Number 162

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October 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.

This will be the last letter for a while, the next one should be out sometime in December as we are leaving on a holiday to Egypt and thereafter to England. I look forward to sharing my photos with you. If anyone has been to Egypt in the last few months, please email me , I can do with all the advice I can get. we fly out on the 13th November and return some 3 weeks later.

The freebie this time is an eBook with bread recipes, scroll down and download it.

With the Festive Season just around the corner I am also giving you a copy of my Festive Recipe Collection. Feel free to pass it around as a gift to friends and colleagues, right click here to download.

I call the recipe selection for this letter my Pre Seasonal Goodies. 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.

Click on the banner on the right and take a chance on the EuroMillions or UK Lotto. You never know when your lucky day will be....... Remember me if you should win the jackpot???

Making Diabetic Cooking Easy

Two diabetic recipe eBooks for the price of one! Order Making Diabetic Cooking Easy for only R75 and get Delicious Diabetic Recipes (over 500 yummy recipes) for free! If you are interested, email me, I will send you the books by email and all you then have to do is pay the R60. Orders from overseas accepted, Payment via Paypal

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

Pee of the Tiger

You just can't fault the Chinese on their marketing skills when it comes to restaurant dishes. They know what their customers want and they go all out to satisfy those needs. Take for example this local restaurant in Heilongjiang province in northeast China which has been featuring pricey dishes of Siberian tiger for it's discerning and aphrodisiacaly inclined patrons.
You can't keep this sort of thing a secret for too long and once the local media got hold of the story then the cat was out of the bag, so to speak. Police and Health authorities pounced and investigated the offerings of stir fried Siberian tiger and medicinal potions produced from tiger meat and bones. Upon closer inspection it was discovered that the restaurant owner had not in fact been serving the endangered species but rather local donkey meat instead. But how had he duped the tiger gourmets into parting with large sums of money for dressed up donkey ? He confessed that he had been marinating the donkey meat in tiger urine to give it the special flavour. The restaurant was closed down and the director of the nearby Hengdaohezi Siberian Tiger Park reassured the public that there was no way any of the meat from his big cats had made it's way to the dinner table.
But the question still remains, exactly where did the tiger urine come from and how was it collected ?


Right click here to download an eBook with bread recipes.

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 BIG!

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. 


500g potatoes, halved
2 Tbsp olive oil
1 onion, chopped
2 green peppers, cored, deseeded and chopped
2 tsp mustard seeds
½ tsp turmeric
1 Tbsp fresh, grated ginger
4 garlic cloves, crushed
5g, or a small bunch of curry leaves
4 large under-ripe bananas, sliced
300ml water
75g coconut cream - or creamed coconut cut into small pieces
4 tsp fresh, sieved and deseeded tamarind (from a jar)
salt & pepper
300g Basmati rice
125g roasted cashew nuts, chopped

1. Start with the rice - Boil in a large saucepan of water for 15-20 minutes until just tender - drain - rinse with boiling water - drain - then return to the saucepan and keep warm
2. Put the potatoes into a saucepan, cover with water, bring to the boil and simmer for 10-15 minutes until just tender - drain
3. Meanwhile heat the olive oil in a large saucepan, add the onion and peppers, cover and cook gently for 10 minutes, stirring from time to time
4. Add the mustard seeds, stirring over the heat for a minute or two until they start to pop, then stir in the turmeric, ginger, garlic and curry leaves and cook for a further minute or two
5. Stir in the drained potatoes and the bananas, then add the water, coconut cream and tamarind paste
6. Bring to the boil, then leave to cook gently for 5-10 minutes until the sauce is thick and the flavours blended - season with salt & pepper
7. Quickly add the cashews to the rice and fork through, then serve the rice and curry together on a warmed plate

Another Wacky Sarmie

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

Linda in Point Roberts, Washington, USA

I get hungry every time I visit your new page and couldn’t resist throwing my hat into the ring…
Make a Denver omelet – in my world this means eggs and whatever you feel like adding (green peppers, cheese, onions, tiny tomato bits)
Put between two pieces of toast, covered with Peanut Butter
Voila! Enjoy.
SA cuisine: glossary of terms

Take milk with your rooibos? Fancy some pap with your wors? Brave enough to try some skop or mashonzha? Brush up on your culinary vocabulary with our quick list of indigenous South African food terms and what they mean.

