Kurma

Raeann (pronounced Ray-Ann) from Cooloola Cove, Queensland writes:

"I came across your web site by accident. Wow, what a web site, I got a few recipes off it to try them. My husband will be impressed. Love it!

Do you have a 'tried and true' recipe for Home Made Ginger Beer? When I was a little girl I remember my Grandfather used to make it and it was the best!, especially on a hot summer's day. Grandad used to put sultanas in it. Sometimes the bottles would explode.

No one in the family seems to have his old recipe and I would like to start the tradition again for my niece and nephew. Thanks for your time and effort."

I replied to Raeann explaining that I have a recipe for ginger beer somewhere, but since all my possessions are packed and waiting removal to the East Coast, they are not at all accessible.

So, dear readers, can you help? Does anyone have a tried and tested recipe for classic Ginger Beer?

Keep those cards and letters rolling in!

UPDATE!!!! Found a recipe...

I received another inspirational letter:

R writes:

"Dear Kurma, I bought your Quick Vegetarian Dishes cookbook as part of a new years resolution to cook more vegetarian food. I'm very happy because it's just what I needed. Everything I've tried so far has been great - simple, delicious and all very different.

The pantry now contains chickpea flour, mung beans, three types of seaweed, new spices and delicious varieties of rice, and asafetida, which tastes better than it smells. I look forward to more good food to come. Thank you! And best wishes for 2008.

R, National Museum of Australia"

"Gezundheit!!", I hear you say. Thanks, but no, actually Basbousa is the name of a sweet, and a delicious one at that. There are many versions all over North Africa.

Why do I mention this? Another 'ask Kurma' submission, of course. If you go to google and key in 'ask cooking', you'll find me, a few links down. Remarkable. I receive 2 or 3 a day, from around the world.

T R from Paris, France asks: "I really would like to do semolina cake but not sure how to do. Thank you."

Here's my recipe for the Egyptian variety I sent her.

Egyptian Baked Semolina Syrup Cake (Basbousa)

The Middle East has a long tradition of delicious sweets. Whereas some are time-consuming, this delectable one is a breeze to prepare, and is especially suited to cooking in big quantities. In some ways basbousa reminds me of Indian halava, but it’s easier to make, and according to some friends who recently dropped by our test kitchen, even better. Basbousa is at the peak of perfection if it’s left to soak overnight. Serves ten or more.

2 cups fine semolina
1 cup dried coconut threads, or coarse dessicated
½ cup sugar
150g (5 ounces) butter, melted
1 cup milk

Syrup
1½ cups sugar
1½ cups water
2 tablespoons fresh lemon juice

Preheat the oven to 175° C / 345° F.

Whisk together the semolina, coconut and sugar in a bowl. Add the butter and milk and mix until well combined.

Pour the mixture into a buttered, shallow, medium-sized dish.

Bake for 30 minutes, or until lightly golden brown.

Prepare the syrup: slowly dissolve the sugar in the water in a medium saucepan over low heat. Increase the heat to moderate and boil the syrup until it reduces by about one-third, or until it just coats the back of a spoon. Add the lemon juice.

Cut the completed cake into diamond shapes while it’s still hot, and pour the hot syrup over. It will seem like a lot of syrup, but it will all gradually soak in.

Serve at room temperature. Best the next day.