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.

The UK Lottery never pays less than £3 million every Wednesday and Saturday (± R43 million) with frequent rollovers. Click here to play!

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) Click here to take a look and also download your free Low Fat recipe eBook (that works out to about R2 per recipe book! sheessshhh!)

Hello Peter,
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..........
Thanks again,
LC

Glenacres Superspar sends out a really nice newsletter full of super recipes. To subscribe, click here and send the blank email. 

MEALIE PAP DISH

500g mealie meal
salt
1 tin condensed milk
1 pkt. bacon bits
1 tin sweetcorn
2 onions
2 tomatoes
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 a while
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 layer sauce
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 my Wacky Sarmies 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 slices together!

Source: Sunday Times

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

This dates from the late 1800's

Stewed snoek
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 email me.

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.

Habitat
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.

Behavior
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.

Diet
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.

From: www.awf.org 

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.
 

Afrikaans Newsletter

Subscribe to my Afrikaans newsletter . Visit my Afrikaans website
 

Potjiekos recipe

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.

I was recently asked for a venison potjie recipe, this is the recipe I gave:

Venison potjie

Ingredients
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

Method:
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.                                                               

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

Dear Regan

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 I assume????)

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.

Sincerely

Jake

PS You can stop that forensic investigation into my family tree now. Bob Skinstad is definitely NOT my nephew, or son.

PAPRIKA

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 frost.
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 summer.
Paprika looks lovely when grown with tomatoes, parsley, sweet basil and strawberries.

MEDICINAL USES
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.

CULINARY USES
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 flavour.

COSMETIC USES
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 
 

Zimbabwe update

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 (any volunteers?).

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$18 000.

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 real job."

From ZWNews, To subscribe, please email ironhorse@zwnews.net
 

This South Africa - interesting facts and information

Some news for the air travellers

SA airports increase security
Edwin Tshivhidzo

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 standards.

"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 parcel onboard.

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 80 centimetres.

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 stores countrywide.

With prior arrangement, permission will be granted to people with medical problems if they produce a doctor's prescription to that effect.

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 diabetic passengers.

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.

Source: SouthAfrica.info
The all-in-one official guide
and web portal to South Africa.  
 

Recipe Requests

Looking for a specific South African recipe? Email me and I will do my best to find it for you!

Add your suggestions to my Elephant Stew and Wacky Sarmies recipes.
 

Featured Website

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.

The Recipes

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
15ml salt
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

--------------------------------------------------------------------------------

BORSCH

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
15ml vinegar
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 tender
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
30g butter
30ml flour
250ml cream
2 egg yolks
finely chopped parsley for garnish

1. Wash and peel the asparagus, then chop it, reserving some of the tips for garnish
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 a sieve
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 boils
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 parsley

--------------------------------------------------------------------------------

BUTTERNUT SOUP
(thanks Jeanette Taljaardt for this recipe)

1kg butternut, peeled, seeded and cubed
30ml margarine
2 onions, finely chopped
2 cloves garlic, crushed
1½ litres vegetable stock
1ml cinnamon
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
400ml water
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

--------------------------------------------------------------------------------

CAULIFLOWER SOUP

1 medium sized, very firm cauliflower
500ml chicken stock
50g butter
45ml flour
500ml milk
salt & pepper
grated nutmeg

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

Ingredients
1 kg Brown Onions (quartered and peeled)
1 tbsp Butter
sea salt
black pepper
white wine 1/4 cup
1 tsp dijon mustard
150 g gruyere
8 baguettes
garlic to taste
1 tbsp flour

Method:
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 toasts.
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 stock.
Bring to the boil, simmer for 15 minutes, season to taste and stir in 3 tbsp brandy.
Put 2 cheesy toasts in each bowl, ladle over the soup and serve.

--------------------------------------------------------------------------------

VICHYSSOISE

3 leeks, finely chopped
1 medium onion, peeled and finely chopped
30g butter
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 until tender
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 cream

--------------------------------------------------------------------------------

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
GARNISH
8 slices French bread
garlic mayonnaise
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 the parsley

--------------------------------------------------------------------------------

TOMATO and CARROT SOUP

15g butter
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
GARNISH
60ml cream
60ml croutons

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 absorbed
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

To subscribe to this newsletter and view previous newsletters, , click here, to subscribe to my Afrikaans newsletter, click here.

To unsubscribe, send me an email giving your name and the email address you want to unsubscribe from.