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Tag: Rusks

Muesli Rusks

By Lisa GoldbergIn RecipesPosted October 27, 2026

A biscuit you will make over and over!

Tags: Lisa Goldberg, Monday Morning Cooking Club, Rusks

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Recent Posts

Muesli Rusks October 27, 2026
Monday Morning Cooking Club Minestrone October 15, 2026
Quinoa Herb Salad with Salmon September 29, 2026

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Muesli Rusks

Monday Morning Cooking Club Minestrone

Monday Morning Cooking Club Minestrone

Quinoa Herb Salad with Salmon

Quinoa Herb Salad with Salmon

Recent Posts

Honey Snap Biscuits

Honey Snap Biscuits

Kolac: Dried Apricot + Ricotta Crumble Slice

Kolac: Dried Apricot + Ricotta Crumble Slice

2026: the year to master hamantashen

2026: the year to master hamantashen

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heylisagoldberg

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Oct 27

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A shot of vodka, Alex Ryvchin, and a video you won’t want to miss!

We’ve seen @alexryvchin on TV and across socials, we’ve read his many articles and bought his books. We know he is so committed, so eloquent and so strong in his roles standing up for our community and for Israel.

In my kitchen, you’ll meet a slightly different Alex: one who loves herring under a fur coat 😳 and has a way of drinking vodka you’ll want to try ☕️🍋

I loved every minute of this candid conversation.

Comment VIDEO and I’ll DM you the link, or find it via the link in my bio.

With thanks to @thesocialblueprintinc 💙
for inviting me to be part of the Candid Conversations video series. This is my third, and I’m excited to get going on the next!!

(And I filmed this little reel today while I made a big batch of bolognese. I promise to share the recipe soon!)

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heylisagoldberg

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Oct 20

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I know Chanukah is weeks away but this year I’m committed to working out (for you AND for me!) which Aussie potatoes make the best latkes, so I started the project today.

It’s a tough job but someone’s got to do it.

And the latke recipe I use is of course the best one, which you will find - unsurprisingly - in our latest cookbook ‘A Year of Jewish Cooking’ in the Chanukah chapter 🙌🙌

#mondaymorningcookingclub
#ayearofjewishcooking

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heylisagoldberg

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Oct 17

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heylisagoldberg

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Oct 16

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Big day in the kitchen today.

Made an old family fave (actually @dannygoldberg_ ‘s fave!), veal scalllopine with a chunky, rich tomato, red onion, sun dried tomato and artichoke sauce🧅🍅🥫☀️. I’m going to serve it with some orzo and a green salad🥗. Yum! And yes I’ll be sharing the recipe soon!

I’m also about to make the Cherry Strudel from Now for Something Sweet, and I’ll make a video to share with you guys soon I promise 🍒🍒🍒

And I made the Cinnamon Swirl Cake from A Year of Jewish Cooking - one of my favourite cakes in the whole world❤️ with the the added bonus for many that it’s dairy free. TBH it’s worth buying the book just for that recipe 🙌🙌

Shabbat shalom everyone, and have a peaceful weekend 💙💙💙

#mondaymorningcookingclub
#ayearofjewishcooking

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heylisagoldberg

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Oct 15

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This is my favourite minestrone EVER.

And it seems like it’s winter again here in Sydney, so you will need to make this tomorrow for the weekend.

You can find the recipe in our latest book A Year of Jewish Cooking, on our website OR comment ‘soup’ to get the recipe DM’d to you.

It’s full of vegetable goodness and so much flavour, this is one soup that will be on repeat, even as the weather (hopefully) starts to warm up.

#mondaymorningcookingclub
#ayearofjewishcooking

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heylisagoldberg

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Oct 11

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Save this recipe for your next Shabbat dinner or Sunday lunch🙌🙌

It is a super easy, simply delicious and irresistible salad. First made decades ago by my (late) mother-in-law Talia, it was published in our very first book in 2011 and we have been making and loving it ever since.

TALIA’S CABBAGE SALAD

1 tablespoon caster sugar
½ cup white vinegar
¼ cup oil
2 tablespoons soy sauce
½ small green or ½ red cabbage (or a mixture), finely shredded
100 g (⅔ cup) whole roasted almonds, roughly chopped
1 heaped tablespoon toasted sesame seeds

Shred the cabbage and put in a large mixing bowl. In a small cup, combine the sugar and vinegar and stir until the sugar is dissolved. Pour into a jar and add the oil and soy sauce, shake well, and pour over the cabbage. Add the almonds and sesame and toss to combine well.

(Some think this salad is best dressed within an hour of serving although my family loves it once it starts to wilt and even enjoys it the next day!)

#mondaymorningcookingclub
#ayearofjewishcooking

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heylisagoldberg

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Oct 4

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Give me a hands up 🙋‍♀️ if you want to know more about this outstanding cake…

All I’ll say is please watch this space! Something very exciting will be happening right here quite soon 🙌🙌

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heylisagoldberg

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Sep 29

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Quinoa Herb Salad with Salmon.

This recipe is on repeat at my place and has been for about 10 years.

I am quite obsessed with it, as is my family.

If you want the recipe, head to the #mondaymorningcookingclub website or comment ‘salad’ and I will DM you a link.

You can also find it in our third book, It’s Always About the Food.

If you like the look of the gorgeous platter and bowl I served this gorgeous salad on (and the plate I ate it off!), it’s from my current other obsession, @bondi_ev and you can find those pieces and many more on their website. But hurry, there are only a few of each in stock at any one time: Bondiev.com

When you buy your salmon, make sure it is sustainably caught. My favourite is NZ Ora King.

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heylisagoldberg

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Sep 27

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Chocolate rugelach.

Hands up 🙋‍♀️ if you like the look of these.

I just made a batch and thought it would be helpful for you to see a super quick ‘how to’ reel because it’s the perfect recipe to make this week.

Especially for Sukkot when the tradition suggests eating stuffed foods to celebrate the bounty of the harvest.

You can find the recipe in A Year of Jewish Cooking.

The pastry is so good, and the filling (milk chocolate, butter, brown sugar and cocoa) is excellent 🍫❤️

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