Home made Tomato Puree

What could be better - tomatoes fresh off the plant - and so easy!

I take as many tomatoes as I have and place them in a microwavable bowl - make a cut in each tomato and put a few sticks of celery and/or a couple of carrots with them.  I also like to use a couple of lime leaves and a bay leaf.

Microwave on high for 25 minutes.  Give them a stir and then cook again for 15 minutes.

Remove from the microwave and let cool. Season to taste with salt and pepper - and add a top of port - this makes all the difference!  Do not add garlic - do this when you use the sauce or your puree will taste rancid.

Then liquidise!  There you have it!  Freezer and enjoy when there are no tomatoes in the garden.

I have also added chillies as well to make a chilli tomato sauce for pasta - wonderful!

Baked Cherry Tomatoes

A lovely way to serve cherry tomatoes - this brings out their sweet flavour and is a wonderful dish to serve with chicken or even macaroni cheese!
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 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.

What to do with leftover cheese bits!

Any left-over cheese at room temperature

1/4 cup dry white wine - to one pound of cheese

3 tablespoons unsalted butter, softened  - to one pound of cheese

2 tablespoons fresh parsley leaves to taste

1  garlic clove or to taste

You may use any left-over cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert, Brie. Make sure that you use a combination that is not too salty.

Remove any rind from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes.

This can be served immediately or refrigerated for at least 1 hour for a firmer consistency. It can be stored in the refrigerator for up to 1 week.

Use as a dip - spread  - or put on bread toasted on one side and toast under the grill for a very different toasted cheese.

Christmas Hash

Got leftover Turkey/Chicken and Ham? And what about that smooth pate in the fridge - use this recipe to make a fabulous Hash that is good enough for a dinner or lunch party!

Fry one onion cut into small pieces.

Fry in a little butter.

Add your leftover chicken/turkey or ham (or a combination of meats) shredded into small pieces.
Fry until hot but not brown
Add your pate and it will melt into the butter.
Add a glass of white wine and/or a tot of brandy
Add some cream to make a thickish sauce - garnish with parsley and serve with with either mashed potato or slices of really good bread.

Banana ice cream

We have a glut of bananas and after serving them as pudding, as an accompaniment to curry and making banana loaf and freezing loaves - what do you do next?

I discovered the solution - make ice cream!  (as long as you have power to freeze it!)

This recipe is easy and  fool proof!

Take your bananas and freeze them overnight (if you have power).
The following morning peel them and put them into your food processor and process until smooth - add about one tablespoon of honey per banana - you can add more if you have a really sweet tooth - and freeze again!

You now have ice cream available for puddings - parfaits or just to spoon out of the freezer when you need something sweet!

Crocodile Eggs

Good as a starter or a snack!  A treat for your 'hot' loving friends.

2 teaspoons prepared chili sauce

2 teaspoons minced capers

2 teaspoons minced green onion
2 teaspoons minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon paprika, salt and fresh ground salt and pepper, to taste
vegetable oil

1 3/4 cups all-purpose flour
3/4 cup beer, at room temperature
2 eggs, at room temperature
3 tablespoons minced green onion
2 tablespoons vegetable oil
1 1/2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon cayenne pepper

Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels.


Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili should close). Arrange chilies on baking sheet.
Refrigerate.
Heat 3/4 inch  oil in heavy large skillet to 350F.

Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes.

Drain on paper towels and serve.

Makes 36

With avacados falling off the tree on a daily basis we have given them away, eaten them as a starter, as a salad and this is a delightful alternative!

1 Tablespoon Butter

1 Tablespoon Cake Flour

1 Medium Grated Onions

3 Cups Chicken or Vegetable Stock

1 Cup Milk

4 Large Avocados, mashed

Pancakes, shredded

Melt butter and fry flour in this until golden brown but not dark.

Add the onion and the chicken stock and milk.

Beat so there are no lumps.

Boil for ten minutes.

Add avacado and whisk well - serve with the shredded pancake.

This should be made close to the time you ant to serve the soup.
Serve with crusty bread or rolls and a good quality butter.

Banana Dream

This is such an easy dish to put together and is really very rich.

ideal for the end of a summer luncheon!

