With West African Meat Loaf, Crunchy Cabbage Salad, Rice and for dessert Banfora (a dessert from Burkina Faso)

Origin: West Africa Period: Traditional

Ingredients
80g carrots, finely chopped
80g onions, finely chopped
80g celery, finely chopped
80g spring onions, finely chopped
80g parsley, finely chopped
2 cloves garlic, finely chopped
1 tsp cumin
1 tsp nutmeg
1 tsp cinnamon
120g breadcrumbs
2 eggs
900g hamburger, broken-up
3 scotch bonnet chillies, finely chopped and pounded
120ml ketchup
60ml water
2 tbsp olive oil
4 tbsp butter
salt and black pepper to taste.

Finely chop the vegetables (preferrably in a food processor), add the nutmeg, cinnamon, chillies and season. Fry this mixture in the butter and oil until tender, but not coloured. Cool and add to the broken hamburger. Add to this mixture the bread crumbs, eggs, ketchup and water. Mix well then form into a loaf shape on a baking tray.

Bake in an oven pre-heated to 180°C for 1 hour. Let it cool for 20 minutes when you take it out (cover with foil at this stage so it remains intact when you serve).

Original Recipe from: http://www.celtnet.org.uk/recipes/west-africa.php

OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.

Origin: West Africa Period: Traditional



Ingredients
500g finely-shredded cabbage


150g diced apples


150g diced cucumber


40g raisins


160ml mayonnaise


1 tbsp lemon juice


1/2 tbsp vingegr


1/2 tsp salt


1/4 tsp sugar


50g chopped, unsalted, peanuts




Combine the cabbage, apples, cucumber and raisins together in a bowl. Toss to mix. Meanwhile combine the mayonnaise, lemon juice, vinegar, salt and sugar together in a small bowl. Pour this over the vegetable mix and toss to mix. Sprinkle with the peanuts and serve.







Original Recipe from: http://www.celtnet.org.uk/recipes/west-africa.php



OUR Rating: Groceries expense really reasonable


Very Easy to make


5 out of 5 Would we make again? Yes.

Origin: Burkina Faso Period: Traditional

'Banbfora' is a Burkinabe equivalent of Welshcakes made with dried pineapple rather than sultanas.

Ingredients
500g self-raising flour (we used all-purpose and 1 tsp of baking powder)

250g butter

200g sugar

100g diced pineapple

2 eggs, beaten

a few tbsp milk

pinch of salt

Sift the flour and salt into a mixing bowl cut the butter into the mixture then rub with your fingers until the mixture resembles fine breadcrumbs. Add the sugar and pineapple and then stir-in the beaten eggs. Mix to a stiff dough and add a little mikl if the mixture is too stiff. Tip onto a floured surface and knead lightly before rolling out to 5mm thick. Cut the dough into 6cm rounds then fry on a lightly-greased griddle pan over low heat until the cakes are lightly browned on both sides. Cool on a wire rack and serve sprinkled with cinnamon and icing sugar.

Original Recipe from: http://www.celtnet.org.uk/recipes/west-africa.php

OUR Rating: Groceries expense very reasonable

Very Easy to make (we halved the recipe and served it with strawberry jam too)

5 out of 5

Would we make again? Yes.

Prep Time: 30 min
Total Time: 57 min
Makes: 4 doz. or 48 servings, one cookie each

1 pkg. (250g) PHILADELPHIA Brick Cream Cheese, softened
1/2 cup butter, softened
2/3 cup granulated sugar
2 eggs
1 tsp. vanilla
2-1/2 cups flour
1/2 tsp. Baking Powder
1/3 cup Walnut Pieces, finely chopped
3/4 cup strawberry Jam
1 tsp. powdered sugar

PREHEAT oven to 350ºF. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Separate 1 of the eggs; set egg white aside for later use. Add yolk, second (whole) egg and vanilla to cream cheese mixture; mix well. Gradually add combined flour and baking powder, beating until well blended after each addition.





