And a special welcome to all the new subscribers!
New subscribers and everyone else, get your freebie at the link below.
It's still chilly on the Highveld,
so what about some soup recipes to keep
you warm? Just scroll down to the recipe section and enjoy!
Come visit the
Skoor Food Blog
While on the
subject of soup, what about some crockpot (slow cooker) recipes? Scroll
down to the freebie section and download an eBook with more than 470
yummilicious crockpot recipes.
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,
I am personally
involved with this charity, if you can help in any way, please contact
Elsabé (details below)
What a privilege to start my letter with a BIG THANK YOU!
Thank you to everyone who contributed to help alleviate the immense need.
Please know that it is very much appreciated, and that the donations make
a huge difference to the lives of those less privileged than us. Thank you
to our Heavenly Father who makes everything possible for us.
DIE HEUWEL AND GROENVELD NURSERY SCHOOL
It was so nice to see how much the kids here have learned at the nursery
school. They were sitting very still at the tables and chairs which were
sponsored by our supporters. But the minute we unpacked the most beautiful
jerseys it was organized chaos!! How nice. 30 small bodies each received a
beautiful jersey. And a surprise with it as well - Leana spoilt every
child with a balloon and packet of chocolate. First the chocolate was
gobbled up, and then they tried to blow up the balloons with chocolate
covered mouths!! What a sight when a couple of kids asked us to inflate
their chocolate covered balloons!! Luckily, I am a grandmother, whose
lungs are not that strong anymore and auntie Leana had to blow up the
balloons for them.
The teachers also received a scarf and beanie. The photos are on the
webpage - go and take a look.
ANDEON PROJECT (Bethlehem project)
Here things are going very well thanks to the support received from the
When you get to the smallholding, you feel the grace of God around you.
The land is worked and as far as you can see, the onions are standing
tall. The tunnels are also full of spinach. Everybody is working and
keeping busy, nobody sits around idly. Those not working on the land are
helping out in the kitchen, and with the upkeep of the small holding.
Please check out the photos on the web.
We will be donating a blanket and scarf to each of the people staying on
the small holding.
BLOUDAKKIES OLD AGE HOME
The need is getting greater by the day. With food prices rising
consistently, it is getting more and more difficult for the senior
citizens to survive on their small state pensions.
With our previous visit, 2 tumble driers and a brand new washing machine
was stolen. (the flats are quite small and the appliances were standing
outside on the verandah, covered in plastic). This is a huge loss, and the
people will not be able to replace these items.
We will be handing out 160 new blankets to the senior citizens tomorrow
(thanks to large donations).
The photographs taken at the parent day function may also be viewed on the
website - please go and take a look.
RAINBOW NURSERY SCHOOL
We have, for a time only been able to pay the personnel's wages, however
we are now in a position to start helping out more.
We are going to be giving a blanket to every child and toddler on
STUDY - SPONSOR
We have a very nice young boy who urgently needs help with his studies. We
need sponsors for his security training which amounts to approximately
R3,000. After he has completed his training, we will be able to assist him
with work at one of our supporters. He will really do more than his share.
At the moment we are helping 6 families who are really struggling. We try
to accommodate their needs, but it is not always possible. Some of them
are widowers with families and others are medically unfit due to strokes,
etc. They truly need our help.
RAINBOW CHILDREN OUTREACH
Here we are also really struggling. We try to feed 130 people daily
(mainly children). A person can only distribute what you have, if
donations are few, the meals are not very substantial. In winter it is
however very important to provide these children with a decent meal, as it
is mostly the only food they receive for the day. Alet tries her best to
provide these kids with a cooked meal.
We are going to distribute jerseys and blankets to the pre-school children
here as well.
As donations are received, we will also supply blankets to the older
children and parents.
Despite the loss suffered by Elana, she is continuing with the function in
aid of our project.
She is going to need all the help she can get. The function is a Dance and
Dinner with well known celebrities and guests.
There are 50 tables each seating 10 guests which need to be sold. We need
people who can help to sell the tables.
This is the ideal opportunity for businesses to spoil their employees for
a good cause. (Tax receipts will be issued). Please contact Elana at 079
696 9353 or email@example.com. The project's bank account may be
used for ticket sales. It is very important that the reference number is
Danville Help Project
FNB - Brooklyn
Branch code:- 251 345
Cheque account: 620 546 34128
Ref: Wonderland table nr .......... Mr/Mrs
WINTER WONDERLAND DANCE AND DINNER
Date: Friday, 25 July 2008
Venue: Utopia (Lynnwood road)
Please contact Elana at 079 696 9353 for more information please.
