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May 31st, 2008


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Greetings everyone!  And a special welcome to all the new subscribers!

New subscribers and everyone else, get your freebie at the link below.

It's getting chilly on the Highveld, so what about some stew or bredie recipes to keep you warm? Just scroll down to the recipe section and enjoy!

Just to let everyone know that I reserve the right to use anything that arrives in my email inbox either on my website or in my newsletter, unless it clearly states that I am not allowed to do so.

We usually go to Carnival City, our local entertainment complex about twice a month for a movie, a good meal and a flutter at the tables or machines. Most times it is crowded and my favourite machines are taken. Then I came across Silversands online casino. You simply sign up, download some software and you can practise with fun money to your heart's content before you play with the real thing.
Give it a try,
  Click Here

The Danville Help Group

I am personally involved with this charity, if you can help in any way, please contact Elsabé (details below)

Newsletter 20 May 2008

Good morning friends,
Herewith some feedback on the activities of the last couple of weeks.


The "Parent Day" (combined Mothers day and Fathers day function) was a huge success - thank you very much to the people who contributed on such short notice! Our biggest help came from Stellenbosch - thank you very much to the lady who sponsored all the meat. The senior citizens really enjoyed it immensely.

It was a lovely sunshine day and everything was perfect. Werner Muller entertained the senior citizens with his lovely songs and sharp whit. While the senior citizens were singing and laughing, uncle Giel and his assistants started to braai the meat and aunt Martie with her assistants prepared the pap, sauce, salad and baked pudding.

After lunch, all the senior citizens were treated with a gift pack which consisted of toiletries. The thankfulness for this was truly a blessed feeling. Toiletries are expensive and not always affordable for many. Over and above the treat, it also helped to save money.

Elana gave every senior citizen a long stemmed rose and many of the senior citizens looked like they were blooming. Thank you very much to everyone who helped make the morning really special.

The photographs are already on the website - please take a look at

ANDEON PROJECT (Bethlehem-resort)

At this project, we see the Lord's blessings and handiwork on a daily basis. Arnold and his assistants literally work day and night to keep this project in good standing and to try and improve everything. Nothing is ever too much effort. There is once again vegetables and the spinach is booming.

Unfortunately one of the people living at Andeon passed away. She was a lovely kind hearted lady whom everyone called "mother". It was a very hard blow for the people staying there, but we know that with time, the tears will dry. Sometimes it makes people more aware as well of exactly how short life is and that we need to make the best of each and every day. There is no time to sit idle and do nothing.

Solidarity is also busy with a big campaign to inform people of the immense poverty of our people, and how hard they are living. It helps to inform the public about what is really happening behind the scenes.


We are a registered Article 21 organization who is totally dependent on donations from the public. We do not receive government funded subsidy whatsoever. This means that the public - our supporters are in fact the Danville Help Project. Everyone who help those less fortunate is in actual fact part of the Danville Help project. Without your help and assistance there cannot be a project.

We can only distribute and help with donations that which we receive from the public. If we receive few donations, we can only hand out what little we have. If however we receive better donations, there is more for us to hand out. We unfortunately cannot keep an emergency stock of groceries - how would you be able to store food if people are hungry?

Because of this, we constantly need to ask and sometimes also beg to get enough groceries. Sometimes, if we don't get in enough groceries, we need to sell some of the clothes that are left over after we handed it out to people in need - we then use this money to buy food and medicine etc.

The help we require is that people help with food, clothes, furniture etc and then deliver it to my house. Here we sort everything, pack it and then hand out according to the individual needs. It is not physically possible for me to pick up everything - with this I really need a lot of help.

It is extremely important that people not decide to drive to Danville themselves or any other of the less affluent suburbs, to stop at houses or to stop on the street at people and then try to find out who needs help. This type of help really need to be very structured, controlled and needs to be handled very carefully. Unfortunately the "clever" people see you coming from a mile and will try to trick you, while the people who really need the help do not receive it. This is the sweet and sour of this type of work. Please find out before you get involved with "people".

Rather contact your church or government organization if you want more information if you want to get involved on your own please, and make sure your donations are going the correct avenues to help people who are really in need.

Our project is an open book and any person can at any time accompany us to the projects to see what we do and how we do it. There is also the website which includes photographs and gives detailed feedback on our projects and where the donations are going.


Winter has arrived!! And we literally need tons of blankets and warm clothes. Please help us this winter as in the previous years to hand out the necessary blankets etc to the people in need.

