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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. (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.
CHICKEN PIE with POTATO CRUST
400 ml cake flour
190 ml butter
225 g mashed potato, cooled
3 leeks, rinsed and sliced into rings
2 cooking apples, peeled and sliced
5 rashers bacon, chopped
65 ml cake flour
salt and freshly ground black pepper
450 g chicken breast fillets, diced
10 ml green peppercorns in brine
250 ml beer
lightly whisked egg yolk
1. Preheat the oven to 200 °C.
2. Spray an ovenproof dish with non-stick spray.
3. Mix the cake flour and butter in a food processor until the butter is
4. Add the cooled mashed potato and process until the mixture forms a ball
around the blade of the food processor.
5. Remove from the food processor and wrap in plastic wrap. Chill for
about an hour.
6. Sauté the leeks and apples in a little oil until tender.
7. Add the bacon and stir-fry until done. Remove from the pan and set
8. Season the cake flour with salt and pepper. and roll the chicken pieces
in the mixture until well coated.
9. Fry in oil until brown on the outside.
10. Return the leek mixture to the pan and add the green peppercorns and
11. Stir well. Reduce the heat and simmer until the sauce thickens
12. Turn into the prepared oven dish.
13. Roll out the pastry until 5-7 mm thick, brush the sides of the dish
with water and line the oven dish with the dough.
14. Trim the edges, cut out decorations from the remaining dough and
arrange on top.
15. Brush the dough with lightly whisked egg yolk and bake for 20 to 25
minutes or until the crust is done and golden brown.
16. Serve with a salad.
I just love ginger beer, try these recipes:
ROOIBOS TEA GINGER BEER
(makes 7 litres)
3 litre strong rooibos tea
20 ml instant dried yeast
800 g white sugar
3 litre cold water
30 ml ground ginger
75 g seedless raisins
5 ml cream of tartar
1. Blend a little lukewarm rooibos tea with the instant yeast.
2. Add the granular sugar to the remaining rooibos tea and stir until the
sugar has dissolved completely.
3. Add the cold water and ginger.
4. Add the raisins and cream of tartar.
5. Cover and leave for 12 to 24 hours or until the raisins have risen to
the top and the mixture begins to ferment.
6. Strain through a clean piece of cheesecloth and bottle. Store in the
HOME-MADE GINGER BEER
(makes 4.5 litres)
10 ml dried yeast
625 ml sugar
125 ml grated ginger
5 litre warm water
1. Mix yeast with a teaspoon of sugar in a cup.
2. Fill with warm water and cover.
3. Leave mixture until it starts to bubble.
4. Place ginger, water and sugar in a large pot and leave to dissolve.
5. Add yeast and mix well. Leave overnight.
6. Strain and pour into clean bottles.
7. Store in the refrigerator.
8. Great with a tot of vodka
Calm has returned to O.R. Tambo International Airport following the
weekend's shock departure of a South African Airways flight to London - on
time, with all its engines attached, and only minimal luggage stolen.
A spokesman for the Airports Company of South Africa (ACSA) said that
staff was receiving counselling after the shock take-off of the SAA Boeing
747, but that many employees were still "confused and angry".
According to ACSA, those heaviest hit by the freak departure were the
"Many of them are feeling deeply hurt that the plane got away before they
had time to carry out the traditional pre-flight baggage integrity sweep",
said a spokesperson. "Many of our staff depend on this sweep to put bling
on their family's table."
She added that while the sweep was not officially encouraged, since it
involved cutting open baggage with industrial angle-grinders and searching
for valuables, there was nothing ACSA could do to stop it.
"Asking us to stop baggage theft would be like asking us to introduce
minimum employment standard in our hiring process," she said. ACSA
currently requires all job-applicants to have a pulse, and to be able to
write their name, or indeed any name, on an application form.
Go take a look at
page, there are some great sarmie ideas!
From: Michelle Rees
I seriously love the following sarmie fillings:
*Thinly sliced roast beef, sliced boiled egg, mayo and finally chopped
*Chopped green granny smith apple, mayo and atchar
*Marmite, cheese and onion
*Philly cheese, sweet chilli sauce, gherkins and onion
*Toasted peanut butter and banana (so yum it’s like dessert!!)
The very best sarmie you will ever eat is Marmite, peanut butter and
Do not knock it till you’ve tried it……it will knock your socks off
Really, really old recipe
Mash 1 lb. mealy potatoes while hot. Mix with them 2 oz. butter, a
little salt, 3 well-beaten eggs, 2 oz. sugar, and half a grated nutmeg.
