Passover 2025
The Ultimate Pesach Recipe Guide
#UltimateShabbatLunch: Shopping List and Prep Sheet
Here's a shopping list and prep sheet to help you with your #UltimateShabbatLunch on the 24th October 2014. The girls of the Monday Morning Cooking Club have put together a video for #theshabbatproject (#theshabbosproject) to ensure that Shabbat can be spent with family and friends rather than standing in the kitchen.
Get Ready for The Shabbat Project: #KeepingItTogether
The girls of the Monday Morning Cooking Club have put together a video for #theshabbatproject (#theshabbosproject) to ensure that Shabbat can be spent with family and friends rather than standing in the kitchen.
It is a three course non-dairy lunch, all of which can be made ahead of time for Shabbat. We have a video for you to watch as well as this shopping list and prep sheet.
SHOPPING LIST FOR THE ULTIMATE SHABBAT LUNCH (for 10 people)
Challah Recipe and Video (2 challahs)
Egg and Onion
Yvonne’s Cholent
Cinnamon and Apple Pie
#UltimateShabbatLunch Recipes and Video
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GROCERY
375 ml (13 fl oz) light olive oil or vegetable oil
375 ml (13 fl oz) vegetable oil
1.075 kg (38 oz) bread or plain (all purpose) flour for challah
225 g (8 oz) plain (all purpose) flour for cinnamon apple pie
280 g dried (10 oz) lima beans
120 g (4 oz) dried kidney beans
130 g (4 1/2 oz) pearl barley
515 g (1 lb 2 oz) caster (superfine) sugar
230 g (9 oz) plain flour
1.075 kg (2 lb 6 oz) bread flour
3 sachets (3/4 oz/21 g) dried yeast
3 tablespoons cinnamon sugar (if you wish to make your own, you will need 1 tablespoon ground cinnamon and 1 cup caster (superfine) sugar)
3 teaspoons vanilla extract
1 small packet sesame or poppy seeds
salt
freshly ground black pepper
FRUIT & VEG
18 eggs
8 large brown onions
5 small waxy potatoes
8 granny smith apples
BUTCHER
1 piece fresh beef brisket (around 750 g/1 lb 10 oz)
2 pieces beef top rib (or asado ribs, cut across the bone)
YOU MAY WISH TO ADD
Dill pickles
Lettuce/green leaves for salad and salad dressing
Fresh fruit[/box]
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PREP SHEET – a rough guide
Thursday
Shopping…
Before bed – soak the beans and barley for the cholent
Friday
9.30 a.m. Prepare the challah dough, knead and leave to rise in a warm place (for 2-3 hours)
10.00 a.m. Make the cinnamon apple pie and put in the oven
10.30 a.m. Make the egg and onion. When cool, cover with plastic wrap and refrigerate
11.00 a.m. Start preparing the ingredients for the cholent: Chop and fry the onions, peel and chop the potatoes.
11.30 a.m. Wash and tear salad leaves for a simple green salad. Place in zip lock bag in the fridge ready for a quick assembly. Make your favourite salad dressing in a jar.
11.45 a.m./12 noon When cooked, remove the cinnamon apple pie from the oven and allow to cool.
12 noon Plait the challahs and leave to rise 30 – 60 minutes (Depending on how your challah dough is rising, you might make the cholent first or plait the challah first)
12.15 p.m. Assemble all the cholent ingredients in the cholent dish, cover with a brown paper bag or baking paper. Bring to the boil on the stove top and once boiling, put the dish in the oven at 130C/300F for 2 hours.
1.00 p.m. Egg wash the challahs and bake for 45 mins, till golden brown. (If you only have one oven, remove the cholent and cook over a medium-low heat on the stove top until the oven is free again)
1.45 p.m. Set the table for Shabbat lunch. Put your dill pickles into a serving bowl and refrigerate.
2.45 p.m. (or 2 hours after you put the cholent in the oven)
Turn the oven (with cholent) down to 100°C (200°F). Continue to cook overnight until 12 noon/1 pm Saturday, checking from time to time
3.00 p.m. Place the cinnamon apple pie on a serving plate, cover with cling wrap and store in a cool place until Saturday lunch. (As long as it is in a cool spot it will not need refrigeration.)
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Saturday
1 hour before lunch:
Remove egg and onion from the fridge.
Remove cholent from the oven.
Place salad leaves in a bowl.
Lunch time:
Place challah, egg and onion and dill pickles on the table.
Dress the salad. Serve cholent and salad.
Laugh talk and enjoy time with your family and friends!!
Serve the cinnamon apple pie and fresh fruit.
Shloof time!
