CLASSIFIEDS THE BALABUSTA’S KITCHEN

Airport Driver

Heimishe chauffeur to drive you to and from the airport.

*Toyota kluger

*Will load and unload luggage for you.

*Cash, Card or Bank transfer

$99 each way

Call or message Yitzy Schreiber on 0430 955 177

Computer Services

Working From Home?

Repairs and Supplying

Accessories Cables

Cartridges Headsets

Monitors Notebooks

Printers Speakers

Webcams

1, 107 Grange Rd. Glen Huntly +61 3 95714801 www.nucleuscomputer.com.au

Kashering Services

Pesach and year-round koshering- call Motty on 0431 809 500 or email motty2@hotmail.com. Get in quick, as spaces fill up fast

Shaimos Pick-up Service

Shaimos picked up from your house and delivered to the Chevra Kadisha. Message Shalom on 0466 037 092

Window Cleaning

Cam’s Window Cleaning. Owner/operator professional, reliable, friendly – domestic & commercial all work guaranteed.

Freecall Cameron 1800 010 250 or 0419 501 025

EDUCATION & TRAINING

Maths & English

Kumon Maths & English. Individual programmes. All ages and abilities. Remedial & extension learning. Free assessment. Contact Leah Schulberg on 9528 4248, 17/285 Carlisle St Balaclava

Pesach Biscotti Revised

A couple of years ago, we featured this recipe but inadvertently left out one important ingredient which unfortunately upset several balabustas. So here it is again, revised with the correct ingredients. Enjoy this great crunchy cookie with a cup of tea or coffee on Pesach as well as all year ‘round.

INGREDIENTS

1½ cups almond flour

1½ cups potato starch

2 teaspoon baking powder pinch salt

1/2 cup (100 g) sugar

3/4 cup (84 g) raw almonds

2 large eggs beaten

2 teaspoons vanilla extract

1 teaspoon almond extract

DIRECTIONS

* Preheat your oven to 350°F/180°C. Line a baking sheet with baking paper.

* In a large bowl, blend the first 5 dry ingredients and combine well. Add the almonds and mix.

* Add the eggs, vanilla extract and almond extract, and mix to combine well. The dough will be thick and sticky. Knead the dough with wet hands until smooth.

* Shape the dough with wet hands into a loaf that is approximately 20cm long x 7 cm wide x 3 cm thick. Place in the centre of the preheated oven and bake until lightly golden brown and firm to the touch, about 20 minutes.

* Remove from the oven and allow the loaf to cool for at least 10 minutes, or until only slightly warm to the touch. Lower the oven temperature to 300°F/150°C.

* Slice the loaf at an angle into 10 to 12 pieces, each about 6mm thick. Place the pieces back on the baking sheet, flat and spaced about 2 cm apart. Return the baking sheet to the oven and bake for 10 minutes. Turn each of the cookies over on the baking sheet, return to the oven and finish baking until the underside of the cookies is toasted lightly golden brown - about another 10 minutes.

* Remove from the oven and allow to cool to room temperature before serving. The cookies will crisp as they cool.