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We attended a Zimbabwe UK Tennis Association tournament over the weekend. This is the 2nd meeting we have had and we plan on meeting every 1st Saturday of the month. We have great plans of making tennis a more accessible sport back in Zimbabwe. Will be updating you more on this project. It is looking very good on paper.
Wherever there is a gathering, means there is lots of food to be made. I love any opportunity to feed people. I made the usual Mabhanzi, and made a 3rd attempt at making pork pie… which went down a storm, so here is the recipe
I made the pie in a 7inch (18.5cm) round cake tin, 3 inch (7.5cm) deep
For the filling:
700g lean pork mince
1/2 a small onion chopped very finely
250g unsmoked bacon, chopped very finely
1/2 teaspoon dried sage
salt and pepper
1/4 teaspoon allspice
For the Pastry:
100g vegetable fat such as Trex or Lard
5 tablespoons milk
450g plain flour
pinch of salt
beaten egg for glaze
Sift flour and salt into a bowl, make a well in the centre and set aside
In the meantime, heat the vegetable fat/ lard and milk and water until it boils
Add hot mixture to flour, mixing well with wooden spoon. Knead until well mixed. It is imoportante to work quickly while the dough is warm
pinch of a third of the pastry and set aside. Roll out the 2 thirds and use it to line a greased tin. The pastry should be rolled large enough to come to the top of the tin, and hang over a little
In a separate bowl mix the filling ingredients, and pat into baking tin
Roll out the remaining one third of pastry so it is a little larger in diameter than your tin (this is the lid for your pie)
Using a pastry brush, brush a little egg around the edge of lid and gently lid on the pie, with the egg side down.
Pinch edges and brush top with egg and pierce a steam hole
Bake pie at 180C for 30 minutes, and lower temperature to 160C and bake for a further hour
A little over 2 years ago I managed to crack a yeasted Candy Cake recipe. The only downside of this is having to wait for it to rise!
I finally got to make the no yeast version which has gone down really well with my family. Hope you like it! Like last time, I baked in a 15cm (6 inch round tin)
85g butter, melted and cooled
1 teaspoon vanilla extract
300g plain flour
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
pinch of salt (only if you are using unsalted butter)
- Grease and line you baking tin, preheat oven to 150 C fan/ 170C conventional
- Whisk together the melted butter, sugar, egg, vanilla and milk
- In a separate bowl mix together the flour, baking powder, soda and salt
- Pour liquid ingredients into the dry, mix well
- Pour into prepared pan and bake for 40 to 50 minutes or until golden and skewer comes out clean
- Once cooked, place on wire rack to cool
Mix together 85g icing sugar with 1 to 1 1/2 tablespoons water until smooth. Add food colouring (optional- but has to be pink!!!) and pour over the cake
A few facts about the mighty baobab fruit which is gaining popularity in the Western world. It is unusual, gourd like fruit– with its hard nut-like shell and white, powdery pulp
- has three times as much vitamin C as an orange, 50 per cent more calcium than spinach
- A source of plenty antioxidants (these reduce chances of cancer and heart disease)
We grew up having this fruit as it is, soak it in milk or water to make a thick milkshake like drink. We also added to porridge giving a tangy delicious taste.
I have recently been experimenting making smoothies adding vegetables to it. Here is one of my current favourites
One of my absolute favourite things is Kettle chips! I am generally a clean eater, just the kettle chips I cannot seem to resist. While out shopping I happened to see Kale Chips in Marks and Spencer. I decided to give them a try. They tasted amazing. The interesting thing though is on analysis they are basically mufushwa, just spice up and dried!
In true Fiso style I had to have a go at making them myself. I found this recipe online which I adapted and made them using covo from my garden. They we re a sucsess 🙂 I will be doing a peanut butter version this afternoon.
Sorghum (Mapfunde) is grown widely in Zimbabwe and other parts of Africa as it is extremely drought tolerant. The grain is very high in fibre and iron, with a fairly high protein level too. I thought I would mess around and try out a gluten free cake with it and pleased it was a success.
