For the latest on happenings in Zimbabwe, go to:  http://www.sokwanele.com/thisiszimbabwe/  and subscribe to their newsletter, a really good source of current information

Cathy Buckle is writing from Zimbabwe, her letter is below.

Dear Family and Friends,
All week we received increasing warnings about an approaching cyclone.
ZBC radio and TV advised people to avoid low lying areas, not to try and cross flooded bridges or fast moving rivers and to be prepared for heavy rainfall and big storms. Whilst warning us about the approaching weather system, ZBC reminded us that the last cyclone to hit Zimbabwe had been Cyclone Eline, in February 2000, and went on to point out that some of the bridges destroyed by Eline had yet to be repaired – eleven years later. A disgraceful admission if ever we heard one.

Roofs, gutters, drains and trees near houses were top of the list to be checked and cleared. We’d been told to prepare for hailstorms, high winds and rainfall of 80 mm (just over three inches) every day for two or three days. The view from the window was of people checking their roofs, hammering in nails and clearing sticks, pods and branches from gutters.

I spent a morning under a bright blue sky and blazing sun trundling backwards and forwards with a friend collecting rubble and bricks that had been dumped in the bush nearby. We used the bricks to repair a deep gully which had made our quiet, suburban road almost impossible to traverse. Despite repeated appeals to the local municipality, it’s been over four years since any road repairs or maintenance have been done in the neighbourhood. No pot-hole filling, no drain clearing, no grading, no sign of a single municipal worker. My emergency brick dumping was a lonely and desperate attempt to save what’s left of the road in the path of an approaching cyclone.

By the middle of the week storm clouds had stared building up in the burning blue sky. Towering, deep purple columns rising from a dense and imposing grey horizon. Cyclone Dando was now being called a Tropical Depression and had hit Mocambique causing major flooding. It was moving in to parts of South Africa leaving a trial of flooding and devastation.

While we waited for the storm a human cyclone was underway in Bulawayo. Seventeen members of WOZA were arrested while standing at a shopping complex. A woman police officer beckoned to the group and made her intentions quite clear from the outset: 'WOZA people today I am going to fix you,’ she said. The women were taken to Donnington police station where WOZA leaders said that a number of the women were assaulted in custody. Some were knocked on the head with a broomstick and threatened, as police tried to get them to admit that they been planning a protest. Another young woman had a plastic bag forced over her head and was told to kick her leg when she was ready to talk. A male police officer said to the women: ‘we are going to remove your panties and beat your bottoms.’ At that time the WOZA lawyer arrived and the women were released from custody, many said to be deeply traumatized by the events.

A press statement from WOZA said that the male police officer who had threatened to remove the women’s underpants and beat their bottoms, followed the WOZA members out of the police station and said: 'when you see me around town don't hate me I was just doing my job.'

It’s not clear what, if anything, the seventeen women will be charged with. Nor is it clear what, if anything, will happen to the police for their actions to WOZA members at Donnington police station in Bulawayo. If the abuses of the past are anything to go by, we must assume that, like Tropical Storm Dando, they will come to nothing, just blow away in the wind.
Until next week, thanks for reading,
love cathy
21st January 2012.

www.cathybuckle.com
. For information on my new book: "INNOCENT VICTIMS" or my previous
books, "African Tears" and "Beyond Tears," or to
subscribe/unsubscribe to this newsletter, please write to: cbuckle@mango.zw
 

This South Africa - news headlines

Source: SouthAfrica.info
The all-in-one official guide
and web portal to South Africa.  
 

Recipe Requests

Looking for a specific South African recipe? Email me and I will do my best to find it for you! 
 

The Recipes

Pineapple and Berry Slush

8 ice cubes
250g hulled strawberries, fresh or frozen
250g fresh or canned pineapple chunks
120ml pineapple juice
2 Tbsp natural fat-free yoghurt
1 tsp vanilla extract
honey to taste
sprigs of mint to garnish (optional)


1. Put the ice cubes in a food processor or heavy-duty blender and process until finely crushed.

2. Add the strawberries, pineapple chunks, pineapple juice, yoghurt and vanilla and process again until blended, but still with small pieces of the fruit and ice visible.

3. Taste and sweeten with a little honey if necessary.

4. Spoon into tall glasses, decorate with a sprig of mint if desired and serve.

Nutrition per serving:- kilojoules 374 - protein 3g - total fat 0.2g:- saturated fat 0.1g - cholesterol 1mg - carbohydrate 19g - fibre 3g - sodium 28mg
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Spinach, Sweet Potato and Shiitake Salad

500g sweet potato, peeled, halved lengthwise and cut crosswise into 1 cm slices
olive oil spray
1/3 cup shelled walnuts
2 cloves garlic, crushed
350g fresh shiitake mushrooms, stems discarded and caps thickly sliced
12 cups spinach leaves
4 tsp olive oil
1/2 cup red wine vinegar
1 Tbsp Dijon mustard

1. Preheat oven to 200°C - place sweet potatoes on a baking tray coated with olive oil spray and bake until tender, about 20 minutes. Remove from oven and cool.

2. Toast the walnuts in the oven until crisp, about 5 minutes - coarsely chop nuts when cool.

3. Heat a large non-stick frying pan coated with olive oil spray over medium heat - add garlic and cook until fragrant, about 30 seconds.

4. Add half the mushrooms and cook until they begin to soften. Add the remaining mushrooms and cook until all the mushrooms are tender, about 5 minutes in total.

