First of all what is Pesach? Pesach is another term for the well known Jewish holiday Passover. There are diet restrictions during Passover/Pesach that can make it hard to enjoy eating through this holiday. During this time you are not allowed to have wheat. Although Tamar Ansh wrote this book for the Jewish Holiday anyone who is on a wheat free or gluten-free diet can benefit immensely from her recipes.
A 340 page gluten-free cookbook with tons of pictures. Do I even need to say anything more? Tamar really took this book to the next level supplying her readers and fans amazing recipes. Did I mention she has already published more than 5 books?!
From salads to fish dishes to desserts to latkes, Pesach-Anything’s Possible is sure to have a recipe for any occasion and any meal. The oodles of pictures really got me excited. Most of the cookbooks I buy have a picture every 10 or so pages. This cookbook gives you one every 3-4 pages. If you are like me, this is really needed. I have trouble pulling together a recipe for the first time when I don’t know what it is supposed to end up looking like. I am always concerned if I am doing it right.
Tamar offers wonderful tips at the start of her book on how to get started and throughout her book she leaves little notes about specific recipes like a personal culinary teacher. This cookbook is definitely easy enough for someone quite new to the kitchen to follow.
The care Tamar put into each recipe does not go without notice. There wasn’t a single recipe I ran into that felt like it was juts there to “ fill the pages”. Each recipe was a work of art and had its ownk unique flavors.
I’d like to share on specific recipe that I enjoyed a lot with you. It was hard to just pic one but this one was definitely one of my favorites.
1 c. Sugar
2 tsp. Cinnamon
4 c. green apples, peeled and diced
2 large eggs, beaten
½ c. oil (vegetable)
2 tsp. vanilla
1 ¼ c. potato starch
2 tsp. baking soda
1 c. white raisins, optional
1 c. chopped walnuts
Preheat Oven to 325F
Mix together the sugar cinnamon and toss it with the apples.
Set this aside.
In a large bowl, beat by hand the eggs, together with the oil and vanilla.
Combine the potato starch and baking soda in a separate bowl.
Set it aside.
Add the apples to the egg mixture.
Stir in the dry ingredients by spoonful until it is well combined.
Mix in the raisins and walnuts at the end.
Line the cups of a muffin try with paper muffin holders.
Fill each cup with batter almost until the top.
Bake for 25-30 min, until tester in the center comes out clean and the muffins are light brown on the top. Muffins fall slightly after they cool down.
Greasing the tray top of the muffin tray prevents the muffins from sticking to the top while baking, thereby making it easier to remove the muffins from the pan.
Miranda Jade Turbin
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.