South Africa is home to myriad ethnic and racial groups, many of them migrant communities, all of whom have contributed to the country's rich cultural mix.

The resultant kaleidoscope - the famous "rainbow" - applies not only to the people but to the food, for one finds in South Africa the most extraordinary range of cuisines.

The glossary below represents ethnic dishes of particular groups, many since adopted by other groups and no longer the preserve of the group of origin. The list is far from exhaustive, representing only a sample of the full South African menu - for more on the subject, see South African cuisine

Imported to South Africa by migrant Indians, achaar is a salad made of mango and oil - comes spiced. Eaten in excess, it could trigger an offensive smell of the armpits.

Amanqina. A hoof of a cow, pig or sheep. It is boiled, then spiced for taste. It is very delicious but sticky.

Biltong. Dried and salted raw meat similar to the beef jerky made in the USA. An older Afrikaner delicacy, can be made of ostrich, beef, kudu or any other red meat.

Bobotie. Of Malay origin, made with minced meat and curried spices. An egg sauce is poured on top of this and it is then baked.

Boerewors. A traditional spicy South African sausage made of beef or lamb. Popular at open-air braais (barbecues), where it is grilled over charcoal.

Chakalaka. A salad of Indian / Malay origin made of onion, garlic, ginger, green pepper, carrots and cauliflower spiced with chillies and curry.

Chotlo. A delicacy of the Tswana people, this is meat cut into extremely small pieces with the bones removed. The meat is first boiled, then ground before being put back into the pot and stirred until it becomes very fine. A treat for the toothless.

Frikkadel. Traditional South African meat balls. Made from tomatoes, onion, minced beef and other ingredients, and shaped into round balls.

Gherkin. A small pickled cucumber, often sliced thinly and used in salads or on hamburgers.

Koeksusters. Traditional Afrikaner, plaited dough cakes. They are syrupy, sweet but sticky.

Mala. Intestines, especially those of chicken. They are thoroughly cleaned, cooked in boiled water, then fried. Eaten with pap (see below).

Maotwana. - Legs of a chicken boiled to remove the hard skin. Thoroughly washed, salted, then fried. Often served to school kids because of their low cost.

Mashonzha. - Worms, similar to caterpillars in appearance. These establish their habitat in and around mopani trees found in the Lowveld areas of Mpumalanga and the Northern Province. Popular with the Shangaans, Vendas and Bapedi of the Northern Province.

Mogodu. Tripe, thoroughly cleaned then boiled for two to three hours. Once softened, allowed to simmer before being served with pap (see below).

Morogo. Wild spinach, the most popular being thepe; delicious when boiled, softened and served with stiff porridge.

Pap. Boiled corn meal, often served with sous - a sauce, usually featuring tomato and onions.

Rooibos tea. A popular South African herbal tea made in the Cape from the Cyclopia genistoides bush. Rooibos is an Afrikaans word meaning "red bush". Rooibos has no caffeine and less tannin than tea.

Samoosa. A small, spicy, triangular-shaped pie that has been deep-fried in oil. Made by the Indian and Malay communities, samoosas are popular with South Africans in general.

Serobe. A dish of the Tswana people. Thoroughly washed, then boiled mixture of tripe, intestines and lungs. They are cut into small pieces with a pair of scissors before being spiced to add taste.

Snoek. This is a popular and tasty fish, caught off the Cape coast and often eaten smoked. If you're lucky, you may get to experience a snoek braai - a real South African treat.

Skop. Head of a cow, sheep or goat. The head is first scrubbed with a sharp instrument like a razor to remove skin and unwanted parts like ears and the nose are then cut out. The head is then boiled and allowed to simmer. Favoured by African men.

