Odette Cocktail

This was invented for me by a bartender in Malaga, Spain - it is really refreshing on a hot day - but beware it is strong!

1 Tot Whiskey 1 Tot Gin 1 Tot Creme De Menthe Ice -- crushed 1 Large Maraschino Cherry or Glace Cherry 1 Medium Mint Leaf Shake whiskey, gin and creme de menthe in a cocktail shaker. Pour over plenty of crushed ice. Garnish with the cherry into which the mint leaf has been inserted. Serve very cold.

Cheese, Mushrooms And Brandy On Toast

A lovely supper dish when you don't want to cook - the flavours are wonderful and the brandy ensures that your cheese is creamy. this is very tasty and a firm family favourite. very good served as a late night snack - garnish with parsley if you wish! 250 Grams Mushrooms -- sliced 2 Cloves Garlic -- sliced 1 Tablespoon Butter 1/2 Shot Brandy 1/2 Pound Cheese -- grated 8 Slices Whole-Wheat Bread Slices -- toasted (you can use white but it does not bring out the flavours so well) Fry mushrooms and garlic in the butter until slightly cooked. Add brandy. Add cheese and melt stirring well.

You may want to add some salt and pepper to taste Pour over toast and serve immediately.

Tomato And Onion Mealie Bake

This is like polenta - I make my mealie meal with milk and salt and it should be semi firm.

This is great with meat at a braai or serve with a cheese sauce it makes a good vegetarian entree - serve salad or spinach lightly cooked and chopped. 375 Grams Mealie Meal -- cooked 2 Large Onions -- sliced 2 Cloves Garlic -- crushed 1 Large Green Pepper -- chopped 450 Grams Tomatoes, Canned Mixed Herbs -- to taste Salt And Pepper -- to taste 250 Grams Cheddar Cheese -- grated Fry onions, garlic for 5 minutes. Add the chopped green pepper, tomatoes, herbs and seasoning. and simmer for 10 minutes. Spoon half the mealie meal into an oblong dish - cover with tomato mixture and sprinkle cheese thickly over the tomato mixture. Repeat layers ending with cheese and bake at 180 degrees for 20 minutes.

Make Ahead Bran Muffins

This is a wonderful recipe and keeps very well - I have even taken it into the bush and provided fresh muffins with morning coffee! Must admit i had a small portable oven!

They also cook well in a microwave! Reduce time to about 6 to 8 minutes depending on your microwave.

2 1/2 Cups Whole-Wheat Flour -- sifted (In a pinch you can use all purpose flour) 2 Cups Wheat Bran 1/2 Teaspoon Salt 2 1/2 Teaspoons Baking Soda 2 Large Eggs -- beaten with 1/2 Cup Oil -- beaten with 2 Cups Milk -- beaten with 1 1/2 Cups Dark Brown Sugar -- beaten with 1 Teaspoon Vanilla 1 Cup Mixed Fruit -- dried 1/2 Cup Candied Cherries (of available) 1/2 Cup Macadamia Nuts -- chopped (or nuts of your own choice) Mix dry ingredients. Add beaten ingredients to dry ingredients. Add fruit and nuts and mix well. Put into a covered container and leave in fridge until needed. Stir up mixture when needed. Put a little mixture into patty tins and bake at 190 degrees c for 15 minutes.

Zimbabwe Meat Loaf

In cold weather there is nothing more satisfying than a good slice of meat loaf served with either a baked potato or mashed potato. this recipe will serve six and is economical as well as tasty. 1 pound ground beef, lean 1 large chopped onion -- finely chopped 2 tablespoons Worcestershire sauce 2 tablespoons tomato sauce 1 large egg 1 tablespoon flour 1 tablespoon dry bread crumbs 1 teaspoon salt 1/2 teaspoon black pepper 1 pinch thyme 1 slice bread -- thickly sliced 1/4 cup milk 1 roll aluminum foil 2 large eggs -- hard boiled and shelled 3 bacon slices Remove crust from slice of bread and soak in milk - squeeze dry. Mix all together except foil, hard boiled eggs and bacon - and shape in the form of a loaf on a greased baking tray. Make a dent in the center and insert 2 hard boiled and peeled eggs - close up firmly. Place slices of bacon across the top sideways. Crimp up oiled tin foil along the sides to keep its shape. Cook until golden at 500 degrees.

