Number 178

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March 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?

We recently went for a Sunday drive and ended up at a place called Stonehaven On Vaal, about 65 kilometers away from Alberton. What a lovely place, rolling lawns, willow trees all overlooking the Vaal river. We had lunch there, another surprise. They have a traditional buffet, a braai buffet and they also serve the largest burgers I have ever seen!! You can also dine in luxury on one of their river cruisers. A worthwhile place to visit, I recommend it!

The freebie this time is a recipe eBook with Weet-bix recipes, just scroll down to the freebie 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.

Why not get a ticket on one of the overseas Lotto's? The jackpots are often in the gazillions and who knows, you can't win it if you're not in it!. Click on the Lotto banner to the right, if its your first time registering, you get a free ticket as well.Go for it, you never know when lady luck will be smiling upon you! For more info, scroll down.

Two recipe CD's

these CD's are quite popular and I have sold quite a few, if you are overseas you can even pay with Paypal (US$20). Here are the CD details once more. they make an ideal gift and are light and cheap to send to someone by email. Much cheaper than sending 50 recipe books by mail!

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

Right click here for all the Super 14 Franchises

Electricity price increases

As you know by now Escom is planning massive increases for the next few years, right click here and download a spreadsheet that will calculate the effect it will have on your pocket over the next few years.

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

I’ve got to be honest, I’m not much of a Marmite person, (apparently they’re known as Marmararti by the way), so I doubt that I’ll be rushing out to get a jar of the sticky goo which has just been given a makeover. However some ponytails felt either that it was time to make the product a little more vile or if they couldn’t persuade current devotees to up their intake levels by a few notches then they would find a way to charge them more for the same thing. The savoury spread, which people are said to either love or hate, is made with yeast from four specially-selected breweries but Marmite Extra Old, or XO, which will hit supermarket shelves from March 8, is the result of the secret blend maturing for 28 days - four times longer than the standard product. The XO recipe was developed with the help of the 'Marmararti' - a group of committed and vocal Marmite fanatics who tried samples and gave feedback on the flavour. The extra maturation period allows the flavour and texture to intensify, creating a spread so strong and full-bodied it can only be appreciated by the most devoted fans, according to the manufacturer.
'Whilst the overall characteristics are the same as the original recipe, the longer maturation period allows the flavour and thicker texture to develop to a much higher level.The resultant blend creates an intense sensory experience that can only be appreciated by the most extreme Marmite devotees.' Now call me a cynic if you like but this is a lot of bloody cobblers. I’ve never seen a jar of Marmite in my life that hadn’t been happily maturing of it’s own accord in the top of people’s fridges. I reckon there’s not only already XO out there, there’s bloody XXXXXOOOOOO.

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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.

Lesson in character

Let me start by thanking everyone for the positive response after last month’s letter. It seemed to touch many readers and forcing them to reconsider their choices.
This month I would like to share a true story and lesson in character. Often we say that the world as we know it does not have true heroes and role models any more. Every day there are heroes around us –just there for parents and the rest of us to use as examples of living life honourable, or not.
The one school’s last runner was 20 meters ahead when the second school’s champion received the baton. He was tall, muscular, attractive and fast. Every single soul was on his/her feet cheering the runners. The progress with which the champion made up the lost space was incredible. The whole pavilion gasped in awe-whether competing or supporting the champion. With 10 meters to the finish he passed the front runner and in passing he raised his hand and gave the losing runner an obscene sign.
One school gasped and another school celebrated. Afterwards the losing school’s runner pushed through the throng to congratulate the winner. But the champion turned his back on decency and continue to lose the respect of many of the spectators.
Although the story is an interesting one, what happened in school A the next day was even more amazing. The losing runner became the champion in the eyes of the school, and the “champion” became the talk of disgust. Children came home with talk of what it takes to live honourably –the school has used the opportunity to educate children and not simply teach them.
Do you grab opportunities like this to point out strength of character and honourable choices? Do you remind yourself that you are alive in order to serve others, to make the world a BETTER place for all?
Although the champion won the race, he lost the respect of the people. And although he won the race he lost the test of character. He lost track with the fact that you could win a race but remain a loser.
A very wealthy businessman, who is a client of mine, lamented the other day that he has won the respect of colleagues, the fear of employees but lost the one thing that is made of crystal-his family. By thinking that they will forgive him his shenanigans and his absenteeism, he is now a respected, rich and LONELY old man.
Unfortunately, very often, we learn these lessons when it is too late.
We only live once –decide the rules according to which you will live from now on. And live them out honourably and self-consciously.
Blessing from heart to heart.  

