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Newsletter #128 - Aug 15th, 2006


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Greetings everyone!  And a special welcome to all the new subscribers!

New subscribers, right click here to download your free eBook. Are you a dog lover? Then right click to get your dogfood recipe book .

Most Saturday mornings they sell boerierolls (Boerewors rolls) in front of our local supermarket. The unique aroma of bbq-ing boerewors attracts customers from a block away. I then decided to try and find recipes with boerewors as an ingredient, scroll down to see the result. For those who might not know, boerewors is a local spicy sausage, ideal for bbq-ing.

Here is a boerewors recipe for you:

Boerewors - a spicy sausage that no self respecting BBQ can be without, if you can't make it yourself, ask your local butcher to make some for you, you won't be sorry.....

1.5kg beef
1.5kg pork
500g bacon, diced
25ml salt
5ml ground pepper
50ml ground coriander
2ml freshly grated nutmeg
1ml ground cloves
2ml ground dried thyme
2ml ground allspice
125ml red wine vinegar
1 clove garlic, crushed
50ml Worcestershire sauce
85g sausage casings

1. Cut the beef and pork meat into 1.5 " cubes and mix it with all the other ingredients except the sausage casings.
2. Grind the meat using a medium-course grinding plate 
3. Fill the sausage casings firmly but not too tightly with the meat mixture.
4. Can be fried, grilled or barbecued over coals.
5. Makes 3.5 kg

Go visit my main Recipes page!

I also collect photos of Coke signs from all over and my Coke online photo album is coming along nicely. If anyone from outside South Africa happens to see a Coke sign on an interesting building, please take a pic and email it to me. Please include the building as well to get the overall effect.

An interesting email I got, it might work, it might not, if it does, it could be very useful, let me know if you have tried it:

There are a few things that can be done in times of grave emergencies.
Your mobile phone can actually be a life saver or an emergency tool for survival. Check out the things that you can do with it: -


*The Emergency Number worldwide for **Mobile** is 112.* If you find yourself out of coverage area of your mobile network and there is an emergency, dial 112 and the mobile will search any existing network to establish the emergency number for you, and interestingly this number 112 can be dialed even if the keypad is locked. **Try it out.**


*Subject: Have you locked your keys in the car? Does you car have remote keys?*
This may come in handy someday. Good reason to own a cell phone:
If you lock your keys in the car and the spare keys are at home, call someone at home on their cell phone from your cell phone.
Hold your cell phone about a foot from your car door and have the person at your home press the unlock button, holding it near the mobile phone on their end. Your car will unlock. Saves someone from having to drive your keys to you. Distance is no object. You could be hundreds of miles away, and if you can reach someone who has the other "remote" for your car, you can unlock the doors (or the trunk).


Subject: Hidden Battery power
Imagine your cell battery is very low, you are expecting an important call and you don't have a charger. Nokia instrument comes with a reserve battery. To activate, press the keys *3370# Your cell will restart with this reserve and the instrument will show a 50% increase in battery. This reserve will get charged when you charge your cell next time.


How to disable a STOLEN mobile phone?
To check your Mobile phone's serial number, key in the following digits on your phone:

* # 0 6 #

A 15 digit code will appear on the screen. This number is unique to your handset. Write it down and keep it somewhere safe. when your phone get stolen, you can phone your service provider and give them this code. They will then be able to block your handset so even if the thief changes the SIM card, your phone will be totally useless.
You probably won't get your phone back, but at least you know that whoever stole it can't use/sell it either.
If everybody does this, there would be no point in people stealing mobile phones.

Ever wanted to learn to play the guitar? I have this really nice Tutorial on Cd called Learn to Play Guitar. The package consists of  six eBooks,  Guitar Chord Charts, Learn to Read Music, Rock Guitar tabs, Learn how to play the guitar, Learn to tune a guitar  and How to make a living as a musician. See the review below:

The material is good, the author musically educated. He enjoys widespread respect for his abilities and holds a fine CV coming from a classical background. Classical guitar methodology as a foundation for any aspiring guitar player is one fine platform for any guitarist to work from, especially beginners from a very young or adult age. The author is congratulated for his fine work and material compilation.