300 ml heavy cream

2 bananas (or equivalent amount of some soft fruit such as peaches, strawberries or other berries) (tinned fruit also works well but needs to be drained)
broken meringue
Coconut (optional)

Crush your meringue and mix into the cream  together with the coconut if you are using this - add your fruit - pile into one large pretty glass dish or individual dishes and serve.

Orange Honey Cake

I once had  a honey cake baked by a Greek friend - this is very like her recipe - and it is so easy to make!

Frost with a butter cream icing or just dust with icing sugar!

1 cup  honey

4 large eggs

1 tablespoon orange zest or more if you like a realy intense flavour
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch baking soda
Butter, for greasing

Preheat oven to 350 degrees.

In a large bowl, whisk together honey and eggs until thoroughly mixed and smooth. Stir in orange zest. Sift together flour, baking powder, and baking soda. Add slowly to egg mixture folding in gently.

Lightly grease a cake pan with butter. Add the mixture to the pan and bake. After 30 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).

Pork fillet with cheese

This is a tasty way to serve pork - you can vary the cheese paste flavour by using Worcester sauce in the paste or even changing the flavour more by using a strong blue cheese in place of cheddar.

1 Large Pork Tenderloin (fillet), sliced

1/2 Cup Cream

1 Teaspoon Mustard

Seasoning, to taste

45 Grams Cheddar Cheese, grated

1/4 Pint Yogurt or cream or sour cream

100 Grams Chopped Onions, fried

3 Tablespoons Butter.

Slice fillet into pieces 15mm thick and flatten and season with herb salt.

Fry in butter until brown.

Place onions in a shallow oven proof dish - lay pork pieces on top.

Mix cheese with cream, yogurt and mustard and spread over fillets.

brown under a grill.

Serve with creamed potatoes and salad or chips (french fries) and carrots and beans or spinach

Anti-Sress Tea!

This is something different!  i have used it for years and it works!

90 Stalks Vervain, SMALL

60 Sprigs Rosemary, SMALL

30 Sprigs Lavender, SMALL (with flowers)

DRY IN MICROWAVE.

POWDER IN FOOD PROCESSOR.
MAKE TEA using ONE SMALL TEASPOON TO A SMALL POT OF BOILING WATER POURED OVER THE INGREDIENTS.

ALLOW TO DRAW 15 MINUTES AND DRINK AS REQUIRED PREFERABLY BEFORE BEDTIME.

UP TO THREE CUPS MAY BE TAKEN PER DAY.

Home Made Veggie Burgers

Are you a vegetarian or do you have friends who are?  Now you can join in the braai like everyone else with these delicious veggie burgers - vary the flavours to suit your taste - you can use Marmite instead of BBQ sauce if you wish.

1 cup walnuts or other nuts to yur taste
1 1/2 cups cooked rice
1 onion
2 tablespoons bbq sauce or other sauce
Salt
Black pepper
Garlic powder
Herbs (sage and oregano are good - so is rosemary)
Flour

Blend the walnuts, rice, BBQ sauce, and spices into a paste.
Saute the onions and add them to the mix.
Add enough flour so that it forms a workable dough.
Shape into patties and sprinkle flour onto the outsides of the patties.
Refrigerate for at least one hour.
Shallow fry, or grill, or bake (they hold together reasonably well on the grill, only slightly more crumbly than an actual hamburger is.) until brown.  Serve as you would a normal hamburger.




Serve with extra BBQ sauce on a bun, perhaps with onion, lettuce, tomato, or whatever else you want on it. Makes six.

Mushroom Croquettes

This makes a lovely lunch dish - serve with a salad and some crusty bread.

Small croquettes make an excellent starter.

1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered

1 large garlic clove

3 tablespoons olive oil, divided

1 3/4 cups bread crumbs, divided

3 tablespoons grated Parmesan cheese

1 egg, lightly beaten

1/4 teaspoon ground black pepper

17-ounce meatless spaghetti sauce

17-ounce Alfredo sauce

Trim mushroom stems.
In the container of a food processor, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic; pulse just until coarsely chopped.
In a large frying pan, heat 1 tablespoon of the oil until hot.
Add mushroom mixture; cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes.
Remove from heat; spoon into a large bowl.
Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper.
Form into ten 3-inch long croquettes.
Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper; beat an egg and place in a soup bowl or other shallow container, place flour on another plate - coat croquettes with flour, egg and then  bread crumbs.
Slice remaining 1/2 pound mushrooms; set aside for later use.
In a large frying pan, over medium heat, heat 1 tablespoon of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes.
Meanwhile, in a medium pan, over medium heat, heat remaining 1 tablespoon oil until hot. |
Add sliced mushrooms; cook and stir until tender, about 5 minutes.
Stir in spaghetti sauce; cook until hot, about 2 minutes. Serve over croquettes. Sprinkle with Parmesan cheese, if desired.

