Tofu`

[Guest guest]

Hi Gabriella,

Thanks so much for your lovely recipes. I have a similar recipe using

craisins instead of raisins. But why do you use tofu? Are you sephardic? My

suggestion is to add the word kitniot in the title after the name of the

recipe to make it clear for everyone. What do you think?

 

Thanks again, and I wish you and all the others happy cleaning and a

wonderful pessach.

Best regards

Eliane in Amsterdam

 

1. FRUITED MATZOH KUGEL

" Gabriella " <andrea.kapsaski

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Message: 1

Thu, 30 Mar 2006 19:54:10 -0000

" Gabriella " <andrea.kapsaski

FRUITED MATZOH KUGEL

 

FRUITED MATZOH KUGEL

 

3 matzohs

Boiling water

1/4 C. (60 ml) evaporated cane juice

1/4 t. ground cinnamon

1/4 t. ground ginger

1/4 t. salt

2 Granny Smith apples, cored, peeled, and coarsely grated

8 pitted prunes, chopped

8 dried apricots, chopped

1/4 C. (60 ml) black raisins

2 T. canola oil

2/3 C. (160 ml) well mashed firm tofu

 

Preheat oven to 350 F. (Gas Mark 4) and oil a 9-inch (23 cm) spring-form pan

or an 8-inch (20 cm) Pyrex baking pan.

Break matzohs into small pieces and put them into a large mixing bowl.

Soften matzohs by pouring boiling water over them. Drain off all water

instantly.

Add remaining ingredients and mix well to distribute ingredients evenly.

Pour into prepared spring-form pan and press to the edges with the back of a

spoon spreading evenly.

Bake at 350 F. (Gas Mark 4) for 1 hour or until lightly browned around the

edges. Cool 10 minutes before unmolding. Makes 5 to 6 servings.

[Guest guest]

Hi Eliane,

 

Sorry (to the whole list) and thanks for the advice. Ooops, yes, I

didn't think about that...and yes, I'm Sephardic.

 

(Happy cleaning?!! Thanks... A big sigh!! )

 

Gabriella

 

 

, Eliane & Rene

Driessen <e.r.driessen wrote:

>

> Hi Gabriella,

> Thanks so much for your lovely recipes. I have a similar recipe

using

> craisins instead of raisins. But why do you use tofu? Are you

sephardic? My

> suggestion is to add the word kitniot in the title after the name

of the

> recipe to make it clear for everyone. What do you think?

>

> Thanks again, and I wish you and all the others happy cleaning and a

> wonderful pessach.

> Best regards

> Eliane in Amsterdam