Rhodesian Cooking With Candice

Sweetcorn Tart..
Ingredients 4 large eggs 65 ml (¼ C) melted butter... 250 ml (1 C) self-raising flour 5 ml (1 t) salt 2 x 410 g cans Cream Style Sweetcorn 250 ml (1 C) grated cheddar cheese 45 ml (3 T) chopped parsley
Method Beat the eggs with the melted butter. Sift in the flour and salt and mix well. Stir in the Cream Style Sweetcorn and pour into a greased oven dish. Combine the grated cheese and parsley and sprinkle on top then bake in a preheated oven at 180 °C for an hour or until baked through.
# Note This is a very flexible recipe. U can add 65 ml (¼ C) sliced spring onion tops to the mixture for a delightful cheese-and-onion taste and some drained, canned asparagus tips to the mixture if u’d like. Chilli loves corn and sweetness, so u can also add as much chilli as u can handle...
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Stuffed Cabbage Rolls With Meat and Rice...
Ingredients 1 Cabbage head (4 lbs) ¾th lb of lean ground beef (~ 350 grams)...
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Pasta With Sausage & Broccoli...
Ingredients: 1 lbs pasta (approx 450g) olive oil... 1 large onion, peeled and chunked. 4 cloves garlic, peeled 1/4 tsp red pepper flakes 6 mild Italian sausages (about 1.5 lbs total), removed from casings and chunked by hand 1/2 cup white wine or stock 1 lbs broccoli , rinsed and chopped into 1″ pieces salt, pepper to taste 1/2 cup grated hard aged cheese, such as Parmesan, Pecorino, etc… fresh parsley if u choose to be fancy, finely chopped
Method: Cook pasta in salted and oiled water according to instructions. Drain and set aside. Prepare the rest while pasta is cooking. Pulse coarsely chopped onions and garlic in a processor until resemble salsa, but not minced into a pulp. Heat oil in a skillet over medium heat. Transfer onions and garlic into the pan an proceed cooking them on medium until fragrant and translucent, but not browned. Pull the sausage out of casings by hand, forming small chunks. The farce should come out of the casings quite effortlessly. Discard the casings. Add sausage and red pepper flakes to the onions in the skillet and continue cooking until sausage is no longer pink and is lightly browned. Stir once in a while to ensure even onion and garlic distribution. U can also add a bit of fresh parsley to cook with the sausage. Add stock or wine at this point, scraping the bottom of the skillet with the spatula to loosen the browned bits. Add salt and pepper to taste. Cook until stock is reduced in half. Add broccoli chopped into 1″ pieces. Cover the pan and cook for 2-3 minutes until broccoli is brilliant dark green and softened. Add the contents of the pan to the pasta in a large bowl or pot. Mix well, add cheese and stir a few times to distribute. If u feel the pasta is too dry, add a bit of olive oil. Add chopped parsley. Serve immediately.
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Re-sharing as requested..

