Welcome to my website!

This site is in the Culinary Top 100 Hall of Fame
 
Click here to visit the Hall of Fame!

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

Newsletter #116 - January 11, 2006

Links

Main Site

 Recipe eBooks

Food Gallery

Holiday Pages

African Recipes

Historical Recipes

My Afrikaans pages

Newsletter Archive

18th Century Recipes

Featured Recipe

SA Goods in other Countries

Stews all over the World

Stick your pin in my Guestmap

 

Email me!

 

Check out the latest additions to my site!

 

Please sign or view my Guestbook

 

Dial Direct Insurance

 

Greetings everyone!  And a special welcome to all the new subscribers! Hope you all enjoy a 2006 full of pleasant surprises!

This time I am again featuring some OLD recipes, not sure exactly how old, but more than 100 years for certain! Scroll down to take a look. Potato pudding?? Somehow I don't think so! Anyone adventurous enough to try a recipe?


Never buy another recipe book again.
I have put together my South African Traditional Recipes in English and Afrikaans plus another 36 recipe eBooks on one CD. Click here to take a look and also get your free Low Fat recipe eBook


Are you using Internet Explorer? Why not give Firefox a try? 
Surf faster and smarter


Honey, anyone?

Honey bees are the only insects that produce a food consumed by humans. Honey is produced in one of the busiest yet most efficient factories in the world – a beehive.

Honey bees are social insects with a marked division of labor among the various bees in the hive. A colony contains one queen, 500 to 1,000 drones and about 30,000 to 60,000 workers.

The matriarch of the colony is the queen. Nurtured on a special diet of royal jelly, the queen is the only sexually developed female in the hive, often living for two years or more. A productive queen will lay up to 3,000 eggs in a single day.

The drones’, stout male bees that lack stingers, single purpose in the colony is to mate with the queen.

Workers, the smallest bees in the colony, are sexually undeveloped females. A colony can have 50,000 to 60, 000 workers.

The life span of a worker bee varies according to the time of year. Her life expectancy is approximately 28 to 35 days. Workers that are reared in September and October, however, can live through the winter.

Workers feed the queen and larvae, guard the hive entrance and help to keep the hive cool by fanning their wings. Worker bees also collect nectar to make honey. In addition, honey bees produce wax comb. The comb is composed of hexagonal cells which have walls that are only 2/1000 inch thick, but support 25 times their own weight.

Honey bees' wings stroke 11,400 times per minute, thus making their distinctive buzz.

To make a pound of honey, worker bees must forage nectar from millions of flowers. To communicate the location of nectar sources, bees perform several different and distinct dances.

In addition to gathering nectar to produce honey, honey bees perform another vital function – pollination of agricultural crops, home gardens, orchards and wildlife habitat.

As bees travel from blossom to blossom in search of nectar, they transfer pollen from plant to plant, thus fertilizing the plants and enabling them to bear fruit. Almonds, apples, avocados, blueberries, cantaloupes, cherries, cranberries, cucumbers, sunflowers, watermelon and many other crops all rely on honey bees for pollination. The U.S. Department of Agriculture estimates that about one-third of the human diet is derived from insect-pollinated plants and that the honey bee is responsible for 80 percent of this pollination. A 2000 Cornell University study concluded that the direct value of honey bee pollination to U.S. agriculture is more than $14.6 billion.


A Cry for Help from Zimbabwe - Please click here and do your best to help!

I am a softie when it comes to animals, I hate seeing animals suffer, humans can still do something to help themselves but animals can't. I am not asking for money here (but if you are willing to help that would be great!) What I need are suggestions on how we can help Debbie and the Sanctuary she is involved with. C'mon, you guys, lets make this a project for 2006 and see if we can find ways to help. Email me with suggestions or email Debbie direct, please copy me if possible. Click the link above to read Debbie's plea and lets give her a helping hand (or Rand)

Thanx a lot!


Ever tried Rooibos tea?

