Baked Bean Pot Lentils

Lentils are a good standby in the store cupboard and make an excellent meal. For a vegetarian version just obmit the bacon. Serve with brown rice for a full meal. 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.

Grilled Tomato and Onion Rolls

A good tasty roll or sandwich always goes down well at lunchtiome - try this tastly combination. Rocket grows well all year round in Zimbabwe 1/3 cup olive oil Salt and freshly ground pepper 1 tablespoon fresh rosemary OR 1 teaspoon dried rosemary 2 large ripe tomatoes -- cut into 1/4 inch thick slices 2 onions -- cut into 1/4 inch thick slices 4 large rolls -- split 1 bunch rocket -- washed and patted dry 1/2 pound fresh Mozzarella -- drained and thinly sliced or other good vheese for melting Preheat grill to a medium heat. Combine the olive oil with salt, freshly ground pepper and rosemary. Brush the olive oil mixture over each tomato slice, onion slice and half roll. Grill the onion slices until they are tender and blackened, about 10 minutes. Briefly grill the tomato slices until they are warm. (Do not overcook them.) Grill the rolls on one side until golden brown. Transfer all to a warm platter. Assemble the sandwiches by layering the arugula, tomatoes, onions and Mozzarella on the bottom half of the roll. Top with the second half of the bun. Cut in half and serve.

Baked Macaroni And Cheese

This will serve 6 to 8 people and is a full meal served with salad or a green vegetable. One can ring the changes by putting tomatoes under the bread crumbs or even on top - then dusting them with curry powder 1/2 pound elbow or other macaroni or pasta 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup finely-diced onion 1 bay leaf 1/2 teaspoon paprika 12 ounces sharp cheddar -- shredded 1 teaspoon kosher salt Freshly-ground black pepper -- to taste === TOPPING === 3 tablespoons butter 1 cup dry bread crumbs Preheat oven to 350 degrees. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a large casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Quick and Easy Pots de Creme

These are sinfully rich yet not too sweet. Since this recipe serves eight, and can be prepared in advance, it's great for entertaining. You can garnish as you wish - a cherry on top looks good - or a sprinkling of chocolate. You could go overboard and insert a flakey bar into the cream or serve with a boudour biscuit.

There is also a microwave verison - see below......

7 ounces unsweetened chocolate 1 14 oz. can sweetened condensed milk 3 tablespoons orange liqueur or brandy and orange juice combined 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. 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, 1/2 cup each. 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 glass 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 with step 2. Preparation time and timesaver tip same as above.

More ways to use your marrow

Marrow Jam

This works well and is very easy to make

1 large Marrow peeled, seeded & diced (1×1inch cubes). Same amount of sugar as marrow in weight 4 x lemons, zested & juiced. 3oz x Root ginger,chopped & bruised(bashed with a rolling pin to release the natural ginger oils).

Place all diced marrow into large bowl then add and toss in all the sugar, cover and place in fridge over night. Place marrow & sugar mix into a preserving pan. Add lemon zest & juice to mix. Tie the bruised ginger root in to a muslin/cheese cloth bag, and add to pot. Bring mixture to boil & simmer for 3 to 4 hours (or until it jelly's on a cold plate). Strain & jar as you would for any other kind of jam. Notes: Use as any other preserve ( beautiful on wholemeal toast) or as a replacement for apple sauce with any hot/cold Pork dishes).

Fried Vegetable Marrow

Marrow can be such a boring vegetable and if one has a glut what can one do with them other than stuff them, boil them or mix with tomatoes and onions. This is an old English recipe which helps to spice them up a bit! Serve with a good homemade tomato sauce, cheese sauce, chilli sauce or a brown onion gravy. Mashed potatoes go well with them and you can sprinkle them with grated cheese. They are a great favourite with children who might not normally want to eat marrow. 3 Medium Sized Vegetable Marrows Egg Breadcrumbs Hot oil Peel and boil the marrows until tender in salt and water. Drain and cut in slices. Remove the seeds. When thoroughly drained, brush the marrows with egg and sprinkle with breadcrumbs. Have some ready hot oil. Fry the marrow and when a brown colour. Remove, drain and sprinkle with a little salt and pepper and serve. Time: About ½ hour to boil the marrow, 7 minutes to fry it.. Sufficient: for 4 persons.

