tag:blogger.com,1999:blog-57835740217078411562024-03-06T09:55:00.915+02:00Odette's Recipes from ZimbabweTraditional Zimbabwe Recipes and those using ingredients available in Zimbabwe. A Truly African recipe collection. What are Zimbabwe recipes? Cuisine from a mixture of cultures both African and European. Enjoy this collection - which uses available ingedients.Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.comBlogger220125tag:blogger.com,1999:blog-5783574021707841156.post-21460510830721299322017-08-16T10:38:00.000+02:002017-08-16T10:38:44.128+02:00<div dir="ltr" style="text-align: left;" trbidi="on">
I have been unable to blog due to loosing my sight. It is now back and I have a whole new lot of recipes to share. I have a doughnut baker and a cup cake baker and will be sharing recipes over the next few days.</div>
Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com1tag:blogger.com,1999:blog-5783574021707841156.post-15306509340817462682012-02-01T11:46:00.000+02:002012-02-01T11:46:36.196+02:00Chocolates Galore<div dir="ltr" style="text-align: left;" trbidi="on">I have been silent but am now back online - will be putting up some new recipes this week.<br />
<br />
I have just published my first e-book as a kindle - this is a chocolate making course and can be found at http://www.amazon.com/dp/B006ZW63ZS. <br />
<br />
<br />
</div>Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com4tag:blogger.com,1999:blog-5783574021707841156.post-33987772441011686922011-08-29T11:41:00.001+02:002012-02-08T09:36:53.597+02:00<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_izcdl8="136">We had a glut of small but tasty bananas and so I thought I would try to use my basic microwave recipe and adjust it for bananas and pecans - this was the result!</div><div closure_uid_izcdl8="136">1 and 1/2 cups plain flour</div>2 teaspoons baking powder<br />
3 eggs<br />
1 cuo light brown sugar<br />
8 small or 4 large bananas<br />
1 cup milk ( that’s right no fat except for the milk!)<br />
1 teaspoon vanilla.<br />
<br />
Mash bananas in a food processor – add all other ingredients and process until smooth<br />
Add ½ cup or more of pecan nuts (or other nuts) or chocolate chips.<br />
<br />
<div closure_uid_izcdl8="176">Mix until incorporated into the mixture – nuts can be chopped or whole.</div><br />
<div closure_uid_izcdl8="155">Place in a microwave safe cake baker or silicone baking mould and bake in high for between 8 and 10 minutes until the cake draws away from the sides of the pan and the centre is just slightly undercooked at the surface. Leave for five minutes to cool – turn out and ice with your favourite icing or dust with icing sugar.</div><br />
<div closure_uid_izcdl8="156">This is a variation on my microwave cake which I use all the time – flavoured with chocolate or coffee or almond – any flavour you like!</div><div closure_uid_izcdl8="156"><br />
</div><div closure_uid_izcdl8="156">We are at high altitude so you may have to adjust the baking powder and/or the length of time for the baking</div><br />
</div>Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com1tag:blogger.com,1999:blog-5783574021707841156.post-24760900349647723852011-08-24T09:42:00.000+02:002011-08-24T09:42:01.257+02:00Chicken Liver Pate<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88amdIsSrVa6PJJnmGhcMmVQ_71_NFk2tvebpJ7nT1jlMNKzANpH0NvmZh0E81kpAVehygneraSCqN1vbUY_fJtwsC98UBK9akhGHalr7Rd0BL_K7p4huAa004vqs1-Sio9q8tL9VCq0/s1600/pate.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="165" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88amdIsSrVa6PJJnmGhcMmVQ_71_NFk2tvebpJ7nT1jlMNKzANpH0NvmZh0E81kpAVehygneraSCqN1vbUY_fJtwsC98UBK9akhGHalr7Rd0BL_K7p4huAa004vqs1-Sio9q8tL9VCq0/s200/pate.jpg" width="200" /></a></div><div closure_uid_k7hhun="231">This is just the easiest chicken liver pate ever - and it tastes divine!</div><div closure_uid_k7hhun="231"><br />
</div><div closure_uid_k7hhun="231">Take 1 kilo of chicken livers, 2 chopped onions, 1 punnet of mushrooms and cook together with a small amount of butter and olive oil in a large pot. When livers are cooked through season to taste with salt and pepper, Tabasco sauce and brandy. let cool and then transfer to a food processor or liquidiser. Add cream or creme fraise - you can add more after processing - and proce3ss to the desired consistency. Add more cream or cream fraise now and put into small pots. It will keep in the fridge for 3 days or freezes well. </div><div closure_uid_k7hhun="231"><br />
</div><div closure_uid_k7hhun="231">This can be used on its own or added to other dishes to improve and change the flavour - my favourite is chicken fried in olive oil and butter - then the pate added to make a thick and tasty sauce - ideal served with a fresh vegetable and a baked potato.</div></div>Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com2tag:blogger.com,1999:blog-5783574021707841156.post-5131020512397924332011-08-15T11:48:00.001+02:002011-08-24T09:33:47.259+02:00Vegetable and Lentil Crock Pot<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_kgtqwb="136"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat4YZ69de0lRJ1RwJXh86me4ilMSKSIUPCIKJtz5zPfWnJmPmNsP7XV49DGAV5B6edvLC3DSnxWUpWN2Cqt_iNm6tMP2E_hSkk7jFN5CCmkjaz90h2Aq8Ni2NsEQaDvz63-38CILK0fI/s1600/lentilstew.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat4YZ69de0lRJ1RwJXh86me4ilMSKSIUPCIKJtz5zPfWnJmPmNsP7XV49DGAV5B6edvLC3DSnxWUpWN2Cqt_iNm6tMP2E_hSkk7jFN5CCmkjaz90h2Aq8Ni2NsEQaDvz63-38CILK0fI/s200/lentilstew.jpg" width="170" /></a>I have just been introduced to a slow cooker - our elder son does not need his and so it has entered my kitchen! I am hooked - a wonderful way of cooking meat so it is really tender and tremendous for lentils or beans.</div></div><div closure_uid_kgtqwb="136" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_kgtqwb="136">Her is the recipe i made at the end of the week - what was left over i made into rissoles - this fed the two of us, my husband and myself for three meals!</div><div closure_uid_kgtqwb="136"><br />
