Odette's Recipes from Zimbabwe

2011-08-29T11:41:00.000+02:00

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 pecan - this was the result!

1 and 1/2 cups plain flour

2 teaspoons baking powder
3 eggs
1 cuo light brown sugar
8 small or 4 large bananas
1 cup milk ( that’s right no fat except for the milk!)
1 teaspoon vanilla.

Mash bananas in a food processor – add all other ingredients and process until smooth
Add ½ cup or more of pecan nuts (or other nuts) or chocolate chips.

Mix until incorporated into the mixture – nuts can be chopped or whole.

Place in a microwave safe cake baker 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.

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!

We are at high altitude so you may have to adjust the baking powder and/or the length of time for the baking

Chicken Liver Pate

2011-08-24T09:42:00.000+02:00

This is just the easiest chicken liver pate ever - and it tastes divine!

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.

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.

Vegetable and Lentil Crock Pot

2011-08-15T11:48:00.001+02:00

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.

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!

2 1/4 cups dried green or brown lentils, rinsed and drained

4 carrots quartered and cut into 2 inch pieces

3 medium leeks halved and cut into 1/2 inch pieces (white parts only)

2 cups cubed red potato with skin

2 minced garlic cloves or 1/2 tsp powder
one large garlic bulb - whole with outer skin removed
1 tin diced tomatoes with juice

2 cups water or stock - can be made with a stock cube of your choice

1 tin of condensed cream of mushroom soup or your favourite or 1 packet soup mix and 500 ml of water

3/4 cup tomato juice

3/4 tsp dried basil or more if using fresh - must be finely chopped

1/2 tsp dried thyme or finely chopped fresh

1/2 tsp pepper
Sour cream

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.

You can vary the flavours by adding celery, soy sauce, Worcester sauce or other flavouring - you may need to add some salt.

Pour sour cream over the casserole when ready to serve.

This is good on its own, with crusty bread or with a baked potato.

Deap Fried Onion Rings

2011-05-17T08:34:00.000+02:00

Sorry I have not posted for a time but Internet problems have made any contribution almost impossible!

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!

Take your onions and slice them - not too thinly.

place them in a container and cover them about half way with milk (full cream).

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.

Heat your deep fryer to the temperature recommended by the manufacturer and add the onion rings.

Fry until golden brown and crisp

Salt to taste when you remove them or allow your guests or family to salt to their taste.

Excellent with fish, chicken, steak or almost anything - or as a snack on their own with a good dipping sauce.

Individual meat loaves

2011-03-29T09:52:00.001+02:00

1 tablespoon olive oil
3 onions chopped finely
1 teaspoon chopped fresh thyme leaves
2 teaspoons salt
1 teaspoon freshly-ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground beef - fat free
1/2 cup plain dry bread crumbs
2 extra-large eggs, beaten
1/2 cup ketchup
1/2 cup cheddar cheese grated
Preheat your oven to 350 degrees.

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.

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
Serve with mashed potatoes and green peas or green beans,

Banana Ice Cream

2011-03-13T08:59:00.001+02:00

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!

Home made Tomato Puree

2011-02-14T07:48:00.000+02:00

What could be better - tomatoes fresh off the plant - and so easy!

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.

Microwave on high for 25 minutes. Give them a stir and then cook again for 15 minutes.

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.

Then liquidise! There you have it! Freezer and enjoy when there are no tomatoes in the garden.

I have also added chillies as well to make a chilli tomato sauce for pasta - wonderful!

Baled Cherry Tomatoes

2011-01-12T11:18:00.000+02:00

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!
3 tablespoons butter
1/4 cup onions, chopped
4 cups cherry tomatoes
1/2 cup packed brown sugar, or honey
3/4 teaspoon salt
1 1/2 cups bread crumbs, buttered
Wash and drain cherry tomatoes; remove stems.

Melt butter in pan. Add tomatoes, 6 tablespoons brown sugar or honey and salt.
Cook very slowly until liquid evaporates. Be careful not to let tomatoes stick or scorch.
Put mixture in baking dish. Top with buttered bread crumbs and remaining brown sugar or honey.
Bake in preheated 350-degree oven until crumbs are browned about 20 minutes.

What to do with leftover cheese bits!

2010-12-29T09:32:00.001+02:00

Any left-over cheese at room temperature

1/4 cup dry white wine - to one pound of cheese

3 tablespoons unsalted butter, softened - to one pound of cheese

2 tablespoons fresh parsley leaves to taste

1 garlic clove or to taste

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.

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.

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.

Use as a dip - spread - or put on bread toasted on one side and toast under the grill for a very different toasted cheese.

Christmas Hash

2010-12-28T10:16:00.000+02:00

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!

Fry one onion cut into small pieces.

Fry in a little butter.

Add your leftover chicken/turkey or ham (or a combination of meats) shredded into small pieces.
Fry until hot but not brown
Add your pate and it will melt into the butter.
Add a glass of white wine and/or a tot of brandy
Add some cream to make a thickish sauce - garnish with parsley and serve with wither mashed potato or slices of really good bread.

Banana ice cream

2010-12-16T09:13:00.001+02:00

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?

I discovered the solution - make ice cream! (as long as you have power to freeze it!)

This recipe is easy and fool proof!

Take your bananas and freeze them overnight (if you have power).
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!

You now have ice cream available for puddings - parfaits or just to spoon out of the freezer when you need something sweet!

Crocodile Eggs

2010-12-12T10:01:00.000+02:00

Good as a starter or a snack! A treat for your 'hot' loving friends.

2 teaspoons prepared chili sauce

2 teaspoons minced capers

2 teaspoons minced green onion
2 teaspoons minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon paprika, salt and fresh ground salt and pepper, to taste
vegetable oil

1 3/4 cups all-purpose flour
3/4 cup beer, at room temperature
2 eggs, at room temperature
3 tablespoons minced green onion
2 tablespoons vegetable oil
1 1/2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon cayenne pepper

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.

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.
Refrigerate.
Heat 3/4 inch oil in heavy large skillet to 350F.

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.

Drain on paper towels and serve.

Makes 36

2010-10-22T12:23:00.000+02:00

With avacados falling off the tree on a daily basis we have given them away, eaten them asa starter, as a salad and this is a delightful alternative!

1 Tablespoon Butter

1 Tablespoon Cake Flour

1 Medium Grated Onions

3 Cups Chicken or Vegetable Stock

1 Cup Milk

4 Large Avocados, mashed

Pancakes, shredded

Melt butter and fry flour in this until golden brown but not dark.

Add the onion and the chicken stock and milk.

Beat so there are no lumps.

Boil for ten minutes.

Add avacado and whisk well - serve with the shredded pancake.

This should be made close to the time you ant to serve the soup.
Serve with crusty bread or rolls and a good quality butter.

Banana Dream

2010-10-12T11:23:00.001+02:00

This is such an easy dish to put together and is really very rich.

ideal for the end of a summer luncheon!

300 ml heavy cream

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)
broken meringue
Coconut (optional)

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.

Orange Honey Cake

2010-09-25T11:34:00.001+02:00

I once had a honey cake baked by a Greek friend - this is very like her recipe - and it is so easy to make!

Frost with a butter cream icing or just dust with icing sugar!

1 cup honey

4 large eggs

1 tablespoon orange zest or more if you like a realy intense flavour
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch baking soda
Butter, for greasing

Preheat oven to 350 degrees.

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.

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).

Pork fillet with cheese

2010-08-28T09:52:00.001+02:00

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.

1 Large Pork Tenderloin (fillet), sliced

1/2 Cup Cream

1 Teaspoon Mustard

Seasoning, to taste

45 Grams Cheddar Cheese, grated

1/4 Pint Yogurt or cream or sour cream

100 Grams Chopped Onions, fried

3 Tablespoons Butter.

Slice fillet into pieces 15mm thick and flatten and season with herb salt.

Fry in butter until brown.

Place onions in a shallow oven proof dish - lay pork pieces on top.

Mix cheese with cream, yogurt and mustard and spread over fillets.

brown under a grill.

Serve with creamed potatoes and salad or chips (french fries) and carrots and beans or spinach

Anti-Sress Tea!

2010-08-20T11:04:00.000+02:00

This is something different! i have used it for years and it works!

90 Stalks Vervain, SMALL

60 Sprigs Rosemary, SMALL

30 Sprigs Lavender, SMALL (with flowers)

DRY IN MICROWAVE.

POWDER IN FOOD PROCESSOR.
MAKE TEA using ONE SMALL TEASPOON TO A SMALL POT OF BOILING WATER POURED OVER THE INGREDIENTS.

ALLOW TO DRAW 15 MINUTES AND DRINK AS REQUIRED PREFERABLY BEFORE BEDTIME.

UP TO THREE CUPS MAY BE TAKEN PER DAY.

Home Made Veggie Burgers

2010-08-19T10:59:00.000+02:00

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.

1 cup walnuts or other nuts to yur taste
1 1/2 cups cooked rice
1 onion
2 tablespoons bbq sauce or other sauce
Salt
Black pepper
Garlic powder
Herbs (sage and oregano are good - so is rosemary)
Flour

Blend the walnuts, rice, BBQ sauce, and spices into a paste.
Saute the onions and add them to the mix.
Add enough flour so that it forms a workable dough.
Shape into patties and sprinkle flour onto the outsides of the patties.
Refrigerate for at least one hour.
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.

Serve with extra BBQ sauce on a bun, perhaps with onion, lettuce, tomato, or whatever else you want on it. Makes six.

Mushroom Croquettes

2010-08-06T10:10:00.002+02:00

This makes a lovely lunch dish - serve with a salad and some crusty bread.

Small croquettes make an excellent starter.

1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered

1 large garlic clove

3 tablespoons olive oil, divided

1 3/4 cups bread crumbs, divided

3 tablespoons grated Parmesan cheese

1 egg, lightly beaten

1/4 teaspoon ground black pepper

17-ounce meatless spaghetti sauce

17-ounce Alfredo sauce

Trim mushroom stems.
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.
In a large frying pan, heat 1 tablespoon of the oil until hot.
Add mushroom mixture; cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes.
Remove from heat; spoon into a large bowl.
Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper.
Form into ten 3-inch long croquettes.
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.
Slice remaining 1/2 pound mushrooms; set aside for later use.
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.
Meanwhile, in a medium pan, over medium heat, heat remaining 1 tablespoon oil until hot. |
Add sliced mushrooms; cook and stir until tender, about 5 minutes.
Stir in spaghetti sauce; cook until hot, about 2 minutes. Serve over croquettes. Sprinkle with Parmesan cheese, if desired.

Quick and East Chocolate Pots

2010-08-03T09:00:00.000+02:00

An easy dessert that can be prepared the day before - rich and creamy it is very good after a light meal.

You can vary the pots by using white chocolate or milk chocolate instead of the dark unsweetened chocolate.

7 ounces unsweetened chocolate
1 14 oz. can sweetened condensed milk
3 tablespoons orange liqueur or brandy with a little orange juice or essence to flavour
1 1/2 cups whipping cream, whipped

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.

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.

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.

Makes 8 servings,

Recipe can be prepared up to a day ahead and stored, covered, in refrigerator.

Microwave Version

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 above

Tinned Tuna Curry

2010-07-28T12:33:00.000+02:00

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.

2 large onions -- chopped

1 large green pepper -- chopped

1 apple -- chopped

1 tin light meat tuna in oil

2 teaspoons turmeric -- heaped

1 teaspoon fish masala or mild curry powder

1 teaspoon dried herbs

ground black pepper

1 carton cream or sour cream

1 handful cashew nuts -- optional

Fry the onion green pepper and apple until onion is translucent in the oil from the tuna

Add the turmeric and curry powder (you can use all curry powder or fish masala if preferred)

Fry until spices have absorbed some of the oil

add the tuna and the mixed herbs

Jut before serving add cream to make a thick sauce - this can be sour cream if liked

Add a handful of cashew nuts (optional)

Serve with Basmaati Rice - poppadoms and a glass of white wine!

