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?
I see we are at Number 200 already! Whew, what a journey this has been! I wonder how many of you have been with me since issue Number one! I hope you enjoyed the trip!
The freebie this time is a recipe eBook all about Pickles, so scroll down and download it for free!
The recipes are a mixed bunch again, I am sure you will find something useful there, so scroll down to the recipe section and enjoy!
We will be heading out to Kruger Park again sometime in May, we are always hoping for that one special prizewinning photo!
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.
Scroll down to the Adverts section and read all about my Super Duper Recipe CD!
I started a Photo Blog, click here to view it. I update it as often as possible.
This was floating around on the
internet, too good not to share
Bread pudding is my alltime fav,
but I haven't tried this recipe yet!
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.
Another one of those gems floating around on the internet:
Our 14-year-old dog Abbey died
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.
Just inland from the secluded
harbour of Saldanha Bay in the Western Cape are the azure waters of the
Langebaan Lagoon, focal point of the West Coast National Park. Thousands
of seabirds roost on sheltered islands, pristine golden beaches stretch
endlessly into the early morning mist and brooding salt marshes are home
to vast concentrations of migrant waders, including the cape gannet, the
jackass (African) penguin, flamingos, and the black harrier, from the
Come join me on Facebook, at www.facebook.com/Peterjasie . 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.
I am starting a new series on tourist highlights, this time it's the KwaZulu-Natal Province
Right click here to download a recipe eBook with everything you wanted to know about Pickling
|Words to live by|
Since light travels faster than sound, is that why some people appear bright until you hear them speak?
|One Ticket is All It Takes|
Not lucky in the SA Lotto? Why not take a chance on the UK Lotto? Minimum jackpot is Three million pounds (R36 million!) Now you can play the UK Lotto, Mega Millions, Euro Millions and Powerball and more from the same link. Give it a try and have some Lotto fun!
Mega Millions USD 64,000,000
SuperEna Eur 37,500,000
Powerball USD 31,000,000
Euromillions Eur 15,000,000
SuperLotto Plus USD 11,000,000
MegaSena USD 10,500,000
OZLotto USD 9,700,000
UK Lottery GBP 2,200,000
Click here for a chance to win BIG! (Really big!)
Did you know that if you register for the first time, you get one
Just click here and register
|Find your way around South Africa|
|Smile a While|
At St. Peter's Catholic Church in Toronto , they have weekly husband's
At the session last week, the priest asked Giuseppe, who said he was approaching his 50th wedding anniversary, to take a few minutes and share some insight into how he had managed to stay married to the same woman all these years.
Giuseppe replied to the assembled husbands, 'Wella, I'va tried to treat her nicea, spenda da money on her, but besta of all is, I tooka her to Italy for the 25th anniversary!'
The priest responded, 'Giuseppe, you are an amazing inspiration to all the husbands here! Please tell us what you are planning for your wife for your 50th anniversary?'
Giuseppe proudly replied, " I gonna go pick her up."
KIDS IN CHURCH
3-year-old Reese :
'Our Father, Who does art in heaven, Harold is His name.
A little boy was overheard praying:
'Lord, if people pray to you to make me a better boy, don't worry about it. I'm having a real good time like I am.'
After the christening of his baby brother in church, Jason sobbed all the way home in the back seat of the car.
His father asked him three times what was wrong.
Finally, the boy replied, 'That preacher said he wanted us brought up in a Christian home, and I wanted to stay with you guys.'
One particular four-year-old prayed,
'And forgive us our trash baskets as we forgive those who put trash in our baskets.'
A Sunday school teacher asked her children as they were on the way to church service, 'And why is it necessary to be quiet in church?'
One bright little girl replied, 'Because people are sleeping.'
A mother was preparing pancakes for her sons, Kevin 5, and Ryan 3
The boys began to argue over who would get the first pancake.
Their mother saw the opportunity for a moral lesson..
'If Jesus were sitting here, He would say, 'Let my brother have the first pancake, I can wait.'
Kevin turned to his younger brother and said, ' Ryan , you be Jesus !'
A father was at the beach with his children when the four-year-old son ran up to him, grabbed his hand, and led him to the shore where a seagull lay dead in the sand..
'Daddy, what happened to him?' the son asked.
'He died and went to Heaven,' the Dad replied..
The boy thought a moment and then said, 'Did God throw him back down?'
A wife invited some people to dinner..
At the table, she turned to their six-year-old daughter and said, 'Would you like to say the blessing?'
'I wouldn't know what to say,' the girl replied.
'Just say what you hear Mommy say,' the wife answered.
The daughter bowed her head and said, 'Lord, why on earth did I invite all these people to dinner?'
|The Wild Side - A selection of my photos|
This is not really a wild animal, only Spyker, our dog. He also wanted to feature here, so please meet Spyker!
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 Buckleis writing from Zimbabwe, her letter is below.
Dear Family and Friends,
www.cathybuckle.com Looking for a specific South African recipe?
and I will do my best to find it for you!