</div><div closure_uid_kgtqwb="136">2 1/4 cups dried green or brown lentils, rinsed and drained</div><div closure_uid_kgtqwb="162"><div closure_uid_tny2sn="232">4 carrots quartered and cut into 2 inch pieces</div></div>3 medium leeks halved and cut into 1/2 inch pieces (white parts only)<br />
<div closure_uid_tny2sn="212">2 cups cubed red potato with skin</div>2 minced garlic cloves or 1/2 tsp powder <br />
one large garlic bulb - whole with outer skin removed<br />
1 tin diced tomatoes with juice<br />
<div closure_uid_tny2sn="213">2 cups water or stock - can be made with a stock cube of your choice</div><div closure_uid_kgtqwb="166">1 tin of condensed cream of mushroom soup or your favourite or 1 packet soup mix and 500 ml of water</div>3/4 cup tomato juice<br />
<div closure_uid_kgtqwb="167">3/4 tsp dried basil or more if using fresh - must be finely chopped</div><div closure_uid_kgtqwb="170">1/2 tsp dried thyme or finely chopped fresh</div>1/2 tsp pepper <br />
Sour cream<br />
<div closure_uid_kgtqwb="172">Add all ingredients to slow cooker except for the sour cream and turn heat to high - check after 4 hours and taste - then check again when 6 hours has gone by.</div><div closure_uid_kgtqwb="172"><br />
</div><div closure_uid_kgtqwb="172">You can vary the flavours by adding celery, soy sauce, Worcester sauce or other flavouring - you may need to add some salt.</div><div closure_uid_kgtqwb="172"><br />
</div><div closure_uid_kgtqwb="172">Pour sour cream over the casserole when ready to serve. </div><div closure_uid_kgtqwb="172"><br />
</div><div closure_uid_kgtqwb="172">This is good on its own, with crusty bread or with a baked potato.</div><div closure_uid_kgtqwb="172"><br />
</div><div closure_uid_kgtqwb="172"><br />
</div></div>Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com0tag:blogger.com,1999:blog-5783574021707841156.post-58797451418993647222011-05-17T08:34:00.000+02:002011-05-17T08:34:17.089+02:00Deap Fried Onion Rings<div dir="ltr" style="text-align: left;" trbidi="on"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBIY3C7mBxI5p8Mr0SuyuOiRgv1feHR7K964OCRkt11uctSjPrppEbYm9zMwJiYVnixaTY_syL6XXu0b5fQdchl5mbZfALCpXsE3SL3_eakEtqB1sfl9iIgOAER4kntCdhzhC29O_nME/s1600/onion+rings.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBIY3C7mBxI5p8Mr0SuyuOiRgv1feHR7K964OCRkt11uctSjPrppEbYm9zMwJiYVnixaTY_syL6XXu0b5fQdchl5mbZfALCpXsE3SL3_eakEtqB1sfl9iIgOAER4kntCdhzhC29O_nME/s200/onion+rings.jpg" width="156" /></a>Sorry I have not posted for a time but Internet problems have made any contribution almost impossible!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I have now discovered the easiest and best way of making deep fried crispy onion rings that stay that way even if not eaten immediately!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Take your onions and slice them - not too thinly.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">place them in a container and cover them about half way with milk (full cream).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mix them round in the milk and when well covered put in enough plain white flour to make a good paste and cover each onion ring.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Heat your deep fryer to the temperature recommended by the manufacturer and add the onion rings.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fry until golden brown and crisp</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salt to taste when you remove them or allow your guests or family to salt to their taste.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Excellent with fish, chicken, steak or almost anything - or as a snack on their own with a good dipping sauce.</div></div>Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com0tag:blogger.com,1999:blog-5783574021707841156.post-66037590547802277082011-03-29T09:52:00.001+02:002011-03-29T09:58:31.426+02:00Individual meat loaves<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr80C8xYG2gE7v8RywB4kgEdawQy8ORomUBSm4nPRgStbJZgmfBdr06Ng6dq6qwNGUZ2LQyG8B61-t0imj_czZGhrm_hyphenhyphenoPG9cE3B6J0BkC6hA6fqRcZW2sCVHrKNPoARocXw38yFS7iI/s1600/meatloaf.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr80C8xYG2gE7v8RywB4kgEdawQy8ORomUBSm4nPRgStbJZgmfBdr06Ng6dq6qwNGUZ2LQyG8B61-t0imj_czZGhrm_hyphenhyphenoPG9cE3B6J0BkC6hA6fqRcZW2sCVHrKNPoARocXw38yFS7iI/s200/meatloaf.jpg" width="200" /></a></div>1 tablespoon olive oil <br />
3 onions chopped finely<br />
1 teaspoon chopped fresh thyme leaves<br />
2 teaspoons salt<br />
1 teaspoon freshly-ground black pepper<br />
3 tablespoons Worcestershire sauce<br />
1/3 cup chicken stock or broth<br />
1 tablespoon tomato paste<br />
2 1/2 pounds ground beef - fat free<br />
1/2 cup plain dry bread crumbs<br />
2 extra-large eggs, beaten<br />
1/2 cup ketchup<br />
1/2 cup cheddar cheese grated<br />
Preheat your oven to 350 degrees. <br />
<br />
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Take the pan off the heat, add the Worcestershire sauce, stock, and tomato paste. Allow to cool slightly.<br />
<br />
