Recipe(tried): Inaugaration party menu from S.Africa

As its a busy day today and a historic one some friends are coming over to watch the cricket as well as the inauguration,this party was basically finalised late yesterday so i had quite a busy evening I did all the baking last night for the desserts and the children have been very good with the chopping of veggies so I,ve been very lucky.A dear friend who s a wonderful baker is bringing her soft sweet potatoe rolls(shes portuguese and these rolls are legendery)Well here is the menu........

Curried butternut soup
***************************
Serves 6 as a starter

1 kg butternut, peeled and cut into chunks
4 cups chicken or veggie stock
2 Tbls butter
1 large onion, peeled and finely chopped
2 cups of button mushrooms, sliced
1 tablespoon mild to medium curry powder
1 heaped Tbls flour
2 teaspoons brown sugar
Dash of turmeric
1 tot of brandy (about 2 Tbls is what I use!!!!!!)
1/2 cup natural yoghurt

Simmer butternut in chicken stock in a covered pot until soft, then pur e Melt butter in pan and fry the onion and mushroom in the butter until soft. Add flour and curry powder and stir over low heat for about four minutes Add butternut to the onion and mushroom mix and bring to a gentle boil. Add salt, black pepper and sugar Stir in the yoghurt and the brandy, but don't let it boil. Serve in heated soup dishes
This will be served with Minas rolls which I,ll warm.

Minted Meatballs with Yoghurt Sauce
***************************************

2 aubergines
1/2lb minced lamb
1/2 lb minced lean beef
1 onion, chopped
2 garlic cloves, chopped
1 1/2 cup fresh white breadcrumbs
4tbsp chopped fresh mint
1tsp ground allspice
salt and pepper
olive oil for shallow frying
2 cups beef stock, hot
2tbsp tomato puree
1/2+1 Tbls natural yoghurt
1tbsp cornflour
Preheat the oven to 200C/400F/gas 6. Skewer the aubergines and grill for 10-15 minutes. Peel off the skins with a knife. Chop the flesh roughly, then place in a food processor with the lamb, beef, onion and garlic. Blend to a fine paste.
Add the breadcrumbs, half the mint, the allspice and salt and pepper to taste. Mix, then chill in the refrigerator for at least 2 hours.

Form the mixture into small balls and fry in very hot oil until brown. Transfer to an ovenproof dish. Mix the hot beef stock with the tomato puree and pour over the meatballs. Cover and cook for 1 hour.

Drain the liquid from the meatballs into a jug. Whisk the yoghurt and cornflour together and gradually whisk in the liquid. Bring to the boil and simmer until thickened. Pour some sauce on to each plate and arrange the meatballs on top.

Sprinkle with mint and serve hot, with the remaining sauce in a jug.

I,ll be doubling the meatball rec as its only for 4

With it I,ll serve a big dish basmati rice.Also as One of my veggie friends is coming over I,ll make omne of my favourite pasta dishes allways goes down well with everyone who,s tried it,even non-veggies including my friends huge husband who is a very dedicated carnivore!!!!!ROAST VEGETABLE PASTA BAKE
***************************
Serves 6 well


2 large brinjals, cut in cubes with the skin on
1/2 lb button mushrooms, halved
4 to 6 baby marrows, sliced into 1 cm pieces
olive oil, extra virgin
2 onions, diced
2 green peppers, diced
4 to 6 large tomatoes, skinned, pipped and chopped
2 cloves garlic, chopped
1 Tbls fresh basil, OR origanum OR dried basil
1 tspdried basil, or origanum
salt and freshly ground black pepper, to taste
1/2 lb penne, or any large pasta shape, cooked
1/2lb Mozzarella cheese, cut into cubes and grated
Preheat oven to 180 C. Toss the brinjals, mushrooms and baby marrows together in the olive oil. Grill the mushrooms and baby marrows together, but the brinjals on their own as they take longer. Grill close to the heat until well browned. In a pan, fry the onions and green peppers over high heat until just beginning to brown. Add the tomatoes, reduce the heat and cook until tomato is soft. Add the grilled vegetables, garlic and seasoning and heat through. DO NOT OVERCOOK. Allow to cool. Mix the sauce with the pasta and cubed cheese. Place in a shallow casserole dish. Sprinkle on the grated cheese. Bake in preheated oven for 30 minutes until heated through. Turn on the grill and grill the cheese until crispy.


I,ll be serving 2 desserts so all tastes are catered for,these choc slices i got from an enlish web site and they really are good I dont know the author but i wish i did so I could give them credit.
Chocolate and Raspberry Slices
**********************************

150g (5oz) 70% cocoa chocolate
125g (4oz) butter
3 eggs
100g (4oz) caster sugar
50g (2oz) ground almonds
100g (4oz) self raising flour
125g (4oz) raspberries
75ml (3fl oz) double cream
75g (3oz) chocolate
Heat the oven to 160C/325F/gas mark 4. Line a 18cm square cake tin with bake well paper.

Melt the chocolate and butter in a bowl over a saucepan of hot water. Using the electric whisk beat the eggs and sugar until light and fluffy, this takes about 6 minutes. Fold in the almonds, flour and chocolate mix into the eggs. Pour the mixture into the prepared tin, sprinkle with the raspberries and bake in the oven for 30 mintues.

To make a chocolate glaze, heat the cream, add the chocolate and stir until it has melted.

Serve the cake warm cut into squares with the chocolate glaze drizzled over.


And in honour of the day a dish thats been made very popular by the dutch settlers,and its really nice and morish
DUTCH APPLE PUDDING
*********************************

cup sugar
2 tablespoons butter
1 cup milk
1 egg
teaspoon nutmeg
2 small cups of cake flour
3 teaspoons baking powder
teaspoon salt
6 apples - peeled, core removed and quartered ( I used granny smiths)
Cream the butter, and add the sugar, beaten egg and milk. Sift the flour,
salt and baking powder and add to the liquid. Mix into soft dough. Spread
the mixture into a shallow oven dish. Press the apple pieces into the dough.
Sprinkle with three tablespoons of sugar and grated nutmeg over the top. In
a pre-heated oven bake at 160 degrees for 45 to 60 minutes (depending on the
size and depth of your dish). Test with a knife - if it comes out clean your
apple pud is ready for serving.

I,ll be serving it with some lemon ice-cream I got from our local italian deli yesterday its best described as a cross between a sorbet and an ice-cream,I just wish I could have the recipe!!!!!

I almost forgot I,ll be servig a plain green salad with a basic vinagartte dressing plus a wonderful gazpacho salad whic I made early this morning.

ZESTY GAZPACHO SALAD
************************

2 medium zucchini, chopped
2 medium tomatoes, chopped
1 small ripe avocado, chopped
1 cup fresh or frozen corn, thawed
1/2 cup thinly sliced green onions
1/2 cup picante sauce
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1 tablespoon vegetable oil
3/4 teaspoon garlic salt
1/4 teaspoon ground cumin

In a bowl, combine the first five ingredients. Ina small bowl, combine
remaining ingredients; mix well. Pour over zucchini mixture; toss to coat.
Cover and refrigerate for at least 4 hours.
8 -10 servings.

Well thats about it I just hope it all goes well including the inaugaration.
Love Julie

NB Almost forgot the wines will be A Villeria Charrdonnay from the cape,a good local Pinotage,fresh orange and some Cape Velvet cream(that over ice-cream is a taste sensation!!!!!!!)Oh nearly forgot lots of Windhoek larger for the men!!!!