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Crisp Skinned Barramundi with Peperonata Agrodolce

A New Recipe and Video from The Feast Goes On

Back in March, we introduced the first recipe from our new title Monday Morning Cooking Club – The Feast Goes On, which was released on 1 April.
The recipe is a lovely combination of capsicum (peppers), onion with salty capers, sweet raisins with a slightly acidic dressing. It goes well as part of an anti pasto plate or as a simple entree (appetizer) on some well toasted sourdough bread.
The recipe comes to us from Harold Finger who has been making this for many years.
We are using it here as an accompaniment to a piece of crisp skinned barramundi as a main course. Check out the video here or below for a step by step guide in about 1 minute!

 

Did you love this recipe? Don’t miss out on our original collection in “Monday Morning Cooking Club” our latest collection in “The Feast Goes On

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Buche de Chocolat

And what we love about . . . Pesach (Passover) . . .

We know that half way through Pesach, everyone is stuffed! Sick of matzo!

So here are some new ideas to help you through the eight days of Pesach. We hope you are enjoying our recipes from The Feast Goes On’, and if you had a Seder, it was a huge success. We would love to hear all about it from you! Here are some ideas from our first book ‘Monday Morning Cooking Club – The Food The Stories The Sisterhood‘ that will help get you through the week.

We start with our favourite ‘essential Pesach’  recipe –  Talia’s Buche de Chocolat, a wonderful cake/dessert that is so easy to prepare and can be made well ahead of serving.

Talia’s Buche de Chocolat  (page 255)

We’ve put together a short (1 minute!) video to go with this great recipe.

Weeknight dinner ideas for Pesach:

Carole’s Roast Beef (page 229)

Gaz’s Baby Peri Peri Chickens (page 130)

chook

Marny’s Roasted Baby Potato Salad with capers (page 217)  (substitute regular for white balsamic if you can’t find it)

Barbara’s Blood Orange Compote (page 239)

Felicia’s Chocolate Almond Florentines  (page 140)

Zina’s Nana’s Nuts  (page 164)

nanas nuts

 

Lunch menu for Pesach

Manya’s Booby’s Traditional Cold Borscht  (page 24)

Lisa’s Egg and Onion (page 78) (RECIPE HERE)

Judy’s Gravalax   (page 176)

Sharon’s Buba’s Eggplant  (page 71)

Gretta Anna’s Baked Custard with Crushed Strawberries (page 246)

baked custard-2

 

Did you love this recipe? Don’t miss out on our original collection in “Monday Morning Cooking Club” our latest collection in “The Feast Goes On

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Brisket and Potato Cake – Our Seder

Our Traditional Passover Meal:  Paula’s Calf Brisket and Ulnyik

One of the most important parts of the Monday Morning Cooking Club project is the preservation of recipes. To preserve those recipes from the older generation for ours. And to preserve ours for the next. And so on.

I grew up in Melbourne as an Australian Jew with pure Polish ancestry. My father was born in Poland, and came to Melbourne with his family in 1938 when he was only 7.  My mother was born in Melbourne, her parents arriving in 1927 from Bialystok, also in Poland. She married my father in 1954, the same year that her mother, so sadly, passed away.

My mother did cook at home but my inspiration for cooking came from within, or perhaps from my genes.  I sometimes imagine that perhaps I am living in the wrong century and in the wrong place. I dream of stories of my late grandmother on my Father’s side, Bubba Sheindel. My father describes her cellar, a treasure trove of culinary delights and tantalizing aromas, bursting with barrels of her freshly pickled cucumbers, vats of pickled cabbage, apples and tomatoes, of schmaltz and pickled herrings, and preserved fruits and jams.  Strands of dried mushrooms and garlic, and hessian bags of potatoes and onions waiting to be made into the lightest latkes.

I never met my mother’s mother Esther, but every single year at Passover my mum makes her ‘Calf Brisket’ and an ulnyik, a spectacular crisp, crunchy, oily and generally FANTASTIC potato cake that she learnt from her mother when she was a teenager.

No recipes were written down.

Once I left home, and wanted to make my own brisket and ulnyik, I would call Mum on the phone so she could remind me how many potatoes, how many onions and how long to cook it for. Every year I asked the same questions!

So you can imagine my joy when the MMCC book provided me with an opportunity to actually write them down. And write them down properly…so that they would always work out perfectly. Well, most of the time anyway! Just like Mum’s, my ulnyik is sometimes a little overcooked, sometimes a little under – but we do love it all the same! It’s a way to have Bubba Esther sit at the table with us every single time we make it.

Both recipes are now in Monday Morning Cooking Club – the food the stories the sisterhood.