Ting. A dish favoured by the Tswanas in both South Africa and Botswana. It is a sour porridge made of sorghum - great soft porridge for breakfast!

Umngqusho. A delicacy among the Xhosa people, this is samp (maize kernels) mixed with beans. It is boiled over three hours then mixed with beans. Salt and oil are then added and the dish allowed to simmer.

Go to Source:
The all-in-one official guide
and web portal to South Africa.  
Really, really old recipe

Baked oranges

8 small oranges
1/2 cup sugar
8 teaspoons butter

Boil oranges for half hour in water to cover. Drain, cut off tops and cover with butter and sugar mixed together. Put into ovenproof dish half full with water and bake 1 to 2 hours

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 lion, tawny to sandy brown in colour, is the largest of the African carnivores. Cubs are faintly spotted on the lower parts; some adults retain traces of the spots. Adult males have manes that vary in colour from tawny to black. This, together with their larger size, distinguishes them from females.

Lions live a lazy lifestyle, typically active for only two to four hours in every 24. They are most active at night and rest during the day. A lion pride consists of a group of two to 12 closely related adult females with their young, attended by one to six adult males. If there is more than one male they are often, but not always, close relatives, often brothers.

Only pride males have access to the pride females. Males take over prides by driving out the current males in savage and sometimes fatal fights, and are in turn displaced by new challengers after one to 10 years. The new males expel any young males from the pride and try to kill all the cubs to bring the females quickly back into breeding condition and so ensure offspring will have their genes.

After a take-over females come into heat and mate but, amazingly, do not bear cubs until the new males have established their status against possible challengers.

Females give birth to litters of up to six cubs (usually one to four). Weaning starts at 10 weeks, and is completed by six months. Lions mate about four times an hour over two to three days! Pride males do not compete for available females as these females will mate with all of a pride's males in turn as each loses interest in her. Pride females suckle one another's cubs, with no bias towards their own.

Lions differ from other cats by regularly hunting in groups. When hunting small prey, each lion pursues its own animal; with larger and more dangerous prey co-operation is needed to split a herd or pull down and kill one animal.

Most of the hunting is done by the females. When in a pride, the males take what food they want from the females. Cubs get what the adults leave, and in times of food shortage, starvation is their major cause of death.

Medium and large prey, including impala, wildebeest, zebra and gemsbok. Will also take larger species such as buffalo, giraffe, hippo and young elephants. Lions will also eats birds, reptiles, fish, and even insects, also smaller mammals down to the size of mice.

To hear the roar of lions at night is an experience to be savoured - provided you're safely in your tent or bungalow. Typically a lion's roar will start with a series of low grunts, building to a reverberating crescendo before trailing off again. Lions also grunt, cough and snarl.

I took this picture in the Kgalagadi Transfrontier Park - click picture for a larger image

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.

Sweet and Sour Pork Potjie

This  pot is best when served with spaghetti or any type of noodle. If preferred, rice can also be served with the pot.
It's enough for 6 people and a size 2 pot is recommended.

2 kg Leg of pork, cubed
1 Large pineapple, peeled and sliced
1 Large Cooking apple, peeled and sliced
15 ml Butter
2 Large onions, sliced
1 Green pepper, sliced
10 ml Finely mixed spices
125 ml Brown vinegar
60 ml Maizena (Cornflour)
60 ml Brown sugar
60 ml Red wine
25 Worcester sauce
250 ml Boiling water
Salt and pepper to taste

Melt the butter in the Pot and brown the onions and green peppers until soft
Remove and brown the meat
Sprinkle the spices, salt and pepper over the meat
Place the pineapple on top of the meat, then the apple and then the onion and green pepper mix
Mix the rest of the ingredients and pour over the Potjie
Cover with the lid and allow the pot to simmer for approximately 2 hours

Smile a While

These questions about South Africa were posted on a South African Tourism Website and were answered by the website owner.

Q: Does it ever get rainy in South Africa ? I have never seen it rain on TV, so how do the plants grow? ( UK )
A: We import all plants fully grown and then just sit around watching them die.

