Hot pot cooking

This article appeared in the Los Angeles Times. We have used this system in Zimbabwe for years and it really works. it is about time that we used this more often and also looked to solar cooking. I will be giving recipes using these methods - so why not try it! Mike White uses what he calls a slow cooking "hot box," to cook stews and almost anything that has liquid in it! He uses a cardboard box (or the large enameled bowl pictured) in which he places a large pillow. In a separate lidded cooking pot, food is brought to a boil for maybe 10 minutes, depending on what is being prepared. It is then placed on a mat over the pillow (the place mat keeps the pillow from scorching, he says.) A tea towel goes over the lidded pot, which is then topped off by another pillow to retain heat while the contents slowly cook. Mike says the pot will still steam after three or four hours, cooking everything from beans to tough meat stews beautifully. And he notes the practicality of using the hot box: "We live in Zimbabwe where the power often goes out and even if we have power I save power by using it partly because it works so well. "We have lived for many years with austerity and it has become part of our culture I suppose. The food we eat and how we eat it has become more special. Each meal has become a celebration. Many people who visit say that everything tastes so much better in Zimbabwe. Nothing is wasted. "I notice you are in the midst of a terrible drought and of course in the recession we are all in, I suppose we need to keep positive and flexible in these times." Thanks so much for your e-mail, Mike! — Noelle Carter Photos courtesy of Mike White

Zimbabwe Apple And Sausage Breakfast

Want something different for breakfast - try this recipe - it is sweet and savory and ideal for breakfast or brunch.

1 packet pork sausage (about 6 to 8) or a packet of cocktail sausages (500grams)

1 tin apple slices

2/3 cup maple syrup or golden syrup or honey

1 6 oz mealie meal plus milk to make up

1 Tablesopoon of butter

Cook sausage in medium frying pan, stirring occasionally, for 5 to 6 minutes or until no longer ppink. Remove from pan and drain.

Add apples and 2/3 cup syrup to skillet; cook, stirring occasionally, for 3 to 5 minutes or until apples are glazed.

Prepare mealie meal using milk instead of water. Add a tablespoon of butter or margerine when ready.; transfer to large bowl. Stir in sausage and apples; serve warm with maple syrup or honey.

Mustard is a good accompnayment to this dish

Warthog Pot Roast

This can be done with a pork leg - the results are just as tastey. 6 or 7 pound warthog leg - boned 2 tablespoons oil 4 cloves garlic 2 onions thinly sliced 4 carrots thinly sliced 1 tablespoon butter 1 bottle red wine 1 tot gin 10 black pepper corns 1 sprig thyme Large tin tomato puree Inject the warthog meat with the oil and insert the garlic cut in slivers. (if using pork there is no need to inject with oil) Sweat the onions and carrots in the butter - do not brown. Remove from pan. Brown warthog in the remaining butter. Place onions and carrots, red wine, gin, black peppercorns and thyme in a non-metallic dish and add the warthog. Marinade overnight Put meat, tomato puree to taste and marinade in a large cast iron pan - and bring slowly to a simmer - simmer until done adding more red wine if necessary (about 3 hours). Taste and add salt to the sauce if necessary and thicken to your liking. Serve with salads and potatoes Grate carrots and add raisins - make a green salad to your own recipe Boil three small potatoes per person (or more if you wish) until ready - melt butter in a pan and lightly fry garlic cut in chunks - add potatoes and coat well - warm through before serving.

One-Pot Tuna Pasta

With a lack of water to drink - let alone washing up - a one pot meal is ideal for most of us.

Try this one - a much cheaper version than those one finds in a packet - can be made over a gas stove when we have a power cut or load shedding!

This has all you need for a complete meal. 8 ounces Elbow Macaroni, Medium Shells or other medium pasta shape -- uncooked 2 1/2 cups water 2 chicken or vehgetable bouillon cubes 1/8 teaspoon black pepper 2 teaspoon fresh basil leaves (or 1 tsp dried if necessary) 1 green or red pepper (chopped) 1 cup green beans - cut into small lengths and lightly cooked 1 cup milk 4 ounces Cheddar or other strong cheese -- grated 1 can tuna packed in water -- drained 1/4 cup chopped fresh parsley Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add pasta so that water continues to boil. Cover and simmer for 7 minutes, stirring occasionally. Meanwhile, dice pepper. Stir diced pepper, green beans and milk into pot; cover and simmer 6 to 8 minutes or until pasta and beans are tender. Stir in cheese, tuna and parsley until cheese is melted. Serve immediately.

Green Bean and Basil Salad

Need a salad but don't have lettuce? This is a fresh salad that goes well with almost everything. Accompanied by a fresh tomato salad it is ideal to serve with a braai or a hearty main dish. Home baked brown bread will complete the meal. 1 10 oz. pkg frozen green beans or a large tin or 10 oz fresh beans 1/8 teaspoon garlic powder 1/2 cup onions -- very thinly sliced 1 teaspoon dried basil or a small bunch of fresh basil 2 tablespoons balsamic vinegar 1 tablespoon grated Parmesan cheese 1 tablespoon olive oil -- plus 1 tsp. 1/8 teaspoon pepper 3 tablespoons water salt to taste Cook beans according to directions until just tender-crisp and drain or drain water from tinned beans. Combine beans and onions in a large bowl. Combine remaining ingredients and pour over beans. Toss until well blended. Chill several hours or overnight, stirring occasionally. Garnish with black olives if available and fresh basil leaves.

Almond Cookies

Our family loves stir frys! I sprout my own beans and use what we have in the garden for the stir fry which we have with either noodles or rice whichever takes our fancy. These almond cookies and a cup of good chinese tea finish the meal. If you don't have almond leave them out or use a pecan or half a macadamia instead. they still taste good 1 cup sugar 3/4 cup margarine 1/4 teaspoon baking soda 3 cups flour 2 tablespoons almond extract 24 whole almonds or other nuts Cream sugar and margarine. Add baking soda, flour and almond extract. Knead by hand for 2-3 minutes until dough is pliable. Shape into small balls and place 2" apart on a greased cookie sheet. Gently press and almond onto each cookie. Bake at 325F for 35-45 minutes until lightly browned, but still soft. Cookies will firm up as they cool. Makes 24 cookies.

Salmon Loaf

This is a good alternative to a meat loaf and you can substitute tuna for salmon if you wish. serve with a good tomato sauce or a mayonnaise based sauce, green salad and fresh brown breasd and butter. Yum....... 1 15-ounce can Alaska salmon 2 cups soft bread crumbs 1/3 cup finely minced onions 1/4 cup milk 2 eggs 2 tablespoons chopped parsley 1 tablespoon lemon juice 1/4 teaspoon dill weed 1 Dash black pepper Drain and flake salmon, reserving 2 tablespoons liquid. Combine flaked salmon and reserved liquid with remaining ingredients. Place in well-greased 8 1/2 × 4 1/2 × 2 1/2 inch loaf pan or shape into loaf on greased baking pan. Bake at 350ºF for 45 minutes.

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.