In a large bowl, combine the minced beef, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 portions and shape each portion into a small loaf on a baking sheet lined with a silicone pad. Spread about a tablespoon of ketchup on the top of each portion. Bake for bout 35 minutes, until the loaves are cooked through. Place the cheese on top and finish off in the oven until the cheese melts<br />
Serve with mashed potatoes and green peas or green beans,</div>Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com1tag:blogger.com,1999:blog-5783574021707841156.post-40430019281653123802011-03-13T08:59:00.001+02:002011-03-13T10:09:48.938+02:00Banana Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDyBJgg6mQAR2X7ORE83oe3HBNaqBxjb5lr_bAR2M91-rxnX32kvvVjd5GJTy2cMIwPn_VIfPJBNIiuJQZ920rL5zcfILmQbn4rURkQzqYLr2H3XUVTvyh4SFmM6tXBuo5zrYY4_6dok/s1600/crust.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDyBJgg6mQAR2X7ORE83oe3HBNaqBxjb5lr_bAR2M91-rxnX32kvvVjd5GJTy2cMIwPn_VIfPJBNIiuJQZ920rL5zcfILmQbn4rURkQzqYLr2H3XUVTvyh4SFmM6tXBuo5zrYY4_6dok/s1600/crust.jpg" /></a></div>I have been experimenting with my banana ice cream (recipe published earlier) and have found that by adding honey (about 3 tablespoons) and some cardamon powder the flavour and texture are greatly improved. You can also add peanut butter - crunchy or smooth - another good alternative!</div>Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com2tag:blogger.com,1999:blog-5783574021707841156.post-3157453699473017802011-02-14T07:48:00.000+02:002011-02-14T07:48:00.882+02:00Home made Tomato Puree<div dir="ltr" style="text-align: left;" trbidi="on"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROPQeYWt9KSsd0BERhPuf-z4Qon1KqcF5r4ARsHxD3-q6X2L1f6Os-W0BSdpBX1Ie18P0twIyU6Ws66S7H7zle2SWAY_zCCl57N3IXAlda1Z70pUWUHWcHKKXg9P3Uu0GskVAC_74sZI/s1600/tomatopuree.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" h5="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROPQeYWt9KSsd0BERhPuf-z4Qon1KqcF5r4ARsHxD3-q6X2L1f6Os-W0BSdpBX1Ie18P0twIyU6Ws66S7H7zle2SWAY_zCCl57N3IXAlda1Z70pUWUHWcHKKXg9P3Uu0GskVAC_74sZI/s200/tomatopuree.jpg" width="145" /></a>What could be better - tomatoes fresh off the plant - and so easy!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I take as many tomatoes as I have and place them in a microwavable bowl - make a cut in each tomato and put a few sticks of celery and/or a couple of carrots with them. I also like to use a couple of lime leaves and a bay leaf.</div><br />
Microwave on high for 25 minutes. Give them a stir and then cook again for 15 minutes.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Remove from the microwave and let cool. Season to taste with salt and pepper - and add a top of port - this makes all the difference! Do not add garlic - do this when you use the sauce or your puree will taste rancid.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Then liquidise! There you have it! Freezer and enjoy when there are no tomatoes in the garden.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I have also added chillies as well to make a chilli tomato sauce for pasta - wonderful!</div></div>Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com1tag:blogger.com,1999:blog-5783574021707841156.post-61531736204415271792011-01-12T11:18:00.001+02:002012-02-08T10:04:24.462+02:00Baked Cherry Tomatoes<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5MzdeWZ1kB0MqUWO_ceyDIHw0T3-tz4YY0eRzPygxfzzrAeKRnJbKcVd7FTpvWS3kxn_lgfkLLsDSMQB2Fx0cLeXjaBYj47LgBrshep3tE5lOMv62hcl3SXEYdCcCSyvhHAMQJZXEW2w/s1600/cherrytomatoes.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150px" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5MzdeWZ1kB0MqUWO_ceyDIHw0T3-tz4YY0eRzPygxfzzrAeKRnJbKcVd7FTpvWS3kxn_lgfkLLsDSMQB2Fx0cLeXjaBYj47LgBrshep3tE5lOMv62hcl3SXEYdCcCSyvhHAMQJZXEW2w/s200/cherrytomatoes.jpg" width="200px" /></a></div>A lovely way to serve cherry tomatoes - this brings out their sweet flavour and is a wonderful dish to serve with chicken or even macaroni cheese!<br />
3 tablespoons butter<br />
1/4 cup onions, chopped<br />
4 cups cherry tomatoes<br />
1/2 cup packed brown sugar, or honey<br />
3/4 teaspoon salt<br />
1 1/2 cups bread crumbs, buttered<br />
Wash and drain cherry tomatoes; remove stems. <br />
<br />
Melt butter in pan. Add tomatoes, 6 tablespoons brown sugar or honey and salt. <br />
Cook very slowly until liquid evaporates. Be careful not to let tomatoes stick or scorch.<br />
Put mixture in baking dish. Top with buttered bread crumbs and remaining brown sugar or honey. <br />
Bake in preheated 350-degree oven until crumbs are browned about 20 minutes.</div>Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com0tag:blogger.com,1999:blog-5783574021707841156.post-90985880606258324822010-12-29T09:32:00.001+02:002010-12-31T09:19:53.702+02:00What to do with leftover cheese bits!Any left-over cheese at room temperature <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpO9HxzY8qfXCQ336BBFi1y1blquXS7KuX-umcw-_tIB-NGIZvT516g3OVf4684MrHwF9zEGPdB3B63NgbsgVaiYKkcIpJ_wUc4qlztM9oQsDAwspmCU6eYQ3RG6Q4PTar94HoBxxceik/s1600/leftovercheese.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="155" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpO9HxzY8qfXCQ336BBFi1y1blquXS7KuX-umcw-_tIB-NGIZvT516g3OVf4684MrHwF9zEGPdB3B63NgbsgVaiYKkcIpJ_wUc4qlztM9oQsDAwspmCU6eYQ3RG6Q4PTar94HoBxxceik/s200/leftovercheese.jpg" width="200" /></a>1/4 cup dry white wine - to one pound of cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 tablespoons unsalted butter, softened - to one pound of cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tablespoons fresh parsley leaves to taste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 garlic clove or to taste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You may use any left-over cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert, Brie. Make sure that you use a combination that is not too salty.