Biltong and Dry Vors

I didn't make these but they are a big part of South African / Zimbabwean culture so I had to share them with you.  :-)

Hamburgers and Steak Rolls

My children wanted hamburgers for dinner last night.  As I am not a big hamburger fan (I have to really be in the mood for one) I decided to make myself a steak roll and it was yummy!

Hamburger

Steak Roll

Still moo'ing

French Toast

We love French Toast and often eat it.  I especially like mine with marmite (dates back to my boarding school days) while my children prefer theirs with syrup.

Ingredients:
4 x bread, sliced
3 x eggs, beaten
Oil

Method:
Dip the bread in the beaten egg (ensuring both sides are coated in the egg mixture)
Fry until golden brown.

Chilli Con Carne

I only got home from work after 7 last night so I decided to cheat and make Chilli Con Carne using Uncle Ben's ready made chilli sauce.  Naughty I know but it tasted ok and only took a matter of minutes to prepare.

Ingredients:
1 x pack mince
1 x Jar Uncle Ben's Chilli Sauce

Method:
Brown the mince in a sauce pan.
Add the jar of Uncle Ben's Chilli Sauce
Simmer for about 5 mins.
Serve with rice and a dolop of creme fraiche.

Lamb Curry

We love curry and we eat it often.  Gareth (my ex husband) taught me how to make curry 14 years ago and I have been making it ever since.  Enjoy!

Ingredients:
1 x onion
2 x teaspoons garlic, finely diced
1 x teaspoon chilli, finely diced
4 x tablespoons oil
2 x tablespoons mixed herbs, dried
1 x teaspoon sugar
1 x box passata
2 x packet of lamb
8 x new potatoes
1 x plate mixed herbs, spices and curry power
Salt and pepper to taste


Method:
Heat the oil in a large pot
Add the onion, chilli, garlic and herbs and cook until onion is tender.
Add the plate of mixed herbs, spices and curry powder.
Cook for about 5 mins, stirring continuously.
Add the Lamb and stir well to coat in the curry ‘paste’.
Add the box of Passata.
Using the can, add some water.
Add the potatoes.
Cover and cook on full heat for about 5 mins.
Turn the heat down and allow to cook gently for about 35 mins.
Add the sugar and season to taste.
Serve with rice.

Thai Chilli Chicken

Always looking for new chilli recipes I came across this one.  Also called "Gai pad prik sod" It was simple to make and very tasty.



Ingredients
1 cup of chicken stock
200 g chicken breast, sliced
1 x Red pepper, sliced
1 x Green Pepper, sliced
½ onion, sliced
1 carrot, thinly sliced
2 fresh chili finely chopped (Add more if you wish)
2 cloves of garlic, sliced
1 tablespoons soy sauce
1 teaspoon of sugar
¼ teaspoon of ground white pepper (optional)
Corn flour paste (1 table spoon of corn flour
Mix with 1 tablespoon of water)
1 tablespoon of oil


Method:
Heat the oil in a pan
Add the garlic and chilli and fry for about 1 minute.
Add chicken and continue cooking until lightly brown.
Add onion, carrot, and peppers.
Stir fry until the vegetables are quite soft (2-3 minutes).
Add soy sauce and the stock and stir well.
Add the corn flour paste and stir quickly to thicken the mixture.

Serve with rice.

Smoked Salmon Spaghetti

Ingredients:
Smoked Salmon, shredded
1 tablespoon butter
1/2 tub creme fraice
Spaghetti, cooked according to packet instructions.

Method:
Melt the butter in a pot.
Add the creme fraiche and gently simmer (do not boil)
Add the smoked salmon.
Stir well and season according to taste.
Add sauce to the spaghetti and serve.

Pan Sared Scallops

Pan Seared Scallops on a bed of lettuce with a balsamic dressing.

Chicken Noodle Soup

Classic chicken noodle soup is a comfort food suitable for any time of the year, but especially during cold winter months and when you are ill. There is a reason why it is called Jewish penicillin!

 Ingredients:
2 Tablespoons vegetable oil
2 medium onions, chopped
(6- to 7-pound) chicken, sliced into strips
2 quarts chicken Stock
1 quart cold water, or as needed
4 sprigs of fresh parsley
3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
2 cups egg noodles

Method:
Heat the oil in a pot over medium heat. Add the onions stirring soft.
Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches.
Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf.
Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes.
Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot.

