Brandy Bombs

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

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

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

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.

Brie with a difference!

This is wonderful served with french bread as the cheese course after a meal.

Can also be served with drinks as a snack.

Now we can get cheeses again I will definitely be serving this on many an occasion!

2 tablespoons brandy 3 tablespoons golden raisins 1 tablespoon currants or dark raisins 8 ounces Brie 2 tablespoons toasted walnuts -- chopped Place brandy, raisins, and currants in a small bowl. Microwave on 100% power until raisins absorb brandy, 30 to 60 seconds. Place Brie in a microwave-safe serving dish. Microwave on 100% power until cheese is warmed and begins to melt (30 to 60 seconds). Sprinkle raisins and walnuts on top of Brie.

Green Tomato / Rasberry Jam

What do you do with all those green tomatoes at the end of the season?

Why not try this jam? It really is good and tastes like raspberries! Use a good quality jelly and you are away!

5 1/2 cups chopped green tomatoes 5 1/2 cups sugar 1 package raspberry-flavored jelly - (6-oz) In large kettle combine tomatoes and sugar. Simmer for 25 minutes, stirring occasionally. Remove from heat and stir in gelatin until dissolved, about 1 minute. Pour into jars and top with lids. This recipe yields about 7 pound jars

Crustless Tuna Quiche

This is an easy luncheon dish or can be served as a starter - garnish with olives and tomatoes for a spectacular finish. 200 Grams Tuna In Oil -- flaked 120 Grams Cheddar Cheese -- grated 1 Large Onion -- finely chopped 25 Milligrams Flour 4 Large Eggs -- beaten 250 Milliliters Milk 5 Milligrams Mixed Herbs (or use a selection of fresh herbs) Salt And Pepper To Taste Paprika -- to garnish Combine tuna, cheese and onion with flour. Spread over the base of a 22mm pie plate. Beat remaining ingredients except paprika together and pour over tuna mixture. Cook until set - about 10 minutes on medium high. Serving Ideas : Serve hot with green salad and french bread,

SUNDRIED TOMATO, HERB AND CHEESE LOAF

Having made your sundreied tomatoes this is a good receipe to show them off. Serve with good cheese, salami or ham, olives and a salad for a complete lunch! You could follow this with a fruit salad - it is really all that is needed.

50 g sundried tomatoes -- chopped

1 medium onion -- chopped 2 sticks celery with leaves -- chopped 3 large cloves garlic -- crushed 10 ml dried mixed herbs 500 g self-raising flour -- (830 ml) 5 ml baking powder 5 ml salt 500 ml milk 1 extra large egg 100 g mature cheddar cheese -- (250 ml) Preheat oven to 180°C. Drain the oil off the tomatoes and heat oil in a medium sized pan. Sauté onion, celery and garlic until vegetables are soft. Remove from heat. Stir in the sundried tomatoes and mixed herbs and allow to cool. Sift the flour, baking powder and salt into a large bowl. Beat the milk and egg together and stir in the cheese. Add the vegetable and milk mixtures to the dry ingredients and mix well. Transfer dough to a greased loaf tin. Bake in preheated oven for 50 - 60 minutes. Turn bread out and allow to cool on a wire rack.

Sundried Tomatoes

As usual we have a glut of tomatoes and having made tomato sauces and eaten tomatoes till they come out of our ears I had to think of something different.

I sun dried them in the Microwave!

Worked really well - I did not get the usual leathery product but a dry fully flavoured product.

You can use any tomatoes you have and I used a mixture of plum, ordinary round and cherry varieties. You can add whole garlic cloves or a sprig of rosemary for extra flavour.

This is what I did - placed them in one layer in a Pyrex dish and microwaved for 10 minutes at 720 power. i then drained off the excess liquid (kept that for cooking) and put them back for about 5 minutes.

I then turned them over and microwaved for another 5 minutes.

