Celebrating the end of 2021 (and a Buche de Noel)
Seasons Greetings (and a Buche de Noel) from the Monday Morning Cooking Club…
MISSED OUR ONLINE COOKING CLASSES ?
You can now purchase past online class videos + recipe RIGHT HERE.
We love running our online cooking classes every month, but we know it’s not always possible for everyone to make it to the live sessions. That’s why we’ve decided to make the videos and recipes from our past classes available RIGHT HERE.
In these beginner-friendly classes, award-winning cookbook author Lisa Goldberg teaches technique, creativity and shows you how easy it is to create some of her favourite recipes from the comfort of your own kitchen.
From the gloriously indulgent Russian Layered Honey Cake to a sensational salmon feast. Each of these online cooking classes features easy-to-follow instructions and plenty of useful tips and tricks to help you create scrumptious dinners and magnificent desserts.
These classes are available individually, so you can choose what you’re most interested in! Each product features a private link to a video, so you can watch and re-watch as many times as you please and learn at your own pace. You’ll also receive a downloadable guide that includes all the recipes.
Here they are. Click on the title for more info.
SALMON + SALSA
This class is perfect if you’re craving a little mid-week meal inspiration. Learn everything from marinades, salsas to the best ways to cook salmon. Plus, a little quick dessert.
FISH SAMBAL, CRISPY RICE + VIETNAMESE CUCUMBER SALAD
Make this delicious, aromatic, hearty dinner alongside Lisa.
CHOCOLATE CHIFFON CAKE (+ DUTCH SPICED BISCUITS)
In this very special cake class, you’ll learn how to create the most beautiful, light, airy and – of course – super high chocolate chiffon cake.
JAM DOUGHNUT DAY
Whip up a batch of the most glorious, plump, hot sugared jam doughnuts. Beginner-friendly!
This magnificent cake may look like something only a pastry chef could create, but in this beginner-friendly cake class, you’ll learn just how easy it is to master the Russian Layered Honey Cake.
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Lisa Goldberg
Lisa embraces the part of Jewish culture which embodies the saying ‘it’s always about the food’. She is a fresser with an unbridled passion for eating, cooking and nurturing those around her with food. Her legal background has given her a great foundation to help guide – and work side by side with – this truly amazing bunch of kind, funny and enlightening women to produce and publish four extraordinary cookbooks. She feels incredibly grateful to have had (and still has) the opportunity – since 2006 – to spend so much of her time dedicated to, and fully immersed in, such a delicious, inspiring and worthwhile project.
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Seasons Greetings (and a Buche...
A Perfect Festive Season Dessert.
Chocolate lovers rejoice!
Who's ready for our first cook-along of 2022?
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See you Monday 24th Jan at 12 noon (AEST) on Insta Live. Just head to our instagram and click on our 'LIVE' icon.
I will be whipping up a my fave new recipe from Belinda Jeffery's beautiful book, A Year of Sundays. First I'll make the lemon curd and then the pastry, and if you wish you can follow along with me, step by step. You will need to prepare + measure the ingredients listed below. The pastry needs to be refrigerated for a few hours before assembling the tart. I will have one already made so I can demo how to assemble, and you can cook along for that part a little later.
And the recording of the session will be available to watch afterwards.
Lisa x
BELINDA JEFFERY'S LEMON 🍋 CURD + SHORTBREAD TART 🥞
(from A YEAR OF SUNDAYS p. 122)
🍋🍋🍋
SHORTBREAD PASTRY
2 cups (300g) plain flour, plus extra, for dusting
1 teaspoon baking powder
⅛ teaspoon salt
250g unsalted butter, at cool room temp, roughly chopped
1 cup (220g) caster sugar
2 egg yolks (from 60g eggs)
2 teaspoons vanilla extract
🍋🍋🍋
LEMON CURD
3 × 60g eggs
90g caster sugar
½ cup (125ml) freshly squeezed lemon juice, strained
90g unsalted butter, melted
finely grated zest of 1 large lemon
🍋🍋🍋
AND ALSO
25 cm loose bottomed tart tin (or springform)
(or an 18 cm tin if you want to make 2 smaller tarts which is what I like to do)
Food processor
Saucepan, whisk + wooden/silicon spatula
Box grater
icing sugar, to sprinkle
cream, to serve
🍋🍋🍋
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#mondaymorningcookingclub
#belindajeffery
#cookbooks
#ayearofsundays
#lemoncurd
#shortbreadtart
#instalicious
What's your favourite snack ?
This was mine.
I used to LOVE Weet-bix with butter 🧈 + Vegemite way back in my uni-studying days. And I had forgotten all about it until someone was talking about breakfast cereals the other day. So on the weekend I went to the supermarket and bought a box. And this morning I had one for brekkie - a weet-bix shmeared with butter and dabbed with Vegemite (and we all know how VITAL that ratio is!)
And?
I still love it. It is just delicious. And I had to stop myself having a second because then that would have led to a third and so on. So yum. It's a bit like a cross between vegemite toast (yum) and Vegemite on Vita Weat (remember the worms?) but with a little more sweetness and a definite malty vibe. Also needs a cup of tea or glass of milk on the side as it is very dry. And a warning, you don't want to start laughing with a mouthful of dry weetbix😜. Someone also suggested that maybe it is a Melbourne thing? Thoughts?
What's your favourite snack while studying/reading/working from home?
Please share!
Lisa x
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#mondaymorningcookingclub
#MMCC
#snacks
#snacktime
#weetbix
#delicious #foodstagram #foodlovers
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