|
|
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! (Camping
recipes)Its
still quite chilly here so for the recipe theme I am sticking to Potjiekos.
Potjiekos is prepared outdoors in a cast iron three legged pot and is very
popular in South Africa, especially with campers and caravaners. Potjiekos
can also be prepared on a stove in a heavy bottomed pot, but it's not
QUITE the same! So scroll down for some potjie recipes.
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!)
Read
this question, come up with an answer and then scroll down to the bottom
for the result. This is not a trick question. It is as it reads.
No one I know has got it right yet.
A woman, while at the funeral of her own mother, met a guy whom she did
not know. She thought this guy was amazing. She believed him to be her
dream guy so much, that she fell in love with him right there, but never
asked for his number and could not find him. A few days later she killed
her sister.
Question: What is her motive for killing her sister?
Scroll
down to the bottom for the answer
I do
not normally buy rusks, preferring them homemade, but the exception to my
rule is Ouma Rusks. I love them!
The
following from the
Nola website. Do your self a favour next time you go shopping, get
some and "Dip 'n Ouma!"
Ouma Rusks History
It all began in the year 1939 in the small Eastern Cape town of Molteno.
The effects of the Great Depression had brought many communities to their
knees.
It was at this time that Ouma Greyvensteyn and her friends attended a
church meeting where ways in which to help mission work were discussed.
Like in the Gospel, the women were given half-a-crown each to use their
talents.
Then it came to her – using just one half-crown, the time-honoured family
recipe and her home cooking talents, she baked her rusks to sheer
perfection, which she then sold to the visiting farmers’ wives in the
community. Within days, orders were pouring in for Ouma’s delicious rusks.
Today, we are proud of our heritage.
From the humble beginnings of a half-crown, Ouma’s unique and
time-honoured family recipe, and her baking talents, have provided Ouma
with her reputation as South Africa’s most famous baker. This unique,
crunchy snack is a true South African icon, which is sought after in many
countries around the world. The ideal treat, that can be served any time
of the day, morning, noon or night, and are delicious with coffee or tea.
Ouma Rusks are a traditional South African snack that are consumed with
coffee and tea. This true South African icon are enjoyed all over the
world with the same feeling - Now is the perfect time to "Dip ‘n Ouma"!
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
When our lawnmower broke and wouldn't run, my wife kept hinting to me that
I should get it fixed. But, somehow I always had something else to take
care of first -- the truck, the car, fishing, always something more
important to me.
Finally she thought of a clever way to make her point.
When I arrived home one day, I found her seated in the tall grass, busily
snipping away with a tiny pair of sewing scissors. I watched silently for
a short time and then went into the house. I was gone only a few minutes.
When I came out again I handed her a toothbrush.
"When you finish cutting the grass," I said, "you might as well sweep the
sidewalk."
The doctors say I will walk again, but I will always have a limp.
Marriage is a relationship in which one person is always right, and the
other is a husband.
Ever
wondered????
Why
Specs Live Forever
The US Standard railroad gauge (distance between the rails) is 4 feet, 8.5
inches. That's an exceedingly odd number. Why was that gauge used? Because
that's the way they built them in England, and the US railroads were built
by English expatriates.
Why did the English people build them like that? Because the first rail
lines were built by the same people who built the pre-railroad tramways,
and that's the gauge they used.
Why did "they" use that gauge then? Because the people who built the
tramways used the same jigs and tools that they used for building wagons,
which used that wheel spacing.
Okay! Why did the wagons use that odd wheel spacing? Well, if they tried
to use any other spacing the wagons would break on some of the old, long
distance roads, because that's the spacing of the old wheel ruts.
So who built these old rutted roads? The first long distance roads in
Europe were built by Imperial Rome for the benefit of their legions. The
roads have been used ever since. And the ruts? The initial ruts, which
everyone else had to match for fear of destroying their wagons, were first
made by Roman war chariots. Since the chariots were made for or by
Imperial Rome they were all alike in the matter of wheel spacing.
Thus, we have the answer to the original questions. The United States
standard railroad gauge of 4 feet, 8.5 inches derives from the original
specification for an Imperial Roman army war chariot. Specs and
Bureaucracies live forever.
So, the next time you are handed a specification and wonder what horse's
rear came up with it, you may be exactly right. Because the Imperial Roman
chariots were made to be just wide enough to accommodate the back-ends of
two war horses.
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?
King of the Open Seas
One foggy night, as the admiral was walking along the deck of his
battleship, he saw the light of another ship approaching in the distance.
Quickly he went down to the radio room and had a message sent: "Ajust your
course 10 degrees starbord."
