And a special welcome to all the new subscribers!
New subscribers and
get your eBook at the Freebie link below.
It's my favourite time of the year
- Christmas cookie time! Now is the time to start filling those cookie
tins with enough cookies top last the festive season. Somehow I have never
outgrown the absolute delight of licking out the mixing bowl after the
cookie dough has been scooped out! Scroll down to the recipe section for
some yummy cookie recipes.
We offer you low premiums and a cash OUTbonus.
I happened to find
this really nice Blog, please click on the link below and go browse
thanks from Brian at
Something fishy here!
One can always use some good quotes,
right click here to
download your eBook containing 70 motivational quotes.
I’m confused! I live in Cape Town, on the coast. South Africa is
surrounded by water with over 3000 kilometers of coastline. Three
kilometers from my front door is the Atlantic Ocean, five kilometers from
my back door is the Indian Ocean. How many places in the world can you
swim in two oceans inside 20 minutes? These are not small expanses of
water, they are serious receptacles of salt water, rocks, sand, seaweed,
ship wrecks, coral, plankton everything you would expect to find with the
exception, it appears, of fish. Finding Nemo in Cape Town is a real
Locally we have a small fish wholesaler operating out of an industrial
estate who has connections with ski boat subsistence fishermen and most
days of the week you can find either Cape Salmon or Yellowtail available
but this is hardly representative of the denizens of the deep. Briefed by
my wife, one of the shop assistants, Salome, furtively phones when they
get in a Blue Fin tuna, usually about every 8 to 10 days “Tuna, tuna,
quick get down here – it’ll be gone by 9.00 am.” I wonder how many other
locals are in the tuna loop or is it the same with Cape Salmon and
I also wonder where all the fish are? When I see tv clips of fish markets
and stalls around the world stacked floor to ceiling with glistening,
multihued seafood, bright eyed, grinning, basking on crushed ice and
looking as if they’ve just popped out of the shower I’m gobsmacked. Why
don’t we have a proper fishmarket in Cape Town? Why don’t we have more
than half a dozen species commercially available? Why do tourists think we
have great seafood here in South Africa when 90% of it is frozen? Why do
Japanese fishermen travel thousands of kilometers to our coast to satisfy
the demand for tuna and South Americans venture all the way from Uruguay
to poach Patagonian Toothfish and our fishermen seem reluctant to go out
Why doesn’t Salome call?
Panfried Tuna with Orange sesame glaze
The best piece of advice I was ever given about tuna which of course is
applicable to all fresh fish was as follows: If you fancy taking a piece
of tuna home to meet the family then you should be looking for the same
characteristics as you would in a young lady – clear, sparkling eyes,
healthy skin colour and no strong body odour.”
I’ve never understood why anyone would want to marinade fish. If the
objective is to make the fish tender then you’ve got the wrong fish! I
believe it’s better to cook the fish as freshly as possible and then add a
flavour dimension via a glaze such as the following.
100 ml mirin
100 g sugar
100 ml light soy sauce
15 ml sesame oil
15 ml fresh orange juice
15 ml ginger juice
10 g grated orange zest
Heat all ingredients.
Reduce to a glaze
Brush the tuna sparingly with sesame oil, panfry in a ribbed non stick
griller pan approximately 1 minute each side and brush each side with
glaze before serving.
One Ticket is All It Takes
The UK Lottery never pays less than £3
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But that's nothing!! The
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17th!! That's roughly R1,740,000,000!!! You can't win it if you're not in
click here and get a ticket!
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.
to take a look and also download your free Low Fat recipe eBook
Just to let you know that I received my recipe CD today in the mail and
I'm over the moon about it.
I'm going to spread the word to others to order copies too. It's most
certainly worth every cent..........
Glenacres Superspar Recipe
Superspar sends out a really nice newsletter full of super recipes. To
click here and send the blank email.
This is one of my alltime favourite
½ cup fine apricot jam
1½ cups flour
½ cup margarine
2 level tsp bicarb of soda
1 tsp baking powder
2½ cups water
1½ cups sugar
1 tsp fine ginger
¼ cup brown vinegar
1. Melt marg, bicarb and jam in a saucepan
2. Remove from stove and add baking powder and flour, mixing well to form
3. Mix all the syrup ingredients together and slowly bring to the boil
4. Put teaspoons of dough into the boiling syrup, cover and cook for 15 -
20 minutes on a low heat
Go take a look at
page, there are some great sarmie ideas!
