Number 176

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January 31st, 2010


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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 well?

Firstly I would like to wish anyone who might read this letter a safe and healthy New Year. Safety and good health being top of the list of my priorities.

New subscribers and everyone else, get your freebie at the freebie section below. An eBook with salad recipes.

Mangoes are the recipe theme for this issue, just scroll down to the recipe section.

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 has increased 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! You can now get tickets for the UK Lotto , Superena, Powerball, MegaMilions and Euromillions. some paying up to the equivalent of R1,830 million . Get a ticket and dream BIG!!! Just click the banner to the right, its easy and safe to play. If you register for the first time, you get a free ticket!

Recycling old Christmas Cards

A group in our church is recycling old Christmas cards and donating the cards to charity. Some of you will be getting rid of your old cards, could you please send them on to me? Not the whole card, just the front picture, please. And any gift tags as well. Just email me and I will give you my postal address.

Thanks a lot!

The month after Christmas 

'Twas the month after Christmas,
and all through the house,
Nothing would fit me,
not even a blouse.

The cookies I'd nibbled,
the chocolate I did taste
and the holiday parties
had gone to my waist.

When I got on the scales
there arose such a number!
When I walked to the store
(less a walk than a lumber),

I'd remember the marvellous meals I'd prepared;
The gravies and sauces and beef nicely rared,
The wine and the rum balls, the bread and the cheese
And the way I'd never said, "No thank you, please."

As I dressed myself in my husband's old shirt
And prepared once again to do battle with dirt...
I said to myself, as I only can,
"You can't spend a winter, disguised as a man!"

So, away with the last of the sour cream dip.
Get rid of the fruit cake, every cracker and chip.
Every last bit of food that I like must be banished
Till all the additional ounces have vanished.

I won't have a cookie, not even a lick.
I'll want only to chew on a long celery stick.
I won't have hot biscuits, or corn bread, or pie.
I'll munch on a carrot and quietly cry.

I'm hungry, I'm lonesome, and life is a bore...
But isn't that what January is for?
Unable to giggle, no longer a riot.
Happy New Year to all, and to all a good diet.   

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

Pork pies
I love fish and chips and I love a good culinary tale so put the two together and this story is irresistible even if it is slightly suspect. Fish and chip shops across the UK will this year be celebrating the 150th anniversary of Britain’s favourite fast food. The action kicked off this week at award-winning fish frier Linford’s in the Lincolnshire village of Market Deeping where staff and guests from the industry dressed in Victorian costume to serve customers with traditional fish and chip lunches. Now here’s the leap of faith bit - although both battered fried fish and fried potatoes have been sold and eaten in the UK for centuries, research carried out by the National Federation of Fish Friers pinpoints 1860 as the year in which the two were first put together and sold commercially.
The Malin family in London claim to be the first to open a fish and chip business but of course there is a competing claim and that is from the Lees family in Manchester. The story goes that Joseph Malin, a mere 13 year old in 1860, came up with the idea when his parents – whose principal occupation was rug weaving – began frying chips in their home. Enterprising young Joseph then married these up with battered fried fish from a fish warehouse and sold the combined dish on the streets. Later he established a business that fried and sold hot fish and chips as a meal we would recognise today. Nice video, shame about the song. The National Federation of Fish Friers have some other equally fascinating stories about fish and chips. They claim it is the nation’s favourite takeaway although other sources give that honour to Chicken Tikka. They also claim that a typical portion of fish and chips contains 36 per cent less calories than a chicken korma and pilau rice and 42 per cent less fat than a doner kebab with pitta and salad. And if that wasn’t enough they say that fish and chips had the lowest salt content of all the takeaways tested. More pork pies than fish and chips I would say.  

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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.

The dash between

I have a few idiosyncrasies that I do not try to understand: one being my fascination with tombstones, and death announcements in the paper. Memorials usually have the date of birth and date of death of the deceased. Between these two dates is a dash and although these two dates are probably two of the most important ones in any person’s life, it is the dash between those two dates that will make the person’s life significant: what happens in that period gives meaning to the two dates on either side.
We are standing on the brink of a wonderful, exciting opportunity each morning when we wake up. During that day you can change yourself, your world, your environment, your relationships for the better or for the worse. Or not.
A life, long or short, consists of seconds-you have a choice how you wish to spend those seconds. What you want to be remembered for and the influence you have on your loved ones.
You can allow life to happen to you or you can have goals and morals to guide you to where you want to be. One skill that is most helpful to work towards any goal is to be AWARE what happens NOW. Where your time slips away to and what you spend it on-I call it “to live self-consciously”. Do you allow careless drivers to make you angry so that you are then nasty to everybody at home? Do you allow your child to drive you nuts by his/her demands or do you look them in the eye quietly and tell them if they want stuff they will have to work for it, just like you do. You do not need to let people or circumstances run your moods or your decisions. Rather than getting angry or frustrated use your energy to work towards your dream and making plans how to improve things or at least cope better with it. None of us have control over what happens to us, but we do have a choice how to deal with it. And like all things you only get it perfectly right if you practice it regularly.
To explain better one can use an analogy of taking a long trip. One has a point and time of departure and destination and an estimate arrival time. You have towns in between, “markers” to see how you are doing, and if you are travelling in the right direction. Of course there will be many things on your way to distract you from your goal. Mishaps, detours, harm and even fun. Some travel in a Mercedes and some in VW Beetles; none has a guarantee that they will arrive safely or successfully at their goal. It will be the one who lives deliberately and self-consciously who will have the best chance to arrive where they planned to or at least close to it.
Decide today what your goals are for you and your family this year so that you can move closer to where you want to be. Break it down into do-able goals. Write it down and look at it every week and work towards it every day. Review it weekly and track your progress in writing.
One cannot choose your own birth or passing away date. But you can choose how you are going to spend the time between those two dates to make the world a better place. Do not delay, do it today and do it in writing.
Blessings from heart to heart.