You are welcome to comment or send questions to her at  

Story of your life

A boat docked in a tiny Mexican fishing village...
A tourist complimented the local fishermen on the quality of their fish and asked how long it took him to catch them.
"Not very long." they answered in unison.
"Why didn't you stay out longer and catch more?"
The fishermen explained that their small catches were sufficient to meet their needs and those of their families.
"But what do you do with the rest of your time?"
"We sleep late, fish a little, play with our children, and take siestas with our wives.
In the evenings, we go into the village to see our friends, have a few drinks, play the guitar, and sing a few songs. We have a full life."
The tourist interrupted,
"I have an MBA from Harvard and I can help you! You should start by fishing longer every day.
You can then sell the extra fish you catch. With the extra revenue, you can buy a bigger boat."
"And after that?"
"With the extra money the larger boat will bring, you can buy a second one and a third one
and so on until you have an entire fleet of trawlers. Instead of selling your fish to a middle man,
you can then negotiate directly with the processing plants and maybe even open your own plant.
You can then leave this little village and move to Mexico City , Los Angeles , or even New York City!
From there you can direct your huge new enterprise."
"How long would that take?"
"Twenty, perhaps twenty-five years." replied the tourist.
"And after that?"
"Afterwards? Well my friend, that's when it gets really interesting, " answered the tourist,laughing. "When your business gets really big, you can start buying and selling stocks and make millions!"
"Millions? Really? And after that?" asked the fishermen..
"After that you'll be able to retire, live in a tiny village near the coast, sleep late, play with your children, catch a few fish, take a siesta with your wife and spend your evenings drinking and enjoying your friends."
"With all due respect sir, but that's exactly what we are doing now. So what's the point wasting twenty-five years?" asked the Mexicans.
And the moral of this story is:

Know where you're going in life.... you may already be there

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

Cape Floral Region

Year inscribed: 2004
Core zone: 553 000 hectares
Buffer zone: 1 315 000 hectares
Location: Western Cape and Eastern Cape
Coordinates: 34º 10' S 18º 22' 30" E
Type: Natural heritage
Unesco reference: 1007

Unesco selection criteria: to be outstanding examples representing significant on-going ecological and biological processes in the evolution and development of terrestrial, fresh water, coastal and marine ecosystems and communities of plants and animals
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 earth has only six major floristic kingdoms, most of which stretch over vast regions and continents. But one kingdom is confined to a small area of a single country: South Africa’s Cape Floral Region.

The Cape Floral Region takes up only 0.04% of the world's land area, yet contains an astonishing 3% percent of its plant species. This makes it one of the richest areas for plants in the world and one of the globe's 18 biodiversity hot spots.

A stretch of land and sea spanning 90 000 square kilometres, the 553 000-hectare Cape Floral Region comprises eight protected areas stretching from the Cape Peninsula to the Eastern Cape: Table Mountain, De Hoop Nature Reserve, the Boland mountain complex, the Groot Winterhoek wilderness area, the Swartberg mountains, the Boosmansbos wilderness area, the Cederberg wilderness area, and Baviaanskloof.

Kirstenbosch Botanical Garden on the slopes of Table Mountain is part of the region, making it the first botanical garden ever included in a World Heritage site.

