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
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 smooth pudding wine with honeyed notes (eg Ratafia de Champagne, Henri Giraud, France)