Ginger Cake Recipe

This recipe was given to my mum by Lois who was one of her friends from Melbourne. I can remember mum making this cake often when we were growing up. My dad loved ginger so it was often one that mum would make for him to take in his lunchbox. I love to make this when I am having an afternoon tea party as it is quite delicious.

INGREDIENTS:

1 1/2 cups plain flour
1 cup SR flour
1 teaspoon bi-carb soda
2 teaspoons ground ginger
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
1 cup sugar
1 cup milk
125g butter
1 cup golden syrup
2 eggs - beaten

METHOD:

Sift dry ingredients. Add sugar, beaten eggs and milk. Mix well.
Stir butter and and syrup over a low heat until butter has melted.
Stir into flour mixture and mix until well combined.
Grease deep 20cm square tin and line with greasproof or baking paper. Pour mixture evenly into tin and bake in a moderate over (170C fan forced) for 1 - 1 1/4 hours or until it is cook and a skewer comes out clean when inserted in the middle of cake.
Leave in the tin for 10 minutes before turning out onto a wire rack to cool.
Ice with lemon icing and sprinkle a little cinnamon over top.

LEMON ICING:
Sift 1 cup icing sugar and add 2 teaspoons of lemon juice and 2 teaspoons melted butter. Stir well until soft and creamy then ice cake.

Lamb Korma Recipe

This recipe was given to me by a friend who used to make the most amazing indian and asian dishes. She always followed quite simple recipes and they always were the tastiest dishes to make. I really love this lamb korma recipe. You can also use chicken or even fish tastes wonderful made this way. Do try this recipe as I know that once you have you will keep making it over and over again. I had a big dinner party for my husband David recently and I made this dish. I got asked by every person at the party for this recipe.

INGREDIENTS:

500g lamb - diced ( I use either leg or good cutlets with bones removed)
2 tablespoons oil or ghee ( I use peanut oil)
1 large brown onion - roughly chopped or sliced lengthways
2 cloves garlic (can used bottled)
3 tablespoon good korma paste
1 teaspoon finely chopped fresh ginger (do not use powder)
200ml greek style natural yoghurt
2 heaped tablespoons tomato paste
1/4 cup cream
1/4 cup ground almonds (almond meal)

METHOD:

Heat oil (or ghee) in a large frypan or wok. Add diced lamb and cook until just browned on both sides then remove from pan and put aside.
Add onions to pan and cook over low to medium heat until transparent. Add the ginger and garlic and stir through. Cook for only about 1/2 minute then add the korma paste and cook for a further minute or two, just until you smell the aroma of the curry coming through. Add Tomato paste and stir through for a couple of minutes. You may need to add a little water to this to stop it being too thick.
If you have a pressure cooker, put all ingredients into this and after pressure has reached it's point, cook for 8 - 10 minutes then remove cooker from stove and allow the pressure to come down. If you don't have a pressure cooker, continue to cook lamb for about another 25 - 30 minutes or until tender. Cook slowly.
Stir yoghurt, cream and almond meal together until well combined and add to lamb curry. Stir through thoroughly and when heated through lightly, serve immediately with rice.

Coffee Trifle Recipe

This is another recipe that my mum used to make on special occassions. She got if from a friend of hers named Joyce and I am not sure if she was one of the ladies from mums Homemakers group or not. I do know that this is a family favourite and one that you would definitely want to serve up to guests for dinner one night. It's rich and decadent but just worth making.

INGREDIENTS:

1 coffee cream sponge roll (coffee filling)
2 cartons of 300ml whipping cream
3 egg yolks
1 tablespoon coffee
1/4 cup sugar
few drops vanilla essence
toasted walnut/sugar mix - see below

METHOD:

In double boiler, place 1 carton of the cream, yolks, coffee and sugar together in top saucepan of boiler. Stir continually over a low heat until thickened. Take off stove and allow to get completely cold.
Whip up the 2nd carton of cream with vanilla essence.
Place a layer of sliced roll in glass serving dish. Sprinkle a little brandy over this, then some cream, then custard. Repeat this with custard on the top layer.
Top with toasted walnuts which have been made with 1/4 cup white sugar and 100g finely chopped walnuts that have been cooked together over low heat in saucepan. Watch carefull while cooking as it will burn quickly.
Serve by itself or with some vanilla icecream.

Date, Apple & Walnut Slice Recipe

My mum used to love anything with dates in it and this was one that she used to make. I can't remember if it was a feature recipe at her homemakers group from the church but whoever gave it to her knew that she loved date recipes. I had forgotten about this one until I came across it recently and decided to make it to see if it was as nice as I remembered it being. As it is a very healthy slice with no butter or sugar, it is suitable for diabetics.