Nothing about our thirty- second Independence day in Zimbabwe seemed real this year. It was a gorgeous day under a bright blue sky and warm sun. Heavy dew covered the early morning landscape and an extravaganza of birds were busy harvesting seeds from the golden grass and carrying fluff for their nests. Everywhere the aloes and indigenous succulents are throwing up enticing spikes getting ready to show off their glorious winter flowers: orange, yellow, delicate purple and rich, creamy white.
For me Independence day started with the drudgery of bucket filling because, perhaps as an Independence present, there was water coming out of the taps. It was the first time in three days we had had water.
It was neither clean nor clear but it was water and the fear that it wouldn’t last long became reality when the taps had already run dry before midday.
The second Independence day present was electricity. Amazingly we had woken up to find the power on and this meant chores: ironing, cooking, charging batteries, catching up on computer work. Like the surprise appearance of water in the taps, we knew the electricity probably wouldn’t last long but at least it stayed on until sunset that day.
For the rest of the week we paid the price, only getting electricity in the middle of the night.
The third Independence day present came with two young men walking down the road. Both were black Zimbabweans and both far too young to have been born before independence in 1980. Friendly greetings were exchanged; “Happy Independence,” I said to them and they echoed my words, big smiles on their faces. For most Zimbabweans, on most days, this is the real face of Zimbabwe 32 years after Independence because, despite the past and despite our different skin colours, we are all Zimbabweans and all living the same struggle of not enough electricity, water, jobs or money and corrupt officials lording it over a decaying infrastructure. The brief but cheerful exchange with the two young men lifted my spirits after a week of vitriolic, racist statements by senior government ministers who provide little example to the new generation of Zimbabweans.
Then came the biggest surprise of Zimbabwe’s 32nd Independence Day.
A cup of tea made with real electricity, a TV being powered by real electricity and ZBC were showing live coverage of President Mugabe’s Independence Day speech. After three weeks of rumours of a leader on his deathbed, there was no sign of frailty or ill health whatsoever.
Inspecting the forces, walking completely surrounded by 9 dark suited bodyguards my eyes were glued to one man in a dark suit who walked slightly apart from the pack and he carried a small black briefcase.
We could only imagine what might have been in that briefcase. Mr Mugabe spoke for almost an hour and his words came as a big surprise.
Instead of the usual, fist clenched, anti west rhetoric, he spoke at length about peace, tolerance, freedom of choice and association and non violence. He said: “the fights of yesterday are left in the past,” and said people should be free to choose whichever party they wanted to belong to and whoever they wanted to vote for.
Gob smacked is perhaps the best way to describe the national reaction to this Independence speech. It comes after years of brutal crackdown; laws which curtail free speech and publication; legislation which allows seizure of land and Title Deeds and prohibits redress from the courts; thousands of people raped, tortured, beaten and murdered and a quarter of our population living outside the country. Now suddenly comes talk of peace, tolerance of peoples differences and freedom of choice. How can we suddenly believe this spectacular change of attitude? How do the same leaders eradicate the political violence, racial and political intolerance that they themselves have encouraged with 32 years of clenched fist slogans of “Pasi na.” (Down with) Is it really possible to put this demon back in its box?
I will be taking a short break for the next few weeks so until next time, thanks for caring about Zimbabwe,
21st April 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: firstname.lastname@example.org
This South Africa
- news headlines
The all-in-one official guide
and web portal to South Africa.
Looking for a specific South African recipe?
and I will do my best to find it for you!
These delicious little pastries are so easy to make and always very popular
1 x 400g roll frozen puff pastry, thawed at room temperature
2 - 3 Tbsp Marmite
2 cups grated cheese
a little milk
1. Preheat the oven to 180°C
2. Unroll the puff pastry and pat flat with your hands
3. Spread a thin layer of Marmite over the pastry, leaving 1 cm free along one of the long edges
4. Sprinkle the grated cheese on top, leaving the same edge clean
5. Dab a little milk on the free edge and roll up the pastry from the other end, gluing the free edge down to create a long sausage-shaped roll
6. Brush a little milk over the pastry and slice into roughly 1.5 cm thin rounds. Lay these flat on a baking tray and bake for 25 minutes until brown
You can use slightly stale bread to make these tempting snacks
1 loaf sliced bread
oil for greasing
a little butter
scrambled egg topped with halved baby tomatoes
chunky cottage cheese topped with chopped ham and pineapple
any left-over meats with a little salsa
1. Preheat the oven to 180°C
2. Remove the crusts from the bread and flatten the bread slices with your hand to thin them slightly
3. Grease a muffin pan with a little oil or spray and cook and press a bread slice into each slot to form a cup with a flat base
4. Bake for 10 - 15 minutes until golden and crispy
5. Remove the toast cup from the muffin pan and put a small slice of butter in each one to melt
6. Fill with any of the suggested fillings, or something of your own, and serve as soon as possible to avoid the toast getting soggy
Mince & Macaroni Bake
1 Tbsp oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
500g lean beef mince
1 x 400g can Italian tomatoes
1/2 cup tomato puree
2 - 3 Tbsp basil pesto or 2 tsp fresh basil
salt and pepper to taste
1 egg yolk
cheese sauce (see recipe below)
1 cup grated cheese
1. Preheat the oven to 180°C and grease an ovenproof dish with a little oil or spray 'n cook
2. Bring a large saucepan of water to the boil over a high heat. Add a drop of oil and a pinch of salt and add the macaroni, stirring once to separate. Cook at a rapid boil for 10 - 12 minutes, then drain and put the macaroni in the greased dish
3. Heat the oil in a medium saucepan and fry the onion and garlic over a medium heat for 3 - 4 minutes. Add the mince and cook for about 5 minutes, stirring continuously, until browned all over. Chop it with a spoon into crumble bits.
