And a special welcome to all the new subscribers!
New subscribers and
get your eBook at the Freebie link below.
believe that I have never eaten prawns? Well, that is about to change as
we will be holidaying in Mozambique towards the end of May, and I hear
that Moz is prawn country! Anyway, I found some prawn recipes hidden away
on my computer, scroll down to the recipe section and take a look.
Herb eBook is now available, scroll down for details.
Find a Florist
I happened to find
this really nice Blog, please click on the link below and go browse
thanks from Brian at
It was 20 years
ago today, Sergeant Pepper taught the band to play and it was 65 years ago
this month that a recipe scrawled in untidy handwriting on a raggedy piece
of paper launched a fast food dynasty. At a roadside diner in Corbin,
Kentucky, Colonel Harland Sanders perfected the blend of 11 herbs and
spices for his " finger lickin' good chicken " and through all those years
the recipe has not only remained a secret but perhaps has spawned a
thousand other items on menus all over the world all described as the
chef's " secret ". In most cases that's what they should remain, the
chef's secret, because they taste so fowl ( Kentucky joke ) but in the
case of the Colonel's chicken no-one who has ever tasted it, prepared
correctly, with clean oil, with fresh chicken at the right frying
temperature and not scooped out of the warming cabinet, no-one with any
tastebuds could deny that it tastes absolutely stunning. The problem as
always, is not the recipe or the process, it's the bloody idiots entrusted
with interpreting it.
For years the good Colonel trusted no-one and carried the secret formula
around in his head and the ready made spice mix in his car but eventually
he asked his secretary to run off a copy on the photocopier. As the
company grew and changed ownership the secret recipe remained a secret and
to this day only a handful of KFC employees know the full recipe although
the company refuses to divulge who they are. Two companies supply the
herbs and spices but they don't even know each other's identity never mind
the formulation which they both contribute to.
Putting the hype on one side there really is a reason why the chicken
tastes so good but like all good magicians KFC do a very good job of
diverting your attention away from it. The seasoning mix is very easily
replicated, in all likelihood it consists of salt, pepper, monosodium
glutamate, sugar and trace elements of other dried herbs and spices,
possibly 11 in total, possibly not. The real secret lies in a tumble brine
system leaving enough moisture on the chicken pieces which after dusting
with a mixture of flour and the secret spice mix, creates an uneven batter
not unlike tempura batter and finally a special pressure deep fat fryer
which cooks the chicken evenly and quickly. This is one piece of equipment
which has never made it into the domestic kitchen thus ensuring that when
you try to make Kentucky at home it always turns out to be a
disaster, undercooked on the inside, dark brown on the outside. Don't
bother even trying, rather get a copy of the production schedule at the
local KFC and ensure that your hunger pangs coincide with a fresh batch
coming coming out of the Henny Penny pressure fryer. Happy birthday to one
of the most successful recipes ever invented which will forever outsell
some of today's lulus like sardine ice cream and beetroot carpaccio.
Fly. See who's really the cheapest! Book tickets Click Here
or see banner ad to the right.
At some time or
another we have to prepare appetizers for our guests.
Right click here to download
an eBook full of great ideas!
Right click here to
download a handy unit converter.
Herb eBook is now available. 48 popular herbs, descriptions and uses
with photos. Immediately available, will be emailed to you. Only R50 ,
send me an email for payment details.
impressed with what I've read so far. What I really like is that your book
is a combination of medicinal and culinary advice, unlike many other herb
books I've read.
And the format is great - thanks very much. I have an ambitious project to
make a herb garden this year - so your section of herb gardens will come
in very handy - Shelagh
Total Eclipse of the Moon coming
up: There will be a total eclipse of the Moon
late night Saturday March 3rd, visible from all
of South Africa. The eclipse starts at 11:30pm
(on the 3rd), and ends 3:11am on March 4th. The
Moon will be totally eclipsed from 00:44am to 1:58am.
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.
½ cup apricot jam
2 tsp bicarb
½ tsp salt
½ cup margarine
1½ cups flour
1. Melt jam and margarine and stir in the bicarb
2. Allow to cool slightly and add the remainder of the ingredients, mixing
2½ cups water
1 tsp ginger or cinnamon
1 cup sugar
1. Combine all the syrup ingredients together and bring to the boil
2. Drop teaspoonfuls of dough into boiling syrup and cook for 10 minutes
3. Serve with custard or ice cream
Go take a look at
page, there are some great sarmie ideas!
