Number 177

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February 28th, 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?

Sheessshhhh, it's February already, how time just flies by!

New subscribers and everyone else, get your freebie at the freebie section below. An eBook with yummy burger patties. the recipe theme is cookies, tarts and other lekker goodies. I also have a downloadable Super 14 fixture schedule specially for the rugby fans.

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!

Two recipe CD's

I now have two CD's available, one English, one Afrikaans, each with more than 50 recipe Ebooks on them, here is a list of the recipe eBooks on the English CD:

FunkyMunky Traditional South African Recipes - A comprehensive collection of Traditional South African recipes.
Tradisionele Suid Afrikaanse Resepte - Traditional South African Recipes in Afrikaans
Christmas Recipes - A selection of Christmas Recipes for you to try!
101 Camping and Outdoor Recipes - Recipes for you to try next time you go camping
400 Refreshing punch recipes - Some great ideas for liquid refreshment at your next party
Favourite Christmas Cookies - 34 Great cookie recipes for you to enjoy!
Christmas Cookie Recipes - A delicious collection of Christmas Cookie Recipes
A Homemade Christmas - 100 Simple and delicious recipes for your special holiday meals
Holiday Candy and Fudge - 42 Great candy recipes, a hit with kids of all ages!
Kids Fun Recipes - 120 Fun and Delicious Recipes
Delicious Puddings - A Collection of 167 Pudding Recipes
Pumpkin Pie - Pumpkin pies and more!
Salad Recipes - A Collection of Easy to Follow Salad Recipes
Summer Party Cookbook - The name says it all!
Pampercat and Pamperdog - Recipe treats for your feline and canine friends
80 Seasonal Recipes from around the world - A selection of festive recipes from the four corners of the globe!
Crockpot Recipes - In South Africa we would probably call this Potjiekos
International Recipes - A selection of recipes from all over the world
Fish and Game Recipes - A selection of mouthwatering recipes
Lemonade - A large selection of lemonade recipes
Pizzeria - Try some of these great pizza recipes
Casseroles - 17 pages of mouthwatering casserole recipes
Low Fat Recipes - Watching your cholesterol? Then this is for you!
Soup Recipes - Ideal for those cold winter evenings
Chicken Recipes - 300 Delicious Chicken Recipes
Amish Recipes - 65 Tried and True Traditional Amish Recipes
Apple Recipes - Mouth watering apple recipes
Blue Ribbon Recipes - 490 Award Winning Recipes
The Bread Book - The bread and biscuit baker's and sugar boiler's assistant
Chocolate Delights - Deliciously decadent and delightful recipes for the chocaholic in you
Carolina Mountain Cooking - Created from the recipes and memories of two of the Carolina Mountain's most talented cooks.
Egg Recipes - 111 Great Egg Recipes
Great Gifts in a Jar - A personally made gift is usually more appreciated!
Italian Recipes - A collection of 185 delicious Italian dishes
Smoothies - 126 Easy recipes for maximum sports performance
Top Secret Recipes - Top secret famous recipes
Wings - The ultimate chicken wing cookbook
The Barmaster - Essential tips and techniques for bartenders
Be a Grillmaster - How to host the perfect bbq!
101 Good Jam Recipes - Make your own jams, 101 recipes for you to try
Deep Fryer Recipes - 101 Recipes for the Deep Fryer
Frozen Dessert Recipes - From ice cream to yoghurt - 170 pages of mouthwatering recipes.
Recipes from South of the Border - 247 pages of typically Mexican recipes
Various Rice Dishes - 32 Great Rice Dishes
The Appetizer Collection - More than 150 pages of great ideas for appetizers
The Big Book of Cookies - From Almond Bars to Zucchini Bars, they are all here, 233 pages of cookie recipes
Salad Recipes - A Collection of Easy to Follow Salad Recipes
Delicious Diabetic Recipes - A Collection of over 500 yummy recipes.
Cheesecake Recipes - Nearly 100 pages of yummilicious cheesecake recipes!

Bonus eBooks

Something for the gardeners
Organic Secrets - Everything you wanted to know about organic food

Profitable Crafts- Vol 1
Profitable Crafts - Vol 2
Profitable Crafts - Vol 3
Profitable Crafts - Vol 4
20 Vintage Crochet Patterns

Everything you wanted to know about making, marketing and selling your crafts.

Big Fat Lies - A shocking expose of the 12 biggest scams, cover-ups, lies, myths and deceptions
in the diet and weight-loss industries.