Q: Will I be able to see elephants in the street? ( USA )
A: Depends how much you've been drinking.

Q: I want to walk from Durban to Cape Town - can I follow the railroad tracks? ( Sweden )
A: Sure, it's only two thousand kilometres. Take lots of water...

Q: Is it safe to run around in the bushes in South Africa ? ( Sweden )
A: So it's true what they say about Swedes.

Q: Are there any ATMs (cash machines) in South Africa ? Can you send me a List of them in JHB, Cape Town , Knysna and Jeffrey's Bay? (UK )
A: What did your last slave die of? (Another reply can be - Sorry no ATM's here, they've all been blown up!)

Q: Can you give me some information about Koala Bear racing in South Africa ? ( USA )
A: Aus-tra-lia is that big island in the middle of the pacific. A-Fri-ca is the big triangle shaped continent south of Europe which does not.... Oh forget it. Sure, the Koala Bear racing is every Tuesday night in Hillbrow. Come naked.

Q: Which direction is north in South Africa ? ( USA )
A: Face south and then turn 90 degrees. Contact us when you get here and we'll send the rest of the directions.

Q: Can I bring cutlery into South Africa ? ( UK )
A: Why? Just use your fingers like we do.

Q: Do you have perfume in South Africa ? ( France )
A: No, WE don't stink.

Q: Can you tell me the regions in South Africa where the female population Is smaller than the male population? ( Italy )
A: Yes, gay nightclubs.

Q: Do you celebrate Christmas in South Africa ? ( France )
A: Only at Christmas.

Q: Are there killer bees in South Africa ? ( Germany )
A: Not yet, but for you, we'll import them.

Q: Are there supermarkets in Cape Town and is milk available all year round? ( Germany )
A: No, we are a peaceful civilisation of vegetarian hunter- gatherers. Milk Is illegal.

Q: Please send a list of all doctors in South Africa who can dispense rattlesnake serum. ( USA )
A: Rattlesnakes live in A-meri-ca, which is where YOU come from. All South African snakes are perfectly harmless, can be safely handled and make good pets.

Q: I was in South Africa in 1969, and I want to contact the girl I dated while I was staying in Hillbrow. Can you help? ( USA )
A: Yes, and you will still have to pay her by the hour.

A cabbie picks up a Nun.

She gets into the cab, and notices that the VERY handsome cab driver won't stop staring at her.

She asks him why he is staring.
He replies: 'I have a question to ask you but I don't want to offend you.'

She answers, 'My son, you cannot offend me. When you' ve been a nun as long as I have, you get a chance to see and hear just about everything. I'm sure that there's nothing you could say or ask that I would find offensive.'

'Well, I've always had a fantasy to have a nun kiss me.'

She responds, 'Well, let's see what we can do about that:
#1, you have to be single and
#2, you must be Catholic.'

The cab driver is very excited and says, 'Yes, I'm single and Catholic!'

'OK' the nun says. 'Pull into the next alley.'
The nun fulfils his fantasy, with a kiss that would make a hooker blush.

But when they get back on the road, the cab driver starts crying.
'My dear child,' says the nun, 'why are you crying?'

'Forgive me but I've sinned. I lied and I must confess,
I'm married and I'm Jewish.'

The nun says, 'That's OK.
My name is Kevin and I'm going to a fancy dress party'.


The name of this herb is derived from the Greek words "oros ganos" meaning "joy of the mountain"
Another theory is that Oregano, a servant of King Cinyras of Crete tripped when carrying a large pot of expensive perfume. Shocked, he fainted, and while lying on the ground, was changed into the fragrant oregano plant, absorbing the spilled perfume's fragrance.
Oregano is closely related to marjoram, and is often called wild marjoram.
The creeping plant has pink flowers and the shrub plant has white flowers.
Oregano likes the sun and an average soil. It is a very good container plant growing up to 30cm. in height. Oregano can be harvested at any time of the year. It withstands frost and is evergreen.
The creeping variety is best as edgings to paths, or as a ground cover. The plants benefit from regular pruning.