Rocky Roads

Here is a really easy and tasty recipe for Rocky Road. There are so many variations, you can add nuts, dried fruit and biscuits it really is up to you, but below you will find the recipe that I use.

Ingredients:

2 medium-sized bars of milk chocolate
a couple of handfuls of mini marshmallows
6 digestive biscuits (broken into largish chunks)
handful of raisins (optional)
Method:
Melt the chocolate in a bowl suspended over a pan of boiling water, making sure that the water does not touch the bowl.
Once the chocolate has melted add the rest of the ingredients and mix well, but make sure that you don't break up the biscuits too much.
Pour into a baking tray, which has been lined with parchment or greaseproof paper, level out and stick in the refrigerator for a few hours.
Once the mix has set, tip out and cut into squares, make yourself a cuppa and enjoy it with your rocky

Ham & Cheese Omelettes

Omelettes can be eaten for breakfast or for dinner and can be filled with a variety of things.


Ingredients:
3 x medium eggs
Level teaspoon of dried mixed herbs or a heaped tablespoon of fresh chopped mixed herbs
50 g grated strong cheddar cheese
1 tablespoon olive oil or a teaspoon of butter
Salt and pepper to taste


Method:
Put the eggs, herbs and salt and pepper into a bowl and mix with a fork.
The idea is to get the egg whites and yolks just mixed together and no more. Don't whisk the eggs or mix for more than about 30 seconds otherwise you will incorporate too much air into the mix and the result will be a soufflé rather than an omelette.
Heat the oil or butter to a medium / high temperature in the frying pan. Pour in the egg mixture and after 30 seconds or so mix the firming egg mixture in the pan. This will allow uncooked liquid to get to the base of the pan and cook the mix quickly. After another 30 seconds, when the mix is half-cooked (see picture), sprinkle the cheese (or other ingredients) evenly over one half of the omelette.
Cook the omelette until the top has started to firm up and cheese is beginning to melt. This should take around a minute
Using an egg flip, flip the omelette over in half (the half without cheese to go over the half with cheese) as in the picture. Cook each side for a further 15 to 30 seconds or so until each side is very light golden brown.
When cooked, gently slide the omelette out of the frying pan and onto the pre-heated plate - this will avoid any chance of the omelette breaking.

Lemon & Cinnamon Pancakes

Don’t wait for Shrove Tuesday to make your pancakes! These pancakes are my favorite.


Ingredients:
100g (4oz) plain flour
1 egg
300ml (1/2 pint) milk
Cinnamon and lemon juice to serve
oil for frying

Method:
To make the pancake batter, add the milk, egg and then the flour and blend using an electric blender or food processor.
Add the egg and beat well.
Then add the milk gradually and beat to make a smooth batter.
Heat a little oil in a large frying pan until hot and then pour enough batter to thinly coat the base of the pan. Cook for a couple of minutes each side.
Serve sprinkled with cinnamon and lemon juice.

Stuffed Chilli’s

I tried stuffed chilli’s at a Mexican restaurant and really enjoyed them so I decided to try and make them myself. They were easy to make and I really enjoyed them.


Ingredients:
6 x Medium sized chilli’s
½ tub cream cheese
Batter (standard)
Oil


Method:
Slice the chilli’s on one side can remove the seeds.
Stuff with cream cheese.
Make the batter.
Coat the chilli’s in the batter and deep fry for ½ mins.

Sweet & Sour Chicken

Sweet and Sour Chicken is a Western Chinese cuisine dish that can be served with rice or noodles.

Ingredients:
2 tbsp vegetable oil
4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes
1 small red pepper, de-seeded and cut into 2.5cm/1in pieces
1 small green pepper, de-seeded and cut into 2.5cm/1in pieces
6 garlic cloves, chopped
1 small can sliced pineapple, drained and cut into chunks (optional)
ground white pepper


For the sauce:
1 tbsp soft light brown sugar
2 tbsp rice vinegar
3 tbsp rice wine or dry sherry
2 tbsp dark soy sauce
175 ml/6fl oz chicken stock
2 tbsp tomato purée
2 tbsp cornflour mixed with
2 tbsp water

Method:
Heat the oil in a wok or large frying pan.
Add the chicken, peppers, and garlic.
Fry for 2-3 minutes, then add the pineapple, if using, and fry for about 30 seconds.
Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes.
Season with white pepper.
Serve with spaghetti

Butternut Soup

Butternut soup is a favorite South African starter. The butternut has a flavor all on its own and it is great to serve it as a starter before a good roast beef or lamb.

