And a special welcome to all the new subscribers! I would also like to
wish everyone a wonderful and healty 2007! May this be your best year
New subscribers and
get your eBook at the Freebie link below.
I am not a great pasta fan and I
can't remember if I have ever featured pasta recipes. Well, there is a
first time for everything, so scroll down to the recipe section and take a
look. Make sure to get your UK Lotto ticket (scroll down) and start
dreaming! A £4,024,672 Jackpot was won last night!
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
Braai like a
With Valentine's day coming up real
soon, here is the ideal freebie for you, an eBook titled 101 Romantic
It seems that as long as we have sunny skies we will have to endure the
Great South African Braai. Don't get me wrong, I like eating outdoors, I
like the informality of a simple meal eaten with friends and washed down
with lots of the Cape's finest wines, I even like the odd boerie sausage
and grilled lamb chop - what I don't like is burnt offerings, more
charcoal on the meat than in the fire and seeing perfectly good food being
destroyed by someone who actually thinks he's getting in tune with nature
and doing a great job. So if we're going to carry on with this great style
of entertaining let's lay down a few groundrules.
Chefs understand that preparation is the key to success, they even have a
special term for it, mise en place - everything in it's place. That means
thinking through exactly what you're going to cook, writing out a menu,
shopping for supplies and doing basic pre preparation the day before. On
the day the fire should be lit and be at the right temperature by the time
your guests are ready to eat, meats should be marinated and laid out ready
for grilling, accompanying dishes and sauces should be prepared and ready
for service, braai tools and cloths in place. It's not rocket science but
I'm constantly amazed at how people get these basics so wrong. Often the
fire isn't lit and by the time the host starts ripping the chicken
drumsticks out of their plastic covers or runs the rump through the
microwave to defrost it then everyone is not only starving but suffering
from alcoholic poisoning.
They say if you can't stand the heat then get out of the kitchen, I reckon
if you don't understand the heat then you should get out of the kitchen.
If you place meat in an oil based marinade and put it on a hot heat source
you get seared, grilled meat but if the braai is not up to speed what you
get is stewed meat. Choose the right marinade, cook at the right
temperature, resist the temptation to poke, prod, prick and constantly
play with the food, cook on one side and the turn once only with tongs and
don't serve straight from the braai, chefs always allow meats to rest for
10 minutes or so before carving - do the same with your braai meats.
Finally a word about that " special " elusive flavour, Joe's unbelievable
barbequed ribs, steaks to die for doll, lamb chops like we used to have in
Zim in the old days - use whatever you feel happy with but remember 2
truths. Firstly when you apply heat to sugar and tomato they caramelise
and burn, burnt caramel does not taste nice. Take a second to read what it
says on the label about the ingredients in your favourite commercial
marinade or barbeque sauce and then proceed at your own peril. Chefs
prefer to use olive oil based marinades with fresh herbs, toasted spices,
speciality vinegars or even yoghurts. Secondly salt is never added to
marinades as it dries out the finished item, that includes the high level
of salt in commercial preparations and finally any seasoning should be
added to the meat at the end of the cooking process and not the start.
Follow these simple rules and then phone me on 3768 55454 and I'll be
round in a flash.
Foodwizard's Really Weird Brandy and Coke Marinade for red meats
750 ml coca cola light
250 ml light soy sauce
30 ml lime juice
60 ml brandy
200 g chopped onions
20 g grated naartjie peel
30 g chopped garlic
20 g chopped chillis
1 stick cinnamon
1 star anise
30 ml oil
Gently fry the onion in oil to lightly colour. It should take about 15
minutes. Add all the other solids and cook for 2 to 3 minutes. Place
cooked mix and all other ingredients in a blender and zap. Remember only
use marinades once and then discard.
Just right click here to download the book. You can even email it to someone as a Valentine's
Interested in pickling?
Click here for some great pickling recipes.
One Ticket is All It Takes
The UK Lottery never pays less than £3
million every Wednesday and Saturday (± R43 million) with frequent
rollovers. You can get your ticket securely by
But that's nothing!! The
Euromillions Jackpot has has been as high as £ 120 million !! 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!
My Recipe CD has now been updated and now includes 50 Recipe eBooks
as well as 8 Bonus eBooks (4 eBooks on making, marketing and selling
crafts for profit)
to take a look and also download your free Low Fat recipe eBook (that
works out to about R2 per recipe book! sheessshhh!)