The strong oils are excellent to add to insect repellents.
Oregano oil, rubbed into furniture, helps eliminate stale tobacco smells.

A handful of oregano leaves in a muslin square can be used with soap to give elbows, knees and feet a brisk rub.
A strong infusion of oregano leaves can be beneficial as a hair stimulant when used as a conditioner.

Oregano tea is used to treat coughs, headaches, tiredness and stomach and gall bladder disorders.
Oregano tea is also used for seasickness and menstrual cramps.
The flowering top of the plant can be used as a poultice for swellings, rheumatism and stiff necks. Mash it in hot water and place over the area and cover with a crepe bandage.
Chewing oregano leaves can give relief from toothache.

Oregano goes well with tomato, lamb, egg and cheese dishes. It is an essential ingredient in pizzas.
Fresh oregano can be sprinkled in salads.
Oregano dissolves fats in the body, so is an excellent addition to fatty foods. It can be sprinkled over chips, or added to gravies and sauces.
Dried oregano added to coarsely ground black pepper, sea salt and a little thinly grated lemon peel is a superb flavour enhancer for hams, sausages and pork dishes.

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,
The October clouds are gathering over Zimbabwe and darkening skies tease us with promises of rain every afternoon. Its a brutally hard time of year. Searing heat, scorched ground and a desperate shortage of water makes it almost impossible to keep anything going. And yet, as the clouds get darker, heavier and lower the time of renewal is almost upon us and the signs of the new season are all around us.

Bright yellow weaver birds with deep black face masks are busy weaving strips of grass into intricate nests which they hang upside down from and try and attract mates. A strand out of place, one disdainful glance
or dismissive peck at the nest from a female and the male pulls the whole thing apart and starts all over again. The Paradise flycatchers are back too, flitting around showing off their magnificent, foot long, burnt
orange tails and building shallow little cups for nests with grass, roots and bits of spiderweb.

It seems absurd to be writing about the weather and birds when we've got no food, fuel or government and inflation's hit 231 MILLION percent, but its these routines of nature that help take our minds off the insanity of life in Zimbabwe. It's the time of year when there should be a frenzy of activity in preparation for the rains and food growing. Seed and fertilizer should be stacked up in sheds waiting to go out to the lands. Tractors should be ploughing and the lands readied but without the inputs it's not happening. In my home town a large, shiny, 4 wheel drive, red tractor, still with plastic on its fenders, roars around on the main tar roads carrying passengers on errands

I had three questions in mind when I phoned around the main agricultural suppliers in my farming home town this week: Have you got seed maize; how much is it; can I pay in Zimbabwe dollars? I knew I was being optimisticbecause just a week ago it was reported that there was only enough seedin the country to plant 360 thousand hectares of land. Zimbabwe apparently has to plant at least one million hectares in order to feed

My phone calls were a waste of time. There is no seed maize to buy, not in Zim Dollars or American dollars and we are just a couple of weeks away from the main planting season. I asked one main farming supplier when they were expecting a delivery of seed maize and he laughed and said he didn't think any of their seed orders were going to come at all.

This is such a critical time in Zimbabwe when almost half the population needs food aid and yet, even in their hunger, people are still desperate to try and help themselves. "We need seed!" is the cry everywhere you go.
Our old and our new leaders are still too busy arguing about power to hear our calls. Another month has been wasted when these Big Men could, should have stood together; seed and fertilizer could have been bought,
fields ploughed and every able bodied man and woman readied to bring life and food security back to Zimbabwe. Many people are saying that neither Zanu PF nor the MDC deserve to be in power if they cannot even help us to help ourselves at this most desperate time.

Until next time, thanks for reading, love cathy.©
Copyright cathy buckle 11th October 2008. . 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

N is for Nguni Cattle

So you think a cow is a cow is a cow? Think again. South Africa's indigenous Nguni cattle, long the mainstay of traditional Zulu culture, are possibly the most beautiful cattle in the world, with their variously patterned and multicoloured hides everywhere in demand.
For hundreds of years, the well-being of the herds and the Zulu people have been so closely connected that cattle have become a part of the people's spiritual and aesthetic lives. This has given rise to a poetic and complex naming practice.
The fine and subtle nuance of the isiZulu language captures the delicate interrelationship between cattle terminology and the natural world, where the colour and pattern of a hide or the shape of a pair of horns is linked to images in nature.

