Some people assume that absolutely everything has to have a “Kosher l’Pesach” mark (Pesach Hesher) on it to make it ok to have in your cupboard for Passover.
That is definitely an easy way to make sure you’re doing everything right.
But with a little bit of thought and planning, you can be Kosher l’Pesach with barely a special purchase in sight.
What’s on your Seder plate… and what can only be Kosher l’Pesach?
The first three items can only Kosher ‘l’Pesach…
- Matzos
- Wine
- Shank bone (chicken wing can be a substitute)
All the following use fresh unadulterated ingredients, so they don’t need a Hesher
Charoset: You can make your own (the easiest one, also the nicest, is Sephardi and consists just of dates stewed into a jam and sieved to make it smooth)
Burnt egg: its a charred egg
Maror: Bitter herbs – your choice… pieces of horseradish or something like peppery watercress
Karpas: Lettuce
Salt water: its salt and water
Away from the Seder table the general advise is…
if its naturally occurring item (and not one of the Passover prohibited foods) and could not be compromised, then its ok to eat during Pesach.
TEA, FRESH COFFEE GROUNDS, SUGAR, HONEY, FRESH FRUIT & VEGETABLES (but not tinned or frozen), FRESH FISH are all ok to include in your Pesach cupboard.
Any manufactured or processed foods must have a Kosher l’Pesach mark.
PEAS, BEANS, RICE and PULSES (Kiniyot) are traditionally prohibited by Ashkenazi communities. Other communities vary on which of those types of foods are allowed.
Many of us dread the endless Matzo and sweets of Pesach.
So how can you manage to maintain a reasonable diet and keep Pesach kosher?
Breakfast: Pesach Muesli
Your favourite fresh and dried fruit
Pesach Yogurt
Crumbled matzo
Honey
Mix it all up and it will keep you going till lunchtime.
Lunch: Tuna Salad
Tinned Tuna
Your preferred salad ingredients
Mayonnaise and/or olive oil and lemon juice
Add a sheet of Matzo for carbohydrate and Bob’s your uncle. You’ll be happy till dinner time.
Dinner: Cottage Pie
Lean Mince
Onion
Aubergine
Level teaspoon tomato paste
Mashed potatoes
Veg or chicken stock
Lightly fry the onions till transparent. Add the mince and brown it. Cube finely the Aubergine add and continue frying for a little while. Add some stock and a little water. Cover the pan and simmer for 10 to 15 mins. Transfer to an over dish and cover with the mashed potatoes. Cook at 180 degrees till mash is golden brown.
Serve with steamed broccoli.
Fish & Chips
Plaice coated in Matzomeal is a classic dish… So what better time to serve it than at Pesach.
Snacks:
Don’t just grab a piece of Matzo, butter it and cover liberally with cream cheese and sliced strawberries.
– Doing it that way makes you feel you’ve actually eaten something!
Light meals:
I keep a bowl of potato salad on the go in the fridge.
You can add all manner of things for a quick bite.
Omelettes can include mushrooms, cheese, tomatoes. They are very filling.
So what are my golden rules?…..
- Boost the intensity of every flavour.
- Restrict cakes and sweets to desert and treat times.
- Focus on fresh fruit and veg, as well as fresh meat and fish.
The trick is to keep various alternatives handy, it’s just too easy to reach for a cake or a sweet when you’re feeling peckish.
Eggs are always a quick and easy way to fill in a slightly bigger hunger gap.
My standbys are Potato Salad, Cream Cheese, Sephardi Harosset (like a date jam), fresh Fruit, dried Apricots, and Yogurt.
Mixing these and similar things will keep you going for the eight days of Pesach.