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Greetings everyone!
And a special welcome to all the new subscribers!
New subscribers (and old
ones!) download your free recipe eBook by
right clicking here!It's nice to be
back home again, we have really been travelling around these last months
but we are home till September when we go to Victoria Falls!
We have just come
back from a wonderful holiday touring Namibia, you can read all about it
and see the pics by clicking
here.
The recipe theme
for this issue just HAS to be soup! The past week or so has been quite
cold here in Alberton, I think winter has arrived with a vengeance! I
was also sent a Soup Diet, which I am placing below, please do not try it
till you have discusssed it with your doctor!
Just some feedback,
after 4 days I had lost 1.9 kg (just over 4 pounds), I did not complete the whole diet because
I was not going to miss out on birthday chocolate cake and apple tart!
Fat Burning Soup
Diet
1 kg = 1000 gram = 2.2 pounds
Basic Soup
900 gram tomatoes
2 beef or chicken stock cubes
1 bundle celery
1 ½ kg carrots
6 onions
1 packet white onion soup
2 tins green beans
1 green pepper
Flavour with salt, pepper and parsley
Cut veggies in small pieces and top up with water. Boil for 10 minutes on
high and them leave to simmer till veggies are soft.
Eat soup as much as you want whenever you feel hungry.
The more soup you eat the more you will lose! You may also have
unsweetened tea or coffee, if you take milk it must be skim milk (fat
free).
Important, you MUST take 6-8 lasses of water per day!
Day 1 Eat only soup and fresh fruit, NO BANANAS!
Day 2 Eat soup and veggies, NO fruit. Eat as much as you want, NO BEANS,
PEAS OR MEALIES (corn)
Reward yourself tonight with a large baked potato and butter!
Day 3 Eat as much soup, fruit and veggies as you want, NO POTATO!! At
this stage you should have lost 2-3 kg (4.4 to 6.6 pounds)
Day 4 Eat soup, bananas and fat free milk, at least 3 bananas. At this
stage your body will need the above to satisfy the cravings
Day 5 Eat soup/steak/fish/chicken and tomatoes. You may have 500g
steak/fish/chicken and 6 tomatoes.
Day 6 Eat soup, veggies and steak. You may have as much as you want. NO
baked potato!!
Day 7 Eat soup, brown rice and veggies as much as you want. You may
have unsweetened fruit juice.
At this stage you should have lost 5-8 kg if you have not cheated, you may
continue with this diet as long as you want. This diet is intended to burn
fat and cleanse the body.
It is important that you stop the diet at least 24 hours before taking
alcohol
You may substitute ONLY ONE of the steak days with chicken or fish.
REMEMBER, THE MORE SOUP YOU EAT THE MORE YOU WILL LOSE.
We put the veggies through a blender before boiling, worked well that way!
I checked in my
recipe archive and found some soup recipes sent to me a long time ago,
scroll down to take a look and perhaps try some.
I have
started a
free email penpal service
for Afrikaans
speakers in the Afrikaans section of my website. If you would like to meet
other Afrikaans speakers just
click here and leave your details. Until further notice
everyone placing an ad gets a free copy of my recipe eBook with
traditional South African recipes (in Afrikaans, of course!)
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
Thank
you, Ruth, in Oklahoma for this one:
A woman brought a very limp duck into a veterinary surgeon. As
she lay her pet on the table, the vet pulled out his stethoscope and
listened to the bird's chest. After a moment or two, the vet shook his
head sadly and said, "I'm so sorry, your Duck, Cuddles, has passed away."
The distressed owner wailed, "Are you sure?
"Yes, I am sure. The duck is dead," he replied. "How can you be so sure,"
she protested. "I mean, you haven't done any testing on him or anything.
He might just be in a coma or something."
The vet rolled his eyes, turned around and left the room, and returned a
few moments later with a black Labrador Retriever.
As the duck's owner looked on in amazement, the dog stood on his hind
legs, put his front paws on the examination table and sniffed the duck
from top to bottom. He then looked at the vet with sad eyes and shook his
head.