5. Place the spinach in a large bowl. Add the sweet potatoes and walnuts. Remove the mushrooms from the pan with a slotted spoon and add to the bowl with the spinach.

6. Add the oil, vinegar and mustard to the frying pan and whisk over a high heat until warm. Pour the dressing over the salad and toss to combine.

Nutrition per serving:- kilojoules 1086 - protein 8g - total fat 11g:- saturated fat 1g - cholesterol 0mg - carbohydrate 31g - fibre 8g - sodium 81mg
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Hot and Spicy Tuna Rolls

4 small, round whole-wheat bread rolls, about 7.5 cm across
2 Tbsp sour cream
2 Tbsp reduced-fat mayonnaise
1 tsp hot chilli sauce
2 tsp lime juice
1 can tuna in water, drained (185g)
1 can corn kernels, drained (270g)
1 can red kidney beans, drained (420g)
1/2 green pepper, seeded and diced
2 Tbsp chopped fresh coriander
pepper to taste

1. Preheat oven to 180°C. Slice the tops off the bread rolls and set aside. Scoop out most of the soft inside, leaving a shell about 1 cm thick.

2. Make the scooped-out bread into crumbs, either by crumbling with your fingers or using a food processor. Spread 1/2 cup of the bread-crumbs on a baking tray and toast in the oven until dry and crisp, about 10 minutes. Remove from the oven and set aside. Leave the oven on.

3. In a medium bowl, mix together the sour cream, mayonnaise, chilli sauce and lime juice. Add the tuna, corn, kidney beans, pepper, coriander and dried breadcrumbs. Season with pepper to taste. Stir well, taking care not to break up the chunks of tuna too much.

4. Spoon the tuna mixture into the bread roll shells and replace the lids. Set on the baking tray and cover loosely with foil. Bake for 5 minutes, then remove the foil and bake for an additional 5 minutes to crisp the bread crust. The filling should be warm, but not bubbling. Serve immediately.

Nutrition per serving:- kilojoules 1412 - protein 22g - total fat 6g:- saturated fat 2g - cholesterol 27mg - carbohydrate 48g - fibre 10g - sodium 833mg
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Curried Apricot Chicken

2 tsp olive oil
4 boneless skinless chicken breasts (150g each)
1 small onion, thinly sliced
3 cloves garlic, crushed
1 Tbsp curry powder
1 1/3 cups canned crushed tomatoes
1/4 cup dried apricots, thinly sliced
1/4 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1/4 cup sliced almonds

1. Heat oil in a large non-stick casserole dish over medium heat. Add chicken and sauté until golden brown, about 3 minutes a side. Transfer chicken to a plate with tongs or a slotted spoon.

2. Add onion and garlic to plan and cook until onion is tender, about 5 minutes.

3. Stir in curry powder and cook for 1 minute. Add tomatoes, apricots, salt, thyme and pepper and bring to the boil.

4. Return chicken (and any accumulated juices) to casserole dish. Reduce to a simmer, cover, and cook until chicken is cooked through, about 20 minutes. Serve sprinkled with almonds on a bed of rice or couscous, or with mixed, steamed greens.

Nutrition per serving:- kilojoules 1321 - protein 36g - total fat 16g:- saturated fat 3g - cholesterol 107g - carbohydrate 8g - fibre 3g - sodium 311mg
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Mexican Pork Wraps

400g pork tenderloin, trimmed of fat
olive oil spray
2 onions, thickly sliced
2 red or yellow peppers, seeded and cut into chunks
4 flour tortillas (25cm diameter)
CITRUS MARINADE
3 garlic cloves, crushed
juice of 1 lime
juice of 1 grapefruit or 1 small blood orange
1 tsp olive oil
2 tsp mild chilli powder
1 tsp paprika
1/2 tsp ground cumin
1/4 tsp dried oregano or mixed herbs
pinch of ground cinnamon
3 spring onions, chopped
AVOCADO and RADISH SALSA
1 avocado
3 radishes, diced
1 garlic clove, crushed
1 ripe tomato, diced
juice of 1/2 lime, or to taste
1 spring onion, chopped
1 Tbsp chopped, fresh coriander
pepper to taste

1. Mix all the ingredients for the marinade in a shallow dish. Add the pork tenderloin and turn to coat. Cover, and marinate for at least 30 minutes, or overnight.

2. To prepare the salsa, halve and peel the avocado and remove it's pit, then mash the flesh in a bowl. Add the remaining salsa ingredients and mix well, then season to taste. Cover, and chill until serving time.

3. Preheat the oven to 180°C. Heat a large non-stick frying pan over a medium-high heat. Remove the meat from the marinade and pat dry with a paper towel. Coat the pan with olive-oil spray, add the pork and cook on all sides until brown.

4. Push the pork to the side and add the onions and peppers to the pan. Cook until vegetables are tender and lightly charred and the pork is cooked through, about 12 - 15 minutes.

5. Meanwhile, wrap the tortillas (stacked) in foil and warm in the oven for 5 - 10 minutes, or stack them between paper towels and heat on medium in the microwave.

6. Remove the frying pan from the heat, lift out the pork and cut into thin strips, then return it to the pan and mix it well with the onions and peppers.

7. To serve, pile the pork, onions and peppers into the tortillas, roll into cone shapes and top with salsa. Serve immediately.


