Passover breakfast recipes for little chefs
search

The latest Jewish News

Read this week’s digital edition

Click Here
Passover supplement

Passover breakfast recipes for little chefs

When Pesach catering starts to take its toll, let the children do the cooking, says Denise Phillips.

Denise Phillips is a Jewish cook and author

Mediterranean Omelette
Mediterranean Omelette

Here are four breakfast recipesmade with minimal ingredients that are the perfect substitutes for toast and cereal. All you have to do is clear up after them

Passover Blueberry Muffins

I love these blueberry muffins – breakfast on the run and a lunch box snack or treat when needed! They freeze too so make them in advance.

Preparation 15 minutes, Time Cooking 30 minutes, Makes 16 muffins 

Ingredients

  • 150g cake meal
  • 100g ground almonds
  • 2 teaspoons Passover baking powder
  • 1/2 teaspoon salt
  • 110g butter
  • 200g caster sugar
  • 1 teaspoons vanilla essence
  • 2 eggs
  • 100ml milk
  • 225g fresh or frozen blueberries (If using frozen, defrost and drain any excess liquid before cooking)

Method

  • Preheat oven to 160ºC / Gas 3.
  • Line muffin tin with paper cases.
  • Mix cake meal, grounds almonds, baking powder and salt together and set aside.
  • Cream butter, sugar and vanilla essence until light and fluffy.
  • Add eggs and beat well. Add milk and cake meal mixture. Beat until combined. Stir in blueberries.
  • Fill muffin cases so they are two-thirds full.
  • Bake for 25 to 30 minutes or until just golden.
Blueberry muffins
Blueberry muffins

Mediterranean Omelette

This is a tasty savoury omelette made with thinly-sliced potatoes, tomatoes, olives and red peppers. It is perfect for a substantial breakfast or packed school lunch, easy to slice and to carry in a lunch box.

Ingredients

  • 250g baby new potatoes –thinly sliced
  • 1 small red onion – peeled
  • 1 red pepper – cored and roughly chopped
  • 12 cherry tomatoes, cut in half
  • 12 black olives – cut in half
  • 2 tablespoons olive oil
  • 6 eggs
  • Salt and freshly ground black pepper

Method

  • Cook the potatoes in boiling water for about five to eight minutes until just soft. Drain and set aside. Slice the onion into rings.
  • Heat two tablespoons of the olive oil into a 20cm heavy based frying pan.
  • Add the sliced potatoes and the onions and cook over a low heat for about 10 minutes until the potatoes are just golden. Remove from the heat.
  • In a large bowl, whisk the eggs together. Season well. Add the chopped red pepper, cooked potatoes, onions, tomatoes and olives.
  • Line the frying pan with baking parchment paper.
  • Heat the remaining tablespoon of olive oil in the frying pan. Pour in the potato mixture. Cook covered gently for 10 to 12 minutes until the mixture is set. Slide out of the pan onto a chopping board and cut into wedges.
Mediterranean Omelette
Mediterranean Omelette

Apple Matzah Brei

Breakfast or brunch – apple matzah brei is the perfect answer. Using Pesach store cupboard ingredients this is easy to make and hopefully will satisfy hungry ‘little mouths’ for more than 10 minutes!

Preparation 15 minutes, Time Cooking 10 minutes, serves 2-4 people 

Ingredients

  • 4 large matzahs (broken into 4 cm pieces)
  • 2 Granny smith apples – cored and finely chopped
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • 2 tablespoons vegetable oil
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon Passover baking powder
  • Garnish: 1 red apple – cored and sliced

Method

  • Soak matzah in cold water for five minutes. Drain in a colander.
  • Chop apple, add honey and lemon juice.
  • Whisk in one tablespoon oil, egg, and salt and mix together. Gently stir in matzahs. Mix in baking powder.
  • Cut a circle of baking parchment paper, slightly bigger than the frying pan. Insert into the frying pan (this prevents the matzah brei from sticking to the frying pan).
  • Heat one tablespoon oil in a frying pan over medium heat.
  • Spread matzah mixture evenly in the frying pan, pressing gently.
  • Cook until underside is golden, about four minutes. Transfer to plates.
  • Flip using a spatula. Cook until underside is golden, about five minutes. Transfer to plates.
  • Slide out onto a chopping board and cut into wedges.
Apple Matzah Brei
Apple Matzah Brei

Matzah Granola

Breakfasts at Pesach can be a challenge to satisfy the family; this nutritious matzah cereal certainly helps to put off hunger pangs until at least 11am. It is delicious with milk or used as a topping for crumble or fruit pies. It is also super-portable for when you’re rushing out the door to visit family or doing activities with your kids. Just bag it up and go.

