Avocado and Tomato Salad

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

It also makes a great starter!

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

Zimbabwe chili pasta

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

Smoked Oyster Bake

This is nice as a starter and can also be served as a main course accompanied by a salad and crusty bread.

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

Serve with crusty bread or melba toast.

Bush breakfast

A one dish recipe for use in the bush after an early morning game drive is useful. This recipe can be put together in minutes if you boil the potatoes the night before. It also makes a good starter or even a light lunch if served with bread and accompanied by a salad or baked beans. 4 medium potatoes 4 bacon strips -- cubed 3 large eggs 3 tablespoons milk 1/2 teaspoon salt 1 cup cooked ham -- small cubes 2 medium tomatoes -- peeled 1 tablespoon chopped chives and/or grated cheese Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. On a skottle braai or in a large frying pan cook bacon until transparent. Add the potato slices; cook until lightly browned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frying pan. Cook until the eggs are set. Sprinkle with chopped chives or grated cheese and serve at once. You can serve with extra tomato on the side.

Savory Cheddar-Cheese Muffins

Even Zimbabwe has its cold days! and with winter coming up there is nothing better than a good savory muffin and a hearty soup to eat while sitting around a fire or watching a good DVD.

This recipe is versatile, quick, easy and tasty.

The muffins are best eaten the same day but if you have any left over they can be warmed up in the microwave for breakfast - really good with butter and Marmite! 2 C. white flour 2 teas. baking powder ½ teas. salt 1 C. shredded sharp Cheddar cheese (no subs.) Optional herbs: 1/2 T. crushed dried thyme or savory -- 2T. chopped dried parsley, 1 teas. Mrs. Dash or Spike Seasoning Blend 1 C. milk 1 egg -- beaten ¼ C. light olive or vegetable oil Preheat oven to 400f or 210 c. Grease muffin tin and set aside. In a large bowl, combine flour, baking powder and salt. Add shredded cheese and (optional) herbs and stir to combine. In a small bowl, combine remaining liquid ingredients. Add to flour mixture, stirring just to combine, don’t over-mix. Spoon into prepared muffin tin, filling each cup ¾ full. Bake 15-20 minutes or until a toothpick inserted in center of muffin comes out clean. Reduce heat to 350f or 200c after first 10 minutes if browning too fast.

You can also make this in a food processor - put herbs, cheese and dry ingredients in bowl and process until like maize meal - then add wet ingredients - you might need a bit more milk but i find even if the mixture is stiff the muffins turn out well.

I bake mine in convection microwave and use silicone muffin pans - and it works beautifully every time.

Savory White Beans

This dish takes almost no time to prepare so is ideal for a quick meal, during a power failure, or when unexpected guests arrive.

It is robust and warming on a cool evening. Serve in soup bowls while sitting round a roaring fire!

A few glasses of red wine go well with this! 1 tablespoon olive oil 1 small garlic clove -- minced 15 ounces canned white kidney beans (cannellini), or other beans as available -- drained 1 1/2 teaspoons fresh oregano, sage or rosemary -- finely chopped 2 tablespoons parsley -- finely chopped 1/2 cup tomatoes -- chopped (use canned) 2 teaspoons red wine vinegar or red wine freshly ground pepper -- to taste In a small saucepan over medium heat, heat oil and garlic. Cook, stirring, about 1 minute. Add beans and herbs; cook to heat through. Stir in parsley, tomato, and red wine vinegar. Cook about 30 seconds longer. Season with pepper and adjust other seasonings to taste. Microwave Version In a casserole heat oil and garlic on 100% power 2 minutes. Add beans and herbs; microwave on 100% power about 1 minute. Stir in parsley, tomato, and red wine vinegar or wine. Microwave on 100% power 20 to 30 seconds. Season with pepper and adjust other seasonings to taste.

Serve as a side dish with meat or as a vegetarian main course with grated cheese, a green salad and crusty bread

Peanut butter and jam pudding

This is a good recipe to use up slightly stale bread - and that left over jam!

450 grams good bread -- crust removed - challa or brioche are good as they are slightly sweet - raisin bread is also good 150 grams sugar 8 egg yolks 1 milliliter vanilla essence 630 milliliters thick cold cream 300 grams smooth peanut butter 230 grams raspberry or strawberry jam (home made is good) Preheat oven to 180 degrees Cut bread into slices and lightly toast Whisk together sugar, egg yolks and vanilla - whisk in the cold cream Spread each slice of bread liberally with peanut butter and then jam Soak each slice in egg mixture and arrange in layers in an oven dish Pour remaining egg mixture over and make sure it soaks into the bread Bake in a water bath fort about 20 minutes then decrease the temperature to 160 for about 25 - 30 minutes

Dog Cookies

When you can't get dog biscuits or want something a little different for your best friend -what do you do? make them!!!!