My favourite toast snack is:
Two slices of white bread toasted, butter them and spread liberally with
Kraft Real Mayonnaise or Miracle Whip
Top with Koo curried vegetables straight out of the tin, some salt and
Eat with a knife and fork. It is YUMMY!
Kerri - Durban
1935: Italy invades Ethiopia, Penguin
paperbacks go on sale, the KitKat chocolate bar is launched , the board
game, Monopoly takes the US by storm, nylon is invented, Alcoholics
Anonymous is founded, Persia becomes Iran,
Really, really old recipe
This dates from the 1890's and is
from a book titled Cape Cookery, Simple Yet Distinctive.
Stewed Sweet Potatoes
Peel the sweet potatoes and cut
them in slices about an inch in thickness. Put them in a stewpan with
water to float them. For each lb. of potatoes add 2 oz. moist brown sugar,
1 oz. butter and ½ stick cinnamon. Stew very gently. When the sweet
potatoes are quite cooked add a little sherry and thicken the sauce with a
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
While on a camping trip to the
Kgalagadi earlier this year I spent many hours photographing these
delightful creatures. Their antics kept us amused for hours on
Kgalagadi Transfrontier Park
Ground squirrels mainly occur in the dry, semi-desert regions of
southern Africa, especially in the Kalahari. These cute animals are
identifiable by their white stripes along the sides, the missing
external ear and the long, bushy tail, which offers them shade.
The rodents differ from the European squirrel in that they don't climb
trees, but live on the ground and in their widespread underground
caves. They feed on grass seeds, leaves and roots. Ground squirrels
are constant companions in the rest camps of the Kgalagadi
Transfrontier Park. Because they are often fed by visitors, they can
become a nuisance.
Do you have family and friends all
over the world? Does it cost you a fortune to buy and mail gifts to
all of them? Why not buy one Recipe eBook and email it to everyone!
Just think about the savings on postage! For my selection of eBooks
(and CD's) just click here.
Subscribe to my Afrikaans newsletter
George Carlin's Views on Aging
Do you realize that the only time in our lives when we like to get old
is when we're kids? If you're less than 10 years old, you're so
excited about aging that you think in fractions.
You get into your teens, now they can't hold you back. You jump to the
next number, or even a few ahead.
"How old are you?" "I'm gonna be 16!" You could be 13, but hey, you're
gonna be 16! And then the greatest day of your life. . you become 21.
Even the words sound like a ceremony. YOU BECOME 21. YESSSS!!!
But then you turn 30. Oooohh, what happened there? Makes you sound
like bad milk! He TURNED; we had to throw him out. There's no fun now,
you're Just a sour-dumpling. What's wrong? What's changed?
You BECOME 21, you TURN 30, then you're PUSHING 40. Whoa! Put on the
brakes, it's all slipping away. Before you know it, you REACH 50and
your dreams are gone.
But wait!!! You MAKE it to 60. You didn't think you would!
So you BECOME 21, TURN 30, PUSH 40, REACH 50 and MAKE it to 60.
You've built up so much speed that you HIT 70! After that it's a
day-by-day thing; you HIT Wednesday!
You get into your 80s and every day is a complete cycle; you HIT
lunch; you TURN 4:30; you REACH bedtime. And it doesn't end there.
Into the 90s, you start going backwards; "I Was JUST 92."
Then a strange thing happens. If you make it over 100, you become a
little kid again. "I'm 100 and a half!"
May you all make it to a healthy 100 and a half!!
HOW TO STAY YOUNG
1. Throw out nonessential numbers. This includes age, weight and
height. Let the doctors worry about them. That is why you pay them
2. Keep only cheerful friends. The grouches pull you down.
3. Keep learning. Learn more about the computer, crafts, gardening,
whatever. Never let the brain idle. "An idle mind is the devil's
workshop." And the devil's name is Alzheimer's.
4. Enjoy the simple things.
5. Laugh often, long and loud. Laugh until you gasp for breath.
6. The tears happen. Endure, grieve, and move on. The only person, who
is with us our entire life, is ourselves. Be ALIVE while you are
7. Surround yourself with what you love, whether it's family, pets,
keepsakes, music, plants, hobbies, whatever. Your home is your refuge.
8. Cherish your health: If it is good, preserve it. If it is unstable,
improve it. If it is beyond what you can improve, get help.
9. Don't take guilt trips. Take a trip to the mall, even to the next
county; to a foreign country but NOT to where the guilt is.
10. Tell the people you love that you love them, at every opportunity.
AND ALWAYS REMEMBER:
Life is not measured by the number of breaths we take, but by the
moments that take our breath away.
Loving husband Ed was in trouble.