The rich diversity of the Cape Floral Region contributes to South Africa having the third-highest level of biodiversity in the world. Table Mountain National Park, for example, has more plant species in its 22 000 hectares than the British Isles or New Zealand.

The Cape Floral Region is not only remarkable for its diversity. The region's endemism level, at 31.9%, is the highest on the planet. Of the 9 600 species of vascular plants (plants with vessels for bearing sap) found here, some 70% are endemic, occurring nowhere else on earth.

The region is home to nearly 20% of Africa's flora, though it makes up less than 0.5% percent of the continent's land mass.

It is also home to 11 000 marine animal species, 3 500 of which are endemic, and 560 vertebrate species, including 142 reptile species, of which 27 are endemic.

In granting the Cape Floral Region World Heritage status in 2004, the World Heritage Committee noted: "Unique plant reproductive strategies, adaptive to fire, patterns of seed dispersal by insects, as well as patterns of endemism and adaptive radiation found in the flora are of outstanding value to science."


 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 

South African English

A new section to the newsletter, by Mary Alexander
English has been spoken in South Africa for over 200 years, at least since the British seized the Cape of Good Hope territory in 1795.
Over the centuries the language has evolved into a distinct dialect, with a vocabulary strongly influenced by indigenous languages.
The strongest influence is probably from Afrikaans, a local language that developed out of Dutch. But there are also significant influences from African languages such as isiZulu, isiXhosa, Sesotho, and the Khoisan and Nama languages.
Here and there are words imported from other British and Dutch colonies, such as India and Indonesia, as well as from the languages of other immigrants, such as Portuguese and Greek.
According to South Africa’s 2001 census, English is spoken as a home language by 8.2% of the population, one in three of whom are not white.
Roughly half the population is estimated to have a speaking knowledge of the language.
Below is a glossary of the more common words unique to South African English.

I am going through the alphabet, starting with A.

aardvark (aard-fark) – noun – African burrowing mammal Orycteropus afer, with a tubular snout and long tongue which it uses to feed on ants and termites. From the Afrikaans aard (earth) and vark (pig).

aardwolf (aard-volf) – noun – African burrowing mammal Proteles cristatus, a member of the hyena family, which feeds mainly on termites. From the Afrikaans aard (earth) and wolf (wolf)

abakwetha (a-ba-kwe-ta) – noun, plural – Young Xhosa men being initiated into manhood at initiation school. From the isiXhosa umkwetha, plural abakwetha.

abba – verb – Carry a child secured to one’s back with a blanket. From the Khoisan.

accrual – noun – South African legal principle whereby a person going through a divorce may, if the value of their property has increased less than that of their spouse, claim at half of the difference in the accumulated value of their joint property.

Africanis – noun – Indigenous breed of African dog, thought to be distantly related to other landrace dogs such as the dingo. Known for its intelligence, disease-resistance and excellent adaptation to harsh African conditions, the breed evolved in association with humans, instead of being artificially bred in the manner of European breeds. The name was coined by University of KwaZulu-Natal Africanis expert Johan Gallant, from “Africa” and “canis”, the Latin for dog.

Afrikaans – noun – South African language, developed out of the Dutch spoken in the country since the first Dutch East India Company settlement in the Cape, established in 1652. Afrikaans was considered a dialect of Dutch – known as “Cape Dutch” – until recognised as a language in the late 19th century. From the Dutch for “African”.

Afrikaner – noun – Afrikaans-speaking South African. From the Dutch Afrikaan (an African)

Afrikaner (Afrikander) – noun – Indigenous South African Bos indicus breed of long-horned beef cattle.

ag (agh) – exclamation, informal – Expression of frustration, outrage, impatience or resignation. Generally used at the beginning of a sentence, as in: “Ag no! I spilled coffee on my keyboard again!”

