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Dedicated to South Africans living abroad...and all lovers of Traditional South African food

Newsletter #104 - July 15, 2005

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Greetings everyone!  And a special welcome to all the new subscribers!

When trying to choose a recipe theme for a newsletter, pies always come to the rescue! I remember at the end of our last holiday in the Cape, we stayed over in Colesberg and the lady of the guesthouse treated us to Karoo Lamb Pie. This was obviously her specialty as it tasted scrummylicious even if it was a bit rich for us! I went through my files and found some pie recipes that I hope you will enjoy! Just scroll down and take a look!

This weekend we are going camping at the Manyane camp in the Pilanesberg Game Reserve. Everyone tells us we are crazy to go camping in winter, but Pilanesberg is much warmer than Johannesburg so we will have to see. I got a bottle of Amarula for my birthday, hopefully that will warm us up in the evenings. Feedback and pics in the next issue.


The World is Mine

Today, upon a bus,
I saw a very handsome man.
And wished I were as beautiful.
When suddenly he rose to leave,
I saw him hobble down the aisle.
He had one leg and wore a crutch.
But as he passed, he passed a smile.
Oh, God, forgive me when I whine.
I have two legs; the world is mine.

I stopped to buy some candy.
The lad who sold it had such charm.
I talked with him, he seemed so glad.
If I were late, it'd do no harm.
And as I left, he said to me,
"I thank you, you've been so kind.
It's nice to talk with folks like you.
You see," he said, "I'm blind."
Oh, God, forgive me when I whine.
I have two eyes; the world is mine.

Later while walking down the street,
I saw a child I knew.
He stood and watched the others play,
but he did not know what to do.
I stopped a moment and then I said,
"Why don't you join them dear?"
He looked ahead without a word.
I forgot, he couldn't hear.
Oh, God, forgive me when I whine.
I have two ears; the world is mine.

With feet to take me where I'd go.
With eyes to see the sunset's glow.
With ears to hear what I'd know.
Oh, God, forgive me when I whine.
I've been blessed indeed, the world is mine.


  The Kruger National Park nature reserve supports the greatest variety of wildlife species on the African continent. It is roughly the size of Wales, or the state of Massachusetts (USA), which makes it the eighth largest reserve in the world 


CREDIT CARD SAFETY ONLINE
Nothing beats the Web for shop-at-home convenience. But whenever you consider using a credit card online, first make sure that the site uses encryption technology that ensures appropriate security for transactions and data transmission.
Before entering any information that you consider sensitive - e.g., your credit card number or personal data - verify that the page requesting the information is secure (encrypted). The page’s URL should be proceeded by https:// (rather than http://) — and/or an unbroken key or padlock symbol should appear in the corner of your Web browser. You can also set your browser to alert you before sending a page that is not secure.


 Interested in Traditional South African Home Remedies? (Boererate).

My Afrikaans eBook, Boererate has now been completed, click here for more info.

We are currently working on an English version.   


One is never to old to learn! Recently I was involved in a discussion about the healing powers of herbs and in particular cayenne. I did some research and came across some interesting facts, in this issue I continue the cayenne discussion. Just scroll down to the herb section


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THE BUNNY AND THE SNAKE

Once upon a time, in a nice little forest, there lived an orphaned bunny and an orphaned snake.

By a surprising coincidence, both were blind from birth. One day, the bunny was hopping through the forest, and the snake was slithering through the forest, when the bunny tripped over the snake and fell down.

This, of course, knocked the snake about quite a bit. "Oh, my," Said the bunny, "I'm terribly sorry. I didn't mean to hurt you. I've been blind since birth, so, I can't see where I'm going. In fact, since I'm also an orphan, I don't even know what I am."

It's quite ok," replied the snake. "Actually, my story is as yours. I am blind from birth and an orphan, I tell you what, maybe I could slither all over you, and work out what you are so at least you'll have that going for you."

