Number 199

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March 30th, 2012



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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?

Hope you are all keeping well. The Easter holidays are just around the corner, if you are fortunate enough to go on holiday drive safely and enjoy every moment!

The recipes are a mixed bunch again, so just scroll down and enjoy!

The freebie is a recipe eBook with truffle recipes, so scroll down and download! Most of my previous newsletter have freebie recipe eBooks, so just click here and look at the archived newsletters.

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.

Recipes for Africa

Scroll down to the Adverts section and read all about my Super Duper Recipe CD!

Photo Blog

I started a Photo Blog, click here to view it. I update it as often as possible.

Useful link on herbs and their uses

WAZZUB - can it work?

I am a firm believer that there is money to be made on the Internet. With all the gazillions of people worldwide surfing the net, someone has to come up with a scheme that can generate a passive income. I got the email below from a friend, my motto is "Try Anything Once"

I personally joined up and am carefully checking things out, it's free, so I have nothing to lose. Who knows, it might just work, so come join me and lets see what happens. Just click on the link below. WAZZUP will be a new search engine along the lines of Google and Yahoo. The difference is that WAZZUP will distribute some of the profits and not get stinking rich like Google and Yahoo.

Here is the link to join up for free (ore launch) :

Get Paid to Turn on Your Computer.
Yes, It's true!...
I've just joined WAZZUB and you should too.
Do you know why?...
WAZZUB is the first truly global community that pays its members for doing NOTHING different than what they are currently doing every day. Yes, you'll get paid and all you'll have to do is choose WAZZUB as your home page on April/10/2012 when they fully launch their state-of-the-art home page. That's it!
~ This has NEVER been done before! It's the NEW "Perfect" Internet Phenomenon ~
Check it out and join for F*R*E*E.
You could earn UNLIMITED PASSIVE INCOME every month for LIFE!
But you must hurry, 99.99% of the world doesn't know about this yet.

I had a look on the Internet and this is what I found about Wazzub, they seem to be above board and worth a try:

Is this some sort of a joke or a scam?

Not likely, Wazzub is a multi billion dollar project in the making. It's fairly unique from Google since it will share 50% of their profit with all the FREE members who join before 1st of April,2012. Unlike similar programs which was launched earlier like and, joining this search engine does not include any upfront, admin or monthly fees. You won't require to purchase or sell anythingto make money with Wazzub.

If we don’tbuy or sell, how can this new search engine generate income?

Good question! Why don't we take Google or Yahoo as a case study. These two search engines has 1 billion unique users every month who use their services without paying for it. These popular search engines make millions of dollars by simply displaying ads on their sitewhich meanson an average they earn about $1 per every unique user every month. Wazzub uses a similar technology as Google and Yahoo nevertheless iteven offers some additional stream of income.

How can Wazzub distribute 50% profit with FREE members?

Wazzub isearning profits from advertisement. 50% of the profit is shared with the shareholders and investors who already have invested in their project, the rest 50% will be shared with all the FREE members who use their search engine as homepage.

There are fortunes to be made on the internet, we just have to find out where!

Remember, this is worldwide, you can participate no matter where you are!

Andy Nix Photography

Seeing that photography is my passion I thought it about time to feature a South African photographer in my newsletter. I have been a fan of Andy for some time now and would like to share the link to her blog. She is a great photographer and is fortunate enough to live in the Fairest Cape where great landscapes just beg to be photographed.

Click here to view her blog and while you are there subscribe to her newsletter as well.

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.

Stuck to the past

Ever so often parents ask me: “Where did we go wrong” or would claim responsibility for their present crisis: “I should have spend more time” or as one mother put it the other day: “I should have given him more hidings!” It is human to analyse what went wrong - and mostly a constructive way to prevent a repetition of mistakes. But sometimes it can do more harm than good.
Sometimes we are so certain where our present problems originated that it turns to hatred and dark regrets. We get so caught up in who or what must be blamed that we forget to work at overcoming the present hurdle. We get so stuck in the past that we are blind to the relief standing right in front of us. Obstacles should make us better not bitter. A bitter person does not only live an earthly hell - but usually make it a living hell for the people around him.
We may analyse the past; but more so-we should keep on creating our future. Continuously seeking for the positive and beauty in our present circumstances; continuously seeking and creating opportunities for personal growth.
Life asks ultimately of us to endure the obstacles and celebrate the moments of joy. And love makes it all worthwhile.
Easier said than done.
I am convinced of these three truths:
It is never too late - become quiet, ask for help, plan and start small.
In softness and forgiveness - towards yourself, others and God - lies the only way to leave the world a better place.
With softness from me to you.

You are welcome to comment or send questions to her at 

South African National Parks

I will now start a series on the South African National Parks. National parks offer visitors an unparalleled diversity of adventure tourism opportunities including game viewing, bush walks, canoeing and exposure to cultural and historical experiences.

Fifteen of South Africa's 21 national parks offer park or camp-run accommodation. Most parks and rest-camps have retail facilities and restaurants. Across the parks, there are a total of 6 000 beds and 1 000 camping and caravan sites, which can accommodate almost
12 000 overnight guests.

Tsitsikamma National Park
The Tsitsikamma National Park, "the place of much water", consists of forest, fynbos, rivers and a five-kilometre stretch into the sea, on the eastern border of the Western Cape.

It protects inter-tidal life, reef and deep-sea animal life, which include dolphins, porpoises and the African black oystercatcher, a red data species of bird. The Cape clawless otter resides along the park's coastline and rivers.

The Knysna loerie and the miniature blue duiker can be seen in the forest.

Year proclaimed: 1964
Current size: 639.4 square kilometres
Province: Western Cape


Come join me on Facebook, at . I update my status daily.

I have also started a weight loss support Group on Facebook. We each have our individual targets to meet and we encourage each other to meet their targets. Go to Facebook and search for Peter's Weight Loss Group if you would like to join.

South Africa's Tourist Highlights

I am starting a new series on tourist highlights, this time it's the Gauteng Province


Although South Africa's smallest province, Gauteng is the most industrialised and densely populated. The name of the province means "place of gold", and the metal accounts for its concentration of wealth and its 40% contribution to the country's GDP.

Gold is the reason for Johannesburg's establishment, and the city is defined by its exploitation - although these are fast disappearing, the southern section of the city is littered with large mine dumps and scattered headgear. Main Street in downtown Joburg is lined with mining houses, with street furniture consisting of headgear, coco pans and other mining artefacts.

An earlier mine, shaft 14, now incorporated into the theme park Gold Reef City, offers trips 226m below ground. On the same site is the Apartheid Museum, a powerful place commemorating and recording the country's appalling history of racial discrimination.

Further south is the iconic township Soweto. Here the unravelling of apartheid began on 16 June 1976, with schoolchildren rebelling against apartheid education, and many losing their lives along the way. The day has been commemorated in the Hector Pieterson Museum and Memorial, remembering the death of Hector Pieterson, who was the first child to die on the day and became the symbol of repression and police brutality.

The township was home to Nelson and Winnie Mandela; their home is now a museum. Nobel laureate Archbishop Emeritus Desmond Tutu has a home in the same street. Winnie Madikizela-Mandela still lives in the township.

Tours of the township take in the Kliptown Square, where the Freedom Charter was ratified in 1955, shebeens and indigenous restaurants, and the Chris Hani Baragwanath Hospital, the biggest in southern Africa.

The Constitutional Court has found a home in Johannesburg, on the site of a notorious jail where two of the 20th century's icons, Mahatma Gandhi and Nelson Mandela, and many thousands of apartheid petty offenders, were held.