The package comes with resale rights so you are free to resell it! Cost is R100, postage included. For payment details click here

Thank you Jacques for this great link! If you are looking for South African food and goods overseas, you just have to click here!

Looking for gift ideas?

Click here to see the eBooks and CD's I have available

Last time I featured the history of Tomato sauce, this time it's my firm favourite, Worcestershire Sauce.

The History of Worcestershire sauce

The marketing history of Worcestershire sauce is well-documented. In 1837 the English firm Lea & Perrins began selling the exciting, newly-developed product commercially at their pharmacy/grocery store. They also sent representatives to the docks of English ports in order to convince the stewards of passenger ships to take cases of the condiment on board liners so that bottles of the product could be set on the dining room tables. The tangy, pungent, meaty-flavoured sauce caught on, and soon Lea & Perrins opened more retail shops in several English towns. Along with other products, they sold their sauce at these new locations. Worcestershire sauce was also exported to other countries around the world.

The story of the origins of the recipe for Worcestershire sauce is entangled in a web of legends, but the common thread is that its place of origin was India. Versions of how the recipe came to England usually credit a member or members of the prominent Sandys (see pronunciation note below) and/or Grey families. Typically the stories indicate an effort to reproduce a Bengali recipe for a sauce or a curry powder, and the assistance of apothecaries/chemists John Wheeley Lea and William Henry Perrins of Worcester. In most editions of the tale, the first attempt is a failure, but the results are stored away; fermentation occurs and a later tasting reveals the delightful concoction now enjoyed the world over.

The exact recipe is secret, but it is known to include both common and exotic ingredients: anchovies, shallots, chillies, cloves, tamarinds (brown pods from a tropical tree), garlic, sugar, molasses, vinegar, and salt.

From: Foodhistory.com

Thinking of visiting South Africa? This link below is mainly geared to the 2010 World Cup, but is valid for a visit now as well, go take a look.

Thanks to George Lambert in Canada for the following:

Springbok Bellybuttons a.k.a. ‘Wildebeest Kneecaps”

A few years ago, we invited a few friends to join us in a traditional South African dinner party. These friends were from all over the world. One of the appetizer dishes I served that night was a dish that my father and I had cooked up many years ago whilst we were still living in South Africa.

I had learned through past experience that if people were enjoying their meal, leave them alone and do not confuse them with what the ingredients are – but not tonight!

Among the dinner guests was a good friend, whom we shall call Chester, mainly because that is his real name. He had done a considerable amount of globe trotting and had worked in many countries. During his travels, he has eaten many exotic and very different kinds of foods, but was unable to identify the appetizer I had served. He was fascinated by these appetizers and kept at me to tell him what was in it.

I declined to tell him and explained that if others knew what was in the dish, they would probably stop eating them.

Later on in the evening, while I was warming the last bowl of appetizers, Chester came through to the kitchen, and once more started pestering me about the snack. This time I gave in. I could no longer stand his persistent badgering. Besides, they were nearly finished and if the guests stopped eating them, there would not be any waste at all. I could probably convince Chester to take the left-overs home.

I responded. “They are Peri-Peri Chicken Gizzards”.

His blank expression told me he had no idea what I was talking about. I explained that the appetizers were chicken gizzards, combined with a special spice and then cooked very slowly at a low temperature to tenderize them. When I had convinced Chester I was not kidding, he ran out of the kitchen calling everyone that he had at last found out what they had been eating all night. I ran after him, not to disclose my secret, but he would not listen. He gathered everyone around him and announced that they had been eating “Springbok Bellytuttons”.

There was a shocked silence in the room. Then a voice said: “Where do you find all the Springbok?” Everyone burst out laughing. “Just kidding” Chester said, “They are not really Springbok Bellybuttons, they are Wildebeest Kneecaps”. Those names have stuck.
Today, Bellybuttons or Kneecaps are widely known and relished among our friends.

Even today, when we are invited to join our friends for a party, we are always asked to bring along a plate (or two) of our Springbok Bellytonns or Wildebeest Kneecaps.
Sometimes during the evening, I will be asked to relate as to how the appetizer got it’s name. I blame it all on Chester.


