Cookery

Two delicious recipes for Rosh Hashanah from Denise Phillips

For more recipes and inspiration visit my website: www.jewishcookery.com

This is tasty soup using store cupboard ingredients. I additional of this apple crisp garnish add the final finesse and another dimension -well worth the extra effort!

Preparation Time: 20 minutes Cooking Time: 35 minutes Serves: 6 people

Ingredients 1 tablespoons vegetable oil Pinch cayenne pepper 1/2 teaspoon ground cumin 2 teaspoons ground turmeric 2 large onions – peeled finely chopped 2 garlic cloves – peeled and finely chopped 3cm piece ginger, peeled, finely chopped 1 large apple (unpeeled) -cored and roughly chopped 300g red lentils 400ml tin coconut milk Juice of 1 lime Salt & freshly ground pepper – to taste

Garnish: Toasted coconut flakes, sprigs of coriander leaves Apple crisps – just slice an apple, skin on into slivers – bake 150C, 40 minutes or until golden and crispy! Lime zest Method - For the Base 1. Heat oil in a large saucepan over medium-high and stir in the cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. 2. Add onion, garlic, and ginger and cook, stirring, until softened, about 8-10 minutes. 3. Add apple and lentils and stir to coat. 4. Stir in coconut milk and 1.2litres water and bring to a boil. 5. Reduce heat and simmer, stirring occasionally, until lentils are completely soft 20–25 minutes. 6. Add lime juice and season with salt and pepper. 7. To garnish: Sprinkle with coconut flakes, sprigs of coriander, apple crisps and lime zest.

Spiky Vanilla Apple Loaf

This is a firm family Rosh Hashanah favourite and quick to make. Enjoy as a dessert or for tea. Using store cupboard ingredients, it is an excellent recipe to have when you need a last minute quick fix sweet!

Preparation Time: 15 minutes Cooking Time: 1 hour Makes: 1 loaf (serves 6-8)

Ingredients 3 apples, peeled, cored and cut into 2 cm slices 1 tablespoon sugar 1 teaspoon ground cinnamon ~ 100g caster sugar 185g margarine 4 large eggs 1 teaspoon vanilla extract 200g plain flour 1 teaspoon baking powder Pinch salt

Method - For the Base 1. Preheat the oven to 170C/ 350F/ Gas mark 4. 2. In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon. 3. In the food processor, cream the margarine and 100g sugar until light and fluffy. 4. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and beat until smooth. 5. Transfer to a greased and lined 2 kg loaf tin. 6. Push apple slices vertically into batter, placing them close together. 7. Bake at 170 C for about an hour or until a toothpick inserted near the centre comes out clean. 8. Cool for 10 minutes before removing from pan to a wire rack.

Why & which apple?

BY DENISE PHILIPS

Apples are one of the traditional foods we enjoy over Rosh Hashanah together with honey. Ancient Jews believed apples had healing properties and honey signified the hope of a forthcoming year of sweetness. At this time, we read of the Akeida and remember the ashes on the altar from the sacrifice. The ashes from all sacrifices are called Tapuach or apple.

The apple symbolizes the Garden of Eden with a connection to Bereshit. Also Jacob smelt like the orchards when he tricked his father in getting the birth rite from Esau and they were born on Rosh Hashanah.

Another reason for apples, in Kabbalah they say that wine symbolizes Din or judgment. Apples are eaten after strong wine, so we are not harmed by the strength of the wine. Therefore, since Rosh Hashanah is a time of Din we eat apples in order to sweeten the judgment.

One of the other things about apples is that they come in all sizes, shapes, several colours (from pink and gold to a ruddy brown), have complex flavour combinations and can survive in many different environments. So similar to the Jewish people!

Apples are at their best in September when we celebrate Rosh Hashanah. As a rule of thumb, the earliest ripening apples [those falling off the tree mature in August and early September] are best eaten straightaway; those which come later need to develop maturity and depth of flavour and should be stored in a cool garage or larder.

There are over 2,000 varieties of English apples but the best known in your local supermarket include:

Royal Gala. Crisp and very sweet, the largest single variety of eating apple, although originally from New Zealand.

Bramley – best for baking, stewing so ideal for cakes, pies and crumbles.

Braeburns are the offspring of a Golden Delicious apple and delicious in cakes, pies, cobblers and tarts.

Granny Smiths for me are the best for both eating and cooking as they oxidise slowly unlike other red apples and are crunchy and tart.

Pink Lady, these are crunchy and sweet tart. They are very versatile, great raw in salads and for snacking as well as in cakes and other desserts.

Golden Delicious these are crisp and sweet, it is a good all-round apple and ideal for sauces, salads and for snacking.

Regardless of which apple you choose all are nutritious, any may help to lower diabetes, prevent obesity, and add fibre and a snack to your daily diet.

One of my favourite apple recipes is Spiky Vanilla Apple cake.

Wishing you a L’shana Tova and a very healthy New Year.

Best dishes!