How about 300 chicken recipes? Just
right click here and
I just love ginger biscuits, they are so dunkable in tea! Elizabeth du
Rand sent me the following very old recipe:
10 cups flour (1,3 kg)
50 ml ground ginger
25 ml bicarb
25 ml cream of tartar
4 ½ cups sugar
250 ml syrup
6 XL eggs
Sift the dry ingredients, rub in marge and lard, add syrup and then eggs
and mix to form a dough. Knead. Roll into balls and press with a fork.
Bake at 200 degrees C for 6 to 7 minutes.
Why not make up a few batches for the upcoming holidays?
Alberton Licencing Department and Alberton
At long last I managed to get my duplicate driver's licence. I only
applied mid May, so to get it by October is not too bad at all!
My other beef is with Alberton Municipality. They, in their wisdom,
decided to change billing dates ( I personally think it is a money making
scheme). Anyway, the changing of dates screwed up their debit order
system. When municipality staff start telling you to cancel your debit
order immediately, you must know something BIG is wrong! So, if you fall
under Ekhuruleni Municipality and you have a debit order in operation for
payment of your monthly municipal account, you know what to do!
Do you have problems with your local municipality, licencing department
or Telkom? Try and get the private phone number of the person in charge.
Problem solved. I have also got the private phone number of the Ward
Councillor that I helped vote in during the last municipal elections. Use
him/her, after all, you helped vote him in!
This is going to be another regular feature......
Insomnia affects about one-third of the adult population worldwide, and
for most of us, the quality of our sleep will decrease at some point in
our lives. While different types of insomnia have different causes, most
people can find relief through the following, regardless of the source of
Establish a consistent bedtime routine, and try to go to bed at the same
time every night.
Get plenty of exercise during the day. The more energy you expend during
the day, the sleepier you will feel at bedtime.
Reduce or eliminate your intake of caffeine, stimulants and alcohol. Even
when consumed early in the day, these can affect sleep.
Avoid large meals late in the evening.
Learn and practice a relaxation technique regularly: Breathing exercises,
meditation and yoga are good examples.
Don't obsess about not sleeping. Instead, remind yourself that while
sleeplessness is troublesome, it isn't life-threatening.
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! This past weekend one lucky winner
walked away with just under 5 million pounds, that's about R75,000,000. Now
that's a whole lot of zero's. You can't win it if you aren't in it!
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.
Does this sound yummy, or what???
MICROWAVE CARAMEL MILK TART
6 Marie Biscuits
1/2 Cup Soft Brown Sugar
1 Cup Coconut
1/2 Cup Flour
1/2 Cup Margarine
2 Large Eggs
4 Cups Milk
1/2 Cup Maizena
15ml Custard Powder
5ml Caramel Essence
1. Crush the marie biscuits and add brown sugar, coconut, flour and salt
2. Microwave the margarine in a deep bowl for 1 minute on HIGH
3. Add the biscuit mixture and mix, keeping out 30ml of biscuit mixture
4. Press the mixture into a pie plate and microwave for 2 minutes on HIGH
5. Separate the eggs, then beat the yolks with 200ml of milk
6. Add the maizena, sugar, custard powder and salt and beat till mixed
7. Add the rest of the milk
8. Microwave on HIGH for 12 minutes, stirring every 2 minutes
9. Add the butter and caramel essence
10. Beat the egg whites until stiff and fold gently into the cooked
11. Pour the filling into the base, and sprinkle remaining biscuit mixture
Go take a look at
page, there are some great sarmie ideas!
Soft fried egg with yolk busted and mixed with Tomato Sauce and a bit
of pepper spread over some slap chips and placed between 2 pieces buttered
white bread is the perfect way to end a dinner. Once you’ve busted the egg
over the chips (French fries) the skill is in determining how much to
leave for the sarmie after eating the rest of the meal!!
As for DUNKING there is the age old “Soldiers” – strips of toast dunked
into egg yolk.
Sean from Melbourne.
