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Newsletter #114 - November 30, 2005


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

Scroll down for some more great Festive recipes.

Werner Hohls has also sent me some recipes that he has prepared outdoors, this is for all the campers out there:

Sweet & Sour Kassler steak

6 +- 250g Kassler steak (Gammon steak)
1 Tin pineapple rings

Basting sauce:

150 ml Honey
150 ml freshly squeezed lemon juice
50 ml Olive oil
1 tsp sweet basil
Salt & Pepper to taste

Mix all basting sauce ingredients together in a mixing bowl.


Place the steaks on a hot grill and baste with every turn. Will take +- 15min to prepare.
Place a pan on the fire or on the gas grill. Grill the pineapple rings in butter until slightly brown.
Serve the pineapple ring on the steak.

Serves 6

To accompany this steak you can wrap some sweet potato in foil and place in the coals while grilling the steaks. When ready serve them with a dollop of butter on top. A nice green salad will complete the plate.

The master roast

This is really easy and do not require a lot of effort. You will need a weber or any kettle braai.
+- 2.5 Kg whole pork leg bone in (NB: ask your butcher to place the pork in a sweet and sour marinade and vacuum pack)
Large foil container to use in the kettle braai
Foil to cover roast

Ensure that you buy your Roast at least 4 days prior to your planned braai, do not freeze but place in the fridge to allow the marinade to do its job.
Place the pork in the foil pan. Add of the marinade to the pan and keep the rest for basting later.
In your kettle prepare brikketes for the braai. When the brikketes are ready move them to the sides of the braai and place your covered roast in the middle of the kettle. Do not let the coals touch the pan to ensure that the sides do not burn.
Cover the kettle and allow the top and bottom vents open. Cook the roast for +- 2 hours covered. Remove the foil, baste with rest of the sauce and cook for +- keeping the kettle covered.
The roast cooks out a lot of stock and this may be used for your sauce. I normally remove the roast from the foil pan when done and place the stock in a pot, add your favorite white wine and bring to boil. Reduce for +- 2 min. This creates very tasty thin gravy for the pork.
Serves +-8

You can vary this recipe with replacing the pork with the following and rather use red wine for the gravy
Leg of lamb Marinade in rosemary, olive oil and garlic
Whole rump Marinade in BBQ

I like to cook jasmine or basmati rice with this recipe and to complete your plate stir fry thinly sliced marrows, carrots, brinjals and sweet potato in butter and soya sauce on the skottel scar.

Pap in 10 minutes

2 cups braai pap
4 cups water
1 tsp salt

Mix all together in bowl that you can place in the microwave. Cook on high for 5 minutes in your microwave. Take out, add butter, stir, place in microwave for another 5 minutes. Stir and serve.

With Christmas just around the corner you are probably thinking about getting gifts for friends and family. I could just have a solution to your problem! I have put all the FunkyMunky Traditional South African recipes together in one eBook. So, with one purchase you can have a unique present that you can email to friends and family worldwide and also save on postage! Click here to order. Payments from overseas accepted via Paypal. The price?? Only R75 or US$15.

Boerewors, biltong and dry wors in Australia? You bet! Monaco Meats ship to anywhere in Aussie. Email them at: middleton@Internode.on.net

Ever tried Rooibos tea?

Originating in the Cape Mountains of South Africa, Rooibos (pronounced roy-boss) and often called Redbush or Red Tea, has long been cultivated and used by indigenous people in the Cedarburg region. A tribe of Bushmen called the Khoisans discovered early on that wild Rooibos had unique healing properties. Harvested from the Aspalathus Linearis plant, technically, Rooibos is not a tea.

Later, in 1772, a botanist, Carl Humberg, discovered the herbs use in the region. South Africans began drinking the beverage, enjoying its refreshing and sweet flavor. However, not until 1904, did Rooibos became widely available when a Russian immigrant, Benjamin Ginsburg, began promoting Rooibos internationally as a healthy alternative to tea.

Today, Rooibos ranks as of one of the worlds most drunk herbal teas due to its delicious taste and high level of anti-oxidants.

Some unconfirmed studies have determined that antioxidant levels in Rooibos are 50 times higher than those in Green Tea. Naturally caffeine free and rich in Vitamin C, Rooibos also possesses other medicinal properties including the ability to lessen the bodys reaction to allergies and calm upset stomachs.

