Saturday, 2 May 2009

Avocado and Tomato Salad

Avocado season is upon us and I like to to serve them up in as many ways as possible and at almost every meal! We have so many I end up freezing them - mashed with lemon juice so we have avocado all year round. This salad is fresh and tasty and can be served as a light lunch or an accompaniment to almost any main dish including pasta and fish.

It also makes a great starter!

4 cups avocado -- diced medium 2 cups cherry tomatoes or whole tomatoes chopped 2 cups cucumber -- peeled and diced medium 1 cup onion -- diced small 4 tablespoons fresh cilantro -- chopped 2 teaspoons fresh garlic -- minced 2 tablespoons lime or lemon juice 1/4 cup olive oil Salt and fresh black pepper to taste Gently toss ingredients together and serve on a bed of fresh lettuce. Yield: Serves 8-10

Thursday, 30 April 2009

Zimbabwe chili pasta

This is a lovely dish to serve as a main course - with garlic bread and salad. Meat eaters can add some chopped ham - but i feel it is really unnecessary. 8 ounces Medium Shells, Elbow Macaroni, or other medium pasta shape -- uncooked 1 small onion -- peeled and finely diced 1 12-ounce can whole corn -- drained 1 jalapeƱo or other chili pepper -- cored and thinly sliced 1 tablespoon chili powder (or to taste) 1 teaspoon cumin 2 cloves garlic -- finely chopped 1 16-ounce can red kidney beans -- rinsed and drained 1 12-ounce tin of chopped tomatoes (drain if you feel there is too much juice) 1/2 cup shredded Cheddar cheese Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked. When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle Cheddar on top and serve immediately. Serves 4 to 6

Wednesday, 29 April 2009

Smoked Oyster Bake

This is nice as a starter and can also be served as a main course accompanied by a salad and crusty bread.
6 Large Mushrooms (or a tin of mushroom pieces - drained) 1 Small Onion -- chopped 1 Can Oysters -- smoked 15 Milligrams Flour 125 Milliliters Chicken Stock 1 Pinch Nutmeg 1 Pinch Cayenne Pepper 30 Milliliters Cream 15 Milligrams Whiskey Chop mushroom stems and leave caps whole. Saute mushroom stalks and onion in oil from the oysters. Add flour and cook for 30 seconds until puffy. Add all other ingredients except oysters - stir and cook one minute longer. Chop oysters and add to mixture stirring well. Place mushroom caps on plates and spoon sauce over them. Heat through about 2 minutes or place under a grill to finish off and glaze.
Serve with crusty bread or melba toast.