Johannesburg is a cosmopolitan city, attracting immigrants from the day gold was discovered in 1886. It still attracts immigrants, and the result is a lively mix of cultures, languages and cuisines. Like any big city it can be dangerous, but has an energetic, vibrant pace that soon becomes addictive.

The city is home to the country's super rich, and the desperately poor. Upmarket shopping malls abound, together with 70% of South Africa's corporate headquarters, the stock exchange, a significant Art Deco collection, casinos, theatres, museums, art galleries, flea markets, splashes of water and some 10 million trees.

Residents jive to the sounds of a host of musicians, from Sipho "Hotstix" Mabuse, Hugh Masekela and Johnny Clegg to Sibongile Khumalo and Yvonne Chaka Chaka. Several orchestras, numerous kwaito, rap, jazz, maskanda and mbaqanga artists keep Joburgers' feet tapping. The city has several major dance companies, from ballet to Afro-fusion. Several annual music and dance festivals - the joy of jazz, arts alive, dance umbrella - keep residents on their toes. Internationally recognised artists living in the city include William Kentridge, Sam Nthemhetha, Edoardo Villa, Penny Siopis, David Koloane, Cecil Skotnes, Robert Hodgins, Willem Boshoff, and Pat Matlua.

Joburg has several large football stadiums, and hosted the opening and final matches of the 2010 Fifa World Cup at the spectacular calabash-shaped Soccer City.

To the north-west of the city is the Cradle of Humankind, consisting of the Sterkfontein caves and Maropeng, the former the source of some of the world's most significant hominid fossils, the latter visitors' centre and museum set in a huge structure signifying the historical importance of the area in the beginnings of humankind.

The Sterkfontein Caves are where Mrs Ples, dating back 2.5-million years, and Little Foot, an almost complete ape-man skeleton just over 4 million years old, were found. The 47 000ha Sterkfontein valley consists of around 40 different fossil sites, 13 of which have been excavated.

Just beyond the Cradle is the Magaliesberg mountain range, with the Crocodile River running towards this moderately high range on its way to the Hartebeespoort Dam, to become the Limpopo River.

Gauteng's other major city is Pretoria, founded around a Boer farming community in 1855, and the country's administrative capital since 1910. The home of president Paul Kruger, its reputation as the bastion of apartheid was exploded when President Nelson Mandela was inaugurated in 1994 at the iconic Union Buildings, the creation of Sir Herbert Baker. The city's Church Square consists of elegant, colonial-style buildings, a meeting place for Afrikaners for over 100 years. The Palace of Justice and the Raadsaal are the oldest buildings on the square, built in grand, neo-classical style with Joburg's early gold revenues.

South of Pretoria lies the University of South Africa, the country's largest correspondence university. Further south is the Voortrekker Monument, perhaps the most symbolic statement of Afrikaner nationalism in the country.

North of the city is the Tswaing Crater, one of best-preserved meteorite craters in the world. Some 220 000 years ago a meteorite hit the earth, creating a crater of just over one kilometre in diameter. It is one of around 170 impact craters in the world and one of four known impact craters in South Africa.



Right click here to download a recipe eBook with 490 Prize winning recipes!

Words to live by 

If you get a second chance, grab it with both hands. If it changes your life, let it. Nobody said life would be easy, they just promised it would be worth it.

One Ticket is All It Takes

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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.
Drinks for Every Occasion - Party Punches

Here are a few ideas for refreshing punch, whether you want one with or without alcohol. They will delight your guests and colour your table.

Sangria:- Mix 2 Tbsp caster sugar with 1 Tbsp each of lemon and orange juice in a large jug until the sugar has dissolved. Thinly slice an unpeeled orange, a lemon and a lime, discard any pips, and add to the jug with 750ml bottle of chilled red wine and plenty of ice. Stir well until very cold. Serve in large wine glasses (do not strain). This traditional Spanish drink can be made in large quantities, and it's flavour will improve over several hours - it can be made up to a day in advance. Chopped seasonal fruits, such as peaches, pears and pineapples, can be added to this basic recipe. Good quality wine is not essential in Sangria, so use a table wine or even a cask wine.

Pineapple Delight:- Roughly chop the flesh from a 1.5kg pineapple, then blend in a blender until as smooth as possible. Pour 1 litre of lemonade into a jug and gently stir in the pineapple. Add 80ml lime juice and stir well. Pour into serving glasses and garnish with mint leaves.

Brandy Alexander Punch:- Pour 750ml brandy, 375ml crème de cacao and 6 x 300ml cartons cream into a large bowl. Whisk to just combine. Add ice cubes to a 3.5 litre punch bowl and pour in the brandy mixture. Sprinkle with grated nutmeg. Serve in cocktail glasses garnished with strawberry halves.
Sparkling Punch:- Pour 250ml chilled pineapple juice and 500ml each of chilled orange juice, apple cider and ginger ale into a large jug. Stir them all together, then stir in the flesh from 2 passionfruit. Garnish with halved orange and lemon slices. Ice cubes can be added to the jug or to each individual glass.

Refreshing Juices
A colourful addition to the drinks menu, these fruity juices will be much appreciated by those needing a lift, but not wishing to indulge in alcohol.

Fruit Sparkle:- Pour 500ml chilled apricot nectar, 500ml chilled soda water, 250ml chilled orange juice and 250ml chilled apple juice into a large jug and stir well. Stir in about 8 ice cubes, then pour into tall glasses and serve,

Hawaiian Smoothie:- Put 500ml chilled apple juice in a blender with 200g peeled and seeded papaya or paw-paw, 400g peeled and seeded watermelon and about 20 ice cubes. Blend until smooth.

Virgin Mary:- Stir 750ml tomato juice into a large jug with 1 Tbsp Worcestershire sauce, 2 Tbsp lemon juice, 1/4 tsp ground nutmeg and a few drops of Tabasco sauce until well mixed. Place 12 ice cubes in a blender and blend for 30 seconds, or until the ice is crushed. Spoon the crushed ice into the tomato juice mixture, then carefully pour into tall glasses. Add a celery stick to each glass - this not only adds a delicious subtle flavour to the drink, but also serves as an edible swizzle stick. Decorate each glass with some very thin lemon slices. Season with salt and freshly ground black pepper to taste before serving.

Cold Drinks
These delicious cold drinks are made from fresh fruit juice and milk or yoghurt. A perfect cooler for a hot afternoon.

Lime Soda:- Place 250g sugar and 600ml water in a large pan. Dissolve sugar over a low heat, stirring occasionally. Bring to the boil and cook, uncovered, for 5 minutes. Add 375ml fresh lime juice and boil for 5 minutes more. Cool, then chill for 1 hour. Makes 560ml syrup. Dilute about 2 - 3 Tbsp per glass with soda or sparkling mineral water.

Tropical Thickshake:- Put 80g chopped fresh pineapple, 110g chopped papaya, 2 chopped bananas, 125ml coconut milk and 250ml orange juice in a food processor or blender. Blend for 1 - 2 minutes, or until the fruit is pureed. Add 100g ice cubes and process in bursts for 5 minutes, or until the ice is crushed. Garnish with banana slices.

Minty Melon Juice:- Roughly chop 1 peeled and cored green apple and 1/2 small honeydew melon. Place in a blender or food processor with 250ml orange juice and 8 fresh mint leaves. Process for 1 - 2 minutes until smooth. Add 100g ice cubes and process for 1 minute. Pour into 4 large glasses and garnish with fresh mint leaves.

A selection of simple cocktail drinks with quantities suitable for one person. Use glassware appropriate for the style of drink and remember to have plenty of ice ion the freezer.

