Saturday, 25 October 2008
Not only are the supermarket shelves in Zimbabwe empty but the costs change from hour to hour. I thought this picture would be of interest - it displays two till slips and shows, how, in a matter of days (09 to 13 June 2008)we went from thousands of dollars to millions of dollars!
Cooking here is very difficult with constant power cuts (usually when one has a loaf of bread baking), lack of ingredients (many people have to import everything from milk and butter to flour and frozen vegetables) and cost of anything on can find during a foraging trip to the shops!
This is another easy recipe which can be served as a spread or a dip - very authentic and bursting with flavour. Its wonderful pink colour makes it an attractive addition to a snack platter or buffet table.
When cream cheese is not available on the supermarket shelves we make our own.
16 Ounces Cream Cheese 1/2 Cup Butter -- softeneed 6 Tablespoons Sour Cream 2 Tablespoons Onion -- minced 8 Medium Anchovies 2 Teaspoons Dry Mustard 2 Teaspoons Caraway Seed 2 Teaspoons Paprika Salt And Pepper To Taste 1 Teaspoon Capers -- if available Blend all together in a food processor. Allow to mature 24 hours if possible. Serve with crackers, rolls or rye bread!
Boursin Cheese is one of our favourites - but unobtainable here in Zimbabwe - so here is what we use instead - and it is a very good copy. Try and use only the leaves of the herbs as the stalks give it a gritty texture.
12 Ounces Cottage Cheese, Creamed 6 Cloves Garlic -- crushed -- or to taste 1 Teaspoon Salt -- or to taste Thyme -- to taste Basil -- to taste Oregano -- to taste Marjoram -- to taste 6 Tablespoons Sour Cream
Blend all well together using a food processor. Chill overnight to develop the flavour. Serve with french bread or crackers.
Thursday, 23 October 2008
This is a classic Mrs Buckwell recipe - good for lunch or supper and served with a salad.
We grow and eat both chili peppers and green peppers in our garden - even without water they flourish! this version is cool - extra chillis can be added!
2 ounces butter (or marg) 8 ounces flour 1/2 teaspoon salt 2 teaspoons thyme, crushed 1 large egg, beaten 4 tablespoons milk 8 ounces green peppers, sauteed 1 large onion, sliced 1 pound ground beef, lean (or use soya mince for a vgetarian flare!) 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon piri piri paste 1 tablespoon flour, to bind 2 ounces flour 1/2 cup grated cheese (or more if liked) 16 fluid ounces milk Make scone dough for base with butter, flour salt, thyme, 1 egg and milk. Press into a large ovenproof dish. Top with 8 oz green peppers - sauteed. and a mixture of the onion ground beef,salt and pepper, piri piri paste and flour. Place another layer of peppers on top of this. Mix together the 2 oz of flour, milk, grated cheese and 4 eggs. Pour over the meat and peppers. Bake at 375 degrees for about 1 hour at the bottom of the oven - it should be golden and firm to touch.