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

Chocolate Mousse
3 tbsp cocoa powder
2 tbsp cornflour
8 tbsp sugar
4 cups milk
1 1/2 cups cream
2 tbsp sweetened whipped cream (chilled)
3 tsp gelatine
6 cherries (glaced, blanched, canned, fresh, any)
Put 3 tbsp water in a small saucepan. Sprinkle gelatine over it. Do not stir. Keep
Mix coco and cornflour in 1/2 cup milk. Boil remaining milk with sugar, for 5
Add cocoa paste gradually, stirring continuously. Cool for 3-4 minutes. Cool a
Warm the soaked gelatine over very low flame, stirring. Do not boil. Mix into the
milk and stir. Chill till thick but not set.
Beat with hand beater till smooth. Gently mix in cream. Pour in individual
mousse cups. Set in freezer.
Once set transfer to fridge compartment. 15 minutes prior to serving, ice a swirl
of whipped cream on each with an icing gun. Sprinkle a pinch of cocoa powder.
Top with a cherry. Transfer to freezer.

Chocolate Cookies
1 packet glucose biscuits
1 tbsp. cocoa powder
1 tbsp. walnuts crushed
1/2 tin condensed milk
1 tsp. cornflour
1 tbsp. butter, softened
4-5 drops vanilla essence
1/2 cup milk
1/2 cup coconut fine white flakes
Put glucose biscuits in a plastic bag, crushed coarsely with rolling pin. Make a
paste of cornflour, cocoa and half the milk.
Heat remaining milk to a boil, pour into cocoa paste, mix till well blended. Empty
condensed milk, butter, essence into a large bowl. Beat till light and blended.
Add cocoa milk mixture, mix again. Add crushed biscuits and walnuts, mix well.
On a clean dusted surface, press out mixture into a square.
Mark out square piece with a knife. Allow to cool completely. Cut pieces fully.
Place in a tray on greaseproof paper and chill till well set.
Serve chilled. Store in refrigerator till required.

Basic Vanilla Icecream
1 litre fullcream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. vanilla essence
1/2cup cold milk
Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally. Mix cornflour
in 1/2 cup cold milk, keep aside.
Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
Boil for a further 4-5 minutes, take off fire.
Sprinkle gelatine over 3 tbsp. water in a small pan. Allow to soak for 5 minutes.
Warm over gentle heat, till dissolved.
Do not bring it to a boil. When boiled milk cools a little, add gelatine solution and
mix well. Cool to room temperature, freeze in covered tray, till set but not hard.
Break into pieces, beat with an egg beater till soft. Add cream and essence, mix
well. The texture should be light and creamy.
Reset in the freezer till frozen.

Strawberry Delight
Basic Vanilla Icecream
250 gms. strawberries
1 tsp. gelatine (dissolved)
Clean and halve the strawberries. Keep 3-4 whole ones for decoration.
These, slice into fan shapes as shown earlier. Beat icecream till soft and creamy.
Keep the beating dish in a bigger dish filled with icewater. This is to prevent
icecream for becoming liquefied.
Add gelatine solution, mix well. Use a decorative jelly mould.
Pour mixture into moist mould. Sprinkle half the cut strawberries here and there in
Put in freezer to set well.
Just before serving:
Unmould onto a wide dish.
Arrange remaining halved strawberries along rim of icecream.
Decorate top with the sliced strawberries.
Serve instantly.

Banana Milk Shake
1 ripe medium banana
400 ml. milk chilled well
2 tsp. sugar
2 drops vanilla essence
1 drop yellow colour (optional)
Chop bananas, add 1/2 cup milk, blend in mixie till smooth.
Add all other ingredients, whip with an electric whipper.
Whip till the milkshake is frothy.
Pour into 2 tall glasses.
Serve very well chilled.
Note: One may add a tbsp. of finely chopped banana pieces at the bottom of each
glass before pouring, if desired.

