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Passover Recipes: The Feast Goes On

Monday Morning Cooking Club to the Rescue for Pesach


Here are some ideas from The Feast Goes On that will help you plan and prepare your special Seder night. Yes, that’s right. The whole menu from just one book!

We’re so excited to share one of the recipes from the book, right here – Yvonne Engelman’s amazing nut cake.

For the rest of the menu, we give references to the page number in the book.

You can buy the book here, if you don’t yet have it.

Seder night menu

Sephardi Charoset, from Dinah Danon p. 252

Gefilte Fish (omit challah), from Ruth Eskin, page 257

Simple chicken soup with matzo balls, from Balaclava Deli   p. 248

Chicken with Olives and Capers, from Lisa Manoy p. 83

Potato and Onion Gratin, from Kaye Edelman, p. 175

Beetroot and Herb Salad, from Vivienne Polak, p. 98

Middle Eastern Kompot, from Ali Sulan, p137

Flourless nutcake, from Yvonne Engelman, p. 281, or see below

Coconut Macaroons, from Jacqui Israel, p. 285

So how can you buy ‘The Feast Goes On’ ?

The book will be in stores across Australia from 24 March 2014, and will be released in the USA and UK later in the year.

You can also order from our online store and we will ship the next day. The cost of the book is $50.

TFGO front cover screen shot


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Ruby’s Eggplant and Israeli Couscous Salad

Introducing ‘The Feast Goes On’ from the Monday Morning Cooking Club

From today, you can find Monday Morning Cooking Club – the feast goes on in book stores across Australia. WOOHOO!! You can also buy it online right here!

We are SO SO excited that we can now share all the wonderful recipes we have been testing for the past 2 years, as well as the amazing stories of our wonderful cooks from Australia’s Jewish community.

We are sharing one of our favourite recipes from the book, Ruby’s eggplant and Israeli couscous salad. The salad comes from the kitchen of Yaron Finkelstein, who tells us that his ‘salad originated from a time-honoured tradition: my wife, Ruby, made me do it! We both love Israeli couscous and one year, as her annual birthday lunch approached, she suggested I use it together with the bountiful thatch of mint and parsley we had bought to create a salad that could be served in large quantities, banquet style. The eggplant, slow roasted and then tinged with lemon, is the perfect nod to its Israeli origins.’

Ruby's Eggplant and Israeli Couscous salad. Photo: Alan Benson
Ruby’s Eggplant and Israeli Couscous salad. Photo: Alan Benson




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‘Plumb’ Cake

A Plumb Cake from the Old World

A brown box is on your doorstep. Something smells good. You peek inside. You see a crumble-topped cake bursting with red plums. Four words are on a small card. I love you Mum.

I can’t think of a better way to show love than to bake. To cream butter and sugar. To sift flour. To whisk eggs. To roll dough.

It’s not about what you are making, it is about showing someone that you are grateful. You can write a heartfelt note or pick up a bunch of flowers. You can also take a few minutes to choose a recipe and to buy the ingredients. And use your most precious resource – time – to produce a cellophaned and ribboned bag of home baked goodness.

In our kitchen,we would choose something from the Monday Morning Cooking Club book. An airy chocolate chiffon cake, a slab of pumpkin seed brittle or a jar of nana’s nuts, almonds roasted golden with sugar. But at this time of year we love making use of the last of the season’s plums. What better way to use them than in a delicious cake for mother’s day?

This plumb cake has a heartfelt story. It comes from my good friend Lyndi, who got the recipe from her mother, who brought the recipe with her to Australia from her mother and home country, Czechoslovakia. For Lyndi, It was always written as ‘plumb’ cake, and it wasn’t until she was well into her teenage years that she realised her mother had spelled it incorrectly. It is now fondly remembered by all of us as ‘plumb’ cake.




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Hamantashen Time. Purim is here!

It’s hamantashen time at our place.

The Jewish Festival of Purim falls on Sunday 23rd Feb this year. Hamantashen is the name for the sweet three-cornered filled pastry served at Purim, representing the ears of Haman, the villain of this festival.

Here is our wonderful recipe for fail proof hamantshen. Fill them with chocolate, jam, povidl (buy at gourmet produce stores or make your own), walnuts and sugar, poppyseed (my favourite filling is in Elisabeth’s beigli in our book), nutella and sultanas…whatever takes your fancy! We are sharing Merelyn’s mum Yolan’s fabulous hamantashen filling below – dried fruit with a hint of chocolate.

Our dough recipe appears in “Monday Morning Cooking Club – the food, the stories, the sisterhood”. The new softcover edition of the book will be available on our website and in all good book stores across Australia from 26th Feb.


Evy’s Hamantashen (from page 221 )

225 g (1 ½ cups) plain flour
1/4 teaspoon baking powder
1/4 teaspoon finely grated lemon zest
100 g unsalted butter, at room temperature
2 egg yolks
1/4 teaspoon vanilla extract
60 g (1/4 cup) sugar
75 g sour cream

To make the dough, combine all the dough ingredients either in a food processor or by hand. Form the dough into a ball, wrap in plastic wrap and rest in the fridge for 1 hour.
Line a baking sheet with baking paper.
Roll the dough out to a 3 mm thickness. With an 8–9 cm diameter cookie cutter or glass, cut out circles from the dough. Place a teaspoon of your filling on each circle. Bring the three sides of the circle up into the centre (leaving a small opening at the top if you wish) to form a triangular pastry, pinching the three ‘joined edges’ to seal.
Place on the prepared baking sheet and refrigerate for 15 minutes while you preheat the oven to 180°C.
Bake for 20 minutes until golden.

Makes about 20


(All photos here by Alan Benson)

H4H Competition

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Coconut Cream Cupcakes

Coconut Cream Cupcakes Anyone?

Living with a lactose intolerant husband has opened up a new world in the kitchen for me.

I have always been such a huge fan of cooking with full fat butter and cheese that finding an alternative was a bit of a challenge. I have never been liked to substitute margarine or soy for dairy and up to now I have steered away from coconut milk and cream, believing they were too high in bad saturated fats.

After a little research, though, I am now beginning to understand that coconut products are not necessarily as bad for you as it was once so widely believed.

One thing is for sure, it is a very complicated issue with a lot of conflicting evidence and I definitely need to continue my reading on the subject.

In the meantime, I am happily discovering curries, spicy soups and lots of sweet treats using coconut milk and cream.

To carry on my newfound love of coconut, here’s a recipe for dairy free cupcakes using coconut cream that I have adapted from Glory’s (Glorious Treats) Perfect Vanilla Cupcakes recipe.

I now call them Coconut Cream Cupcakes. And there are now none left!

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Natty’s Chicken Marinade

What’s your favourite marinade?
Mine’s a simple coriander and garlic one.

Please share yours!

The very short spell of hot weather we had a week or so ago got me craving some early summer cooking.

We cleaned up the BBQ, I whipped up my go-to, quick and easy Bill Granger marinade which I found years ago on one of his early shows. I marinated some chicken for an hour or so while I threw together a couple of salads and voila… no time at all, midweek dinner was ready.

It was such a refreshing change after a winter full of slow cooked and sometimes heavy meals.

Alas the cold weather has returned and I am once again back in the kitchen cooking my winter staples.

That brief taste of summer has still inspired me to ask you all this week to share YOUR favourite chicken/ fish/ meat marinade. Whether it is home made or bottled, we would LOVE to see it!

Summer is definitely coming so let’s get in the mood!

This is one of my favourites, simple and full of flavour. I use it with chicken breast fillets.




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