Recipes

Herbed and spiced salt beef brisket

By Natalia Conroy, November 7, 2014

How you serve this and how many it serves is entirely up to you. I make it to have it in the fridge. It sits in its cooking liquor and I whip it out for sandwiches and snacks as required. It will keep about 5–7 days in the fridge in an airtight container.

Serves: roughly 6–8
Preparation: 10 minutes
Cooking: 3-3½ hours

Ingredients

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Halloween pumpkin muffins

By Annabel Karmel, October 30, 2014

Makes 12 muffins

Ingredients

● 225g plain flour
● 1 tbsp baking powder
● 125g butter softened
● 125g caster sugar
● ¼ tsp salt
● 1 egg
● 200ml milk
● 1 tsp ground ginger
● 1 tsp ground cinnamon
● 100g sultanas
● 125g pumpkin, peeled and grated

To decorate
● 1 tub readymade buttercream
● Orange food colouring
● Chocolate flavoured wri

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Gluten free oat and nutty granola

By Olivia Daly, October 30, 2014

I make a whole batch of this stuff and keep it in an airtight container for 2 weeks if my brother Bobby doesn't get his hands on it.

Ingredients

● 225g gluten free rolled oats
● 150g nuts (pecans/almonds/pistachios/hazelnuts/walnuts/etc)
● 175g sweetener (maple syrup/honey/brown rice syrup)
● 50g oil (corn oil or melted coconut oil)
● Pinch of salt (kosher or regular)

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Spooky meringue bones

By Annabel Karmel, October 30, 2014

Makes 12 meringues

Ingredients

● 2 egg whites
● 1/8 tsp cream of tartar
● 100g caster sugar

Method

● In a small bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

● Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form.

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Gin-cured salmon on toasted sourdough

By Natalie Coleman, October 23, 2014

Serves: 12
Preparation: 15 minutes plus 2-3 days of refrigeration

Ingredients

● 1 side of salmon fillet - skin on and pin boned (1kg)
● 300g rock salt
● 100ml of dry gin
● 250g caster sugar
● 1 tbsp juniper berries
● 1 tsp black peppercorns
● 35g dill, roughly chopped
● Zest of 2 lemons
● Zest of 2 limes

To serve

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Crumbly date and walnut fudge

By Bethany Kehdy, October 23, 2014

This delicate Middle Eastern confection tends to crumble between your fingers, so do have a plate or a napkin on hand to put it on.

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Autumn salad with pistachio pesto

By Fabienne Viner-Luzzato, October 23, 2014

Serves: 6-8
Preparation: 45 minutes

Ingredients

For the Salad:
● 200g curly kale
● 500g pumpkin
● 180 ml olive oil
● 6 Medjool dates
● 4–6 tbsp date syrup

For the pesto:
● 30g fresh basil
● 4/5 cloves garlic
● 150g pistachios, shelled
● 200ml olive oil
● Salt and pepper
● 2–3 tbsp balsamic vinegar

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Cinnamon and apple pie

By Maxine Pacanowski, October 19, 2014

This recipe comes from the Sydney kitchen of Maxine Pacanowski and was first published in Monday Morning Cooking Club - the food, stories, the sisterhood.

To make cinnamon sugar, combine 1 tbsp of ground cinnamon with 200g caster sugar.

Serves: 10
Preparation: 20 minutes
Cooking: 1 hour 20 minutes

Ingredients

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Classic egg and onion

By Lisa Goldberg, October 19, 2014

This recipe comes from Lisa Goldberg, chief pot stirrer of the Monday Morning Cooking Club, originally published along with the "Egg and Onion" story in Monday Morning CookingClub - the food, the stories, the sisterhood (2011). It is the perfect starter for Shabbat lunch.

Serves: 12 as a starter
Preparation: 30 minutes
Cooking: 30 minutes

Ingredients

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Beef cholent with beans and barley

By Yvonne Fink, October 14, 2014

Melbourne's Yvonne Fink always makes her cholent with lots of love and patience, going so far as to wake in the night "just to check on it". This, an old style Melbourne cholent, is a favourite. Add a couple of spoons of paprika for more spice, some chopped carrots for colour or some smoked bones for a rich flavour - if you can find them.

Start this recipe 2 days before serving.

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