Herb Batter Bread

Nothing nicer than a loaf of fresh bread and this one is easy to make and very tasty - ideal with a salad for lunch or soup in the evning. Why buy supermarket bread at high prices when one can have home made instead. This bread will also toast! 1 1/4 cups  warm water 1 package  active dry yeast 3 tablespoons  butter or margerine - softened or if unavailable oil 1 teaspoon  salt 2 tablespoons  sugar 3 cups  flour 1/2teaspoon  nutmeg 1 teaspoon  rubbed sage 2 teaspoons  caraway seeds or other seeds such as dill (these can be left out if unavailable) In mixer bowl, dissolve yeast in warm water. Add fat, salt, sugar and 1/2 of flour. Beat 2 minutes at medium speed. Scrape sides and bottom of bowl. Add remaining flour and spices and blend with spoon until batter is smooth. Let rise in a warm place, covered with a cloth until double in size (about 30 minutes). Beat about 25 times with spoon. Spread sticky batter in greased loaf pan. Let rise about 10 minutes covered. Heat oven to 350F. Bake 45-50 minutes until brown.

Chili-Garlic Greens

A twist on Zimbabwe greens - a touch of China and a pleasant change. 2 tablespoons  sesame seed oil (if not available any good oil will do) 2 tablespoons  olive oil 1 bunch  greens - spinach or cabbage may be used washed, dried and cut into strips 1 tablespoon  garlic - minced 1 tablespoon  chili - minced - red looks nice but green will do 1 tablespoon  ginger - minced (you can used ginger that has been minced and preserved in oil or vinegar) 2 tablespoons  white vinegar 1 teaspoon  sugar Salt and black pepper to taste Combine oils in a large sauce pan and place over high heat until hot but not smoking. Add the greens and stir vigorously for 1 minute or until they have changed to a bright green color. Add garlic, chili and ginger and continue to cook, stirring constantly, for 30 seconds. Add vinegar and sugar; remove from heat and stir to combine. Season to taste with salt and pepper. Serve at once.

Stuffed Marrow

Marrows are cheap and plentiful and stuffed with mince or soya mince make a tasty and healthy meal. Marrows or courgettes may be used in this recipe. Preheat the oven to 200°C (gas mk 6, 400°F). Heat the oil in a saucepan. Chop the onion finely, and cook gently for about 5 minutes until softened. Add the mince and fry for another five minutes. (If using soya mince add to the onions but do not fry. The soya which should be well flavoured with a vegetable extract or other savoury flavouring such as soup mix or usavi mix - used dry). Add the stock, tomato puree, herbs, some freshly ground black pepper and the fish sauce, and cook until the liquid has reduced by half. Meanwhile, wash and cut the marrow in half, and scoop out the seeds. Prick the inside flesh thoroughly with a fork. Once the mince is cooked all over, put half the mince and onion into each marrow, pouring in any juices left in the pan. Sprinkle breadcrumbs over the mince if desired. Bake in a baking dish for about one hour. Serve with any juices from the dish poured back over the marrow or an onion or Bisto gravy. You can use large courgettes in this recipe. You can also use minced lamb or pork instead of the beef. If you do not have fish sauce, then instead add salt to taste. For a tastier topping, try mixing grated parmesan cheese and mixed herbs, salt and pepper into the breadcrumbs. Accompany with mashed potatoes, rice or mealie meal.

Chilli Bites

A wonderful easy spicy snack - and no eggs required!

500ml Self Raising Flour or plain flours with two teaspoons baking powder added
1 Large Onion, Chopped
3 - 4 Green Chillies, Chopped
125ml Fresh Coriander (Dhania), or chopped parsley
2tsp Cumin (seed Jeerd)
Salt to Taste +/- 2 1/2 tsp)
Water to make a thick batter
Oil for Deep Frying

Mix all the ingredients, except the oil, into a batter
Heat the oil and drop teaspoonfuls into the hot oil
Fry until puffed and golden
Drain on kitchen roller towel

Stuffed Butternut Squash

     3 small  butternut squash    2 cups  cubed cooked ham or feta cheese or a combination    1 cup  soft bread crumbs    1/2 cup  shredded apple    1 small onion chopped      2 tablespoons  prepared mustard Cut squash in half lengthwise; discard seeds. Place squash, cut sidedown, in a 15 x 10 x 1-inch baking pan. Fill pan with hot water to adepth of 2 inches. Bake, uncovered, at 350 degrees F. for 30 minutes. Combine remaining ingredients. Turn squash cut side up; stuff with mixture. Cover unstuffed end of squash with foil to prevent drying. Bake at 350 degrees for 30 minutes or until squash is tender.