Meals for Passover. Simple and kosher recipes

5 easy and delicious Seder Pesach appetizers that you can make ahead of time and delicious strawberry jam.

This year Pesach begins on Motzei Shabbat, which means that almost all the preparations for both Shabbat and Seder will be on Friday. Naturally, every hostess thinks about how to make this day as easy as possible - and minimize the effort. We offer you a selection of recipes that can be made in advance, already now, and they will be for the holiday only tastier.

Pulled Beef

Beef shank (cut #8)

15 g of salt per 1 kg of meat

Whole black peppercorns

200 g of water

1 sprig of fresh rosemary

Place the beef and all other ingredients in an oven-safe roasting bag and slightly freeze it. Then vacuum-seal the bag and let it marinate in the refrigerator for 24 hours. Bake directly in the bag at 95°C (203°F) for 10–12 hours. Before serving, open the bag and reheat the meat in a container on a hot plate. The cooked meat can be stored in the sealed bag for up to 3 months.

Pickled eggplant

Ingredients:

Cut the eggplants into slices, salt them and leave them for half an hour. Pour water into a saucepan, add salt, sugar, vinegar and olive oil. Eggplants are washed and sent to the marinade, cook literally 5 minutes, add onions, garlic and cook for another 1 minute. In a glass jar put spices and add eggplant with marinade. Screw the lid on and put in the refrigerator. You can eat it after 3 hours, but it tastes best on the 3rd day.

Fish Patties

Ingredients:

2 cans of tuna in water

4 eggs

100 g of potato starch

Salt to taste

Mix all ingredients in a bowl. Heat a frying pan and use a spoon to form small patties. Fry on both sides until golden brown. Let cool and freeze. On the day of serving, take them out of the freezer, place in a reheating container, and warm until heated through.

Hungarian appetizer

Ingredients:

Tomatoes - 1 kg

Bell pepper - 800 g

Carrots - 200 g

Olive oil - 50 ml

Salt - 0.5 tbsp.

Sugar - 1 tbsp.

9% vinegar - 2 tbsp.

Water - 100 ml

Peel the tomatoes, chop them finely, put them in the bottom of a saucepan and pour 100 ml of water over them. Bring to the boil. Add grated carrots and on low heat stew for another 5 minutes, then add bell pepper pieces and also stew for another 5 minutes. Add salt, sugar, olive oil and stew for 10 minutes. Add vinegar and braise for 2 minutes. Transfer the finished appetizer to a container or glass jar and place in the refrigerator. You can eat after 5 hours, but the maximum flavor insists on 2-3 days.

Lightly Salted Red Fish (salmon, trout, sockeye — any available red fish will work)

Ingredients:

Red fish fillet – 1 kg

Salt – 2 tbsp

Sugar – 1 tbsp

Combine the salt and sugar in a bowl and mix well. Rub the mixture all over the fish and place it in a container in the refrigerator. After 24 hours, take the fish out, rinse off the excess salt and sugar, and pat dry with a towel. For longer storage, the fish can be vacuum-sealed.

Strawberry jam with basil

Ingredients:

Strawberries 1 kg

Sugar 0.6 kg

Fresh basil 2 sprigs

Pick the strawberries, cut off the stalks, put them in a container and pour sugar over them, leave them in a warm place for 12 hours to juice. Stir, put on low heat, add basil and bring to a boil, cook for 5 minutes. Remove the foam. Cool. Cook again in the same way. Cool again. Remove the basil and boil again. When hot, pour into a jar or container, put in the refrigerator. Stored up to 3 weeks.