Carrot Casserole

I have ben unable to blog this last week due to internet and power failures - so the joys of living in Zimbabwe.

This is a good way of using up all the carrots that always seem to be ready at the same time in your vegetable garden!

It can be a vegetarian main dish or an accompnayment to a meat meal.

12 carrots 1 mall onion 1 tablespoon butter or margarine 1/2 cup butter or margarine -- softened 1 large egg -- beaten salt and pepper -- to taste 1 clove garlic -- minced 2 cups crackers or potato chips-- crushed 1 cup shredded cheddar cheese Preheat oven to 325F. Clean and cut carrots into large pieces. Cook them in boiling water until soft. Drain well and mash. Sauté onions over medium-high heat in the 1 tablespoon butter or margarine until very soft. In a large bowl, combine carrots, onions, 1/2 cup butter or margarine, egg, salt, pepper and garlic. Mix well. Spray an 8-by-8-inch Pyrex dish with nonstick spray. Place carrot mixture in dish and top with crackers and cheese. Bake for 20 to 30 minutes.

Carrot Cookies

Full of vitamin A and beta carotene - this is a good recipe to use all the carrots you have grown. Enjoy a really good for you snack!

COOKIE DOUGH 1 cup carrots 3/4 cup sugar 3/4 cup butter 1 egg -- well beaten 2 cups flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon mixed spice 1/2 teaspoon pure almond extract FROSTING 3 cups icing sugar 1/4 cup Florida orange juice 1 teaspoon butter -- melted 1/2 teaspoon lemon juice milk, as needed Simmer carrots on top of the stove until cooked. Mash well, measure out one cup and set aside. In a large mixing bowl, cream sugar and butter. Add egg and the five remaining ingredients. Mix thoroughly. Drop by teaspoonful on an ungreased cookie sheet. Bake in a 350 degree oven for 12 - 18 minutes or until golden brown. Combine frosting ingredients, adding milk by teaspoonfuls if too stiff. Ice cookies while still warm. Store in a covered container. 3 - 4 dozen cookies.

Left over mashed potato

Having left over mashed potato - whether it is instant or real is a reality.

I never throw anything away unless necessary so a batch of left over potato is a challenge!

Try this: Whatever potato you have - should be at least a cup 1 egg

salt and pepper

cornflour to mix.

Mix all together - make sure seasoning is good (you can add parsley if you want - or dill or tarragon)

The more potato you have makes the difference between potato cakes and potato balls.

If you have a slack mixture - just place spoons in hot oil and cook until golden brown.

If it is a thick mixture you can form into balls and deep fry.

The cornflour makes the outside very crispy!

Serve with meat, a vegetarian vegetable bake or as a starter with apple sauce.

Chocolate mud cake

I have had a request for this recipe and have been researching it! This seems the best I have found:

This impressive curl-covered dessert makes a great birthday cake or afternoon tea treat. Preparation Time 20 minutes Cooking Time 85 minutes Ingredients (serves 10) Melted butter, to grease 250g butter, chopped 1 x 200g pkt dark cooking chocolate, coarsely chopped 1 tbs instant coffee granules 2 tsp vanilla extract 215g (1 cup) caster sugar 150g (1 cup) self-raising flour 75g (1/2 cup) plain flour 30g (1/4 cup) cocoa powder 3 eggs, lightly whisked 80ml (1/3 cup) buttermilk (I used ordinary milk) 200g dark chocolate melts (or dark chocolate) 200g white chocolate melts (or white chocolate) Chocolate ganache 1 x 200g pkt dark cooking chocolate, coarsely chopped 60ml (1/4 cup) thickened cream Method Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper. Place the butter, cooking chocolate, coffee and vanilla in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Add the sugar, combined flour, cocoa powder, egg and buttermilk to the chocolate mixture. Use a balloon whisk to whisk until well combined. Pour the mixture into the prepared pan. Bake in oven for 1 hour 15 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan to cool completely. Meanwhile, place the dark chocolate melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until the chocolate melts and is smooth. Spread the chocolate over a clean, dry marble or glass work surface. Set aside until just set but not hard. Holding a chef's knife at a 45-degree angle away from you, scrape the chocolate into thin curls. Repeat with the white chocolate melts. To make the chocolate ganache, place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside for 30 minutes to cool. Spread the chocolate ganache evenly over the top and sides of the cake. Set aside for 10 minutes to set. Decorate the cake with dark and white chocolate curls to serve. Notes & tips Freezing tip Make this recipe to the end of step 4. Wrap the cake in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze the cake for up to four months. Thaw overnight at room temperature. Continue from step 5. Recipe by Michelle Southan

Strawberry Mousse

With a less than 15 minute preparation time and only 97 calories a serving this could not be a better summer pudding.

