A Rosh Hashanah Special

Make it a good-day filled with good-food!

Recipes by Rebecca Scher

Ingredients:

  • 150 g sultanas
  • 125 ml rum
  • 275 g self-raising flour
  • 5 ml baking powder
  • Pinch salt
  • 5 ml ground ginger
  • 5 ml ground nutmeg
  • 5 ml ground cloves
  • 15 ml ground cinnamon
  • 150 g butter
  • 230 g sugar
  • 3 extra large eggs
  • 2 large Granny Smith apples
  • 100 g pecan nuts

RUM GLAZE:

  • 170 g icing sugar
  • 30 ml boiling water
  • 10 ml rum

How To Make Spiced Apple Cake

  1. Preheat the oven to 160°C.
  2. Grease and line the base of a 22 cm round baking tin with non-stick baking paper.
  3. Soak sultanas in rum for 15 minutes.
  4. Using an electric mixer, cream butter and sugar until light and fluffy.
  5. Add eggs one at a time beating well after each addition.
  6. Fold in sifted flour and spices being careful not to over mix as this toughens the cake.
  7. Peel, core and cut apples into rough chunks.
  8. Add sultanas along with brandy juices to batter with cut apples and pecan nuts and gently mix through.
  9. Scrape batter into lined tin and smooth over with a large spoon.
  10. Bake for 1 hour or until a cake skewer comes out clean.
  11. Set aside to cool.
  12. For rum glaze, sieve icing sugar, and whisk together with water and brandy.
  13. Drizzle over cake allowing excess glaze to drip down sides.

Ingredients:

  • 1 (680g) piece of skinless salmon (skinless halibut or cod work well here, too)
  • Kosher salt and freshly ground black pepper
  • 2 lemons, thinly sliced
  • 1 blood orange, mandarin, or regular orange, thinly sliced
  • 6 sprigs fresh thyme, rosemary, oregano, or marjoram (optional)
  • 1½ cups olive oil
  • 2 cups fresh herbs, such as parsley, cilantro, dill, and tarragon
  • 1 tablespoon fresh
  • lemon juice
  • Flaky sea salt

How To Make Slow Salmon with Citrus and Herb Salad

  1. Preheat the oven to 150° C.
  2. Season the salmon with kosher salt and pepper on both sides and place it in a large baking dish (a rimmed baking sheet will also work in a pinch, although the salmon will not quite be submerged) with the sliced lemons, oranges, and herb sprigs, if using.
  3. Drizzle the olive oil over everything and place the baking dish in the oven.
  4. Cook the salmon until it is just turning opaque around the edges and is nearly cooked through, 20 to 25 minutes.
  5. Toss the herbs with the lemon juice and flaky sea salt, and serve with your perfect salmon.

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