Toasted Matzah Farfel For Soup Passover Food

TOASTED MATZAH FARFEL FOR SOUP (PASSOVER)

Steps:

• Combine eggs, salt and oil and then mix with farfel.
• Spread in a flat baking pan separating farfel as much as possible.
• Bake at 350 degrees until farfel is golden brown, Stir and separate and turn the farfel frequently. Do not over bake.
• Once the farfel has cooled, separate again and then store in airtight container.

PASSOVER GRANOLA

Steps:

• Preheat oven to 325 degrees F.
• Combine matzo farfel, coconut and nuts in a bowl and spread mixture on a lightly greased jellyroll pan.
• Bake for 15-20 minutes, tossing several times until lightly toasted.
• Meanwhile, in 2-qt saucepan combine margarine, sugar, honey and salt.
• Bring to a simmer for a few minutes, stirring constantly.
• Remove from heat and add lightly toasted farfel-coconut-nut mixture to syrup mixture.
• Mix well, coating evenly and then place back on jellyroll pan.
• Increase oven to 350F and toast mixture for 20-25 minutes until it is golden brown, stirring several times to avoid buring.
• Transfer granola to a large mixing bowl and stir in raisins, dates and cinnamon with a spatula, breaking up any large clumps.
• Cool thoroughly and add chocolate chips.
• Store in an airtight container.

PERFECT MATZO BREI (PASSOVER)

Steps:

• Break the matzos in half, then half again, and soak them in hot water for a couple of minutes.
• Remove them and with your hands, squeeze out as much water as you can (kids love to do this!).
• Beat the eggs lightly with salt in a mixing bowl, and add the matzo and mix.
• Heat the butter in a heavy skillet and when it starts to turn brown, add the mixture.
• Either leave the mixture to set on the bottom and then turn as you would a pancake (that's how I have it); or, stir with a wooden spoon as you would for scrambled eggs.
• The matzo brei will be ready in about 5 minutes, depending on how well done you like your eggs (I like it more done and I need about 7-8minutes).
• Serve immediately with jam and/or sour cream.