Nutrition per serving:- kilojoules 1509 - protein 23g - total fat 20g:- saturated fat 5g - cholesterol 48g - carbohydrate 23g - fibre 6g - sodium 109mg
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Vegetarian Pilaf

2 eggs
1 tsp canola oil
1 large onion, finely chopped
2 large garlic cloves, crushed
1 1/2 tsp ground coriander
1 tsp ground cinnamon
1 tsp turmeric
pinch crushed, dried chillies (optional)
1 can (400g) butter beans or chickpeas, drained and rinsed
1/2 cup dried apricots
1 1/4 cup burghul
150g green beans, halved
salt and pepper to taste
fresh coriander leaves to garnish

1. Place the eggs in a saucepan of cold water, bring to the boil and boil gently for 10 minutes. Drain and cool under cold water. Set aside.

2. While the eggs are cooking, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and sauté for 3 minutes, stirring occasionally. Stir in the ground coriander, cinnamon, turmeric and chillies. Stir for 1 minute.

3. Add the butterbeans or chickpeas and apricots and stir to coat them with the spices. Stir in the burghul and green beans, then pour in enough water to cover by about 1 cm. Bring to the boil. then reduce the heat to low. Cover, and simmer for 20 minutes, or until all of the liquid has been absorbed.

4. While the burghul is cooking, shell and slice the eggs. Fluff the burghul with a fork and season lightly with salt and pepper. Serve hot, garnished with the egg slices and sprinkled with coriander leaves.


Nutrition per serving:- kilojoules 1107 - protein 12g - total fat 5g:- saturated fat 1g - cholesterol 108g - carbohydrate 42g - fibre 12g - sodium 59mg
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Broccoli and Pearl Barley Salad

170g pearl barley
2 cups water
200g broccoli, cut into small florets
3 zucchinis, thickly sliced
2 cups snow peas, halved
1/2 cup dried apricots, thinly sliced
1/4 cup pumpkin seeds
salt & pepper to taste
SPICY TOMATO DRESSING
1 1/2 Tbsp olive oil
1 Tbsp tomato puree
2 Tbsp fresh lime juice
2 tsp ground cumin
dash Tabasco sauce
a garlic clove, crushed
2 Tbsp chopped fresh coriander or parsley (optional)

1. Rinse the barley in a strainer under cool water. Drain and place in a saucepan. Cover with 2 cups cold water. Bring to the boil, then reduce the heat to low and cover. Simmer very gently until most of the water has been absorbed and the grains are tender but still firm, about 30 minutes. Drain the barley well.

2. While the barley is cooking, bring a second saucepan of water to the boil. Add the broccoli florets, zucchini and snow peas, and bring back to the boil. Reduce the heat and simmer the vegetables until they are just tender, but still crisp, about 3 - 4 minutes, then drain well and rinse briefly with cold water.

3. Whisk all dressing ingredients together in a large bowl. Stir in the apricots. Add the barley and vegetables as soon as they are cooked, and mix well to coat with the dressing. Cover and allow to cool until just warm.

4. Add the pumpkin seeds just before serving, and salt and pepper to taste.

IDEAS:- Another grain to try in this salad is buckwheat, available at health food counters. Prepare this grain according to the packet instructions, then follow the recipe.

Nutrition per serving:- kilojoules 1442 - protein 13g - total fat 14g:- saturated fat 2g - cholesterol 0g - carbohydrate 42g - fibre 12g - sodium 56mg
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Wild and Brown Rice with Toasted Pecans

2/3 cup wild rice
1 1/3 cup brown rice
1/2 cup coarsely ground pecans
1 Tbsp margarine
1/2 tsp salt
1/2 tsp black pepper
1/4 cup snipped fresh chives or finely chopped parsley

1. Preheat the oven to 150°C. Bring a large saucepan of unsalted water to the boil over moderate heat. Add the wild rice and boil, uncovered, for 15 minutes. Add the brown rice and boil for another 20 minutes. Drain.

2. Meanwhile, scatter the pecans on a baking tray and toast in the oven, stirring occasionally, to prevent burning, about 10 - 15 minutes or until lightly toasted. Set aside.

3. Transfer the rice to a steamer or colander. Set over boiling water in a large saucepan, cover and steam for 15 - 20 minutes or until tender. Transfer the rice to a warm serving bowl and stir in the margarine, pecans, salt, pepper and chives. Serve immediately.

Nutrition per serving:- kilojoules 1520 - protein 8g - total fat 12g:- saturated fat 1g - cholesterol 0g - carbohydrate 56g - fibre 4g - sodium 220mg
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Date and Apricot Biscuits

2 Tbsp hazelnuts, finely chopped
2 Tbsp sunflower seeds, finely chopped
1/4 cup dried apricots, finely chopped
1/4 cup pitted dried dates, finely chopped
1 Tbsp light brown sugar
1/2 cup barley flakes
1/2 cup wholemeal flour
1/2 tsp bicarbonate of soda
2 Tbsp canola oil
4 Tbsp apple juice

1. Preheat the oven to 180°C. Mix the hazelnuts, sunflower seeds, apricots and dates together in a bowl. Add the sugar, barley flakes, flour and bicarbonate of soda and stir to combine.

2. Mix together the canola oil and apple juice and pour over the dry mixture. Stir until the dry ingredients are just moistened.

3. Drop the mixture in rounded teaspoonfuls onto a baking tray lined with baking paper. Using the back of a fork dipped in flour, gently flatten each ball and neaten the edges with your fingers to form a biscuit shape.

4. Bake until golden brown, about 10 minutes. Transfer to a wire rack to cool. They can be kept in an airtight container for up to 4 days.

