The Ultimate Pesach Recipe Guide

MONDAY MORNING COOKING CLUB’S ANNUAL PASSOVER ROUNDUP

Last year we hoped and prayed that by Pesach this year, all would be well in the world. We’re not quite there yet, but perhaps on the way. The vaccines are being rolled out across the world and Covid-19 case numbers are dropping. 

In most places the Seder tables will be smaller than usual, and those of us in some parts of the world will be back to seders as usual. 

And despite everything going on around us, we all still need to eat. 

So there is only one thing to do – let’s cook.

If you have our books, this list will help you find the recipes just PERFECT for Pesach.

There is still time (if you are in Australia) to grab a copy of the latest (or earlier) of our books, either through this website in the online shop, at your local bookstore or online (try Booktopia or Amazon AU).

(We’ve added a post outlining the fabulous Pesach recipes from our latest book, ‘Now for Something Sweet’)

Our FOUR books are absolutely and positively jam-packed with the most delicious, interesting and altogether useful recipes for Pesach (Passover).

We have created our ‘top 10’ savoury and sweet recipes from our books to help 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‘ (2011).
TFGO is our second book ‘The Feast Goes On‘ (2014).
AATF is our third book, ‘It’s Always About the Food‘ (2017).
NFSS is our fourth book, ‘Now for Something Sweet’ (2020).

THE TOP ELEVEN

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, TFGO p. 49
  11. STANDING RIB ROAST WITH HORSERADISH CRUST, AATF p. 166

SWEET

  1. ALMOND MERINGUE TORTE, NFSS p. 88 (featured image)
  2. PASSOVER CITRUS SPONGE, NFSS p. 117
  3. PASSOVER PEAR CAKE, NFSS p. 57 
  4. CHAROSET ICE CREAM, NFSS p. 242
  5. MATZO KUGEL, TFGO p. 277
  6. FLOURLESS NUT CAKE, TFGO p. 281
  7. CHAROSET BALLS, AATF p. 272
  8. JAM COOKIES, AATF p. 302
  9. ORANGE COMPOTE, MMCC p. 239
  10. CHOC COCONUT MACAROONS, NFSS p. 25
  11. BON VIVANT, NFSS p. 75
  12. DOUBLE CHOCOLATE WALNUT CAKE, NFSS p. 73

VIDEOS

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

 

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
  4. Pesach Recipes PART 4, 2020

 

OUR SEDER FAVOURITES (AND MAKE SURE YOU CHECK OUT THE ADDITIONS FROM THE NEW BOOK HERE)

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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Looking for a dairy free lemon tart?
 Here it is.

This Lemon Tart is gorgeous and glossy and is a great one to make right now, while lemons are at their peak. And even better If you're lucky enough to have your own lemon tree (or know someone who does).

This cracker of a recipe comes from Melbourne kosher caterer @naomialthaus. One of the greatest challenges if you keep kosher (and therefore don’t mix dairy foods with meat) is making desserts that can be eaten with a ‘meat’ meal. Just as an example, if you make roast beef for your main course, your desserts can’t be made with butter or cream or cheese. It’s quite a challenge! So, when Naomi gave us this recipe some years ago, we were excited to share it. The beauty of the filling is that it is already dairy free, and Naomi makes her pastry with margarine instead of butter and it works really well. We will always go back to butter but we’ve tried it with marg (we used Nuttelex) and it was pretty great!

The recipe is in our second book The Feast Goes On, and it is a winner. Those of us who do not keep kosher will continue to make the pastry using butter, and for those who do, margarine is a great option.

Time to get juicing! 
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​#tart #lemontart  #foodphotography #sweet #dessert #desserts #winterdessert  #bakingathome #comfortfood #comfortfoodeats #feedfeed #forkyeah #comfortfoods #f52grams #​ #mondaymorningcookingclub #winterwarmers #alanbensonphoto #mmccrecipe #lifeandthyme #bakingwithlove #f52community #thebakefeed
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This Carrot Soup with Coconut and Harissa has long been one of our favourites. Glamorous enough for a dinner party and fast enough for a midweek meal. Find the full recipe below and click the link in our bio for our roundup of all our favourite soup recipes. Remember you can also save any of our recipes by hitting the bookmark icon on the bottom right corner of your screen! 

​Ingredients
2 tablespoons coconut or olive oil
1 onion finely chopped
2 cloves garlic crushed
700 g carrots peeled and sliced (1 1/2 lbs)
1 litre vegetable stock (4 cups)
6 cloves
1 1/2 - 2 teaspoons harissa
250 ml coconut milk (1 cup)
sea salt to taste
toasted shaved coconut for garnish
1 1/2 - 2 teaspoons harissa

Servings:
6

Instructions
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 15 minutes until softened.

Add the garlic and cook for a minute.

Add the carrots and toss through and then add the stock and cloves, bringing it to the boil.

Lower the heat, partially cover the pan and cook for 25 minutes or until the carrots are tender. Remove the cloves.

Puree the soup with a stick blender (or blender).

Return the soup to the pan and whisk in the harissa and then the coconut milk. Bring the soup to a simmer and cook for 10 minutes.

Season to taste with salt and harissa. Sprinkle with toasted coconut to serve.
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#soup #soupeason #souprecipe ​#forkyeah #bakingathome #comfortfoodeats #mmccrecipe #f52grams #comfortfood #winterwarmers #mondaymorningcookingclub #thebakefeed #comfortfoods #lifeandthyme #alanbensonphoto #​ #feedfeed #f52community #bakingwithlove
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