Lisa, a self-confessed fresser, started professional life as a lawyer and has enormous passion for food, cooking and preserving recipes. She has a great understanding of, and connection to, the Jewish community, and since 2006 has been Chief Pot Stirrer of the Monday Morning Cooking Club. This project has changed Lisa’s life and taken her obsession with food to a whole new level.
These are the most delightful, simple-to-make and—best of all—easy-to-eat honey snap biscuits, perfect for Rosh Hashanah (or any time of year). Huge thanks to Carolyn Levitt in Perth for sharing her great recipe with us. We hope to put the recipe in our fourth book—sweet only—due out in 2019. Both the dough and the biscuits…
For their third cookbook (now available in the US), the Monday Morning Cooking Club found Jewish home cooks with great stories and delicious recipes—of course—all over the world.
Recipe contributed by Anita Zweig. Anita is the grandmother of a friend of ours, and one of the many highlights of our testing year was going to Anita’s home in Sydney to cook with her. What a delight to meet her and what a privilege to hear her life story. We arrived in the morning…
Recipe contributed by Gloria Jacobson Pink. We understand why this is Gloria’s grandchildren’s favorite cake. And why they love the egg sauce almost more than the cake! We had never heard of egg sauce, but once we tasted it, we were sold. Gloria’s original recipe calls for molasses instead of golden syrup. Over many conversations…
Sue Sanders found this recipe while working with a lady who is gluten intolerant. “At that time there weren’t many recipes for her dietary needs and I wanted to make a special cake for her birthday. It’s quite large, always popular and well suited for dessert. It’s also great for Passover—a bonus! The cake works…
Aunty Myrna made these traditional Rosh Hashanah honeyed carrots each year. I can picture her telling me how it represents the wish for a sweet (thanks to the honey) and prosperous (the carrot “coins”) new year. The recipe calls for butter, but you can use margarine to make it pareve. Our Rosh Hashanah table always…
This recipe comes from the kitchen of Jacqui Wasilewsky, Sydney, Australia: “My family ate this sweet brisket at Pesach and Rosh Hashanah. Originally from my grandmother, who was quite secretive with all her recipes, my mother learned it by simply watching and copying. We all think and talk about my late mother when I make…
Ten years ago six passionate Jewish women in Australia started the Monday Morning Cooking Club. Since then, they’ve written two cookbooks (another on the way!), sold 50,000 and raised $500,000 for charity.
A gorgeous golden cake with a just-crusty-enough sugary top and a soft slightly bready inside swirled with gooey chocolate. Perfect for afternoon tea, even better served warm for breakfast. It’s too good to believe—just a matter of getting your ingredients ready and following the recipe (with the help of our video) step by step. You…
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