But the message came back "Adjust your course 10 degrees port"
This began to anger the admiral, so he thought he needed to make himself
clear. He sent the message "This is an order from an Admiral. Ajust your
course 10 degrees starbord."
But the message came back "I am a petty officer, second class. Adjust your
course 10 degrees port"
If the admiral was angry before, he was furious now. No way did he take
orders from a petty officer! He ordered a message sent which would make
his position clear: "This is a nuclear battleship. Ajust your course 10
degrees starbord."
And again the message came back "This is a lighthouse. Adjust your course
10 degrees port"
|
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 :
South African
and African Recipes, check out
this page
From:
http://www.southafrica.info
Check out some rusk
recipes
here
Ever tried
Rooibos tea?
As promised,
another recipe containing rooibos tea
Rooibos Tea
Ginger Beer
3 litre strong rooibos tea
20 ml instant dried yeast
800 g white sugar
3 litre cold water
30 ml ground ginger
75 g seedless raisins
5 ml cream of tartar
Blend a little lukewarm rooibos tea with the instant yeast. Add the
granular sugar to the remaining rooibos tea and stir until the sugar has
dissolved completely. Add the cold water and ginger. Add the raisins and
cream of tartar. Cover and leave for 12 to 24 hours or until the raisins
have risen to the top and the mixture begins to ferment. Strain through a
clean piece of cheesecloth and bottle. Store in the fridge.
Glenacres Superspar newsletter recipe.
EASY APPLE TART
300ml cake flour
pinch salt
3 eggs
15ml baking powder
2 tins pie apples (410g tins)
300g sugar
1. Sift flour, baking powder and salt together
2. Beat eggs slightly and add sugar and flour mixture to eggs and mix well
3. Add tart apples and mix well
4. Spoon he mixture evenly into a tart dish
5. Place in the middle of the oven and bake at 160°C for ˝ hour until
golden brown on top
6. Serve with cream or ice cream
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!
Crisps (any flavour) on lightly toasted bread with vinegar and salt on the
crisps, (yes, they need more!!) and then baked beans on top of that,
topped by another slice of toasty bread - APPARENTLY, this is heavenly!
|
A Blast
From the Past |
|
1927 - The Immorality Act is introduced in South Africa, the first OK
Bazaars store opens in Johannesburg, the talkie, The Jazz Singer with
Al Jolson marks the end of the silent movie era, Kool-Aid is invented,
PEZ weets are invented,
Source:
Sunday Times. |
A country boy and his Pa were in a mall. As they were from out of town t
hey were amazed by almost everything they saw, but especially by two
shiny, silver walls that could move apart and then slide back together
again. The boy asked, "What is this Pa?"
The father (never having seen an elevator/lift) responded, "Son, I have
never seen anything like this in my life, I don't know what it is." While
the boy and his Pa were watching with amazement, a fat, old lady in a
wheel chair moved up to the moving walls and pressed a button. The walls
opened and the lady rolled between them into a small room. The walls
closed and the boy and his Pa watched the small circular numbers above the
walls light up sequentially. They continued to watch until it reached the
last number and then the numbers began to light in the reverse order.
Finally the walls opened up again and a gorgeous 24-year-old blonde
stepped out. The father said quietly to his son.
"Go fetch your mom!
Yesterday for IT People
Yesterday,
All those backups seemed a waste of pay.
Now my database has gone away.
Oh I believe in yesterday.
Suddenly,
There's not half the files there used to be,
And there's a milestone hanging over me
The system crashed so suddenly.
I pushed something wrong
What it was I could not say.
Now all my data's gone
and I long for yesterday-ay-ay-ay.
Yesterday,
The need for back-ups seemed so far away.
I knew my data was all here to stay,
Now I believe in yesterday.
|
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. |
|
South Africa's
Small 5 |
|
We
all know that the Big 5 comprise of the Lion, Leopard, Elephant,
Buffalo and Rhino, but here is the lowdown (pun intended) on the
Little 5
Visitors to South Africa are always keen to catch a glimpse and a
photo of the country's celebrated Big Five: elephant, lion,
rhinoceros, buffalo and leopard.
While the big game is magnificent, and includes other giants such as
giraffe, hippo, whale and dolphin, there's much more to South Africa's
wildlife. The country has some of the world's richest biodiversity
hotspots, with remarkable birdlife, abundant buck, small game and
bizarre insects.
To promote these, some clever people have come up with another
must-see list, the Little Five. They are (and don't laugh) the
elephant shrew, ant lion, rhinoceros beetle, buffalo weaver and
leopard tortoise.