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.
Here is a quick and easy cake for
all you microwave addicts:
MICROWAVE CHOCOLATE CAKE
1 tsp Vanilla Essence
2 ½ Tbsp Cocoa
250ml (1 cup) Self Raising Flour
250ml Boiling Water
Pinch of Salt
1. Mix together all the ingredients
2. Pour into a greased Tupperware Jel-o-ring
3. Microwave on HIGH for 8 minutes
Go take a look at
page, there are some great sarmie ideas!
2 slices of bread
Beefy Bovril(Fray Bentos)
Soft Fried egg in Rama Margarine
I cut the sandwich into 4 and dip it into All gold tomato sauce.
My son loves it too..
I wash it down with a nice big glass of cold Milo, or Chocolate nesquick!!
|The 100 Smartest Diet Tips Ever
Here are tips number 26 to 59 (1 to
25 in previous newsletter)
How can I eat more veggies?
26. Have a V8 or tomato juice instead of a Diet Coke at 3 PM.
27. Doctor your veggies to make them delicious: Dribble maple syrup over
carrots, and sprinkle chopped nuts on green beans.
28. Mix three different cans of beans and some diet Italian dressing. Eat
this three-bean salad all week.
29. Don't forget that vegetable soup counts as a vegetable.
30. Rediscover the sweet potato.
31. Use prebagged baby spinach everywhere: as "lettuce" in sandwiches,
heated in soups, wilted in hot pasta and added to salads.
32. Spend the extra few dollars to buy vegetables that are already washed
and cut up.
33. Really hate veggies? Relax. If you love fruits, eat plenty of them;
they are just as healthy (especially colorful
ones such as oranges, mangoes and melons).
34. Keep seven bags of your favorite frozen vegetables on hand. Mix any
combination, microwave and top with your favorite low-fat dressing. Enjoy
3 to 4 cups a day.
Makes a great quick dinner.
Can you give me a mantra that will help me stick to my diet?
35. "The best portion of high-calorie foods is the smallest one. The best
portion of vegetables is the largest one. Period."
36. "I'll ride the wave. My cravings will disappear after 10 minutes if I
turn my attention elsewhere."
37. "I want to be around to see my grandchildren, so I can forego a cookie
38. "I am a work in progress."
39. "It's more stressful to continue being fat than to stop overeating."
I eat healthy, but I'm overweight. What mistakes could I be making
without realizing it?
40. Skipping meals. Many healthy eaters "diet by day and binge by night."
41. Don't "graze" yourself fat. You can easily munch 600 calories of
pretzels or cereal without realizing it.
42. Eating pasta like crazy. A serving of pasta is 1 cup, but some people
routinely eat 4 cups.
43. Eating supersize bagels of 400 to 500 calories for snacks.
44. Ignoring "Serving Size" on the Nutrition Facts panel.
45. Snacking on bowls of nuts. Nuts are healthy but dense with calories.
Put those bowls away, and use nuts as a garnish instead of a snack.
46. Thinking all energy bars and fruit smoothies are low-cal.
What can I eat for a healthy low-cal dinner if I don't want to cook?
47. A smoothie made with fat-free milk, frozen fruit and wheat germ.
48. The smallest fast-food burger (with mustard and ketchup, not mayo) and
a no-cal beverage. Then at home, have an apple or baby carrots.
49. A peanut butter sandwich on whole wheat bread with a glass of 1
percent milk and an apple.
50. Precooked chicken trips and microwaved frozen broccoli topped with
51. A healthy frozen entree with a salad and a glass of 1 percent milk.
52. Scramble eggs in a nonstick skillet. Pop some asparagus in the
microwave, and add whole wheat toast. If your cholesterol levels are
normal, you can have seven eggs a week!
53. A bag of frozen vegetables heated in the microwave, topped with 2
tablespoons of Parmesan cheese and 2 tablespoons of chopped nuts.
54. Prebagged salad topped with canned tuna, grape tomatoes, shredded
reduced- fat cheese and low-cal Italian dressing.
55. Keep lean sandwich fixings on hand: whole wheat bread, sliced turkey,
reduced-fat cheese, tomatoes, mustard with horseradish.