Baked Beans with Ham

Two years ago we joked about baked beans on toast being an luxury meal - now it is!!!!!!

This easy to make recipe will feed 6 - for a twist serve it on toast - or with chips or french fries! Add a fried or poached egg on top if you have one!

1 cup chopped onion 2 tablespoons vegetable oil 2 16-ounce cans beans with tomato sauce 1 1/2 cups diced lean ham 6 tablespoons honey 3 1/2 tablespoons prepared mustard Salt and pepper -- to taste Cook and stir onions in oil in large skillet over medium heat until tender. Add remaining ingredients; mix thoroughly. Spoon into 1 1/2-quart baking dish. Bake, covered, at 350ºF for 45 minutes.

Uncover during last 15 minutes of cooking if drier beans are desired.

Serve with home made brown bread and a salad for a complete and easy meal.

Different Cornbread

A very good recipe for someone who cannot take gluten - its had a different and slightly exotic flavour. Goes well with chicken and meat and is wonderful hot on its own! Try it with a thick tomato soup for a complete meal! Simple and quick.

1/4 cup vegetable oil 2 cups cornmeal 2 tsp baking powder 1 1/4 cups milk 1 egg beaten 1 1/2 teaspoons cracked fennel seed 1 1/2 teaspoons Crushed whole pepper corms Preheat oven to 450F.

Pour the oil in a 10-inch cast-iron frying pan or round shallow pyrex.

Place the pan in the hot oven.

Place the cornmeal and baking powder in a bowl and whisk in the milk and egg.

Add the fennel and pepper and stir until thoroughly blended. Stir the hot oil into the batter, then pour the batter into the hot skillet.

Bake 15 to 20 minutes, until done. Serve piping hot with butter. Makes one 10-inch round

Different Egg Rolls

I love egg rolls and they are so easy and quick to make if you have the wrappers. This is a very different slant on the normal recipe - makes a good luncheon meal and is a cross between a sausage roll and and egg roll.

You can make the wrappers yourself using the following recipe but it is quicker and easy if you can buy ready made ones:

1/2 pound flour 1/2 tsp salt 1/4 pint cold water I egg, lightly beaten

Sift the flour and salt in to a food processor.

Add the egg and as much water as required ti make a soft but not sticky dough.

Process for about 2 minutes until well mixed and the dough forms a bowl.

Leave covered for 30 minutes then roll out thinly (about 1/16th of an inch thick) and cut into 16 Squares.

Egg rolls: cooking oil for frying 15 cloves fresh garlic -- peeled 1/2 cup real mayonnaise 1/2 cup softened cream cheese 2 tablespoons prepared mustard 4 large sausages (vegetarian if you wish!) 1 egg 1/4 teaspoon milk 8 large egg roll wrappers chopped parsley Heat oil in frying pan to medium-high, about 350F. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce.

Vegetarian Stew

Nothing better than an easy meal to serve for friends or family. this is not only good tasting but very healthy.

4 potatoes - in cubes 1

1 Onion -- chopped 2 Sweet potatoes -- peeled & chunk 2 Zucchini -- sliced thick 5 Fresh tomatoes -- or 16 oz can 1 can garbanzo beans & liquid (15 oz can) (or kidney or butter beans) 1/4 c Raisins 2 TBSP Oil

1 t Ground coriander 1/2 t Ground turmeric 1/2 t Ground cinnamon 1/2 t Ground ginger 5 TBSP Ground cumin 3 c Water 1/2 c Couscous or bulgar wheat Fry spices in oil until aromatic.

Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

Make up and serve the couscous separately,

Homemade Tobasco Sauce

At this time of year we always have so many chillies we don't know what to do with them - so we make up a batch or two of our very own Tabasco sauce. knowing that they have been grown organically adds to the pleasure we get from the production.

Prepare chillies in a food processor - chopping them finely and including the seeds. You can freeze chillies until you are ready to start the sauce and the effect is as good as fresh chillies. The Chillies must be soft and with a good liquid content - do not even try to make this sauce with dried chillies - it will not work!

Place a layer of salt into a pound jar. Add a layer of chillies and then salt until you reach the top of the bottle and make your last layer salt - I use about 5 tablespoons salt to a pound jar.

Place the lids on the jars and leave in a sunny space for as long as you want to ferment the chillies - this can be a week or a month - the longer you leave them the more mellow the flavour.

When the chillies have sunk in the bottles is a good guideline as the whether or not they are ready for the next stage.

Take white vinegar (wine vinegar if possible) and fill the bottles to the top. Shake the bottles and leave again to mature - a week or more - not less.

Put the chilli vinegar mixture into a blender and blend on high until a thick puree is obtained. strain and bottle!

Use green chillies and you have a green Tobasco sauce - add garlic and you have a garlis Tobasco sause (add the chillies when you do the final pureeing.)

BROWN 'N SERVE PIZZA

Use the pizza crust from the previous recipe and you have real fast food!

Prebake crust (without sauce or toppings) in 450ºF oven for 8 minutes. Cool on wire rack. After prebaking, wrap crust airtight and refrigerate for up to 2 days or freeze for up to 4 to 6 weeks. To bake: thaw frozen crust at room temperature for 30 minutes. Spread with sauce and toppings and bake at 450ºF for 12 to 14 minutes or until cheese is melted and lightly browned.

Pizza

Izza is everyones favourite fast food and made this way you can provide a pizza of take away quality with very little work. I have made my own pizza pans by drilling holes in two old mettal pizza pans - now we have crispy crusts everytime! You can vary the filling to include onions, garlic, muchrooms or what ever takes your fancy - ham and oineapple always go down well with my family! DOUGH 2 cups all-purpose flour 1 cup whole wheat flour 1 package instant Rise Yeast 1 1/2 teaspoons salt 1 cup water 2 tablespoons olive or vegetable oil Cornmeal SAUCE 1 6-ounce can tomato paste 1/2 cup water 1 teaspoon spaghetti sauce seasoning or basil and other herbs to taste TOPPINGS 2 cups shredded Mozzarella cheese or other cheese 4 ounces thinly sliced pepperoni or salami 1/2 cup sliced pitted ripe olives -- well drained 2 sliced pimientos or green peppers 1 teaspoon crushed red pepper (optional) Set aside 1 cup all-purpose flour. In large bowl, mix remaining flours, undissolved yeast and salt. Heat water and oil until hot to touch (125 to 130ºF); stir into dry mixture. Mix in enough reserved flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes. In small bowl, combine tomato paste, water and seasoning. Divide dough in half. Roll and stretch each to a 13-inch circle. Place on 2 (12-inch) round pizza pans or 2 baking sheets, greased and sprinkled with cornmeal. Shape edge into standing rim of dough. Spread sauce and toppings on pizzas, dividing evenly. Bake at 450ºF for 15 minutes or until cheese is melted and lightly browned. Cut into wedges to serve.

Spicy and Tangy Braai Sauce

Summer is here and braais are always a popular way of entertaining. in Zimbabwe it is a case of bring your meat and something to drink as both meat and booze are expensive and sometimes hard to come by.

1/4 cup Worcestershire sauce 1 teaspoon black pepper, freshly ground 2 teaspoons seasoned salt 2 tablespoons lemon juice, freshly squeezed 1/2 cup brown sugar 1/4 cup yellow mustard 1 cup ketchup 1/2 cup white vinegar 1/2 teaspoon habanero hot sauce -- to taste Combine all ingredients in a sauce pan and bring to a slow boil. Whisk well to mix in the mustard. Simmer for 15 minutes. This sauce is great for pork , sausages, fish or anything that needs a bite to it!