The vet patted the dog and took it out, and returned a few moments later
with a cat. The cat jumped up on the table and also sniffed delicately at
the bird from head to foot. The cat sat back on its haunches, shook its
head, meowed softly and strolled out of the room.
The vet looked at the woman and said, "I'm sorry, but as I said, this is
most definitely, 100% certifiably, a dead duck."
Then the vet turned to his computer terminal, hit a few keys and produced
a bill, which he handed to the woman.
The duck's owner, still in shock, took the bill. "R150!", she cried, "R150
just to tell me my duck is dead!!
The vet shrugged. "I'm sorry. If you'd taken my word for it, the bill
would have been R20 but with the Lab Report and the Cat Scan, it's now
R150.00.
The
5 simple rules to be happy:
- Free
your heart from hatred
- Free your mind from worries
- Live simply
- Give more
- Expect less
I have
started a Traveller's Forum (in Afrikaans). If you want to go take a look,
click
here.
Why
not subscribe to my
Afrikaans newsletter?
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At long last my collection of South African Traditional Home
Remedies (Boererate) ( nearly 2000) have been translated into
English and they are now available on a CD together with my collection
of Traditional South African Recipes. This will make an ideal
gift or even an interesting collection for yourself! The CD only costs
R96 or US$22 (payment with Paypal).
Click here for payment details.
The Home Remedies are also available on their own by email in eBook
format at R60 (US$15).
Email me for the eBook payment details. |
Here is an
interesting article from
www.southafrica.info I will be using more articles from
their interesting website in future letters. Do yourself a favour and go
browse around their great site.:
Rusks -
descended from the Dutch rusk, the French biscotte and the German zwieback
- are far superior to any of these. They are chunks of bread made with
yeast or baking powder, baked as a loaf, separated into rectangular slabs,
then shoved back into the oven to dry out. They come in a variety of
flavours - buttermilk, marmalade, aniseed, even muesli. They last a very
long time - useful for trekkers and farmworkers and, today, an essential
with morning coffee before setting out on a game drive or facing a day at
the office.
From:
http://www.southafrica.info
Check out some rusk
recipes
here
Ever tried
Rooibos tea?
As promised,
another recipe containing rooibos tea
Something to keep
you warm!
Irish toddy
Ingredients
200 ml Irish whiskey
1 litre hot rooibos tea
80 ml brown sugar
fresh cream, lightly whipped
grated chocolate to decorate
Method:
Pour 25 ml whiskey into each glass and top with rooibos tea. Add 10 ml
sugar to each glass and stir until dissolved. Carefully float cream on top
by pouring it over the back of a metal spoon. Do not stir. Sprinkle grated
chocolate over.
Glenacres Superspar newsletter recipe.
MINCE and CHEESE PINWHEELS
250ml self-raising flour
7.5ml baking powder
2.5ml salt
250ml oat bran
30ml fresh parsley, chopped
15ml fresh basil, chopped or 2.5ml dried basil
1 medium apple, peeled and finely grated
30ml olive oil
125ml low-fat or fat free milk
250ml bolognaise mince
10ml grated parmesan cheese
100g low-fat cheddar or mozzarella cheese, grated
1. Sift flour, baking powder and salt into a large bowl, then stir in the
oat bran, herbs and grated apple
2. Mix the oil and milk into a measuring jug
3. Make a well in the centre of the dry ingredients and apple, and pour
the milk and oil mixture into it
4. Mix lightly with a knife to make a soft dough
5. Turn onto a lightly floured board and knead it gently, using fingertips
only
6. Pat the dough into a rectangle about 1cm thick
7. Spread the mince over the entire surface of the dough
8. Starting at 1 long side of the rectangle, roll it up like a Swiss roll
to make a thick sausage
9. Refrigerate for 10 minutes
10. Cut into 2cm thick slices to make 16 little rounds, placing side by
side (not too close) on the baking sheet and sprinkle them evenly with the
cheese
11. Bake at 200°C for 20 minutes, until golden brown, being careful not to
bake too long as the dry out quickly
12. Serve hot or cold
Glenacres
Superspar sends out a really nice newsletter full of super recipes. To
subscribe,
click here and send the blank email.