WARM WINTER PROJECT
We urgently need blankets - HUGE big pretty please?
If there are people who have not received tax receipts, please contact me
urgently so that I can issue them?
Once again, thank you very much to everybody who donated so lovingly to
try and alleviate the need of those less fortunate than ourselves.
Danville Hulp Projek
FNB - Brooklyn
Branchcode:- 251 345
Account No: 620 546 34128
286 Cliffendale rylaan
Tel 012 991 3914 Cel 082 8282 551
I happened to find
this really nice Blog, please click on the link below and go browse
thanks from Brian at
Whatever the trend, social phenomena, new idea or activity, someone just
has to come up with a word for it, to create a trendy neologism, a newly
invented word or term, hence gastropubs, food miles, slow food, waitrons
and so on. Mostly they are tortured words which sound intriguing the first
time you hear them and then they begin to grate on your sub conscious as
they become as common as bloody kiwi fruit, rocket and balsamic drizzles.
Every year the Washington Post runs it's own neologism competition when
the readers are asked to supply alternate meanings to common words already
in use. The meanings that the readers come up with are so much more fun
than something as inane as waitron. Here's one to give you an idea -
negligent (adj) , describes a condition in which you absentmindedly answer
the door in your nightgown. I was intrigued to note how many of the
winning entries were food related for example - coffee (n), the person
upon whom one coughs and flabbergasted (adj), appalled over how much
weight you have gained.How about esplanade (v), to attempt an explanation
while drunk or gargoyle (n), olive flavoured mouthwash. Oyster (n), a
person who sprinkles his conversation with Yiddishisms and my personal
favourite which I'm sure was submitted by Jamie Oliver - lymph (v), to
walk with a lisp.
Right click here
to download a recipe eBook with over 470 crockpot recipes.
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Not lucky in the SA Lotto? Why not take a chance on the UK Lotto? Minimum
jackpot is Three million pounds (R45 million!)
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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.
One of my fav puddings:
575 - 600ml milk
75g castor sugar
15g butter cut into flakes
2ml grated nutmeg
2 eggs, separated
1. Boil the rice in just enough water to cover it, about 150ml - for 5
2. Drain if necessary and put it into a buttered 1 litre oven-proof dish
3. Stir in the milk and 50g of the sugar
4. Dot with the butter and sprinkle over half the nutmeg
5. Bake at 170°C for 1 hour
6. Remove from the oven, cool for 5 minutes, then beat the egg yolks
lightly into the rice
7. Return to the oven for another 30 minutes
8. Meanwhile whisk the egg whites with the remaining sugar until they are
stiff but not dry
9. Remove the pudding from the oven and allow to cool for 5 minutes
10. Fold in the beaten egg whites and sprinkle with the remaining nutmeg
11. Return the dish to the oven for 15 minutes to set the egg whites
Go take a look at
page, there are some great sarmie ideas!
My favourite is a hotdog roll buttered, you heat a can of Tomato and Onion
mix in a pot/pan and put in the role, dice up gherkins, put it in the
roll, put in a boerewors, and cover with grated cheese of your choice
(cheddar is the best!)
Really, really old recipe
Steamed Gooseberry Pudding
4 tablespoons flour
4 tablespoons sugar
1 cup milk
1 teaspoon bi-carb
4 tablespoons butter
4 tablespons gooseberry jam
Beat the butter and sugar to cream. Add flour, then eggs one by one,
then jam, and last of all. soda mixed with milk. Stir well. Steam. Serve
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
A crocodile's mouth is not watertight when closed, and
water easily enters when the crocodile submerges. The palatal valve is
present in all species and plays an essential role in preventing water in
the mouth from entering the throat, oesophagus and trachea when the
crocodile is underwater. This enables the crocodile to open its mouth at any
time underwater, and is particularly useful during prey capture. When taking
an aquatic prey item, the crocodile can open its mouth without flooding its
throat. Terrestrial prey can also be dragged into the water and drowned.
A crocodile spends a considerable period of time with its head partially
submerged, and hence the mouth flooded. Only the crocodile's eyes and
nostrils are visible above the water surface (a 'minimum exposure profile').
