The ideal way to spend any cold evening is huddled up inside with some something to hand, and in Matzo S’Mores you can have the perfect accompaniment to any cosy night in.

Adapted from the traditional American recipe which uses graham crackers, Matzo S’Mores are a wonderful treat and can be thrown together in just a few minutes flat.


  • 1 pack of Rakusen’s Matzo Crackers
  • 1 bag of large marshmallows
  • 500g of chocolate


Melt the chocolate in a pan over a low heat to ensure it doesn’t burn. Place the matzos over a baking sheet and then drizzle the melted chocolate over the matzos ensuring to save a small amount for later. Allow the chocolate to cool for a few minutes as this will help the chocolate to set. For speedier cooling, place the matzos in the fridge.

Once cooled, start constructing the s’mores by placing a marshmallow between two crackers. Use the remaining chocolate to help hold the s’mores together. When all of the s’mores are assembled, grill them for a few minutes (turning halfway through) until the marshmallow has begun to melt.

Date posted: April 16, 2019

Matzo Stuffing is a great twist on a classic element of any good roast as well as a wonderful way to use up any spare matzo you may have lying around at the end of the week.

Best served with meats such as chicken or turkey, Matzo Stuffing works fantastically as a side for any hearty meal and can also work as a great feature on any Passover table.


  • 6 Rakusen’s Matzos
  • 1 onion
  • 50g oyster mushrooms (portobello, shiitake or button mushrooms will also work)
  • 2 cloves of garlic
  • 3 stalks of celery
  • 500ml chicken stock
  • 2 tsp of thyme
  • 2 tbsp olive oil
  • Salt and pepper for seasoning


A day before preparing the dish to serve, soak the mushrooms for two hours in a large bowl. Once soaked, drain and cover the mushrooms before placing in the fridge overnight.

Finely chop the onion, garlic and celery. Heat two tablespoons of olive oil in a deep pan over medium heat and then begin to fry the three chopped ingredients. Cook slowly for around 15 to 20 minutes until the celery has begun to brown. Next, break the matzo into smaller pieces and add to the pan along with 400ml of stock. Simmer until the matzo are soft and the stock has been absorbed.

Meanwhile, heat the last tablespoon of olive oil in another pan and add the mushrooms. Cook for around 3 minutes and then pour over the remainder of the stock. Allow the mixture to cook for a further 3 minutes until most of the stock has been absorbed.

Add the mushrooms to the matzo mixture and cook over high heat for around 10 minutes until the matzos begin to change colour. Once cooked, season with salt and pepper to taste along with the thyme.

Date posted: March 25, 2019

Toffee Chocolate Matzo is a simple yet delicious treat that can serve as a sumptuous mid-afternoon snack or can even be used as a dessert or sharing dish as a part of a buffet.

Perfect for Passover (as well as any other time you’re feeling peckish), you can throw together your own Toffee Chocolate Matzo with this easy-to-follow recipe.


4 Rakusen’s Traditional Matzos

250g of brown sugar

250g of unsalted butter

250g of chocolate

Flaked sea salt

Pistachios or nuts for topping


Preheat the oven to 200 degrees. Melt the butter in a pan over medium heat, and once melted, add the brown sugar and reduce the temperature to low. Stir the mixture well for about 3 minutes, and once the sugar has dissolved and has begun to bubble, pour the toffee mixture of the matzo. Spread the mixture evenly over each matzo.

Line a baking tray with greased baking paper and place each matzo on the tray. Bake for around 15 minutes or until the matzos develop a sheen. If you’d like to add toppings, sprinkle chopped pistachios or nuts over the matzos once removed from the oven in addition to the flaked salt.

Cover the matzos with aluminium foil ensuring that the matzos do not stick to the foil, and allow them to stand for around 30 minutes. Once cooled, transfer the matzos to the fridge to cool for about 2 hours.

When the matzos have cooled, they should be easy to break into smaller portions. Toffee Chocolate Matzo should last for around a week if kept in a dry, cool storage place.

