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Newsletter #115 - December 14, 2005


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

This will be the last letter for 2005, thanx to everyone who contacted me throughout the year with comments, suggestions etc, most appreciated. As a parting gift for 2005 I have put in some freebies for you, just scroll down and grab them!

Let me take this opportunity to wish all of you a Blessed and Peaceful Festive Season. Please take time to reflect on the real meaning of Christmas. And PLEASE be careful if you will be travelling!

I also have some more great Festive recipes for you, just scroll down and take a look!

I have some interesting projects I want to tackle  next year. The Afrikaans Boererate (Home Remedies) eBook is being translated into English, I want to put together an Outdoor Recipe eBook, I want to investigate ways and means of making a buck on the internet with minimum capital outlay. (I have already collected a host of information on Internet marketing and sales promotion that I will be sharing).  I also want to put together another CD, this time probably containing Traditional SA Recipes and Traditional SA music. I think that should keep me busy for a while.

And to make the newsletter more interesting, I will keep offering freebies!

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.

FunkyMunky freebie #1 - Right click here and download a children's Elf Colouring Book in Acrobat format. Just email it to a grandchild or any other youngster as a gift!. Simply print it and you have a colouring book. No postage to pay and you can email it to as many recipients as you want!

With all the sadness and trauma going on in the world at the moment, it is worth reflecting on the death of a very important person which almost went unnoticed last week.
Larry La Prise, the man who wrote the 'Hokey Pokey' died peacefully age 93. The most traumatic part for his family was getting him into the coffin. They put his left leg in, and then the trouble started.

Ever tried Rooibos tea?

As promised last time, a Rooibos recipe

2 cups strong, cold Rooibos tea
20 oz vanilla ice cream
4 teaspoons lemon juice
11oz sparkling lemon juice

1) Mix tea & ice cream, beat well.
2) Stir in lemon juice.
3) Pour into glasses and fill with sparkling lemon juice.

One day, there was a blind man sitting on the steps of a building with a hat
by his feet and a sign that read: "I am blind, please help".

A creative publicist was walking by him and stopped to observe. He saw that
the blind man had only a few coins in his hat.
He dropped in a few more coins and, without asking for permission, took the
sign, turned it around and wrote another announcement. He placed the sign by
the blind man's feet and left.

That afternoon the creative publicist returned to where the blind man sat
and noticed that his hat was full of bills and coins. The blind man
recognized his footsteps and asked if it was he who had re-written his sign
and he wanted to know what he had written on it.

The publicist responded: "Nothing that was not true, I just wrote your sign
out a little differently." He smiled and went on his way.


Sometimes you need to change your strategy when something does not go your
way and you'll see it may just be for the best. Remember, if you always do
what you've always done, you'll always get what you've always got .....

FunkyMunky freebie #2 - Want to start a newsletter or eZine? Would you like some handy tips? Right click here to download the eBook 77 Questions and Answers to eZine Success

Crochet a pretty lace doily, fill it with potpourri and tie it with red and green ribbons. This makes a wonderful decoration for your Christmas tree, or a lovely gift for a loved one.

If you have clear glass ball decorations with removable tops, take off the tops and fill the balls with shredded tinsel, or gold thread. Put the top back on and you have a beautiful decoration for the tree or table.

A bundle of cinnamon sticks, glue them together and tie with ribbon and a sprig of greenery. This is not only pretty but aromatic as well.

Sheer and pleated ribbons, tied around napkins and the stem of glasses adds a festive touch to your table.

When baking ginger cookies, make a hole in each one before they cool. Tie a ribbon through the hole when cold, and decorate for Christmas decorations the children will enjoy.

For the person who has everything, bake a few cookies or make some sweets or preserves, and put them in a glass jar, decorated with a cloth top and ribbons. This is a gift everyone appreciates, as it is specially made for them.

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

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!

FunkyMunky Freebie #3 - You have to write an article/marketing letter but not sure where to start? This nifty bit of software will prompt you step by step, even insert keywords for placement on a web page and produce the article in text format or HTML. Right click here to download

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

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 Morgan Overton, New Mexico

Take a large piece of white bread, then put a LARGE amount of garlic mashed potatoes in a bowl mixed with shredded cheese and BBQ sauce, warm that up, then place all of that mixture on the white bread. Then put in the microwave with cheese COVERING the top of everything. Take out, and eat with a fork.