3 – 4 lbs Chicken Gizzards (2.2 pounds = 1 kg)
2 large onions
4 large cloves of garlic
2 tablespoons butter or margarine
1 teaspoon salt
¼ to ½ teaspoon Peri-Peri powder

Wash and remove excess fat from Gizzards
Lay them flat and cut them into 4 equal size pieces
Peel and finely chop the onions
Peel and finely chop the garlic

Heat up an electric frying pan, or something similar, and add 1 tablespoon cooking oil. Add chopped onions and garlic. Cook until translucent.
Add cut pieces of gizzards and stir.
Add butter and salt and stir.
Add Peri-Peri powder and stir until all the ingredients are totally mixed together.
Make sure there are no “hot spots” where the Peri-Peri has collected

Cook covered at medium to low temperatures for about 90 minutes to 2 hours. This will allow the gizzards to simmer in their own juices and it is very important as this will “tenderize” the gizzards. Make sure that after this time there is still some of the natural juices left in the pan. Do not let it dry up. If the juices have all evaporated, add about ½ cup water and stir. Remove the pan cover and stir. Continue simmering at low to medium temperatures, stirring frequently to prevent the gizzards from burning. While there are still some juices left in the pan, is is a good idea to test the Bellybuttons.
Add more salt and/or Peri-peri powder to taste. When all the liquid and juices have evaporated, remove from heat before they start to burn.

Serve while still warm. (Defrost cycle on a Microwave oven is ideal for warming them up later or even the next day)

Toothpicks are handy tools for eating the Kneecaps.

The Bellybutton “taste temperature” can be made to it most peoples tastes, by varying the amount of Peri-Peri. I have found that if there is ample supply of a coolant such as Beer or Rum, Generally the warmer the better.

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

I was testing the children in my Sunday school class to see if they understood the concept of getting to heaven.

I asked them, "If I sold my house and my car, had a big garage sale and gave all my money to the church, Would that get me into Heaven?"

"NO!" the children answered.

"If I cleaned the church every day, mowed the yard, and kept everything neat and tidy, would that get me into Heaven?"

Again, the answer was, "NO!"

By now I was starting to smile. Hey, this was fun!

"Well, then, if I was kind to animals and gave candy to all the children, and loved my husband, would that get me into Heaven?" I asked them again.

Again, they all answered, "NO!"

I was just bursting with pride for them. "Well," I continued, "then how can I get into Heaven?"

A five-year-old boy shouted out, "YOU GOTTA BE DEAD."

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?

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.

Ever tried Rooibos tea? Each newsletter will contain a Rooibos tea recipe

Tropical Fruit Punch

750 ml strong, cold Rooibos tea (use 4 tea bags)
250 ml pineapple juice
1 can (100g) granadilla pulp
40g sugar (50ml)
Crushed ice
Glacé cherries
Fresh pineapple cubes
Fresh mint, chopped

1. Mix tea, pineapple juice, granadilla pulp, sugar and ice.
2. Decorate with cherries, pineapple cubes and mint
3. Serve chilled (4 glasses)

Glenacres Superspar newsletter recipe.


750g lamb neck
2 onions, chopped
1 green pepper, cut julienne
7ml salt
freshly ground black pepper
375ml meat stock
3 carrots, sliced
4 potatoes, quartered
250ml self-raising flour
1ml salt
30ml butter
30ml chopped parsley
1 egg
125ml milk

1. Brown meat, add onions and green peppers and sauté until onion is transparent
2. Season with salt & pepper, add heated stock and cover
3. Reduce heat and simmer for 1½ hours until meat is tender
4. Add carrots and potatoes, and simmer until tender
5. For dumplings, sift flour and salt together
6. Rub in butter until fine breadcrumb texture, add chopped parsley
7. Beat egg and milk together and add to the flour, mixing to a soft consistency
8. Place spoonfuls of the mixture on top of the meat, cover and simmer for 10 minutes without opening the lid

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!

Maricka Meades - Randburg
For the poor days when you don't have much in your fridge or cupboard...
Raw cabbage and Steers Garlic sauce

A Blast From the Past

1930 - White women win the vote in South Africa, the comic strip Blondie is created, sliced bread goes on sale, the planet Pluto is discovered, Scotch tape is marketed, 

Source: Sunday Times.