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Remove any rind from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This can be served immediately or refrigerated for at least 1 hour for a firmer consistency. It can be stored in the refrigerator for up to 1 week.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Use as a dip - spread - or put on bread toasted on one side and toast under the grill for a very different toasted cheese.</div>Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com0tag:blogger.com,1999:blog-5783574021707841156.post-19393599580884399882010-12-28T10:16:00.001+02:002012-02-08T10:06:05.285+02:00Christmas Hash<div dir="ltr" style="text-align: left;" trbidi="on"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5g7BOTfRLhe1FHuAoVCigX7iT5cIpTFKRIg_7H5GxcCuyESXLarRZJXpheU_gyUDVIxpg4PnDipH1wLaJi_kOvNSoIjiyVxH6PKdvi9R9UQlHAEUTyiHKdpgBDVwR1nnYAapNSSjF88g/s1600/pate.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5g7BOTfRLhe1FHuAoVCigX7iT5cIpTFKRIg_7H5GxcCuyESXLarRZJXpheU_gyUDVIxpg4PnDipH1wLaJi_kOvNSoIjiyVxH6PKdvi9R9UQlHAEUTyiHKdpgBDVwR1nnYAapNSSjF88g/s1600/pate.jpg" /></a>Got leftover Turkey/Chicken and Ham? And what about that smooth pate in the fridge - use this recipe to make a fabulous Hash that is good enough for a dinner or lunch party!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fry one onion cut into small pieces.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fry in a little butter.</div>Add your leftover chicken/turkey or ham (or a combination of meats) shredded into small pieces.<br />
Fry until hot but not brown<br />
Add your pate and it will melt into the butter.<br />
Add a glass of white wine and/or a tot of brandy<br />
Add some cream to make a thickish sauce - garnish with parsley and serve with with either mashed potato or slices of really good bread.</div>Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com1tag:blogger.com,1999:blog-5783574021707841156.post-31382574155632820612010-12-16T09:13:00.001+02:002010-12-29T09:10:32.301+02:00Banana ice cream<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgony1YR2CnDOBa1WG0innVV5tFsHkJRybEoRPzAufvphHOIILQIat_R0FVdnYMP3nzD8BepTUiLnxbh_f1E6DGRwg6gc_bcHWnxkylsPUTwStYShHfKJP3EgvvkqgGMeb0-P8yUL7nJAA/s1600/bananas.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgony1YR2CnDOBa1WG0innVV5tFsHkJRybEoRPzAufvphHOIILQIat_R0FVdnYMP3nzD8BepTUiLnxbh_f1E6DGRwg6gc_bcHWnxkylsPUTwStYShHfKJP3EgvvkqgGMeb0-P8yUL7nJAA/s320/bananas.jpg" width="203" /></a></div>We have a glut of bananas and after serving them as pudding, as an accompaniment to curry and making banana loaf and freezing loaves - what do you do next?<br />
<br />
I discovered the solution - make ice cream! (as long as you have power to freeze it!)<br />
<br />
This recipe is easy and fool proof!<br />
<br />
Take your bananas and freeze them overnight (if you have power).<br />
The following morning peel them and put them into your food processor and process until smooth - add about one tablespoon of honey per banana - you can add more if you have a really sweet tooth - and freeze again!<br />
<br />
You now have ice cream available for puddings - parfaits or just to spoon out of the freezer when you need something sweet!Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com1tag:blogger.com,1999:blog-5783574021707841156.post-74881409438210434212010-12-12T10:01:00.000+02:002010-12-12T10:01:16.856+02:00Crocodile Eggs<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Good as a starter or a snack! A treat for your 'hot' loving friends.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60EH4p8GRnk34ZeR-UrHR4hvz2wWa-DS2FMVN8Ubke6cmZ0v6tP7fOq-1XN3RXwCWPF8j-iLxh0ZN_lJlyP8Yyd7ceD7hhq5Kh64ApzKJmw3NDU5GJRgCrSDwSoNCMNnNIqzlC-pEZIo/s1600/chillis.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60EH4p8GRnk34ZeR-UrHR4hvz2wWa-DS2FMVN8Ubke6cmZ0v6tP7fOq-1XN3RXwCWPF8j-iLxh0ZN_lJlyP8Yyd7ceD7hhq5Kh64ApzKJmw3NDU5GJRgCrSDwSoNCMNnNIqzlC-pEZIo/s200/chillis.jpg" width="200" /></a>2 teaspoons prepared chili sauce</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 teaspoons minced capers</div>2 teaspoons minced green onion<br />
2 teaspoons minced fresh parsley<br />
1/2 teaspoon Dijon mustard<br />
1/2 teaspoon prepared horseradish<br />
1/4 teaspoon paprika, salt and fresh ground salt and pepper, to taste<br />
vegetable oil<br />
<br />
1 3/4 cups all-purpose flour<br />
3/4 cup beer, at room temperature<br />
2 eggs, at room temperature<br />
3 tablespoons minced green onion<br />
2 tablespoons vegetable oil<br />
1 1/2 tablespoons ketchup<br />
2 teaspoons Worcestershire sauce<br />
1 1/2 teaspoons fresh lemon juice<br />
1 1/2 teaspoons baking powder<br />
1 1/2 teaspoons salt<br />
1 teaspoon cayenne pepper<br />
<br />
Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. <br />
<br />
<br />
Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili should close). Arrange chilies on baking sheet. <br />
Refrigerate. <br />
Heat 3/4 inch oil in heavy large skillet to 350F. <br />
<br />
Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. <br />
<br />
Drain on paper towels and serve.<br />
<br />