Mebos.. as requested..
Ingredients unblemished ripe apricots salt... water sugar
Method Make a brine solution, using 250 grams salt to 2 litres water Soak the apricots overnight and remove the skins the next day Leave the apricots out in the sun for a day to soften, then gently squeeze out stones Shape into flat rounds — if the apricots are small, 2 or 3 may be pressed together at the same time, in a round, flat shape Spread out on racks in the sun and leave for 4 to 6 days, covered with muslin. Turn fruit regularly and ensure free air circulation Bring inside overnight — alternatively, dry mebos in a cool convection oven (60°C) for 6 hours, turning occasionally Pack the dried mebos neatly into small boxes and sprinkle with sugar — use about 750 grams sugar per 500 grams mebos...
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APRICOT AND NUT CRUNCHIES...
INGREDIENTS 4 oz (110 g) dried ready-to-eat apricots, snipped 4 oz (110 g) butter... 3 oz (75 g) light brown sugar 1 dessertspoon golden syrup or runny honey 4 oz (110 g) self-raising flour 1 heaped teaspoon ground cinnamon pinch salt 4 oz (110 g) porridge oats For the topping: 1 oz (25 g) ready-to-eat dried apricots, snipped ½ oz (10 g) pecan nuts, toasted and chopped
U will need two large baking sheets, lightly greased or with liners..
METHOD Pre-heat the oven to gas mark 3, 325°F (170°C) The easiest way to deal with the ready-to-eat apricots is to snip them into small pieces with scissors, so do this first. Now put the butter and sugar into a small saucepan and add the syrup or honey. The best way to do this is to warm the dessertspoon under a hot running tap, take the amount of syrup you need on the spoon and literally push it off with a spatula into the pan. Next place the saucepan on a gentle heat and allow the sugar, butter and syrup to dissolve. Meanwhile sift the flour, cinnamon and salt into a mixing bowl, then add the porridge oats and snipped apricots. Mix everything evenly and, when the butter, sugar and syrup have melted, pour this in to join the rest. Now, using a wooden spoon, stir and mix everything very thoroughly, then switch from the spoon to your hands to bring everything together to form a dough. If it seems a bit dry, add a few drops of cold water. Now take lumps of the dough the size of a walnut and roll them into rounds using the flat of your hand. Place them on a worktop and press gently to flatten them out into rounds 2½ inches (6 cm) in diameter, then scatter the snipped apricots and chopped pecans on top and press these gently in. Then, using a palette knife, transfer half the biscuits on to a greased baking sheet and bake on the middle shelf of the pre-heated oven for 15 minutes. While they cook, prepare the second batch of biscuits and place these on u'r other baking sheet. When the biscuits are ready, leave them to cool on the baking sheet for 10 minutes and then transfer them to a wire tray to finish cooling. Store the biscuits in a sealed container...
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CHEESY GARLIC BAKED POTATOES...
INGREDIENTS 500 g potatoes 3 to 5 garlic cloves, thinly sliced... 4 tablespoons butter, melted 2 tablespoons olive oil salt and fresh black pepper Fresh chives (diced) Bacon (cut into large chunks) Shredded Cheese of u'r choice- 1-cup Sour Cream
METHOD Preheat oven to 400F/200C. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper. When the potatoes begin to fan “out”� it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. . Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.
Herbed Sour Cream: 1/2 cup sour cream 1/2 teaspoon garlic powder 1 tablespoon finely chopped fresh parsley leaves Kosher salt and freshly ground black pepper Combine ingredients in a small bowl. Season, to taste, and refrigerate until use...
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LAMB AND CABBAGE BREDIE...
INGREDIENTS 1 Tbs cooking oil 600 g lamb neck... 2 onions- peeled and chopped 250g bacon- chopped 500 ml beef or lamb stock or water 1 medium cabbage- chopped and steamed until soft 4-6 potatoes- peeled and cubed salt and lots of pepper to taste
METHOD Heat the oil and brown the meat. Remove from the pot and saute onions until golden brown and soft. Add the bacon and fry until cooked through. Add the meat back to the pot together with the stock and simmer gently for 1 hour or so until the meat is tender. Add more water if necessary. Add the potatoes and steamed cabbage and simmer for another 40 minutes (adding more water if necessary). Serve on fluffy white rice.,,
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ROSEMARY,GARLIC, OLIVE AND PARMESAN BREAD
INGREDIENTS 7g Yeast 1tsp (5ml) Sugar... 125ml warm Water
METHOD Mix ingredients in a bowl, sprinkle with some flour and leave to froth
INGREDIENTS 4 cups flour 1tsp (5ml) salt 1tbsp(15ml) Sugar 10ml Robertsons Rosemary 10ml Robertsons Garlic 125ml Warm milk 125ml Warm water 60ml FLora Oil 125ml Chopped Olives 125ml Grated Parmesan
METHOD In another bowl, mix these ingredients with the yeast mixture Stir with a spoon and turn onto a floured surface and knead for 5 minutes adding flour The dough should be soft, but not sticky. Place the dough in an oiled bowl, cover with plastic wrap and a cloth and leave in a warm place to rise and double in size Place on a floured surface. Knock back and knead lightly Shape the dough into 1 loaf or bread rolls, place on a greased oven tray and allow to double in size. Bake in a preheated oven 150-180°C until golden and when u tap the bottom it sounds hollow...
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GERMAN BREAD ROLLS...
INGREDIENTS 2½ to 3 cups flour 1 package active dry yeast... 5ml sugar 5ml salt 5ml oil 250ml warm water 1 egg white
METHOD Pour 2½ cups flour into a large bowl and form a well in the center. In a separate container, mix yeast, sugar, and two tablespoons of water (the water comes from the 1 cup listed above ). Pour the yeast mixture into the well but do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed. Turn dough out on counter top and knead until smooth. Add the remaining ½ cup flour as needed. Put dough in a bowl, cover, and let it rise until double in size. Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3″ apart on a greased and floured cookie sheet. Cover and let rise until double in size. Beat egg white and 1teaspoon water with a fork until frothy and brush on the rolls. Bake in a preheated oven at 230C for 15 to 20 minutes until golden brown
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Curried Chicken Pie...
Ingredients.. about 4 cups of boiled chicken meat, bones removed 1 large onion, coarsely chopped... 3 cloves garlic 1 tbsp Worcestershire sauce 1 tbsp Dijon mustard 2 generous tbsp yoghurt or an equivalent mix of milk and sour cream 1/2 tsp Garam Masala 1/2 tsp curry spice mix 1/2 tsp salt fresh ground black pepper a small handful of chopped fresh herbs, such as parsley, cilantro or dill 1 sheet of frozen puff pastry, thawed according to the instructions
Method.. Thaw the puff pastry, as indicated on a box. Preheat the oven to 400°F. Place a sheet of parchment on a baking sheet. Mince onions, garlic and chicken meat in a food processor. Add remaining ingredients and mix thoroughly. The resulting farce should be feathery soft. If u feel it’s too dry, add a bit more yogurt. Roll the pastry out into a 15″ round on a floured surface. Since the pastry is rectangular coming out of the box, u can roll it into a 15″ square, and remove the corners with the scissors later. Place the pastry onto the parchment. Fold the farce onto the center of the pastry and spread to about half of the diameter of the dough. Level the farce. Fold and pinch pleat the dough around the farce as shown on the photo. Bake on the middle rack for about 45 minutes, or until the crust is browned nicely. Remove from the oven and let set for about 3-4 minutes. Slice like pizza, into 6 segments, and serve.
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Re-sharing as requested..

Another Vors one, re - sharing as requested..

Another 'Hot Cross Bun".. re - sharing as requested..

Re - sharing as requested..

Re posting as requested..

DE BONED MARINATED LAMB
Ingredients: 1 de boned leg of lamb 60ml lemon juice... 80ml olive oil 5ml salt good grinding of black pepper 2 cloves of garlic crushed 45ml chopped rosemary
Method: Put the lamb into a plastic bag. Combine the remaining ingredients and mix well. pour this mixture over the lamb and massage it into the meat. leave for 30 minutes or overnight. When ready to cook. Tip the meat and marinade into a roasting pan and roast at 190C for 30-40 minutes. Remove from oven and rest for 10 minutes before carving.
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