Greetings everyone! And a
special welcome to all the new subscribers! As you know
I had to change my address list, thanks for taking the trouble to
resubscribe! Much appreciated! Why not ask your email contacts if they
don't want to subscribe as
New subscribers and everyone else, get your freebie at the
freebie section below.
I have a
single recipe theme for both the freebie and the listed recipes -
casserole. So scrol down and download the eBook and look at the recipes.
two lodges in the past month, Burchell's Bush Lodge and Ukuthuleni. Read
more and see some pics on my
Holidays page. You can also see some photos
Most of my
newsletters contain downloadable freebies, if you missed out on previous
ones, go to the Archive and
download those you missed.
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.
Our Lotto is
increasing their ticket prices, more good reason to get your entry to the
UL Lotto or Euro Millions. Just click on the banner to the right and start
This is not
really an ad for Outsurance, but I have just received my Outbonus and
therefore also my next free holiday! After two claimfree periods I now
receive my Outbonus annually, yayyyy! Since joining Outsurance I have
reduced my monthly short term insurance payment by more than R400 plus I
get a percentage back in the form of the bonus. If you are NOT with
Outsurance, you stand a very good chance of reducing your monthly payment.
Simply phone 0860070000 and ask for a free quotation, also please mention
my reference number = OT170432, I might just get a larger Outbonus
just as well have been in South Africa.
This is very true...
WHITE " Pride"
This is great. I have been wondering about why Whites are racists, and no
other race is.....
Proud to be White
Michael Richards makes his point..............
Michael Richards better known as Kramer from TVs Seinfeld does make a good
This was his defense speech in court after making racial comments in his
comedy act.. He makes some very interesting points...
Someone finally said it. How many are actually paying attention to this?
There are African Americans, Mexican Americans, Asian Americans, Arab
And then there are just Americans. You pass me on the street and sneer in
my direction. You call me 'White boy,' 'Cracker,' 'Honkey,' 'Whitey,'
'Caveman'... and that's OK.
But when I call you, Nigger, Kike, Towel head, Sand-nigger, Camel Jockey,
Beaner, Gook, or Chink .. You call me a racist.
You say that whites commit a lot of violence against you... so why are the
ghettos the most dangerous places to live?
You have the United Negro College Fund. You have Martin Luther King Day.
You have Black History Month. You have Cesar Chavez Day.
You have Yom Hashoah. You have Ma'uled Al-Nabi.
You have the NAACP. You have BET... If we had WET (White Entertainment
Television), we'd be racists. If we had a White Pride Day, you would call
If we had White History Month, we'd be racists.
If we had any organization for only whites to 'advance' OUR lives, we'd be
We have a Hispanic Chamber of Commerce, a Black Chamber of Commerce, and
then we just have the plain Chamber of Commerce. Wonder who pays for
A white woman could not be in the Miss Black American pageant, but any
color can be in the Miss America pageant.
If we had a college fund that only gave white students scholarships... You
know we'd be racists.
There are over 60 openly proclaimed Black Colleges in the US . Yet if
there were 'White colleges', that would be a racist college.
In the Million Man March, you believed that you were marching for your
race and rights. If we marched for our race and rights, you would call us
You are proud to be black, brown, yellow and orange, and you're not afraid
to announce it. But when we announce our white pride, you call us racists.
You rob us, carjack us, and shoot at us. But, when a white police officer
shoots a black gang member or beats up a black drug dealer running from
the law and posing a threat to society, you call him a racist.
I am proud... But you call me a racist.
Why is it that only whites can be racists??
There is nothing improper about this e-mail. Let's see which of you are
proud enough to share it. I sadly don't think many will. That's why we
have LOST most of OUR RIGHTS in this country. We won't stand up for
BE PROUD TO BE WHITE!
It's not a crime YET.... but getting very close!
I happened to find this really nice
Blog, please click on the link below and go browse around.....
Following with thanks from Brian at
the wurst wurst?
Everyone agrees that the Germans make some pretty fine sausages but not
everyone agrees on the origin of one of the most popular, the CurryWurst.
Curried sausages?...Germany?...a strange proposition! After all there is
no real tradition of spicy teutonic food, they never actually set out on
any voyages of discovery, a few incursions into neighbouring territories
granted but they never really marched along the Spice Routes so how come
they ended up with a CurryWurst?