Jo Mazotti

My all time favourite pasta dish - I have served this to many people including Colin Wilson, the author, and still enjoy it myself on many occasions! 1/4 Cup Butter 2 Pounds Pork Tenderloin -- minced 8 Large Onions -- chopped 8 Cloves Garlic -- chopped 400 Grams Tomato Paste 2 Cups Dry White Wine And Water 1 Bunch Celery -- chopped 1 Can Onion Soup 8 Large Green Peppers -- finely chopped 1 Pound Mushrooms -- sliced Mixed Herbs -- to taste Salt And Pepper -- to taste 1 1/2 Pounds Cheddar -- diced 500 Grams Shell Pasta Wine, Red -- to moisten Fry pork, onions and garlic until onions are transparent. Add celery and peppers and saute until soft. Add mushrooms and saute for 1 minute. Add soups, water or water and wine, herbs and seasonings and remove from heat. Boil noodles until cooked but firm - cook in a multi server if possible. Add drained noodles and cheese to the vegtable and pork mixture and cook 20 minutes in a pressure cooker or 1 hour on top of stove or 20 minutes in the microwave on medium high - stir well throughout the cooking to stop burning. MAY BE PREPARED THE DAY BEFORE - IF SO REHEAT IN THE MICROWAVE AND ADD EXTRA WINE TO MOISTEN - TEST SEASONING. Serving Ideas : Garlic bread, green salad, red wine. NOTES : Use herbs such as oregano, marjoram,basil - condensed tomato soup may be used - 3 cans instead of tomato paste although the flavour is not the same. Celery soup may replace the onion soup for a more distinctive flavour.

Chinese Sweet Or Red Pork

This recipe comes from our very dear friend Dennis Kung - it is a wonderful and authentic way to serve pork - serve with rice. 1 Kilogram Pork Tenderloin 4 Tablespoons Brown Sugar 1 Tablespoon Honey -- large 1 Tablespoon Salt 3 Tablespoons Soy Sauce 4 Tablespoons Brandy Red Food Coloring Cut pork into slices. Marinade in the remaining ingredients for 1 day or more. Place pork slices onto a grid and bake in an oven at 300 degrees until well done but not brown - a little oil or butter on the slices will keep them moist if there is no fat on the meat.

BEEF ESCALLOP CORDON BLEU A LA ITALIAN - Mrs Buckwell's original

Simplicity itself - but very effective! 600 grams beef fillet steak -- sliced thin 100 grams butter 1 small onion -- grated 1 tablespoon flour 4 fluid ounces sherry or brandy 7 1/2 ounces chicken stock 1 teaspoon tomato paste 1 bay leaf 1 teaspoon salt 1/2 teaspoon black pepper 1 1/2 pounds spinach -- cooked 2 tablespoons cream 1/2 pound cheddar cheese -- sliced 3 large tomatoes -- sliced Cut beef fillet into escallops 3" x 3" and beat well until very thin. Salt and pepper and brown quickly in butter - keep warm. Add to the remaining butter the onion and fry until transparent - add flour, sherry, stock, tomato paste, bay leaf, salt and pepper to taste - simmer until rich and creamy - remove bay leaf. Chop cooked spinach and add salt, pepper and cream. Place spinach down the center of a long serving dish - on this place 1 escallop covered with a slice of cheese and a tomato slice which has been sauteed in butter. Repeat until spinach is covered. Spoon sauce on both sides of dish and place in a hot oven until cheese is melted and all is hot. Serve with chipped potatoes or mashed potatoes.

Brandy Bombs

These are very good with coffee after dinner. 50 Grams Dark Chocolate 25 Milliliters Golden Syrup 25 Milliliters Brandy 20 Milliliters Whisky 100 Grams Marie Biscuits -- CRUSHED 50 Grams Pecans or othwer nuts -- FINELY CHOPPED Icing Sugar , Cocoa, coconut or coloured sugar -- TO Coat BLEND ALL INGREDIENTS except coating - IN A LARGE BOWL. ROLL TEASPOON SIZE AMOUNTS INTO BALLS AND DREDGE IN CHOSEN COATING- PLACE IN PAPER CASES AND/OR PACK ON TRAYS - REFRIGERATE UNTIL FIRM. BEST AFTER ONE WEEKS STORAGE AND MAY BE KEPT FOR UP TO THREE WEEKS.

Banana Cocktail

An unusual way to serve bananas as a starter.

Very good before a heavy meat dish.

