And a special welcome to all the new subscribers!
New subscribers and
get your eBook at the Freebie link below.
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Casino and get $400!
In this issue I
will be featuring boerewors. For those of you that are not aware,
boerewors is our traditional sausage and if you haven't tried it yet you
are missing out big time. So scroll down for some recipes, if you aren't
able to buy boerewors where you are, just make up a batch of your own!
(farmer's sausage) is as traditionally South African as Biltong,
Koeksisters, Pap (maize porridge) and Vetkoek (fat cake). "Boeries" as it
is affectionately know by locals, is staple fare in South Africa. It is
wholesome, delicious and reasonably inexpensive. Above all, it tastes like
nothing else on the rest of this planet!
Some boerewors facts with kind permission from
Boerewors is another inheritance from our pioneering forefathers who used
to combine minced meat and cubed spek (pork and/or beef fat) with spices
and preservatives (vinegar) which were freely available from the then Cape
During their trek through the hinterland large quantities of wors would be
made during their outspan (stopover) and that which could not be eaten
would be hung to dry and taken along for sustenance as they continued
In the decades that followed this type of wors gradually evolved and the
term "Boerewors" became entrenched in our culture.
Up until the early 1960's boerewors in South Africa was know only as
boerewors and by no other name. Thousands of butchers vied with each other
to produce, in their opinion, the best "boeries" you could find anywhere.
Competition was fierce, the consumer was happy! The unique taste of
boerewors was enhanced by making adjustments to the quantities of the
traditional ingredients used. Some masterful "boeries" was, and still is,
produced with the creators jealously guarding the mix of their magic
From the 60's onward however, the character of the traditional boerewors
taste was experimented with by entrepreneurs who added a host of
additional flavours to the boerewors taste. Copious quantities of barbecue
spice, onion, tomato, garlic, cheese, chillies, peppers, chicken and, you
name it, were added in order to diversify the taste of the good old "boeries".
On the market was now garlic wors, chilli wors, cheese wors, chicken wors
etc. etc. Many consumers, naturally, enjoyed these variations. Others,
obviously, called it sacrilege. These additions to the taste of boerewors
had, however, come to stay and are still freely available today.
The 60's, unfortunately, also experienced the advent of inferior quality
boerewors that was sold at bargain prices to the poor but contained
inferior ingredients. Although the traditional and "new type" spices were
still used, inferior meat such as offal, bone meal and soya became the
main ingredients. To contain this mixture the thickest possible sausage
casings were used in order to avoid the wors from rupturing during
Public outcry soon curtailed the production of this boerewors abomination
as the perception that "cheap wors is bad wors" soon resulted in this
product not moving from the retail shelves. Unfortunately, to this very
day, a boerewors producer will tempt the bargain hunter with inferior wors.
The secret in the making of good boerewors lies in the quality of the
ingredients used. The better the quality of the meat the better tasting
Herb eBook is now available, scroll down for details.
I happened to find
this really nice Blog, please click on the link below and go browse
thanks from Brian at
I scream when I eat ice cream
I bet on the surface you're just the same as me, you disregard the
horoscopes and pass sarcastic comments when someone asks for your
birthsign so that they can recite to you from the newspaper what you are
and how life is going to treat you. You scoff and ridicule the concept of
it all being predetermined and written in the stars and it's only when you
have a quiet moment to yourself that you glance surreptitiously at what
the stargazers have to say and then start nodding sagely at how accurrate
they are, if the impending circumstances suit you. So I also bet that you
think like me that although you are what you eat, there's no way anyone
can figure out your personality based on the ice cream flavours that you
Well researcher Alan Hirsch would disagree because he has spent over 20
years studying the ice cream preferences of over 18,000 people and he
reckons he can get a pretty good idea of your personality from a couple of
scoops. Now I know you don't believe it and I've lost you as a reader from
this point on but later, when no-one is looking, you might want to jot
down a few notes and when you take someone out for a meal just check out
what they order flavourwise.
Vanilla: You're colorful, dependent and needy, an idealist and a
risk-taker. You're a private person who enjoys close relationships with
others. Best match: rocky road or another vanilla
Double chocolate chunk: You're self-absorbed, enjoy being the
center of attention and tend to be somewhat dramatic. You're also lively,
charming and flirtatious. You like novelty and are bored by routine.
You're a clotheshorse and into looking good. Best match: butter pecan or
Strawberries and cream: You're an introvert who handles stress
poorly and can become overwhelmed, irritable and cranky. Best match:
Banana cream pie: You're well-adjusted, easygoing and empathetic.
You make the perfect spouse and parent. Best match: vanilla, double
chocolate chunk, strawberries and cream, chocolate chip, butter pecan or
another banana cream pie
Chocolate chip: You're ambitious, competitive, a go-getter and a
visionary. You're charming and enjoy being catered to. Best match: butter
pecan or double chocolate chunk
Butter pecan: You're principled, a rule-follower, intelligent,
conscientious, moral and a perfectionist. You can be competitive but also
quick to criticize yourself. Best match: mint chocolate chip
Strawberry: You're content to be a follower working behind the
scenes. You like being part of a team. Best match: rocky road, vanilla,
mint chocolate chip or other strawberries
Coffee: You're lively, dramatic, seductive and flirtatious and live
life with gusto. You throw yourself headfirst into everything and prefer
to live in the moment rather than think about the future. Best match:
Mint chocolate chip: You're a cynic -- ambitious, argumentative and
contrary. You're frugal and cautious about planning the future. Best
match: other mint chocolate chips
Rocky road: You're charming and
engaging in social situations, but driven at work. You can lose your
temper over life's inconveniences, particularly waiting in line. Best
match: other rocky roads
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I have a very
interesting freebie this time. It's an eBook containing over 400 Franchise
(Brand name) recipes. Most of the franchises are unknown in South Africa
but the recipes just beg to be tried!
Right click here to
download the book.
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
Boerewors by Lo from
In South Africa boerewors is generally cooked outside on a "braai"
(barbecue) and eaten with pap (the good old pap and wors addiction). It
can also be eaten on a roll which is know as a boerewors roll. The aroma
of a boerewors braai (barbecue) is enough to set all the neighbours
watering at the mouth.
Cooking "boeries" is one of the easiest tasks on earth, but I remain
astounded by the numerous occasions I have observed this brilliant sausage
bastardised to the brink of extinction by so called "braai specialists".
They burn it to cinders by leaving it cooking for far too long; they
destroy the flavour by placing it over to high a heat; they cut it into
shorter pieces during the braai period, letting all the wonderful juices
escape into the fire;
Some ignoramusses even prick the wors with a fork while cooking it in
order for the fat, as they call the juices, to escape.
"Put the "boeries" on first" they exclaim, "It has to be well done".
Well, each to his own, I suppose, but some of these "braai kings" should
consider that they are not only cooking for themselves but for others who
want to enjoy decently cooked wors, as well.
Properly cooked wors should be done, but succulent when eaten. It should
be grilled the opposite to what has been described above-over medium heat,
turned only a couple of times and served when you can still see the juices
bubbling inside. A good braai host will always inquire as to who likes
their food well done, and leave separate portions to cook longer for those
who prefer it so. But, over-cooked meat cannot be undone!
- Sheeps tail fat or brisket fat can be substituted for speck
- Pork casings are the best choice for boerewors, soak in lukewarm water
before use and then rinse in coild water
- Never stuff the casings too tightly, this will result in a rubber-like
- Press all the air from the casings before stuffing
- Keep the boerewors for at least one day before cooking or freezing to
allow the seasonings to permeate.
- Before mincing the meat, cut it into 50 mm cubes. Spread the cubes on a
table surface and sprinkle with seasonings and mix lightly. Mince the
meat, add the vinegar and lightly mix in diced speck.
In the freezer: Do not freeze boerewors for longer than two months. Freeze
as papidly as possible. To thaw, remove from freezer and thaw slowly
ovrnight in the refrigerator. Do not cook boerewors in a frozen state as
casings can easily burst.
In the refrigerator: Roll the wors up lightly and place on refrigerator
rack without wrapping to allow for circulation of air. The wors can be
stored like this for 3-5 days.
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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 seems to be a really nice outdoors recipe:
SAVOURY BRAAI BREAD
500 ml cake flour
15 ml baking powder
salt and freshly ground black pepper
4 extra-large eggs, lightly whisked with a fork
410 g can Chakalaka, medium hot
80 ml grated Cheddar cheese
1. Preheat the oven to 180 ºC and spray a 19 x 9 x 6 cm loaf tin with
non-stick spray or butter lightly
2. Sift the dry ingredients together and add the eggs, Chakalaka and
3. Mix well and spoon into the prepared loaf tin
4. Sprinkle with extra cheese if desired and bake for about 45 minutes
I guess you can also bake this bread over the coals in a flat bottomed
cast iron pot!
Go take a look at
page, there are some great sarmie ideas!
Dave, Port Elizabeth, SA
¼ White and Chips.
1 packet slap chips from the Fish and Chip shop (lots of salt and vinegar)
¼ white bread (very fresh, just cool enough to hold is best)
Make a pocket in the ¼ white, smear with butter and stuff it with the slap
This is best eaten with a ½ liter of fresh milk. Take a bite, chew 3 times
and take a sip of milk from the bottle. Continue to chew as noisily as you
like. It's lekker!
1943: The German army is
finally routed in Stalingrad, Churchill, Roosevelt and Stalin meet for the
first time, Beatrix Potter dies, the aqualung is invented, construction of
the Pentagon, the world's largest office building, is completed, the ANC
Women's League is established.
Really, really old recipe
This dates from the 1890's and is
from a book titled Cape Cookery, Simple Yet Distinctive.
Soak 1 oz gelatrine in cold water for an hour. When quite soft add 1
cupful of boiling water, half pound white sugar, juice of 3 lemons, the
beaten yolks of 6 eggs.
Stir it over the fire till it begins to thicken. It must NOT boil. Remove
from the fire, and have ready the weel whisked whites of the eggs. Stir
all together, pour into a mould and stand it in a cool place to set.
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?
During a visit to the Kruger National Park we were fortunate to witness
the mating display of the korhaan where it flew high up and then plummeted
down to the ground, stopping just before it hit bottom. Very impressive!
The Redcreasted Korhaan is named for the red crest shown only during
courtship display to the female. The male puffs out his neck and throat
plumage to show the red crest.
A fairly large bird about the size of a chicken.
A common resident of savanna, bushveld and arid grassland. Eggs are laid
on the ground incubated for three weeks by the female. Feeds on Seeds,
fruit and arthropods.
The Redcreasted Korhaan is a very shy bird and no often seen at close
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
A dime has 118 ridges around the edge.
A cat has 32 muscles in each ear.
A crocodile cannot stick out its tongue.
A dragonfly has a life span of 24 hours.
A goldfish has a memory span of three seconds.
A "jiffy" is an actual unit of time for 1/100th of a second.
A shark is the only fish that can blink with both eyes.
A snail can sleep for three years.
Al Capone's business card said he was a used furniture dealer.
All 50 states are listed across the top of the Lincoln Memorial on the
back of the $5 bill.
Almonds are a member of the peach family.
An ostrich's eye is bigger than its brain.
Babies are born without kneecaps. They don't appear until the child
reaches 2 to 6 years of age.
Butterflies taste with their feet.
Cats have over one hundred vocal sounds. Dogs only have about 10.
"Dreamt" is the only English word that ends in the letters "mt".
February 1865 is the only month in recorded history not to have a full
In the last 4,000 years, no new animals have been domesticated.
If the population of China walked past you, in single file, the line
would never end because of the rate of reproduction.
If you are an average American, in your whole life, you will spend an
average of 6 months waiting at red lights.
It's impossible to sneeze with your eyes open.
Leonardo Da Vinci invented the scissors.
Maine is the only state whose name is just one syllable.
No word in the English language rhymes with month, orange, silver, or
Our eyes are always the same size from birth, but our nose and ears
never stop growing.
Peanuts are one of the ingredients of dynamite.
Rubber bands last longer when refrigerated.
"Stewardesses" is the longest word typed with only the left hand and
"lollipop" with your right.
The average person's left hand does 56% of the typing.
The cruise liner, QE2, moves only six inches for each gallon of diesel
that it burns.
The microwave was invented after a researcher walked by a radar tube
and a chocolate bar melted in his pocket.
The sentence: "The quick brown fox jumps over the lazy dog" uses every
letter of the alphabet.
The winter of 1932 was so cold that Niagara Falls froze completely
The words 'racecar,' 'kayak' and 'level' are the same whether they are
read left to right or right to left (palindromes).
There are 293 ways to make change for a dollar.
There are more chickens than people in the world.
There are only four words in the English language which end in "dous":
tremendous, horrendous, stupendous, and hazardous.
There are two words in the English language that have all five vowels
in order: "abstemious" and "facetious."
There's no Betty Rubble in the Flintstones Chewables Vitamins.
Tigers have striped skin, not just striped fur.
TYPEWRITER is the longest word that can be made using the letters only
on one row of the keyboard.
Winston Churchill was born in a ladies' room during a dance.
Women blink nearly twice as much as men.
Your stomach has to produce a new layer of mucus every two weeks;
otherwise it will digest itself.
There , now you know everything!
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.