I want to ask that we, as we did in last year's drive try and concentrate on a better quality blanket that will last a couple of years. The grey "Army" blankets help, but they fray after the first wash.

Any blanket - new or used but in good condition is more than welcome please.

Conservatively calculated, we need approximately 3000 blankets for the winter of 2008. But as in the past we know it is possible and believe that we will receive all that is needed.


This morning, we only have R443.88 in our bank account. The winter is here. Food, clothes, medicine, blankets, school clothes and school fees need to be bought and paid for. Once again, we can only do so much. But I believe and know that things will improve. Times are tough, but if everyone helps a little, we can make a huge difference.

Any second hand articles in good condition are now more than welcome please.


With this I really now need a lot of help. Due to an injury (lifting too many heavy articles over the years at my fragile age), I had a shoulder operation and is totally out of action. Please read this letter very slowly and with a lot of empathy - it almost took me a full day to type with only one hand!!

If our supporters can please help me to deliver their donations to my house - I will still do my part to sort, pack and deliver the donations.


It is an endless and tiresome function to raise funds. Elana offered to organize a function to help us raise funds. She will need all the help she can get for this. It will be in the form of a dance and dinner together with well known entertainers and guests. There are 50 tables of 10 seats each that need to be sold. We need people who can help to sell the tables. This is the ideal opportunity for businesses to treat their personnel for a good cause. Tax receipts will be handed out for this. Please contact Elana at Cell: 079 696 9353 or

The project's bank account can be used for ticket sales and it is very important that the reference number be clearly indicated.

Bank details:
Danville Help Project
FNB - Brooklyn
Branch code:- 251 345
Cheque Account: 620 546 34128
Swift code: FIRNZAJJ926
Ref: Wonderland table nr Mr/Mrs

Date: Friday, 25 July 2008
Place: Utopia (Lynnwood road)
Time: 07:00
Formal wear

Please contact Elana at 079 696 9353 for more information please

We will in future newsletters give more information on the dance.


We have only received sponsors for 2 children and decided at this stage to postpone the camp. I will again tackle this project after winter.

My working arm is now totally numb!! Until next time.

Keep well,

Danville Hulp Projek
FNB - Brooklyn
Branchcode:- 251 345
Account No: 620 546 34128
Swiftkode: FIRNZAJJ926

Delivery address:-
286 Cliffendale rylaan
Faerie Glen

Tel 012 991 3914 Cel 082 8282 551


Kitch 'n' Zinc

I happened to find this really nice Blog, please click on the link below and go browse around.....

Following with thanks from Brian at Kitsch'n'Zinc

Hot stuff an' all, an' all

Well you learn something everyday. Those chilli heads in the US have had me brainwashed for years that they were scorching hot - the hottest habañero peppers popular in chilli-eating competitions in the US generally measure about 100,000 units on the standard Scoville scale, named after its inventor, Wilbur Scoville, who developed it in 1912. At first the scale was a subjective taste test but it later developed into the measure of capsaicinoids present. The hottest chilli pepper in The Guinness Book of Records is a Red Savina habañero with a rating of 570,000 Scoville Heat Units (SHU). Then along came a chilli not from a tropical hot spot where the locals are impervious to its fiery heat but a smallholding in deepest Dorset. The Dorset Naga almost twice as hot as the previous record- holder, was grown by Joy and Michael Michaud in a poly- tunnel at their market garden. The couple run a business called Peppers by Post and spent four years developing the Dorset Naga. It clocked in at a mouth-numbing 923,000SHUs.
However it seems that if you really want to take the top of your head off you should get yours hands on ( suitably encased in protective gloves of course ) some Bhot Jolokia. Just to digress slightly, up the road in Mozambique they control elephant activity not by electric fences but by smearing rope fencing with a mixture of grease and hot pepper oil. This idea has been adopted by the authorities in the Assam area of India due to an increase in conflict between humans and elephants where in the past five years elephants have killed 248 people and 268 elephants have also died in the same period, many from revenge attacks by humans. . So back to the Bhot Jolokia - grease and hot pepper oil made from Bhot Jolokia are mixed and applied to the rope fencing. The grease acts as a waterproof and the moment elephants make contact with the string it causes irritation to the animals. The sting is that the Bhot Jolokia is the world's hottest chilli measuring at 1,001,304 Scoville units, almost twice that of the Red Savina habanero at about 570,000 units. The average jalapeno is only 10,000 units. I see an opportunity here to replace all those ugly electric security fences we string up around our homes with some well greased Bhot Jolokia ropes - and they'll keep the elephants away !