10,000 Dreams Interpreted

And here is a list of the recipe eBooks on the Afrikaans CD:

101 Kraakvars slaaie, 101 Onweerstaanbare poedings, 110 Spyskaarte vir die werkende vrou
5 Beste van alle geregte, 217 Egte Afrikaanse resepte, Aartappels, Beskuitresepte, Afrikaanse Resepteverskeidenheid, Brood resepte, Vul die beskuitblik, 'n Broodjie vir die blik, Blokkieskoek, Burgers Patties Frikadelle, Brood resepte, Drankies, Drinkgoed, Gemmerbier, Groente, Eet jou groente, Hoender resepte, Happies en Poffers, Kaaskoek, Ietsie anders resepte, Kerskoeke, Karavaan resepte, Kleinkoekies, Kinderlekkerte, Koekiedrukker resepte, Koeke, Likeur, Lekkergoed resepte, Nog resepte, McCain resepte, Moedersdag resepte
Mikrogolf resepte, Peterjasie se boek, Pastageregte, Peterjasie se Kersresepte versameling
Peterjasie se eBoek van vernoemde resepte, Poeding, Peterjasie se Tradisionele SA resepte
Resepte met biltong, Resepteverskeidenheid - ook grootmaat, Slaaie, Sommer net resepte, Sop in die pot, Sop resepte, Terte, Sous, Verskeie resepte 1, Souttert & Pannekoek, Vis en hoender, Veelsydige hoender, Vleisgeregte vir Kersdag, Verskeie resepte 2, Warm en koue drankies, Vleisresepte, Wille samies, Wafels en Pannekoeke, Wors en worsies


Annette se Boererate, Boererate en Verbruikerswenke, Hartstigting dieet, Lennons medikasie, Mate en gewigte, Sop dieet, S A Boererate eBoek, Metrieke omskakelingstabel, Werk van die huis

Pricing: The CD's are R100 each (R130 for next day Speed Services delivery in SA). Order both and the price is R160. If you prefer the Speed Services option I will give you a parcel tracking number once payment is received.

Click the appropriate link below:

Send me banking details for the English CD
Send me banking details for the Afrikaans CD
Send me banking details for both CD's

Super 14 - 2010

Right click here and download a file with all the games and dates

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

Fruit or veg?
So what's the difference between fruit and veg ? Why is it that some products we consider to be vegetables, for example tomatoes, are in fact fruit and some that we consider to be fruits eg rhubarb, are in fact vegetables ? And more importantly who the hell cares ?
A tested definition of a fruit is the ripened seed bearing part of a plant when fleshy and edible. So the fruit is any fleshy material covering a seed or seeds so therefore eggplants, tomatoes, cucumber, marrows, pumpkins and butternut are all fruits. Vegetables on the other hand are herbaceous plants cultivated for an edible part such as roots, stems, leaves or flowers placing rhubarb firmly in the realm of vegetables. Now the reason that this is so important is that researchers have recently discovered that fruit fans differ from vegetable lovers so before you start empathising with their results you better really understand where you stand in the fruit and vegetable stakes.
Vegetable lovers favour spicy foods, drink wine with their meals and will cook elaborate dishes for friends. Sweet toothed fruit fans plump for puddings, entertain fewer guests and are less adventurous in the kitchen. I don't why they spent so much time and money to discover this astounding information but if nothing else comes of it then at least it will keep me amused in the queue at Mr A's as I check out the basket of the person in front of me - is that a fruit or a vegetable ?........on balance are there more fruits or more vegetables? many bottles of wine are lurking under those floppy spinach leaves ?........why has this oke only got boerewors ? I reckon it's going to keep me enthralled for hours.

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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.

Six seconds

I received a letter recently from a mother lamenting that many the guidelines that I gave last year sound so easy but in executing them one of two things has happened, she either snapped at her daughter or got it right a couple of times and then slacked off to let the family fall back In old, unwanted patterns of behaviour. She is an ace at her job and can manage an office full of employees but find it impossible to cope with her children.
She has the best of intentions but when she is put on the spot with conflict, strategy and planning for her children, she just loses it when faced with the situation. She questions how she can live deliberately and consciously of her intent so not to allow her good intentions to slip away.
The question is how to stop REACTING to a situation and to be able to rather RESPOND to it. For it is when one simply react to a situation that one overreacts and become impulsive. It is when you say things that cause more trouble than solve problems or when you rue your actions or the lack thereof.
For all of those that seem to struggle with similar scenes at home or in your private lives I would like to introduce the Six Seconds’ Rule.
Firstly write down your intention in a single sentence and support it with reasons why it is important to you or your family. And start living by the Six Seconds’ Rule.
It simply asks of any given situation to rethink the consequences of your words , thoughts or actions for six seconds: whether it is to not light that cigarette because you’re trying to quit, to follow through on your intent to teach your child not to throw a tantrum by staying calm yourself, to not make a bitchy remark because you understand that in the bigger scheme of things the relationship is more important than the clever snide you’re going to throw at somebody or to eat the healthy option rather than that piece of cake. Just six seconds. Six seconds to remind you of your intent, to remember that you are mindlessly wasting your time in front of the TV, to stay calm, to ask yourself how important is it to get angry and spoil your day, to not be selfish, that you will regret it when you use your credit card, to say “no” or to stay healthy by smiling at a difficult situation.
It does take practice and it does become easier. Pretty soon you will be able to tick off goals and achieved intentions. You have gained control over your future because you now have control on how you react to random winds that want to throw you off-course. You are living intently and self-consciously; aware of your achievements and grateful for even the smallest blessing. Happier and more content than before.
Blessings from heart to heart on your intentions.

