Princess Margaret's Boozy Delights

I understand this was one of her favourite desserts. It serves six and is the ideal end to a rich meal. I have made and served this recipe in Zimbabwe on many occasions

5 Milligrams Gelatin 250 Milliliters Cream 25 Grams Caster Sugar 25 Milliliters Brandy 25 Milliliters Sherry

(You might want to use the last of a bottle of a liquor or whisky instead. Brandy and Sherry are not always available in Zimbabwe these days!) 12 1/2 Milligrams Almonds (use macadamia nuts if almonds are not available. Dissolve gelatin in water (microwave 30 seconds). Lightly beat the cream and sugar add the brandy, sherry and ground nuts. Stir in the dissolved gelatin. Pour into little pots and chill.

Serve on its own or with finger biscuits or strawberries!

No eggs? Try these oatmeal cookies

Oatmeal Cookies without eggs 1/2 cup margarine 1/3 cup oil 1 cup dark brown sugar - packed 1 cup white sugar 1/3 cup milk - or a bit more if necessary 2 tsp vanilla 2 1/2 cups flour 1 tsp baking powder 1 tsp bicarb 1 tsp salt 3 cups oats 1/2 cup raisins (if liked) Cream margarine and oil together. Then cream in the sugars. Add the milk and vanilla. beat until smooth. Beat in flour, baking powder, soda and salt. Mix - add oats and raisins and blend well. bake at 350 degrees for about 15 minutes or until the undersides are staring to turn brown.

Avacado Mousse

With Avocados in abundance the following mousse recipe is easy and economical. Served with brown bread and an addition of tomato slices it will make a starter or a light summer lunch. 275 Milliliters Chicken Stock Or Dry White Wine 20 Grams Gelatin 2 Large Avocados, ripe 150 Milliliters Mayonnaise 10 Milligrams Spring Onions, chopped Salt And Pepper, to taste 12 1/2 Milliliters Worcestershire Sauce 1 Dash Tabasco Sauce 150 Milliliters Cream, lightly beaten Dissolve gelatin in chicken stock or wine. Place remaining ingredients except cream in a food processor and process until smooth. Add gelatin mixture. Fold in cream and pour into a greased mould. refrigerate until set. - turn out onto a plate for serving garnished with green pepper strips or black olives. Avocados are good for you and this dish is sure to become a favourite for both family meals and entertaining. It is reputed to have been a favourite of Princess Diana and originated in the kitchens of Althorp.

Chocolate cupcake in a mug

Our younger son sent me this recipe. It takes 5 minutes and is ideal for someone in a hurry who loves chocolate - Alex has a microwave and is always in a hurry. He is a lecturer in anthropology at the University of South Africa. Comment was made by one of his friends: "Guys I tried this and it is so quick and easy!!!I would suggest you put half a teaspoon of baking powder in and half a teaspoon of salt. Very nice!!!" Just follow the pictures! Ingredients: 4 Tablespoons cake flour 4 Tablespoons sugar 2 Tablespoons cocoa 1 Egg 3 Tablespoons milk 3 Tablespoons oil 1 Mug
Flour:



Sugar and Cocoa



Mix



Spoon in one egg



Mix



Pour in milk and oil







Mix well

Put in microwave for 3 minutes on maximum power (1000watt)



Wait until it stops rising and sets in the mug



Tip contents out of mug onto saucer and enjoy!

Sit back and enjoy with coffee (in a different mug!)

Corn Bread

My silence has been due to power cuts (yesterday 20 houirs) and internet failure! Anyway today we are up and running and the sun is shining! This is an ideal corn bread to serve with chili con carne or a good hearty soup 250 ml yellow mealie meal 10 ml baking powder 2 ml salt 410 g cream-style sweetcorn 1 chilli, chopped (optional) 125 ml milk 2 tsp baking powder 65 ml oil 2 large eggs, lightly beaten 250 ml grated mature Cheddar cheese 40 ml sesame seeds Method Preheat oven to 180 ºC. Mix together polenta, baking powder and salt in a mixing bowl. Add sweetcorn, chilli, buttermilk, oil, eggs and half the cheese. Mix well. Pour into a greased 20 cm square baking tin. Sprinkle with remaining cheese and sesame seeds. Bake in the oven for 30-40 minutes until set and golden. (If bread begins to brown too soon, cover with aluminium foil.) Cut the corn bread into squares and serve warm or at room temperature. Serves 6.

