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!

Zimbabwe sweet potato Fritters

Sweet potatoes are now in season in Zimbabwe - ours are just about ready to be pulled. They make a wonderful accompnayment to chicken or almost any meat. this is a good way of serving them - but remember to drain them well on kitchen paper. They also make a good starter if served with apple sauce or tomato salad. 1 pound sweet potatoes -- peeled 1 cup flour 1 egg 1/4 cup butter or margerine melted 1 Pinch salt 1 teaspoon of cinnemon or mixed spice a pinch of nutmeg Oil Grate potatoes. Cover with boiling water and let stand 10 or 15 minutes. Drain. Combine potatoes, flour, spices, egg, butter and salt. (If batter is too stiff, add a little warm water; if it is too wet, add more flour.) Drop by tablespoonfuls into hot oil and fry until nicely browned and cook through.

Zimbabwe Banana Pancakes

A different and easy way to serve bananas as a dessert. very good after a light meal.

4 bananas 1 cup brandy 1 cup pancake mix - made of three eggs, one cup flour, two teaspoons baking powder, one cup milk, pinch of salt and three teaspoons of sugar - put all together in a food processor and process until smooth. 1/4 inch cooking oil 1/2 cup soft bread crumbs 3 tablespoons melted butter 4 tablespoons sugar 1 teaspoon ground ginger In a 1-pint bowl: cut 4 bananas (peeled) in ½-inch slices.

Add ½ cup brandy and marinate for ½ hour. Make up the pancake batter and drain the bananas.

Place the drained liquid into the pancake batter.

Add bananas to the batter and stir thoroughly. In a medium frying pan heat ¼ inch cooking oil. Drop the mixture by tablespoonfuls (2 or 3 pieces of banana in each spoon) into the hot fat until golden brown on both sides.

In a bowl: Combine ½ cup soft bread crumbs made by grating fresh bread, 3 Tbs. melted butter, 4 Tbs. sugar and 1 tsp. ground ginger.

Place 3 or 4 peasant pancakes on dessert plates.

Sprinkle 1 to 2 Tbs. crumb mixture over the pancakes.

Crystallized ginger may be used instead of ground ginger, in which case use 2 Tbs. sugar and 2 Tbs. crystallized ginger, minced finely.

Garnish with extra bananas, crystallized ginger berries in season, or other complimentary fruit - I like to use the kumquats I preserve each year.

Zimbabwe Banana Peanut Cake

Delicious and nutritious this cake will go from the tea table to the lunch box - children really like it - and it also can be buttered and sandwiched together. 1/4 cups butter or margarine - softened 2 cups sugar 4 eggs - beaten 4 1/4 cups flour 1 teaspoon salt 4 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 8 ripe bananas - mashed 1/2 cup peanuts - coarsely chopped (roasted but not salted) 1/2 cup white sugar 1 teaspoon cinnamon In a large bowl, cream together the butter and sugar. Add the eggs and beat to combine. In a separate bowl, stir together the flour, salt, baking powder, and bicarb. Stir the flour mixture into the butter mixture alternately with the bananas and peanuts. Pour the batter into the prepared pan and bake for 30 minutes at 200 degrees, or until a wooden skewer inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack. Stir together the 1/2 cup sugar and cinnamon. Sprinkle the sugar mixture over the top of the cake as soon as you remove it from the oven. Makes 1 - 9x13 cake

Jollof Rice

This is not a Zimbabwe dish but is easily cooked in Zimbabwe - it is tasty and filling and the ingredients are readily available. The dish comes from West Africa. I lived in Ghana and find adapting the Ghanaian dishes to Zimbabwe conditions works well for me.

