Greetings everyone! And a
special welcome to all the new subscribers! 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.
This time the
recipe theme is stews, just in time for a chilly winter here in SA!.
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
I happened to find this really nice
Blog, please click on the link below and go browse around.....
Following with thanks from Brian at
Happy Birthday this week to one
of my favourites – Pizza Margherita! This Neopolitan pizza was created 120
years ago on the occasion of the visit to Naples by Italy's Queen
Margherita of Savoy, the wife of Italy's second king, Umberto I. It boasts
the three colours of the Italian flag - red (tomatos), white (Mozzarella)
and green (basil). In order to qualify as a 'real' Margherita, the pizza
must be made from durum wheat flour, fresh yeast, water and sea salt, with
a topping of olive oil, San Marzano tomatoes (in slices no thicker than
8mm) and mozzarella made from buffalo milk.
Do yourself a
favour and listen to this, specially the bit where he mentions South
Africa and Africa.
"The World awaits - Go Explore!!"
For competitive quotes on all your travel
012 425 1000 (option 3) Alicia
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086 592 1311
Waterkloof Heights shopping centre
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 a parent asked my
advice on ways to address discipline without making the family fall apart
or end up in a screaming match with their child. Each family approaches
discipline in their own way, but I have found that the following general
guidelines from Becky Bailey are most helpful to put parents in a
pro-active frame of mind.
Although the examples refer mostly to smaller children the principles will
remain the same for older children (and even for your spouse or boss!)
1. Tell children what to do
Principle: What you focus on, you get more of.
Application: Instead of saying, "No pushing, you know better than to push
your brother, pushing is not nice," say, "When you want your brother to
move say, 'Move please.' Tell him now." Focus on what you want your
children to do!
2. Give children useable information, especially
when you are upset.
Principle: When you are upset you are always focused on what you don't
Application: Instead of saying, "Why isn't this homework done? Do you want
to fail? How many times do we have to go over this?" you could say, "You
can start with your math homework or reading. Which is best for you?"
3. Use your children as resources to solve their own
Principle: Two heads are better than one.
Application: Instead of you trying to figure out what needs to be done,
ask your children for input. You could say, "What would help you finish
your homework by 8:00 p.m.?" Help children solve their problems
themselves. This way they don’t have to ask you next time and it is also
great for a child’s self-esteem.
4. Put your children on your "to do list" and spend
time enjoying them.
Principle: The motivation to behave comes from being in relationship with
Application: When a child says, "I don't care," she is really saying, "I
don't feel cared for." Cooperation comes from connection. If your child
chronically refuses to listen or tells you they don't care, then you must
start by rebuilding your relationship and rekindling family rituals.
5. Become the person you want your children to be.
Principle: We must discipline ourselves first and our children second.
Application: Instead of screaming, "You better get control of yourself
right now," take a deep breath and calm yourself down. Be a S.T.A.R.
(Smile, Take a deep breath, And Relax). Become what you want your child to
be. If you want calmness, demonstrate how to be calm.
Blessings 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 firstname.lastname@example.org
Right click here
to download recipe eBook filled with yummy winter soup 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!) Now you can play the
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Never buy another recipe book again!
My Recipe CD has now been updated and now includes 55 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
COCONUT & CASHEW BARS
1 cup honey
1 cup ground cashew nuts
1/2 cup cream
1/4 cup water
2 Tbsp lemon juice
1/2 tsp natural vanilla
1/2 cup soy flour
1/2 tsp sea salt
2 cups quick rolled oats
1/2 cup chopped pecans
1 cup shredded coconut
1. Combine all ingredients.
2. Put through food mincer.
3. Mix or blend together and press to make 1 cm thick layer in floured,
non-stick pan or cookie sheet.