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I'm going to spread the word to others to order copies too. It's most certainly worth every cent..........
Thanks again,

Glenacres Superspar Recipe

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


oil for frying
10 ml black and yellow mustard seeds
3 ml chilli paste
5 ml minced ginger
2 cloves garlic
1 onion, diced
1 medium butternut cut into cubes
3 medium potatoes cut into cubes
1 large sweet potato cut into cubes
1 medium squash cut into cubes
410 g whole peeled tomatoes
400 g coconut milk or cream
5 ml heaped, vegetable or chicken stock powder
30 ml fish sauce
3 ml sugar
250 ml water
fresh coriander to serve

1. Heat oil in a deep pot. Add mustard seeds.
2. When they begin to pop, add chilli, ginger, garlic and onion and fry for 1 minute.
3. Add butternut, potato and squash and stir fry gently for another 2 minutes.
4. Add the rest of the ingredients (except coriander) cover, and simmer over low heat for 20 minutes or until vegetables are cooked through.
5. Garnish with fresh coriander and serve with basmati or jasmine rice.

Another Wacky Sarmie

Go take a look at my Wacky Sarmies page, there are some great sarmie ideas!

My favourites:
Bacon & avo – fresh white bread, spread mayo on the one slice, Mrs Balls chutney on the other, fry bacon until crispy, put on the chutney slice. Then add the chopped avo & put the mayo slice on top.

Roast beef, sweet & tangy gherkins (must be the sweet & tangy ones) & Philadelphia or kiri cream cheese (instead of butter) – put this on a Portuguese roll, it’s delicious
Nicky Nielsen(Fourways, Joburg)

Really, really old recipe

Green Apricot Konfyt (Jam)

Prick the apricots all over and let them lie in salt and water for two days. Make the syrup weight for weight. When the syrup boils, put in the apricots and boil for an hour. Take them off and put them in a covered jar for two days. Then boil them again until quite clear.

Bush Buzz

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.

The Hyaena


I took this picture in the Etosha National Park in Namibia

Some Interesting Facts About Hyaena Cubs
- Hyenas are raised among the community of females. Matriarchal dominance occurs.
- When hyenas are born, their eyes are already open, they have fully formed teeth, and they are very active.
- Hyaena cubs are born fighting with each other, especially the females. They're one of the few animals to perform siblicide. Beginning only hours after birth, siblings of the same sex battle for dominance, biting each other, grabbing each other by the neck, and shaking each other like two fighting adults. The one that wins keeps the other from nursing until it weakens and dies.
- Because fighting occurs in the cubs' narrow tunnels, mothers are powerless to intervene.
- This sibling rivalry kills an estimated 25% of all hyenas in their first month. The surviving male grows faster and is likelier to achieve reproductive dominance; the surviving female eliminates a rival for dominance in her natal clan.
- There is no reproductive competition between siblings of opposite sex and consequently no killing.
- Cubs of the alpha female go to nearby kills and begin eating meat as early as 3 months, 4-5 months earlier than other offspring. However, most hyenas are not fully weaned until they are 14-18 months of age.
- Yearlings tag along on hunts but rarely become competent hunters before 1.5 years.
- Females usually stay with their natal clan, but males disperse when they reach 2 years old.

Some Interesting Facts About Hyaena Reproduction
- The gestation period is four months (98-110 days).
- A litter usually consist of 1-3 dark brown to all black cubs weighing ±1.5 kg.
- The female gives birth through her penis-like clitoris. The clitoris usually ruptures during birth, creating a large gaping wound that can take weeks to heal.
- The social life of spotted hyenas is centered around a communal den. These dens are not dug by the hyenas themselves, but are abandoned burrows of other species. The dens are very small, and only allow juvenile hyenas, but not adults, to enter.
- Cubs can be born either at the communal den or in a private den elsewhere and moved to the communal den later.
- Unlike other social carnivores, the dominant female is not the only one who breeds.
- Rare instances of the dominant female killing subordinate female's cubs have been recorded.
- Each female nurses and rears her own cubs, and will not nurse a cub that is not her own.
- Lactation period ranges from 6-12 months and each female suckle only her own cubs.
- Spotted hyena milk is very rich, having the highest protein content (14.9%) of any terrestrial carnivore, and the fat content (14.1%) is second only to the polar bear.
- The male rarely participates in parental care, but if he is around when the cubs are growing, he may occasionally play with and chase them.
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.

