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Recent Recipes

Frozen Lemon Meringue

Frozen Lemon Meringue

BROWN SUGAR NUTTIES

BROWN SUGAR NUTTIES

Matzo Kugel: PASSOVER IS COMING

Matzo Kugel: PASSOVER IS COMING

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Passover 2025

Walking up an Appetite: Are You Ready?

Walking up an Appetite: Are You Ready?

THE ESSENTIAL EIGHT DISHES FOR ROSH: JEWISH NEW YEAR

THE ESSENTIAL EIGHT DISHES FOR ROSH: JEWISH...

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heylisagoldberg

May 14

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heylisagoldberg

May 7

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heylisagoldberg

Apr 25

Anzac Day, held on April 25, is a national day of remembrance in Australia and New Zealand that honours every soldier who served in war and peacekeeping. We remember those who made the ultimate sacrifice.

Anzac biscuits, made from oats and golden syrup were created during World War I because they were affordable, long-lasting, and could be sent to soldiers overseas without spoiling.

We make them every year to honour the tradition of Australia.

Lest we forget

Find the recipe in my reel with @roknox4wentworth

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heylisagoldberg

Apr 20

I am a cook. @roknox4wentworth is actually not.
She is much more than that.
Ro is the fabulous Liberal candidate for my electorate of Wentworth (NSW).

So, in anticipation of ANZAC Day on Friday, I invited Ro into my kitchen to honour the Australian tradition of baking these exceptionally irresistible oat and golden syrup biscuits,
and also to prove two things:
1. Anyone can make excellent ANZAC biscuits (yes, even Ro, a self-proclaimed non-cook), and
2. Sometimes stepping into unfamiliar territory is exactly what leadership looks like.

ANZAC BISCUITS

140 g (1 scant cup) plain flour
55 g (1/2 cup) rolled oats
85 g (heaped 1/3 cup) caster sugar
20 g (1/4 cup) shredded coconut
20 g (1/4 cup) desiccated coconut
1/8 teaspoon salt
110 g (1 stick) unsalted butter
40 g (1 heaped tablespoon) golden syrup
1/2 teaspoon bicarb soda

Preheat the oven to 160℃.
Line a baking tray. Combine the flour, oats, sugar, coconut and salt in a large bowl. In a small saucepan, melt the butter and golden syrup together. Once melted, stir in the bicarb soda. Let it froth and thicken and then pour onto the dry ingredients. Mix well. Place heaped teaspoons of the mixture onto the prepared tray. Flatten slightly if you prefer a more crunchy biscuit. Bake for 20 minutes or until deep golden.
Makes about 30.

Please share this post so everyone can get baking this week!

🍪🍪🍪
🇦🇺🇦🇺🇦🇺
👩‍🍳👩‍🍳👩‍🍳

#ANZACDay #BakeToRemember #honouringANZACday #RoKnox #WentworthVotes #ANZACBiscuits #voteliberal
#roknoxforwentworth #anzacbiscuitrecipe

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heylisagoldberg

Apr 10

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

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heylisagoldberg

Apr 3

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

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heylisagoldberg

Mar 30

An essential Pesach snack.
We like to call them Jewish Bliss Balls.
Make them ahead and keep them in the fridge.

When @susanbarocas was a guest chef at the White House Seder under the Obama administration, she made these wonderful Charoset Balls and wrote “each year, as I ground the fruit and nuts mixture, then rolled the balls in uniform sizes, I truly felt that somehow, my parents, grandparents and even unknown ancestors were there with me, smiling and sharing this most unexpected and amazing experience.”
Susan was kind enough to share the recipe with us during our world wide search for recipes for our third book, It’s Always About the Food.

240 g (2 cups) pitted dried dates
100 g (about 7) dried figs
160 g (1 cup) raisins or sultanas
60 g (about 12) dried apricot halves
120 g (1 cup) roughly chopped walnuts
1 1/2 tablespoons sweet red wine or grape juice
½ teaspoon ground cinnamon or to taste
2 pinches ground allspice
80 g (½ cup) raw or toasted almonds, coarsely ground, for rolling

Process dates, figs and apricots till roughly chopped. Add sultanas, walnuts, wine and spices. Process until it comes together in a clump. With wet hands, roll into balls and coat in almonds. Refrigerate.

Makes about 36 balls.

#passover #pesach #passoverseder #passoverrecipes #jewishfood #jewishrecipes

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heylisagoldberg

Mar 29

Passover Chocolate Walnut Cake 🍫🥜🥮

(Served on the gorgeous @dinosaur_designs Temple Cake Stand🙌🙌)

100 g dark chocolate, chopped
45 g unsalted butter
220 g (2 cups) walnuts
6 eggs, separated
¼ teaspoon salt
230 g (1 cup) caster sugar

Line a 24 cm springform tin.
Preheat oven to 160C (conventional).

Melt butter and chocolate together and stir till smooth.
Process (by pulsing) the walnuts until coarsley ground.

Whisk egg whites and salt until very foamy. Add sugar, gradually, and whisk until soft peaks form. Add the egg yolks, one at a time, whisking after each addition.
Fold in the walnuts and chocolate/butter.

Pour into tin and bake 45 minutes or until a skewer comes out clean.

Allow to cool before removing from tin.

This recipe comes from my late mother in law, Talia Goldberg and was first published in Now for Something Sweet by Monday Morning Cooking Club (2020)

Apologies for the text on screen…I had edited the errors before scheduling the post but they have been undone!!! 🤦‍♀️😡

#pesach2025 #pesachrecipes #passover #jewishcooking #chocolatecake

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heylisagoldberg

Mar 29

Ready for the Pesach cooking frenzy?
It’s really what our food-obsessed community does best.

Got our books?
Check out our Pesach guide of what to cook.

Haven’t got our books?
Check out our website, we have lots of recipes there.

Over the next few days, I’ll be sharing a few videos of some of my faves.

http://mondaymorningcookingclub.com.au/
Or link in my Instagram bio linktree🌲

(And the pic is our Almond Meringue Torte. Sooooo good!!)

💙💙💙💙💙💙
#passoverseder #passover #pesach #pesachrecipes #paasovercooking #jewishfood

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