DIVIDE dough into four equal pieces. Roll each piece into 12x1-inch log; place, 2 inches apart, on large ungreased baking sheet. Use handle of wooden spoon or fingers to make depression down length of each log, about 1/2 inch wide and 1/2 inch deep. Beat reserved egg white with fork; brush over dough. Sprinkle with walnuts. Fill depressions with preserves, using about 3 Tbsp. preserves in each log.





BAKE 25 to 27 min. or until edges are lightly browned. Transfer to wire racks; cool slightly. Sprinkle with powdered sugar. Cut each log into 12 diagonal slices.



Original Recipe from: Kraft What's cooking Festive 2007 Magazine (below picture from Kraft website)

OUR Rating: Groceries expense very reasonable
Very Easy to make
6 out of 5
Would we make again? Yes. Crowd pleaser

Prep Time: 10 min
Total Time: 10 min
Makes: 12 servings, 2 Tbsp. cheese spread and 5 crackers each



1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup KRAFT 100% Grated Parmesan Cheese
1/3 cup chopped toasted Pecans
1/4 cup chopped fresh parsley
1/4 cup chopped toasted Pecans
RITZ Hearty Wheat Crackers

MIX cream cheese, Parmesan cheese and 1/3 cup pecans until well blended.

SHAPE into 8-inch log. Roll in mixture of parsley and 1/4 cup pecans; press gently into log to secure.

Serve with crackers.

Original Recipe from: Kraft What's cooking Festive 2007 Magazine (below picture from Kraft website)

OUR Rating: Groceries expense very reasonable
Super Easy to make
5 out of 5
Would we make again? Yes.

Croquettes
3 tbsp butter

600 grams (1lb 5 oz) veal, beef, chicken, or turkey (we used beef stewing meat)

salt and pepper

1 dl (1/2 cup) white wine

1 small onion, finely chopped

1 clove

2 bay leaves

piece of mace (we used 1/4 tsp powdered mace)

2 sprigs parsley, finely chopped

lemon juice (we used juice from 1 lemon)

3/4 tsp thyme

lemon peel (we used from 1 lemon)

50 grams (2 oz) butter or margarine

40 grams (1.5 oz) flour

corn starch or gelatin (we didn't need to use - see recipe)

3 eggs

4 cups fine breadcrumbsor Dutch rusks (beschuit) (we only used about 2 cups)

oil to deep-fry



When opting for chicken or turkey meat, use ‘leftovers,’ in other words cook the turkey or chicken a day ahead. When using veal or beef, start with fresh meat.


Season the veal or beef with salt and pepper. Melt 3 tablespoons of butter in a large frying pan.



Put in the meat, add the wine, the onion, parsley, clove, thyme, mace, bay leaves, and lemon peel and 5 decilitre (2 cups) of water.



Bring to a boil, then turn down the heat and let it simmer for 45 minutes to an hour. The meat should be tender.


Remove the meat and finely chop or cut into small pieces. Strain and keep the stock.


Melt 50 grams of butter in the frying pan, stir in the flour and keep stirring for a few minutes on low heat. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch (maizena) or dissolved gelatin if necessary. Add 3 egg yolks (set the whites aside to use later).


Add the veal, beef, chicken or turkey, season more, if needed. Stir well. The mix should be thick and stiff by this time.


Set the mix aside to cool thoroughly. When ready, cut or separate the stiff, thick mix into rolls of about 5cm (2”) thick and about 8cm (3”) long.


On a chopping board spread out the crumbs or crumbed rusks. In a deep plate slightly beat the egg whites.


Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. Make sure that the second crumbs coating is even and thick and no meat mix sticks out (this could make the croquettes burst when deep fried).


Deep fry the croquettes four or so at a time for about 4 minutes, until they are golden brown. Drain them on absorbent paper.


Serve hot, with French fries or multigrain bread or rice. Put them halved on bread. A good way to season is to slather on mustard.


