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MMCC Winter Recipes: A Simple Warming Chicken Curry

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Recent Recipes

MMCC Winter Recipes: A Simple Warming Chicken Curry

MMCC Winter Recipes: A Simple Warming Chicken Curry

Little Meat Pies: Perogen

Little Meat Pies: Perogen

Simple One-bowl Chocolate Cake

Simple One-bowl Chocolate Cake

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MISSED OUR ONLINE COOKING CLASSES ?

MISSED OUR ONLINE COOKING CLASSES ?

THE ESSENTIAL EIGHT DISHES FOR ROSH: JEWISH NEW YEAR

THE ESSENTIAL EIGHT DISHES FOR ROSH: JEWISH...

MENU IDEAS. Rosh Hashanah/Jewish New Year: 2021

MENU IDEAS. Rosh Hashanah/Jewish New Year: 2021

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Sep 18

Have you seen the plan for next week's MMCC Lockdown kitchen?
We're excited!

The week starts 👊👊👊 with hand made noodles (that will become your go-to) then onto a blood orange 🍊 (yep, we can't get enough!) bread and butter pudding (save your leftover challah), a not fried fried chicken 🍗 (what a win) and one of our favourite biscotti-type biscuits (called souhariki).

Hope you can join Lisa every day next week from Tuesday at 11.30 am on insta live.

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#mondaymorningcookingclub #MMCClockdownkitchen #MMCC #lockdownkitchen #homecooking #delicious #recipe #cooking #foodstagram #dessert #feedfeed #f52grams #eeeeeats #forkyeah #alanbensonphoto

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Sep 17

Who's ready for a truly excellent (and fun!) three course dinner cooked in the comfort of your own kitchen? We're all excited that Lisa and chef Michael Rantissi from @keposstreetkitchen are hosting another FABULOUS virtual cooking experience on Sunday 26th at 5.30pm and you're invited!

This entertaining and interactive class is just the thing to help banish the lockdown blues! Together we'll make a lovely stracciatella salad, a spectacular chicken bastilla (a traditional filo pie) with a lemony fennel salad alongside and for dessert, a glorious olive oil chocolate mousse & blood orange compote 😋. YUM.

Sydney peeps - if you live within a 15km radius of Redfern you can receive all the ingredients delivered straight to your door! Pick up is also available from Kepos Street Kitchen. Ingredients orders are limited so be sure to reserve your spot before Thursday 23rd.

If you're not in Sydney you can join us with your own ingredients. The recipes will be emailed to you a few days prior to the class to allow enough time for you to get shopping. Register on the KSK website via the link in our bio. 😘
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#onlinecookingclass #bakingathome #homecooking #sydneyfoodies #sydneyfoodie #sydneyeats #mondaymorningcookingclub #dessertsofig #dessertsofinstagram #dessertstagram #dessertslover #comfortfoodeats #comfortfood #alanbensonphoto #lifeandthyme #winterwarmers #f52community #bakingwithlove #comfortfoods #f52grams #forkyeah #mmccrecipe #thebakefeed #feedfeed #bakingathome

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Sep 17

⭐️Dried Apricot Sweet⭐️. APRICOT PLETZLACH  

INGREDIENTS***
1 kg Australian/Californian (not Turkish)
dried apricots*
6 cups sugar**
water
caster sugar, to sprinkle

*you can also use the diced Australian dried apricots.

AND ALSO
Heavy bottomed saucepan
Wooden spoon
Stick blender/bamix
Large chopping board

**for my taste, I used 1 cup sugar for 250 g apricots

***Note also - this is a huge quantity to start with. Try 250 g for starters and see how you go.

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Sep 15

Apricot pletzlach. Mouth watering just writing this post.
This is traditionally a sweet made at Passover time, but honestly we just can’t wait that long. The thought of this slightly chewy, tart and (literally) mouth-watering sweet is just too much for us.

So Lisa is making this Friday on Instagram Live at 11.30 am.

It needs to dry out overnight so will be ready for eating on the weekend.

This wonderful recipe from The Feast Goes On from the kitchen of Barbara Krell.
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#mmccrecipe #apricot #f52grams #comfortfoods #comfortfoodeats #feedfeed #dessertsofinstagram #dessertslover #alanbensonphoto #f52community #comfortfood #mondaymorningcookingclub #lifeandthyme #thebakefeed #bakingwithlove #dessertsofig #bakingathome #forkyeah # #dessertstagram

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Sep 15

⭐️Cholent⭐️. Today we are making one of the oldest and most traditional of Jewish dishes - cholent.
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
CHOLENT
(SLOW COOKED BEEF, BEANS + BARLEY)

INGREDIENTS
140 g (heaped 1/2 cup) dried lima beans*
60 g (1/3 cup) dried red kidney beans*
65 g (1/3 cup) pearl barley*
3 onions, chopped
2 T oil
400 g beef short rib or well-marbled beef brisket (deckle)
2 small waxy potatoes, peeled and quartered
3 teaspoons salt
2 cups boiling water

*It is recommended, but not essential, to soak the beans and barley
in plenty of water overnight and then rinse well before using.

