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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.

plumb

 

[recipe]


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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.

hamantashen-15

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

[recipe]

(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!
[recipe]

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Hungarian Risotto

Comfort me with Rice Paprikash

Over here in Monday Morning Cooking Club land four of our kids are currently sitting their final high school exams – the HSC. That means we’re on high demand motherhood duties.

Even if our kids are coping admirably, swatting through their study days and cruising through their exams, that doesn’t mean their Mums are coping! We’re watching our kids pull out all stops, and there’s really not that much we can do to help, is there?

Except cook!

So in today’s Monday Morning Cooking Corner – what’s your favourite comfort food?

Stress does weird things to digestion, for some it takes away appetite, for others it brings on cravings. For some it’s “I keep telling you Mum, I’m NOT hungry”, until (five minutes later) “Whaaaa, I’m starving and I want food right NOW!”

It all makes me think back to way-back-when, and reminisce about my childhood comfort foods, one of which was Rice Paprikash.

My Hungarian mother often made this dish when I was feeling unwell. It was considered terribly unglamorous, until risotto became a trendy dish you ordered in an upmarket trattoria. (The only problem is, it isn’t my daughter’s favourite comfort food….but that’s another post.)

 

Here’s the recipe:

[recipe]

 

So friends, what’s your comfort food? What settles the butterflies in your tummy, or what do you rush to serve your family when the going gets tough and you need to get them going? Is it something simple like cheese on toast, or something sweet and soothing?

 

 

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Tahini Yoghurt

What’s your favourite way to use yoghurt in recipes?
Mine’s a simple dressing that can go so many places!

Please share yours in the comments section below.

Through our brief (but SO exciting) appearance on Food Safari a couple of years ago we fell in love with many things, one of which was this delightful dressing for salmon from Greg Malouf. There is quite a story linking the MMCC girls and this dressing, with a wonderful salmon recipe to go along with it.

But today we are talking short cuts for quick and easy meals. In my house over the last few weeks (or is it months), the kids have been madly studying for their major school exams. One of the things I can do to assist (actually the only thing) is to provide the best meals I can. And sometimes in the shortest possible time. This has been voted their favourite, and it is the simplest!

I bought a Rotisserie chicken, a tub of tabbouleh, a packet of fresh Lebanese bread (pita), a tub of Israeli salad made by my local fruit shop (cucumber, tomato, parsley, shallot), and an avocado (which I mashed with some lemon juice).

I whipped up a quick dressing with yoghurt – there are many good Greek style ones which really do make a creamier dressing. Try the  Jalna Greek Style (full or low-fat) or the new Chobani Greek yoghurt which everyone is talking about. This week I had Jalna low fat (green lid) in my fridge, which worked perfectly. To your yoghurt, add tahini (that’s pure sesame paste in a jar – often made in the Middle East), lemon juice and salt. And there you will have the most delicious thing to dollop on top of fish, chicken, lamb or on any salad at all.

I lined everything up along the kitchen counter, added a pile of plates and we had a bunch of very happy kids!

[recipe]

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