Recipes Woman to Woman - Zimbabwe

Recipes Woman to Woman - Zimbabwe Baking Tips on Wedding Cakes, Birthday Cakes, Baby Shower Cakes, Anniversary Cakes, and many more home made dishes

06/06/2012

Bread and butter pudding(Jam)
Bread and butter pudding (Jam) Ingredients 3 or 4 thin slices of bread butter (enough to spread on slices) 1 tblsp sugar 1tblsp jam 250ml milk 1 egg 1tblsp coconut (if available) Directions 1.Preheat oven to 190C and grease pie dish
2.Spread butter with butter and jam after removal of crusts and cut into pieces about 4cm wide.
3.Arrange bread in layers in pie dish with a sprinkle of coconut and sugar between each layer. Finish with the plain side of bread uppermost
4.Beat the egg and mix with milk then strain over the bread in pie dish
5.Sprinkle a little coconut and sugar on top
6.Cook near the bottom of the oven for approximately 30minutes
Serve hot (or cold) with cream

06/06/2012

Ginger Ale Chicken:
Ingredents:
1 chicken or chicken pieces
1 300ml ginger ale.If u cant find it use ginger beer or Sprite
1 packet mushroom soup powder form
Salt to taste
oil

NB:You do not need tomatoes or onion or spices for this.

Method
Dust the chicken in mushroom soup and fry in a pan until brown.This will not take long because the mushroom soup makes the process faster.The chicken will brown very fast.
Take out each piece that is brown and put it in a different pot.
When all your chicken is brown and in one pot pour ginger ale and bring to boil.Make sure all the meat is covered in ginger ale.
At first it will be frothy and then it will change to pale and the sauce will thicken.The longer you keep it on the fire the thicker your sauce will be.However if you want more sauce just add a bit of mushroom soup.(iya yanga yasara when you were browning the chicken).Add salt to taste. Before you add salt, taste because you may prefer the taste without salt.
Save with white rice and salad

06/06/2012

Sweet Chicken recipe:
1tsp paprika
½ tsp white pepper 2tsp mixed spice for chicken 1 whole chicken, cut into 8 pieces 325ml sweet fruit chutney 250ml mayonnaise 2T medium curry powder 250ml water Preheat the oven to 180 degrees Celsius Combine the paprika, pepper and chicken spice and rub the chicken pieces all over with this mixture. Place in an ovenproof dish and roast for 15 minutes. While the chicken is cooking, combine the chutney, mayonnaise, burry powder and water and mix well to form a sauce. Remove the chicken from the oven and cover it with the sauce. Lower the oven temperature to 160 degrees Celsius and roast the chicken until golden brown and cooked through, about 30 minutes. Serve with rice, garnished with a sprig of fresh flat-leaf parsley if desired.

31/05/2012

Chakalaka for Braai
• Ingredients:
o 45 ml oil
o 1 onion, grated
o 2 garlic cloves, crushed
o 1 green pepper, chopped
o 3 green chillies, deseeded and chopped
o 10 ml curry powder
o 3 medium carrots, grated
o 1 medium cauliflower or broccoli, divided into florets
o 1 x 410 g can baked beans in tomato sauce
o salt and pepper to taste
Preparation:
11. Heat oil and sauté onions, garlic, ginger and green pepper with the chillies and curry powder for five minutes.
12. Add the carrots and cauliflower.
13. Cook gently for about 15 minutes, or until all vegetables are cooked.
14. Add beans and seasoning, heat through and allow to cool.
15. Serve cold.

