Coconut and passion Fruit slices

Tea is a very old tradition in Zimbwe and this is a very good addition to the cucumber sandwiches and chocolate cake!

125 grams butter 210 grams caster sugar 1 egg 5 milligrams vanilla essence 60 grams flour 5 milligrams baking powder pinch salt Filling 4 eggs 200 grams sugar 80 grams decicated coconut 50 grams flour 375 milliliters cream 160 milliliters coconut milk juice and zest of one lemon 125 milliliters passon fruit pulp Preheat over to 180 degrees and grease and line a baking tray Place butter and sugar in an electric mixer and beat until light and creamy. Add the egg and vanilla and beat well. Sift in the flour, baking powder and salt. Stir until combined and makes a sticky dough Press the pastry evenly into the pan and bake for about 15 minutes For the filling place the eggs and sugar in a bowl and whisk until pale - add the coconut, flour, cream , coconut milk. lemon juice and passion fruit. Stir to combine and pour the filling over the baked pastry case. Bake for about 35 - 40 minutes until golden. Alow to cool in tin before cutting in slices.

APPLE CHUNKIES

These ar so good with your moning coffee! 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup butter (1/2 cube) 3/4 cup sugar 1 egg 1 teaspoon vanilla 1/2 cup chopped raw apples 1/2 cup coarsely broken walnuts Sift flour, measure, then sift again with baking powder and salt. Melt butter in saucepan--remove from heat and stir in sugar. Cool slightly, then beat in egg thoroughly. Add vanilla. Fold in flour mixture. Stir in apples and nuts. Spread in 8x8 pan. Bake at 350 degrees 30 minutes. Cut in 2x2 squares while still warm. Makes 16 cookies.

Apple Crumble

An apple crumble is always appreciated and this is one of the best recipes I have ever made! Serve with cream or custard. I sometimes add a tot of brandy to the apple filling to make it a very special pudding. ***for the sweet paste*** 160 grams butter 80 grams sugar 160 grams flour 2 eggs ***for the crumble mix*** 75 grams butter 160 grams sugar 2 eggs 125 grams flour 3 grams baking powder 75 milliliters milk 1 drop vanilla essence ***for the apple filling*** 4 apples 1 gram cinnamon powder 25 raisins a few drops lemon juice 5 grams sugar To prepare the sweet paste: CREAM butter and sugar well. Add flour and mix well. Beat eggs and gently fold into the mixture. Pour it into a greased baking dish. To prepare the crumble filling: Mix butter and sugar well. Add eggs, one at a time and mix well. Then add flour, baking powder, milk and vanilla essence. Keep the filling aside. To prepare the apple filling: Peel, core and dice the apples. Add to the remaining filling ingredients. Mix well and add to the mould. Pour the crumble filling over apple crumble mixture and bake for half an hour at 350* F or till done. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3804 Calories; 59g Fat (12.8% calories from fat); 44g Protein; 855g Carbohydrate; 42g Dietary Fiber; 343mg Cholesterol; 755mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 48 1/2 Fruit; 0 Non-Fat Milk; 10 Fat; 4 Other Carbohydrates.

Rosemary Mayonnaise

Rosemary is one of my favourite herbs - and this is great with pork or chicken. It is very good with a cold meat buffet. 1 cup homemade mayonnaise 1 1/2 teaspoons orange juice concentrate 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 flavors marry. Cover and refrigerate up to 4 days.

Copper Pennies - (Pickled Carrots)

Something different to do with carrots!

This is very good with cold meat - or served on its own.

2 pounds carrots 1 medium onion 1 medium green pepper 1 can tomato soup 1 cup sugar 3/4 cup vinegar 1 teaspoon Worcestershire sauce 1 teaspoon mustard 1/2 teaspoon salt Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers. Combine remaining ingredients, blend well, and pour over vegetables in a large non-metal bowl. Cover and refrigerate several hours before serving. Drain and serve as an appetizer or as a relish.

Breakfast Bar

ideal for lunch boxes or even a late night snack. You can omit the apple but I like the taste and it adds moisture. If you do omit the apple soak the prunes and apricots in a little water and add this to the mixture. make up the buylk by increeasing to 3/4 cup. If you do not have prunes and apricots on their own use a mixture of dried fruits such as apple rings, peaches, apricots (1/12 cups bfore soaking)- soaked in water. 1 cup whole wheat or brown flour 3/4 cup all-purpose flour 2/3 cup packed dark brown sugar 1/2 cup dried apricots -- chopped 1/2 cup dried prunes -- chopped 1/2 cup raisins 1/4 cup wheat bran 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon baking soda 1 apple -- grated 3/4 cup plain yogurt 1/4 cup vegetable oil 2 eggs In bowl, mix flours, sugar, apricots, prunes, raisins, bran, baking powder, cinnamon, salt, nutmeg, baking soda and apple; set aside. Whisk together yogurt, oil and eggs; stir into dry ingredients just until combined. Spread in greased 9-inch square cake pan. Bake in 350F/180C oven for 35-40 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack; cut into bars. (Bars can be stored in airtight container for up to 3 days, or individually wrapped and frozen for up to 1 month.)

Chicken Chaat

In Zimbabwe everyone eats chicken and everyone loves curry!

This is not really a curry but a good spiced chicken that can be used as a main meal served with rice and chapatis or roti - serve as a starter, garnished with crisp lettuce leaves, sliced cucumber, raw sliced onion and wedges of lemon or with a selection of chutneys or as a snack to have with drinks - serve on cocktails sticks with a dipping sauce of your choice - or just plain - serve hot or cold!

700 grams chicken breast -- skinned and deboned 1 teaspoon salt or to taste -- (5 g) 3 garlic cloves, coarsely chopped 2 tablespoons oil -- (30 ml) 1 1/2 teaspoons coriander powder -- (7 g) 1/4 teaspoon turmeric powder -- (1 g) 3/4 teaspoon chili powder -- (4 g) 4 teaspoons lemon juice -- (20 ml) 30 grams coriander leaves -- chopped fine WASH the chicken and dry on absorbent paper. Cut into 2.5 cm. cubes. Add salt to the garlic and crush to a smooth pulp. Heat the oil in a frying pan, preferably a non stick or cast iron, over medium heat. Add the garlic and fry until it is lightly browned. Add the chicken and fry for about seven minutes stirring constantly - don't let the garlic burn. Add coriander powder, turmeric powder and chili powder. Fry for four minutes, stirring frequently. Remove from heat and stir in the lemon juice and chopped coriander leaves.

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.