Makes 36Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com1tag:blogger.com,1999:blog-5783574021707841156.post-46287192235400012492010-10-22T12:23:00.001+02:002012-02-08T10:21:49.181+02:00<div dir="ltr" style="text-align: left;" trbidi="on">With avacados falling off the tree on a daily basis we have given them away, eaten them as a starter, as a salad and this is a delightful alternative!<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkvTEPhvjYnHHJi8bvojLEMuhPCDt621Y55cyF1rvSgSUgjwCob881hGWG5wp2xFjN2zzJDmYRf7544ar7kTWs4p4B_KsMJ1Hqa2BPOY-kgFR6LucDNIO79mmumR7hZBGgC_LF_RQ4-Y/s1600/soup.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200px" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkvTEPhvjYnHHJi8bvojLEMuhPCDt621Y55cyF1rvSgSUgjwCob881hGWG5wp2xFjN2zzJDmYRf7544ar7kTWs4p4B_KsMJ1Hqa2BPOY-kgFR6LucDNIO79mmumR7hZBGgC_LF_RQ4-Y/s200/soup.jpg" width="156px" /></a>1 Tablespoon Butter</div>1 Tablespoon Cake Flour<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Medium Grated Onions</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 Cups Chicken or Vegetable Stock</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Cup Milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 Large Avocados, mashed</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pancakes, shredded</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
Melt butter and fry flour in this until golden brown but not dark.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add the onion and the chicken stock and milk.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Beat so there are no lumps.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Boil for ten minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add avacado and whisk well - serve with the shredded pancake.</div>This should be made close to the time you ant to serve the soup.<br />
Serve with crusty bread or rolls and a good quality butter.</div>Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com0tag:blogger.com,1999:blog-5783574021707841156.post-41664530808468282212010-10-12T11:23:00.001+02:002010-10-12T11:23:45.392+02:00Banana Dream<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mbWgyqE8n_-I5aDnEUbNvcB7DtAiwwhRdKU1h19Dw8s2V0Cjw5LG2odsCdqRhifNBaKKBl7XTxTRFPR_Rqyz2amCZ2avpSm7OthC0Sd9tk8ycc9dxChsTyZSRqlJhV0P6Fz0Y16ynjA/s1600/glassdish.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ex="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mbWgyqE8n_-I5aDnEUbNvcB7DtAiwwhRdKU1h19Dw8s2V0Cjw5LG2odsCdqRhifNBaKKBl7XTxTRFPR_Rqyz2amCZ2avpSm7OthC0Sd9tk8ycc9dxChsTyZSRqlJhV0P6Fz0Y16ynjA/s200/glassdish.jpg" width="139" /></a>This is such an easy dish to put together and is really very rich.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">ideal for the end of a summer luncheon!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">300 ml heavy cream</div><br />
2 bananas (or equivalent amount of some soft fruit such as peaches, strawberries or other berries) (tinned fruit also works well but needs to be drained)<br />
broken meringue<br />
Coconut (optional)<br />
<br />
Crush your meringue and mix into the cream together with the coconut if you are using this - add your fruit - pile into one large pretty glass dish or individual dishes and serve.Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com0tag:blogger.com,1999:blog-5783574021707841156.post-85540936875886547232010-09-25T11:34:00.001+02:002015-10-23T06:45:17.205+02:00Orange Honey Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="border: currentColor;">
I once had a honey cake baked by a Greek friend - this is very like her recipe - and it is so easy to make!</div>
<div style="border: currentColor;">
Frost with a butter cream icing or just dust with icing sugar!</div>
<div style="border: currentColor;">
<br /></div>
<div style="border: currentColor;">
1 cup honey</div>
<div style="border: currentColor;">
4 large eggs</div>
1 tablespoon orange zest or more if you like a realy intense flavour<br />
1 1/2 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1 pinch baking soda<br />
Butter, for greasing<br />
<br />
Preheat oven to 350 degrees.<br />
<div style="border: currentColor;">
In a large bowl, whisk together honey and eggs until thoroughly mixed and smooth. Stir in orange zest. Sift together flour, baking powder, and baking soda. Add slowly to egg mixture folding in gently.</div>
<div style="border: currentColor;">
<br /></div>
<div style="border: currentColor;">
Lightly grease a cake pan with butter. Add the mixture to the pan and bake. After 30 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).</div>
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Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com3tag:blogger.com,1999:blog-5783574021707841156.post-87848415177498636002010-08-28T09:52:00.001+02:002010-08-28T09:52:08.509+02:00Pork fillet with cheese<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALrU7uRVMkxPuzk1HMkcb9swjH61t5wrF3qOycYdD8ucykRHUkHkxAHSley_Y5oQvbSfP0ms8f5_B8NUp-MSdOt4Ty_QHQNospDMVChxu9uoDD-9iyjIFY6c9uWlI1NZo6hUV6ZXaiKg/s1600/porkfillet.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALrU7uRVMkxPuzk1HMkcb9swjH61t5wrF3qOycYdD8ucykRHUkHkxAHSley_Y5oQvbSfP0ms8f5_B8NUp-MSdOt4Ty_QHQNospDMVChxu9uoDD-9iyjIFY6c9uWlI1NZo6hUV6ZXaiKg/s200/porkfillet.jpg" width="186" /></a>This is a tasty way to serve pork - you can vary the cheese paste flavour by using Worcester sauce in the paste or even changing the flavour more by using a strong blue cheese in place of cheddar.