25/05/2012

Chicken curry pie
(Serves 4 - 6)

15 ml cooking oil (1 Tbsp)
3 boneless, skinless chicken breasts, chopped (about 400 g)
1 medium onion, chopped
2 cloves garlic, crushed
30 ml chopped gingerroot (2 Tbsp)
15 ml medium curry powder (1 Tbsp)
2 medium tomatoes, peeled and chopped
125 ml chicken stock (½ cup)
125 ml coconut milk (½ cup)
1 potato, peeled and cut into small cubes
10 ml sugar (2 tsp)
salt and freshly ground black pepper to taste
15 ml Blue Ribbon cake flour (1 Tbsp)

Crust
310 ml Blue Ribbon cake flour (1¼ cups)
2 ml salt (¼ tsp)
100 g butter or margarine
1 extra large egg yolk
30 ml iced water (2 Tbsp)
5 ml lemon juice (1 tsp)

1. Heat oil and fry chicken pieces until light brown.
2. Add onion, garlic, ginger and curry powder and sauté lightly for 1 minute.
3. Add tomatoes, stock, milk, potato, sugar and seasoning. Thicken with flour, dissolved in little water if necessary.
4. Crust: Sift flour and salt. Cut butter into small pieces and rub into flour until mixture resembles breadcrumbs. Beat remaining ingredients together and add to flour mixture. Roll out the dough on a lightly floured surface to a thickness of 3 mm.
5. Place pastry over chicken filling. Cut a few holes and decorate with pastry off-cuts. Bake in a preheated oven at 200 °C for 20 – 30 minutes until golden-brown.

Tips
Making coconut milk: For 125 ml coconut milk (½ cup), boil 200 ml milk and 60 ml desiccated coconut for about 5 minutes. Strain through cloth or sieve and use milk.

24/05/2012

Samoosas
(Makes about 24)

Dough
750 ml Blue Ribbon cake flour (3 cups)
5 ml salt (1 tsp)
± 250 ml cold water (1 cup)
5 ml lemon juice (1 tsp)

Mince filling
30 ml cooking oil (2 Tbsp)
500 g lean beef mince
2 onions, peeled and chopped
2 cloves garlic, crushed
1 green chilli, seeded and finely chopped
10 ml finely chopped coriander leaves (2 tsp)
salt and freshly ground black pepper to taste
10 ml strong curry powder (2 tsp)
3 ml garam masala (½ tsp)
1 ml ground turmeric
cooking oil for frying

1. Dough: Sift flour and salt Add water and lemon juice and mix to a stiff dough.
2. Divide dough into 12 portions and roll each between hand palms. Roll into 12 discs.
3. Place 6 discs on top of each other, brushing with oil on both sides and sprinkling a little flour on. Leave bottom and top of discs ungreased. Roll pile of discs into a large circle of about 30 cm.
4. Place dough on a greased baking tray and bake in preheated oven at 200 °C for 3 - 5 minutes to separate layers. Trim edges. Repeat with remaining dough.
5. Cut into strips of 6 cm wide x 20 cm long. Separate layers carefully. Fill on edge with filling and fold in triangle. Moisten edge with water and fold to complete samoosas.
6. Filling: Heat oil in a heavy-based saucepan and brown mince. Add onions and garlic and sauté until soft. Add remaining ingredients and fry for about 2 minutes. Set aside to cool.
7. Fill samoosas and chill in refrigerator for about 30 minutes before frying. Fry in hot oil, turning until golden brown. Drain on paper towel.

24/05/2012

Pizza
(Serves 4 - 6)

Base
625 ml Blue Ribbon cake flour (2½ cups)
3 ml salt (½ tsp)
3 ml sugar (½ tsp)
10 g sachet instant dry yeast
15 ml olive oil (1 Tbsp)
± 240 ml lukewarm water

Topping
400 g can tomatoes, chopped
50 g tomato paste
500 ml grated Cheddar cheese (2 cups)
1 onion, peeled and sliced, optional
3 cloves garlic, peeled and chopped, optional
4 strips back bacon, quartered
2 bananas, peeled and sliced
30 ml chopped fresh origanum (2 Tbsp) or 10 ml dried (2 tsp)
salt and freshly ground black pepper to taste

1. Base: Sift flour and salt in a bowl. Add sugar and yeast.
2. Mix oil and water and add to flour, mix to a soft dough. Turn out onto a floured surface and knead lightly until smooth, for about 4 – 5 minutes.
3. Place dough in a greased mixing bowl, cover and leave to rise in a warm place to double the size.
4. Preheat oven to 200 °C. Knead dough down and divide in 4. Press flat and place on a greased oven tray.
5. Topping: Mix tomatoes and paste and spread over dough. Sprinkle cheese, onion and garlic over. Layer bacon and banana on.
6. Bake in a preheated oven at 15 – 20 minute, depending on thickness. Sprinkle with herbs and seasoning.

