out of this world Passover recipes

Passover recipes

out of this world Passover recipes

Welcome back to Sandtondiet and to this week’s Passover recipes! It’s that mad time of the year again when everyone is looking for new and delicious dishes to cook for Passover. I have compiled ten different dishes including starters, chicken, meat and a delicious pancake recipe for you all to enjoy.

For those of you that don’t celebrate Passover here are some fabulous gluten free recipes anyway!

I won’t chat too much this week and I will let you get on with your new and delicious recipes. Chag sameach and happy Easter to all of you. Until next time, Leanne xoxo



Passover Recipes


Roast tomato and red pepper soup


2kg tomatoes

1 x purple onion, peeled and cut into wedges

2 x red pepper, deseeded and cut into chunks

Olive oil to drizzle

4 cloves fresh garlic

1 Tbsp bottled thyme

Salt and pepper to taste

Vegetable or chicken stock




  1. Place the tomatoes in a roasting pan, together with the garlic and onions
  2. Drizzle with olive oil and season with the thyme, salt and pepper
  3. Roast in the oven at 180C for 45 – 60 minutes or until the skins start to peel off
  4. Take skins off and discard
  5. Add the rest of the ingredients to a pot, add stock to achieve desired consistency and blitz with a hand blender


 Low carb sugar free pumpkin pie


1kg pumpkin, cut into cubes

2 eggs

2 egg whites

½ cup lite coconut milk (make this by boiling desiccated coconut in water and then strain out the water which is now coconut ‘milk’)

½ cup almond flour

1 ½ Tbsp xylitol (Suki)

¼ tsp cinnamon

½ tsp baking powder




  1. Steam the pumpkin for 40 – 45 minutes or until it is soft enough to mash
  2. Allow the pumpkin to cool down a bit and then add the rest of the ingredients
  3. Mix the ingredients well so that there are no lumps of almond flour and pour into a baking dish that has been sprayed with olive oil spray
  4. Bake the pumpkin pie for 55 – 60 minutes or until it is set
  5. Enjoy!


Simple and scrumptious roast baby sweet potatoes


10 – 15 baby sweets potatoes, washed and cleaned
2 Tbsp olive oil


  1. Line a baking tray with baking paper
    2. Drizzle the olive oil over the sweet potatoes, making sure to cover them evenly in the oil
    3. Place the baking tray into the oven and bake at 180C or until a knife slides easily into the sweet potato flesh


 The best tuna pie in the world


1 ½ – 2 onions, chopped and sautéed

1 Tbsp olive oil

1 tsp crushed garlic

2 tins shredded tuna in brine

½ cup cheese, grated

4 eggs

¼ cup potato flour

½ tsp baking powder

1 ½ cups milk

Salt to taste

1 Tbsp dried parsley

1 tsp mustard powder

½ tsp paprika




  1. Mix all the ingredients together well and bake at 180⁰C for 40 minutes in a 23cm round dish


  Roast balsamic onion chicken


3 onions, sliced

½ tsp pink Himalayan salt

2 – 3 Tbsp balsamic vinegar

1 Tbsp oil

1 whole chicken, cut into portions

3 Tbsp chicken stock powder





  1. Combine the sliced onions, salt, balsamic vinegar and oil and mix well
  2. Place the seasoned onions at the base of an oven proof dish that is big enough to accommodate your chicken
  3. Season both sides of the chicken portions well with the chicken spice and place onto the layer of onions in the baking dish
  4. Place the dish into an oven that has been preheated to 180⁰C and bake for 90 minutes, turning once or twice during cooking and ensuring that the chicken is cooked through and well browned


The best roast chicken you have ever tasted


1 x whole chicken, spatchcock

2 tsp oil

1 ½ Tbsp chicken spice blend

1 ½ Tbsp BBQ spice blend





  1. Lay the chicken down, cavity facing the bottom of the dish and the backbone facing upwards, in an oven-proof baking dish
  2. Drizzle two teaspoons of the oil onto the chicken and season the chicken with one tablespoon of chicken spice and one tablespoon of BBQ spice
  3. Place the chicken into an oven that has been pre-heated to 180C and roast for about 40 minutes
  4. Remove the dish from the oven and turn the chicken over
  5. Drizzle the chicken with the remaining oil and season the inside of the chicken with half a tablespoon of chicken spice and half a tablespoon of BBQ seasoning
  6. Place the chicken back into the oven and cook for a further 30 minutes
  7. Remove the chicken from the oven once again and turn the chicken over for the last period of cooking
  8. Cook the chicken for a further 20 minutes or until your chicken is golden brown and crispy (cooking time will depend on the size of your chicken as well as your oven)


Lemon, herb and garlic grilled chicken breast


6 x chicken breasts (about 200g each)