Wow, after reading some of the sarmie combinations on your site I realized
how tastes differ ... to say the least ... but interesting though. Here
are some of my combinations:
Fillings for 2 Slices health, nutty, whole wheat or just plain brown bread
1. Thick layers of nutty peanut butter on both slices and in the middle:
lettuce, grated carrot with a dash of lemon and grated apple.
2. Cold potato, boiled in skin and sliced, thick mayo on both slices and
generously sprinkled with pepper - salt to taste.
3. Peanut butter & banana
4. Oxo, Marmite or Bovril with Apricot Jam, sliced tomato and pepper.
5. Mashed pilchards, finely chopped onion, hot Worcestershire sauce, salt
& pepper to taste.
6. Tomato, garlic, & calamata olive paste on both slices, with layers of
sliced onion, mushroom and avo, generous layer of grated mozzarella
cheese, topped with hot paprika and sprinkles of sunflower, sesame and
poppy seed. Grill until cheese has a light brown tint, place plain
buttered slice bread on top, leave to cool - or keep sarmie open and copy
toppings on both slices.
... and here's the weird one ... only my husband's favourite ...
1. Fresh, buttered toast spread with Oxo, Marmite or Bovril. Prepare
ProNutro the usual way, with milk and sugar, add generous amounts of the
cereal on the prepared toast and .... enjoy, I guess!
2. My favourite is Milo [powder form] on fresh white bread with thickly
Ok, that's my contribution.
Regards & good luck trying the ProNutro Toast!!
Germany is defeated at El Alamein, the Americams defeat japan at Midway,
Barry Hertzog (SA Prime Minister) dies, Bing Crosby sings White Christmas.
Really, really old recipe
This dates from the 1890's and is
from a book titled Cape Cookery, Simple Yet Distinctive.
scald and scrape the skin to remove the hair. Remove the skin, and lay it
in salt and water with pepper till the next day. Boil the skin in fresh
water and cook till quite soft. Cut into neat pieces and broil them over a
charcoal fire, serve with butter and sliced lemon.
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
Ever wished you
had a camera for that magic moment?
The size of the
bird is very large, pale whitish to buffy with strongly contrasting
blackish wings and tail. Last row of upperwing and underwing coverts
usually have black spots. The back is mottled with broad streaks and there
are a pair of blue bare patches on either side of the crop
Fairly vocal at nesting colonies and carcasses, grunts, squeals, cackles
Found in South Africa, Botswana. Namibia except dry west coast, southern
Zimbabwe and southern Mozambique
Habitat - Mostly mountainous country but also open country and escarpments
Habits - Highly gregarious at all times, roosts and nests on precipitous
cliffs which are white from droppings
Soars out 2-3 hours after sunrise to forage over wide area, often well
away from mountains Aggressive at carcasses
Food - Carrion and bone fragments
Breeding - April to July
Nest : A sparse platform of sticks, brush and stems, lined with grass
Clutch :1 Egg
Incubation : About 57 days
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.
Curry Neck of Mutton Potjie
30 ml cooking oil
salt and pepper to taste
1.5 kg neck of mutton, cut into slices
3 medium onions, chopped
250 ml water
500 g whole baby carrots, peeled
500 g whole baby potatoes, peeled
20 ml sugar
10 ml mild curry powder
5 ml turmeric
125 ml milk
Heat the oil in the pot. Season the meat with salt and pepper and brown a few pieces at a time. Remove and set aside. Fry the onions until tender. Return the meat to the pot. Cover the meat with water, replace lid and simmer for 1 hour.
Add the carrots and potatoes and simmer for approximately 30 minutes.
Mix the sugar, curry powder andturmeric with the milk and add. Simmer for another 15 minutes and gently stir through once. Add more water if the potjie becomes too dry and simmer for another 15 minutes.
Here are the
poll results from both my English and Afrikaans letters, Click here for
English and here for
Afrikaans results. The questions
were the same in both polls. The difference in results between English and
Afrikaans speakers is interesting.
A senior citizen
said to his eighty-year old buddy: "So I hear you're getting married?"
"Do I know her?"