Original Recipe from: http://www.godutch.com/windmill/recipeItem.asp?id=89


OUR Rating: Groceries expense very reasonable
Time Consuming
4 out of 5
Would we make again? Yes. However, we chopped the meat into very small pieces and feel that it would be better to grind the meat.

1 kilogram red cabbage

100 grams bacon

1 onion

salt and pepper

2 cloves

1 glass red wine

1 tbsp currants (didn't use - couldn't find)

250 grams red currant jam (we used blackcurrant jam)

Dice the bacon and slowly brown. Peel and dice the onion, add it to the bacon and sautee.

Grate or chop the cabbage and add it to the pan, mixing well.

Add salt and pepper to taste, put in the cloves, currants and jam.

Pour in the wine.

Turn down the heat and let the cabbage simmer until ‘al dente’.

Serve with your choice of meat, mashed potatoes and garnish with fried slices of apple (we garnished with some more grilled pear).

Made for Mom's Birthday Cake.

Picture to be inserted

Brown Sugar Lightning Cake

1 stick unsalted butter, melted
1 1/2 cups all -purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 eggs
1 cup light brown sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon bourbon (or other booze)

I made 2 cakes (I didn’t double, I made it twice), I also used brandy instead of the bourbon. Top came out rounded, I ended up cutting off the top portion when I put the cakes together.

Preheat oven to 250 degrees. Brush the inside of a 9 inch cake pan with butter, and dust with a bit of flour.

Sift flour, baking soda, and salt together in a medium sized bowl. Mix to combine, and set aside.

Blend the eggs and the sugar, and mix until incorporated, about 1 minute. Whisk the flour mixture into the egg mixture using as few strokes as possible. Then whisk in the buttermilk, the melted butter, and the rest of the flavorings.

Pourthe batter into the cake pan, and bake for 35-40 minutes, or until tester inserted in the center comes out clean. Cool the cake on a rack for 5 minutes, then invert and remove from pan. Cool completely before topping with whatever you choose.

WHIPPED CREAM FROSTING
4 cups chilled heavy whipping cream
1 ¼ cups powdered sugar

I halved the recipe for frosting as I didn’t need it to cover the top, just as a coating under the fondant and then between the two cakes.

To make the frosting:
Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form. Add the powdered sugar and ship until thoroughly combined.
Place 1 cake layer on a platter and spread som of the frosting over the top. Top with the remaining layer or layers, thickly coating the top and sides of each with frosting.
Refrigerate the cake until the whipped cream frosting has stabilized, at least 1 hour.

4 large onions, thinly sliced
1 tablespoon butter
1 tablespoon vegetable oil
¼ teaspoon sugar
2 tablespoons flour
6 cups bouillon or beef stock
¼ cup dry white wine or vermouth
Salt and pepper to taste
4 slices French bread, cut ½ inch thick
2 teaspoons vegetable oil
1 clove garlic, peeled, cut
2 tablespoons cognac
1 cup grated swiss cheese

In covered 4 quart saucepan or dutch oven cook onions slowly with butter and 1 tablespoon oil 15 minutes; stire occasionally. Uncover; increase heat to moderate. Add sugar; sauté onions, stripping frequently, about 30 minutes or until golden brown. Sprinkle with flour; stir over heat 2 to 3 minutes. Blend in hot broth and wine; adjust seasionings. Simmer, partially covered, 1 hour.

Meanwhile, place bread slices in 350 deg f oven 30 minutes or until lightly toasted. Halfway through baking, baste each slice with ½ teaspoon oil; rub with garlic.

Before serving, add cognac. Divide soup into ovenproof bowls or casseroles. Sprinkle ½ cup cheese in soup. Float slices of satle or toasted cheese. Bake in preheatged 325 deg f oven 15 to 20 minutes, until hot; set under broiler 2 to 3 minutes, until cheese is golden brown. Serve immediately. Yield 4 servings.

Original Recipe from: One of Sue's cookbooks

OUR Rating: Groceries expense extremely reasonable
Very Easy to make
5 out of 5
Would we make again? Most Definately (this one is an old recipe - which has been made time and time again).