Thursday, 5 March 2020


Cook Book Review: Now For Something Sweet - Monday Morning Cooking Club








In 2006, a group of four women got together to form the Monday Morning Cooking Club to collect recipes and stories from some of Sydney's best Jewish cooks. 
Since then, the women have culminated three cook books, and Now For Something Sweet is the fourth that the group has put together.


This book features a number of cakes, biscuits, bars, tarts, and some savoury recipes also.
The recipes all have a little story about their origin, which I adored reading about, and the recipes themselves are delicious and simple to follow.
I absolutely love the photos in this cook book; they are so appealing and totally drool worthy!!


Interspersed throughout the book are special step by step instructions on how to perfect certain things such as making custard and chiffons, how to dissolve sugar, and how to work with yeast. 



I have been poring over this book for the past couple of weeks, reading the women's stories and admiring the recipes.
It is a beautiful book that celebrates family, food and friendships.
I have already made one recipe from this cookbook (Salty Sticks), and look forward to making many more, including the Romany Creams pictured below (with complete recipe).




Romany Creams




3 teaspoons unsweetened Dutch
cocoa powder
60 ml (¼ cup/2 fl oz) boiling water
250 g (9 oz) unsalted butter, at room
temperature, chopped
230 g (1 cup/8 oz) caster
(superfine) sugar
185 g (2¼ cups/6½ oz) desiccated
coconut
300 g (2 cups/10½ oz) plain
(all-purpose) flour
1 teaspoon baking powder
150 g (5⅓ oz) milk chocolate,
roughly chopped

Preheat the oven to 180°C (350°F/Gas 4). Line 2 large baking trays.
Combine the cocoa powder and boiling water and set aside. Beat the
butter and sugar until pale and creamy. Add the cocoa mixture and beat
to combine. Fold in the coconut, then sift together the flour and baking
powder, and fold into the mixture until well combined.
Roll large teaspoonfuls of the mixture into balls and arrange on the prepared
trays. You should end up with around 60 biscuits. Lightly press the tines
of a fork on to the top of each ball. Bake for 15 minutes or until golden, then
allow to cool.
Melt the chocolate in the microwave or over a double boiler until just melted
and still thick. Use the melted chocolate to sandwich the flat sides of the
cookies together.
Makes 30



Recipes extracted from Now For Something Sweet by Monday Morning Cooking Club (Harper Collins Australia) RRP $49.99, out now.

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