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Let’s RISE together: Celebrating the Sydney Gay + Lesbian Mardi Gras
Let’s RISE together: Celebrating the Sydney Gay + Lesbian Mardi Gras
Hamantashen Time. Purim is here!
Hamantashen Time. Purim is here!
Spinach and Ricotta Gnudi for Valentine’s Day
Spinach and Ricotta Gnudi for Valentine’s Day
‘Plumb’ Cake: Monday Morning Cooking Club
‘Plumb’ Cake: Monday Morning Cooking Club
Asian-Style Snapper
Asian-Style Snapper
Banana Toffee Galette
Banana Toffee Galette
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Ingredient: rendered duck fat

It’s Duck Confit All The Way, Not a Turkey in Sight.

Nothing beats a golden crisp confit duck leg at your festive season table. Or at any other time!

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It’s Duck Confit All The Way, Not a Turkey in Sight.

Nothing beats a golden crisp confit duck leg at your festive season table. Or at any other time!

More
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Recent Recipes

Let’s RISE together: Celebrating the Sydney Gay + Lesbian Mardi Gras
Let’s RISE together: Celebrating the Sydney Gay + Lesbian...
Hamantashen Time. Purim is here!
Hamantashen Time. Purim is here!
Spinach and Ricotta Gnudi for Valentine’s Day
Spinach and Ricotta Gnudi for Valentine’s Day

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Passover 2021
Passover 2021
Potato Latkes for Chanukah (or for any other time)
Potato Latkes for Chanukah (or for any...
A Sweet but Different Jewish New Year: 2020
A Sweet but Different Jewish New Year:...

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Mar 4

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These outstanding Spinach and Three Cheese Coils make the perfect light meal. Stuffed with a mixture of blanched spinach and three cheeses (yep – one is never enough!), they are delicious straight out of the oven and equally good served at room temperature. This recipe comes from the late Jack Sages and is published, alongside the stories of his Turkish heritage, in our second book The Feast Goes On. Find the full recipe below 

SPINACH AND FETA COILS 
8 - 10 sheets filo pastry
1 bunch English spinach, about 180 g leaves
250 g (8 oz) feta cheese
100 g (3 ½ oz) pecorino cheese, grated
100 g (3 ½ oz) parmesan cheese, grated
1 tablespoon plain flour
2 eggs
100 g (3 ½ oz) butter, melted
100 ml (scant ½ cup) vegetable oil
1 egg, lightly beaten, for glazing
sesame seeds

Take the filo pastry out of the fridge at least 2 hours before starting the recipe. Preheat oven to 200ºC (390ºF) Line 2 baking trays.

Wash the spinach, remove and discard the large stems and chop the leaves. Blanch in boiling water, then drain thoroughly. Leave to cool slightly, then squeeze out as much excess water as possible. The cooked spinach should weigh around 85 g. Crumble the feta into a bowl, add the other cheeses, flour, eggs and spinach and mix well.

Combine the melted butter and oil in a bowl. Place 1 sheet of the filo in front of you vertically on the bench top. Cover the remaining sheets with a damp cloth. Lightly brush the butter mixture over the filo sheet, ensuring the entire surface is covered. Make a 4 cm (2 inch) fold at the short end of the sheet of pastry sheet, then spread a 2 cm (1 inch) thick layer of the spinach filling over this fold from left to right, leaving about 2 cm (1 inch) space at both ends. Fold both the long sides of the pastry inwards to prevent leakage, then roll the pastry up from the bottom to the top to make a cylinder. Wrap the cylinder into a coil shape and place on a prepared tray. 

Repeat the process with the remaining filling and filo sheets until you have 8 - 10 coils. Brush the tops with beaten egg and sprinkle over the sesame seeds. Bake for 20 - 25 minutes until golden brown. 
Serves 8 - 10 
#mmccrecipe
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Mar 1

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Today is the first day of Autumn! Where has the time  gone?! This simple Tuna Tagine is perfect to celebrate the change in season. This recipe comes to us from Zoe and Adam, creator of @paperboykitchen in Melbourne’s CBD. View the full recipe below and via the link in our bio. 

