Grandma Davies Boiled Fruit Cake ~ Sarah Jane Davies (nee Dawson)

Christmas is fast approaching, so getting into the spirit of the season I decided to bake one of my very favourite christmas treats - a moist, delicious boiled fruit cake. For such a long time I wasn't a fan of fruitcake - it can be dry and just not really that nice, but this recipe is moist and flavoursome and just good. It also holds special meaning, as it is my great-grandmother's recipe that she would make each year, and which she gave to me about twenty years ago. My great grandmother passed away earlier this year, just a few months shy of turning 100 in August, and making the cake today made me happy, the smell reminded me of her little kitchen, and all the treats we'd get when we'd visit. Wherever you are Grandma, we miss you, and we think of you.

Here's her recipe;

1/2 cup sherry
1lb (500g) mixed dried fruit*
1 1/2 cups caster sugar
2 eggs
4oz (125g) butter
1 cup cold, mashed cooked pumpkin
1tbs golden syrup
1 cup self raising flour
1 cup plain flour
1 cup beer
1tsp bi-carb soda
1/4tsp salt

Place the fruit, sugar, butter, golden syrup, salt and beer in a saucepan. Boil the mixture for 20 minutes and then allow it to cool thoroughly. *After the fruit is cooked you can add a few chopped dates to the mixture while it's still hot.
Add the lightly beaten eggs, pumpkin, bi-carb and sifted flours to the cooled fruit mixture and mix well.
Bake for 1 3/4 hours in a moderate oven. Pour the sherry over the cake as soon as it comes out of the oven.

What I haven't told you yet, one of the very best things about this cake, is that you can give the flavour lovely subtle variations through a few different means. Over the years I've used boiled and roasted pumpkin, I try different types of beer (imagine the difference between the Corona and the Guinness versions), and I've used a gorgeous imported sherry which blew the other cakes I'd made right out of the water. I hope you have fun with it, enjoy it, and think about someone important to you as you make it. That's what christmas is all about really - the people important to you.

- Kath

Kafka's Soup, A complete history of world literature in 14 recipes ~ Mark Crick

This book brings together two of my great passions in a simple yet amusing and very, very clever way. Kafka's soup subtly blends together the writing styles of 14 of the world's great literary figures to deliver an extraordinarily readable cookbook, as much at home amongst the classical literature as it is in the kitchen, if not perhaps more so.

The recipes selected are both appropriate to the voice they are delivered in, and are highly edible, if you are able to move beyond enjoying the book for it's literary and humourous values and actually cook from it. Although I've not read literature by each author Crick represents, I have read enough of them to thoroughly revel in the work, and can imagine that the recipes indeed comes directly from his or her kitchen.

The recipes run the gamut including Tarragon eggs a la Jane Austen where we hear Jane's literary voice explain that "The eggs of Oakley Farm had only recently been settled in at the kitchen at Somercote, but already Mrs B___ was planning a meal that would introduce them to the neighbourhood with what she hoped would be universal acceptance". Crick builds a story around the recipe, preceding the actual food preparation with three pages establishing the motive and decision behind the choice of Tarragon to accompany the eggs before moving onto what is essentially a very simple scrambled egg with tarragon.

The Fenkata a la Homer explores both a decidedly appetising rabbit dish, as well as the tension between Achilles and Agamemnon over who gains the better portion, drawing the reader back into the world of the Illiad, and the very sensual Boned Stuffed Poussins a la Marquis de Sade also draw the reader back to the works of the literary great they are imitating. All the recipes are extremely readable, from the Onion Tart a la Geoffrey Chaucer to the Clafoutis Grandmere a la Virginia Woolf, and I even enjoyed the Coq au vin a la Gabriel Garcia Marquez (possibly because it didn't take 100 pages for anything to happen), but my favourite recipe is definately the Rich Chocolate Cake a la Irvine Welsh.

This cookbook is a joy to read, especially if you're into literature. Recommended for literary types, and those who like a giggle.

- Kath

Fondue & Table Top Cookbook ~ Marina Wilson

Who doesn't like a good fondue? It's a great social occasion sharing a glass of wine or two as you hover around the pot with your guests trying desperately not to drop the cube of bread off your fork. As a true child of the 1970's with a mother who, at least when I was young, entertained in the true spirit of the times, I grew to love fondue parties, as they were the highlight of the social calendar. It's a fondness that has stayed with me, though I can't say I've hosted a fondue party, so when I mentioned a few days ago that I am partial I was pleasantly surprised by the response of my friends (who I believe are also true 1970's children). What better to do then than to pull out a true 1970's fondue cookbook with a view to a fabulous 1970's style fondue party sometime in the not too distant future? And they don't come much more authentic than this gem, published in 1974, another originally from my mother's collection.