With stawberries in season it is another way to ring the changes!

It uses up those strawberries that are not quite perfect and is a light and delicious end to any meal. 2 Large Egg Whites -- beaten stiffly 1/2 Cup Caster Sugar 1 Pinch Salt 250 Grams Strawberries 2 Tablespoons Brandy or Vodka 1 Cup Whipped Cream -- optional Beat egg whites with the salt until they hold peaks. Beat in sugar 2 tablespoons at a time and continue to beat until the meringue is stiff and shiny. Puree the strawberries with the brandy or vodka. Fold into the egg whites and then fold in the cream if you are using this. Chill for 3 hours and decorate with extra strawberries.

If you use too many strawberries then this becomes like a strawberry sauce or if frozen like a sorbet.

Pineapple Ham with Avocado Recipe

With avocado season well in the swing why not try this dish for a change. If you cannot get gammon steaks you can use thinner cuts of good ham - or how about a pork chop? It is best served with sweet potatoes but if they are not available chips or a baked potato are also very good. Garnish as you wish - perhaps with chopped tomato and/or olives. 500g crushed, tinned, pineapple 100g brown sugar 2 tbsp dry hot English mustard 1 tsp ground cloves 6 250g gammon steaks 2 ripe avocados, peeled and stoned Combine the pineapple, brown sugar, mustard and cloves. Lay the ham steaks on a baking tray and spread the pineapple mixture over the steaks. Place in an oven pre-heated to 180 c and bake for 20 minutes. Cut the avocado into 1cm slices then lift the gammon steaks onto dinner plates and arrange some 4 or 5 slices of avocado on each gammon steak, Serve with sweet potatoes baked with butter salt and pepper.

Salmon Quiche

A simple and different quiche - for a main meal add a salad and some garlic bread - as a starter it needs nothing to enhance it! 1 large tin pink salmon 1 pie crust (9-inch pie pan) 3 large potatoes -- peeled and sliced thinly 2 eggs 1/2 cup milk 1 cup cottage or cream cheese 2 tablespoons dill (preferably fresh) -- chopped 1/4 teaspoon salt and pepper Layer potato slices in pie crust, then add salmon. Mix remaining ingredients in mixing bowl and pour carefully over pie. Bake at 325 degrees F for 25-30 minutes, or until knife blade comes out clean. Serve at room temperature or chilled.

'Sausage' And Mashers

now we can get vegetarian sausages this is a favourite meal of ours - but if you want meat - use good pork or beef instead.

2 1/2 pounds small potatoes -- rinsed = (peeled if desired) 1 teaspoon salt 1 teaspoon olive oil 1 large onion -- halved lengthwise, and sliced - (2 cups) 1 teaspoon sugar 1/2 teaspoon dried thyme 2 tablespoons all-purpose flour 1 1/2 cups vegetable or mushroom broth 1/3 cup red wine 1 tablespoon soy sauce 1 package soy "sausage" links - (8 oz) -- thawed if frozen, cut into bite-size pieces or use real pork sausages (grilled) for non-vegetarians 1 cup low-fat milk -- heated = (or soy milk) 1 teaspoon butter or margarine Bring large pot of water to a boil. Add potatoes and salt and cook until tender, about 15 minutes. Meanwhile, heat oil in large saucepan over medium-high heat. Add onion, sugar and thyme and cook, stirring often, until onion slices are golden. Stir in flour and cook, stirring, 2 minutes. Stir in broth, wine and soy sauce. Simmer until thickened, stirring continuously. Add "sausage" to gravy and simmer until heated through. Drain and rinse potatoes; mash with potato masher (add chopped or dried dill or horseradish if liked) . Add warm milk and butter and whip potatoes with hand mixer until fluffy. Add salt and pepper to taste. Serve mashed potatoes topped with gravy and "sausages." This goes well with chopped spinach and popovers!

Odette's Microwave Chocolate Cake

Not only is this quick but it is fat free! Takes about 15 minutes from mixing to baked! Ideal for a school cake sale - you can even make it on the morning if you forgot about it the night before! 1 cup flour 1 cup sugar (you can use brown or white) 3 eggs 2 teaspoons baking powder 1 cup milk 3 tablespoons cocoa powder 1 teaspoon of vanilla or almond essence - or mint - what ever you fancy! Put all ingredients into a food mixer and turn onto high until all are mixed. Put into a cake baker that can be used in a microwave - no need to grease if it is a pottery or microwave dish. Turn microwave to full power and bake for 8 minutes - it is done when the cake comes away from the sides of the dish. Cool for 5 minutes before turning out - decorate as you wish. This cake is moist and will keep for some days. It can also be used for a dessert - dribble with whisky or brandy and cover with cream - place berries on top - lovely!

