Passover Preparations

Pesach Baroness Tapuzina

I am busy deciding what to prepare for the main dish and dessert for Passover, since most of the other items on the menu are the expected traditional fare. I am considering the following:

Roasted Poussins with Pomegranate Sauce

Chicken Tagine with Apricots and Spiced Pinenuts (from my friend Chef Farid Zadi)

Patatine e Carciofi Arrosto (Roasted Potatoes and Artichokes)

Torta del Re

Nottingham Nut Cake

Lemon, Creme Fraiche and Chestnut Cake (for a dairy meal)

Damp Apple and Almond Cake

Castagnaccio

For more ideas, click here. I will post my menu in a couple of weeks.

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Written by Baroness Tapuzina

Michelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

3 thoughts on “Passover Preparations”

  1. I’m looking forward to seeing more Passover menus and recipes – I’m always in a quandry about what to do. I just found a cool recipe for Tiramatzah and although it needs some alterations to make it kasher l’pesach it does have possibilities. I also found something to make chocolate almond matzoh roca and I’ll be posting it closer to Passover.

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