4. Mash the tomato into the mince with a fork, and then mix in the tomato puree and pesto of fresh basil. Cover and simmer over a low heat for 20 minutes, stirring occasionally. Season to taste
5. Pour the mince mixture over the macaroni and mix well
6. In a small bowl mix the egg yolk with the cheese sauce. Spread this evenly over the macaroni and mince, and sprinkle the grated cheese on top
7. Bake for 20 minutes until bubbling and golden on top
4 Tbsp cake flour
2 cups milk
salt and pepper to taste
2 handfuls of grated cheese
1. Melt the butter slowly in a saucepan over a medium heat. Mix in the flour and heat gently for 1 minute, stirring occasionally (we call this a roux)
2. Remove the pan from the heat and whisk in a little of the milk, making sure there are no lumps. Add the rest of the milk slowly, stirring all the time, and then return to the pan to the heat. Keep stirring until the sauce thickens and comes to the boil. Use a whisk if there are any lumps. Season to taste
3. Add the grated cheese to the sauce, stirring until the cheese melts. This will thicken the sauce further, so add a little more milk if it is too thick
2 Tbsp oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
500g beef mince
1 x 400g can Italian tomatoes
1 tsp dried mixed herbs
4 Tbsp tomato puree
1 beef stock cube
grated Parmesan or cheddar cheese to serve
1. Heat the oil in a medium saucepan and fry the onion and garlic over a medium heat for 3 - 4 minutes, stirring occasionally
2. Add the mince and keep stirring to brown the meat all over. Chop it with a spoon into crumbly bits
3. Mash in the tomato and add the herbs, tomato puree and stock cube. Mix well and bring to the boil, then reduce the heat, cover and simmer for 30 minutes, stirring occasionally. Add a little more water if it gets too dry
4. Meanwhile lets cook the spaghetti - bring a large saucepan of water to the boil over a high heat, adding a drop of oil to make the water boil faster. Add the spaghetti, breaking in half, and stir once to separate. Cook for 10 - 12 minutes. Drain and serve with the bolognaise sauce. Sprinkle the grated cheese over the top before you serve it
1 large potato per person
1. Preheat the oven to 180°C
2. Wash the skin of the unpeeled potato and cut a cross in the top of each
3. Bake for 90 minutes until soft inside and crispy on the outside
Add one of these topping to make your potato a tasty meal
Cut the cooked potato in half and mash some butter into each half with a fork, then sprinkle with grated cheese. Place under the grill for 3 minutes
Fry diced bacon in a little oil until brown and crispy and scatter over the cheesy baked potato above
Squeeze the cooked potato open, keeping the cross shape on top, and top with sour cream, chopped chives and a generous pinch of ground black pepper
Cut the cooked potato in half, add butter to melt in and top with garlic, mayonnaise or cream cheese
Cut the cooked potato in half and top with savoury mince or bolognaise (left overs)
Sausages in Tomato and Onion Sauce
4 Tbsp oil
8 - 12 large pork sausages
2 small onions, peeled and chopped
2 cloves garlic, crushed
1 x 400g can tomatoes
4 - 6 Tbsp sweet chilli sauce
1. Heat half the oil in a large frying pan over a medium heat and fry the sausages for 10 - 15 minutes, turning to brown evenly and cook through. Remove the sausages from the pan and keep warm in a serving dish. Discard any watery pan juices and rinse the pan
2. Heat the remaining oil and gently fry the onion and garlic over a low heat for 5 minutes, then mash in the tomatoes and their juices. Simmer for 5 - 7 minutes until the liquid has reduced a little. Mix in the sweet chilli, stir, then pour over the sausages
3. Serve with mashed potatoes
Hot Fruit Crumble
1 x 410g can peach slices, drained - or any fresh fruit
1/4 tsp ground cinnamon
6 Tbsp oats
2 Tbsp cake flour
3 Tbsp brown sugar (if using fresh fruit, add an extra 1 - 2 Tbsp sugar)
1. Preheat the oven to 200°C
2. Place the drained peaches in a small shallow baking dish and sprinkle with the cinnamon. If using fresh fruit, sprinkle with the extra sugar, depending on how sour the fruit is. No extra liquid is needed, as the fruit makes it's own juice
3. Blitz the oats, flour, butter and sugar in a blender for a few seconds, keeping the mixture fairly chunky. Alternatively, rub the flour and butter together until it resembles fine crumbs, and then mix in the oats and sugar
4. Shake the oat mixture over the fruit, covering it in a thick, even layer. Bake in the centre of the oven for 25 minutes until brown and bubbling
5. Serve hot or cold, on it's own or with custard, cream or ice cream
Bar One Ice Cream
2 x 55g Bar One chocolate bars
90g dark chocolate
1 1/2 cups cream
1. Break the chocolate bars and chocolate into a saucepan and add 1/2 cup cream. Melt over a gentle heat and whisk well until smooth. Remove from the heat