Find holiday accommodation in South Africa on these clickable maps

FunkyMunky Freebie #4 - Right click here to download the eBook "100 Recipes for your feline friend"

Free access to internet banking if you have a bluebean credit card. apply online now!

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

Click here

  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

FunkyMunky Freebie #5 - Right click here to download the eBook "130 Recipes for your canine friend"

 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.

FunkyMunky Freebie #6 - Everything you ever wanted to know about dating but were afraid to ask or "what women want!" Right click here to download

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.

Springbok are small buck with a very characteristic habit of giving a series of high, stiff-legged leaps when in danger, or simply when they feel like it, which has given rise to their name. A leaping springbok can clear 3.5 m, and can reach speeds of 90 km/hr, bounding 15 metres in a single leap. A crest of white hair on their curved backs fans out prominently during these leaps .

Springbok roam in herds of up to 100 in the dry months and several hundreds in the rainy season, and they are very vocal at certain times of year. Their main predators are cheetah, leopards and lions. They often associate loosely with other game species, such as wildebeest, blesbok and ostriches. They are browsers as well as grazers, feeding on shrubs and grasses, and digging out roots and bulbs. Springbok males are territorial, but do not always remain on their territories throughout the year. During the breeding season, they try to keep females in their territory by herding. Springbok lambs are born in the rainy season, when the grass is green and there is plenty of food. The mother hides her (single) newborn offspring in bush or long grass, and for a day or two it remains still. The newborn soon gets its strength and speed and is able to flee if threatened or disturbed. Females with young lambs tend to form nursery herds; the young then remain together resting while the females graze. Young females remain with the herd, while young males are usually evicted at about six months of age: they then join bachelor herds.  

From: www.wildlifesafari.info

This really works, I can recommend it! Reduce your monthly short term insurance payment.   Click here for an obligation free online quote!
All you have to do now is to decide what to do with the money you save!

The Herb Section -  ALOE VERA

 Aloe Vera Leaf is also known by the names Indian Alces, Kumari, Ghirita, Gawarpaltra, and Cape Aloes. Aloe is a perennial succulent native to East and South Africa. It is cultivated in the West Indies and other tropical countries. The tissue in the center of the Aloe Leaf contains a gel which yields aloe gel (or aloe vera gel). The word Aloe is derived from the Arabic word "alloeh", which means shiny & bitter. Aloe is believed to have been used to preserve the body of Jesus Christ. References to its use as a healing agent can be found in early Egyptian, Chinese, Greek, Indian and Christian literature. Legend says that it was the desire for Aloe plants that caused Alexander the Great to conquer the island of Socotra, where Aloe was cultivated in the fourth century B.C. Aloe Vera Leaf is also thought to have been one of Cleopatra's beauty secrets. The Greeks and Romans used the gel for wounds. In Africa, hunters sometimes would rub Aloe juice on their bodies to reduce sweating and to mask human scent. In India, it has been used by herbalists to treat intestinal infections, suppressed menses, and colic. Aloe Vera Leaf has been historically used for many of the same conditions for which it is still used today - particularly constipation and minor cuts & burns. And Aloe is one of the easiest house plants to grow. Aloe Vera Leaf is also taken internally for stomach disorders. Dried Aloe latex, a substance derived from the leaf, is a strong laxative. When applied externally, Aloe Vera Leaf restores skin tissues and may aid the healing of burns & sores. It can also be used on blemishes & dandruff. Used cosmetically, Aloe Vera Leaf softens the skin. Modern doctors have also used Aloe Leaf for x-ray burns, sunburn, chemical burns, first degree burns, traumatized tissue, decibitus ulcers or bedsores, skin inflammation, stomach ulcers, herpes simplex, periodontal surgery, insect bites & stings, irritating plant stings, and other minor skin manifestations. Topical applications have included this herbs inclusion in many over-the-counter lotions, poultices, salves, shampoos, and sprays. Aloe Leaf had shown outstanding results in treating facial edema (swelling). When used as a mouth rinse, it was effective for cold spores and lockjaw. Two small controlled human trials have found that Aloe Vera Leaf, either alone or in combination with the oral hypoglycemic drug, glibenclamide, effectively lowers blood sugar in people with type 2 (non-insulin-dependent) diabetes. Primary chemical characteristics of this herb include aloins, anthraquinones, barbaloin, polysaccharides, and salicylic acids. Aloin, obtained from the gel in the leaf, are largely responsible for the plant's healing properties. The plant also contains vitamins B1, B2, B6 and C, niacinamide, choline, calcium, iron, lecithin, magnesium, manganese, potassium, sodium and zinc. The common name Aloe Vera includes the species Aloe ferex and Aloe ferox, which are used interchangeably with Aloe Vera. Aloe barbadensis is the same species as Aloe Vera.
 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
Visit my Afrikaans pages
South African food and products overseas? Click here!