AND ALSO
4 litre (16 cup) flameproof casserole
frying pan + spatula
2 cup heat proof measuring jug

130C for 2 hours
100C for 18-22 hours

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Sep 14

Lisa is once again (yay!) teaming up with chef Michael Rantissi from @keposstreetkitchen for another FABULOUS virtual cooking experience on Sunday 26th at 5.30pm.

The dinner menu is just wonderful! Start with a lovely stracciatella salad, move on to a spectacular chicken bastilla (a traditional filo pie) with a lemony fennel salad alongside and for dessert, a glorious olive oil chocolate mousse & blood orange compote 😋. YUM.

Sydney peeps - if you live within a 15km radius of Redfern you can receive all the ingredients delivered straight to your door! Pick up is also available from Kepos Street Kitchen. Ingredients orders are limited so be sure to reserve your spot before Thursday 23rd.

If you're not in Sydney you can join us with your own ingredients. The recipes will be emailed to you a few days prior to the class to allow enough time for you to get shopping. Register on the KSK website via the link in our bio. 😘
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#onlinecookingclass #cookingtogether #bakingtogether #bakingwithlove #bakingathome

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Sep 14

⭐️Honey Honey⭐️. Apple + Honey Cupcakes with Cream Cheese Icing
⭐️⭐️⭐️
INGREDIENTS
55 g (1/3 cup + 2 tsp) plain flour*
55 g (1/3 cup + 2 tsp) self-raising flour*
1/2 teaspoon bicarbonate of soda (baking soda)
1/4 teaspoon each ground ginger, mixed spice
+ cinnamon
1 egg
85 g (1/3 cup + 2 tsp) caster sugar
50 ml (2 1/2 tablespoons) oil
125 g (heaped 1/3 cup) honey
1/2 teaspoon vanilla extract
1/4 cup freshly brewed black tea
1 granny smith apple, peeled and grated

*GLUTEN FREE OPTION: Sub 110 g Bob’s Red Mill GF flour 1:1
PLUS 3/4 teaspoon baking powder (in place of 110 g plain+SRF)

CREAM CHEESE ICING
125 g cream cheese, softened
80 g (4 tablespoons) unsalted butter, softened
1/2 teaspoon vanilla paste or extract
140 g icing sugar

AND ALSO
oven preheated to 180C
2 mixing bowls
electric mixer or whisk
6 x large or 9 tulip cupcake cases
muffin tin

Bake 30 mins.

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Sep 13

Guess what, we’ve still got a bit of honey cake eating to do!

We’re starting this week’s Instagram Lives with an essential recipe for this time of year, Apple + Honey Cupcakes with Cream Cheese Icing.

Join Lisa tomorrow, Tuesday, at 11.30 am and by lunchtime you’ll have a batch of soft-inside, sticky-outside, cream cheese frosted honey + apple cupcakes that you won’t be able to stop eating. If you are fasting this week, they are PERFECT to start and to finish the fast.

#yomkippur #breakingthefast #mmcclockdownkitchen #comfortfoods #dessertsofig #dessertsofinstagram #mmccrecipe #bakingathome #bakingwithlove #f52grams #alanbensonphoto #comfortfood #feedfeed #forkyeah #f52community #thebakefeed #lifeandthyme #dessertstagram #mondaymorningcookingclub #dessertslover #winterwarmers #comfortfoodeats

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Sep 12

Hope you can join Lisa on Wednesday at 11.30 am on Instagram Live to make cholent. Yep, cholent!

It is a custom in some households to break the Yom Kippur fast (which is on Thursday this week) with cholent. It is a traditional dish often made on Fridays and slow cooked all night ready the next day for Shabbat (Saturday) lunch. It is considered an inexpensive hearty stew - full of beans, barley, potato and a little meat - and it feeds a lot of people. The dish ideally cooks for 20 + hours or so. If you do fast on Yom Kippur - you could get everything ready with us, and start cooking it at 3 pm Wednesday, and continue to cook it overnight and throughout the next day in a very slow oven.

We’re giving you plenty of notice so you can buy your ingredients and soak your beans and barley on Tuesday night in preparation for Wednesday’s Live.

This recipe (halved here) was originally published in The Feast Goes On from the kitchen of the very special (the late) Yvonne Fink, someone very dear to our ♥️.

It will feed about 4-6 people, give or take😜

For the meat, you can also use beef rib on the bone and you'll need about 600 g (or more if you want it meaty), cut into 3 or so pieces. (Got ours from @field_to_fork❤️)
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#mmcclockdownkitchen #cholent #feedfeed #mmccrecipe #f52grams #comfortfoods #dessertslover #comfortfood #f52community #forkyeah #bakingathome #lifeandthyme #alanbensonphoto #thebakefeed #comfortfoodeats # #bakingwithlove #mondaymorningcookingclub

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