Preparation 10 minutes, Time Cooking 20 minutes, makes 15-20 servings 

Ingredients

  • 1 large box matzah (300g) – broken up into small pieces
  • 400g pecan pieces
  • 200g desiccated flaked coconut
  • 200g slivered almonds
  • 300ml honey
  • 150ml vegetable oil
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 100g raisins

Method

  • Heat oven to 180ºC/ 350ºF/ Gas mark 4.
  • Line two baking trays with non-stick baking parchment paper.
  • Combine matzah pieces, pecans, coconut and almonds in large bowl.
  • Stir honey, oil, cinnamon and salt in a medium-sized saucepan. Heat over medium-high heat until boiling.
  • Pour over the matza mixture; toss until evenly coated.
  • Spread mixture evenly onto prepared baking trays.
  • Bake 15 to 20 minutes, tossing occasionally, so that the mixture browns evenly.
  • Toss matzah mixture with raisins; let cool completely.

Store in an airtight container at room temperature or in the refrigerator.
It will keep for several weeks.

Matzah Granola
Matzah Granola

Passover Memory – Denise Phillips

“When I was growing up, my mother, who was a great cook, would let me help her make the almond macaroons and cinnamon balls that she made every Pesach.

Sharon & Denise
Sharon & Denise

Wearing a little apron tied around my waist and with my sleeves rolled up, I would have to kneel on a chair so I could reach the mixture…. The recipes were her mother’s and I still use them today, with a few variations.

Because I was an identical twin, my mother would always make double the mixture, so my sister and I would have enough dough to make our share of biscuits without arguing!

One important lesson I learnt from my mother was to cook them on a low oven temperature, about 150ºC, so that they did not spread too much, and also to take them out when they are just cooked as they will harden as they cool.“

 

Support your Jewish community. Support your Jewish News

Thank you for helping to make Jewish News the leading source of news and opinion for the UK Jewish community. Today we're asking for your invaluable help to continue putting our community first in everything we do.

Unlike other Jewish media, we do not charge for content. That won’t change. Because we are free, we rely on advertising to cover our costs. This vital lifeline, which has dropped in recent years, has fallen further due to coronavirus.

For as little as £5 a month you can help sustain the vital work we do in celebrating and standing up for Jewish life in Britain.

Jewish News holds our community together and keeps us connected. Like a synagogue, it’s where people turn to feel part of something bigger. It also proudly shows the rest of Britain the vibrancy and rich culture of modern Jewish life.

You can make a quick and easy one-off or monthly contribution of £5, £10, £20 or any other sum you’re comfortable with.

100% of your donation will help us continue celebrating our community, in all its dynamic diversity...

Engaging

Being a community platform means so much more than producing a newspaper and website. One of our proudest roles is media partnering with our invaluable charities to amplify the outstanding work they do to help us all.

Celebrating

There’s no shortage of oys in the world but Jewish News takes every opportunity to celebrate the joys too, through projects like Night of Heroes, 40 Under 40 and other compelling countdowns that make the community kvell with pride.

Pioneering

In the first collaboration between media outlets from different faiths, Jewish News worked with British Muslim TV and Church Times to produce a list of young activists leading the way on interfaith understanding.

Campaigning

Royal Mail issued a stamp honouring Holocaust hero Sir Nicholas Winton after a Jewish News campaign attracted more than 100,000 backers. Jewish News also produces special editions of the paper highlighting pressing issues including mental health and Holocaust remembrance.

Easy access

In an age when news is readily accessible, Jewish News provides high-quality content free online and offline, removing any financial barriers to connecting people.

Voice of our community to wider society

The Jewish News team regularly appears on TV, radio and on the pages of the national press to comment on stories about the Jewish community. Easy access to the paper on the streets of London also means Jewish News provides an invaluable window into the community for the country at large.

We hope you agree all this is worth preserving.

read more:
comments