Number 167

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April 30th, 2009

     
 
 

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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 well?

New subscribers and everyone else, get your freebie at the freebie section below.

This time the recipe theme is eggs. Two of my fav dishes are bacon and eggs for breakfast and steak, eggs and chips as a meal. Yummy!

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 UK Lotto or Euro Millions. Just click on the banner to the right and start dreaming BIG!

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

Couldn't boil a bloody egg

I know lots of people who couldn't boil a bloody egg, many of them professional chefs, professional only in the sense that they receive a salary for what they do to food and so especially for them here is the definitive method for boiling an egg. This comes courtesy of Herve This, one of the high priests of the molecular gastronomy movement so it must work......mustn't it?
1. To prevent the egg from cracking, take a pin and make a small hole in the large end of the egg. The egg encloses not only the white and the yolk but a pocket of air and the little hole allows the air to escape rather than exerting pressure on the shell. The old dictum concerning adding salt or vinegar to the boiling water does not work.
2. However, placing the hard-boiled egg in vinegar for a few hours allows you to remove the shell without causing damage to the egg. The acid in the vinegar acts as a corrosive, attacks the shell and makes it easier to remove.
3 To get the perfect egg white and yolk they both need to coagulate. Ideally, the egg should be placed in boiling water for ten minutes. The egg white begins to coagulate at 61°C (142°F) and the yolk at 62°C (144°F).
4. The right temperature (below 100°C) also prevents the smell of sulfur and a green yolk preventing the formation of dihydrogen sulfide which also reacts with the iron atoms of certain proteins to create the greenish ring found in bad eggs.
5. To have a perfectly centered yolk use a wooden spoon, roll the egg around so that no one part of it is always facing upward; when the white coagulates, the yolk will therefore be perfectly centered.

Mothers's day stuff

I have some Mother's Day freebies for you, just right click on the red text and download your eBooks. Lets get ready for Mother's Day and A Mother's Love

Mirna van Wyk

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 mirnafvanwyk@gmail.com

This month I would like to give you PART 1 of ANCHORS AND SAILS for FAMILIES.
A sailboat needs an anchor for safety and sails to push it forward. Fact is - with its sails good and strong, a sailboat can even sail against the wind. It also needs an anchor to keep it safely when the storms are threatening.
Who knows what turbulent waters your family and particularly you children will experience in 2009? And in these challenges that your child will face is a chance to empower her and also form an alliance with her.
Today I would like to remind you of the following values that could support and inspire your children. I call them the anchors of families. They are consistency, reliability and gentleness.
To become characteristics of a child values should be followed consistently. It provides a sense of predictability and safety for children. Values can help to give your family a sense of identity if one consistently reminds one’s family that many families will be openly dishonest, nasty, gossip or swear but in OUR family we do not do that.
We have our way of doing things. This goes for family rituals as well. Family rituals are ways of celebrating togetherness: birthdays, Christmas or even the end of exams. It could be in a favourite game, of spending holidays in a specific way, of reading at night before bedtime or an ice-cream. A friend of mine calls these activities the “glue” of families.
Part of consistency is the act of being reliable. The Bible says let your yes be your yes and your no your no. I suppose an easy way to say this is that you should keep your promises. Therefore, do not make promises too quickly because you can disappoint your child when you do no fulfill it. And when you make that promise do your utmost to realize it. Reliability gives you (and your child) the reputation of trustworthiness and will give you great leverage with your child.
Gentleness is like a cool breeze on a hot day. It should come from mothers and fathers. This could be eye-contact and a smile when you pick them up at school. It could be a hug or soft touch when you stand next to them. It could be a back rub or to tuck them in at night. It could simply be to ask them a question, to listen quietly and patiently when they reply. It is especially true of when you have to reprimand or discipline them. If you want to give your child a fright - shout. But if you’d like to change unwanted behaviour and make sure they listen carefully to you, you should lower your voice and speak softly.
If you have a Navigator whose clear guidelines are trusted and implemented, it will take a lot of pressure from you and your family. Then you have a Source to guide and encourage you.
Only then can you be the harbour where your child believes she can find safety - no matter what.

The Importance of Walking

Walking can add minutes to your life. This enables you at 85 years old to spend an additional 5 months in a nursing home at R7000 per month.

My grandpa started walking five miles a day when he was 60. Now he's 97 years old and we don't know where he is.

I like long walks, especially when they are taken by people who annoy me.

The only reason I would take up walking is so that I could hear heavy breathing again.

I have to walk early in the morning, before my brain figures out what I'm doing..