Nutrition per serving:- kilojoules 341 - protein 2g - total fat 4g:- saturated fat 0.3g - cholesterol 0g - carbohydrate 9g - fibre 1g - sodium 45mg
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Apple and Raspberry Crumble

1/4 cup unsweetened apple juice
1/4 cup apple or current jelly
1 Tbsp cornflour
5 apples (about 600g) unpeeled, cored and thinly sliced
1/3 cup currants or raisins
1 cup frozen raspberries (no sugar added) thawed
TOPPING
1/4 cup rolled oats
3 Tbsp fresh breadcrumbs
1 Tbsp margarine, melted
1/2 tsp ground cinnamon

1. Lightly grease a 20 cm square baking dish. In a large saucepan combine the apple juice, apple jelly and cornflour. Stir until blended.

2. Stir in apples and cook over medium-high heat until the mixture comes to the boil. Cook for 1 minute, stirring constantly. Remove from the heat and allow to cool. Gently fold the currants or raisings into the mixture and then spoon into the baking dish,. Layer the raspberries on top.

3. Preheat the oven to 200°C. In a small bowl combine the topping ingredients and mix well. Sprinkle over the fruit and bake until the topping in nicely browned, about 25 - 30 minutes.

Nutrition per serving:- kilojoules 766 - protein 2g - total fat 3g:- saturated fat 0.5g - cholesterol 0g - carbohydrate 38g - fibre 5g - sodium 40mg
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Stuffed Peppers

All the preparation for this dish can be done before the dinner party. If serving cold, then they can be baked in the afternoon, if serving warm, get them ready and just pop them into the oven before the guests arrive. Serve on a bed of lettuce, if cold, or with some melba toast if serving warm.
175g long-grain white rice
315ml chicken stock
6 medium-sized red,yellow or green peppers
60g pine nuts
80ml olive oil
1 large onion, chopped
125g tomato passata
60g currants
2 1/2 Tbsp chopped fresh flat-leaf parsley
2 1/2 Tbsp chopped fresh mint leaves
1.2 tsp ground cinnamon
salt and pepper to taste

1. Put the rice and stock in a saucepan and bring to the boil over a medium heat
2. Reduce the heat to medium-low, cover tightly and cook for 15 minutes, or until tender - remove from heat and set aside, covered
3. Bring a large saucepan of water to the boil
4. Cut off the tops of the peppers, reserving the lids, remove the seeds and membrane
5. Blanch the peppers in the boiling water (not the lids) for 2 minutes, then drain and leave upturned to dry on paper towels
6. Preheat the oven to 180°C
7. Toast the pine nuts in a small frying pan over a low heat until golden brown, remove from the pan and set aside
8. Increase the heat to medium and heat 2 Tbsp oil, add the onion and cook for 10 minutes or until soft, stirring occasionally
9. Add the tomato passata, currants, parsley, mint, cinnamon, cooked rice and toasted pine nuts, then season to taste with salt and pepper
10. Stand the peppers in a baking dish in which they fit snugly, divide the rice mixture among pepper cavities and replace the lids
11. Pout 100ml boiling water into the dish and drizzle the remaining oil over the top of the peppers
12. Bake for 40 minutes, or until the peppers are just tender when tested with the point of a small knife - serve warm or cold
________________________________________
Crudités with Garlic Sauce

This is an easy starter to serve. All the vegetables can be prepared beforehand, and the sauce Can be made, and just warmed up in the microwave before serving.
A selection of your choice of fresh vegetable sticks
GARLIC SAUCE
2 large old potatoes, peeled and cubed
4 - 5 cloves garlic, crushed
1 Tbsp white wine vinegar
freshly ground white pepper
lemon juice
salt
80ml olive oil

1. Cover and refrigerate the prepared vegetables
2. To make the garlic sauce, cook the potatoes in a pan of boiling water until tender - test with a knife or fork
3. Drain well and place them in a bowl - mash until smooth
4. Add the crushed garlic and vinegar and mix well
5. Season with pepper, a little lemon juice and salt to taste
6. Add olive oil, a few drops at a time, beating well after each addition
7. Continue adding the oil and beating until the mixture is quite smooth and thick - this process may take up to 5 minutes
8. Serve the sauce warm with the vegetable sticks and crusty bread or toasted flatbread
NOTE
This garlic sauce is often made using almonds and soaked white bread instead of potato. Substitute 4 Tbsp of ground almonds and 90g of stale white bread that has been soaked in water and squeezed dry. Blend in a food processor, adding the oil in drops through the feed tube while the motor is running. The consistency should be that of a thick mayonnaise. If the mixture is too thick, add a little more oil or lemon juice.
________________________________________
Prawn Cocktails

This starter takes about 20 minutes to prepare, and the prawns and mayonnaise mixture can be done a few hours before serving. Just before putting on the table, arrange the starter in the glasses with the lettuce and decorations.
60g good mayonnaise
2 tsp tomato sauce
dash of Tabasco sauce
1/4 tsp Worcestshire sauce
2 tsp thick (double) cream
1/4 tsp lemon juice
24 cooked large prawns
4 lettuce leaves, shredded
lemon wedges for serving

1. Mix the mayonnaise, sauces, cream and juice together in a small bowl
2. Peel the prawns, leaving the tails intact on eight of them - gently pull out the black vein from the back of each prawn, starting at the head end
3. Divide the lettuce among 4 glasses
4. Arrange the prawns, without the tails in the glasses and drizzle the sauce over the prawns
5. Hang 2 of the remaining 8 prawns over the edge of each glass and serve with a lemon wedge
________________________________________
Fish Pie

