Zimbabwe Fondue

This is a classic with a difference - a clove or two of finely chopped garlic would add to the flavour - if you line this! I often add a teaspoon of dry mustard to the flour as our cheese, at the moment, is very bland - this is a choice you can make - sometimes a bit of salt is also needed depending on your taste and the flavour of the cheese. 1/4 cup all-purpose flour 2 cups milk 2 finely chopped red and yellow peppers mixed 1/2 envelope dry onion soup mix 1 pound cheese - cheddar or good tasting Gouda Put flour into fondue pot. Gradually add milk, cook and stir over medium heat until thickened. Add peppers and soup mix. Gradually add cheese, stir until melted. Reduce heat to maintain slight bubbles during serving. Dip cubes of French bread, broccoli, cauliflower, cherry tomatoes, ham cubes. You can replace the milk with dry white wine - add a very small tot of vodka if you do so that the cheese does not go stringy.

Gluten Free Shortbread

We have friends who cannot take any wheat - and so this is a good recipe to give them - you can coat the shortbread's in chocolate and sandwich them with butter cream for an extra treat!

If you can eat wheat - well they are just as delicious!

½ cup cornstarch 175 grams butter (3/4 cup) 3/4 cup confectioner's sugar 1 cup rice flour Sift the dry ingredients. cornstarch, sugar and rice flour together.

Add butter. Mix with hands until soft dough forms. (or use a food processor) Refrigerate one hour. Shape dough into 2 1/2 cm balls. Place about 3 cm apart on greased cookie sheet Flatten with lightly floured fork. Bake at 150 C for (300 degrees Fahrenheit) 20-25 minutes or until edges are lightly browned. Variations Coated Shortbread Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Jelly Shortbread Press top of ball with thumb. Add a dab of jelly. Nuts and or Zest Mix in 2 Tbls. finely chopped peel and/or 2 Tbls. finely chopped nuts. Flatten with lightly floured fork.

Cheese lasagna

An entirely vegetarian lasagna! Cheese and vegetables together with sauce and noodles make this an unusual and tasty alternative to meat lasagna. 3 tablespoons Olive oil 1 cup Minced onions 1 cup Thinly sliced green peppers (I like to use red and yellow and often increase the amount) 2 Garlic cloves -- minced (or to taste) 1 1/2 teaspoons Salt 1/4 teaspoon Pepper 1/2 teaspoon Oregano (if using fresh increase the amount to taste) 2 tablespoons Chopped parsley 1 can Tomatoes 1 can Tomato sauce 1/2 cup Grated dry Gouda or Edam cheese 1/2 pound Lasagna (no cook variety) 3/4 pound Swiss cheese -- sliced 1 1/2 pounds Cottage cheese Heat the olive oil; cook the onions, green peppers and garlic in it for 10 minutes. Add the salt, pepper, oregano, parsley, tomatoes and tomato sauce. Cover and cook over low heat 30 minutes. Stir in 2 tablespoons Gouda cheese. Spread 1/3 of the sauce on the bottom of a 12- by 8-inch baking dish. Arrange alternating layers of the lasagna, Swiss, cottage cheese, a sprinkling of the Gouda and spread with sauce; then repeat until all the ingredients are arranged in layers in baking dish. Cover with remaining sauce and sprinkle top with remaining Gouda cheese. Bake in a 350 degree oven 35 minutes. Serve hot. Serves 8. Accompany by a good green salad and garlic bread.

Coconut Surprise.

This recipe pairs two unlikely ingredients with each other, red wine and coconut. The acidity of the red wine and the sweetness of the coconut flavored custard together with refreshing mango flesh make this dessert a real summer treat.This is an ideal recipe to serve at the end of a summer meal.