"Oh, that would be wonderful" replied the bunny. So the snake slithered all over the bunny, and said, "Well, you're covered with soft fur, you have really long ears, your nose twitches, and you have a soft cottony tail. I'd say that you must be a bunny rabbit."

"Oh, thank you, thank you," cried the bunny, in obvious excitement. The bunny suggested to the snake, "Maybe I could feel you all over with my paw, and help you the same way that you've helped me."

So the bunny felt the snake all over, and remarked, "Well, you're smooth and slippery, and you have a forked tongue, no backbone and no balls. I'd say you must be either a team leader, supervisor or possibly someone in senior management."


Table Mountain in Cape Town is one of the seven wonders of the geological world. Standing at just over 1000 metres, it dominates the city's skyline. Table Mountain can be seen as far as 200 kilometres out to sea.


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As I've Matured....

I've learned that you cannot make someone love you.
All you can do is stalk them and hope they panic and give in...

I've learned that one good turn gets most of the blankets.

I've learned that no matter how much I care, some people are just a pain in the behind.

I've learned that it takes years to build up trust, and it only takes suspicion, not proof, to destroy it.

I've learned that whatever hits the fan will not be evenly distributed.

I've learned that you shouldn't compare yourself to others -
they are more screwed up than you think.

I've learned that depression is merely anger without enthusiasm.

I've learned that it is not what you wear; it is how you take it off.

I've learned to not sweat the petty things, and not pet the sweaty things. I've learned that ex's are like fungus, and keep coming back.

I've learned age is a very high price to pay for maturity.

I've learned that I don't suffer from insanity, I enjoy it.

I've learned that we are responsible for what we do, unless we are celebrities.

I've learned that artificial intelligence is no match for natural stupidity.

I've learned that 99% of the time when something isn't working in your
house, one of your kids did it

I've learned that there is a fine line between genius and insanity.

I've learned that the people you care most about in life are taken from you too soon and all the less important ones just never go away. And the real pains in the behinds are permanent.


 

Search my website, type in any key word and if that word is on my site you will see it in the results, search for recipes, ingredients, place names etc

 
 

 

 

The Herb Section -  CAYENNE

"If you master only one herb in your life, master cayenne pepper. It is more powerful than any other." Dr. Schulze

"In 35 years of practice, and working with the people and teaching, I have never on house calls lost one heart attack patient and the reason is, whenever I go in--if they are still breathing--I pour down them a cup of cayenne tea (a teaspoon of cayenne in a cup of hot water, and within minutes they are up and around)." Dr. Christopher
Cayenne pepper - prized for thousands of years for its healing power. Folklore from around the world recounts amazing results using cayenne pepper in simple healing and in baffling health problems. But cayenne pepper is not just a healer from ancient history. Recent clinical studies have been conducted on many of the old-time health applications for this miracle herb. Again and again, the therapeutic value of cayenne pepper has been medically validated. - Dr. Patrick Quillin The Healing Power of Cayenne Pepper
In a recent letter to the editors of the New England Journal of Medicine, three Italian doctors describe how they were able to reduce patients' reported dyspepsia symptoms by more than half - by prescribing red pepper powder. In a study of 30 patients with functional dyspepsia, half of the participants received a placebo, while the other half took 2.5 grams of red pepper powder each day (divided into capsules taken before each of three meals). Both groups took their respective treatments for five weeks, and rated their symptoms each day on a scale of zero to three (higher scores indicated more severe symptoms). By the third week, the red pepper group showed a significant advantage over the control group. And by week five, the pepper group's symptoms had declined 60 percent from their baseline scores - while the control group's scores had only decreased about half as much. The symptom scores included ratings for pain, a feeling of fullness, nausea, and an overall score. The red pepper powder produced significant gains in all four areas.  