56. Heat up a can of good soup.
57. Cereal, fruit, and fat-free milk makes a good meal anytime.
58. Try a veggie sandwich from Subway.
59. Precut fruit for salad and add yogurt.
1939: Hitler invades Poland, sparking
World War 2. Jan Smuts becomes SA Prime Minister for the second time. Gone
with the Wind premieres, also The Wizard of Oz. The first KFC is opened. The
Ossewa Brandwag is founded. The Springboks and the MCC played their famous
Timeless Test. It was agreed that the match would continue till there was a
result. It was abandoned as a draw after 10 days and nearly 2000 runs
because the England team's boat home was about to leave.
Really, really old recipe
This dates from the 1890's and is
from a book titled Cape Cookery, Simple Yet Distinctive.
Mash 1 lb mealy potatoes while hot.
Mix with them 2 oz. butter, a little salt, 3 well beaten eggs, 2 oz.
sugar, and ½ a grated nutmeg. Stir well, and drop some of the mixture into
boiling lard a spoonful at a time. Fry a delicate brown, and serve with
lemon and sugar.
I came across the following amongst
the recipes on my computer, source unknown:
Just when you thought you should be making Chateaubriand of quail on a
parsnip rosti with fine beans in a soy and mirin veloute, food
trendsetters say you should make Bunny Chow.
This only-in-South-Africa combination of Asian curry, European bread, and
South African apartheid was originally created in Kapitan's Vegetarian
Eating House on the corner of Victoria and Grey streets in Durban.
Back in the bad old days, the traditional fare at Kapitan's was a bean
curry and a few slices of bread in a bowl, commonly known as a "penny
bread and beans". But because of apartheid laws, black customers were not
allowed inside the restaurant, and with no Styrofoam packaging, the owner
started selling quarter loaves of bread filled with curry, wrapped in
newspaper and sold with a soft drink (traditionally Cream Soda, to cool
the sting of the curry).
Another theory is that Bunny Chow originated in the KZN region, when the
first Indians landed to work in the sugar fields. The workers didn't have
time to make the traditional Indian beads, so had Western bread with the
curries. Since it was cumbersome to carry the curries in separate
containers, they cut the bread loaf in half, hollowed the soft part of the
bread and filled it with their favourite curry, topped it with the soft
bread, wrapped it, and off they went to work.
Sadly, Kapitan's Vegetarian Restaurant, who had counted Indira Gandhi and
footballer, Bruce Grobelaar among their customers, was closed down in 2002
after trading for 80 years (the owners of the building cancelled the
lease). Today The Gulzar Bunny Emporium in affluent Umhlanga has become
the first "gourmet" bunny chow restaurant in the country. Besides its
unique shape, the bread comes in five different flavours - pepper, garlic,
cumin, aniseed and sesame and patrons can select their bread and then
create their own bunny via a buffet for just R29.
But why is it called Bunny Chow? Your guess is as good as mine, as there
are as many explanations as there are fillings. Some believe the chubby
appearance of the meal resembles the body of a bunny rabbit. Another
theory is that "Bunny Chow" is a combination of "bun" and "achar" or "atchar"
a spicy Indian/Malay pickle or relish. Over the years "bun achar" came to
be pronounced "bunny chow".
Yet another says the name comes from the words "banya chow." Banya was an
old name for the Indian population in Durban. Some insist the term Bunny
originated from the fact that the bunny chow can only be eaten with hands,
imitating the rabbit. The word Chow, was a cliché used for food.
Others say it's because it's a kind of bun, while, Indian playwright
Ronnie Govender maintains the eating houses in Grey and Victoria Streets
served a distinctive Gujarat-style of vegetarian cooking called "bhunia" -
hence the name.
Finally, some say a man known as Bunia started selling hollowed-out half
loaves of bread filled with Gujerati-style broad bean curry in his
takeaway. Bunia became bunny and eventually the strictly vegetarian fast
food was adapted to include meat.
Traditionally, bunny chow is a hollowed-out quarter, half or full loaf of
bread filled with any available curry including vegetarian, beef, mutton,
chicken or beans. If you're using meat, boneless is best (for practical
The Bunny Chow should be freshly made out of mature curry (curried mince
is also delish) and the centre bread - or virgin, as some call it - is
first removed to make room for the curry, then placed on top of the Bunny
before it's wrapped. The virgin is also eaten, of course, mopping up the
gravy. Some chefs add sambals to their Bunnies but you don't have to. A
fingerbowl and plenty of napkins are a must. And don't mind outsider
There's nothing that beats the real thing, but if you want to, or really
can't find a loaf of white bread, you may use ciabatta rolls instead. But
it won't be Bunny Chow, or anywhere near Proudly South African, now would
So there you have it, if you
haven't yet made or eaten a Bunny Chow, what are you waiting for?