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Need to see the #UltimateShabbatLunch recipes and video again? It’s right here.
#UltimateShabbatLunch: Egg and Onion
#UltimateShabbatLunch: Cholent
#UltimateShabbatLunch: Cinnamon Apple Pie
#TheShabbatProject: Challah recipe and video
Did you love this post? Want to keep up with the Monday Morning Cooking Club girls? Click here!
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Lisa Goldberg
Lisa embraces the part of Jewish culture which embodies the saying ‘it’s always about the food’. She is a fresser with an unbridled passion for eating, cooking and nurturing those around her with food. Her legal background has given her a great foundation to help guide – and work side by side with – this truly amazing bunch of kind, funny and enlightening women to produce and publish four extraordinary cookbooks. She feels incredibly grateful to have had (and still has) the opportunity – since 2006 – to spend so much of her time dedicated to, and fully immersed in, such a delicious, inspiring and worthwhile project.
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This is going to be a difficult Pesach.
Once again.
It is hard to celebrate freedom if we are not all free, and as long as there are 59 hostages - our brothers and sisters - still held against their will IN HELL in Gaza, we are not free.
We will still do our best to enjoy this time. We need to acknowledge and celebrate that the Jewish community has survived thousands of years of the greatest existential challenges and not only are we still here but we are strong, resilient and THRIVING. As is Israel!
If you just don’t feel like cooking much this year, especially after the Seders, I get it.
But here’s something that will take you less than 15 minutes to prep, cook and get on the plate.
In Danny’s (husband) family they call it ‘matzo egg’ but it has morphed into ‘matzo brei’ over the decades. It is the one thing Danny can cook well, in fact he is the one who taught me how to make it.
(To pimp it up, sprinkle with feta and chopped chives.)
MATZO ‘egg’ BREI
4 pieces matzo
water
2 eggs
60 ml (1/4 cup) milk
1/2 teaspoon salt
1 tablespoon butter
to serve
sour cream and salt
or cinnamon sugar
Break the matzo into 2 cm pieces and place in a bowl. Cover with tap water and soak for 5 minutes. Drain and squeeze out the excess water. In a medium bowl, beat the eggs with the milk and salt. Add the matzo and stir to combine.
Heat a medium frying pan pan over high heat, add the butter. When melted and sizzling, add the matzo mixture to the pan.
Reduce the heat to medium-high and cook for a few minutes. Once the bottom sets, toss the mixture around in the pan. Let it set again for a minute and repeat until it is cooked through.
Serves 2 (in my family) - 4 (in most families)
#pesach2025 #pesachrecipes #passover #jewishcooking not#chocolatecake
#easycooking #easypassoverrecipes
Thumbprint Jam Bickies for Pesach
60 g potato starch
60 g fine matzo meal
40 g caster sugar
30 g almond meal
80 g unsalted butter, at room temperature
zest of ½ small lemon
1 egg yolk
tart apricot jam
Whisk the potato starch, matzo meal, sugar, almond meal and lemon zest together in a large bowl. Rub in the butter with your fingertips until you have crumbs, add the egg yolk and mix until a dough is formed. This can be done in the food processor.
You will need a lined baking tray.
Divide the dough into three, and then each piece into eight.
Gently roll each piece into a smooth ball and place them on the prepared tray.
Using the top of your thumb, make an indent in the top of each cookie and flatten slightly.
Spoon in a little jam into each indentation.
Bake for 15 minutes at 180C or until golden on the base.
Makes 24 bickies.
These bickies are the most exciting Passover biscuits we have seen in a long time - because they don’t taste like Passover biscuits! The recipe has an interesting story.
Eve Graf was the wife of the first rabbi of the Cardiff Reform Synagogue in Wales. She was born in Berlin, Germany, in 1918, and was brought up by her widowed mother. Eve met and married Rabbi Graf in Berlin when she was only 19, and as newlyweds they were forced to flee from their home with his parents. Rabbi Graf was outspoken against the Nazi regime and after Kristallnacht it was no longer safe for them. In the spring of 1939, they were sponsored for immigration to Britain. They ended up in the Welsh capital, Cardiff, to set up the newly formed reform community; it is still the only one in Wales.
In the early 1950s, as the first Rebbetzin, Eve Graf encouraged the many refugee members of the newly founded community to enliven the synagogue’s social events with their baking skills - in those days the smell and taste of almonds and vanilla was incredibly luxurious. This is her recipe, originally published in our third book ‘It’s Always About the Food’
💙💙💙💙💙💙💙💙
#jewishfood #passover #pesach #passoverrecipes #pesachcookies #bestrecipes
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