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.

Mince Curry or Vegetarian Mince Curry

Curry is always good and this one is ideal for a hot day - served with rice and a few sambals it is a meal in a moment - ideal when one does not know when the power will be off or on!!!!! It can be made in a pot on the stove if there is a power cut and one has a gas ring! It takes a little longer but the effect is the same.

30 Milliliters Oil 1 Large Onion -- chopped 2 Cloves Garlic -- sliced 20 Mm Fresh Ginger Root -- chopped 1 Kilogram Ground Beef or equiventent in soya mince soaked and flavoured 1 Stick Cinnamon Stick 3 Whole Cardamon -- seeds 3 Whole Cloves 1 Milligram Allspice -- ground 15 Milligrams Ground Red Masala 5 Milligrams Cumin Powder 5 Milligrams Coriander Seed -- ground 2 Large Tomatoes -- peeled/pureed 250 Grams Potatoes -- peeled and sliced 1 Milligram Salt -- to taste Place oil in dish - add onion, garlic and ginger - microwave on high 3 minutes - stirring once. Stir in remaining ingredients, cover and microwave on 70% power until potatoes are soft - about 30 minutes. Season to taste.

French Dry - Petit Fours -

Around Christmas time it is always good to serve something special with coffee after a meal. These petit fours are ideal - you can decorate them as you wish and they are quick and easy to make. They look and taste good 7 1/2 Ounces Flour 5 Ounces Butter 2 Large Egg Yolks 2 Ounces Caster Sugar Almonds -- FOR DECORATION Chocolate Vermicelli -- FOR DECORATION Sultanas -- FOR DECORATION Hundreds And Thousands -- FOR DECORATION Egg -- BEATEN Glace Cherries Red And Yellow Jam MIX ALL BISCUIT INGREDIENTS TOGETHER TO A SMOOTH DOUGH - WORK QUICKLY. PUT TO REST IN FRIDGE FOR 1/2 HOUR. CUT IN HALF AND ROLL EACH HALF INTO A SAUSAGE SHAPE ABOUT 1" THICK. 1ST SHAPE: CUT WITH A SMALL SHARP KNIFE INTO SMALL PIECES AND SHAPE EACH INTO A LITTLE BALL. USING YOUR LITTLE FINGER PUT A DENT IN EACH BALL - FLATTEN SLIGHTLY AND PLACE ON A WELL GREASED AND FLOURED BAKING TIN. 2ND SHAPE: FORM A BALL AND THEN FLATTEN THESE WITH YOUR HANDS. 3RD SHAPE: FORM EACH BALL INTO A SMALL LOG. BRUSH THE PETIT FOURS WITH BEATEN EGG AND EXCEPT FOR THE DENTED ONES GARNISH AS WISHED. BAKE AT 480 DEGREES UNTIL GOLDEN. REMOVE THE COOKED ONES AS THEY ARE READY. WHEN THEY ARE COOKED FILL THE DENTED ONES, SOME WITH JAM AND SOME WITH GLACE CHERRIES. DUST ALL WITH ICING SUGAR AND SERVE.

Cape Brandy Tart

This is just so quick and simple to make and always enjoyed. It is equally at home as a dinner party dessert or a family pudding!

200 Milliliters Boiling Water 150 Grams Dates -- chopped 5 Milligrams Baking Soda 25 Milligrams Butter 120 Grams Sugar 150 Grams Flour -- sifted 10 Milligrams Baking Powder 1 Large Egg -- beaten 50 Grams Pecans -- chopped **** Sauce **** 200 Grams Caster Sugar 200 Milliliters Water 15 Grams Butter 50 Milliliters Brandy 5 Milliliters Vanilla Pour boiling water over dates and set aside to soften - add baking soda, butter and sugar and beat well with a wooden spoon. Sift flour and baking powder into mixture - add egg and nuts - mix well and pour into a greased 230 mm round flan dish. Place on rack and microwave at high 10 minutes. Make sauce: Combine sauce ingredients and microwave on high 3 or 4 minutes until boiling. Pour hot syrup over the warm tart and serve with cream or custard - warm or allow to cool and serve with whipped cream and nuts.