Here's the lowdown on some of Africa's finest little creatures.
Ant lion
The ant lion (Myrmeleontidae) is an odd yet familiar feature of the
bushveld, digging conical depressions in dry, soft sand with which to
trap its prey - ants. In advanced stages this larvae-like creature has
wings and sometimes resembles a dragonfly, although it's not
well-adapted for flight.
Buffalo weaver
Red-billed buffalo weavers (Bubarlornis niger) are social birds that
build their nests in the forked branches of tall trees. They nest in
open colonies and are a rather noisy and busy lot. The weavers' nests
can be recognised by their rather bedraggled state, made from coarse
grasses and with untidy twig structures.
Rhinoceros beetle
The rhinoceros beetle (Scarabaeinae dynastinae) is one of the largest
beetles to in Southern Africa, with horns on its head much like those
of its larger namesake. Both males and females are horned, but only
the males are known for aggressive behaviour, using the horns to fight
rivals. The horns are also used to dig, climb and mate.
Leopard tortoise
The leopard tortoise (Geochelone pardalis) is a striking feature of
the bushveld landscape, getting its name from its black and yellow
spotted shell. The animal is one of the largest breeds of tortoise in
this part of the world; a mature leopard tortoise can weigh over 23kg,
with a shell circumference of up to one metre. The males are larger
than the females.
Younger tortoises have dark brown patterns while adult shells take on
shades of yellow with somewhat smaller spots. Leopard tortoises live
in savannah and grassland areas, close to water.
Elephant shrew
This tiny insectivore lives in arid lowlands, rocky outcrops and
savannah grasslands, getting its name from its elongated snout.
Elephant shrews (Elephantulus myurus) are found all over South Africa,
and only grow to a length of 250mm, with an average weight of 60g.
They feed on insects, fruit, seeds and nuts.
They in turn are food for snakes and raptors, making them extremely
shy and wary. The chances of spotting them are slim indeed, so if you
manage to see an elephant shrew before an actual elephant you can
count your safari a real success.
|
|
The Herb
Section - ROOIBOS |
Rooibos, or red tea, is a mineral-rich, caffeine-free beverage
derived from a hardy, shrub-like plant native to South Africa. The
indigenous tribes of the Cedarberg mountains of the Western Cape
of South Africa have known of the health-supporting and refreshing
qualities of this red tea for centuries. It has been traditionally
used to help with insomnia, headaches and stomach disorders such
as nausea, vomiting and ulcers.
Rooibos Health Properties
Several studies conducted in South Africa and Japan have provided
support for the health-promoting properties of rooibos. The herb
contains a high level of anti-oxidants, which have been
demonstrated to counter the damaging effects of free radicals.
Additionally, Rooibos has anti-allergy effects, making it useful
for the treatment of skin irritations such as itchy skin, eczema,
rashes and sunburn. Note: Please consult with your physician
before taking any herbs for the treatment of a medical condition.
Rooibos Cultivation and Harvesting
The basic method of rooibos production has remained largely
unchanged from the process used by African mountain dwellers
centuries ago. Rooibos requires a sandy, acidic soil and sparse
but consistent rainfall. Farmers plant seeds in February and March
and then transfer the seedlings to plantations. It takes 18 months
before the shrubs are ready to be harvested. The plants are
harvested once each year, from December through April. After the
plants are gathered, they are chopped with a sickle and the stems
are bruised. The tea is then spread out and allowed to oxidize to
achieve its characteristic red color, before being dried and
packaged. Additionally, many farmers also produce green rooibos,
which is a non-oxidized version of rooibos that has a lighter,
fruitier flavor.
Brewing and Using Rooibos
Rooibos is one of the few herbs that mimics the flavor profile of
black tea. It is very easy to prepare and doesn't grow bitter with
extended steeping. Brew the tea using boiling water and let it
steep for 5 to 10 minutes. It also makes delicious iced tea.
Rooibos is quite versatile and can be used as a recipe ingredient.
From: http://www.thefragrantleaf.com/rooibostea.html
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! |
|
|
|
|
| |
Thank you, JoAnn for these potjie recipes
Bully beef and cabbage potjie
20 ml oil
1 large onion, chopped
2 baby cabbages, finely chopped
salt and black pepper to taste
600 g bully beef, cut into small cubes
250 g shell noodles, cooked and drained
Heat the oil in a hot, flat, cast-iron pot and sauté the onion until
glossy. Add the cabbage and sauce until the cabbage softens. Season to
taste and add the bully beef cubes. Use a fork to mash a few of the cubes.