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
Here are some
facts you might or might not have been aware of:
liver: The elephant heart weights 22kg and circulates about 450
litres of blood. Inner "cleaning" is performed by a 77kg liver.
Water and trunk: To drink it's 9 litres of water at a time, the
elephant uses its trunk which weighs 113kgs.
Tongue: Helping the swallowing process is a 12kg elephant
Food and intestines: The approximately 250kg food eaten every
day passes through 18m of intestines. Eventually processed into about
100kg of elephant dung per day.
Digestion: Elephants only digest about 40% of what they eat,
and therefore, they need to spend two-thirds of every day eating.
Gas: An elephant 'releases' 2000 litres of methane gas per day!
Skin: Its skin weighs 450-750 kg.
Tail: The tail weighs 11 kgs.
Fighting: The longest recorded fight between two elephants was
recorded at 10 hours and 56 minutes.
Matriarch: Elephant herds consist of females and the young. A
herd is led by a matriarch (grandmother). As young males reached
maturity they are chased away by the herd. Bull elephants join the
herd for mating.
Gestation: An elephant's gestation (conception to birth) is 23
Sound Most of the communication between elephants occurs at an
Call: It is estimated that an area of fifty square kilometres
is filled with particular elephant "call" in infrasound. This might
increase to about three hundred square kilometres at dusk due to
Eyes: An elephant’s eyes are very small in relation to its
head. The eye contains very few photoreceptors and they cannot see
very well further than a few hundred feet.
Speed: A herd ambles at about 4 miles per hour and can charge
at more than 25 miles per hour.
No jumping: Elephants cannot run or jump. They can however walk
very fast and climb.
Swimming: They can swim considerable distances. In deep water
they hold their trunks above the water like periscopes.
Trunk: An elephant’s trunk is the most versatile of all
mammalian creations being used as a nose, arm, hand and multipurpose
tool. It is powerful enough to kill a lion with a single swipe, yet
the finger-like lobes at the end are adept enough to pluck a feather
from the ground.
Trunk muscles: The trunk is boneless, and is composed of an
estimated 40 000 muscles.
Tusks: Elephant’s tusks are elongated upper incisor teeth,
which grow continuously throughout the elephant’s life. They are not
always an exact match, as this depends on which side they favour much
like left and right-handed humans.
Ears: An elephant’s ears are covered in veins, which form
distinct and unique patterns which can be used to identify individuals
- much like human fingerprints. An elephants ears are packed with
blood vessels, and when flapped, they quickly lower the animal’s body
temperature. This swiftly circulating blood is cooled by about 15
degrees Fahrenheit while in the elephant’s ear.
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.
to my Afrikaans newsletter
Another new feature, from now on I will feature a potjie recipe with
each newsletter. For those of you who are not familiar with a potjie
(cast iron three legged pot) you may use a dutch oven.
Venison potjie with dried fruit
25 ml oil
1 kg venison, such as springbok, cubed
1 large onion, chopped
4 cloves garlic, crushed
5 ml whole cloves
5 ml mustard powder
5 ml dried (or 10 ml fresh parsley)
5 ml braai spice
salt and milled black pepper
340 ml beer
500 ml Coca-Cola
75 ml Worcestershire sauce
1 can pineapple pieces in juice
250 g mixed dried fruit
125 ml chutney
50 ml natural yoghurt
Heat the oil and brown the meat in batches. Don't do too much at once
as the meat will draw water. Remove the meat from the pot. Fry the
onion and garlic in the remaining oil, adding more if necessary and
add the spices. Stir-fry for another minute. Add the meat, beer,
Coca-Cola and Worcestershire sauce and stir. Cover and simmer over a
low heat for about two hours or until tender. Add the remaining
ingredients and cook or another hour. Stir in the yoghurt shortly
before serving. Serve with rice or mealie pap and a salad. Serves 4-6.
The Washington Post asked readers to take any word from the dictionary...
alter it by adding, subtracting, or changing one letter... and supply a
1) Intaxication: Euphoria at getting a tax refund, which lasts until you
realize it was your money to start with.
