Garlic and Herb Belly Pork

We love Belly Pork.  I usually make it the Zimbo way (coke and tomato sauce marinade) but decided to make / use a simple garlic and herb marinade this time.  The pork was delicious.  I served them with Bombay Potatoes and roast butternut squash.

Recipe and pictures by Amanzi-Fundu

Ingredients:

1 x Packet Belly Pork (about 9 slices)
1/4 cup Oil
2 x Tablespoons mixed herbs, dried
1 x Tablespoon Garlic, diced
1 x Tablespoon Aromat

Method:

Mix the oil, garlic, Aromat and herbs together.
Pour over belly pork and mix well.
Cover Belly Pork and refrigerate for at least half an hour.
Preheat oven to 200 degrees.
Remove from fridge, transfer to a baking dish and cover with tin foil (shiny side down)
Place in oven and cook for about 20 mins.
Remove the tin foil and place back in the oven for an additional 10 mins.
Serve with Bombay Potatoes and roasted butternut squash.

Little Chocolate Pots

Neither a Mousse nor a Custard but somewhere in between, this recipe is old fashioned but classic.  You can add orange, cinnamon or even chilli.  The choice is yours.  Enjoy!

Recipe and picture by Amanzi-Fundu

Ingredients:

200g Chocolate (I used 100g dark and 100g plain chocolate)
1 x Teaspoon Vanilla Essence.
4 x Medium Eggs, Seperated
1 x Teaspoon Creme Fraiche
4 x Chocolate Buttons

Method:

Melt the choclate over a pot of simmering water.
Beat the egg yolks and add the vanilla essance.
Add the egg  yolk mixture to the choclate and mix well.
Whisk the egg whites until stiff and fold onto chocolate mixture.
Transfer to little ramekins.
Refrigerate for a couple of hours,
Just before serving, add the creme fraiche and garnish with chocolate buttons.

Chocolate Parfait

This recipe was taken from Ainsley Harriott’s “Just Five Ingredients” recipe book.  It’s best to make this in advance as it needs to be frozen for at least 4 hours but ideally over night.  I was really impressed with the way this turned out – it was extremely delicious.

Original Recipe by Ainsley Harriott.  Adapted recipe and pictures by Amanzi-Fundu.

Ingredients:

450g Chocolate (I used half dark chocolate and half milk chocolate)

4 x Egg Yolks

100 g Caster Sugar

600ml Double Cream

Grated chocolate and Strawberries to garnish.

Method:

Melt the chocolate over a pan of simmering water.

Stir until smooth and allow to cool.

Meanwhile whisk the egg yolks and sugar in a separate bowl until light and fully.  Set aside.

In a third bowl beat the cream until it stands in soft peaks.

Carefully stir the melted chocolate into the egg yolk mixture.

Fold in the whipped cream.

Line a loaf tin with clingfilm.  Spray and cook it or grease it lightly.

Pour the mixture into the loaf tin.

Cover with clingfilm and freeze for at least 4 hours or ideally overnight.

Remove from the freezer about 20 mins before serving.

Turn out onto a plate and peel off the clingfilm.

Dip a sharp knife into hot water and cut into slices.

Garnish with strawberries and grated chocolate.

Enjoy!

Beef Stroganoff

This dish brings back memories as my mom used to make it for us while we were growing up.  This is the first time I made it for my family.  They really enjoyed it and even ate the mushrooms.  Enjoy!

Original recipe by Margaret Prevedello.  Pictures by Amanzi-Fundu.

Ingredients:

675g of beef fillet, cut into strips
1.5 tbsp of paprika
1 x large onion, sliced thinly
350g button mushrooms, sliced thinly
3 x tbsp sunflower oil
300ml cream
salt and black pepper

Method:

Heat the in a pot.

Add the onion and cook for 2 – 3 mins until translucent. 

Add the paprika and stir well.

Add the beef and cook until brown.

Add the mushrooms and cook for a further 5 mins .

Add the cream and reduce heat.

Allow to simmer for about 20 mins.

Serve with rice.

Lemon, Garlic & Herb Chicken

I love this recipe as it combines lemon, garlic and herbs – some of my favourite ingredients. 

Recipe and Pictures by Amanzi-Fundu

Ingredients:

8 x Chicken Pieces

4 garlic cloves, diced
¼ Cup lemon pepper seasoning
4 x tbsp paprika
2 x  tbsp fresh parsley, diced
1 x tablespoon salt
1 x tsp lemon zest

¼ cup Oil

1 x Lemon, Juiced

Method:

 Mix together the oil, garlic, lemon pepper seasoning, paprika, parsley, salt, lemon Zest and Lemon juice.