Ingredients:
2 medium butternuts
2 medium onions
50g butter/margarine (4T)
7 ml medium curry powder (1 ¼ t)
40 g cake flour (4 T)
Pinch of ground nutmeg
2 chicken stock cubes
750 ml boiling water
500 ml milk
7 ml salt (1 ½ t)


Method:
Cut the butternuts in half and roast until tender.
Peel the onions and chop roughly.
In a large saucepan, saute the chopped onions in the butter/margarine.
Add the curry powder and fry the mixture lightly.
When the butternut is cooked take it out the oven an remove from the skin.
Add the butternut and saute the mixture for a while. Add the flour and nutmeg and stir-fry lightly.
Dissolve the chicken stock cubes in the boiling water.
Add the stock, together with the milk, and salt, to the butternut mixture.
Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally.
Puree or blend until smooth.
The colour of the soup should be a deep yellow and the texture creamy.
Serve the soup hot.

Please note:
I served my soup in the skin.

Sausage Curry

My ex mother-in-law introduced me to sausage curry.  It's a nice change from your standard meat curries and is a big hit with my children.  My son even made it for his cooking exam at school.



Ingredients:
1 x onion
2 x teaspoons garlic, finely diced
1 x teaspoon garlic, finely diced
4 x tablespoons oil
2 x tablespoons mixed herbs, dried
1 x teaspoon sugar
1 x can chopped tomatoes
½ tub crème fraiche
1 x packet chipolata sausages
1 x plate mixed herbs, spices and curry power (as per pic below)
Salt and pepper to taste

Method:
Heat the oil in a large pot
Add the onion, chilli, garlic and herbs and cook until onion is tender.
Add the plate of mixed herbs, spices and curry powder.
Cook for about 5 mins, stirring continuously.
Add the sausages and stir well to coat in the curry ‘paste’.
Add the can of tomatoes.
Using the can, add some water.
Cover and cook on full heat for about 5 mins.
Turn the heat down and allow to cook gently for about 15/20 mins.
Add the sugar and season to taste.
Add the crème fraiche.
Serve with rice.

Spice mix - Curry powder, cumin, fennel, curry leaves, indian cinnamon. cardamom, mustarad seeds.

Breakfast

We tend to have a cooked breakfast over the week - end - bacon, egg, tomato, beans, sausages, fried banana (it's delicious - try it!) and toast.  Yum!

Roast Beef with Crushed New Potatoes

Roast Beef with Crushed New Potatoes and a garlic and parsley sauce.

Strawberry Fool

This is an easy recipe to make and, if you like strawberries, is yummy!

Ingredients:


500g strawberries
100g icing sugar
Juice of 1 lemon
40g caster sugar
250ml double cream
250ml greek yoghurt



Method:


In a food processor, blitz 400g strawberries with the icing sugar and lemon juice to make a purée. Finely dice the remaining strawberries and sprinkle with the caster sugar. In a large bowl, whip the cream until it forms soft peaks, add the yoghurt, then beat until it thickens. Fold in the strawberry purée and diced strawberries.


Pour into 4 wineglasses or one large glass serving bowl. Refrigerate for 1 hour if in glasses, 2-3 hours if in a bowl.

Lemon Curd Sponge Puddings

I am a big fan of lemon puddings and am always looking for new lemon based puddings to try.  I found this recipe a little while ago and I love it!


Ingredients

2 lemons, zested and juiced
100g sugar
2 eggs
100g butter, plus extra for the moulds
100g self-raising flour
6 tbsp lemon curd


Method


1. Butter four 150ml plastic pudding moulds. Whizz the butter, sugar and lemon zest in a food processor until pale and fluffy. Mix in the eggs one by one. Add the flour and pulse until incorporated. Divide between the moulds then cover with a lid or cling film and microwave on medium (650w) for four minutes.


