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Dried Fruit + Nut Ice Cream

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OUR MONDAY MORNING COOKING CLUB EVENTS: 2021

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Recent Recipes

Celebrating the end of 2021 (and a Buche de Noel)

Celebrating the end of 2021 (and a Buche de...

Dried Fruit + Nut Ice Cream

Dried Fruit + Nut Ice Cream

Chanukah’s New Potato Latke

Chanukah’s New Potato Latke

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Top Ten Chocolate Recipes

Top Ten Chocolate Recipes

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THE ESSENTIAL EIGHT DISHES FOR ROSH: JEWISH NEW YEAR

THE ESSENTIAL EIGHT DISHES FOR ROSH: JEWISH...

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Jan 20

Who's ready for our first cook-along of 2022?
🍋🍋🍋
See you Monday 24th Jan at 12 noon (AEST) on Insta Live. Just head to our instagram and click on our 'LIVE' icon.

I will be whipping up a my fave new recipe from Belinda Jeffery's beautiful book, A Year of Sundays. First I'll make the lemon curd and then the pastry, and if you wish you can follow along with me, step by step. You will need to prepare + measure the ingredients listed below. The pastry needs to be refrigerated for a few hours before assembling the tart. I will have one already made so I can demo how to assemble, and you can cook along for that part a little later.

And the recording of the session will be available to watch afterwards.
Lisa x

BELINDA JEFFERY'S LEMON 🍋 CURD + SHORTBREAD TART 🥞
(from A YEAR OF SUNDAYS p. 122)
🍋🍋🍋
SHORTBREAD PASTRY
2 cups (300g) plain flour, plus extra, for dusting
1 teaspoon baking powder
⅛ teaspoon salt
250g unsalted butter, at cool room temp, roughly chopped
1 cup (220g) caster sugar
2 egg yolks (from 60g eggs)
2 teaspoons vanilla extract
🍋🍋🍋
LEMON CURD
3 × 60g eggs
90g caster sugar
½ cup (125ml) freshly squeezed lemon juice, strained
90g unsalted butter, melted
finely grated zest of 1 large lemon
🍋🍋🍋
AND ALSO
25 cm loose bottomed tart tin (or springform)
(or an 18 cm tin if you want to make 2 smaller tarts which is what I like to do)
Food processor
Saucepan, whisk + wooden/silicon spatula
Box grater
icing sugar, to sprinkle
cream, to serve
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#mondaymorningcookingclub
#belindajeffery
#cookbooks
#ayearofsundays
#lemoncurd
#shortbreadtart
#instalicious

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Jan 17

What's your favourite snack ?

This was mine.
I used to LOVE Weet-bix with butter 🧈 + Vegemite way back in my uni-studying days. And I had forgotten all about it until someone was talking about breakfast cereals the other day. So on the weekend I went to the supermarket and bought a box. And this morning I had one for brekkie - a weet-bix shmeared with butter and dabbed with Vegemite (and we all know how VITAL that ratio is!)

And?

I still love it. It is just delicious. And I had to stop myself having a second because then that would have led to a third and so on. So yum. It's a bit like a cross between vegemite toast (yum) and Vegemite on Vita Weat (remember the worms?) but with a little more sweetness and a definite malty vibe. Also needs a cup of tea or glass of milk on the side as it is very dry. And a warning, you don't want to start laughing with a mouthful of dry weetbix😜. Someone also suggested that maybe it is a Melbourne thing? Thoughts?

What's your favourite snack while studying/reading/working from home?
Please share!

Lisa x
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#mondaymorningcookingclub
#MMCC
#snacks
#snacktime
#weetbix
#delicious #foodstagram #foodlovers

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Jan 7

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Dec 29

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Dec 28

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Dec 23

Wishing everyone a safe, healthy and happy festive season.

Merry Christmas🎄🎁🎅 to all those who are celebrating, and happy holidays to all.
The pandemic has definitely taken the shine off this special time of year and we are hopeful that things will get better in 2022.

In the mean time, let's all eat 🍖 , drink 🍸 + be merry 💃 - and also let's all get vaccinated 💉 , boosted 💉💉💉 , put on our masks 😷 and save kissing and hugging for next year ❌ 😘 ❌🤗 .

This brilliant and simple recipe comes from one of our founding MMCC authors Lauren Fink and her mum Melanie. It was first published in The Feast Goes On (2014) and we've been making it on high rotation since then. And we mean high rotation!

GRANNY'S SHORTBREAD

175 g unsalted butter, at room temperature
45 g cornflour
225 g (1 1/2 cups) plain flour
90 g caster sugar
extra caster sugar, for sprinkling

Preheat the oven to 150℃. Grease a 20 cm x 30 cm lamington tin with butter.

Process all ingredients in the food processor until you have slightly crumbly dough.
Tip the dough into the tin and spread out evenly, pressing it with your fingers or a flat spatula until level.
Bake until golden on the edges, approximately 1 hour.

Remove from the oven and immediately cut into fingers with a sharp knife and leave in the tin until cool. Sprinkle with the extra caster sugar and remove from the tin to serve.

Makes 24 - 30 shortbread.
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#mondaymorningcookingclub
#thefeastgoeson
#festiveseasonrecipes
#shortbread

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Dec 23

The ultimate Christmas dessert.
Buche de Noel.
Aka rolled chocolate log with freshly whipped cream.
(And it's gluten free!)
You can find the recipe in our first book, Monday Morning Cooking Club, or on the website (click on the link in our bio)
🍫🎄🎁❄️❤️
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#mondaymorningcookingclub
#thefoodthestoriesthesisterhood
#christmasrecipes
#buchedenoel
#chocolate
#festive season
#alanbensonphoto
#styledbydavidmorgan

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Dec 21

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Dec 19

Last weekend I had the great privilege of cooking at the GORGEOUS @dlonghouse cooking school + farm at Daylesford in Victoria. Hosts Ronnen and Trace live in an architectural award-winning house that is pretty much a magnificent + lush greenhouse with living quarters nestled in the trees - it is out of this world!
🌳 🌳 🌳
The classes at the Longhouse are intimate - max 10 people - so we all got to know each other pretty well by the end of each day. The theme of the class (the first was on Saturday which I then repeated on Sunday) was ‘Jewish Cooking Traditions Reinvented’ and this was the menu:
We made golden shiny challah rolls, salmon pastrami, egg + onion (with eggs straight from the chooks) followed by pickled brisket roasted with onions + honey, NYC deli coleslaw and German potato salad served alongside Ronnen’s OUTSTANDING rye sourdough bread (and goat milk butter!)
We finished it off with a ricotta lattice cheesecake and Middle Eastern mamoule (shortbread stuffed with dates which have been stuffed with nuts and cinnamon) biscuits.
🌳🌳🌳
Thanks to all who came along - what fun we had! Hugest of thanks to my hosts - esp Ronnen who had to spend soooo many hours with me, and to the very lovely @kristenallancheese (current cheesemaker in residence).
🌳🌳🌳
And yes it was exhausting and I can't wait to go back in 2022!
Lisa xx

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