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Let’s RISE together: Celebrating the Sydney Gay + Lesbian Mardi Gras

Hamantashen Time. Purim is here!

Spinach and Ricotta Gnudi for Valentine’s Day

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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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The Festival of Shavuot: Time to Get Cheesy

The Festival of Shavuot: Time to Get...

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Mar 1

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

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Feb 28

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

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

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Feb 26

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

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

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

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

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Feb 21

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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Feb 19

Today is the start of the 42nd annual Sydney Gay & Lesbian Mardi Gras Festival. Australia’s beloved celebration of pride, protest, passion and diversity, the SGLMG Parade will be (albeit a little different this year) at the Sydney Cricket Ground on 6th March.

The SGLMG has always had a strong focus on celebration while maintaining a commitment to social justice for LGBTQI+ communities. And we love that this year's theme is RISE.

""This past year has undoubtedly been one of unprecedented challenge and hardship....It’s a new dawn. Let’s lift the bar and watch our spirits rise again. In 2021, we RISE. ‘RISE’ is a call to action – now is the time to ascend with love, compassion, respect and understanding.""

To celebrate this 42nd year and to raise awareness of this year's theme 'RISE', we're baking a super high and glorious Chocolate Chiffon Cake. Happy Mardi Gras everyone!!

Ingredients

260 g self-raising flour (1¾ cups)

135 g drinking chocolate (1 cup)

6 eggs, separated

345 g caster sugar (1 ½ cups)

250 ml oil (1 cup)

250 ml hot tap water (1 cup)

Preheat the oven to 180°C. You will need an angel cake (chiffon) tin. Do not grease it.

Sift together the flour and drinking chocolate and set aside.

Whisk the egg whites until soft peaks form, then slowly add half of the sugar. Continue whisking until stiff peaks form, then set aside.

Beat the egg yolks with the remaining sugar until pale and very fluffy.

Slowly add the oil and continue to beat. Fold in the flour mixture, alternating with the hot water, and beat together for a few minutes.

Gently fold the egg whites into the chocolate mixture until just combined. Pour into the cake tin and bake for 1 hour.

After removing the cake from the oven, immediately invert it to cool by balancing the middle funnel onto a bottle neck.

It is important for the cake to be inverted and suspended upside down until it is cool to stop it from collapsing. When cool, run a knife around the outside of the cake and around the funnel.

Lift the base out of the tin, then use the knife to ease the cake off the base

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#happymardigras #mardigras #mardigraas2021 #sydneymardigras #love

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