The Jewish Festival of Purim falls on Thursday 8th March. Hamantashen is the name for the sweet three-cornered filled pastry served at Purim, representing the ears of Haman, the villain of this festival.


1. PRIZE FOR THE BEST HAMANTASHEN FILLING: A copy of ‘Monday Morning Cooking Club – the food, the stories, the sisterhood’ (signed by all 6 of the MMCC girls) and a MMCC Red Silicone Angel Cake Pan
2. PRIZE FOR THE BEST PHOTO OF THEIR HAMANTASHEN: A copy of ‘Monday Morning Cooking Club – the food, the stories, the sisterhood’, signed by all 6 of the MMCC girls

To enter, simply:
Make your own hamantashen using Evy’s dough recipe below.
Create a filling of your choice and then bake away and take a picture
Send us (email to [email protected]) your recipe and photo by 5.00pm Friday 9th March
Ask 5 friends to join our FB page

We will then choose our favourite filling and photograph, and announce the prizewinners on Friday 16th March on FB and twitter.
We will also post the top 5 recipes and all the pics on our FB page and twitter.

Evy’s Hamantashen (from page 221 of the book)

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


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Now for Something Sweet

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These delightful balls of deliciousness were served at @barackobama + @michelleobama's White House Seders in 2015 and 2016.⁠

This wonderful story from MMCC friend and USA chef @susanbarocas, told as it appears in our third book, It's Always About the Food: ⁠

"If you look closely at the official photos from the past two (2015/2016) White House Seders, you can see them. There, sitting on silver serving dishes on the beautifully set table—my charoset balls! ⁠

I still get a jolt surprise and pleasure when I think back to my three years serving as the guest chef for the Obamas’ seder. I remember after the first year in 2014, someone remarked that I could check that off my bucket list. Really?? I gotta’ tell you that cooking at the White House was never on any list of mine. Who could have imagined it for this self-taught cook, teacher, caterer and writer!⁠

Each year, standing in the compact White House kitchen, cooking all day with the other chefs, the anticipatory nervousness quickly disappeared as the joy of where I was and what I was doing took over. ⁠

After the first year, I was able to add a few Sephardic items to the menu, including these charoset balls, which have become one of my trademark dishes over the past 20 years. And each year, as I ground the fruit and nuts mixture, then rolled the balls in uniform sizes, I truly felt that somehow, my parents, grandparents and even unknown ancestors were there with me, smiling and sharing this most unexpected and amazing experience. " ⁠

⁠ (For those unfamiliar with it, charoset is a dried fruit or apple paste/jam-like condiment served at Passover to remind us of the mortar used by the Jewish slaves in Egypt)⁠

Lay low and stay healthy,⁠
the MMCC girls ⁠

#mondaymorningcookingclub #heirloomrecipes #jewishcooking #itsalwaysaboutthefood #homecooking #jewishfood #shabbat #shabbos #seder #whitehouse #charoset #pesach #passover #alanbensonphoto⁠ #ourkitchensopen⁠


Distraction of the day: Frozen Lemon Meringue Torte.⁠

This has been a huge favourite of so many since we first published it in 'The Feast Goes On' in 2014.⁠

You won't be sorry. It is a fabulous, completely do-ahead frozen dessert made up of meringue layers and lemon curd. So good. You can make it a week or so ahead and then store in the freezer until just before serving. ⁠

Perfect for Passover or Easter celebrations.⁠
Perfect for any time at all.⁠

And we have a beautifully produced video to guide you through it, step by step. Just click on the link in our profile and then on this pic, and you will be where you need to be.⁠


#mondaymorningcookingclub #harpercollins #heirloomrecipes #homecooking #alanbensonphoto #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #thefeastgoeson #pesach #passover #KLP #glutenfree #ourkitchensopen @brokenyellow (with thanks to @vivpolak for the recipe all those years ago)


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