Pour over chicken and allow to marinade for a couple of hours or, ideally, overnight.

Preheat the oven.

Place the chicken in a baking dish and bake for about ½ an hour 45 mins. 

Baste the chicken with some of the marinade during the cooking process.

Serve with baby new potatoes, coleslaw and beetroot salad.

Magical Mini Chocolate Cakes

These mini chocolate cakes are awesome.  They are easy to make, taste delicious and you don’t use any flour! 

Original recipe by Stone Soup.  Adapted and pictures by Amanzi-Fundu

50g Chocolate

40g brown sugar

40g butter

1 x egg, separated

Preheat to 180C (350F).

Grease 4 x ramekins.

Melt the chocolate and add the sugar.

Add butter, egg yolk and 2 tablespoons boiling water and stir for another few seconds, until well combined.

Whisk egg white with a pinch of salt in a clean, dry bowl.

Gently fold chocolate mixture into the white foam until only just combined.

Divide mixture gently between the prepared ramekins. Bake for 15 – 20 minutes.

 Cool then serve with ice cream or custard.

Pork Roulades

I learnt to make Chicken Roulades at the Hospitality Training Institute in Zimbabwe.  They are a bit fiddly to make but they taste great.  With this recipe I substituted the Chicken for Pork and it worked just as well.

Recipe and Pictures by Amanzi-Fundu

Ingredients:

3 x Tablespoons Oil
1 x Packet Pork Steaks (about 4 pieces)
2 x Tablespoons Green Pesto
8 x Spinach Leaves
8 x Slices Italian Pancetta
½ cup Cheese

Method – to prepare the Roulades:

Lay the pork flat on a chopping board.
Cover with some cling film and, using a meat tenderizer, flatten the pork.
Remove the cling film.
Spread a thin layer of pesto over each slice of pork.
Layer the spinach leaves over the pesto (about 2 leaves per slice)
Cut the Pancetta in half and put a slice of it on each spinach leaf.
Sprinkle with Cheese.
Carefully roll them up.
Cover with other half of the Pancetta and pierce with a tooth pick to hold it all together.
Cover with cling film and refrigerate for a couple of hours.

 Method – to cook the Roulades:

Preheat the oven.

Heat the Oil in a pan.

Add the Roulades and cook on a gentle heat, turning continuously.

Once browned, transfer to a baking dish, including the oil, over with tinfoil and cook for about ½ an hour.

Allow to rest for 5 minutes before carving.

Serve on a bed of rice with a side salad.

Toffee Sponge Cake with Toffee Sauce

You have no idea how chuffed I am that I am able to bake again.  Ok, my baking isn't great but I do try.  I made this cake which I thought was really nice but then I like anything to do with toffee.  Enjoy!

Ingredients – for the cake:

55g x Butter

100g x Sugar

2 x Eggs

100g self raising flour

1 x teaspoon bicarbonate of soda

1 x teaspoon golden syrup

1 x teaspoon vanilla essence

50ml Milk

Ingredients - for the Toffee Sauce:

85g vegan butter

100g muscovado sugar

250ml  Cream

1 x tablespoon black treacle

Method:

Preheat the oven to 180°c. Grease a baking tin.

In a large bowl cream together the butter and sugar until light and fluffy. Stir in the eggs then fold in the flour, and bicarb.

Add the milk and vanilla essence and Syrup.

Put the batter  into a baking tin and cover with tin foil.

Place in the oven and cook for 25 minutes. Remove the foil and cook for a further 10 minutes. Do a skewer test to check the puddings are done.

During the last 10 minutes of cooking make the toffee sauce.

Melt together the butter and sugar over a low heat and add 100ml of the cream. Bring to the boil and cook, stirring for 5-8 minutes until the sauce starts to thicken.

Stir the remaining cream into the sauce and allow to cool slightly.

Pour over cake before serving.

Soweto Chicken - take 2

Soweto Chicken with Mashed Potato, Mixed Veg and Chakalaka


I'm so excited to tell you that I have a new stove!  It's really nice and I am extremely lucky to have such caring friends.  It's funny how you crave something when you know you can't have it. I have been craving roast chicken these last 3 weeks so decided that the first thing I'd cook would be a roast.  I used my Soweto Chicken recipe which turned out even nicer than the last time I made it.  I added an extra tin of Tomatoes for the Chakalaka Sauce though as I didn't think I made enough of it last time.




Preparing the Chakalaka

 

Ready to cover with tin foil

 

Ready

Time to carve

An Omlette Farewell

Well, as you probably know from my previous posts, my stove was on it's last legs so I have spent the last 3 or so weeks with the use of only one plate and a very tempramental grill.  Cooking hasn't been easy but with a little help from my friends, Kelly and Darren, I now have a shiny new stove.  I will miss my old stove as I had it for 6 years.  This cheese omlette is the last thing I cooked on my old stove.  It's time for me to get cooking - I am now 17 recipes behind schedule.  Eeeks!  But it's time to get cooking - I'm now 17 recipes behind schedule.  Eeeks!