You are welcome to comment or send questions to her at  

South African Folkolore

Check out my new page with South African folklore

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

Mapungubwe Cultural Landscape

One of the famous gold rhinos found in the ancient city of Mapungubwe

Year inscribed: 2003
Core zone: 28 168 hectares
Location: Limpopo
Coordinates: 22º 11' 33" S 29º 14' 20" E
Type: Cultural heritage
Unesco reference: 1099
Unesco selection criteria:

to exhibit an important interchange of human values, over a span of time or within a cultural area of the world, on developments in architecture or technology, monumental arts, town-planning or landscape design
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 be an outstanding example of a type of building, architectural or technological ensemble or landscape which illustrates (a) significant stage(s) in human history
to be an outstanding example of a traditional human settlement, land-use, or sea-use which is representative of a culture (or cultures), or human interaction with the environment especially when it has become vulnerable under the impact of irreversible change
Mapungubwe - "place of the stone of wisdom" - was South Africa's first kingdom, the subcontinent's largest realm for 400 years before it was abandoned in the 14th century. Its highly sophisticated people traded gold and ivory with China, India and Egypt.

The site lies on the open savannah of the Mapungubwe National Park, at the confluence of the Limpopo and Shashe Rivers in the province of Limpopo.

It abuts the northern border of South Africa and the borders of Zimbabwe and Botswana, a crossroads location that helps explain its prosperous past as an important trading centre, particularly at the height of its powers between about 1220 and 1300 AD.

A free-standing structure rising 30 metres above the surrounding grasslands, Mapungubwe is topped by impregnable cliffs all around.

Since its discovery in 1932 this Iron Age site has been excavated by the University of Pretoria. But it was kept secret until 1993, just prior to South Africa's first democratic elections, because evidence of a highly advanced indigenous society existing centuries before European colonialism spread across Africa ran contrary to the racist ideology of apartheid.

"The remains in the Mapungubwe cultural landscape are a remarkably complete testimony to the growth and subsequent decline of the Mapungubwe state," the World Heritage Committee says in its assessment.

"What survives are the almost untouched remains of the palace sites and also the entire settlement area dependent upon them, as well as two earlier capital sites, the whole presenting an unrivalled picture of the development of social and political structures over some 400 years."


 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 

Mampoer is as traditional as potjiekos and Boerewors. Click here and learn how to make your own!

Right click here to download an eBook recipe collection of Mince Hamburger and Patties by Hein Swarts

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:

EARACHE…Blow pipe-smoke into the ear and insert a cotton-wool plug to keep the smoke in the ear.
EARACHE…Fry 8 live earthworms in sweet-oil and put a few drops of the oil into the ear when you have earache.
EARACHE…Fry a crab until all the oil has been extracted and put a few drops of the oil into the ear every morning and night.
EARACHE…If you constantly have earache or festering ears…take a small piece of snakeskin and soak in sweet-oil. Form a plug from the skin and put into the ear.
EARACHE…Put a piece of old bacon into the ear. Repeat until there is no more pain.
ECZEMA…Take sheep or goat bones and put on the coals of a fire and allow to burn until they become white. Leave to cool and grind until it resembles powder. Add 1 teaspoon flowers of Sulphur to the powdered bones and mix well. Each night at bedtime put a good pinch of the mixture onto your tongue and swallow with a little water.
EPILEPSY…Catch 7 bees and kill them and put them into a cup. Fill the cup with boiling water. Take a sip of the water every now and then till all the water has been drunk. The old people swore by this remedy.
EPILEPSY…Crush white chicken manure to a powder and take enough to cover the tip of a knife first thing in the morning.

Words to live by 

David Brinkley: A successful person is one who can lay a firm foundation with the bricks that others throw at him or her.

Elbert Hubbard: The man who is anybody and who does anything is surely going to be criticized, vilified, and misunderstood. This is part of the penalty for greatness, and every man understands, too, that it is no proof of greatness.

Elbert Hubbard: To avoid criticism, do nothing, say nothing, be nothing.

Elias Canetti: People love as self-recognition what they hate as an accusation.

Franklin P. Jones: Honest criticism is hard to take, particularly from a relative, a friend, an acquaintance, or a stranger.

H. L. Mencken: Criticism is prejudice made plausible.

Henri-Frederic Amiel: We are never more discontented with others than when we are discontented with ourselves.

Henry Steele Commager: Men in authority will always think that criticism of their policies is dangerous. They will always equate their policies with patriotism, and find criticism subversive.

James Luther Adams: Nothing is complete and thus nothing is exempt from criticism.