You are welcome to comment or send questions to her at 

South Africa's World Heritage Sites

South Africa has eight World Heritage Sites, places identified by the United Nations Educational, Scientific and Cultural Organization (Unesco) to be of "outstanding value to humanity".

Unesco seeks to encourage the identification, protection and preservation of cultural and natural heritage around the world.

This is embodied in an international treaty, the Convention Concerning the Protection of the World Cultural and Natural Heritage, adopted by the organisation in 1972.

Four of South Africa's World Heritage Sites are classified as cultural, three as natural and one as a mixed cultural and natural site.

They include Table Mountain National Park, with more plant species in its 22 000 hectares than the British Isles, and the Drakensberg, which has both the highest mountain range in Africa south of Kilimanjaro and the continent's richest concentration of rock art.

The sites are:
iSimangaliso (Greater St Lucia) Wetland Park
Robben Island
Cradle of Humankind
uKhahlamba Drakensberg Park
Mapungubwe Cultural Landscape
Cape Floral Region
Vredefort Dome
Richtersveld Cultural & Botanical Landscape

uKhahlamba Drakensberg Park

Year inscribed: 2000
Core zone: 242 813 hectares
Location: KwaZulu-Natal
Coordinates: 29º 23' S 29º 32' 26" E
Type: Mixed cultural and natural heritage
Unesco reference: 985

Unesco selection criteria:
-to represent a masterpiece of human creative genius
-to bear a unique or at least exceptional testimony to a cultural tradition or to a civilization which is living or which has disappeared
-to contain superlative natural phenomena or areas of exceptional natural beauty and aesthetic importance
-to contain the most important and significant natural habitats for in-situ conservation of biological diversity, including those containing threatened species of outstanding universal value from the point of view of science or conservation

The uKhahlamba Drakensberg Park has outstanding natural beauty, Africa's highest mountain range south of Kilimanjaro, and the largest and most concentrated series of rock art paintings in Africa - making it a World Heritage site of both natural and cultural significance.

The park lies in the west of KwaZulu-Natal on the Lesotho border. It is 242 813 hectares in size, stretching 150 kilometres from Royal Natal National Park in the north to Cobham Forest Station in the south.

Both the Zulu name uKhahlamba (barrier of spears) and the Afrikaans name Drakensberg (dragon mountains) fit the formidable horizon created by the range.

A massive basaltic cap set on a broad base of sedimentary rocks belonging to the Stormberg series of 150 million years ago, the mountains are South Africa's main watershed.

For more than 4 000 years they were home to the indigenous San people, who created a vast body of rock art - the largest collection in Africa.

Living in the sandstone caves and rock shelters of the Drakensberg's valleys, the San made paintings described by the World Heritage Committee as "world famous and widely considered one of the supreme achievements of humankind … outstanding in quality and diversity of subject and in their depiction of animals and human beings … which throws much light on their way of life and their beliefs".

In describing the park's natural heritage, the committee notes its "exceptional natural beauty in its soaring basaltic buttresses, incisive dramatic cutbacks and golden sandstone ramparts. Rolling high altitude grasslands, the pristine steep-sided river valleys and rocky gorges also contribute to the beauty of the site.

"The site's diversity of habitats protects a high level of endemic and globally threatened species, especially birds and plants." 


 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 

Africam Fan Page - the best wildlife webcams
Just another reminder to join the Africam fan page on Facebook. They will be posting photos / videos and other udates and articles on the fan page from now.
join at

Also visit the Africam  website


Right click here to download this eBook full of yummy salad recipes. 

Weird remedies

I have been collecting Traditional South African Home Remedies (Boererate) for a few years now, mainly to preserve an old tradition. Some are funny but some actually work and have been used since the 1800's when doctors were not easy to come by and people had to make do with what they had. I will be featuring some of the weirder ones in this and future letters:

DANDRUFF…Massage the scalp with lard before washing.

DEAFNESS…Catch a bat and fry it is sweet-oil. When well-fried strain the oil off into a container. Put drops of the oil into the ears.

DEAFNESS…Cut open a rabbit and squeeze all the water from it’s bladder into a little container. Twice a day put 2 drops of the urine water into the ear and plug the ear with a little cotton wool that has been dipped in the water. During the day you may wet the plug again with a little of the water.