I joined a health club last year, spent about R400Haven't lost a pound. Apparently you have to go there.

Every time I hear the dirty word 'exercise', I wash my mouth out with chocolate.

I do have flabby thighs, but fortunately my stomach covers them.

The advantage of exercising every day is so when you die, they'll say, 'Well, she looks good doesn't she.'

If you are going to try cross-country skiing, start with a small country.

I know I got a lot of exercise the last few years,......just getting over the hill.

We all get heavier as we get older, because there's a lot more information in our heads. That's my story and I'm sticking to it.

AND

Every time I start thinking too much about how I look, I just find a Happy Hour and by the time I leave,
I look just fine.

 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

Facebook

Come join me on Facebook, my Facebook email is peter@funkymunky.co.za

Freebie!!

In keeping with the current recipe theme, right click here to download a recipe eBook with egg 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) 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,
LC

Glenacres Superspar Recipe

Glenacres Superspar sends out a really nice newsletter full of super recipes. To subscribe, click here and send the blank email. 

POTATO & CHEESE BREAD

1 sachet Knorr cheese & bacon potato bake
300 ml grated Cheddar cheese
75 ml milk

300 g potatoes, peeled and grated
450 ml self-raising flour
1 egg

1. Mix the flour and sachet contents together in a large bowl
2. Add the grated potatoes and cheese, stirring gently with a fork to coat
3. Beat the egg and milk together and add to the potato mixture
4. Mix well to form a soft dough
5. Turn the dough onto a lightly floured surface and knead gently
6. Shape into a ball and place on a greased baking tray
7. Brush with milk
8. Using a sharp knife, divide the dough on top into wedges
9. Bake at 180°C for 45–50 min until well risen and golden brown
 

On the wild side 

Guineafowl

 

Photo by Anna Eksteen
Click photo for larger image

Guineafowls look like fussy ladies holding their skirts up out of the dust as they run with their wings raised to form a characteristic arch over the back, a posture exaggerated in displays between members of a flock.
When pursued, they can run very fast, giving their staccato alarm call. If pressed harder, the birds take off with rapidly whirring wings, gliding intermittently until they are out of danger. They then glide to the ground, run a little further, and gather into a tight flock.
 
Find your way around South Africa

With this really informative map, just click here:  http://www.sa.c2a.co.za/#

 Source: SouthAfrica.info The all-in-one official guide and web portal to South Africa.  
 
Afrikaans Newsletter

Subscribe to my Afrikaans newsletter . Visit my Afrikaans website. Recipes and freebie with each newsletter.
 
Smile a While

To commemorate her 69th birthday, actress/vocalist, Julie Andrews made a special appearance at Manhattan 's Radio City Music Hall for the benefit of the AARP.
One of the musical numbers she performed was 'My Favorite Things' from the legendary
movie 'Sound Of Music'. Here are the lyrics she used:

(Sing It!) - If you sing it, its especially hysterical!!!

Botox and nose drops and needles for knitting,
Walkers and handrails and new dental fittings,
Bundles of magazines tied up in string,
These are a few of my favorite things.

Cadillacs and cataracts, hearing aids and glasses,
Polident and Fixodent and false teeth in glasses,
Pacemakers, golf carts and porches with swings,
These are a few of my favorite things.

When the pipes leak, When the bones creak,
When the knees go bad,
I simply remember my favorite things,
And then I don't feel so bad.

Hot tea and crumpets and corn pads for bunions,
No spicy hot food or food cooked with onions,
Bathrobes and heating pads and hot meals they bring,
These are a few of my favorite things.

Back pain, confused brains and no need for sinnin',
Thin bones and fractures and hair that is thinnin',
And we won't mention our short shrunken frames,
When we remember our favorite things.

When the joints ache, When the hips break,
When the eyes grow dim,
Then I remember the great life I've had,
And then I don't feel so bad.

(Ms. Andrews received a standing ovation from the crowd that lasted over four minutes and repeated encores.)

A man boarded an aircraft in New York and took his seat. As he settled in, he noticed a very beautiful woman boarding the plane. He realized she was heading straight towards his seat and, Bingo! She took the seat right beside him.

Eager to strike up a conversation, he blurted out, "Business trip or vacation?"

She turned, smiled enchantingly and said, "Business. I'm going to the Annual Nymphomaniac Convention in France."

He swallowed hard. Struggling to maintain his composure, he calmly asked, what's your business role at this convention?

"Lecturer," she responded. "I use my experience to debunk some of the popular myths about sexuality."

