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Day: May 16, 2020

The Festival of Shavuot: Time to Get Cheesy

The Festival of Shavuot: cheesecakes galore and much much more.

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DOUBLE THE DAIRY April 9, 2021
Mufleta: Stacked Yeasted Pancakes April 1, 2021
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Newsletter Get The Latest Recipes, Stories & Events from The Sisterhood

Recent Recipes

Mufleta: Stacked Yeasted Pancakes

Mufleta: Stacked Yeasted Pancakes

Roman Lamb

Leah Koenig’s Passover Pear Cake

Leah Koenig’s Passover Pear Cake

Recent Posts

DOUBLE THE DAIRY

DOUBLE THE DAIRY

WEEKNIGHT WORKOUT: SALMON + SALSA

WEEKNIGHT WORKOUT: SALMON + SALSA

Passover 2021

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Apr 15

With apples currently in season and the weather cooling down, it's the perfect time to snuggle up with a comforting and nostalgic sweet treat from the old world. This GORGEOUS (I mean, just look at it!) Polish Apple Strudel from our third book - It's Always About the Food - is the perfect thing to whip up when you're in the mood for something delicious. The recipe comes from Sydney matriarch Fay Filler and, if you have the book, please do yourself a favour and go straight to page 268 to read her most special story.
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Apr 14

Get ready to spice up your dinner repertoire! Next Monday at 11:00am Lisa will be hosting our first ever Weeknight Workout live zoom masterclass where she’ll be sharing nutritious, delicious and wholesome dinner ideas that take the headache out of deciding what to cook. These dishes are easy to whip up, so you’ll be able to enjoy some time out when the clock hits wine o clock (😜🍷)

We hope you're ready to master the salmon fillet, sort out the sides, whip up a sauce and finally work out what to do with those leftovers. Plus a sensational shortcut dessert!

A fun and interactive class, new recipes and a link to the recording, all for just $45. Register via the link in our bio.
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#cookingclass #onlinecookingclass #cookingclass #cookingathome #cookingwithlove #delicious #salmon #salmonrecipe #salmondinner #fish #fishrecipe #fishdinner #lifeandthyme #mmccrecipe #f52community #thebakefeed #comfortfood #alanbensonphoto #mondaymorningcookingclub #f52grams

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Apr 13

This dish celebrates the sometimes unfairly maligned brussel sprout.

We LOVE brussel sprouts!

And it's great to balance our cakes, strudels and kugels with simple, wholesome and nutritious food that loves us back. This Roasted Brussel Sprout & Beetroot Salad provides ample ommph and soooo much delicousness. Add some grilled fish or chicken to make a complete meal. View the full recipe below and via the link in our bio.

Ingredients
3 whole beetroot (beet), peeled and quartered
2 handfuls French eschallots
1 handful Broad Beans (fava), podded
2 handfuls Brussels Sprouts cleaned and halved
1/4 whole sourdough baguette thinly sliced, brushed with olive oil and toasted
1 whole goats cheese log (we love Meredith dairy)
1 handful walnuts toasted quickly in a hot pan
2 handfuls rocket leaves (arugula)
1/2 whole radicchio roughly chopped
1/2 cup olive oil
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
1 pinch sea salt

Servings: 4 Units: Metric

Instructions
1.Pour boiling water over the eschallots and allow to cool. Peel with a sharp knife, keeping them whole if possible.

2. Put the peeled eschallots into a large roasting pan with the Brussels sprouts and drizzle with olive oil and salt, and roast at 200 C (400 F) until golden, tossing from time to time, around 30 minutes.

3. Toss the beetroot with a splash of olive oil, balsamic vinegar and salt. Roast uncovered for 45 - 60 minutes, tossing from time to time until the wedges are cooked through.

4. Boil the podded broad beans in salted water for a couple of minutes. Drain, refresh in cold water and slip out of their skins. Dress with a little olive oil and salt.

5. In a medium sized salad bowl, toss the fresh rocket and radicchio leaves with a little olive oil, red wine vinegar and then season to taste.

6. Add the beetroot, escallots, brussels, broadbeans and walnuts. Drizzle more olive oil and red wine vinegar. Season to taste and toss gently.

7. When ready to serve, spread the goats cheese on the toasts and place them in a hot oven for 5 minutes until the cheese is a little bubbly. Place the toasts in the salad and serve immediately.

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Apr 12

Tomorrow Morning at 9:00 am we’ll be getting dressed up, taking off our aprons and raising a glass of something sparkling (surely it’s never too early for champagne?) 😉 as we zoom in to The @jewishbookcouncil National Jewish Book Awards Virtual Celebration in New York.

We are SO thrilled that our latest book ‘Now for Something Sweet has won the award for Food Writing and Cookbooks.

We’re very excited to (virtually) attend the awards ceremony (we’re calling it the Oscars for authors 😉 and we’ve prepared an acceptance speech which we will deliver with pride (at the same time hoping we don’t get cut off by the ‘leave the stage’ music!)

It’s so brilliant for us Aussie gals to be recognised - among so many other deserving recipients - on the world stage. It has been an enormous joy to collect, preserve and share treasured recipes and stories from Australia and the Jewish diaspora.