DEAFNESS…Take a skin that has been discarded by a snake and use it to make plugs for your ears.

DIET…Add 1 tablespoon of fine ginger…1 tablespoon of honey and 1 teaspoon of cream of tartar to 1 bottle of boiling water. Shake well to mix. Drink 1 tablespoon of the mixture 3 times per day.

DIET…Best remedy to lose weight is to shake your head left to right and right to left each time you are offered second portions of fattening foods…it works well.

DIET…Eat 3 bananas and 1 glass of milk 3 times per day…in place of regular meals. No other foodstuffs…tea of coffee allowed…only water. After a month you will see a huge difference.

DIET…Here is the perfect 100% diet….it is called the EHLF Diet, which means…”eat half less food”..  

DOG BITE…If you have been bitten by a dog…cut some of the dog’s hair and put on the wounds…it will draw all the poison out.

Words to live by 

"The Rose"

Some say love, it is a river
that drowns the tender reed.
Some say love, it is a razor
that leaves your soul to bleed.
Some say love, it is a hunger,
an endless aching need.
I say love, it is a flower,
and you its only seed.

It's the heart afraid of breaking
that never learns to dance.
It's the dream afraid of waking
that never takes the chance.
It's the one who won't be taken,
who cannot seem to give,
and the soul afraid of dyin'
that never learns to live.

When the night has been too lonely
and the road has been to long,
and you think that love is only
for the lucky and the strong,
just remember in the winter
far beneath the bitter snows
lies the seed that with the sun's love
in the spring becomes the rose.

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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) 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. 

Do you happen to have any leftovers from Christmas?

Leftover Turkey Casserole

3 cups cubed, cooked roast turkey
1 cup celery, chopped
1 medium onion, chopped
leftover gravy + water to equal 1 cup - or 1 cup cream of mushroom soup
1 cup mayonnaise
2 Tbsp lemon juice
3/4 tsp salt
1/2 tsp pepper
paprika for garnish
crushed potato crisps

1. Preheat oven to 180°C
2. Mix all the ingredients except for paprika and potato crisps together and put into a casserole dish
3. Cover with crushed potato crisps and sprinkle with paprika
4. Bake uncovered for about 30 minutes or until crisps begin to brown

On the wild side 

 African Grey Hornbill



Photo by Anna Eksteen
Click the image to see an enlargement

The African Grey Hornbill is a Southern African bird that belongs to the Bucerotidae bird family group which includes birds such as typical hornbills. It was first called the Grey Hornbill. It is neither endemic or near endemic to the Kruger National Park. It is however a common resident and can be seen in all areas of the Park. The height of the bird is about 48cm and its weight is about 165 grams. The male has physical features that are slightly different from the female bird.The head is coloured grey, while the bill is black. It has a grey throat, black legs and brown coloured back. The eyes are dark red.

Feeding Habits
It forages mainly on the ground or at the base of trees, and low down in the shrubs eating mostly fruits and seeds. This bird eats insects such as butterflies, bees, wasps, locusts and ants. These invertebrates are usually hawked aerially, killed and then eaten .The bird attacks its prey aerially and feeds on wing or takes the prey to a secluded venue where it is killed, torn into small pieces and eaten.

Breeding Habitat and Nesting Habits
The nesting habit which is similar for most hornbills are of particular interest .Mating pairs of the Hornbills inspects potential nesting sites (holes in tree trunks) together. A good nesting hole will preferably face north out of the direct prevailing winds and to get good access to heat from the morning sun. Once approved the base of the hole will be lined, by the female, with dry leaves or bits of bark. In preparing to lay eggs inside the nest the female will close up the entrance hole using its own faeces until only a slit is left open through which the male can bring food to the female.

Eggs are normally layed after the first good rains and about 5 days after the female has secured herself in the nest. It seems a high percentage of these nesting birds have access to a bolt or escape hole at some position higher than the nesting floor level or incubation chamber. While inside the nest, the female uses the opportunity to moult all its feathers (all birds do moult but normally on a piece-meal basis and not as aggressively as the hornbills do). The moulting feathers also create extra nesting materials for the fledgling chicks.

A typical clutch of eggs is 4 layed over a period of days and the chicks hatch in the order the eggs are laid. As the young develop they learn to squirt their droppings through the slit entrance to the nest. The female leaves the nest when the oldest chick is between 3-4 weeks old and the chicks reseal the nest.

There are normally 2 broods of youngsters raised a few months apart. It is unusual for more than 2 chicks to survive and learn to forage with their parents. The preferred habitats for African Grey Hornbill are woodlands, grasslands and riverine areas. You will not see these birds in flocks. The bird prefers to act singly or in pairs.

Names of this avian species in other languages
Afrikaans ... Grysneushoringvoël
German ... Grautoko
Portuguese ... Calau-cinzento
French ... Calao bec noir
Dutch ... Grijze Tok


Find your way around South Africa

With this really informative map, just click here:

 Source: 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

Dear Friends

Just before the end of the year I wanted to thank you for the e-mails you have forwarded over the year.