He forgot his wedding anniversary. His wife was really angry. She told
him, “Tomorrow morning I expect to find a gift in the driveway that goes
from 0 to 200 in less than 6 seconds…AND IT BETTER BE THERE!”
The next morning Ed got up early and left for work. When his wife woke up,
she looked out the window and sure enough, there was a small box
gift-wrapped in the middle of driveway. Confused, the wife put on her robe
and ran out to the driveway and brought the box back in the house. She
opened it and found a brand new bathroom scale.
Funeral services for Ed are scheduled for Friday.
Check out more herbs on my
This versatile herb, a spice
commonly used in curries and other South Asian cuisine, is turning
out to be amazingly healthy.
Even though the medicinal properties of turmeric have been known
to the ancient Indians for millennia, it is only in recent years
that western scientists have started to recognise the medicinal
properties of this high-potency antioxidant.
Boosting brain power
According to an article published in the August issue of New
Scientist (issue 2563, page 18), Tze-Pin Ng and colleagues at the
National University of Singapore discovered that curry seems to
boost brain power. Reports have suggested that it inhibits the
build-up of amyloid plaques in people with Alzheimer's disease.
Ng's team looked at the curry-eating habits of 1010 Asian people
unaffected by Alzheimer's and aged between 60 and 93, and compared
their performance in a standard test of cognitive function: the
Mini Mental State Examination.
Those people who consumed curry "occasionally" (once or more in
six months' time, but less than once a month) and "often" (more
than once a month) had better MMSE results than those who only ate
curry "never or rarely" (American Journal of Epidemiology, DOI:
"What is remarkable is that apparently one needs only to consume
curry once in a while for the better cognitive performance to be
evidenced," says Ng.
Research activity into curcumin, the active ingredient in
turmeric, is exploding, according to a 2005 article in the Wall
Street Journal titled, "Common Indian Spice Stirs Hope".
As many as two hundred and fifty-six curcumin papers were
published in the past year, according to a search of the US
National Library of Medicine.
Supplement sales have increased by 35% since 2004, and the US
National Institutes of Health has four clinical trials underway to
study curcumin treatment for pancreatic cancer, multiple myeloma,
Alzheimer's disease, and colorectal cancer.
“We have not found a single cancer on which curcumin does not
work,” states Dr Bharat Aggarwal, who conducts cancer research at
the Jawaharlal Nehru Centre for Advanced Scientific Research in
Ayurveda particularly recommends turmeric for cancers of the
female reproductive system, specifically breast and uterine
cancer. It can also be used to treat benign tumours.
One of the keys to turmeric's success in destroying cancer is the
ability of curcumin to inhibit the enzyme topoisomerase, which is
required for the replication of cancer cells.
The antioxidant properties of turmeric can be used for treating
skin inflammations. It also helps to lighten skin.
Turmeric has been shown to be helpful in the treatment of
rheumatoid arthritis, osteoarthritis, injuries, trauma, and
stiffness from being both under-active and over-active.
Recent studies have shown that turmeric can be used in the
treatment of sexually transmitted infections (STIs), as well as
It is also said to strengthen the blood-brain barrier against
attacks that result from auto-immune diseases (such as multiple
The advantages of turmeric appear to be endless.
Although the results from current studies look promising, there
have been very few long-term tests performed on large population
Turmeric was recently nominated by the National Cancer Institute
for more study, so we can look forward to many more research
findings in future.
South Africa is a multilingual
country. Besides the 11 officially recognised languages, scores of
others - African, European, Asian and more - are spoken here, as
the country lies at the crossroads of southern Africa.
The country's Constitution guarantees equal status to 11 official
languages to cater for the country's diverse peoples and their
cultures. These are: Afrikaans, English, isiNdebele, isiXhosa,
isiZulu, Sepedi, Sesotho, Setswana, siSwati, Tshivenda, Xitsonga.
In each issue I will feature
one of the languages. The second language I am featuring is
English has been both a highly influential language in South
Africa, and a language influenced, in turn, by adaptation in the
country's different communities. Estimates based on the 1991
census suggest that some 45% of the population have a speaking
knowledge of English.
Distribution of English speakers
Map: Human Sciences Research Council
English was declared the official language of the Cape Colony in
1822 (replacing Dutch), and the stated language policy of the
government of the time was one of Anglicization. On the formation
of the Union of South Africa in 1910, which united the former Boer
republics of the Transvaal and Orange Free State with the Cape and
Natal colonies, English was made the official language together
with Dutch, which was replaced by Afrikaans in 1925.