1953: The Bantu Education Act is
passed, Queen Elizabeth II is crowned, Edmund Hilary summits Everest,
the first james Bond thriller, Casino Royale is published, Playboy
magazine hits the streets with the first centrefold being Marilyn Monroe,
Really, really old recipe
This dates from the late 1800's
1 pound chillies
1 tablespoon salt
1/2 pound almonds, blanched and pounded
1 teaspoon powdered coriander seed
1 teaspoon powdered ginger
1 large onion, sliced
1 clove garlic
Pound the chillies in an iron mortar, Mix all the ingredients and boil
in 3 bottles of vinegar to the required consistency
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, next was the Leopard
tortoise then the Ant Lion and the Redbilled buffalo weaver.
he Leopard tortoise is a large and attractively marked tortoise which
has a wide distribution in sub-Saharan Africa, including recorded
localities in southern Sudan, Ethiopia, Eastern Africa (including Natal),
Zambia, Botswana, Namibia, Angola and Southwest Africa. In this species
males may attain a greater size than females, a characteristic shared with
certain other members of the genus Geochelone,
including Galapagos tortoises. Large examples may be 60 cm (over 2
feet) long and weigh over 35 kg (about 80 lbs.).
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.
Use a #3 potjie.
30 ml cooking oil
1.5 kg ostrich neck slices
4 leeks, sliced
2 fat cloves garlic, crushed
5 ml dried or 1 sprig fresh rosemary
250 g brown mushrooms, sliced
30 ml boiled green peppercorns, bruised
75 ml brandy
50 ml dry sherry
375 ml dry red wine or 1/2 red wine 1/2 chicken stock
30 ml lemon juice
15 fresh pickling onions, peeled
10 small whole carrots
8 small, peeled potatoes or unpeeled new potatoes scrubbed clean
1 x 300 g packet creamed spinach and mushrooms, thawed. (Can be replaced with 250 g cooked, chopped and flavoured spinach mixed with 125 ml sour cream. Flavour the spinach with some of the folowing: bacon, ham, cheese, nutmeg and lemon juice)
15 ml cake flour
a little milk
salt to taste
Heat the oil in the pot and brown the meat a little at a time. Remove and set aside. Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot. Return the meat to the pot. Heat the brandy slightly, pour over the meat, and ignite. Add the heated sherry, red wine and lemon juice once the flames have died down. Cover with the lid, reduce the heat and simmer for 2 1/2 hours or till the meat is almost tender.
Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes. Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot. Season with nutmeg and salt, cover and simmer for a further 15 minutes.
A woman went to a pet shop & immediately spotted a large, beautiful
There was a sign on the cage that said R50.00.
"Why so little," she asked the pet store owner.
The owner looked at her and said, "Look, I should tell you first that this
bird used to live in a house of Prostitution And sometimes it says some
pretty vulgar stuff."
The woman thought about this, but decided She had to have the bird any
She took it home and hung the bird's cage up In her living room and waited
for it to say something..
The bird looked around the room, then at her, and said,
"New house, new madam."
The woman was a bit shocked at the implication, But then thought "that's
really not so bad."
When her 2 teenage daughters returned from school The bird saw and said,
"New house, new madam, new girls."
The girls and the woman were a bit offended But then began to laugh about
the situation Considering how and where the parrot had been raised.
Moments later, the woman's husband came home from work.
The bird looked at him and said, "Hi, Keith!"
Olaf vas vorking at de fish plant up nort in Dulut vhen he accidentally
cut off all ten of his finkers.
He vent to de emergency room in de klinik and vhen he got dar de Norsky
doctor looked at Olaf and said: 'Let's haf de finkers and I'll see vhat I
Olaf said, 'I hafen't got de finkers.'
'Vhat do you mean, you hafen't got de finkers?' he said. 'It's 2007, for
goodness sake! Ive's got microsurgery and all kinds of incredible tekniks.
I could haf put dem back on and made you like new! Vhy
didn't you brink de finkers?'
Olaf replies (irritably) 'How de f*@k vas I supposed to pick dem up?
A man and a woman, who have never met before, but are both married to
other people, found themselves assigned to the same sleeping room on a
Though initially embarrassed and uneasy over sharing a room, they were
both very tired and fell asleep quickly... him in the upper bunk and her
in the lower.
At 1:00 AM, the man leaned over and gently woke the woman saying,
"Ma'am, I'm sorry to bother you, but would you be willing to reach into
the closet to get me a second blanket? I'm awfully cold."