"Really," he smiled, "What myths are those?"

"Well," she explained, "one popular myth is that black men are the most well endowed when, in fact, it's the Red Indian who is most likely to possess that trait. Another popular myth is that French men are the best lovers, when actually it is the men of Indian descent. We have found that the best potential lovers in all categories are the Afrikaners."

Suddenly the woman became uncomfortable and blushed. "I'm sorry," she said, I really shouldn't be discussing this with you; I don't even know your name.

"Running Bear," the man said...."Running Bear Naidoo, but my friends call me Frik."

Some great resorts we have visited

We have just returned from a week at Ekuthuleni, click here for my report and some pictures.
You can also see some more photos here
 

Herbs


MUSTARD
Mustard has had a multitude of uses since prehistoric times - medicinal as well as culinary.
The name derives from the Roman word "mustus", the new wine they mixed with the seed, and "ardens", meaning fiery. The Romans believed the herb had an aphrodisiac effect.
Today ground mustard powder is found throughout the world. Most sauces, vinegar, chutney and savoury dishes require a dash of mustard. It is an easy herb to grow and very worthwhile to make your own mustard.
Mustard likes a sunny spot in well-drained soil, but enjoys some shade in summer.
You can grow mustard sprouts by sprinkling seeds over damp cotton wool. Keep them moist and within 3 days the seeds will have sprouted. When they are about 5cm in height, cut them off at the roots and use for cooking.
Seeds should be sown in spring for a seed crop. Add a spadeful of manure and compost to an area 1m square, sow seed thinly, rake over and water well. Plants will appear within ten days.
The flowers are edible and can be picked as they open. The seed pods should be picked before they open.
Don't plant mustard near cabbage and cauliflower. They will become an aphid playground.

DOMESTIC USES
To clean very dirty pots, put in a few bruised mustard seeds, add a little vinegar and water, stand overnight and rinse well the next day.

COSMETIC USES
Pulverised mustard seeds can be rubbed into the hands as a deodoriser. Rinse off after a few minutes. Not for sensitive skins.

MEDICINAL USES
Mustard is used in the treatment of flatulence, poor appetite, colds, catarrh, chest and bladder ailments.
Add mustard to a foot bath to relieve fatigue.
Make a paste of crushed seeds, whole-wheat flour and hot water. Spread on a cloth and apply hot to an area to be treated for rheumatism. If the skin is sensitive, add a beaten egg white to the mixture.
Chewing mustard leaves can help avoid colds.


CULINARY USES
Grind mustard seeds to a paste, add cider vinegar and honey to make your own mustard.
Ground seeds can be used in cooking as a condiment.
Fresh mustard sprouts can be used in a salad, or sprinkled over roasts.

 

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

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 information 

The A to Z of South African culture (each newsletter features a letter of the alphabet) see archive

S is for Shuttleworth
With an appropriate name, South African internet entrepreneur Mark Shuttleworth used the millions he earned selling his company in his late twenties to become the first African in space. Joining a Russian crew on the International Space Station in 2002, SA's Afronaut has gone on to become a major philanthropist, setting up the Mark Shuttleworth Foundation to promote science education and open-source software.
Shuttleworth's Go Open Source campaign aims to create awareness, educate and provide access to the software - which is created by volunteers and free for anyone to download, use and modify. Software developed by Shuttleworth companies includes Ubuntu, a leading open-source operating system used, among others, by Google.
 

Go to SouthAfrica.info Source: SouthAfrica.info
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! 
 
The Recipes

Egg and Dill Cheesecake

Ingredients
Crust:
250ml cake flour
125ml Clover butter
250ml Clover mature cheddar, grated
Filling:
15g Clover Butter
2 large leeks, washed and thinly sliced
250g cream cheese, plain
250ml Clover sour cream
6 eggs, beaten
125ml La campania pecorino, grated
125g Clover feta, crumbled
Salt and freshly milled black pepper
125ml fresh dill, finely chopped

Method:
Preheat the oven to 180°C.
Crust:
Mix all the crust ingredients together and press into the bottom of a ring pan. Cover the dough with grease proof paper and fill up with dried beans. Bake for 15 minutes. Remove the paper and beans and let cool slightly.
Filling:
Heat the butter and sauté the leeks until soft and translucent. Remove from stove plate. Beat the cream cheese, sour cream, eggs, pecorino and the feta together. Flavour with salt and pepper. Add the dill and mix well. Spoon into baked crust. Bake for 50-60 minutes or until done. Remove from oven and leave for 10 minutes before removing from pan.
Hint: Serve with crisply fried bacon strips

