And a special welcome to all the new subscribers!
New subscribers and everyone else, get your freebie at the link below.
Deep frying might not be all that healthy, but it sure tastes very good,
scroll down to the freebie section and download an eBook with 101 Deep
The recipe theme this time is eggs,
so scroll down to the recipe section for some eggy dishes.
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.
CONGRATULATIONS TO ALL MY FRIENDS
WHO WERE BORN IN THE 1920's, 30's 40's, 50's, 60's, 70's and 80's !
First, we survived being born to mothers who smoked and/or drank while
they carried us and lived in houses made of asbestos.
They took aspirin, ate blue cheese, raw egg products, loads of bacon and
processed meat, tuna from a can, and didn't get tested for diabetes or
Then after that trauma, our baby cribs were covered with bright colored
We had no childproof lids on medicine bottles, doors or cabinets and when
we rode our bikes, we had no helmets or shoes, not to mention, the risks
we took hitchhiking!!!
As children, we would ride in cars with no seat belts or air bags.
Riding in the back of a Bakkie on a warm day was always a special treat.
We drank water from the garden hose and NOT from a bottle.
Take away food was limited to fish and chips, no pizza shops, McDonalds,
KFC, Steers, Nandos.
Even though all the shops closed at 6.00pm and didn't open on the
weekends, somehow we didn't starve to death!
We shared one soft drink with four friends, from one bottle and NO ONE
actually died from this.
We could collect old drink bottles and cash them in at the corner store
and buy Chappies, Wilson 's Toffees, Wicks Bubble Gum and some crackers to
blow up frogs with.
We ate cupcakes, white bread and real butter and drank soft drinks with
sugar in it, but we weren't overweight because......
WE WERE ALWAYS OUTSIDE PLAYING!!
We would leave home in the morning and play all day, as long as we were
back when the streetlights came on.
No one was able to reach us all day. And we were O.K.
We would spend hours building our go-carts out of scraps and then ride
down the hill, only to find out we forgot the brakes. We built tree houses
and cubby houses and played in river beds with matchbox cars.
We did not have Playstations, Nintendo's, X-boxes, no video games at all,
no 99 channels on DSTV, no video tape movies, no surround sound, no mobile
phones, no personal computers, no Internet or Internet chat
rooms..........WE HAD FRIENDS and we went outside and found them!
We fell out of trees, got cut, broke bones and teeth and there were no
Lawsuits from these accidents.
Only girls had pierced ears!
We ate worms and mud pies made from dirt, and the worms did not live in us
You could only buy Easter Eggs and Hot Cross Buns at Easter time.......no
We were given pellet guns and catapults for our 10th birthdays!!
We rode bikes or walked to a friend's house and knocked on the door or
rang the bell, or just yelled for them!
Mum didn't have to go to work to help dad make ends meet!
RUGBY and CRICKET had tryouts and not everyone made the team. Those who
didn't had to learn to deal with disappointment. Imagine that!! Getting
into the team was based on MERIT AND NOT DUE TO BLACKMAIL, THREATS AND
GUILT FROM THE PAST..... strange but true!
Our teachers used to belt us with big sticks and leather straps and
bully's always ruled the playground at school.
The idea of a parent bailing us out if we broke the law was unheard of.
They actually sided with the law!
Our parents didn't invent stupid names for their kids like "Kiora" and
"Blade" and "Ridge" and "Vanilla"
This generation has produced some of the best risk-takers, problem solvers
and inventors ever!
The past 70 years have been an explosion of innovation and new ideas.
We had freedom, failure, success and responsibility, and we learned HOW TO
DEAL WITH IT ALL!
And YOU are one of them!
I happened to find
this really nice Blog, please click on the link below and go browse
thanks from Brian at
Taking the Pizza
The New York Times describes chef Homaro Cantu as "a chef in the Buck
Rodgers tradition, blazing a trail to a space-age culinary frontier." I
think that's very generous, I'd prefer to describe him as " not quite the
full shilling ". Cantu, who's executive chef at Chicago's Moto restaurant
is a leader in "molecular gastronomy" and innovative dishes, which is fine
if you like that sort of thing.