4 bananas -- sliced 1 tablespoon lemon juice 1 cans tuna -- drained and flaked 1 chopped onion 2 tablespoons chopped gherkins OR 2 tablespoons chopped olives ( green or black) 1 tablespoon grated cheese FOR DECORATION Paprika Slices of olives or gherkins SAUCE 2 tablespoons butter or margarine 2 tablespoons cake flour Salt and pepper -- to taste 1/4 cup chicken stock 1/4 cup dry white wine 1/3 cup grated cheddar cheese 1/4 cup fresh cream Sprinkle bananas with lemon juice. Mix all the ingredients for cocktail. Spoon into seven cocktail shells. Cover with sauce*. Sprinkle with grated cheese over each cocktail portion. Decorate with a slice of gherkin or olive, and sprinkle with paprika. Bake for 15-20 minutes at 350º degrees and serve warm. To Make Sauce: Melt butter, flour, and pepper in a saucepan. Add stock and wine and bring to the boil. Stir constantly. Simmer for one minute. Add 1/2 cup of grated cheese. Let cool off. Add cream.

Candied Cherry Tomatoes

This is a tasty and easy way to use cherry tomatoes. We always have lots of them and it is good to know as many ways as possible to serve them! 3 tablespoons butter 1/4 cup onions -- chopped 4 cups cherry tomatoes 1/2 cup packed brown sugar -- or honey 3/4 teaspoon salt 1 1/2 cups bread crumbs -- buttered Wash and drain cherry tomatoes; remove stems. Melt butter in frying pan Add tomatoes, 6 tablespoons brown sugar or honey and salt. Cook very slowly until liquid evaporates. Be careful not to let tomatoes stick or scorch. Put mixture in baking dish. Top with buttered bread crumbs and remaining brown sugar or honey. Bake in preheated 350-degree oven until crumbs are browned about 20 minutes. This can also be done in a microwave - using a Pyrex dish - cook the tomatoes as instructed - cover with the crumbs and either bake in a convection oven or grill. - - - - - - - - - - - - - - - - - - -

Chili Crusted Chicken Breasts with Chili Sauce

This is a quick easy and tasty way to serve chicken. serve with chips or rice and a good salad. 6 skinless chicken breasts - beaten flat 1/2 cup cornmeal 2 teaspoons chili powder (2 to 3 teaspoons) or to taste 1 tablespoon olive oil 1 tin chopped tomatoes seasoned with chili power or flakes to taste 1/2 cup fine shredded sharp cheese Combine cornmeal and chili powder; dip breasts to coat both sides. Heat olive oil in large skillet over high heat until hot; brown breats 1 minutes on each side. Pour tomato sauce over cutlets. Cover and heat for 3 to 4 minutes. Top with cheese; serve.

Brie with a difference!

This is wonderful served with french bread as the cheese course after a meal.

Can also be served with drinks as a snack.

Now we can get cheeses again I will definitely be serving this on many an occasion!

2 tablespoons brandy 3 tablespoons golden raisins 1 tablespoon currants or dark raisins 8 ounces Brie 2 tablespoons toasted walnuts -- chopped Place brandy, raisins, and currants in a small bowl. Microwave on 100% power until raisins absorb brandy, 30 to 60 seconds. Place Brie in a microwave-safe serving dish. Microwave on 100% power until cheese is warmed and begins to melt (30 to 60 seconds). Sprinkle raisins and walnuts on top of Brie.

Green Tomato / Rasberry Jam

What do you do with all those green tomatoes at the end of the season?

Why not try this jam? It really is good and tastes like raspberries! Use a good quality jelly and you are away!

5 1/2 cups chopped green tomatoes 5 1/2 cups sugar 1 package raspberry-flavored jelly - (6-oz) In large kettle combine tomatoes and sugar. Simmer for 25 minutes, stirring occasionally. Remove from heat and stir in gelatin until dissolved, about 1 minute. Pour into jars and top with lids. This recipe yields about 7 pound jars

Crustless Tuna Quiche

This is an easy luncheon dish or can be served as a starter - garnish with olives and tomatoes for a spectacular finish. 200 Grams Tuna In Oil -- flaked 120 Grams Cheddar Cheese -- grated 1 Large Onion -- finely chopped 25 Milligrams Flour 4 Large Eggs -- beaten 250 Milliliters Milk 5 Milligrams Mixed Herbs (or use a selection of fresh herbs) Salt And Pepper To Taste Paprika -- to garnish Combine tuna, cheese and onion with flour. Spread over the base of a 22mm pie plate. Beat remaining ingredients except paprika together and pour over tuna mixture. Cook until set - about 10 minutes on medium high. Serving Ideas : Serve hot with green salad and french bread,

SUNDRIED TOMATO, HERB AND CHEESE LOAF

Having made your sundreied tomatoes this is a good receipe to show them off. Serve with good cheese, salami or ham, olives and a salad for a complete lunch! You could follow this with a fruit salad - it is really all that is needed.