They were just starting to get leathery at this point - I left them for 5 minutes to cool down then put them into a jar with olive and sunflower oil mixed.

Chicken Breasts with Green Peppercorn Sauce

This is glorious! Green pepper corms can be found in Zimbabwe shops now - and really add the final touch - they are not hot like black pepper and have a unique flavour that blends with the tarragon.. tarragon plants are available in Harare and if you use fresh increase to at least a tablespoon.

4 boneless skinless chicken breast halves 1 teaspoon oil 1/4 cup dry sherry 2 tablespoons minced onion 1/4 cup white wine 1/2 cup cream 1 tablespoon green peppercorns 1/4 teaspoon dried tarragon

Parsley for garnish Preheat oven to 400 degrees F. In a large pan over medium-high heat, saute chicken breasts in oil and sherry until lightly browned on both sides. Transfer to a baking dish. Bake for 15 minutes. While chicken is baking, in the same skillet over medium heat, saute onion in remaining oil until soft. Add wine, cream, peppercorns, and tarragon. Heat until sauce coats the back of a spoon. Serve over baked chicken with baked Potatoes and a tomato and olive salad.

Cream Style Corn or Mealies

This is far better than the creamed corn one gets in a can!

Very easy and, except for the cream - economical! It does keep for a few days in the fridge and freezes well.

1/2 onion -- diced 1 tablespoon butter 2 pinches salt 8 ears fresh maize 1 sprig fresh rosemary -- bruised 1 tablespoon sugar 1/4 teaspoon turmeric 2 tablespoons yellow mealie meal

1 cup heavy cream Freshly-ground black pepper -- to taste In a saucepan over medium heat, sweat the onion in butter and salt until translucent. Remove the corn kernels from the cobs and scrape the cob to get any remaining bits of kernel and juice. Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper and more salt if required.. This recipe yields 3 cups.

Baked Beef And Rice

The evenings have really closing in a warming casserole is very welcome. Although this is Africa we have cold evenings and nights.

Serve this with crispy bread and you have a complete meal.

1 1/2 pounds mince beef 1 cup rice -- regular 1 small onion -- chopped 2 butter or margarine 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 teaspoon paprika 2 ounces olives -- stuffed, sliced or black sliced 2 cups tomato juice 1 1/2 cups water -- boiling 1/2 cup cheese -- cheddar, shredded Saute beef, rice, and onion in fat . Pour off extra fat. Add remaining ingredients except cheese; mix well. Place in a large casserole. Cover tightly; bake at 300F for 1 hour. Uncover; sprinkle with cheese and continue baking about 10 minutes or until cheese is melted.

Tuna Sandwiches

This is a quick and tasty snack and may also be served as a starter or with drinks.

Ideal for people who do not want to or cannot eat salt as none is required.

1 cans tuna (6 1/2 oz. ea.) -- drained Mayonnaise 1/2 teaspoon Worchestershire sauce 1 egg white 1/4 cup chives or onions finely chopped Paprika 4 slices bread Prepare tuna as for a sandwich by mixing with mayonnaise - add Worchestershire sauce and chives; set aside. Toast bread on one side only - set aside.

Beat egg white until stiff, and add to tuna mixture.

Put generous heaps of tuna mixture on the untoasted side of the bread, and sprinkle with Paprika. Grill until lightly browned on top.

May be served whole or cut into 4 wedges and served as an hors d'oeuvre or snack with drinks.

If served whole it makes a good lunch with a tomato salad - especially if the salad contains black olives.

Sweet Potato Pudding

Our sweet potatoes are white in colour with a red skin. This recipe is popular in the Caribbean but also in Africa.

2 pounds sweet potato 1 1/2 cups brown sugar 1 cup flour 2 cups milk 2 teaspoons vanilla 1 1/2 teaspoon grated nutmeg 1 teaspoon mixed spice 2 tablespoons sugar 1 teaspoon salt 1 teaspoon margarine or butter Peel and slice the sweet potato.