4. Bake @ 200C degrees for 20 minutes.
5. Cut in squares while still hot.
Cat and Mouse
Click here to see image
Cat and mouse: daring rodent
shows puzzled leopard exactly who's boss by stealing its lunch
This mouse diced with death when it tucked into the lunch of a hungry
Seemingly unaware of the beast towering over it, the mischievous
rodent grabbed at scraps of meat thrown into the African Leopard's
But instead of pouncing on the the tiny intruder, the 12-year-old
leopard, called Sheena, seemed to be afraid of the daring mouse and
kept her distance.
At one stage she tried to nudge the mouse away with her nose, but the
determined little chap carried on chewing away until he was full.
The extraordinary scene was captured by photography student Casey
Gutteridge at the Santago Project in Hertfordshire.
The 19-year-old, from Potters Bar, Hertfordshire, who was
photographing the leopard for a course project, was astounded by the
He said: 'I have no idea where the mouse came from – he just appeared
in the enclosure after the keeper had dropped in the meat for the
'He didn't take any notice of the leopard, just went straight over to
the meat and started feeding.
'But the leopard was pretty surprised – she bent down and sniffed the
mouse and flinched a bit like she was scared.
'In the meantime the mouse just carried on eating as if nothing had
'It was amazing, even the keeper who had thrown the meat into the
enclosure was amazed – he said he'd never seen anything like it
Project owner Jackie James added: 'It was so funny to see; Sheena
batted the mouse a couple of times to try to get it away from her
'But the determined little thing took no notice and just carried on.'
Sheena was brought in to the Santago Rare Leopard Project from a UK
zoo when she was just four months old.
She is one of 14 big cats in the private collection started by
Jackie's late husband Peter in 1989.
The African Leopard can be found in the continent's forests,
grasslands, savannas and rain forests.
The leopard is the most elusive of all the big cats. They are solitary
animals and are primarily nocturnal, preferring to hunt at night.
The species is also a strong climber and is capable of killing prey
larger than itself.
The leopard's prey ranges from fish, reptiles and birds to smaller
mammals such as hares and monkeys.
A stealthy hunter, leopards are known to to stalk close to their prey
and run a relatively short distance on the hunt.
They kill by grabbing their prey by the throat and biting down with
their jaws. They store their larger kills in trees, out of the reach
of prowling lions and hyenas.
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 .
Afrikaans website. Recipes and freebie with each newsletter.
A senior citizen drove his brand new BMW Z4 convertible out of the car
salesroom. Taking off down the motorway, he floored it to 160kmh, enjoying
the wind blowing through what little hair he had left.
'Amazing!' he thought as he flew down the N1, enjoying pushing the pedal
to the metal even more. Looking in his rear view mirror, he saw a police
car behind him, blue lights flashing and siren blaring.
'I can get away from him - no problem!' thought the elderly nutcase as he
floored it to 180kmh,then 220 then 240kmh. Suddenly, he thought, 'What on
earth am I doing? I'm too old for this nonsense!' So he
pulled over to the side of the road and waited for the police car to catch
up with him.
Pulling in behind him, the police officer walked up the driver's side of
the BMW, looked at his watch and said, 'Sir, my shift ends in 10 minutes.
Today is Friday and I'm taking off for the weekend. If you
can give me a reason why you were speeding that I've never heard before,
I'll let you go.'
The old man, looked very seriously at the policeman, and replied, 'Years
ago, my wife ran off with a policeman. I thought you were bringing her
'Have a good day, Sir', said the policeman .
Mohammed entered his classroom.
"What is your name?" asked the teacher.
"Mohammed".... Answered the kid.
"Here we are in Australia and, there is no Mohammed. From now on Your name
will be Bruce," replied the teacher.
In the evening, Mohammed returned home.
"How was your day, Mohammed?" asked his mother.
"My name is not Mohammed, I am in Australia and now my name is Bruce."
"Ah, are you ashamed of your name, are you trying to disown your parents,
your heritage, your religion? Shame on you," and she beat him.
Then she called the father and he too beat him savagely.