Pineapple Cake
Eggless Sponge Cake (using 1/2 tsp pineapple
instead of vanilla essence)
3-4 slices canned pineapple (or fresh)
8-10 canned or glaced cherries
3-4 tbsp butter icing white
4 tbsp butter icing yellow
2 tbsp whipped cream
1 tbsp powdered sugar
Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up. Sprinkle
both the parts with the syrup from canned pineapple (about 1 tbsp each half).
If you are using fresh pineapple, place the pineapple slices in 2 tbsp water and
1 tbsp sugar. Boil it covered for 5 mins. Cool. Use as for canned.
Chop pineapple into tiny pieces. Drain syrup. Whip the sugar and cream over a
tray of icecubes, till it forms soft peaks. Do not over beat. Fold in pineapple.
Save a tablespoon for decoration. Layer it over the lower half cake. Place other
half on top spread the yellow icing all over top and sides. Smoothen out with a
knife dipped in hot water.
Decorate with white icing, cherries and saved pineapple bits. Chill for 1/2 hour
before serving.

Cashew Cookies
400 gms. plain flour
400 gms. wheat flour
200 gms. cashews, powdered coarsely
500 gms. sugar powdered
500 gms. solidified ghee dalda
1/4 tsp. baking powder
1/2 cups broken bits of cashews or halved cashews
1-2 tbsp. warm milk if required
If ghee if not solidified, then refrigerate for some time. Take in a large deep
plate, run in circular direction with a flat palm.
Rub enough to make ghee white, fluffy and light. Sieve baking powder with
flours. Add sugar to ghee and mix till light.
Fold in sieved flours, cashew powder till well mixed. Sprinkle some milk if dough
seems too dry to hold. Mix with a light hand.
Do not knead too much or make dough gooey. Coarse dough will make better
and lighter cookies. Shape in small rounds, arrange on baking sheet.
Preheat oven to 200oC, before putting in cookies. Press on cashew bit on each
cookie in centre. Bake at 180oC for 7-8 minutes or till very light golden.
Remove, cool on a wire mesh or rack till completely cooled. Store in airtight
container, in dry place.
Note: One may even add milk when rubbing ghee and sugar.

Fruit Icecream Medley
2 scoops basic vanilla icecream
1/2 cup mixed chop fruit
(orange, strawberry, banana, grapes, chickoo, kiwi, etc)
2 tbsp. fresh fruit sauce
1 icecream wafer for topping
1 tbsp. tiny cubes of leftover cake (optional)
2-3 tbsp. orange juice sweetened and chillled
Use a balloon glass (with/without stem) for best result.
Toss the chopped fruit and cake together.
Place at bottom of glass. Pour the orange juice over it.
Place the icecream scoops over the fruit.
Pour sauce over scoops.
Cut wafer into 4 small triangles.
Poke into top of scoop to form a fan shape.


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The Danville Help Group

And now, last but not least, a charity that I support.

Newsletter 21 October 2008

Good morning friends,

Only 36 days until our first Christmas function. THANK YOU VERY MUCH to all our supporters whom opened up their hearts to those less fortunate.

We are really getting anxious when reading the paper or watching the news – a possible recession and definitely depression due to all our worries regarding some of our responsibilities which cannot be met. With the panic due to the economy, we sometimes forget that OUR FATHER always provides for us. How many times has He not come through for us? But we as humans continue to fear the uncertainty ahead. Let us all be positive and have faith – if we (whom have a lot) feels like this, imagine how those with nothing must feel like.

When reading the wish lists, the fear and suffering is pronounced. Very few people are asking for any luxuries or for something to spoil themselves with. Food, clothes and sometimes maybe a sweetie or something nice to eat is asked for. It is really sad but also happy to know that we can once again bring a little happiness in the lives of senior citizens and children.

