Moroccanpassovertorte Recipes
MOROCCAN ROASTED VEGETABLES
Delicious spicy roasted veggies! The many spices are very visible in this dish. The chickpeas are a nice addition, and harden a bit after being roasted which is a nice addition to the overall texture of this dish.
Provided by LUv 2 BaKE
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17" tray (I use a cookie sheet).
- Bake at 400F for 20 minutes.
- Remove from oven, stir well and bake for another 20 minutes.
- Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.
Nutrition Facts : Calories 305.9, Fat 9.2, SaturatedFat 1.3, Sodium 352, Carbohydrate 51.2, Fiber 14, Sugar 10.2, Protein 9.6
MOROCCAN PASSOVER TORTE
Intoxicating orange and coconut flavors, a light and perfect dessert for after a seder. It is pareve. If you want to, add whipped cream to the top. From Joan Nathan.
Provided by Susiecat too
Categories Tarts
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F
- In the bowl of an electric mixer, beat the egg whites with 1/2 cup sugar until the mixture holds stiff peaks.
- Without washing the beaters, beat the eggs yolk in a small bowl with the rest of the sugar until light and fluffy.
- Add the yolks to the whites but do not stir.
- Add the walnuts and gently fold the ingredients together.
- Do the same with the coconut, one cup at a time.
- Pour the cake batter into a greased 9-inch spring form pan, and bake for 45 minutes until lightly brown on top.
- Remove from the oven and allow to cool.
- Mix together the orange juice and orange liqueur. Pour over the cake while it is still in the pan.
- When the cake has cooled, place it in the refrigerator until it is time to serve.
- Just before serving (add whipped cream here, if desired) garnish with bittersweet chocolate shavings.
- Store in the refrigerator.
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