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.

The Hippopotamus
The name hippopotamus means "river horse". The hippopotamus is an extremely large creature with a round body, short legs, and a big, broad head. They are brownish gray on top and a light pink color underneath. The hippopotamus has its ears, nose, and eyes positioned on the top of its head so it can remain submerged and still keep track of what is going on around it. Hippopotamuses spend most of the day in the water and secrete a pink, oily substance that acts as a sunscreen. When it submerges it closed its nostrils and its ears so water won't get in. The hippopotamus is very buoyant and has no trouble getting around underwater. A hippopotamus can stay underwater for about 15 minutes. It is a toss up whether the hippopotamus is the second largest land animal (it could be the rhinoceros instead.)

The hippopotamus is herbivorous. They come out of the water at night to graze and can eat up to 100 pounds of vegetation in one night. Hippopotamuses will often travel up to six miles from their watering hole to find something to eat.
Calves are in danger from lions, hyenas, and crocodiles. The adult hippopotamus is usually too much for most predators to handle.

Hippopotamuses live in groups of 15 or more animals. These groups are primarily females and their young headed up by a dominant male. There may also be some inferior males in these groups. The hippopotamus is territorial and once it establishes its territory it will attempt to chase off any interlopers. When a hippopotamus opens its mouth very wide it may be trying to scare a potential rival away by showing off its canine teeth. These teeth can be 20 inches long. During a fight, male hippopotamuses will ram each other with their mouths open using there heads as sledgehammers, which brings their canines into play, and using their lower jaw to throw water at each other.

Hippopotamuses give birth to one calf after an 8-month gestation period. A female hippopotamus will go off by herself to have her baby. She will then stay away from the herd for anywhere from 10 to 44 days. The baby hippopotamus is born alive and underwater. Its first act is to swim to the surface so it can breath. The mother hippopotamus takes care of her calf, nursing it underwater and occasionally giving it a ride on her back. Female hippopotamuses will also watch over groups of calves.

The hippopotamus has excellent hearing, sight, and smell.

The Herb Section - BUCHU

Buchu, Latin name Agathosma betulina, is a small shrub native to South Africa where it is used as a popular flavoring agent to impart a peppermint-like flavor to brandies and wines. First used by the Hottentot tribe, it gained wide use in Europe and Africa where the dried leaves of Buchu have long been used as a folk remedy for the treatment of almost every known affliction.

Employed as a diuretic and antiseptic, the long leaves of this herb are brewed for use in treatment of inflammation of the urethra, blood in the urine, bladder infections and other chronic urinary tract disorders. It is also said to be an effective remedy for kidney stones, cystitis, and rheumatism.

Buchu contains 'barosma champhor' and other volatile oils which account for its mild diuretic and antiseptic activity. Buchu is considered to be an extremely safe herb and there are no reported toxic effects. If using for treatment of a urinary tract infection, the only caution would be to have a proper diagnosis of the ailment, since Buchu is completely ineffective in treating sexually transmitted diseases, for which it was once widely thought to be a remedy.

 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!
email me and we can make arrangements. Thanx a lot!

My website highlights:
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!


Every issue I feature an interesting website:

My fav holiday destination in South Africa!

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,

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!


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

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!)

UK Lottery
Make your wildest dreams come true!

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

 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.

Now here is a great idea! Travelling with a baby? Babylite has the answer,
they hire out prams and other baby accessories to tourists to South Africa.
Go take a look at their website! www.babylite.co.za

Click here for 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

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The Recipes
See Links for Metric Converter


Boerewors and chutney samoosas

10 ml sunflower oil
1 onion, chopped
500 g thick boerewors
50 ml fruit chutney
30 g freshly chopped coriander
2 fresh chillies, chopped (optional, or only use 1)
4 sheets phyllo pastry or
1 packet samoosa pastry strips
sunflower oil for deep-frying
extra chutney or sweet chilli sauce, to serve