Brandy Balls

A sweet treat for after dinner or when sitting around the TV. 150 Grams Dark Chocolate 150 Grams Milk Chocolate 12 1/2 Milligrams Butter Melt Together Combine With: 175 Grams Coconut 5 Milliliters Vanilla 75 Milliliters Brandy ROLL ALL INTO TEASPOON SIZED BALLS AND ROLL IN COCAO AND LEAVE ON GREASEPROOF PAPER TO COOL. SERVE IN PAPER CASES.

Magdalen Venison

I adapted this recipe from one of Robert Carrier's which in turn was based upon an Oxford University recipe! Each year venison is taken from the University herd and eaten at high table.

I do not eat much meat and do not like killing animals but in the situation we find ourselves in Zimbabwe - any food is welcome and we have been fortunate enough to be given the odd piece of venison to cook.

The treatment of the meat ensures that it is tender and flavoursome. 7 pounds venison (approximately) 4 tablespoons butter 4 tablespoons olive oil (sunflower will do if olive oil is not available) 1/2 pound bacon 12 prunes anchovies

*******Marinade******* 1 large onion -- sliced thin 2 medium carrots -- sliced thin 2 tablespoons olive oil 750 milliliters dry red wine -- at room temperature 3 sprigs parsley 1 sprig thyme 1 whole bay leaf -- optional 6 cloves garlic -- crushed 5 whole black peppercorns 1 teaspoon gin (or two juniper berries - or two drops juniper oil)

**********Sauce******* marinade juices -- reduced 1 tablespoon butter -- mixed with 1 tablespoon flour 1 shot port wine 2 tablespoons redcurrant jelly

*******Garnish******* 12 whole Chestnuts -- glazed -- if available 20 small onions -- glazed 20 small mushrooms -- sauteed in butter Wipe venison with a clean cloth. Make marinade as follows: Slice onions and carrots and sweat them gently in the olive oil. Place vegetables in a china or earthenware or glass casserole - not metal - and add wine, parsley, thyme, bay leaf, garlic, pepper, and gin. Soak the venison in this mixture for between three days and one week in a cool place, turn 3 or 4 times a day so that all the surfaces of the meat are exposed to the liquid and are kept well moistened. The longer the meat is marinaded the gamier the flavour. To cook the meat: Combine butter and olive oil in a heavy bottomed cast iron or stainless steel pan with a tight cover. Add the bacon and saute until crisp and golden. Drain the venison from the marinade wipe dry and stuff with stoned prunes that have in turn been stuffed with anchovies.

Brown the bacon slightly in the olive oil.

Add the butter and brown the venison lightly in the fats with the bacon. Boil down the marinade juices until half the quantity and strain over the meat. Cover and cook in a moderately slow oven - 325 degrees f /mark 2 gas until meat is tender. (About 2 hours) Add more wine if necessary. To make the sauce: Remove the juices from the meat and bring to the boil. If necessary thicken with the butter which has been creamed with the flour (beurre manie). Add the port and redcurrant jelly and blend together with the juices being careful to dislodge any crusty bits on the side of the pan. Strain the sauce, which should be dark and rich over the venison and serve with the chestnuts (if available), the onions and mushrooms used as garnish.

Apple Struedel

This recipe was given to me by the legendary Mrs Buckwell. It is easy to make and I have been told by an Austrian that it is better than her mother's strudel! If you are at a lower altitude than Harare you may have to cook it for less time - take off about 10 minutes - if it sounds hollow when tapped than it is ready. This is one of my family's favourites - I hope you like it! Serve with lashings of whipped cream if you can get it - or is a slimmer version is required try home made or Greek yogurt! **** Pastry **** 1 Pound Flour 1 Large Egg Yolk 1 Tablespoon Oil 1 Pinch Salt Lukewarm Water Strudel 1 Pound Melted Butter 10 Large Apples, Peeled -- and sliced (you can use tinned apples - they work just as well) 1 Cup Sultanas Cinnamon 1 Cup Caster Sugar 2 Cups Bread Crumbs -- fried in butter Use enough water to make a pliable dough with the flour, egg yolk, oil and salt. Knead for 20 to 25 minutes being very rough with the dough dropping it from a height onto the table and throwing around. Cover and let rest ten minutes. Place on a well floured tablecloth or sheet and roll into an oblong. Pull and stretch with hands until very thin - almost transparent. Sprinkle with melted butter using enough to barely cover the dough. Cover with apples and sprinkle with more butter, sultanas, cinnamon, caster sugar and white bread crumbs. Cut the thick edges off the dough - flap over the short sides and sprinkle these with more butter. Hold cloth and roll up loosely longways until the join is underneath. bend into a horseshoe shape and put into a pan of melted butter - spoon butter over the roll so it is well covered and sprinkle with caster sugar trying not to get any onto the baking pan. bake slowly at 375 degrees until golden and hollow sounding to touch. About 1 hour. Dust with icing sugar when cold.