Date posted: February 18, 2019

Matzo Soufflé Omelette


Serves 4-5


This is a light but sustaining dish, equally enjoyable to serve for breakfast or lunch. 

6 eggs, separated

8ozs (225g) cream or cottage cheese

3 slices of Matzo

1 teaspoon of salt

10 grinds of black pepper

1oz (25g) butter

Handful of chopped chives

Break up the matzos into bite-sized pieces, cover with cold water and soak for 3 mins, then squeeze as dry as possible and mash with a fork.

Have ready an 8inch (20cm) frying pan.

Put the cheese into a bowl and work in the yolks using a wooden spoon, then add the seasonings and stir well until absolutely smooth.

Now stir in the matzo. Put the whites into a bowl, add a pinch of salt then whisk until they hold stiff peaks.

Fold into the first mixture.

Melt the butter in the pan then pour in the mixture.

Cook over gentle heat for 5-6 minutes until the underside is golden brown (lift a corner of the omelette to check).

Transfer to the grill and grill gently for a further 4 mins until well risen and golden brown.

Sprinkle chopped chives over the Matzo Brei and serve in sections like a cake.

Date posted: September 12, 2017

Is your sweet tooth nagging you for an excuse to indulge? Do you have 10 minutes to spare? Then what are you waiting for? These Matzo Marshmallow Melts are quick to make and undeniably delicious.



  • Matzos
  • Chocolate
  • Marshmallows, toasted under broiler



Break matzo into small squares.

Drizzle melted chocolate on top, and refrigerate until set, about 5 minutes.

Layer matzo squares with pieces of chocolate, marshmallows (toasted under broiler), and more matzo squares.

Date posted: April 12, 2017

Matzo ball soup is a Seder classic. We’ve posted a version of this recipe before on the blog, but feel it deserves an encore in the lead-up to Passover. Partly because it’s one of our favourites – but mainly because you can prepare it in advance and save yourself hassle on the day.

Pop along to our kosher for Passover shop to pick up some ingredients.


  • 2kg whole chicken
  • 3 celery stalks
  • 3 carrots
  • 2 yellow onions
  • 2 sprigs of parsley
  • 2 teaspoons kosher salt
  • Pinch of pepper
  • 50g Rakusen’s Matzo Meal Kosher for Passover
  • 3 eggs4 tablespoons chicken fat (from chicken stock)


Chop the celery, onions and 2 of the carrots and place in a large pot along with the chicken. Add the parsley and season with salt and pepper. Cover the ingredients with water and bring to the boil. Allow this chicken stock to boil on a high heat for at least 45 minutes. Occasionally skim the surface for fat and set this in a bowl to one side to be used in the matzo balls later. Once the chicken is cooked through, strain the stock into another pan through a sieve. You can prepare this in advance and freeze it if you wish – this will save time on the day of Seder, when you’re likely to have your hands full! Just make sure you cool the soup fully before it goes in the freezer – you can do this by placing the pot in ice water in the sink, and stirring the soup to release the heat.

For the matzo balls, mix together the eggs and the chicken fat, then stir in the Matzo Meal and kosher salt. Once finished the mixture should be covered and refrigerated for at least 1 hour.

Form the matzo balls by rolling the mixture between the palms of your hands. Bring salted water to the boil in a saucepan and add the matzo balls. Cover and cook for 20 minutes. Again, you can freeze them at this point, if you wish to prepare in advance. Let them cool on a baking tray, and then pop them on a shelf in the freezer. Once frozen, transfer them to an airtight plastic bag until you’re ready to use them.

Bring the chicken stock to a simmer and chop the remaining carrot before adding it to the stock. Season with salt and pepper. Cook for around 5–10 minutes until the carrots have softened. Remove the matzo balls from the salted water (or the freezer) and add them to the soup just a few minutes before serving. If frozen, the matzo balls will defrost nicely in the soup.

Serve immediately and savour the delicious simplicity of this classic dish.

