The eight-day festival of Passover celebrates the freedom of the Israelites from ancient Egypt slavery. The festival is celebrated in the Hebrew month of Nissan, commencing on the 15th day of the month. A Seder service is observed on the first or second night of the Passover and ends with a dinner. You are not supposed to keep chametz at home during passover. So sell it to a non- Jew prior to the festival.
Keep in mind the following tips when you prepare dishware for passover.
Get ready with zeroa, beitza, karpas, maror, chazeret and charoset, the six symbolic items integral for setting the pass over plate or Seder plate.
Kosher, festive table cloth and napkins, dishes of salt water for dipping, wine, grape juice, a wine cup specially reserved for Elijah, 3 pieces of matzah in a plate which is properly covered, seder plate and haggadot are the essential items needed for setting the Passover Seder.
Dishware for Pass over:
Turkey and Wine Roast, Jewish brisket, spicy rapid roast chicken, kosher chicken soup with matzo balls, pass over apple cake and Raisin farfel kugel are the most delicious dishes usually prepared for Passover Seder.
Matzo Meal to knead
Ingredients for source:
Head of Carp fish
Preparation for sauce:
In a large pot place all the ingredients with water that can cover the head of the fish. Boil the water and then put in the fish patties. If necessary we can be in two layers. Pour the water such way that it cover all the fish patties. Boil it again put the heat to minimum. And Cook for two hours and take right away out of the water: the fish head, carrots and onions, fish patties when they are complete. Keep the sauce independently and then arrange them in a pan and store at a low temperature for 24 hours. You can put in sauce on top of the fish and while e serving decorate the fish with carrots, onion rings.
Clean the chicken, remove the skin as much of the fat as you be able to then put the chicken in water in a large vessel then add all the ingredients in it. Wash down all vegetables then cut onions, carrots and zucchini tips. Put the celery root or stalks then add the group of parsley that puts the parsley in one bunch by using a string then put instant chicken soup powder, pepper. Then cover up with water and boil in a minimum heat and cook for an hour on medium heat. When prepared take out the celery root or the celery stalks and the parsley bunch. Serve the soup with chicken and vegetables.
Cut the beef to squares of about 1.5 inch, then cut the onion put in a large pan fry the onions in the oil. Add the pieces of beef then fry them for a some short span and peel the potatoes and cut to the same size as the beef. Add all ingredients to the vessel: the tomato sauce should almost cover the beef and potatoes. Cover the vessel then boil in a lower the heat and cook for 1.5 hours on low heat.
Ingredients: (serves 8)
Dissolve the gelatin in 2 tablespoons of cold water and pour milk in the inside vessel of a double boiler pot. Boil the water until the milk start to boil and then put the gelatin in the, sugar, salt and milk and Mix until all it melts. Break the eggs and put the egg yolks in the blender with a little cold milk then pour the egg mix into the warm milk while mixing. Keep on cooking but not boiling about 8 to10 minutes until it starts to thicken and then cool until thick but not jelled. Beat the egg whites slowly then carefully mix up it into the mixture while making a folding motion and add the vanilla extract to the mix, beat the whipping cream with 3 teaspoons of sugar until hardens mix the whipped cream to the mixture slowly while making a folding motion. Put in goblets and store at a low temperature for 24 hours and serve with shaved chocolate on top.