In this position the crocodile can still breathe because of an evolutionary
adaptation that has caused the internal nares (where the nostrils open
internally) to move right to the back of the upper palate. Therefore, as
long as the nostrils are open and above the water surface, the crocodile can
effectively by-pass the palatal valve and breathe. When the crocodile's head
is totally submerged, however, the nostrils are sealed to prevent influx of
water. The crocodile can survive underwater without taking a fresh breath
for a considerable period of time, although a voluntary dive normally lasts
no longer than 20 minutes. This is far longer than terrestrial mammalian
prey can achieve, and is a common strategy used to subdue struggling prey.
In order to eat captured prey, the crocodile must do so out of water. Any
attempt to swallow the food underwater would result in a considerable amount
of water also being imbibed. So, the crocodile either leaves the water, or
holds its head at an angle out of the water. In this position, the prey can
be manipulated by the jaws and crushed with assistance from the teeth. If
the prey is too large to swallow, pieces are either ripped off by rolling
the body, or whipping the head violently to one side. Once in the stomach,
strong acids quickly break down most organic materials.
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.
Mutton Curry Potjie
This is for people like me who like their curry hot, if you prefer it a
bit weaker, reduce the curry powder to 15 ml.
2 kg mutton chops
salt and pepper to taste
45 ml cooking oil
2 large onions, coarsely chopped
250 g rindless breakfast bacon, chopped
3 large potatoes, peeled and cubed
250 ml uncooked rice
250 ml dried apricots, soaked in water for 1 hour and drained
250 ml water
1 tin (410 g) mealie kernels, drained
1 tin, (410 g) peas, drained
250 ml chutney
20 ml strong curry powder
5 ml turmeric
3 ml coriander
3 ml ground nutmeg
Heat the oil in the pot.
Season the meat with salt and pepper and in the open pot brown a few
pieces at a time on both sides.
Remove the meat and set aside.
Fry the onions until tender.
Return the meat to the pot with the onions.
Arrange the bacon, potatoes, rice and apricots in layers on top of the
Add the water.
Cover and simmer for 1 hour.
Add more water if the Potjie boils dry.
Add the mealies and peas.
Mix the chutney, curry, turmeric, coriander and nutmeg well. Add the
mixture to the Potjie.
Cover and simmer for 30 to 45 minutes.
Serve with sliced banana, finely chopped onion and tomato and finely
A teenage boy had just gotten his driver's license and inquired of his
father as to when they could discuss his use of the car.
His father said he'd make a deal with his son: "You bring your grades up
from a C to a B average, study your Bible a little, and get your hair cut.
Then we'll talk about the car."
The boy thought about that for a moment, decided he'd settle for the
offer, and they agreed on it.
After about six weeks his father said, "Son, you've brought your grades up
and I've observed that you have been studying your Bible, but I'm
disappointed you haven't gotten your hair cut."
The boy said, "You know, Dad, I've been thinking about that, and I've
noticed in my studies of the Bible that Samson had long hair, John the
Baptist had long hair, Moses had long hair...and there's even strong
evidence that Jesus had long hair."
To this his father replied, "Did you also notice they all walked
everywhere they went?"
Gatiep was a salesman's delight when it came to any kind of unusual
gimmicks. His wife Maraai had long ago given up trying to get him to
change. One day Gatiep came home with another one of his unusual
It was a robot that Gatiep claimed was actually a lie detector.
It was about 5:30 that afternoon when Gatiepie, their 11 year old son,
returned home from school. Gatiepie was over 2 hours late.
'Where have you been? Why are you over 2 hours late getting home from
school?' asked Gatiep.
'Several of us went to the library to work on an extra credit project,'
The robot then walked around the table and slapped Gatiepie, knocking him
completely out of his chair.
'Son,' said Gatiep, 'this robot is a lie detector, now tell us where you
really were after school.
'We went to Boebie's house and watched a movie.' said Gatiepie.,
'What did you watch?' asked Maraai.
The Ten Commandments.' answered Gatiepie.
The robot went around to Gatiepie and once again slapped him, knocking him
off his chair once more.
With his lip quivering, Gatiepie got up, sat down and said, 'I am sorry I
lied. We really watched a tape called "The Sex Queen."
'I am ashamed of you son,' said Gatiep. 'When I was your age, I never lied
to my parents.'