Date posted: March 20, 2017

Shavuot is wonderful holiday that serves as an important reminder of the giving of the Torah. The practice of eating dairy is said to symbolise the land promised to the Israelites, which was said to be “flowing with milk and honey”. To help you prepare for this holiday, we’ve found a few dairy-based delights and a tasty twist on a favourite old recipe.

Classic Cheesecake

No Shavuot celebration would be complete without a deliciously rich cheesecake at its heart. For those of you feeling more adventurous, try topping the cheesecake with salted caramel or mixed berries.


For the crust:
125g Tomor Vegetable Margarine (or Butter)
100g digestive biscuits
2 tbsp sugar

For the filling:
900g cream cheese
200g sugar
1 tsp vanilla extract
2 tbsp flour
4 eggs
1 tin of condensed milk
1 lemon rind


Preheat the oven to 170oC. Crush the digestive biscuits by placing them in a plastic food bag and smooth over with a rolling pin. Mix the biscuits with the sugar and margarine or butter until the mixture is moist. Grease a baking tin and spread the mixture evenly on the bottom.

Whisk the cream cheese in a bowl until it has turned fluffy in consistency. Gradually add the condensed milk and continue to mix. Once the mixture is smoother, add all the remaining ingredients except the eggs. Stir the mixture thoroughly and then add the eggs one at a time to the bowl and mix well.

Pour the mixture over the base in the tin and place in the oven to bake for 1 hour and 10 minutes. Check the cheesecake around halfway through the bake to ensure it hasn’t split. If the cheesecake has begun to split, turn off the oven and leave the door ajar for the remainder of the baking time. Once the cheesecake has finished baking, it should have a tanned look around the edges.

After removing it from the oven, allow the cheesecake to cool for at least 15 minutes. Once it has cooled, cover the cheesecake with cling film and place in the fridge for 4 hours or until it is ready to serve.

Cheese Blintzes

The traditional blintz is another Shavuot favourite that will have everyone queuing up for seconds. Fantastically versatile, this dish works perfectly as a lighter dessert or as an indulgent brunch.


For the pancakes:
4 eggs
250ml milk
125g flour
1 tsp sugar
4 tbsp vegetable oil
Pinch of salt

For the filling:
450g cottage cheese or ricotta
1 tsp sugar
1 egg yolk
1 tsp lemon juice or vanilla extract


Place the cheese in a strainer and allow the liquid to drain, preferably overnight.

Mix all of the pancake ingredients together in a blender until the mixture is smooth. Place the mixture in the fridge for an hour to set.

Heat a pan on medium heat until hot. Add 2 tablespoons of vegetable oil to the pan and once it has spread, add the mixture. Cook the pancake for just over a minute or until the edges have browned. Based on preference, either flip the pancake over and cook for a further minute or remove from the pan. Repeat until all the mixture has been used.

Add all the filling ingredients to a bowl and mix well. Spoon around 2-3 tablespoons of the mixture into the centre of the pancake, and follow these steps to fold correctly:

1. Fold the bottom of the pancake up over the mixture.

2. Fold the sides a third of the way over each so that it looks like an envelope.

3. Fold the top down over the other folds.

4. Flip the blintz over.

Repeat this process until all the mixture or pancakes have been used. Add two tablespoons of the vegetable oil to a pan on medium heat and then add the blintzes. Cook for about 1 minute on each side until browned.

For added flavour, try topping your blintzes with sour cream, fresh fruit or powdered sugar.

Spinach Matzo Balls

A lovely change-up on the traditional matzah ball, this superb dish can be used in a hearty soup or as a side to one of your main courses.


125g Rakusen’s Fine Matzo Meal
100g spinach leaves
2 eggs and 1 egg white
2 tbsp vegetable oil
Salt and pepper


Mix the spinach leaves in a food processor until it has puréed. Drain the water from the spinach in a colander. Add the eggs and vegetable oil and mix further in the food processor.

Place the mixture in a bowl and stir in the matzo meal. Season the mixture to your taste with salt and pepper. Chill the mixture in the fridge for at least 1 hour.

Shape the mixture into 8 small balls with floured hands. Boil a pan of salted water and add the balls and cook for 5 minutes before reducing to simmer for a further 40 minutes. Allow at least 5 minutes to cool before serving.