Cranberry and Vodka Sparkle:- Combine 125ml each of chilled cranberry juice and lemonade or mineral water in a jug with 2 tsp lime juice, 30ml vodka and a few ice cubes. Mix well, pour into a tall glass and serve immediately.

Buck's Fizz:- Pour 125ml fresh orange juice and a dash of Grenadine into a champagne flute. Top slowly with chilled, good-quality sparkling white wine.

Pina Colada:- Combine about 6 ice cubes in a drinks shaker or jug with 45ml white rum, 30ml coconut cream, 15ml cream and about 125ml pineapple juice and mix well, or blend. Pour into a tall glass. You can garnish the glass with pineapple leaves and a maraschino cherry. Serve immediately.

Mango Daiquiri:- Combine about 6 ice cubes in a blender with 45ml white rum, 15ml mango liqueur and 30ml each of lemon juice and either Cointreau or Grand Marnier. Add the roughly chopped pulp of 1 mango, or a 400g can mango slices, drained, and blend until smooth. Pour into a goblet-shaped glass.

Strawberry Margarita:- Frost the rim of a martini glass by lightly beating an egg white until just frothy, then dipping the rim of the glass into the egg, then in salt. Place about 6 ice cubes in a blender with 30ml each of tequila, strawberry liqueur, lime juice cordial and lemon juice and 15ml Cointreau. Blend well, then pour into the martini glass, taking care to avoid touching the rim of the glass.

Smile a While

If you didn't see this on the Tonight show, I hope you're sitting down when you read it. This is probably the funniest date story ever, first date or not!!! We have all had bad dates but this takes the cake.
Jay Leno went into the audience to find the most embarrassing first date that a woman ever had. The winner described her worst first date experience.
There was absolutely no question as to why her tale took the prize!

She said it was midwinter...Snowing and quite cold... and the guy had taken her skiing in the mountains outside Salt Lake City, Utah .
It was a day trip (no overnight). They were strangers, after all, and had never met before. The outing was fun but relatively uneventful until they were headed home late that afternoon.

They were driving back down the mountain, when she gradually began to realize that she should not have had that extra latte. ! ! They were about an hour away from anywhere with a rest room and in the middle of nowhere!
Her companion suggested she try to hold it, which she did for a while. Unfortunately, because of the heavy snow and slow going, there came a point here she told him that he had better stop and let her go beside the road, or it would be the front seat of his car.

They stopped and she quickly crawled out beside the car, yanked her pants down and started. In the deep snow she didn't have good footing, so she let her butt rest against the rear fender to steady herself. Her companion stood on the side of the car watching for traffic and indeed was a real gentleman and refrained from peeking. All she could think about was the relief she felt despite the rather embarrassing nature of the situation.

Upon finishing however, she soon became aware of another sensation. As she bent to pull up her pants, the young lady discovered her buttocks were firmly glued against the car's fender. Thoughts of tongues frozen to poles immediately came to mind as she attempted to disengage her flesh from the icy metal.. It was quickly apparent that she had a brand new problem, due to the extreme cold.
Horrified by her plight and yet aware of the humor of the moment, she answered her date's concerns about' what is taking so long' with a reply that indeed, she was 'freezing her butt off' and in need of some assistance!
He came around the car as she tried to cover herself with her sweater and then, as she looked imploringly into his eyes, he burst out laughing. She too, got the giggles and when they finally managed to compose themselves, they assessed her dilemma. Obviously, as hysterical as the situation was, they also were faced with a real problem.

Both agreed it would take something hot to free her chilly cheeks from the grip of the icy metal! Thinking about what had gotten her into the predicament in the first place, both quickly realized that there was only one way to get her free. So, as she looked the other way, her first time date proceeded to unzip his pants and pee her butt off the fender.
As the audience screamed in laughter, she took the Tonight Show prize hands down. Or perhaps that should be 'pants down'. And you thought your first date was embarrassing.
Jay Leno's comment... 'This gives a whole new meaning to being pissed off.'

Oh and how did the first date turn out?
He became her husband and was sitting next to her on the Leno show.

A cowboy, who just moved toWyoming from Texas , walks into a bar and orders three mugs of Bud. He sits in the back of the room, drinking a sip out of each one in turn. When he finishes them, he comes back to the bar and orders three more.

The bartender approaches and tells the cowboy, "You know, a mug goes flat after I draw it. It would taste better if you bought one at a time."

The cowboy replies, "Well, you see, I have two brothers. One is in Arizona , the other is in Colorado . When we all left our home in Texas , we promised that we'd drink this way to remember the days when we drank together. So I'm drinking one beer for each of my brothers and one for myself."

The bartender admits that this is a nice custom, and leaves it there. The cowboy becomes a regular in the bar, and always drinks the same way. He orders three mugs and drinks them in turn.

One day, he comes in and only orders two mugs. All the regulars take notice and fall silent. When he comes back to the bar for the second round, the bartender says, "I don't want to intrude on your grief, but I wanted to offer my condolences on your loss."

The cowboy looks quite puzzled for a moment, then a light dawns in his eyes and he laughs.

"Oh, no, everybody's just fine," he explains, "It's just that my wife and I joined the Baptist Church and I had to quit drinking." "Hasn't affected my brothers though."

The Wild Side - A selection of my photos


The King

Photo taken in the Kgalagadi Transfrontier Park

click to see larger image

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 is writing from Zimbabwe, her letter is below.

Dear Family and Friends,

I have been writing this letter almost every week since March 2000.
This very long and sad story that I first sent to just seven people is now into its thirteenth year. As a nation we have been through such turmoil and trauma during these years and one of the most painful is the break up of extended families. It’s hard to know how many Zimbabweans have had no choice but to leave the country over the last thirteen years. Most estimates put the figure at about a quarter of our population or around four million people who left for political, humanitarian or economic reasons. Many left behind their parents and grandparents, their aunts, uncles, cousins, nephews and nieces. They also left behind generations of their ancestors who are buried in and scattered on our Zimbabwean soils.

< cemetery entrance March 2012.jpg>

< pillars at entry to Marondera cemetery March 2012.jpg>

< in the grass Marondera cemetery March 2012.jpg>

< of bench Marondera cemetery March 2012.jpg>

This week a message came from a Zimbabwean in the diaspora, asking if I would visit the grave of a relation and take photographs as a keepsake for the family. The request came just a few days after damning newspaper headlines exposed the shocking statements made by a former Zanu PF MP of Mbare who lost his seat to the MDC in the 2008 elections. Speaking at the graveside during a funeral, the former MP said : “I would eliminate whites in Marondera within a week, especially MDC Member of Parliament Iain Kay.” The ex MP said he and his party did not recognise Marondera’s MP, Iain Kay, and continued:
“Please allow me and Chipangano Youth a week’s stay here and we would eliminate Kay without any problem. Down with all whites.”

There’s nothing like a bit of hate speech to incite violence 32 years after Independence. There is no doubt that if a white Zimbabwean, regardless of their political or personal status were to make similar threatening or racist statements, they would be arrested in the blink of an eye.

Arriving at the cemetery on my errand it took some considerable time to find the grave I was looking for, not because it is a massive cemetery but because it is so overgrown and run down. The sign directing you to the cemetery is barely invisible in tall, uncut grass. The fence, or what is left of it, that surrounded the once pretty and tranquil cemetery, is lying rusting and tangled in the thick grass. This fence was taken down by the local Municipality when they came with chain saws and tractors two winters ago and felled the pine trees that lined and shaded the graveyard. When they had finished they dragged the timber away but never bothered to put the fence back up. A little gate attached to stone pillars with nothing on either side is the only sign that something once protected the graves of the people of the town. Inside the cemetery the grass was taller than me and most of the graves were invisible in the unkempt jungle. A small concrete slatted bench where you used to be able to sit and think about your relations buried here, has been broken for over two years.
The odd tall headstone looms out of the golden grass and I found it impossible not to keep tripping as I fought my way through the vegetation, expecting at every footstep to encounter a snake or fall over a grave. Sadly I recalled the occasion two years ago when I asked at a Municipal meeting for the cemetery to be maintained in order that we may respect our friends, relations and ancestors of all skin colours who are buried there. I was silenced by council officials and told not to be emotional.

