Passover Seder’s dinner

Barak and I celebrated the passover Seder at Yhudit’s so we had to bring a salad. I decided to do something with snow peas (I felt like it’s the right thing for this occasion) and found a recipe with fresh spinach, mushrooms and radish. The supermarket didn’t have any fresh spinach but I noticed this pack of “garden Ragila”. Never used it before so I opened a pack and tasted one leaf and really liked the feeling of it. A bit bitter and fuzzy feeling :].

 I had to choose between French and Chinese snow peas, though they looked the same to me, so I went with the bigger pack of Chines. 😛 I de-spined them and cooked in salt water for about 1 min then threw them to icy water. 

 Sliced also one fat green onion and decided to switch the radish in the recipe to purple cabbage. 

 I found some good looking baby portabella mushrooms.

 For the sauce I used: olive oil, rice vinegar, soy sauce, sugar, mustered, sesame oil. I took a bag of sugared cashew nuts and black sesame seeds as well and packed everything separately.

In the end It turned out I had to make double portion of the salad and that I forgot the bag with the green onions in the fridge. Oopsi! This is how the salad turned out to look like. People who had the chance to taste said they enjoyed it 😛

The Seder begun with all the traditional things like the seder’s plate and everyone read from the Haggadah.

The Harroset is the best thing happening while reading all the haggadah. It’s made out of apples and walnuts but some people make a different version using dates and nuts. There’s also grated horseradish representing all the suffering. Good stuff.

 The actual dinner started with the traditional appetizers that Grandma Jean cooked: chopped liver, chicken soup with knidal’e and gafilte fish.

Afterwards we ate the main courses. I don’t have pics of the rice and chicken Rafi cooked. This is the yams Shira cooked.

And this is a nice picture of Avishai eating the lamb with mint sauce that Rafi cooked and was excellent.