The next day Mohammed returned to school.
When the teacher saw him with all the bruises she asked:
"What happened to you little Bruce?"
"Well, Miss, 2 hours after becoming Australian I was attacked by two
A lonely frog, desperate for any form of company telephoned the Psychic
Hotline to find out what his future had in store.
His Personal Psychic Advisor advises him, "You are going to meet a
beautiful young girl who will want to know everything about you."
The frog is thrilled and says,
"This is great! Where will I meet her, at work, at a party?"
"No" says the psychic, "in a Biology class."
Before the Internet or the AppleMac...Before semi-automatics and crack
cocaine...Before SEGA or Cartoon Network...Before Playstation and
I'm talking about the time of Hide and Seek in the park...or the in the
dark. The cafe down the road, Hopscotch, Donkey, skipping and handstands,
backyard cricket with a tomato box, Dandy & Beano annuals, French
skipping, charms and "arlies", jumping the river, living on the beach,
building a swing from a piece of rope tied to a tree, tennis on the street
or swing ball in the backyard.
The smell of suntan lotion, hot tar and Oros. Wicks bubble gum for a cent.
An ice cream cone from the kombi that plays a tune. Wait, can you still
remember... When around the corner seemed far away and
going into town seemed like going somewhere, and your ma made you "dress
up" for the trip.
A million mozzie bites and peeling skin in summer. Sticky fingers and sand
in and on everything. Cops and Robbers, Rounders, Stingers, Foefie slides
& climbing trees.
Walking or riding your bike to school - no matter what the weather.
Running till you were out of breath. Laughing so hard that your stomach
hurt. Jumping on the bed..... Pillow fights. Spinning around, getting
dizzy and falling down. Being tired from playing... Remember that?
The worst embarrassment was being picked last for a team. Paper, water
bombs and clay "lats" were the ultimate weapon. A piece of card in the
spokes held by a clothes peg transformed any bicycle into a motorcycle.
I'm not finished just yet... Can you still taste and smell... eating jelly
powder from the box, ice lollies made from cold drink in Tupperware
holders in the freezer. Making sherbet from sugar and ENOS and boiling
tins of condensed milk to make caramel - took hours!
Do you remember Marshmallow fish and mice.
Remember when... There were two types of takkies - Tommies and the canvas
ones, and the only time you wore them at school, was for "PT".
It wasn't odd to have two or three "best" friends.
Nobody owned a pedigree dog. 25 cents was decent pocket money. When you'd
reach into a muddy gutter for 5 cents and feel lucky. When nearly
everyone's mom was at home when the kids got there. Remember when it was
magic when dad would "remove" his thumb, or make 10 cents appear from
behind your ear.
When it was considered a great privilege and very unusual to be taken out
to dinner at a real restaurant or in a proper hotel. Or when on the rare
occasion Dad stopped at a roadhouse or "Dairy Den".
Remember when any parent could discipline any kid, or feed him or use him
to carry groceries and nobody, not even the kid, thought a thing of it.
When being sent to the head master's office was nothing compared to the
fate that awaited a misbehaving student at home. Basically, we were in
fear for our lives but it wasn't because of muggings, drugs, gangs,
etc. Our parents and grandparents were a much bigger threat....and some of
us are still afraid of them!!! And remember your Dad calling a Policemen
Didn't that feel good.....just to go back and say, Yeah, I remember that!
Remember when.... Decisions were made by going "eeny-meeny-miney-mo."
Mistakes were corrected by simply exclaiming, "Nix!" "A race issue" meant
arguing about who ran the fastest. Money was handled by whoever was the
banker in "Monopoly" The worst thing you could catch
from the opposite sex was germs.
Having a weapon in school meant being caught with a BIC pen pea shooter or
a "cattie". Taking drugs meant orange-flavoured chewable vitamin C or Milk
of Magnesia. Ice cream was considered a basic food group. Skills and
courage were discovered because of a "dare". Older siblings were the worst
tormentors, but also the fiercest protectors.