Apple Strudel

This recipe was originally given by Mrs Buckwell to all her students in Zimbabwe. She was a remarkable lady. I first met her when I was making commercials with a film company - she was demonstrating recipes for Gloria Flour. It was amaizing - we never had to do a reshoot of any of her work - she never fluffed a line or made a wrong move. When a young lady left school in what was then Salisbury, there were two things she had to do - take a Mrs Buckwell Course and work as a waitress at the bamboo Inn. Sadly both these institutions are now gone. I have adapted the recipe for Zimbabwe conditions and suggested alternative ingredients (Mrs Buckwell would not have approved!!!) Serving Size: 12 Preparation Time: 1:00 **** Pastry **** 1 Pound Flour 1 Large Egg Yolk (I often use the whole egg rather than waste the egg white) 1 Tablespoon Oil 1 Pinch Salt Lukewarm Water 1 Pound Melted Butter 10 Large Apples, Peeled -- and sliced (Tinned apples also work very well - two small tins are needed for this amount of dough) 1 Cup Sultanas (Mixed fruit can be used although not traditional) Cinnamon 1 Cup Caster Sugar (Bron can be used if caster or granulated sugar is not available) 2 Cups Bread Crumbs -- fried in butter (or margarine - if you must!) Use enough water to make pliable dough with the flour, egg yolk, oil and salt. Spread an old sheet on your kitchen table and dust with flour. 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 the dough on the well floured tablecloth or sheet and roll into an oblong. Pull and stretch with hands until very thin - almost transparent. I also use a rolling pin as this helps to make the dough thin and even. 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 long ways 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. I have made this with other fruit such as pears and even apples and berries - Mrs B is probably turning in her grave! You can make one large strudel or two smaller ones from this amount of dough.

Cherry Tomato Tart

I have been silent for almost two weeks - power cuts and slow or non existent Internet speeds have made it impossible to update this or any of my other blogs or web sites. This is the norm now in Zimbabwe. Today I am online and will, I hope, be able to post more often. One always wonders what to do with cherry tomatoes - they are good in salad but one tires of them. This is a way to use up the fruit. It makes a quick light lunch if served with salad and good bread - or a starter to be served before a chicken or pork dish. 375 grams puff pastry 200 grams feta cheese 1 tablespoon chopped chives 1 tablespoon chopped thyme leaves 2 tablespoons olive oil 250 grams cherry tomatoes, halved -- (8 3/4 ounces) 1 teaspoon white sugar 3 tablespoons grated parmesan or other strong cheese Preheat oven to 180C (350F). Roll the pastry out to a rectangle about 10 x 14 inches, place on to a baking tray lined with baking paper. Fold in the edges of the pastry to make a border pinching the edges together, prick the base with a fork and chill for 30 minutes. (If preferred this can be made in a round shallow cake tine. Mash the feta cheese with the herbs, then spread over the base. Place the tomatoes, cut side up over the goats cheese, season well with salt and pepper. Brush the edges of the pastry with beaten egg, bake for 10 minutes, remove from the oven sprinkle with parmesan then return to the oven for a further 10-15 minutes.

Baking Powder Doughnuts

A teatime treat or something to go with the morning coffee - doughnuts hit the spot. Working in Harare I would always arrive at work very early - often long before anyone else. I made a point of stopping at the local bakery - usually 'Bakers Inn' and picking up a doughnut to have with my coffee which I made before doing anything else! Somehow doughnuts have that wonderful comforting effect on me. Coffee and doughnut downed i was ready to start the day! This is an easy recipe and goes a long way. Don't re-roll the centres of the doughnuts but fry them - decorate or roll in sugar and serve separately. 4 1/2 cups Sifted flour 3 1/2 teaspoons Baking powder 1 teaspoon Salt 1/4 teaspoon Nutmeg 1/4 teaspoon Cinnamon 3 Eggs 1 teaspoon Vanilla 3/4 cup White sugar 3 tablespoons Softened butter or margarine 3/4 cup Milk Beat eggs and sugar. Sift flour, salt, spice and baking powder. Add vanilla, melted butter or margarine, milk and dry ingredients to egg and sugar mixture. Make a soft dough and roll to 1/3 inch thick. Cut as for doughnuts using a cutter or a glass - with a smaller cutter for the centres and drop into hot oil (375 degrees). Fry until golden brown. Serve plain or roll in confectioners sugar or ice with vanilla or chocolate icing.

