HOW sweet IT IS

The Mon­day Morn­ing Cook­ing Club’s goal is to col­lect Jewish fam­ily recipes and up­date them for the mod­ern kitchen – like these reimag­ined ‘heir­loom’ desserts and snacks

Food and Travel (UK) - - World Food -

For the last ten years, peo­ple have asked us, ‘What do you do?’ We take a deep breath and try to ex­plain the Mon­day Morn­ing Cook­ing Club (MMCC). We started as six, en­thu­si­as­tic, Syd­ney-based women who are pas­sion­ate about Jewish food and its her­itage. We de­cided to op­er­ate as a not-for-profit group and try and make some money for char­ity along the way. Over many cups of tea, our project evolved into what it is to­day: a com­mit­ment to shar­ing the very best recipes from our com­mu­nity to cater for any kind of event. It’s been a decade of meet­ing ev­ery Mon­day morn­ing, col­lect­ing, se­lect­ing and cu­rat­ing recipes.

We lo­cate pre­cious fam­ily favourites that have been passed down from older gen­er­a­tions and mod­ernise these heirlooms to make them easy to cook and fol­low, no mat­ter where you live. We’ve worked with peo­ple all over the world to re­mas­ter recipes and keep tra­di­tions go­ing, be that by Skype, phone or E-mail. It’s a real labour of love. May these recipes in­spire us all to take the time to cook, share, eat

and sit at the ta­ble to­gether.

CO­CONUT ROSE MAL­ABI This is a do-ahead, dairy-free dessert. It’s a sim­ple, thick­ened co­conut cream with rose­wa­ter and syrup. Add the rose­wa­ter slowly, tast­ing as you go as some brands have stronger flavour than oth­ers. F&T WINE MATCH A mild and...

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