1 cup Meat or vegetable stock 1 cup All-Purpose flour 1 cup Whole-wheat or rye flour 1 cup Cracked wheat 1/4 cup Non-fat dry milk powder 1 1/2 tsp. Yeast Use dough cycle of your bread machine. Roll dough to 1/4" thickness. Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal. Cover with clean kitchen towels and let rise in warm place about 45 minutes. Bake at 325F. for 45 minutes. When all are baked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container. Using a 3.5" bone shaped cutter, I get about 30-35 cookies from this recipe.

Baked Spaghetti Squash

I was given a spaghetti squash last week and actually did not know what to do with it! I have read about them but never cooked one. It is amazing how hard the skin is - but the soft flesh makes up for this. This is a simple way of cooking the squash - a lentil or cheese sauce goes well with it - a pepper or garlic sauce would be really good - I still have half of the squash left so I will experiment! 1 spaghetti squash 1. Preheat an oven to 375F. With a long-tined fork, make deep pierces into the skin of the squash in several places & place it in a baking dish or on top of a piece of aluminum foil. 2. Bake the squash for about 30 mins, or until the skin is soft to touch. Let the squash cool for 10 mins, then cut it in half lengthwise & use a spoon to remove the seeds & strings from the center of the squash. Then use two forks to fluff up the flesh of the squash until you have spaghetti-like strands. 3. Transfer the strands to serving plates & top with your favorite sauce. Really tasty and does not need much seasoning if you want to serve it with just butter, salt and pepper!

Fresh Tomato and Squash Tart

A crust less tart that is ideal for lunch or a light supper. Could be served as a vegetable course with a meat dish such as roast pork. 2 large fully ripened fresh tomatoes -- (about 1 pound) 1 large zucchini (about 8 ounces) 1 large summer (yellow) squash (about 8 ounces) 1 large potato (about 6 ounces) -- peeled 1/4 cup chopped onion 1 cup shredded Swiss or other flavourful cheese -- divided 1 teaspoon salt 1/2 teaspoon salt (or to taste) 1/4 teaspoon ground black pepper 2 eggs -- lightly beaten Preheat oven to 400ºF. Butter a 9-inch pie plate or shallow casserole. Remove stem ends from tomatoes; cut in half through stem ends; thinly slice crosswise. Cut zucchini, summer squash and potato in half lengthwise; thinly slice crosswise - this can be done in a food processor . In a large bowl, combine zucchini, summer squash, potato, onion, 3/4 cup of the Swiss cheese, eggs, salt, Italian seasoning and pepper until well mixed. Arrange half of the tomato slices on bottom of pie plate. Evenly spoon vegetable mixture over tomatoes, pressing slightly to flatten. Arrange remaining tomato slices on top; sprinkle with remaining 1/4 cup cheese. Bake until vegetables are tender and glazed, about 40 minutes.

Garnish with fresh basil leaves and serve warm.

Can be served on its own or with crusty bread.

Cheese or beef pasty

A pasty makes a nice quick and easy meal. It can be served on its own or with a good green salad or fresh or frozen peas, or tomato salad. Everyone loves it and it will be a sure hit with your family and friends. it can be served cold if you want to take it ona picnic. 1 roll puff pastry 1 packet instant potato 2 large onions sliced 250 grams cheese (cheddar or what available) or 250 gram lean beef mince minced parsley salt and pepper to taste Egg to glaze Unroll puff pastry and place on an oiled backing tray. Cover with cold potato, onions, and sliced cheese or beef (or use both if you wish!) Cover with parsley and season to tste with salt and pepper. Fold over the pastry till it meets in the middle and press edges together to form a pasty. Glaze with egg glaze Bake in a preheated oven for about 25 minutes until golden Serve with tomato sauce,mayonnaise., or gravy

Honey and Carrot Cake

Carrot cake seems so much a Zimbabwe food that I have to include my favourite recipe! Great for a snack or with a cup of coffee. 1/2 cup butter or margarine -- softened 1 cup honey 2 eggs 2 cups finely grated carrots 1/2 cup golden raisins (nice but optional) 1/3 cup chopped nuts (optional) 1/4 cup orange juice 2 teaspoons vanilla 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg Cream butter in large bowl. Gradually beat in honey until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine carrots, raisins, nuts, if desired, orange juice and vanilla in medium bowl. Combine dry ingredients in separate large bowl. Add dry ingredients to creamed mixture alternately with carrot mixture, beginning and ending with dry ingredients. Pour batter into greased 13 × 9 × 2-inch pan. Bake at 350ºF 35 to 45 minutes or until wooden pick inserted near center comes out clean.

