Author Naomi Nachman, known as "The Aussie Gourmet," shares some of her favorite Passover recipes that make delicious meals all year round.

Passover is a time for family and friends to come together, usually over a meal. Naomi Nachman, chef, caterer and host of the popular radio show "Table for Two" on the Nachum Segal Network, launches her debut cookbook just in time to make Passover meals easy and delicious.

In Perfect for Pesach: Recipes You’ll Want to Make All Year (Artscroll/March 2017) Naomi shares some of her popular recipes from over two decades of cooking and catering for Pesach. Naomi’s recipes use innovative flavor combinations with ingredients that are easily accessible from local supermarkets and stores. In addition, while the recipes are all focused on Passover they can be served and enjoyed all year long.

Perfect for Pesach features over 125 delicious recipes beautifully photographed by kosher blogger and cookbook author, Miriam Pascal. Each recipe features Cook’s Tips culled from Naomi’s years of professional experience and she has provided readers with Freezer Tips, Prep Ahead, How-to information and recommendations for basic kitchen equipment.

"As a chef specializing in Passover, I wanted to provide home cooks with delicious recipes that bring something new to the table," Naomi explains. "Some of the recipes in this book reflect my years of catering Pesach dinners and other are brand-new to reflect today’s kosher cooking styles. All my recipes use fresh, simple and delicious combinations of ingredients that you can get all year long and create interesting meal choices."

From appetizers and starters, to main dishes and desserts, Perfect for Pesach has everything needed to create and serve the perfect holiday meal. And 120 of them are gluten-free! Some of Naomi’s tasty recipes include:

- Hawaiian Poke

- Chimichurri Coleslaw

- Cauliflower Sushi

- Charoset Salad

- Tangy Aioli Branzini

- Quinoa and Mushroom Stuffed Capons

- Tequila Lime Chicken

- Herb-Crusted Lamb Chops

- Pastrami Meatballs

- Mock Sesame Noodles

- Eggplant Parmesan

- Frozen Red Wine Strawberry Mousse

- Chili Chocolate Chip Cookies

"My goal is to help home cooks prepare delicious meals without making the process too complicated or exhausting. I want you to be as excited about cooking for Pesach as I am. These recipes are so delicious, your family and friends will be asking for them all year long."

This year surprise yourself and your guests with meals that are Perfect for Pesach!

This Passover try these delicious recipes:

Recipe(s) from Perfect for Pesach by Naomi Nachman

Artscroll/Shaar Press / March 2017

Cauliflower Crust Lachmagine

MEAT Yields 12 servings

Freezer Friendly

I’ve always enjoyed serving, and eating, lachmagine, a Syrian meat pizza mozze, or appetizer. With cauliflower crust pizza so popular these days, I was inspired to try a cauliflower crust lachmagine for Pesach. I debuted it at the VIP Ram Pesach program (where I run cooking classes), and the Sephardic guests gave this recipe a thumbs-up for authentic flavor!

INGREDIENTS:

Cauliflower Crust:

2 (32-ounce) bags frozen cauliflower, defrosted

2 eggs

½ teaspoon salt

1 teaspoon onion powder

1 teaspoon dried oregano

Meat Topping:

1 pound ground beef

1 cup prune butter or plum jam

1 small onion, diced

¼ cup tomato paste

½ cup ketchup

1 teaspoon salt

? teaspoon cinnamon

1 cup pine nuts, optional

METHOD:

1. Prepare the crust: Shred the cauliflower in a food processor until it resembles small crumbs.

2. Tightly wrap the cauliflower crumbs in a clean dish towel. (I divide the crumbs in half and use a

separate dish towel for each half.) Squeeze the towel until the crumbs are dry. If the cauliflower is still cold from the freezer, let it sit out for 20 minutes and squeeze it again. The cauliflower should be very dry or the crust will become soggy.

3. Place the dry crumbs into a bowl; add egg, salt, and spices. Mix really well until a "dough" forms.

4. Preheat oven to 400°F. Line a baking pan with parchment paper; set aside.

5. Form 1/4-cup dough into a 2-3-inch round; place onto prepared pan. Repeat with remaining dough. Bake for 15 minutes, until they start to brown. Remove pan from the oven.