Another Wacky Sarmie
Go take a look at
my
Wacky Sarmies page, there are some great sarmie ideas!
Francia Neuhoff
I love to eat sweet & savoury together, so my husband makes sure that I
don't get a hold of his sarmies when I'm making my favourite Bovril with
Syrup. You simply spread the bovril like you would a normal bovril sami
and then you just add syrup on top of it - almost like peanut butter &
syrup. You can put jam on instead of syrup too.
The other samie I like very much is cream & biltong. My grandparents used
to live on a farm that was one of the choices for breakfast every morning.
And last but not least, have you ever tried biltong and custard on bread -
that is very njammie!
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A Blast
From the Past |
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1956 - Thousands of women protest the pass laws at the Union
Buildings, 156 people including Nelson Mandela are arrested for
treason, Elvis Presley has his first hit with Heartbreak Hotel, Grace
Kelly marries Prince Rainier of Monaco, My Fair Lady opens in New
York.
Source:
Sunday Times. |
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.
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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. |
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The Quagga |
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The southernmost subspecies, the quagga (Equus burchelli quagga) of
South Africa , is also extinct. It occurred in large numbers south of
the Orange River at the beginning of the nineteenth century, but Boer
settlers decimated the population for meat and hides.
The quagga disappeared from the wild by 1878, and the last zoo
specimen died in 1883. All that remains today are nineteen pelts, a
few skulls, three photographs and a few paintings. The quagga was
yellowish-brown with stripes that were confined to the head, neck and
forebody.
DNA from one of the pelts has been retrieved and analyzed,
establishing that the quagga was, indeed, a variant of the plains
zebra and not a separate species as previously believed.
There is currently an experimental breeding program in progress in
South Africa to try to reconstruct the quagga from the Chapman's
subspecies.
From:
www.wild-about-you.com
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The Herb
Section - SAGE |
The scientific
name of this herb "Salvia Officinalis" is derived from the Latin
word "salvere" which means to enjoy good health, to cure or to
save.
Sage loves full sun and a poor, dry, well drained soil. Clary
prefers partial shade, or shade in the afternoon
Sage makes an excellent pot plant when planted in sandy soil which
should be well drained, watering once a week, or twice in very hot
weather
Sage grows to a height of 30 - 90 cm depending on the variety
(Pineapple sage grows to 90 cm)
Pick the leaves just before the flowers come out
Sage and rosemary stimulate one another, so should be grown
together
Sage repels cabbage moths, so grow near cabbages, if you have any
Sage does not like having water sprayed on it's leaves, or
waterlogged soil
Cut back the flowering spikes after they fade and keep the bushes
trimmed
DOMESTIC USES
Pineapple sage has a lovely red flower that makes an attractive
addition to potpourris
Sage smoke deodorises unpleasant smells
All sage has insect repellent properties
COSMETIC USES
Sage leaves can be used in facial steams and to produce an
astringent cleansing lotion
Use a rinse made from sage leaves to condition and darken grey
hair
Add sage to mouthwash and rub on teeth to whiten
MEDICINAL USES
Sage tea after a meal is a digestive aid and has antiseptic and
antifungal properties
Sage tea is also a nerve tonic and used in the treatment of coughs
and colds, and even irregular menstruation
CULINARY USES
Sage flowers can be used in salads or infused to make a tea
The leaf is mixed with onion to make a poultry stuffing (recipe
below)
The leaves of clary sage are delicious fried in batter and eaten
with lamb dishes
Salvia Officinalis Icertina, a golden, variegated sage, has a
milder flavour than common sage, and is excellent for flavouring
chicken and fish dishes
More links to herbs on my
Herb Page
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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! |
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Peanut Soup
two or three cups chicken broth or chicken stock
one small onion, minced
one small sweet green pepper (or bell pepper), minced
one clove of garlic, crushed (optional)
salt, black pepper, cayenne pepper or red pepper (to taste)
one hot chile pepper, minced (optional)
one carrot, chopped fine or one sweet potato or yams, boiled and mashed
(optional)
one or two tomatoes, chopped or canned tomatoes (optional)
one cup natural unsweetened peanut butter (or make your own peanut paste,
see the simple peanut soup recipe below)
If using homemade peanut paste, simmer it with the broth for fifteen
minutes, then add all other ingredients and simmer over low heat until
everything is thoroughly cooked. Stir often. Soup should be thick and
smooth.
