When we think Shabbat dinner, we think about three things: the food, our family and friends around the table and trying to plan a stress-free dinner, one where we don't have to stand in the kitchen all night.
We all love to keep some of the traditional parts of our Friday night dinner. At our tables you’ll always find challah (home made when we can!), egg and onion, avocado dip - but we're always excited to seek out the new and wonderful recipes that come from other homes (and are part of other families' traditions) and incorporate them into our own repertoire.
For main course we like to keep it simple. Do ahead is always best, and slow cooking does seem to take the stress out of cooking. Our current favourite meat dish is the 'Sticky Ribs', a recipe that comes to us from Vivienne Polak in Melbourne, Australia and it has been a longstanding Shabbat favourite for her family. It is published in our second book The Feast Goes On. Serve it with some smashed potatoes on the side and a simple green salad with our favourite mustard vinaigrette dressing.
And for the dessert lovers? We can't go past the fabulous dairy-free cinnamon and apple pie or a simple dark chocolate nut cake, each a perfect ending to a Shabbat feast
- 6- 8 Granny Smith apples, peeled and sliced
- 1 1/2tablespoons Cinnamon Sugar
- 3 eggs
- 345grams Castor (Superfine) Sugar (1 1/2 cups)
- 375ml light olive oil or vegetable oil (1 1/2 cups)
- 3teaspoons vanilla extract
- 225grams Plain (all purpose) Flour (1 1/2 cups)
- extra cinnamon sugar, for sprinkling
- Preheat the oven to 180°C. Grease and line the base and side of a 26 cm springform cake tin.
- Layer the apple slices in the prepared tin so they come about two-thirds of the way up the side. Sprinkle the cinnamon sugar over the apples.
- Make a batter by beating the eggs and sugar until light and fluffy. Add the oil and vanilla and beat well, then stir in the flour. Spoon the batter on top of the cinnamon-covered apples and sprinkle with extra cinnamon sugar.
- Bake for 1 hour 20 minutes, or until a skewer comes out clean when inserted into the cake. Cool in the tin. Serve warm with cream or ice cream.
- Note: To make cinnamon sugar to keep in your pantry, mix 1 tablespoon ground cinnamon with 1 cup caster (superfine) sugar
Monday Morning Cooking Club
For more great recipe ideas, head to www.mondaymorningcookingclub.com.au.
We are currently collecting recipes for the Monday Morning Cooking Club worldwide project; if you would like to be a part of it, please email us your favourite family recipes to firstname.lastname@example.org.