Ginger Fluff Sponge

I have many fond memories of the good old fashioned sponge cake, as it was something I grew up having for afternoon tea at my Grandparents house. It was always feather light, fluffy and usually filled with cream and jam or sometimes filled with cream and then iced with either passion fruit or coffee icing.

The advice I was given from both my Grandmother and Mother on how to master the art of the mighty sponge, was to always use fresh eggs, sift the dry ingredients several times and take care when adding the dry ingredients not to over beat.

It wasn't until recently that I first tasted 'Ginger Fluff' sponge and whilst I still love the a traditional sponge, I do love the spicy gingerness of the Ginger Fluff.

Ginger Fluff Sponge - Amanda Naismith

4 eggs, fresh and at room temperature

3/4 cup sugar

1/2 cup cornflour

2 dessert spoons plain flour

1 teaspoon cocoa

2 teaspoons ginger

2 teaspoons cinnamon

1 tsp baking powder

1 dessert spoon golden syrup (microwave for 25 seconds so it is easier to pour)

To serve

Whipped cream to fill
Icing sugar, to dust

Preheat oven to 180c fan forced. Grease and lightly flour two 20cm tins and line base with baking paper.

Beat eggs and sugar in electric mixer until light, creamy and increased in volume (about 7 mins.). This will help to create masses of air bubbles, giving the sponge a light airy texture.

Sift all dry ingredients 4 times, then gently mix with eggs and sugar being careful not to over mix. Once combined add golden syrup and carefully mix through.

Divide mixture evenly between the two tins and bake in pre heated oven for 20 mins., until sponge is light golden in colour and bounces back when gently touched with fingertips. Allow to cool in tins for 5 mins., (sponges will shrink from the sides of the tins), then turn out onto wire rack to cool completely.

Sandwich sponges together with whipped cream and dust with icing sugar.

Lamb Madras

Originating from the south of India this curry gets its name from the city of Madras which is now know as Chennai. Typically in India this recipe would be made with Goat as it is more redely available, however goat can be tough cooked in this manner so the recipe suggests using lamb (beef could also be used).

Due to the amount of chillies commonly used in
Madras curry the sauce is red in colour and fairly hot. The full flavour intensifies over the cooking process resulting in flavours of toasted spices, sweet and sour from the tamarind and a smoothness from the coconut milk.

Lamb Madras - 'The Food of India' by Murdoch Books
Serves 6

1 kg boneless leg or shoulder of lamb, cut into 2.5cm cubes
1 1/2 tsps ground tumeric
2 tbls corriander seeds
2 tsps cumin seeds
10 dried chillies
12 curry leaves
10 garlic cloves, roughly copped
5cm piece of ginger, roughly chopped
1 tsp fennel seeds
1 tbls tamarind puree
4 tbls oil or ghee
3 large onions, sliced
625ml (2 cups) coconut milk
8cm cinnamon stick
6 cardamon pods
salt/pepper, to taste

Rub the cubed lamb with the ground tumeric. Place a small frying pan over low heat ad dry roast the coriander seed until aromatic. Remove and dry roast the cumin seeds, then repeat with the chillies. Grind them all to a powder in a pestle and mortar or spice grinder. Add six curry leaves, the garlic and ginger and grind to a paste.

Dry roast the fennel seeds in the pan until they brown and start to pop. Dissolve the tamarind in 125ml (1/2 cup) hot water.

Heat the oil or ghee in a heavy based saucepan o casserole over low heat and fry the onion for 5-10mins. until soft. Add the chili paste and cook for a few mins. or until aromatic. Add the meat and toss well to mix with the paste. Add 500ml (2 cups) of the coconut milk and 60ml (1/4 cup) water. Bring to t boil and simmer over medium heat for 10 mins., or until the liquid has reduced.

When the liquid has reduced, add the remaining coconut milk, the cinnamon stick, cardamon pods and whole fennel seeds. Season with salt and pepper. Cover and cook, partially covered over medium heat, for 1 hour or until the meat is tender, add the tamarind and check the seasoning. Stir until the oil separates out from the meat, then spoon it off or blot with paper towels before removing the pan from the heat.

Stir well and add the remaining six curry leaves. Garnish with more curry leaves.

Serve with steamed rice, indian bread such as naan or paratha and raita.

Photo - 'The Food of India' by Murdoch Books

Abla's Lebanese Kitchen

Abla Amad is an acclaimed cook and restaurateur who first opened what is now the famous Lebanese restaurant simply called 'Abla's' in Carlton in 1979 when there was only maybe two or three restaurants in Melbourne serving Lebanese cuisine. Abla today is still operating out of that same establishment in Carlton and has received a number of awards and accolades for her cooking over the years. She continues to serve traditional Lebanese cuisine to her loyal clientele base which now includes there children and grandchildren.

'Abla's Lebanese Kitchen' by Abla Amad is described by Abla herself as more than a cook book but also a memoir of her culture.

The first addition of 'Abla's Lebanese Kitchen' was published in 2001 and since not a lot has changed in this edition with the exception of some of her personal favourites which were not included in the first edition. Abla has also expanded her recipe collection in this book to include more vegetarian recipes to reflect today's new generation of health conscious people.

The book is broken into a number of sections including - Dips & Pickles, Bread, Pastry & Pies, Salads, Soups, Fish, Chicken & Poultry, Meat, Vegetable & Meat Dishes, Vegetarian, Yogurt, Sweets & Drinks. Also handy in this book are the suggested menu sections for Mezza, BBQ's etc.

Lovers of Lebanese food and cooking will fall in love with this absolutely fantastic traditional Lebanese cook book which covers all the favourites from Baba ghannooj, Tabbouleh, Felafel, Kibbee, Stuffed Vine Leaves, Kafta, Chicken & Rice, Baklava, Lebanese Coffee etc. etc. It is a beautifully illustrated book which includes a small glossary of spices, herbs and various types of produce used in the recipes.

The recipes you will find in this book are those which Abla has grown up with and still continues to cook not only in her restaurant today, but at home for her family and friends.

A wonderful cook book by a wonderful lady whom we can thank for introducing Lebanese food to Melbourne.