Couscous and Zucchini

This can be served as a vegetable/starch accompaniment to meat or as a main course for vegetarians. If served as a main course a rich sweet and good cheese can follow. 1 1/2 cups couscous 1/2 cup red or yellow pepper -- chopped fine 2 teaspoons olive oil 2 medium zucchini or yellow squash -- sliced 1/4 inch thick 1 serrano or jalapeño pepper -- chopped fine (to taste!) 2 teaspoons garlic -- chopped fine 2 tablespoons fresh basil -- chopped fine 1 tablespoon balsamic vinegar 1 teaspoon salt Bring chicken broth to a boil. Add couscous, red pepper and cover. Remove from heat and let set for 5 minutes. Heat a medium frying pan. Add olive oil and cook zucchini until tender. Add the remaining ingredients and continue to cook for a few more minutes. Mound couscous in center of a large platter. Arrange zucchini slices around. Serve warm or cold.

Rosemary Mayonnaise

Want something really different to serve with pork or chicken - or even over a salad - try this - full of flavour and sure to get compliments from family and friends!

It is also so good with chips or french fries! A bacon and tomato sandwich also benefits from its flavour!

It can be made ahead - although it takes so little time you can make it on the day you want to use it. 1 cup homemade mayonnaise or good shop bought 1 1/2 teaspoons orange juice concentrate (use can use Mazoe or similar - or if you want a lighter flavor use fresh) 1 1/2 teaspoons orange zest 1 1/2 teaspoons rosemary -- chopped 2 tablespoons heavy cream 2 tablespoons fresh orange juice Blend together homemade mayonnaise, orange juice concentrate, orange zest, chopped rosemary, heavy cream and fresh orange juice. Let stand at least one hour to let flavours marry. Cover and refrigerate up to 4 days.

Rocket Salad

Rocket grows so easily in Zimbabwe that this salad could become a staple in your collections. It can accompany any chicken or egg dish or be used as a starter. 1/2 pound fresh rocket

1/4 pound Parmesan - in one piece === LEMON VINAIGRETTE === 1/4 cup freshly-squeezed lemon juice - (2 lemons) 1/2 cup good olive oil 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper Fill a sink with cold water and toss the rocket for a few minutes to clean. Spin-dry the leaves and place them in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the rocket to moisten. Toss well and place the salad on individual plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

Egg Puff

This is a very good dish for a brunch or leisurely breakfast - it also makes a light luncheon dish or supper. serve with rolls and good quality salted butter!

whole green chilies -- split and seeded or green peppers for a milder flavour 4 ounces cheddar cheese -- grated 6 Fresh Eggs 1 10-ounce can whole kernel corn 3/4 cup milk 1 tablespoon flour 1 teaspoon baking powder 1/2 teaspoon garlic salt Cheddar cheese -- grated Preheat oven to 350ºF In a greased 7 × 11 baking dish, layer split chilies and first amount of cheese. Combine eggs, corn, milk, flour, baking powder and garlic salt; mix well. Pour over chilies, top with Cheddar cheese. Bake at 350ºF for 30 minutes until puffed and browned. Serve with Salsa.

Apple Tart

Now apples are plentiful is the time to make apple pies and tarts. this one is different as it is open face and has a custart filling with the apples. No need to serve with cream - just as it is - at room temperature. -----Pastry----- 1 1/3 Cups Flour 1 Pinch Salt 7 Tablespoons Butter -- cut in small pieces 2 Tablespoons Sugar 1 Egg Yolk 3 Tablespoons Ice Water -- (approximately) -----Filling----- 2 Pounds Apples 3 Tablespoons Lemon Juice 3 Eggs 1/2 Cup Sugar 1/2 Cup Whipping Cream 1/2 Teaspoon Vanilla To make pastry: Sift flour and salt into large bowl. Cut in butter until mixture resembles bread crumbs. With a fork, lightly mix in sugar, egg yolk and enough ice water to make a dough. Press into a ball and wrap in plastic. Refrigerate 30 minutes. On a floured surface, roll out dough to fit a 9-inch pan, including sides. Place dough in pan without stretching. Pierce bottom with fork. Preheat oven to 400. To make filling: Core and slice apples. Sprinkle with lemon juice. Arrange apples in pastry shell. In a medium bowl, beat eggs and sugar until pale and creamy. Add cream and vanilla. Pour egg mixture over apples. Bake 20 minutes, then reduce heat to 350 and bake 25 minutes longer or until custard filling is firm.

Baked Lentils

This dish can be served and used as you would baked beans. With chips and a fried egg it is a nourishing and complete main course. I have always enjoyed using lentils in cooking - they make very good vegetarian savory loaves and of course no Indian meal would be complete without a good dahl. 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.