For the gelee 1 bottle, 750 ml (25 fl oz) red wine, a light red wine like a Pinot Noir, Gamay or Beaujolais is preferable ¼ orange, zest only 180 g (6 oz) granulated sugar 5 black peppercorn 2 whole cloves 3 egg whites 3 gelatin leaves, soaked in cold water

Combine all ingredients in a sauce pan and bring gently to simmer. Simmer for about minutes. Set aside to cool. Carefully strain the mixture through a cheesecloth. Measure the liquid. You will need 750 mL. Add water as necessary to get required amount.Heat up the wine mixture to 60 C (140 F), then add the softened gelatin. Stir to dissolve the gelatin completely. Place the mixture over an ice bath to cool it. Occasionally stir the mixture. It should firm up slightly after about 15 - 20 minutes in the ice bath For the coconut custard 300 ml (10 fl oz) whole milk 100 ml (3 1/3 fl oz) heavy cream 1 whole egg 6 egg yolks 70 g (2 1/3 oz) granulated sugar 60 ml (2 fl oz) coconut milk and rum mixed in equal quantities 90 g (3 oz) ripe mango flesh diced 30 g (1 oz) granulated sugar For the coconut cream Bring the milk to boil, take off the heat and leave to cool In a separate bowl, combine the sugar, the whole egg and the egg yolks and whisk well until foamy Add the egg mixture to the milk, place back onto the heat and under constant stirring with a wooden spoon bring the mixture to simmering until it thickens. Be careful not to boil the mixture, as the eggs would coagulate. The mixture should cover the wooden spoon well, as a sign that the custard is cooked enough. Immediately transfer in a new bowl, add the cream and the coconut milk and rum and cool over ice until completely cold. Place the chopped mango at the bottom of the serving glass, then top with the red wine gelee. Place in the fridge. Chill for 20 minutes until gelee is firm enough to hold up the coconut cream. Top with the coconut cream and smoothen out the surface with the back of the spoon. Chill until ready to serve.Before serving, sprinkle the granulated sugar over the surface of the coconut cream and then torch it to a nice golden color.

Decorate with grated coconut and glace cherries or any fruit - be inventive!

Serve immediately.

White Chocolate and Macadamia Nut Brownies

This is a change from the traditional brownie - easy to make and easy to eat - you will not have many left in your cake tin once the family gets to them!!!!!!!

2/3 cup macadamia nuts (almonds and pecans also work well) 1 cup plain flour -- plus 2 tbsp. 3/4 teaspoon baking powder 1/4 teaspoon salt 1/4 cup butter 1/2 cup sugar 2 tablespoons water 9 ounces white chocolate (use slab chocolate or chocolate chips) 2 large eggs 1 teaspoon vanilla extract 1. Preheat oven to 325 degrees F. If nuts are salted, blanch in boiling water to cover for 30 seconds to remove salt. Rinse under cold running water and transfer to a baking sheet. Toast in a 325 degrees F oven until golden brown. Let cool, then coarsely chop. If nuts are unsalted, just toast and chop. 2. Combine flour, baking powder, and salt. Set aside. 3. Place butter, sugar, and water in a medium saucepan over low heat. Cut 6 ounces of the white chocolate into large (1- or 2-inch) chunks and the remaining 3 ounces into small (1/4-inch to 1/2-inch) chips. 4. When butter has melted, remove from heat, add the 6 ounces white chocolate chunks and stir until chocolate melts. 5. Beat in eggs and vanilla. Stir in flour mixture until just blended. Stir in the 3 ounces of white chocolate chips and the nuts. 6. Spread batter in a greased 8- or 9-inch square baking pan. Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack, then cut into squares.

You can ice them and place in paper cases for a festive touch! * Time saver Tip: Brownie batter can be made ahead and frozen before baking. Line an 8- or 9-inch square pan with heavy-duty foil. Spoon batter into pan. Freeze batter, uncovered, until frozen solid. Remove from pan and wrap tightly. Label and date package. Freeze at 0 degrees F up to 4 weeks. To bake, peel foil from batter and place in greased pan. Bake in a preheated 375 degrees F oven until skewer inserted in center comes out clean (40 to 50 minutes). Microwave Version: Chocolate may be melted in a microwave oven. Place butter and chocolate in a small glass bowl. Microwave on 50% power for 1 minute, stir, then continue microwaving 1 to 3 minutes more. Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Stir in sugar and water and continue with step 5.