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Large Pork Tenderloin (fillet), sliced</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 Cup Cream</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Teaspoon Mustard</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Seasoning, to taste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">45 Grams Cheddar Cheese, grated</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 Pint Yogurt or cream or sour cream</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">100 Grams Chopped Onions, fried</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 Tablespoons Butter.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Slice fillet into pieces 15mm thick and flatten and season with herb salt. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fry in butter until brown.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place onions in a shallow oven proof dish - lay pork pieces on top.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mix cheese with cream, yogurt and mustard and spread over fillets.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">brown under a grill.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serve with creamed potatoes and salad or chips (french fries) and carrots and beans or spinach</div>Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com0tag:blogger.com,1999:blog-5783574021707841156.post-79105133703063939662010-08-20T11:04:00.000+02:002010-08-20T11:04:23.821+02:00Anti-Sress Tea!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This is something different! i have used it for years and it works!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicb-FsWCqFKJ3T5n1NiFG0gaaw74FEiRab1qAxd65w-WXQw-ED-4s4AAsuQyDD4kIbBa7mIFi3uZoJqfZBNRD0VAlHUFYHDEDaxAMuOusWWB98jcPDOB-Yqzl1-oUkaD9d019JBg9fJGU/s1600/rosemary.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicb-FsWCqFKJ3T5n1NiFG0gaaw74FEiRab1qAxd65w-WXQw-ED-4s4AAsuQyDD4kIbBa7mIFi3uZoJqfZBNRD0VAlHUFYHDEDaxAMuOusWWB98jcPDOB-Yqzl1-oUkaD9d019JBg9fJGU/s200/rosemary.jpg" width="200" /></a>90 Stalks Vervain, SMALL</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">60 Sprigs Rosemary, SMALL</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">30 Sprigs Lavender, SMALL (with flowers)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
DRY IN MICROWAVE.</div><br />
POWDER IN FOOD PROCESSOR.<br />
MAKE TEA using ONE SMALL TEASPOON TO A SMALL POT OF BOILING WATER POURED OVER THE INGREDIENTS.<br />
<br />
ALLOW TO DRAW 15 MINUTES AND DRINK AS REQUIRED PREFERABLY BEFORE BEDTIME.<br />
<br />
UP TO THREE CUPS MAY BE TAKEN PER DAY.Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com1tag:blogger.com,1999:blog-5783574021707841156.post-51648314321759607112010-08-19T10:59:00.000+02:002010-08-19T10:59:20.148+02:00Home Made Veggie Burgers<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cbOnwPlGmrr2S_NvRAdAki0cwNjzuskhkmU7Chki_EPF-N-I_jq_IOjhfC_O4BdlU3d-z9ThjgoMNZo90TDYDm7K1aet7UuM1_mrelIEOUwZTw8JoHoH0HLscD83V6JoJQDa_Z63f7M/s1600/hamburger.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cbOnwPlGmrr2S_NvRAdAki0cwNjzuskhkmU7Chki_EPF-N-I_jq_IOjhfC_O4BdlU3d-z9ThjgoMNZo90TDYDm7K1aet7UuM1_mrelIEOUwZTw8JoHoH0HLscD83V6JoJQDa_Z63f7M/s200/hamburger.jpg" width="200" /></a></div>Are you a vegetarian or do you have friends who are? Now you can join in the braai like everyone else with these delicious veggie burgers - vary the flavours to suit your taste - you can use Marmite instead of BBQ sauce if you wish.<br />
<br />
1 cup walnuts or other nuts to yur taste<br />
1 1/2 cups cooked rice<br />
1 onion<br />
2 tablespoons bbq sauce or other sauce <br />
Salt <br />
Black pepper <br />
Garlic powder <br />
Herbs (sage and oregano are good - so is rosemary)<br />
Flour <br />
<br />
Blend the walnuts, rice, BBQ sauce, and spices into a paste. <br />
Saute the onions and add them to the mix. <br />
Add enough flour so that it forms a workable dough. <br />
Shape into patties and sprinkle flour onto the outsides of the patties. <br />
Refrigerate for at least one hour. <br />
Shallow fry, or grill, or bake (they hold together reasonably well on the grill, only slightly more crumbly than an actual hamburger is.) until brown. Serve as you would a normal hamburger.<br />
<br />
<br />
<br />
<br />
Serve with extra BBQ sauce on a bun, perhaps with onion, lettuce, tomato, or whatever else you want on it. Makes six.Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com3tag:blogger.com,1999:blog-5783574021707841156.post-24681241773705190092010-08-06T10:10:00.002+02:002010-08-19T09:23:55.180+02:00Mushroom Croquettes<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARghDRjDKiMTef6CSzDauu79yhYIG575Ht81nGEBl0KIsANVJV3LQDwSGNAZ0fd-8uyVZ4TbDuAPn9Unm_EBspzfUpQ1Uznbv6DMXN1x-A1Wa27b-stzdI7JRJWMSP0c7GmZW7r0AAhk/s1600/croquettes.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" bx="true" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARghDRjDKiMTef6CSzDauu79yhYIG575Ht81nGEBl0KIsANVJV3LQDwSGNAZ0fd-8uyVZ4TbDuAPn9Unm_EBspzfUpQ1Uznbv6DMXN1x-A1Wa27b-stzdI7JRJWMSP0c7GmZW7r0AAhk/s200/croquettes.jpg" width="200" /></a>This makes a lovely lunch dish - serve with a salad and some crusty bread.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Small croquettes make an excellent starter.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 pounds fresh white mushrooms, divided<br />
1 large onion, quartered</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 large garlic clove</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 tablespoons olive oil, divided</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 3/4 cups bread crumbs, divided</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 tablespoons grated Parmesan cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 egg, lightly beaten</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 teaspoon ground black pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">17-ounce meatless spaghetti sauce</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">17-ounce Alfredo sauce</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