John Gardner: Pity the leader caught between unloving critics and uncritical lovers.

John Wooden: You can't let praise or criticism get to you. It's a weakness to get caught up in either one.

Mohandas K. Gandhi: If your heart acquires strength, you will be able to remove blemishes from others without thinking evil of them.

Ralph Waldo Emerson (probably erroneously): Whatever you do, you need courage. Whatever course you decide upon, there is always someone to tell you that you are wrong. There are always difficulties arising that tempt you to believe your critics are right. To map out a course of action and follow it to an end requires some of the same courage that a soldier needs. Peace has its victories, but it takes brave men and women to win them.

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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?

Pan-Seared Steak with Wine Reduction Sauce

2 Tbsp coarsely ground black pepper
4 x 200g lean sirloin steaks
2 tsp margarine
cooking spray
1 spring onion, finely chopped
1/2 cup beef stock
1/4 cup red wine
1/4 tsp salt

1. Rub pepper on both sides of each steak
2. Heat 1 tsp margarine in a large frying pan coated with cooking spray over medium-high heat
3. Cook steaks 3 minutes on each side or until browned - remove steaks from pan, cover and keep warm
4. Sauté spring onions in pan over medium heat until tender - add beef stock and red wine - bring to a boil, scraping sides of pan
5. Add salt and remaining 1 tsp margarine and cook 5 more minutes
6. Pour sauce over steaks and serve

Cooking Tips: If you have whole peppercorns you can crack them in a mortar with a pestle or smash them in a ziplock bag with a meat pounder or rolling pin.

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

Thanks, Hein, for sending me this, brought back fond memories:

Older than dirt

Someone asked the other day, 'What was your favourite 'fast food' when you were growing up?'
'We didn't have fast food when I was growing up,' I informed him.
'All the food was slow.'
'C'mon, seriously. Where did you eat?'
'It was a place called 'home,'' I explained. !
'Mum cooked every day and when Dad got home from work, we sat down together at the dining room table, and if I didn't like what she put on my plate, I was allowed to sit there until I did like it.'

By this time, the kid was laughing so hard I was afraid he was going to suffer serious internal damage, so I didn't tell him the part about how I had to have permission to leave the table.

But here are some other things I would have told him about my childhood if I'd figured his system could have handled it:

Some parents NEVER owned their own house, wore Levis , set foot on a golf course, travelled out of the country or had a credit card.

My parents never drove me to school. I had a bicycle that weighed probably 50 pounds, and only had one speed, (slow).

We didn't have a television in our house until I was 20.
It was, of course, black and white, and the station went off the air at 10 pm, after playing the national anthem and epilogue; it came back on the air at about 6 p.m. and there was usually a locally produced news and farm show on, featuring local people...

I never had a telephone in my room. The only phone was on a party line. Before you could dial, you had to listen and make sure some people you didn't know weren't already using the line.

Pizzas were not delivered to our home... But milk was.

All newspapers were delivered by boys and all boys delivered newspapers --My brother delivered a newspaper, seven days a week. He had to get up at 6AM every morning.

Movie stars kissed with their mouths shut. At least, they did in the movies. There were no movie ratings because all movies were responsibly produced for everyone to enjoy viewing, without profanity or violence or most anything offensive.

If you grew up in a generation before there was fast food, you may want to share some of these memories with your children or grandchildren. Just don't blame me if they bust a gut laughing.
Growing up isn't what it used to be, is it?

MEMORIES from a friend:
My Dad is cleaning out my grandmother's house (she died in December) and hebrought me an old Royal Crown Cola bottle. In the bottle top was a stopper with a bunch of holes in it... I knew immediately what it was, but my daughter had no idea. She thought they had tried to make it a salt shaker or something... I knew it as the bottle that sat on the end of the ironing board to 'sprinkle' clothes with because we didn't have steam irons. Man, I am old.

How many do you remember?
Head lights dimmer switches on the floor of the car.
Ignition switches on the dashboard.
Trouser leg clips for bicycles without chain guards.
Soldering irons you heated on a gas burner.
Using hand signals for cars without turn indicators.

Older Than Dirt Quiz:
Count all the ones that you remember, not the ones you were told about.
Ratings at the bottom.

1. Sweet cigarettes
2. Coffee shops with juke boxes
3. Home milk delivery in glass bottles
4. Party lines on the telephone
5. Newsreels before the movie
6. TV test patterns that came on at night after the last show and were there until TV shows started again in the morning. (There were only 2 channels [if you were fortunate])
7. Peashooters
8. 33 rpm records
9. 45 RPM records
10. Hi-fi's
11. Metal ice trays with lever
12. Blue flashbulb
13. Cork popguns
14. Wash tub wringers

If you remembered 0-3 = You’re still young
If you remembered 3-6 = You are getting older
If you remembered 7-10 = Don't tell your age,
If you remembered 11-14 =You're older than dirt!

I must be 'older than dirt' but those memories are some of the best parts of my life.

