|
|
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
ROOIBOS SHAKE
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.
The new sign read: "TODAY IS SPRING AND I CANNOT SEE IT."
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
CHRISTMAS HINTS
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.
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.
AND
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
GreetingsnEcards.com
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!
Please
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
|
|
| |
ENGLISH STYLE
MULLED WINE
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
PINEAPPLE PUNCH
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
CHICKEN LIVER
MOUSSE
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
LIVER KEBABS
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
STEAMED MUSSELS
in WINE
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
CHRISTMAS
PUDDING
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
ALMOND PUFF
PASTRIES
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. |
|