For sixty years it’s been a fixture at snack bars across Germany – a
grilled sausage sliced and slathered with a spicy ketchup sauce. Everybody
agrees on the side dish: fries. However, opinions are divided on the
invention and correct serving. Legend has it that the currywurst was
invented by a Berlin sausage vendor,Herta Heuwer in Berlin’s
Charlottenburg district in September 1949. Feeling rather bored, she
supposedly created a sauce of curry, several spices and ketchup, which she
served on bite-sized bratwurst slices. Other sources claim that the first
currywurst was served in Hamburg in the 1950s – but with a cooked sausage.
Grilled or cooked, sliced or served whole – this is not just a matter of
taste, the question divides the nation. Currywurst lovers in north and
central Germany like their sausage in pieces, while a southern currywurst
is usually accompanied by knife and fork. Anyway perhaps the mystery may
be solved soon when they open a CurryWurst museum in the German capital
near Checkpoint Charlie this August. Now why don't we have a boerewors
museum or would that perhaps not be quite PC?
Mirna is an educational
psychologist from Stellenbosch. She taught at several schools,
amongst others Stellenbosch High School, Bloemhof Girls’ High and Jan
Kriel School for learners with barriers to learning. She is a mother,
loves art, the ocean and children. You are welcome to comment or send
questions to her at
Recently I came across the
notion again that the only thing a child needs is unconditional love. What
Children mess up. Just like we did when we were children. If unconditional
love means that your child does not have to admit his responsibility to a
problem and address it accordingly, you might be raising a weakling.
Allow me to explain. When we were children there was an advert in the
comic books with springs and contraptions to give you muscles. There was a
picture of a pale-looking weakling and a Tarzan look-alike after he has
worked out with the machines. The message was: “no pain, no gain.” When
you always want to smooth the road for your child, you rob her of the
opportunity to develop muscles to climb the mountains of life. Problems
are learning opportunities for children. When you don’t allow them to
struggle-they cannot grow into empowered people who can face their
problems with perseverance.
This does not mean that you must leave your child to suffer on her own.
Not at all. Let them struggle- but guide them through the problem. Ask
guiding questions, teach them how to generate solutions to problems, train
them in having those necessary but difficult conversations. I am convinced
that sometimes parents solve the problem for the child, not so much to
save the child the trouble, but because the guidance process seems too
difficult, too conflict-ridden or too much trouble for the parent.
Some advice: go for a walk or take a long bath and plan how you will go
about helping your child with a problem. What would the guiding questions
be and up to where would you be willing to help? Remember throughout
tackling the problem that for you, the parent it is not so much about
solving the problem but rather about the skills and lessons of life that
your child will learn.
Sometimes parents will take over the responsibilities of a child, do a
school project, keep financial problems a secret, give them all they want
and not expect them to complete chores diligently. But in each of these
tasks lies an intrinsic opportunity to empower your child. When you take
away the problem, you also steal the opportunity from your child to
empower them for the challenges of life.
Unconditional love says: I shall love you no matter how much you mess up.
But it must be intertwined with the call for responsible action,
responsible decisions and respect for others. And we as parents must
encourage and support them with guidance. Or we run the risk of raising
weaklings and parasites.
Greetings from heart to heart.
S A Food and Goods all over the World
Click here to see a list of
countries and shops that sell S A goods. If you own a shop overseas that
sells SA stuff or if you know of one,
let me know and I will add it to the page
Come join me on
Facebook, my Facebook email is email@example.com
Right click here to
download a recipe eBook with Casserole 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! (Really 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)
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
Glenacres Superspar sends out a
really nice newsletter full of super recipes. To subscribe,
click here and send the
I love my breyani and can't wait to try this recipe:
a little oil for frying mince
approx. 8 handfuls of rice
4 tsp mild curry powder
2 tins French style green beans
2 tins tomato & onion
salt & pepper to taste
2 Tbsp chutney
2 beef stock cubes dissolved in 1 1/2 cups water
1. Fry the mince in a pot with a little oil - strain and remove from pot,
leaving behind all the juice
2. Add the rice and curry powder to the juice and cook until the juice has
3. Add the mince, green beans, tomato and onion mix, chutney, salt &
4. Stir well, then add the beef stock
5. Turn down the heat and simmer for about 1 hour until the rice is cooked
Click photo for larger image
|During our recent visit
to Kruger national Park we came across a tree with about 30 of these
majestic birds waiting to get a meal from a giraffe carcass. We spent
about half an hour just taking photos and watching these birds
Cape vulture (Gyps coprotheres)
Also known as: Cape griffon
Previously known as: Gyps fulvus coprotheres and Vultur coprotheres
Size Length: up to 115 cm
Wingspan: 255 cm
Weight 7.3 – 11 kg
Classified as Vulnerable (VU) on the IUCN Red List 2006
This majestic bird is a member of the Old World vulture family (Accipitridae),
and is found only in southern Africa. It has a creamy-buff body
plumage, which contrasts with its dark flight and tail feathers and
its black bill . Adults can be distinguished by their honey-coloured
eyes and naked, bluish throat , whilst juveniles have brown eyes and a
pink neck . When these huge scavengers are flying the pale, almost
silvery, under-side wing feathers can be seen . Cape vultures are
generally silent birds, apart from when they are feeding on a carcass,
and grunting, grating or hissing calls can be heard .