Mock Babas

This is a quick alternative to the normal Rum Baba - the fruit makes a lovely sticky topping. 200 Grams Mincemeat 100 Grams Caster Sugar 100 Grams Butter 2 Large Eggs -- beaten 100 Grams Flour -- sifted **** Syrup ***** 150 Grams Caster Sugar 125 Milliliters Water 25 Milliliters Brandy Or Dark Rum Lightly grease ramekin dishes. Divide fruit mincemeat between dishes and spread on base (dried fruit with brandy may be substituted). Cream sugar and butter together and beat in the eggs - fold in flour and spoon mixture over mincemeat. Bake at medium high until firm - about 8 minutes. Leave to stand. Microwave all syrup ingredients 2 minutes - stir - microwave on high a further 3 minutes - cool slightly and add brandy or rum. Spoon syrup over babas and serve warm or cold with whipped cream - decorate if liked with whipped cream and glace cherries. You make make one large baba if preferred.

Wine And Apricot Dessert

Now we can get tinned fruit again this is a wizz of a dessert - cool, creamy and low on calories! Very good after a meal of venison or beef. 2 tablespoons gelatin powder -- unflavored 1 cup sugar 1 cup apricot nectar or juice from the tinned apricots liquidised with remaining apricot halves 1 tablespoon lemon juice 1 cup sherry or dry white wine 8 apricot halves -- canned 1. Mix 2unflavored gelatin with 1 cup sugar. Add 1-1/2 cups boiling water. Stir until dissolved. 2. Add apricot juice or nectar, lemon juice, and sherry or wine. 3. Put a drained apricot half in bottom of decorative glass or dish. Divide gelatin mixture evenly over apricots. Chill. 4. Garnish with glace cherries if desired!

Serve with cream and sponge fingers if you feel them necessary!

"Irish Coffee" Pudding

We have a group of friends who always insist on Irish Coffee at the end of our lunches! Although this a pudding and coffee in one I don't think I would dare to serve it instead of the real thing! I will have to save this for other occasions! 6 eggs 8 ounces sugar 1 cup very strong coffee 1 1/2 ounces powdered gelatin 1/3 cup whiskey* 10 fluid ounces whipping cream 3 ounces crushed walnuts *You can also use Irish Mist. Separate the yolks from the whites of eggs. In a bowl, cream with yolks with the sugar. Heat the coffee until hot but not boiling: add the gelatin and dissolve it in the coffee. Add this mixture to the yolks and sugar. Beat well and put the bowl over a pot of boiling water. Continue beating until mixture begins to thicken. Remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring. When the mixture is on the point of setting, whip the cream and fold it in. Add the whiskey or Irish Mist. Lastly, fold in the well-beaten egg whites. Pour into a soufflé‚ dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the soufflé‚ dish, or fill individual souffle moulds. When set cover with 1 cup heavy cream, whipped, sweetened with 1 T granulated sugar. scatter with nuts or other decorations. You can serve this with berries if you like!

Avocados With Blue Cheese

A new way to use avocado as a starter - tasty and different. Serve with chips or biscuits if you wish. This can also be used as a dip to have with drinks.

Don't use too strongly flavoured blue cheese as this will spoil the delicate flavour of the avocado.

2 1/2 ounces Roquefort cheese 1 tablespoon minced fresh parsley 3 tablespoons olive oil 3 tablespoons fresh lemon juice salt freshly ground white pepper 2 avocados Boston lettuce leaves sliced ripe olives 1. Mash cheese with parsley into coarse paste in medium bowl with fork. Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir into cheese mixture. Season to taste with salt and pepper. 2. Cut avocados lengthwise in half; remove pits. Scoop two thirds of the flesh out of each avocado half, leaving a thin shell, and add to cheese mixture; mix well. Taste and adjust seasoning. 3. Sprinkle insides of avocado shells with remaining lemon juice; place on serving plate lined with lettuce leaves. Spoon cheese mixture into avocado shells, dividing evenly. 4. Garnish with olives and/or paprika.

Party Cheese Balls

16 oz cream cheese or mozarrella shredded 2 cups shredded sharp natural cheddar cheese 1 tablespoon chopped olives stuffed with pimento 1 tablespoon chopped green pepper 1 tablespoon finely chopped onion 2 teaspoons worcestershire sauce 1 teaspoon lemon juice 1 dash cayenne and salt finely chopped pecans or seseme seeds

paprika Combine cheeses. Mix until well blended. Add remaining ingredients except pecans. Mix well and chill. Shape into balls and roll in chopped pecans or seceme seeds and paprika mixed. Serve with crackers.

The balls may be whatever size you wish -make a large one and serve surrounded with crackers for a cheese board.