Fresh Herb Bread

If you have a bread maker making fresh bread to go with soups or stews should be second nature. Homemade bread has so much more flavour than the shop made variety. One can ring the changes on a basic recipe to make something very special. This recipe uses fresh herbs. Buy a few herb plants and plant them outside your kitchen door - they flourish well in the Zimbabwe climate and once you are used to using them you will never go back to dried herbs out of a packet! This bread cuts well and has the most amazing aroma. It smells so good fresh from baking it is hard to resist letting it cool before eating! 1 cup Plus 2 tbl milk 2 tablespoons Margarine or butter 3 cups flour 2 tsp Chopped fresh sage leaves 1 tbl Chopped fresh basil leaves 1 tbl Chopped fresh oregano leaves 2 tsp Chopped fresh thyme leaves 1/4 cup Chopped fresh parsley 2 tbl Sugar 1 tsp Salt 1 1/2 tsp Yeast (dry) Place on the ingredients in the bread machine in the order they appear above. It is important to do this so that the yeast does not come into contact with the liquid too soon. Select basic white cycle. Use medium or light crust colour.

Frying Pan Cottage Pie

Nothing is better on a cold winter's day than the welcoming smell of a really hearty cottage pie. This one uses mince - or if unavailable, as is often the case in Zimbabwe - or you are vegetarian - uses soya mince. Prepare the soya mince by soaking it in about 1 1/2 cup of water to 2 cup of mince. Add to this flavouring as you soak it - in Zimbabwe we have a mixture called Usavi Mix - this is a flavoured powder that comes in flavours such as beef, chicken and onion and tomato - or a soup mix will do just as well. I use a whole packet to my 2 cups of soya mince. When you cook the mince the mix or soup powder will cobine with the moisture in the soya mince and thicken and make the gravy. Be careful not to add salt until cooked as some soups or mixes can be very salty on their own. This recipe is ideal for anyone forced to use a gas ring to cook with during our long power failures (9 hours yesterday!) 1 pound ground beef or 2 cups of prepared soya mince with liquid from the soaking 1 large chopped onion 2 cups whole corn kernals or baby corn cut into 1/2 inch lengths 2 cups frozen peas thawed - if not available or for a change use 2 chopped green peppers 2 tablespoons tomato puree 1 tablespoon Worcestershire sauce 2 teaspoons minced garlic 1 teaspoon beef bouillon granules (if using mince - obmit if using soya mince) 1/2 cup boiling water 1 tablespoon cornstarch 1/2 cup sour cream 3 1/2 cups mashed potatoes -- prepared with milk and butter or margerine 3/4 cup shredded cheddar cheese - if available In a large frying pan, cook the beef or soya mince and onion over medium heat until the meat is no longer pink - if using soya mince cook until the onions are soft. Stir in the corn, peas, tomato puree, Worcestershire sauce and garlic. Reduce heat; cover and simmer for 5 minutes. Meanwhile, in a small bowl, dissolve bouillon in boiling water. Combine cornstarch and sour cream until smooth; stir into beef mixture. If using soya mince just stir in the sour cream. Add bouillon if using. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted.

Curried Melon Starter

This is a lovely fresh starter ideal to serve before a chicken or pork main course. Easy to make and always a big hit. Choose your curry powder carefully - a medium strength is best. 4 cups melon balls -- mixed or use watermelon on its own 1 teaspoon curry powder 1 tablespoon fresh lemon juice or if unavailable use bottled lemon juice 1 teaspoon honey 1/2cup yogurt Lettuce or cucumbers for garnish Mix curry powder, lemon juice and honey in a small bowl. Stand 5 minutes. Whip in yogurt. Stir curry mixture into yogurt then fold in the melon balls. Chill for 10 minutes. You may add kiwi fruit or finely chopped onion to the mixture for a change.