The robot then walked around to Gatiep and delivered a whack that nearly
knocked him senseless.
Maraai doubled over in laughter, almost in tears and said, 'Boy, did you
ever ask for that one! You can't be too mad with Gatiepie. After all, he
is your son!'
With that the robot immediately walked around to Maraai and slapped her
Figure this one out, I don't know how he does it:
Celery is often referred to as a vegetable, but it is actually a herb
It is a biennial plant, growing well in moist soil in a sunny position. Thin
your plants out by transplanting them, and water well every 3 days and pile
compost and sand around the plants base. The seeds can be collected as soon
as it is ripe and kept in airtight bottles until ready to plant.
For drying, plant should be pulled up that are going into the flowering
stage, or pick off the outside leaves throughout the year
Celery and leeks enjoy growing next to each other, as do tomatoes and bush
An excellent compost maker. It helps to break down the compost and can be
layered between lawn clippings to break them down quickly
An infusion of celery leaves makes an excellent cleanser for oily skin. Pour
2 cups of boiling water over a cup of celery leaves and allow to cool, then
strain. This can be added to the rinsing water for oily hair
Celery is great for weight loss and rheumatism. It also relieves flatulence
An infusion made with celery leaves or seeds is an effective diuretic
Celery, dried or fresh, can be used in soups, salads, stews or bouquet
garnis. The flavour combines well with most vegetables. Celery seeds can be
used to flavour savoury dishes and also in salad dressings, as it cuts down
on salt intake
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's voters told: choose Mugabe or you face a bullet
Chris McGreal reports from the centre of the country, where
violence and intimidation are increasing ahead of the run-off
The soldiers and ruling party militiamen herded the people of
Rusape to an open field at the back of the local sports club and
made their point crystal clear. "Your vote is your bullet," a
soldier told the terrified crowd. Everyone knew what he meant.
"They are saying we will die if we don't vote for Robert Mugabe,
that there will be war if we don't vote for Robert Mugabe," said a
wary young woman holding a small child. Mugabe says it too in
speeches across the land ahead of next week's run-off presidential
election against the man who beat him in the first round, Morgan
Tsvangirai. But the woman was not waiting around to discuss that.
Darkness had fallen in Rusape, a small town in bloodied Manicaland,
and she grew alarmed as she realised she might not make it home
before the unofficial curfew put in place by the ruling party
Already the Mitsubishi pick-up trucks filled with young men
carrying sticks, spears and knives were out on the streets
preparing to move door-to-door, beating, and sometimes killing,
anyone associated with the opposition. "They hunt the opposition.
They said they ate human liver and drank urine during the war and
so they were prepared for war again," said the young woman. The
militiamen found Farai Gamba, a ward organiser for the opposition
Movement for Democratic Change (MDC), at the weekend and shot him
dead. The Rusape chairman of a group of Zimbabwean independent
election monitors disappeared on Saturday night and his
whereabouts are not known. Many others have been tortured at the
local militia base. The de facto curfew is in place because the
ruling Zanu PF does not want witnesses to the terror that engulfs
Zimbabwe at night, and increasingly during the day, as the party
seeks to avoid a repeat of three months ago, when Tsvangirai
defeated Mugabe, albeit without an outright majority to secure an
A campaign that began with the tested tactic of beatings has
evolved into a full-blown military strategy of abductions and
murders of opposition MDC activists and supporters. More than 100
have been killed and 200 have disappeared. Thousands more have
been beaten so badly they will bear the scars for life. A number
of rapes have also been reported, including of three women who had
wooden poles thrust into their vaginas. But it is not clear at
this stage if the attacks are a deliberate part of the terror
strategy. Often the corpses are hidden, but occasionally the
killers like to display their handiwork as a warning. Chokuse
Muphango was murdered in Buhera South last week. His killers put
his body on the back of a truck and drove it through town
announcing: "We have killed the dog." MDC members of parliament,
mayors and councillors have been burned out of their homes and
terrorised into fleeing. Hundreds of opposition activists are in
jail on trumped up charges of inciting violence after being
tortured and dumped at police stations.
Tens of thousands of known opposition supporters have been forced
from their homes or had their identity cards destroyed so they
cannot vote. The government is also laying the ground for
extensive rigging by purging the election process of independent
officials, such as teachers, and putting state workers and
soldiers in their place. Anyone who might stand in the way is
pursued. Independent Zimbabwean groups that monitor the polls,
campaign for human rights or assist the injured have been driven
underground after their offices were raided and leaders arrested.