After a while I found the grave I was looking for and spent a little time there, paying respects for a family who can no longer do so themselves. The overwhelming thought that so often comes to mind is how un-necessary all these years of turmoil have been and wondering when and how it will ever end. I end with a message of thanks to the many, many people who are on this mailing list and have been such long and faithful readers of my writings and devoted supporters of Zimbabwe. To see the occasional photographs that will illustrate descriptions in this letter, please visit my website. Until next time, thanks for reading, love cathy. 24th March 2012
. For information on my new book: "INNOCENT VICTIMS" or my previous
books, "African Tears" and "Beyond Tears," or to
subscribe/unsubscribe to this newsletter, please write to:
This South Africa - news headlines

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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

Chicken Liver Mousse

250g chicken livers, well trimmed
1 onion, finely chopped
1 clove garlic, crushed
600ml vegetable stock or water
several sprigs of fresh parsley
several sprigs of fresh thyme
1 bay leaf
1 - 1 1/2 Tbsp natural Greek yoghurt
2 tsp white wine vinegar
2 tsp brandy, or to taste
salt and pepper
1 Tbsp pink or green peppercorns
2 Tbsp finely chopped fresh parsley or parsley sprigs

1. Place the chicken livers, onion and garlic in a saucepan and add stock or water to cover. Tie the parsley, thyme and bay leaf into a bouquet-garni and add to the pan. Slowly bring to the boil, skimming the surface as necessary, then reduce the heat and simmer gently for 5 - 8 minutes until the livers are cooked through, but still slightly pink in the centre when one cut into one.

2. Drain, then discard the bouquet-garni. Tip the livers, onion and garlic into a food processor. Add 1 Tbsp of yoghurt, vinegar and brandy and process until smooth, adding the remaining yoghurt if it is necessary for a lighter texture. Season, then stir in the peppercorns. Alternatively, tip the livers, onion and garlic into a bowl and mash with a fork to a slightly coarse paste. Add the yoghurt, vinegar and brandy and mix well, then season and stir in the peppercorns.

3. Spoon the mousse into a serving bowl, or individual ramekins, and smooth the top. Sprinkle with parsley or parsley sprigs. Cover with plastic wrap and chill for at least 4 hours, but preferably overnight.

4. Before serving, allow the mousse to return to room temperature. Serve with slices of hot toast.
Chicken and Vegetable Phyllo Rolls

1 large carrot cut into very fine matchsticks
1 cup finely shredded savoy cabbage
2 spring onions, finely shredded
250g chicken mince
50g lean ham, finely chopped
1/2 small onion, finely chopped
2 Tbsp fresh white breadcrumbs
2 tsp chopped fresh sage
2 tsp chopped fresh thyme
salt and pepper
4 large sheets phyllo pastry, each about 46 x 28 cm
2 Tbsp extra virgin olive oil
1 Tbsp butter, melted
1 tsp sesame seeds

1. Blanch the carrot, cabbage and spring onions in boiling water for 1 minute. Drain, then plunge into a bowl of cold water to refresh. Drain again and pat dry with paper towel. Put the vegetables in a large mixing bowl with the chicken, ham, onion, breadcrumbs, herbs and seasoning. Mix together well, then set aside.

2. Preheat the oven to 190°C. Halve each phyllo pastry sheet lengthwise and then trim to a strip measuring 36 x 12 cm. Mix the oil and melted butter together.

3. Brush one pastry strip lightly with the butter mixture. Place an eighth of the filling at one end, shaping it into a sausage. Roll up the filling inside the pastry, folding in the long sides as you go, to make a spring roll-shaped parcel. Place on a baking tray and brush with the butter mixture. Repeat to make another 7 parcels.

4. Score 3 diagonal slashes on top of each parcel. Sprinkle over the sesame seeds. Bake for 30 minutes or until the pastry is golden.

5. Serve with a fresh green salad and a cranberry relish
Creamy Chicken Salad with Ginger

1 cold roast chicken or 700g cooked chicken meat
1 Tbsp lime juice
2 green apples
4 stalks celery, thinly sliced
120g dried apricots, quartered
90g sour cream
2 Tbsp mayonnaise
2 pieces stem ginger, finely sliced
25g walnut halves

1. If using a whole roast chicken, remove the meat from the carcass, discarding the skin. Cut the chicken meat into bite-size pieces and place in a large serving bowl.

2. Put the lime juice in a small bowl. Core and chop the apples, then add them to the lime juice and toss well to coat the apple pieces (this will prevent them from turning brown). Add the apples, celery and apricots to the chicken and mix together

3. Combine the sour cream and mayonnaise in another small bowl and season with pepper. Stir in the stem ginger. Spoon this dressing over the chicken salad and toss until all the pieces are coated. Sprinkle over the walnuts and serve.
Chicken Escalope with Citrus Honey Sauce

4 skinless chicken breast fillets about 125g each
1 1/2 Tbsp butter
4 large shallots, thinly sliced
1 clove garlic, crushed
400g green beans, trimmed
2 Tbsp honey
grated zest and juice of 1 lemon and 1 orange
salt and pepper

1. Put the chicken breast between sheets of plastic wrap and pound them to flatten to about 5 mm thickness. Set these escalope aside.

2. Melt the butter in a large frying pan, add the shallots and garlic and cook, stirring, for 2 - 3 minutes or until softened but not brown. Remove the shallots from the pan with a slotted spoon and set aside.

3. Put the chicken escalope in the pan, in one layer, and fry them for 2 - 3 minutes on each side.

4. Meanwhile cook the beans in a saucepan of boiling salted water for 3 - 4 minutes or until just tender. Drain and rinse briefly in cold water to stop the cooking. Keep the beans warm.

5. Mix the honey with the citrus zest and juice. Remove the chicken escalope from the pan and keep hot. Pour the honey mixture into the pan, return the shallots and garlic and add seasoning to taste. Bring to the boil and bubble for about 2 minutes, stirring constantly.

6. Make a pile of beans on 4 plates and place a chicken escalope on top of each pile. Spoon over the sliced shallots and pan juices and serve.
Chinese-style Omelette

100g chicken mince
2 tsp soy sauce
2 Tbsp sunflower oil
205g shredded Chinese cabbage
90g bean sprouts, trimmed
40g frozen peas, thawed with boiling water and drained
125g smoked chicken cut into thin slices
90g drained and sliced canned water chestnuts
2 spring onions, thinly sliced
2 Tbsp chopped fresh coriander
6 eggs
2 cloves garlic, finely chopped
2 tsp finely chopped fresh ginger
2 Tbsp dry sherry
TO FINISH (optional)
1/2 tsp sesame oil
1 Tbsp black bean sauce
1 Tbsp balsamic vinegar
few drops of chilli sauce
fresh coriander leaves to serve

1. Preheat the grill to high. Mix the chicken mince with 1 tsp of the soy sauce, rubbing together with your fingers. Heat the oil in a heave frying pan, about 26 cm in diameter, add the chicken and cook, breaking it up with a spoon, for about 3 - 5 minutes or until it is lightly browned and crumbly. Add the Chinese cabbage, bean sprouts, peas, smoked chicken, water chestnuts, spring onions and coriander, and stir-fry for 2 - 3 minutes.

