Yudhika Sujanani on Sugar 'n Spice Episode 6 Greek Inspired Lamb Pilau And Sponge Cake

Yudhika Sujanani cooks up a Greek inspired menu on Sugar n Spice. Sponsors AMC Cookware, Spar South Africa and Wardrobe by Jo Borkett.

Greek Inspired Lamb Pilau

Ingredients:
2 large eggplants, sliced lengthwise and grilled
60ml sunflower oil
2 cinnamon sticks
2 bay leaves
5ml cumin seeds
1 onion, finely chopped
4 garlic cloves, crushed
700g lamb mince
5ml garam masala
5ml cumin powder
10ml coriander powder
750ml cooked Basmati Rice
Salt to season
200g feta
62.5ml fresh herbs, chopped
Dressing
Combine the following ingredients:
30ml fresh lemon juice
30ml honey
45ml olive oil
50ml fresh mint, chopped

Here's how:
Heat oil in a pan.
Fry cinnamon sticks and bay leaves and fry until fragrant.
Add cumin seeds and onions.
When onions are golden brown, add garlic, powdered spices, lamb mince and eggplant flesh.
Sauté mince in spices and onions until cooked through and browned.
Layer the basmati rice over the mince.
Place the brinjals over the rice and add the pieces of feta.
Drizzle the dressing over the pilao.

Cooks tip:
This dish can be made with chicken mince.
Add fresh green chilli for a spicier dish
Use baby eggplants if you are serving this dish as a starter.

Sponge Cake

Ingredients:
4 eggs
185ml sugar
5ml vanilla essence
250ml cake flour10ml baking powder
Pinch of salt
60ml cold water
125ml sunflower oil
Icing sugar to dust cake
Double Thick Greek Yoghurt or whipped cream, to serve
60ml honey, to drizzle
100g roasted pistachios, to garnish

Here's how:
Preheat oven to 180 degree celsius. Grease and line a 25cm cake tin.
Whisk the eggs in a large mixing bowl. Gradually add in the castor sugar and continue beating. The mixture must be light and should leave a trail on the surface that is visible for three seconds.
Add vanilla essence and fold in half the sifted dry ingredients into the egg mixture. Add the cold water and then the remaining sifted flour.
Lastly fold in the sunflower oil. Ensure that you have folded in the ingredients properly especially the batter at the bottom of the bowl.
Pour the batter into the cake tin and bake in a preheated oven for 30 minutes until the cake slightly shrinks away from the tin.
Let the cake stand for a minute or two before turning it out onto a wire rack. Leave to cool completely.

To serve:
Dust the cake with icing sugar and slice.
Dollop a scoop of Greek Yoghurt over the cake and drizzle with honey.
Sprinkle the pistachios over and serve

Yudhika Sujanani hosts, Sugar 'n Spice, our delicious local food show. Shot in the 'heart' of Yudhika's home, her kitchen, she demonstrates how to prepare fuss free meals that will inspire you to get cooking. She's a business woman, food writer and mum on the move. With her busy schedule and a love of home cooked meals, her passion and "Easy Peasy' philosophy on food shines through as she shares her culinary expertise in quick, delicious recipes, with a sprinkle of Sugar and touch of Spice!

For More Information, Please Visit These Websites: http://yudhikayumyum.com And http://www.thehomechannel.co.za/shows...

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