I must send a big thank you to whoever sent me the one about rat crap in the glue on envelopes, because I now have to use a wet sponge with every envelope that needs sealing.

Also, I now have to wipe the top of every can I open for the same reason.

I no longer have any savings because I gave it all to a sick girl (Penny Brown) who is about to die in the hospital for the 1,387,258th time.

But that will change once I receive the £15,000 that Bill Gates/Microsoft are sending me for participating in their special email programs.

Or from the senior bank clerk in Nigeria who wants me to split seven million dollars with me for pretending to be a long lost relative of a customer who died intestate.

I no longer worry about my soul because I have 363,214 angels looking out for me.

I have learned that my prayers only get answered if I forward emails to seven friends
and make a wish within five minutes.

I no longer drink Coca-Cola because it can remove toilet stains.

I can no longer buy petrol without taking a friend along to watch the car so a serial killer won't
crawl in my back seat when I'm filling up.

I no longer go to shopping centres because someone will drug me with a perfume sample and rob me.

I no longer answer the phone because someone will ask me to dial a number and then I'll get a phone bill with calls to Jamaica, Uganda, Singapore and Uzbekistan.

I can't use anyone's toilet but mine because a big brown African spider is lurking under the seat to
cause me instant death when it bites my bum.

I can't even pick up the £5 I found dropped in the car park because it probably was placed there by a sex molester waiting underneath my car to grab my leg.

If you don't send this email to at least 144,000 people in the next 70 minutes, a large dove with
diarrhoea will crap on your head at 5:00pm tomorrow afternoon and fleas from 12 camels will infest
your back, causing you to grow a hairy hump.

I know this because it actually happened to a friend of my next door neighbour's ex-mother-in-law's second husband's cousin's beautician.

By the way....a South American scientist after a lengthy study has discovered that people with low IQ who don't have enough sex, always read their emails while holding the mouse.

Don't bother taking it off now, it's too late!!!

Have a great new-year!

On a beautiful summer's day, two English tourists were driving through Wales .
At the town of Llanfairpwllgwyngyllgogerychwyrndrobwyllllantysiliogogoch they stopped for lunch, and one of the tourists asked the waitress, “Before we order, I wonder if you could settle an argument for us. Can you pronounce where we are - very, very, very slowly?”
The girl leaned over and said, “Burrr . . . Gurrr . . . Kinggg.”

Tips 'n Tricks

Something to stick on your fridge
No, it’s not a fat photo.
It’s a list of some health basics that, if you follow them in 2010, can make a lifelong difference to your health. As always the truth is very simple yet somehow a great surprise. Here goes!
Margarine is not a health food. Nor is any processed supermarket cooking oil. Your best bets are olive oil, coconut oil and believe it or not, saturated fats like butter.

Processed carbohydrates like bread, pasta, grains and cereals are not as good for you as we have been taught to think. Not for heart, weight, energy, allergies, yeast infections.

Coconut oil fights candida, it helps weight loss and it helps the thyroid.

Any food is only as healthy as the animal or field it came from. A healthy hen who gets some sun and natural food gives eggs with far more goodness than a battery hen. The same goes for cows.

Eggs and milk are great. Bearing in mind the previous point. Not all eggs are equal. Or all milk. Raw organic milk from cows who graze fresh green grass has good bacteria, immunity and stiffness-helping qualities, can reduce allergies, and has a lot of vitamins, zinc and enzymes. Some people think the problems we associate with milk, such as allergies, are due to how we process it.

Eat fresh when you possibly can. The nutritional value is so much higher. And preparing your own food is so much healthier than eating processed foods.

All of which suggests you would do best by knowing where your food comes from. If it comes from close by it’s easy to find out what’s gone into it, how it’s been produced. It’s also better for the environment. And the local economy. Sourcing your food locally is good on so many levels.

That doesn’t mean the local supermarket though, because most of their stuff is trekked around the country for thousands of miles in refrigerated trucks. If you don’t know where else to shop, you have some exploring to do that is sure to bend your mind and your mindset about food. Look in different places: farmer’s markets; local farm stalls. Go for it!

There’s lots to be said for eating traditional foods made the way they always used to be. They’ve stood the test of time. Most of the modern killer diseases only took off in the last century – along with modern food processing and factory farming. So if you’re confused, think about what’s in it, how it’s made. It’s amazing to think back on how we’ve been confokulated into thinking that a damaged, messed-up oil like margarine could possibly be better than butter. Go back to your roots. Ask your granny.
These truths are fairly simple, yet quite crucial. So make it a year of discovery and you will never look back. Best of health, wealth and happiness for 2010!

Hannes Dreyer.
Wealth Creators Mentor 


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

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

We have just returned from a glorious week at Mnarani Club, Kilifi, Kenya

We also had a really nice stay at Hole in the Wall and Caribbean Estates


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:  and subscribe to their newsletter, a really good source of current information

Cathy Buckle has started writing again from Zimbabwe, her letter is below.