Variations
Substitute bacon and bananas with any other vegetables, such as cherry tomatoes, peppers or pineapple.

24/05/2012

100 g butter or margarine
250 ml castor sugar (1 cup)
2 extra large eggs
5 ml vanilla essence (1 tsp)
375 ml Blue Ribbon cake flour (1½ cups)
45 ml cocoa powder (3 Tbsp)
10 ml baking powder (2 tsp)
2 ml salt (¼ tsp)
250 ml milk (1 cup)

Sauce
200 ml water (¾ cup)
80 ml sugar (1/3 cup)
5 ml vanilla essence (1 tsp)

1. Cream butter and sugar. Add egg and essence and beat until light and fluffy.
2. Sift dry ingredients and add, alternately with milk, to butter mixture. Spoon mixture into a large ovenproof dish.
3. Syrup: Mix all ingredients except essence in a saucepan, heat and stir until sugar has dissolved and mixture starts to boil. Add essence.
4. Pour syrup over batter and bake in a preheated oven at 180 *C for about 1 hour. Serve with custard or fresh cream.

24/05/2012

Coconut pudding
(Serves 4 - 6)

60 g butter or margarine
250 ml sugar (1 cup)
3 extra large eggs
5 ml vanilla essence (1 tsp)
200 ml Blue Ribbon self-raising flour (¾ cup)
125 ml Blue Ribbon semolina (½ cup)
3 ml baking powder (½ tsp)
1 ml salt
250 ml milk (1 cup)
250 ml desiccated coconut (1 cup)

1. Beat butter and sugar together. Add eggs and vanilla essence and beat well.
2. Sift dry ingredients and add, with milk and coconut and mix well.
3. Pour into greased ovenproof dish and bake in a preheated oven at 180 °C for about 45 minutes until golden brown. Serve with custard or cream.

24/05/2012

Milk tart
(Makes 2 tarts)

Base
250 ml Blue Ribbon cake flour (1 cup)
5 ml baking powder
2 ml salt
80 ml sugar (1/3 cup)
100 g butter or margarine
1 extra large egg, beaten

Filling
750 ml milk (3 cups)
80 g butter or margarine
80 ml cake flour (1/3 cup)
4 extra large eggs, separated
100 ml sugar
ground cinnamon for sprinkling

1. Base: Sift flour, baking powder and salt. Add sugar and rub in butter. Add beaten egg and mix well to soft dough.
2. Press dough into two greased 23 cm pie plates.
3. Filling: Heat milk in a heavy-based saucepan. Add butter, melt and remove from heat.
4. Sift flour and salt, add egg yolks with sugar and beat well.
5. Add some of the heated milk to egg mixture stirs well and pour back into saucepan. Boil for a few minutes until thick, stirring constantly, and remove from heat.
6. Beat egg whites until soft peak stage and fold lightly into cooked mixture. Pour filling into the two bases.
7. Bake in a preheated oven at 180 °C for about 20 minutes, sprinkle ground cinnamon over the top and bake for another 10 minutes.

24/05/2012

Semolina orange cake
(Makes 1 large cake)

180 g butter or margarine
160 ml sugar (2/3 cup)
4 extra large eggs, separated
10 ml grated orange rind (2 tsp)
375 ml Blue Ribbon cake flour (1½ cups)
125 ml Blue Ribbon semolina (½ cup)
15 ml baking powder (1 Tbsp)
2 ml salt (¼ tsp)

24/05/2012

Vanilla cake
(Makes 1 large cake)

4 extra large eggs
250 ml sugar (1 cup)
500 ml Blue Ribbon cake flour (2 cups)
15 ml baking powder (1 Tbsp)
1 ml salt
125 ml warm milk (½ cup)
125 ml cooking oil (½ cup)

Icing
100 g soft butter or margarine
500 ml icing sugar (2 cups)
10 ml vanilla essence (2 tsp)
about 25 ml milk

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Kempton Park
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011 024 7451

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