Number 161

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September 30th, 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. Its getting warmer and warmer here as summer approaches, the freebie is an eBook full of yummy salad redipes! So scroll down and download the book.

I am a bread lover and the recipe theme this time is bread once more, so scroll down to the Recipes 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.

The Danville Help Group

Please try and support this worthy charity, go check out the website and make a donation, every little bit helps

Good morning friends,

Thank you to everybody who always tries to alleviate the plight of those less fortunate than themselves. Thank you to everyone who contributes, even through times are getting tougher. Please know that your help is very much appreciated. It is never taken for granted.

The year is slowly nearing its end, and we will be starting with our Christmas program this week as well as with the distribution of the wish lists for 2008. It feels like yesterday that we held more than 20 Christmas functions for those people we support. What will this year bring? Will we once again be able to bring joy to the hearts of children and senior citizens? I hope and believe that we can.

I have started distributing the wish lists in last week. We should be receiving the first of the wish lists back from the end of this week - and then the laughs starts with a tear...


Uncle Hennie and uncle Sas passed away recently. The senior citizens are heartbroken about the double passing. We believe that time will bring healing for them.


I have really been struggling for the past 2 weeks to accumulate enough food and clothing to distribute to everyone. The times are really tough and donations are very few.

I will be distributing the last food and groceries today - the cupboards are bare!! We will have to start selling some of the second hand clothes soon to be able to buy the basic bare necessities. Food donations are really urgently needed - every can or packet can make a huge difference!! We cannot even buy spinach from Andeon to distribute at the moment - the need is very very great! PLEASE HELP!!

Delivery address:-

286 Cliffendale avenue
Faerie Glen
Tel 012 991 3914 Sel 082 8282 551
E.mail -
PS Please call me before you leave


Things are very busy at Andeon. The onions are almost ready to be harvested, and there is still a lot of spinach available. I will keep you up to date with what is happening here. Please contact Arnold directly for orders:- Arnold Cell 072 709 5490

Please help us to try and alleviate the need. It is really getting worse at a phenomenal rate as people lose their jobs and homes.

Until next time,


CENTURION - Herman 012 665 0926

WINGATE PARK - Bernadette van der Walt, 754 Kendrew Street
Cell: 083 469 3682 after 14:00 in the week and any time over a weekend. Please phone before you leave home!!

PIERRE VAN RYNEVELD PARK - Annetjie and Danie, Tooks Corner No 1,Pierre van Ryneveld, Cell: 082 445 6453

ROOIHUISKRAAL - Werdi, Cell: 083 255 9362, Home: 012 661 8396, Email:

ROOIHUISKRAAL - Elsabe Wentzel, Pelican Lane 11, Cell: 083 287 3166, Home: 012 661 5591
I am usually at home from 18:00 - please phone and let me know.

FAERIE GLEN - Elsabe Blignaut, 286 Cliffendale Avenue, Faerie Glen
Home: 012 991 3914, Cell: 082 828 2551, Email:

SINOVILLE - Nelia van Zyl, 394 Pointsettia street, Sinoville
Home: 012 567 7329, Cell: 082 447 7847
Please call her before you deliver.

WAVERLEY - Rina Minnaar, 889 Bosloerie Str., Waverley,
Home: 012 332 1113, Cell: 082 333 5677

BRAAMFONTEIN - Marilize Panter, Cell: 083 308 6698

KRUGERSDORP - Lorette Grove, 5 Nugget Street, Wentworthpark, Krugersdorp
Cell: 083 951 7716


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

Security fowl up

In one of the most blatant publicity stunts of the year Col. Harland Sanders' handwritten recipe of 11 herbs and spices was removed on Tuesday from safekeeping at Kentucky Fried Chicken's corporate offices for the first time in decades. The temporary relocation is allowing KFC to revamp security around a yellowing sheet of paper that contains one of the country's most famous corporate secrets.
The brand's top executive admitted that his nerves were aflutter despite the tight security he lined up for the operation. "I don't want to be the president who loses the recipe," KFC President Roger Eaton said. "Imagine how terrifying that would be." Strangely enough he didn’t seem too concerned letting the world know that the secret document would be removed from a safe and transported across town. According to KFC, only two company executives are allowed to know the recipe, while a third executive knows the combination to the safe where it’s kept; the three are not allowed to travel together. Now the thought that crossed my mind was “ Who the hell cares ? “ I mean what would you do if you suddenly came by this secret recipe ? It’s not as if anyone else with any brains would want to open a business like “Kentucky Fried Clone – the guys with the stolen recipe”. I can’t imagine that customers would be beating a path to your door and on a personal level you surely wouldn’t want to cook that crap at home would you ? Would you ?