Chilli Penne with Bacon and Sausage

I have been cooking lots of pasta dishes recently because my stove is on its way out (I only have the use of one plate and a very temperamental grill) at the moment and pasta is always quick and easy to do.  This recipe is really nice and I used Chilli Penne instead of normal Pasta so that made a nice change. 

Ingredients:

2 x Tablespoons Oil

1 x Packet Chipolata Sausages

½ x Packet Bacon, sliced

1 x Can tomatoes, Chopped

2 x Tablespoons Basil, dried

1 x Teaspoon Sugar

1 x Cup Grated Mozzarella Cheese

½ x Packet Chilli Penne

Salt and Pepper to taste

Method:

Heat the oil in a pan.

Add the sausages and cook until brown.

Add the bacon and cook for a further 2 minutes, stirring continuously.

Add the can of chopped tomatoes, teaspoon of sugar and basil.

Bring to the boil.

Reduce heat and allow to simmer for about 10 minutes.

Remove from heat and pour over the already cooked pasta.

Add the Mozzarella Cheese (keep some aside) and mix well.

Transfer to a baking dish.

Sprinkle with remaining cheese and grill / bake until cheese has melted.

Serve with a side salad.

Please note:

If you can’t get Chilli Penne but like Chilli’s just add a teaspoon of crushed chilli’s to the mixture.

Pancake Day

Today is Pancake Day (Shrove Tuesday).

Pancakes are associated with the day preceding Lent because they were a way to use up rich foodstuffs such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent.

My daughter and I made a stack of pancakes when I got home from work... she loves pancakes... as does my son and my dog.

Pancakes with lightly whipped cream and Raspberry Jam



Pancakes with Banana and Chocolate Sauce

Pancakes with cinnimon and lemon

Tuna & Chick Pea Salad

This recipe is extremely tasty and very healthy.  Add some salad dressing if you find it to dry. 

Recipe and Pictures by Amanzi-Fundu

Ingredients:

1 x Can Chick Peas, drained
1 x Can Tuna, drained
1 x Can Sweet Corn (Small), drained
1/2 x Onion, diced
1 x Teaspoon Garlic, diced
1 x Tablespoon Mixed Herbs, dried
1 x Teaspoon Crushed Chilli
1 x Tablespoon Grated Cheese
1 x Handful Mixed Lettuce Leaves
6 x Cherry tomatoes, sliced
Salt and pepper to taste

Method:

Place the lettuce leaves in a bowl.
Mix the onion, garlic, herbs, chilli, chick peas, sweet corn, tomatoes and tuna together.
Place on top of the lettuce and sprinkle with the cheese.
Serve.

Pastitsio

This is a Greek / generally Middle Eastern baked pasta dish which includes pasta, meat sauce and a béchamel sauce.  Very similar to Lasagna, this is good old fashioned comfort food.  Serve with a side salad and a glass of wine.  Enjoy!

Recipe and Pictures by Amanzi-Fundu

Ingredients:

2 x Tablespoons Oil

1 x Onion, diced

1 x Teaspoon Garlic, diced

2 x Tablespoons Basil, dried

1 x Can chopped tomatoes

1 x Teaspoon Sugar

1 x Pack of Minced Beef

½ packet of Pasta, cooked according to instructions

1 x Liter Béchamel Sauce, prepared in advance

½ x Cup Mozzarella Cheese, grated

Method:

Heat the oil in a pot.

Add the onion, garlic and herbs and cook for 2 – 3 minutes.

Add the mince and cook until brown.

Add the tinned tomatoes and teaspoon of sugar.

Bring to the boil.

Reduce heat and allow to simmer for about 10 – 15 mins.

Remove from heat and the already cooked Pasta into the meat sauce.

Place in a Pyrex or baking dish.

Pour the Béchamel Sauce over the meat and pasta.

Sprinkle with the mozzarella cheese.

Place under the grill for 5 or so mins.

Serve with a side salad and a nice glass of wine.

Meat and Pasta Mixture

Bechamel Sauce

Pour the Bechamel Sauce over the mixture

Sprinkle with cheese and grill

Hot Chocolate “Affogato”

I love hot chocolate so knew that I’d be making this recipe when I saw it.  An Affogato is usually coffee based but this recipe calls for chocolate.  Yum!