2. Crack 1 egg, pouring the white into a mixing bowl, and the yolk into the chocolate mixture (kids - ask Mum to help with this). Whisk in the yolk, then repeat with the second egg. Allow the mixture to cool
3. Meanwhile beat the egg whites until they stand in stiff peaks
4. Fold the chocolate mixture into the egg whites very carefully and slowly
5. Whip the remaining cream into peaks and fold into the mixture
6. Pour into a small loaf tin or serving dish. Cover with clingfilm and freeze for several hours until firm
1 1/4 cups cake flour
1 1/2 tsp bicarbonate of soda
1 cup wheat bran
1/2 cup brown sugar
1/4 cup oil
1 cup milk
1/2 cup raisins (optional)
pinch of salt
1 tsp vanilla essence
1. Combine all of the ingredients in a mixing well and mix well. Chill overnight in the refrigerator
2. Preheat the oven to 180°C
3. Grease a muffin pan with a little oil and place a large spoonful of muffin mix into each slot, to roughly 2/3 full
4. Bake for 15 minutes until risen and cooked through. Test by lightly pressing the top of a muffin - it should be firm
2 cups self-raising flour
1 cup buttermilk
1 cup grated Cheddar cheese
3 Tbsp thick white onion soup powder
1. Preheat the oven to 180°C and lightly grease a small loaf tin (about 20 x 9 cm) with oil and dust with 1/2 tsp flour
2. Mix all the ingredients into a dough and place in the loaf tin
3. Bake for 50 minutes until golden brown. Test if it's ready by inserting a skewer or toothpick in the middle. If it comes out clean, the bread is done
Chocolate Hazelnut Torte
500g dark chocolate, chopped
2 Tbsp Frangelico (see note)
165g ground hazelnuts
250ml cream, whipped
12 whole hazelnuts, lightly roasted
200g dark chocolate, chopped
1 Tbsp Frangelico
1. Preheat oven to 150°C, Grease a deep 20 cm round cake tin and line with baking paper.
2. Put the chocolate in a heat-proof bowl. Half fill a saucepan with water and bring to the boil.. Remove from the heat and place the bowl over the pan, making sure it is not touching the water. Stir until the chocolate has melted.
3. Put the eggs in a large heat-proof bowl and add the Frangelico. Place the bowl over a saucepan of barely simmering water over a low heat, making sure it does not touch the water. Beat with an electric mixer on high speed for 7 minutes, or until the mixture is light and foamy. Remove from the heat.
4. Using a metal spoon, quickly and lightly fold the melted chocolate and ground nuts into the egg mixture until just combined. Fold in the cream and pour the mixture into the tin. Place the tin in a shallow baking dish. Pour in enough hot water to come halfway up the side of the tin.
5. Bake for 1 hour, or until just set. Remove the tin from the baking dish. Cool to room temperature, cover with plastic wrap and refrigerate overnight.
6. Cut a 17 cm circle from heavy cardboard. Invert the chilled cake onto the disc so that the base of the cake becomes the top. Place on a wire rack over a baking tray and remove the baking paper. Allow the cake to return to room temperature before you start to decorate.
7. To make the topping, combine the chopped chocolate, cream and Frangelico in a small pan. Heat gently over a low heat, stirring, until the chocolate is melted and the mixture is smooth.
8. Pour the chocolate mixture over the cake in the centre, tilting slightly to cover the cake evenly. Tap the baking tray gently on the bench so that the top is level and the icing runs completely down the sides of the cake. Place the hazelnuts around the edge of the cake. Refrigerate just until the topping has set and the cake is firm. Carefully transfer the cake to a serving plate and cut into thin wedges to serve.
Frangelico is a hazelnut-based liqueur. Brandy or whisky can also be used, if preferred.
This is a very rich cake, so you only need to serve small portions.
Nutmeg Date Cake
375g soft brown sugar plus 2 Tbsp
250g plain flour
2 tsp baking powder
125g cold butter, chopped
1 tsp bicarbonate of soda
2 eggs, beaten
1 1/2 tsp grated fresh nutmeg
375g dried dates, roughly chopped
icing sugar for dusting
whipped cream for serving
1. Preheat the oven to 180°C. Brush a 22 cm springform pan with melted butter or oil and line the base with baking paper.
2. Process the 375g of brown sugar with the flour and baking powder in a food processor for 10 seconds. Add butter and process for another 10 seconds until the mixture resembles fine breadcrumbs. Press half the mixture into the base of the prepared tin.
3. Dissolve the soda in the milk, add the eggs and nutmeg and whisk. Pour the mixture into the remaining brown sugar and flour mixture and process for another 10 seconds. Pour into the cake tin and scatter half the dates over the top. Bake for 55 minutes. Remove the cake from the oven and cool in the tin for 10 minutes.
4. Place the remaining dates on top of the cake, sprinkle with the extra brown sugar and place under a very hot grill for about 1 minute, or until the sugar begins to melt - cool. Dust the top with icing sugar and serve with cream.