2) Reintarnation: Coming back to life as a hillbilly.
3) Giraffiti: Vandalism spray-painted very, very high.
4) Sarchasm: The gulf between the author of sarcastic wit and the person
who doesn't get it.
5) Inoculatte: To take coffee intravenously when you are running late.
6) Hipatitis: Terminal coolness.
7) Karmageddon: It's like, when everybody is sending off all these really
bad vibes, right? And then, like, the Earth explodes and it's like, a
8) Dopeler effect: The tendency of stupid ideas to seem smarter when they
come at you rapidly.
Smart man + smart woman = romance
Smart man + dumb woman = affair
Dumb man + smart woman = marriage
Dumb man + dumb woman = pregnancy
Smart boss + smart employee = profit
Smart boss + dumb employee = production
Dumb boss + smart employee = promotion
Dumb boss + dumb employee = overtime
A Lesson in Name Changing -
All this name changing can be VERY confusing. Someone who left South
Africa a few years ago will now be totally lost:
I phoned a colleague in Cape
Town and wanted to leave a message.
"Please ask him to phone me in Polokwane," I said.
"Where?" his secretary asked, sounding as if she had bitten into a
lemon, "Polokwane, where's that?"
"Between Mokopane and Makhado in Limpopo ," I said.
"Where is that?" she asked patiently.
I could hear she thought she had a joker on the line.
"Well, "I explained, "you drive from Tshwane past Bela-Bela and Modimolle
through the tollgate. Continue past Mokopane but watch your speed as speed
traps make lots of money from those travelling too fast.
Polokwane is just after Mokopane but if you reach Makahado you have gone
too far." I wasn't sure how we'd ended up on the road route when all I
wanted was a telephone call.
"Just hold it right there, sir," she interrupted. "Where is Makhado?"
"Between Polokwane and Musina," I said, trying to be helpful.
"Excuse me, sir, but where is Musina?"
"Musina is between Makhado and Harare."
"Do you live in Harare ?" she asked as if she'd suddenly seen the light.
"No," I said, "I am trying to explain where Polokwane is."
"In Zimbabwe?" she asked hopefully.
"No, in Limpopo," I corrected her.
She gave a helpless sigh and said: "Please can we start again."
I thought at this stage she might be thinking she was live on air with
Leon Schuster and she became a bit wary. "Where is Tshwane?"
"That's easy," I said, "between Bela-Bela and Egoli."
"No sir, I mean the town."
"So do I," said I, figuring she was now into soapies while I was still on
the road, so to speak.
"Egoli is on the other side of Tshwane when coming from the direction of
Bela-Bela," I said.
"Excuse me, have you perhaps had too much to drink?"
"No," I said, "I am not drunk. They changed the name."
"Do you mean someone has changed your name?"
"Not my name, the town's name."
"What town's name?"
"You live in Pietersburg!" she cried with delight.
I could detect the dawn of understanding. "No," I said, "I live in
Polokwane, formerly known as Pietersburg."
"No ***?" she blurted.
"No ***!" I confirmed.
"So you're phoning from Polokwane previously known as Pietersburg?"
"Now what were all the other names you mentioned?"
I realised the poor lass needed a lesson in the geography of our country
pretty quickly, so I explained: "Egoli is Johannesburg . Tshwane is
Pretoria If you travel north you pass Bela-Bela, formerly Warmbaths, after
that Modimolle that was Nylstroom and Potgietersrust that is Mokopane now.
After Mokopane you get Polokwane that was Pietersburg, then Louis
Trichardt that became Makhado. After you have passed Makhado you get
Musina that was originally Messina ."
"And Musina is by the Limpopo !" she exclaimed triumphantly.
"Yes," I said, "but the Limpopo I was speaking of is the province."
"What do you call the river then?"
" Limpopo," I said.
I got the following from Pat in
FOR IMMEDIATE SALE
· Open topped tour bus (ideal for hubristic "Victory Parade" or similar)
· Four-hour booking of Trafalgar Square (booked months ago, now not
· 2 tonnes of confetti
· 10,000 copies of CD recording of 'Jerusalem' sang by English cricket
team (need to offload ASAP; make good coasters)
· 40,000 miniature Union Jack flags (pre-ordered, now no takers)
· Box full of MBEs, OBEs and other miscellaneous gongs (can't find anyone
to pin them on)
· Trophy cabinet (empty, used for only 14 months and won't be needed
· Smug, self-satisfied smirk (recently wiped off)
Everything must go!!
