The Girls of the Monday Morning Cooking Club

Join the girls of the Monday Morning Cooking Club as we sit down to a delicious morning tea of chocolate yeast kugelhopf and frozen lemon meringue.

Time for Morning Tea with the Girls?

Join the girls of the Monday Morning Cooking Club as we sit down to a delicious morning tea of chocolate yeast kugelhopf and frozen lemon meringue, and share a little insight into Monday mornings and our passion for all things recipes.

Thanks to the talented team at Broken Yellow and David Morgan, the videos are SO beautiful and will immediately entice you into the kitchen – hopefully to cook, definitely to eat!

 

 

Check out our fabulous short series of recipe videos highlighting some of our favourite recipes from Monday Morning Cooking Club and The Feast Goes On:

 

 

 

 

 

Want to see the recipes?

They’re all here: Challah, Ultimate Shabbat Lunch, Chicken Soup and Matzo Balls, Middle Eastern Crunch Salad, Clay Pot Snapper, Frozen Lemon Meringue and Chocolate Yeast Kugelhopf.

We’re now on YouTube! Have you subscribed to our new recipe channel yet?

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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Now for Something Sweet

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Today is the first day of Autumn! Where has the time gone?! This simple Tuna Tagine is perfect to celebrate the change in season. This recipe comes to us from Zoe and Adam, creator of @paperboykitchen in Melbourne’s CBD. View the full recipe below and via the link in our bio.

Ingredients
2 onions sliced
2 red capsicum (pepper) sliced
2 garlic cloves crushed
2 tbsp extra virgin olive oil
1 tsp ground ginger
1 tsp ground coriander
1 tsp smoked paprika
1 tsp salt
1/2 bunch of flat leaf parsley chopped
4 waxy potatoes peeled and thinly sliced
1/2 lemon thinly sliced, pips removed
2 cups vegetable or chicken stock
4 tuna steaks
lemon juice and olive oil to serve
Servings 4 people

Instructions
Choose a tagine or casserole dish (at least 3 litres) with matching lid that can be taken from the stove directly to the dining table.

Fry the onions, peppers & garlic in the olive oil over medium heat until soft, about 15 minutes. Add the spices, salt and half the parsley and fry until fragrant, adding a little more oil if needed.

Divide the onion mix into three parts, leaving one part in the dish.

Divide the potato slices into three parts. Seasoning each layer as you go, place one third on top of the onion mix in the dish. Continue to layer potatoes and onion mix, finishing with potatoes. Top with the lemon slices and season.

Pour in enough stock to almost cover the vegetable layers; a few pieces can poke up above the liquid. Bring to the boil, reduce heat to a good simmer, then cover and cook on low heat for 40 minutes, or until the potatoes are soft.

Sprinkle the tuna steaks with salt and pepper and drizzle with olive oil. Lay over the tajine, replace the lid and let the tuna steam for 5-10 minutes, or until cooked through. If you prefer, sear the tuna in a hot pan and serve on top of the vegetables. Finish with a squeeze of lemon juice, sprinkle the remaining parsley and drizzle over some extra olive oil.

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#fishdish #tuna #fishdinner #alanbensonphoto #mmccrecipe #weeknightdinner #healthydinner #healthydinnerideas #fish
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