Quick and East Chocolate Pots

An easy dessert that can be prepared the day before - rich and creamy it is very good after a light meal.

You can vary the pots by using white chocolate or milk chocolate instead of the dark unsweetened chocolate.

7 ounces unsweetened chocolate
1 14 oz. can sweetened condensed milk
3 tablespoons orange liqueur or brandy with a little orange juice or essence to flavour
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. decorate cream with slivers of orange peel and some chocolate shavings.

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,

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 Pyrex 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 as above

Tinned Tuna Curry

Quick and easy - ideal to serve to unexpected guests.This is a  light curry with an unusual flavour - originally from a Ranch Motel Newsletter but adapted by me - this will serve two to three people but can easily be increased to serve a crowd.  It is better if the sauce is slightly runny as the wonderful flavours can be soaked up by the rice. Once you have tried it you can increase the heat of the curry powder but, although a chili freak - i think the milder curry gives a better flavour.

2 large onions -- chopped

1 large green pepper -- chopped

1 apple -- chopped

1 tin light meat tuna in oil

2 teaspoons turmeric -- heaped

1 teaspoon fish masala or mild curry powder

1 teaspoon dried herbs

ground black pepper

1 carton cream or sour cream

1 handful cashew nuts -- optional

Fry the onion green pepper and apple until onion is translucent in the oil from the tuna

Add the turmeric and curry powder (you can use all curry powder or fish masala if preferred)

Fry until spices have absorbed some of the oil

add the tuna and the mixed herbs

Jut before serving add cream to make a thick sauce - this can be sour cream if liked

Add a handful of cashew nuts (optional)

Serve with Basmaati Rice - poppadoms  and a glass of white wine!

Filo Cheese snacks

These snacks are ideal with drinks and can also be used as an appetiser - serve three or more on a plate with some colourful salad such as tomato, avocado and black olive.  They can also be made in individual ramekin dishes for a more substantial starter or light lunch.

vegetable oil, to coat muffin tins

1 cup  ricotta or cream cheese cheese

1/2 cup crumbled feta cheese
1/4 cup grated mozzarella cheese or cheddar if mozzarella is not available
1 egg
2 tablespoons mixed herbs or herb of your choice
1/4 cup finely minced parsley
1/2 teaspoon pressed garlic
8 sheets filo dough
4 tablespoons butter (plus 1 teaspoon), melted
Preheat your oven to 375 degrees F. Lightly oil 2 muffin tins. In blender or food processor, puree cheeses. Add egg and blend mixture well.


Stir in  dill, parsley, and garlic into cheeses. Spoon mixture into a bowl and cover with cling wrap. Refrigerate while proceeding with next steps.

Stack sheets of filo dough on a clean, dry surface. Brush each sheet with 1 teaspoon melted butter, and lay buttered sheets one on top of another. Cut piled sheets into 24 squares of 2-1/2 inches each.
Press squares into muffin tin cups, and spoon 1 tablespoon cheese filling into each. Fold edges of filo over filling and lightly brush top of each filo pastry with remaining butter.

Bake for 12 to 15 minutes, watching carefully so that pastries do not burn. Remove from tins, and let them cool slightly before serving.

Zimbabwe meatballs

This is a recipe with an added punch - ideal for a cold day - or served with a salad on a hot one!  Garlic bread also goes very well with this.

Meatballs are a great favourite with our family and so are tomatoes which we grow in the garden.  I like to make a salad with tomatoes, olives and feta cheese to go with this dish.

1 1/2 pounds minced meat - fat free

3 slices white bread, with crust removed
30 milliliters garlic, finely chopped or garlic powder to taste
1/2 teaspoon ground cumin (or to taste) or 1 pinch cumin seed, pounded
flour
butter or oil for frying
1 pound tomatoes, peeled, seeded or 1 tablespoon tomato paste diluted with: 1 1/2 cups water or 1 tin of chopped tomatoes
salt and pepper to taste
Chili powder or chopped chili to taste
1 egg (optional)
1/4 cup red wine, or to taste

Soak bread in cold water and squeeze out the excess well. Mix meat, bread, garlic, and cumin together; form egg-shaped meatballs; roll lightly in the flour.
Heat butter or oil in a deep frying pan. Fry the meat balls until brown on all sides.