Right click here to download your eBook with salad recipes.

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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) Click here to take a look. (that works out to about R2 per recipe book! sheessshhh!)

Hello Peter,
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..........
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. 

It's braai time again, try this as a side dish with your next braai or potjie:


1kg self-raising flour
3 tsp sugar
1 can sweetcorn
1 can beer

1. Mix all the ingredients together
2. Bake for 1 hour @ 160°C

I put the batter into a flat bottomed cast iron pot and bake the bread over coals (charcoal) with four briquettes on the lid and five underneath the pot.

Another Wacky Sarmie

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

Andrea from South Orange, NJ
Here are a couple of my favorite Sarmies

1: Cream cheese and Strawberry jam (or jelly) on rye.
2: Peanut butter and chocolate on white bread  
3. Peanut butter with marshmallows on white bread

From Tint in Sao Paulo, Brazil

My alltime favourite? Peanut butter and marmite!! But then I love cheese and jam too lol I do eat some 'normal' sarmies too. You may be interested in a local favourite tho... its called a Romeo and Juliet. Normally, its just the 'queijo minas' and 'goiaba', but some folk do put it on bread. Queijo Minas is a soft, white, bland (sort of solidified cottage cheese) type of cheese. The 'goiaba' is guava that's been made into a jelly-like paste that you slice. The favourite way of eating Romeo and Juliet is as is.... a slice of cheese with a slice of guava. Now, you can buy the 'mixture' to put on bread.

Really, really old recipe

Carraway Brandy
Soak 1/4 pound of bruised carraway seeds and some pieces of cinnamon in 3 bottles of brandy for 14 days. Strain and add three pints of syrup. Bottle and cork closely.

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.

Greater kudu - Tragelaphus strepsiceros

They are considered to be the most handsome of the tragelaphine antelopes, which includes the bongo, eland, nyala, bushbuck and sitatunga. Their beautifully shaped horns have long been prized in Africa for use as musical instruments, honey containers, and symbolic ritual objects. Some cultures believe the horns are the dwelling places of powerful spirits, and others say they are a symbol of male potency.

They have five to six stripes and some spots on the body, and a chevron of white hair on the forehead between the eyes, with a long mane below their neck. Their ears are large and coloured red inside. They have spectacular long, spiral horns that can grow as long as 1.83m, making 2½ graceful twists. The horns are seldom used in defense against predators; nor are they an impediment in wooded habitats as-the kudu tilts the chin up and lays the horns against the back, moving easily through dense bush.

Male kudus sometimes form small bachelor groups, but more commonly they are solitary and widely dispersed. Dominance between males is usually quickly and peacefully determined by a lateral display in which one male stands sideways in front of the other and makes himself look as large as possible.

Angola, Botswana, Mozambique, Namibia, South Africa, Zaire, Zambia, Zimbabwe and Malawi.

Habitat includes mixed scrub woodland, acacia, and mopane bush on lowlands, hills, and mountains. They disperse in woodland in the rainy season and in the dry season they would cluster along rivers and the bases of hills where the nutritious, evergreen growth is found.

Herbivorous, browsers; Kudus eats many kinds of leaves, herbs, fallen fruits, vines, tubers, succulents, and flowers, sometimes varied with new grass.

Only during mating season males join females, who form small groups of 6-10 with their offspring. Mating annually, calving February and March when grass is high. Gestation 9 months; females may conceive at age 2. Males mature at age 5.