2. Lightly beat the eggs with the garlic, ginger, sherry and remaining 1 tsp soy sauce. Add to the pan, pouring the egg mixture evenly over the vegetables and chicken. Cook, stirring gently with a wooden spatula and lifting the sides of the omelette to let the uncooked egg mixture run onto the pan, until the omelette is set on the base. Slide the pan under the grill (keeping the handle away from the heat if it isn't ovenproof) and cook briefly to set the egg on top.

3. Meanwhile mix together the sesame oil, bean sauce, balsamic vinegar and chilli sauce.

4. Cut the omelette into wedges and serve drizzled with the bean sauce mixture and garnish with coriander.
Chicken Livers Sautéed with Sage

8 slices baguette
2 Tbsp olive oil
1 Tbsp butter
1 small onion, finely chopped
2 cloves garlic, chopped
400g chicken livers, well trimmed
250g small button mushrooms, quartered
3 Tbsp balsamic vinegar
2 Tbsp shredded fresh sage
salt and pepper
small sprigs of sage to serve

1. Preheat the oven to 180°C. Arrange the bread on a baking tray. Using 1 Tbsp of the oil, lightly brush the slices of bread on the top side, then bake for 10 minutes or until golden brown.

2. Meanwhile heat the remaining 1 Tbsp of oil with the butter in a heavy-based frying pan. Add the onion and garlic, and sauté over a moderately high heat for 2 - 3 minutes or until softened.

3. Add the chicken livers and mushrooms and cook, stirring constantly, to brown on all sides. As the cook, break up any large livers into bite-size pieces, using the side of a spatula.

4. Add the balsamic vinegar, shredded sage and seasoning to taste. Reduce the heat a little and continue cooking for 5 - 10 minutes or until the livers are just cooked through.

5. Serve the chicken livers on top of the baked bread rounds, garnished with sprigs of fresh sage and some lettuce leaves on the side.
Roast Chicken with Lemon Couscous

4 large lemons
370g couscous
1 tsp turmeric
1 tsp ground cumin
1 tsp ground cinnamon
1 litre hot chicken stock
120g dried apricots, chopped
20g chopped fresh mint
1 large chicken, about 2kg, without giblets
125ml dry sherry
salt and pepper
sprigs of fresh mint to serve
1 x 410g can peach slices, drained - or any fresh fruit
1/4 tsp ground cinnamon
6 Tbsp oats
2 Tbsp cake flour
45g butter
3 Tbsp brown sugar (if using fresh fruit, add an extra 1 - 2 Tbsp sugar)

1. Halve the lemons lengthwise and squeeze the juice into a jug. Pull the membranes and pulp from each lemon half to leave a clean shell. Cut a thin slice off the base of each shell so that it can stand. Set aside.

2. Place the couscous in a bowl. Add 4 Tbsp of the lemon juice, the spices, 3 cups (750ml) of the stock, the apricots and mint, and mix well. Leave to soak for 10 minutes.

3. Preheat the oven to 200°C. Place the chicken on a rack in a medium-sized roasting pan and pour over 150ml hot water.

4. When the couscous is ready, use a spoon to stuff some of it into the neck of the chicken (do not pack too firmly). Secure the skin flap underneath the bird with the wing tips. Spoon 2 Tbsp of the lemon juice over the bird. Cover the chicken loosely with oiled foil and roast for 1 1/2 hours. Baste the chicken occasionally and remove the foil for the last 30 minutes of cooking to allow the skin to brown. Test the chicken by pushing a metal skewer or thin knife into the thickest past of the thigh - the juices should run clear. If they are still pink, continue to roast the bird, testing every 10 minutes.

5. Meanwhile, fill the lemon wedges with couscous. Spread the rest of the couscous in a small ovenproof dish and sit the filled lemon halves on top. Cover loosely with foil and place in the oven for the last 20 minutes of the chicken's roasting time to heat through.

6. Remove the chicken from the pan and leave it to rest for 10 minutes. Skim all the fat from the surface of the juices in the pan, then add the sherry and remaining 150ml stock. Bring to the boil on the stove, scraping up the browned bits. Boil for 5 minutes. Season.

7. Carve the chicken and serve with the couscous-filled lemons. Garnish with mint sprigs, the extra couscous and the pan juices.
Basil-stuffed Chicken Breasts

4 skinless chicken breast fillets, about 140g each
100g mozzarella cheese, thinly sliced
1 tomato, thinly sliced
1 clove garlic, crushed
salt and pepper
20g fresh basil
4 slices bacon, about 50g in total
1 Tbsp olive oil
1. Preheat oven to 220°C. Make a slit along the length of each chicken breast and enlarge to form a pocket.

2. Divide the mozzarella among the chicken breasts, sliding the slices into the pockets. Top the cheese with the tomato slices and garlic. Roughly chop a little of the basil and add a sprinkling to each pocket.

3. Season each chicken breast. Place a large sprig of basil on each, then wrap in a slice of bacon, making sure the bacon covers the slit in the chicken. Tie the bacon securely in place with a few pieces of string on each breast.

4. Heat the oil in a heavy-based frying pan (preferably one with oven-proof handle). Add the chicken breast and fry over a high heat for 3 - 4 minutes, turning to brown both sides. Transfer the pan to the oven (or transfer the chicken to an oven-proof dish) and bake for 10 - 12 minutes or until the chicken is cooked through. The juices should run clear when the thickest part of the thigh is pierced with a skewer of knife.

5. Remove the string from the chicken breasts. Cut each breast across into slices, holding it together so it keeps it's shape. Serve with a green salad and garnish with the remaining basil.
Herbed Chicken and Apple Burgers

350g chicken mince
1 onion, finely chopped
25g fresh breadcrumbs
2 green apples, grated
1 Tbsp chopped, fresh sage
2 tsp fresh thyme leaves
2 Tbsp sunflower oil
salt and pepper
1 Tbsp honey
3 Tbsp Dijon mustard
4 burger buns, split open
lettuce or watercress sprigs, stalks discarded

1. Put the chicken mince, onion, breadcrumbs, apples, herbs and some seasoning in a bowl. Thoroughly mix together with your hands. Wet your hands, then divide the mixture into 4 portions and shape each into a patty. Chill for 1 hour to firm up.

2. Heat the oil in a non-stick frying pan. Add the chicken patties and cook over a moderate heat until browned on both sides, then reduce the heat a little and continue cooking until the patties are completely cooked through - about 20 minutes altogether. Turn from time to time to ensure cooking is even.

3. Meanwhile, mix together the honey and mustard. Spread over the top cut surface of each bun. Divide the lettuce of watercress among the buns, piling it on the bottom cut side.

4. When the chicken patties have finished cooking, transfer them to the buns, placing them on the watercress/lettuce. Put the tops on and serve.
Avocado Chicken Club Sandwich

12 slices whole-wheat bread
90g mayonnaise
125g iceberg lettuce, finely shredded
125g cooked chicken breast meat, skin removed then sliced
4 slices bacon, cut into strips
1 avocado
1 Tbsp lemon/lime juice
1 orange, peeled and chopped
1 bunch watercress sprigs, tough stalks discarded
20g alfalfa sprouts
2 tsp pumpkin seeds, toasted

1. Spread 4 slices of bread with half of the mayonnaise. Divide the shredded lettuce among the slices, then add the sliced chicken.

2. Heat a non-stick pan and dry fry the strips of bacon for 1 - 2 minutes until crisp and curly. Pile on top of the chicken and season with pepper (the bacon is salty). Spread mayonnaise on another 4 slices of bread and put these, mayonnaise side down, on the chicken and bacon.