Remove them from the pan with a slotted spoon and put them into a pan. Pour the tomatoes (or diluted tomato paste) into the pan with the butter or oil used for frying the meatballs and cook together for 3 to 5 minutes Serve with rice or pasta..

If you are using both the egg and wine,  use 1 more slice of bread.

Glutenless pastry crust

If you have a friend who cannot eat gluten but you want to serve a savory starter or sweet pie that everyone can eat try this recipe - it is light and is suitable for sweet dessert fillings as well as savory fillings. It will also work as a pizza crust!

1 cup rice flour (if possible brown)

2 tablespoons tapioca flour - An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder

1/2 cup sesame seeds, ground (or pecans, or other nuts) An easy way to grind sesame seeds is in a coffee grinder
1/4 teaspoon sea salt
5 tablespoons vegetable shortening, or oil
3 tablespoons water (maybe a bit more)

Oil a pie dish.
Combine flour, ground tapioca, ground sesame seeds, and salt in a bowl. Cut shortening (or oil) into flour mixture (using a fork and a knife). Add water and mix. You want the pastry to be wet enough so that when it is pressed together, it sticks together (forms a ball easily). Often times it will not be wet enough after adding the amount of water called above, but it is better to start with less water and add more as needed; so if it is not wet enough, you will need to add additional water one tablespoon at a time to achieve a good moist dough.

Place pastry into the pie dish and press it gently on the bottom and up the sides. Using a fork, gently poke small holes all over the crust (so it does not puff up).

If filling with a non-bake filling, such as lemon merangue pie, bake the crust in a 350 degrees F (175 degrees C) oven (no need to preheat oven) for 25 to 30 minutes. Let the crust cool before filling.

If using pie crust with a filling that bakes, quiche, fill crust and bake as directed for the particular pie filling.

Makes 1 medium to large pie crust.

VARIATIONS:
For a lower fat crust, take out 1 to 2 tablespoons of shortening/oil.

Could use any combination of the following non-gluten flours: brown rice flour, whole-grain millet flour, whole-grain amaranth flour, and/or whole-grain teff flour OR if you don't mind using a flour with gluten then what ever you have available!
Notes: - .




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Special Chili Meatloaf in a pan

A one pan meal to help warm up a party of six - economical and tasty!
1 1/2 pounds fat free mince

3/4 cup onion, finely chopped
1/3 cup salty biscuits, crumbled
1 egg, slightly beaten
3 tablespoons milk
1 tablespoon chili powder
3/4 teaspoon salt

TOPPING
3 cups mashed potatoes, prepared
1 11-ounce can whole kernel corn combined with choppd  red and green peppers, (drain corn)
1/4 cup green onion, thinly sliced
Sharp cheese, shredded

Heat oven to 375ºF. In large bowl, combine meatloaf ingredients (first 7 ingredients), mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan. Bake 20 to 25 minutes or until no longer pink and juices run clear. Carefully pour off drippings.


Meanwhile in medium bowl, combine all topping ingredients except cheese. Spread over meatloaf to edges of pan; sprinkle with cheese (1/2 to 1 cup). Gtill 3 to 4 inches from heat 3 to 5 minutes or until top is lightly browned; cut into 6 rectangular servings.

Potato Cheese bread

With cooler weather in the air this is the time to serve soup and bread in the evening.

This bread is an ideal accompanyment to soup - tasty and easy to make.

If you prefer rolls then use the dough only setting on your machine and then shape into rolls - or you could make it by hand ........
3/4 cup heavy whipping cream or sour cream
1/2 cup potato cooking water
1/3 cup plain mashed potatoes, room temperature
1 1/2 tablespoons butter
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
3 cups bread flour
3/4 cup diced sharp Cheddar cheese
1/4 cup diced onion
1 1/2 teaspoons bread machine yeast

Place all ingredients in your machine in the order recommended by your machine's manufacturer. Place the pan in your machine. Select the Basic/White cycle and press start.