Predators & Threads
Many predators, such as lions, leopards, hyenas, wild dogs, eagles, and pythons hunt kudus and their young. Humans affect their numbers by hunting them for their meat, hides, and horns, or using their habitats for charcoal burning and farming. Kudus are highly susceptible to the rinderpest virus, and ostensibly the disease has reduced kudu populations in East Africa.

I took the above photo at the Kgalagadi Transfrontier park - Click on the photo to see a larger version


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.

Mutton Potjie
45 ml oil
1 kg mutton chops
12 baby onions peeled
1 bunch spring onions, sliced
4 carrots, sliced
10 ml mixed dried herbs
250 ml dry white wine
12 baby potatoes, peeled
250 ml beef stock
65 ml flour

Heat oil in a large heavy based saucepan or drie-voet, fry mutton until browned, season to taste while frying, remove and keep warm.
Add flour to remaining fat in saucepan, making a roux. Add the beef stock to make a sauce and pour over the chops.

Arrange potatoes, baby onions, spring onions and carrots in layers over the meat, sprinkle with herbs and pour white wine over.
Bring to a boil, lower heat and simmer gently for about 1 hour.
Serve with pap.

Smile a While

Some wacky Nursery Rhymes

It's Raining, It's Pouring
Oh sh!t, it's Global Warming.

Jack and Jill went into town
To fetch some chips and sweeties.
He can't keep his heart rate down
And she's got diabetes.
Mary had a little lamb
Her father shot it dead.
Now it goes to school with her
Between two chunks of bread.

Simple Simon met a pie man going to the fair.
Said Simple Simon to the pie man
'What have you got there?'
Said the pie man unto Simon
'Pies you dummy!'

Mary had a little lamb
It ran into a pylon.
10,000 volts went up its @rse
And turned its wool to nylon.

Georgie Porgie Pudding and Pie
Kissed the girls and made them cry.
When the boys came out to play
He kissed them too cause he was gay.

Jack and Jill
Went up the hill
And planned to do some kissing.
Jack made a pass
And grabbed her @ss
Now two of his teeth are missing.

Mary had a little lamb
Its fleece was white and wispy.
Then it caught Foot and Mouth Disease
And now it's black and crispy.


Fennel was one of the first plants to be cultivated by man. It is highly valued for it's culinary uses, but also has numerous medicinal and cosmetic uses.
Fennel is easily identified by its flat yellow flower clusters borne from stalks radiating from it's main stem.
It grows to an average of 60 cm, but in some places, such as the Cape, it has been known to grow as high as 150cm.
The ripe seeds are collected, and the stems and flowers are picked as required.
Keep fennel away from coriander, bush beans, cucumber, tomatoes and caraway. Do not plant under wormwood. If planted next to dill, it will cross-pollinate with the dill.
Fennel attracts butterflies to the garden.

Crushed and mixed with cinnamon and nutmeg, fennel smells lovely in potpourri
Fennel leaves added to compost, makes it friable

45g of fennel leaves, infused with a litre of boiling water, stood for 5 minutes and then strained, makes a super eye bath.
This liquid can also be drunk, as a tonic, and is believed to aid memory, digestion and obesity. Do not take more than 2 cups daily, and not for longer than a week.
Fennel seeds and leaves, added to boiling water can be used for steaming the face

Chewing fennel seeds, freshens the breath
The seed is an antiseptic. The infusion of 2 tsp finely crushed seeds, In a cup of boiling water, allowed to stand for 10 minutes, then strained, will help expel poisons from the body after a snake, dog of insect bite.
Fennel is a good digestive herb. Chew a leaf or piece of stem after a large meal, to prevent indigestion
Fennel water in soups and stews aids weight loss:- Boil 250ml chopped leaves and stalks in 750ml of water for 10 minutes, covered. Allow to cool and drink at intervals during the day, not exceeding 2 cups a day for more than a week.