3. Mash the avocado flesh with the lime/lemon juice. Divide among the sandwiches, spooning onto the bread and spreading out roughly. Top with the chopped orange, watercress, sprouts and pumpkin seeds. Put the final slices of bread on top. Press down gently, then cut each sandwich in half or into quarters for serving. Put a small metal skewer through both sandwiches to hold together while serving.

Malay-Style Braised Fish

1 Tbsp sunflower oil
4 spring onions, chopped
1 red chilli, seeded and thinly sliced
2 stalks celery, thinly sliced
1 red pepper, seeded and thinly sliced
1 clove garlic, crushed
1/2 tsp fennel seeds
2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp turmeric
1 can chopped tomatoes (230g)
125ml coconut milk
300ml fish stock
2 Tbsp fish sauce or light soy sauce
1 can sliced bamboo shoots (220g), drained
700g thick, skinless white fish fillet, cut into chunks
18 raw prawns, peeled
juice of 1/2 lime
2 spring onions, chopped
1 Tbsp chopped fresh coriander

1. Heat the oil in a large frying pan. Add spring onions, chilli, celery and pepper and fry, stirring constantly, for 5 minutes or until the vegetables are slightly softened.

2. Stir in the garlic, fennel seeds, coriander, cumin and turmeric and cook for 1 minute. Add the tomatoes with their juice, the coconut milk, stock and fish sauce or soy sauce. Bring to the boil, then reduce the heat and cover the pan. Simmer for 5 minutes.

3. Stir in the bamboo shoots, white fish and prawns. Cover the pan again and simmer for 5 - 7 minutes or until the pieces of fish are just cooked and the prawns have turned pink. Stir in the lime juice.

4. Serve the braised fish immediately, garnished with a sprinkle of chopped spring onion and fresh coriander. Delicious served with plain noodles or rice.

Nutritional Values:- 1382kj. 330 cal. - 47g protein - 10g fat (5g unsaturated) - 7g carbohydrates (6g sugars) - 2.5g fibre
Quick Goulash

2 Tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
3 thick lean pork fillets, about 300g, cut into strips
1 Tbsp plain flour
1 can tomatoes (800g)
125ml extra dry white wine
2 Tbsp paprika
1 tsp caraway seeds
1 tsp caster sugar
1 chick stock cube, crumbled
1 large green pepper, seeded and chopped
200g red cabbage, finely shredded
salt and pepper
4 Tbsp Greek-style yoghurt
fresh chives

1. Heat the oil in a large frying pan or saucepan. Add the onion, garlic and pork and cook over a high heat for about 3 minutes or until the meat has changed colour and become firm and the onion slightly softened. Meanwhile, blend the flour with 4 Tbsp juice from the canned tomatoes to make a smooth paste, set aside.

2. Add the wine, paprika, caraway seeds and sugar to the pan and stir. Add the tomatoes with the rest of their juice, breaking them up as you mix them in. Stir in the stock cube and the flour and tomato juice mixture. Bring to the boil, stirring, and cook until the juices thicken.

3. Stir in the pepper and cabbage until both are thoroughly coated in the cooking juices. Reduce the heat, cover the pan and simmer the goulash for about 15 minutes or until the meat is cooked and the vegetables are just tender, but still slightly crisp.

4. Taste the goulash and season with salt and pepper, if necessary. Ladle it into bowls and top each portion with a spoonful of yoghurt and a sprinkle of paprika. Garnish with chives and serve on a bed of rice.

Nutritional Values:- 1172kj. 280 cal. - 21g protein - 13g fat (3.5g unsaturated) - 16g carbohydrates (12g sugars) - 4g fibre
Moroccan-Style Pumpkin and Butter Beans Casserole

600ml boiling water
1 vegetable stock cube, crumbled
1/2 tsp turmeric
1/2 tsp ground coriander
pinch of cumin
200g leeks, white part only, halved lengthways and sliced
250g parsnips, cut into 1 cm cubes
600g piece of pumpkin, peeled, seeded and cut into 1 cm cubes
400g baby marrows, sliced
1 red pepper, seeded and chopped
90g dried apricots, chopped
1 can butter beans (400g) drained
pinch of dried red chilli flakes, or to taste (optional)
salt and pepper
2 Tbsp pine nuts
chopped fresh parsley or coriander
1. Pour the boiling water into a flame-proof casserole dish. Stir in the stock cube, turmeric, ground coriander and cumin. Add the leeks and parsnips and bring to the boil. Reduce the heat to moderate, cover the dish, simmer the vegetables for 5 minutes.

2. Add the pumpkin, baby marrow and peppers to the casserole, then bring the stock back to the boil. Stir in the apricots, butter beans and chilli flakes, if using, adding more to taste for a spicier result. Season with salt and pepper. Reduce the heat, cover the casserole and simmer for 10 minutes or until all the vegetables are tender.

3. Meanwhile, toast the pine nuts in a non-stick frying pan over a moderate heat, stirring constantly, until just beginning to brown and giving off their nutty aroma. Tip the pine nuts onto a board and chop them coarsely.

4. Taste the casserole and adjust the seasoning, if necessary, then ladle into deep bowls. Sprinkle with the chopped pine nuts and parsley or coriander and serve.

The flavours of this casserole mature and improve if cooked the day before and chilled overnight, then thoroughly reheated before serving. Try it with couscous.

Nutritional Values:- 1047kj. 250 cal. - 12g protein - 7g fat (1g unsaturated) - 35g carbohydrates (21g sugars) - 11g fibre
Liver and Bacon Hotpot

700g potatoes, thinly sliced
2 Tbsp sunflower oil
400g lambs liver, sliced
2 slices bacon, rindless and finely chopped
2 onion, finely chopped
200g turnips, diced
200g carrots, diced
2 Tbsp plain flour
500ml chicken stock
1 Tbsp chopped fresh sage, or 1/2 tsp dried sage
3 tsp wholegrain mustard
salt and pepper
1 Tbsp butter

1. Preheat the oven to 190°C. Place the potatoes in a large saucepan and pour in enough boiling water to cover them. Bring back to the boil, then cook for 4 - 5 minutes or until they are just tender. Drain well but gently to ensure the slices do not break.

2. While the potatoes are cooking, heat the oil in a non-stick frying pan and brown the liver slices on both sides for about 1 minute, turning once. Transfer the liver to a casserole dish.

3. Add the bacon, onions, turnips and carrots to the frying pan and cook, stirring, over a moderate heat for 10 minutes or until the bacon and onions are golden. Sprinkle the flour over the vegetables and stir it in, then stir in the stock. Add the sage, 2 tsp of mustard and season to taste. Bring to the boil, stirring.

4. Pour the bacon and vegetable mixture over the liver. Arrange the potato slices on top, overlapping them neatly and covering the vegetables and liver completely. Melt the butter in a small saucepan over a gentle heat and stir in the remaining mustard. Brush the mustard butter over the potatoes and season lightly.

5. Cook in the oven for 45 minutes or until the potatoes are browned and tender. Serve straight from the pot with green vegetables or a salad.

Nutritional Values:- 1968kj. 470 cal. - 29g protein - 21g fat (6g unsaturated) - 46g carbohydrates (9g sugars) - 5g fibre
Sausage and Macaroni Casserole

400g pork sausages
2 Tbsp olive oil
1 tsp fennel seeds
2 bay leaves
2 cloves garlic, crushed
1 onion, chopped
1 tsp dried rosemary
1 tsp dried oregano
1 bulb of fennel, quartered lengthwise and sliced across
1 eggplant, cubed
350g small button mushrooms
90g tomato paste
300ml red wine
600ml chicken stock
255g macaroni
250g spinach, finely shredded
1 cup fresh breadcrumbs
1/4 cup chopped fresh parsley
1 Tbsp freshly grated Parmesan cheese
salt and pepper

1. Preheat oven to 200° C. Place the sausages in a flame-proof casserole dish over a moderate heat and cook for about 8 minutes or until lightly browned. Turn the sausages frequently so that they brown evenly. Remove the sausages from the pan and set them aside. Discard excess fat from the pan.

