And a special welcome to all the new subscribers! I hope your 2006 is well
on track by now!
This time I am
featuring some really nice pudding recipes! I often wonder who decided to
have pudding at the end of a meal. In my case, if the food was good, I
have little or no space left for the pudding and then I end up overeating!
We were eating out the other evening and the guy at the table next to me
ordered pudding first! I just had to go chat with him and he confirmed the
above, no way was he going to leave the pudding for last! Scroll down and
enjoy some of my favourite puddings! Of course, my alltime favourite is
icecream smothered with hot chocolate sauce!
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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
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on my site. I decided to start a classifieds section where you can
place ads for free.. Just click the link below and browse around or
place an ad.
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were to mention U S A to me, the first I would think of would be my
friends in the States and then Coke and Hamburgers. I managed to find a
brief history of Coke, the REAL thing!
first glass of Coca-Cola was served on May 8, 1886 at Jacob's Pharmacy in
Atlanta, Georgia, where it was sold for 5 cents a glass.
Made up of a thick syrup and carbonated water, this "medicinal" drink was
not yet bottled but served as a fountain drink. Dr. John Smith Pemberton,
a chemist, was the man responsible for this great soft drink created in a
large kettle in his basement.
Since soda fountain customers liked this drink so much, Pemberton decided
to produce and sell it. Pemberton's bookkeeper, Frank Robinson, came up
with the name Coca-Cola by taking the two ingredients - coca leaves and
kola nuts. He then took just the words coca and kola and changed the "k"
in kola to a "c". He thought it looked better that way. He then connected
the two words with a dash, and in his own handwriting, he wrote down the
new name of this new soft drink; the best known trademark in the world.
This way of writing never changed, and the color red has always dominated
the logo. In 1970, the white, waving ribbon was added to underline the
word "Coca-Cola". Coca-Cola became a registered trademark on January 31,
The name Coke first appeared on bottles in 1941 and was registered in
"Doc" Pemberton never had any idea of the success of the syrup he made. He
died on August 16, 1888 at the age of 57 after he sold his share of
Coca-Cola. to a druggist by the name of Asa Griggs Candler, who became the
complete owner of Coca-Cola and founded the Coca-Cola Company. He began
the successful Coca-Cola campaigns. Candler's first campaigns were based
on Coca-Cola as a refreshing drink with medicinal effects. It was said
that the drink was a good remedy for insomnia, headaches, and mental
tiredness. In 1903; however, Coca-Cola stopped advertising as a cure for
headaches and other ills due to the controversy of Cocaine being present
in this soft drink. At this time, Coca-Cola began using only "spent" coca
In 1894, Joseph A. Biedenham, the owner of a candy company in Mississippi,
first bottled Coca-Cola.
Much of Coca-Cola's success, of course, came from its great flavor;
however, its advertising campaigns didn't hurt either. From day one,
Coca-Cola's promotion was supported by paintings on buildings, billboards,
advertisements in bars, and free giveaways. Some of Coca-Cola's famous
slogans can be found here.
And...that's the history of Coca-Cola. Today Coca-Cola is the leading soft
drink company in the world. Coca-Cola products are consumed at a rate of
over one billion drinks per day.
I'd say that proves that Coca-Cola is the Real Thing!
Go take a look at this site, it's full of really interesting stuff!
Next time I will feature the origin of the Hamburger!
2nd bond? home improvements? a new vehicle? dream holiday? flat for
granny? debt consolidation?
here for details
Here is an
interesting article from
www.southafrica.info I will be using more articles from their
interesting website in future letters.
Maize has long been the basis of African cuisine. Each community, whether
Xhosa or Zulu, Sotho, Tswana or Swazi, holds to slight differences in
making it and preferences in eating it, but certain dishes have the
approval of nearly all. Here are some of them: fresh, "green" mealies,
roasted and eaten on the cob, sold by hawkers almost everywhere, usually
women, who set up their braziers on the pavement; dried and broken maize
kernels, or samp: samp and beans, or umngqusho, is a classic African dish;
dried maize kernels ground fine into maize-meal or mielie-meal, used for
everything from sour-milk porridge to dumplings, crumbly phutu to
fine-grained mieliepap. It is mixed with sorghum and yeast for umqombothi,
a popular African beer, or with flour and water for mageu, a refreshing,
slightly fermented drink.
Early African tribes planted millet and sorghum - and indeed, they still
do. Millet makes quite a nice traditional beer, as does sorghum (called
amabele, amazimba, luvhele), which can also be used for an excellent
Africans from early times also raised cattle, but very few of the beasts
ended up on the open wood fires of the braai.
There was game to hunt and insects to gather - termites, locusts, and
especially mopane worms, which are caterpillars that live on mopane trees.
Dried, then fried, grilled, or cooked up in a stew, they were considered a
delicacy in the northern part of South Africa, among the Venda, Tsonga and
Pedi people, as well as in Botswana and Zimbabwe - and still are, served
up as hors d'oeuvres at restaurants and pubs in the city. In the north,
the caterpillars and other foods are cooked in peanut sauce; further
south, it's onions, tomatoes and a touch of chilli.