Ingredients
2 onions sliced
2 red capsicum (pepper) sliced
2 garlic cloves crushed
2 tbsp extra virgin olive oil
1 tsp ground ginger
1 tsp ground coriander
1 tsp smoked paprika
1 tsp salt
1/2 bunch of flat leaf parsley chopped
4 waxy potatoes peeled and thinly sliced
1/2 lemon thinly sliced, pips removed
2 cups vegetable or chicken stock
4 tuna steaks
 lemon juice and olive oil to serve
Servings 4 people

Instructions
Choose a tagine or casserole dish (at least 3 litres) with matching lid that can be taken from the stove directly to the dining table.

Fry the onions, peppers & garlic in the olive oil over medium heat until soft, about 15 minutes. Add the spices, salt and half the parsley and fry until fragrant, adding a little more oil if needed.

 Divide the onion mix into three parts, leaving one part in the dish.

Divide the potato slices into three parts. Seasoning each layer as you go, place one third on top of the onion mix in the dish. Continue to layer potatoes and onion mix, finishing with potatoes. Top with the lemon slices and season.

Pour in enough stock to almost cover the vegetable layers; a few pieces can poke up above the liquid. Bring to the boil, reduce heat to a good simmer, then cover and cook on low heat for 40 minutes, or until the potatoes are soft.

Sprinkle the tuna steaks with salt and pepper and drizzle with olive oil. Lay over the tajine, replace the lid and let the tuna steam for 5-10 minutes, or until cooked through. If you prefer, sear the tuna in a hot pan and serve on top of the vegetables. Finish with a squeeze of lemon juice, sprinkle the remaining parsley and drizzle over some extra olive oil.

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#fishdish #tuna #fishdinner #alanbensonphoto #mmccrecipe #weeknightdinner #healthydinner #healthydinnerideas #fish
130 6

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Feb 28

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To mark the very last day of summer here in Australia (wah, we can't believe it!), we thought we’d share a beloved classic, the iconic pavlova 😉  The incorporation of sour cream into this pav adds welcome relief from all the sweetness.  Figs are also currently in season here in Australia until mid-autumn so enjoy them while you can! We recently shared the full recipe of this gorgeous Fig and Caramel Sour Cream Pavlova (which appears in our latest book Now For Something Sweet) with NZ's
@vervemagazine You can access the full recipe via the link in our bio. 
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#mmccrecipe #summerdessert #aussiesummer #australiansummer #pav #alanbensonphoto  #pavloval #fig #figs #dessert #baking #weekendbaking #bakinginspo #mondaymorningcookingclub
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Feb 27

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Is there anything better than a beautiful sponge cake, slathered in cream and adorned with gorgeous fresh fruit?! You can find the full recipe for this perfect, light easy to make hot milk sponge in our second book ‘The Feast Goes On’ 
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#summerdessert #spongecake #berries #freshberries #baking #bakinginspo #bakingathome  #dessert #australiansummer #mondaymorningcookingclub #alanbensonphoto
198 12

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Feb 26

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We’re tickled pink by this awesome review from @betterreadcooks  and we’re delighted that so many have been able to enjoy ‘the great diversity and utter gourmet splendour of the sweet treats that emerge from Jewish Kitchens.’ As a side note if you’re looking to replenish your bookshelf with more fabulous reads, @betterreadbookshop (where this picture was taken) is a much-loved bookstore in Newtown and the perfect spot to stock up on all sorts of literary gems. 
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#thankyou #cookbooks #bestcookbooks #bestreads #australiancookbooks #feelingthelove #books #bookshop #mondaymorningcookingclub #bookworms #sydneybookshop
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Feb 26