Tips 'n Tricks

The Amazing Cucumber

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminium to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing
the visibility of cellulite. Works great on wrinkles too!!!

6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.

8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a pot of boiling water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has
been shown the reduce stress in new mothers and college students during final exams.

11. Just finished a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.

12. Looking for a 'green' way to clean your taps, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but it won't leave streaks and won't harm you fingers or fingernails while you clean.

13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!


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,
We all wondered what would happen when there were no more farms left to grab and this week we got the answer. It's not diamonds as we thought, those are undoubtedly destined only for the very deep, velvet lined pockets of the really big wigs. It's the companies and businesses that are next.

After a year of appeals, conferences and seminars to try and attract investors back to Zimbabwe, everything was wasted in a single stroke this week. A new regulation has just been gazetted requiring that all local and foreign owned companies must hand over at least 51 per cent ownership to "indigenous" Zimbabweans. Multiple thousands of companies are going to be affected and economists predict that many local industries will be forced into bankruptcy.

An article in the UK Daily Telegraph quotes an expert who explains the implications in simple language that anyone can understand:  "Daniel Ndlela, Zimbabwe's most eminent regional economist said: "There will be no foreign investment into Zimbabwe. Why would anyone come into Zimbabwe with $100 and be left with $49? ... those who might have invested in Zimbabwe will now never come."

This new regulation does not just affect foreign companies but also those belonging to Zimbabweans whose skin happens to not be black. It affects men and women who were born here, went to school and university here, built homes and businesses here and have lived in Zimbabwe all their lives - people who know no other country but Zimbabwe.

Standing chatting to a young "indigenous" Zimbabwean one evening this week he said to me:
"It shames me to say that nowadays if you are white you are always in the wrong. Even if you are in the right, if you are white, you are wrong."
"Like it was for blacks before 1980?" I suggested.
He laughed and said :"I don't know, I wasn't even born then!"
We slapped hands in that Zimbabwean way of sharing a good laugh and changed the topic.

We've just heard that Prime Minister Morgan Tsvangirai is talking about elections in April next year. "Park and proceed" is what the PM is saying. Everyone knows that the endless stalling and so called
negotiations between Zanu PF and the MDC are never going to be resolved. As MDC spokesman Nelson Chamisa said this week: " We don't want to keep Zimbabweans in suspense and anxiety. We are holding everyone to ransom."

They are indeed because all we want to do is get on with our lives, change, improve, prosper and stop going backwards. So lets park that rusty old bus and proceed. What a good idea.
Until next time, thanks for reading,
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Recipe Requests

Looking for a specific South African recipe? Email me and I will do my best to find it for you! 
The Recipes

Cookies, Tarts and other lekker goodies:

Chocolate Cappuccino Log

1 x 200 g packet Bakers Boudoir Biscuits (cappuccino flavour)
45 ml brandy
200 g dark chocolate, broken into pieces
4 eggs
350 g soft butter
200 g castor sugar
15 ml coffee granules
250 ml cream and melted chocolate to decorate

Line a small loaf tin with cling film or foil. Arrange the Boudoir biscuits over base and sides of tin.
Sprinkle the brandy over the biscuits in the loaf tin.
To make the mousse, melt the chocolate pieces in a small bowl over boiling water or in the microwave and set aside.
Place the eggs, butter, castor sugar and coffee granules in a food processor, add the melted chocolate and process until smooth. Turn into the loaf tin and smooth the top. Place another layer of biscuits on top and cover with cling film.
Chill overnight in the fridge or for a couple of hours in the freezer, then turn out and decorate with cream and chocolate works.

Minty Caramel Tart

2 x 360g cans caramel
65 ml lemon juice
2 x 125 ml Orley Whip cream, stiffly beaten
3 x 50 g peppermint crisp chocolate bars, coarsely grated or chopped
1 x 200 g packet Bakers Tennis Biscuits

Whisk together the caramel and lemon juice. Fold in the cream and set aside.
Spray a square dish or a loaf pan with non-stick spray and place a layer of Bakers Tennis biscuits in the bottom. Spoon one third of the caramel mixture over the biscuits and sprinkle with one third of the peppermint crisp, followed by a layer of biscuits. Repeat the layers until you have used all the ingredients, ending with a layer of caramel cream, topped with a final layer of peppermint crisp.
Place in the fridge to set before serving with fresh mint leaves.

Nuts ‘n Seeds Snack Bars

500 ml Bakers Betta Snack Original Biscuits, crushed
500 ml puffed rice breakfast cereal
90 ml honey
65 ml crunchy peanut butter
125 g butter
125 ml brown sugar
125 ml peanuts, chopped
65 ml sunflower seeds
60 ml sesame seeds

Combine the crushed biscuits and puffed rice in a large bowl and set aside.
Place honey, peanut butter, butter and sugar in a saucepan and heat gently until the sugar has dissolved. Boil for 5 minutes. Add the nuts and seeds and remove from the heat. Add the seed mixture to the biscuit and puffed rice and mix well. Press firmly into a greased and lined 20 cm square baking tin, and place in the fridge to cool and set. Cut into bars and store in an airtight container.