If you can remember most or all of these, then you have LIVED!!!!
Some great resorts we have visited
We have just returned from a week at Ekuthuleni,
click here for my report and
You can also see some more photos
Since Ekuthuleni we have also been to Hazyview Cabanas, for my write-up
and pictures click here
We are just back from a really nice trip to Mozambique -
Morrumbene Beach Resort
A wonderfully versatile herb, with a peppery taste and extremely high in
vitamin C and other vitamins and minerals.
It loves cool, damp spots in the garden and soil with a high lime content.
It is easily grown from seed, and in fact seeds itself readily along furrows
in swampy ground in spring. The ideal situation, is along the edges of
furrows in running water, or next to a dripping tap.
The plant grows to a height of 15cm.
Watercress needs cool conditions, so in Nelspruit, it is advisable to sow in
autumn for a winter salad crop.
Watercress that has gone to seed, can be pulled up and used in the compost
heap, as it is one of the most remarkable compost breakers known. One
bucketful will immediately break down a large heap of compost.
The Xhosa use watercress as an anthrax remedy for cattle.
Apply the juice of watercress to a blemish or pimple for quick healing.
Leave the juice of pulped leaves and stems on the spot for 15 minutes, then
rinse off with tepid water.
Eat watercress frequently in a daily salad, to keep the skin clear - it is
an excellent blood cleanser.
High in vitamin C, watercress is used in the treatment of scurvy.
Watercress is used to combat anaemia, rickets and weak eyesight.
It is particularly good for the elderly, as it is a stimulating herb, and
moves the circulation.
Combined with honey, watercress makes a good cough remedy.
The most common use is in salads or sandwiches, but it is superb in
stir-fries and marinades for fish and lamb.
Watercress can be used to make a tasty, healthy soup.
Watercress makes a delicious vegetarian dish when steamed with spinach and
served with a cheese sauce.
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
Cathy Buckle has started writing again from Mozambique, her letter
Here is Cathy's letter:
Dear Family and Friends,
The first little seed of truth was planted in the government
controlled Herald newspaper this week. In a report about the
country's annual wheat crop, we were finally told in writing what
we already know and can see with our own eyes, which is: What
The Vice President of the Zimbabwe National Farmers Union, Garikai
Msika said the winter wheat cropping
programme was a total failure. The report cited the usual litany
of plaintive excuses including a lack of money, seed, inputs and
the change to US dollars. The report said that the Zimbabwean
government should immediately start mobilising funds to import
Tragically, the report did not even mention the continuing farm
seizures or the effect they are having on food production in the
We are still trying to take in the news that an American doctor,
resident in the USA for the past 30 years and with an established
medical practice there is trying to take over the remaining 60
hectares of a Chegutu farm. The doctor has not lived in Zimbabwe
since Independence three decades ago and yet now she says she is
merely correcting an 'historical imbalance.' Even harder to
comprehend was the doctor's own admission that it was her sister,
a church Pastor, who had tried to evict the farmer. I am reeling
still, to think that a woman of the church would be involved in
this and cannot help but wonder what example this is for the
parishioners in her church.
Most distressing of all is that 4 months into Zimbabwe's unity
government this madness is still going on. As fast as Prime
Minister Tsvangirai and Finance Minister Biti persuade the world
to give us money, farm grabbers are just as fast sabotaging all
attempts to pull the country out of starvation. Daily we hear of
maize crops being stolen by the truckload, of export oranges and
mangoes being looted or going rotten in cold rooms and all because
there continues to be no law and order on the farms.
The UN said recently they expected to have to feed 7 million
Zimbabweans by the end of this year. We have wasted our chance to
grow a winter wheat crop and the Red Cross are even having to feed
our prisoners. While this goes on non resident doctors, church
Pastors, politicians and security personnel continue to ravage
Zimbabwe's few productive farms. Surely the time has come for
Prime Minister Tsvangirai to put a stop to this.