The Cape vulture is found in South Africa, Lesotho, Botswana and
Mozambique. It formerly bred in Swaziland, Zimbabwe and Namibia, but
is now extinct in Swaziland, and only small, non-breeding populations
persist in Zimbabwe and Namibia .
View a distribution map for this species at UNEP World Conservation
Inhabits open grassland, savanna and shrubland , and is often found
roosting on crags in mountainous regions .
As a scavenger, the Cape vulture feeds mainly on carrion. They are
gregarious birds, nesting and roosting in colonies on cliffs. When
searching for food they form a foraging net across the sky, watching
each other as they search large areas to locate a suitable carcass .
This can require travelling great distances, since the death of
animals is unpredictable, (both in timing and location), and farmers
in southern Africa often bury carcasses to avoid the spread of disease
. Many vultures may collect at a carcass, which can lead to an
eventful feeding time, with fighting, threat displays and some even
inserting their long neck under the skin or crawling into the rib-cage
of the dead animal .
After travelling vast distances during the day to feed, Cape vultures
return to their nesting sites in the evening to roost . Nests are
built in colonies, with up to 1000 breeding pairs building stick
platforms lined with grass, on cliff ledges. A single egg is laid
between April and July, and both parents take turns with care of the
egg and the chick. Fledging occurs after an average of 140 days, and
Cape vultures are known to live for over 30 years .
Cape vultures face a number of threats and, as a result, their
populations are thought to be declining throughout much of their range
. A primary reason for these declines is poisoning ). Farmers
sometimes poison carcasses and leave them out to kill unwanted
predators, such as leopards and jackals, but often the poison kills
large groups of Cape vultures and other scavenging species that also
feed on the carcass .
A decrease in carnivores within the vulture's range, due to farming
activities, has also been blamed for causing skeleton abnormalities in
chicks. Large carnivores would break up the bones of carcasses into
small fragments, and the Cape vultures would feed these tiny fragments
to the chicks as a source of calcium .
Collisions with power lines and vehicles are more recent dangers for
the Cape vulture, as well as hunting for traditional medicine, human
disturbance, and drowning in water tanks . In Namibia, mismanagement
of rangelands has led to severe bush encroachment over large areas,
and recent research has indicated that this has an adverse effect on
their ability to find food .
As well as being listed on Appendix II of the Convention on
International Trade in Endangered Species (CITES) and Appendix II of
the CMS, some breeding colonies of the Cape vulture lie within
protected areas , such as Marakele National Park in South Africa,
which is home to the largest colony .
Programmes to raise awareness of the effect of poisons on the Cape
vulture have been implemented by government and non-governmental
organizations , and the national electricity supplier in South Africa
has replaced pylons in some regions with a design that reduces the
risk of electrocution to large birds . Feeding areas have been
established, where food and bone flakes are provided for the Cape
vultures and other scavenging birds. These ‘vulture restaurants' have
been successful in slowing population declines in some areas,
increasing the chance of chicks surviving their first year , and
educating the public about these magnificent and ecologically
important birds .
However, further conservation efforts are still required to halt the
decline of the Cape vulture, and prevent it disappearing from even
more of its range.
Find your way around South Africa
With this really informative map, just click here:
The all-in-one official guide
and web portal to South Africa.
to my Afrikaans newsletter .
Recent studies have shown increasing demand of people not only seeking
insurance, but more specifically Sex-Insurance.