50 g sundried tomatoes -- chopped

1 medium onion -- chopped 2 sticks celery with leaves -- chopped 3 large cloves garlic -- crushed 10 ml dried mixed herbs 500 g self-raising flour -- (830 ml) 5 ml baking powder 5 ml salt 500 ml milk 1 extra large egg 100 g mature cheddar cheese -- (250 ml) Preheat oven to 180°C. Drain the oil off the tomatoes and heat oil in a medium sized pan. Sauté onion, celery and garlic until vegetables are soft. Remove from heat. Stir in the sundried tomatoes and mixed herbs and allow to cool. Sift the flour, baking powder and salt into a large bowl. Beat the milk and egg together and stir in the cheese. Add the vegetable and milk mixtures to the dry ingredients and mix well. Transfer dough to a greased loaf tin. Bake in preheated oven for 50 - 60 minutes. Turn bread out and allow to cool on a wire rack.

Sundried Tomatoes

As usual we have a glut of tomatoes and having made tomato sauces and eaten tomatoes till they come out of our ears I had to think of something different.

I sun dried them in the Microwave!

Worked really well - I did not get the usual leathery product but a dry fully flavoured product.

You can use any tomatoes you have and I used a mixture of plum, ordinary round and cherry varieties. You can add whole garlic cloves or a sprig of rosemary for extra flavour.

This is what I did - placed them in one layer in a Pyrex dish and microwaved for 10 minutes at 720 power. i then drained off the excess liquid (kept that for cooking) and put them back for about 5 minutes.

I then turned them over and microwaved for another 5 minutes.

They were just starting to get leathery at this point - I left them for 5 minutes to cool down then put them into a jar with olive and sunflower oil mixed.

Chicken Breasts with Green Peppercorn Sauce

This is glorious! Green pepper corms can be found in Zimbabwe shops now - and really add the final touch - they are not hot like black pepper and have a unique flavour that blends with the tarragon.. tarragon plants are available in Harare and if you use fresh increase to at least a tablespoon.

4 boneless skinless chicken breast halves 1 teaspoon oil 1/4 cup dry sherry 2 tablespoons minced onion 1/4 cup white wine 1/2 cup cream 1 tablespoon green peppercorns 1/4 teaspoon dried tarragon

Parsley for garnish Preheat oven to 400 degrees F. In a large pan over medium-high heat, saute chicken breasts in oil and sherry until lightly browned on both sides. Transfer to a baking dish. Bake for 15 minutes. While chicken is baking, in the same skillet over medium heat, saute onion in remaining oil until soft. Add wine, cream, peppercorns, and tarragon. Heat until sauce coats the back of a spoon. Serve over baked chicken with baked Potatoes and a tomato and olive salad.

Cream Style Corn or Mealies

This is far better than the creamed corn one gets in a can!

Very easy and, except for the cream - economical! It does keep for a few days in the fridge and freezes well.

1/2 onion -- diced 1 tablespoon butter 2 pinches salt 8 ears fresh maize 1 sprig fresh rosemary -- bruised 1 tablespoon sugar 1/4 teaspoon turmeric 2 tablespoons yellow mealie meal

1 cup heavy cream Freshly-ground black pepper -- to taste In a saucepan over medium heat, sweat the onion in butter and salt until translucent. Remove the corn kernels from the cobs and scrape the cob to get any remaining bits of kernel and juice. Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper and more salt if required.. This recipe yields 3 cups.

Baked Beef And Rice

The evenings have really closing in a warming casserole is very welcome. Although this is Africa we have cold evenings and nights.

Serve this with crispy bread and you have a complete meal.

1 1/2 pounds mince beef 1 cup rice -- regular 1 small onion -- chopped 2 butter or margarine 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 teaspoon paprika 2 ounces olives -- stuffed, sliced or black sliced 2 cups tomato juice 1 1/2 cups water -- boiling 1/2 cup cheese -- cheddar, shredded Saute beef, rice, and onion in fat . Pour off extra fat. Add remaining ingredients except cheese; mix well. Place in a large casserole. Cover tightly; bake at 300F for 1 hour. Uncover; sprinkle with cheese and continue baking about 10 minutes or until cheese is melted.