I am delighted to close with the news that my book "African Tears"
is at last available again, as an E-book. Have a look at my
website and follow the links if you are interested.
Until next week, thanks for reading,
Copyright cathy buckle 13th June 2009.
For information on my new book: "INNOCENT VICTIMS" or any of my
other books, or to subscribe/unsubscribe to this newsletter,
please write to:
This South Africa - interesting facts and
The A to Z of South African culture (each
newsletter features a letter of the alphabet) see
V is for Villages
South African cultural villages allow tourists to experience
first-hand the traditional ways of life of South Africa's people,
from the Basotho Cultural Village in the Free State, the Shakaland
Zulu village in KwaZulu Natal, the Shangana Cultural Village and
South Ndebele Open-Air Museum in Mpumalanga, and the Lesedi
Cultural Village in Gauteng.
Visitors get to eat traditional food, be entertained by
traditional dance and music, and sleep in authentic dwellings. And
the villages are more than a unique holiday experience: owned and
run by local communities, they help uplift the often marginalised
communities of rural areas.
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
Before I get to the stew recipes, here is recipe sent to me by
Jeff Cammack of SafariguideAfrica. Anyone for Kudu??
45 ml unsalted butter or mutton or lamb fat, melted (optional)
1 kg mutton knuckles or neck chops, or shoulder lamb chops, bone in
4 carrots, quartered
4 onions, quartered
salt and milled black pepper to taste
5 medium potatoes, peeled
15 ml butter
15 ml chopped fresh parsley leaves
15 ml snipped fresh chives (optional)
1 kg mutton or lamb bones
sprigs of fresh herbs such as thyme and marjoram
peelings from carrots and trimmings from any other vegetable, such as
STOCK: Place bones, herbs, vegetable peelings and trimmings in a saucepan
and add enough cold water to cover by 5 cm. Bring to boil, reduce heat and
simmer, partially covered, for about 2 hours. Strain and skim off fat.
Reserve 625 ml (2 1/2 cups) stock. Chop mutton or lamb fat into small
pieces, if using, and fry over moderately low heat in a heavy-based frying
pan until fat renders. Reserve 45 ml (3 tbsp) of rendered fat (dripping),
pour into a heavy-based saucepan and brown chops on both sides, in
batches. Add carrots, onions, salt, pepper and 600 ml (2 3/5 cups)
reserved stock. Place potatoes on top. Simmer stew gently, covered, for 1
1/2-2 hours, or until meat is tender. Transfer meat and vegetables to
individual bowls with a slotted spoon. Skim fat from stock. Taste and
adjust seasoning. Swirl in butter, parsley and chives and ladle sauce over
meat and vegetables.
1 kg deboned thick rib of lamb, cut into large cubes
15 ml cooking oil
1 onion, chopped
7 ml salt
1 ml freshly ground black pepper
250 ml meat stock
15 ml cake flour
Brown meat in heated cooking oil in heavy-based saucepan. Add onion and
sauté until translucent. Add seasoning and heated meat stock. Lower heat
and simmer for 2 to 2 1/2 hours or until almost tender. Thicken sauce with
flour and water paste. Eat immediately, or allow to cool, spoon into
suitable containers and freeze.
Beef and vegetable stew
15 ml oil
25 ml butter
450 g stewing steak, cubed
salt and freshly ground black pepper
1 large onion, sliced into rings
3 cloves garlic, crushed
1 red pepper, seeded and diced
2 medium-sized carrots, scraped clean and cut into pieces
650 g potatoes, peeled and cut into pieces
250 g pumpkin, diced
410 g whole tomatoes, finely chopped
250 ml vegetable or chicken stock
200 g broccoli, broken into florets
Heat the oil and butter in a large saucepan. Season the meat with salt and
pepper and fry in heated oil until brown. Remove from the pan and set
aside. Sauté the onion, garlic and red pepper until tender. Add the
carrots, potatoes and pumpkin and return the meat to the pan. Add the
tomatoes and stock, reduce the heat and simmer until the meat and
vegetables are just tender. Add the broccoli and simmer until just tender
but still slightly crisp. Season with salt and pepper if necessary. Serve
with rice. Serves 4-6.