If using peanut butter: Combine all ingredients except the peanut butter
and simmer over medium heat until everything is tender. Reduce heat, add
the peanut butter and simmer for a few minutes more. Stir often. Soup
should be thick and smooth.
Pepper Soup
two pounds goat meat, lamb or mutton (beef for stew can also be used); cut
into bite-sized pieces
one or two onions, quartered
two or three hot chile peppers, cleaned and chopped
peppersoup seasoning (see below)
four cups meat broth or stock
two tablespoons ground dried shrimp
one small bunch fresh mint leaves, chopped
one tablespoon fresh or dried utazi leaves (or bitterleaf)
salt and black pepper to taste
In a deep pot or dutch oven, combine meat, onions, chile peppers, and a
cup of water. Bring to a boil and cook until meat is done, twenty to
thirty minutes, adding water as necessary to keep pot from becoming dry.
Add peppersoup seasoning and the broth or stock (or water) and simmer over
low heat for ten to twenty minutes.
Add the dried shrimp, mint leaves, and utazi leaves. Season with salt and
pepper. Simmer until soup is to be served.
Mealie Soup
(Corn Soup)
2 ounces butter
1 cup finely chopped onions
2 tomatoes, chopped
2 cups canned whole corn, well drained
2 cups creamed corn
1 can evaporated milk
3 cups chicken stock
1 tablespoon salt
1 teaspoon black pepper.
In a large saucepan, heat the butter over moderate heat. Add the onions
and saute for 5 minutes. Stir in the tomatoes and cook for a few minutes.
Add the corn, milk, stock, salt, and pepper, and simmer for 15 minutes.
Serve with crackers.
Pea Soup with Meat
· 2 lb neck of mutton
· 1 small pork shank
· 4 strips bacon
· 1 lb dried split peas
· ½ cup rice
· 2 large celery sticks
· 2 large potatoes
· 2 large carrots
· 1 large onion
· 2 bay leaves
· salt and pepper to taste
· 8 pints water
Slice the neck of mutton.
Cut the bacon into strips across the length.
Finely chop the celery sticks.
Peel the potatoes and grate coarsely.
Peel the carrots and grate coarsely.
Peel the onion and chop finely.
Place all the ingredients, except for the peas and rice, in a heavy Dutch
oven or cast iron pot. Add 3 pints of water. Cover and bring to the boil.
Lower the heat and simmer slowly for 2 hours.
Add the peas and rice together with 4 pints of water
Season with salt and pepper.
Cover and simmer for 2 hours.
If the soup is too thick, add the remaining pint of water. You can even
add more water if you feel it's necessary.
As the soup thickens it must be stirred frequently to prevent burning.
This is a very thick and tasty soup.
Bean and Bacon Soup - serves 8
2 cup beans(dried)
1 tsp Salt
1/2 tsp Pepper
4 bacon slices, cut in squares
4 carrots, chopped
4 celery stalks, chopped
1/2 tsp Thyme (dried)
1 garlic clove, minced
4 oz Can of tomato paste
2 tbsp Olive oil
1 Onion, chopped
1 tbsp Wine vinegar
Cover the washed beans with 6-8 cups of water and bring to a boil. Reduce
heat, cover and boil gently for 1 hour and then simmer while still
covered. Stir about every 15 minutes for the ENTIRE time the beans are
cooking.
