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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

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heylisagoldberg

Jun 10

Let’s use this day to flood the world with goodness and light.

It’s Day 613 of the Israel-Gaza war.
It’s Day 613 and 55 hostages are still being held in Gaza.
613 is a significant number, the number of deeds/commandments in the Torah.

I’m inspired by Rachel and Jon @bring.hersh.home to use this day to flood the world with goodness and light.

And how am I going to do my (tiny) part?
(Unsurprisingly) I cooked. And I gave what I cooked to someone else. (Mine was chicken soup and matzo balls which I dropped in to someone who really needed comfort food!)
And if we all undertake a (tiny) part, together we can flood the world.

I thought I’d share this (simple but bloody delicious) recipe today so that if you’re looking for some cooking inspo, looking for something that’s perfect for gifting, here it is.

Knackerbrod: Seed Crackers
(Monday Morning Cooking Club)

100 g (⅔ cup) white sesame seeds
100 g (½ cup) pepitas (pumpkin seeds)
100 g (¾ cup) sunflower seeds
50 g (¼ cup) linseeds (flaxseeds)
100 g (⅔ cup) besan (chickpea flour)
1 teaspoon salt
50 ml (2½ T) extra virgin olive oil
200 ml (¾ cup + 1 T) warm water
Preheat the oven to 150°C and line 2 baking trays.

Mix together the sesame seeds, pepitas, sunfl ower seeds, linseeds and salt until
well combined. Add the besan flour.
In a small jug, mix together the olive oil and water, then add this to the dry mixture and stir.
Set aside for 15 minutes.
Spread the mixture thinly on the trays to around 3 mm, sprinkle with a little extra salt.
Bake for 1 hour or until deep golden brown.
Allow to cool then roughly break into pieces. Store in an airtight container.

#bringthemhome
#goodnessandlight
#day613

(And a shoutout also to my friend Dan, for the inspo to keep doing good things)

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heylisagoldberg

Jun 4

It’s just too much.
Everywhere we look.
Let’s call them out so they can do better.
A reminder that lies lead to violence.

Tag those media orgs in the comments that could do better, wherever you are in the world.

#shameonthemedia
#nomorelies
#bringthemhome

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heylisagoldberg

May 27

Leading up to, and during, Shavuot, let’s flood the world with light in this time of darkness.
Flood it with goodness, with mitzvot and with learning, inspired by Rachel Goldberg-Polin (who never ceases to amaze me) on today’s beautiful and meaningful ep of Call me Back (link in my stories).

This is my take on an Oreo Cheesecake which Rachel tells us was Hersh’s favourite at Shavuot. I made this cake to honour Hersh’s life and legacy and to send prayers for the 58 hostages to come home, and to come home now.

For a completely different cheesecake experience, hope you can join me on Sunday morning 1 June for a Shavuot cookalong to support the @NCJWA. Sign up via the linktree in my Instagram bio.

BAKED OREO CHEESCAKE 
260 g (2 packets) Oreo biscuits
75 g unsalted butter, melted
3 eggs, separated
1/2 cup caster sugar, divided
375 g cream cheese, at room temperature
⅓ cup sour cream
pinch of salt

Topping
130 g (1 packet) Oreo biscuits, broken

Preheat the oven to 160℃. Line the base of a 20 cm springform tin.
Process the biscuits. Add the melted butter and combine. Press into the bottom of the prepared tin.
Beat the egg yolks with half the sugar until pale and light. Add the cream cheese one third at a time, and beat until no lumps. Add the sour cream and beat.
In a separate bowl, whisk the egg whites and salt until opaque. Add the remaining sugar and whisk until soft peaks form. Fold the egg whites into the cream cheese mixture, one third at a time.
Pour the mixture on top of the Oreo crust. Bake 30 mins, gently remove from the oven and top with the broken Oreos. Return the cake to the oven for a further 20 minutes until golden brown (where you can see the cheese) and slightly wobbly.
Remove from the oven and cool. Run a knife around the outside edge of the cake, then unclip.

Serve at room temperature on the day of baking or refrigerate and serve cold. Serves 8

💙 💙 💙

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heylisagoldberg

May 25

This is Hillel Neuer.
Saving the world.
Standing up for human rights.
Fighting evil.

Hillel has literally been watching the United Nations for decades with United Nations Watch, the NGO of which he is executive director.

I had the absolute privilege of hearing him speak today at a community event for @jca_today .

Wow.
This is a man who is doing the most incredible work, fighting the disproportionally Israel-hating organization that the U.N has become, part of a whole ecosystem of lies whose purpose and effect is to demonize, and generate hatred against, Israel.

Australian friends, your tax dollars are still supporting the corrupt and terrorist-supporting UNWRA ($32M this year!)
Hillel has just delivered a letter and dossier to our foreign minister to urge Australia to withdraw those funds. (There are other ways to support the civilians in Gaza!)

I encourage you to read @gemmatognini_’s article in this weekend’s @the.australian (Inquirer) for starters and then follow @hillelneuer @unitednationswatch on socials and share the work they are doing. It’s a way we can help foster change.

Kol hakavod to Hillel for his incredible commitment to fighting the injustice of the U.N👏👏👏 to save Israel and to save the whole Western democratic world.

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heylisagoldberg

May 23

Friday thoughts while I’m cooking dinner:

1. We - the Jewish people - are together, we’re strong and we are standing tall

2. We are not going anywhere

3. Find something this weekend that soothes your soul

4. Am Yisrael chai

5. Shabbat shalom

6. There are still 58 hostages in Gaza that need to be brought home. And now! #bringthemhome

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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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