This pie can be prepared in the late afternoon, and either pop it into the oven when the guests arrive, or cooked before they arrive, and kept warm. The topping is mashed potato, so it will not spoil if kept warm for an hour or so.
2 large potatoes, chopped
60ml milk or cream
1 egg, lightly beaten
60g butter
60g cheddar, grated
800g skinless white fish fillets (eg. hake) cut into large chunks
375ml milk
1 onion, finely chopped
1 clove garlic, crushed
2 Tbsp plain flour
2 Tbsp lemon juice
2 tsp lemon rind
1 Tbsp chopped, fresh dill
salt and pepper to taste

1. Preheat the oven to 180°C
2. Boil the potatoes in salted water until soft and tender - mash well with the milk/cream, egg and half the butter
3. Add half the grated cheese, then set aside and keep warm
4. Put the fish in a shallow frying pan and cover with the milk - bring to the boil, then reduce heat and simmer for 2 - 3 minutes until cooked - drain well reserving the milk and set aside
5. Melt the rest of the butter in the pan and cook the onion and garlic over a medium heat for 2 minutes - stir in the flour and cook for 1 minute
6. Remove from the heat and gradually stir in the reserved milk
7. Return to the heat and stir constantly until the sauce boiled and thickens - reduce the heat and simmer for 2 minutes
8. Add the lemon juice, lemon rind and dill, and season with salt and cracked black pepper
9. Put the fish in a 1.5 litre ovenproof dish and gently mix in the sauce
10. Gently spoon the mashed potato over the fish with the remaining cheese
11. Bake for 35 minutes, or until golden brown - serve with a large green salad
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Spicy Roast Chicken

This chicken can be cooked beforehand and kept warm. Serve with rice and vegetables, which can also be prepared beforehand.
1.6 kg chicken
3 tsp chopped red chillies
3 cloves garlic
2 tsp peppercorns, crushed
2 tsp soft brown sugar
2 Tbsp soy sauce
2 tsp ground turmeric
1 Tbsp lime juice
30g butter, chopped

1. Preheat the oven to 180°C
2. Using a large cleaver, cut the chicken in half by cutting down the backbone and along the breastbone
3. To prevent the wings from burning, tuck them underneath
4. Place the chicken, skin-size up, on a rack in a baking dish and bake for 30 minutes
5. Meanwhile, combine the chilli, garlic, peppercorns and sugar in a food processor or mortar and pestle and process briefly, or pound, until smooth
6. Add the soy sauce, turmeric and lime juice, and process in short bursts, or stir if using a mortar and pestle, until combined
7. Brush the spice mixture over the chicken, dot it with the butter pieces and bake for another 25 - 30 minutes, or until cooked through and rich red
8. Serve warm or at room temperature
________________________________________
Beef Provencal

This is an easy dish to prepare. It can either be kept warm, or reheated in the microwave just before serving. Serve with rice and vegetables or salad. When I cook rice, I cook the whole packet, then when cooled, put portions into zip-lock bags and freeze. Defrost rice before reheating in the microwave. Rice freezes very well, and you always have a starch ready to eat in a few minutes.
1.5kg chuck steak cut into 3 cm cubes
2 Tbsp olive oil
1 small onion, sliced
375ml red wine
2 Tbsp chopped fresh flat-leaf parsley
1 Tbsp chopped fresh rosemary
1 Tbsp chopped, fresh thyme
2 fresh bay leaves
250g speck, rind removed, cut into 1 x 2 cm pieces (ask your butcher for speck)
400g can crushed good-quality tomatoes
1 cup beef stock
500g baby carrots
45g pitted Nicoise olives

1. In a bowl, combine the cubed beef with 1 Tbsp of the oil, the onion, 250ml of wine and half the herbs - cover with plastic wrap and marinate in the fridge overnight
2. Drain the beef, reserving the marinade
3. Heat the remaining oil in a large heavy-based saucepan and brown the beef cubes and onions in batches - remove from the pan
4. Add the speck to the saucepan and cook for 3 - 5 minutes until crisp
5. Return the beef to the pan with the remaining wine and marinade and cook, scraping the residue from the base of the pan for 2 minutes, or until the wine has slightly reduced
6. Add the tomato and stock and bring to the boil - reduce the heat and add the remaining herbs - season well, cove and simmer for 1 1/2 hours
7. Add the carrots and olives to the saucepan and cook, uncovered, for another 30 minutes, or until the meat and carrots are tender
8. Before serving, check the seasoning and adjust if necessary
________________________________________
Roast Leg of Lamb with Garlic and Rosemary

A roast is one of the easiest dishes to prepare. Cook, then carve and keep warm in a covered serving dish. Serve with vegetables of your choice, rice or roast potatoes, and a delicious minty sauce.
2 kg leg of lamb
2 cloves garlic, cut into thin slivers
2 Tbsp fresh rosemary sprigs
2 tsp oil
salt and black pepper to taste

1. Preheat the oven to 180°C
2. Using a small sharp knife, cut small slits all over the lamb - insert the slivers of garlic and sprigs of rosemary into the slits
3. Brush the lamb with the oil and sprinkle with salt and black pepper
4. Place on a rack in a baking dish
5. Add 1/2 cup water to the dish and bake for about 2 hours, or until cooked as desired, basting often with the pan juices
6. Keep warm and leave for 10 - 15 minutes before carving
7. Serve with mint sauce
________________________________________
Triple Chocolate Terrine

This delicious dessert can be made days before and left in the freezer until needed.
150g milk chocolate, chopped
6 eggs
90g icing sugar
60g unsalted butter
500ml cream
150g white chocolate, chopped
2 tsp instant coffee
3 - 4 tsp dark rum
150g good-quality dark chocolate, chopped