Butter – 125ghttp://localhost/cooking/wp-admin/media-upload.php?post_id=286&type=image&TB_iframe=1
Soft Brown Sugar – 150g
Eggs – 4 large
Sorghum flour (Mapfunde) – 285g
Baking Powder – 2 tsp
Milk – 125ml
Almond extract – 1/4 tsp
Vanilla Extract – 1 tsp
Raisins or Sultanas – 220g
Preheat oven to 160°C Fan/ 180°C conventional. Grease and line a 20cm square tin
Beat Sugar and butter until light and fluffy
In the meantime sift together the flour and baking powder, set aside.
Beat in eggs one at a time until well mixed. Add Extracts
Mix in one third of the flour, pour in half the milk, then another third of the flour, followed by the rest of the milk and end with adding the last third of the flour.
Fold in raisins and pour batter to prepared pan.
Bake for 45 minutes or until skewer comes out clean
I have very fond memories of queen cakes growing up back home.It was a distinct bright yellow cake, not too sweet with a fluffy texture. I have been trying to replicate them for a little while and finally got a thumbs upfrommy biggest critique a.k.a my husband Sydney
Butter/ margarine – 100g
Caster Sugar – 110g
Egg – 1
Self Raising Flour – 250g
Milk – 240ml
Vanilla Extract – 1 tsp
Egg Yellow food colouring (optional) – 1 tsp
Preheat oven to 150C fan/170C conventional. Prepare muffin pan with liners
Cream butter and sugar until light and fluffy. Add egg and mix well.
Add vanilla extract (if using egg yellow colour add at this stage)
Stir in flour alternating with the milk. Do not over mix as you will end up with tough cakes
Spoon into prepared tins and bake for 20 to 25 minutes. Tops should be lightly golden and a skewer inserted into the centre should comeout clean
Maheu (mahewu, mageu) is a hugely popular traditional non alcoholic and nutritious beverage from Southern Africa. Fermentation provides a distinctive acidic/ sour flavour to the drink
Maize Meal – 1 cup
Hot Water – 2-3 cups
Wheat flour or Malt – 2 tablespoons
Sugar – To taste
Begin by making the porridge To do this mix the maize meal with a small amount of cold water in a saucepan to make a paste
Pour the hot water over it and bring to the boil stirring from time to time to ensure it does not go lumpy
Simmer for 10 to 15 minutes and remove from heat. Allow to cool
Once cooled add the malt or wheat flour. Stir well
It should be thick,but of a pourable consistency.If you find it is too thick,add a bit of water
Place in a container with a tight fitting lid and leave to ferment for a few days. (Fermentation is quicker in the warm weather).Traditionally it is left to ferment in an earthenware pot called “hari”, but a standard plastic container or pyrex with a lid will work just as well
To know the maheu is ready give it a little taste. It should taste sour. If not leave to stand for another day. Once fermented store in the refrigerator for up to a week.
To serve simply stir in some sugar to taste and enjoy.
My kids love these waffles! They are so quick and easy to make
Self Raising Flour – 180g
Salt – 1/2 tsp (omit if using salted butter)
Butter,melted – 110g
Granulated Sugar – 1 tbs
Eggs – 2, lightly beaten
Milk – 400ml
Vanilla Extract – 1/2 tsp
Mix together flour, sugar and salt if using
Make a well in the centre and pour in eggs,milk and vanilla extract. Whisk till combined
Stir in melted butter
Ladle into your waffle maker (as per manufacturer’s instruction). Mine takes a full ladle for each waffle. Close lid and cook till golden- again check how long is recommended by your manufacturer.Mine cooks in about 5 minutes
Here is a recipe for some finger licking ribs, which just fall off the bone and melt in your mouth
Pork Ribs – 1kg
BBQ Sauce of choice, I make my own,recipe to follow –
Depending on how much time I have I prefer to divide the rack of ribs into 3 portions, wrap them up in foil and steam them in a shallow water bath in a slow cooker for 6 hours.
Portioned ready to be wrapped
Ribs wrapped up in foil
I prefer this method as it produces more succulent ribs. When I am short on time I poach the ribs for about an hour on the hob
When the ribs are ready, smother them well with the BBQ sauce until well coated. Arrange on baking sheet and bake at 180degrees C Fan/ 200 degrees °C Conventional for 15 to 20 minutes. They can also be finished off on the BBQ instead of the oven if you prefer
Most off all, Enjoy!! (and do let me know how you liked them by commenting below or via the Facebook page Fiso’s Kitchen on Facebook