Foreign aid workers have been banned from rural areas so they
cannot witness the violence and intimidation. Mugabe has said time
and again he regards the upcoming vote not as an election but as a
continuation of the liberation struggle against western
imperialism and its "puppet", Tsvangirai.
"This country shall not again come under the rule and control of
the white man, direct or indirect. We are masters of our destiny.
Equally, anyone who seeks to undermine our land reform programme,
itself the bedrock of our politics from time immemorial, seeks and
gets war. On these two interrelated matters we are very clear. We
are prepared to go to war," Mugabe told an election rally at the
weekend. The strategy to fight back with violence was agreed by
Mugabe's security cabinet, the Joint Operations Command, of senior
military and party officials shortly after Zanu PF was shocked to
lose the first round of elections. The campaign targeted provinces
such as Manicaland, Mashonaland and the Midlands where support for
the ruling party was traditionally strong but swung significantly
to the opposition as the economy continued to implode under the
weight of hyperinflation, mass unemployment and widespread food
www.zwnews.com - the world's leading
website on Zimbabwe
This South Africa - interesting facts and
The A to Z of South African culture (each
newsletter features a letter of the alphabet) see
K is for Kwaito
As the fog of apartheid clears, South African youth culture is
finding its own voice in a style of music known as kwaito and
spawning a new - and profitable - industry.
Summarising the state of the kwaito industry is like trying to
condense the history of US hip hop music into a few pages. Some
broad brushstrokes will serve as an introduction, but to fully
appreciate kwaito, you’ve got to hear it for yourself.
Like hip hop, kwaito is not just music. It is an expression and a
validation of a way of life - the way South Africans dress, talk
and dance. It is a street style as lifestyle, where the music
reflects life in the townships, much the same way hip hop mimics
life in the US ghetto.
Just as many of the influences on hip hop come from the streets of
New York and California, kwaito is known as the musical voice of
young, black, urban South Africa. It's a mixture of all that 1990s
South African youth grew up on: SA disco, hip hop, R&B, Ragga, and
a heavy, heavy dose of American and British house music.
Kwaito: much more than music
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 .
We have revamped our home page and our used Africana pages. Please
visit our home page at
http://www.abcbook.co.za and click on any of the sixteen
Africana pages, such as Cape, Military, Genealogy, Reference,
Natal & Zululand, Nature, Cooking. We have tried to be as accurate
as possible when placing a book under subject, but sometimes abook
could be under Ethnology instead of Natal & Zululand or under
Missions instead of Africa outside of South Africa. You may need
to visit more than one page to find the books of your interest.
About 15% of the books have not previously been listed, so you are
likely to find books you have not come across before. Browse and
enjoy and let me have feedback on improving our pages. Remember
that if you but three or more books from our used book pages you
get 20% off, so please enquire about availability.
PEA SOUP with MINT
1 small onion peeled, and finely chopped
700g shelled, fresh peas
1 litre vegetable stock
salt & white pepper
1ml castor sugar
2 sprigs of mint
2 egg yolks
15ml finely chopped mint
1. Heat the butter in a saucepan, add onions and cook over a low heat
10-15 minutes, until soft and transparent
2. Add the peas, and continue to cook over a low heat until the butter has
3. Stir in the stock, season, add the sugar and sprigs of mint
4. Bring to the boil, cover, and simmer for about 10 minutes until the
peas are tender
5. Pass the soup through a fine sieve and return the puree to a clean pan
6. Beat the egg yolks with the cream until smooth and add to the soup
7. Heat through, until the soup has thickened, stirring all the time, but
do not let it boil or the soup will curdle
8. Check the seasoning, then serve garnished with the peas and mint
1kg scrag-end of lamb or mutton with all excess fat trimmed off
5 litres water
125g pearl barley
125g dried split peas, soaked overnight
salt & freshly ground black pepper
1 large leek, washed and sliced