The insurance companies have formulated the following options:
Option 1: If you sleep with your wife - LEGAL & GENERAL
Option 2: If you sleep with your wife in your car - AUTO &GENERAL
Option 3: If you sleep with someone else's wife: - MUTUAL & FEDERAL
Option 4: Sleeping with your mother-in-law - OLD MUTUAL
Option 5: If you sleep with a Bushman-girl - SANLAM
Option 6: Sleeping with more than one person at the same time - PRESTASIE
Option 7: Taking advantage of the person you sleep with - LIBERTY LIFE
Option 8: Man sleeping with another man - HOLLARD
Option 9: Having sex on the spur of the moment - MOMENTUM
Option 10: Sleeping with your ex-wife - OUTSURANCE
Option 11: Sleeping with a prostitute - BUDGET
Option 12: Having sex with someone you don't even know - DISCOVERY
Option 13: Having sex with a virgin -First for women
Ukuthuleni Shareblock Resort
We have just returned from a week at this great resort,
click here for my report and
You can also see some more photos
Chervil belongs to the carrot family, and is a versatile culinary herb
with a delicate flavour. It has been used medicinally since the Roman times.
Chervil is a pretty, fernlike plant.
Chervil likes light shade and runs to seed when it is very hot. The soil
should be light, cool and well-drained.
Seeds should be planted in spring and germinate quickly. Scatter the seeds
into the soil and press then in lightly. If left to self seed, the plant
will produce two crops a year.
Remove the leaves before flowering, when the plant is about 10cm tall,
usually 6 - 8 weeks after sowing.
Chervil grows well under trees, which protect it from the harsh sun. Plant
Chervil near radishes as they encourage it's growth.
Crushed chervil leaves rubbed on windowsills and counters help to keep flies
An infusion made from chervil leaves can be used as a mask to cleanse and
condition the skin.
The leaf is full of vitamin C, carotene and certain minerals and can be
eaten raw in salads etc.
An infusion of chervil leaves stimulates digestion and relieves disorders of
the circulation, liver and catarrh.
Chervil is a blood cleanser and effective rheumatism and kidney treatment.
Chervil is one of the ingredients of fines herbes and is indispensable in
It can be used as a replacement for parsley.
Chervil leaf can be used in soups, salads, sauces, vegetables, fish, chicken
and egg dishes.
It combines well with other herbs.
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
For the latest on happenings in Zimbabwe, go to:
http://www.sokwanele.com/thisiszimbabwe/ and subscribe
to their newsletter, a really good source of current information
This South Africa - interesting facts and
The A to Z of South African culture (each
newsletter features a letter of the alphabet) see
R is for Robot
South African English is both rich and peculiar. Here, cars stop
at robots, not traffic lights. A pickup truck is a bakkie,
sneakers are takkies, a hangover is a babbelas, and people greet
each other with a heita or howzit.
Eish! expresses surprise, frustration or outrage, and a juicy
piece of gossip is likely to be greeted with a drawn-out see-ree-ous!.
An particularly handy word is sharp (often doubled up for effect
as sharp-sharp!), used as a greeting, a farewell, for agreement or
just to express enthusiasm.
Voetsek! means go away right now - or else - and a bliksem is what
will happen to you if you don't voetsek. Those who won't voetsek
and aren't scared of a bliksem are known to skrik vir niks -
unless they're simply spookgerook.
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
Beef and bacon casserole
30 g cornflour
25 ml oil
2 cloves garlic, crushed
200 g whole pickling onions, peeled
3 leeks, trimmed, washed and sliced
10 ml dried origanum
15 ml dried rosemary
150 g rindless bacon, chopped
50 ml tomato purée
10 ml brown sugar
200 ml dry red wine
285 g creamed mushrooms
125 ml sour cream
500 g stewing steak, cubed
Dust meat cubes with cornflour. Heat oil in a saucepan and brown meat
lightly. Add garlic, onions, leeks, herbs and bacon and sauté for a few
minutes. Add tomato purée, sugar and wine and simmer gently, uncovered,
until sauce has reduced by half. Place mixture in a greased casserole
dish, pour creamed mushrooms over, cover and bake in a preheated oven at
160 ºC for 40-50 minutes or until meat is tender. Remove from oven, stir
in cream and serve. Serves 4.