"I have a better idea," she replied. "Just for tonight, let's pretend that
"Wow! That's a great idea!" he exclaimed.
"Good," she replied. "Get your own f---ing blanket!"
After a moment of silence, he farted
Probably the most popular herb of all, lavender is used mostly for it's
The most widely used varieties are English Lavender, Dutch Lavender, and
The first two grow to about 30cm tall, but the French Lavender grows about
Lavender likes dry, well drained soil, and a sunny position. Lavender does
not like the cold, so it is advisable to cover the plants with a
protective tent during the winter months
Butterflies love lavender, but funnily enough, moths do not like it
Lavender is essential for all potpourri, and can be used in sachets, as
essential oils, or even burnt in the fireplace to give off a lovely scent
which pervades the house
Spread your washing over the lavender bush, to give it a fresh sweet smell
Lavender can be used to make a tonic water, which is excellent for
delicate, sensitive skins
Lavender gives a calming effect and helps with insomnia
Lavender is a very good mouthwash
Make a tea with a sprig of lavender to relieve a headache
Lavender can be used in fruit salad
Lavender is a excellent additive for marinades and makes a good tenderiser
takes 30 - 40 minutes
250ml self-raising flour
250ml icing sugar
250g butter (not margarine)
30ml lavender leaves finely chopped
icing sugar for dusting
1. Sift all dry ingredients together
2. Rub in butter, and add lavender
3. Press into a greased baking sheet (20cmx20cm)
4. Prick with a fork and bake 25 min. at 180°C till brown
5. Remove from oven and slice whilst warm
6. Dust with icing sugar after cooling
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
White farmers in court for growing crops
Ten white farmers appeared in court in Zimbabwe yesterday accused
of growing crops on their land - in a country where millions of
people will need food aid within the next few months. The case in
Chegutu district, 70 miles southwest of Harare, exposes the
perversity of President Robert Mugabe's policies. Commerical
agriculture was the mainstay of the economy in the days when
Zimbabwe was a food exporter. Since 2000, when the government
began seizing white-owned farms, many of them violently, the
agricultural sector has collapsed and the economy has gone into
freefall, with inflation now at 6,600 per cent, the highest in the
world. The World Food Programme estimates that it will be feeding
4.1 million Zimbabweans, one third of the population, by the end
of the year. But none of that has stopped the Zanu PF regime. Now
the Chegutu group is charged with violating the Consequential
Provisions Act, which gave the few hundred remaining white farmers
a final deadline of Sep 30 to leave their land and homes. The
colonial-era Chegutu courtroom was packed by the so-called "war
veterans" who are Mr Mugabe's staunch supporters, and
"beneficiaries" who stand to be given the properties should the 10
be convicted. Among them are Edna Madzongwe, the speaker of
parliament, and Nathan Shamuyarira, a former information minister
and one of President Robert Mugabe's closest aides. The farmers,
aged from 38 to 75, produce a variety of food from chickens to
oranges and have already given two-thirds of their farms to the
government for resettlement. All but one still work their
remaining land intensively and say they intend to try to continue.
They were remanded on bail and their lawyer David Drury sought to
have the case referred to the supreme court, which is due to rule
on the constitutionality of the land law. They pleaded not guilty
and face up to two years in prison if convicted. "We have also
said that no farmer has received any payment of any kind
whatsoever and that the way compensation is decided means farmers
would be paid nothing, given that Zimbabwe's inflation rate is
over 6,000 per cent," he added. But a prominent lawyer in Harare
said the courts were blocking urgent applications over land cases.
"The atmosphere in the courts has changed dramatically in the last
week," he said. Didymus Mutasa, the lands minister, has said that
the few hundred remaining white farmers will be forced out, one
way or another. "The position is that food shortages or no food
shortages, we are going ahead to remove the remaining whites," he
said recently. "Too many blacks are still clamouring for land and
we will resettle them on the remaining farms." In fact many farms
were given to members of the government and their cronies, and one
minister has admitted that the new farmers have failed in their
cultivation efforts. Outside the court, the scruffy shops of
Chegutu were empty of basic foods, and street vendors sold small,
sour oranges. They came from a once-prolific citrus farm in the
district now devastated after it was seized by Bright Matonga, the
deputy information minister, earlier this year.
