Honey Cinnamon Caramel

This is a good light desert and with sugar hard to find using honey is a plus! 3 eggs -- beaten 1 1/2 cups milk 1/2 cup honey -- divided 1 teaspoon vanilla 1/4 teaspoon ground cinnamon Combine eggs, milk, 1/4 cup honey and vanilla. Beat until mixed but not foamy. Combine remaining 1/4 cup honey and cinnamon in small bowl; mix well. Place 4 (6-ounce) custard cups in 8-inch square baking dish. Spoon 1 tablespoon honey-cinnamon mixture into each custard cup; divide egg mixture into each custard cup. Place baking dish on middle rack of oven; pour boiling water into baking dish around custard cups to 1-inch depth. Bake at 325ºF 30 to 45 minutes or until knife inserted near center comes out clean. Serve warm or cold. Loosen edges of individual custards with spatula or knife; invert onto dessert plates. Excellent with whipped cream and sponge fingers!

Baked Bream with Tomatoes and Olives

Bream or Tilapia is a wonderful fresh water fish. The delicate flavour is enhanced by the olive and tomato addition. Don't try and make this with sunflower oil - the olive oil is a must!

6 Bream fillets 1/4 cup extra-virgin olive oil 4 sprigs fresh thyme 3 tomatoes -- peeled, seeded and chopped 1/2 cup coarsely chopped green olives 1/4 teaspoon dried hot red pepper flakes 2 garlic cloves -- minced 1/2 cup finely chopped red onion 1 tablespoon fresh lemon juice Preheat the oven to 400º. Oil lightly a shallow baking dish large enough to hold the fillets in one layer. In a bowl stir together the oil, thyme, tomatoes, olives, red pepper flakes, garlic, onion, and lemon juice. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.

Spicy popcorn

Popcorn is a good snack to have at any time, while having a drink with friends or just watching TV. This is a tasty but not too hot version.

5 cups popped popcorn 1/4 cup butter -- melted 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 teaspoon lemon pepper Pour butter over warm popcorn. Combine remaining seasonings and sprinkle over popcorn; toss to mix. Bake in a 300-degree Fahrenheit oven for crispy popcorn.

Amazing Maize Medley

This recipe will serve ten people - it is economical and very tasty. It can be served as a main dish or a vegetable accompaniment. If you are not strict vegans sprinkle it with grated cheese or have a bowl of cheese to hand round.

Serve with crusty bread, pasta or rice or couscous.

1 1/2 cups red onion or white-- diced

2 tablespoons olive oil 1 cup diced seeded orange or yellow pepper 1 cup diced seeded red pepper 1 cup diced seeded green pepper 2 pounds cut corn or equivalent in tins 2 cups diced zucchini 1 tablespoon minced garlic 2 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1/4 cup freshly-chopped parsley 2 tablespoons freshly-chopped basil 2 tablespoons freshly-chopped oregano In a large non-stick pan, saute the red onion in olive oil for 5 to 7 minutes or until soft and lightly browned. Add all of the diced peppers and saute an additional 3 minutes. Add the corn, zucchini, and garlic, and saute for 4 to 5 minutes or until the vegetables are crisp-tender. Add the chili powder, salt, and pepper, and saute an additional 2 minutes to blend the flavors. Stir in the remaining ingredients. Remove the pan from the heat, taste, and adjust the seasonings as needed. Transfer the mixture to a large bowl or platter for service.

Hot pot cooking

This article appeared in the Los Angeles Times. We have used this system in Zimbabwe for years and it really works. it is about time that we used this more often and also looked to solar cooking. I will be giving recipes using these methods - so why not try it! Mike White uses what he calls a slow cooking "hot box," to cook stews and almost anything that has liquid in it! He uses a cardboard box (or the large enameled bowl pictured) in which he places a large pillow. In a separate lidded cooking pot, food is brought to a boil for maybe 10 minutes, depending on what is being prepared. It is then placed on a mat over the pillow (the place mat keeps the pillow from scorching, he says.) A tea towel goes over the lidded pot, which is then topped off by another pillow to retain heat while the contents slowly cook. Mike says the pot will still steam after three or four hours, cooking everything from beans to tough meat stews beautifully. And he notes the practicality of using the hot box: "We live in Zimbabwe where the power often goes out and even if we have power I save power by using it partly because it works so well. "We have lived for many years with austerity and it has become part of our culture I suppose. The food we eat and how we eat it has become more special. Each meal has become a celebration. Many people who visit say that everything tastes so much better in Zimbabwe. Nothing is wasted. "I notice you are in the midst of a terrible drought and of course in the recession we are all in, I suppose we need to keep positive and flexible in these times." Thanks so much for your e-mail, Mike! — Noelle Carter Photos courtesy of Mike White

Zimbabwe Apple And Sausage Breakfast

Want something different for breakfast - try this recipe - it is sweet and savory and ideal for breakfast or brunch.

