A soft, sweet glazed brisket with honey, carrots and prunes.
Ingredients Archives: onions
Aunty Myrna’s Cabbage Rolls
An heirloom recipe from the old world: Cabbage Rolls and a story of Aunty Myrna.
Jewish-Chinese Brisket
Mum’s succulent, fall-off-the-bone, rich, sticky and very Jewish brisket with a rich Chinese-style sauce. A fusion from heaven!
- Course Mains
Aunty Myrna’s Cabbage Rolls
Monday Morning Cooking Club: Recipes from the old world My food inspiration stems from my Bubba (grandmother) Shendel but it is one of her daughters who inspires me the most. Aunty Myrna, my father’s older sister who passed away in 2004, was a horserace-loving, cigarette smoking, platinum blonde with a heart bigger than any. Polish-born, […]
Tuna Tagine
Monday Morning Cooking Club showcases Zoe and Adam Milgrom This is a wonderful recipe from Zoe and Adam, a young couple from Melbourne who really know their food. The are featured in The Feast Goes On where they share a delightful and unique red cabbage slaw which (we have no doubt!) will grace many tables in the coming […]
- Cuisine Mediterranean
Lisa’s Basic Tomato Sauce
Join in our weekly recipe sharing forum. This week it’s pasta sauce.
Brisket and Potato Cake – Our Seder
Our Traditional Passover Meal: Paula’s Calf Brisket and Ulnyik One of the most important parts of the Monday Morning Cooking Club project is the preservation of recipes. To preserve those recipes from the older generation for ours. And to preserve ours for the next. And so on. I grew up in Melbourne, a Jewish Australian with pure […]
- Course Mains, Sides and Starters
Egg and Onion
Egg and Onion: A Monday Morning Cooking Club essential It’s hard to believe it is already this time of the year! I quite like it when both Easter and Passover occur simultaneously – doesn’t happen that often but when it does it really highlights the cultural diversity in Australia. As the entire nation is feasting […]
- Course Sides and Starters
- Cuisine European, Jewish
Polish Potato Cake
A recipe from a grandmother long missed. Potato Ulnyik for #LetsLunch.
- Course Sides and Starters
- Cuisine International
Hungarian-style Cholent
Every Jewish community around the world has its own version of Cholent. It’s the perfect slow cooked meal for the Sabbath, a hearty mix of meat, marrow, barley and beans prepared before the start of the Sabbath. This is my family’s cholent, one that reminds me of my family and long, slow Saturday lunches. I […]
Pilaf Pie with Chicken, Sultanas and Sweet Spices
June 2011: I recently found myself (quite excitedly and SO happily) part of a fabulous group on twitter which, with the hashtag #LetsLunch, has a virtual lunch each month with everyone in the bunch “bringing along” something great by posting a photo and recipe of that dish. It sounds like such a brilliant idea. So this […]
- Course Mains
- Cuisine Mediterranean
