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Going green and ginger for the holidays



So often on Pesach we want to eat some of our favourite dishes or cakes from the rest of the year. Here’s Romi Rabinowitz’s Pesachdike green goddess salad and ginger cake.

The green goddess salad is so healthy and fresh, you’ll make this to accompany meals all year round.

Green Goddess Salad


1 green cabbage shredded (or iceberg lettuce)

3 cucumbers thinly sliced or diced

1 bunch of spring onions, chopped


Blend together the following ingredients in a food processor:

Juice of two lemons

¼ cup olive oil

2 Tbsp vinegar

1 small shallot or half a red onion

⅓ cup chives

¼ cup cashews or almonds

1 cup torn fresh basil

1 cup fresh spinach

(If making a milk meal, add ⅓ cup parmesan cheese, if it’s a meat meal, leave it out)

1 tsp salt


Put all your salad ingredients into your serving bowl and pour over the dressing.

Toss together mixing very well.

Serve and enjoy!

Ginger Cake

My fresh ginger cake is a Pesach staple, and always delicious. A beautiful option for a dessert at the seder or a tea-time treat during the week. Your guests will be amazed that it’s Pesachdik.


5 eggs

1 cup sugar

5 Tbsp Orley Whip or milk

4 Tbsp margarine or butter

1 Tbsp syrup

1 tsp ginger

5 Tbsp cake meal

3 Tbsp potato flour


Beat eggs and sugar together until creamy, add cake meal and potato flour.

Bring margarine or butter, Orley whip or milk and syrup to the boil. Simmer until melted.

Add into egg mixture and mix by hand. Add ginger. Pour into lined loaf tin. Bake at 180 degrees centigrade for about 25 minutes.

Chag kasher vesameach!

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