Crispy Garlic

Ever wondered how the restaurants make the crispy garlic they serve with steak or other dishes?

Well here is a simple and quick way to make it! We serve it on steak or chicken, pork or almost any meat and also on spaghetti!

Very tastly and garlic is so good for you!

Take a tablespoon of butter - must be butter - marg does not work! Put into a pirex or other very heat proof dish. Add about a large handful of chopped (not too finely) garlic.

Place in a microwave and microwave on high for two minutes - then microwave at minute intervals until the garlic is brown but not dark brown or it will be bitter.

Remove from the microwave and cool.

Serve over meat or spaghetti!

Merry Christmas

Merry Christmas - will post again very soon

Chocolate Mini-Puffs

Very easy and good with either afternoon tea, morning coffee or after a meal with a good expresso!

This is a good change from mince pies and Christmas cake.

1/2 (17.3-ounce) package Frozen Puff Pastry 3 tablespoons sugar -- divided 1 cup heavy cream 1/3 cup cocoa Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400ºF. Unfold pastry on a lightly floured surface. Roll to make a 14 × 9-inch rectangle. Using a 2-inch biscuit cutter, cut into 24 rounds. Prick rounds with fork tines. Brush with water; sprinkle lightly with sugar, using a total of 1 1/2 teaspoons. Place pastries on an ungreased baking sheet, about 2 inches apart. Bake 10 minutes or until puffed and golden. Meanwhile, in a small bowl with electric mixer on high, beat cream, cocoa and the remaining 2 1/2 tablespoons sugar until stiff peaks form, about 3 minutes. Split each round in half. For each mini-puff, spoon about 2 teaspoons of chocolate mixture on bottom half; top with remaining pastry half and 1 teaspoon of chocolate mixture; repeat with remaining rounds. Decorate with chocolate curls or chocolate sprinkles and a dusting of cocoa, if desired.

Old Fashined Beef Stew

This is a make ahead meal in one dish - serve with a salad and garlic bread.

1 1/2 pounds cubed beef - this can be any cut you like but the more tender the better 2 onions sliced 6 garlic cloves 1 packet brown onion soup - dried 5 carrots -- cut in chunks 1 glass wine - red or white water to cover ingredients well ( about 250 ml less than the soup packet recommends for soup)

potatoes - grated Mix all ingredients, except potatoes , and place in casserole. Cover top with raw potatoes. Cover and bake at 250F for about 4 hours

Crustless Spinach Quiche

Ideal for a summer lunch served with a tomato and olive salad!

1 large onions -- chopped 1 tablespoon oil 10 ounces spinach cooked and finely chopped 5 eggs 12 ounces strong cheese -- shredded 1/4 teaspoon salt 1 dash black pepper Thaw and press spinach dry. Preheat oven to 350. Saute‚ onion in oil in large skillet until tender. Add spinach and cook until excess moisture evaporates; cool. Combine eggs, cheese, salt, and pepper; stir into spinach mixture. Pour into greased 9" pie plate. Bake 30 minutes, until set.

You may add mushrooms if wished - saute with the spinach and onion.

Garlic is also a very good addition to this recipe.

If you like a crust then place the mixture into your favourite savorty pie crust.

Potato Peels

In a country struggling for food we use everything we can. If potatoes have to be peeled we save the scrubbed peels and fry them until crisp in the deep fryer. Drain them well and sprinkle with salt. Very good served with sundowners!

African Apricot Chicken

This is simplicity itself. A good entertaining dish as all the preparation can be done beforehand and the cooking is quick. It is very delicious too! Ideal for our hot lazy days!