Beef casserole with cheese dumplings
oil for frying
125 ml cake flour
5 ml salt
5 ml freshly ground black pepper
2 kg stewing steak, cubed
1 onion, sliced
2 cloves garlic, crushed
1 celery stalk, cut into strips
2 green or red peppers, seeded and diced
1 beef stock cube
250 ml boiling water
425 g whole tomatoes, coarsely chopped
5 ml brown sugar
2 ml each dried basil, thyme and origanum
1 bay leaf
750 ml water
2 ml salt
250 ml mealie meal
15 ml margarine
250 ml Cheddar cheese, grated
1 extra-large egg, whisked
1 ml paprika
Preheat the oven to 200 ºC (400 ºF). Spray an ovenproof dish with nonstick
spray. Heat the oil in a heavy-based saucepan. Combine the cake flour,
salt and black pepper on a plate. Roll the beef cubes in the seasoned cake
flour and fry until brown. Remove from the pan and set aside. Stir-fry the
onion, garlic, celery and green pepper in a little oil in the same
saucepan until glossy. Dissolve the stock cube in the boiling water and
add to the saucepan with the meat, tomato, sugar, herbs and bay leaf.
Reduce the heat and simmer for about 1 1/2 hours or until the meat is
tender and a flavoursome sauce has formed. Remove the bay leaf and turn
everything into the prepared oven dish. To prepare the cheese dumplings,
bring 500 ml (2 c) of the water to the boil in a saucepan. Add the salt
and mealie meal to the remaining water and add to the boiling water in the
saucepan. Stir well, bring to the boil, reduce the heat and boil until
done, about 15 minutes. Remove from the heat and stir in the margarine,
cheese and egg. Cool slightly. Drop spoonfuls of the mixture on top of the
meat mixture. Sprinkle with paprika and bake uncovered for about 25 to 30
minutes until done. Serve with rice. Serves 6.
500 ml macaroni
2 minestrone extract cubes, prepared with 1 litre (4 c) water
500 g boerewors
1 green pepper, seeded and diced
2 carrots, scraped and sliced into rings
2 turnips, cubed
2 potatoes, peeled and cubed
2 onions, sliced into rings
5 ml curry powder
1 tomato, peeled and finely chopped
15 ml Worcestershire sauce
salt and pepper
Boil the macaroni in 750 ml (3 c) of the minestrone stock until done.
Drain well and set aside. Fry the boerewors in a little oil until done.
Remove from the pan and cut into 2-cm pieces. Set aside. Sauté the green
pepper, carrots, turnips and potatoes in the pan fat until glossy and
remove from the pan. Sauté the onions until tender. Add the curry powder
and stir-fry for another minute. Reduce the heat and add the tomato.
Simmer until a thick sauce has formed. Return all the vegetables to the
pan. Add the remaining 250 ml (1 c) stock. Reduce the heat and simmer
until the vegetables are done. Return the boerewors to the pan and simmer
until heated through. Season with the Worcestershire sauce and a little
salt and pepper if necessary. Serve with the macaroni. (If desired, mix
the macaroni with the vegetables.) Serves 4-5.
1 kg boneless neck of beef, cubed
30 ml oil
4 lamb's kidneys, halved (membrane and core removed)
2 large onions, sliced
2 cloves garlic, crushed
250 g fresh button mushrooms, wiped with a clean, moist cloth
8 potatoes, peeled and quartered
salt and freshly ground black pepper to taste
5 ml thyme
350 ml meat stock, heated
15 ml cornflour
Preheat the oven to 160 ºC (325 ºF). Brown the meat cubes in heated oil.
Add the kidneys and fry lightly. Add the onion, garlic and mushrooms and
sauté until the onion is soft. Spoon into an oven dish and add the
potatoes. Season well with salt and pepper. Add the thyme and meat stock,
cover and bake for 2 – 2 1/2 hours or until the meat is tender. If
necessary, thicken the sauce with a paste made of cornflour and a little
water. Serve with rice, carrots and a salad. Serves 8.
Chicken and rice casserole
300 g uncooked rice, preferably basmati
10 ml turmeric
8 whole cloves
2 cinnamon sticks
5 ml whole coriander
3 cm piece fresh ginger, peeled and grated
3 cloves garlic, crushed
5 ml whole fennel seeds (optional)
pinch cayenne pepper
500 g chicken breast fillets, diced
salt and pepper
175 ml plain yoghurt
150 ml water
1 onion, finely chopped
50 ml sultanas
50 ml almond flakes
Preheat the oven to 180 ºC (350 ºF). Rinse the rice well and cook until
soft in sufficient salted water with the turmeric. Drain and set aside.