Filo Cheese snacks

2010-07-19T09:35:00.000+02:00

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.

vegetable oil, to coat muffin tins

1 cup ricotta or cream cheese cheese

1/2 cup crumbled feta cheese
1/4 cup grated mozzarella cheese or cheddar if mozzarella is not available
1 egg
2 tablespoons mixed herbs or herb of your choice
1/4 cup finely minced parsley
1/2 teaspoon pressed garlic
8 sheets filo dough
4 tablespoons butter (plus 1 teaspoon), melted
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.

Stir in dill, parsley, and garlic into cheeses. Spoon mixture into a bowl and cover with cling wrap. Refrigerate while proceeding with next steps.

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.
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.

Bake for 12 to 15 minutes, watching carefully so that pastries do not burn. Remove from tins, and let them cool slightly before serving.

Zimbabwe meatballs

2010-07-12T10:33:00.000+02:00

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.

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.

1 1/2 pounds minced meat - fat free

3 slices white bread, with crust removed
30 milliliters garlic, finely chopped or garlic powder to taste
1/2 teaspoon ground cumin (or to taste) or 1 pinch cumin seed, pounded
flour
butter or oil for frying
1 pound tomatoes, peeled, seeded or 1 tablespoon tomato paste diluted with: 1 1/2 cups water or 1 tin of chopped tomatoes
salt and pepper to taste
Chili powder or chopped chili to taste
1 egg (optional)
1/4 cup red wine, or to taste

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.
Heat butter or oil in a deep frying pan. Fry the meat balls until brown on all sides.

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..

If you are using both the egg and wine, use 1 more slice of bread.

Glutenless pastry crust

2010-07-07T11:11:00.000+02:00

If you have a friend who cannot eat gluten but you want to serve a savory starter or sweet pie that everyone can eat try this recipe - it is light and is suitable for sweet dessert fillings as well as savory fillings. It will also work as a pizza crust!

1 cup rice flour (if possible brown)

2 tablespoons tapioca flour - An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder

1/2 cup sesame seeds, ground (or pecans, or other nuts) An easy way to grind sesame seeds is in a coffee grinder
1/4 teaspoon sea salt
5 tablespoons vegetable shortening, or oil
3 tablespoons water (maybe a bit more)

Oil a pie dish.
Combine flour, ground tapioca, ground sesame seeds, and salt in a bowl. Cut shortening (or oil) into flour mixture (using a fork and a knife). Add water and mix. You want the pastry to be wet enough so that when it is pressed together, it sticks together (forms a ball easily). Often times it will not be wet enough after adding the amount of water called above, but it is better to start with less water and add more as needed; so if it is not wet enough, you will need to add additional water one tablespoon at a time to achieve a good moist dough.

Place pastry into the pie dish and press it gently on the bottom and up the sides. Using a fork, gently poke small holes all over the crust (so it does not puff up).

If filling with a non-bake filling, such as lemon merangue pie, bake the crust in a 350 degrees F (175 degrees C) oven (no need to preheat oven) for 25 to 30 minutes. Let the crust cool before filling.

If using pie crust with a filling that bakes, quiche, fill crust and bake as directed for the particular pie filling.

Makes 1 medium to large pie crust.

VARIATIONS:
For a lower fat crust, take out 1 to 2 tablespoons of shortening/oil.

Could use any combination of the following non-gluten flours: brown rice flour, whole-grain millet flour, whole-grain amaranth flour, and/or whole-grain teff flour OR if you don't mind using a flour with gluten then what ever you have available!
Notes: - .

-

Special Chili Meatloaf in a pan

2010-06-15T10:24:00.000+02:00

A one pan meal to help warm up a party of six - economical and tasty!
1 1/2 pounds fat free mince

3/4 cup onion, finely chopped
1/3 cup salty biscuits, crumbled
1 egg, slightly beaten
3 tablespoons milk
1 tablespoon chili powder
3/4 teaspoon salt

TOPPING
3 cups mashed potatoes, prepared
1 11-ounce can whole kernel corn combined with choppd red and green peppers, (drain corn)
1/4 cup green onion, thinly sliced
Sharp cheese, shredded

Heat oven to 375ºF. In large bowl, combine meatloaf ingredients (first 7 ingredients), mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan. Bake 20 to 25 minutes or until no longer pink and juices run clear. Carefully pour off drippings.

Meanwhile in medium bowl, combine all topping ingredients except cheese. Spread over meatloaf to edges of pan; sprinkle with cheese (1/2 to 1 cup). Gtill 3 to 4 inches from heat 3 to 5 minutes or until top is lightly browned; cut into 6 rectangular servings.

Potato Cheese bread

2010-06-14T08:38:00.000+02:00

With cooler weather in the air this is the time to serve soup and bread in the evening.

This bread is an ideal accompanyment to soup - tasty and easy to make.

If you prefer rolls then use the dough only setting on your machine and then shape into rolls - or you could make it by hand ........
3/4 cup heavy whipping cream or sour cream
1/2 cup potato cooking water
1/3 cup plain mashed potatoes, room temperature
1 1/2 tablespoons butter
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
3 cups bread flour
3/4 cup diced sharp Cheddar cheese
1/4 cup diced onion
1 1/2 teaspoons bread machine yeast

Place all ingredients in your machine in the order recommended by your machine's manufacturer. Place the pan in your machine. Select the Basic/White cycle and press start.

Jelly Cookies

2010-06-07T18:02:00.000+02:00

I have just invested in some non stick silicone trays - this works perfectly with them!

Enjoy.

3 1/2 cups all purpose flour

1 teaspoon baking powder

1 1/2 cup butter or margarine

1 cup sugar

1 package (3 oz.) gelatin any flavor
1 egg
1 teaspoon vanilla

Mix flour with baking powder. Cream butter, gradually, add sugar,and gelatin,
beating well. Beat in egg, and vanilla. Gradually add flour mixture. Mixing
well, force dough through cookie press onto ungreased cookie sheets. Sprinkle
with additional gelatin,same flavor. Decorate if desired. Bake at 400 deg.about 8 min. or until edges are golden brown.

Beetroot in sour cream

2010-05-26T14:45:00.001+02:00

We have a large amount of beetroot in our garden so we like to use it in different ways and this an good accompaniment to both hot and cold dishes.
500 Grams Beetroot, washed

125 Milliliters Water
3 Milliliters Salt
200 Milliliters Sour Cream
4 Large Spring Onions, chopped

Cook beetroot in the water with salt on high in the microwave 12 minutes.

Peel and slice and arrange in overlapping layers in a round dish.
Pour sour cream over beetroot and heat in microwave until hot - about 4 minutes - sprinkle with spring onions.

Meatballs with Whisky Sauce

2010-05-18T09:38:00.001+02:00

This lifts the hunble meatball ino a class of its own!
4 slices packaged white bread, crustless and crumbled

1/2 cup milk for soaking
1 large egg
3/4 teaspoon dried thyme or three sprigs fresh time taken offthe stalk
3/4 teaspoon dried rosemary or 1 sprig of fresh rosemary
1/2 teaspoon ground coriander
1/2 cup finely diced onion,
1 tablespoon oil to cook onions until softsoft
1 3/4 pound ground beef or, chicken
Salt and freshly ground black pepper
1/3 cup dry bread crumbs for coating
4 tablespoons vegetable oil
5 tablespoons unsalted butter
1/4 cup minced shallots
1 clove garlic, minced
2 ounnets white mushrooms, stems removed, and cut into 1/2-inch pieces
1/4 cup Scotch whiskey
1/4 cup coarse-grain mustard
2 tablespoons flour
2 cups beef stock,
PLUS
1/4 cup beef stock
1 bay leaf fresh or dried
6 medium carrots, peeled and cut into 3/4-inch rounds
2 teaspoons sugar
3 leeks, white parts only, cut into 3/4-inch rounds
3 stalks celery, peeled and cut into 3/4-inch lengths
1/3 cup minced parsley, for garnish
Boiled potatoes or cooked rice for serving
If you substitute chicken for beef , then season the poultry mix with
thyme and sage and omit the coriander
TO MAKE THE MEATBALLS:
Soak the crumbled bread in the milk for 15 minutes or until softened. Squeeze out the excess
moisture and transfer the soaked bread to a food processor along with the egg,
thyme, rosemary and coriander. Process until combined, then add the cooked
onions, 2/3's of the meat, salt and pepper to taste, and process until blended.
Transfer the mixture to a bowl, add the remaining meat and mix with your hands.
Roll the meat into thirty two 1 1/2-inch meatballs, then roll the meatballs in
the dry bread crumbs, coating all sides.
TO COOK THE MEATBALLS AND MAKE THE SAUCE:
In a 6- to 7-quart casserole, over moderate heat, heat the vegetable oil
and 2 tablespoons of the butter. In two batches, brown the meatballs making
sure they are crisp on all sides. When they are brown, remove them with a
slotted spoon to a plate. Add the shallots to the remaining fat in the
casserole and saute for a couple of minutes or until tender. Add the garlic
and mushrooms and saute for 2 to 3 minutes or until tender. Add the whiskey
and boil, scraping up the juices on the bottom of the casserole into the
whiskey and simmer for a minute or so or until the whiskey has almost
evaporated. Add the mustard and the flour and cook for a minute. Add 2 cups
of the beef broth and bring it to a simmer, whisking all the while. Add the bay
leaf and simmer for a couple of minutes. Adjust the seasoning and return the
meatballs to the sauce (the dish can be made a day or two in advance up to this
point). Simmer the meatballs, uncovered, to heat them and finish cooking them
while you make the vegetable garnish.
TO MAKE THE VEGETABLE GARNISH: In a
separate 12-inch skillet over moderate heat, heat 2 tablespoons of the
remaining butter. Add the carrots, sugar and the remaining 1/4 cup of beef
broth. Cover and simmer for 3 to 4 minutes or until partially cooked. Add the
leeks, celery and 3/4 cup of water. Cover and simmer for 10
minutes longer or until the vegetables are tender. Uncover the skillet,
evaporate the liquid over high heat until the vegetables are glazed. Add the
remaining tablespoon of butter and season with salt and pepper to taste.
TO SERVE THE DISH:
Discard the bay leaf. Spoon the meatballs onto a plate and top
with mushrooms and gravy. Scatter glazed vegetables over the meatballs and
garnish with the parsley. Serve with boiled potatoes or rice.

Bran Microwave English Muffin Bread

2010-05-16T16:56:00.000+02:00

This is a new twist on a brakfats brad - good for you and also delicious!

4 cups all-purpose white flour

1 1/2 cups 100% bran

2 packages Rapid Rise Yeast
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
/2 cup water
Cornmeal

In large bowl, combine 3 cups flour, bran, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (125 to 130ºF). Stir liquid into dry ingredients. Mix in remaining flour to make smooth batter.

Grease two 8 1/2- × 4 1/2- × 2 1/2-inch microwave-safe loaf pans; sprinkle with cornmeal. Spoon batter into prepared pans; sprinkle tops with additional cornmeal. To rise: cook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting until batter doubles in size. To bake: cook one loaf at a time, on HIGH (100% power) for 5 minutes or until top is no longer moist. Let rest 5 minutes in pan. Remove from pan; cool on wire rack. Slice and toast to serve.

Good served with jam and whipped cream - or butter an honey.

Popcorn Balls

2010-05-11T08:23:00.000+02:00

We all like popcorn - especially the savory kind - lots of butter and salt or even coated in cheese.

This is different and makes a lovely sweet treat. ideal for children's parties or just to have when sitting around watching a good movie!

1 cup unpopped - pop in the ususal way

1/4 cup water

1 cup white sugar

1 cup brown sugar

1 cup syrup (flavour of your choice - honey, maple, caramel)

1 teaspoon butter

1 tablespoon vinegar

1/2 teaspoon baking soda

Pop popcorn, salt to taste. Combine all other ingredients except soda in a saucepan. Boil to the soft boil stage (use a candy thermometer if you have one ). When you reach soft boil stage, stir in baking soda. Pour caramel sauce over popped corn.