Frozen Praline Meringue Torte
4 egg whites
375g caster sugar
100g blanched almonds
2 litres good quality vanilla ice cream, softened
2 Tbsp lemon juice
30g icing sugar
1. Preheat the oven to 150°C. Line 2 baking trays with baking paper and mark a 20 cm circle on each. Brush with oil and dust with a little caster sugar. Beat the egg whites to stiff peaks, then gradually add 250g of the sugar, a tablespoon at a time. Beat until thick and glossy and the sugar has dissolved. Pipe in a spiral into the 2 circles. Bake for 1 hour, turn off the oven and leave the meringues to cool with the oven door ajar.
2. To make the praline, line a baking tray with baking paper and sprinkle with the almonds. Combine the remaining sugar with 80ml of water in a pan and stir over a low heat until dissolved. Bring to the boil with stirring and, when golden, pour over the almonds. Allow to set and cool before crushing finely in a food processor or with a rolling pin.
3. Process or beat the ice cream until creamy and fold in the praline. Put a meringue circle into a lined 23 cm springform tin, spoon in the ice cream and put the other meringue on top. Freeze until ready to serve.
4. To make the sauce, mix the ingredients together in a food processor until smooth. Add a little water if too thick. Serve with the meringue torte.
Strawberry Swiss Roll
3 eggs, separated
125g caster sugar plus 1 Tbsp extra
90g self-raising flour, sifted
160g strawberry jam
250g strawberries, quartered
1. Preheat the oven to 200°C. Sprinkle a tablespoon of sugar over a piece of baking paper 30 x 35 cm resting on a tea towel. Brush a 25 x 30 cm Swiss roll tin with oil or melted butter and line with baking paper.
2. Beat the egg whites until soft peaks form. Gradually add the sugar and beat until dissolved. Beat in the lightly beaten egg yolks until thick.
3. Fold in the flour and 2 Tbsp hot water. Spread into the tin and bake for 8 - 10 minutes, or until firm and golden. Turn out onto the sugared paper and peel the paper from the base. Using the tea towel as a guide, roll up loosely from the narrow end. Leave for 20 minutes, or until cooled, then unroll. This prevents the sponge from cracking when rolled with the filling.
4. Beat the cream and extra sugar until soft peaks form. Spread the roll with jam and top with cream and strawberries. Reroll and chill.
Pineapple and Banana Cake
2 medium bananas, mashed
130g drained, crushed pineapples
310g caster sugar
200g self-raising flour
2 tsp ground cinnamon
60ml pineapple juice
250g cream cheese
185g icing sugar
1 small mango, thinly sliced
1. Preheat the oven to 180°C Brush a 23 cm round cake tin with melted butter or oil and line the base with baking paper.
2. Place the bananas, pineapple and sugar in a large bowl. Add the sifted flour and cinnamon, and using a wooden spoon to stir, combine.
3. Whisk the oil, pineapple juice and eggs together and add to the banana mixture. Stir until the ingredients are combined and the mixture is smooth.
4. Pour into the prepared tin, smooth the surface and bake for 1 hour, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 10 minutes, then turn onto a wire rack to cool.
5. To make the icing - using electric beaters, beat the cream cheese and icing sugar until light and fluffy. Using a serrated knife, cut the cake in half horizontally. Spread a third of the icing over the bottom layer of cake and arrange the mango slices over the icing. Replace the top layer and cover the top of the cake with the remaining icing. Decorate with pieces of glace pineapple, if desired, or sprinkle with a little cinnamon and icing sugar mixed.
Lemon Chiffon Cake
280g plain flour, sifted
10ml baking powder
125ml sunflower oil
5 egg yolks
60ml lemon juice
10ml grated lemon rind
7 - 9 egg whites
3ml cream of tartar
icing sugar for dusting
1. Preheat the oven to 160°C. All the ingredients should be at room temperature. Have ready a 25 cm circular tube pan or chiffon tin, ungreased.
2. Sieve together the flour, sugar, baking powder and salt in a large bowl. Make a well in the centre.
3. In a separate bowl, beat the oil, egg yolks, water and lemon juice until they are of a smooth consistency. Add the lemon rind. Add this to the flour mixture and beat very well.
4. In another mixing bowl, beat the egg whites until soft peaks have formed. Add the cream of tartar and then beat until the egg whites become very stiff and have lost their gloss.
5. Pour the egg yolk mixture over the egg whites and gently fold together, using a metal spoon. Pour into the tin and bake for 1 hour 10 minutes.
6. Remove from the oven and allow the tin to hang, upside down, over the neck of a bottle until it is completely cold. Then, with a sharp knife, cut the chiffon cake out of the tin and dust it lightly with icing sugar.
175g soft brown sugar
225g flour, sifted
25g ground almonds
100 - 125g currants
50g mixed, chopped candied peel
50g glacé cherries, chopped
juice and rind of 1/2 lemon
juice and rind of 1/2 orange
25g whole almonds, blanched
1. Preheat the oven to 150°C. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Mix the sifted flour, salt and ground almonds, then fold into the butter mixture and mix well. Stir in the remaining ingredients, except the almonds.