Date Fingers

1 x 200g packet Bakers Marie Biscuits
185 g butter
125 ml sugar
250 g pitted dates, chopped
10 ml vanilla essence
coconut for sprinkling

Break the Bakers Marie Biscuits into smaller, but not too fine, pieces. Place them in a bowl and set aside.
Combine the butter, sugar and dates in a saucepan and heat until the butter has melted. Stir in the vanilla.
Pour the melted mixture onto the broken biscuits and mix well.
Spoon the mixture into a Swiss roll tin (roughly 25cm x 15cm) and press down firmly.
Sprinkle coconut over and place in fridge to chill. Just before serving, cut into fingers, squares or bars.

Pecan Pie

1 x 200g packet Bakers Tennis biscuits
125 ml melted butter
500 ml pecan halves
65 ml butter
3 large eggs
90 ml golden syrup
180 ml packed dark brown sugar
65 ml cream
10 ml vanilla essence
large pinch salt

Preheat oven to 190 ºC.

Place the Bakers Tennis Biscuits in a processor and process into fine crumbs. Add the melted butter and pulse until combined. Press into the bottom and sides of a 24 cm spring form flan ring.
Place pecans in a large pan and turn heat to medium high. Cook pecans for 2 minutes, stirring often. Reduce heat slightly, add butter and stir-fry until the butter melts and browns - take care not to burn. This should only take about 3 minutes. Remove from heat.
In medium bowl, stir (do not beat) together eggs, golden syrup, brown sugar, cream, vanilla and salt. Add the melted butter/pecan mixture then pour the filling into the unbaked crust.
Bake for 45-50 minutes or until top is golden brown and appears set. The pie should still be slightly jiggly in centre. Allow to cool completely at room temperature. Serve cold with whipped vanilla cream or warm with ice cream.

Ginger & Apricot Trifles

200 g Bakers Gingernuts
125 ml brandy liqueur (like Van der Hum)
425 g canned apricots, drained and quartered
450 g marscapone cheese
125 ml castor sugar
10 ml vanilla essence
250 ml cream, beaten until thick
125 ml fresh root ginger, cut into julienne strips
Oil for frying
125 ml castor sugar, extra
125 ml flaked almonds, toasted

Break the Bakers Gingernuts coarsely. Place a third of the biscuit pieces in the bottom of 6 pretty glasses. Sprinkle with a little of the alcohol and top with a few apricot pieces.
Combine the mascarpone with the sugar and vanilla and spoon half the mixture over the biscuit layer. Add another layer of biscuits and sprinkle with a little alcohol. Add a few more apricot pieces to each layer. Spoon the balance of the mascarpone mixture over and end with a final layer of biscuits over which you sprinkle the last of the alcohol and the last of the apricots.
Spoon the cream over the final biscuit layer and set aside. Fry the fresh ginger in a little oil until crisp. Drain and place on kitchen towel to remove the excess oil. Dust liberally with castor sugar. When cool, decorate the trifles with the ginger and sprinkle with almonds. Serve.

Tutti Fruitti Triangles

250 ml Bakers Nuttikrust Biscuits, coarsely chopped
375 ml sugar
125 ml coarsely chopped walnuts
10 ml vanilla essence
250 ml coconut
250 ml mixed glace fruit, chopped finely
375 g unsalted butter, melted
300 ml icing sugar, sifted
50 ml warm water
45 ml orange zest
45 ml lemon zest

Place the Bakers Nuttikrust Biscuits, sugar, walnuts, vanilla, coconut and glace fruit in a bowl and mix well. Add the melted butter and mix. Press the mixture firmly into a square tin. Mix the icing sugar and water together, stir in the zest and spread over the mixture in the tin. Place in the fridge to chill a couple of hours before cutting into small triangles.


125 ml strong black coffee
65 ml brandy
125 g Bakers Boudoir Biscuits
2 large eggs, separated
45 ml castor sugar
10 ml extra brandy
150 g Mascarpone cheese
30 ml cocoa powder

Combine the coffee and brandy. Dip the biscuits into the mixture and lay them in the bottom of a square, shallow serving dish.
Cream the egg yolks and sugar until light and creamy coloured. Add the extra brandy and cheese and whisk until smooth.
Beat the egg whites until stiff and fold into the cheese mixture. Pour the mixture over the biscuits.
Chill until firm and sprinkle with cocoa before serving.

Caramel Choc Praline Truffles

2 x 200g packets Bakers Caramel Chock Romany Cream Biscuits
1 slab peanut brittle
90 g butter, melted with 65 ml golden syrup
Melted caramel chocolate or milk chocolate

Coarsely crush the Bakers Romany Cream Biscuits and peanut brittle together. Add to the melted butter and golden syrup and cool until firm.
With a teaspoon, form into small balls and place on a tray and refrigerate. When firm, dip the tops of the truffles in chocolate or drizzle chocolate over them and allow to cool on a baking tray.