Heat the sunflower oil in a frying pan and sauté the onion until soft.
Squeeze the meat out of the boerewors casings and add to the pan.
Stir well and fry over a medium heat until the meat has browned and is dry.
Stir in the chutney, coriander and chillies and cook for one minute. Remove from the heat.
Use samoosa pastry strips or cut phyllo pastry into eight x 24 cm length strips. Place a teaspoon of filling on the end of a strip and fold over to form a triangle.
Continue folding over until all pastry is used. Mix a little cornflour and cold water to form a paste.
Brush a little paste onto the end of the pastry and press down to stick it closed.
Heat oil over a medium heat and deep-fry samoosas until golden. Drain on absorbent paper.
Serve with extra chutney or sweet chilli sauce for dipping.

Boerewors casserole

500 ml macaroni
2 minestrone extract cubes, prepared with 1 litre (4 c) water
500 g boerewors
1 green pepper, seeded and diced
2 carrots, scraped and sliced into rings
2 turnips, cubed
2 potatoes, peeled and cubed
2 onions, sliced into rings
5 ml curry powder
1 tomato, peeled and finely chopped
15 ml Worcestershire sauce
salt and pepper

Boil the macaroni in 750 ml (3 c) of the minestrone stock until done. Drain well and set aside. Fry the boerewors in a little oil until done. Remove from the pan and cut into 2-cm pieces. Set aside. Sauté the green pepper, carrots, turnips and potatoes in the pan fat until glossy and remove from the pan. Sauté the onions until tender. Add the curry powder and stir-fry for another minute. Reduce the heat and add the tomato. Simmer until a thick sauce has formed. Return all the vegetables to the pan. Add the remaining 250 ml (1 c) stock. Reduce the heat and simmer until the vegetables are done. Return the boerewors to the pan and simmer until heated through. Season with the Worcestershire sauce and a little salt and pepper if necessary. Serve with the macaroni. (If desired, mix the macaroni with the vegetables.) Serves 4-5.

Boerewors curry

10 ml sunflower oil
1 onion, chopped
500 g beef boerewors, cut into chunks
20 ml medium curry powder
10 ml crushed garlic
250 g baby potatoes, halved
1 can curry-flavoured chopped tomatoes

1. Heat the oil in a large saucepan. Add the onion and fry until soft. Add the boerewors to the pan and fry until the sausage is lightly browned.
2. Stir in the curry powder and garlic, and cook for approximately one minute.
3. Add the potatoes, tomatoes and 300 ml hot water to the mixture. Bring it to the boil before reducing the heat and simmering, covered, for approximately 20 minutes or until the potatoes are soft. Serve with rice and sambals or on fresh bread rolls.

Boerewors pie

500 g boerewors, casings removed
1 onion, sliced into rings
2 extra-large eggs, beaten
125 ml milk
salt and pepper
2 ml mustard powder
25 ml finely chopped parsley
50 g grated Cheddar cheese

Preheat the oven to 180 ºC (350 ºF). Spray a 20 cm oven dish with non-stick spray. Roll the sausage meat into balls and arrange in the prepared dish. Sauté the onion in a little oil till soft and spoon over the meat. Mix the remaining ingredients well and pour over the meat. Bake for 40 minutes or till the egg mixture has set and the meat is done.

Pap and wors

600 g boerewors
120 g mealie meal
625 ml water
80 g Cheddar cheese, grated
410 g tomato and onion mix
25 ml chilli and garlic sauce
salt and pepper to taste

Preheat the oven to 180 ºC (350 ºF). Spray a round ovenproof dish with non-stick spray. Arrange the boerewors in a spiral and fry in a heated pan till brown and done. Blend the mealie meal with 125 ml water and heat the remaining water. Add the blended mealie meal when the water boils. Add a pinch of salt and stir till the porridge boils and thickens. Simmer till done. Stir in a little Cheddar cheese, reserving the rest to sprinkle on top. Turn the porridge into the prepared dish. Still keeping the boerewors in a spiral, place it on top of the porridge. Heat the tomato and onion mix and chilli and garlic sauce. Season to taste with salt and pepper and simmer for about 5 minutes. Spoon over the boerewors and sprinkle with the remaining cheese. Bake for 15-20 minutes or till heated through.




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