This is a good party dish served with salad. 3 cups Uncooked long-grain rice ----------- 2 tbsp oil 1 tsp Salt 1 can Beef consommé (10 1/2 oz.) or a made up stock cube 3 cups Water (about) ----------- 1/4 cup oil 1 1/2 cups Onion -- chopped 3 cups Cooked ham -- diced 1 can Whole tomatoes (1 lb. 12 oz. can) -- diced & undrained 1/2 can Tomato paste (6 oz. can) ----------- 2 Hot dried red peppers (soaked in water) -- then squeezed - or use fresh ----------- 3 Hard-cooked eggs -- halved 1/4 cup Parsley -- chopped Wash rice in warm water, changing water until it is clear. Drain well. In a saucepan, heat 2 tbsp. oil and salt. Add 3/4 cup rice. Brown lightly, about 5 minutes, stirring frequently. Add remaining rice, consommé and water to cover rice about 1 inch. Lower the heat and simmer gently for 1 hour. In a skillet, heat 1/4 cup oil. Add onion and sauté until transparent. Stir in ham, tomatoes and juice, and tomato paste. Cover and cook over medium heat 10 minutes. Drain off 1 cup liquid and reserve. Add tomato-ham mixture and juice from peppers to rice, blending well. Cover and cook until tomato mixture is absorbed, about 3 minutes. (If rice is too dry, add a bit of reserved liquid.) TO ASSEMBLE: Butter a 6- to 8-cup round mixing bowl. Arrange hard-cooked eggs, cut side down, in bottom of bowl. Sprinkle with chopped parsley. Add rice mixture, packing firmly. Wait a few minutes to unmold. Turn out onto serving plate.

Easy Chapatis

This is an easy, no fuss recipe for chapatis. they can be served with a cury or stew and make a good alternative to rice or potatoes. They are so easy you can make them in the bush over your campfire! 1/2 teaspoon salt 3 cups all-purpose flour 3/4 cup vegetable oil -- plus 1-3 TBSP 3/4 cup water (3/4 to 1) In a large bowl, combine salt and 2-1/2 cups flour. Add 1/4 cup oil and mix well. Add water little by little, stirring after each addition, until dough is soft. Knead dough in bowl for 5 to 10 minutes. Sprinkle about 1/4 cup flour on a flat surface. Take a 2-inch ball of dough and, with a floured rolling pin, roll out into a 1/8-inch-thick circle the size of a saucer. Repeat with remaining dough, sprinkling flat surface with flour if dough sticks. Heat 1 tablespoon oil over medium-high heat for 1 minute. Fry chapati 3 to 5 minutes per side or until brown. Remove from pan and let drain on paper towels. Fry remaining chapatis, adding more oil if necessary. Serve immediately or place in a covered container until ready to serve.

Spicy Polenta

Try this for a change - mealie meal will never seem the same again!

3 cups Water 2 tablespoons Butter or margarine -- divided 3/4 teaspoon Salt 1 cup Yellow cornmeal 1/2 cup Grated Parmesan cheese 1 teaspoon Tabasco pepper sauce 1 tablespoon Olive oil

SPICY TOMATO SALSA 1 cup Finely-diced ripe fresh tomatoes or a tin of chopped tomatoes 3 tablespoons Minced onion 1 tablespoon Minced fresh coriander

1 1/2 teaspoons Freshly-squeezed lemon juice 1/2 Garlic clove -- minced 1/4 teaspoon Ground cumin 1/8 teaspoon Salt 1/2 teaspoon Tabasco pepper sauce Grease large flat pan, and set aside. Ina saucepan over high heat, bring water, 1 tablespoon butter, and salt to a boil. Reduce heat to low; slowly add cornmeal in thin stream, stirring constantly. Continue to cook, stirring constantly until mixture thickens, about 5 to 10 minutes. Remove from heat; stir in cheese and Tabasco pepper sauce. Spread cooked cornmeal mixture in pan to thickness of 1/2-inch. Refrigerate, uncovered, 30 minutes. With 2 1/2-inch star-shaped cookie cutter or any shape cutter you like , cut cooled polenta mixture into shapes. In 12-inch skillet over medium-high heat, heat oil and remaining tablespoon butter. Add polenta shapes, cook 2 minutes on each side until lightly browned, flipping carefully. Repeat with remaining shapes, adding oil and butter if necessary. Serve polenta with Spicy Tomato Salsa.

Prepare Spicy Tomato Salsa: Mix all ingredients in small bowl. Cover and refrigerate 1 to 2 hours to blend flavors. Serve cold over hot polenta. This recipe yields 18 large shapes.

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.