Stir-fry the cloves, cinnamon, coriander, ginger, garlic and fennel seeds
in a little oil for about a minute. Add the cayenne pepper and stir-fry
lightly. Season the diced chicken with salt and pepper to taste, add to
the pan with the spices and fry until brown on the outside. Reduce the
heat and add the yoghurt little by little, add the water and simmer until
the sauce has thickened. Season with extra salt if necessary. Arrange
alternating layers of rice and chicken mixture in an ovenproof dish, cover
and bake for about 20 minutes or until the dish is warmed through and the
flavours well blended. Sauté the onion for the topping in a little oil
until soft. Add the sultanas and almonds and stir-fry for another minute.
Spoon over the chicken dish and serve. Serves 6.
Chicken curry casserole
1 kg chicken drumsticks and thighs
salt and freshly ground black pepper
1 onion, finely chopped
2 green apples, sliced
250 g fresh mushrooms, sliced
10 ml curry powder
2 ml paprika
45 ml cake flour
250 ml chicken stock
250 ml thick cream
Preheat the oven to 180ºC (350ºF). Spray an oven dish with non-stick
spray. Season the chicken pieces with salt and pepper and fry in oil until
brown. Arrange in the oven dish. Sauté the onion until glossy and add the
apple and mushrooms. Stir-fry until brown. Reduce the heat and add the
curry powder, paprika and flour. Heat for one minute while stirring
continuously. Stir in the stock and bring to the boil. Remove from the
heat and stir in the cream. Pour the sauce over the chicken pieces, cover
and bake for one hour or until the chicken is done. Serve with a salad.
Guinea fowl and red wine casserole
Preparation time: 15 min
50 g butter
1 guinea fowl, cut into six
100 g streaky bacon, chopped
2 onions, chopped
40 g flour
600 ml red wine
300 ml chicken stock
2 ml dried tarragon
100 g fresh button mushrooms, sliced
250 g pumpkin, cubed
salt and freshly ground black pepper, to taste
Heat the butter in a large saucepan. Add the guinea fowl pieces and bacon
and fry over a high heat to brown. Add the onions and cook for a further
minute. Add the flour and cook, stirring for one minute. Stir in the wine
and stock gradually. Add the tarragon, cover and allow to simmer for 30
minutes. Add the mushrooms, pumpkin and seasoning, cover and cook for a
further 30 minutes, until the guinea fowl is tender. Serves: 4 Preparation
time: 15 minutes Cooking time: 1 hour 10 minutes
Lamb and lemon casserole
Preparation time: 20 minutes
30 ml soft brown sugar
600 ml chicken stock
75 ml freshly chopped coriander
15 ml ground coriander
15 ml flour
5 ml salt
5 ml freshly ground black pepper
1 kg shoulder of lamb, boned and cubed
75 ml olive oil
2 large onions, sliced
6 celery stalks, chopped
1 large aubergine, cubed, salted and drained
4 courgettes, cut into chunks
1 lemon, sliced
2 bay leaves
Mix the ground coriander, flour, salt and pepper. Toss the lamb in the
flour mixture to coat. Heat 30 ml of the oil in a large saucepan. Sauté;
the onions, celery, brinjal and courgettes for two minutes, then remove
from the saucepan and set aside. Heat the remaining oil and brown the meat
in batches. Return all the meat to the saucepan and add the lemon slices,
bay leaves, sugar, stock and 30 ml fresh coriander. Bring to the boil then
remove from the heat and place in an ovenproof casserole dish. Bake in
preheated oven of 180 °C for 45 minutes. Remove casserole from the oven
and add the sauté;ed vegetables. Return the casserole to the oven and bake
for a further 20 minutes. Stir in the remaining coriander and serve with
rice or polenta. Preparation time 20 minutes Cooking time 1 hour 20
Mutton casserole (Inyama Yegusha)
60 ml oil
1 kg mutton, cut into pieces
4 medium onions, chopped
500 g carrots, sliced
2 large tomatoes, chopped
salt and pepper to taste
125 ml flour
Heat oil and brown meat. Add onions, carrots, tomatoes and seasoning.
Simmer gently for 45 minutes or until meat is cooked and tender. Mix flour
with a little water to form a paste and add to casserole. Continue to
simmer until thick.
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 practice with fun money to your heart's content
before you play with the real thing.
Give it a try,
Click Here .
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