1. Line a 10 x 23 cm loaf tin with baking paper, extending above the top of the tin
2. Melt the milk chocolate in a small bowl over a pan of steaming water, off the heat, making sure the bottom of the bowl does not touch the water, until smooth
3. Separate 2 of the eggs and beat the whites until soft peaks form
4. Gradually beat in 30g of icing sugar, until thick and glossy
5. Beat in the two egg yolks and the cooled melted chocolate
6. Melt 20g of the butter and beat in
7. Whip 170ml of the cream into soft peaks and fold into the egg white mixture
8. Spoon into the tin and put in the freezer for 1 - 2 hours, until just firm
9. Repeat the same method with the white chocolate
10. Repeat the same method with the remaining ingredients, folding in the coffee dissolved in 1 Tbsp of water, and rum, with the dark chocolate
11. Spoon into tin and smooth the surface
12. Freeze for several hours, then turn out onto a plate and cut into thin slices to serve
Decorate with chocolate leaves, chocolate flakes or grated chocolate as desired
________________________________________
Sweet Couscous

For this dish, prepare your nuts and dried fruit beforehand. Have the couscous ready in a bowl to add the boiling water just before serving. This will only take a few minutes to get ready. so you are not really ignoring your guests. Have the milk in a jug ready to warm up in the microwave and the sugar and cinnamon already mixed.
80g combined pistachio nuts, pine nuts and blanched almonds
45g dried apricots
90g pitted, dried dates
250g instant couscous
60g caster sugar
1 cup boiling water
90g unsalted butter, softened
FOR SERVING
2 Tbsp caster sugar
1/2 tsp ground cinnamon
375ml warm milk

1. Preheat the oven to 160°C
2. Spread the nuts on a baking tray and bake for about 5 minutes until light golden - allow to cool, then chop coarsely and place in a bowl
3. Slice the apricots into matchstick-sized pieces and quarter the dates lengthways - add both to the bowl and toss to combine
4. Put the couscous and sugar in a large bowl and cover with the boiling water
5. Stir well, then add butter and a pinch of salt - stir until the butter melts
6. Cover with a tea towel and set aside for 10 minutes
7. Fluff with a fork, then toss half the fruit and nut mixture through
8. To serve pile the warm couscous in the centre of a platter, arrange the remaining nut mixture around the base
9. Combine the sugar and cinnamon in a small bowl and serve separately for sprinkling
10. Pass around the warm milk in a jug for the guests to help themselves
________________________________________
Frozen Honey Cheesecake with Praline Crust

Another delicious dessert that can be made a day before your dinner party. This one will have guests licking their lips and asking for seconds.
100g flaked almonds
185g sugar
225g plain sweet biscuits
100g unsalted butter, melted
FILLING
250g mascarpone cheese
250g cream cheese, softened to room temperature
400g can condensed milk
60ml honey
315ml cream
2 tsp ground cinnamon

1. Preheat the oven to 150°C
2. To make the praline, spread the almonds on a foil-lined, greased baking tray
3. Put the sugar in a pan with 125ml water and stir over a low heat until the sugar has dissolved - bring to the boil, then simmer without stirring until the toffee is golden brown
4. Pour over the almonds, then set aside to cool and harden before breaking into pieces
5. Lightly grease a 23 cm diameter springform tin and line the base with baking paper
6. Reserve about half the praline and finely chop the rest with the biscuits in a food processor
7. Stir in the butter, spoon into base and press firmly on the side of the tin
8. Bake for 15 minutes and then leave to cool
9. To make the filling, process the mascarpone and cream cheese together until soft and creamy
10. Add the condensed milk and honey
11. Whip the cream until soft peaks form and then fold in
12. Pour into the tin, sprinkle with cinnamon and swirl gently with a skewer
13. Do not overmix
14. Freeze for several hours, or until firm and decorate with the remaining praline

Spiced Sweet Potato and Pumpkin Soup

1 tsp cumin seeds
1 tsp coriander seeds
1 Tbsp sesame seeds
30g butter
1 medium red onion, finely chopped
2 cloves garlic, finely chopped
a thumb of fresh ginger, peeled and chopped
1 - 2 green chillies, seeded and chopped
zest and juice of a lime
1.2 litres vegetable stock
1 tsp honey
340g sweet potato, peeled and diced
340g pumpkin, peeled and diced
a handful of coriander leaves, roughly chopped
Garnish
120ml plain yoghurt or 1 tin coconut milk
olive oil

1. Lightly roast the cumin, coriander, and sesame seeds separately for about 1 minute, then grind them together
2. Heat the butter in a heavy-based pan and cook the onion and garlic over a medium heat without browning, until they are softened
3. Add the ground spices, ginger, chillies and lime zest and stir them in
4. Cook for a minute to amalgamate the flavours
5. Add the stock, half the lime juice, the honey, sweet potato and pumpkin and coriander leaves and bring to the boil
6. Reduce to a simmer and cook until the vegetables are tender (about 20 minutes)
7. Liquidise until very smooth, adding more stock to achieve the right consistency if you need to
8. Add the rest of the lime juice and season to taste
9. Serve with a swirl of yoghurt or coconut milk and a few drops of olive oil
________________________________________
Thai Lettuce and Pea Soup

1 tsp coriander seeds
1 tsp cumin seeds
2 medium onions, roughly chopped
1 Tbsp olive oil
2 cloves garlic, peeled and chopped
1 thumb fresh ginger, peeled and chopped or grated
1/2 tsp chilli paste
1 medium potato, peeled and cubed
850ml vegetable stock
400g tin coconut milk
300g frozen peas
1 lettuce, roughly chopped