"This woman, is she good looking?"
"Is she a good cook?"
"Naw, she can't cook too well."
"Does she have lots of money?"
"Nope! Poor as a church mouse."
"Well, then, is she good in bed?"
"I don't know."
"Why in the world do you want to marry her then?"
"Because she can still drive!"
Three old guys are out walking.
First one says, "Windy, isn't it?"
Second one says, "No, it's Thursday!"
Third one says, "So am I. Let's go get a beer "
Morris, an 82 year-old man, went to the doctor to get a physical.
A few days later, the doctor saw Morris walking down the street with a
gorgeous young woman on his arm. A couple of days later, the doctor spoke
to Morris and said, "You're really doing great, aren't you?"
Morris replied, "Just doing what you said, Doc: 'Get a hot mamma and be
The doctor said, "I didn't say that. I said, 'You've got a heart murmur;
He didn't like
And he didn't like my cake.
He said my biscuits were too hard...
Not like his mother used to make.
I didn't perk the coffee right
He didn't like the stew,
I didn't mend his socks
The way his mother used to do.
I pondered for an answer
I was looking for a clue.
So I smacked the f ****n s**t out of him...
Like his mother used to do.
I love the
smell of fresh rosemary and wish I could grow it inside, but
always seem to kill them. One of my favorite things to do is brush
a little garlic infused olive oil on a steak during grilling using
a rosemary sprig for a brush. Lends a wonderful flavor to the
Popular for its rich pine-like fragrance, rosemary is an excellent
accompaniment to pork and chicken. In Mediterranean cuisine,
rosemary is most often associated with vegetables sautéed in olive
oil, such as zucchini, tomatoes and eggplant. Sprinkle dried
rosemary on charcoal when grilling for a delicious, aromatic
A perennial evergreen shrub, rosemary resembles a thick needled
small pine, and even has a piney smell. The leaves resemble pine
needles, which are thick and leathery, about 3/4 inch long. The
upper surface is a dark green and undersides white and hairy. The
flowers are small, blue or pale blue, growing in clusters along
the branch. The shrub can reach a height of 6 ft outdoors—though,
I can never get them to grow this high!
Rosemary has a wide variety of uses outside of the kitchen.
Historically, people used rosemary to treat a variety of ailments,
such as: depression, headaches, muscle spasms, rheumatism, skin
ailments and wounds. It was also burned along with juniper berries
in early hospitals to "cleanse the air," as it does have some
Please note: Rosemary oil should be used sparingly since over-use
can produce poisoning symptoms. Always follow the directions on
White Bean Soup with Rosemary
Makes 6 servings
2 tablespoons olive oil
1 cup diced onion
1 carrot, peeled and sliced
1 celery stalk, sliced
2 tablespoons minced garlic
1/2 cup diced country ham
3/4 pound dried cannellini or navy beans
2 tablespoons fresh chopped rosemary
8 cups chicken stock
1/2 teaspoon pepper
salt to taste
Heat the oil in a saucepan over medium heat. Add the onion,
carrot, celery, garlic and ham and sauté, stirring frequently, for
Add the beans, rosemary, chicken stock and pepper and bring to a
Simmer, covered, for 30 minutes. Taste the cooking liquid, and add
enough salt so that it becomes slightly salty (the amount needed
will vary depending on the type of ham used for seasoning).
Cover the pot and simmer for 40 to 60 minutes, or until the beans
Purée the mixture in a food processor fitted with the steel blade
or in a blender. Serve hot. The soup can be made up to three days
in advance and refrigerated, covered.
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 language of the Tswana people is spoken mostly in Botswana, a
country on the northwestern border of South Africa, as well as in
the Northern Cape province, the central and western Free State and
in North West.
Setswana was the first Sotho language to have a written form. In
1806 Heinrich Lictenstein wrote Upon the Language of the Beetjuana
(as a British protectorate, Botswana was originally known as
In 1818 Dr Robert Moffat from the London Missionary Society
arrived among the Batlhaping in Kudumane, and built Botswana's
first school. In 1825 he realised that he must use and write
Setswana in his teachings, and began a long translation of the
bible into Setswana, which was finally completed in 1857.
