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.

Murgh Masala

Originating in Northern India, this is a mild style chicken curry which is flavoured with a blend of spices, ginger, garlic and tomato.

Murgh Masala - 'The Food of India' by Murdoch Books

Serves 4

1.5kg skinless chicken theighs or chicken pieces

2 teaspoons ground cummin

2 teaspoons ground coriander

1 1/2 teaspoons garam masala (indian spice blend available from indian supermarkets)

1/4 teaspoon ground tumeric

2 onions, finely chopped

4 garlic cloves, roughly chopped

5cm piece of ginger

2 very ripe tomatoes, chopped

3 tablespoons of oil or ghee

5 cloves

8 cardamon pods

5cm cinnamon stick

10 curry leaves

170 ml thick plain yogurt

Salt, to season

Trim off any excess fat or skin from chicken. Mix cummin, coriander, garam masala and tumeric together and rub into chicken.

Put half the onion with the garlic, ginger and chopped tomato into a food processor and blend to a smooth paste. Alternatively finely chop all ingredients and mix together.

Heat oil or ghee in a heavy based saucepan or casserole over low heat, add the remaining onion, the cloves, cardamon, cinnamon ad curry leaves and fry until the onion is golden. Add the tomato and onion paste, stir for 5 mins. Season with salt, to taste. Add spiced chicken, stir in yogurt and slowly bring to the boil.

Reduce the heat, cover and simmer for 50 mins or until the oil separates from the sauce. Stir occasionally to prevent the chicken from sticking. If the sauce is too thin, simmer for a couple of minutes with the lid off. Season with salt to taste.

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

Photo from 'The Food of India' by Murdoc Books

Sponge Kisses

'Sponge Kisses' also know as 'Powder Puffs' are light, delicate, small sponge like rounds sandwiched together with jam and cream. I have tried both the original and chocolate versions of this recipe, both with equally delicious results. Sponge Kisses are a perfect treat for afternoon teas.

Sponge Kisses - 'The Cooks Companion 2' by Stephanie Alexander

(makes 10 -12 pairs)

75g Plain flour

75g Corn flour

3/4 teaspoon cream tartar

1/2 teaspoon bicarbonate soda

3 eggs (separated)

3/4 cup Caster sugar

Whipped Cream

Jam

Icing sugar (for dusting)

Heat oven to 210deg for fan forced or 200deg for conventional. Sift dry ingredients 3 times. Beat egg whites until soft peaks, gradually beat in sugar until mix forms a glossy stiff meringue. Add yolks one at a time. Sift dry ingredients over mixture, then fold in very gently and thoroughly (DO NOT STIR MIXTURE AT THIS POINT). Mixture should be firm when spooned onto trays and should not settle or run.

Quickly spoon onto 4 lined trays heaped teaspoons of mixture well apart. Cook for 5-7mins. or until sponge in colour. Allow to rest on trays for 1 min. then use a spatula to transfer onto a wire rack to cool completely. When cooled it is very important to store sponges in an airtight container for at least 3hrs.

Sandwich together with jam (i use raspberry) and cream then dust tops with icing sugar. Make sure you leave filled sponge kisses to sit for about 30mins. before serving to allow sponge to soften. The longer you leave them the softer they become (sponges will be complete soft after about 2hrs).

Note - Alternatively you could sandwich together with lemon curd and whipped cream.

Chocolate Version (as pictured)

Replace 25g of corn flour with 2 tablespoons of sifted cocoa. Sandwich together with sour cherry jam and whipped cream or chocolate cream.

Fattoush

Fattoush is a simple Lebanese bread salad that is light, fresh and traditionally made with lebanese pita bread. A good salad for summer served with grilled fish or meats.

Salad
1 cos lettuce cut into med. strips
2 raddish, finely sliced
1 medium Spanish onion. finely sliced
2 tomatoes, cut into small pieces
1/2 Lebanese cucumbers, cut into small pieces
1/4 cup flat leaf parsley, chopped
1/4 cup mint, chopped
1 Lebanese pita bread round, toasted and broken into pieces (to toast pita bread brush pita with a little oil and cook in oven at 180 deg. for 10min or until crisp).

Dressing
60ml olive oil
juice of half a lemon
1 teaspoon of sumac (sumac is a lebanese spice blend which can be found at middle eastern shops)
sea salt and ground black pepper, to taste.

To make dressing combine all ingredients in a jar and shake well. Dressing can be made a day in advance and kept in the fridge until required.

For the salad combine all ingredients in a large bowl, add dressing and toss to combine. Leave the salad for a few minutes before serving to allow the dressing to soak into the pita bread.

Serves 4

Spaghetti with spicy meatballs

Not a traditional Italian pasta recipe but a favorite of mine!

Spaghetti and meatballs are both commonly enjoyed throughout Italy, however it is not common for them to be served together, (unless it is at a restaurant catering for American tourists). Italians would normally serve spaghetti separately at the start of the meal as entree, followed by the meatballs which would be served on there own, or incorporated with other meats to form a ragu and served as a main.

This recipe calls for either beef mince or a combination of pork & veal mince for the meatballs, however I often use chicken mince, which works equally as well. BUON APPETITO!!

Spaghetti with spicy meatballs - "Bills Food' by Bill Granger
Serves 4-6

80ml (1/3 cup) milk
1 slice of bread, crust removed
500g beef, chicken or pork & veal mince
1 small onion, finely chopped
2 tablespoons, fresh flat leaf parsley, chopped
1 teaspoon fresh thyme, chopped
1 egg, lightly beaten
25g (1/4 cup) freshly grated Parmesan (optional)
2 garlic cloves, finely minced
2 fresh red chillies, finely chopped
sea salt
ground black pepper
60ml (1/4 cup) olive oil
2 x 400g cans chopped Roma tomatoes
50g (1/2 cup) fresh basil leaves, shredded
500g spaghetti

to serve
a handful of fresh basil leaves
freshly grated Parmesan cheese

Put the milk and bread in a small saucepan and place over low heat. When bread has absorbed the milk, remove from the heat and mash with a fork. Allow to cool.

Combine the meat, onion, parsley, thyme, egg, Parmesan, garlic, half he chilli, the bread mixture and lots of salt and pepper in a large bowl. Gently mix with your hands, then shape into small balls (wetting your hands will make this easier).

Heat the oil in a large frying pan over medium heat and when hot add the meatballs. Brown the meatballs on all sides, turning carefully. Alternatively, you can toss the meatballs in oil in a roasting dish and bake them at 220c for 10 to 15mins. You may find this easier because the meatballs won't break up. Drain off any excess oil (if you're baked the meatballs, transfer hem to a frying pan) and add the tomatoes, remaining chilli, basil and salt and pepper. Stir the meatballs carefully to coat with the tomatoes, then simmer for 20mins

While the meatballs are cooking, bring a large saucepan of water to the boil oer a high heat. Add spaghetti and cook, according to the packet instructions, until al dete.

To serve, divide the drained spaghetti among four bowls and spoon over the meatballs and sauce. Sprinkle with extra basil leaves and sere with freshly grated Parmesan.
(Photo - 'Bills Food' by Bill Granger)