The book is in two parts, that specifically dealing with fondue's (and a chapter on sauces), and that for tabletop cooking. The latter features appetizers and dips such as the somewhat interesting sounding Gherkin dip, a selection of even more interesting sounding mains like the Elmhouse chicken livers and Kidneys flambes, some less than interesting salads as well as desserts and beverages. Some of the latter two sections sound decidedly tasty, and I'm certain I would have no difficulty getting through the Apples a la Brandy, the Jamaican mango or the Cherries flambes washed down with an Orange and Cognac supreme or a strong Irish coffee.

The true strength of course of the book though is the chapters of fondues in all their kitsch glory. The opening chapter does what all opening chapters should, and draws you in with the hook of the cheese fondues. 36 cheese fondues to be precise, ranging from Affluent fondue which has both kirsch and riesling, and is served with tinned champignons (yes I think affluent may have meant something different in 1974), to Port and cheddar fondue (very strong - I recall making this when I was in my teens), Rheinlander fondue and Queensland fondue, because we all know that Queenslanders are different to the rest of us. Following up this are the meat fondues, where the meat is cooked in the pot of flavoured stock or oil, and then the seafood fondues. Again there is quite a variety to cater for all tastes, ranging from Rabbit fondue and Meatball fondue through to Mussel fondue. I can honestly say I am unlikely to cook too many of these, but it warms my heart to know that the recipes are out there. There are a small selection of sauces on offer, but as we all know, the fondue wins out when it comes time to open the chapter on dessert fondues.

Oh the desserts! Okay, honestly, I'm never going to cook the Peanut butter and honey fondue, but the Sweet fondue of cream, Tia Maria and brown sugar, the Chocolate Rum fondue or the Brandied coffee fondue - not a problem at all - Yum!

Simple, easy to follow recipes the whole way through the book, and very difficult to fail at achieving a most authentic 1970's feel if you follow the recipes religiously. Use your nous and modify them a smidgen and you might even convert a few non fondue aficionados to the cause.

Recommended for 1970's children, their reminiscing mothers and fondue lovers everywhere.

- Kath

Cook Box ~ Robert Carrier

So here is a true gem, originally from my mother's collection. Carrier had a prolific career as a restauranteur, cookery writer and celebrity chef, and although I have not been able to determine the exact date that this set was published, it is most likely to have been during the early part of the 1970's, though it is possible that it may have been the late 1960's. The set consists of a box of (originally) eighty recipe cards, twenty recipes on salads and appetisers, twenty seafood recipes, twenty meat, game and poultry, and the final twenty of desserts. The set I have is in rather a sad state of disrepair, and I am missing card 20 in the desserts set, and card 2 from the seafood set, however what I do have are just wonderful.

The recipes themselves very much reflect the flavour of the time, and I'm not sure that I would necessarily cook those such as the Sardine-stuffed lemons, the Carrot ring mould with peas and onions or the Orange apricot chantilly. That said, there are some delightful recipes which I would still be more than happy to partake in, such as the French apple flan (whew, I didn't think I'd find one for a moment there!).

Okay, so despite the recipes not being of quite the calibre I'd utilise for my next dinner party, they are definitely accessible, with a great big glossy picture on the front and fairly straightforward instructions on the reverse. I think though that the very best thing about these cards is that they cause me to think of my childhood, when I'd rummage through them and imagine one day making these delicious treats. I do believe that this little box of cards began my love affair with cookbooks. And so, my very favourite card, the one that I love most, card 4 of the desserts, the Poires a la Bourguignonne. It makes me smile.

Recommended for die hard fans of kitsch and food history fans alike. Oh, and collectors, a definite collectors item!

- Kath

Homestyle vegetarian ~ Bay books

Homestyle vegetarian is simply that - no nonsense, good, wholesome and hearty vegetarian recipes that are easy to cook at home.There are a lot of things to like about this book, from the big glossy photo's and either single or double page spreads for each recipe, to the very easy to read and follow recipes. Divided into chapters both for different meals and for different types of dishes it covers off nicely on everything but dessert.