INGREDIENTS:

85g rolled oats
375g dried pitted dates - chopped roughly
185ml water
250ml apple sauce
60ml honey
1 egg - lightly whisked
150g SR flour
110g walnuts - roughly chopped
butter for greasing pan

METHOD:

Preheat oven to 180C. Lightly grease a 18 x 28cm slice tin and line base and side with greasproof or baking paper.
Spread the oats over a baking tray and cook in oven, shaking tray occassionally for 10 - 15 minutes or until lightly toasted. Set aside for 5 mins to cool.
Place dates and water in a medium saucepan and cook over low - medium heat, stirring, for 5 - 7 minutes or until dates are soft and have absorbed the water. Remove from heat and transfer to a large mixing bowl. Add apple sauce and honey and stir to combine. Set aside for 10 minutes to cool slightly.
Add egg to date mixture and using a wooden spoon, mix well. Add toasted rolled oats, flour and walnuts and mix until well combined.
Spoon mixture evenly into the prepared tin and smooth the surface.
Bake in oven for about 30 minutes or until firm to the touch and cooked through.
Cool completely in the rin before removing a cutting into squares.

Easy Pumkpin Fruit Cake Recipe

This is another recipe I found in my mum's recipe folder. It was one that she got from her Homemakers group at church. I have made this cake so many times as it is just so easy and tastes really great. It is one that I used to put in lunch boxes for morning tea break or when I am having an afternoon tea party.

INGREDIENTS:

125g butter
1 cup sugar
2 eggs
1 cup cold mashed pumpkin
2 cups SR flour
1 pkt mixed fruit

METHOD:
Preheat oven to 170C for fan forced and 180 for normal oven. Grease and line a large round or square tin with greasproof or baking paper.
Peel and cut up pumpkin. Boil until cooked, then cool down and when cold, mash.
Cream butter and sugar then add eggs, one at a time and beat well. Add the mashed pumpkin and continue to mix. Add the fruit and then the flour and mix together.
Bake in oven for approx 1 hour. Test with a skewer and if it comes out clean or cake springs back when lightly touched in the middle, it is ready to take out of oven. Turn out onto a wire rack and cool down. Serve either plain or else with some butter spread on the slices.

Apricot & Peach Sponge Dessert

My cousin Bev gave me this recipe. She often makes it when she wants something that is not only yummy but really easy to make. I am all for making easy desserts, especially if I don't have a lot of time to spend on preparing dinner for when guests are coming over. Try this recipe as I know that once you have made it you will love it.

INGREDIENTS:

1 round double layer sponge cake from the bakery
2 tabelspoons apricot jam ( I use one with no added sugar)
250g Marscapone or light Philly cheese
250g thickened cream
small tin peach slices
2 tablespoons strawberry jam
2 tablespoons sweet sherry

METHOD:

In a medium size bowl, beat the marscapone cheese (or philly) and cream together until thick and smooth. On one layer of your sponge, spread over the apricot jam. Drain the peaches and layer them on top of the jam. Spread half of the cheese mix over these then place the other sponge over this. Spread the remainly cheese mix over the top and sides of sponge. Heat the jam and sherry slightly while mixing together. Slice your sponge and serve on plates with a little of the strawberry mix over it.

Mascarpone and Raspberry Parfaits Recipe

This is one of those summer desserts that once you have tried it, you will keep making it over and over again. It is such an easy and delicious recipe and I know you will love it as much as I do once you taste it. I found it in my mums recipe book. I cannot remember her ever making it but I decided to give it a try and am happy to say, I am glad I did. It is great for parties as will make up about 24 individual serves. I have made this with strawberries and strawberry jelly and it also tastes great. You could substitute it for any of your favourite fruits, especially such as mangoes, bananas or pinapple.

INGREDIENTS:

85g packet of raspberry jelly crystals
1 cup boiling water
3/4 cup cold water
2 tablespoons cointreau liqueur
250g mascarpone
300ml thickened cream
1/2 cup icing sugar
1 tablespoon lemon juice
240g fresh raspberries

METHOD:

Place jelly crystals in a heatproof jug. Add boiling water and stir to dissolve thoroughly. Add cold water and liqueur. Pour into 24 small glasses and place on a tray. Put in refrigerator and leave until set.
Whisk mascarpone in a medium bowl with an electric mixer until thickened slightly. Beat cream, sifted icing sugar and lemon juice in a small bowl with electric mixer until soft peaks form. Fold into mascarpone.
Top the jelly with mascarpone mixture, then cover and refrigerate.
Sprinkle with the raspberries and serve.