Stuffed Marrow Rings

It always amazes me how the marrow patch goes on and on. Long after you think that the last marrow has been harvested another one turns up in your vegetable rack. What a treat they are - you can stew them, fry rings of the vegetable, stuff the whole marrow and serve with mashed potatoes and a good gravy or sauce, make it a vegetarian meal or a meat meal depending on your stuffing, cook it with onions and peppers and tomatoes for a vegetable stew or use this tasty dish to ring the changes! You will need: 1 Marrow 2 Onions, finely chopped 2 Garlic cloves, finely chopped 4oz Mushrooms (if available - you can use Oyster mushrooms or replace with some celery) 1 tsp Cumin Seeds 2g Coriander 2g Parsley 1 tbspn Oil (olive if possible) 2oz Black Olives, chopped (omit is not available) Salt & Pepper 4oz Cheese, grated 5oz Rice Instructions Cut the marrow into thick rings about 1 inch across. Wash the rice and place in water and bring to the boil. Once cooked remove from the heat and wash through with hot water. Meanwhile add the oil to a heavy-based frying pan and gently heat the onion and garlic. Mix in the cumin seeds after a minute and heat through for a further 3 minutes. Add the mushrooms or celery (finely chopped), coriander and parsley and cook for a further 6 minutes. Add seasoning. Combine the rice and black olives with the mixture in the pan. Pack into the marrow rings and cover each ring in grated cheese. Place in the oven for half an hour or until the marrow is tender. A good gravy made with browned onions goes well with this dish.

Mealie Meal Cookies

With no cookies in the supermarkets and children home on school holidays always wanting something to munch on you might find this recipe good and economical. Fill the cookie jar and keep the family happy! It is also ideal to make ahead and freeze for when you have little time - or are missing some of the ingredients. Keep a few logs in the freezer and you can have freshly baked cookies in minutes! 1 cup butter or margarine - 1/2 pound 1 cup sugar (white or brown) 2 egg yolks 2 teaspoons grated lemon rind 1 1/2 cups sifted plain flour 1 cup yellow mealie meal Cream butter or margarine and sugar, then add remaining ingredients and mix well. Shape into a log, about the same diameter as the size of the cookies you want and chill for an hour. Cut into slices and bake in a preheated 350 degrees F oven for 8 to 10 minutes. Cool on a rack.

Banana Cake

This is a very nice cake if you have the ingredients - it will use up milk that has gone sour and all those extra bananas from your tree! Ideal with a cup of tea or coffee and can be served iced or just dusted with icing sugar 2 1/2 cups  sugar 1  cup  shortening or butter or margerine 4  eggs 1  cup  sour cream (or soured milk will do) 2  teaspoons  baking powder 3  cups  all purpose flour 1  tablespoon  vanilla extract 6  very ripe bananas -- mashed (2 1/2 cups) Preheat the oven to 350F. Grease and flour three 9-inch cake pans and set aside. Cream together the sugar and shortening or butter. It will be dry and crumbly. Add the eggs an beat well. Mix in the sour cream. In a separate bowl, sift together the flour and baking soda. Add to the creamed mixture and beat well. Add the mashed bananas and vanilla and mix well. Divide evenly between the cake pans. Bake for 30-35 minutes.

Hummus in Zimbabwe

This is a snack that can be made part of a selection of appitizers to be served with drinks. If you don't have black olives don't worry - use green olives or decorate with gerkins or cherry tomatoes. 2 tins Canned Beans ( chick peas are traditional, butter beans are good but any local beans will do) Olive Oil -- as required 3 Tablespons Sesame Seed paste (tehane)(if not available use seseme oil to taste) 6 Large Garlic Cloves Salt And pepper -- to taste 2 teaspoons Lemon Juice -- to taste Olive Oil -- for garnish Parsley -- for garnish Black Olives -- for garnish Place drained beans, sesame seed paste, oil and garlic in blender and blend until smooth - add seasoning and lemon juice. Place on a large shallow platter - pour olive oil over and garnish with parsley and black olives. Cover if to be served later. Serve with pita bread

