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| | Homemade Matzoh | | | - 2 cups all-purpose flour
- 1 cup wholewheat flour
- spring water
Preheat oven to 450 F. Line two large baking sheets with parchment paper. Mix two flours together and add water until you have a soft, kneadable dough. Knead about five minutes. Let dough rest a couple of minutes. Break off egg-sized portions of dough. Stretch as thinly as you can before rolling into thin, oval slabs that are as thin as possible. Prick each slab with a fork or pastry docker. Place on baking sheet and as soon as sheet is filled with matzohs, place in oven, and bake until crisp and buckled, about 3 minutes. Cool and eat. |
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We kicked off the first week of our Summer Recipe Series with salads. Light, refreshing, and hydrating, salads are the perfect summer food. Here’s a round-up of last week’s recipes in case you missed any of them.
Avocado, Edamame and Radish Asian Salad
Raspberry, Avocado & Mango Salad
Fresh Herb & Snap Pea Salad
Tropical Cucumber Salad
Arugula Salad with [...]
With July 4th coming up and hot weather entertaining on your calendar, a jar of cold simple syrup in your refrigerator could provide you with irresistible last minute kosher refreshments.
Sugar can be gritty sprinkled on food or mixed into drinks or kosher frozen desserts, but an easy way to [...]
With week two of our Summer Recipe Series in the rearview mirror, I hope you are all feeling thoroughly refreshed! With healthy smoothies to start your day, refreshing afternoon pick-me-ups, and fab evening cocktails to help you forget about it all, I hope you found a new summer favorite to enjoy. Here’s a round-up of [...]
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