2. Heat the lemon curd with a squeeze of lemon juice in a small pan. Spoon over the top and serve.

Beef Stir Fry with Noodles

My daughter loves stir fries.  She ate a whole bowl full and went back for seconds.  It's quick and easy to make and delicious.

Ingredients:

1 x pack of beef, cut into strips
1 x tablespoon oil
1 x teaspoon garlic, crushed
1 x teaspoon chilli, chopped
1 tablespoon mixed herbs
1 x packet mixed vegetables, blanched
1 x packet wok ready noodles

Method:

Heat the oil in a wok.
Add the beef and cook until brown
Add the garlic and chilli
Cook for 2/3 mins
Add the veg.
Add t1he noodles.

Enjoy!

Chocolate Maltezer Cake

I am not very good at baking but I am getting better.  This chocolate cake recipe is easy to follow and tastes delicious.

Ingredients:


80g good quality cocoa powder
300 ml boiling water
250g butter
550g light muscovado sugar
4 eggs, beaten
400g plain flour
1 tsp bicarbonate of soda
1/2 tsp baking powder
Maltezers

For the chocolate covering:

300ml double cream
400g dark chocolate, minimum 60% cocoa solids, broken into small pieces

Method:



1. Preheat the oven to 180ºC / gas 4. Line the base and sides of a 20 cm springform cake tin, with baking parchment.


2. Place the cocoa in a pan and slowly add the boiling water, stirring until smooth. Add the butter and sugar and warm over a low heat until the ingredients have melted together. Remove from the heat and allow the mixture to cool slightly, then gradually add the eggs, beating them in.

3. Sift the flour, bicarbonate of soda and baking powder together and fold into the cocoa mixture. Do this thoroughly until it has an even colour – the mixture will be very sloppy. Pour it into the prepared tin and bake for between 1 hour and 1 hour 45 minutes, until a skewer inserted into the centre of the cake comes out clean. When the cake is baked, remove it from the oven and allow it to cool in the tin for 15 minutes. Then turn it upside down onto a cooling rack and leave it to cool completely. This will give a level finish to the cake.
4. For the chocolate covering: heat the cream in a pan to boiling point. Remove it from the heat and add the chocolate; stir until it has melted and is blended with the cream. Leave the mixture to cool until it has thickened enough to coat the back of a spoon, then spread over the cake. Put it in the fridge to set before serving.  Sprinkle with broken and whole maltezers.
 

Sausage and Fried Onion Roll

Bacon and Egg Roll

Bacon and Banana Roll

BLT

Bacon, Lettuce and Tomato roll

Baked Salmon

This dish is so simple and yet so tasty.


Ingredients:
50g butter
finely grated rind and juice of 1 lemon
freshly ground sea salt and freshly ground black pepper
4 x salmon fillets, skinned
1 x tablespoon mixed herbs
Lemon wedges to garnish

Method:
Preheat the oven to 200°C.
Melt the butter in a small roasting tin and add the lemon rind and juice. Season with plenty of salt and pepper.
Lay the salmon fillets in the roasting tin and turn them around in the lemony butter, ending up skinned-side down. Place in the oven for 7-8 minutes until cooked through but still moist inside. To test whether the salmon is done, give the fattest part a gentle squeeze and it should give slightly - if it's still wobbly, pop it back into the oven for another couple of minutes. If it feels solid, it's overcooked.
Serve with salad and tuck in!

Spaghetti a la Mandi

I made up this recipe and used it for my Culinary Arts final practical exam. I have adapted it over the years and it is loved by family and friends alike.


Ingredients:
1 x bag mixed seafood
5 slices Chorizo, sliced
4 x tablespoons oil
1 x onion, chopped
2 x teaspoons garlic, chopped
1x teaspoons chilli, chopped
1 x tablespoon lemon zest
2 x tablespoons parsley, chopped
1 x can tomatoes, chopped
1 x teaspoon sugar
Spaghetti, cooked.
Blue cheese (optional)
Salt and pepper to taste


Method:
Fry the onion in the oil until tender.
Add the garlic, chilli and stir well.
Add the can of tomatoes and some water (use the empty can)
Add the salt and pepper according to your taste.
Add the teaspoon of sugar.
Allow to simmer away for about 10 mins.
Take off the heat and, once cool, blitz it in a food processor until smooth.
Return to the heat and add the seafood and chorizo.
Cook for a further 8/10 mins.
Remove from the heat and mix with the spaghetti.
Sprinkle the lemon zest, parsley and blue cheese over it and serve.

