For the latest on happenings in Zimbabwe, go to:  http://www.sokwanele.com/thisiszimbabwe/  and subscribe to their newsletter, a really good source of current information

Cathy Buckle 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.

<http://cathybuckle.com/blogCathy/uploads/Marondera cemetery entrance March 2012.jpg>

<http://cathybuckle.com/blogCathy/uploads/Stone pillars at entry to Marondera cemetery March 2012.jpg>

<http://cathybuckle.com/blogCathy/uploads/Headstones in the grass Marondera cemetery March 2012.jpg>

<http://cathybuckle.com/blogCathy/uploads/Remains 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

www.cathybuckle.com
. 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: cbuckle@mango.zw
 

This South Africa - news headlines

Source: SouthAfrica.info
The all-in-one official guide
and web portal to South Africa.  
 

Recipe Requests

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

The Recipes

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
pepper
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
TO SERVE
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
pepper
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
TO SERVE
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
TO SERVE
4 Tbsp Greek-style yoghurt
paprika
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
TO SERVE
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
TOPPING
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
TO SERVE
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

MINTED COUSCOUS with CABBAGE
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

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

BANANA and ALMOND RAITA
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.

Paypal orders also accepted at US$20 per CD overseas postage included. My Paypal email addy is peter@funkymunky.co.za

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

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 www.biltongspice.com.au