Passover 2025
The Ultimate Pesach Recipe Guide
Passover 2025
The Ultimate Pesach Recipe Guide
MONDAY MORNING COOKING CLUB’S PASSOVER ROUNDUP
Ready for Pesach (Passover)?
The time of the year where so much time is spent thinking about the food.
How many have you got for seder?
What are you going to cook?
What am I going to cook?!?
When are you starting to cook?
You get the drift.
We start on Saturday night 12 April with the first night seder, or feast, followed by 8 days ahead of us where these questions will be asked over and over again.
And we hope we can help with some answers.
If you have our books, this list will help you find the recipes just PERFECT for Pesach. If you don’t have our books we have lots of free recipes right here on our site. Our first three books are out of print and hard to find online. We have some copies of our most recent (2020) 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-ish’ 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
- SARA’S BRISKET, MMCC p. 66
- PAULA’S BRISKET, MMCC p. 80
- ULNYIK, MMCC p. 80
- CHICKEN SOUP AND MATZO BALLS, TFGO p. 248
- CHICKEN WITH SHALLOTS AND HERBS, AATF p. 128
- SALMON PASTRAMI, TFGO p. 24
- FRAGRANT SPRING LAMB, MMCC p. 47
- CUCUMBER SALAD, MMCC p. 133
- SHAKSHUKA EGGS, TFGO p. 127
- RED CABBAGE AND RAISIN SLAW, TFGO p. 49
- STANDING RIB ROAST WITH HORSERADISH CRUST, AATF p. 166
SWEET
- ALMOND MERINGUE TORTE, NFSS p. 88 (featured image)
- PASSOVER CITRUS SPONGE, NFSS p. 117
- PASSOVER PEAR CAKE, NFSS p. 57
- CHAROSET ICE CREAM, NFSS p. 242
- MATZO KUGEL, TFGO p. 277
- FLOURLESS NUT CAKE, TFGO p. 281
- CHAROSET BALLS, AATF p. 272
- JAM COOKIES, AATF p. 302
- ORANGE COMPOTE, MMCC p. 239
- CHOC COCONUT MACAROONS, NFSS p. 25
- BON VIVANT, NFSS p. 75
- DOUBLE CHOCOLATE WALNUT CAKE, NFSS p. 73
- BROWN SUGAR NUTTIES, NFSS p. 24
VIDEOS
- PAULA’S BRISKET WITH ULNYIK
- FROZEN LEMON MERINGUE
- SIMPLE CHICKEN SOUP AND MATZO BALLS
- ALMOND MERINGUE TORTE
AND THERE ARE MORE IDEAS RIGHT HERE:
- Pesach Recipes PART 1, 2011
- Pesach Recipes PART 2, 2014
- Pesach Recipes PART 3, 2017
- 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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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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The Ultimate Pesach Recipe Guide
Crisp yet chewy layers of...
A quick 4-ingredient, 10 minute...
Anzac Day, held on April 25, is a national day of remembrance in Australia and New Zealand that honours every soldier who served in war and peacekeeping. We remember those who made the ultimate sacrifice.
Anzac biscuits, made from oats and golden syrup were created during World War I because they were affordable, long-lasting, and could be sent to soldiers overseas without spoiling.
We make them every year to honour the tradition of Australia.
Lest we forget
Find the recipe in my reel with @roknox4wentworth
I am a cook. @roknox4wentworth is actually not.
She is much more than that.
Ro is the fabulous Liberal candidate for my electorate of Wentworth (NSW).
So, in anticipation of ANZAC Day on Friday, I invited Ro into my kitchen to honour the Australian tradition of baking these exceptionally irresistible oat and golden syrup biscuits,
and also to prove two things:
1. Anyone can make excellent ANZAC biscuits (yes, even Ro, a self-proclaimed non-cook), and
2. Sometimes stepping into unfamiliar territory is exactly what leadership looks like.
ANZAC BISCUITS
140 g (1 scant cup) plain flour
55 g (1/2 cup) rolled oats
85 g (heaped 1/3 cup) caster sugar
20 g (1/4 cup) shredded coconut
20 g (1/4 cup) desiccated coconut
1/8 teaspoon salt
110 g (1 stick) unsalted butter
40 g (1 heaped tablespoon) golden syrup
1/2 teaspoon bicarb soda
Preheat the oven to 160℃.
Line a baking tray. Combine the flour, oats, sugar, coconut and salt in a large bowl. In a small saucepan, melt the butter and golden syrup together. Once melted, stir in the bicarb soda. Let it froth and thicken and then pour onto the dry ingredients. Mix well. Place heaped teaspoons of the mixture onto the prepared tray. Flatten slightly if you prefer a more crunchy biscuit. Bake for 20 minutes or until deep golden.
Makes about 30.
Please share this post so everyone can get baking this week!
🍪🍪🍪
🇦🇺🇦🇺🇦🇺
👩🍳👩🍳👩🍳
#ANZACDay #BakeToRemember #honouringANZACday #RoKnox #WentworthVotes #ANZACBiscuits #voteliberal
#roknoxforwentworth #anzacbiscuitrecipe
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One Comment
Thank you Lisa & your colleagues for your wonderful books- I have all four of them. I just have a question regarding one ingredient in the Passover Citrus Sponge p117 in NFSS-tapioca starch- I have not seen this at all at the usual Pesach grocery outlets here in Sydney. Any advice re a kosher substitute ?
Many thanks Pearl