Below is a video of how to make the unyik and brisket. Enjoy!

 

Did you love this recipe? Don’t miss out on our original collection in “Monday Morning Cooking Club” our latest collection in “The Feast Goes On

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Chocolate Almond Tree

Toblerone and Roasted Almonds, mmmmmmm…

Some years ago, before we had children and had a lot more time to spend creating ridiculously time-consuming dinners at home, we used to host an annual ‘festive season’ dinner. I would spend days and days choosing my turkey, debating stuffing versus no stuffing, scouring magazines for the best plum pudding recipe (and found it!), trying out various Christmas cakes and researching the perfect mince pie.

And all the while, searching for a decorative edible non-Christmassy Christmas tree.

I had seen a picture in a magazine of a chocolate tree and I was besotted with the idea – a textured chocolate to resemble bark, and nuts to hold it all together. That was it!!

You can make the tree a couple of weeks ahead, just cover it with foil and store it in the fridge. I have tried it with peanuts instead of almonds (great, except for the allergy factor) and chocolate crackle mixture (great, until it was put on the table in the Sydney summer heat and proceeded to fall apart before our eyes).

Be patient when making it. It is much easier when the chocolate is at room temperature. And make sure you allow enough time for each branch layer to set firmly in the fridge before assembling.

And we’ve even put together a super-quick one minute video to show how it’s done.

Let’s Lunch (#LetsLunch) is a twitter-based virtual lunch club where anyone interested can join this monthly ‘lunch date’. A topic is posted at the beginning of the month, everyone now takes it in turns, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world. Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. Check out the others’ posts – they are wonderful!

Lisa’s Chocolate Almond Tree on Monday Morning Cooking Club

Grace’s Spiced Shortbread Cookies at Hapa Mama Grace

Anne Marie’s Ornament Sandwiches on Sandwich Surprise

Betty Ann’s Mini Bibingka on Asian in America

Lucy’s Peppermint Candy Tray at A Cook and Her Books

Pat’s Lemongrass and Pandan Sugar Cookies at The Asian Grandmother’s Cookbook

Tammy’s Chewy Gingerbread Cookies at Insatiable Munchies

Vivian’s Festive Gingerbread Cookies at Vivian Pei

Linda’s Merry Kale Trees at Free Range Cookies

Annabelle’s Pecan Caramels at Glass of Fancy

Did you love this recipe? Don’t miss out on our original collection in “Monday Morning Cooking Club” our latest collection in “The Feast Goes On

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Salmon Salad with Quinoa and Fresh Herbs

A Salad, Perfect for a Any Time of the Year

If you have been to my place in the last 2 years for lunch or dinner (or if you are coming to my place in the next 6 months) you will most probably be served this dish. It is my absolute favourite at the moment. It’s great on the day you cook it, and it is spectacular the next day for lunch, and the day after….

This recipe has evolved over time. For me it started here, with Food Safari and Greg Malouf.

Each time I make it, it evolves a little more into what is now a wonderful, healthy and super delicious dish for summer. The salmon can be BBQ’d instead of baked  and seared. It can simply be baked, without the searing. The herbs can be replaced with any that you prefer.

It is best made an hour or two ahead of serving, but be mindful not to keep cooked fish unrefrigerated for too long.

We’ve been playing with a great App called Tastemade,and we have made a short video (just over 1 minute) showing how to make the dish. What do you think?

 

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Chargrilled Sourdough, Tomato and Haloumi Salad

A Luscious and Healthy Salad, Full of Goodness

We are celebrating the season of (Northern Hemisphere) Spring as well as Daffodil Day in the U.S.A, supporting cancer awareness. In Australia we celebrate Daffodil Day  in October, our Spring.

It’s a time of hope, when we join together to help fight cancer by raising funds and increasing awareness. It’s a time to educate everyone across each country, to ensure that each and every person affected has the best care and support possible, and then to beat this thing once and for all.
We can all support this endeavour wherever we live, whatever we do and whichever season we are in!

At home, we try to nourish ourselves and our families with wonderful food. We  choose organic vegetables rich in colour and antioxidants, the best extra virgin olive oil we can find, and ingredients from sources we trust. And then simply put it all together with a good dose of love, the essential ingredient.

When I think of Spring, I think of bright, vibrant food that awakens the palate and the soul. This salad is a mouthwatering feast for all senses, full of colour, texture and immense flavour.

We’ve made a short video to go with this recipe – one minute only!

 

 

 

Did you love this recipe? Don’t miss out on our original collection in “Monday Morning Cooking Club” our latest collection in “The Feast Goes On

Did you love this post? Want to keep up with the Monday Morning Cooking Club girls? Click here!

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