What I really like about it is the variety offered throughout the book, from a really yummy Mixed berry couscous breakfast dish to Roast beetroot and onion wedge salad to Thai tempeh. There are a lot of very yummy (and very easy) dishes to whet the appetite. I can just imagine tucking in at the end of a cold winter's day to a big bowl of Chickpea and herb dumpling soup, some Pumpkin and basil lasagne or the very delicious sounding Mushroom moussaka. There are also a few recipes though that just miss the mark as far as I am concerned, such as the Vegetable shapes with créme fraîche and fried leek and the Stir fried tofu with orange and fresh pineapple. Still, the book is very accessible to the non-vegetarian audience, so I can forgive this.

As far as vegetarian cookbooks go, this one is somewhere in the middle of the range. There is an assumption made that the audience are all ovo-lacto vegetarians and quite happily eat both dairy and eggs, so no effort has been made to include a key as to which recipes would suit which type of vegetarian, or even to simply mark out recipes suited to a vegan audience. This marks it as a book written and published for this audience by those who are not vegetarian themselves, which is not a problem, however there are better suited books to the hardcore V's.

Recommended for vegetarians and non-vegetarians alike - I wish my mother had had this book twenty years ago. In fact if you are still at home and vegetarian - get this for your mother ~ you might not end up having pasta napolitana with tinned pineapple thrown into it.

- Kath

Middle Eastern Cookery ~ Christine Osborne

Where else are you going to find Beid Ghanam (Sauteed lambs' testicles) and Kadin Buda ("Lady's thighs") only a few pages from each other? Where else indeed! If you are interested in learning about Middle Eastern cookery you really needn't go much further than this book. And why would you not be interested?

All right, so we may not all be foodies, but I'll bet each and every one of you could find something deliciously satisfying between the covers of this book. Whether you're a lover of simple dips like Babagannouj and Hummus or have a sweet tooth for delights like Baklava or Almond fingers, there's something in here for you. Full of glossy pictures and with recipes which are really quite simple and easy to follow, its hard to go far wrong with this book.

Okay, I hear you say, but what about Dad/Nana/Great Aunt Delilah whose tastes have to be accounted for. Personally I say bugger them, but if we really have to think about them, why not keep the menu simple - say we start off with Courgette soup, followed up with Roast Chicken stuffed with pine nuts and French Bean, Leek and Asparagus salad, followed by Date Rolls with Middle Eastern Lemonade to wash it down. I promise if you don't tell them they won't even realise! Meanwhile you can plan a special dinner for when Nana's out of town and treat yourself (and a date?) to the Duck in Walnut and Pomegranate Sauce. Mmmmmm.

Recommended for foodies, cookbook collectors and anyone who likes to try flavoursome new recipes.

- Kath

Homestyle cookies, muffins + cakes ~ Bay Books

This book is one of those really simple to use cookbooks that has been well thought out and well designed and presented, and not at the expense of the recipes contained within. It's actually the second of two books I bought with the exact same content, which although seemingly a waste at the time has actually come in very handy since my ex has claimed half my beautiful cookbook collection. Unfortunately I can't tell you exactly what the other one was called (currently packed in a box awaiting removal to the exes new place), but it had a purple cover if that helps at all :)

What I really like about this book is the simplicity - big glossy pictures - straightforward recipes and only one or two recipes a spread, so very easy to handle in the kitchen. And straightforward isn't to say that the recipes are dull, not at all, there are some absolute delights contained within, but they are the sort of thing you could easily throw together, or get the kids to help you with without taxing your skills or your sanity much at all.

I can easily imagine a dozens of different reasons to bake some of the goodies within. The Walnut brownies or the Ginger shortbread creams would make ideal fare for a work morning tea, the kids would absolutely have a blast helping make the Gingerbread people or the Butterfly cupcakes, or just wolfing down some Sugar and spice palmiers, and it would be such a pleasant way to fill in an afternoon with my grandma over a cup of tea and some Marbled blueberry cake or some Chocolate apricot pretzels. But the best reason of all, to impress someone special - I think I'd try serving the Coffee kisses first, then perhaps the Hazelnut truffle slice, or I suppose if things weren't going well the Sour cherry cake. Guess that might depend on the special someone. I'm thinking coffee, very dark chocolate and something with a hint of orange might be nice...

I would absolutely recommend this book to your ordinary garden variety home cook, the recipes are straightforward, look good, and most of all are nice and tasty.

- Kath