Boil with water until tender and then drain and add the brown sugar and milk.

Mix well.

Add flour, salt and spices - Cook until thick in a heavy saucepan.

Mix well and add the margarine or butter before serving. Sprinkle with the white sugar

Serve hot or warm with cream or custard if possible

Avocado Pie

I am always looking for something new to do with avocado and this recipe is an ideal ending to a meal. Now avocado season is upon us why not try this colourful and flavourful pie!

Very good after a chili or Mexican main dish. very easy and quick to make - just make sure it is well chilled. 1 ripe avocado -- mashed 1 package cream cheese -- (8 oz) 1 can sweetened condensed -- (13 oz) 1/3 cup lemon juice 1 biscuit crust -- baked 1 cup crushed pecans or other nuts 1 cup whipping cream -- whipped (optional but really good)

Blend avocado, cream cheese, milk and lemon juice in blender until smooth. Pour into baked 9-inch biscuit crust crust. Chill 1 hour before serving. Top with crushed pecans and whipped cream, if desired. Serves 8

How to use leftovers creatively

One should never waste and this is a good way of using up all the bits and pieces leftover during the week

Improvise - see what you can mix up. It's different every time you make it . Very easy, too, and it freezes well as long as you're not using a very hard cheese (hard cheeses will separate and the oil will float to the top. 3 cups cooked pasta or -- rice 2 cups leftover cooked chicken or -- turkey or 2 cups frozen or leftover vegetables or a mixture

1 chopped onion 1 minced cloves garlic 1 bunch shallots or sliced leeks 2 tablespoons butter 2 tablespoons flour 2 cups milk or 1 cup milk and 2 cups sharp grated cheese -- salt and pepper for cheese sauce: curry powder white wine, or -- vermouth more than 1/4 c. -- other optional -- Italian seasoning Take the pasta or rice, the meat, and the veggies, and dump them into a 9x9 baking dish. Make the sauce by melting the butter in a medium saucepan over low heat. If you want to sauté the onions or garlic or whatever add-in you're using, use one more Tbsp butter. Add the flour and stir until completely mixed into a thick paste. Add the milk and slowly bring to a boil. Lower heat and cook just until thick. Preheat oven to 350F. Remove the sauce from the heat. Add cheese if making a cheese sauce. Stir until melted. Add desired seasonings to taste. Pour over top of casserole mixture and stir gently until mixed well. Bake, uncovered, for 30 minutes. Let stand about 10 minutes before serving. Use a breadcrumb topping if you've got a craving for Jarlsberg or Gruyere or Parmesan.)

A Zimbabwe starter - Bacon-Wrapped Dried Fruit

Every cook needs a few hors d'oeuvres that will be a snap to prepare. However, other than a wedge of cheese and a box of crackers, there are very few work-free appetizers. Simplicity and good planning will help lessen the burden of coming up with that perfect little something before dinner. This is one of these recipes - serve on there own or with a crisp lettuce salad or on a bed of rice with a sweet and sour sauce. Dried pears, apples, prunes or apricots Toothpick Wrap dried fruit in a 3-inch length of bacon. Spear with a toothpick and broil until bacon is crisp (2 to 3 minutes).