Today English is the country's lingua franca, and the primary
language of government, business, and commerce. It is a compulsory
subject in all schools, and the medium of instruction in most
schools and tertiary institutions.
As a home language, English is spoken by 10% of the population -
one in three of which are not white. South Africa's Asian people,
most of whom are Indian in origin, are largely English-speaking,
although many also retain their languages of origin. There is also
a significant group of Chinese South Africans, also largely
English-speaking but who also retain their languages of origin as
South African English is an established and unique dialect, with
strong influences from Afrikaans and the country's many African
• Home language to: 8.2% of the population
• Family: Indo-European
• Varieties: Black South African English (BSAE), Indian English,
Coloured English, Afrikaans English
The all-in-one official guide
and web portal to South Africa.
OK, so Christmas is a very
special time of the year for me, so I am starting early with
Christmas stories, enjoy this one!
A Christmas Story
It's just a small, white envelope stuck among the branches of our
Christmas tree. No name, no identification, no inscription. It has
peeked through the branches of our tree for the past 10 years or
It all began because my husband Mike hated Christmas---oh, not the
true meaning of Christmas, but the commercial aspects of
it-overspending...the frantic running around at the last minute to
get a tie for Uncle Harry and the dusting powder for Grandma---the
gifts given in desperation because you couldn't think of anything
Knowing he felt this way, I decided one year to bypass the usual
shirts, sweaters, ties and so forth. I reached for something
special just for Mike. The inspiration came in an unusual way.
Our son Kevin, who was 12 that year, was wrestling at the junior
level at the school he attended; and shortly before Christmas,
there was a non-league match against a team sponsored by an
These youngsters, dressed in sneakers so ragged that shoestrings
seemed to be the only thing holding them together, presented a
sharp contrast to our boys in their spiffy blue and gold uniforms
and sparkling new wrestling shoes.
As the match began, I was alarmed to see that the other team was
wrestling without headgear, a kind of light helmet designed to
protect a wrestler's ears. It was a luxury the ragtag team
obviously could not afford.
Well, we ended up walloping them. We took every weight class. And
as each of their boys got up from the mat, he swaggered around in
his tatters with false bravado, a kind of street pride that
couldn't acknowledge defeat.
Mike, seated beside me, shook his head sadly, "I wish just one of
them could have won," he said. "They have a lot of potential, but
losing like this could take the heart right out of them."
Mike loved kids-all kids-and he knew them, having coached little
league football, baseball and lacrosse. That's when the idea for
his present came. That afternoon, I went to a local sporting goods
store and bought an assortment of wrestling headgear and shoes and
sent them anonymously to the inner-city church. On Christmas Eve,
I placed the envelope on the tree, the note inside telling Mike
what I had done and that this was his gift from me. His smile was
the brightest thing about Christmas that year and in succeeding
years. For each Christmas, I followed the tradition---one year
sending a group of mentally handicapped youngsters to a hockey
game, another year a check to a pair of elderly brothers whose
home had burned to the ground the week before Christmas, and on
The envelope became the highlight of our Christmas. It was always
the last thing opened on Christmas morning and our children,
ignoring their new toys, would stand with wide-eyed anticipation
as their dad lifted the envelope from the tree to reveal its
As the children grew, the toys gave way to more practical
presents, but the envelope never lost its allure. The story
doesn't end there.
You see, we lost Mike last year due to dreaded cancer. When
Christmas rolled around, I was still so wrapped in grief that I
barely got the tree up. But Christmas Eve found me placing an
envelope on the tree, and in the morning, it was joined by three
Each of our children, unbeknownst to the others, had placed an
envelope on the tree for their dad. The tradition has grown and
someday will expand even further with our grandchildren standing
around the tree with wide-eyed anticipation watching as their
fathers take down the envelope.
Mike's spirit, like the Christmas spirit, will always be with us.
May we all remember Christ, who is the reason for the season, and
the true Christmas spirit this year and always. God bless---pass
this along to your friends and loved ones.
Looking for a specific South African recipe?
and I will do my best to find it for you!
Add your suggestions
to my Elephant Stew and
Every issue I feature an
interesting website with South African links.
Mix 250 ml jungle oats
250 ml flour
5 ml baking powder
250 ml grated cheese
Rub in 45 ml butter or margarine then add :-
60 ml milk
a pinch of salt and red pepper
Knead lightly to form a dough, roll out thinly and cut into
strips. Bake for 15 minutes at 200°C.
100ml brown sugar
5ml vanilla essence
250ml Snowflake Brown Bread Meal
50ml brown sugar
5ml ground cinnamon
1. Cream the margarine and sugar. Add the egg and vanilla essence
and beat until light and creamy.