1 packet pork sausage (about 6 to 8) or a packet of cocktail sausages (500grams)

1 tin apple slices

2/3 cup maple syrup or golden syrup or honey

1 6 oz mealie meal plus milk to make up

1 Tablesopoon of butter

Cook sausage in medium frying pan, stirring occasionally, for 5 to 6 minutes or until no longer ppink. Remove from pan and drain.

Add apples and 2/3 cup syrup to skillet; cook, stirring occasionally, for 3 to 5 minutes or until apples are glazed.

Prepare mealie meal using milk instead of water. Add a tablespoon of butter or margerine when ready.; transfer to large bowl. Stir in sausage and apples; serve warm with maple syrup or honey.

Mustard is a good accompnayment to this dish

Warthog Pot Roast

This can be done with a pork leg - the results are just as tastey. 6 or 7 pound warthog leg - boned 2 tablespoons oil 4 cloves garlic 2 onions thinly sliced 4 carrots thinly sliced 1 tablespoon butter 1 bottle red wine 1 tot gin 10 black pepper corns 1 sprig thyme Large tin tomato puree Inject the warthog meat with the oil and insert the garlic cut in slivers. (if using pork there is no need to inject with oil) Sweat the onions and carrots in the butter - do not brown. Remove from pan. Brown warthog in the remaining butter. Place onions and carrots, red wine, gin, black peppercorns and thyme in a non-metallic dish and add the warthog. Marinade overnight Put meat, tomato puree to taste and marinade in a large cast iron pan - and bring slowly to a simmer - simmer until done adding more red wine if necessary (about 3 hours). Taste and add salt to the sauce if necessary and thicken to your liking. Serve with salads and potatoes Grate carrots and add raisins - make a green salad to your own recipe Boil three small potatoes per person (or more if you wish) until ready - melt butter in a pan and lightly fry garlic cut in chunks - add potatoes and coat well - warm through before serving.

One-Pot Tuna Pasta

With a lack of water to drink - let alone washing up - a one pot meal is ideal for most of us.

Try this one - a much cheaper version than those one finds in a packet - can be made over a gas stove when we have a power cut or load shedding!

This has all you need for a complete meal. 8 ounces Elbow Macaroni, Medium Shells or other medium pasta shape -- uncooked 2 1/2 cups water 2 chicken or vehgetable bouillon cubes 1/8 teaspoon black pepper 2 teaspoon fresh basil leaves (or 1 tsp dried if necessary) 1 green or red pepper (chopped) 1 cup green beans - cut into small lengths and lightly cooked 1 cup milk 4 ounces Cheddar or other strong cheese -- grated 1 can tuna packed in water -- drained 1/4 cup chopped fresh parsley Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add pasta so that water continues to boil. Cover and simmer for 7 minutes, stirring occasionally. Meanwhile, dice pepper. Stir diced pepper, green beans and milk into pot; cover and simmer 6 to 8 minutes or until pasta and beans are tender. Stir in cheese, tuna and parsley until cheese is melted. Serve immediately.

Green Bean and Basil Salad

Need a salad but don't have lettuce? This is a fresh salad that goes well with almost everything. Accompanied by a fresh tomato salad it is ideal to serve with a braai or a hearty main dish. Home baked brown bread will complete the meal. 1 10 oz. pkg frozen green beans or a large tin or 10 oz fresh beans 1/8 teaspoon garlic powder 1/2 cup onions -- very thinly sliced 1 teaspoon dried basil or a small bunch of fresh basil 2 tablespoons balsamic vinegar 1 tablespoon grated Parmesan cheese 1 tablespoon olive oil -- plus 1 tsp. 1/8 teaspoon pepper 3 tablespoons water salt to taste Cook beans according to directions until just tender-crisp and drain or drain water from tinned beans. Combine beans and onions in a large bowl. Combine remaining ingredients and pour over beans. Toss until well blended. Chill several hours or overnight, stirring occasionally. Garnish with black olives if available and fresh basil leaves.

Almond Cookies

Our family loves stir frys! I sprout my own beans and use what we have in the garden for the stir fry which we have with either noodles or rice whichever takes our fancy. These almond cookies and a cup of good chinese tea finish the meal. If you don't have almond leave them out or use a pecan or half a macadamia instead. they still taste good 1 cup sugar 3/4 cup margarine 1/4 teaspoon baking soda 3 cups flour 2 tablespoons almond extract 24 whole almonds or other nuts Cream sugar and margarine. Add baking soda, flour and almond extract. Knead by hand for 2-3 minutes until dough is pliable. Shape into small balls and place 2" apart on a greased cookie sheet. Gently press and almond onto each cookie. Bake at 325F for 35-45 minutes until lightly browned, but still soft. Cookies will firm up as they cool. Makes 24 cookies.