Here is Cathy's letter:

Dear Family and Friends,

After a short break it's always wonderful to come home to Zimbabwe and be reminded of so many things that we take for granted, not the least of which is the balmy weather and clear blue sky. Its that time of year when the new crop of birds have just learnt to fly and our neighbourhoods are alive with flycatchers and fire-finches, waxbills and weavers. The egrets and ibises are out of their nests, all fluffy and gangly and still screeching for free meals and the bee eaters and lilac breasted rollers are back, reminding us how lucky we are to witness this spectacle every day.

Zimbabwe is, however, a place of such contrasts that often you just shake your head and laugh at the absurdity of it all. A visiting relation phoned the airport last week to reconfirm her ticket and check on the departure time of her flight to the UK. "Aaaah," said the woman on the Air Zimbabwe Information desk, " just pitch up!"

We did indeed "just pitch up" as instructed and what a bleak place we found a little before midnight at our country's ironically named International Airport.

The only thing alive was the car park - charging an outrageous 2 US dollars for a period of less than 15 minutes. Inside the main terminal there is no departure or arrivals board, no information at all on which flights are coming or going and even the main Information and Enquires desk was closed and deserted despite the scheduled departure of an international flight. The shops were all closed too so no chance of a cold drink or newspaper or that last souvenir to buy. This is Zimbabwe's front desk, the shop window for the world to see and what a sad disgrace it is.

Getting home from the airport a little before one in the morning, after a hair raising journey where there are no road markings, no cats eyes in the tar, no street lights and most passing vehicles with
faulty, missing or non existent lights and reflectors, the delights of Zimbabwe grow dim. An enormous spider is sitting on the kitchen door. Dark brown and very hairy and with fearsome fangs, the baboon spider is easily the size of the palm of my hand and he just sits, waiting.

This is very much the state of Zimbabwe in this first month of the new decade - we are sitting, waiting. Waiting for our leaders to stop arguing, waiting for farm grabbing to stop, waiting for law and order to be restored and waiting for a new constitution leading to a free and fair election. An election where winners are winners and take power and losers are losers and step down.

Despite all our troubles here, our hearts go out to the people of Haiti after the devastating earthquake, our thoughts are with them.
Until next week, thanks for reading,
cathy buckle 19 December 2009.
. For information on my new book: "INNOCENT VICTIMS" or my previous
books, "African Tears" and "Beyond Tears," or to
subscribe/unsubscribe to this newsletter, please write to:
This South Africa - news headlines

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! 
The Recipes

It's mango season in South Africa, try some of these recipes! Thanks, Susan for these recipes:

Boerewors and mango kebabs with mango salsa

4 ripe mangoes
12 chunks boerewors
lemon leaves
olive oil
sesame seeds (optional)
1 ripe mango, peeled, seeded and cubed
English cucumber, sliced and seeded
1 small onion, sliced, blanched and drained
olive oil

SALSA: Mix mango, cucumber and onion in a small bowl. Toss with a little olive oil. If you wish to add a garnish, toast sesame seeds in a frying pan and scatter on top. Cover and chill. KEBABS: Peel mangoes and slice fruit from pips. Thread onto skewers with boerewors and lemon leaves. Brush liberally with olive oil. Braai over medium to hot coals for 6 to 7 minutes, or until crisp and cooked, turning occasionally. Serve salsa separately.

Chicken and mango curry

2 kg chicken portions
30 ml cooking oil
1 mango, peeled and cut into thick slices
2 onions, cut into rings
15 ml medium curry powder
2 ml ground ginger
350 ml plain yoghurt or cream
chicken stock

Preheat the oven to 180 ºC (350 ºF). Season chicken portions to taste with salt and pepper. Fry in heated cooking oil until lightly browned and transfer to a greased oven dish. Fry mango slices in oil until lightly browned and transfer to the oven dish. Sauté the onions until soft and add curry powder and ginger. Sauté for about one minute. Add yoghurt or cream and mix well. Pour the sauce over the chicken and bake for 30-40 minutes until heated through. (Add a little chicken stock if the dish becomes too dry). Serves 6.

Chicken with mango sauce

1 whole chicken, cooked in salted water with crushed garlic
chopped onion
black pepper
coconut milk
slices of green mango
sliced onions
sliced hard-boiled eggs
sliced tomatoes

When chicken has cooked through, remove mango slices and make a sauce. SAUCE: Boil together a cup of coconut milk, a bit of oil, add mashed mango from chicken stock, a cup of mashed potatoes, season with salt, turmeric and pepper. Moisten with stock from cooked chicken. TO SERVE: Place chicken on a serving platter, pour sauce over chicken and garnish with mango slices, sliced onions, sliced hard-boiled eggs and sliced tomatoes.

Chilled mango and carrot soup

300 g carrots, sliced and cooked until tender
15 ml grated fresh ginger
425 g mangoes, drained
300 ml water (use more if needed)
75 ml orange juice
15 ml lemon juice
2 ml salt
milled black pepper to garnish
grated carrot to garnish
1 short French loaf

Place all ingredients except the pepper and carrot garnish in a blender and process until smooth. Cover and chill. Garnish with milled black pepper and grated carrot. Serve with homemade bread sticks. BREAD STICKS: Halve loaf (30-35 cm) lengthways, then halve each piece lengthways. Cut each piece into 4 pieces, to make 16 bread sticks. Place on a baking sheet and toast under the grill until golden brown.

