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Day: August 15, 2026

Sticky Pears Anyone ?

By Lisa GoldbergIn RecipesPosted August 15, 2026

Takes poached pears to a new level.

Tags: Lets Lunch, Monday Morning Cooking Club, Pareve desserts, slow roasted pears

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Sticky Pears Anyone ? August 15, 2026
Kolac: Dried Apricot + Ricotta Crumble Slice May 5, 2026
A SAVOURY DELIGHT FOR SHAVUOT May 5, 2026

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Recent Recipes

Sticky Pears Anyone ?

Sticky Pears Anyone ?

Kolac: Dried Apricot + Ricotta Crumble Slice

Kolac: Dried Apricot + Ricotta Crumble Slice

A SAVOURY DELIGHT FOR SHAVUOT

A SAVOURY DELIGHT FOR SHAVUOT

Recent Posts

Kolac: Dried Apricot + Ricotta Crumble Slice

Kolac: Dried Apricot + Ricotta Crumble Slice

2026: the year to master hamantashen

2026: the year to master hamantashen

Passover 2025

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Aug 13

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It’s time for a huge global food celebration, are you ready to join us?

Happy 90th birthday, Claudia Roden❤️❤️❤️❤️❤️❤️❤️❤️❤️
And happy 30th anni for your incredible groundbreaking book, The Book of Jewish Food💙💙💙

We created this ‘Ricotta Cheesecake Slice’ for our new book, A Year of Jewish Cooking.
And then we compared the recipe to Claudia Roden’s Cheesecake and it was uncanny, they were just so similar.

We’ve made the cake once again and have now added a bit of Claudia’s touch. We have used Quark, a curd farm cheese in place of our ricotta and added lemon juice, as Claudia did.
With Merelyn’s Hungarian mum’s filling, Lisa’s Polish Auntie Leah’s lattice,
and Claudia’s magic in our recipe and in our hearts, this cake is family in every layer and a nod as always to tradition, to heritage, and to community.

20 years ago, we started Monday Morning Cooking Club to preserve Jewish recipes here in Australia.
We were always impressed and inspired by Claudia’s work in documenting the food and traditions of the global Jewish community through her bible, The Book of Jewish Food.

It’s been a joy and an inspiration to have Claudia by our sides in the kitchen for decades. She has lead the way for so many of us with commitment and precision, joy and deliciousness, celebrating the story and the tradition behind every recipe. In a word, incredible!!!

Huge thanks to the fabulous @foodishanu for inviting us to this global party, we’re honoured to be celebrating two such wonderful milestones. And we’re so excited to introduce Claudia’s extraordinary legacy to a new generation through our voices alongside today’s Jewish food creators.

❤️💙❤️💙❤️💙

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heylisagoldberg

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Aug 11

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heylisagoldberg

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Aug 6

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Who doesn’t love twisties?
But who ever knew it was a Jewish story!?

Thank you @australian.jew for giving us all the info🙌🙌

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heylisagoldberg

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Aug 5

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I want to tell you about this delicious lokshen kugel, but I have something more important to say.

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heylisagoldberg

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Jul 30

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Luscious enough?

Recipe in our new book, A Year of Jewish Cooking.
Olive Oil Chocolate Mousse.

Getting ready for Shabbat dinner (made it yesterday) with this simple yet outstanding dessert.

And the bonus for some at my table?
It’s gluten free.
It’s dairy free.

And it’s really REALLY bloody delicious.

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heylisagoldberg

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Jul 23

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Happiness = a Happy Pancake in Ginza, Tokyo.
Probs one of the most touristy things to do but it’s actually bloody delicious.
Nothing gourmet, nothing fancy, just what it is.
Polished off that whole plate all by myself: 3 simple, fluffy pancakes, golden syrup, whipped cream and vanilla ice cream🙌🙌🙌

Anyone have a tried and tested recipe for these that works at home?

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heylisagoldberg

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Jul 18

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Ready to babke this weekend?

You can find the recipe for this irresistible Cinnamon Brown Sugar Babke (which I think you’ll really love because it is bloody spectacular!!) in our latest book, A Year of Jewish Cooking.

#mondaymorningcookingclub
#ayearofjewishcooking

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heylisagoldberg

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Jul 8

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Let’s make challah together❤️

Where the ‘ch’ is pronounced like the end of ‘Bach’ and if that’s too hard, ‘Hah-luh’ will do.

If you’re new to this gorgeous, egg-glazed plaited loaf served every Friday night for the Jewish Sabbath-Eve meal, you’re in the right place. And if you know it well, you’re also in the right place!

Challah is the shiny, egg-enriched plaited loaf of bread enjoyed on Shabbat (Sabbath). It is a little sweet, a little salty and so delicious with many of the dips and shmears we like to serve alongside.
And it makes the most outstanding French toast!

It’s traditional to serve two loaves on Friday night to represent the double portion of manna which sustained Moses and the Israelites in the desert over the day of rest.

You’ll find the recipe in our new book, A Year of Jewish Cooking.

Comment ‘six’ and I’ll share our video which shows exactly how to plait a beautiful six strand challah 🙌🙌🙌🙌🙌🙌

(Song beautifully performed by @hyltonchilchikmusic)

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heylisagoldberg

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Jul 7

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Hands up if you’re ready to make challah this week??? 🙋‍♀️🙋🏼‍♀️🙋🏻‍♀️

For those of you who are new to the idea of baking challah, we (at Monday Morning Cooking Club) are here to give you inspo and to help you find that challah-baker in you! Believe us when we say once you’ve made challah a couple of times it will become an easy part of your Shabbat repertoire.

The recipe can be found in our latest book, A Year of Jewish Cooking - it’s our beautiful cover shot📸. We will be sharing a new video on Thursday so you can see exactly how it’s done🙌🙌.

Making your own challah is a wonderful connection to Jewish heritage and tradition, something we value greatly ✡️💙🥰…and it’s also bloody delicious!!! And the recipe, shared with us 20 years ago by Rebbitzin Chanie Wolff, is one that has been passed down from generation to generation; we have tweaked it slightly, made it smaller and therefore more manageable when you’re starting out. We’re so thrilled to have it in our collection.

(And how good is this soundtrack from @hylton_with_a_y 🙌🙌)

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