Next time and in issues to follow, I will feature a Rooibos recipe.

In summertime I personally keep a jug of Rooibos in the fridge, it's very refreshing!
- Peter

Glenacres Superspar sends out a really nice newsletter full of super recipes. To subscribe, click here and send the blank email. 

Some braai (bbq) tips and tricks (from Unusual Outdoor Recipes by Rodney and Anne Taylor)

. When marinating meat use a zip lock bag. Turn regularly as this ensures that all the meat absorbs the flavour and tenderizing of the marinade.
. Wet sosatie sticks before putting meat and other stuff on. This stops the stick from burning.
. Make sure meat is at room temperature before starting to cook. If possible let the meat thaw naturally in a fridge. The best is to cook before the meat has been anywhere near a freezer.
. When cooking in a potjie always slice and brown at least 1 medium onion, set aside and then just before adding all the other ingredients put these onion slices at the bottom of the pot. For some unknown reason this prevents burning. Remember potjies need gentle fires to work best.
. To ensure a perfect seal on a potjie put some tin foil (shiny side towards the food) between the pot and the lid . (Lift the lid on a potjie as seldom as possible).
. When lighting your fire put two thirds of your charcoal, briquettes, wood, or anything else you use for fire down on the braai, then put your firelighters on top of this pile followed by the remaining third of fire stuff before lighting them. (Don't hide the fire lighters dummy). The fire bums downwards (no idea why) and cuts out approximately 70 to 80% of the smoke pollution from your fire, and therefore from your eyes and as an added advantage it helps protect the environment.
. To stop a potjie from rusting crumple up some newspaper (about 3 or 4 sheets) and put them in the potjie before storing. This is also useful to light the fire at your next feast.
. To avoid a kettle braai tasting "smoked" throw the outside brown skins of an onion on the coals. All "smoked" flavour or smell disappears.
. Always make sure that when you cook in a potjie that you use wooden utensils. A wooden spoon (preferably 2 of them) and a wooden spatula are perfect. Metal ones scratch and nylon ones have a horrible habit of melting to the pot if you forget about them when getting you next beer.
. When grating lemon rind on the very fine funny shaped part of the grater put some cling or wax wrap on the grater first. After grating you peal the cling / wax wrap off and don't lose any rind. This also works with onions.
. If you cry when slicing onions then start cutting from the end furthest from the roots and also try sucking a piece of brown bread. If these suggestions don't work then get somebody else to cut them.

Do you have friends or family living in South Africa? Looking for a gift idea? Music is the food of love, give your loved one the gift of love, click here and order securely online! Save on international postage!

Three monkeys sat in a coconut tree,
Discussing things as they're said to be,
Said one to the others, "Now listen you two.
There's a certain rumour that can't be true
That man descended from our noble race
The very idea is a disgrace."

"No monkey ever deserted his wife,
Starved her babies and ruined her life,
And you've never known a mother monk
To leave her babies with others to bunk
Or pass them on from one to another
Till they scarcely know who is their mother!"

"Another thing you'll never see,
A monkey build a fence around a coconut tree
And let the coconuts go to waste
Forbidding all other monkeys to taste,
Why, if I put a fence around a tree
Starvation would free you to steal from me."

"And here's another thing monkeys won't do
Go out at night and get in a stew,
Or use a gun, or a club or a knife,
To take some other monkeys life,
Yes, man descended, the ornery cuss,
But, brothers, he didn't descend from us!" 

Click here for latest news from Zimbabwe (new items added regularly)

Some potjie cooking tips from Phil:

Potjiekos takes a long time to cook, so start well in advance. Sitting around the fire socialising with friends is part of why potjiekos was revived in the first place, so make sure you have enough nibbles to keep guests happy until mealtime.

The round shape of the potjie allows even distribution of the heat, trapping the steam and resulting in even cooking. The sauce collects at the bottom of the pot, preventing burning. Potjiekos is regarded as healthy, with all the valuable nutrients locked in.

A potjie is a traditionally layered dish, consisting of game, lamb, beef such as oxtail, chuck, offal, pork and pork ribs, fish and shellfish, poultry, including ostrich, game birds, and vegetables. The cheaper, tougher cuts of meat are perfect as the slow cooking will render them tender and delicious, with lots of flavour.