To make popcorn balls, wait until cool enough to handle. Coat your hands with butter. Form balls, but don't pack. Wrap in plastic wrap. Enjoy!

These do last for a few days wrpped this way so can be made ahead but are better fresh.

Baked Garden Tomatoes With Cheese

2010-05-01T13:01:00.000+02:00

Excuse my silence we have had massive power cuts and Internet problems

This is an ideal recipe to use up all the glut of tomatoes that always seem to be ready at the same time. those tomatoes you have now. This versatile dish is great as a side dish , on toasted baguette slices or brown toast, as a zesty omelet filling, or on grilled fish.

2 tablespoons olive oil

3 garlic cloves -- chopped (or to taste)

1 medium onion -- chopped

1 3/4 pounds fresh tomatoes -- cut 1/2" pieces or use cherry tomatoes

3 tablespoons chopped fresh chives

1 cup freshly-grated Parmesan cheese - (packed)

1 cup freshly-grated Romano cheese - (packed)

(Other cheeses may be substituted but they must be flavourful)

Preheat oven to 350 degrees.
Oil 11- by 7-inch baking dish.
Heat 2 tablespoons oil in heavy large skillet over medium heat.
Add garlic and sauté until fragrant, about 30 seconds.
Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes.

Mix in chives; season with salt and pepper.
Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minutes.

For a change add chopped fresh basil leaves and/or small cubes of mozzarella cheese or use yellow and green tomatoes with the red ones to add summer color.

If you feel adventurous add some red and green pepper slices.

Red Pepper Soup

2010-04-13T17:37:00.000+02:00

3 tablespoons butter or margarine 4 medium red bell peppers -- seed, cut in strips (add a chilli if you like it hot)
1 1/2 cups chicken or vegetable stocksalt
1/8 teaspoon cayenne pepper -- to tastesour cream

1. In a 3-quart saucepan over medium heat, melt butter. Add peppers.

2. Cover; cook peppers over medium heat until tender, about 8 minutes.

3. Pour peppers and liquid into a food processor or blender (if you use a blender, you may have to process in 2 batches). Process 2 minutes.

4. Return soup to pan and add stock. Season to taste with salt and cayenne pepper; heat until hot.

5. Serve soup with a dollop of sour cream on top, or thin sour cream with milk or water and swirl it into soup. Do not stir.

Makes 4 cups.

* Timesaver Tip: Soup can be prepared through step 4 up to 3 days ahead and stored, covered, in refrigerator. To serve, heat and complete step 5.

The Easiest Cheesecake

2010-03-30T10:17:00.001+02:00

I am always looking for easy recipes and sometimes find or invent them because I do not have all the ingredients for a standard recipe!

This cheesecake came about for just that reason - I could find no cream on the supermarket shelves and I did not have any lemons!

350 ml of cream cheese

1 packet of lemon jelly (you could use any flavor you fancy!

I biscuit crust pie shell (I like to use ginger biscuits)

Make up the jelly with half the quantity of water and let cool until like syrup
Whip the cream cheese until really smooth and then beat in the jelly.
Pour into your biscuit crust and let set - decorate with fresh fruit of your choice

Banana Pancakes

2010-03-16T08:16:00.000+02:00

A different breakfast treat - or serve as a dessert with lots of whipped cream and maple syrup.
1 and a half cups light brown or white flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups milk
2 tablespoons oil
2 medium ripe bananas -- finely chopped

Combine flours, baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients. Fold in banana. Spoon onto a hot, well greased griddle. Turn once.

Oh no, no baking powder!

2010-03-12T08:32:00.000+02:00

Ever run out of baking powder - or don't like what is available?

You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It is gluten free. Measure it out carefully because too much or too little can upset a recipe's balance.

Baked Eggs With Crabmeat

2010-03-05T09:21:00.000+02:00

This is a simple and exotic starter if you add the sherry or brandy and use some creative garnishing. Serve with Melba toast or crusty bread.

8 ounces crabmeat -- canned or frozen

8 eggs

1/2 cup milk
Dash of dry sherry or brandy if likd
salt and pepper to taste

Pick over the crabmeat and remove all the stiff membranes. Beat the eggs slightly with a wire whisk, add milk and seasonings, and beat a little more. Stir in the crabmeat and pour into individual buttered casseroles. Cover and bake in a medium oven (350F F) 30 minutes. Serves four.

Apricot Couscous Pudding

2010-02-15T08:48:00.004+02:00

Talking of couscous - if you like it as much as our family does then try this recipe for a change! You can use any dried fruit you like - peaches, pears or even prunes! 1/2 cup milk 3 tablespoons sugar 1/4 cup dried apricots 1 vanilla bean -- pulp scraped or vanilla essence 1 1/2 cups steamed couscous 1 container apricot flavored yogurt - (8 oz) 1/4 teaspoon ground cinnamon Heat milk, sugar and apricots (chopped) in medium saucepan over medium heat. Bring to simmer, remove from heat, cover and let steep for 10 minutes. Add pulp from vanilla bean to milk (or add essence) and whisk to combine. Pour mixture over couscous in bowl and add yogurt. Stir to combine. Divide evenly among 4 custard cups, sprinkle with cinnamon and refrigerate for 1 hour. This recipe yields 4 servings.

Couscous

2010-02-09T15:24:00.004+02:00

Want something different to serve with a meat or chicken dishes - try this very easy and tasty alternative to rice or potatoes.

Couscous is a grain that is quick to prepare. try alternatives - use chopped macadamia instead of pine nuts or omit the currents and add some chopped chili or green and red pepper.

Make a full meal by adding cooked pealed prawns! delicious - but leave out the currents again! 4 tablespoons unsalted butter - (1/2 stick) 3/4 cup chopped onion 3 cups Chicken Stock - use a cube

1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1 1/2 cups couscous 1/2 cup pine nuts -- toasted 1/4 cup currants Melt the butter in a large saute pan, add the onions and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes. Add the pine nuts and currants to the couscous, stir and serve. This recipe yields 6 to 8 servings.

Fudgy Chocolate Delights

2010-02-02T07:45:00.003+02:00

100 Grams Butter 25 Milliliters Golden Syrup 200 Grams Tennis Biscuits -- lightly crushed 25 Grams Raisins 50 Grams Candied Cherries 150 Grams Baking Chocolate -- CHOPPED ****Icing**** 50 Grams Baking Chocolate 25 Milliliters Milk 25 Milligrams Butter 175 Grams Powdered Icing Sugar -- sifted Melt butter and syrup and stir in biscuit crumbs, fruit and chocolate - mix well - (chocolate should melt completely but butter not become oily). Press into a cling wrap lined 500 gram loaf tin and refrigerate overnight if possible. Turn out onto a serving plate and remove cling wrap. Place icing ingredients except icing sugar in a bowel and melt. Add icing sugar and beat in well - spread over loaf and mark with a fork - serve sliced - decorate with extra cherries if required or nuts such as pecan halves.

A tot of brandy, rum or whiskey may be added with the melted butter and syrup - this makes it an ideal end to a special meal.

You may serve it with whipped cream or even a good ice cream but be warned it is very rich.

Fresh Fruit Sorbet in Seconds

2010-02-01T09:25:00.003+02:00

This is a lovely light dessert for a hot summer's day. It can be made with almost any soft fruit and a tot of vodka, rum. brandy or whisky elevates it to a real dining experience.

4 cups fresh fruit -- see directions 1/2 cup fresh orange juice sugar to taste 1 pinch salt mint or fresh fruit -- for garnish For fresh fruit: Use 4 cups of sliced strawberries or peeled peaches, nectarines, kiwi fruit, bananas, papayas, or mangoes. Before freezing, toss peach, nectarine, or banana slices with about 2 tablespoons lemon juice to prevent browning. 1. Spread sliced fruit in one layer on a baking sheet. Freeze, uncovered, until frozen solid. 2. Place frozen fruit and orange juice in a food processor or blender. Process until smooth, stopping to scrape work bowl as necessary. If your machine struggles to process the frozen fruit, let fruit stand 10 to 15 minutes at room temperature to thaw slightly. Depending on the size of your blender or food processor, you may have to process fruit in several batches. 3. Add sugar and salt (amount of sugar will depend on the sweetness of the fruit). Makes 3 to 4 cups (about 6 servings). Sorbets can be made about an hour before serving and held in the freezer. After about an hour, the edges get icy and the mixture must be re-processed.

Birthday Cake For a Diabetic Recipe

2010-01-30T09:15:00.004+02:00

I have had several requests about a birthday cake for diabetics - this one is courtesy of Information About Diabetes.com - there are other recipes on this site as well. It sounds so good that even non diabetics should enjoy it. Use ordinary unsweetened whipped cream. Birthday Cake For Diabetic Recipe Ingredients: 2 cup sifted cake flour 2 1/2 tsp baking powder 1/2 tsp salt 6 tbsp margarine, softened 1 1/4 tsp vanilla 1/4 tsp almond extract 1 cup sugar 1 egg 3/4 cup milk 1/2 cup sugar-free strawberry jam 1 cup nondairy whipped topping Preparation: Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper or waxed paper. Sift together the flour, baking powder and salt. With an electric mixer at medium speed, cream together margarine,vanilla and almond extract until fluffy. Gradually add sugar, beating constantly. Add egg; beat until mixture is fluffy. Then, stirring with a spoon, add the dry ingredients alternately with milk, stirring after each addition until batter is smooth.Turn into the prepared pans. Bake 25-30 minutes or until done. When cool spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator until just before serving. If you want you can add a drop of red food colouring to the whipped topping before putting it on top of cake. Birthday Cake For Diabetic Recipe provided for you by Information About Diabetes.com

Chard Tart

2010-01-28T08:46:00.003+02:00

This is a bit complex but really good. i use 'Bright Lights' chard in red and yellow - they have a nice mellow flvour.

=== crust === 1 package active dry yeast 1 teaspoon sugar 1/4 cup warm water 3 tablespoons sour cream 1 egg 2 cups all-purpose flour 2 tablespoons butter -- softened 1/2 teaspoon salt === filling === 2 tablespoons olive oil 1 large onion -- thinly sliced 1 red bell pepper -- seeded, sliced thin 1 pound Swiss chard -- (preferably ruby -- chard) 1 egg 1/4 cup chopped fresh basil leaves salt -- to taste black pepper -- freshly ground, to -- taste 3/4 pound cheddar cheese -- grated Combine the yeast, sugar, and water in a small bowl, and let sit until foamy, about 5 to 10 minutes. In a large bowl, combine the sour cream and egg, then stir in 1/2 cup of the flour and the butter and salt. Add the yeast mixture and mix thoroughly. Gradually add the remaining 1 1/2 cups of flour until a soft dough is formed. Place the dough on a lightly floured surface and knead lightly until it is no longer sticky, adding a bit more flour if needed. Place the dough in a buttered bowl, turning to butter the entire surface. Cover and let dough rise until doubled in size, about 1 hour. For the filling, heat the oil in a skillet, and slowly sauté the onion until soft, about 5 minutes. Add the red pepper slices and sauté for 5 minutes longer. Preheat the oven to 350F. Bring a large pot of water to a boil. Carefully rinse and clean the Swiss chard and chop coarsely, including the stems. Cook the chopped chard and stems for 2 minutes in the boiling water. Drain the chard and squeeze out as much water as possible. Stir together the egg, basil, pepper, salt, and the cooked chard. Grease a 10-inch tart pan with a removable bottom. Punch down the dough and roll out on a floured surface to form a 14-inch circle. Fit the dough into the tart pan, trimming the excess from the edges. Spread the onion and pepper slices over the bottom of the tart shell. Cover with the Swiss chard mixture, then top with the cheese. Bake for 45 minutes, or until the top is golden. Cut into wedges and serve hot. This recipe serves 10 to 12 as an appetizer or 4 to 6 as a light lunch.