Cinnamon Tarts

1 x 200 g packet Bakers Betta Snack Original
5 ml ground cinnamon
125 ml melted butter
30 ml butter (extra)
45 ml castor sugar
5 ml ground cinnamon (extra)
750 ml toffee flavoured ready-made custard
4 large eggs, beaten
5 ml vanilla essence
6 short sticks of cassia bark
mixture of ground cinnamon and Demerara sugar

Place the Bakers Betta Snack Biscuits in a food processor and process into fine crumbs. Add the 5 ml cinnamon and 125 ml melted butter and pulse until combined. Push into the bottoms of mini loose-bottomed flan rings that have been sprayed with non-stick spray.
Heat the extra butter in a small pan and add the castor sugar and extra cinnamon. Allow mixture to cook for a few seconds to develop the flavour of the cinnamon then whisk into the custard together with the beaten eggs and vanilla.
Pour the mixture into the prepared crusts and stick a short cassia bark into each centre. Bake in a preheated oven at 190 ºC for 20 minutes or until set. Remove from oven, sprinkle with the cinnamon and Demerara mixture and allow to cool before removing from rings, leaving the cassia bark in tact.

Noogy Tarts

3 egg whites
250 ml sugar
12 Bakers Nutticrust Biscuits, broken into small pieces
50 g walnuts, chopped
5 ml baking powder
Whipped cream and glace fruits for decorating

Beat the egg whites until stiff peaks form. Add sugar gradually, beating after each addition until incorporated.
Fold in the Bakers Nutticrust Biscuits and nuts, and then fold in the baking powder.
Place small spoonfuls of the mixture into a greased pie dish. Bake at 180° C for 25 – 30 minutes or until light and crisp.
When cool, decorate with whipped cream and chopped glace fruits. Serve.

Custard Slices

200g (1 pack) Bakers Tennis Biscuits
50 ml butter
1.25 liters milk
250 ml sugar
125 ml cake flour
125 ml corn starch
125 ml custard powder
Pinch of salt
3 eggs, separated
125 ml cold water
10 ml vanilla essence
300 ml icing sugar, sifted
50 ml lemon juice, heated
Lemon zest
Castor sugar

Arrange half of the Bakers Tennis Biscuits in a greased square pie dish.

Place the butter, milk and sugar in a saucepan over low heat and stir until the sugar has dissolved. Increase the heat and stir until mixture reaches boiling point, then remove from the heat. Combine the flour, corn starch, custard powder and salt. Whisk together the egg yolks and water and mix into the dry ingredients. Add about 125 ml of the warm milk to the flour mixture and whisk. Pour into the warm milk mixture return to the stove and stir over medium heat until the mixture thickens.
Remove from heat and add vanilla essence. Place the saucepan into a very large bowl containing ice cubes and water. Allow to cool down a little.
Meanwhile, beat egg whites until stiff but not dry. Then fold into custard mixture. Spoon mixture over Tennis Biscuits, smooth the top and arrange another layer of Tennis Biscuits on top of the custard layer.
Mix together the icing sugar and lemon juice to form a smooth paste. Spread over top layer of Tennis Biscuits. Combine the lemon zest and castor sugar and sprinkle on top. Place in fridge to cool and firm up. Serve sliced.

Rich Chocolate Tart

200 g (1 pack) Bakers Marie Biscuits
45 ml cocoa
125 ml castor sugar
150 ml melted unsalted butter
4 egg yolks
1 whole egg
65 ml castor sugar
125 ml cream
400 g dark chocolate, melted
10 ml vanilla essence
Orange zest and fresh strawberries, dipped in chocolate, for garnish

Crush the Bakers Marie Biscuits finely and add the cocoa, half the castor sugar and all the butter. Mix well. Push into the base and sides of a 24-cm loose-bottomed flan ring.
Beat the egg yolks, whole egg and castor sugar until thick and creamy. Fold in the cream, chocolate and vanilla. Pour mixture into crust and bake in a moderately slow oven (160 – 170ºC) for 30 minutes or until set. Dust top with extra cocoa powder, and allow to cool before un-molding from the ring. Garnish with orange zest and chocolate-dipped strawberries.

Eet•Sum•Mor Biscuit Fudge

250 g butter
5 ml vanilla essence
500 g icing sugar
5 ml coffee powder
45 ml cocoa powder
1 egg, beaten
1 packet (200 g) Bakers Eet–Sum–Mor Biscuits

Melt the butter and add the vanilla essence, icing sugar, coffee, cocoa powder and egg and mix well.