Salmon Loaf

This is a good alternative to a meat loaf and you can substitute tuna for salmon if you wish. serve with a good tomato sauce or a mayonnaise based sauce, green salad and fresh brown breasd and butter. Yum....... 1 15-ounce can Alaska salmon 2 cups soft bread crumbs 1/3 cup finely minced onions 1/4 cup milk 2 eggs 2 tablespoons chopped parsley 1 tablespoon lemon juice 1/4 teaspoon dill weed 1 Dash black pepper Drain and flake salmon, reserving 2 tablespoons liquid. Combine flaked salmon and reserved liquid with remaining ingredients. Place in well-greased 8 1/2 × 4 1/2 × 2 1/2 inch loaf pan or shape into loaf on greased baking pan. Bake at 350ºF for 45 minutes.

Baked Bean Pot Lentils

Lentils are a good standby in the store cupboard and make an excellent meal. For a vegetarian version just obmit the bacon. Serve with brown rice for a full meal. 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.

Grilled Tomato and Onion Rolls

A good tasty roll or sandwich always goes down well at lunchtiome - try this tastly combination. Rocket grows well all year round in Zimbabwe 1/3 cup olive oil Salt and freshly ground pepper 1 tablespoon fresh rosemary OR 1 teaspoon dried rosemary 2 large ripe tomatoes -- cut into 1/4 inch thick slices 2 onions -- cut into 1/4 inch thick slices 4 large rolls -- split 1 bunch rocket -- washed and patted dry 1/2 pound fresh Mozzarella -- drained and thinly sliced or other good vheese for melting Preheat grill to a medium heat. Combine the olive oil with salt, freshly ground pepper and rosemary. Brush the olive oil mixture over each tomato slice, onion slice and half roll. Grill the onion slices until they are tender and blackened, about 10 minutes. Briefly grill the tomato slices until they are warm. (Do not overcook them.) Grill the rolls on one side until golden brown. Transfer all to a warm platter. Assemble the sandwiches by layering the arugula, tomatoes, onions and Mozzarella on the bottom half of the roll. Top with the second half of the bun. Cut in half and serve.

Baked Macaroni And Cheese

This will serve 6 to 8 people and is a full meal served with salad or a green vegetable. One can ring the changes by putting tomatoes under the bread crumbs or even on top - then dusting them with curry powder 1/2 pound elbow or other macaroni or pasta 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup finely-diced onion 1 bay leaf 1/2 teaspoon paprika 12 ounces sharp cheddar -- shredded 1 teaspoon kosher salt Freshly-ground black pepper -- to taste === TOPPING === 3 tablespoons butter 1 cup dry bread crumbs Preheat oven to 350 degrees. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a large casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Quick and Easy Pots de Creme

These are sinfully rich yet not too sweet. Since this recipe serves eight, and can be prepared in advance, it's great for entertaining. You can garnish as you wish - a cherry on top looks good - or a sprinkling of chocolate. You could go overboard and insert a flakey bar into the cream or serve with a boudour biscuit.

There is also a microwave verison - see below......

7 ounces unsweetened chocolate 1 14 oz. can sweetened condensed milk 3 tablespoons orange liqueur or brandy and orange juice combined 1 1/2 cups whipping cream -- whipped Whip the cream until soft peaks form. Heat chocolate and sweetened condensed milk in double boiler or a bowl set over a pan of hot water. Stir until chocolate melts and mixture is blended. Stir in liqueur, adjusting to taste, and let mixture cool to lukewarm. Stir about a fourth of whipped cream into chocolate to lighten mixture. Then fold in all but one large spoonful of remaining whipped cream. Refrigerate remaining cream to decorate tops. Spoon mixture into pots-de-creme pots, individual souffle cups, or small dessert dishes. Chill in freezer about 30 minutes, or in refrigerator if serving time is more than 30 minutes away. Decorate each dessert with a dollop of reserved whipped cream. Makes 8 servings, 1/2 cup each. Recipe can be prepared up to a day ahead and stored, covered, in refrigerator. Microwave Version Chocolate may be melted in the microwave oven. Place chocolate in a small glass bowl. Microwave on 50% power until softened (2 to 2-1/2 minutes). Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Add sweetened condensed milk, stir to blend, and continue with step 2. Preparation time and timesaver tip same as above.