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It's always interesting to see what our families choose for their birthday cakes. In Lisa's family, husband Danny is always predictable. It is ALWAYS (and we repeat ALWAYS) one of his (late) mother's creations. And as today is Danny's birthday, this is the cake that Lisa has made: Double Chocolate Nut Cake from Now for Something Sweet. It is a flourless walnut and dark chocolate cake with a milk chocolate icing. (Just a note with the icing - fold the chocolate/butter into the eggs (rather than whisk) and place the icing in the fridge for an hour or so before spreading all over the cake) 

And happy birthday Danny!!
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#chocolate #chocolatecake #chocolatelover #chocolatelovers #glutenfree #glutenfreeeats #chocolatedessert #chocolatedesserts #chocolatedessertcake #mondaymorningcookingclub #alanbensonphoto  #birthdaycake #birthdaydessert #happybirthday #birthdayboy #birthdayboy🎂
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Feb 25

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Happy Purim! For those celebrating we would like to wish everyone a day filled with love, laughter and of course more hamantashen than you can eat. We can't decide which we like more between thick jam, poppy seed, baclava nut and povidl. What's your favourite filling?
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#purim #hamantashen #happypurim #happypurim❤ #happypurim🎭  #purim2021 #happypurim2021 #mondaymorningcookingclub
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Feb 24

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Our truly gorgeous Upside-Down Peach Cake is simply irresistible. We're in our last months of the glorious peach season here in Australia so now is your chance to make the most of them. You can find the full recipe for this fabulous afternoon tea or dessert treat in our most recent book 'Now For Something Sweet'. 
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#peaches #peach #peachdessert #fruitdessert #alanbensonphoto #australiansummer #aussiesummer #summerdesserts #dessert #desserttime #dessertlover #mondaymorningcookingclub
217 2

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Feb 21

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With the Aussie apple picking season beginning in February, there couldn’t be a more perfect time to begin incorporating the humble apple into all kinds of glorious sweet creations. Our flourless Apple, Almond and Ginger Cake is a winner. It's a fabulous dessert with a dollop of whipped cream. And the added bonus for some is that it's gluten free! 
View the full recipe below 

Cake
3 granny smith apples
30 g (1 oz) unsalted butter
50 g (1/4 cup) caster (superfine) sugar
2 cloves
75 g (1/2 cup) raisins
260 g (1 1/2 cups) almond meal
220 g (1 1/2 cups) almonds
2 ½ teaspoons ground ginger
2 teaspoons baking powder
4 eggs
230 g (1 cup) raw or demerera sugar
145 ml (1/2 cup plus 1 tablespoon) maple syrup

Topping
2  royal gala or golden delicious apples
50 g (1/3 cup) almonds, coarsely chopped
50 g (2 oz) butter, melted
50 g (1/4 cup) raw or demerara sugar 

Preheat the oven to 180C/350F. Grease and line a 26 cm (10 1/2 inch) springform cake tin.

Peel and core the apples, then cut into wedges. On medium heat, melt the butter in a frying pan large enough to fit the apples in one layer. Add the apples, caster sugar and cloves and toss to combine.

 Cook, stirring occasionally, until the apples are well coated, soft and starting to colour, about 5 - 10 minutes. There should be no liquid left in the pan.

 Remove the cloves, add the raisins and cook for another minute or so to soften. Remove from the heat and cool. 

Process the almond meal, almonds, ginger and baking powder in a food processor until coarsely chopped. Set aside. 

In an electric mixer, whisk the eggs, raw sugar and maple syrup until pale and fluffy. Add the nut mixture and cooked apples and fold to combine. Pour into the prepared tin. 

To make the topping, core and thinly slice the apples and arrange over the cake batter, overlapping slightly. Scatter the almonds on top and then sprinkle the sugar. 

Bake until golden and cooked through and a skewer comes out clean, about 1 – 1¼ hours. If the cake is browning too quickly, cover with some foil. Cool completely in the pan and serve at room temperature with yoghurt or vanilla ice-cream.

Serves 12 - 16
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#apples #mmccrecipe #applecake #sundayfunday
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