As promised last time, a Rooibos6 recipe

ROOIBOS TEA GINGER DRINK

750 ml hot Rooibos tea
2 - 3 pieces crushed ginger
75 ml lemon juice
lemon slices for garnish
 

Add ginger to Rooibos tea and leave for 3 - 5 minutes
Remove ginger and add sugar

Chill well, add lemon juice and garnish

(4 glasses)


Are you thinking of starting an Internet or Home Business? You will need info on Internet Marketing, home business ideas, advertising, ad writing, article writing, mailing lists, web design hints and tips, blogs, eZines, eBooks and much more. Now all this is available on one CD! Click here for details and to download your free Ebook - How to Build a Profitable Small Business in one Year


An anxious husband called the hospital to ask about his wife who was pregnant.Accidentally, he called the cricket stadium.
He asked, "How are things?"
He died after hearing this reply: "Fine!! Three are out; we hope to have the remaining seven out by lunch. And the last one out was a duck."


I LOVE cheesecake! This recipe is from the Glenacres Superspar newsletter

MULBERRY RICOTTA CHEESECAKE

BASE
55g Margarine
175g Crushed Biscuits (Keep a Little for Garnishing)

FILLING
350g Ricotta Cheese
350g L/Fat Cream Cheese
3 Large Eggs
150g Castor Sugar
2 Tbsp Amaretto Liqueur
225g Mulberries (or Strawberries, Blueberries, Red Currents, Raspberries etc.)

1. Melt the margarine and mix with the biscuit crumbs
2. Press into the base of a 22cm loose-bottomed baking tin and chill in the refrigerator
3. Place the filling ingredients, excluding the fruit, into a bowl and beat well
4. Stir in 125g of the fruit
5. Pour over the base and bake at 150°C for 30-40 minutes, allow to cool and chill in the refrigerator
6. Decorate the cheesecake with the remaining fruit, and sprinkle with a little crushed biscuits

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!


A man said to his wife one day, "I don't know how you can be so stupid and so beautiful all at the same time.
"The wife responded, "Allow me to explain. God made me beautiful so you would be attracted to me;
God made me stupid so I would be attracted to you!


Wacky Sarmie of the Month!

Go take a look at my Wacky Sarmies page, there are some great sarmie ideas!

This one is from Christa van der Merwe, Gauteng, RSA

Sandwich with ham, cottage cheese & chutney
Sandwich with tinned salmon, mayo, lettuce, tamato, cheese (gerkins & peppadews optional)
Toast with Marmite & sliced banana (my gran even mashed the banana and mixed it with butter & Marmite)
Toast with grated Cheese & sliced Paw paw (A favourite breakfast feast I inhereted when I married a Van Der Merwe)
French toast with cinnamon sugar
 
Enjoy !

   


This is kewl -- check it out at http://www.frontiernet.net/~cdm/age1.html

And this...:  http://www.timeanddate.com/worldclock/


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

Click here
 

Find holiday accommodation in South Africa on these clickable maps


  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 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.


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.

 
Africa's Big 5

When one visits our National Parks where they are present, the sighting of the Big 5 is always a bonus. The Big 5, of course, consists of the lion, elephant, buffalo, leopard and rhino. But why are they called the Big 5? Well, not because they are the largest, but because they are the 5 most dangerous animals to hunt.

Did you know there is also a Small 5? Each of the Big 5 also has a Small 5 counterpart:

Lion = ant lion
Elephant - elephant shrew
Leopard = leopard tortoise
Buffalo = red billed buffalo weaver
Rhino = rhino beetle

Read more about the Small 5 here.


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 - ANISE

A native of Greece and Egypt, Anise Seed (Pimpinella asisum) is probably the oldest known aromatic seed. Anise has been used since the seventh century, B.C. In biblical times, taxes were often paid in Anise Seeds. In Europe, it is still put into wedding cakes, in the ancient belief that it will bring good luck. The Romans widely cultivated Anise for its fragrance, flavor and health properties. Anise has a licorice-like taste, and is often used to flavor sweet pickles, vegetable & fruit salads, cakes, cookies, candies, stews, liqueurs, soups and marinades. Commercially, Anise is used to scent perfumes and soaps, and to flavor toothpastes and mouthwashes. The tea is soothing to sip after a large meal, and when brewed with warm milk makes a very pleasant bedtime tea.