From ZWNews, To subscribe, please email
This South Africa - interesting facts and
The A to Z of South African culture (each
newsletter features a letter of the alphabet) see
C is for Corné and Twakkie
"So to all you golden kids out there who always believed in the
Dream and shared in the Love, we just want to say: Come on!
Believe it! Thanks."
Meet Corné and Twakkie, comedians and stars of The Most Amazing
Show (T*M*A*S). If you're not South African, you'll probably find
them scary. If you are you'll find them scary anyway, but you'll
laugh a lot too. As they would say, Corné and Twakkie are totally
They're like a bad seventies flashback: mullets, insane facial
hair, tight shiny shorts last worn on a high school hockey pitch
in 1974, and wonderfully mangled SA English.
According to their website, Corné - the Love Captain - is 6ft 4in
(23in x 4in), "the fabulous host of The Most Amazing Show and
part-time healer at the Dai Maharaj Centre for Healing through
His co-host Twakkie is 4ft 6in, and has 84 broken bones and eight
metal plates. "He made a name for himself as a stuntman in the
golden decade of the 1980s and still struggles to cope with the
unbearable stress of stardom."
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. This is a really
nice and informative site, check out the downloads!
If you intend visiting Mozambique, I can
personally recommend African Adventures and Palm Grove Lodge.
We spent an unforgettable week there!
Thanx a lot to Joan for sending me these rusk recipes:
1 kg cake flour
7 g salt
250 g butter
30 ml whole anise seeds
20 g instant yeast
300 g sugar
850 ml water
1. Sift flour and salt together. Rub butter into flour until it resembles
breadcrumbs. Mix in the anise seeds, yeast and sugar. 2. Stir the egg into
the water and mix into the flour mixture. Stir to combine. Knead until
elastic. 3. Cover with cling film and leave to rise in a warm place until
double in size. Don't knock back. 4. Shape into balls and place in a deep
bread tin sprayed with nonstick baking spray. Leave to rise until even
with the edge of the tin. 5. Place rusks in the oven, preheated to 200 °C,
immediately reduce temperature to 180 °C, and bake for 45 minutes. 6.
Remove from tin. Leave rusks to cool completely before breaking them apart
(do not cut with a knife). 7. Dry out in the oven at 100 °C.
1 kg cake flour
8 g bicarbonate of soda
8 g cream of tartar
8 g baking powder
10 g salt
200 g sugar
250 g butter or margarine
450 ml buttermilk
1. Spray two 30 x 36 x 7 cm baking trays with nonstick baking spray. 2.
Sift the dry ingredients into a bowl. Cut in the butter or margarine. Rub
in until it resembles breadcrumbs. 3. Mix in buttermilk to form a firm
dough. 4. Break off small pieces of dough and shape them into balls. 5.
Place close together in sprayed baking trays. 6. Brush the side of each
row with melted butter before putting in the next row so that the rusks
can be broken apart easily later. 7. Bake in a preheated oven at 240 °C
for 10 minutes, then reduce heat to 190 °C and bake for a further 35-50
minutes, then brush with diluted milk. 8. Turn out on to a cooling rack
and break in three so that rusks will cool more quickly. 9. When cool,
break into neat portions and allow to dry out in the oven set at 100 °C.
All bran rusks
500 g margarine
600 g sugar
3 extra-large eggs
1 kg self-raising flour
5 ml salt
15 ml baking powder
300 ml milk
180 g bran flakes
Preheat the oven to 180 ºC (350 ºF). Grease two 23 x 13 x 7 cm loaf tins
with margarine. Cream the margarine and sugar together. Add the eggs one
by one, beating well after each addition. Sift all the dry ingredients,
except for bran flakes, together and add to the margarine mixture,
alternating with the milk. Finally add the bran flakes and mix well. Turn
the mixture into the prepared loaf tins. Bake for about 45 minutes or
until a testing skewer comes out clean when inserted into the centre of
the rusk mixture. Cool, slice into fingers and dry at 100 ºC (200 ºF).