This recipe also works well with bacon and chorizo which is what I often use.

Spanish Seafood Rice

This recipe calls for lots of garlic, chilli and lemons. My daughter especially loves it and she calls it the ‘hot rice’


Ingredients:
1 x bag mixed seafood
4 x tablespoons oil
2 x teaspoons garlic, chopped
3 teaspoons chilli, chopped
½ cup lemon juice
1 x tablespoon lemon zest
2 x tablespoons parsley, chopped
300ml stock
Salt and pepper to taste


Method:
Fry the onion in the oil until tender.
Add the garlic, chilli and lemon zest and stir well.
Add the rice and stock and allow to cook for 10 mins or until the stock has evaporated.
Add the seafood and cook for about 8 mins.
Just before serving pour the fresh lemon juice over the rice and sprinkle the parsley on top

Sausage Casserole

A simple, tasty dish that can be cooked in the oven or slow cooker. My children love sausages so are always happy when I make this .


Ingredients:
1 x tablespoons oil
320 g sausages (I use chipolatas)
280 g Carrots, chopped
1 x onion chopped
Broccoli
Vegetable stock
Flour
Passata


Method:
Fry the onions in the oil and cook until tender,
Add flour and slowly add the stock allowing the sauce to thicken. Add to pot.
Grill the sausages and add to pot.
Slice and parboil the carrots and broccoli add to pot.
Add the Passata.
Season to taste and cook at Gas mark 4 (185°C) for about 2 hours. Alternatively, use a slow cooker, cooking for upwards of 4 hours on the high setting.
Serve with rice

Moroccan Lamb Casserole

The beauty of this dish is that, like all spicy casseroles, it actually benefits from being made the day before and reheated.

Ingredients:
100g whole apricots, halved
3tbsp olive oil
4 x 340g packs diced leg of lamb
1x large onion, finely chopped
2 x garlic cloves, thinly sliced
1 x tsp ground cumin
1x tsp ground coriander
1x tsp ground cinnamon
1 x can tomatoes, chopped
300ml Lamb Stock
Salt to taste
2tsp Bart Spices Harissa
2tbsp fresh parsley, chopped
500g pack Couscous, prepared as directed on the packet

Method:
1. Place the apricots in a bowl and cover with 150ml boiling water. Leave to soak for 2 hours.
2. Preheat the oven to 180°C, gas mark 4. Heat 2tbsp of the olive oil in a flameproof casserole and brown the lamb in batches then set aside. Add the remaining oil and the onion and cook gently for 10 minutes until soft and golden. Add the garlic and spices and cook for a further 2 minutes then return the lamb to the casserole.
3. Add the apricots and their soaking liquid, the canned tomatoes and stock. Stir in the salt. Heat to simmering point, cover and cook in the oven for 1 1/2hour(s).
4. Season to taste, add extra harissa if desired, then stir in the parsley and serve with couscous or rice and grilled veg.

Peri Peri Chicken Wings

If you haven’t got time to make up a batch of Peri Peri sauce use bought sauce instead. My favourite is Knorr Peri Peri sauce. It can be used as a sauce or as a marinade and tastes delicious. Unfortunately, it isn’t available to buy in UK shops so I have to buy it online.


Ingredients:
6 x chicken wings
¼ cup Knorr Peri Peri sauce
2 x tablespoons parsley, chopped
Salt and pepper to taste

Method:
Pour the sauce over the chicken wings and rub it in.
Allow to marinate for about 10/15 mins.
Place in a preheated oven and allow to cook for about 15 mins.
Sprinkle with chopped parsley.

Please note:
Can be served on their own as a snack or as a starter with a salad and garlic bread.

Spaghetti Bolognese

An old family favourite.