The volatile oil in Anise provides the basis for its internal use to ease griping, intestinal colic and flatulence. Anise also has an expectorant and anti-spasmodic action, and may be used in cases of bronchitis, in tracheitis where there is persistent irritable coughing, and in whooping cough.

Anise has middle estrogen effects thought to be due to the presence of the elements di-anethole and photo-anethole, which explains the use of this plant in folk medicine to increase milk secretion, facilitate birth and increase libido. Anise is considered an herbal stimulant and carminative; used in cases of flatulence, flatulent colic of infants, and to remove nausea.
 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:

Internet and Home Business info on CD
The Ultimate Recipe book on CD!
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 Website


Now, great food in the Kruger Park!

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!

 

Kwik Kliks

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


UK Lottery

Make your wildest dreams come true!

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


Interested in herbs?? Click here


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


Looking for a date? Click here!

 

 
 


Click here for Properties

PROP RENT - PRETORIA 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

 
 

DROOGE VLEI PUDDING

Take 1/2 lb. butter, 1/2 lb. sugar, 1/2 lb. maizena, 3 oz. flour,
5 eggs, 2 teaspoonfuls baking powder, a little candied peel
cut small.
Beat the eggs to a froth and the butter to a cream. Rub the
baking powder into the flour and maizena. Add to the eggs
and butter very gradually the sugar, then the flour, etc. Mix
well and bake in 2 moulds, as it rises very much; or half the
quantities may be used.

BRANDVLEI PUDDING

Take 2 eggs, their weight each in butter, flour, sugar, and jam,
1 teaspoonful baking powder and a small tablespoonful of
vinegar .
Beat the eggs to a froth and cream the butter. Rub the
baking powder into the flour. Mix the sugar, butter, jam, and
eggs. Stir in the flour gradually. Add last the spoonful of
vinegar. Pour into a large mould which must not be more
than half full. Put the mould into a saucepan of boiling water,
cover it closely that the water does not boil into it, and boil
or steam 2 hours. Serve with wine sauce.

THICK MILK PUDDING

Take 1 cup thick milk, 1 cup flour, 1 cup sugar, 2 tablespoonfuls butter, 2 eggs beaten. Mix all the ingredients and stir well.
Just before you put the pudding into the mould, stir in a table
spoonful Of baking powder, and boil for 1 hour.

POTATO PUDDING BOILED

Take l lb. mashed potatoes. 1/2 lb. butter, 3 pounded biscuits, 6 eggs,
3 tablespoonfuls flour [and 5 oz. sugar].
Beat the eggs and mix with the other ingredients. Fill a mould and boil 2 hours.

POTATO PUDDING

Take 1 1/4 lb. boiled mealy potatoes, mashed quite smooth while hot. Mix 3 oz. of butter, 6 oz. sugar, 5 beaten eggs, a few grains of salt, and the grated rind of a lemon.
Stir well. Pour the mixture into a buttered mould, and bake
in a moderate oven. Turn it out and serve with sifted sugar or jam.

ALMOND PUDDING

Take l lb. flour, 3/4 lb. sugar, 1/2 lb. butter, 4 eggs, 100 almonds blanched and pounded, 1/2 bottle milk, 2 teaspoonfuls cream of tartar, 1 teaspoonful soda.
Dissolve the soda and cream of tartar in a little milk, in 2 separate cups. Rub the butter, sugar, and almonds into the flour. Mix with the rest of the milk, stir well, and just before putting the pudding into the mould, add first the soda, then the cream of tartar. Tie up the pudding, have the water boiling, and boil 2 hours.

 

 
 

Subscribe/Unsubscribe/Contact

 

Subscribe using the form on the Newsletters
To unsubscribe or change your email addy, email me, give old and new addy
Contact me by email Comments welcome!