"Irish Coffee" Pudding

We have a group of friends who always insist on Irish Coffee at the end of our lunches! Although this a pudding and coffee in one I don't think I would dare to serve it instead of the real thing! I will have to save this for other occasions! 6 eggs 8 ounces sugar 1 cup very strong coffee 1 1/2 ounces powdered gelatin 1/3 cup whiskey* 10 fluid ounces whipping cream 3 ounces crushed walnuts *You can also use Irish Mist. Separate the yolks from the whites of eggs. In a bowl, cream with yolks with the sugar. Heat the coffee until hot but not boiling: add the gelatin and dissolve it in the coffee. Add this mixture to the yolks and sugar. Beat well and put the bowl over a pot of boiling water. Continue beating until mixture begins to thicken. Remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring. When the mixture is on the point of setting, whip the cream and fold it in. Add the whiskey or Irish Mist. Lastly, fold in the well-beaten egg whites. Pour into a soufflé‚ dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the soufflé‚ dish, or fill individual souffle moulds. When set cover with 1 cup heavy cream, whipped, sweetened with 1 T granulated sugar. scatter with nuts or other decorations. You can serve this with berries if you like!

Avocados With Blue Cheese

A new way to use avocado as a starter - tasty and different. Serve with chips or biscuits if you wish. This can also be used as a dip to have with drinks.

Don't use too strongly flavoured blue cheese as this will spoil the delicate flavour of the avocado.

2 1/2 ounces Roquefort cheese 1 tablespoon minced fresh parsley 3 tablespoons olive oil 3 tablespoons fresh lemon juice salt freshly ground white pepper 2 avocados Boston lettuce leaves sliced ripe olives 1. Mash cheese with parsley into coarse paste in medium bowl with fork. Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir into cheese mixture. Season to taste with salt and pepper. 2. Cut avocados lengthwise in half; remove pits. Scoop two thirds of the flesh out of each avocado half, leaving a thin shell, and add to cheese mixture; mix well. Taste and adjust seasoning. 3. Sprinkle insides of avocado shells with remaining lemon juice; place on serving plate lined with lettuce leaves. Spoon cheese mixture into avocado shells, dividing evenly. 4. Garnish with olives and/or paprika.

Party Cheese Balls

16 oz cream cheese or mozarrella shredded 2 cups shredded sharp natural cheddar cheese 1 tablespoon chopped olives stuffed with pimento 1 tablespoon chopped green pepper 1 tablespoon finely chopped onion 2 teaspoons worcestershire sauce 1 teaspoon lemon juice 1 dash cayenne and salt finely chopped pecans or seseme seeds

paprika Combine cheeses. Mix until well blended. Add remaining ingredients except pecans. Mix well and chill. Shape into balls and roll in chopped pecans or seceme seeds and paprika mixed. Serve with crackers.

The balls may be whatever size you wish -make a large one and serve surrounded with crackers for a cheese board.

Glazed beetroot in the microwave

This is an unusual way to serve beets and much better than the cold pickled variety!

beets - think in the region of 2 to 3 small ones per person

1 onion

Balsamic vinegar

Orange juice White wine

Cook beets in water with the skins on Drain when cooked and cool

Skin beets and chop into small cubes

Chop onion and cook in microwave for about 2 minutes with a little oil (I use a Pyrex dish)

Place beets with cooked onions and sprinkle with balsamic vinegar

Just cover with white wine and orange juice - mixed in equal quantities

Cover dish and cook for 5 minutes on high. If there is too much liquid cook a little longer until you get a syrupy sauce. If too dry add a little water and heat through

Serve with pork Schnitzels or chicken breasts and a baked potato or mashed potatoes.

An avocado and olive salad goes well with this.