1 medium onion, peeled and finely chopped
1 small turnip, peeled and diced
2 large carrots, peeled and diced
100-125g cabbage, shredded
15ml finely chopped parsley for garnish
1. Place the meat in large saucepan, add the water, barley, drained,
soaked peas, slat, pepper and bouquet garni
2. Bring slowly to the boil, skim any white scum from the surface, cover
and simmer for 2 hours
3. Add the leek, onion, turnip and carrots to the soup, and continue to
simmer for another hour, occasionally skimming off any fat that rises to
4. Remove the meat from the soup with a slotted spoon and leave to stand
until cool enough to handle
5. Strip all the meat off the bones, and cut into small pieces
6. Return the meat to the soup and add the cabbage - adjust the seasoning
7. Simmer for another 30 minutes
8. Serve garnished with a sprinkling of parsley
1 small chicken with giblets, cleaned
1 onion, unpeeled, washed and quartered
2 carrots, unpeeled, washed and chopped
2 litres water
6 leeks, trimmed and thinly sliced
2 spring onions, trimmed and thinly sliced
salt & pepper
30ml finely chopped parsley
1. Place the chicken with it's giblets in a large saucepan
2. Add the onion, carrots, bouquet garni, peppercorns and salt to the pan
and cover with the water
3. Bring the pan very slowly to the boil, skim off any white scum and
simmer for about 1¼ hours until the chicken is tender
4. Drain off the stock into a large bowl, leave it to cool, then
refrigerate until the fat has hardened on the surface
5. Lift the fat carefully off with a slotted spoon
6. Discard the vegetables, chicken heart, bouquet garni and peppercorns
7. When the chicken is cool enough to handle, remove the skin from it and
cut the flesh and gizzards into thin strips
8. Heat the butter in a large saucepan, add the leeks and spring onions
and cook over a low heat for 15 minutes until soft and transparent
9. Add the stock, with fat removed, bring to the boil, and add salt &
pepper to taste
10. Simmer for about 15 minutes until tender, add chicken strips and
simmer for a further 10 minutes
11. Mix in the chopped parsley and serve
MURGH AUR KHADDU HALEEM
1.5kg chicken, cut into pieces
45ml melted butter or ghee
2 onions, peeled and chopped
8 cardamom pods
5cm fresh ginger, scraped and pounded with a little water into a paste
200g pumpkin, peeled and diced
2ml chilli powder or paprika
2 tomatoes, chopped
1 litre warm water
30ml chopped mint or coriander leaves or parsley
1. Wash the chicken pieces and pat them dry, sprinkle salt all over them
and leave to stand for 30 minutes
2. Heat the butter, add the onions and sauté for 2 minutes until soft
3. Place the chicken and remaining ingredients, except the garnish, in the
saucepan, cover, and simmer gently for and hour until the chicken is
4. Remove the chicken pieces from the soup and cut the meat from the bones
- chop finely and return to the soup
5. Serve hot garnished with fresh herbs
Try serving a heap of steaming rice with the soup. If a smooth soup is
preferred, reduce it to a puree in a food processor
45ml sunflower oil
3 cloves garlic, crushed
2 large onions, peeled and chopped
2 potatoes, peeled and diced
2 fresh young carrots, diced
2 leeks, sliced
2 turnips, peeled and diced
4 sticks celery, chopped
2 florets of cauliflower, divided into sprigs
100g green beans, sliced
2 litres boiling water
300g red sugar beans, or haricot beans, cooked
3 medium ripe tomatoes, unskinned and chopped
30ml fresh, chopped basil leaves or 15ml dried
salt & freshly ground black pepper
125ml pasta shells
1. Heat the oil in a saucepan, add salt, garlic and all the vegetables
except the cooked beans and tomatoes
2. Allow the vegetables to cook until transparent, but not brown
3. Gradually add the boiling water to the pan, then add the beans and
tomatoes, basil and pepper
4. Cover and cook for 45 minutes
5. Add the pasta shells to the simmering soup about 20 minutes before
6. Check the seasoning, then serve with a sprinkling of freshly grated
1.5kg fresh spinach or 500g frozen
500ml chicken stock
pinch of black pepper
5ml lemon juice
1. If using fresh spinach, wash it well under cold running water and pat
2. Place the spinach in a saucepan with the butter and simmer gently,
stirring from time to time, until it is just tender
3. Allow to cool slightly, then liquidize or press through a sieve
4. Return to the saucepan, add the chicken stock, cream and milk and bring
to the boil
5. Flavour with salt, pepper and lemon juice and serve
