In just over 10 days Jewish New Year, At time where we pray, we eat, we rejoice, We spend time with family and friends, some people go to the synagogue, We all endeavour to hear the Shofar.
Rosh Hashana, Is it time for sweet food, traditional dishes like Honey cake, and Tzimmes, feature greatly on menus, I thought today of sharing with you two slightly different recipes that are super easy to prepare But, uh, equally delicious.
I played around with these recipes are different With the chicken recipe. I worked. Only to a few times. get the right balance of sweet and savoury, while the slightly spiced date cake is very moist alternative to honey cake.
The Date Cake freezes wonderfully.
The Apple And Honey Chicken It's so simple to make but will delight everyone.
Date Cake – Dairy Free (PARAVE)
Why Date cake?
Dates - The Hebrew word for dates, t'marim, evokes the word tam, "to end," and the hope that our enemies will be finished Therefore, at the start of a new year. When we want something sweet to end a meal.
This quantity will make three small loaf tins. It really freezes well,
Ingredients
Please note. I make it using American measuring cups.
500 Grams, dried dates,
1.5 teaspoon of baking powder.
1.5 Cups of boiling water.
100grams plant butter or Tomar
75 Grams soft brown Sugar
Two eggs.
1 1/2 cups. of. self-raising flour. I used gluten free. But you can use any kind That you like.
One teaspoon Allspice.
One teaspoon of cinnamon.
One teaspoon of nutmeg.
Half a teaspoon of ground ginger.
One teaspoon of vanilla essence.
Method
Preheat your oven, 180°C. 356 Fahrenheit. Prepare your loaf tins, by greasing and
flowering them. Hint, I say the wrap around the plant butter and use that, around the edges of the baking tins.
If you use silicone baking tins you can just spray them with spray oil you only need about. 2 teaspoons of flour for three tins. lightly sprinkled over the bottom and sides, this helps the cake come out when it's cooked.
Chop the dates in half Put them in a bowl. And add the boiling water over them, add in the
baking powder. stir. and leave it to cool down.
Meanwhile, In a separate bowl beat the eggs in the sugar together till there light and fluffy
and then add in the eggs 1 by 1. add the vanilla essence to this mixture.
When the dates have cooled down, use a hand blender, blend them till there are kind of
thickish paste, then add the dates to the wet. mixture, stop it. you can do this with a hand
mixer or in a food processor. however, I use a wooden spoon because it saves a lot of
washing up!
Gradually at the flower. Beating it in bit by bit. I didn't all the spices at this stage too.
Your cake batter should be. Slightly thicker than the regular Kate batter. If it looks too thick,
add a little water.
Divide the cake batter equally between the baking tins, gently tap. him on the counter. to
release any air bubbles, it also helps even out the batter.
Place them in the oven. for 35 to 45 minutes this will depend on your album. set 35 minutes.
place a knife or a skewer in the top to see if they're done. don't be tempted to over bake this
cake, because then it would become too dry!
Let them cool in the baking tin at first. Then take them out and place them. On a cake rack.
When they're cool, wrap each cake individually. in baking parchment and then. silver foil for storage. This is one of these cakes that are better the next day, the day you bake them. still in an airtight tin for up to three days. but this cake freezes beautifully.
Apple Honey Chicken
Apple Honey Chicken Will serve. was 4 to 6 people Depending on appetites.
I recommend this recipe because it's so simple to prepare at a very busy time. yet it has that special Yom Tov flavour ; Your family and your guests will love this.
Ingredients.
One 2 or 2 1/2 kilo chicken
4 Eating apples. depending on the season, choose either Braeburn or Coxes. Cored cut into quarters, and placed in cold water
1 lemon cut in 4
3-4 cloves of garlic crushed or minced
one large onion peeled cut in eight
1 small onion peeled left whole
1 leek cut in slices and washed and dried on kitchen paper.
one tablespoon of olive oil.
1/4 of a cup of runny honey.
2 celery stalks cut in quarters
3-4 sprigs of fresh thyme.
one dessert spoon. of whiskey. alternatively, one dessert spoon. of apple juice.
one teaspoon of good quality sea salt.
one teaspoon of ground black pepper.
Method.
Preheat your oven to 180° centigrade, 352 Fahrenheit.
Make sure that the chicken is clean, If the legs are trust together take the binding off, If you feel you want to rinse the chicken under cold water. (Make sure it's cold) then pat it dry inside and out with kitchen towel.
Place the small onion, one sprig of thyme. 1/4 of the lemon, two quarters of apple inside the chickens cavity.
Take a roasting spray or ovenproof dish. place the celery and leeks and one quarter of the lemon one sprig of thyme together at the bottom to make a trivet for the chicken, to sit on.
Season the chicken well, place it on top of the vegetables.
Place the apples garlic and the rest of the thyme, and lemon wedges ,around the chicken.
Put the honey, with the apple juice or whiskey table spoon of water into a microwavable cup or bowl, microwave it for approximately 45 seconds, take it out of the microwave, stir it well. add the olive oil to the mixture. start it again. then brush it over the chicken. and pour the remaining over the apples.
Take a piece of baking parchment It is the same size as your baking dish, Scramble it up. Wet it with cold water. And then place it all over the dish, This keeps the chicken moist, Cover it with silver foil. And place in the oven.
After 65 minutes, remove the covering from the chicken.dot throw it away, you will need it! based it with any of the juices that are in the pan. and put it back in the oven for a further 10 minutes to brown.
Remember to test the chicken with a meat thermometer. a cooked chicken is safe to eat when its internal temperature reaches the minimum of 74 c 165 F. you should always check. the sickest part of the breast. wings or size? to make sure the chicken is cooked all the way through, and the juices are running clear. (I resisted using a meat thermometer for years. but since using one. I know my meat has reached the right temperature, and it isn't dry. it's a good investment. they're not expensive. nothing is worse than dried, overcooked chicken.)
When the chicken is cooked, remove it from the oven. loosely cover it with the baking paper and silver foil. that you. that that you had set aside. and leave it to rest for 10 minutes before carving and serving.
You can serve the chicken, with new potatoes, mashed potatoes. roasted vegetables, rice, mashed carrots or sweet potatoes and vegetables of your choice.
I hope you've enjoyed these two recipes I wish you and Your loved ones are happy. & sweet new year