Trim mushroom stems. <br />
In the container of a food processor, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic; pulse just until coarsely chopped. <br />
In a large frying pan, heat 1 tablespoon of the oil until hot. <br />
Add mushroom mixture; cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes. <br />
Remove from heat; spoon into a large bowl. <br />
Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper. <br />
Form into ten 3-inch long croquettes. <br />
Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper; beat an egg and place in a soup bowl or other shallow container, place flour on another plate - coat croquettes with flour, egg and then bread crumbs. <br />
Slice remaining 1/2 pound mushrooms; set aside for later use. <br />
In a large frying pan, over medium heat, heat 1 tablespoon of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes. <br />
Meanwhile, in a medium pan, over medium heat, heat remaining 1 tablespoon oil until hot. |<br />
Add sliced mushrooms; cook and stir until tender, about 5 minutes. <br />
Stir in spaghetti sauce; cook until hot, about 2 minutes. Serve over croquettes. Sprinkle with Parmesan cheese, if desired. </div>Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com1tag:blogger.com,1999:blog-5783574021707841156.post-33057302584146227022010-08-03T09:00:00.000+02:002010-08-03T09:00:15.869+02:00Quick and East Chocolate Pots<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsv0bp4Qp44mhY5sNnLtJMO9FQdjb_J8wwkFK7SRdzUzMBPbnNUgsivEu-zp8AIeEtOj6K-INl5CVdCE4gCoCrl46WC2EQlYpQk5yt_v9c3Wp1XxMWAyXKA2dBUC5neGF8KaMe-6WYFGQ/s1600/choclatepoys.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" bx="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsv0bp4Qp44mhY5sNnLtJMO9FQdjb_J8wwkFK7SRdzUzMBPbnNUgsivEu-zp8AIeEtOj6K-INl5CVdCE4gCoCrl46WC2EQlYpQk5yt_v9c3Wp1XxMWAyXKA2dBUC5neGF8KaMe-6WYFGQ/s200/choclatepoys.jpg" width="134" /></a>An easy dessert that can be prepared the day before - rich and creamy it is very good after a light meal.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You can vary the pots by using white chocolate or milk chocolate instead of the dark unsweetened chocolate.</div>7 ounces unsweetened chocolate<br />
1 14 oz. can sweetened condensed milk<br />
3 tablespoons orange liqueur or brandy with a little orange juice or essence to flavour<br />
1 1/2 cups whipping cream, whipped<br />
<br />
Whip the cream until soft peaks form. Heat chocolate and sweetened condensed milk in double boiler or a bowl set over a pan of hot water. Stir until chocolate melts and mixture is blended.<br />
<br />
Stir in liqueur, adjusting to taste, and let mixture cool to lukewarm. Stir about a fourth of whipped cream into chocolate to lighten mixture. Then fold in all but one large spoonful of remaining whipped cream. Refrigerate remaining cream to decorate tops. decorate cream with slivers of orange peel and some chocolate shavings.<br />
<br />
Spoon mixture into pots-de-creme pots, individual souffle cups, or small dessert dishes. Chill in freezer about 30 minutes, or in refrigerator if serving time is more than 30 minutes away. Decorate each dessert with a dollop of reserved whipped cream.<br />
<br />
Makes 8 servings, <br />
<br />
Recipe can be prepared up to a day ahead and stored, covered, in refrigerator.<br />
<br />
Microwave Version<br />
<br />
Chocolate may be melted in the microwave oven. Place chocolate in a small Pyrex bowl. Microwave on 50% power until softened (2 to 2-1/2 minutes). Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Add sweetened condensed milk, stir to blend, and continue as aboveOdette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com1tag:blogger.com,1999:blog-5783574021707841156.post-17736060539712884952010-07-28T12:33:00.000+02:002010-07-28T12:33:28.880+02:00Tinned Tuna Curry<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsA59bnzm3Pv9lL51pBdneQ8TaqKhCD-erN87cwofwoBaLFmTmeE6kW4TxbkkxIhFpeIwseFfQsX34l4AXScnQDjFl0HnM0D_e_xO_QMwHwiPnOIgVIyn0UtPxP9UQb3Pok0gKDpXWjno/s1600/curry.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" bx="true" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsA59bnzm3Pv9lL51pBdneQ8TaqKhCD-erN87cwofwoBaLFmTmeE6kW4TxbkkxIhFpeIwseFfQsX34l4AXScnQDjFl0HnM0D_e_xO_QMwHwiPnOIgVIyn0UtPxP9UQb3Pok0gKDpXWjno/s200/curry.jpg" width="200" /></a>Quick and easy - ideal to serve to unexpected guests.This is a light curry with an unusual flavour - originally from a Ranch Motel Newsletter but adapted by me - this will serve two to three people but can easily be increased to serve a crowd. It is better if the sauce is slightly runny as the wonderful flavours can be soaked up by the rice. Once you have tried it you can increase the heat of the curry powder but, although a chili freak - i think the milder curry gives a better flavour.