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The Feast Goes On by Monday Morning Cooking Club

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Notes about this book

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Notes about Recipes in this book

  • Roasted carrot and fennel soup

    • Melanie on July 24, 2014

      Delicious, despite substituting water and herb/salt mix for stock. Pay attention when slicing fennel otherwise the end result may be slightly stringy. Served 4 of us for dinner.

  • Summer freekeh salad

    • Melanie on March 29, 2016

      I thought that this salad was filling and well balanced.

  • Frozen lemon meringue

    • Melanie on March 29, 2016

      I really wanted to love this cake but I only liked it. The optional lemon syrup was far too strong and I wish I had skipped it. The frozen stack tasted and sliced better on day 2, so make in advance if possible.

  • Glazed chocolate birthday cake

    • Trea on July 24, 2014

      Made this cake for a birthday. Everyone loved it and am now being asked when it is next on the menu.

  • Slow-cooked beef with ras-el-hanout

    • Melanie on April 20, 2017

      We enjoyed this. Used store bought ras el hanout and substituted a tin of tomatoes for grated fresh ones. Chopped all of the coriander and lemon and included from the start.

  • Klarika's sour cherry slice

    • Melanie on January 15, 2016

      Lovely slice, my comments echo previous reviewer Cati.

    • Foodycat on July 08, 2015

      I've just spent an hour emailing back and forth with my aunt, trying to troubleshoot this recipe for her. She says it is very, very sweet, the batter is so thick that she couldn't push the cherries down into it and it hardly rose at all, certainly not to looking like a sponge cake the way the picture does.

    • Cati on December 06, 2015

      Despite the comments of Foodycat, I made this today and had no problems at all. I followed the instructions, exactly the same size tin etc. Yes the batter is very thick and I used my hand to finish smoothing it out. After you pressed in the cherries it does become moister. At that stage I did worry that perhaps I should have drained the cherries for longer but the slice rose to the top of the pan and looked just like the picture. So quick to make it will become a favourite. Also I did not find it too sweet.

    • aargle on May 08, 2016

      I made this the same day as I bought the book. This gets two thumbs up from me especially as you don't need any fancy equipment just a large spoon. It turned out just like the picture and cut beautifully. A definite repeat

  • Yellow rice

    • Melanie on January 09, 2016

      Cooked perfectly and was full of flavour.

  • Spinach and yoghurt dip (Oshe moss dip)

    • Melanie on March 29, 2016

      I loved this simple and different dip. Very little effort required. The caramelised onions provided a nice sweet note to the dish and I simply wilted baby spinach instead of using chard. Use a sturdy cracker / bread for dipping.

  • Flourless apple, almond and ginger cake

    • Melanie on July 11, 2017

      Great flavour and texture. I loved the mix of ingredients in this.

  • Orange syrup cake

    • cultus.girl on August 17, 2016

      This cake tasted flat and if I made it again I would add a once of salt.

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Reviews about this book

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  • ISBN 10 1460750527
  • ISBN 13 9781460750520
  • Published Apr 26 2016
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries Australia
  • Publisher Harper Collins

Publishers Text

'It's always about the food.' A generous, warm-hearted book, THE FEAST GOES ON contains the best-loved and most delicious recipes and stories from the heart and soul of the Jewish community right across Australia.

Created by the same six women - the 'sisterhood' of the bestselling MONDAY MORNING COOKING CLUB cookbook - THE FEAST GOES ON speaks of a community drawn together by food, telling intimate and moving stories of sharing and survival, love and hope, friendship and family. From precious family recipes that have been lovingly handed down the generations, right through to new classics that will become instant family favourites, from everyday eating to feasting, comfort food to traditional dishes, this is a cookbook of rich, wonderful ideas and flavours to nurture, nourish and inspire. THE FEAST GOES ON will feed you, body and soul.

'Having this book at home is pure cosy joy' Nigella Lawson

'To see these recipes handed down like this with such spirited generosity, is real food for the soul' Sean Moran

'Collecting and saving family recipes is a vital undertaking, almost (but not quite) as important as eating ... a remarkable excursion into the realm of comfort food. You just want to eat everything' Yotam Ottolenghi



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