2. Grease a 20 - 23 cm cake tin and line it with a double layer of wax paper. Spoon the mixture into the tin and smooth the top, hollowing the centre slightly.
3. Arrange the blanched almonds on top and bake for 1 3/4 - 2 hours. Do not open the oven door during the first 30 minutes. If the cake is browning too much towards the end of the cooking time, cover it lightly with baking paper or foil.
4. Allow the cake to cool completely before wrapping in foil and storing in an airtight tin, where it will keep for many weeks.
10ml baking powder
2ml bicarbonate of soda
50g cooking or plain chocolate
275g dark, soft brown sugar
15ml golden syrup
5ml vanilla essence
100 - 125g butter
15ml golden syrup
50g cooking or plain chocolate
1. Preheat oven to 180°C. Grease 3 sandwich tins 18 cm in diameter, or 2 tins 23 cm in diameter. Sieve together the flour, baking powder, bicarbonate of soda and salt.
2. Put the chocolate with the milk into a small saucepan over a low heat and stir occasionally until the chocolate has melted. Remove the pan from the heat and allow the mixture to cool.
3. Cream the butter and sugar together until fluffy. Beat in the eggs, one at a time, adding a little of the flour mixture alternately with each egg. Stir in the syrup and vanilla essence and fold in the remaining flour. Mix well, then stir in the cooled chocolate and milk mixture to make a thick batter.
4. Divide the mixture between your prepared tins and bake for 30 - 35 minutes. Turn the cakes out on a wire rack to cool.
5. To make the icing, put the sugar, milk, butter, syrup, cocoa and chocolate into a heavy-based saucepan. Heat gently until the sugar has dissolved, then bring to the boil and cook to a soft-ball consistency.
6. Leave to cool for 10 minutes, then beat until the icing is thick enough to spread. Sandwich the cake layers together with the icing and spread it over the top and sides of the cake, swirling it with a knife.
Basic Butter Cake
150g soft butter
180g caster sugar
5ml vanilla essence
3 x-large eggs
8ml baking powder
45ml hot water
1. Preheat the oven to 180°C. Butter and flour a 20 cm round loose-bottomed cake tin.
2. Cream the butter well, then add the sugar, a tablespoon at a time, beating it thoroughly after each addition until the mixture has become light and fluffy. Add the vanilla essence. In a small bowl, beat the eggs lightly and add them slowly to the creamed butter mixture.
3. Sieve together the flour and baking powder. Add these dry ingredients alternately with the hot water to the creamed mixture, starting and ending with the flour.
4. Pour the batter into the prepared tins. For a really good finish, paint the surface with milk and sprinkle it with caster sugar. Bake for 1 hour. Make sure the cake is baked all the way through by testing it with a skewer. The sides of the cake should also be shrunk away from the edges of the tin. Remove the cake from the oven and allow to stand in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Ice and decorate as desired.
For a slightly richer cake, use warm milk instead of hot water.
For a cherry cake, cut 100g glace cherries in halves or quarters. Mix these with the flour and proceed as in the basic recipe.
The grated rind of 1/2 a lemon will improve the flavour.
For a marble cake, divide the basic mixture into two. Leave one half plain and to the other half add 30ml cocoa mixed to a paste with 15ml hot water. Put this into the tin in alternate spoonfuls.
10ml baking powder
10ml bicarbonate of soda
5ml ground cinnamon
4 eggs, lightly beaten
375ml sunflower oil
5ml vanilla essence
750g grated carrots
250g chopped walnuts
250ml chopped pineapple
CREAM CHEESE ICING
250g firm cream cheese
500g icing sugar
5ml vanilla essence
1. Preheat the oven to 180°C. Butter and flour 2 x 23 cm sandwich tins.
2. In a large bowl, sieve together the flour, baking powder, bicarbonate of soda, cinnamon and salt. Add the sugar. Make a well in the centre and add the eggs, oil and vanilla essence. Combine the mixture well.
3. Stir in the carrots, walnuts and pineapple and mix well. Pour into the prepared tins and bake for 1 - 1 1/4 hours. Allow the cake to cool for at least 15 minutes before turning it out of the pan or tin.
4. To make the icing, cream the cheese and butter together. Slowly beat in the icing sugar and vanilla essence. If the icing is too soft, refrigerate until it is of a good spreading consistency. Ice the cake when it has cooled thoroughly.
To make this carrot cake less expensive, leave out the nuts and pineapple.
To keep blocks of cheese fresher longer, wrap them in aluminium foil instead of plastic wrap. It will help prevent mould.
Extend the shelf-life of cottage cheese by storing it upside down in its container.
When you get home from the store, separate bananas from the main stem. They will not ripen as quickly. And to avoid having strings on a banana when you peel it, take the peel off from the bottom — the primates do it that way.
If you love the taste of garlic, push it through a garlic press before adding to the rest of your ingredients. If you like a milder taste, chop or slice it. Pressing garlic makes the taste of garlic much stronger because there is more surface area of the garlic exposed. Also, be sure to add garlic towards the end of cooking when sautéing so you don't burn it and turn it bitter.
Soak diced or sliced raw onions in ice water for 15 minutes to make them less pungent — ideal when adding to salads or sandwiches and you don't want an overwhelming onion bite.