Start by placing your pot over the coals, making sure it stands secure and level. Heat your oil or lard and then add pieces of seasoned meat and your onions and/or garlic. Stir until the meat is seared and the onions and garlic soft and brown.

Add your vegetables, starting with vegetables that take longer to cook, for example carrots and potatoes at the bottom followed by sweet potatoes, pumpkin and then mushrooms, depending on what you are using. You can also use leeks, celery, baby marrows, beans (green or tinned beans such as haricot, lima, red kidney, etc), cabbage, broccoli, turnips, green pepper, aubergine, cauliflower, and so on. Dry or fresh herbs and spices of your choice can be sprinkled over each layer.

A warm liquid sauce or marinade comes next. Every potjie cook has their own recipe, and it may consist of red or white wine, beer, vinegar Worcestershire sauce, olive oil, chillies, tomato paste, stock and/or soup powder. If you add a lot of vegetables, you won't need that much liquid, and some potjie chefs don't add any at all as the vegetables release enough liquid and with the pot closed all the time, the steam cannot escape.

Put the lid on, sprinkle some coals around the rim if you prefer, and listen until your potjie starts making a 'gurgling' sound, which means it's cooking. Now is the time to pour yourself a glass of wine and relax while the potjie makes the magic. Never open your potjie's lid and only stir the potjie just before it's done, to blend the flavours.   

Wacky Sarmie of the Month!

Go take a look at my Wacky Sarmies page, there are some great sarmie ideas! This is a good example, submitted by Chantelle:

One of my favorites comes from school. The boarders had a tradition called the Middy Feast. We all used to meet for a midnight snack every so often, and The Middy Roll was born!

1 Portuguese Roll OR 1 Hamburger (sesame seed roll)
A Smallish handful of crisps (cream cheese works, fruit chutney flavour
is the best though!)
Some Chunky Cottage Cheese
And last but most definitely the most essential, CONDENSED MILK!

Simply, slice the roll in half, spread on the cottage cheese, sprinkle on the crisps, drizzle with Condensed milk and EAT!

Please also consider that the amount of filling you put in is entirely up to you, BUT, it tastes better when it is bursting at the seams!

Thanks, and ENJOY IT!


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We all love our traditional sosaties or kebabs. This is how the Texans do it, thanx a lot to Connie from Humble, Texas:

Dusty Cowboy Kebabs

1/2 lb. (250 g) chicken, cut into large chunks
1/2 lb. (250 g) sirloin steak, cut into large chunks
1 each: green, yellow and red bell pepper, cut into chunks
1 pkg. button mushrooms
1 can pineapple chunks

1/4 cup tequila
1/4 cup red wine vinegar
1 Tbsp. ground red chillies
2 Tbsp. vegetable oil
2 Tbsp. lime juice
1/2 tsp. salt
2 cloves garlic, finely chopped
1 cup red bell pepper, finely chopped

Prepare the marinade first. Mix all of the ingredients together in a bowl. Blend well and add chunks of chicken, steak, bell peppers and mushrooms. Cover and refrigerate for 30 minutes. Remove the meat and the vegetables, and reserve the marinade. On six 8" kebab skewers, thread meat, vegetables and pineapple, alternating each. Grill kebabs over medium coals for 4 to 6 minutes, turning and brushing with the marinade until done. In a medium saucepan, bring remaining marinade to a boil. Reduce the heat and simmer for 5 minutes or until bell peppers are tender. Serve with the kebabs.

Looking for Accommodation???
Travelling on a tight budget? Up to 50% off!
We have 284 establishments currently offering special deals.

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  Making Diabetic Cooking Easy.
The book contains 177 recipes and is available for only R65. Overseas payments also accepted via Paypal. Contact Annie at
0822946799 or by email at  anna_se_kombuis@yahoo.com
There is no delay  or postage to be paid as the book is emailed to you.

Interested in herbs?? Click here

 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.   


My CD, containing both Boererate (sorry, in Afrikaans only at this stage) and Boeremusiek (traditional South African folk music) is now available.

Click here for details and to order.