2. Add the oil, fennel seeds and bay leaves to the pan. Heat until the oil is hot and the seeds are beginning to sizzle, then add the garlic, onion, rosemary and oregano. Cook, stirring, for about 5 minutes or until the onion is slightly softened. Stir in the sliced fennel, eggplant and mushrooms.

3. Add the tomato paste, wine and stock. Stir to mix the tomato paste into the liquid, then bring to the boil. Remove from the heat. Slice the sausages and stir them into the casserole. Cover and cook in the oven for 20 minutes.

4. Stir in the macaroni and cover the casserole again, then return it to the oven. Cook for a further 15 minutes. The pasta will not be completely tender at this stage. Remove from the oven.

5. Reduce the oven temperature to 180°C. Gradually stir the spinach into the casserole, adding more as the first handfuls wilt. Mix together the breadcrumbs, parsley and parmesan and sprinkle evenly over the top of the casserole. Put back into the oven, uncovered, and cook for a further 30 minutes or until the topping is crisp and golden. Underneath, the pasta and vegetables should be tender. Serve at once, directly from the casserole dish.

Nutritional Values:- 3140kj. 750 cal. - 25g protein - 37g fat (12g unsaturated) - 77g carbohydrates (10g sugars) - 7g fibre
Vegetable Casserole

This is delicious served with couscous or fluffy parmesan polenta.
1 Tbsp olive oil
1 large onion, cut into 8 wedges
12 baby corn
1 small or 1/2 butternut pumpkin (600g) peeled, quartered lengthwise, seeded and cut into 2.5 cm slices
1 eggplant, halved lengthwise and cut across into 2.5 cm slices
1 sweet red pepper, seeded and cut into 1 cm pieces
100ml dry white wine
500ml vegetable stock
salt and pepper
2 Tbsp slivered almonds
1 clove garlic, finely chopped
finely shredded or coarsely grated zest of 1 lemon
20g chopped, fresh parsley

1. Heat the oil in a flame-proof casserole dish. Add the onion wedges and corn and fry over a medium heat for 5 minutes, stirring occasionally. Preheat the oven to 180°C

2. Add the slices of pumpkin to the casserole, toss them in the oil and then stir in the eggplant and pepper. Cover and leave the vegetables to sweat over a low to moderate heat for 10 minutes, turning them twice, until they are lightly tinged golden brown. Pour in the wine, let it sizzle and then stir in the stock. Bring to the boil and add seasoning to taste. Cover the casserole and cook in the oven for 30 minutes.

3. Meanwhile, make the topping. Preheat the grill to high. Spread the slivered almonds on a baking tray and toast them under the grill until they are lightly browned. Watch them closely and shake the tray occasionally to ensure the nuts are evenly toasted. Place in a small bowl and mix in the remaining topping ingredients.

4. To serve, spoon the couscous or polenta onto the plate. Ladle the casserole on top and sprinkle with the topping.

Nutritional Values:- 1842kj. 440 cal. - 17g protein - 14g fat (4g unsaturated) - 58g carbohydrates (14g sugars) - 8g fibre
Beef in Red Wine

2 Tbsp sunflower oil
1 large onion, sliced
500g lean stewing beef, cubed
250g baby carrots
250g baby potatoes
250g button mushrooms
1 clove garlic, finely chopped
1 bottle full-bodied red wine
grated zest and juice of 1 orange
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
185g shelled broad beans
salt and pepper
2 Tbsp chopped fresh parsley
3 Tbsp brandy

1. Preheat the oven to 150°C. Heat the oil in a large flame-proof casserole dish. Add the onion, and cook over a moderately-high heat for 5 minutes or until softened and beginning to brown. Add the beef and fry for about 5 minutes, stirring frequently, until the pieces of meat are browned on all sides. Stir in the carrots, baby potatoes, mushrooms and garlic.

2. Pour in the wine, then stir in the orange zest and juice, thyme, rosemary, bay leaf and some salt and pepper. Bring to the boil, then cover the casserole and transfer it to the oven. Cook for 1 1/4 hours.

3. Remove the lid and cook the casserole for a further 30 minutes, stirring once or twice. Stir in the broad beans and cook, uncovered for a further 30 minutes, again stirring once or twice.

4. Taste and adjust the seasoning, and stir in the parsley. Warm the brandy in a small saucepan and pour it over the casserole. Immediately set the brandy alight and carry the casserole to the table while still flaming.

Nutritional Values:- 1633kj. 390 cal. - 32g protein - 13g fat (4g unsaturated) - 22g carbohydrates (13g sugars) - 9g fibre
Fragrant Lamb with Spinach

2 Tbsp sunflower oil
2 onion, finely chopped
4 cloves garlic, crushed
5 cm piece fresh ginger, peeled and chopped
1 red chilli, seeded and sliced
2 tsp paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp white pepper
1/2 tsp ground cinnamon
seeds from 8 cardamom pods, crushed
2 bay leaves
1/2 tsp salt
200g Greek-style yoghurt
500g lean, boneless lamb, cubed
2 large tomatoes, chopped
250g fresh baby spinach
20g chopped fresh coriander
sprigs of fresh coriander to garnish

1. Heat the oil in a large saucepan or casserole. Add the onions, garlic and ginger and fry for about 15 minutes, stirring frequently, until the onions are golden.

2. Stir in the chilli, paprika, cumin, coriander, white pepper, cinnamon, crushed cardamom seeds, bay leaves and salt. Stir briefly over a moderate heat, then stir in the yoghurt and 150ml water. Add the lamb, mix well and cover the pan. Simmer gently for 1 1/4 hours or until the lamb is tender.

3. Add the tomatoes, spinach and chopped coriander. Cook for 2 - 3 minutes, stirring, until the tomatoes have softened slightly, and the spinach has wilted. Taste for seasoning and remove the bay leaf. Serve with basmati rice, garnished with fresh coriander.

Nutritional Values:- 1465kj. 350 cal. - 32g protein - 22g fat (8g unsaturated) - 7g carbohydrates (6g sugars) - 2g fibre
Lamb with Apricot Couscous

500g lean, boneless lamb cut into chunks
350g mushrooms, sliced
1 onion, thinly sliced
2 bay leaves
2 sprigs fresh thyme
2 cloves garlic crushed
2 carrots, sliced
2 stalks celery, sliced
1/4 tsp freshly grated nutmeg
500ml strong beef
1 can chopped tomatoes (400g)
150ml chicken stock
150g dried apricots, halved
salt and pepper
2 Tbsp chopped fresh parsley to garnish

750ml boiling vegetable stock
500g green cabbage, finely shredded (Savoy if available)
370g couscous
20g chopped fresh mint

1. Place the lamb in a bowl with the mushrooms and onion. Tie the bay leaves and thyme together into a bouquet garni and add to the bowl with the garlic, carrots, celery and nutmeg. Pour over the beer and stir to mix, then cover and leave to marinate in the fridge for 12 hours.

2. Preheat the over to 160°C. Transfer the lamb, mushrooms and flavouring ingredients to a large casserole dish and pour the marinade over. Add the tomatoes and their juice and the stock. Cover and cook in the oven for 2 hours.