Stir and heat over low heat until warmed through. Add the noodles, simmer
until warm and serve.
Curry potjie
30 ml oil
1 onion, chopped
2 cloves of garlic, crushed
5 ml fresh ginger, finely grated
20 ml masala
7 ml turmeric
5 ml ground coriander
5 ml ground cumin
5 ml garam masala
a pinch of chilli powder
1 bayleaf
1 stick cinnamon
500 g lean mince
125 ml chutney
1 large tomato, skinned and chopped
3 potatoes, cubed
2 large carrots, sliced
salt and milled black pepper
125 ml meat stock
500 ml broccoli florets or frozen peas or corn
125 g lentils, cooked and drained
Heat the oil in the potjie and fry the onion, garlic and ginger until soft
and flavoursome. Add the spices, stir and cook for about a minute. Add the
mince gradually and fry until browned. Add the chutney, chopped tomato,
potato cubes and carrots, season with salt and black pepper and add the
stock. Cover and simmer slowly until the vegetables are just done,
stirring occasionally. Add the broccoli, peas or corn and the lentils.
Heat until the broccoli is just done adjust the seasoning if necessary and
serve with rice and pickles.
Pork and cabbage potjie
45 ml oil
400 g pork, cubed
1 large onion, chopped
500 g cabbage, shredded
6 medium-sized potatoes, diced
25 ml cake flour
25 ml vinegar
275 ml chicken or vegetable stock
25 ml sugar
30 ml hot chutney
salt and freshly ground black pepper
Heat half the oil in a large, heavy-bottomed saucepan or black pot and
brown the pork cubes. Remove from the saucepan and set aside, Sauté the
onions until tender and glossy. Add the cabbage, potatoes and meat cubes.
Blend the flour and vinegar to form a paste and beat in the stock. Add to
the meat and cabbage along with the sugar and chutney. Season well with
salt and pepper. Bring to the boil, cover and simmer slowly for about 30
minutes or until the potatoes are done. Stir occasionally, taking care to
keep the vegetable pieces whole. Adjust seasoning if necessary and serve
with rice and vegetables.
Chicken and sweet potato potjie
2 large onions, sliced
2 stalks celery, sliced
3 cloves garlic, crushed
oil
8 chicken thighs
salt and pepper to taste
5 large sweet potatoes, skinned and sliced into rings
8 carrots, scraped and thickly sliced
200 g dried apricots (optional)
250 ml white wine
10 ml soy sauce
75 ml soft brown sugar
75 ml tomato sauce or mustard
10 ml basil
Sauté the onion, celery and garlic in a little oil till soft. Season the
chicken thighs with salt and pepper, add and fry till brown. Arrange the
vegetables in layers on top of the meat and end with a layer of apricots
if using. Blend the white wine, soy sauce, brown sugar, tomato sauce and
basil and pour over the, dish. Cover, reduce the heat and simmer till the
chicken and vegetables are tender and done. Do not stir the potjie, just
scrape the bottom of the pot every now and then with a spatula to ensure
that the food does not stick. Season to taste with salt and pepper. Serve
with pot bread.
Samp and bean potjie
500 g samp and beans
30 ml oil
500 g stewing beef, cubed, or lean beef mince
5 cloves garlic, crushed
2 onions, chopped
1 green pepper, finely chopped
30 ml mild curry powder
2 bay leaves
30 ml masala for breyani
6 dried curry leaves
salt and ground black pepper
400 g chopped tomatoes
750 ml beef stock
Soak the samp and beans overnight, or in boiling water for a couple of
hours. Rinse, place in a pot or pressure cooker, cover with water and
bring to the boil. Cover and simmer, or pressure cook until the samp is
soft (about 25 minutes in pressure cooker). Drain and season with salt.
Set aside. Heat the oil in a cast-iron pot, and brown the beef a little at
a time. Remove with a slotted spoon and set aside. Sauté the garlic,
onions and green pepper in the remaining oil until softened (add more oil
if necessary), add spices and continue cooking for about one minute to
draw out the flavour. Add the tomatoes, browned meat and cooked samp.
Adjust the seasoning to taste. Add 500 ml (2 c) stock, stir and cover.
Simmer for 45-60 minutes, stirring occasionally, until the meat is tender.
Add more stock if the mixture becomes too dry.
Answer:
She was hoping the guy would appear at the funeral again. If you answered
this correctly, you think like a psychopath. This was a test by a famous
American Psychologist used to test if one has the same mentality as a
killer.
Many arrested serial killers took part in the test and answered the
question correctly.
If you didn't answer the question correctly, good for you. |
|