Free Greeting Cards, Free Ecards, Birthday Cards, Friendship Greetings, Love Egreetings from

Send these Free Love Greetings, Birthday Ecards, Friendship Ecards, Flowers & Gift Cards , Wedding, lovely ecards to your near and dear ones. All cards are free of cost

Bush Buzz
Nature is wonderful. I envy the jobs of the game rangers and their wealth of bush knowledge. I have often wondered where one can read up on all the interesting facts. I would like to make this a regular feature of this newsletter, if you are able to contribute or would like to comment on the contribution below, please email me.


I have always been fascinated by hyena s. We spot them regularly on our visits to Kruger ParkHere are some facts for you:


The hyena is Africa's most common large carnivore.

Of the three species of hyena in Africa, only the spotted hyena and the shy and much rarer, striped hyena (Hyaena hyaena) are found in East Africa. The smaller, and even shyer brown hyena (Hyaena brunnea) occurs only in southern Africa. Different from most other animals, female spotted hyenas are dominant over the males and outweigh them by about 3 pounds.

It is difficult to distinguish male and female hyenas by observation in the field. They are not hermaphrodites (having both male and female sexual organs), nor can they change their sex at will, as many people believe. Although the external female genitalia have a superficial similarity to those of the male, they are nonetheless female organs and only the females bear and nurse young. Why the female hyena developed in this manner is not known, but it may have been necessary for them to appear large and strong to protect their young from males, as hyenas have cannibalistic tendencies.

Spotted hyenas are organized into territorial clans of related individuals that defend their home ranges against intruding clans. The center of clan activity is the den, where the cubs are raised and individuals meet. The den is usually situated on high ground in the central part of the territory. Its above-ground entrances are connected to a series of underground tunnels.

Hyenas mark and patrol their territories by depositing a strong-smelling substance produced by the anal glands on stalks of grass along the boundaries. "Latrines," places where members of a clan deposit their droppings, also mark territories. The high mineral content of the bones hyenas consume make their droppings a highly visible, chalky white. Hyenas are social animals that communicate with one other through specific calls, postures and signals. They quickly make their various intentions known to other members of the clan, or to outsiders. When a hyena's tail is carried straight, for example, it signals attack. When it is held up and forward over the back, the hyena is extremely excited. In contrast, it hangs down when the hyena is standing or walking leisurely. If frightened, the hyena tucks its tail between the legs and flat against the belly and usually skulks away.

The spotted hyena is a skillful hunter but also a scavenger. Truly an opportunistic feeder, it selects the easiest and most attractive food it may ignore fresh carrion and bones if there is, for example, an abundance of vulnerable wildebeest calves. It consumes animals of various types and sizes (including domestic stock and even other hyenas), carrion, bones, vegetable matter and other animals' droppings. The powerful jaws and digestive tract of the hyena allow it to process and obtain nutrients from skin and bones. The only parts of prey not fully digested are hair, horns and hooves; these are regurgitated in the form of pellets. As hyenas hunt mostly at night and devour all parts, little evidence remains of their actual meals. Although they eat a lot of dry bones, they need little water.

Hyenas usually bear litters of two to four cubs, which, unlike the other two species, are born with their eyes open. Cubs begin to eat meat from kills near the den at about 5 months, but they are suckled for as long as 12 to 18 months, an unusually long time for carnivores. This is probably a necessity, as most kills are made far from the den, and hyenas, unlike jackals and hunting dogs, do not bring back food and regurgitate it for their young. At about 1 year, cubs begin to follow their mothers on their hunting and scavenging forays. Until then, they are left behind at the den with a babysitting adult.

From African Wildlife Foundation  

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The Herb Section -  CARDAMOM

Grown in India, the pungent, aromatic seeds of Cardamom (Elletaria cardamonum) contain a large amount of volatile oil that helps stimulate digestion and relieve gas. A mild stimulant, Cardamom is a standard ingredient in curry.

For indigestion, mix 15 pulverized seeds in 1/2 cup of hot water. Add 1 ounce of fresh ginger root and a cinnamon stick. Simmer 15 minutes over low heat. Add 1/2 cup of milk, and simmer 10 more minutes. Add 2 to 3 drops of vanilla, and sweeten with honey.

More links to herbs on my Herb Page   

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!
email me and we can make arrangements. Thanx a lot!