Zimbabwe Fondue

2010-01-27T08:20:00.004+02:00

This is a classic with a difference - a clove or two of finely chopped garlic would add to the flavour - if you line this! I often add a teaspoon of dry mustard to the flour as our cheese, at the moment, is very bland - this is a choice you can make - sometimes a bit of salt is also needed depending on your taste and the flavour of the cheese. 1/4 cup all-purpose flour 2 cups milk 2 finely chopped red and yellow peppers mixed 1/2 envelope dry onion soup mix 1 pound cheese - cheddar or good tasting Gouda Put flour into fondue pot. Gradually add milk, cook and stir over medium heat until thickened. Add peppers and soup mix. Gradually add cheese, stir until melted. Reduce heat to maintain slight bubbles during serving. Dip cubes of French bread, broccoli, cauliflower, cherry tomatoes, ham cubes. You can replace the milk with dry white wine - add a very small tot of vodka if you do so that the cheese does not go stringy.

Gluten Free Shortbread

2010-01-25T08:50:00.004+02:00

We have friends who cannot take any wheat - and so this is a good recipe to give them - you can coat the shortbread's in chocolate and sandwich them with butter cream for an extra treat!

If you can eat wheat - well they are just as delicious!

½ cup cornstarch 175 grams butter (3/4 cup) 3/4 cup confectioner's sugar 1 cup rice flour Sift the dry ingredients. cornstarch, sugar and rice flour together.

Add butter. Mix with hands until soft dough forms. (or use a food processor) Refrigerate one hour. Shape dough into 2 1/2 cm balls. Place about 3 cm apart on greased cookie sheet Flatten with lightly floured fork. Bake at 150 C for (300 degrees Fahrenheit) 20-25 minutes or until edges are lightly browned. Variations Coated Shortbread Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Jelly Shortbread Press top of ball with thumb. Add a dab of jelly. Nuts and or Zest Mix in 2 Tbls. finely chopped peel and/or 2 Tbls. finely chopped nuts. Flatten with lightly floured fork.

Cheese lasagna

2010-01-21T10:28:00.008+02:00

An entirely vegetarian lasagna! Cheese and vegetables together with sauce and noodles make this an unusual and tasty alternative to meat lasagna. 3 tablespoons Olive oil 1 cup Minced onions 1 cup Thinly sliced green peppers (I like to use red and yellow and often increase the amount) 2 Garlic cloves -- minced (or to taste) 1 1/2 teaspoons Salt 1/4 teaspoon Pepper 1/2 teaspoon Oregano (if using fresh increase the amount to taste) 2 tablespoons Chopped parsley 1 can Tomatoes 1 can Tomato sauce 1/2 cup Grated dry Gouda or Edam cheese 1/2 pound Lasagna (no cook variety) 3/4 pound Swiss cheese -- sliced 1 1/2 pounds Cottage cheese Heat the olive oil; cook the onions, green peppers and garlic in it for 10 minutes. Add the salt, pepper, oregano, parsley, tomatoes and tomato sauce. Cover and cook over low heat 30 minutes. Stir in 2 tablespoons Gouda cheese. Spread 1/3 of the sauce on the bottom of a 12- by 8-inch baking dish. Arrange alternating layers of the lasagna, Swiss, cottage cheese, a sprinkling of the Gouda and spread with sauce; then repeat until all the ingredients are arranged in layers in baking dish. Cover with remaining sauce and sprinkle top with remaining Gouda cheese. Bake in a 350 degree oven 35 minutes. Serve hot. Serves 8. Accompany by a good green salad and garlic bread.

Coconut Surprise.

2010-01-19T08:19:00.004+02:00

This recipe pairs two unlikely ingredients with each other, red wine and coconut. The acidity of the red wine and the sweetness of the coconut flavored custard together with refreshing mango flesh make this dessert a real summer treat.This is an ideal recipe to serve at the end of a summer meal.

For the gelee 1 bottle, 750 ml (25 fl oz) red wine, a light red wine like a Pinot Noir, Gamay or Beaujolais is preferable ¼ orange, zest only 180 g (6 oz) granulated sugar 5 black peppercorn 2 whole cloves 3 egg whites 3 gelatin leaves, soaked in cold water

Combine all ingredients in a sauce pan and bring gently to simmer. Simmer for about minutes. Set aside to cool. Carefully strain the mixture through a cheesecloth. Measure the liquid. You will need 750 mL. Add water as necessary to get required amount.Heat up the wine mixture to 60 C (140 F), then add the softened gelatin. Stir to dissolve the gelatin completely. Place the mixture over an ice bath to cool it. Occasionally stir the mixture. It should firm up slightly after about 15 - 20 minutes in the ice bath For the coconut custard 300 ml (10 fl oz) whole milk 100 ml (3 1/3 fl oz) heavy cream 1 whole egg 6 egg yolks 70 g (2 1/3 oz) granulated sugar 60 ml (2 fl oz) coconut milk and rum mixed in equal quantities 90 g (3 oz) ripe mango flesh diced 30 g (1 oz) granulated sugar For the coconut cream Bring the milk to boil, take off the heat and leave to cool In a separate bowl, combine the sugar, the whole egg and the egg yolks and whisk well until foamy Add the egg mixture to the milk, place back onto the heat and under constant stirring with a wooden spoon bring the mixture to simmering until it thickens. Be careful not to boil the mixture, as the eggs would coagulate. The mixture should cover the wooden spoon well, as a sign that the custard is cooked enough. Immediately transfer in a new bowl, add the cream and the coconut milk and rum and cool over ice until completely cold. Place the chopped mango at the bottom of the serving glass, then top with the red wine gelee. Place in the fridge. Chill for 20 minutes until gelee is firm enough to hold up the coconut cream. Top with the coconut cream and smoothen out the surface with the back of the spoon. Chill until ready to serve.Before serving, sprinkle the granulated sugar over the surface of the coconut cream and then torch it to a nice golden color.

Decorate with grated coconut and glace cherries or any fruit - be inventive!

Serve immediately.

White Chocolate and Macadamia Nut Brownies

2010-01-12T09:02:00.003+02:00

This is a change from the traditional brownie - easy to make and easy to eat - you will not have many left in your cake tin once the family gets to them!!!!!!!

2/3 cup macadamia nuts (almonds and pecans also work well) 1 cup plain flour -- plus 2 tbsp. 3/4 teaspoon baking powder 1/4 teaspoon salt 1/4 cup butter 1/2 cup sugar 2 tablespoons water 9 ounces white chocolate (use slab chocolate or chocolate chips) 2 large eggs 1 teaspoon vanilla extract 1. Preheat oven to 325 degrees F. If nuts are salted, blanch in boiling water to cover for 30 seconds to remove salt. Rinse under cold running water and transfer to a baking sheet. Toast in a 325 degrees F oven until golden brown. Let cool, then coarsely chop. If nuts are unsalted, just toast and chop. 2. Combine flour, baking powder, and salt. Set aside. 3. Place butter, sugar, and water in a medium saucepan over low heat. Cut 6 ounces of the white chocolate into large (1- or 2-inch) chunks and the remaining 3 ounces into small (1/4-inch to 1/2-inch) chips. 4. When butter has melted, remove from heat, add the 6 ounces white chocolate chunks and stir until chocolate melts. 5. Beat in eggs and vanilla. Stir in flour mixture until just blended. Stir in the 3 ounces of white chocolate chips and the nuts. 6. Spread batter in a greased 8- or 9-inch square baking pan. Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack, then cut into squares.

You can ice them and place in paper cases for a festive touch! * Time saver Tip: Brownie batter can be made ahead and frozen before baking. Line an 8- or 9-inch square pan with heavy-duty foil. Spoon batter into pan. Freeze batter, uncovered, until frozen solid. Remove from pan and wrap tightly. Label and date package. Freeze at 0 degrees F up to 4 weeks. To bake, peel foil from batter and place in greased pan. Bake in a preheated 375 degrees F oven until skewer inserted in center comes out clean (40 to 50 minutes). Microwave Version: Chocolate may be melted in a microwave oven. Place butter and chocolate in a small glass bowl. Microwave on 50% power for 1 minute, stir, then continue microwaving 1 to 3 minutes more. Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Stir in sugar and water and continue with step 5.

Crispy Garlic

2010-01-06T09:02:00.002+02:00

Ever wondered how the restaurants make the crispy garlic they serve with steak or other dishes?

Well here is a simple and quick way to make it! We serve it on steak or chicken, pork or almost any meat and also on spaghetti!

Very tastly and garlic is so good for you!

Take a tablespoon of butter - must be butter - marg does not work! Put into a pirex or other very heat proof dish. Add about a large handful of chopped (not too finely) garlic.

Place in a microwave and microwave on high for two minutes - then microwave at minute intervals until the garlic is brown but not dark brown or it will be bitter.

Remove from the microwave and cool.

Serve over meat or spaghetti!

Merry Christmas

2009-12-25T07:48:00.000+02:00

Merry Christmas - will post again very soon

Chocolate Mini-Puffs

2009-12-22T08:35:00.002+02:00

Very easy and good with either afternoon tea, morning coffee or after a meal with a good expresso!

This is a good change from mince pies and Christmas cake.

1/2 (17.3-ounce) package Frozen Puff Pastry 3 tablespoons sugar -- divided 1 cup heavy cream 1/3 cup cocoa Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400ºF. Unfold pastry on a lightly floured surface. Roll to make a 14 × 9-inch rectangle. Using a 2-inch biscuit cutter, cut into 24 rounds. Prick rounds with fork tines. Brush with water; sprinkle lightly with sugar, using a total of 1 1/2 teaspoons. Place pastries on an ungreased baking sheet, about 2 inches apart. Bake 10 minutes or until puffed and golden. Meanwhile, in a small bowl with electric mixer on high, beat cream, cocoa and the remaining 2 1/2 tablespoons sugar until stiff peaks form, about 3 minutes. Split each round in half. For each mini-puff, spoon about 2 teaspoons of chocolate mixture on bottom half; top with remaining pastry half and 1 teaspoon of chocolate mixture; repeat with remaining rounds. Decorate with chocolate curls or chocolate sprinkles and a dusting of cocoa, if desired.

Old Fashined Beef Stew

2009-12-15T11:19:00.003+02:00

This is a make ahead meal in one dish - serve with a salad and garlic bread.

1 1/2 pounds cubed beef - this can be any cut you like but the more tender the better 2 onions sliced 6 garlic cloves 1 packet brown onion soup - dried 5 carrots -- cut in chunks 1 glass wine - red or white water to cover ingredients well ( about 250 ml less than the soup packet recommends for soup)

potatoes - grated Mix all ingredients, except potatoes , and place in casserole. Cover top with raw potatoes. Cover and bake at 250F for about 4 hours

Crustless Spinach Quiche

2009-12-10T11:15:00.004+02:00

Ideal for a summer lunch served with a tomato and olive salad!

1 large onions -- chopped 1 tablespoon oil 10 ounces spinach cooked and finely chopped 5 eggs 12 ounces strong cheese -- shredded 1/4 teaspoon salt 1 dash black pepper Thaw and press spinach dry. Preheat oven to 350. Saute‚ onion in oil in large skillet until tender. Add spinach and cook until excess moisture evaporates; cool. Combine eggs, cheese, salt, and pepper; stir into spinach mixture. Pour into greased 9" pie plate. Bake 30 minutes, until set.

You may add mushrooms if wished - saute with the spinach and onion.

Garlic is also a very good addition to this recipe.

If you like a crust then place the mixture into your favourite savorty pie crust.

Potato Peels

2009-12-08T11:12:00.002+02:00

In a country struggling for food we use everything we can. If potatoes have to be peeled we save the scrubbed peels and fry them until crisp in the deep fryer. Drain them well and sprinkle with salt. Very good served with sundowners!

African Apricot Chicken

2009-11-15T10:55:00.003+02:00

This is simplicity itself. A good entertaining dish as all the preparation can be done beforehand and the cooking is quick. It is very delicious too! Ideal for our hot lazy days!