After the beans have been cooking for about 1 hour and 45 minutes chop the
onion and celery and carrots. Slice the four slices of bacon into 1"
squares. Saute the onion, celery and bacon squares in the olive oil for
about 10 minutes. Add to the beans along with the thyme, chopped carrots
and tomato paste. Simmer uncovered for another hour until the beans are
tender and slightly mash the beans. Add the salt, pepper and wine vinegar
before serving.
Split Pea Soup
1 pound dried split green peas, rinsed and drained
8 cups water
2 carrots, scrubbed but notpeeled, cut into eighths
2 medium yellow onions, cut into eighths
3 cloves garlic, quartered
2 stalks celery with leaves, cut into eighths
4 ounces lean ham, visible fat removed, cut into bite-size pieces
3 tbsp low-sodium soy sauce
1 tsp chopped fresh oregano or 1/2 tsp dried oregano
1/2 tsp grated fresh ginger or 1/8 tsp dried ginger
3 dashes hot pepper sauce, or to taste
In a large saucepan or Dutch oven, bring peas, water, carrots,
onions,garlic, celery and ham to a rapid boil over medium-high heat.
Reduce heat and cook, covered, at a gently rolling boil, 1 to 1 1/2 hours
or until peas are soft.
Add soy sauce, oregano, ginger, hot pepper sauce and pepper. Simmer 10
minutes to blend flavors. In a blender or the workbowl of a food processor
fitted with a metal blade, procces two to three cups at a time, until
pureed.
Return to saucepan and reheat, if necessary. Serve hot. This soup freezes
well.
Sweet Corn Chicken Soup
1 cup cooked chopped (or shredded) chicken
1 cup cooked sweet corn kernels
4 cups chicken stock
1 egg white, lightly beaten
Ό cup chopped spring onion
1 tbsp corn flour
Pepper as per taste
Bring the chicken stock to boil
Add chicken pieces and corn kernels
Dissolve corn flour in Ό cup water
Add it to the stock, stirring continuously so no lump is formed.
Let it simmer for 10 mins
Add spring onion and pepper
Slowly pour the egg white, stirring continuously.
Take off from fire or heat immediately after putting the egg white.
Garnish with corriander leaves / chicken pieces / corn kernels
Serve hot
Spicy Chicken Soup
Chicken 1 breast piece with bone
(Can use other portion of a chicken with bones to)
Bay leaves 3 pieces
Garlic 3 cloves chopped finely
Green chillies 2 finely chopped
(depending on how hot you want to make it you can add more chillies)
Red chilli powder ½ tsp
Tamatoes 2
Garam Masala ½ tsp
Curry powder 1 tsp (optional)
Salt to taste
For Seasoning
Cooking Oil
Cumin Seeds
Flour (maida)
Cut chicken into small pieces. Put 5 cups of water, chopped garlic,
chicken, bay leaves, green chillies. Boil it in simmer for about 15
minutes.
Add commutates and red chillie powder to the boiling soup and continue
boiling it in simmer for another 10 minutes.
In another pan heat oil and put season it with cumin seeds. Do it with low
heat. And flour (maida) to the oil and fry it for 3 4 minutes until the
color of the flour just starts to turn lightly brown.
Add the seasoning you made in Step #4 to the boiled soup.
Add garam masala, curry powder and salt to the soup. Boil it for 5
minutes.
Creamy Chicken Rice Soup
Ύ cup boiled chicken pieces
1 onion chopped finely
½ cup raw rice
Ό cup chopped celery
2 tbsp butter
2 tbsp maida
1 1½ cup(s) water
1 1½ cup(s) milk
Black pepper powder to taste
Salt to taste
Mix celery, chopped onion, rice and water.
Cook till rice is done and most till water evaporates
Remove from heat.
Mix properly butter and maida in a separate vessel and then add 1 cup milk
to make a smooth paste.
Add the paste to the rice mixture
Put to boil and stir continuously so that no lumps are formed.
Add chicken pieces and ½ cup milk and stir continuously.
Add pepper powder and salt
Put on heat for 5 minutes
Serve hot
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