Take for example his Artichoke Soup with Pea Puree which Chef Cantu tops
off with his signature edible menu -- made of vegetable-based film printed
with organic ink so that in the best traditions of James Bond you read the
menu and then promptly eat it. Great conversation piece but is it really
the way to enjoy a meal ? Another of his dishes employs a common chef's
trick - give it an outlandish name and they'll go for it in their droves,
a bit like Heston Blumenthal's signature snail porridge or bacon and egg
ice cream. Homaro's offering is Pizza Soup which I'm sure has now got your
attention. Anyway here's the recipe :
6 tomatoes, chopped
1 large onion, sliced
1/4 cup crushed garlic
teaspoon fennel seed
teaspoon dry thyme
teaspoon dry oregano
teaspoon red chili flakes
Salt to taste
Lemon to taste
Balsamic vinegar to taste
Now call me old fashioned if you like but I don't really see that as Pizza
Soup, but it does bear a striking resemblance to good old home made tomato
soup doesn't it ?
Right click here to download
your Deepfryer Recipe book
One Ticket is All It Takes
Not lucky in the SA Lotto? Why not take a chance on the UK Lotto? Minimum
jackpot is Three million pounds (R45 million!)
Click here for a chance to win
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:
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.
Go take a look at
page, there are some great sarmie ideas!
Kiti in New Zealand
I have to tell you Peter, beetroot on sarmies is very common here in NZ.
We used to pick off the beetroot off our hamburgers in the beginning (less
than 2 years ago). Now we buy tinned beetroot to put on our home-made
Our fav beach sarmies would be breadrolls, butter, bananas and chips (wish
we could get Simba over here - oooh to have Tomato sauce chips again for
this!). Wash it down with Lift (lemon soda over here, made by Coca Cola)
or Vanilla Coke. Would be nice if one could get Cream Soda, the real green
stuff with bubbles like in SA, but not available here <sigh>.
Louis from Port Elizabeth
When we were in boarding school it was cold tasteless porridge or “Zol
pie” for breakfast: -
1 slice of “old” brown bread in a porridge bowl
Spread thickly with “government” peanut butter
Topped with sugar, if available
Flood it with 1 cup of hot coffee (coffee, 1 milk, 3 sugar)
Eat with a spoon.
Really, really old recipe
4 cups flour
3/4 cup icing sugar
1 lb. butter
Mix butter and icing sugar, knead butter in thoroughly, bake in oven of
300 degrees (F) for 1 hour
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 handsome slate-brown shaggy coat is marked with white vertical
stripes and spots on the flanks. Rams appear more charcoal-grey in
colour. They have a ridge of long hairs along the under parts, from
behind the chin to between the hind legs; they also have a mane of
thick, black hair from the head along the spine to the rump.
A shallow V-shaped white chevron runs between the eyes and there are
2-3 white spots on each cheek. There are 8-14 narrow white vertical
stripes on each side, which become less distinct with age.
The forefeet of the males are relatively broader than those of the
females. Only the rams have the yellow orange 'socks' on the legs.
Adult males are also larger than females, and only the rams carry the
slightly spiraled horns, which are tipped with whitish-yellow. Ewes
are much smaller and do not have horns. Ewes are chestnut-coated with
even more prominent white stripes on the flanks.
As a result of translocation, Nyalas are found in a number of game
reserves and private farms throughout South Africa. They are most
numerous in the Kruger National Park.
This rather large antelope inhabits dense woodlands and thickets along
permanent water. It is very secretive and more easily seen at night.
Nyala is non-territorial, but both sexes have overlapping home ranges.
Although it may feed in adjacent open areas, it never moves far from
Although usually silent, they sometimes communicate with some very
distinctive sounds. Females, for instance, utter a throaty clicking
sound when tending their calves; a ram, acting sentry, will let out a
resonant, warning bark when danger threatens, sending the rest of the
herd fleeing for safety. A calf, separated from its mother, will bleat
Older rams can often be seen browsing among herds of other antelope,
especially impala. Rams do not hold territories but appear to rely on
displays, which include raising the neck mane and walking very slowly
and with stiff legs, to establish dominance hierarchies.
The variety in their diet is one of the factors ensuring their
successful survival. Nyala are mixed grazer-browsers, and eat leaves,
twigs, flowers and fruits from a wide variety of plants, as well as
grass, particularly after rain. In spite of the fact that baboons have
been known to eat nyala young, nyala often associate with them,
picking up the remains of wild fruit, berries and leaves discarded by
the baboons on foraging expeditions.