Stir well, drop some of the mixture into boiling lard a spoonful at a
time. Fry a delicate brown and serve with lemon and sugar.
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
The Gemsbok (Gemsbuck)
|The gemsbok or gemsbuck (Oryx gazella)
is a large African antelope, of the Oryx genus. The name is derived
from the Dutch name of the male chamois, Gemsbok. Although there are
some superficial similarities in appearance (especially in the colour
of the face area), the chamois and the oryx are not related.
Gemsbok live in herds of about 10-40 animals, which consist of a
dominant male, a few non-dominant males, and females. They often live
in association with zebras, gazelles or other antelopes. The female's
horns may be curved but the male's are thicker and parallel. Male
gemsbok have been known to gore attacking lions with their horns.
There are two types of gemsbok: a northern and southern variety. The
northern gemsboks have black-fringed ears while the southern ones have
longer horns and more rounded ears.
Gemsbok are mainly desert-dwelling and do not depend on drinking to
supply their physiological water needs.
Taken by me on our recent trip to
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.
Oxtail and Banana Potjie
A size 3 Potjie Pot is recommended.
1 Large oxtail, cut into pieces
3 Medium onions, finely sliced
2 Ripe bananas, sliced
5 Medium carrots, cut into strips
12 Baby potatoes
250g Button mushrooms
1 Large tomato, sliced
5ml Chopped parsely
10 Whole uitjies
2 Garlic cloves, finely chopped
0.5 Red chilli, finely chopped
5 Whole cloves (kruinaeltjies)
5ml Mixed herbs
2 Bay leaves
500ml Warm water
Salt and pepper to taste
62ml Brown vinegar
20ml Tomato sauce,
10ml Medium curry powder
Coat the Pot with the butter and heat.
Braai the meat for about 15 minutes
Add the onions, garlic, chilli, cloves, herbs, bay leaves, salt and pepper
and braai for a further 15 minutes.(If the Pot gets too dry, add some warm
Now add the 500ml warm water, cover with the lid and allow the Potjie to
simmer for about 2 hours
In the meantime, mix the ingredients of the sauce and put one side.
After 2 hours, pack the bananas on top of the meat and layer the veggies
as they appear in the recipe
Sprinkle the parsley on top, and then layer the onions and allow the
Potjie to simmer for 1 hour
Add the sauce and allow to simmer for a further 30 minutes
Thanks to raine Alexander for these:
1. Two blondes walk into a building..........you'd think at least one
of them would have seen it.
2. Phone answering machine message - "...If you want to buy marijuana,
press the hash key..."
3. A guy walks into the psychiatrist wearing only Clingfilm for shorts.
The shrink says, "Well, I can clearly see you're nuts."
4. I went to buy some camouflage trousers the other day but I couldn't
5. I went to the butchers the other day and I bet him 50 quid that he
couldn't reach the meat off the top shelf. He said, "No, the steaks are
6. My friend drowned in a bowl of muesli. A strong currant pulled him in.
7. A man came round in hospital after a serious accident. He shouted,
"Doctor, doctor, I can't feel my legs!" The doctor replied, "I know you
can't, I've cut your arms off".
8. I went to a seafood disco last week...and pulled a muscle.
9. Two Eskimos sitting in a kayak were chilly. They lit a fire in the
craft, it sank, proving once and for all that you can't have your kayak
and heat it.
10. Our ice cream man was found lying on the floor of his van covered with
hundreds and thousands. Police say that he topped himself.
11. Man goes to the doctor, with a strawberry growing out of his head. Doc
says "I'll give you some cream to put on it."
12. 'Doc I can't stop singing The Green, Green Grass of Home' "That sounds
like Tom Jones syndrome. ' Is it common? ' "It's not unusual."
13. A man takes his Rotteweiller to the vet. "My dog's cross-eyed, is
there anything you can do for him?" "Well," says the vet, "let's have a
look at him" So he picks the dog up and examines his eyes, then checks his
teeth. Finally, he says, "I'm going to have to put him down." "What?
Because he's cross-eyed? ""No, because he's really heavy"
14. Guy goes into the doctor's. "Doc, I've got a cricket ball stuck up my
backside." "How's that?" "Don't you start."
15. Two elephants walk off a cliff...boom, boom!
16. What do you call a fish with no eyes? A fsh.
17. So I was getting into my car, and this bloke says to me "Can you give
me a lift?" I said "Sure, you look great, the world's your oyster, go for
18. Apparently, 1 in 5 people in the world are Chinese. There are 5 people
in my family, so it must be one of them. It's either my mum or my Dad, or
my older Brother Colin, or my younger Brother Ho-Cha-Chu? But I think its
19. Two fat blokes in a pub, one says to the other "Your round." The other
one says "So are you, you fat bast**d!"