Amakhosi (a-ma-koz-ee) – noun – Affectionate term for the Kaizer Chiefs football club. From the isiZulu for “chiefs”.

amakhosi (a-ma-koz-ee) – noun, plural – Traditional leaders; chiefs (plural). From the isiZulu.

amasi (um-ah-see) – noun – Thick curdled milk, also known as maas; similar to yoghurt. A traditional drink, amasi is now produced commercially by Douglasdale Dairy under the unsurprising trade name Amasi. From the isiXhosa and isiZulu.

Anglo-Boer War – noun – War between the British and the Boers, the forebears of today’s Afrikaners, from 1899 to 1902. While strictly the Second Boer War – the first being fought from 1880 to 1881 – it was by far the more significant conflict. Today the Anglo-Boer War is also known as the South African War in recognition of the fact that while the principal combatants were the British and Boers, other nations and communities – such as Africans and Indians – also took part.

Anglo-Zulu War – noun – War between the British and the Zulus, fought in 1879. Most famous for the battle of Isandlwana, in which the British suffered their greatest single military defeat ever.

apartheid (apart-hate) – noun – Literally “apartness” in Afrikaans, apartheid was the policy of racial segregation implemented by the National Party from 1948 to 1994, resulting in the oppression and exploitation of South Africa’s black majority, and their systematic exclusion from the country’s mainstream economic, educational and social life.

atchar – noun – A spicy relish of Indian origin, much like a mix between chutney and a pickle and usually made from green mangoes. From Persian.

aweh – exclamation, informal – Enthusiastic yes, absolutely.



Right click here to download a recipe eBook with Weet-bix 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:

EYES…Blinded…Get hold of some Mother’s milk and put into your eyes
EYES…Sore eyes…If your baby develops sore eyes…take the first nappy that baby wets in the morning and wipe his eyes with it…also frequently during the day.
EYES…Sore eyes…Soak snakeskin in brandy for about 2 minutes. Put the skin on the sore eyes with the inside against the eye…cover with a piece of cloth. Apply a luke-warm plaster made from cherry tree leaves to the eyes.
EYES…Weak eyes…Wear golden earrings if you have weak eyes…it helps.
FEET…For chapped and chilblained feet…put a copper penny in your shoe and walk on it all day…it will draw the pain.
FLU…This is another remedy used widely during the great flu of 1918. Make a small cut in a dog’s ear and catch the blood in a small container. Add raw linseed-oil and mix. Give the patient a spoonful of the mixture every 3 hours and it will break the flu.
FRECKLES…After bathing at night…apply donkey milk to your face and leave on overnight. Next morning wash your face in luke warm water.

Words to live by 

Famous last words:

Noo these windows are ok to lean on.
Don’t worry it has airbags.
Hey what’s that buzzing noise?
Don’t worry its not that deep.
No, he doesn’t bite?.
Hey look a light at the end of the tunnel.
I can pass this guy.
My brakes are fine.
Nice doggy.
I think it's trying to communicate...
"Homicidal Tendencies"?
Hey, you're Eminem, aren't you?
"Na, I don't think we need to go to the hospital."
"This 'telephone' has too many shortcomings to be seriously considered as a means of communication. The device is inherently of no value to us." -- Western Union internal memo, 1876.
"The wireless music box has no imaginable commercial value. Who would pay for a message sent to nobody in particular?" -- David Sarnoff's associates in response to his urgings for investment in the radio in the 1920s
"We don't like their sound, and guitar music is on the way out." -- Decca Recording Co. rejecting the Beatles, 1962.
"So we went to Atari and said, 'Hey, we've got this amazing thing, even built with some of your parts, and what do you think about funding us? Or we'll give it to you. We just want to do it. Pay our salary, we'll come work for you.' And they said, 'No.' So then we went to Hewlett-Packard, and they said, 'Hey, we don't need you. You haven't got through college yet.'" -- Apple Computer Inc. founder Steve Jobs on attempts to get Atari and H-P interested in his and Steve Wozniak's personal computer.
"Drill for oil? You mean drill into the ground to try and find oil? You're crazy." -- Drillers whom Edwin L. Drake tried to enlist in his project to drill for oil in 1859.
"No flying machine will ever fly from New York to Paris." -- Orville Wright.
"Airplanes are interesting toys but of no military value." -- Marechal Ferdinand Foch, Professor of Strategy, Ecole Superieure de Guerre.