3. Discard the bouquet garni from the casserole. Stir in the apricots and return the casserole to the oven to cook for a further 30 minutes.

4. Just before the casserole is ready, prepare the couscous. Bring the stock to the boil in a large saucepan. Add the cabbage and bring back to the boil, then remove from the heat and immediately add the couscous and mint. Stir once, then cover the pan and leave off the heat for about 5 minutes or until the couscous has absorbed all the stock. Use a fork to fluff up the couscous.

5. Divide the couscous among 4 bowls and ladle the lamb casserole over the top. Scatter on the chopped parsley and serve at once.

Nutritional Values:- 2428kj. 580 cal. - 37g protein - 12g fat (5g unsaturated) - 76g carbohydrates (31g sugars) - 8g fibre
Spiced Lentil Dhal

2 Tbsp sunflower oil
1 large onion, coarsely chopped
1 - 2 cloves garlic, crushed
2 Tbsp finely chopped fresh ginger
2 Tbsp mild curry paste
160g red lentils
1 tsp ground cumin
1 tsp turmeric
1 tsp salt
400g small new potatoes, halved
1 small cauliflower, broken into florets
1 red pepper, seeded and coarsely chopped
4 tomatoes, peeled and quartered
250g baby spinach leaves
generous handful of fresh coriander leaves, coarsely chopped

3 carrots, coarsely grated
1 green chilli, seeded and finely chopped
juice of 1 lime
2 Tbsp chopped fresh coriander

2 firm bananas
300g low-fat natural yoghurt
45g flaked almonds, toasted

1. Heat the oil in a large saucepan. Add the onion, garlic and ginger and cook for 5 minutes. Stir in the curry paste and stir for a further 2 minutes over a gentle heat.

2. Stir in the lentils, cumin, turmeric, salt and 1 litre water. Bring to the boil, then cover the pan and simmer gently for 10 minutes. Stir in the potatoes and cook for 10 minutes, then add the cauliflower and cook for a further 10 minutes. Add the pepper and tomatoes and simmer for 5 minutes.

3. Meanwhile, prepare the side dishes. Mix together the carrots, chilli, lime juice and coriander for the chutney. Transfer to a serving dish. For the raita, slice the bananas into a serving bowl. Stir in the yoghurt and sprinkle with the almonds.

4. Stir the spinach into the curry and cook for 2 minutes or until just wilted. Stir in the coriander and serve on a bed of basmati rice, with the chutney and raita.

Nutritional Values:- 2303kj. 550 cal. - 26g protein - 17g fat (3g unsaturated) - 77g carbohydrates (35g sugars) - 11g fibre

With thanks to Crossing Superspar in Nelspruit.
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Additional Income

I have joined and it works, it is not a get rich quick scheme but with patience it can build up to a useful extra monthly income, it does require a little bit of marketing as well as a low monthly subscription, but, bottom line, it works.
This company is definitely not a scam. Be Motivated Today provides a motivational service and has great motivational products. The CEO, Arnfried Klein-Werner, is an International Motivational Speaker. He has tried and studied many systems that don't work and after 13 years developed a system that actually does work and is creating
an additional income for many South Africans already. He understands people's fears and therefore offers a 100% money-back guarantee, if you don't make money after 6 months. In other words you have nothing to lose.....
You have nothing to lose. I encourage you to visit the website and register to try the products and service out for free. Click here for more information. Register as a free trial member then upgrade to start your income stream.

I must add that I got just over R900 in commission in February, every little bit helps. It takes some time, but it will happen eventually. Remember to upgrade to start participating in the income stream.

I received this email recently:

Yes, out of curiosity I visited Be Motivated Today during September 2009, but only joined during August 2010, what a waste of time!!!.
If I knew what was happening during the year I wasted, man, I would have joined immediately after I  read the details of the setup.
I now have a waiting list of seven on my downline (one already joined as Silver), the others are bound to join during November and they are jumping around purely from excitement to get started and its rubbing off on me as well.
Just one question: My intention is to place an invitation advertisement on the rear window of my car, do you think it could shake some people out of their dreams and make them joining us?

My Super Duper Recipe CD

I have just added 37 very old digitally scanned (you see the actual pages of the book) recipe books to the CD, at no extra cost. Here is your chance to have a really unique recipe book collection.

I have decided to simplify the way I sell my recipe eBook collection.

I am putting them all on one CD in an English and Afrikaans folder now also a folder with the very old books,  over 130 recipe eBooks in all. That means less than R1 a recipe book, a real bargain! Most of the books come with resale rights so you can sell them individually if you wish.

Pricing: The CD costs  R120 registered postage included (R150 for next day Speed Services delivery in SA). Once I mail the CD I will email you the post office tracking number

Paypal orders also accepted at US$20 per CD overseas postage included. My Paypal email addy is

If you are interested in my Super CD just click here and I will send you my banking details. Remember to include you postal address.

As soon as I mail the CD I will email you the post office tracking number as proof of despatch.

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

A List of the very old digitally scanned recipe eBooks.

A Calendar of Dinners with 615 recipes - 1922
A Dozen dainty recipes for preparing wartime canned meats - 1920
A Home Guide - or a book by 500 ladies - 1877
Aunt Carolines Dixieland Recipes - 1922
A Practical Dictionary of Cookery - 1200 tested recipes - 1898
Best recipes for baking - pre 1908
Buckeye Cookery and Practical Housekeeping - 1877
Burke's Complete Cocktail and tasty bite recipes - 1936
Catering for special occasions with menus and recipes - 1911
Diabetic Cookery - recipes and menus - 1917
Fifty Choice Recipes for Spanish and Mexican Dishes - 1905
Fifty valuable and delicious recipes made with corn meal - 1917
Heart of the Wheat - a book of recipes - 1910
Hospitality - recipes and enteertainment hints for all occasions - 1922
Hotel Management - quantity food recipes
Household hints and recipes - 1877
Ice Cream - practical recipes for making ice cream - 1886
Information for everybody - 1859
Jane Hamiltons Recipes - 1909
Just the thing - dainty dishes at small cost - 1899
Larger cookery book of extra recipes - 1891
Leather Manufacture - 1891
Light entertaining - a book of dainty recipes for special occasions - 1910
Mom's Cookbook
On Uncle Sam's Water Wagon - 500 recipes for delicious drinks that can be made at home - 1919
Our candy recipes - 1919
Practical Household Cookery - 1000 recipes - 1891
Preserves and Pickles - 1912
Recipes - dainties, salads and clever hints - 1919
Recipes for the preserving of fruit vegetables and meat - 1908
The Candy Maker's Guide - 1896
The Housekeeper's Friend - 1897
The Hygenic Cookbook - 1881
Tried and Tested Recipes - 1921
Two Hundred and Seventy Five Wartime Recipes - 1918
Two hundred recipes for cooking in casseroles - 1914
Two hundred recipes for making desserts - 1912
War Time Cookery - 1917
Wheatless Recipes - 1918
Wrinkles and Recipes, including farming and household hints - 1877

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

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

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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

Biltong in Australia?

It's not only the South African immigrants to Australia who are fond of biltong. More-and-more Australians are finding that biltong made with South African spices is so much tastier than the simple dried-meat product they call jerky. That's created a local market for South African spices, and an opportunity for a Brisbane-based business called Biltongspice.

Biltongspice now supplies a wide range of traditional and new spice products ideal for making biltong, jerky, droewors, boerewors and similar meat products. Their products include the Freddy Hirsch, Meister, Crown National, Aromat and Marina ranges, together with accessories such as biltong machines and biltong cutters. They also carry the top quality Protea biltong and droewors products, and ship locally throughout Australia. See their website

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