3 pounds boneless chicken breasts -- cut into 4 inch chunks 2 cloves garlic -- minced salt and pepper to taste 4 medium onions -- finely chopped 2 tablespoons oil 1 1/2 teaspoons coriander 1/2 teaspoon cumin 1 1/2 teaspoons hot curry powder 1 tablespoon brown sugar 1/2 cup fresh lemon juice 4 tablespoons apricot jam 2 tablespoons flour 30 dried apricot halves 1 onion -- cut into 2 inch 2 bay leaves In a large bowl, combine chicken pieces, garlic, salt and pepper; set aside. In a medium frying pan, fry onions in oil until golden. Stir in coriander, cumin and curry powder. Stir to coat onions, then add brown sugar, lemon juice and jam. Add 1/2 cup water. Bring to a boil, stirring constantly. Remove from heat. When cool, pour over chicken. Add bay leaves and refrigerate overnight. The next day, thread meat with onions and apricots on skewers. Grill over coals or broil in oven (7 minutes on each side). While meat grills, remove bay leaves from marinade and transfer it to a heavy pot. Bring to a boil. Serve over rice.

Harare Bananas

2009-11-13T11:39:00.003+02:00

As usual with my recipes this one has several variations. You have to be prepared in Zimbabwe! This can be made in a saucepan on a gas or electric stove or over an open fire in a black pot!

A lovely dessert ideal for family and friends 2 tablespoons butter or margarine 3 tablespoons brown sugar 1/4 cup orange juice 1 tablespoon dark rum or brandy -- (optional) 1/8 teaspoon ground cinnamon 2 bananas ice cream or pound cake Melt butter in a pan. Stir in brown sugar, orange juice, rum or brandy (if used), and cinnamon. Bring to a boil; cook and stir over medium-high heat for several minutes, or until mixture is reduced by about one quarter. Sauce will be slightly syrupy. Peel bananas, split in half lengthwise, then cut into 1-1/2-inch pieces, or slice bananas crosswise into 1-inch chunks. Add bananas to sauce in pan. Cook bananas just enough to heat through, basting with sauce. Do not overcook, or bananas will be mushy. Spoon bananas and sauce over ice cream or cake. Serve immediately. Recipe can be prepared up to 4 hours ahead. Just before serving, reheat sauce and add bananas. Variation: Split 3 bananas lengthwise, then cut in half. Follow directions above, adding 2 tablespoons whipping cream or half-and-half along with ingredients in step 1. Arrange 3 banana slices per serving on dessert plates. Spoon on sauce. Garnish with mint sprig. Microwave Version Place butter in a 9- or 10-inch glass pie plate. Microwave on 100% power 30 to 45 seconds to melt. Stir in brown sugar, orange juice, rum (if used), and cinnamon. Microwave on 100% power 2 to 3 minutes, or until mixture is reduced by about one quarter. Stir once during cooking. Sauce will be slightly syrupy. Meanwhile, peel bananas. Split lengthwise, then cut into 1-1/2-inch pieces, or slice bananas crosswise into 1-inch chunks. Add bananas to sauce, spooning sauce over bananas to baste. Microwave on 100% power 30 to 45 seconds, just to heat bananas through. Do not overcook, or bananas will be mushy. Spoon bananas and sauce over ice cream or cake. Serve immediately.

Berry Jam

2009-11-04T07:24:00.003+02:00

A very good and easy recipe for jam which uses up the excess berries on the bushes and trees.

4 cups crushed berries (Mulberries are in season and very good) 4 cups sugar To prepare fruit. Sort and wash berries. Crush the berries. Put very seedy berries through a sieve or food mill. To make jam. Measure crushed berries into a pan or microwave proof dish. Add sugar and stir well. Boil rapidly, stirring constantly, to 9 degrees above the boiling point of water (221 degrees), or until the mixture thickens - if using microwave this will probably be about 25 minutes. Remove from heat; skim. Fill and seal containers. This recipe yields 4 half-pint jars. To preserve for a longer period add a tablespoon of vodka or brandy to the finished jam.

Coconut and passion Fruit slices

2009-11-02T11:57:00.003+02:00

Tea is a very old tradition in Zimbwe and this is a very good addition to the cucumber sandwiches and chocolate cake!

125 grams butter 210 grams caster sugar 1 egg 5 milligrams vanilla essence 60 grams flour 5 milligrams baking powder pinch salt Filling 4 eggs 200 grams sugar 80 grams decicated coconut 50 grams flour 375 milliliters cream 160 milliliters coconut milk juice and zest of one lemon 125 milliliters passon fruit pulp Preheat over to 180 degrees and grease and line a baking tray Place butter and sugar in an electric mixer and beat until light and creamy. Add the egg and vanilla and beat well. Sift in the flour, baking powder and salt. Stir until combined and makes a sticky dough Press the pastry evenly into the pan and bake for about 15 minutes For the filling place the eggs and sugar in a bowl and whisk until pale - add the coconut, flour, cream , coconut milk. lemon juice and passion fruit. Stir to combine and pour the filling over the baked pastry case. Bake for about 35 - 40 minutes until golden. Alow to cool in tin before cutting in slices.

APPLE CHUNKIES

2009-11-02T07:33:00.004+02:00

These ar so good with your moning coffee! 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup butter (1/2 cube) 3/4 cup sugar 1 egg 1 teaspoon vanilla 1/2 cup chopped raw apples 1/2 cup coarsely broken walnuts Sift flour, measure, then sift again with baking powder and salt. Melt butter in saucepan--remove from heat and stir in sugar. Cool slightly, then beat in egg thoroughly. Add vanilla. Fold in flour mixture. Stir in apples and nuts. Spread in 8x8 pan. Bake at 350 degrees 30 minutes. Cut in 2x2 squares while still warm. Makes 16 cookies.

Apple Crumble

2009-10-22T08:29:00.003+02:00

An apple crumble is always appreciated and this is one of the best recipes I have ever made! Serve with cream or custard. I sometimes add a tot of brandy to the apple filling to make it a very special pudding. ***for the sweet paste*** 160 grams butter 80 grams sugar 160 grams flour 2 eggs ***for the crumble mix*** 75 grams butter 160 grams sugar 2 eggs 125 grams flour 3 grams baking powder 75 milliliters milk 1 drop vanilla essence ***for the apple filling*** 4 apples 1 gram cinnamon powder 25 raisins a few drops lemon juice 5 grams sugar To prepare the sweet paste: CREAM butter and sugar well. Add flour and mix well. Beat eggs and gently fold into the mixture. Pour it into a greased baking dish. To prepare the crumble filling: Mix butter and sugar well. Add eggs, one at a time and mix well. Then add flour, baking powder, milk and vanilla essence. Keep the filling aside. To prepare the apple filling: Peel, core and dice the apples. Add to the remaining filling ingredients. Mix well and add to the mould. Pour the crumble filling over apple crumble mixture and bake for half an hour at 350* F or till done. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3804 Calories; 59g Fat (12.8% calories from fat); 44g Protein; 855g Carbohydrate; 42g Dietary Fiber; 343mg Cholesterol; 755mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 48 1/2 Fruit; 0 Non-Fat Milk; 10 Fat; 4 Other Carbohydrates.

Rosemary Mayonnaise

2009-10-20T08:30:00.003+02:00

Rosemary is one of my favourite herbs - and this is great with pork or chicken. It is very good with a cold meat buffet. 1 cup homemade mayonnaise 1 1/2 teaspoons orange juice concentrate 1 1/2 teaspoons orange zest 1 1/2 teaspoons rosemary -- chopped 2 tablespoons heavy cream 2 tablespoons fresh orange juice Blend together homemade mayonnaise, orange juice concentrate, orange zest, chopped rosemary, heavy cream and fresh orange juice. Let stand at least one hour to let flavors marry. Cover and refrigerate up to 4 days.

Copper Pennies - (Pickled Carrots)

2009-10-14T11:07:00.002+02:00

Something different to do with carrots!

This is very good with cold meat - or served on its own.

2 pounds carrots 1 medium onion 1 medium green pepper 1 can tomato soup 1 cup sugar 3/4 cup vinegar 1 teaspoon Worcestershire sauce 1 teaspoon mustard 1/2 teaspoon salt Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers. Combine remaining ingredients, blend well, and pour over vegetables in a large non-metal bowl. Cover and refrigerate several hours before serving. Drain and serve as an appetizer or as a relish.

Breakfast Bar

2009-10-12T11:14:00.003+02:00

ideal for lunch boxes or even a late night snack. You can omit the apple but I like the taste and it adds moisture. If you do omit the apple soak the prunes and apricots in a little water and add this to the mixture. make up the buylk by increeasing to 3/4 cup. If you do not have prunes and apricots on their own use a mixture of dried fruits such as apple rings, peaches, apricots (1/12 cups bfore soaking)- soaked in water. 1 cup whole wheat or brown flour 3/4 cup all-purpose flour 2/3 cup packed dark brown sugar 1/2 cup dried apricots -- chopped 1/2 cup dried prunes -- chopped 1/2 cup raisins 1/4 cup wheat bran 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon baking soda 1 apple -- grated 3/4 cup plain yogurt 1/4 cup vegetable oil 2 eggs In bowl, mix flours, sugar, apricots, prunes, raisins, bran, baking powder, cinnamon, salt, nutmeg, baking soda and apple; set aside. Whisk together yogurt, oil and eggs; stir into dry ingredients just until combined. Spread in greased 9-inch square cake pan. Bake in 350F/180C oven for 35-40 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack; cut into bars. (Bars can be stored in airtight container for up to 3 days, or individually wrapped and frozen for up to 1 month.)

Chicken Chaat

2009-10-05T08:51:00.002+02:00

In Zimbabwe everyone eats chicken and everyone loves curry!

This is not really a curry but a good spiced chicken that can be used as a main meal served with rice and chapatis or roti - serve as a starter, garnished with crisp lettuce leaves, sliced cucumber, raw sliced onion and wedges of lemon or with a selection of chutneys or as a snack to have with drinks - serve on cocktails sticks with a dipping sauce of your choice - or just plain - serve hot or cold!

700 grams chicken breast -- skinned and deboned 1 teaspoon salt or to taste -- (5 g) 3 garlic cloves, coarsely chopped 2 tablespoons oil -- (30 ml) 1 1/2 teaspoons coriander powder -- (7 g) 1/4 teaspoon turmeric powder -- (1 g) 3/4 teaspoon chili powder -- (4 g) 4 teaspoons lemon juice -- (20 ml) 30 grams coriander leaves -- chopped fine WASH the chicken and dry on absorbent paper. Cut into 2.5 cm. cubes. Add salt to the garlic and crush to a smooth pulp. Heat the oil in a frying pan, preferably a non stick or cast iron, over medium heat. Add the garlic and fry until it is lightly browned. Add the chicken and fry for about seven minutes stirring constantly - don't let the garlic burn. Add coriander powder, turmeric powder and chili powder. Fry for four minutes, stirring frequently. Remove from heat and stir in the lemon juice and chopped coriander leaves.

Carrot Casserole

2009-09-30T08:30:00.003+02:00

I have ben unable to blog this last week due to internet and power failures - so the joys of living in Zimbabwe.

This is a good way of using up all the carrots that always seem to be ready at the same time in your vegetable garden!

It can be a vegetarian main dish or an accompnayment to a meat meal.

12 carrots 1 mall onion 1 tablespoon butter or margarine 1/2 cup butter or margarine -- softened 1 large egg -- beaten salt and pepper -- to taste 1 clove garlic -- minced 2 cups crackers or potato chips-- crushed 1 cup shredded cheddar cheese Preheat oven to 325F. Clean and cut carrots into large pieces. Cook them in boiling water until soft. Drain well and mash. Sauté onions over medium-high heat in the 1 tablespoon butter or margarine until very soft. In a large bowl, combine carrots, onions, 1/2 cup butter or margarine, egg, salt, pepper and garlic. Mix well. Spray an 8-by-8-inch Pyrex dish with nonstick spray. Place carrot mixture in dish and top with crackers and cheese. Bake for 20 to 30 minutes.