Brown bread rusks
1 loaf brown bread (day old)
300 ml water
160 g soft brown sugar
125 g butter or margarine
15 ml aniseed
2 ml salt
Cut the bread into 2,5 cm slices. Cut each slice into 5 equal lengths.
Bring the water, brown sugar, butter or margarine, aniseed and salt to the
boil. Pour a little of this syrup into a deep plate. Roll the bread
lengths in the syrup one by one until completely covered. Stir the syrup
occasionally. Put the bread lengths carefully on a wire rack. Dry for an
hour at 100 ºC and after that overnight at 60 ºC until bone dry. Keep in
an airtight container.
230 g margarine
400 g sugar
3 extra-large eggs
50 ml peanut butter
5 ml vanilla essence
10 ml bicarbonate of soda
250 ml milk
240 g cake flour
10 ml baking powder
pinch of salt
160 g coconut
160 g oats
120 g breakfast cereal flakes
50 g peanuts, finely chopped
Preheat the oven to 180 ºC (350 ºF). Grease one 37 x 13 x 10 cm loaf tin
with margarine. Cream the margarine and sugar together. Add the eggs one
by one, beating well after each addition. Add the peanut butter and
vanilla essence and mix well. Dissolve the bicarbonate of soda in the milk
and add Sift the cake flour, baking powder and salt together. Add the
remaining ingredients, mix and add to the margarine mixture. Blend. (Add a
little more milk if the dough is too dry.) Turn the mixture into the
prepared tin and bake for about one hour or until a testing skewer comes
out clean when inserted into the centre of the rusk mixture. Cool, slice
into fingers and dry at 100 ºC (200 ºF). Makes about 40 rusks.
1 kg wholewheat flour
125 g sunflower seeds
20 g aniseed
5 ml salt
500 g margarine
500 g brown sugar
250 g molasses
20 ml bicarbonate of soda
1 l buttermilk
Preheat the oven to 180 ºC (350 ºF). Spray three 23 x 13 x 7 cm loaf tins
with non-stick spray. Mix the wholewheat flour, sunflower seeds, aniseed
and salt in a large mixing bowl. Melt the margarine and add the brown
sugar. Stir well. Add the molasses and mix well. Dissolve the bicarbonate
of soda in the buttermilk and mix well. Add to the margarine mixture and
mix. Add this mixture to the dry ingredients and mix thoroughly to
distribute the liquid evenly. Turn into the prepared loaf tins, spreading
the mixture evenly. Bake for about 1 hour or till done: a testing skewer
will come out clean when the bread is done. Cool slightly and turn out
onto a wire rack. Cool completely and cut into fingers. Place on baking
sheets and dry at 100 ºC (200 ºF). Makes about 70 rusks
1 litre milk
500 ml sugar
500 g margarine or butter
3 extra large eggs
2.50 kg self-raising flour
5 ml cream of tartar
Preheat oven to 140 °C and grease 3 loaf tins with butter or non-stick
Heat the milk and sugar together until the sugar has dissolved.
Bring to the boil and pour the boiling mixture over the margarine or
Mix well and leave to cool.
Beat in the eggs one by one.
Add the self-raising flour, salt and cream of tartar.
Knead together to form a dough.
Shape into balls and arrange in the prepared tins.
Bake for 1 hour or until done and a testing skewer inserted comes out
Turn out, cut into fingers and bake at 80 °C until completely dry.
Store in an airtight container
500 g butter or margarine, melted
500 ml buttermilk
2 eggs, whisked
1 kg ordinary or bran-enriched self-raising flour
15 ml baking powder
375 ml soft brown sugar
375 ml muesli
250 ml oats
250 ml coconut
125 ml sunflower seeds
Preheat the oven to 180 ºC and spray two oven pans with non-stick spray.
Cool the melted butter slightly before beating in the buttermilk and eggs.
Combine all the dry ingredients and add to the butter mixture. Stir to mix
and turn the mixture into the oven pans, spreading evenly (the batter
fills 1 1/2 oven pans). Mark into fingers. Bake for about 30-45 minutes or
until golden brown and done. Loosen the edges, turn out onto a wire rack
and cool. Cut or break the rusks into smaller pieces and dry out at 80
ºC. Store in airtight containers. Makes about 90 pieces.
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