My website highlights:

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

Read the Zimbabwe Letters


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


~Featured Site~


Welcome to the land of Biltong, Boerewors, Potjiekos, lovely South African Recipes and much, much more!!


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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,

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

7 - 9kg Turkey
Salt & Pepper
2 Tbsp - 1/4 Cup Melted Butter or Margarine
3/4 tsp Dried Marjoram
1/4 tsp Dried Rosemary
3/4 tsp Dried Sage

1. Rinse turkey and pat dry with paper towel
2. Sprinkle cavity lightly with salt, pepper and some of the herbs
3. Secure legs together with string
4. Brush with the melted butter and sprinkle outside with salt, pepper and herbs, cover with foil
5. Estimated cooking time is 65 minutes per kilogram at 160C
6. Remove the foil during the last 30 minutes of cooking
7. Reserve the juices for the gravy and let it stand, tented in foil, for 20 minutes before carving

2 Cups Reserved Stock
1/4 Cup Flour
1/4 tsp Salt
Pinch of Pepper

1. Strain the stock, adding water or chicken stock if necessary to make up 2 cups
2. Add a small amount of stock to the flour and stir until smooth
3. Add the paste to the rest of the stock and microwave on high for 6 - 8 minutes until mixture thickens and bubbles, stirring 2 - 3 times


1 Cup Brown Sugar
1/4 Cup Dry Mustard
1/4 Cup Apple or Orange Juice
Whole Cloves
4 - 5 kg Boneless Gammon
5 Whole Peppercorns
2 Bay Leaves
2 Bottles Beer

1. Put the gammon into a roasting pan and add peppercorns and bay leaves
2. Add beer
3. Bake at 160 C for 25 - 35 min per kg
4. Remove from oven and drain off liquid
5. Remove the skin and score the fat in diamond patterns
6. Mix sugar, mustard and orange or apple juice
7. If desired, put a whole clove into every diamond point
8. Brush with glaze and bake for a further 30 minutes, brushing occasionally
9. If desired, decorate gammon with quartered orange slices during last 10 minutes, securing orange pieces with a clove


1 1/2 tsp Fennel Seed, Crushed
1 1/2 tsp onion powder
1 tsp Salt
1 tsp Pepper
4 kg Pork Crown Roast (about 16 ribs)

1. Combine all the ingredients except the roast and oil
2. Rub the mixture on all sides of the roast, refrigerate overnight
3. Cover the exposed bone ends with foil, brush lightly with oil
4. Roast at 160C for 45min per kg
5. Let stand for 10 minutes before carving


1 Tbsp Butter
1 Tbsp Flour
1/2 tsp Chicken Stock Granules
1/8 tsp Dried Dill
1/2 Cup Milk
1/4 Cup Sour Cream
2 Cups Julienne Carrots
1 Medium Zucchini (Marrow) cut in half lengthways and thinly sliced
2 Tbsp Water

1. Microwave butter on high for 45 seconds, or until melted
2. Stir in flour, stock granules and dill, then blend in the milk
3. Microwave on high for 2 - 3 minutes or until the mixture thickens
4. Add sour cream, mix well and set aside
5. Combine the remaining ingredients, cover, and microwave on high for 8 - 10 minutes until vegetables are tender
6. Drain, add sauce, and toss to coat. Recover and microwave on high for 2 - 3 minutes, stirring once


4 Slices Bacon Cut into 2.5cm Pieces
1/2 Cup Chopped Green Pepper
1/4 Cup Sliced Onions
1 1/2 Cups Uncooked Rice
300g Frozen Peas
1 1/2 Cups Hot Water
1/2 tsp Salt
1/4 tsp Dried Thyme
Pinch of Pepper
Pinch on Cayenne Pepper

1. Place the bacon in a casserole, cover, and microwave on high for 4 - 5 minutes. Do not drain
2. Add green pepper and onions, re-cover, and microwave on high for 2 - 3 minutes until the veg. is tender but crisp
3. Stir in the remaining ingredients, re-cover, and microwave on high for 10 - 13 minutes, until rice and peas are tender and water absorbed