They breed throughout the year, but mating peaks in autumn and spring.
Single calves are born after a gestation period of 220 days, usually
in the cover of a thicket. The calf hides in the grass for about 18
days, after which it joins the herd. Twins are not uncommon. Ewes
first conceive between 14-18 months. Average interval between births
is 297 days. Mating opportunities for rams are decided through
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.
Dambie - Dumplings in a Potjie
Dambie ( the Tswana name for "dumplings") If you can make dumplings with
stew, why not with Potjiekos? sample this true African cuisine.
To cover a saucy meat stew or Potjiekos:
2 cups bread flour
1 tsp instant dry yeast
1 tsp salt
2 tsp sugar
1 1/2 cups lukewarm water
Sift the dry ingredients together into a deep bowl.
Add the egg and lukewarm water and mix well for about 5 minutes, till it
forms a very soft , sticky dough, rather approaching a thick batter.
Alternatively you can whip it up using a food processor.
Let dough rise for 2 hours covered.
Scoop the frothy, soft dough onto the stew and quickly stroke it to spread
evenly on top.
Shut the lid and do not lift till ready, about 30 minutes, or else it may
implode into a chewy mess.
Then insert a skewer into the dumpling, if it comes out clean it is
On a visit to Malawi , at the airport Mr Mbeki is met by the
country's Minister of Harbours.
All of a sudden Mr Mbeki realizes that this is absurd, this country has no
harbours as it is landlocked. He is very puzzled and decides to find out
what the story is.
At the official state banquet later that night, he leans over to the
president and asks: "Mr President why do you have a Minister of Harbours
when you don't have any harbours?"
The president looks Mr Mbeki straight in the eye and says: "Well, ...YOU
have a Minister of Law and Order, don't you?"
Women are like apples on trees. The best ones are at the top of
the tree. Most men don't want to reach for the good ones because they are
afraid of falling and getting hurt. Instead, they sometimes take the
apples from the ground that aren't as good, but easy. The apples at the
top think something is wrong with them, when in reality, they're amazing.
They just have to wait for the right person to come along, the one who is
brave enough to climb all the way to the top of the tree.
Now Men... Men are like a fine wine. They begin as grapes, and it's up to
women to stomp the crap out of them until they turn into something
acceptable to have dinner with.
Comfrey is commonly known as "knit-bone" because of it's capacity to aid in
the healing of bones.
This is the miracle worker of all herbs, and a must for every household, so
if you don't have some in your garden, beg, borrow or steal some from a
friend and plant it a.s.a.p. Comfrey loves sun or partial shade, and is very
easy to grow, growing from a piece of the root. It grows between 30 and 60cm
and the fresh leaves can be picked any time, used fresh or dried. Comfrey is
ideal for badly drained or swampy ground. It is excellent in the compost
heap, as it breaks down quickly and adds nourishing minerals to the compost.
Comfrey is beneficial to all plants as it brings up rich trace elements, and
provides moisture and shade shelter to other plants nearby.
Leaves, soaked in water for 4 weeks make an excellent fertilizer for
tomatoes and potatoes. The leaves can also be chopped as a mulch, but wait
for at least 48 hours after picking. Fresh leaves may be boiled to produce a
rich golden fabric dye.
Add a leaf and root of comfrey to baths and lotions to soften the skin
Comfrey has great medicinal values, but recent research has shown it to
damage the liver, so consult your doctor before taking it internally.
Comfrey contains allantoin, which helps with healing. Fresh comfrey rubbed
on the skin soothes insect bites and repels insects.
Comfrey root may be used as a remedy for gout - Boil 3 tablespoons of well
washed root in four cups of water for 20 minutes. Steep, then strain the
bottle. Refrigerate, and take a small wineglassful 3 times a day for a
maximum of 3 days, then miss 2 days and continue, but not for more than 10
Ulcers, burns, bruises and ruptures - soften 3 - 4 chopped leaves in hot
water and apply to the affected areas on a square of lint. Cover with
plastic and bandage in place.
For skin irritations, make a comfrey lotion. Warm equal quantities of
chopped comfrey and aqueous cream for 20 minutes, then strain into
Young leaves may be chopped into salads, soups and stews.