Original Recipe by Stone Soup.  Pictures by Amanzi-Fundu

Ingredients:

1 x cup whole milk

70g x dark chocolate

2 x large scoops vanilla ice cream

Method:

Place milk in a small saucepan and heat until almost boiling.

Meanwhile break your chocolate into very small chunks.

When milk is hot remove from the heat and pour over the chocolate, stirring until it is all melted.

Place a generous scoop of ice cream into 2 glasses and divide the hot chocolate between two glasses.

Serve immediately.

Chicken & Tomato Crumble

I have never made this before but it’s one of the recipes that has been at the back of my mind for some time.  It was easy enough to make and my children really enjoyed it.

Recipe and pictures by Amanzi-Fundu

Ingredients:

2 x Tablespoons Oil

½ x Onion, diced

1 x Teaspoon Garlic, diced

1 x Tablespoon Herbs

1 x Packet Chicken Breasts, sliced into strips

2 x Cups Baby Potatoes, Par boiled

1 x Can Tomatoes, chopped

1 x Teaspoon Sugar

¼ Cup Oats

¼ Cup Bread crumbs

Salt and pepper to taste

Method:

Heat the oil in a pot.

Add the onion, garlic and herbs and cook for 20 – 3 minutes.

Add the chicken and cook for a further 8 or so minutes.

Add the tinned tomato and teaspoon of sugar.

Bring to the boil.

Add the potatoes and reduce heat.

Allow to simmer for about ½ an hour.

Transfer to a Pyrex dish, sprinkle with the oats and breadcrumbs and bake / grill for about 6 mins.

Thai Style Prawn Pancakes

I saw something similar in one of my magazines and thought it sounded nice.  When I went to look for the recipe again I couldn’t find it anywhere so this is my version of Thai Style Prawn Pancakes.  They were really nice but I think that this recipe can definitely be improved upon.

Recipe and Pictures by Amanzi-Fundu

Ingredients:

1 x Tablespoon Oil

¼ Onion

2 x Tablespoons Thai Green Curry Paste

½ Cup Coconut Cream

2 x Cups Prawns

¼ Cup Mealies (Sweet Corn)

4 x Pancakes (made in advance)

Method:

Heat the oil in a pot.

Add the prawns and cook for about 3 mins.

Add the Thai Green Curry Paste and cook for an additional 3 mins.

Add the Coconut Milk and mealie (sweet corn) and reduce heat to a gentle simmer.

Once done, remove from the heat and start to assemble.

To Assemble

Place a pancake on a plate.

Spoon some of the prawn mixture, including the sauce, onto the pancake.

Fold to form a parcel.

Please Note:

I added Mealies to mine because I had some left over.  You can leave them out or add another vegetable.  The choice is yours.

Deep fried Mars Bars

Deep fried Mars Bars.  Have you ever since your life?  Having never tried them I decided to see if I could make one.  They are really easy to make and they tasted quite strange yet very nice at the same time. I think they’d be really nice with a bowl of vanilla ice cream.. maybe next time!

Pictures by Amanzi Fundu

Ingredients:

2 x Cups oil (or enough to deep fry)

2 x Small Mars Bars

¼ Cup Flour

2 x Cups prepared batter

Toffee Sauce

Method:

Heat the oil in a pot.

Dip the Mars Bars into the flour and shake to remove any additional flour.

Dip in the batter and ensure that they are evenly coated.

Place (carefully) into the hot oil.

Cook for about a minute.

Remove from oil, place on a plate, drizzle with toffee sauce and serve immediately. 

Tuna Pennoni

As some of you may already know, my stove died on me a couple of weeks ago.  I am now down to one plate and a very temperamental grill.  The other 3 plates and the oven no longer work.  I have been told that it would cost £200.00 + to repair which is the cost of a new one.  As I can’t afford to repair or replace it I am going back to basics.  It’s not easy but hey ho. 

This recipe is quick and easy to make and it’s really delicious. 

Recipe and Pictures by Amanzi-Fundu

Ingredients:

2 x Tablespoons oil

½ onion, diced

1 x Teaspoon Garlic, diced

2 x Tablespoons mixed herbs, dried

1 x Can chopped tomatoes

2 x Tablespoons Tomato Puree

1 x Teaspoon Sugar

1 x Can Tuna, drained

½ bag Pasta, already cooked according to packet instructions

Salt and pepper to taste

Method:

Heat the oil in a pot.

Add the onion, garlic and herbs and cook for 2 – 3 minutes.

Add the tinned tomatoes, tomato puree and sugar and bring to the boil.

Reduce heat and add the tuna.

Allow to simmer for about 10 minutes.

Transfer mixture to a bowl and mix in the already cooked pasta.

Allow to stand for 2 – 3 minutes.

Garnish with fresh herbs and serve.