More ways to use your marrow

Marrow Jam

This works well and is very easy to make

1 large Marrow peeled, seeded & diced (1×1inch cubes). Same amount of sugar as marrow in weight 4 x lemons, zested & juiced. 3oz x Root ginger,chopped & bruised(bashed with a rolling pin to release the natural ginger oils).

Place all diced marrow into large bowl then add and toss in all the sugar, cover and place in fridge over night. Place marrow & sugar mix into a preserving pan. Add lemon zest & juice to mix. Tie the bruised ginger root in to a muslin/cheese cloth bag, and add to pot. Bring mixture to boil & simmer for 3 to 4 hours (or until it jelly's on a cold plate). Strain & jar as you would for any other kind of jam. Notes: Use as any other preserve ( beautiful on wholemeal toast) or as a replacement for apple sauce with any hot/cold Pork dishes).

Fried Vegetable Marrow

Marrow can be such a boring vegetable and if one has a glut what can one do with them other than stuff them, boil them or mix with tomatoes and onions. This is an old English recipe which helps to spice them up a bit! Serve with a good homemade tomato sauce, cheese sauce, chilli sauce or a brown onion gravy. Mashed potatoes go well with them and you can sprinkle them with grated cheese. They are a great favourite with children who might not normally want to eat marrow. 3 Medium Sized Vegetable Marrows Egg Breadcrumbs Hot oil Peel and boil the marrows until tender in salt and water. Drain and cut in slices. Remove the seeds. When thoroughly drained, brush the marrows with egg and sprinkle with breadcrumbs. Have some ready hot oil. Fry the marrow and when a brown colour. Remove, drain and sprinkle with a little salt and pepper and serve. Time: About ½ hour to boil the marrow, 7 minutes to fry it.. Sufficient: for 4 persons.

Baked Beans with Ham

Two years ago we joked about baked beans on toast being an luxury meal - now it is!!!!!!

This easy to make recipe will feed 6 - for a twist serve it on toast - or with chips or french fries! Add a fried or poached egg on top if you have one!

1 cup chopped onion 2 tablespoons vegetable oil 2 16-ounce cans beans with tomato sauce 1 1/2 cups diced lean ham 6 tablespoons honey 3 1/2 tablespoons prepared mustard Salt and pepper -- to taste Cook and stir onions in oil in large skillet over medium heat until tender. Add remaining ingredients; mix thoroughly. Spoon into 1 1/2-quart baking dish. Bake, covered, at 350ºF for 45 minutes.

Uncover during last 15 minutes of cooking if drier beans are desired.

Serve with home made brown bread and a salad for a complete and easy meal.

Different Cornbread

A very good recipe for someone who cannot take gluten - its had a different and slightly exotic flavour. Goes well with chicken and meat and is wonderful hot on its own! Try it with a thick tomato soup for a complete meal! Simple and quick.

1/4 cup vegetable oil 2 cups cornmeal 2 tsp baking powder 1 1/4 cups milk 1 egg beaten 1 1/2 teaspoons cracked fennel seed 1 1/2 teaspoons Crushed whole pepper corms Preheat oven to 450F.

Pour the oil in a 10-inch cast-iron frying pan or round shallow pyrex.

Place the pan in the hot oven.

Place the cornmeal and baking powder in a bowl and whisk in the milk and egg.

Add the fennel and pepper and stir until thoroughly blended. Stir the hot oil into the batter, then pour the batter into the hot skillet.

Bake 15 to 20 minutes, until done. Serve piping hot with butter. Makes one 10-inch round

Different Egg Rolls

I love egg rolls and they are so easy and quick to make if you have the wrappers. This is a very different slant on the normal recipe - makes a good luncheon meal and is a cross between a sausage roll and and egg roll.

You can make the wrappers yourself using the following recipe but it is quicker and easy if you can buy ready made ones:

1/2 pound flour 1/2 tsp salt 1/4 pint cold water I egg, lightly beaten

Sift the flour and salt in to a food processor.

Add the egg and as much water as required ti make a soft but not sticky dough.

Process for about 2 minutes until well mixed and the dough forms a bowl.

Leave covered for 30 minutes then roll out thinly (about 1/16th of an inch thick) and cut into 16 Squares.

Egg rolls: cooking oil for frying 15 cloves fresh garlic -- peeled 1/2 cup real mayonnaise 1/2 cup softened cream cheese 2 tablespoons prepared mustard 4 large sausages (vegetarian if you wish!) 1 egg 1/4 teaspoon milk 8 large egg roll wrappers chopped parsley Heat oil in frying pan to medium-high, about 350F. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce.