Are you a pasta lover? Great! Then
right click here and
download some paste recipes.
This is going to be another regular feature......
Bugs Bunny was right -- it's all in the carrots. Raw carrots have
18,492 IU (that's International Units) of vitamin A per cup. Cooked
pumpkin is close behind at 12,230 IU per cup, followed by peppers at 4,665
IU, and spinach at 2,813 IU per cup.
Four out of 10 of us aren't getting enough vitamin A, but we need it to
help fend off infection and keep our vision strong. Experts say men need a
minimum of 3,000 IU a day and women need 2,310 IU.
One Ticket is All It Takes
The UK Lottery never pays less than £3 million every Wednesday and Saturday (± R43 million) with frequent rollovers. Click here to play!
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.
MEALIE PAP DISH
500g mealie meal
1 tin condensed milk
1 pkt. bacon bits
1 tin sweetcorn
1 garlic clove, crushed
2 dessertspoons oil
1. Cook mealie meal according to your taste, but not too stiff
2. Add condensed milk and sweetcorn and mix well, then allow to stand for
3. To make the sauce, brown the onions, garlic, tomatoes and bacon in oil
until golden brown
4. In a serving dish layer the mealie meal then the sauce making the last
5. Allow to cool slightly and serve with a braai, if desired the dish can
be sprinkled with grated cheese
Go take a look at
page, there are some great sarmie ideas!
Melanie, Perthshire, Scotland.
Favourite sarmie is a salad cream sandwich - 2 slices of bread well
buttered with a thick covering of salad cream on 1 slice squash the 2
1949: The Prohibition of Mixed
Marriages Act is passed in South Africa, West and East Germany are created
and the Peopled Republic of China is proclaimed, the Voortrekker
Monument is inaugurated, the Springboks beat the All Blacks 4 - 0
Really, really old recipe
This dates from the late 1800's
Stew some sorrel in two pints of meat stock. Strain it and put to the
stock for every pound of fish, 1 oz. of butter, 2 anchovies or some
anchovie sauce, a small blade of mace and some lemon peel, salt and
pepper. Put in the fish and stew gently.
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
For the next few issues I will be featuring the Small
Five starting with the Elephant shrew
Shrews are probably the most successful of the ground-dwelling mammals
known as insectivores. There are around 275 shrew species in all. Even
though shrews and other small mammals such as moles and hedgehogs are
placed together in the order Insectivora, they are not actually related.
Elephant shrews also present somewhat of a classification problem as some
scientists feel they are more closely related to tree shrews (classified
as primates) than they are to other shrews.
The checkered elephant shrew takes its name from its long pointed head and
very long, mobile, trunk-like nose. It has long, slim legs, and its
characteristic hunchbacked posture gives it the appearance of a miniature
antelope or perhaps a tiny pig with a long tail. A gland on the underside
of the tail produces a strong scent used to mark territories. This musky
smell apparently serves as a deterrent against many carnivores. Its coat
pattern varies widely—usually a russet-brown color, it may or may not have
a combination of lighter spots or stripes.
Although found in a range of habitats, the giant elephant shrew is more
adapted to areas where water and plentiful supplies of food are available
year round. The thick ground cover of coastal bush forest, as well as
highland and lowland forest, provides an ideal habitat.
Elephant shrews form pairs that live in a common territory of several
acres, but they are seldom together. They do, however, keep track of each
other's whereabouts through scent markings. They are intolerant of close
neighbors, and should one trespass into the territory, it will be
violently evicted, chased out by the male if the intruder is another male
or by the female if it is female. Aggressive encounters involve screaming,
sparring, snapping and kicking, all of which can happen so rapidly that it
appears to be a blur of animals tumbling on the forest floor.
Giant elephant shrews give birth four or five times a year, and a female
can be gestating and lactating at the same time. The fully haired newborn
remains hidden for the first 3 weeks and then follows the mother for about
a week. After weaning and becoming independent, the offspring remains in
the parents' territory for another 6 weeks. By this time it is almost
adult size and leaves to establish its own territory. This is the most
vulnerable time for shrews-those that survive and manage to set up a
territory will probably only live up to 4 years.
Unlike many small mammals, the checkered elephant shrew is only active
during daylight. It feeds nearly all day, constantly poking its long nose
under leaves and forest litter. The mouth is set back and below the nose,
but the tongue is extremely long and can be extended beyond the end of the
nose. The elephant shrew eats invertebrates like ants, termites, beetles,
spiders, millipedes and worms.
Predators and Threats
In some areas of Africa people use elephant shrews as a source of food,
but the biggest problem faced by the shrew is that its distribution is
limited to highly fragmented forests. Habitat fragmentation limits an
individual animal’s access to available resources and makes finding a mate
more difficult, thereby restricting populations.
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.
recently asked for a venison potjie recipe, this is the recipe I gave:
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.
This was floating around on the internet and was too good to pass up.
JAKE WHITE’S LETTER OF RESIGNATION AS THE BOKS BOARD THE PLANE FOR FRANCE
It is with much regret that I must accept your offers of 12, 16, 17, 25
and 30 April, 1 – 6, 10, 15 -20 and 31 May, everyday in June, and all of
July except for the 16th (when you were attending a Youth Day Rally with
the Watsons), to resign. I really did try to stick it out, but these are
the reasons why I have no alternative but to finally accept:
In May I selected a squad of 45. You added Luke Watson. I could live with
that. After winning the England Test 58-10, I trimmed the side down to 30.
You added 8 more. Because these 8 were at least part of the original squad
(and thanks for agreeing on the Chris Jones issue – yes he did throw the
season’s best pass to Bryan Habana, but he DEFINITELY was playing for
England) I could even live with that. But things from then to now have
just gotten out of hand. “Trimming” a squad, sir, means that the numbers
go DOWN… not UP!!!!
I mean, passing slips of paper around Parliament for members to write down
any names of players they want to go to the World Cup is just ridiculous.
Out of the list you sent me via the Sports Minister’s brother, 12 of those
players retired more than 5 years ago, 3 play cricket, one is a woman, 2
are Samoans, and one died in 1981. Also, Trevor Manuel may play for the
Parliamentary team, but I REALLY don’t need to check if he played “the
odd” Super 12 game, as you suggested… trust me! Of the other 112, the
members for Witbank, Dullstroom and Machadodorp submitted the entire Pumas
squad. Their argument that they had just beaten Ireland was unfounded, and
yet when I tried to point out to you, and them, that they were mixing up
the Argentinian Pumas with our most pathetic Currie Cup side of all time,
I was branded a “dinosaur of old South Africa provincialism”.
This is not just a go at ANC members by the way… I also thought that the
DA’s Dianne Kohler-Barnard’s suggestion of playing Marius Roberts because
he has a “nice bum” and played a little bit of centre for Jeppe anyway (it
was actually Pirates but never mind) was stupid (but in the spirit of
reconciliation, you made me put him in anyway). And the FF+ insisting that
Robbie Wessels doing the Leeuloop as a legitimate move with Wynand Olivier
against the All Blacks would be our secret weapon… well… do me a favour!!!
(At least you scotched that one, although giving the thumbs up to their
other suggestion, Errol Tobias, was somewhat of a surprise). And what the
hell was I supposed to do with 13 of King Goodwill’s sons (IFP submission
But I could even live with that! As could I the embarrassment, of a World
Cup squad announcement that lasted 2 hours on Supersport the other night.
It was all good and well having to read out 163 names that were on the
list already… But when you invite members of the viewing audience to phone
in, quote their ANC membership number and add a player of their choice,
well that’s just ridiculous!
Tomorrow I would have boarded the specially chartered 747 (yes, it was
nice of British Airways to give our squad our very own Jumbo at short
notice) with 278 Springbok players and management, 93% of whom I’ve never
even heard of, let alone even met. And to add insult to injury, you slip
in Hanyane Shimange as a late inclusion (9 hookers????) because the
jumpseat on the plane wasn’t taken?????? Even if we DID need 9 hookers
(that argument about the Samoans eating frontrowers was a bit far fetched
don’t you think?) don’t you think it would have been decent to at least
reinstate John Smit?
The final straw was Butane Khompela’s insistence that Ge Korsten be sent
along as part of my back up team, so that he could sing “Liefling” live
whenever Derrick kicked a successful goal. (This despite my insistence
that Hougaard wasn’t part of my match plans anyway.) When I informed Mr
Khompela that Mr Korsten had in fact, passed away some time ago, he
suggested that I “call his son Arno from the Springbok Nude Girls” and
bring him along instead as, in his words: “I am sure his Dad taught him to
sing that song as a young boy anyway”. I tried to tell him, via you, sir,
there was no relation between the two whatsoever, and that the singer’s
name was actually Carstens, not Korsten. What did you do? You drop Deon
Carstens because his “brother” is involved in a transvestite rock band!!!!
So, yes, when I suggested to Mr Khompela that he needn’t remove my
passport from up his a#@e but could leave it there, that definitely DOES
constitute my resignation.
I wish you and the new coach, Cheeky, all the best in France. (Just as
well he happened to be at the airport anyway, hey?).
And please tell Mr Khompela that he needn’t have the passport cleaned and
sent back… I’ve applied for a new one, and should get it just in time to
be coaching France or England in the 2011 World Cup.
PS You can stop that forensic investigation into my family tree now. Bob
Skinstad is definitely NOT my nephew, or son.
It is thought that a Turkish native brought paprika into Hungary in the
15th or 16th century when the Turks conquered Hungary and allowed
Bulgarian farmers to settle there.
They were the first to cultivate the new red pepper, known as Hungarian
pepper. It was so mild and sweet, and full of flavour, the Hungarians
started to include it in their diet, and it became so popular it was known
as their national spice.
Paprika contains an unusually high amount of Vitamin C and is important in
boosting the immune system to resist winter colds and 'flu.
In Hungary, children sprinkle paprika powder in their milk when suffering
from a cold.
This a very decorative plant in a garden, reaching about 50 cm in height,
with big elongated fruit which change from bright emerald green to the
fiery red colour we know.
Paprika is a sturdy annual, bearing fruit right up to the first heavy
The seed saved from the largest fruits, can be sown again next year with
no fear of deterioration in quality.
The fruits must be picked when fully ripened and bright red, at the end of
Paprika looks lovely when grown with tomatoes, parsley, sweet basil and
Paprika is used to boost the immune system as it is full of vitamins,
particularly A and C, minerals and beta carotene. It can also ease sore
throats and stop constant coughs.
In Hungary, Russia and Czechoslovakia all medicine shelves have a bottle
of paprika on hand. In rural areas it is still used to clear wounds,
scratches and grazes by sprinkling into the washing water. Paprika is also
taken with milk to stimulate sluggish bladder and kidney function.
Medical science has proved that the brilliant red colouring is an
important anti-cancer food.
It contains a small degree of the fiery capsaicin which is present in
large quantities in most of paprika's cousins, the peppers, and so helps
to ward off colds and flu, and strengthen the immune system.
The Hungarians have perfected the art of cooking with this delicious
spice. We sprinkle it on our grills and pastas in powdered form, but it is
delicious using your own fresh paprika. It has a sweet yet pungent, rich
Paprika was once used in creams to brighten up the complexion of people
living under sunless skies and long, dark winters. Girls would experiment
with lip creams as well, adjusting the amount of powder in it to deepen
the colour. Remember, paprika is mild enough to be used this way, but
should you try doing the same with chilli powder or cayenne pepper, it
will burn your skin badly.
The FunkyMunky 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.
I'm very 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
I used to have a regular feature on my website that I called the
Zimbabwe Letters. sadly my contact "went silent" and I
didn't have a source any more. I am looking for another source
Zimbabweans moonlight to make ends meet each month
By Fanuel Jongwe
Harare - Zimbabwean schoolteacher Sylvia Ngandu is unapologetic
about juggling her responsibilities in the classroom with her
other job - selling fruit and vegetables. "At first the school
head threatened me with suspension for bringing stuff to sell
during work hours," Ngandu said as she described her
''remote-controlled" method of teaching at a primary school near
Harare. "But he stopped bothering me when I told him I was doing
it to raise my bus fare ... or else I would stop coming to work as
soon as my salary ran out." Ngandu goes to the marketplace every
morning to buy merchandise for the day. After leaving her class
with work to do for the day or assigning a 12-year-old prefect to
take charge, she pops out to do a job that used to be derided as
only fit for semiliterate women and school dropouts.
With world-record inflation now perched at more than 3 000 percent
and wages perpetually lagging behind spiralling prices of basic
foodstuff, stories such as Ngandu's are becoming more common. As
the saying goes, most Zimbabweans are going to work to "steal or
deal". "Deals are a way of life these days. You don't rely on your
salary alone," according to the lyrics of a popular song. The cost
of basic foodstuff and services required monthly by a Zimbabwean
family of five was estimated in March at Z$1.7 million (about R50
000 at the official bank rate). The monthly salary for an average
urban worker starts from Z$90 000 - not enough to buy a 2 litre
bottle of cooking oil, which costs Z$500 000. The price of a 10kg
packet of mealiemeal is Z$114 000 and a loaf of bread costs Z$18
It is not uncommon, therefore, to visit an office where the
receptionist pulls a bag from under his or her desk to display
goods for sale. Such office workers might sell anything from
second-hand clothes to scarce commodities such as sugar and
cooking oil, and often have a credit facility for their
colleagues. Others double as cross-border traders and street
vendors over weekends and holidays. Or, like Tatenda Nyati, an
information technology specialist with a construction hardware
firm, they might work on a freelance basis after office hours and
at weekends. "I found my salary was no longer enough to cover all
my expenses for things such as food, transport, clothes as well as
support for my siblings as required under our customs, so I
started my own company. I sell computer hardware and I am hired
during weekends to do maintenance work for other firms. I find I
earn more money on a single weekend contract than I earn from my
From ZWNews, To subscribe, please email
This South Africa - interesting facts and
Some news for the air travellers
SA airports increase security
29 May 2007
As of 1 June 2007, international travellers using South Africa's
airports will be prohibited from carrying hand luggage containing
liquids, aerosols and gels exceeding 100 millilitres.
The Airports Company of South Africa's (Acsa) operations director,
Bongani Maseko, said last week that the new security measures were
in line with the International Civil Aviation Organisation's
"We recommend that passengers should place all liquids, aerosols
and gels (LAG) in their check-in luggage, however passengers who
decide to carry LAGs for various reasons need to take these
regulations into account when planning their trips," Maseko said.
With the new regulations, passengers will not be allowed to carry
on board items in their hand luggage which exceed 100ml, such as
perfume, shampoo, suntan lotion, creams, toothpaste and hair gel.
Maseko warned that hand luggage with LAGs exceeding 100ml would be
confiscated, while passengers would only be allowed to carry one
International travellers would be required to place essential
liquids to be carried on board in a re-sealable clear, plastic bag
with a capacity of not more than one litre and a total diameter of
Each item containing liquid cannot exceed 100ml in quantity and
must fit comfortably inside of the sealed bag.
Acsa has ordered 200 000 plastic bags, which will be handed out to
passengers at the country's three main airports free of charge
until the end of June. They will also be made available at retail
With prior arrangement, permission will be granted to people with
medical problems if they produce a doctor's prescription to that
Items carried on board that need to be placed in bags include
formula, milk and food for babies in small containers,
prescription medicine in liquid and gel form, essential
non-prescription medication not exceeding 100ml per container, eye
care products, liquids and gels, including juice needed by
Lipsticks in tubes, solid deodorant, lip balm and similar solids
will be allowed on board as well.
Any duty free liquid, gel or aerosol products purchased after
security checkpoints should be placed in special security bags by
the store and customers connecting to further destinations are
advised to keep these sealed throughout their journey.
Maseko assured the air travellers that as part of Acsa's efforts
to ensure passengers comply with the new requirements, an
educational campaign would be initiated countrywide.
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.
Lodge and Conference facilities
The lodge is a mere hour's drive from Johannesburg
International Airport and is within easy access of the Bakwena Platinum
Highway. Set amongst beautiful Boekenhout trees, Mutango offers
accommodation and conference facilities for smaller groups. The lodge
has been awarded by the Tourism Grading Council of South Africa.
Mutango Lodge is situated in the Dinokeng Conservancy which is set to
become the premier eco-tourist destination in Gauteng.
Located approximately 25km north of Pretoria, Mutango is the ideal place
for the city dweller to unwind.
BRISKET & BARLEY SOUP
500g lean brisket on the bone, cut into small pieces
2.5 litres water
6 carrots, sliced
1 onion, peeled and chopped
125g chopped celery
3 potatoes, peeled and quartered
250g pearl barley
2ml white pepper
2 beef stock cubes
1. Put the water in a large pot with the brisket and bring to the boil,
then remove any scum
2. Add the carrots, onion, celery, potatoes, barley, salt and pepper and
reduce the heat
3. Cover, and simmer gently for about 3 hours
4. Stir in the stock cubes at the end of cooking and taste for seasoning
350g whole, unpeeled beetroot with leaves intact
2 large carrots, peeled
15ml sunflower oil
100 - 125g streaky bacon, chopped
1 large onion, peeled and finely chopped
3 sticks celery, trimmed and cut into matchsticks
1.5 litres chicken stock
salt & finely ground black pepper
250g tomatoes, skinned and seeded
125ml sour cream for garnish
1. Wash the beetroot and leaves well
2. Break off the leaves and separate them from their stalks and ribs,
shred the leaves and chop the stalks finely
3. Peel the beetroot and cut the flesh into thin strips, slice the carrots
thinly lengthways and cut into fine strips
4. Heat the oil in a large saucepan and fry the bacon over a low heat
until the fat runs
5. Add the beetroot flesh, carrots, onions and celery and stir over a low
heat until the fat has been absorbed
6. Add the stock and vinegar, stir well and season with salt & pepper
7. Bring to the boil and simmer, covered, for 30 minutes
8. Pass the tomato flesh through a fine sieve or food mill to make puree,
add it to the soup with the beetroot leaves and stalks
9. Continue to simmer for a further 15 minutes, or until the beetroot is
10, Serve very hot with a swirl of sour cream in each serving
CREAM of ASPARAGUS SOUP
1kg fresh asparagus spears
1 small onion, peeled & chopped
1 litre chicken or vegetable stock
salt & freshly ground white pepper
2 egg yolks
finely chopped parsley for garnish
1. Wash and peel the asparagus, then chop it, reserving some of the tips
2. Simmer these separately, very gently, until just tender
3. Cook the rest of the asparagus with the onion, stock, salt and pepper,
partly covered, for about 25 minutes, or until tender
4. Puree the asparagus in a blender or food processor, then press through
5. Melt the butter, stir in the flour and cook for 1 minute
6. Gradually add the pureed soup, stirring all the time, until the mixture
7. Beat the cream with the egg yolks, mix with a little of the hot soup,
and pour into the remaining soup
8. Heat the soup gently while stirring, but do not allow to boil
9. Add the cooked tips, check the seasoning and serve hot, sprinkled with
(thanks Jeanette Taljaardt for this recipe)
1kg butternut, peeled, seeded and cubed
2 onions, finely chopped
2 cloves garlic, crushed
1½ litres vegetable stock
curry powder to taste
salt & pepper to taste
cream or natural yoghurt
1. Melt the margarine, add the onions and garlic and fry till soft
2. Add the butternut and vegetable stock, bring to the boil, turn down the
heat and simmer till tender
3. Flavour with the curry powder, salt & pepper and allow to cool slightly
4. Liquidize or mash until smooth, reheat and serve with a swirl of cream
or yoghurt on top
CHILLI BEEF and GREEN PEPPER SOUP
(thanks Jeanette Taljaardt for this recipe)
2 onions, chopped
25ml sunflower oil
10ml tomato paste
1 pkt. Royco chilli beef & green pepper soup
2 x 410 cans butterbeans, drained
1. Fry onions in oil until soft, then add tomato paste and butterbeans
2. Add soup powder mixed with 400ml water, simmer for 5 minutes, stirring
until thickened, then season to taste
1 medium sized, very firm cauliflower
500ml chicken stock
salt & pepper
1. Trim the stalk from the cauliflower and cut the florets into small
pieces and simmer gently in the stock for 5 minutes
2. Drain and reserve the stock, and turn out the cauliflower into a dish
3. Add butter to the cleaned saucepan and melt over a gentle heat
4. Stir in the flour and cook gently for 1-2 minutes without browning
5. Gradually whisk in the stock and milk to make a smooth sauce
6. Bring to the boil, stirring continually, and simmer for 5 minutes
7. Add the cauliflower and re-heat gently, then season to taste with salt,
pepper and grated nutmeg
French Onion soup
1 kg Brown Onions (quartered and peeled)
1 tbsp Butter
white wine 1/4 cup
1 tsp dijon mustard
150 g gruyere
garlic to taste
1 tbsp flour
Quarter 1kg peeled brown onions.
Place in baking dish, dot with butter, and season with sea salt and
freshly ground black pepper.
Bake at 200 degrees C until soft (about 45 minutes).
To make the cheesy toast topping, heat ¼ cup white wine with a heaped tsp
each of butter and Dijon mustard, and 150g grated Gruyère.
Whisk until well mixed and the cheese has melted.
Spoon onto 8 toasted baguette slices rubbed with garlic.
Once the onions are done, turn the grill to a high heat and pop in the
When golden brown and bubbling, set aside.
Tip the onions into a large pot, add 150ml white wine, bring to the boil
and cook until the wine has evaporated
Add 1 tbsp butter.
When it has melted, add 1 tbsp flour.
Cook,stirring for 2 minutes. Gradually add 1,5 litres hot home-made beef
Bring to the boil, simmer for 15 minutes, season to taste and stir in 3
Put 2 cheesy toasts in each bowl, ladle over the soup and serve.
3 leeks, finely chopped
1 medium onion, peeled and finely chopped
4 medium potatoes, peeled and thinly sliced
1 litre chicken stock
250ml natural yoghurt
salt & pepper
chopped chives for garnish
1. Sauté the leeks and onion in the heated butter in a medium-sized pan
until soft, stirring constantly
2. Add the potatoes and stock, then simmer, covered, for 15 minutes, or
3. Push the mixture through a sieve, or liquidize, then add the yoghurt
and salt and pepper to taste
4. Serve with chopped chives for garnish
5. This can also be served well chilled, just substitute the yoghurt with
MEAL-in-ONE FISH SOUP
45ml olive oil
3ml curry powder
1 onion, peeled and sliced
2 carrots, peeled and sliced
2 leeks, sliced
3 ripe tomatoes, skinned, seeded and chopped
3 litres fish stock
250ml dry white wine
3 cloves garlic
2 strips orange rind
salt & freshly ground black pepper
6 small potatoes, peeled
1.5kg line fish, skinned and filleted
8 slices French bread
50g grated Gruyere cheese
45ml chopped parsley
1. Put the olive oil, curry powder and onion in a large saucepan and fry
until the onions are translucent
2. Add the carrots and the leeks and heat until they are soft
3. Add the tomatoes, stock, wine, garlic, orange rind, salt and pepper
4. Cover and simmer gently for 1 hour then add the potatoes and fish
5. Bring to the boil, then reduce the heat and simmer for 10 minutes
6. Remove most of the fish fillets and place on a platter, covered with
foil to keep warm
7. Allow the potatoes to cook for another 15 minutes, then remove and set
aside with the fish
8. Cool the soup, discard the orange rind and liquidize
9. Return the potatoes and fish to the soup
10. Reheat, and taste to adjust the seasoning
11. Place a slice of crusty French bread in each soup bowl and top with a
dollop of garlic mayonnaise and a spoonful of grated cheese
12. Ladle the soup onto the bread, add a slice of fish, and sprinkle with
TOMATO and CARROT SOUP
10ml sunflower oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 medium carrots, peeled and finely chopped
500g tomatoes, skinned and roughly chopped
1 apple, peeled, cored and chopped
Bouquet garni of thyme, marjoram and 1 bay leaf
1 litre vegetable or chicken stock
salt & freshly ground black pepper
1. Heat the butter and oil in a large saucepan, add the onion and garlic,
and cook over a low heat for 10 - 15 minutes, until soft and transparent
2. Add the carrots and stir over a low heat until all the fat has been
3. Add the tomatoes, apple, bouquet garni and stock, season with salt &
pepper and bring to the boil
4. Cover the saucepan and simmer for 45 minutes
5. Remove and discard the bouquet garni and pass the soup through a fine
sieve or a blender
6. Return it to a clean pan, heat through and adjust seasoning
7. Pour the soup into warm bowls and garnish each with a spoonful of cream
and some croutons
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