Fried Cabbage

Cabbage always seems available in Zimbabwe and if one is lucky enough to grow green or red cabbages this colourful dish is sure to please. Try using one green and one red cabbage for real contrast! 1 small Onion, finely chopped 6 tbsp. Oil 1 large Tomato, sliced 1/2 tsp. Salt 1/2 tsp. curry powder 1 med Cabbage, shredded (red or green) 2 each Carrots, sliced into thin rounds and cooked until just starting to become soft 1 each Green bell pepper, chopped Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching. Add tomatoes, salt & curry powder & continue to stir-fry for 3 minutes. Add cabbage, carrots & pepper & mix well. Pour in about 1/2 c water. Cover the pot, reduce heat & simmer until the liquid is abosrbed & the cabbage is still slightly crunchy.

Wacky Chocolate Cake

No eggs? No electricity (but you still have gas for the gas stove)? try baking a wacky cake with no eggs and no need to beat the mixture! 1 1//2 cups flour 1 cup sugar (brown or white) 3 tablespoons cocoa 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla 1 teaspoon vinegar (white or brown) 5 tablespoons vegetable oil 1 cup cold water Mix flour, sugar. cocao, baking powder and salt in a square or oblong pan Make three wells in the flour mixture. In one put the vanilla, in another the vinegar and in the third the oil. Pour the cold water over the mixtures and stir. You can add nuts to the mixture if you like - the cake tastes very much like brownies and the addition of the nuts makes it very special. You can also dust it with icing sugar after baking or make a fudge icing and pour this over the cake when baked. No need to beat. Bake at 350F oven until it springs back. And if you do have power - you can bake it for 6 to 8 minutes in the microwave!

Baked Savoury Roll with Onion Sauce

With meat in short supply a few good and filling vegetarian dishes are needs to round off the family menues. This savory roll can be adapted to use what vegetables you have on hand - if you have no nuts use some sunflower seeds - you can use your imagination to combine a host of seasonal vegetables - even better if they come from your own garden! Baked Savoury Roll: 1/4small cabbage 1 ounce nuts 2 medium carrots 1 teaspoon mixed herbs 1 leek 1 teaspoon yeast extract -- (e.g. Vecon or Marmite) or use Bisto made into a thick paste and omit the cornflower 4 mushrooms 1 teaspoon cornflour 1 onion 8 ounces shortcrust pastry 2 tablespoons vegetable oil Onion Sauce: 1/2pint milk 1 ounce flour 1 ounce margarine 1/2 small onion -- chopped finely and sautéed Savoury Roll: Chop or mince the vegetables finely; grate the nuts or use chopped nuts such as peanuts. Heat the oil and cook the onion for 2-3 minutes. Add the remaining vegetables and cook for another 3-4 minutes. Take off the heat; add the nuts, herbs, yeast extract and cornflour (or Bisto). Mix well and leave to cool. Roll the pastry into a large square approximately 1/8-inch thick. Spread the vegetable mixture evenly to 1/2 inch from edge. Dampen the edges and roll up firmly. Press down the edges. Bake in a hot oven - 200C/400F/gas mark 6 for 30 minutes. Serve with onion sauce. Onion Sauce: Melt the margarine, add the flour and cook for 2-3 minutes. Add the milk and stir well to prevent lumps. Bring to the boil and simmer for 5 minutes, then add the onion and serve.