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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. 

Try this as a potjiekos side dish or dessert!

Golden Syrup Dumplings

125g self-raising flour
pinch of salt
40g unsalted butter, chopped
1 egg
1 Tbsp milk
1 cup sugar
2 cups water
40g unsalted butter
2 Tbsp golden syrup
1/4 cup lemon juice

1. Sift the flour and a pinch of salt into a bowl
2. Rub in the butter until fine and crumbly, and make a well
3. Using a flat-bladed knife, stir in the combined egg and milk to form a soft dough
4. Put the syrup ingredients in a pan and stir over a medium heat until the sugar has dissolved
5. Bring to the boil, then gently drop dessertspoons of dough into the syrup
6. Cover and reduce the heat to simmer for 20 minutes, or until a knife inserted into the dumpling comes out clean
7. Spoon onto plates, drizzle with syrup
8. Can be served with cream or ice cream

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

Sarah was reading a newspaper, while her husband was engrossed in a magazine. Suddenly, she burst out laughing. "Listen to this," she said. "There's a classified ad here where a guy is offering to swap his wife for a season ticket to the stadium."
"Hmmm," her husband said, not looking up from his magazine.
Teasing him, Sarah said, "Would you swap me for a season ticket?"
"Absolutely not," he said.
"How sweet," Sarah said. "Tell me why not."
"Season's more than half over," he said.

An out-of-towner accidentally drives his car into a deep ditch on the side of a country road. Luckily a farmer happened by with his big old horse named Benny.
The man asked for help. The farmer said Benny could pull his car out. So he backed Benny up and hitched Benny to the man's car bumper.
Then he yelled, "Pull, Nellie, pull." Benny didn't move.
Then he yelled, "Come on, pull Ranger." Still, Benny didn't move.
Then he yelled really loud, "Now pull, Fred, pull hard." Benny just stood.
Then the farmer nonchalantly said, "Okay, Benny, pull."
Benny pulled the car out of the ditch.
The man was very appreciative but curious. He asked the farmer why he called his horse by the wrong name three times.
The farmer said, "Oh, Benny is blind, and if he thought he was the only one pulling he wouldn't even try."

Tips 'n Tricks

Lemons - Handy in the kitchen!

Lemons - the versatile fruit. Lemons are a part of our life. They have a wonderful smell, are great in food and beverages, and also very handy to use around the home. Lemons are very high in vitamin C, have an anti-bacterial effect and are thought to possess antioxidant and anti-carcinogenic properties. The juice contains about 5% acid, which makes a lemon very useful for a variety of household purposes.

The best lemons are those that have smooth, oily skins and are heavy for their size. They should be bright yellow with no green tinges. Lemons will keep for up to a week at room temperature, two to three weeks refrigerated, and lemon zest can be frozen for months.
Juicing lemons - To get the most juice from a lemon, it should be allowed to reach room temperature, or microwave for a few seconds prior to juicing. Using your palm to roll the lemon on a hard surface can also help improve juice yields. If you only need a little juice, some people pierce the end with a fork, squeeze the amount needed, cover the holes with tape and then store in the fridge.

There's so much more to lemons than just using them in cooking and making lemonade! Here's a selection of handy tips. Remember to test on inconspicuous areas first.

Ant deterrent - Pouring lemon juice around areas that ants frequent is said to repel them.

Air freshener - An equal amount of lemon juice and water added to an atomizer will create a wonderful synthetic chemical-free green air freshener for your home.

All purpose cleaner - Again, an equal amount of lemon juice and water added to a spray bottle is an effective kitchen and bathroom cleaner and can also be used on walls (spot test first).

Vinegar smells - A small amount of lemon juice can also be added to vinegar based cleaning solutions to help neutralize the smell of the vinegar.