Read the Zimbabwe Letters
Sign up for my Afrikaans newsletter

My eBooks


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


Father Christmas could be dropping £15 million (approximately R173.4 million) down your chimney this year

December 2005: Father Christmas might need plenty of additional sleds and reindeers this year. Playuklottery.com’s Double Superdraw, taking place on Christmas Eve and 7 January 2006, means you stand the chance of winning a guaranteed lottery jackpot of £15 million

“Christmas will never be the same for the lucky winner of a jackpot sum like this. In fact, it would be like Christmas every day for the rest of your life,” says Martin Ryman, CEO of playuklottery.com.

Playuklottery.com's secure website is dedicated to purchasing UK lotto tickets and transferring the winnings anywhere in the world according to its player’s request. Its database of regular users runs into tens of thousands of players across the globe in over 100 international countries such as the United States, Australia, New Zealand, the Far East and South Africa.

You can't win it if you're not in it! Click here to play!

Featured Website
This time I am featuring a site by Suzette Bothma, an ex seffrican now living in New Zealand. This is what she says:

I’m not a professional photographer but I do love taking pictures and through the inspiration of Ray’s Cam in Australia, I decided to start my own website called Aotearoa Cam

The sole purpose of the website is to share this beautiful country with the rest of the world through the lens of my camera - especially with family & friends in South Africa who have loved ones living in New Zealand.

Aotearoa Cam shows images with interesting facts of places in and around Tamaki Makaurau. Tamaki Makaurau is the Maori name for Auckland and Aotearoa is the Maori name for New Zealand which means “Land of the Long White Cloud”.

Images are changed on a weekly basis, therefore there will always be something new & interesting to view.

If you like the pictures, please send Suzette an email, she will really appreciate it!

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!

This space for rent, email me for details


Click here for Properties

Your Property is our Responsibility
• Letting • Tenant Screening • Rent Collection
• Accounting • Inspection • Electronically Advanced
• In-house Legal Resources
Contact us for your PROP RENT needs
Estelle (012)993-0034(w) 991-4111(h)
Cell 072 785 3935
16C Garsfontein Park Jacqueline Drive Garsfontein
e-mail address proprent@wpprok.co.za


The Recipes
See Links for Metric Converter


1 pinch nutmeg
15 sugar lumps
2 lemons, 1 for decorative purposes
400ml water
800ml red port

1. Wash and dry 1 lemon
2. Rub the lumps on the skin of one the lemons before squeezing to extract the juice
3. Place the sugar lumps in a saucepan, then add the lemon juice
4. Add the port, water and nutmeg
5. Continue to heat, and remove before it boils
6. Serve in glasses decorated with lemon peel twirls, made by peeling the rind of the second lemon with a potato peeler


1 ½ litres white rum
4 slices fresh pineapple
2 oranges
2 lemons
1 tsp grated fresh ginger
¾ cup fresh orange juice

1. Peel the pineapple, oranges and lemons and dice the fruit
2. In a bowl mix the fruit, rum, ginger and orange juice
3. Macerate 24 hours in the fridge before serving


750g chicken livers
200g bacon
1 bouquet garni (mixed fresh herbs in a muslin bag)
fresh black pepper
½ cup port
1 Tbsp butter, melted
1/3 cup fresh cream
1 Tbsp gelatine dissolved in 1 ½ cups chicken stock, flavoured with 2 Tbsp port

1. Start this recipe two days before needed
2. Cut the bacon into strips and marinate together with the livers in the port, bouquet garni and black pepper, overnight
3. Remove the bouquet garni and process the liver mixture, together with the melted butter, in a food processor until finely chopped
4. Grease a terrine well and add the mixture
5. Cover with foil and bake at 160°C for about 40 minutes
6. Refrigerate to cool, then rub through a fine sieve
7. Add the cream and stir together
8. Fill 6 ramekin dishes with the mousse and cover with the gelatine stock
9. Refrigerate overnight


2 packs frozen spinach
30 dried sage leaves
1kg lambs liver
15 rashers of bacon
2/3 cup butter
6 Tbsp oil
3 onions
2 cloves garlic
salt and pepper
2/3 cup dry white wine

