Hey there Jumblr, I've got a question for you again.
What do you do to make your matzah taste good? Like I know the classic matzah pizza, matzah brie, matzah bourekas, etc, but I need some quick and easy ideas.
So far I've just made a sandwich with some eggplant pepper spread and feta but I can't be eating this all week! I need ideas!!
Aside from all the wonderful variations on charoset, we're all in for apple butter!
Anything sundried tomato is also a very good bet; you can even blitz them up with some oil and the leftover crumbs from hard matzot (always more lying around than anyone would like to admit) for an easy spread.
Toasting/frying broken matzah also works better for croutons than you might think, especially if you go for an umami-forward salad.
Crumbled matzah soaked in brine make great filler in the meatloaf/hamburg steak/Frikadellen recipe family, even when you're working with TVP.
Mushrooms in cream sauce make every starch better.