Microwave - Heat a bowl of water and lemon slices in your microwave for 30 seconds to a minute; then wipe out the oven. Stains will be easier to remove and old food odours neutralized.

Fridge - Half a lemon stored in your fridge will help control and eliminate unpleasant smells.

Chrome/copper/brass - Rub a lemon juice and baking soda paste onto chrome or copper, rinse and then wipe/buff with a soft cloth or paper towel.

Toilet - Mix 1/2 cup borax and a cup of lemon juice for a powerful toilet cleaner that will leave it smelling extra clean!

Lime scale - Use a half lemon to clean the lime scale off a sink or taps/faucets; rinse well.

Laundry - For bleaching purposes, add 1/2 cup of lemon juice to the rinse cycle and hang clothes outside to dry. A teaspoon of lemon juice thrown into your wash can also help your clothes to smell fresher.

Dishes - A teaspoon of lemon juice added to your dishwashing detergent can help boost grease cutting power. Half a lemon with salt sprinkles over it, is great for scrubbing dirty pots and pans.

Drains - Hot lemon juice and baking soda is a good drain cleaner that is safe to use in septic systems.

Chopping boards - Rub lemon juice into your wooden chopping board, leave overnight and then rinse. Wood chopping boards appear to have anti-bacterial properties anyway, but the lemon will help kill off any remaining nasties and neutralize odours.

Glass and mirrors - 4 tablespoons of lemon juice mixed with 1 litre of water makes an effective window cleaner

Degreaser - Straight lemon juice can be used as a general degreaser

Furniture - 2 parts olive oil or cooking oil mixed with 1 part lemon juice makes for an excellent furniture polish!

Cuts, stings and itches - A small amount of lemon juice pour onto minor wounds can help stop bleeding and disinfect the injury (it will sting a bit). Lemon juice applied to itches, poison ivy rashes and wasp stings is said to relieve discomfort.

Hands - The smell of fish can linger on your hands, even after scrubbing with soap - rubbing your hands with lemon juice will neutralize the smell and leave your hands smelling wonderful.

Coffee pots or urns - A few lemon wedges, a couple of ice cubes and a spoonful of seas salt swished around in your coffee pot or urn works wonders.

Diabetics - Lemon Juice helps to naturally bring down a high sugar count for diabetic people.

Fresh fruit - Lemon juice on fresh cut fruit makes it last much longer without going 'brown' (like apples do when left to dry out)
this is terrific for kids during summer, as they often only want half an apple for a quick snack. Also great for picnics or wherever you need to prepare a fruit salad before hand, keeps it fresh!

Snails - Lemon juice on snails! they *hate* it! It has to be directly applied, and its a bit sadistic in that manner, but it doest stop them eating your garden. It doesn't kill them, just chases them off (perhaps your neighbours won't like you so much, but your plants will be safer.

Heels and elbows - To smooth your elbows, slice lemons in half and over with either sea salt or sugar to use a natural exfoliator. Can be used on heels or any such place.

Travel sickness - Lemon can really help with travel sickness. Just pierce the skin a few times, then smell it if you start to feel nauseous. Roman soldiers used to use it for seasickness.

Blood stains - For Blood stains particularly on white fabrics, rub lemon juice and salt and hang in sun for about 4 hours.It works !!!

Smelly breath - Eat too much garlic? Eat a wedge of lemon and it'll help significantly.


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

I will add to this list soon as we will be visiting some resorts in the Mossel Bay area later this month

The Wild Side

Goliath Heron

Photo by Anna Eksteen
click to see larger image

The Goliath Heron is a Southern African bird that belongs to the Ardeidae bird family group which includes birds such as Egrets, Herons, Bitterns.