Creamy mango pavlova

1 large meringue case
3 ripe mangoes or
3 3 cans sliced mangoes
30 ml Grand Marnier
250 ml fresh cream
2 kiwi fruit
100 g strawberries
100 g black grapes

Place Pavlova onto serving dish. Purée 1 mango (or use 1 drained can of mangoes), add Grand Marnier. Whip cream until firm peaks form and fold in puréed mango. Spread over Pavlova, fill with remaining slices of mango, kiwi fruit, strawberries and grapes.

Curried mango soup

Preparation time: +/- 10 min
Cooking time: 5 min

410 g mangos, drained OR 3 medium-sized mangos, skinned and stoned
600 ml milk
juice and rind of 1 lemon
5 ml curry powder
salt and black pepper to taste
cream for serving

Place the mangos in a food processor and purée till smooth. Pour the purée into a saucepan, add the milk, lemon juice and rind and the curry powder. Bring the mixture to the boil and simmer for 1 minute. Season with salt and pepper if necessary. Pour a little cream over just before serving. Serves 4.

Curried mangoes

1 kg mangoes
2 large onions, finely chopped
1 green pepper, finely chopped
250 ml white wine
190 ml white sugar
12 ml curry powder
5 ml turmeric
2 ml garlic salt
1 ml salt
1 ml black pepper
125 ml golden sultanas
peppercorns (optional)

Peel the mangoes and cut into pieces. Set aside. Place the remaining ingredients in a large saucepan and heat slowly until the mixture comes to the boil. Add the mangoes, reduce the heat and simmer slowly for about 25 minutes until everything is tender. (Don't overheat as the mixture burns easily.) Bottle while still hot. Makes 500 ml.

Fresh fruit with mango sauce

1 mango, stoned, skinned and finely chopped
200 ml plain yoghurt
100 g sugar
pinch cinnamon
50 g almond slivers
1 pineapple, halved (reserve the crown)

Purée the mango in a food processor until smooth. Add the yoghurt, sugar and cinnamon mix well. Chop the almond slivers finely, reserving a few for decoration. Add the finely chopped almonds to the mango mixture and mix well. Hollow out the pineapples leaving an edge of about 1 cm all the way around. Spoon the mango sauce into the pineapple hollows and sprinkle with the remaining almond slivers. Serve the mango sauce with a variety of fresh fruit in season.

Green mango atchar

1 kg green mangoes
5 ml salt
250 ml sunflower oil
45 ml atchar masala
5 ml mustard powder
6 green chillies, crushed
6 red chillies, crushed
20 ml crushed garlic
190 ml white vinegar

1. Wash mangoes well, leaving skin on, and cut into 2 cm chunks. 2. Add remaining ingredients and mix well. 3. Place in a large container, cover and leave for 3 days, tossing and stirring often. 4. If not using immediately, spoon atchar into sterilised jars, leaving 1,5 cm of space at the top. Seal tightly and store.

Instant mango and ginger trifle

450 g ginger sponge loaf
125 ml marsala or sherry
2 large mangoes, peeled, stoned and cubed
250 ml readymade custard
250 ml thick Greek yoghurt
125 g sugar
100 g pecan nuts

Cube ginger sponge loaf and divide cubes between 6 small glasses. Drizzle marsala or sherry over. Top with mango pieces. Mix custard and yoghurt and pour over cake and fruit. Decorate with praline. PECAN PRALINE: Heat sugar in a frying pan over moderate heat. Stir until it becomes a light golden brown liquid. Add nuts and simmer for 2 minutes. Invert a greased baking sheet and pour nut mixture over surface. Leave until cold and set, then crack with a rolling pin.

Mango And Buttermilk Ice Cream

5 ripe mangoes, peeled and pitted
30 ml grated lemon zest
250 ml condensed milk
250 ml buttermilk
2 ml salt
375 ml cream
1 pawpaw, peeled and pitted
25 ml lemon juice
50 ml pistachio nuts, coarsely chopped

1. Blend the mangoes in a food processor until smooth. (You need at least two cups of purée.) Stir in the lemon zest, condensed milk, buttermilk and salt.
2. Whip the cream until stiff using an electric beater. Then fold the cream into the mango mixture. Divide equally into individual dishes or use a single plastic container. Place in the freezer until the mixture becomes firm.
3. To serve Remove the ice cream from the freezer five or 10 minutes before you are ready to serve it, to allow it enough time to soften slightly.
4. Cut the pawpaw into small cubes and drizzle with lemon juice. Serve the ice cream topped with a spoonful of pawpaw cubes and sprinkle each serving with pistachio nuts. Makes approximately 2 litres.