Apple and dusty berry crisp

With berries in season at the moment one sometimes has to think very hard to ring the changes. this recipe is easy and very fresh and delicious - just right for this time of year. It is also quick and easy to prepare. One can ring the changes by using different berries in season. 1 can sliced apples -- there should not be no juice 1 tablespoon lemon juice vegetable cooking spray 250 grams dusty berries or rasberries or a mixture of both 1 cup regular oats -- uncooked 3 tablespoons butter or margarine -- melted 2 tablespoons honey 1 teaspoon cinnamon 1/2 teaspoon nutmeg Combine apples and lemon juice; toss gently. Place apple in a 10 x 6 x 2 inch baking dish coated with cooking spray; top with raspberries. Combine oats and remaining ingredients; sprinkle evenly over raspberries. Bake at 375° for 30 minutes or until lightly browned and apples are tender. (Per serving: 160 calories; 3.7 g fat; 0.7 g saturated fat).

Anti Stress Recipe

This tea if taken on a regular basis calms one's nerves and stops the stress - very much needed in these days we live through in Zimbabwe.

It may be sweetened with honey.

Don't take if you are pregnent! 90 Stalks Vervain -- SMALL 60 Sprigs Rosemary -- SMALL 30 Sprigs Lavender -- SMALL 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. Remember this is not a replacement for your doctor's advise.

Tuna salad

This is a good luncheon salad or starter for the hot weather. It is tasty, does not need extra salt and takes minutes to prepare. Served with a bowl of avocados and some good homemade bread - preferably wholewheat it is a full meal for 3 or 4 people. If you are serving it as a starter use olives to garnish and serve on a bed of lettuce. It can also be used to stuff tomatoes and make tuna sandwiches or rolls. 1 can Tuna in oil -- a small tin will feed 3 people 1 large green pepper -- chopped 4 medium fresh tomatoes -- chopped 1 tablespoon Chili mayonnaise -- a little more or less (use more Tabasco if this is not available) 4 tablespoons salad cream or mayonnaise -- a little more or less 4 drops Tabasco sauce -- I like the green one! 6 sliced olives - black or stuffed -- black give a better contrast Mix altogether - it will be sloppy - keep chilled until ready to eat and serve with good homemade bread. A dish of avocado seasoned with balsamic vinegar and olive oil goes well with this salad. Double up quantities if you need to serve more people. If you are interested: Only 132 Calories per serving ; 4g Fat (27.7% calories from fat); 14g Protein; 10g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 171mg Sodium.

Banaoffee Pie Or Pudding

Banaoffee pie is an all time favourite and if you want a slightly lighter pudding try it without the crust. I think that the original version needs no additions but some people like to add chocolate pieces or curls to the decoration. Try and get bananas that are not too ripe - especially if you are using them for decoration as well. I have tried this using a caramel filling instead of the condensed milk - but it is not quite as good. 1 Can Sweetened Condensed Milk -- caramelised 1 Large Pie Shell 6 Large Bananas -- sliced lengthways 1/2 Pint Whipped Cream 1 Teaspoon Coffee Powder, French Flavor 1 Teaspoon Ground Coffee or coffee beans Caramelise the condenced milk by boiling in an unopened tin for 3 hours. Place in a pie shell. Cover with sliced bananas. Add the coffee to the cream and spread on top of bananas. Decorate with coffee granules or ground coffee or coffee beans. Choclate pieces and banana slices can also be used for decoration but remember to brush banana slices with lemon juice so they do not discolour. Serving Ideas : Make without crust and serve as a pudding.