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Month: June 2021

Butterscotch Pudding with Caramel Sauce

By Lisa GoldbergIn RecipesPosted June 21, 2021

A Perfect Winter Dessert for Any Time of the Year This is a wonderful, sweet and warming dessert that we’ve been baking in the Monday Morning Cooking Club kitchen since 2010. It is adapted from a recipe first given to us by Sharon Hendler, one of the cooks in our...

Tags: Lisa Goldberg, Monday Morning Cooking Club, Winter puddings
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Recent Posts

  • Muesli Rusks October 27, 2026
  • Monday Morning Cooking Club Minestrone October 15, 2026
  • Quinoa Herb Salad with Salmon September 29, 2026

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  • Rosalie Hall on Kolac: Dried Apricot + Ricotta Crumble Slice

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Newsletter  Get The Latest Recipes, Stories & Events from The Sisterhood

Recent Recipes

Muesli Rusks
Muesli Rusks
Monday Morning Cooking Club Minestrone
Monday Morning Cooking Club Minestrone
Quinoa Herb Salad with Salmon
Quinoa Herb Salad with Salmon

Recent Posts

Honey Snap Biscuits
Honey Snap Biscuits
Kolac: Dried Apricot + Ricotta Crumble Slice
Kolac: Dried Apricot + Ricotta Crumble Slice
2026: the year to master hamantashen
2026: the year to master hamantashen

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heylisagoldberg

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Oct 30

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I have some big news📣.
We made a mistake😳.

Thanks @vickiryvchin for correcting it🙏🙏 and thanks @alexryvchin for taking it so well! 

One day soon I’ll do an instagram live so we can all do a Nikolashka together. Let me know 🙋‍♀️ in the comments if you’re in.

If you haven’t yet seen the ‘candid conversation’ I filmed with Alex in my kitchen, comment ‘video’ or see the link in my bio. 

And everyone, please drink responsibly!

Shabbat shalom and have a great weekend 😘😘😘
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heylisagoldberg

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Oct 29

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These with a cuppa… there’s nothing better☕️

I’d never even heard of a rusk until a South African deli here in Sydney changed my life (as far as rusks go!)

These Muesli Rusks from Lynn Niselow @foodlikehome are crunchy, wholesome and completely moreish. They’re twice-baked so they keep for weeks… if you can resist them. I’ve tweaked the OG a little by adding more of the things I love🙌🙌

Comment ‘rusk’ and I’ll DM the recipe to you OR head to the MMCC website OR you can find the OG in ‘It’s Always About the Food’. 

For more, grab A Year of Jewish Cooking.

#ayearofjewishcooking #mondaymorningcookingclub
#rusks #jewishfood
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heylisagoldberg

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Oct 27

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A shot of vodka, Alex Ryvchin, and a video you won’t want to miss!

We’ve seen @alexryvchin on TV and across socials, we’ve read his many articles and bought his books. We know he is so committed, so eloquent and so strong in his roles standing up for our community and for Israel. 

 In my kitchen, you’ll meet a slightly different Alex: one who loves herring under a fur coat 😳 and has a way of drinking vodka you’ll want to try ☕️🍋

I loved every minute of this candid conversation.

Comment VIDEO and I’ll DM you the link, or find it via the link in my bio.

With thanks to @thesocialblueprintinc 💙
for inviting me to be part of the Candid Conversations video series. This is my third, and I’m excited to get going on the next!!

(And I filmed this little reel today while I made a big batch of bolognese. I promise to share the recipe soon!)
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heylisagoldberg

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Oct 20

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I know Chanukah is weeks away but this year I’m committed to working out (for you AND for me!) which Aussie potatoes make the best latkes, so I started the project today.

It’s a tough job but someone’s got to do it.

And the latke recipe I use is of course the best one, which you will find - unsurprisingly - in our latest cookbook ‘A Year of Jewish Cooking’ in the Chanukah chapter 🙌🙌

#mondaymorningcookingclub 
#ayearofjewishcooking
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heylisagoldberg

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Oct 17

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This is how we do it.

When it’s one of your bestie’s birthdays and she has requested apple cake, there’s only one cake to make.

The Roasted Apple Cake from A Year of Jewish Cooking is IT.

Happy birthday @tamtalks_realestate ❤️❤️❤️

And to those of you with the book it’s on page 103 and to those of you who don’t yet have it, I want to say that it’s definitely a recipe worth buying the book for 🙌🙌. Link in profile to get your copy!
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heylisagoldberg

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Oct 16

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Big day in the kitchen today.

Made an old family fave (actually @dannygoldberg_ ‘s fave!), veal scalllopine with a chunky, rich tomato, red onion, sun dried tomato and artichoke sauce🧅🍅🥫☀️. I’m going to serve it with some orzo and a green salad🥗. Yum! And yes I’ll be sharing the recipe soon!

I’m also about to make the Cherry Strudel from Now for Something Sweet, and I’ll make a video to share with you guys soon I promise 🍒🍒🍒

And I made the Cinnamon Swirl Cake from A Year of Jewish Cooking - one of my favourite cakes in the whole world❤️ with the the added bonus for many that it’s dairy free. TBH it’s worth buying the book just for that recipe 🙌🙌

Shabbat shalom everyone, and have a peaceful weekend 💙💙💙

#mondaymorningcookingclub 
#ayearofjewishcooking
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heylisagoldberg

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Oct 15

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This is my favourite minestrone EVER.

And it seems like it’s winter again here in Sydney, so you will need to make this tomorrow for the weekend.

You can find the recipe in our latest book A Year of Jewish Cooking, on our website OR comment ‘soup’ to get the recipe DM’d to you.

It’s full of vegetable goodness and so much flavour, this is one soup that will be on repeat, even as the weather (hopefully) starts to warm up.

#mondaymorningcookingclub 
#ayearofjewishcooking
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heylisagoldberg

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Oct 11

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Save this recipe for your next Shabbat dinner or Sunday lunch🙌🙌

It is a super easy, simply delicious and irresistible salad. First made decades ago by my (late) mother-in-law Talia, it was published in our very first book in 2011 and we have been making and loving it ever since.

TALIA’S CABBAGE SALAD

1 tablespoon caster sugar 
½ cup white vinegar 
¼ cup oil 
2 tablespoons soy sauce 
½ small green or ½ red cabbage (or a mixture), finely shredded 
100 g (⅔ cup) whole roasted almonds, roughly chopped 
1 heaped tablespoon toasted sesame seeds

Shred the cabbage and put in a large mixing bowl. In a small cup, combine the sugar and vinegar and stir until the sugar is dissolved. Pour into a jar and add the oil and soy sauce, shake well, and pour over the cabbage. Add the almonds and sesame and toss to combine well.

(Some think this salad is best dressed within an hour of serving although my family loves it once it starts to wilt and even enjoys it the next day!)

#mondaymorningcookingclub 
#ayearofjewishcooking
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heylisagoldberg

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Oct 4

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Give me a hands up 🙋‍♀️ if you want to know more about this outstanding cake…

All I’ll say is please watch this space! Something very exciting will be happening right here quite soon 🙌🙌
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