1. Roast the coriander and cumin seeds briefly in a frying pan for only 30 seconds or so until the exude their scent - any longer and they burn
2. Sauté the onion gently in a little olive oil
3. Add the garlic, ginger, roasted seeds and chilli and sauté for a few minutes until softened and translucent
4. Add the potato and stock, then simmer together for 25 - 30 minutes
5. Add the coconut milk and bring back to the simmer
6. Add the peas and lettuce and bring the soup back to a simmer once again before removing from the heat
7. Process in the blender, season and serve
________________________________________
Mushrooms a la Grecque

170g button mushrooms
lemon juice
olive oil
1 tsp coriander seeds, crushed
2 bay leaves
salt and pepper
3 large tomatoes, seeded and chopped (optional)

1. Clean the mushrooms and half them if they are on the large side
2. Brush a little lemon juice over them
3. Cover the bottom of a heavy pan with a film of olive oil and cook the coriander seeds for a few seconds over a low heat
4. Add the mushrooms and bay leaves and season to taste
5. If you are including tomatoes, add them now
6. After a minute, cover the pan and cook for another 3 - 5 minutes, but no longer
7. Pour the mushrooms with their cooking juices into a serving dish and sprinkle them with fresh olive oil and lemon juice to taste
8. Serve chilled, or hot with crusty bread
________________________________________
Spinach and Ricotta Gnocchi

500g cooked spinach
2 large eggs
200g ricotta
200g flour
1/2 tsp grated nutmeg
100g Parmesan, freshly grated
salt and freshly ground black pepper
100g unsalted butter

1. Press all the water out of the spinach with a wooden spoon of press through a colander or sieve - then chop the spinach
2. Beat the eggs together in a bowl and mix in the ricotta, beating them both together
3. Mix in the flour, spinach, nutmeg and half the Parmesan
4. Taste and adjust the seasoning
5. Dust your hands with flour and form the mixture into balls the size of large marbles
6. Place them on a baking tray and chill for 30 minutes
7. To cook the gnocchi, bring 5 litres of salted water to the boil, then add the gnocchi, a dozen at a time, and cook for 3 - 4 minutes after the water returns to the boil
8. Lift them out with a slotted spoon and transfer to a dish
9. Dot with a little butter, sprinkle over a little Parmesan and keep them warm while cooking the rest
10. Meanwhile, melt the remaining butter in a small pan
11. Just before serving, spoon the butter over the gnocchi and sprinkle with the remaining Parmesan cheese
________________________________________
Chicken Baked with 40 Garlic Cloves - Poulet a L'ail

1 large chicken 1.8 - 2.3 kg with it's liver and giblets
1 lemon, halved
3 Tbsp olive oil
40 - 50 cloves garlic, peeled
salt and pepper
2 - 3 springs thyme

1. Preheat the oven to 150°C
2. Remove and reserve the giblets and liver and tuck the lemon halves inside the chicken
3. Heat the oil in a casserole and gently brown the chicken on all sides
4. Add the garlic cloves and turn them to coat with the oil
5. Turn the bird, breast down, season, add the giblets (not the liver) and thyme and put on the lid
6. Cook in the oven for 1 1/2 hours, then turn the bird breast side up, put back on the lid and cook for another 30 minutes
7. Lift the chicken out of the casserole, holding it on end so that all the delicious juices run into the pot
8. Put it on a carving board and wrap it in foil
9. Discard the giblets and add the liver to the casserole to cook briefly, either cut into thin strips, or mash as you go
10. Add the juices from the resting bird to the pot, then carve and serve with some of the cloves of garlic on each plate, along with a moat of golden juice
11. Mashed potato or rice should be served with the chicken, and a couple of contrastingly coloured vegetables, say carrots, spinach or courgettes
________________________________________
Spiced Shoulder or Leg of Lamb in a Gingered, Curried Yoghurt Paste

1 - 2.5 kg shoulder or leg of lamb
3 onions, chopped
a piece of fresh ginger, cut into 5 2.5cm cubes, then peeled and chopped
12 cloves garlic, roughly chopped
2 - 3 green chillies, seeded and finely chopped
55g blanched almonds, roughly chopped
500 - 600ml natural yoghurt
1 Tbsp ground cumin
1 Tbsp ground coriander seeds
1/2 tsp cayenne pepper
1 tsp seeds from cardamom pods
1 tsp garam masala
1 tsp salt
3 Tbsp olive oil
4 - 5 cloves
a cinnamon stick
4 - 5 peppercorns
a handful each of sultanas and flaked almonds
fresh coriander, chopped

1. Cut the lamb into 3 or 4 large pieces on the bone or get your butcher to do this for you
2. Put the onions, ginger, garlic, chillies, blanched almonds and 1/3 of the yoghurt in a food processor and blend into a smoothish paste
3. Pour the rest of the yoghurt into a bowl, add the onion, cumin, ground coriander, cayenne, cardamom, garam masala and salt and whisk lightly to amalgamate
4. Make slashes in the lamb flesh and push in as much of the spicy paste as you can then pour the remaining paste over the lamb
5. Cover the dish (pyrex or enamel) with cling film and refrigerate ideally for 24 hours
6. Take the dish out of the fridge an hour or so before you intend to cook it
7. Preheat the oven to 190°C
8. Heat the oil in a small frying pan and when it's hot, drop in the cloves, cinnamon and peppercorns, then pour the whole lot over the lamb
9. Cover the dish with foil or a lid and bake for about 30 minutes - remove the lid and sprinkle on the sultanas and flaked almonds and put back into the oven, uncovered, for 10 minutes longer
10. Test the lamb is cooked - it might need a few more minutes if the legs are huge
11. Sprinkle with chopped coriander and serve with rice and poppadums, and one or two vegetables
A real feast of a dish and not too highly spiced for children!
________________________________________
Asparagus with Hollandaise