Date posted: June 6, 2016

To help you celebrate Passover this year, we’ve found a few classic breakfast recipes that are a must for anyone who loves to cook. From sweeter treats to hearty savoury dishes, there’s something here for everyone to enjoy.

#1 Shakshuka

This breakfast dish is very popular in Israel and it’s easy to see why. Superbly spiced and loaded with rich flavours, just make sure you have plenty of Matzos to scoop up the leftovers.


6 eggs
2 cans of diced tomatoes
2 tbsp tomato pureé
1 onion
1 large pepper
1 tbsp olive oil
1 clove of garlic, minced
1 tsp cumin
1 tsp paprika
Salt and pepper


Heat the olive oil in a pan on a medium heat. Finely chop the onions and add them to the pan. Cook until the onions have softened. Chop the pepper and add to the pan, cooking for a further five minutes.

Reduce the heat and add the diced tomatoes and tomato pureé to the pan. Mix well with the onion and pepper before adding the garlic, cumin and paprika. Season with salt and pepper to taste, then continue to cook for another five minutes until the tomatoes start to reduce down and the sauce has thickened.

Make a small well in the mixture for each egg. Crack the eggs into the wells and cook for a few minutes until the eggs have poached.

#2 Matzo Brei

This traditional breakfast is the perfect way to begin your day. For a vegan version of this recipe, simply replace the eggs with 200g of silken tofu.


2 Rakusen’s Passover Matzos
2 eggs
Salt and pepper
1 tbsp Passover Tomor Vegetarian Margarine


Break the Matzos into pieces and place into a large bowl. Cover the Matzos with water and leave to stand for about 30 seconds before draining the water.

Mix the eggs in a separate bowl with salt and pepper to season, and then add the drained Matzos and continue to mix.

Heat the oil in a frying pan until hot and then add the mixture. Continue to move the mixture around the pan and cook until the eggs have scrambled and the Matzo has begun to go crispy.

If you want a more substantial meal, Matzo Brei pairs fantastically with spinach and mushrooms, which can be added to the pan whilst frying.

#3 Smoked Salmon Hash

A wonderful twist on two classic breakfast dishes, Smoked Salmon Hash is packed with terrific flavours that’ll liven up any breakfast table.


200g smoked salmon
600g potatoes
1 onion
2 tsp chopped dill
1 tbsp Passover Tomor Sunflower Margarine
1 tbsp lemon juice
Kosher salt


Chop the potatoes and salmon into small, bite-size pieces and finely chop the onion. Melt the margarine in a pan on a medium heat. Add the potatoes and onion, seasoning with kosher salt and pepper. Cover and cook for about 10 minutes, stirring halfway through, until the potatoes have begun to soften and turn brown.

Uncover the pan and cook on a higher heat until the potatoes have turned golden brown. Remove the pan from the heat and mix in the salmon. Add the dill and lemon juice and season to taste.

Date posted: April 22, 2016

For a delicious, homely dish this Passover you need look no further than this recipe for Potato Kugel Gratin. Full of simple yet bold flavours, this is sure to provide the hearty fare that everyone at your table has been looking forward to.


125g Rakusen’s Fine Matzo Meal
1.5kg baking potatoes
250g shallots
4 eggs
150ml olive oil
225ml chicken stock or broth
Coarse salt
2 tbsp thyme
1 tbsp rosemary


Preheat the oven to 200 degrees. Mix 4 teaspoons of coarse salt and a teaspoon of pepper together in a bowl. Grease a baking dish with 40ml of the olive oil and lightly sprinkle the salt and pepper mix evenly over it.

Peel the potatoes and then cut them into thin slices roughly half a centimetre wide. Arrange the potato slices on their sides in the baking dish. Thinly slice the shallots and intersperse them amongst the potatoes in the dish. Season evenly with thyme and rosemary. Brush the potatoes with the remaining 110ml of olive oil and season with more salt and pepper to taste.