Coat young leaves in batter, fry in oil and serve with salt and pepper.
The stem can be blanched and cooked like asparagus.
Do not eat comfrey more than once a week.
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
Dear Family and Friends,
The will of the people. It is impossible to believe that 140 days
after Zimbabwe voted for an MDC Parliament and an MDC President
the will of the people has yet to be accepted or implemented.
After nearly five months we remain locked in a truly horrible
state without sworn in legislators, without a parliament and
without legitimacy. Everything around us is falling apart so fast
now and yet the people and party in power for the last twenty
eight years simply refuse to go.
The electricity is now off more than on - in my area its only been
on twice during daytime working hours in the last week. Urban
water supply seems to have virtually collapsed and in my home area
taps are dry for at least 20 hours a day. Massive environmental
devastation is being done as people have no choice but to cut
trees down for fuel wood. Shops remain barren of virtually all
goods and banks have become nightmare places where hundreds of
people queue for hours at a time to withdraw the maximum daily
allowance which is now handed out as a small bag of coins. At some
banks the situation is so bad that the doors stay closed and
locked all the time and people are only allowed to enter in small
Much as the old leadership would have us believe, we are not a
country at war, no one is trying to invade us or take us over and
the future is waiting, just out of our reach. It is very hard,
however, to stay sane, healthy and focussed on the Zimbabwe that
the majority voted for on the 29th March 2008.
One afternoon this week I went with a friend to a small
environmental education centre and game park at a local school and
the magnificence of the Zimbabwean bush helped revive flagging
spirits. The Msasa trees are coming into new leaf and putting on a
spectacular display of copper, caramel, burgundy, port and hot
red. The wild oranges are starting to turn yellow and they hang
heavily from branches of leafless trees. On rocks and kopjes there
are unexpected and vivid scatterings of lime green and bright
orange lichen. In between trees and rocks, superbly camouflaged,
there were giraffe, zebra, wildebeest and impala. This small
environmental education centre, a vision from the past, giving
knowledge and understanding to our children in such troubled times
and promising hope for the future of our beleaguered, broken
Zimbabwe. Until next week, thanks for reading,
Copyright cathy buckle 17 August 2008.
To subscribe/unsubscribe to this newsletter or for information on
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
L is for Literature
Thomas Pringle, Rider Haggard and Olive Schreiner , Wilbur Smith,
JM Coetzee, Nadine Gordimer, Bessie Head, Athol Fugard, Credo
Mutwa, Sol Plaatjie, NP van Wyk Louw, Andre Brink, Etienne Leroux,
C.Louis Leipoldt, Can Themba, Breyten Breytenbach, Alan Paton,
Eugene Marais and Herman Charles Bosman all wrote from these
South Africa has produced two Nobel literature laureates: JM
Coetzee and Nadine Gordimer. The country has had a rich history of
literary output. Until relatively recently, realism dominated the
production of fiction - perhaps because authors felt an overriding
concern to capture the country's turbulent history and the
experiences of its people.
Fiction has been written in all of South Africa's 11 official
languages - with a large body of work in Afrikaans, in particular.
Many of the first black authors were missionary-educated, and the
majority wrote in either English or Afrikaans. One of the first
novels by a black author in an African language was Sol Plaatje's
Mhudi, written in 1930.
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 .
One of the great magazines that I subscribe to.
Egg and onion spread
8 hard-boiled eggs, finely chopped
2 medium onions, grated
45 ml mayonnaise
100 g grated Cheddar cheese
5 ml lemon juice
2 ml black pepper
5 ml salt
20 ml fresh parsley, finely chopped
Combine the eggs, onion, mayonnaise and Cheddar cheese in a mixing bowl.
Add the lemon juice and seasonings and mix well. Refrigerate and use as
required to make sandwiches, rolls or on biscuits. It's unnecessary to
butter the sandwiches when using this spread.
Egg in a cup
Preparation time: 15
Cooking time: 25
6 White mushrooms
1 tbsp butter
4 tbsp cream
4 tsp butter
Melt butter in a pan. Fry the mushrooms for 10 min until light brown.