One can find dishes made with amadumbe - rather like sweet potatoes -
where African food is served. But the vegetables one finds most often in
African homes are morogo (any green leaves, including bean and beetroot
leaves), pumpkin, often sweetened or seasoned with cinnamon (a taste
shared with Afrikaner cooks), and beans of all sorts.
The meat can be goat or chicken and quite often is tripe, a delicacy here
as it is in France, and possibly a legacy of the Huguenots or, as likely,
the kind of meat available to people whose finances didn't stretch to
With kind permission from:
A Cry for Help
from Zimbabwe - Please
click here and do your best to help!
As promised, a Rooibos6 recipe
550 ml (260 g) g
2 ml (2 g) salt
5 ml (5 g) bicarbonate of soda
5ml (5 g) baking powder
10 ml (10 g) ground ginger
5 ml (5 g) mixed spice
125 ml (100 g) sugar
1 large egg
45 ml oil
60 ml marmalade
45 ml golden syrup
125 ml very strong Rooibos tea
Sift all dry
ingredients together. Whisk egg and oil, add marmalade, golden syrup and
Mix, then add to dry ingredients. Mix thoroughly. Spoon mixture in a
buttered bread tin and bake
45-60 minutes at 190C.
will boggle your mind... Take your time and follow the instructions.
1) Go to the link below. After reading each window click on the boy in the
lower right corner.
2) In the last window type in your answer in the white box using the
keyboard (there is NO cursor).
You will be amazed....and no, I don't know how it's done .
Click here: http://digicc.com/fido/
is the latest addition to my Elephant Stew recipe.
Click here to view the
whole recipe end add your own suggestion!
Another suggestion is to substitute the elephant with half a whale (must
be fresh), substitute the 10 wardhogs with 10 sharks (must be fresh) and
the 4 guineafowl with large octopus. This makes a wonderful variation to
create a surf and turf. However the preparation time and method may be the
same always add a pitch on sea salt.
This recipe is from the Glenacres Superspar newsletter
10 Tbsp skimmed milk
2 slices white bread
2 eggs, separated
2 medium sized dessert apples
8 Tbsp water
1. Warm the milk gentle in a small saucepan
2. Add 6 sweetener tablets
3. Crumble the bread into a ovenproof dish, pour over the warmed milk and
leave for 10 minutes
4. Stir in the egg yolks
5. Bake in a moderate over 160°C for 15 - 20 minutes
6. Peel, core and slice the apples
7. Place in a saucepan with 8 Tbsp water and sweetener to taste and simmer
8. Whisk the egg whites with 3 sweeteners until stiff
9. Pour the cooked apple onto the bread and top with the egg white
10. Bake in a hot over 200°C for about 8 minutes until golden
Superspar sends out a really nice newsletter full of super recipes. To
click here and send the blank email.
Wacky Sarmie of the Month!
Go take a look at
Wacky Sarmies page, there are some great sarmie ideas!
This one is from Sue
(former S.African living in Texas, USA)
Plain sliced RIPE
banana on a soft wholewheat roll - great breakfast!
Cucumber & LOTS of Marmite!
Crisps, mayo & lettuce in a white roll (lettuce makes it crunchier!)
Slice of bread smothered in Moskonfyt – YUM!
Hot scrambled egg & tomato sauce between slices of fresh wholewheat
Do you still make snackwiches? My favourite was banana, cheddar cheese &
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.
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.
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
Big 12 African Insects
1. GIANT DRAGONFLY
2. TABLE MOUNTAIN FLIGHTLESS
4. BLADDER GRASSHOPPER
5. GIANT STICK INSECT
6. GIANT PREYING MANTIS
7. GIANT WATER BUG
8. GIANT ANTLION
9. GIANT TACHINID FLY
10. GIANT DUNG BEETLE
11. MOPANE WORM
12. GIANT CARPENTER BEE
More info here:
Section - CELERY
Celery is often referred to as a vegetable, but it is actually a
It is a biennial plant, growing well in moist soil in a sunny
position. Thin your plants out by transplanting them, and water
well every 3 days and pile compost and sand around the plants
base. The seeds can be collected as soon as it is ripe and kept in
airtight bottles until ready to plant.
For drying, plant should be pulled up that are going into the
flowering stage, or pick off the outside leaves throughout the
Celery and leeks enjoy growing next to each other, as do tomatoes
and bush beans
An excellent compost maker. It helps to break down the compost and
can be layered between lawn clippings to break them down quickly
An infusion of celery leaves makes an excellent cleanser for oily
skin. Pour 2 cups of boiling water over a cup of celery leaves and
allow to cool, then strain. This can be added to the rinsing water
for oily hair
Celery is great for weight loss and rheumatism. It also relieves
An infusion made with celery leaves or seeds is an effective
Celery, dried or fresh, can be used in soups, salads, stews or
bouquet garnis. The flavour combines well with most vegetables.
Celery seeds can be used to flavour savoury dishes and also in
salad dressings, as it cuts down on salt intake
to herbs on my
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!
and we can make arrangements. Thanx a lot!
My website highlights:
Internet and Home Business info on CD
Recipe book on CD!
South African food and products overseas?
Read the Zimbabwe Letters