Carrot Cookies

2009-09-21T08:00:00.002+02:00

Full of vitamin A and beta carotene - this is a good recipe to use all the carrots you have grown. Enjoy a really good for you snack!

COOKIE DOUGH 1 cup carrots 3/4 cup sugar 3/4 cup butter 1 egg -- well beaten 2 cups flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon mixed spice 1/2 teaspoon pure almond extract FROSTING 3 cups icing sugar 1/4 cup Florida orange juice 1 teaspoon butter -- melted 1/2 teaspoon lemon juice milk, as needed Simmer carrots on top of the stove until cooked. Mash well, measure out one cup and set aside. In a large mixing bowl, cream sugar and butter. Add egg and the five remaining ingredients. Mix thoroughly. Drop by teaspoonful on an ungreased cookie sheet. Bake in a 350 degree oven for 12 - 18 minutes or until golden brown. Combine frosting ingredients, adding milk by teaspoonfuls if too stiff. Ice cookies while still warm. Store in a covered container. 3 - 4 dozen cookies.

Left over mashed potato

2009-09-16T08:29:00.003+02:00

Having left over mashed potato - whether it is instant or real is a reality.

I never throw anything away unless necessary so a batch of left over potato is a challenge!

Try this: Whatever potato you have - should be at least a cup 1 egg

salt and pepper

cornflour to mix.

Mix all together - make sure seasoning is good (you can add parsley if you want - or dill or tarragon)

The more potato you have makes the difference between potato cakes and potato balls.

If you have a slack mixture - just place spoons in hot oil and cook until golden brown.

If it is a thick mixture you can form into balls and deep fry.

The cornflour makes the outside very crispy!

Serve with meat, a vegetarian vegetable bake or as a starter with apple sauce.

Chocolate mud cake

2009-09-15T09:56:00.002+02:00

I have had a request for this recipe and have been researching it! This seems the best I have found:

This impressive curl-covered dessert makes a great birthday cake or afternoon tea treat. Preparation Time 20 minutes Cooking Time 85 minutes Ingredients (serves 10) Melted butter, to grease 250g butter, chopped 1 x 200g pkt dark cooking chocolate, coarsely chopped 1 tbs instant coffee granules 2 tsp vanilla extract 215g (1 cup) caster sugar 150g (1 cup) self-raising flour 75g (1/2 cup) plain flour 30g (1/4 cup) cocoa powder 3 eggs, lightly whisked 80ml (1/3 cup) buttermilk (I used ordinary milk) 200g dark chocolate melts (or dark chocolate) 200g white chocolate melts (or white chocolate) Chocolate ganache 1 x 200g pkt dark cooking chocolate, coarsely chopped 60ml (1/4 cup) thickened cream Method Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper. Place the butter, cooking chocolate, coffee and vanilla in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Add the sugar, combined flour, cocoa powder, egg and buttermilk to the chocolate mixture. Use a balloon whisk to whisk until well combined. Pour the mixture into the prepared pan. Bake in oven for 1 hour 15 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan to cool completely. Meanwhile, place the dark chocolate melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until the chocolate melts and is smooth. Spread the chocolate over a clean, dry marble or glass work surface. Set aside until just set but not hard. Holding a chef's knife at a 45-degree angle away from you, scrape the chocolate into thin curls. Repeat with the white chocolate melts. To make the chocolate ganache, place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside for 30 minutes to cool. Spread the chocolate ganache evenly over the top and sides of the cake. Set aside for 10 minutes to set. Decorate the cake with dark and white chocolate curls to serve. Notes & tips Freezing tip Make this recipe to the end of step 4. Wrap the cake in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze the cake for up to four months. Thaw overnight at room temperature. Continue from step 5. Recipe by Michelle Southan

Strawberry Mousse

2009-09-14T08:59:00.003+02:00

With a less than 15 minute preparation time and only 97 calories a serving this could not be a better summer pudding.

With stawberries in season it is another way to ring the changes!

It uses up those strawberries that are not quite perfect and is a light and delicious end to any meal. 2 Large Egg Whites -- beaten stiffly 1/2 Cup Caster Sugar 1 Pinch Salt 250 Grams Strawberries 2 Tablespoons Brandy or Vodka 1 Cup Whipped Cream -- optional Beat egg whites with the salt until they hold peaks. Beat in sugar 2 tablespoons at a time and continue to beat until the meringue is stiff and shiny. Puree the strawberries with the brandy or vodka. Fold into the egg whites and then fold in the cream if you are using this. Chill for 3 hours and decorate with extra strawberries.

If you use too many strawberries then this becomes like a strawberry sauce or if frozen like a sorbet.

Pineapple Ham with Avocado Recipe

2009-09-12T08:39:00.002+02:00

With avocado season well in the swing why not try this dish for a change. If you cannot get gammon steaks you can use thinner cuts of good ham - or how about a pork chop? It is best served with sweet potatoes but if they are not available chips or a baked potato are also very good. Garnish as you wish - perhaps with chopped tomato and/or olives. 500g crushed, tinned, pineapple 100g brown sugar 2 tbsp dry hot English mustard 1 tsp ground cloves 6 250g gammon steaks 2 ripe avocados, peeled and stoned Combine the pineapple, brown sugar, mustard and cloves. Lay the ham steaks on a baking tray and spread the pineapple mixture over the steaks. Place in an oven pre-heated to 180 c and bake for 20 minutes. Cut the avocado into 1cm slices then lift the gammon steaks onto dinner plates and arrange some 4 or 5 slices of avocado on each gammon steak, Serve with sweet potatoes baked with butter salt and pepper.

Salmon Quiche

2009-09-11T09:31:00.003+02:00

A simple and different quiche - for a main meal add a salad and some garlic bread - as a starter it needs nothing to enhance it! 1 large tin pink salmon 1 pie crust (9-inch pie pan) 3 large potatoes -- peeled and sliced thinly 2 eggs 1/2 cup milk 1 cup cottage or cream cheese 2 tablespoons dill (preferably fresh) -- chopped 1/4 teaspoon salt and pepper Layer potato slices in pie crust, then add salmon. Mix remaining ingredients in mixing bowl and pour carefully over pie. Bake at 325 degrees F for 25-30 minutes, or until knife blade comes out clean. Serve at room temperature or chilled.

'Sausage' And Mashers

2009-09-10T12:22:00.003+02:00

now we can get vegetarian sausages this is a favourite meal of ours - but if you want meat - use good pork or beef instead.

2 1/2 pounds small potatoes -- rinsed = (peeled if desired) 1 teaspoon salt 1 teaspoon olive oil 1 large onion -- halved lengthwise, and sliced - (2 cups) 1 teaspoon sugar 1/2 teaspoon dried thyme 2 tablespoons all-purpose flour 1 1/2 cups vegetable or mushroom broth 1/3 cup red wine 1 tablespoon soy sauce 1 package soy "sausage" links - (8 oz) -- thawed if frozen, cut into bite-size pieces or use real pork sausages (grilled) for non-vegetarians 1 cup low-fat milk -- heated = (or soy milk) 1 teaspoon butter or margarine Bring large pot of water to a boil. Add potatoes and salt and cook until tender, about 15 minutes. Meanwhile, heat oil in large saucepan over medium-high heat. Add onion, sugar and thyme and cook, stirring often, until onion slices are golden. Stir in flour and cook, stirring, 2 minutes. Stir in broth, wine and soy sauce. Simmer until thickened, stirring continuously. Add "sausage" to gravy and simmer until heated through. Drain and rinse potatoes; mash with potato masher (add chopped or dried dill or horseradish if liked) . Add warm milk and butter and whip potatoes with hand mixer until fluffy. Add salt and pepper to taste. Serve mashed potatoes topped with gravy and "sausages." This goes well with chopped spinach and popovers!

Odette's Microwave Chocolate Cake

2009-09-03T08:14:00.004+02:00

Not only is this quick but it is fat free! Takes about 15 minutes from mixing to baked! Ideal for a school cake sale - you can even make it on the morning if you forgot about it the night before! 1 cup flour 1 cup sugar (you can use brown or white) 3 eggs 2 teaspoons baking powder 1 cup milk 3 tablespoons cocoa powder 1 teaspoon of vanilla or almond essence - or mint - what ever you fancy! Put all ingredients into a food mixer and turn onto high until all are mixed. Put into a cake baker that can be used in a microwave - no need to grease if it is a pottery or microwave dish. Turn microwave to full power and bake for 8 minutes - it is done when the cake comes away from the sides of the dish. Cool for 5 minutes before turning out - decorate as you wish. This cake is moist and will keep for some days. It can also be used for a dessert - dribble with whisky or brandy and cover with cream - place berries on top - lovely!

Couscous and Zucchini

2009-09-01T11:40:00.003+02:00

This can be served as a vegetable/starch accompaniment to meat or as a main course for vegetarians. If served as a main course a rich sweet and good cheese can follow. 1 1/2 cups couscous 1/2 cup red or yellow pepper -- chopped fine 2 teaspoons olive oil 2 medium zucchini or yellow squash -- sliced 1/4 inch thick 1 serrano or jalapeño pepper -- chopped fine (to taste!) 2 teaspoons garlic -- chopped fine 2 tablespoons fresh basil -- chopped fine 1 tablespoon balsamic vinegar 1 teaspoon salt Bring chicken broth to a boil. Add couscous, red pepper and cover. Remove from heat and let set for 5 minutes. Heat a medium frying pan. Add olive oil and cook zucchini until tender. Add the remaining ingredients and continue to cook for a few more minutes. Mound couscous in center of a large platter. Arrange zucchini slices around. Serve warm or cold.

Rosemary Mayonnaise

2009-08-25T08:46:00.003+02:00

Want something really different to serve with pork or chicken - or even over a salad - try this - full of flavour and sure to get compliments from family and friends!

It is also so good with chips or french fries! A bacon and tomato sandwich also benefits from its flavour!

It can be made ahead - although it takes so little time you can make it on the day you want to use it. 1 cup homemade mayonnaise or good shop bought 1 1/2 teaspoons orange juice concentrate (use can use Mazoe or similar - or if you want a lighter flavor use fresh) 1 1/2 teaspoons orange zest 1 1/2 teaspoons rosemary -- chopped 2 tablespoons heavy cream 2 tablespoons fresh orange juice Blend together homemade mayonnaise, orange juice concentrate, orange zest, chopped rosemary, heavy cream and fresh orange juice. Let stand at least one hour to let flavours marry. Cover and refrigerate up to 4 days.

Rocket Salad

2009-08-23T08:18:00.002+02:00

Rocket grows so easily in Zimbabwe that this salad could become a staple in your collections. It can accompany any chicken or egg dish or be used as a starter. 1/2 pound fresh rocket

1/4 pound Parmesan - in one piece === LEMON VINAIGRETTE === 1/4 cup freshly-squeezed lemon juice - (2 lemons) 1/2 cup good olive oil 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper Fill a sink with cold water and toss the rocket for a few minutes to clean. Spin-dry the leaves and place them in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the rocket to moisten. Toss well and place the salad on individual plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

Egg Puff

2009-08-16T08:59:00.004+02:00

This is a very good dish for a brunch or leisurely breakfast - it also makes a light luncheon dish or supper. serve with rolls and good quality salted butter!

whole green chilies -- split and seeded or green peppers for a milder flavour 4 ounces cheddar cheese -- grated 6 Fresh Eggs 1 10-ounce can whole kernel corn 3/4 cup milk 1 tablespoon flour 1 teaspoon baking powder 1/2 teaspoon garlic salt Cheddar cheese -- grated Preheat oven to 350ºF In a greased 7 × 11 baking dish, layer split chilies and first amount of cheese. Combine eggs, corn, milk, flour, baking powder and garlic salt; mix well. Pour over chilies, top with Cheddar cheese. Bake at 350ºF for 30 minutes until puffed and browned. Serve with Salsa.