6. Meanwhile, prepare the meat topping: add all topping ingredients to a large bowl, mixing well to combine.

7. Reduce oven temperature to 350 degrees. Spread ¼-cup meat topping onto each baked round, pressing down so it sticks to the dough. Make sure to spread topping all the way to the edge, as the meat shrinks while it cooks. Sprinkle a few pine nuts on each if using.

8. Bake until the meat is cooked through and browned, approximately 30 minutes.

YEAR ‘ROUND: You can use store-bought pizza dough rounds in place of the cauliflower crust.

PREPARE AHEAD: Prepare recipe through Step 5, then freeze. Defrost, add the meat, and bake.

COOK’S TIP: For a dairy meal, make mini pizzas: Prepare the cauliflower crust through Step 5; add pizza sauce and cheese; bake in a preheated oven until cheese melts.

Quinoa "Hummus"

Pareve yields 1½ cups

I’m a big hummus person — I put it on everything (it’s almost like my ketchup!). I didn’t want to write a cookbook without a hummus recipe, so I thought of using quinoa to make a kosher Pesach version. I was so excited by the idea that I invited some foodie friends to taste-test as I played around with numerous batches and versions to create the perfect Pesach "hummus." Here’s the version that we all voted the best.

INGREDIENTS:

1 cup cooked quinoa

½ cup pine nuts

2 cloves garlic, crushed

juice of 1 lemon (2-3 Tablespoons)

½ teaspoon salt

¼ teaspoon cumin

1 Tablespoon olive oil

¼ cup water

1 Tablespoon olive oil, for garnish

1 Tablespoon parsley, finely chopped, for garnish

paprika, for garnish

METHOD:

1. Place quinoa and pine nuts into the bowl of a food processor fitted with the "S" blade. Process until

just blended.

2. Add remaining ingredients; continue to blend. Scrape down the sides and blend again, for approximately 30 seconds. Do not over-blend or the mixture will become gummy.

3. Transfer to a serving bowl. Garnish with olive oil and chopped parsley; sprinkle with paprika.

YEAR ‘ROUND: Garnish with a sprinkle of za’atar.

PREPARE AHEAD: Store in an airtight container in the fridge for up to a week.

COOK’S TIP: 1 cup uncooked quinoa prepared according to package directions will yield at least 2 cups cooked quinoa. You can add the rest to make Quinoa Tabuli or any other quinoa recipe.

Fudgy Chocolate Bundt Cake with Coffee Glaze

Pareve yields 1 large Bundt cake - freezer friendly

My friend Melinda Strauss is an expert at baking gluten free and paleo, and she kindly volunteered to create the perfect Bundt cake for my book. Batch after batch of Bundt cakes emerged from my oven, until we finally had one that had everyone saying, "This is Pesach cake?!"

INGREDIENTS:

2½ cups almond flour

1 cup cocoa powder

½ cup potato starch

1 Tablespoon instant coffee granules

1½ teaspoons baking powder

½ teaspoon kosher salt

1½ cups sugar

½ cup oil

1 Tablespoon imitation vanilla extract

6 eggs

METHOD:

1. Preheat oven to 350°F. Grease a Bundt pan well; set aside.

2. In a small bowl, whisk together almond flour, cocoa powder, potato starch, coffee, baking powder, and salt. Set aside.

3. In a separate bowl, whisk together sugar, oil, vanilla, and eggs. Add dry ingredients; stir to combine.

4. Pour batter into Bundt pan; bake 40-45 minutes, until toothpick inserted into the center comes out

clean. Set aside to cool completely in the pan. Remove from pan; glaze with Coffee Glaze, below.

Coffee Glaze

INGREDIENTS:

1 cup powdered sugar

1 tablespoon brewed coffee

1 teaspoon oil

METHOD:

1. In a small bowl, whisk together all ingredients to form a glaze. If the glaze is too thick to pour, add water, ½ teaspoon at a time, until desired texture is reached.

2. Pour glaze over cooled cake.