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The moreish, the merrier



Chocolate chip cookies

I served these with ice-cream last Friday night. My family gobbled them up, and no one believed me when I said they were Pesachdik. There’s a kosher for Pesach dulce de leche sauce on the shelves. I don’t believe you can get a yummier dessert than a scoop of ice-cream sandwiched between two biscuits topped with a drizzle of dulce de leche.


2¾ cups almond flour

2 tsp Pesach baking powder

¼ tsp salt

⅔ cup of oil

1 cup of sugar

1 egg

1 tsp vanilla essence

1 cup chocolate chips


Preheat your oven to 170 degrees centigrade, and line two baking sheets with baking paper.

Combine almond flour, baking powder, and salt in a bowl. Whisk oil and sugar together very well. Add the egg and vanilla essence. Add in the dry ingredients, and mix until combined. Finally, stir in the chocolate chips.

Roll into 4cm balls and space them 4cm apart on the baking sheet. Bake for 15-18 minutes until they are lightly golden. Allow the biscuits to cool on the baking sheet before lifting them.

Cauliballs with sweet chilli sauce

These can be made dairy by adding a quarter of a cup of grated Parmesan cheese. They are totally moreish, and I didn’t miss my carbs for one second.


650g cauliflower (or stalks)

1 onion

1 clove of garlic

2 Tbsp parsley

1 egg

1 Tbsp olive oil

1 tsp salt

¼ tsp black pepper

½ tsp paprika

¾ cups of almond flour


Preheat oven to 200 degrees centigrade.

Line a large baking sheet with baking paper, and grease lightly with olive oil.

Boil the cauliflower for 12-15 minutes until soft. Mash with a fork or preferably in a food processor. (Don’t moosh it, it must be slightly chunky). Chop the onion, parsley, and garlic, and add this to the cauliflower together with the other ingredients.

With damp hands, shape into 4cm balls. Bake for 15 minutes.

After 15 minutes, drizzle lightly with olive oil and return them to the oven for another 15-18 minutes.

Allow them to remain on the tray for a few minutes and then lift them off carefully with a spatula

Sweet chilli dipping sauce


12 red chillies seeded

3 long red peppers

2 cloves of garlic

1 Tbsp olive oil

1 cup sugar

1 cup vinegar

¼ tsp ginger

¼ tsp paprika

½ tsp salt


Place all the ingredients in your food processor and blitz until smooth. Pour into a pot and heat gently until the sugar dissolves. Gradually bring to the boil, and stir until syrupy.

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