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

  1. SARA’S BRISKET, MMCC p. 66
  2. PAULA’S BRISKET, MMCC p. 80
  3. ULNYIK, MMCC p. 80
  4. CHICKEN SOUP 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
  13. BROWN SUGAR NUTTIES, NFSS p. 24

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

 

 

Share:

Facebook
Twitter
Pinterest
WhatsApp
LinkedIn

One Comment

  1. Pearl Jassy

    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

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media

Recently

Instagram

This is going to be a difficult Pesach.
Once again.
It is hard to celebrate freedom if we are not all free, and as long as there are 59 hostages - our brothers and sisters - still held against their will IN HELL in Gaza, we are not free.

We will still do our best to enjoy this time. We need to acknowledge and celebrate that the Jewish community has survived thousands of years of the greatest existential challenges and not only are we still here but we are strong, resilient and THRIVING. As is Israel!

If you just don’t feel like cooking much this year, especially after the Seders, I get it. 

But here’s something that will take you less than 15 minutes to prep, cook and get on the plate.

In Danny’s (husband) family they call it ‘matzo egg’ but it has morphed into ‘matzo brei’ over the decades. It is the one thing Danny can cook well, in fact he is the one who taught me how to make it.

(To pimp it up, sprinkle with feta and chopped chives.)

MATZO ‘egg’ BREI

4 pieces matzo
water
2 eggs
60 ml (1/4 cup) milk
1/2 teaspoon salt 
1 tablespoon butter

to serve
sour cream and salt
or cinnamon sugar

Break the matzo into 2 cm pieces and place in a bowl. Cover with tap water and soak for 5 minutes. Drain and squeeze out the excess water. In a medium bowl, beat the eggs with the milk and salt. Add the matzo and stir to combine. 

Heat a medium frying pan pan over high heat, add the butter. When melted and sizzling, add the matzo mixture to the pan.

Reduce the heat to medium-high and cook for a few minutes. Once the bottom sets, toss the mixture around in the pan. Let it set again for a minute and repeat until it is cooked through.

Serves 2 (in my family) - 4 (in most families)

#pesach2025 #pesachrecipes #passover #jewishcooking not#chocolatecake
#easycooking #easypassoverrecipes
...

202 13

Thumbprint Jam Bickies for Pesach

60 g potato starch
60 g fine matzo meal
40 g caster sugar
30 g almond meal
80 g unsalted butter, at room temperature
zest of ½ small lemon
1 egg yolk

tart apricot jam

Whisk the potato starch, matzo meal, sugar, almond meal and lemon zest together in a large bowl. Rub in the butter with your fingertips until you have crumbs, add the egg yolk and mix until a dough is formed. This can be done in the food processor.

You will need a lined baking tray.
Divide the dough into three, and then each piece into eight.
Gently roll each piece into a smooth ball and place them on the prepared tray.
Using the top of your thumb, make an indent in the top of each cookie and flatten slightly.
Spoon in a little jam into each indentation.
Bake for 15 minutes at 180C or until golden on the base.
Makes 24 bickies.

These bickies are the most exciting Passover biscuits we have seen in a long time - because they don’t taste like Passover biscuits! The recipe has an interesting story.

Eve Graf was the wife of the first rabbi of the Cardiff Reform Synagogue in Wales. She was born in Berlin, Germany, in 1918, and was brought up by her widowed mother. Eve met and married Rabbi Graf in Berlin when she was only 19, and as newlyweds they were forced to flee from their home with his parents. Rabbi Graf was outspoken against the Nazi regime and after Kristallnacht it was no longer safe for them. In the spring of 1939, they were sponsored for immigration to Britain. They ended up in the Welsh capital, Cardiff, to set up the newly formed reform community; it is still the only one in Wales.
In the early 1950s, as the first Rebbetzin, Eve Graf encouraged the many refugee members of the newly founded community to enliven the synagogue’s social events with their baking skills - in those days the smell and taste of almonds and vanilla was incredibly luxurious. This is her recipe, originally published in our third book ‘It’s Always About the Food’

💙💙💙💙💙💙💙💙

#jewishfood #passover #pesach #passoverrecipes #pesachcookies #bestrecipes
...

650 31

Facebook

Categories

MMCC Related

Related Posts