To make rich and creamy scrambled eggs or omelettes, beat in a couple of spoonfuls of sour cream, softened cream cheese or heavy cream.
To reheat pizza without creating a soggy mess in the microwave, heat it in a non-stick skillet on top of the stove over medium-low heat until warm. You may need to put the lid on the skillet to melt the cheese.
If a bell pepper has three bumps on the bottom it is sweeter and better for eating raw. If it has four bumps on the bottom, it is likely firmer and better for cooking.
For super-simple devilled eggs, put cooked egg yolks and additional ingredients in a zip-top bag and seal. Mash until well combined. Slice one of the tips off of the bottom of the bag and squeeze mixture into the cooked egg white shells. Clean up is easy — just throw the bag away.
To reheat refrigerated bread products, like loafs, biscuits, pancakes or muffins, and keep them soft, reheat in the microwave with a cup of water. The water will keep the them moist and help them reheat faster.
To avoid teary eyes when cutting onions, cut them under cold running water or briefly place them in the freezer before cutting.
To keep bacon from curling while cooking, lay it flat on a cookie sheet. Edges may touch but not overlap. Bake in the oven at 200°C for crispy bacon about 30 minutes for softer bacon about 20 minutes. No splatter mess on the stove top.
Fresh lemon juice will remove onion scent from hands.
Add raw rice to the salt shaker to keep the salt free flowing.
Separate stuck-together glasses by filling the inside glass with cold water and setting both in hot water.
Clean corningware by filling it with water and dropping in two denture cleaning tablets. Let stand for 30 - 45 minutes.
Always spray your grill with non-stick cooking spray before grilling to avoid sticking.
In a large shaker, combine 6 parts of salt and 1 part pepper for quick and easy seasoning.
Unbaked cookie dough can be covered and refrigerated for up to 24 hours or frozen in an airtight container for up to 9 months.
Dip cookie cutters in flour or powdered sugar and shake off excess before cutting. For chocolate dough, dip cutters in baking cocoa.
Instead of folding nuts into brownie batter, sprinkle on top of batter before baking. This keeps the nuts crunchy instead of soggy.
To test if spaghetti is done, throw one piece at the wall or ceiling. If it sticks then it is done.
When frying meat, sprinkle paprika on meat to make them golden brown.
Scaling a fish is easier if vinegar is rubbed on the scales first.
A few drops of lemon juice added to simmering rice will keep the grains separated.
Pumpkin and other custard-style pies are done when they jiggle slightly in the middle. Fruit pies are done when the pastry is golden, juices bubble and fruit is tender.
Achieve professionally decorated cakes with a silky, molten look by blow-drying the frosting with a hair dryer until the frosting melts slightly.
When baking bread, a small dish of water in the oven will help keep the crust from getting too hard or brown.
To keep hot oil from splattering, sprinkle a little salt or flour in the pan before frying.
To prevent pasta from boiling over, place a wooden spoon or fork across the top of the pot while the pasta is boiling.
Boil all vegetables that grow above ground without a cover.
A little vinegar or lemon juice added to potatoes before draining will make them extra white when mashed.
To absorb the pungent odour of foods like fish or cabbage, place a small bowl filled with white vinegar on the stove while cooking.
If food from a bubbling casserole spills over on the stovetop or oven floor, sprinkle salt on the drips to absorb the burned smell while the dish is still cooking (that will also make it easier to clean up the mess later).
TIPS FOR BAKING THE PERFECT CAKES
There is a thin divide line between breads and cakes. Cakes are mainly distinguished by the large amount of sugar in them, by the high fat content, which gives them a rich, melting texture, and by the fact that they are raised by eggs instead of yeast.
Ingredients for Cake-making
Flour - Cake recipes usually ask for cake flour mixed with baking powder, or else self-raising flour. Cake flour will keep unopened for 9 months in dry, cool conditions and for 3 months once it has been opened. Self-raising flour will keep for 6 months unopened and for 2 months once opened. Use up one batch of flour before opening a new packet. Never mix 2 packets together, as one is older than the other. Flour can also be kept in the fridge or freezer if you have a problem with the Lowveld's little bugs - weevils!
Fat - This can be butter, margarine, lard, vegetable fat or oil. Sometimes a mixture of fats is used. Butter gives the best flavour, especially to a sponge without strong flavourings added, but many people prefer to use margarine for reasons of economy. Remember to take the fat out of the refrigerator well before you want to use it. You can mix the cake far quicker with fat that has softened at room temperature.
Sugar - If a recipe recommends castor sugar, try to use this whenever possible and do not be too ready to substitute granulated sugar, which is more difficult to cream thoroughly. It produces a cake of a coarser texture and can give a spotty appearance to the surface of the baked cake. If you have no castor sugar, you can grind granulated sugar in a blender or food processor for a few seconds to give it a finer texture.