Beef stew with orange
800 g stewing steak, cubed
oil for frying
250 ml fresh orange juice
15 ml mustard powder
200 ml water
1 beef stock cube
salt and freshly ground black pepper to taste
In a heavy-based saucepan brown the meat cubes in a little heated oil. Add
the whole black peppercorns and remove the meat from the pan. Peel and
slice the potatoes. Rinse the leeks well and slice into rings. Blend the
orange juice and mustard. Dissolve the stock cube in water and add to the
orange juice mixture. Layer the meat, potatoes and leeks in a heavy-based
casserole dish. Pour over the liquid mixture. Heat and simmer slowly until
the potatoes and meat are tender. Serve hot on buttered couscous and
garnish with strips of orange rind. Serves 4-6.
1 kg beef shin, sliced
salt and black pepper to taste
1 onion, sliced into rings
2 cloves garlic, crushed
250 ml beer
beef stock, made with a stock cube and 500 ml boiling water
4 potatoes, peeled and cut into pieces
5 ml mixed herbs
Score the sides of the meat to prevent it from curling while cooking.
Season the meat to taste with salt and black pepper. Heat a little oil in
a flat bottomed black pot and fry the meat till lightly browned on both
sides. Remove from the pot and sauté the onion and garlic in the oil in
the pot till soft. Return the meat to the pot. Blend a little of the beer
with some of the heated beef stock and add to the meat. Cover the pot,
reduce the heat and simmer till the meat is nearly tender. Add the
potatoes halfway through the cooking time and add more beer and meat stock
as the pot boils dry. Simmer till the meat and potatoes are done. Season
with extra salt and pepper if necessary and with the mixed herbs. Sprinkle
with chopped parsley just before serving. Serves 4.
Cape winter stew
12 baby potatoes
250 g bacon, chopped
2 kg stewing steak, cubed
2 onions, chopped
3 carrots, cut into pieces
2 cloves garlic, crushed
100 ml beef stock
100 ml dry red wine
3 large tomatoes, skinned and chopped
20 ml fresh parsley, chopped
15 ml fresh thyme or rosemary,
1 bay leaf
5 whole cloves
7 ml salt
salt and freshly ground black pepper to taste
Fry the bacon in a heated heavy-based saucepan until done. Remove from the
pan and set aside. Brown the meat in the bacon fat. Add the onions,
carrots and garlic. Stir-fry until the onions are glossy. Heat the stock,
wine and tomatoes and add the meat. Add the seasonings and fried bacon.
Cover, reduce the heat and simmer until the meat is nearly done. Add the
potatoes and simmer for another 30-40 minutes until they are tender. Serve
with a mixture of white and wild rice. Serves 6-8.
Chicken and rice stew
30 ml olive or sunflower oil
1 kg chicken thighs and drumsticks
2 green peppers
1 red pepper
30 ml paprika
250 ml long-grain rice
500 ml vegetable stocks
Heat oil in a large saucepan, add chicken pieces and brown well. Remove
chicken and drain on paper towel.
Add onion and peppers and cook for about three to four minutes, or until
soft. Add garlic, paprika and rice, and cook for a further one minute.
Add tomatoes and vegetable stock (scraping any browned bits off bottom of
the pan) and bring to the boil. Reduce heat and simmer, covered, for fifty
minutes, stirring occasionally to prevent sticking.
Adjust seasoning to taste. Serve hot.