STUFFED TOMATO WITH CHOPPED BEEF

This makes a good buffet dish - a starter or a main meal if served with some creamy mashed potato. The variations are mentioned at the bottom of the recipe which can be made with almost any vegetable that is suitable for stuffing. 2 lbs. chopped beef (fine but not like mince) 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon garlic powder --or 2 cloves mashed 4 tablespoons chopped fresh dill leaves --or 1 tsp. dried dill 2 tablespoons salad oil 1 cup cooked rice 8 large firm tomatoes 2 tablespoons butter 2 tablespoons oil 12 ounces canned tomato paste 12 ounces water (1 1/2 cups) 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon garlic powder or crushed cloves to taste tomatoes green olives In a large frying pan fry the chopped beef, 1 tsp.salt, ½ tsp. pepper, 1 tsp. garlic powder (or 2 cloves mashed) and 4 Tbs. chopped fresh dill (or 1 tsp. dried dill) in 2 Tbs.oil until meat browns. Add 1 cup cooked rice and blend. Cut a slit in 8 large tomatoes (very firm), halfway across the center. Squeeze at the sides to open the slit. Scoop out all the flesh from inside of tomatoes with a spoon. Refill tomato with beef mixture and close the tomato. Melt 2 Tbs. butter and 2 Tbs. oil in a large pan. Sauté the tomatoes carefully in the fat, rolling them gently until they become dark red on all sides. Remove the tomatoes with the oil and place in a casserole or heavy saucepan. Prepare sauce as follows and pour over the tomatoes: Combine 2 6-oz. cans tomato paste thinned with 2 6-oz. cans water, ½ tsp. salt, 1 tsp. cinnamon and 1 tsp. garlic powder or crushed garlic. Simmer the tomatoes gently over low flame for 10 to 15 minutes until sauce is cooked. Remove carefully to a 15-inch round platter. Surround with raw tomatoes cut in thick slices. Top each slice with green or black olives. If there is more i filling left over after filling the tomatoes place it in a suitable pan and bake it alongside the tomatoes. This can also be made with cucumbers. The cucumbers are peeled, cut lengthwise, scooped out, filled and finished as below. You may also use eggplants. Peel small eggplants, remove the tops, scoop out interiors and proceed in the same manner. The cucumber dish is garnished with fresh cucumber slices and the eggplant with tomato and cucumber slices overlapping all around the edge.

Banana peanut Cake from Ghana

I lived in Ghana for a number of years and bananas and peanuts were always available. This cake is an ideal way to use up ripe bananas that you have left over.

A more refined and lighter cake can be made using other nuts of your choice - macadamias are very good!

1 1/4 cups butter or margarine -- softened (butter is better!) 2 cups sugar 4 eggs -- beaten 4 1/4 cups white flour (brown also works)

1 teaspoon salt 4 teaspoons baking powder 1/2 teaspoon baking soda 8 bananas -- mashed 1/2 cup peanuts -- coarsely chopped 1/2 cup sugar 1 teaspoon cinnamon In a large bowl, cream together the butter and sugar. Add the eggs and beat to combine. In a separate bowl, stir together the flour, salt, baking powder, and Baking soda. Stir the flour mixture into the butter mixture alternately with the bananas and peanuts. Pour the batter into the prepared loaf tin and bake for 30 minutes, or until a wooden skewer inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack. Stir together the 1/2 cup sugar and cinnamon. Sprinkle the sugar mixture over the top of the cake as soon as you remove it from the oven.

Garlic Chicken

This sounds like a lot of garlic but the flavour mellows beautifully.

Serve with green salad and some creamy mashed potatoes. 1 whole chicken -- cut into 8 pieces 1/2 cup olive oil -- plus 2 tablespoons olive oil 10 sprigs fresh thyme 40 garlic cloves -- peeled Salt -- to taste Freshly-ground black pepper -- to taste Preheat oven to 350 degrees. Season chicken with salt and pepper. Toss with 2 tablespoons olive oil and brown on both sides in a wide fry pan over high heat. Remove from heat, add oil, thyme, and garlic cloves. Put in a covered dish and bake for 1 1/2 hours. Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve. This recipe yields 6 servings.

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.