Come and enjoy a couple of the wishes with a chuckle and a tear:

41 year old woman: A Spiritual book or a Bookmark or a Diary please
55 year old woman: 6 Glasses, or Toiletries or Dishcloths please
62 year old woman: Small radio which works with batteries or a comb and brush set or 6 large pantinhose please
48 year old woman: Night cream or 6 torch batteries or perfume
49 year old woman: Omo washing powder or sugar or rice and milk powder please
58 year old woman: Toiletries or hairbrush please
19 year old girl: Stationery or a sharpener or an eraser please
48 year old woman: Perfume or makeup or earrings please

41 Year old man: Medium shirt or pants or vegetables or deodorant please
56 Year old man: Shaving set with aftershave and a shaving cream brush please
56 Year old man: Takkies nr 8 or socks please
65 Year old man: Electrical hair trimming set or toiletries or handkerchiefs please
54 Year old man: Church shoes nr 7 or a church shirt medium or socks please
44 Year old man: Takkies nr 9 or jeans nr 32 or small battery operated radio please
52 Year old man: Underpants medium or socks or small battery operated radio please
60 Year old man: Medium shirt or socks or deodorant please
69 Year old man: A good quality torch or a shaving set or toiletries please
54 Year old man: Writing paper or black ink or any food supplements (Ensure or Complan please)
17 Year old handicapped boy: Radio or watch or bird (Budjie in a cage) please
16 day old baby boy: Socks or nappies or toy please
9 year old boy: Budgie or school supplies or bird cage please

Now our own problems really seem less…

It does not really matter what or how much a person donates – each gift is very welcome and will warm a heart. We pack the gifts in nice colourful plastic bags. These are very handy and we fill them up with extra sweeties and sometimes also groceries. The amount per gift is R80 please. I believe one can buy a lovely gift for someone for this amount. Please bring your gift in a plastic bag together with the wish list inside and the name written on the outside. This is very important as I still need to control the gifts (last year we received a colouring book which was halfway coloured in, which was nicely wrapped for a child in a children’s home – it might have been a gift from a toddler whom gave his own book, but the child whom would have received this gift would have been very heartbroken when the child next to him received a brand new gift).


21/11/2008 Rainbow Children’s group (± 130 children)
21/11/2008 The Word Children’s group (± 60 children)
21/11/2008 Annetjie Geel Children’s group (±30 children)
21/11/2008 Die Heuwel Flats Children (± 80 children)
21/11/2008 Groeneveld Flats Children (± 80 children)
21/11/2008 Rainbow Children’s Group (± 60children)
22/11/2008 Private families (± 40 people)
24/11/2008 President Kruger Children’s home (± 70 children)
25/11/2008 Margaretha Ackermann home for the elderly (± 160 senior citizens)
26/11/2008 Blesbok Flats Children (± 95 children)
26/11/2008 Bosbok Flats Children (± 60 children)
27/11/2008 Bosman home Flats Children (± 60 children)
28/11/2008 Danville (Bloudakkies) Old Age Home (± 170 senior citizens)
29/11/2008 Andeon (Bethlehem) Project (± 50 people)


2/12/2008 Gen. Louis Botha Children’s home (possible)
2/12/2008 Beterskap Old Age Home (± 120 senior citizens)
2/12/2008 Wag ‘n Bietjie Old Age Home (± 50 senior citizens)
3/12/2008 Noorderpark Old Age Home (± 60 senior citizens)
5/12/2008 Emily Hobhouse SAVF (possible)
5-9/12/2008 Emndini Nursery school Lydenburg (± 130 children)
5-9/12/2008 Thulandi Nursery school Lydenburg (± 90 children)
5-9/12/2008 Riverside Children – Eersterust (± 150 children)
5-9/12/2008 Shelter in Struben Street (± 400 people)

Let us once again (as the past 6 years) make a difference in the lives of those less fortunate by opening our hearts to them and giving them an unforgettable Christmas in 2008.

We still urgently need groceries and clothes - Pretty please?

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 Email:

ROOIHUISKRAAL - WerdiCell: 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

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