Thank you so much for all the love and support you’ve shown us over the years (and if you’re really interested you can purchase tickets and attend the awards ceremony via the link in our bio. )
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@jewishbookcouncil#inspiration #jewishlit #travel #reading #jewish #jewishbook #recommendedreading #amreading #jewishhistory #booklover #judaism #bookclub #jewishliterature #newyork #bibliophile #newyorkcity #history #mondaymornigncookingclub #cookbooks #cookbookstagram #thankyou #blessed #fellingthelove

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Apr 12

Next Monday (19th April) at 11:00 am AEST (UTC + 10) Lisa will be hosting a live zoom masterclass where she’ll be sharing quick, easy and delicious recipes to spice up your weekly repertoire. Our new series, Weeknight Workouts, is designed to provide you with all the inspo you need to help overcome the ‘What are we having for dinner?' stress.

This first class will focus on the humble salmon fillet, some great sides to go with it and lots of ideas for the leftovers. Plus we'll share a great dessert shortcut! Please join us for a really fun hour - you can cook along in real time or sit back and watch. The rego fee is just $45 for all the recipes and a link to the recording. See all the info via the link in our bio.
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#onlineclass #cookingclass #onlinecookingclass #fish #fishrecipe #salmon #salmonrecipe #cookingathome #cookingtime #cookinggram #cookingtips #cookingwithlove #salmondinner #salmonrecipe #thebakefeed #f52grams #mmccrecipe #f52community #comfortfood #lifeandthyme #mondaymorningcookingclub

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Apr 11

We're feeling a hint of cool weather here in Sydney at the moment. And that means lots of slow cooking! This gorgeous Roman lamb is the star of slow cooking - and you'll be rewarded with a just-sweet, fork-tender, fall-off-the-bone and succulent lamb. The recipe comes from Myrna Rosen, a true legend who has taught generations to cook in South Africa. The sauce can be made well ahead of time, and the entire cooked dish keeps well – in the fridge for a few days or in the freezer for a couple of months. It works equally well for both entertaining a crowd or week night dinners – once you make it, it will become a solid part of your repertoire. Find the full recipe below.

Ingredients

2 kg shoulder of lamb, bone in (4 1/2 lb)
3 cloves garlic crushed
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon fresh rosemary leaves finely chopped
2 tablespoons olive oil
sauce
3 onions roughly chopped
2 tablespoon olive oil
1 teaspoon sweet paprika
½ teaspoon cayenne pepper
400 ml tomato passata or puree (13 fl oz)
250 ml water (1 cup)
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon sea salt

Servings: 4

Instructions
Preheat the oven to 200℃ (400℉).

You will need a roasting pan or oven proof casserole dish large enough to hold the shoulder.

Cut small slits all over the lamb.

Mix together the garlic, salt, oregano and rosemary and rub all over the lamb and in the slits.

Pour the oil over the top. Roast, uncovered, for 1 hour.

Remove from the oven and carefully tip out the fat that has accumulated in the pan.
While the lamb is roasting, make the sauce.

Saute the onion in the oil until golden, about 20 minutes, then add the paprika and cayenne pepper.

Stir for a minute or so and then add the remaining sauce ingredients.

Stir to combine and cook for 5 minutes, stirring from time to time. Set aside.

After the lamb has been in the oven for 1 hour, reduce the temperature to 120℃ (250℉).
Pour the sauce over the lamb, cover with a lid or a double layer of foil and cook for a further 5 hours, basting occasionally.

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Apr 9

We've all been there: you're ready to start cooking and the recipe says 'room temperature butter'. It is really important to make sure it is actually room temperature, and that means JUST soft enough to spread on a slice of (sourdough i.e. solid) bread!

(Some of our recipes call for softened butter, which is one step softer than room temp butter; you should be able to spread softened butter on super fresh thinly sliced sandwich bread!)

If you find yourself short of time, there are 2 things you can do:
1/ chop the butter into cubes and gently microwave it until it softens (read: SUPER gently!) or 2/ place the chopped butter in one layer on a plate on your kitchen bench and cover with a large, hot bowl (fill the bowl with boiling water, allow to sit for a minute or so and then tip out and dry before using) until the bowl cools and the butter softens. You may need to repeat the step once or twice more.
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Apr 8

A truly inspired way to eat vegetables is in a cake 😂 🤣This gorgeous carrot cake has actually been named 'Best Carrot Cake in Australia'. Slathered with a generous layer of THE BEST cream cheese icing, it is an irresistible nostalgic joy.

You can find the recipe in our very first book 'The food the stories, the sisterhood' and a revised, loaf-tin version in our latest, Now for Something Sweet with the hugest of thanks to balaboosta extraordinaire @angelique_lazarus. Click on the linktree linkin our bio to access the recipe and read all about this award-winning cake
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Apr 8

Let’s be honest, cooking every night can be a bit of a bore (and chore)!

To help overcome the daily stress of what to make for dinner we’re introducing what we hope will be the first in a series of delicious masterclasses designed to bring some inspo into the kitchen. 'Weeknight Workouts' is your guide to creating easy, wholesome and delicious weeknight dinners.

First up its Salmon + Salsa.
Join us for this live online interactive session and you'll learn dinner ideas that will be with you forever.

You will receive a list of ingredients upon registration so you can cook along if you wish, and the complete recipes the day before the class. Register via the link in our bio
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