Egg and bacon breakfast
Ingredients
25 ml butter
30 ml cake flour
375 ml milk
marjoram, basil, thyme and black pepper to taste
250 ml Cheddar cheese, grated
6 extra-;large hard-;boiled eggs, shelled and sliced
250 g streaky bacon
190 ml dried breadcrumbs

Method:
Preheat the oven to 180 °C and butter a 20 x 22 cm oven dish or spray with non-stick spray. Melt the butter and stir in the cake flour. Simmer for a few seconds and remove from the heat. Gradually stir in the milk and herbs and return to the heat. Heat over low heat, stirring continually, then bring to the boil and simmer until slightly thickened. Stir in the grated Cheddar cheese. Arrange layers of eggs, sauce and bacon in the prepared oven dish, repeating the layers until all the eggs, bacon and sauce have been used. Sprinkle the breadcrumbs on top and bake for about 20 to 25 minutes until warmed through.

Egg custard
Ingredients
4 extra-large egg yolks
60 ml sugar
10 ml cornflour
500 ml milk, warmed
5 ml vanilla essence
5 ml butter
30 ml thick cream

Method:
Whisk egg yolks in a saucepan until creamy, then stir in sugar and cornflour. Whisk until smooth. Pour in warmed milk and vanilla essence and simmer, whisking gently, over moderate heat until thickened. Stir in butter and leave to cool. Fold in thick cream. Chill until needed or serve hot.

Egg nog
Ingredients
1 egg
30 ml brandy
30 ml dark rum
15 ml sugar syrup
ice
90 ml milk

Method:
Blend egg, brandy, dark rum, sugar syrup and ice. Pour into a glass and top up with milk.

Egg in a cup
Ingredients
6 White mushrooms
1 tbsp butter
4 tbsp cream
4 tsp butter
8 eggs

Method:
Melt butter in a pan. Fry the mushrooms for 10 min until light brown. Flavour with salt and pepper. Divide mushroom in four portions and place in ramekin-cups. Place a teaspoon on butter on top of the mushrooms and a tablespoon of creme. Brake two eggs in every cup and flavour with salt and pepper. Place four cups in a baking tray and fill tray with water until it covers a half measure of the cups. Place in oven for 20min at 180 degree C. Bake until eggs have settled, and egg yolk still runny for easy dipping with toast.

Egg pie
Ingredients
CRUST
3 medium potatoes, cooked and peeled
salt and pepper to taste
25 ml milk
15 ml butter or margarine
FILLING
2 onions, chopped and fried
2 tomatoes, diced
250 ml grated Cheddar cheese
6 eggs, hard-boiled and sliced
4 rashers bacon, chopped and fried
250 g mushrooms, sliced and fried
1 packet thick white onion soup powder
500 ml water

Method:
1. Preheat oven to 180 ºC. 2. Mash the potatoes and add the salt, pepper, milk and butter or margarine. 3. Line a pie dish with the mashed potatoes. 4. Arrange ingredients for filling in layers as follows: fried onions, diced tomatoes, grated cheese, egg slices, fried bacon and mushrooms. 5. Mix soup and water in a saucepan and heat until it thickens. 6. Pour over the layers. 7. Bake for 20 to 30 minutes. 8. Serve with salad.

Eggs in a blanket

Ingredients
2 eggs, hard-boiled and shelled
2 slices toast, buttered on one side
75 g white or Cheddar cheese, grated
1 egg, lightly beaten
2 ml mustard powder
pepper to taste
30 ml chopped fresh parsley or other herbs (optional)

Method:
Slice the eggs thinly in rings and arrange on the buttered side of the slices of toast. Season lightly with salt. Mix the remaining ingredients together, divide in half and spoon on to each slice of toast. Place under the oven grill or in the microwave oven until the cheese has just melted. Serve hot. Serves 2.

Eggs with curried banana
Ingredients
25 ml butter
2 leeks, sliced
1 rasher bacon, chopped
1 banana, sliced
50 g prawns (optional)
5 ml curry powder
2 eggs
salt and freshly ground black pepper to taste

Method:
Melt the butter in a pan and fry the leeks (or use 1 onion) and bacon lightly. Add the banana, prawns and curry powder and stir-fry for about another minute. Move the mixture to the sides of the pan and break the eggs in the centre on the exposed base of the pan. Season to taste with salt and freshly ground black pepper. Cover with a lid and reduce the heat. Heat until the eggs are set and done. Serve immediately. Serves 2.

Links

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