"In 35 years of practice, and working with the people and teaching, I have never on house calls lost one heart attack patient and the reason is, whenever I go in--if they are still breathing--I pour down them a cup of cayenne tea (a teaspoon of cayenne in a cup of hot water, and within minutes they are up and around). This is one of the fastest acting aids we could ever give for the heart, because it feeds that heart immediately. Most hearts are suffering from malnutrition because of processed food we are eating, but here it gets a good powerful dose of real food and it's something that has brought people in time after time. This is something that everyone should know how great it is, because a heart attack can come to your friends or loved ones any time. And even yourself. The warm tea is faster working than tablets, capsules, cold tea, because the warm tea opens up the cell structure--makes it expand and accept the cayenne that much faster, and it goes directly to the heart, through the artery system, and feeds it in powerful food. "

Article from Shirley's Wellness Café

Thanks to everyone who has mailed us fridge magnets depicting your State, City or Country. If you collect fridge magnets, I will gladly swop with you!
 Please
email me and we can make arrangements. Thanx a lot!

My website highlights:

Add your sarmie to my Wacky Sarmies page
I have a Gallery with great pics!
Elephant Stew - add to the recipe
Add to my Cocktails collection
Visit my Afrikaans pages
South African food and products overseas? Click here!

 

Why not post a message on the Discussion Forum. The topic can be food, wildlife, travel or photography related, or anything else of interest. Let's see if we can get some interesting discussions going

 
 

Free Message Forum from Bravenet Free Message Forums from Bravenet
 
 

Looking for a specific South African recipe? Email me and I will do my best to find it for you!

 

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When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now,
Take care,
Peter

If you are ecer in the Ceres area why not take a break and enjoy a great cuppa coffee!...and send friends and family back home an email greeting!

 


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The Recipes
See Links for Metric Converter

 
  Mealie pie


Ingredients
410 g creamed sweetcorn
410 g whole kernel corn
3 mealies, corn cut off the cobs
3 large tomatoes, chopped
5 large eggs
5 ml vanilla essence
45 ml brown sugar
125 ml milk
80 ml cake flour
15 ml baking powder
salt, pepper, cinnamon and nutmeg, to taste
500 ml Cheddar cheese, grated


Method:
Mix the corn and the tomatoes. In a separate bowl, mix the eggs, vanilla essence, sugar and milk. Mix the dry ingredients together and add the cheese, reserving some for the top. Bake in a preheated 170 ºC oven for 75 minutes or until set. Serve warm or cold.

Boerewors pie

Preparation time: 10-15 min
Cooking time: +/- 40 min



Ingredients
500 g boerewors, casings removed
1 onion, sliced into rings
oil
2 extra-large eggs, beaten
125 ml milk
salt and pepper
2 ml mustard powder
25 ml finely chopped parsley
50 g grated Cheddar cheese


Method:
Preheat the oven to 180 ºC (350 ºF). Spray a 20 cm oven dish with non-stick spray. Roll the sausage meat into balls and arrange in the prepared dish. Sauté the onion in a little oil till soft and spoon over the meat. Mix the remaining ingredients well and pour over the meat. Bake for 40 minutes or till the egg mixture has set and the meat is done. Serve with a salad. Serves 4.

Cabbage and Mince Pie

Cooking time: 60-80 mins



Ingredients
PASTRY
480 g cake flour
2 ml salt
300 g butter, diced
1 extra-large egg
125 ml ice-cold water
FILLING
400 g cabbage, shredded
2 onions, finely chopped
6 cloves garlic, crushed
650 g mince
400 g tomato purée
10 ml each fresh marjoram and thyme, finely chopped
salt and freshly ground black pepper
750 g ripe tomatoes, cut into thick slices
500 ml cream
6 extra-large eggs, whisked
5 ml mustard powder


Method:
Preheat the oven to 200 ºC (400 ºF). Spray a 35 x 27 cm oven pan with non-stick spray or grease well. Mix the cake flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and just enough water until the dough forms a ball around the blade when mixed. Wrap in cellophane and chill for 30 minutes. Roll out the pastry until 5 mm thick and use to line the oven pan. Trim the edges with a sharp knife, prick the crust and chill until needed. Stir-fry the cabbage in a little oil until soft. Remove from the pan and sauté the onion and garlic until soft. Add the mince and stir-fry until lightly browned and cooked. Add the tomato puree and simmer briefly. Season with marjoram, thyme, and salt and pepper to taste. Turn the mince mixture and cabbage into the prepared crust. Arrange the tomatoes on top. Blend the cream, eggs and mustard powder, season to taste with salt and pepper and beat well. Pour over the mixture in the crust and bake for about 60-80 minutes or until set. Serve hot. Makes 8-10 portions.