Apple Tart

2009-08-13T10:07:00.003+02:00

Now apples are plentiful is the time to make apple pies and tarts. this one is different as it is open face and has a custart filling with the apples. No need to serve with cream - just as it is - at room temperature. -----Pastry----- 1 1/3 Cups Flour 1 Pinch Salt 7 Tablespoons Butter -- cut in small pieces 2 Tablespoons Sugar 1 Egg Yolk 3 Tablespoons Ice Water -- (approximately) -----Filling----- 2 Pounds Apples 3 Tablespoons Lemon Juice 3 Eggs 1/2 Cup Sugar 1/2 Cup Whipping Cream 1/2 Teaspoon Vanilla To make pastry: Sift flour and salt into large bowl. Cut in butter until mixture resembles bread crumbs. With a fork, lightly mix in sugar, egg yolk and enough ice water to make a dough. Press into a ball and wrap in plastic. Refrigerate 30 minutes. On a floured surface, roll out dough to fit a 9-inch pan, including sides. Place dough in pan without stretching. Pierce bottom with fork. Preheat oven to 400. To make filling: Core and slice apples. Sprinkle with lemon juice. Arrange apples in pastry shell. In a medium bowl, beat eggs and sugar until pale and creamy. Add cream and vanilla. Pour egg mixture over apples. Bake 20 minutes, then reduce heat to 350 and bake 25 minutes longer or until custard filling is firm.

Baked Lentils

2009-08-12T08:18:00.004+02:00

This dish can be served and used as you would baked beans. With chips and a fried egg it is a nourishing and complete main course. I have always enjoyed using lentils in cooking - they make very good vegetarian savory loaves and of course no Indian meal would be complete without a good dahl. 1 cup lentils 2 1/2 cups water 1/2 cup chopped onion 1 teaspoon salt 2 tablespoons dark brown sugar 2 tablespoons ketchup 2 tablespoons molasses 1/2 teaspoon dry mustard 4 slices bacon -- diced and cooked In saucepan, combine lentils, water, onion, and salt. Bring to a boil; cover and simmer 45 minutes. Stir in remaining ingredients. Turn into 1-quart casserole dish and bake at 350 for 1 hour and 15 minutes. Stir occasionally.

Mock Babas

2009-08-11T09:42:00.004+02:00

This is a quick alternative to the normal Rum Baba - the fruit makes a lovely sticky topping. 200 Grams Mincemeat 100 Grams Caster Sugar 100 Grams Butter 2 Large Eggs -- beaten 100 Grams Flour -- sifted **** Syrup ***** 150 Grams Caster Sugar 125 Milliliters Water 25 Milliliters Brandy Or Dark Rum Lightly grease ramekin dishes. Divide fruit mincemeat between dishes and spread on base (dried fruit with brandy may be substituted). Cream sugar and butter together and beat in the eggs - fold in flour and spoon mixture over mincemeat. Bake at medium high until firm - about 8 minutes. Leave to stand. Microwave all syrup ingredients 2 minutes - stir - microwave on high a further 3 minutes - cool slightly and add brandy or rum. Spoon syrup over babas and serve warm or cold with whipped cream - decorate if liked with whipped cream and glace cherries. You make make one large baba if preferred.

Wine And Apricot Dessert

2009-08-10T08:45:00.002+02:00

Now we can get tinned fruit again this is a wizz of a dessert - cool, creamy and low on calories! Very good after a meal of venison or beef. 2 tablespoons gelatin powder -- unflavored 1 cup sugar 1 cup apricot nectar or juice from the tinned apricots liquidised with remaining apricot halves 1 tablespoon lemon juice 1 cup sherry or dry white wine 8 apricot halves -- canned 1. Mix 2unflavored gelatin with 1 cup sugar. Add 1-1/2 cups boiling water. Stir until dissolved. 2. Add apricot juice or nectar, lemon juice, and sherry or wine. 3. Put a drained apricot half in bottom of decorative glass or dish. Divide gelatin mixture evenly over apricots. Chill. 4. Garnish with glace cherries if desired!

Serve with cream and sponge fingers if you feel them necessary!

"Irish Coffee" Pudding

2009-08-08T10:44:00.002+02:00

We have a group of friends who always insist on Irish Coffee at the end of our lunches! Although this a pudding and coffee in one I don't think I would dare to serve it instead of the real thing! I will have to save this for other occasions! 6 eggs 8 ounces sugar 1 cup very strong coffee 1 1/2 ounces powdered gelatin 1/3 cup whiskey* 10 fluid ounces whipping cream 3 ounces crushed walnuts *You can also use Irish Mist. Separate the yolks from the whites of eggs. In a bowl, cream with yolks with the sugar. Heat the coffee until hot but not boiling: add the gelatin and dissolve it in the coffee. Add this mixture to the yolks and sugar. Beat well and put the bowl over a pot of boiling water. Continue beating until mixture begins to thicken. Remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring. When the mixture is on the point of setting, whip the cream and fold it in. Add the whiskey or Irish Mist. Lastly, fold in the well-beaten egg whites. Pour into a soufflé‚ dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the soufflé‚ dish, or fill individual souffle moulds. When set cover with 1 cup heavy cream, whipped, sweetened with 1 T granulated sugar. scatter with nuts or other decorations. You can serve this with berries if you like!

Avocados With Blue Cheese

2009-08-06T10:07:00.005+02:00

A new way to use avocado as a starter - tasty and different. Serve with chips or biscuits if you wish. This can also be used as a dip to have with drinks.

Don't use too strongly flavoured blue cheese as this will spoil the delicate flavour of the avocado.

2 1/2 ounces Roquefort cheese 1 tablespoon minced fresh parsley 3 tablespoons olive oil 3 tablespoons fresh lemon juice salt freshly ground white pepper 2 avocados Boston lettuce leaves sliced ripe olives 1. Mash cheese with parsley into coarse paste in medium bowl with fork. Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir into cheese mixture. Season to taste with salt and pepper. 2. Cut avocados lengthwise in half; remove pits. Scoop two thirds of the flesh out of each avocado half, leaving a thin shell, and add to cheese mixture; mix well. Taste and adjust seasoning. 3. Sprinkle insides of avocado shells with remaining lemon juice; place on serving plate lined with lettuce leaves. Spoon cheese mixture into avocado shells, dividing evenly. 4. Garnish with olives and/or paprika.

Party Cheese Balls

2009-08-04T08:59:00.004+02:00

16 oz cream cheese or mozarrella shredded 2 cups shredded sharp natural cheddar cheese 1 tablespoon chopped olives stuffed with pimento 1 tablespoon chopped green pepper 1 tablespoon finely chopped onion 2 teaspoons worcestershire sauce 1 teaspoon lemon juice 1 dash cayenne and salt finely chopped pecans or seseme seeds

paprika Combine cheeses. Mix until well blended. Add remaining ingredients except pecans. Mix well and chill. Shape into balls and roll in chopped pecans or seceme seeds and paprika mixed. Serve with crackers.

The balls may be whatever size you wish -make a large one and serve surrounded with crackers for a cheese board.

Glazed beetroot in the microwave

2009-07-31T10:41:00.003+02:00

This is an unusual way to serve beets and much better than the cold pickled variety!

beets - think in the region of 2 to 3 small ones per person

1 onion

Balsamic vinegar

Orange juice White wine

Cook beets in water with the skins on Drain when cooked and cool

Skin beets and chop into small cubes

Chop onion and cook in microwave for about 2 minutes with a little oil (I use a Pyrex dish)

Place beets with cooked onions and sprinkle with balsamic vinegar

Just cover with white wine and orange juice - mixed in equal quantities

Cover dish and cook for 5 minutes on high. If there is too much liquid cook a little longer until you get a syrupy sauce. If too dry add a little water and heat through

Serve with pork Schnitzels or chicken breasts and a baked potato or mashed potatoes.

An avocado and olive salad goes well with this.

STUFFED TOMATO WITH CHOPPED BEEF

2009-07-30T10:50:00.003+02:00

This makes a good buffet dish - a starter or a main meal if served with some creamy mashed potato. The variations are mentioned at the bottom of the recipe which can be made with almost any vegetable that is suitable for stuffing. 2 lbs. chopped beef (fine but not like mince) 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon garlic powder --or 2 cloves mashed 4 tablespoons chopped fresh dill leaves --or 1 tsp. dried dill 2 tablespoons salad oil 1 cup cooked rice 8 large firm tomatoes 2 tablespoons butter 2 tablespoons oil 12 ounces canned tomato paste 12 ounces water (1 1/2 cups) 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon garlic powder or crushed cloves to taste tomatoes green olives In a large frying pan fry the chopped beef, 1 tsp.salt, ½ tsp. pepper, 1 tsp. garlic powder (or 2 cloves mashed) and 4 Tbs. chopped fresh dill (or 1 tsp. dried dill) in 2 Tbs.oil until meat browns. Add 1 cup cooked rice and blend. Cut a slit in 8 large tomatoes (very firm), halfway across the center. Squeeze at the sides to open the slit. Scoop out all the flesh from inside of tomatoes with a spoon. Refill tomato with beef mixture and close the tomato. Melt 2 Tbs. butter and 2 Tbs. oil in a large pan. Sauté the tomatoes carefully in the fat, rolling them gently until they become dark red on all sides. Remove the tomatoes with the oil and place in a casserole or heavy saucepan. Prepare sauce as follows and pour over the tomatoes: Combine 2 6-oz. cans tomato paste thinned with 2 6-oz. cans water, ½ tsp. salt, 1 tsp. cinnamon and 1 tsp. garlic powder or crushed garlic. Simmer the tomatoes gently over low flame for 10 to 15 minutes until sauce is cooked. Remove carefully to a 15-inch round platter. Surround with raw tomatoes cut in thick slices. Top each slice with green or black olives. If there is more i filling left over after filling the tomatoes place it in a suitable pan and bake it alongside the tomatoes. This can also be made with cucumbers. The cucumbers are peeled, cut lengthwise, scooped out, filled and finished as below. You may also use eggplants. Peel small eggplants, remove the tops, scoop out interiors and proceed in the same manner. The cucumber dish is garnished with fresh cucumber slices and the eggplant with tomato and cucumber slices overlapping all around the edge.

Banana peanut Cake from Ghana

2009-07-29T08:10:00.002+02:00

I lived in Ghana for a number of years and bananas and peanuts were always available. This cake is an ideal way to use up ripe bananas that you have left over.

A more refined and lighter cake can be made using other nuts of your choice - macadamias are very good!

1 1/4 cups butter or margarine -- softened (butter is better!) 2 cups sugar 4 eggs -- beaten 4 1/4 cups white flour (brown also works)

1 teaspoon salt 4 teaspoons baking powder 1/2 teaspoon baking soda 8 bananas -- mashed 1/2 cup peanuts -- coarsely chopped 1/2 cup sugar 1 teaspoon cinnamon In a large bowl, cream together the butter and sugar. Add the eggs and beat to combine. In a separate bowl, stir together the flour, salt, baking powder, and Baking soda. Stir the flour mixture into the butter mixture alternately with the bananas and peanuts. Pour the batter into the prepared loaf tin and bake for 30 minutes, or until a wooden skewer inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack. Stir together the 1/2 cup sugar and cinnamon. Sprinkle the sugar mixture over the top of the cake as soon as you remove it from the oven.

Garlic Chicken

2009-07-28T09:47:00.002+02:00

This sounds like a lot of garlic but the flavour mellows beautifully.

Serve with green salad and some creamy mashed potatoes. 1 whole chicken -- cut into 8 pieces 1/2 cup olive oil -- plus 2 tablespoons olive oil 10 sprigs fresh thyme 40 garlic cloves -- peeled Salt -- to taste Freshly-ground black pepper -- to taste Preheat oven to 350 degrees. Season chicken with salt and pepper. Toss with 2 tablespoons olive oil and brown on both sides in a wide fry pan over high heat. Remove from heat, add oil, thyme, and garlic cloves. Put in a covered dish and bake for 1 1/2 hours. Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve. This recipe yields 6 servings.