Mango and Parma ham starter

lettuce leaves
3 stringless mangoes, skinned
lemon juice
12 thin slices Parma ham

Place one or two lettuce leaves on each of four side plates. Slice the mangoes into 12 x two cm wedges. Sprinkle the wedges with a little lemon juice. Wrap each wedge in a slice of Parma ham and arrange three wedges on each plate. Serves 4.

Mango chutney

2 large green mangoes
30 ml lemon juice
3 green chillies, chopped
45 ml chopped fresh coriander
5 ml salt

1. Peel the mangoes and remove the stones. Chop the flesh roughly and place in a food processor. 2. Add lemon juice, 2 to 3 chopped chillies, coriander and salt and process for about 40 seconds. Add a little water and stir, if necessary, to form a pulpy texture.

Mango chicken

10 ml butter
10 ml sunflower oil
8 chicken breast fillets, cubed
1 bunch spring onions, sliced
2 cloves garlic, crushed
15-25 ml medium curry powder
1 can mangoes, drained and chopped
60 ml smooth cottage cheese or natural yoghurt
250 ml Chicken stock

Heat half the butter and oil together in a saucepan.
Add the chicken pieces and cook over a high heat, stirring until browned.
Remove from the pan and set aside.
Heat the remaining butter and oil and add the spring onions, garlic and curry powder.
Stir-fry for one minute.
Add the chicken stock and mango and season to taste with salt and freshly ground black pepper.
Simmer for five minutes, then return the chicken to the pan and cook until heated through.
Stir in the cottage cheese or yoghurt and remove from the heat.
Serve hot with rice or fettuccine.

Mango salsa

375 ml mango achar
2 ml garlic, finely chopped
30 ml Mrs Ball's fruit chutney
5 ml brown sugar
100 ml cream
a handful dhania, finely chopped

Gently stir all the ingredients together and use as a dip.
This mango salsa goes well with fried green banana, potato chips and crab fritters.
Makes about 500 ml

Mangoes with chilli caramel syrup

120 ml light brown sugar
1 small red chilli, seeded and cut into strips
1 lemon, juice and zest
2 mangoes, peeled, seeded and cut into wedges

Heat the sugar, chilli and 200 ml water in a saucepan over low heat and stir to dissolve the sugar.
Once the sugar has dissolved, stop stirring and allow the syrup to simmer gently until it turns a light caramel colour.
Remove from heat, add lemon juice and zest and swirl the saucepan to combine. Set aside to cool slightly.
Divide the mango wedges into four dessert bowls and pour the syrup over the mangoes. Serve with vanilla ice cream.
VARIATION: Leave out the chilli if you prefer. Try using pawpaw or pineapple instead of mango.

Mango sauce

3 ripe mangoes
125 ml sugar
125 ml water
15 ml lemon juice

Peel the mangoes and cut the flesh from the stone. Purée the flesh. Dissolve the sugar in the water over low heat, stirring continuously. Bring to the boil and simmer for 3 minutes. Cool slightly. Add the syrup and lemon juice to the mango purée and process until well blended. The syrup may be frozen.

Mustard and mango sauce

2 ripe mangoes, skinned and sliced
22 ml yellow or black mustard seeds
1 ripe banana, chopped
30 ml fresh ginger, finely grated
1 clove garlic, crushed
125 ml grape juice
10 ml sherry vinegar
7 ml chilli oil
salt and freshly ground black pepper

Reserve a quarter of the diced mango. Place all the ingredients in a food processor and process until smooth. Fold in the reserved diced mango.

Pineapple and mango with ginger syrup

500 ml castor sugar
500 ml water
1 x 10 cm piece fresh ginger, thinly sliced
60 ml rum
60 ml lime juice
1 large pineapple, peeled and cut into large chunks
2 large mangoes, peeled and cut into large chunks
oil for frying
2 limes, thickly sliced

Heat the sugar, water and ginger over medium heat, stirring to dissolve the sugar before bringing the mixture to the boil.
Simmer the mixture for about five minutes or until the syrup begins to thicken slightly.
Stir in the rum and lime juice and leave to cool.
Brown the pineapple and mango chunks all over in an oiled griddle pan or over the coals.
Place the fruit in a large dish, pour over the syrup and refrigerate overnight.
Drain the fruit, reserving the syrup.
Place 500 ml of the syrup in a saucepan and simmer, uncovered until the syrup has educed by half.
Remove from the heat and drizzle over the fruit.
Serve with the lime slices.

Pork with mango sauce

45 ml cornflour
45 ml sherry
45 ml soy sauce
2 egg whites, lightly beaten
700 g pork fillet, cut into 1cm slices
salt and pepper
juice and rind of 1 lemon
30 ml soya sauce
470 g mangos, drained and diced OR 1 fresh mango, skinned and diced

Blend the cornflour, sherry, soya sauce and egg whites together. Leave the pork slices in the mixture for a few minutes. Pat dry with paper towelling and fry in a little heated oil till just browned on the outside, but still slightly pink inside. Do not fry for too long, otherwise the meat will become dry. Season with salt and pepper if necessary. Remove from the pan and set aside, keeping warm. Blend all the ingredients for the sauce and pour into the pan. Stir for about 5 minutes till the sauce is hot before adding the meat slices. Heat till warmed through and serve immediately. Serves 4.

