Healthy Passover recipes are vital to ensure a fit body and a strong mind. Check out some of the healthy recipes for Pesach, through this article.
Healthy Passover Recipes
While celebrating a festival, we often tend to forget that eating healthy is very important. The recipes prepared should be such that people of different physical and health status are able to consume them without a second thought. Eating healthy does not always mean skimming off the sugar or oil content completely. Healthy cuisine is much more than that. It is ensuring that there is a balance in all the ingredients and that nothing is consumed in excess. For instance, consumption of too much fat is very harmful for health, but at the same time, complete abstinence from the same is not advisable either. When it comes to festivals, like Passover, people tend to forget the rules and end up following unhealthy eating habits. This is where healthy Pesach recipes become necessary. Some of them have been listed below as well.
Healthy Recipes for Passover
Passover Roasted Lamb Leg
- 5 to 6 pounds Lamb Leg (only shank portion, trimmed of fat)
- 2 tsp Olive Oil
- 1 cup Water
- Freshly Ground Pepper (to taste)
- Kosher Salt (to taste)
- 3 to 4 cloves of Garlic (sliced)
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme Leaves
- Using a sharp knife, make short deep slits all over the body of the lamb and fill the garlic slices in these slits.
- Rub the entire lamb exterior with oil and sprinkle some salt, pepper, thyme and oregano on top.
- Preheat oven to about 350°F and place a rack made of wire in a shallow roasting pan. Transfer the lamb to the prepared pan and roast it for about an hour.
- Pour some water inside the pan and continue roasting till a thermometer inserted in the center reads 135°F for medium-rare.
- Transfer the lamb to a serving dish and cover with a foil. Allow the lamb to cool for 15 minutes, prior to carving.
- Skim off any fat present at the surface of the pan and pour the remaining juice into a small saucepan. Re-heat mildly, over low heat. Carve the lamb into thin slices and serve along with skimmed pan juices.
Flourless Chocolate Torte
- 3 Eggs
- ¾ cup Matzo Meal
- 1½ cup Sugar
- 1½ ounces Semi-sweet Chocolate, chopped
- 1½ tbsp Cocoa Powder, unsweetened
- ½ cup Apple (peeled and grated)
- ½ tsp Vanilla Essence
- ½ tsp Salt
- Confectioners' Sugar (for dusting)
- 8 Egg Whites (at room temperature)
- In a food processor, process the matzo meal well.
- In a baking dish, spread the mixture evenly and toast for about 10 minutes or until fragrant. Allow a cooling period of about 15 to 20 minutes.
- Blend eggs, vanilla and ¾-cup sugar together, till a uniform paste is obtained. Add the apple, cocoa, chocolate and the matzo mixture to this and keep the paste aside for some time.
- In the second bowl, beat together the egg whites and salt with an electric mixture. This should be done at a medium speed, until a frothy mixture is obtained. After this, increase the blending speed until soft flaky peaks are obtained. To this, add the rest of the sugar, a little at a time, until glossy peaks are obtained.
- Transfer one-quarter of the beaten egg whites into the batter and lightly fold the remaining by using a rubber spatula.
- In an un-greased, 9-inch springform pan, scrape the batter evenly and lightly tap the pan to release any air bubbles that might be present.
- Keep baking the torte for about 45 to 50 minutes or until a thin needle inserted at the center of the dish comes out clean.
- Loosen the edges and allow the torte in cool in the pan on a wire rack.
- Place the torte on a serving dish and dust with the confectioners' sugar, prior to serving.
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