One of most famous Setswana speakers was the intellectual,
journalist, linguist, politician, translator and writer Sol T
Plaatje. A founder member of the African National Congress,
Plaatje was fluent in at least seven languages, and translated the
works of Shakespeare into Setswana.
• Home language to: 8.2% of the population
• Family: Bantu Language Family
• Varieties: Related varieties include Sekgalagadi in Botswana and
Shilozi in Namibia and Zambia
The all-in-one official guide
and web portal to South Africa.
Although the Government "persuaded" FNB to drop
their campaign against crime, you can still send a letter to
Mbeki, just go to this website and do your thing!
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.
Lapalala Wilderness, in the
mountains of the Waterberg 3½ hours from Johannesburg, is a
privately-owned nature reserve 36 000 hectares in extent. 88
kilometres of clear, natural rivers run through bush-covered hills
and craggy ravines.
fire and a grid to braai on
sprig of rosemary, lavender or fennel
fresh raw large or tiger prawns
wooden skewers, soaked overnight in water
lemons or limes, sliced
Light the fire well in advance. When all the flames have gone, add sprigs
of herbs to create aromatic smoke and deter insects. Meanwhile remove the
heads and shells of the prawns, and the black vein that runs down the
back. Wash them in cold water. Thread prawns onto wooden skewers. Place a
layer of lemon or lime slices on the braai grid and lay the prawns on top.
Turn over the skewers after about 2 minutes. The prawns are cooked when
they are pale pink with browned edges. Eat immediately.
Grilled prawn kebabs
80 ml olive oil
30 ml chopped fresh parsley
15 ml chopped fresh thyme
15 ml chopped fresh coriander leaves
3 spring onions, chopped
salt and black pepper
24 large raw prawns, peeled and deveined
4 baby onions, halved
1 red pepper, cut into chunks
1 bunch spinach, cooked
250 ml cooked rice
1. In a large bowl, toss together oil, parsley, thyme, coriander, spring
onion, salt, pepper, prawns, baby onions and red pepper. Cover with cling
film and refrigerate overnight. 2. Soak 4 wooden skewers in water
overnight. 3. Remove prawns from marinade, reserving liquid. 4. Chop
cooked spinach finely, mix with rice and heat through. 5. Cut lemon into
thick slices and cut each slice into quarters. Thread prawns, onion
halves, red pepper and lemon on to each skewer, alternating the
ingredients. 6. Grill kebabs for 2 minutes each side, brushing frequently
with reserved marinade. 7. To serve, place spinach and rice on a serving
platter and arrange kebabs on top.
30 ml olive oil
5 ml coriander seeds
30 ml masala
250 ml coconut milk
5 cm fresh ginger , cut into matchsticks
36 prawns, heads removed and cleaned
mint leaves to serve
coriander leaves to serve
basil leaves to serve
spring onions, sliced to serve
Heat olive oil in a frying pan. Add coriander seeds and masala. Cook for a
couple of seconds. Add coconut milk, ginger matchsticks and prawns. Simmer
for 4 minutes until the prawns are cooked through.
Serve with a salad of mixed herbs and steamed jasmine rice.
20 large prawns, cleaned but leave the tails intact
1 ml peri-peri
5 ml paprika
2 ml ground coriander
2 cloves garlic, finely chopped
10 ml lemon juice
65 ml olive oil
salt and pepper to taste
Arrange the prawns in a flat plastic or glass dish. Mix the spices and
garlic and sprinkle over the prawns. Sprinkle with lemon juice, oil and
salt and pepper, and marinate for 30 minutes. Thread the prawns onto
skewers if desired and grill for about 6 to 8 minutes or until the meat is
pinkish. Serve immediately.
45 ml curry powder
250 ml water
400 g coconut milk
2 medium potatoes, diced
100 g cauliflower, cut into florets
500 g peeled, deveined medium-sized prawns
15 ml garam masala
fresh coriander sprigs, to garnish
1. In a saucepan, combine curry powder with water and bring to a simmer.
Cook gently until sauce reduces and thickens. 2. Add coconut milk, potato
and cauliflower. Bring to a simmer and cook gently for 15 minutes. 3. Add
prawns and simmer, stirring occasionally, until prawns are cooked through,
about 15 minutes. 4. Stir in garam masala and simmer for 5 minutes.
Garnish with fresh coriander and serve on a bed of steamed rice.
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