All serious offers considered!!
Mr F Flintoff c/o
England & Wales Cricket Board
London NW8 8QZ
There were Five country churches
in a small TEXAS town:
The Presbyterian Church , the Baptist Church , the Methodist Church, the
Catholic Church and the Jewish Synagogue.
Each church was overrun with pesky squirrels .
One day, the Presbyterian Church called a meeting to decide what to do
about the squirrels.
After much prayer and consideration they Determined that the squirrels
were predestined to be there and they shouldn't interfere with God's
In The BAPTIST CHURCH the squirrels had taken up habitation in the
baptistery. The deacons met and decided to put a cover on the baptistery
and drown the squirrels in it. The squirrels escaped somehow and there
were twice as many there the next week.
The Methodist Church got together and decided that they were not in a
position to harm any of God's creation. So, they humanely trapped the
Squirrels and set them free a few miles outside of town. Three days later,
the squirrels were back.
But -- The Catholic CHURCH came up with the best and most effective
solution. They baptized the squirrels and registered them as members of
the church. Now they only see them on Christmas and Easter
Not much was heard about the Jewish Synagogue, they took one squirrel and
had a short service with him called a Bris (circumcision) and they haven't
seen a squirrel on the property since!
For many, when you think dill
weed you think pickles. Did you know that Americans alone consume
more than nine pounds of pickles per person each year? In Europe
and Asia, dill has long been a staple herb. What’s a seafood dish
without the crisp flavour of dill?
Dill weed is botanically known as Anethum graveolens. It is a
member of the parsley family and it’s native home was eastern
Mediterranean region and western Asia. The word dill comes from an
old Norse word dylla, meaning to soothe or lull. It dates back in
writing to around 3000 B.C. where its mention was found in
Egyptian medical text books.
The leaves, flowers, seeds are all edible. The plant has thin,
feathery green leaves, of which only about the top eight inches
are used. It is very easy to grow at home in the garden or in
containers. Dill weed has a flavor likened to mild caraway or
fennel leaves (it even looks a bit like fennel).
Note: If you grow your own dill, be aware that the mature seeds
are toxic to birds.
Dill weed contains the chemical carvone, which has a calming
effect and aids with digestion by relieving the discomfort of
intestinal gas. The seeds are also high in calcium: 1 tablespoon
provides an equivalent of 1/3 cup of milk. Dill is said to promote
lactation in nursing mothers and has been historically used as a
weak tea given to babies to ease colic, encourage sleep, and get
rid of hiccups.
Romans considered dill good luck and also used it as a tonic. A
couple of centuries ago, parents would give dill seeds to children
to chew during church services to keep them quiet and alert during
long sermons. This usage caused them to be called "meetin' seeds."
Dill Cream Dressing
Great on cucumbers and a wonderful dressing for potato salad too!
Makes about 1 1/2 cups
1 cup mayonnaise
2 teaspoons Dijon mustard
1/2 cup sour cream or plain yogurt
1 tablespoon dill, finely chopped, fresh
salt and pepper to taste
Beat together all ingredients and season well with salt and
pepper. More mustard and some lemon juice can be added to suit
Milk or cream can be added for a thinner dressing. Chill an hour
or more before serving.
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.
IsiZulu is the language of South Africa's largest ethnic group,
the Zulu people, who take their name from the chief who founded
the royal line in the 16th century. The warrior king Shaka raised
the nation to prominence in the early 19th century. The current
monarch is King Goodwill Zwelithini.
A tonal language and one of the country's four Nguni languages,
isiZulu is closely related to isiXhosa. It is probably the most
widely understood African language in South Africa, spoken from
the Cape to Zimbabwe but mainly concentrated in the province of
The writing of Zulu was started by missionaries in what was then
Natal in the 19th century, with the first Zulu translation of the
bible produced in 1883. The first work of isiZulu literature was
Thomas Mofolo's classic novel Chaka, which was completed in 1910
and published in 1925, with the first English translation produced
in 1930. The book reinvents the legendary Zulu king Shaka,
portraying him as a heroic but tragic figure, a monarch to rival
• Home language to: 23.8% of the population
• Family: Bantu Language Family
• Varieties:Tthe central KwaZulu variety, the KwaZulu coast
variety, the Natal coast variety, the lower Natal coast variety,
the south west Natal variety, the northern Natal variety, the
northern-Swati border variety, the Natal-Eastern Cape border
variety and some urban varieties
The all-in-one official guide
and web portal to South Africa.