3 Cups Peeled, Cubed Sweet Potatoes
2 Tbsp Butter
1 Tbsp Honey
1/2 tsp Dry Mustard
1/4 tsp Salt
1 Cup Frozen Peas

1. Combine all the ingredients except the peas, cover, microwave on high for 9 minutes, stirring once
2. Add peas, re-cover, and microwave on high for 3 - 5 minutes, until hot, stirring once


4 Medium Baking Potatoes (about 250g each)
2 Tbsp Butter
1/4 Cup Cream
1 Egg
1 Tbsp Chopped Pimento
1/4 tsp Salt
Pinch of Cayenne Pepper
85g Cream Cheese

1/2 Cup Seasoned Dry Breadcrumbs
1/3 Cup Chopped Pecans
1 tsp Dried Parsley
3 Tbsp Butter, melted

1. Pierce the potatoes with a fork, arrange in a circle on a paper towel and microwave on high for 15 minutes, turning once
2. Let cool slightly, cut potatoes in half, scoop out and reserve the pulp. Set shells aside
3. Combine pulp with the remaining ingredients, except the cream cheese and topping
4. In a small bowl, microwave the cheese at high for 30 seconds, add the potato mixture, and beat until smooth
5. Pipe or spoon the mixture into the shells and set aside
6. Combine the bread crumbs, pecans, parsley and melted butter, and mix well
7. Top each potato shell with 1 Tbsp of breadcrumbs, pressing to make crumbs adhere
8. Arrange potatoes in a square casserole and microwave for 10 minutes, until hot, rearranging the potatoes once


2 Eggs
1/2 Cup Sugar
2 Tbsp Tapioca
2 Cups Milk
1/4 Cup plus 1 Tbsp Amaretto Liqueur
2 Cups Cream
500ml Strawberries, Cut In Half (keep 1 for garnish)
1 Strawberry Swiss Roll Cut Into 2.5cm Slices

1. Beat eggs until frothy, add sugar, tapioca and milk, microwave on medium for 15 - 20 minutes, until thick and bubbly
2. Stir in 1 Tbsp liqueur, place cling wrap on the surface of the pudding and refrigerate 4 - 6 hours until very cold
3. Beat cream until soft peaks are formed, keep 1/2 cup for topping, and ford the remaining cream into chilled pudding
4. Arrange 1 cup of strawberries in the bottom of a 3 lt dish
5. Spoon 1 cup of the pudding mixture over the strawberries
6. Place the Swiss roll slices upright around the insides of the bowl, pressing lightly into the pudding
7. Place the remaining Swiss roll slices in the centre
8. Drizzle the remaining 1/4 cup liqueur over the slices, and spoon the remaining pudding mixture in the centre
9. Arrange remaining strawberries around the top edge
10. Spoon reserved cream in centre and garnish with the whole strawberry


500ml Cake Flour
10ml Baking Powder
5ml Bicarbonate of Soda
3ml Cinnamon
3ml Ground Ginger
3ml Mixed Spice
3ml Nutmeg
125ml Nutty Wheat Flour
200ml Caramel Brown Sugar
250ml Sour Milk
1 X-large Egg
60ml Oil
60ml Sultanas or Raisins

1. Sift the dry ingredients into a bowl, add the nutty wheat flour and brown sugar
2. Beat in sour milk, egg, oil and sultanas and mix well
3. Pour into a greased 23 cm loaf tin and bake at 180C for 40 - 45 minutes


1/3 Cup Sliced Almonds
2 tsp Butter
340g White Cooking Chocolate, Broken Up
1 Cup Miniature Marshmallows
1/2 Cup Cream

1. Place the almonds and butter in a pie dish and microwave on high for 5 minutes, or until almonds start to go brown
2. Drain on a paper towel, and reserve 1 Tbsp of almonds for garnishing, Chop the remaining almonds and set aside
3. Combine the remaining ingredients in a casserole and microwave on medium for 7 minutes, until chocolate has melted and can be stirred smooth. Beat with a whisk 2 or 3 times while cooking
4. Stir in the chopped almonds, and sprinkle with the reserved almonds
5. Serve with a selection of dippers

2.5cm Squares of sponge cake
Whole strawberries
Banana chunks
Pineapple chunks
Apple or pear slices
The dippers can be prepared in advance, but dip the fruit in lemon to prevent browning
Arrange the dippers on a serving platter and cover with plastic wrap
These are better when served chilled

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