CITRUS CARROT & BEET CABBAGE SALAD
2 large raw beetroot
4 medium carrots
1 red cabbage, shredded
Caramalised nuts
Goldcrest KFP tinned mandarins (drained but
reserve the syrup)
Chopped coriander for garnish (optional)
1. Spiralise the carrots and b eets (tip: rinse the
beets after you have spiralised so that your salad
doesn’t become over saturated with beetroot
juice). You may want to cut the noodles so that
they are easier to serve / eat.
2. Combine the dressing ingredients and blend until smooth.
3. Layer with cabbage, spiralised veggies and
mandarins.
4. Top with nuts (and coriander) and dress.
PESACH “SPAG BOL” MEATBALLS
1 tin crushed tomatoes
(or approximately a dozen
peeled fresh tomatoes if you
can’t find KFP tinned tomatoes)
2 Tablespoons olive oil
1 onion, finely chopped
1 celery stalk, diced
4 cloves garlic, crushed
1 teaspoon dried basil or 5-6 chopped
fresh basil leaves
1 teaspoon dried oregano or 10
chopped fresh oregano leaves
1 teaspoon sugar
Salt and freshly ground black pepper
to taste
About 1/3 cup of dry red wine
MEATBALLS
500g mince meat
1 large egg
3 tablespoons tomato sauce
Salt and ground black pepper
About ¼ cup matzah meal
1 teaspoon finely chopped fresh
parsley (optional)
80 JEWISH LIFE
ISSUE 81
1. Heat the olive oil and sauté the onions
and celery until they are soft. Add the
crushed garlic and stir around in the
pot for a few seconds (careful not to
burn). Add the tomatoes, herbs, seasoning, sugar and wine.
2. Bring to the boil and then turn the heat
down to low and let the sauce simmer
uncovered for a few minutes.
3. Meanwhile… in a bowl, whisk the egg,
add the spices and tomato sauce, and
mix together. Add the mince meat and
mix well until combined. Add the matzah meal and mix well. Check to see that
you have a consistency that allows you
to shape a ball that retains its shape.
If the meat mixture is too soft, add
some more matzah meal, but don’t
make the mixture too dry or your meatballs will be dry.
4. Bring the sauce to the boil. Make small
golf-ball sized meatballs and drop them
carefully into the sauce. Shake the pot
occasionally to ensure the meatballs are
all covered with sauce.
5. When all the meatballs are in the pot,
turn the heat down low, cover the pot
and allow the meatballs to simmer for
about 15 minutes.
6. Pour over your raw spiralised zucchini
noodles, or boil the noodles very quickly and toss with the sauce.
PHOTOGRAPHS: ILAN OSSENDRYVER; ALLFREEVECTORDOWNLOAD.COM; BIGSTOCKPHOTO.COM
DRESSING
½ cup oil
¼ cup white vinegar
½ cup sugar
4 tbs syrup from the mandarins
2 tbs peanut butter
½ tsp fresh ginger, grated