Chicken and tomato stew
40 ml sunflower oil
500 g breast fillets, cubed
125 g rindless streaky bacon, chopped
2 cloves garlic, crushed
410 g tomato purée
20 ml sugar
1 juice and grated zest of one orange
1. Heat half the oil in a large saucepan over high heat and brown the
chicken. Remove from the saucepan and set aside.
2. Heat the remaining oil and fry the bacon until cooked. Add the garlic
and fry for a further minute.
3. Add the chicken, tomato purée, sugar, orange juice and zest, and 2 50
ml hot water to the saucepan. Bring to the boil, reduce the heat and
simmer, uncovered, for 15 minutes. Serve with pasta or rice.
45 ml oil
1 kg stewing beef, cubed
250 g streaky bacon, roughly chopped
3 onions, chopped finely
2 large, ripe tomatoes, skinned and chopped
125 ml dry red wine
300 ml tomato sauce
3 ml paprika
15 ml dried mixed herbs
20 ml sugar
Worcestershire sauce to taste
salt and freshly ground black pepper
Heat the oil and fry the cubed beef in batches until brown. Remove from
the pot. Fry the bacon in the remaining oil until cooked. Add the onions
and fry until brown and the bacon is crispy. Add the chopped tomatoes, red
wine, tomato sauce, and season with paprika, mixed herbs, sugar,
Worcestershire sauce, salt and pepper. Stir thoroughly, cover and simmer
for just over an hour or until the meat is tender. Stir occasionally and
add hot beef stock if it becomes too dry. Serve with rice and a salad.
Curry oxtail stew
1.5 kg oxtail
30 ml curry powder
1 bay leaf
250-500 ml meat stock
1 small onion, sliced
1 carrot, chopped
1 turnip, chopped
15 ml butter
30 ml cake flour
Cut the oxtail into joints and wash thoroughly.
Place meat in a heavy saucepan and add the spices and boiling water.
Simmer for three to four hours, adding more stock when necessary.
After two hours add salt, pepper, onion, carrot and turnip.
Remove spices and skim off as much fat as possible.
Melt the butter in a pan, add the cake flour and fry until brown.
Add the flour mixture to the meat and gravy in the saucepan and stir until
the gravy thickens.
Simmer for 15 minutes.
Serve with rice or mashed potatoes.
East African stew
4 chicken breasts (or any other chicken portions)
4 mutton chops
20 ml sunflower oil
1 large onion, sliced into rings
5 ml ground coriander
2 ml cayenne pepper
400 g tomatoes, peeled and diced
1 x 65 g can tomato paste
45 ml peanut butter
3 bay leaves
Season chicken and chops well with salt and freshly ground black pepper.
Heat oil in a saucepan and brown the chicken and chops.
Remove from pan and set aside.
Add onion to the pan and sauté until soft.
Add coriander and cayenne pepper and fry for a minute.
Add remaining ingredients and return browned meat to the saucepan.
Simmer until meat is tender and sauce is thick.
Serve hot with rice and seasonal vegetables.
125 ml olive oil
1 kg game such as rabbit, pheasant, guinea fowl, springbok, impala or
kudu, cut into pieces
45 ml each, finely chopped celery and carrots
250 ml pitted prunes
15 ml chopped garlic
600 ml white wine
4 large potatoes, quartered
10 pickling onions, peeled
5 tomatoes, peeled and chopped
salt and pepper to taste
15 ml medium-strong wholegrain mustard
Heat the olive oil in a frying pan and brown the game in batches.
Transfer the meat and oil to a large saucepan and add the celery, carrots,
prunes, cloves, garlic, wine and potatoes.
Bring to the boil and simmer for about 45 minutes or until the wine has
reduced by about half.
Add the onions and tomatoes, season with salt and pepper, cover and simmer
for about two hours or until the meat is tender.
Turn off the stove, stir in the mustard and leave the stew to cool in the
saucepan so the flavours can develop.
Heat the stew just before serving and serve with polenta.
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