Petite Brioches

A wonderful breakfast treat - ideal for a special tea of coffee party and a great stater - all from one simple recipe. 4 cups all-purpose flour 3 tablespoons sugar 1 package Rapid Rise Yeast 3/4 teaspoon salt 1/2 cup milk 1/4 cup water 3/4 cup butter or margarine -- cut in pieces 4 eggs CREAM CHEESE and FRUIT PRESERVES 1/3 cup whipped cream cheese 1/3 cup apricot, raspberry or cherry preserves HAM AND CHEESE 1 cup shredded cheese 1 cup diced cooked ham In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF); butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs, 1 egg yolk (reserve egg white) and 3/4 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. (This can be done in a bread maker or a food processor) Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Stir dough down. Cover bowl tightly with plastic wrap; refrigerate overnight. Remove dough from refrigerator; punch down. Transfer dough to floured surface. Remove 1/2 cup of dough; reserve. Divide remaining dough into 16 equal portions; shape each into ball. Transfer to 16 well-greased 2 1/2-inch brioche pans or muffin cups. Divide reserved dough into 16 equal pieces; shape each into ball. Make deep indentation in center of each large ball; moisten slightly with water. Press small ball into each indentation. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat reserved egg white; brush on tops. Bake at 400ºF for 12 to 15 minutes or until done. Remove from pans; cool on wire racks. This is the unfilled variety - ideal for Breakfast or brunch - however you can make them into tea time treats or an unusual first course by filling each brioche as follows: • For Filled Petite Brioches: Flatten each large ball to 4-inch circle. Place desired filling (recipes follow) in center; bring dough up around filling, pleating and pinching firmly to seal. Transfer, pleated side up, to prepared pans. Proceed as recipe directs. Cream Cheese and Fruit Preserves: 1/3 cup apricot or raspberry preserves and 1/3 cup whipped cream cheese. Use 1 teaspoon each of preserves and cream cheese per brioche. Fruit Preserves: 2/3 cup apricot, raspberry or red cherry preserves. Use 2 teaspoons preserves per brioche. Ham & Cheese: 1 cup shredded Swiss cheese and 1 cup diced cooked ham. Use 1 tablespoon each of cheese and ham per brioche. Cheese: Grate or shred a sharp or flavoured cheese and mix with a little mustard - use 1 tablespoon per brioche. Pate: Fill with 1 tablespoon of good quality or home made pate. Seafood: Fill brioche with a mixture of anchovies (or anchovy paste) and tomato - or use smoked oysters - one per brioche. make up your own for a truly unique taste treat.

Chicken Alexander

Everyone in Zimbabwe loves chicken and in my opinion the best way to buy it is in chicken portions - breats are economical as there is no waste This is one of my son Alexander's favourite ways of serving chicken - it is good for lunch or as a party dish! 6 Whole Chicken Breasts Without Skin 2 Tablespoons Butter 1 Can or tube of smooth Pate Salt And Pepper -- to taste Mixed Herbs -- to taste 2 Tablespoons Brandy 1/4 Pint Cream Chopped parsley for garnish Saute chicken in butter until cooked but not brown. Whip pate, brandy and cream and season with salt, pepper and herbs. Add pate mixture to chicken breast in frying pan and heat through. Garnish with finely chopped parsley Serving Ideas : Green beans or peas, baked potatoes and tomato slices.

Peanut Ice Cream from Zimbabwe

Zimbabweans love ice cream in any form! This is smooth, creamy and very good - serve in a melon half for an exciting dessert or pour caramel sauce over it and top with whipped cream or a glace cherry! It is also Divine when served with bananas fried in butter and brown sugar with a dash of brandy! Make up your own combinations...........yum! 1 can sweetened condensed milk (14.5 oz.) 4 tablespoons lemon juice 1/2 cup sugar 1 cup peanut butter 1 can evaporated milk (12 oz.) or tinned cream 1/4 cup milk Immerse the unopened can of sweetened condensed milk in enough boiling water to cover and boil for 20 minutes. Do not let pan dry out or you will have condensed milk all over your ceiling! Remove the can from the water, let cool, and chill in the refrigerator for several hours along with a 2 quart non plastic bowl and the beaters of an electric mixer. Whip the chilled milk in the chilled bowl with the chilled beaters. Add the lemon juice and sugar and beat until blended. In another mixing bowl, combine the peanut butter, evaporated milk or cream, and milk and beat until combined. Carefully fold the whipped mixture into the peanut butter mixture, until the mixture is smooth. Pour the mixture into a large freezer container and freeze until firm - about 3 hours depending on your freezer. Garnish as wished and enjoy!