Place the Bakers Eet–Sum–Mor Biscuits on a board. Break or cut into coarse crumbs, leaving a few chunky pieces. Mix the biscuits into the butter mixture and pour into a greased baking dish, about 18 cm x 26 cm. Refrigerate until set and cut into squares.
Store in an airtight container in the fridge
Makes about 16 squares

Pear and Ginger Cheesecake

1 packet (200 g) Bakers Gingernuts, crushed
125 ml butter or margarine, melted
1 can pears, drained and diced
65 ml finely diced or chopped preserved ginger
500 g creamed cottage cheese
250 ml castor sugar
2 eggs
300 g sour cream
30 ml lemon juice

Mix the crushed biscuits with the butter and press into a greased 20 cm spring form pan.
Combine the pears and preserved ginger and place on top of the crust. Set aside.
Process the creamed cottage cheese and sugar in a food processor until smooth, add the eggs and process again. Add the sour cream and lemon juice and process to combine. Pour the filling over the pears and bake for 1½ hours at 150˚C or until the filling is set.
Chill well before serving.
Serves 8

Baked Peaches with Nutty Crumble

1 packet (200 g) Eet-sum-mor Biscuits
100 g skinned almonds, lightly roasted and coarsely chopped
65 ml unsalted butter
2 cans peach slices, canned in their own juice
65 ml Amaretto or 5 ml almond essence - optional

Crush the Bakers Biscuits coarsely and combine with the nuts and butter.
Place the peaches with their juice in a saucepan and cook rapidly without a lid until the sauce has reduced by half. Stir in the Amaretto or essence if using. Transfer to a greased oven-safe dish. Sprinkle with the biscuit mixture and place in a moderate oven (180 ºC) for 10 minutes. Serve with cream or ice cream.
Serves 4 - 6

Lemon Cheese Cake

1 packet (200 g) Bakers Lemon Creams
125 ml melted unsalted butter
2 x 200 g creamed cottage cheese
2 x cans condensed milk
125 ml lemon juice
250 ml sugar
125 ml lemon zest

Place the Bakers Lemon Creams, broken into smaller pieces, in a processor and process into fine crumbs. Add the butter and pulse until combined. Push into a large (30 cm) spring form flan ring: bottom and sides.
Whisk together the creamed cottage cheese, condensed milk and lemon juice and gently pour into the crust. Bake in a preheated oven at 160 ºC for 20 minutes. Remove from the oven and allow to cool in the flan ring.
Meanwhile, heat the sugar over medium heat until melted. Add the lemon zest and stir until lightly caramelized. Un-mould the cheesecake, slice into 8 portions and arrange on a serving platter. With a whisk or two forks, drizzle fine strands of the sugar mixture over the top of the slices. Allow sugar to cool and harden well before serving.
Serves 8

Marshmallow Snow Drops

120 g butter
1 x 397 g tin condensed milk
45 ml drinking chocolate powder
2 packets Bakers Marie biscuits, finely crushed
175 g mini or small marshmallows
100 g desiccated coconut

Melt the butter and condensed milk over a low heat. Add the chocolate powder and biscuits to form a stiff mixture. Set aside for 3 - 4 minutes or until cool enough to handle.
Wet your hands slightly and place a dessert spoon of mixture into the palm of your hand. Flatten and place one marshmallow in the centre. Form a ball around the marshmallow with the mixture. Roll each ball in the coconut, place on a baking sheet covered with wax paper and leave to firm in the fridge.
Yields about 25 – 30

Strawberry Ice Cream Cake

1 packet Bakers Boudoir Biscuits
Cherry liqueur or cherry cordial
500 g fresh strawberries, hulled and finely chopped or puréed
Castor sugar
2 litres vanilla ice cream
Whipped cream and whole strawberries to decorate

Line a deep soufflé dish with cling wrap. Arrange the boudoir biscuits, standing upright, along the inside of the dish. Sprinkle some cherry liqueur or cordial over the biscuits.
Mix the strawberries with a little castor sugar to taste. Add 400 ml of the ice cream and mix well.
Spoon half of the remaining ice-cream into the centre of the prepared dish, top with half of the strawberry mixture, then the remaining ice cream and finally the remaining strawberry. Freeze until firm.
Turn out onto a serving platter and remove cling wrap. Decorate with whipped cream and a few extra strawberries.


We usually go to Carnival City, our local entertainment complex about twice a month for a movie, a good meal and a flutter at the tables or machines. Most times it is crowded and my favourite machines are taken. Then I came across Silversands online casino. You simply sign up, download some software and you can practice with fun money to your heart's content before you play with the real thing.
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Children's Stories on CD
Find it hard to get quality children’s stories? Join the popular Anna Emm Story Club in Afrikaans or English, and start adding to your child’s CD collection at an early age! Collect al 96 original stories (on 48 CDs!) over 2 years, or join for a minimum of 3 months - you decide! Receive 2 new CDs with original children’s stories every month! Anna Emm Productions has already produced more than 500 new children’s stories on CD. Click here to join . Ideal gift for children and grandchildren.

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

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