Whisk together:

• 3 tbsp olive oil

• Juice of 1 large lime

• 1 tsp honey

• 1 tsp Dijon mustard

• 1/2 tsp chili powder

• 1/2 tsp cumin

• Salt + pepper

Gluten Free Banana Bread Loaf

 

Gluten-Free Banana Bread (Bob’s Red Mill 1-to-1)

Moist, sliceable, kid-approved

Oven & Pan

• Oven: 350°F

• Pan: 9×5 loaf

• Line with parchment + spray

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Ingredients

Dry

• 1 ¾ cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon cinnamon (optional)

Wet

• ½ cup neutral oil (canola or avocado)

• ¾ cup brown sugar (or ½ cup brown + ¼ cup white)

• 2 large eggs, room temp

• 1 teaspoon vanilla extract

• 1 ½ cups very ripe mashed bananas (about 3 large)

Optional

• ½–¾ cup chocolate chips or walnuts

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Instructions

1. Preheat oven to 350°F. Prep pan.

2. In a large bowl, whisk oil + sugar until smooth.

3. Whisk in eggs + vanilla, then stir in bananas.

4. Sprinkle flour, baking soda, salt, cinnamon over the bowl.

5. Stir just until combined — stop as soon as there’s no dry flour.

6. Fold in add-ins if using.

7. Pour into pan, smooth top.

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Bake

• Bake 50–60 minutes

• Start checking at 50 minutes

• Toothpick should come out with moist crumbs, not wet batter

• Tent loosely with foil if top browns early

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Cool (important for GF)

• Cool in pan 20 minutes

• Remove and cool fully before slicing
  (GF banana bread firms up as it cools — slicing early = gummy)

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🔍 Bob’s-specific success tips

• Don’t reduce sugar — it helps structure

• Don’t overmix — that’s where gumminess comes from

• If bananas are small/dry, add 1–2 tbsp milk or yogurt