Fennel has a very distinctive flavour and does not blend well with other herbs, except for parsley and chives.
The bulb can be boiled and served with a cheese sauce. It is also delicious when finely shaved into salads.
Finely chopped fennel leaves enhance the flavour of fish dishes and green beans
The young stems can be chopped into salads, and served like asparagus.
The chopped leaves, mixed with cream cheese, and sprinkled with lemon pepper, makes a delicious dip.
Fennel seeds can be used in pickles and sauces, and for flavouring breads
Lay fish on top of fennel stems, and grill. The fragrance and flavour permeates the fish. Discard the stems after cooking

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

Dear Family and Friends,
A power sharing deal between the MDC and Zanu PF has been agreed. This is not what Zimbabweans voted for but it seems we must make the best of it if we are to save the country from complete ruin. The very people who designed and implemented the 9 year collapse of Zimbabwe will now sit alongside the victims of their ruinous policies. What will be top of the agenda?

Should it be electricity? Supplies are down to 6 or less hours a day in
most places. Businesses, manufacturing and industry are close to collapse.
Schools, hospitals and institutions are barely functional.

Should it be water? Supplies to urban, residential and industrial areas are
down to 2 hours a day in most places and non-existent in others. Cholera and other water born disease are commonplace.

Should it be food? Shops are empty of all basic goods and individuals have
resorted to importing their own supplies in order to survive. Food growing on seized farms is negligible and in most cases barely enough to feed one or two families. Almost half the population will need international food aid by Christmas.

Should it be money? Bank queues run into thousands as the Reserve Bank
Governor restricts daily withdrawals to the current equivalent of just 2
British pence per customer. Without access to their own money people cannot
buy food or medicines or pay their bills.

Should it be Health? Hospitals have no drugs, equipment, food, linen or
staff. Pharmacies increase their prices at least once every day and people are dying for lack of basic, simple life sustaining medication.

Should it be education? Teachers earn less than street cleaners and so they
are always on strike. Pupils have no books. Parents cannot afford school and examination fees, uniforms or even food for their children. What hope for our next generation.

Should it be land and the environment? Restoring property rights and Title
Deeds. Controlling gold panning, diamond digging, tree cutting, poaching, streambank and roadside cultivation and fires.

Perhaps it should be repealing legislation which has destroyed freedom of
speech, movement and association; freedom of the press and media and citizenship laws which have made born and bred Zimbabweans into aliens.

I could go on and on but perhaps my own favourites will be top of the
agenda: law and order and accountability. Until Zimbabwe's Police stop
saying "It is political" and start arresting people who break the law,
regardless of their political affiliations, we can surely not move forward.
So too the people who raped, murdered, burned, looted, tortured, stole and
incited others to do likewise - they must be held accountable and punished for their deeds. Zimbabwe stands at the threshold and we pray that our trust is not betrayed because we have suffered so much and for so long.
Until next week, thanks for reading, love cathy
 Copyright cathy buckle .
To subscribe/unsubscribe to this
newsletter or for information on my books, please write to:
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

M is for Mbube
In 1939 a tall, shy Zulu migrant worker named Solomon Linda stepped up to the microphone and produced a three-chord song with lyrics something like "Lion! Ha! You're a lion!", inspired by boyhood memories of chasing lions stalking the family cattle. The song was called Mbube, Zulu for "lion".
It's estimated that Linda received a total of 10 shillings for the song. Yet the tune went on to become Pete Seeger's runaway hit Wimoweh, then the Tokens' The Lion Sleeps Tonight, on to at least 160 covers, before ending up in the voices of Timon and Pumbaa, the meerkat and warthog characters in Disney's classic movie and Broadway hit The Lion King.

Along the way, it is said to have earned some US$15-million (R90-million) in royalties - but not for Linda. The musician died in 1962 with less than R100 in his bank account. His widow couldn't afford a headstone for his grave.

In February 2006, Linda's legacy finally received some justice. After a six-year battle his daughters, who had claimed almost R10-million from copyright holder Abilene Music, settled their dispute for an undisclosed sum.

Linda's Lion sleeps - at last

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.
The Recipes

Ash-baked bread
1 kg white bread flour
7 ml sugar
2 ml salt
10 g instant yeast
500 ml lukewarm water
15 ml melted butter or margarine

Combine the flour, sugar and salt and sprinkle the instant yeast on top. Add just enough lukewarm water to form a stiff dough. Knead the dough until it is elastic and no longer sticks to your hands. Brush the dough with melted butter or margarine and cover. Leave to rise in a warm place until doubled in bulk. Knead down and shape into medium-sized balls. Place the balls in the hot ashes – not among coals – and cover with ash. Bake for about half an hour. When baked knock them together to remove most of the ash.