Odette Cocktail

2009-07-24T10:14:00.002+02:00

This was invented for me by a bartender in Malaga, Spain - it is really refreshing on a hot day - but beware it is strong!

1 Tot Whiskey 1 Tot Gin 1 Tot Creme De Menthe Ice -- crushed 1 Large Maraschino Cherry or Glace Cherry 1 Medium Mint Leaf Shake whiskey, gin and creme de menthe in a cocktail shaker. Pour over plenty of crushed ice. Garnish with the cherry into which the mint leaf has been inserted. Serve very cold.

Cheese, Mushrooms And Brandy On Toast

2009-07-21T08:25:00.003+02:00

A lovely supper dish when you don't want to cook - the flavours are wonderful and the brandy ensures that your cheese is creamy. this is very tasty and a firm family favourite. very good served as a late night snack - garnish with parsley if you wish! 250 Grams Mushrooms -- sliced 2 Cloves Garlic -- sliced 1 Tablespoon Butter 1/2 Shot Brandy 1/2 Pound Cheese -- grated 8 Slices Whole-Wheat Bread Slices -- toasted (you can use white but it does not bring out the flavours so well) Fry mushrooms and garlic in the butter until slightly cooked. Add brandy. Add cheese and melt stirring well.

You may want to add some salt and pepper to taste Pour over toast and serve immediately.

Tomato And Onion Mealie Bake

2009-07-17T08:35:00.002+02:00

This is like polenta - I make my mealie meal with milk and salt and it should be semi firm.

This is great with meat at a braai or serve with a cheese sauce it makes a good vegetarian entree - serve salad or spinach lightly cooked and chopped. 375 Grams Mealie Meal -- cooked 2 Large Onions -- sliced 2 Cloves Garlic -- crushed 1 Large Green Pepper -- chopped 450 Grams Tomatoes, Canned Mixed Herbs -- to taste Salt And Pepper -- to taste 250 Grams Cheddar Cheese -- grated Fry onions, garlic for 5 minutes. Add the chopped green pepper, tomatoes, herbs and seasoning. and simmer for 10 minutes. Spoon half the mealie meal into an oblong dish - cover with tomato mixture and sprinkle cheese thickly over the tomato mixture. Repeat layers ending with cheese and bake at 180 degrees for 20 minutes.

Make Ahead Bran Muffins

2009-07-15T10:30:00.003+02:00

This is a wonderful recipe and keeps very well - I have even taken it into the bush and provided fresh muffins with morning coffee! Must admit i had a small portable oven!

They also cook well in a microwave! Reduce time to about 6 to 8 minutes depending on your microwave.

2 1/2 Cups Whole-Wheat Flour -- sifted (In a pinch you can use all purpose flour) 2 Cups Wheat Bran 1/2 Teaspoon Salt 2 1/2 Teaspoons Baking Soda 2 Large Eggs -- beaten with 1/2 Cup Oil -- beaten with 2 Cups Milk -- beaten with 1 1/2 Cups Dark Brown Sugar -- beaten with 1 Teaspoon Vanilla 1 Cup Mixed Fruit -- dried 1/2 Cup Candied Cherries (of available) 1/2 Cup Macadamia Nuts -- chopped (or nuts of your own choice) Mix dry ingredients. Add beaten ingredients to dry ingredients. Add fruit and nuts and mix well. Put into a covered container and leave in fridge until needed. Stir up mixture when needed. Put a little mixture into patty tins and bake at 190 degrees c for 15 minutes.

Zimbabwe Meat Loaf

2009-07-13T09:14:00.004+02:00

In cold weather there is nothing more satisfying than a good slice of meat loaf served with either a baked potato or mashed potato. this recipe will serve six and is economical as well as tasty. 1 pound ground beef, lean 1 large chopped onion -- finely chopped 2 tablespoons Worcestershire sauce 2 tablespoons tomato sauce 1 large egg 1 tablespoon flour 1 tablespoon dry bread crumbs 1 teaspoon salt 1/2 teaspoon black pepper 1 pinch thyme 1 slice bread -- thickly sliced 1/4 cup milk 1 roll aluminum foil 2 large eggs -- hard boiled and shelled 3 bacon slices Remove crust from slice of bread and soak in milk - squeeze dry. Mix all together except foil, hard boiled eggs and bacon - and shape in the form of a loaf on a greased baking tray. Make a dent in the center and insert 2 hard boiled and peeled eggs - close up firmly. Place slices of bacon across the top sideways. Crimp up oiled tin foil along the sides to keep its shape. Cook until golden at 500 degrees.

Jo Mazotti

2009-07-10T14:31:00.003+02:00

My all time favourite pasta dish - I have served this to many people including Colin Wilson, the author, and still enjoy it myself on many occasions! 1/4 Cup Butter 2 Pounds Pork Tenderloin -- minced 8 Large Onions -- chopped 8 Cloves Garlic -- chopped 400 Grams Tomato Paste 2 Cups Dry White Wine And Water 1 Bunch Celery -- chopped 1 Can Onion Soup 8 Large Green Peppers -- finely chopped 1 Pound Mushrooms -- sliced Mixed Herbs -- to taste Salt And Pepper -- to taste 1 1/2 Pounds Cheddar -- diced 500 Grams Shell Pasta Wine, Red -- to moisten Fry pork, onions and garlic until onions are transparent. Add celery and peppers and saute until soft. Add mushrooms and saute for 1 minute. Add soups, water or water and wine, herbs and seasonings and remove from heat. Boil noodles until cooked but firm - cook in a multi server if possible. Add drained noodles and cheese to the vegtable and pork mixture and cook 20 minutes in a pressure cooker or 1 hour on top of stove or 20 minutes in the microwave on medium high - stir well throughout the cooking to stop burning. MAY BE PREPARED THE DAY BEFORE - IF SO REHEAT IN THE MICROWAVE AND ADD EXTRA WINE TO MOISTEN - TEST SEASONING. Serving Ideas : Garlic bread, green salad, red wine. NOTES : Use herbs such as oregano, marjoram,basil - condensed tomato soup may be used - 3 cans instead of tomato paste although the flavour is not the same. Celery soup may replace the onion soup for a more distinctive flavour.

Chinese Sweet Or Red Pork

2009-07-07T10:50:00.002+02:00

This recipe comes from our very dear friend Dennis Kung - it is a wonderful and authentic way to serve pork - serve with rice. 1 Kilogram Pork Tenderloin 4 Tablespoons Brown Sugar 1 Tablespoon Honey -- large 1 Tablespoon Salt 3 Tablespoons Soy Sauce 4 Tablespoons Brandy Red Food Coloring Cut pork into slices. Marinade in the remaining ingredients for 1 day or more. Place pork slices onto a grid and bake in an oven at 300 degrees until well done but not brown - a little oil or butter on the slices will keep them moist if there is no fat on the meat.

BEEF ESCALLOP CORDON BLEU A LA ITALIAN - Mrs Buckwell's original

2009-07-06T12:56:00.005+02:00

Simplicity itself - but very effective! 600 grams beef fillet steak -- sliced thin 100 grams butter 1 small onion -- grated 1 tablespoon flour 4 fluid ounces sherry or brandy 7 1/2 ounces chicken stock 1 teaspoon tomato paste 1 bay leaf 1 teaspoon salt 1/2 teaspoon black pepper 1 1/2 pounds spinach -- cooked 2 tablespoons cream 1/2 pound cheddar cheese -- sliced 3 large tomatoes -- sliced Cut beef fillet into escallops 3" x 3" and beat well until very thin. Salt and pepper and brown quickly in butter - keep warm. Add to the remaining butter the onion and fry until transparent - add flour, sherry, stock, tomato paste, bay leaf, salt and pepper to taste - simmer until rich and creamy - remove bay leaf. Chop cooked spinach and add salt, pepper and cream. Place spinach down the center of a long serving dish - on this place 1 escallop covered with a slice of cheese and a tomato slice which has been sauteed in butter. Repeat until spinach is covered. Spoon sauce on both sides of dish and place in a hot oven until cheese is melted and all is hot. Serve with chipped potatoes or mashed potatoes.

Brandy Bombs

2009-06-28T09:54:00.004+02:00

These are very good with coffee after dinner. 50 Grams Dark Chocolate 25 Milliliters Golden Syrup 25 Milliliters Brandy 20 Milliliters Whisky 100 Grams Marie Biscuits -- CRUSHED 50 Grams Pecans or othwer nuts -- FINELY CHOPPED Icing Sugar , Cocoa, coconut or coloured sugar -- TO Coat BLEND ALL INGREDIENTS except coating - IN A LARGE BOWL. ROLL TEASPOON SIZE AMOUNTS INTO BALLS AND DREDGE IN CHOSEN COATING- PLACE IN PAPER CASES AND/OR PACK ON TRAYS - REFRIGERATE UNTIL FIRM. BEST AFTER ONE WEEKS STORAGE AND MAY BE KEPT FOR UP TO THREE WEEKS.

Banana Cocktail

2009-06-22T08:01:00.002+02:00

An unusual way to serve bananas as a starter.

Very good before a heavy meat dish.

4 bananas -- sliced 1 tablespoon lemon juice 1 cans tuna -- drained and flaked 1 chopped onion 2 tablespoons chopped gherkins OR 2 tablespoons chopped olives ( green or black) 1 tablespoon grated cheese FOR DECORATION Paprika Slices of olives or gherkins SAUCE 2 tablespoons butter or margarine 2 tablespoons cake flour Salt and pepper -- to taste 1/4 cup chicken stock 1/4 cup dry white wine 1/3 cup grated cheddar cheese 1/4 cup fresh cream Sprinkle bananas with lemon juice. Mix all the ingredients for cocktail. Spoon into seven cocktail shells. Cover with sauce*. Sprinkle with grated cheese over each cocktail portion. Decorate with a slice of gherkin or olive, and sprinkle with paprika. Bake for 15-20 minutes at 350º degrees and serve warm. To Make Sauce: Melt butter, flour, and pepper in a saucepan. Add stock and wine and bring to the boil. Stir constantly. Simmer for one minute. Add 1/2 cup of grated cheese. Let cool off. Add cream.

Candied Cherry Tomatoes

2009-06-20T08:53:00.004+02:00

This is a tasty and easy way to use cherry tomatoes. We always have lots of them and it is good to know as many ways as possible to serve them! 3 tablespoons butter 1/4 cup onions -- chopped 4 cups cherry tomatoes 1/2 cup packed brown sugar -- or honey 3/4 teaspoon salt 1 1/2 cups bread crumbs -- buttered Wash and drain cherry tomatoes; remove stems. Melt butter in frying pan Add tomatoes, 6 tablespoons brown sugar or honey and salt. Cook very slowly until liquid evaporates. Be careful not to let tomatoes stick or scorch. Put mixture in baking dish. Top with buttered bread crumbs and remaining brown sugar or honey. Bake in preheated 350-degree oven until crumbs are browned about 20 minutes. This can also be done in a microwave - using a Pyrex dish - cook the tomatoes as instructed - cover with the crumbs and either bake in a convection oven or grill. - - - - - - - - - - - - - - - - - - -

Chili Crusted Chicken Breasts with Chili Sauce

2009-06-19T09:22:00.004+02:00

This is a quick easy and tasty way to serve chicken. serve with chips or rice and a good salad. 6 skinless chicken breasts - beaten flat 1/2 cup cornmeal 2 teaspoons chili powder (2 to 3 teaspoons) or to taste 1 tablespoon olive oil 1 tin chopped tomatoes seasoned with chili power or flakes to taste 1/2 cup fine shredded sharp cheese Combine cornmeal and chili powder; dip breasts to coat both sides. Heat olive oil in large skillet over high heat until hot; brown breats 1 minutes on each side. Pour tomato sauce over cutlets. Cover and heat for 3 to 4 minutes. Top with cheese; serve.