This saucy pot is not only tasty but also so colourful that your guests appetite will be whet before they’ve even tasted it. It’s enough for 6 people and a # 3 pot is recommended.

30ml Butter
2.5ml Ground black pepper
12 Pieces of sheep neck
500g Baby carrots, peeled
4 Medium-sized onions, diced
15 Medium potatoes, quartered
250ml Water
500g Cauliflower
6 Black pepper-corns
500g Whole button mushrooms
4 Bay leaves
6 Baby marrow, sliced
3 Whole cloves
4 Tomatoes, cubed
15ml Salt
500g Mixed dried fruit, soaked in water for 1 hour
15ml Aromat
250ml Dry white wine
10ml Dried parsley
90ml Bisto in 125ml Water

Heat the pot and melt the butter. Then brown a few pieces of meat at a time and remove.
Brown the onions until soft.
Return the meat and add the water, pepper-corns, bay leaves and ‘naeltjies’ and 10ml of the salt.
Cover with the lid and allow the pot to simmer for about 1 hour.
Mix the aromat, parsley, pepper and the remaining salt and sprinkle in-between the layered vegetables (layer the veggies as they appear in the recipe).
Place the dried fruit on top and allow the pot to simmer for about 1.5 hours.
Sprinkle a little aromat over the pot, cover with the lid and allow to simmer for 30 minutes.
Finally, add the wine and the bisto solution 30 minutes before the pot is served.

Smile a While

An 85-year-old widow went on a blind date with a 90-year-old man. When she returned to her daughter's house later that night, she seemed upset.
'What happened, Mother?' the daughter asked.
'I had to slap his face three times!'
'You mean he got fresh?'
'No,' she answered, 'I thought he was dead.'
A trucker who has been out on the road for two weeks stops at a brothel outside Atlanta. He walks straight up to the Madam, drops down $500 and says, 'I want your ugliest woman and a burned grilled cheese sandwich!' The Madam is astonished. 'But sir, for that kind of money you could have one of my finest ladies and a three-course meal.' The trucker replies, 'Listen Darlin, I ain't horny. I'm homesick.'
Q: Where can women over the age of 50 find young, sexy men who are interested in them?
A: Try a bookstore under fiction.
Q: What can a man do while his wife is going through menopause?
A: Keep busy. If you're handy with tools, you can finish the basement. When you are done, you will have a place to live.
Q: How can you increase the heart rate of your 50+ year old husband?
A: Tell him you're pregnant.
Q: How can you avoid spotting a wrinkle every time you walk by a mirror?
A: The next time you're in front of a mirror, take off your glasses.
Q: Why should 50+ year-old people use valet parking?
A: Valets don't forget where they park your car.
Q: Is it common for 50+ year olds to have problems with short term memory storage?
A: Storing memory is not a problem; retrieving it is a problem.
Q: As people age, do they sleep more soundly?
A: Yes, but usually in the afternoon.
Q: Where do 50+ year olds look for fashionable glasses?
A: On their foreheads.
Q: What is the most common remark made by 50+ year olds when they enter antique stores?
A: 'I remember these.'

11 People on a Rope
Eleven people were hanging on a rope, under a helicopter.
10 men and 1 woman.
The rope was not strong enough to carry them
all, so they decided that 1 had to leave,
or they were all going to fall.
They weren't able to choose that person,
until the woman gave a very touching speech.
She said that she would voluntarily let go of the rope, because,
as a woman, she was used to giving up everything for her
husband and kids or for men in general, and was
used to always making sacrifices, with little in return.
As soon as she finished her speech, all the men started clapping .......


Aromatic rosemary is one of the oldest known herbs with many uses. Rosemary is regarded as a sacred herb associated with many old legends. One such legend is that the Virgin Mary, on her flight into Egypt, threw her blue cloak over a rosemary bush to dry after washing it, and the bush honoured her by producing blue flowers.
Rosemary prefers well drained, sandy and light soil, and loves a sunny position either in the garden or a huge pot. It is a quick growing plant, reaching heights of 60 - 180 cm. It makes a lovely hedge planted around the herb garden.
Rosemary and sage love to be planted alongside each other.
Rosemary repels carrot fly, but attracts bees and butterflies to the garden.