Here is a
different potjie recipe, a Potjie pudding
125 ml water
250 ml hanepoot wine
250 ml fresh orange juice
100 g sugar
10 ml butter
5 ml grated orange rind
1 stick cinnamon
25 ml lemon juice
2 ml ground ginger
160 g butter
100 g castor sugar
2 eggs, whisked
25 ml apricot jam
5 ml grated orange rind
5 ml vanilla essence
180 g self-raising flour
5 ml bicarbonate of soda
250 ml milk
150 g seedless raisins
Place all ingredients for the syrup in a potjie and bring to the boil.
To make the batter, cream the butter and castor sugar together. Add
the eggs and beat well. Also add the apricot jam, orange rind and
vanilla essence and blend. Sift the flour and salt together and
gradually add to the mixture. Blend well. Dissolve bicarbonate of soda
in the milk and add to the mixture with the raisins. Blend well. Drop
spoonfuls of the mixture into the boiling syrup, cover and simmer for
about 20-30 minutes or until the surface no longer looks like uncooked
dough. Serve with cream, custard or ice cream. Serves 6.
Any good quality
wors of the thin variety can be hung out to dry. This particular recipe
however, dates right back to the era of the Great Trek in the early
This is how Droë Wors (dried sausage) tasted hundreds of years ago!
Fundamentally the spice ingredients and the method of preparation remain
the same as the boerewors recipe but the meat ingredients differ.
For the Trekkers in those days venison, beef and mutton was abundantly
available, but pigs were not suitable company for them and their nomadic
Therefore, we use the same spices and method as for making boerewors , but
the meat type and quantity is slightly different.
Traditional Recipe for Dried Wors
2 kg beef or venison (no pork or veal, it goes rancid when dried)
1 kg beef.
500 gr beef fat (no pork or spek)
25 ml salt.
5 ml ground black pepper.
15 ml corriander, singed and ground (see hints and tips).
1 ml ground cloves.
2 ml nutmeg powder.
125 ml brown vinegar.
25 ml brandy (optional).
25 ml marsala (optional).
200 gr narrow (thin) sausage casings.
Cube all meat.
Mix together thoroughly and mince coarsely.
Place meat in large bowl.
Add all dry spices, vinegar and brandy (if used).
Mix together lightly with a two pronged fork.
Place in fridge for +/- 2 hours to blend flavours.
Soak casings in water during this period.
Fit casings to sausage maker and fill with mixture.
Do not over- or under-stuff.
This wors is more suitable for drying than it is for cooking. Due to the
absence of pork and spek, it is not as succulent as normal boerewors and
many people find the cooked variety of this recipe a bit too dry for their
Also, hang this wors a bit longer than other types of wors as most people
prefer it drier than the rest. It should snap like a twig when bent.
being unhappy with my mood swings, bought me a mood ring the other day so
he would be able to monitor my moods.
We've discovered that when I'm in a good mood, it turns green and when I'm
in a bad mood, it leaves a big red mark on his forehead!
Maybe next time he'll buy me a diamond.
rancher died and left everything to his devoted wife.
She was determined to keep the ranch, but knew very little about ranching,
so she placed an ad in the newspaper for a ranch hand.
Two cowboys applied for the job. One was gay and the other a drunk.
She thought long and hard about it, and when no one else applied she
decided to hire the gay guy, figuring it would be safer to have him around
the house than the drunk.
He proved to be a hard worker who put in long hours every day and knew a
lot about ranching.
For weeks, the two of them worked hard and the ranch was doing very well.
Then one day, the rancher's widow said "You have done a really good job,
and the ranch looks great. You should go into town and kick up your
The hired hand readily agreed and went into town on Saturday night.
He returned around 2:30 AM, and upon entering the room, he found the
rancher's widow sitting by the fireplace with a glass of wine, waiting for
She quietly called him over to her.
"Unbutton my blouse and take it off," she said.
Trembling, he did as she directed.
"Now take off my boots."
He did as she asked, ever so slowly.
"Now take off my socks."
He removed each gently and placed them neatly by her boots.
"Now take off my skirt."
He slowly unbuttoned it, constantly watching her eyes in the fire light.
"Now take off my bra."
Again, with trembling hands, he did as he was told and dropped it to the
Then she looked at him and said:
"If you ever wear my clothes into town again, you're fired!"
Tarragon—a member of the composite tribe, closely allied to
wormwood—is a perennial herb cultivated for the use of its
aromatic leaves in seasoning, salads, etc., and in the preparation
of tarragon vinegar. There is a recipe below.
Tarragon can grow to a height of about 2 feet, and has long,
narrow leaves, which are undivided. It can bloom in late summer.
The small flowers appear in round heads and are yellow mingled
with black. The roots are long and fibrous, spreading by runners.
Two kinds of tarragon are cultivated in kitchen gardens. French
tarragon, with very smooth, dark green leaves and the true
tarragon flavor, and Russian tarragon, a native of Siberia, with
less smooth leaves of a fresher green shade. Russian tarragon
lacks the tartness of the French variety.
It loves warmth and sunshine and does best in warm, dry climates.
A little protection should be provided to the roots through the
winter, as they could be injured during severe frost. Both
varieties need a dry, rather poor soil. If set in a wet soil, they
are likely to be killed during the winter months.
The green leaves should be picked midsummer. The foliage may also
be cut and dried in early autumn for use in a dry state
afterwards. The beds should then be entirely cut down to protect
Tarragon leaves have a fragrant smell in addition to their
aromatic taste. They make an excellent pickle.
Fresh tarragon possesses an essential volatile oil, chemically
identical with that of Anise, which becomes lost in the dried
Creamy Tarragon Dip
Makes 10 servings
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 cup milk
4 teaspoons tarragon vinegar (recipe below)
1 teaspoon sugar
3/4 teaspoon fresh tarragon
3/4 teaspoon salt
1/8 teaspoon pepper
romaine lettuce leaves
Chinese pea pods
In blender at low speed or in food processor with knife blade
attached, blend first 8 ingredients until smooth. Pour mixture
into small bowl. Cover and refrigerate.
To serve, line a plate with the Romaine leaves. Arrange vegetables
and bowl of dip on the plate.
If dip becomes too thick upon refrigeration, stir in a little milk
until it reaches dipping consistency.
Makes 1 litre
1 pint (600 ml) cider vinegar
1 pint (600 ml) white vinegar
3 tablespoons dry tarragon
Place dried tarragon in a clean glass jar. Bring vinegar to a
light boil and pour into jar (over the tarragon). Do not cap. Let
If the jar has a metal lid, place plastic wrap over jar before
putting on lid so the vinegar does not come into contact with any
metal. Place in a dry, dark area (cupboard).
After 2 weeks strain the tarragon vinegar through cheesecloth and
pour into new clean jar or glass bottle. Add a stem or two of
fresh tarragon to the vinegar for a garnish.
Pretty basic simple recipe, easy to make and great to use!
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.
SiSwati, the language of the Swazi nation, is spoken mainly in
eastern Mpumalanga, an area that borders the country of Swaziland.
The Swazi people originated from the Pongola river valley in
KwaZulu-Natal, migrating from there to Swaziland. Their country
was under British control from 1903 to 1968.
SiSwati is one of South Africa's four Nguni languages, and closely
related to isiZulu. However, much has been done in the last few
decades to enforce the differences between the languages for the
purpose of standardising siSwati.
Home language to: 2.7% of the population
Family: Bantu Language Family
Varieties: Thithiza and Yeyeza
The all-in-one official guide
and web portal to South Africa.
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.
1.5 kg beef
1.5 kg pork
500 g speck
50 ml whole coriander
25 ml salt
5 ml freshly geround black pepper
2 ml ground cloves
2 ml grated nutmeg
150 ml vinegar
about 90 g casings
Scorch *, grind ansd sift coriander. Cut meat into 50mm cubes and combine
with remaining ingredients except speck and vinegar. Mince meat and dice
speck. Add speck and vinegar to minced meat and mix lightly but
thoroughly. Stuff into casings.
*scorch - whole coriander is lighly browned in a hot, ungreased frying pan
and then ground and sifted to remove the husks before use.
3 kg beef
2 kg pork
250 g speck
75 ml whole coriander
25-3- ml salt
15 ml peri-peri powder
150 ml vinegar
90 g casings
Scorch, grind and sift coriander. Cut meat into 50 mm cubes, mix with
remaining ingredients except speck and vinegar. Mince meat, dice speck and
mix lightly. Add vinegar and mix lighly but thoroughly. Stuff into
1.5 kg beef
1.5 kg pork
500 g speck
50 ml whole coriander
25-50 ml salt
5 ml freshly ground black pepper
2 ml ground cloves
25-50 ml curry powder
150 ml vinegar
about 90 g casings
Scorch, grind and sift coriander. Cut meat into 50 mm cubes and combine
with remaining ingredients except speck and vinegar. Mince meat and cube
speck. Add speck and vinegar to minced meat and mix lightly but
thoroughly. Stuff into casings.
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