450g asparagus
Hollandaise Sauce
170g unsalted butter
2 egg yolks
sea salt and black pepper
juice of 1/2 lemon

1. Trim the bases off the spears if needed
2. Either stand the bundles upright, tied with string, in a lidded pan with 8cm of boiling, salted water, or lower them diagonally into a steamer, leaving the tips to just poke out from the semi-closed lid so they don't overcook
3. Check with the point of a knife after 5 minutes, and if it slips in unresisted, the asparagus is cooked - the fattest stems will take 5 minutes longer
4. Drain well and put on a plate will a deep yellow puddle of Hollandaise
Tip
If you are cooking potatoes, cook them around the asparagus to scent them deliciously
Hollandaise
1. Melt the butter in a small pan - take it off the heat after a minute or so and skim the white frothy solids from the top with a spoon and some kitchen paper
2. Whisk the egg yolks with a dessertspoon of water in a small pan over a very low heat until thick
3. Add the melted butter bit by bit, whisking as you go
4. Do not use the milky curd-like solids at the bottom of the pan and remove from the heat before there is any danger of the mixture simmering and curdling
5. Season and add lemon juice
________________________________________
Pommes Dauphinois

900g potatoes, peeled and sliced 5mm thick
600ml thick cream
150ml full-cream milk
1 fat clove garlic, finely chopped
nutmeg
salt and black pepper
butter for greasing the dish

1. Preheat the oven to 140°C
2. Pour the cream and milk into a pan and add the chopped garlic, a good grating of nutmeg and the seasoning - warm to hot oven a low heat
3. Pour the cream mixture over the potatoes and turn to coat
4. Scrape the creamy potatoes into a well greased gratin dish and push them well down into the dish
5. Bake in the middle of the oven for an hour before inserting a skewer right down deep - if still resistant, and not golden and bubbling on top, give them a little longer until cooked through
6. Flash the potato dish under a grill to brown all over if necessary - if browning too quickly, cover with greaseproof paper
Note
You can add other vegetables to your dish to make a full meal - sliced fennel is also a delicious option with the potatoes
This dish can be served with almost anything
________________________________________
Buttermilk, Cinnamon and Pecan Cake

225g flour
salt
1 tsp ground cinnamon
140g sugar
140g muscovado sugar
55g pecans, chopped
150ml vegetable oil
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 small egg
240ml buttermilk

1. Heat the oven to 170°C
2. Mix the flour with the salt, cinnamon, sugars, pecans and oil
3. Mix the raising agents with the egg and the buttermilk and mix into the flour until smooth
4. Pour into a greased and lined cake tin and bake for about 40 minutes - test with a skewer before cooling on a wire rack
5. This is delicious served with custard or ice cream
________________________________________
Luscious Chocolate Puddings

5 eggs, plus 5 extra yolks
110g vanilla caster sugar
225g best bitter chocolate
225g unsalted butter
55g flour, sifted
cocoa powder and icing sugar (optional)

1. Beat the eggs, yolks and sugar together until pale
2. Melt the chocolate and butter in a bowl over, but not touching, simmering water - remove from the heat and add to the egg mixture, beating as you go
3. Fold in the flour
4. Pour into buttered mould immediately - cool - refrigerate for a couple of hours
5. Preheat the oven to 180°C and bake the puddings for about 12 minutes - the tops will have risen and feel dry to the touch
6. Turn out with a bendy palette knife and serve with a sprinkle of cocoa powder and icing sugar over the top
________________________________________

With thanks to Crossing Superspar in Nelspruit.
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Aunt Carolines Dixieland Recipes - 1922
A Practical Dictionary of Cookery - 1200 tested recipes - 1898
Best recipes for baking - pre 1908
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Burke's Complete Cocktail and tasty bite recipes - 1936
Catering for special occasions with menus and recipes - 1911
Diabetic Cookery - recipes and menus - 1917
Fifty Choice Recipes for Spanish and Mexican Dishes - 1905
Fifty valuable and delicious recipes made with corn meal - 1917
Heart of the Wheat - a book of recipes - 1910
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Hotel Management - quantity food recipes
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Ice Cream - practical recipes for making ice cream - 1886
Information for everybody - 1859
Jane Hamiltons Recipes - 1909
Just the thing - dainty dishes at small cost - 1899
Larger cookery book of extra recipes - 1891
Leather Manufacture - 1891
Light entertaining - a book of dainty recipes for special occasions - 1910
Mom's Cookbook
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Our candy recipes - 1919
Practical Household Cookery - 1000 recipes - 1891
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Recipes for the preserving of fruit vegetables and meat - 1908
The Candy Maker's Guide - 1896
The Housekeeper's Friend - 1897
The Hygenic Cookbook - 1881
Tried and Tested Recipes - 1921
Two Hundred and Seventy Five Wartime Recipes - 1918
Two hundred recipes for cooking in casseroles - 1914
Two hundred recipes for making desserts - 1912
War Time Cookery - 1917
Wheatless Recipes - 1918
Wrinkles and Recipes, including farming and household hints - 1877