Banana bread
Preparation time: 20 minutes

Cooking time: 45 minutes

250 g soft butter
215 g castor sugar
60 ml condensed milk
2 large eggs
6 medium-sized ripe bananas
15 ml lemon juice
540 g cake flour
22 ml custard powder
5 ml ground ginger
5 ml ground cinnamon
5 ml baking powder
5 ml bicarbonate of soda
2 ml salt
415 ml milk

Set oven temperature to 180 °C.
Mix butter, castor sugar and condensed milk until creamy.
Beat eggs and add to butter mixture. Mash bananas with lemon juice and add to the butter mixture.
Sift all dry ingredients twice. Alternate adding dry ingredients and milk to the butter mixture. Stir well.
Pour into two greased loaf pans and bake for 45 minutes until golden brown. A cake tester should come out clean when inserted.
Leave in pans to cool, then place on wire racks to cool completely. Store in an airtight container.

Basic flat loaf

Cooking time: 20-30 min

800 ml white bread flour
7 ml instant yeast
15 ml coarse salt
15 ml olive oil
seasonings (see variations)
350 ml lukewarm water
seasonings (see variations)
30 ml coarse salt
30 ml olive oil

Combine the flour, yeast and salt in a large mixing bowl. Make a hollow in the centre and add the oil and half the seasonings. Add the water and mix with a wooden spoon to form o soft dough. (The mixture makes a moist, slightly sticky dough.) Place the dough on a lightly floured surface and knead lightly for 10 minutes until smooth and no longer sticky. (Tiny air bubbles will form on the surface when the dough is lightly pressed between your hands.) Place the dough in a large oiled mixing bowl, brush with o little oil and cover lightly with plastic wrap. Leave in a warm place until the dough has doubled in volume, about 40-60 minutes. Remove the dough from the bowl and knead lightly four or five times, taking care not to knead out the air. Shape the dough into a neat oval by tucking the sides under to enclose even more air. Cover lightly and leave to rest for 7 minutes. Preheat the oven to 200 ºC and spray a fairly large baking sheet with non-stick spray. Lightly roll out the dough an a floured surface until it is the size of the baking sheet. Alternatively, flatten it with the palm of your hand until it is the required size. Place on the baking sheet, cover with a cloth and leave to rise until double in volume, about 20-30 minutes. Make holes in the proven dough with your fingers and fill with the remaining seasonings. Sprinkle with olive oil and coarse salt. Bake for 25 minutes until risen and done. Remove from the oven, place on a cooling rack and drizzle with extra olive oil if desired. Makes 1 large loaf which serves 6.

Basic pizza dough
500 g bread or wholewheat flour
5 ml instant dried yeast
salt and milled pepper
300 ml tepid water
30 ml olive oil

Mix flour, yeast and salt together. Make a well in centre of mixture and add water and oil. Hand mix thoroughly until dough leaves sides of bowl clean. (You may need a little extra tepid water, especially with wholewheat flour.) Place dough on a lightly floured surface and knead for about 10 minutes, or until dough is smooth and elastic. Roll out and place on baking sheets. Season and drizzle with olive oil. Allow to stand in a warm place for 20 to 30 minutes, or until dough looks puffy around edges. Use as needed. Makes 2-3 x 20 cm bases.

Beer bread
750 ml cake flour
5 ml salt
15 ml baking powder
2 ml bicarbonate of soda
30 ml brown sugar
340 ml beer
1 small egg white
2 ml salt

Preheat oven to 160 ºC. Grease a small loaf pan. In a large bowl, sift together flour, salt, baking powder and bicarbonate of soda. Stir in sugar. Pour in beer and knead lightly to form a stiff dough. Place dough in loaf pan. GLAZE: Whisk egg white and salt well. Brush over loaf and bake for 1 hour, or until loaf recedes from sides of pan. Turn out and cool on a wire rack. Makes 1 small loaf.


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