Ingredients:
4 x tablespoons oil
Mince meat
1 x onion
2 x teaspoon garlic
2 x teaspoon mixed herbs, dried
1 x teaspoon sugar
1 x can chopped tomatoes
2 tablespoons gravy powder
½ cup cheese, grated
Spaghetti, boiled.
Fresh basil and parsley, chopped
Salt and pepper to taste

Method:
Heat the oil in a pot.
Add the onion, garlic, dried herbs and cook until the onion is tender.
Add the mince meat and cook until brown.
Add the tin of tomatoes.
Fill the empty tin of tomatoes up with water and add to the mince.
Add the teaspoon of sugar and stir well.
Cover and allow to cook for about 15/20 mins.
Add a dash of water to the gravy powder and stir well. Add to mince.
A couple of mins before the end of cooking stir in the fresh herbs.
Serve the mince on a bed of spaghetti.
Sprinkle cheese on top.

Crumbed “Crunchy” Chicken

My mom is famous for her crumbed chicken (crunchy chicken) as all of her grandchildren have so fondly named it. I grew up eating it and I now make it for my children.

Ingredients
4 x chicken breasts, trimmed
4 x eggs, beaten
2 x tablespoons mixed herbs, dried
Flour
Breadcrumbs (I buy them but you can just as easily make your own)
Oil


Method
Get 3 plastic bowls ready.
Mix the dried herbs with the bread crumbs.
In one of them put the flour, in the next put the egg and in the last put the bread crumbs.
Take a chicken breast and dust it in the flower.
Take the same chicken breast and coat it in the beaten egg.
Finally coat the same chicken breast in the bread crumbs.
Set aside and continue doing the rest of the chicken.
In a large pan heat the oil.
When the oil has started to sizzle put the chicken in.
Cook until golden brown, turning every so minutes.


Please note:
When making this I find it easy to set up a little production line.

Bacon and Cheese Hamburger

I am not a big burger fan but I do like the occasional homemade burger. This bacon and cheese burger is a big hit with my teenage son.


Ingredients:
1 x pack minced meat (Beef, lamb etc according to your preference)
1 x onion, diced
1 x teaspoon garlic, diced
1 x teaspoon mixed herbs, dried
1 x egg
Cheese slice
Bacon, already cooked
Gherkins and Tomatoes


Method:
In a bowl mix the minced beef, onion, garlic herbs and egg.
Form into a ball and slightly flatten it using the palm of your hand.
In a large pan heat some oil.
Place the burgers in the oil and allow to cook for 3 mins before turning over.
Add the cheese slice and allow to cook till the cheese has melted.
Assemble the burger – put lettuce on the bottom of the roll, add the burger, add the bacon and gherkins (optional).

Cous Cous & Mackerel Stuffed Tomatoes

A Chef in Zimbabwe taught me how to make ‘Zwakanaka tomatoes’ (tomatoes stuffed with creamy mealies and cheese) which I loved. I have made them lots of times but decided to change the recipe and use cous cous and mackerel instead.

Ingredients:
3 large tomatoes
Olive oil
Cous cous, prepared according to instructions
Tin of Mackerel
Lemon zest
Salt and pepper to taste
3 teaspoons chilli, diced


Method:
Cut the tops off the tomatoes and keep aside.
Using a spoon, remove the inside of the tomato so you are just left with the skin / shell.
Mix the prepared cous cous, a little oil, the mackerel and lemon zest together.
Carefully fill the tomatoes.
Replace the top of the tomato.
Sprinkle with olive oil.
Place in baking tray and bake for about 20 mins

Chilli butter

Chilli and Garlic butter

I make this butter (well, not the actual butter) and keep it in the fridge. It’s nice to use on jacket potatoes etc and handy to have ready.


Ingredients:
250g butter
3 teaspoons garlic, diced
3 teaspoons chilli, diced


Method:
Soften the butter slightly.
Mix the garlic and chilli well.
Add to the butter.
Roll into which ever shape you would prefer.
Wrap in cling film.
Wrap in tin foil.


Please note:
You can change the butter by adding different things – just herbs for example

Garlic and Herb Butter

Banana Mandazi

We grew up eating banana Mandazi (fritters) so making and eating these brings back so many happy childhood memories.

Ingredients:
2 x bananas
Batter (made from flour, egg and milk)
Oil
Cinnamon


Method:
Prepare the batter.
In a small pot heat the oil.
Peel and cut the bananas into quarters.
Dunk the banana’s into the batter and place (carefully) into the hot oil.
When golden brown remove from oil.
Sprinkle with cinnamon and serve with ice cream.