Break the eggs into a separate bowl and mix with the chicken stock. Season with salt and pepper. Add in the Matzo Meal and mix well. Gently pour the mixture over the potatoes, ensuring that it is spread evenly and fills the gaps between the potatoes. Cover the baking dish with greaseproof paper and tin foil, and then place on the middle shelf in the oven.

Cook for 45 minutes before removing the foil and greaseproof paper. Cook for a further 40 minutes or until the potatoes have browned. Allow the dish to cool for at least 15 minutes before serving.

Date posted: April 15, 2016

Seudat Purim is upon us, so to host the perfect festival we’ve gathered together some essential, classic recipes for you to try. There are traditional dishes, as well as a few modern additions… just make sure each dish comes with a generous serving of wine!

Purim recipe #1: Vegan Challah


  • 250ml water
  • 6 tbsp sugar
  • 2 tsp active dried yeast
  • 150ml refined coconut oil
  • 640g flour
  • Kosher salt
  • 2 tbsp maple syrup
  • 40ml almond milk


Gently heat the water and then place in a large bowl. Add the yeast and one tablespoon of sugar and allow the mixture to proof for around 10-15 minutes. Once finished, mix in 120ml of coconut oil, 250g of flour, the rest of the sugar and the kosher salt with a whisk. When the mixture begins to thicken, start mixing using a wooden spoon.

Add the flour roughly 100g at a time as the mixture starts to solidify. Pull the dough out and knead the dough on a floured work surface for at least 10 minutes until it is smooth. Allow the dough to rest for a few minutes.

Grease the inside of a mixing bowl with the remaining coconut oil and place the dough inside, coating the surface of the dough evenly. Cover the bowl with cling film and allow the dough to rise for an hour and 45 minutes, during which time it should roughly double in size.

Once risen, knead the dough and separate it into two equal parts. Braid these two parts together and then cover with a tea towel and allow them to rise for another 45 minutes.

Preheat the oven to 180 degrees. Mix together the maple syrup and almond milk and once the dough has finished rising, lightly brush the mixture over the surface of the dough. Place in the oven to bake for about 30 minutes until golden brown.

Purim recipe #2: Chicken Kreplach


  • 250g flour
  • 1 tsp salt
  • 4 eggs
  • 3 tbsp oil
  • 40ml water
  • 250g chicken
  • 1 onion
  • Salt and pepper to taste


Place the flour and salt into a mixing bowl, creating a small well in the middle. Break 3 eggs into this well and knead this mixture into a dough. Add the water and continue to knead until the dough is smooth. Cover the bowl with a damp cloth and place in the fridge for about half an hour.

Finely chop the onion and fry in a pan until it has browned. Cut the chicken into small pieces and add to the pan. Cook the ingredients well, seasoning with salt and pepper. Once finished, place to one side to cool.

On a floured surface, roll out the dough until it is very thin. Cut the dough in squares about 4cm wide. Gently spoon the chicken and onion into the centre of each square and fold over diagonally to create a triangle. Pinch the edges to seal and finish with egg yolk.

From this point the kreplach can be either boiled or pan fried. To boil, place a little salt in boiling water and cook for roughly 20 minutes. To pan fry, add oil to a pan a cook on a medium heat for 10 minutes, making sure to turn the kreplach in the pan.

Purim recipe #3: Hamantaschen

purim recipe hamantaschen


  • 4 eggs
  • 200g sugar
  • 120ml oil
  • 325g flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • Preserves for filling


Mix the eggs and sugar in a bowl and make sure the eggs are beaten well. Then add the oil, flour, baking powder, vanilla extract and lemon juice. Continue to mix until the mixture has thickened.

Roll out the mixture on a floured surface until it is very thin. Cut into small circles using either a round cutter or the top of a glass.

Place a teaspoon of the filling in the centre of each circle and pull in the sides to form a triangle shape, leaving the filling partly exposed.

Put the hamantaschen on a greased baking parchment and bake at 180 degrees for 25 minutes. For a twist on the classic hamantaschen, try chocolate spread instead of the preserve for the filling.

Date posted: March 24, 2016
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