MASHA’S KITCHEN

It’s beginning to smell a lot like Yom Tov….and here are some delicious recipes to keep you going from Rosh Hashanah through to Simchat Torah!

Lekach (Honey and spice cake)

8 oz (200g) plain flour

2 eggs

6 oz (150g) caster sugar

1 level teaspoon bicarbonate of soda dissolved in 4 fl oz (100ml) orange juice

1 level teaspoon each of cinnamon and mixed spice

10 oz (250g) clear honey

2 oz (50g) chopped walnuts

4 fl oz (100ml) cooking oil

Mix together the flour, sugar and spices. Make well in centre, then add honey, oil and eggs. Beat well together until smooth. Dissolve the bicarbonate in orange juice and add nuts. Pour into greaseproof paper lined tin approx. 10x8x2 in (25x20x5cm). Bake (Gas no. 3, 325F, 170C) for 1 ¼ hours or until firm to the touch. When cold, foil wrap and leave for 1 week for flavours to develop.

Holishkes (Stuffed cabbage)

1 firm head winter cabbage

4 fl oz (100ml) chicken stock

1 onion, finely chopped

1 lb 91/2 kg) mince meat

2 tablespoons oil

Salt, pepper

4 tablespoons rice

Blanch the cabbage in boiling water for 5 minutes until tender, then plunge into cold water. Strip off 12 leaves, removing the tough stalk.

Cook onions in oil until tender, then add rice and cook until opaque. Add stock and cook until absorbed. Stir in meat and seasonings.

Put tablespoon of filling into centre of each cabbage leaf and fold into a parcel, then squeeze gently to seal. Place in casserole and cover with following sauce:

5 oz (125g) tomato puree 4 tablespoons brown sugar

3 cans water juice from 1 large lemon

Cover Holishkes with sauce and cook (Gas no. 2, 300F, 150C) covered for 2 hours. Uncover turn up (Gas no. 4, 350F,180C) for further 30 minutes, to brown Holishkes and thicken sauce.

Serves 6 as an entrée, 4 as a main course. Makes 12.