Rich mango ice cream

400 ml mango purée (made from fresh or canned mangoes)
1 lemon, juice
397 g Nestlé condensed milk
2 large egg yolks
250 ml Nestlé Dessert Cream

Place mango puré;e in a bowl and mix in the lemon juice. Beat the egg yolks until thick and creamy. Fold in the condensed milk and cream, then fold this mixture into the mango puré;e. Pour into a 1 litre mould and freeze until set. Makes 1 litre.

Step-by-step ice cream

1 quantity fruit purée (see recipe below)
300 ml thick cream
2 egg whites
250 ml icing sugar
fresh mint
600 g fresh mangoes, peeled and stoned
2 pieces preserved ginger, finely chopped
10 ml ginger syrup
410 g youngberries
410 g gooseberries
6 granadillas, pulp removed and strained through a sieve to remove the pips, if desired

Step 1. Prepare a fruit purée by puré;eing the ingredients of your choice. Whip the cream until stiff and fold in the prepared purée. Step 2. Place the egg whites and icing sugar in a clean, grease-free glass dish and place over a saucepan of gently simmering water. (The boiling water must not touch the glass bowl. Beat continuously until the egg white mixture is stiff, smooth and shiny. Remove from the heat immediately and gently fold in the purée mixture. Turn into plastic dishes and freeze overnight or until stiff. Repeat the process for the other purées if they are to be used. Step 3. Remove the ice cream from the freezer and place in the fridge for about 20-30 minutes to defrost slightly. Spoon balls of ice cream into an ice dish (see recipe) and serve immediately. Alternatively, return the ice dish with the ice cream to the freezer until needed. Decorate with mint leaves if desired and place the ice dish with the ice cream on a fairly deep glass platter to collect the water from the melting ice.

Sticky chicken with mango salsa

2 chicken breast fillets
0.50 lemon, juice
1 garlic clove, crushed
5 ml wholegrain mustard
15 ml honey
1 ripe mango, peeled and diced
1 red onion, chopped
4 cherry tomatoes, chopped
1 lemon, juice and finely grated rind

Using a sharp knife, lightly score the chicken breasts to create a diamond pattern all over.
Flatten the breasts slightly with a meat mallet.
Mix the lemon juice and garlic and brush the chicken with the mixture.
Chill for 20 minutes.
Mix the mustard and honey and set aside.
Meanwhile heat a heavy-based non-stick pan until very hot and grease with non-stick spray.
Remove the chicken from the marinade and fry for 2 minutes on each side.
Spread each breast with the mustard and honey mixture.
Cover and braise over low heat until just done but not dry.
Serve the chicken with the salsa and boiled baby potatoes.

Stuffed mango with cottage cheese

100 ml cottage cheese
50 ml pecan nuts, chopped
15 ml gherkins, chopped
few drops Tabasco sauce
1 mango, halved

Combine all ingredients and spoon into the mango halves. Serve as a starter. Serves 2.

Tandoori chicken and mango

8 chicken fillets, cut in half, and lengthways into strips
olive oil
30 ml tandoori paste
15 ml chutney
250 ml plain yoghurt
1 lemon, juice
2 mangoes, peeled and cut into long slivers
handful of coriander
salt and ground pepper

Combine yoghurt, paste, chutney and lemon juice. Refrigerate and marinate overnight or for at least two hours. Place chicken in a baking tray, brush with marinade and grill for 10 minutes, basting occasionally to keep them moist. Allow chicken to cool slightly. Thread chicken onto porcupine quills and lay mango on top. Serve at room temperature.

Tropical mango strudel

6 large granadillas, pulp
250 ml granadilla or orange juice
80 ml castor sugar
20 ml cornflour
70 ml castor sugar
4 large mangos, skinned and stoned
125 ml stoned dates, chopped
125 ml coconut
125 ml fresh brown breadcrumbs
15 ml grated lemon rind
4 phyllo pastry sheets
65 ml margarine, melted (optional)
icing sugar for dusting

Preheat the oven to 190 ºC and lightly grease a baking sheet with non-stick spray. SAUCE: Whisk the granadilla pulp, juice, castor sugar and cornflour together in a small saucepan. Bring to the boil and stir until the sauce thickens. Set aside to cool. STRUDEL: Combine the castor sugar, mangoes (cut into 1 cm cubes), dates, coconut, breadcrumbs and lemon rind. Brush each sheet of phyllo pastry with the melted margarine (if using) and stack the sheets of pastry on top of each other. Spoon the fruit mixture along one long side of the pastry and fold the short ends slightly over the fruit. Roll up the pastry as you would a parcel. Place on the prepared baking sheet. Using a sharp knife, make 8-10 deep incisions in the top of the strudel, taking care not to cut all the way through. Bake for 20 minutes or until pale brown and crisp. Leave to cool before transferring to a serving platter. Dust with icing sugar and serve sliced with sauce on the side. 


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