3 pounds boneless chicken breasts -- cut into 4 inch chunks 2 cloves garlic -- minced salt and pepper to taste 4 medium onions -- finely chopped 2 tablespoons oil 1 1/2 teaspoons coriander 1/2 teaspoon cumin 1 1/2 teaspoons hot curry powder 1 tablespoon brown sugar 1/2 cup fresh lemon juice 4 tablespoons apricot jam 2 tablespoons flour 30 dried apricot halves 1 onion -- cut into 2 inch 2 bay leaves In a large bowl, combine chicken pieces, garlic, salt and pepper; set aside. In a medium frying pan, fry onions in oil until golden. Stir in coriander, cumin and curry powder. Stir to coat onions, then add brown sugar, lemon juice and jam. Add 1/2 cup water. Bring to a boil, stirring constantly. Remove from heat. When cool, pour over chicken. Add bay leaves and refrigerate overnight. The next day, thread meat with onions and apricots on skewers. Grill over coals or broil in oven (7 minutes on each side). While meat grills, remove bay leaves from marinade and transfer it to a heavy pot. Bring to a boil. Serve over rice.

Harare Bananas

As usual with my recipes this one has several variations. You have to be prepared in Zimbabwe! This can be made in a saucepan on a gas or electric stove or over an open fire in a black pot!

A lovely dessert ideal for family and friends 2 tablespoons butter or margarine 3 tablespoons brown sugar 1/4 cup orange juice 1 tablespoon dark rum or brandy -- (optional) 1/8 teaspoon ground cinnamon 2 bananas ice cream or pound cake Melt butter in a pan. Stir in brown sugar, orange juice, rum or brandy (if used), and cinnamon. Bring to a boil; cook and stir over medium-high heat for several minutes, or until mixture is reduced by about one quarter. Sauce will be slightly syrupy. Peel bananas, split in half lengthwise, then cut into 1-1/2-inch pieces, or slice bananas crosswise into 1-inch chunks. Add bananas to sauce in pan. Cook bananas just enough to heat through, basting with sauce. Do not overcook, or bananas will be mushy. Spoon bananas and sauce over ice cream or cake. Serve immediately. Recipe can be prepared up to 4 hours ahead. Just before serving, reheat sauce and add bananas. Variation: Split 3 bananas lengthwise, then cut in half. Follow directions above, adding 2 tablespoons whipping cream or half-and-half along with ingredients in step 1. Arrange 3 banana slices per serving on dessert plates. Spoon on sauce. Garnish with mint sprig. Microwave Version Place butter in a 9- or 10-inch glass pie plate. Microwave on 100% power 30 to 45 seconds to melt. Stir in brown sugar, orange juice, rum (if used), and cinnamon. Microwave on 100% power 2 to 3 minutes, or until mixture is reduced by about one quarter. Stir once during cooking. Sauce will be slightly syrupy. Meanwhile, peel bananas. Split lengthwise, then cut into 1-1/2-inch pieces, or slice bananas crosswise into 1-inch chunks. Add bananas to sauce, spooning sauce over bananas to baste. Microwave on 100% power 30 to 45 seconds, just to heat bananas through. Do not overcook, or bananas will be mushy. Spoon bananas and sauce over ice cream or cake. Serve immediately.

Berry Jam

A very good and easy recipe for jam which uses up the excess berries on the bushes and trees.

4 cups crushed berries (Mulberries are in season and very good) 4 cups sugar To prepare fruit. Sort and wash berries. Crush the berries. Put very seedy berries through a sieve or food mill. To make jam. Measure crushed berries into a pan or microwave proof dish. Add sugar and stir well. Boil rapidly, stirring constantly, to 9 degrees above the boiling point of water (221 degrees), or until the mixture thickens - if using microwave this will probably be about 25 minutes. Remove from heat; skim. Fill and seal containers. This recipe yields 4 half-pint jars. To preserve for a longer period add a tablespoon of vodka or brandy to the finished jam.

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.)