Garlic Chicken

This may look as if the flavour of garlic will over powr the chicken but just taste it!!!!!!!

1 whole broiler/fryer 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 or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover 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.

Avocaat

Want something quick and special for New year's Eve?? Try this recipe - it takes 20 minutes to make - just refrigerate and drink - tastes just like the real thing!!! 1/2 pint cream -- chilled 3 large eggs -- chilled 4 ounces cane syrup -- chilled (make by boiling sugar and water until it starts to thicken) 6 ounces vodka -- chilled 1/2 teaspoon vanilla extract Beat eggs well and add cream gradually beating all the time until well blended. Beat in the cane (sugar) syrup followed by the vodka. Add the vanilla. Bottle. The Avocaat should be very thick.

You can serve it as it is or with a cinnamon stick to stir the thick drink or a touch of nutmeg on top. A touch of orange peal also makes a different variation!

Avocaat with soda water also makes a good long drink.

Fruit Balls

1 Christmas Pudding - Left Overs 150 Grams Dark Chocolate Cherries -- FOR DECORATION Angelica -- FOR DECORATION ROLL CHRISTMAS PUDDING INTO BALLS AND DIP EACH INTO DARK MELTED CHOCLATE. DECORATE WITH CHERRIES AND ANGELICA AND LEAVE TO HARDEN.

Baked Chimichangas

8 flour tortillas -- 8 inch 1 1/2 cups chicken breast halves without skin -- cooked, cubed 2 ounces cheddar cheese, low fat 3/4 cup salsa

Avocado to garnish Preheat oven to 400°. Mix filling ingredients. Warm tortillas until pliable (about 5 seconds each in microwave or in nonstick skillet). Wet one side of tortilla and place wet side down. Spoon on filling ingredients. Fold to hold in filling. Spray baking dish with nonstick coating. Lay chimichangas seam side down on baking dish. Bake for 15 minutes. Garnish with avocado and olives if available - - - - - - - - - - - - - - - - - - -

Avacado Soup With Pancake Garnish

A Christmas starter with a difference. If you had excess avocados during the season and froze them, then this is a good way to use your produce. 1 Tablespoon Butter 1 Tablespoon Cake Flour 1 Medium Grated Onions 3 Cups Chicken or Vegetable Stock - a stock cube can be used 1 Cup Milk 4 Large Avocados -- mashed Pancakes -- shredded

Parsley for garnish 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 and garnish with parsley

Christmas pudding - basic recipe

Gone are the days when I sweated over a hot stove boiling Christmas puddings - in Zimbabwe the temperatures go higher and higher and a hot kitchen is not a happy one.

This recipe is fail proof and quick and easy. It cannot be distinguished from a traditionally made pudding! 50 grams flour, white 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 75 grams bread crumbs (fresh) 100 grams dark brown sugar 100 grams suet -- or butter or holsum 150 grams sultanas 125 grams Currants 25 grams chopped peel ( if individual fruits are not available use cake mix!) 1/2 grated rind and juice of a lemon 2 large eggs 2 tablespoons treacle 75 milliliters beer -- stout if possible 2 tablespoons brandy Sieve all dry ingredients together except the breadcrumbs. Stir in all remaining ingredients until completely mixed - the mixture should be sloppy. Place mixture into a lightly greases 1/2 litre pudding basin (1 pint) Cover with clingfilm and make a slit in the top to allow steam to escape. Cook on microwave high for 10 minutes. Allow to stand for 10 minutes after cooking - sprinkle with brandy and serve or freeze. You can store the pudding for up to one month in the fridge. Serving Ideas : Serve with brandy butter or brandy sauce. NOTES : Can be made in small egg poachers of cups and served as individual puddings. You can use mixed fruit or a combination of any dried fruits that you like. 1/4 cup of almonds or pecan nuts may be added as can glace cherries. These should be in addition to the other fruit.