Eggs - These must be fresh to give the cake good flavour and lightness. Break each egg into a cup and add it to the mixture before you break open the next. This avoids all danger of adding a stale egg to your cake mixture or to the other eggs. Make sure you bring the eggs to room temperature before using. An egg that is much colder than the ingredients you are adding it to will make the mixture curdle. Sometimes a creamed cake mixture curdles when eggs are added too quickly. You can avoid this by beating them into the mixture one by one. You can remedy curdling that has already occurred by stirring 5 - 10 ml of flour from the weighed ingredients into the cake mixture.
Milk - Measure out milk carefully where a recipe gives an exact amount. Do not exceed the amount recommended, as too much milk can make a cake heavy. If you are short of milk, use a mixture of milk and water, which will give just as satisfactory a result.
Dried fruit - Currants, raisins and sultanas often need washing to make them clean enough to add to a cake. Weigh out the amount you need into a colander or sieve and pour plenty of boiling water through the fruit. Shake off as much water as you can and dry the fruit well on paper towels or a tea towel. Leave the fruit to become completely cold before adding it to the cake mixture. War, wet fruit will produce a heavy cake. Rinse and dry glace cherries, crystallised fruit and candied peel in the same way to remove excess sugar. If the fruit is too sugary, it will sink to the bottom of the cake. Cherries are less likely to sink if you halve or quarter large ones and roll in a little flour before adding them to the cake mixture.
Raising agents - Self-raising flour already contains the correct amount of raising agent required. Raising agents that you add during mixing a cake include:-
Air - This is the principal raising agent in a cake. It is introduced into the mixture by sieving the flour, by creaming the fat and sugar together until light and fluffy, and by beating in whole eggs or egg whites. The air incorporated in the mixture expands during baking to give the cake an airy, spongy texture.
Baking powder - This must be measured exactly. Too much of it will make small cakes and biscuits dry. Too much in a large cake will give it a flat taste. Baking powder should be sieved thoroughly with the flour.
Cream of tartar and bicarbonate of soda - These must be mixed very thoroughly into the flour in the amounts specified in your recipe. It is usual to use 2 parts cream of tartar to 1 part bicarbonate of soda. Take care to keep these proportions. Too much soda, for example, gives a soapy taste and dark colour.
Always prepare the cake tine you will need before starting to mix the cake. Many cake mixtures must be put in the oven as soon as they are mixed and will be spoiled if they are kept waiting while a tin is lined.
If you are using non-stick baking ware, you should follow the manufacturers instructions for preparing the tins for baking.
Brush other tins with a pastry brush dipped in sunflower oil, or rub them lightly with a little butter or margarine on a piece of grease-proof paper. Another method is to coat the tin with a non-stick cooking spray.
Rich cakes or delicate mixtures should be put into lined tins. For lining, use grease-proof paper, aluminium foil rubbed with oil or butter, or a non-stick baking paper. Lining a tin helps prevent burning during cooking.
To line a square or oblong tin, cut a square or oblong sheet of paper large enough to cover the base and sides of the tin. Make a cut from each corner or the paper towards the centre and fit the paper into the tin, overlapping the cut edges at the corners.
To line a round tin, cut a circle of paper to fit the base and a long strip to go all round the side but slightly deeper than the tin. Make small cuts along bottom edge of the strip so that when it is fitted into the tin, the cut edges lie neatly on the base of the tin. Lay the cut-out circle of paper over the base covering the cut flap.
Give any cake that requires long baking, such as a fruit cake, extra protection by tying a double layer of thick brown paper round the outside of the tin or fitting a double layer of brown paper between the tin and the lining paper. This prevents the formation of a dry, heavy crust during the long baking.
To give a crisp coating to sponge cakes, dredge the greased tin with 5ml caster sugar mixed with 5ml flour. Toss the mixture round the tin to coat all the greased surface, then tip out the surplus.
When the cake mixture is ready, pour it or scoop it into the prepared tin. Smooth the top of the mixture and make a slight depression with the back of a spoon in the centre of a large cake. This will level out as the cake bakes and prevents the cake from rising to a peak in the middle.
Small cakes are usually baked near the top of the oven, but place large cakes in the middle of the oven, where they are less likely to brown too quickly. If a cake is browning too much before it is due to come out of the oven, cover it lightly with a square of grease-proof paper or foil. This will prevent any further browning.
Do not open the oven door unnecessarily while your cake is baking. An inrush of cold air can check the rising of the cake or cause it to rise unevenly. If you have to open the oven, do it slowly and close the oven door very gently afterwards.
With thanks to Crossing Superspar in Nelspruit.
You can subscribe to their newsletter by clicking here
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
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 foldernow 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 email@example.com
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!
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
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
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
Silversands Online casino
We usually go to Carnival City, our local entertainment complex about
twice a month for a movie, a good meal and a flutter at the tables or
machines. Most times it is crowded and my favourite machines are taken.
Then I came across Silversands online casino. You simply sign up, download
some software and you can practice with fun money to your heart's content
before you play with the real thing.
Give it a try, Click Here .
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 http://www.facebook.com/home.php#/pages/Africam/169676953137?ref=ts
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 www.biltongspice.com.au
|Subscribe / Unsubscribe / Contact|
To subscribe to this newsletter and view previous newsletters, click here, to subscribe to my Afrikaans newsletter, click here. To unsubscribe, click on the appropriate link above and unsubscribe or email me at : firstname.lastname@example.org