20. Police arrested two kids yesterday, one was drinking battery acid, and
the other was eating fireworks. They charged one and let the other one
21. "You know, somebody actually complimented me on my driving today. They
left a little note on the windscreen. It said, 'Parking Fine.' So that was
22. A man walked into the doctors, he said, "I've hurt my arm in several
places" The doctor said, "Well don't go there anymore"
23. Ireland's worst air disaster occurred early this morning when a small
two-seater Cessna plane crashed into a cemetery. Irish search and rescue
workers have recovered 1826 bodies so far and expect that number to climb
as digging continues into the night.
Probably the most popular herb of all, lavender is used mostly for it's
fragrance. The most widely used varieties are English Lavender, Dutch
Lavender, and French Lavender. The first two grow to about 30cm tall, but
the French Lavender grows about 90cm tall. 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,
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
This is the regular newsletter from Cathy Buckle:
Dear Family and Friends,
Behind every tree, under every bush and around every corner, it
seems there is a British enemy waiting to invade Zimbabwe. "We
must maintain the utmost vigilance in the face of vicious British
machinations," Mr Mugabe warned as he spoke at his celebration of
Zimbabwe's 28th anniversary of Independence.
No one that I've spoken to this week had even the vaguest clue of
what a machination is. A few thought it had something to do with
machinery or engines, others that it was a mispronunciation of the
word imagination. Still others wondered if these mysterious
machinations had anything to do with the Chinese ship steaming
around looking for somewhere to unload its cargo of death destined
for Harare. The ship loaded with 3 million bullets, 1500 rocket
propelled grenades and 3000 mortar shells. So we sat on the edge
of our chairs this Independence day wondering just exactly where
the British are hiding and what their unknown vicious
something-or-other means to our daily lives.
Nearly thirty years after Independence the threats and warnings of
British plots haven't just worn thin, they've worn out altogether.
It is generally agreed that at most there are perhaps thirty
thousand white people left in Zimbabwe - a miniscule percentage in
a population of approximately 11 million people. It's way past
time for our leaders to stop blaming someone else and accept
responsibility for their own deeds and machinations such as those
portrayed on the front page of one weekly independent newspaper:
"Hundreds flee Zanu PF Rampage." "Murder, torture, terror."
It's three weeks since Zimbabwe voted and we are exhausted,
frustrated and frightened. As each day passes there is less and
less food to buy, more and more reports of people beaten and
hiding and still no final election results. Zimbabweans want food
and jobs not grenades and bullets. We want our voices to be heard
and our votes to be respected. When the South African Transport
workers union refused to unload the Chinese cargo ship in Durban
this week they showed the way and we thank them for this. Zimbabwe
is not at war, it is hungry. Until next week, thanks for reading,
My books: "African Tears" and "Beyond Tears" are available in
from: email@example.com and in the UK from:
To subscribe to this newsletter, please write to:
This South Africa - interesting facts and
The A to Z of South African culture (each
newsletter features a letter of the alphabet) see
I is for Indigenous Art
The massive Drakensberg range of mountains is the world's largest
art gallery - indoors or out - and a monument to the San Bushmen
hunter-gatherers who lived there from the Stone Age until the late
Living in the sandstone caves and rock shelters of the
Drakensberg's valleys, the San made paintings Unesco describes as
"world famous and widely considered one of the supreme
achievements of humankind … outstanding in quality and diversity
of subject and in their depiction of animals and human beings …
which throws much light on their way of life and their beliefs."
In 2000 Unesco named the Drakensberg as a World Heritage site, for
both its natural beauty and the unique cultural heritage of the
mountains' rich store of San art.
"The rock art of the Drakensberg is the largest and most
concentrated group of rock paintings in Africa south of the
Sahara, and is outstanding both in quality and diversity of
subject," Unesco says.
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 .
Welcome to the Expats Alive website! We hope that you enjoy the
walk down memory lane and that you find old friends and colleagues
from your expat life! This website is for all those who have lived
as 'expats' at any time during life, or are still expats now! Our
members have lived, and still live, on all 4 continents and are
always happy to find others who have similar experiences of life
as an expat. We are happy to welcome anyone who lives as a citizen
of a country that is not 'theirs by birth' and all members are
welcome to join us at our reunions!