Makes an excellent pot-pourri. It is very decorative when added to wreaths
Rosemary scattered on a braai fire, gives a lovely flavour to your chops, and also repels insects from around the braai.

A fusion of rosemary and water makes a lovely hair rinse, and is good for eczema of the scalp. 50g of flowering rosemary tips boiled in 500ml white wine for 2 minutes, makes a lovely skin tonic, and is said to help remove freckles and wrinkles.

Rosemary tea relieves physical and mental strain and is an ideal tonic for convalescents. A 1/4 cup of fresh rosemary tips boiled in a cup of water, taken morning and night for no more than 4 days. A tablespoon of the fusion taken before each meal, eases indigestion and aids the liver functions. Rosemary in wine is also good for sore throats.

Rosemary leaves are a delicious flavouring for lamb, bean and tomato dishes, but should be used sparingly. Use the twigs, stripped of their leaves, for kebab skewers or for braaiing onions and green peppers.

125g Butter
10ml Lemon Juice
10ml Finely Chopped Rosemary or 5ml Dried
Freshly Ground Black Pepper
1. Cream the butter, then add the lemon juice, rosemary, salt and pepper
2. Shape into a long roll and chill
3. Slice as required
This butter is delicious with boiled new potatoes, patty pans, baby marrow, on grilled lamb or pork chops, or as a spread for hot bread.

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

This is the regular newsletter from Cathy Buckle:

Early one afternoon this week a small town residential suburb grew suddenly quiet as the sound of 'the youths' filled the neighbourhood. The voices of perhaps thirty young men could be heard as they ran along local streets singing, chanting and repeating the threatening political slogans so familiar to us all. The neighbourhood was silenced, a few barking dogs the only challenge to the running mob. Later we heard one house was burnt down, one man had a broken arm, another was slashed on his head with a panga. Behind walls, fences and hedges the silence affords a tenuous measure of safety for urban Zimbabweans but for people in the rural areas nowhere is safe.

When the big trucks arrive in the villages there is nowhere to hide. A few burly men alight and they call loudly for the male youths to come. Door to door they go, gathering the youngsters who are out of school or waiting for exam results, unemployed young men, teenage boys - all are told to climb onto the vehicles. Those who refuse are immediately marked: accused of supporting the opposition. Their names are recorded on the now dreaded 'lists' - lists which determine who gets food, seed and fertilizer and who should be re-educated or punished for voting 'the wrong way' or supporting the 'wrong party.'

Once on the trucks the youths are transported to other villages, far away from home - to places where they are strangers. Hundreds of reports are now being documented of the events taking place in remote areas when these truck loads of youths arrive: reports of beating, burning, humiliation and threats.

Once the deeds are done the youths are sent back to their villages - they are paid, sometimes with money and sometimes with bags of food, blankets, new shoes.

Having been on the trucks once, the youths are trapped and know they'll be forced to go again. The youths are damned if they go and damned if they don't and for many the only choice is to run, to hide and to pray that they can stay safe until the 27th of June when Zimbabwe yet again goes to a Presidential election.

And will it work, all this violence, brutality and trauma? Will it force people to change the way they voted 2 months ago? One father, desperately trying to keep his teenage son away from the trucks said the way to catch a chicken was to throw grain for it so it comes to you, not to throw stones at it.

Despite all the horrors here in Zimbabwe, we are deeply saddened by the tragedies in China and in Burma this past fortnight and send our condolences. Until next week, thanks for reading, love cathy.

 Copyright cathy buckle 10th May 2008

My books: "African Tears" and "Beyond Tears" are available in South Africa from: and in the UK from:
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This South Africa - interesting facts and information 

The A to Z of South African culture (each newsletter features a letter of the alphabet) see archive

J is for Jukskei
A game in which the player throws a wooden pin - known in Afrikaans as a skei - at a peg in the ground, jukskei is as South African as you get. The game is said to date back to 1734, and grew out of bored transport riders passing the time by plant a stick in the ground and see who could hit it from a distance with one of the pins from the oxen yokes.
Out of this developed a complicated game of skill, still played by hundreds of South Africans today. During the apartheid era the game was closely associated with the cultural identity drive of the government and actively revived and encouraged by Afrikaner nationalists - doing the game more harm than good in the long term.

In 2001 South Africa's new government launched the Indigenous Games Project, which identified jukskei as one of seven indigenous games that should be encouraged and developed.