Chicken liver pie



Ingredients
CRUST
6 cooked potatoes
30 ml margarine
50 ml milk
salt and pepper to taste
FILLING
500 g chicken livers, cleaned
100 g fresh mushrooms, sliced
1 onion, finely chopped
60 ml butter
30 ml cake flour
190 ml chicken stock
80 ml cream
5 ml mixed herbs
salt and pepper to taste
250 ml grated Cheddar cheese


Method:
Preheat the oven to 180 ºC (350 ºF). Spray a deep, 20 cm ovenproof dish with non-stick food spray. Mix all the ingredients for the crust and press into the bottom and along the sides of the prepared oven dish. Fry the chicken livers in a little oil until brown on the outside but still slightly pink inside. Remove from the pan and fry the mushrooms until brown. Remove from the pan and sauté the onion in the butter until glossy. Add the cake flour, mixing until smooth. Add small quantities of the stock at a time while stirring continuously. Stir until the mixture comes to the boil and thickens. Return the chicken livers and mushrooms to the pan and add the cream and seasonings. Simmer for a few minutes before turning the mixture into the prepared crust. Sprinkle with cheese and bake for 25 minutes or until the cheese has melted. Serve with a salad. Serves 4-6.


Cottage fish pie



Ingredients
30 ml oil
2 onions, thinly sliced
8 fresh mushrooms, sliced
750 g haddock fillets
410 g whole tomatoes
15 ml tomato paste
5 ml thyme
2 ml chilli sauce
6 potatoes, peeled and diced
80 ml warm cream
30 ml butter, melted
salt and pepper


Method:
1. Preheat oven to 180 ºC. Grease an ovenproof dish. 2. Heat oil and sauté onion until golden brown. Add mushrooms and cook for 5 minutes, stirring occasionally. 3. Remove any skin and bones from haddock and cut into strips. Add to pan and cook for 1 minute. 4. Chop tomatoes and stir in with juice, tomato paste, thyme and chilli sauce. Cook for 10 minutes, stirring occasionally, until the mixture begins to thicken. 5. In a large saucepan, cook potatoes in salted water until tender, then drain. 6. Add cream and butter to potatoes, mash until smooth and season with salt and pepper to taste. 7. Pour fish mixture into prepared casserole dish. Spread mashed potatoes on top of fish. 8. Bake for 30 minutes until heated through. Grill top of fish pie until potatoes are golden brown.

Peanut butter pie



Ingredients
250 ml crushed cream crackers
250 ml white sugar
30 ml brown sugar
65 ml butter or margarine, melted
FILLING
250 g creamed cottage cheese
250 ml smooth peanut butter
5 ml vanilla essence
250 ml cream
30 ml gelatine
extra fresh cream and nuts, to decorate


Method:
1. Mix cracker crumbs, 1/4 cup white sugar and brown sugar together in a bowl. 2. Add butter and stir until well blended. Press mixture on to the bottom and sides of a greased pie dish. Refrigerate while preparing filling. 3. Beat cottage cheese, peanut butter, vanilla essence and remaining white sugar together until smooth. 4. Beat cream until soft peaks form. Gently fold into peanut butter mixture. 5. Sprinkle gelatine into a cup containing cold water. Place cup in a bowl of boiling water and leave until gelatine is dissolved. Pour gently into cottage cheese mixture and fold to mix. 6. Spoon mixture into prepared crust. Refrigerate until set. 7. Decorate with fresh cream and nuts.


 
 
 

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