Flavour with salt and pepper. Divide mushroom in four portions and place
in ramekin-cups. Place a teaspoon on butter on top of the mushrooms and a
tablespoon of creme. Brake two eggs in every cup and flavour with salt and
pepper. Place four cups in a baking tray and fill tray with water until it
covers a half measure of the cups. Place in oven for 20min at 180 degree
C. Bake until eggs have settled, and egg yolk still runny for easy dipping
3 medium potatoes, cooked and peeled
salt and pepper to taste
25 ml milk
15 ml butter or margarine
2 onions, chopped and fried
2 tomatoes, diced
250 ml grated Cheddar cheese
6 eggs, hard-boiled and sliced
4 rashers bacon, chopped and fried
250 g mushrooms, sliced and fried
1 packet thick white onion soup powder
500 ml water
1. Preheat oven to 180 ºC. 2. Mash the potatoes and add the salt, pepper,
milk and butter or margarine. 3. Line a pie dish with the mashed potatoes.
4. Arrange ingredients for filling in layers as follows: fried onions,
diced tomatoes, grated cheese, egg slices, fried bacon and mushrooms. 5.
Mix soup and water in a saucepan and heat until it thickens. 6. Pour over
the layers. 7. Bake for 20 to 30 minutes. 8. Serve with salad.
Eggs with curried banana
25 ml butter
2 leeks, sliced
1 rasher bacon, chopped
1 banana, sliced
50 g prawns (optional)
5 ml curry powder
salt and freshly ground black pepper to taste
Melt the butter in a pan and fry the leeks (or use 1 onion) and bacon
lightly. Add the banana, prawns and curry powder and stir-fry for about
another minute. Move the mixture to the sides of the pan and break the
eggs in the centre on the exposed base of the pan. Season to taste with
salt and freshly ground black pepper. Cover with a lid and reduce the
heat. Heat until the eggs are set and done. Serve immediately. Serves 2.
Eggs with peanut curry
Preparation time: 15 min
Cooking time: 15 min
30 ml peanut oil
10 ml curry powder
5 ml ground cumin
10 ml ground coriander
10 ml paprika
400 g coconut milk
10 ml sugar
30 ml fish sauce
125 ml peanuts, chopped
8 hard-boiled eggs
125 g green beans, sliced and blanched
fresh coriander, to garnish
Heat the oil in a medium saucepan and add the curry powder and spices.
Cook for 1 minute, then add the coconut milk, sugar and fish sauce.
Cook over medium heat for 10 minutes. Stir in the peanuts just before
Cut the eggs in half and arrange on a platter with the beans.
Drizzle with the curry sauce and garnish with fresh coriander.
Serve hot or cold with salad or rice.
4 English muffins or soft rolls, cut in half
4 slices smoked ham
15 ml white vinegar
4 jumbo eggs
3 jumbo egg yolks
15 ml cold water
15 ml lemon juice
salt and pepper to taste
125 g salted or unsalted butter, diced and heated until foaming
1. HOLLANDAISE SAUCE: Process the egg yolks, water, lemon juice, salt and
pepper in the bowl of a food processor fitted with a steel blade. Slowly
add hot, foaming butter, drop by drop. Do not add the sediment at the
bottom of the saucepan. 2. Process sauce until thickened. Set aside and
keep warm over very low heat, such as a candle burner. 3. Toast muffins
until golden and crisp. Butter lightly and keep warm. Sauté ham in an
oiled pan for 1 to 2 minutes, or until hot. 4. Fill an enamel or
stainless-steel saucepan or frying pan with water to three quarters full.
Add vinegar and bring to simmering point. 5. Break 1 egg into a saucer or
ladle, hold it as close as possible to the water and slip the egg quickly
into the water. Immediately gather the whites towards the yolk, using the
back of a spoon. 6. Simmer for 2 1/2 to 3 minutes. Slip into a soup place
containing a little hot water. Repeat the procedure for remaining eggs. 7.
TO ASSEMBLE: Place a slice of ham on each muffin. Lift eggs out, one by
one, with a slotted spoon, drain off water and place on top of ham and
muffin. 8. Immediately cover with Hollandaise sauce and serve on heated
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,
Subscribe / Unsubscribe / Contact
To subscribe to this
newsletter and view previous newsletters, , click
here, to subscribe to my Afrikaans newsletter, click
To unsubscribe, send me an
email giving your name and the email address you want to