750g pumpkin or butternut, peeled and diced
1 large onion, peeled and chopped
finely grated rind of 1 orange
750ml chicken stock
salt and freshly ground black pepper
30ml finely chopped parsley for garnish
1. Melt the butter in a saucepan, add the pumpkin, onion and orange rind
2. Cook over a very low heat until the onion is soft, about 5 minutes
3. Add the stock and seasoning and bring to the boil
4. Reduce the heat and simmer gently, covered, for about 30 minutes until
the pumpkin is tender
5. Sieve or puree the soup, then return puree to a clean saucepan
6. Mix the cornflour to a smooth paste with 45ml of cold milk and add to
the soup with the remaining milk and slowly bring to the boil, stirring
7. Reduce the heat and simmer for 5 minutes
7. Check the seasoning, pour into a pre-heated tureen, stir in the cream
and sprinkle with parsley
150g dried brown or sugar beans
3 litres cold water
100g pork fat with rind or bacon with rind
450g shin of beef
1 onion, peeled and finely diced
125ml chopped parsley
1 blade mace
15ml melted butter
15ml lemon juice
1. Soak the beans in cold water overnight, then wash them
2. Drain and place in a saucepan with the cold water
3. Add the pork fat or bacon, and shin and cook for an hour
4. Add the diced onion, salt, pepper, chopped parsley and mace and cook
for another hour
5. Put the soup through a sieve, mash the beans and remove the shin bones
6. Reheat the soup till boiling point
7. Meanwhile, combine the flour and melted butter, and add the milk as for
a white sauce, stirring over a low heat until it thickens
8. Add this mixture to the soup, cook and stir for another 10 minutes,
adding the lemon juice just before serving
1 meaty oxtail, divided into joints
2 onions, peeled and chopped
2 large carrots, peeled and chopped
3 sticks celery, trimmed and chopped
1 rasher of bacon, roughly chopped
2 litres beef stock
3 bay leaves
salt & freshly ground black pepper
1ml ground nutmeg
2ml lemon juice
1 carrot, peeled and cut into rounds
1 small onion, peeled and sliced
1. Soak the oxtail in enough cold water to cover, together with the
vinegar for at least 4 hours - drain and wipe dry
2. Heat half the dripping in a large saucepan, add oxtail pieces and cook
over a high heat, shaking the pan, until browned on all sides
3. Remove with a slotted spoon
4. Add the onions, carrots, celery and bacon to the pan juices and cook
over a medium heat, stirring occasionally, until the onions are golden
5. Return the oxtail to the pan, add the stock, bouquet garni and bay
leaves, and season with salt and pepper and bring to the boil
6. Skim off any white scum that rises to the top, then simmer for 3 hours
until the meat falls off the bones
7. Strain off the stock into a large bowl and discard the vegetables,
bacon, bouquet garni and bay leaves
8. Leave the stock to cool for 1 hour, then refrigerate for 4 hours to
allow the fat to harden on the surface - remove the fat with a spoon and
9. Boil 500ml of the stock in a small pan, add the carrot and onion rings
and simmer for 15 minutes
10. Strain off and keep the stock and reserve the vegetables
11. Remove the meat from the bones and chop finely
12. Heat the remaining dripping in a clean saucepan, add the flour and
stir over a medium heat until the flour turns the colour of hazelnut
13. Gradually add all the stock, stirring continuously until the soup
comes to the boil and is thick and smooth
14. Simmer for 3 minutes, then add the meat, nutmeg and lemon juice
15. Taste and adjust the seasoning if necessary, and stir in the sherry
16. Garnish with a portion of the cooked carrot and onion rings
juice of 1 lemon
3 eggs, beaten
1.5 litres hot chicken stock
50g cooked chicken meat, finely chopped
salt & white pepper
30ml finely chopped parsley for garnish
1. Cook the rice in boiling, salted water for 10 - 15 minutes and drain
2. Meanwhile add the lemon juice to the beaten egg and mix well
3. Add 150ml of the hot stock, a little at a time, beating well with a
wire whisk after each addition
4. Bring the remaining stock to the boil, remove from the heat and mix in
the cooked chicken and rice
5. Season lightly with salt and pepper
6. Whisk in the egg mixture and return to a low heat
7. Stir continuously, without boiling for about 5 minutes or until the
soup is heated through and has a rich creamy texture
8. Adjust the seasoning and serve garnished with parsley
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