Pesach 2018: The Ultimate Recipe Guide

Need the ultimate recipe guide for Passover? Here it is.

Monday Morning Cooking Club’s Passover Roundup

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Need the perfect Pesach gift right away? 
We think this book and apron gift pack says it all.
Click here to buy, and if you want it delivered in time for Pesach, place your order by Monday 26th March.
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Our three books are absolutely and positively jam-packed with the most delicious, interesting and altogether useful recipes for Pesach (Passover). This year we have created our ‘top 10’ savoury and sweet recipes from our books to make your menu planning a breeze.

TO HELP YOU WORK OUT WHERE EACH RECIPE IS FROM:

MMCC is our first book ‘Monday Morning Cooking Club – the food, the stories, the sisterhood‘.
TFGO is our second book ‘The Feast Goes On‘.
AATF is our third book, ‘It’s Always About the Food‘.

THE TOP TEN

SAVOURY

  1. SARA’S BRISKET, MMCC p. 66
  2. PAULA’S BRISKET, MMCC p. 80
  3. ULNYIK, MMCC p. 80
  4. FANNY’S CHICKEN SOUP, MMCC p.174 AND MATZO BALLS, TFGO p. 248
  5. CHICKEN WITH SHALLOTS AND HERBS, AATF p. 128
  6. SALMON PASTRAMI, TFGO p. 24
  7. FRAGRANT SPRING LAMB, MMCC p. 47
  8. CUCUMBER SALAD, MMCC p. 133
  9. SHAKSHUKA EGGS, TFGO p. 127
  10. RED CABBAGE AND RAISIN SLAW, TFGP p. 49

SWEET

  1. MATZO KUGEL, TFGO p. 277
  2. BUCHE DE CHOCOLAT, MMCC p. 255
  3. FLOURLESS NUT CAKE, TFGO p. 281
  4. CHAROSET BALLS, AATF p. 272
  5. JAM COOKIES, AATF p. 302
  6. COCONUT MACAROONS, TFGO p. 285
  7. ORANGE COMPOTE, MMCC p. 239
  8. DATE AND CHOCOLATE TORTE, TFGO p.187
  9. FROZEN LEMON MERINGUE, TFGO p. 100  (replace cornflour + cream of tartar with 2 tsp white vinegar)
  10. MATZO GRANOLA, TFGO p. 269

VIDEOS

  1. PAULA’S BRISKET WITH ULNYIK
  2. FROZEN LEMON MERINGUE
  3. SIMPLE CHICKEN SOUP AND MATZO BALLS

 

AND THERE ARE MORE IDEAS RIGHT HERE:

  1. Pesach Recipes PART 1, 2011
  2. Pesach Recipes PART 2, 2014
  3. Pesach Recipes PART 3, 2017

 

OUR SEDER FAVOURITES

CHICKEN SOUP WITH MATZO BALLS TFGO 248
SEPHARDI CHAROSET TFGO 252
GEFILTE FISH TFGO 257
GLAZED BEEF BRISKET AATF 152
PAULA’S BRISKET MMCC 80
SARA’S BRISKET MMCC 66
CHICKEN WITH OLIVES AND CAPERS TFGO 83
CHICKEN WITH SHALLOTS AND HERBS AATF 128
ORANGE AND FENNEL SALMON AATF 117
FRAGRANT SPRING LAMB MMCC 47
ROASTED POTATOES IN SALT AATF 203
ULNYIK MMCC 80
CUCUMBER SALAD MMCC 133
ROASTED CARROTS WITH CHERMOULA AATF 204
ALMOND BREAD MMCC 212
APRICOT PLETZLACH TFGO 291
CHAROSET BALLS AATF 272
COCONUT MACAROONS TFGO 285
JUDY’S PEARS MMCC 179
MIDDLE EASTERN FRUIT COMPOTE TFGO 137
OLIVE OIL CHOCOLATE MOUSSE TFGO 230
ORANGE COMPOTE MMCC 239
CHOCOLATE HAZELNUT CAKE AATF 258
DATE AND CHOCOLATE TORTE TFGO 187
FLOURLESS NUT CAKE TFGO 281
MANDARIN CAKE AATF 264
PRUNE AND CHOC CAKE TFGO 142

 

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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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