1. Soak the spinach in a bowl of boiling, salted water, then leave one side for 5 - 8 minutes
2. Drain the spinach well, and chop coarsely
3. Melt half the butter in a saucepan and cook the finely chopped onion and chopped garlic gently
4. When transparent, add the spinach and cook gently for 10 minutes, covered, then set aside
5. Dice the liver into 2.5cm dices
6. Place a sage leaf on ½ slice of bacon and add livers, then cover with another sage leaf
7. Wrap each slice and put onto skewers, using 5 per skewer
8. Melt the remaining butter and oil, put in the skewers and cook, uncovered for 10 - 12 minutes, turning half way through cooking
9. The bacon must be brown and crispy
10. Place the spinach mixture on a large serving dish and place the skewers on top
11. Add the wine to the juices in the pan then pour over and serve immediately


2 kg cleaned mussels
2 onions, finely chopped
1 bouquet garni
2 cups dry white wine
2 egg yolks
1 cup fresh cream
2 cloves garlic, crushed
4 Tbsp unsalted butter
4 tsp flour
salt and pepper
1 Tbsp finely chopped parsley

1. Place the mussels in a large saucepan with the bouquet garni, onions, and wine, and cook covered over a high heat until the mussels open
2. Loosen the mussels, discard half the shells and reserve the juice
3. Place the mussels, in half shells, on a platter on top of a pot of boiling water to keep warm
4. To make the sauce, melt the butter then add the flour and stir until smooth
5. Strain the mussel juice through a fine sieve or cloth and whisk into the sauce with the garlic, pepper and a little salt
6. Cook ever a low heat for 10 minutes, stirring occasionally
7. Whisk in the cream and boil for a minute
8. Take off the heat and add the egg yolks one at a time, mixing well
9. Coat the mussels with this sauce then sprinkle with parsley
10. Serve very hot

This pudding must be baked now for best results

1 2/3 cups flour
125g beef suet (ask your butcher for this)
125g dry bread, crustless
100g powdered almonds
pinch salt
1 tsp allspice
1 tsp cinnamon
1 pinch grated nutmeg
¼ cup brown sugar
1 orange
1 lemon
3 apples
200g apricot marmalade
225g sultanas
225g currants
225g candies fruit
12 dried prunes (stoned)
2 eggs
2 cups rum
½ cup beer

1. In a bowl, marinate the dried and candied fruit in the rum for 24 hours, then reserve the rum for later
2. Put them through a food processor together with the apple, orange rind and lemon rind until finely chopped
3. Chop the suet
4. Combine the flour, almonds, brown sugar and shredded dry bread in a mixing bowl
5. Place the suet, minced fruit and eggs in the centre of the flour mixture
6. Blend thoroughly, adding the apricot marmalade and the juice of the orange and lemon, the rum, the beer, a pinch of salt and the spices
7. Butter a pudding mould and fill it ¾ way up with the batter
8. Place 2 sheets of foil on top and tie with a string
9. Cover with a cloth and tie with string, leaving the edges out
10. Knot the corners of the cloth together diagonally
11. Put a small rack on the base of a large pot and put the pudding on the rack
12. Fill the pot up to the height of the pudding, cover and cook gently for 4 hours, keeping the water level constant
13. Let the pudding cool and store it in he bottom of the refrigerator
14. The day you want to serve the pudding, cook for another 3 hours
15. Remove the cloth and the foil, slide a knife around the edge and unmould
16. Flambé with cognac and serve with custard or cream


kg puff pastry
400g chopped almonds
450g castor sugar
a little water
20g rose water
20g orange blossom water
150g butter
juice of 1 lemon

1. Roll out the pastry very thinly, and using a brush coat with melted butter
2. Use a knife to cut into 10cm wide ribbons, then cut the ribbons into 4 12cm rectangles, and put aside
3. Make a syrup by pouring the sugar into a saucepan and barely covering with water
4. Bring to the boil, then add lemon juice, rose water and orange blossom water and cook for 5 - 8 minutes
5. Dissolve the almonds in a little of the syrup in a mixing bowl to make a paste
6. Take a little of this filling and place onto each pastry rectangle and roll like a cigar
7. Put the cigars onto a buttered baking sheet and brush with melted butter
8. Bake for 20 minutes at 200°C
9. Serve hot with the syrup in a separate dish

d sprinkle with salt and pepper
7. Serve in a salad bowl

Recipes courtesy of Glenacres Spar Newsletter. To subscribe, click here and send the blank email.




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