Go to Source:
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 .

All the inside info on Zimbabwe......

The Truth About Zimbabwe

The Recipes

Tomato bredie
2 large onions, sliced into rings
2 ml peppercorns
2 ml cloves
125 ml water
25 ml oil
2 cinnamon sticks
1 kg mutton thick rib, cut into uniform pieces
3 cm piece of fresh ginger, finely chopped
2 cardamom pods
1 kg very ripe tomatoes, skinned and chopped
1 green chilli, chopped
6 medium-sized potatoes, peeled and halved

Place the onions, peppercorns, cloves and water in a fairly large saucepan and boil until most of the water has evaporated. Add the oil and cinnamon and braise until the onions are slightly brown. Add the meat, ginger and cardamom pods and stir well. Cover and leave the meat to simmer slowly for about 30 minutes. Add the tomatoes and chilli and simmer for a further 20 minutes. Then add the potatoes, salt, pepper and sugar to taste and simmer until the potatoes are soft. Serve with rice. Serves 6.

Cape pumpkin bredie
500 g breast of lamb, cut into portions
500 g flank of lamb, cut into portions
2 large onions, chopped
1 clove garlic, crushed
2 cloves
5 ml salt
125 ml meat stock
1 kg pumpkin, peeled and cut into pieces

1. Brown meat in a heavy-based saucepan without adding cooking oil. 2. Add onion and garlic and sauté until the onion is translucent. 3. Add all the ingredients except pumpkin. Cover and simmer until meat is almost tender. 4. Place pumpkin on top of meat about 30 minutes before serving and simmer until tender.

Potato bredie
500 g onion
sunflower oil
5 ml salt
5 ml paprika
500 g stewing beef
250 ml hot beef stock
500 g potatoes
2 ml dried marjoram
50 ml chopped pickled gherkins

Peel and chop the onions roughly. Heat a little sunflower oil in a heavy-based pot and fry and onion without browning. Sprinkle salt and paprika over it and set the onion to one side. Cut the stewing beef into cubes. Stir-fry a couple of pieces of meat at a time in the same pot in a little hot oil until brown. When all the beef has been browned return all the pieces to the pot. Add the fried onion, pour in the beef stock and put the lid on. Let it stew slowly for about an hour. Peel and chop the potatoes into cubes. Add them to the bredie about 25 minutes before the cooking time has elapsed and sprinkle the marjoram on top. Allow the bredie to cook until the potato cubes are done. Stir in the pickled gherkins and just let them heat through before serving the bredie.

Cabbage bredie
Cooking time: 1-2 hours

1 head cabbage, shredded
2 large onions, sliced into rings
10 ml cumin seeds
4 whole cloves
2 allspice seeds
1 kg mutton, cubed
meat stock or water
2 leeks, well rinsed and sliced into rings
1 stalk celery, sliced into rings
green chilli, seeded and chopped (optional)
8 baby potatoes, peeled
salt and freshly ground black pepper to taste
5 ml sugar

Blanch the cabbage in boiling water for 5 minutes. Drain, rinse under cold water and set aside, Heat the oil in a heavy-based saucepan and fry the onions along with the cumin seeds until glossy. Add the whole spices and meat. Brown the meat, add a little meat stock or water, cover and reduce the heat. Simmer until the meat is nearly tender. Add the potatoes, cabbage, leeks, celery and chilli and simmer until the potatoes are tender. Add more water or meat stock as required. Season to taste with salt and pepper and sprinkle the sugar on top. Serve with rice and chutney. Serves 6.

Waterblommetjie bredie

500 g waterblommetjies
2 kg neck of lamb or mutton, cut into portions
15 ml cake flour
15 ml cooking oil
2 onions
300 g spinach, chopped
250 ml meat stock
10 ml salt
30 ml lemon juice

1. Wash the waterblommetjies thoroughly, and soak in salt water for 30 minutes. Remove stems. 2. Roll meat in cake flour, then brown in heated cooking oil. Add onions and sauté until transparent. 3. Add lemon juice, 200 g waterblommetjies, meat stock, salt and pepper. Reduce heat, cover with lid and simmer for 1 to 1 1/2 hours or until meat is almost tender. 4. Add rest of the waterblommetjies and the chopped spinach, and simmer for 30 minuets. Replenish with a little meat stock if necessary. A few small potatoes can be added as an extra.

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