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 large onions -- chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 large green pepper -- chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 apple -- chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tin light meat tuna in oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 teaspoons turmeric -- heaped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon fish masala or mild curry powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon dried herbs</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">ground black pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 carton cream or sour cream</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 handful cashew nuts -- optional</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fry the onion green pepper and apple until onion is translucent in the oil from the tuna</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add the turmeric and curry powder (you can use all curry powder or fish masala if preferred)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fry until spices have absorbed some of the oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">add the tuna and the mixed herbs</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Jut before serving add cream to make a thick sauce - this can be sour cream if liked</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add a handful of cashew nuts (optional)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serve with Basmaati Rice - poppadoms and a glass of white wine!</div>Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com1tag:blogger.com,1999:blog-5783574021707841156.post-49859808458616337992010-07-19T09:35:00.000+02:002010-07-19T09:35:04.650+02:00Filo Cheese snacks<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWPL-OBtasQkc_IDDvE9uamC10Pq4wn_-Q00NgkN_zdRXX0TWSYwnNwj4gAdPAkj1WB4QwmfCs5TwF-W0ArodejAfnqjZSoPW59Ysm8Qk9AjUnMz2EVS_IHs0gRkoJdtrkMuYxbGR6cA/s1600/filotarts.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWPL-OBtasQkc_IDDvE9uamC10Pq4wn_-Q00NgkN_zdRXX0TWSYwnNwj4gAdPAkj1WB4QwmfCs5TwF-W0ArodejAfnqjZSoPW59Ysm8Qk9AjUnMz2EVS_IHs0gRkoJdtrkMuYxbGR6cA/s200/filotarts.jpg" width="199" /></a>These snacks are ideal with drinks and can also be used as an appetiser - serve three or more on a plate with some colourful salad such as tomato, avocado and black olive. They can also be made in individual ramekin dishes for a more substantial starter or light lunch.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">vegetable oil, to coat muffin tins</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup ricotta or cream cheese cheese</div>1/2 cup crumbled feta cheese<br />
1/4 cup grated mozzarella cheese or cheddar if mozzarella is not available<br />
1 egg<br />
2 tablespoons mixed herbs or herb of your choice<br />
1/4 cup finely minced parsley<br />
1/2 teaspoon pressed garlic<br />
8 sheets filo dough<br />
4 tablespoons butter (plus 1 teaspoon), melted<br />
Preheat your oven to 375 degrees F. Lightly oil 2 muffin tins. In blender or food processor, puree cheeses. Add egg and blend mixture well.<br />
<br />
<br />
Stir in dill, parsley, and garlic into cheeses. Spoon mixture into a bowl and cover with cling wrap. Refrigerate while proceeding with next steps.<br />
<br />
Stack sheets of filo dough on a clean, dry surface. Brush each sheet with 1 teaspoon melted butter, and lay buttered sheets one on top of another. Cut piled sheets into 24 squares of 2-1/2 inches each.<br />
Press squares into muffin tin cups, and spoon 1 tablespoon cheese filling into each. Fold edges of filo over filling and lightly brush top of each filo pastry with remaining butter.<br />
<br />
Bake for 12 to 15 minutes, watching carefully so that pastries do not burn. Remove from tins, and let them cool slightly before serving.Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com1tag:blogger.com,1999:blog-5783574021707841156.post-49387567815079557642010-07-12T10:33:00.000+02:002010-07-12T10:33:47.442+02:00Zimbabwe meatballs<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNa1TSqLHYRJcsA5c_dONC1-zaRMDc9LiZXJXvrLBWOtzDZpB5Mpk7mpCpN-qMNfUEAl9Z5zrmn0Tm8ameT9KjsVfAxiO2JvUQEGAN00D0xdiCpkt58tP8NUCsiuINA_Nj8-qAcpiJYY/s1600/meatballs.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNa1TSqLHYRJcsA5c_dONC1-zaRMDc9LiZXJXvrLBWOtzDZpB5Mpk7mpCpN-qMNfUEAl9Z5zrmn0Tm8ameT9KjsVfAxiO2JvUQEGAN00D0xdiCpkt58tP8NUCsiuINA_Nj8-qAcpiJYY/s200/meatballs.jpg" width="200" /></a>This is a recipe with an added punch - ideal for a cold day - or served with a salad on a hot one! Garlic bread also goes very well with this.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Meatballs are a great favourite with our family and so are tomatoes which we grow in the garden. I like to make a salad with tomatoes, olives and feta cheese to go with this dish.<br />
<br />
1 1/2 pounds minced meat - fat free<br />
<br />
3 slices white bread, with crust removed<br />
30 milliliters garlic, finely chopped or garlic powder to taste<br />
1/2 teaspoon ground cumin (or to taste) or 1 pinch cumin seed, pounded<br />
flour<br />
butter or oil for frying<br />
1 pound tomatoes, peeled, seeded or 1 tablespoon tomato paste diluted with: 1 1/2 cups water or 1 tin of chopped tomatoes<br />
salt and pepper to taste<br />
Chili powder or chopped chili to taste<br />
1 egg (optional)<br />
1/4 cup red wine, or to taste<br />
<br />
Soak bread in cold water and squeeze out the excess well. Mix meat, bread, garlic, and cumin together; form egg-shaped meatballs; roll lightly in the flour.<br />
Heat butter or oil in a deep frying pan. Fry the meat balls until brown on all sides.<br />
<br />
Remove them from the pan with a slotted spoon and put them into a pan. Pour the tomatoes (or diluted tomato paste) into the pan with the butter or oil used for frying the meatballs and cook together for 3 to 5 minutes Serve with rice or pasta..<br />
<br />
If you are using both the egg and wine, use 1 more slice of bread.Odette H Lindhttp://www.blogger.com/profile/07226615221010958624noreply@blogger.com0