Piri-Piri Chicken

Piri-Piri Chicken, Peri-Peri Chicken, Frango Piri-Piri, and Frango à Cafreal are all basically the same dish: chicken, marinated in a hot chili marinade, then grilled. The dish's Portuguese and African origins are clearly seen in its names. Frango and cafreal (or cafrial) are Portuguese for chicken, and grilled; and piri-piri or peri-peri are the pan-African words for chili pepper. This dish evolved in Angola and Mozambique (once Portuguese colonies) after Portuguese explorers and settlers brought American chili peppers to Africa. The Portuguese also took the peppers and the cafreal to other parts of the world, notably Goa, India. Spicy-hot Frango Piri-Piri is now so popular in Portugal that it is regarded as a Portuguese dish and it is so popular in Zimbabwe, among all sections of the community, that it has been 'adopted' as a Zimbabwe dish as well! The most basic piri-piri marinade recipe calls for just oil, cayenne pepper or minced fresh hot chili pepper, and salt. Many piri-piri recipes add an acidic liquid (usually lemon or lime juice, or vinegar, or possibly wine or liquor) which adds a tang and tenderizes the chicken. More elaborate versions also include various other flavorings and spices including herbs such as oregano. No quantities are given for the ingredients in these recipes: how you make your marinade depends on how much chicken you're cooking and what ingredients you like. (However, as a guide, the ingredients are listed by volume from largest to smallest.) What you need chicken; whole or serving-sized pieces - One authentic African method is to "butterfly" a whole chicken, i.e., split a cleaned whole chicken down the center enough to allow it to lie flat, but without cutting it into two pieces; then flatten it by hitting it with a mallet or sturdy bottle; then coat the chicken with a marinade like and let it sit for a few hours before grilling. Marinade # 1 oil (or butter, or bacon grease or similar) cayenne pepper or red pepper; or dried red pepper flakes; or finely chopped hot chile pepper salt Marinade # 2 oil cayenne pepper or red pepper paprika garlic (minced, or powdered) ground ginger salt Marinade # 3 oil vinegar, or cider vinegar cayenne pepper or red pepper; or dried red pepper flakes salt Marinade # 4 oil or butter lemon or lime juice fresh hot chile peppers, minced; or cayenne pepper or red pepper; or dried red pepper flakes garlic, minced parsley, chopped salt Marinade # 5 oil vinegar (red wine vinegar) and/or dry sherry (or cooking wine) fresh hot chile peppers, minced; or dried red pepper flakes garlic, minced black pepper salt Marinade # 6 oil or butter lemon or lime juice fresh hot chile peppers, minced; or cayenne or red pepper garlic, minced ground coriander, ground cinnamon, ground ginger, to taste fresh or dried parsley or oregano, chopped salt Marinade # 7 oil (olive oil) lemon or lime juice -- and/or -- vinegar or cider vinegar fresh hot chile peppers, minced; or cayenne or red pepper garlic, minced bitters (Angostura bitters® or similar) paprika salt Marinade # 8 oil (or butter, or bacon grease or similar) cayenne pepper or red pepper; or dried red pepper flakes; or finely chopped hot chili gropund or fresh oregano pepper salt What you do Prepare your choice of marinade, or invent your own, by grinding and mixing all of the ingredients (except the chicken) in a glass bowl. For a milder flavor substitute paprika for cayenne pepper. Some recipes call for bay leaf, marjoram, raisins, tarragon, thyme, or tomato paste. Some cooks like to let the marinade "age" for a day or two (in the refrigerator) to allow the flavor to develop. Rub the chicken all over with the marinade (inside and out if using a whole chicken). Allow the chicken to marinate for at least an hour, overnight if possible. Save the remaining marinade after the chicken is done marinating. Cook the chicken on an outdoor grill or broil it in the oven. Depending on your preference, foil wrap or a rotisserie may be used for a whole chicken. As it cooks, turn the chicken and baste it with the remaining marinade, making sure the marinade is completely cooked after the last basting. Remove the chicken from the grill or roasting pan with a clean fork (not one that came into contact with the uncooked marinade). Serve with additional hot sauce (but not the marinade that was used with the raw chicken), Rice, bread or bread rolls, or roasted potatoes or chips and a good green salad. Serve chilled fruit or creme caramel as the dessert. These marinades also work well with fish or shrimp.

Zimbabwe Lady

A lazy afternoon or a get together after work - what better than a good wine based cocktail. Zimbabwe has gone a long way from its early wine making days - a good red wine is produced here and this recipe makes it go further. Did you hear the joke? A group of wine makers from France visited Zimbabwe in the early eighties and were asked their opinion of a wine that had been grown on the hill opposite where they were having lunch. They could easily see the building where the wine had been made. They were asked what they thought of the vintage. After some consideration one member of the party replies, "It doesn't travel very well"!!!!!! Gone are those days! 1 Bottle of Merlot 1 Cup soda water 1/4 cup Orange Juice 1/2 Cup chopped Mango 1 cup sliced Strawberries 1 apple chopped 1 cup of ice cubes *Combine all ingredients in a pitcher and serve over ice in wine glasses .