Egg and Onion is a perfect match with challah. Add dill pickles for another dimension. A great start to the #UltimateShabbatLunch.
Cholent is the perfect Shabbat lunch main course!
A perfect dairy-free ending to the wonderful Ultimate Shabbat Lunch.
We are so excited to be sharing this recipe with over 2000 women on 23rd October at the massive challah bake in Sydney, Australia for the Shabbat Project 2014!
#MMCCmeetsHaighs – a recipe and a chance to win something DELICIOUS! To celebrate Monday Morning Cooking Club joining forces with our favourite Australian chocolate makers Haighs, we are excited to share this unique and interesting malt cookie tart which we adapted from a recipe by Lisa Sandman from Raleigh, North Carolina. It’s base is like a […]
Monday Morning Cooking Club and #LetsLunch – Pickle Time! Once every month, I post a recipe as part of the virtual lunch table known as #LetsLunch. Anyone interested can join this monthly ‘lunch date’ at any time. I adore all the posts from the U.S but would really love to see more Aussies be a […]
This cake was first published in 2011 in ‘the food the stories the sisterhood‘ and came to us from an old friend Gina who made it for many years at Rosh Hashanah. It is, without a doubt, the best, most moist and delicious honey cake around. Its name came from the time when Gina was avidly […]
Soft, Sweet, Glazed Carrots for the Jewish New Year Tzimmes is a traditional recipe for Jewish New Year – slow cooked, very sweet glazed carrots. The dish represents the wish for a sweet (honey) and prosperous (the carrot ‘coins’) new year. It is served as a side dish and sometimes is cooked with dumplings and prunes in it. This […]
These wonderful honey biscuits come from the kitchen of Ruth Breckler in Perth. We love them! We quite fancy them a few days after baking when they start to get a little soft. They are PERFECT with a cuppa! These biscuits are very special to Ruth as the recipe originates from her late mother and grandmother. […]
A Monday Morning Cooking Club Essential Recipe: Natanya’s Guacamole I know anyone who has ever (or not) set foot in the kitchen has their own version of an avocado dip, and probably thinks ‘why do we need another?’ Well, let me tell you, I used to think the same… until I tried this! The recipe […]
. . . That’s Slightly Green! So here’s the story. I like to walk through the fruit and veg shop and choose a colour for my soup. It could’ve been red (tomato, capsicum, chilli…) or green (zucchini, pea, mint…). But today it’s white. With a tinge of green. I’ve picked all my favourite ‘white’ veggies, added […]
A Perfect Winter Dessert for Any Time of the Year This is a wonderful, sweet and warming dessert that we’ve been baking in the Monday Morning Cooking Club kitchen since 2010. It is adapted from a recipe first given to us by Sharon Hendler, one of the cooks in our first book, who found it […]
Minestrone Our Way – Quick Prep, Slow Cooked, Super Delicious, Really Simple We’ve fallen in love with this minestrone. It is such a simple recipe – but the long cooking time provides a beautiful richness and depth of flavour. If it is too thick towards the end of cooking, add some more water. If you […]
A Revival of an Old Favourite This is a recipe that has been hidden for more than 10 years. It is from my original handwritten recipe book, and is one of those recipes that (over the years) became invisible. I am unsure of its origin and I haven’t made it in years. But when I […]
Without a doubt, one of our favourite food writers is David Lebovitz. He’s funny. Really funny. He writes well. His recipes work. And he’s funny. So a couple of weeks ago we found ourselves in a nut frenzy. This frenzy started when we were to go on a very serious Sydney radio station to talk about […]
Sunday Night Brisket. A ‘Fusion’ Dish of Jewish-Chinese Heritage. You may look at this recipe and think that it’s not Jewish at all, and you may have a point. This cut of meat, however, and the basic way of cooking it, is attributed (by me!) to my mother Paula. She makes the ‘Jewish’ version of […]