2 Tbsp olive oil

1 ½ Tbsp  lemon juice

2 tsp salt

1 heaped tsp garlic, freshly minced

2 Tbsp dried Italian mixed herbs




  1. Place each piece of chicken between two pieces of plastic wrap (I put this bit onto a chopping bard so that I’m not doing this directly onto the counter)
  2. Using a meat mallet flatten all six he chicken breasts so that they are roughly even in thickness
  3. Cut each flattened breast in half and set aside
  4. In a bowl combine the rest of the ingredients and mix well
  5. Pour the marinade over the chicken pieces and mix it well
  6. Place a pan onto the stove and lightly cover with oil
  7. When the pan is hot place on the chicken breasts and cook for about 6 – 7 minutes per side or until golden brown and cooked through


NOTE: when I did this recipe I marinated and cooked the chicken straight away without letting the chicken marinade in the fridge first and it was absolutely delicious


Beef pie with a shredded potato crust


Mince layer

1 Tbsp oil

600g extra lean mince

3 large carrots, I large onion, 2 sticks celery

2 Tbsp tomato puree

1 Tbsp Worcestershire sauce/ soya sauce

1 tsp BBQ seasoning

1 Tbsp cornflour/ potato flour

1 cup baby tomatoes


Potato layer

½ onion/8 medium potatoes, peeled

1 extra large egg

1 Tbsp cornflour/ potato flour

2 tsp oil

Salt to taste





  1. Heat the oil in a pot large enough to accommodate all the mince ingredients
  2. Once the oil is hot add the mince and brown it on all sides so that it achieves a darkish brown colour
  3. At the same time place the vegetables for the mince into a blender and blend them until they are finely chopped
  4. Add a cup of the chopped vegetables to the mince and mix well (place the left over vegetables into the freezer to use for the next time you need the vegetable mix)
  5. Mix the rest of the mince ingredients and simmer on a low heat for 30 minutes (I found that my mince had enough salt from the seasonings that I added but just check yours to make sure that it has enough salt)



  1. For the potato topping, shred the potatoes using the shredding attachment on your blender or grate them on a potato grater
  2. When the potatoes have all been shredded squeeze the liquid out of the potatoes
  3. Add the egg, cornflour, oil and salt to the shredded potatoes and mix well.
  4. Once the mince is cooked place it in a baking dish that is suitable for the oven
  5. Gently place the shredded potato mixture on top of the mince layer and bake in the oven at 180⁰C for 55 – 60 minutes or until the potatoes go a nice golden brown colour


The perfect steak and potatoes dinner


4 rib-eye steaks

Salt and pepper to taste

2 Tbsp oil

4 potatoes, sliced into rounds (you can cut them as thick or as thin as you want, it will just change the cooking time)

Salt to taste




  1. Using one tablespoon of the oil rub each steak with the oil and then season each steak with salt and pepper and set aside
  2. Next, drizzle the second teaspoon of oil over the sliced potatoes and season the potatoes with salt
  3. Place the seasoned potatoes onto a baking tray lined with baking and place them into an oven that has been pre-heated to 180⁰C
  4. Cook the potatoes for one hour or until they are crispy and have patches that are golden brown
  5. When the potatoes are nearing the end of their cooking time, lightly rub a pan with oil so that there is a very thin layer of oil on the base of the pan
  6. Place the pan onto the stove to cook the steaks and heat it up enough so that when you place the steaks onto the pan you hear a good sizzle
  7. Sear the steaks for 4 minutes per side and then place them on a plate to rest for a few minutes (if you find that they are catching then add a bit more oil to the pan)


 The most outstanding shredded beef and roasted sweet potato


1 Tbsp canola oil

500g lean beef goulash/ stewing beef

1 ½ cups finely chopped carrots, onion and celery

1 sachet (50g) tomato paste

1 Tbsp low sodium soy sauce

1 tsp low sodium garlic and herb seasoning

½ tsp pink Himalayan salt

1 ½ cups water

4 – 5 sweet potatoes




  1. Heat the oil in a pot and sear the beef for about 5 minutes
  2. Add the remaining ingredients and simmer, with the lid on, on a low heat for 2 ½ – 3 hours
  3. At the end of the cooking time use a potato masher to break up the meat into fine pieces
  4. To roast the sweet potatoes, coat each potato in a small amount of oil
  5. Place in a roasting pan that has been covered with baking paper and roast for approximately an hour depending on the size of the sweet potato
  6. Slice the sweet potato open and add a serving of the meat


Leanne’s pesach pancakes


1 ½ cups almond flour

½ cup potato flour

½ cup sparkling water

¼ cup oil

4 eggs

1 tsp baking powder

Pinch salt

4 Tbsp sugar




  1. Mix all the ingredients together and allow to stand for 15 minutes before cooking in an oiled pan
  2. Place tablespoonsful of the pancake mixture into an oiled pan and wait for bubbles to appear
  3. When the pancakes have quite a few bubbles on the surface then flip them over and cook the other side

I hope that you enjoy these recipes as much as i enjoyed creating the! If you need a bit more inspiration then check out quick and easy paleo pesto chicken or Easy and healthy crispy roast chicken and baby potatoes  If you need a few more Passover recipes then have a look  at https://www.jewlish.com/  or https://www.joyofkosher.com/







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