Tomato Snack

This is just right for a snack at lunchtime or for an evening snack on a day when you have had a large lunch!

6 slices bacon 4 medium ripe, firm, tomatoes -- washed and cored 6 slices whole wheat or sourdough bread 1 1/2 cups Mozzarella cheese -- grated - or use cheddar if preferred Preheat oven to 350 degrees. Make sure the rack is in the center of the oven. Spread out bacon slices in the baking pan. Put on oven mitts and place pan in the oven. bake for 10 minutes, until crispy. Remove, wearing oven mitts, and place pan on a heatproof surface to cool. When the bacon has cooled remove with a fork and place on paper towel to drain excess grease. When bacon is cool to the touch, crumble and set aside. On a cutting board cut the tomatoes into thick slices. Place the slices of bread on a cookie sheet Arrange two slices of tomato on each slice of bread, sprinkle bacon crumbs over the tomato and top with grated cheese. Put on oven mitts and place cookie sheet in center of oven. Bake for approximately 7 minutes, until cheese. melts. Remove from oven, wearing oven mitts, and transfer to a cutting board using a spatula. Cut each slice in half and serve.

If you do not want to use bacon omit the bacon and sprinkle the cheese with curry powder - tastes great!

Honey Cinnamon Caramel

This is a good light desert and with sugar hard to find using honey is a plus! 3 eggs -- beaten 1 1/2 cups milk 1/2 cup honey -- divided 1 teaspoon vanilla 1/4 teaspoon ground cinnamon Combine eggs, milk, 1/4 cup honey and vanilla. Beat until mixed but not foamy. Combine remaining 1/4 cup honey and cinnamon in small bowl; mix well. Place 4 (6-ounce) custard cups in 8-inch square baking dish. Spoon 1 tablespoon honey-cinnamon mixture into each custard cup; divide egg mixture into each custard cup. Place baking dish on middle rack of oven; pour boiling water into baking dish around custard cups to 1-inch depth. Bake at 325ºF 30 to 45 minutes or until knife inserted near center comes out clean. Serve warm or cold. Loosen edges of individual custards with spatula or knife; invert onto dessert plates. Excellent with whipped cream and sponge fingers!

Baked Bream with Tomatoes and Olives

Bream or Tilapia is a wonderful fresh water fish. The delicate flavour is enhanced by the olive and tomato addition. Don't try and make this with sunflower oil - the olive oil is a must!

6 Bream fillets 1/4 cup extra-virgin olive oil 4 sprigs fresh thyme 3 tomatoes -- peeled, seeded and chopped 1/2 cup coarsely chopped green olives 1/4 teaspoon dried hot red pepper flakes 2 garlic cloves -- minced 1/2 cup finely chopped red onion 1 tablespoon fresh lemon juice Preheat the oven to 400º. Oil lightly a shallow baking dish large enough to hold the fillets in one layer. In a bowl stir together the oil, thyme, tomatoes, olives, red pepper flakes, garlic, onion, and lemon juice. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.

Spicy popcorn

Popcorn is a good snack to have at any time, while having a drink with friends or just watching TV. This is a tasty but not too hot version.

5 cups popped popcorn 1/4 cup butter -- melted 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 teaspoon lemon pepper Pour butter over warm popcorn. Combine remaining seasonings and sprinkle over popcorn; toss to mix. Bake in a 300-degree Fahrenheit oven for crispy popcorn.

Amazing Maize Medley

This recipe will serve ten people - it is economical and very tasty. It can be served as a main dish or a vegetable accompaniment. If you are not strict vegans sprinkle it with grated cheese or have a bowl of cheese to hand round.

Serve with crusty bread, pasta or rice or couscous.

1 1/2 cups red onion or white-- diced

2 tablespoons olive oil 1 cup diced seeded orange or yellow pepper 1 cup diced seeded red pepper 1 cup diced seeded green pepper 2 pounds cut corn or equivalent in tins 2 cups diced zucchini 1 tablespoon minced garlic 2 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1/4 cup freshly-chopped parsley 2 tablespoons freshly-chopped basil 2 tablespoons freshly-chopped oregano In a large non-stick pan, saute the red onion in olive oil for 5 to 7 minutes or until soft and lightly browned. Add all of the diced peppers and saute an additional 3 minutes. Add the corn, zucchini, and garlic, and saute for 4 to 5 minutes or until the vegetables are crisp-tender. Add the chili powder, salt, and pepper, and saute an additional 2 minutes to blend the flavors. Stir in the remaining ingredients. Remove the pan from the heat, taste, and adjust the seasonings as needed. Transfer the mixture to a large bowl or platter for service.

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.