Bakers Tennis Biscuits have been around forever, or at least that how it
seems for me! It's my favourite tea-dunking biscuit! Here are some recipes
with bakers Biscuits, more next time.
BANANA MERINGUE PIE
1 Pkt Bakers Tennis Biscuits, broken
80g Butter melted
1 Can (397g) Condensed milk
½ Cup lemon juice
Rind of one lemon
3 Eggs separated
3 Fresh bananas, sliced
½ Cup castor sugar
1 Tsp (5ml) vinegar
1 Tblsp (15ml) cornflour
Preheat oven to 180 degrees.
Combine broken biscuits and melted butter.
Press into pie dish.
Whisk together condensed milk, lemon juice, lemon rind and egg yolks.
Place banana slices on banana slices on biscuits.
Pour lemon mixture over bananas.
Beat egg whites until stiff gradually adding castor sugar
Beat in vinegar and corn flour.
Place on top of fillings.
Bake for 10 minutes or until golden brown.
1 Pkt Bakers Tennis Biscuits, crushed
½ Cup (125ml) butter
1 Cup (250ml) caster sugar
3 Eggs, separated
1 Tbls (15ml) baking powder]
Jam of your choice
Cream the butter & sugar. Add egg yolks and beat very well.
Add the biscuit crumbs to the mixture alternately with the milk.
Beat egg whites until stiff and fold them in together with the baking
Pour the batter into 3 greased and lined 23cm in diameter tins and bake at
180c for 20 – 25 minutes until done.
Cool and remove paper. Sandwich the layers together with jam and cream.
Decorate the top with cream.
Chill the cake before serving.
BLACK CHERRY TART
1 Tin (410g) Black Cherries
2 Tablespoons (30ml) Custard Powder
1 Tin (397g) Condensed Milk
½ Cup (125ml) Lemon Juice
1 Tub (250g) Smooth Cottage Cheese
1 Packet Baker Tennis Biscuits
Drain the cherries well, but reserve the syrup.
Mix the custard powder with the syrup.
Boil the mixture until thick, stirring continuously.
Leave to cool.
Beat the condensed milk and lemon juice together, add the cottage cheese
and mix well.
Place half the biscuits in a greased rectangular pie dish, 23cm x 13cm x
Spread half the cottage cheese mixture over the biscuits.
Arrange half the cherries on top.
Repeat the layers.
Cover with the thickened cherry syrup.
Chill for a few hours before serving.
To make a Youngberry Tart substitute a tin of youngberries for the
CHERRY COCONUT PUDDING
12 Bakers Tennis Biscuits Crushed
2 Cups (500ml) milk
100g Desiccated coconut
2 Tblsp (30ml) butter
2 Tblsp (30ml) sugar
1tsp (5ml) vanilla essence
½ Cup (125ml) glace cherries, chopped
2 Eggs separated
3 Tblsp (45ml) Icing sugar
Bring milk to boil and add biscuits, coconut, butter and sugar. Mix
together, ad vanilla essence, cherries and beaten egg yolks.
Place in greased ovenproof pudding bowl and spread with jam.
Beat egg whites until stiff, add icing sugar and spread meringue over
Bake at 180 degrees for one hour until golden.
1 & ½ Packets Bakers Tennis Biscuits, crushed
200g Cooking chocolate
¾ Cup (175g) butter
2 Tbls (30ml) syrup
75g Chopped nuts
75g Glace cherries
Melt the chocolate, butter and syrup over low heat.
Add the biscuit crumbs, nut and cherries.
Press into a greased dish about 30cm x 20cm x 5cm.
Chill until firm and then cut into squares.
COCONUT CHERRY TRIANGLES
½ Cup (125ml) melted butter
2 Cups (500ml) icing sugar
¼ Cup (65ml) cream
¼ Cup (65ml) glace cherries, finely chopped
14 Bakers Tennis Biscuits, crushed
1 Cup (250ml) dessicated coconut
Red food colouring
400g Dark cooking chocolate
2 Tblsp (30ml) extra butter
Line base and sides of 20cmx30cm lamington tin with foil.
In a bowl, combine butter, icing sugar, cream, cherries, biscuits and
Mix well and taint pink with little food colouring.
Melt chocolate and butter together in heat-proof bowl over boiling water.
Stir until smooth.
Spread half chocolate over base of prepared tin.
Allow to set.
Press biscuit mixture gently over chocolate.
Reheat remaining chocolate and spread over biscuit mix.
Refrigerate for 2 hours. Remove from tin and cut into 4cmx5cm rectangles
and then in half to form triangles.
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