2. Add the Snowflake flour and mix to form a soft dough. (It may
be necessary to add an extra 15ml flour).
3. Form into balls and roll in the brown sugar and cinnamon.
4. Place on a baking tray and press lightly with a fork. Bake in a
preheated oven at 180°C. for 10 - 12 minutes. Makes 20 - 25
Chocolate Ginger Biscuits
190ml brown sugar
10ml baking powder
125ml glace ginger
30 g dark cooking chocolate finely chopped
375 ml Snowflake Brown Bread Meal
1. Cream the margarine and sugar until light and fluffy. Add the
egg and beat well.
2. Stir in the Snowflake flour and sifted baking powder and cocoa.
Add the ginger and knead until the mixture forms a soft dough.
3. Shape teaspoonfuls of mixture into balls, place on lightly
greased baking trays. Press the biscuits very lightly with a fork
and allow room for spreading.
4. Bake at 180°C for 12-15 minutes. Turn onto a wire rack to cool.
5. Melt the chocolate and drizzle over the cold biscuits. Makes 30
Spicy Coconut Crisp Biscuits
125 g margarine
250 ml castor sugar
375 ml coconut
500 ml cake flour
5 ml mixed spice
Cream margarine and sugar beating in egg, add sifted flour, salt
and coconut. Roll into balls and roll in sugar. Place on a greased
baking tray and press flat with a fork. Bake at 180ºC for 10 to 15
125g butter, softened
250 g margarine, softened
250 g icing sugar, sifted
375 g flour, sifted
100 g cooking chocolate, melted
In a bowl, cream together butter, margarine and icing sugar until
light and fluffy. Add flour, mix well. Form into a squared 3,5 cm
diameter sausage roll. Refrigerate, covered, one hour. Cut into
8mm slices, place on greased baking tray. Bake at 180ºC, 10 to 15
minutes or until very light brown. Remove to cooling rack to cool.
When cool, dip one end into chocolate, leave to set. Makes 40 to
250 g margarine
500 ml sugar
10 ml bicarbonate of soda
250 ml ginger syrup
10 ml ginger
5 x 250 ml cake flour
8 ml cinnamon
Cream margarine and sugar. Add bicarbonate of soda and cream well.
Add eggs singly, beating well after each addition. Beat in syrup.
Add sifted dry ingredients and knead well to form a dough. Divide
dough into four equal pieces. Roll into sausage shapes about 40mm
in diameter. Chill in refrigerator for about 1 hour. Slice dough
about 10mm apart and space well on a greased baking tray. Sprinkle
dough with a little brown sugar. Bake at 220ºC for about 10
minutes. Cool and store in an airtight container.
Note : Golden syrup may be used if no ginger syrup is available.
Yum Yum Biscuits
125 g margarine
125 ml peanut butter
125 ml brown sugar
125 ml castor sugar
3 ml salt
310 ml cake flour
5 ml baking powder
Cream the margarine and peanut butter together. Add sugar and beat
until creamy. Add egg and beat well. Sift salt, flour and baking
powder together. Mix well into creamed mixture and roll into 2
sausage shapes. Wrap in brown paper and chill for 20 minutes. Cut
rolls into slices about 10 mm thick and place on a creased baking
sheet. Bake at 180ºC for about 12 minutes.
250 g butter
125 ml sugar
1 egg yolk
25 ml brandy
5 ml vanilla essence
750 ml cake flour
125 ml flaked almonds, lightly toasted
Cream butter and sugar well until light in colour. Stir in egg
yolk, brandy and vanilla essence. Add the flour and almonds and
knead unti9l smooth. pull off small pieces and shape into little
crescents. Place on a lightly greased baking sheet and bake at
160ºC for about 30 minutes. They must remain pale in colour.
Whilst still warm, pack into container thickly layered with sifted
Peanut Butter Biscuits
125 g butter or margarine, softened
125 ml peanut butter
100 g sugar
90 g brown sugar
200 g flour, sifted
3 ml bicarbonate of soda
2 ml salt
1 egg, beaten
5 ml vanilla essence
In a large bowl, cream together butter, peanut butter and sugars
until light and fluffy. Gradually add flour, bicarbonate of soda
and salt, mix well. lastly add egg and vanilla essence, beat. Roll
into walnut-sized balls, place far apart on baking tray, flatten
slightly with fork, turn fork and flatten a little more to leave
criss-cross design on biscuit. Bake at 180ºC, 12 to 15 minutes or
until golden brown. Remove to cooling rack to cool. Makes 36.
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