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PASTA WITH 3 SAUCES
500g Pasta of your choice, cooked as per instructions on the packet
500g Minced Meat
1 Tin Tomatoes
1 Small Tin Tomato Paste
2 Cloves Crushed Garlic
2 Carrots, Peeled and Finely Chopped
2 Sticks Celery, Finely Chopped
2 Cups Dry White Wine
1 tsp Finely Chopped Fresh Basil
Salt & Black Pepper
A Little Olive Oil
1. Heat the oil in a large saucepan, and brown the meat
2. Add the rest of the ingredients, cover and simmer for 30 minutes
1 Tbsp Butter
1 Tin Chopped Tomatoes
2 Large Onions, Finely Chopped
1. Melt the butter in a saucepan and fry the onions lightly
2. Add the tomatoes and simmer for 10 minutes
3. Sprinkle with cheese before serving
1 Tin Tomatoes
1 Fresh Chilli
6 Cloves Crushed Garlic
1/3 Cup Olive Oil
1 Cup Chopped, Fried Bacon or Ham
1. Bring all the ingredients to the boil gently, allow to simmer for 10
minutes, then add the bacon or ham
Serve the pasta in a large serving dish with the sauces on the side.
Finely grated mozzarella of parmesan cheese can be served with the pasta
and a green salad
Bacon and mushroom pasta
375 g spaghetti
6 rashers bacon, sliced
200 g big brown mushrooms, sliced
3 garlic cloves, crushed
410 g one can Nestlé Ideal Milk
125 ml dry white wine
15 ml cornflour
Cook spaghetti according to directions on packet, drain, keep warm.
Heat pan, add bacon, cook 2 minutes.
Cook further 2 minutes.
Add shallots and combined remaining ingredients.
Cook stirring until sauce boils and thickens.
Pour sauce over pasta, toss to combine.
Biltong and pasta salad
50 ml prepared honey mustard
50 ml apple cider vinegar
150 ml sunflower oil
20 ml freshly chopped parsley
150 g beef biltong
500 g gnocchi shells
10 peppadews, sliced
2 yellow peppers, cubed
1 onion, finely chopped
6 courgettes, sliced and lightly fried
100 g feta cheese, cubed
1. DRESSING: Whisk mustard and vinegar together until well mixed. Add oil
slowly, whisking continuously. Stir in the parsley. 2. SALAD: Pour
dressing over biltong and allow to stand for half an hour. Cook pasta
according to pack instructions. Drain and mix in biltong and dressing to
coat the pasta well. Allow to cool. 3. Add all remaining ingredients, toss
well to combine and season with salt and freshly ground black pepper.
Cheesy sausage pasta
400 g spaghetti
10 ml sunflower oil
4 spring onions, sliced
350 ml ready-prepared white sauce
100 g blue cheese, crumbled
1 small bunch broccoli, cut into florets
80 ml unsalted peanuts, roasted
Boil pasta in plenty of boiling water until al dente. Heat half the oil
and fry frankfurters for 2-3 minutes, until lightly browned. Remove from
the pan, slice and set aside. Heat remaining oil and add spring onions to
the pan. Fry for 30 seconds, then stir in the prepared white sauce and
blue cheese. Simmer gently for 2 minutes, until the cheese has melted.
Boil broccoli in a little water until tender. Drain well. Drain pasta and
add sausages and broccoli. Toss well to combine. Stir in the sauce, season
to taste and sprinkle with roasted peanuts. Serves 4.
Chicken & pasta bake
30 ml butter
1 onion, sliced in rings
1 red pepper, sliced in julienne strips
1 punnet fresh brown mushrooms, sliced
3 small courgettes, sliced
10 ml garlic Italian seasoning mix
500 ml cooked chicken, chopped
500 ml fusilli, cooked
400 ml cheese sauce
190 ml Cheddar cheese, grated
Sauté onion, red pepper and mushrooms in butter until soft, then add
courgettes and seasoning and cook for another minute. Combine vegetable
mixture, chicken, fusilli and cheese sauce. Mix well and place in
ovenproof dish. Sprinkle with cheese and bake at 180 ºC for 30 minutes.
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