The Goliath Heron is known in Afrikaans as Reusereier.
The Goliath Heron has a height of 135 cms and weighs around 4300 gms. The head is coloured chestnut while the bill is coloured black. The Ardea goliath has a chestnut coloured throat, black legs and a brown coloured back. The eyes are yellow.
Take note of the main distinguishing features such as colour, size and leg length relative to the body size. Colours of body parts can be helpful. Be aware what may appear brown to one person is described in Roberts using some other word ... for example brown, black.
Head is chestnut
Eyes are yellow
Bill is black
Legs are black
Throat is chestnut
Back is brown
This bird has long legs ie legs the length of which are out of proportion to the bird's body size. This can be a useful identification guide (eg with the Lapwings).
Feeding Habits ...
This bird forages for food on the ground
This bird has a specially adapted bill which helps it hunt for fish, crabs, shrimp and other aquatic animals in the water.
This bird eats insects such as butterflies, bees, wasps, locusts and ants. These invertebrates are usually hawked aerially, killed and then eaten .
Breeding, Habitat and Nesting Habits ...
The Goliath Heron is a monogamous bird which means that the bird finds and breeds with one partner for the rest of its life. The bird lays between 2 to 5 eggs and they are coloured blue.
The nest is built high up in the tree canopy and is protected from predators by branches and the dense green foligae.
The bird builds its nest on the ground with figs, straw and leaves. The nest is placed under a bush to protect the young from predators.
The Goliath Heron is found in the Southern African wetlands, riverine forests and moist grasslands.
The bird is at home in riverine forests and close to water bodies such as lakes, dams and streams
You can see the Goliath Heron bird on coastal regions and on the sea shore where the bird will be foraging with other birds
Seen in Flocks, Singles or Pairs Normally ...
The Goliath Heron is mainly seen singly or in pairs in the wild.

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,

They say that a picture speaks a thousand words and the one I picked up on the roadside this morning certainly did. I'm not generally in the habit of picking up litter on public roads but this was
different. It was the remains of a poster that had been torn off a street light pole. From the scraps of bright coloured paper left clinging to a number of other poles, it was obvious that a line of
the same posters had all been torn down recently. I had travelled along this road just the day before and the posters hadn't been there then so this had only just happened. Picking up the remains of the crumpled poster lying in the grass and turning it over, I knew immediately that the political turmoil in Zimbabwe is still a long  from being over.  The top third of the poster was gone but that didn't matter to me. I knew who the woman on the poster was and that the missing words must have been her name: Amai Susan Tsvangiari.
In the characteristic black, red and white colours synonymous with the MDC, the poster was advertising a commemorative gathering to be held at Glamis Stadium in Harare on Saturday 6th March to remember the life of Mrs Susan Tsvangirai, who died tragically in a car crash outside Banket exactly one year ago.  At the bottom of the poster in clear white lettering were the words:
'All Are Welcome,' a message that obviously didn't need to be advertised as a few minutes later I witnessed a number of trucks, crammed with people, streaming past on the nearby highway to Harare. The message 'All are Welcome' told a story in itself in a country where we aren't used to being invited but are more familiar with being threatened if we don't attend.
The wide smile on the face of the late Mrs Tsvangirai told another story - no anger, hatred or arrogance here. How refreshingly different and what a loss to our Prime Minister and to the nation.
I wondered why anyone would feel threatened enough by the posters to need to tear them down. The simple act of tearing down posters of people from different political parties, even commemorative posters,shows just how far away from democracy Zimbabwe still is. Tolerance of different beliefs, practices and people is as elusive as ever.
That's a frightening reality at a time when all the talk is of elections - again.
It is looking increasingly likely that we are not going to get a new constitution before a another election after all as both the MDC and Zanu PF have started talking about a new poll. At first we heard 2013 being mentioned, then 2012 but this week Mr Mugabe said there would be elections in 2011, with or without a new constitution.
If tearing down posters to remember the life of Mrs Tsvangirai is any indication, it's impossible to see how Zimbabwe will be ready to have a free and fair election without intolerance, intimidation and
violence. An election where losers are forced to step down and winners are allowed to accept the people's choice and get on with rebuilding our country.
Until next time, thanks for reading,
. 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:
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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.


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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

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

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