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,

Front page headlines midweek screamed the shocking news that President Mugabe’s trip to Brazil was costing the country seven million US dollars. The President had gone to Rio de Janeiro in Brazil to attend a UN summit on Sustainable Development. He was accompanied by a delegation of ninety two people.

The next day I attended a meeting along with perhaps forty others at our local Municipality. Called an ‘All Stakeholders’ meeting the idea was for local council officials to tell us what they were doing with our money every month and to give residents of the town a chance to publicly air their views. This was a meeting that had been requested by residents months ago and was finally happening. Only about twenty chairs had been provided for members of the public and for the first hour and a quarter people shuffled in and out. At the start of the public part of the meeting residents were asked by the council to ‘keep emotions down’ but when it came our turn to talk there was an explosion of fireworks .‘You are failing to meet your obligations’ was the message repeated again and again by residents to the council officials. Roads are falling apart; litter is piling up; refuse is everywhere; the street lights haven’t worked for years; sewage blockages are everywhere; water is only available for a couple of hours a day, trees are being chopped down in every direction. Month after month residents pay for services that they aren’t receiving and this is one angry town. Even the representative from the War Veterans Association spoke for almost half an hour and said aid that our beautiful town had become a filthy growth point.

Most dramatic of all, however, was one statement which stuck in my mind. The Chamber Secretary said he was pleased to announce that the town’s budget for the year had been approved by Government. The budget for the whole year is 6.1 million dollars. The contrast between a towns entire annual budget being less than the cost of the President and his delegations trip to Brazil is dramatic. Less is more.

Until next time, thanks for reading,
love
cathy.
23rd June 2012.

For information on my new book “IMIRE”, about Norman Travers and Imire Game Park, or my other books about Zimbabwe: “Innocent Victims,” African Tears,” “Beyond Tears;” and “History of the Mukuvisi Woodlands 1910-2010”, or to subscribe/unsubscribe to this letter, please visit my website or contact cbuckle@zol.co.zw

 

This South Africa - news headlines

Source: SouthAfrica.info
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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

Fruit Spread

500g apples, peeled, cored and chopped
250g dried pears
245g dried peaches
350ml apple juice
1/2 tsp mixed spice
1 1/2 tsp lemon juice, or to taste (optional)


1. Place the apples, pears, peaches, apple juice, mixed spice and 125ml water into a heavy-based saucepan. Set the pan over a high heat and bring the fruit mixture to the boil, stirring occasionally with a wooden spoon.

2. Reduce the heat to low and simmer, uncovered, for 30 minutes, or until mixture is reduced to a pulp and no liquid is visible on the surface. Stir frequently to prevent the mixture from sticking to the bottom of the pan.

3. Remove the pan from the heat and allow the mixture to cool slightly. Taste and stir in the lemon juice if the mixture is too sweet.

4. Transfer the fruit mixture to a food processor or blender and process to a thick puree.

5. Leave to cool completely before serving. The spread can be kept, covered, in the fridge for up to 2 weeks.

This is a really healthy spread for the kid's school lunch boxes.

Apple and Date Salad

45g hazelnuts, chopped
2 green apples, cored and roughly chopped
180g pitted fresh dates, roughly chopped
1 small red pepper, seeded and chopped
2 stalks celery, sliced
125g seedless green grapes, halved if large
2 Tbsp chopped parsley (optional)

DRESSING
160g low-fat natural yoghurt
90g mayonnaise
1 Tbsp lemon juice
1 tsp caster sugar
salt and pepper


1. Put the hazelnuts into a small dry frying pan and toast over a moderate heat, stirring, until you can smell the nutty fragrance. Tip the nuts into a bowl and set aside.

2. To make the dressing, put the yoghurt, mayonnaise, lemon juice and sugar into a large bowl with salt and pepper to taste and mix well.

3. Add the apples to the bowl and stir until the pieces are well coated with the dressing. Add the dates, pepper, celery and grapes and stir to mix.

4. Sprinkle the salad with the toasted nuts and parsley before serving.

Chicken with Apricots and Cumin

2 Tbsp sunflower oil
8 chicken thighs, about 500g in total
1 onion, sliced
2 cloves garlic, chopped
2 tsp ground cumin
2 tsp ground coriander
300ml chicken stock
3 carrots, halved crossways, then each half cut into 6-8 thick fingers
1 bulb of fennel, halved lengthways, then cut crossways into slices
300g ripe but firm apricots, pitted and quartered
salt and pepper
chopped fennel leaves from the bulb to serve


1. Heat the oil in a large flame-proof casserole dish and fry the chicken thighs for 5 - 10 minutes, turning occasionally, until golden brown all over. Remove from the pan. Add the onion and garlic to the casserole dish and fry for 5 minutes, or until soft and golden.

2. Stir in all the spices and fry for 1 minute, then add the stock. Return the chicken to the casserole dish together with the carrots and fennel. Bring to the boil. Stir well, then cover and simmer gently for 30 minutes, or until the chicken is tender. Remove the lid. If there is too much liquid, boil to reduce it slightly.

3. Add the apricots to the casserole dish and stir gently to mix. Simmer over a low heat for a further 5 minutes.

4. Season to taste with salt and pepper. Sprinkle with the fennel leaves and serve with rice or potatoes.

Pork Chops with Pears

4 boneless pork loin chops, about 140g each, well trimmed of fat
1 pear, peeled, cored and cut into rings
sprigs of fresh coriander to serve

MARINADE
4 Tbsp orange juice
2 Tbsp soy sauce
1 Tbsp hoisin sauce
1 Tbsp ginger wine

SPICED RICE
350g basmati rice
2 cloves
2 thin slices fresh ginger, peeled
1 Tbsp butter
1 Tbsp sunflower oil
1 1/4 tsp salt
pepper
2 pears, peeled, cored and chopped
2-3 Tbsp finely chopped fresh coriander

1. To make the marinade, mix the orange juice, soy sauce, holsin sauce and ginger wine together in a dish large enough to hold the pork chops in a single layer. Add the chops and turn to coat. Cover with plastic wrap and marinate in the fridge for at least 1 hour.

2. To prepare the rice, rinse it in a sieve under cold running water until the water runs clear. Place in a bowl, add water to cover by 2.5 cm and leave to soak for 30 minutes.

3. Put the cloves and ginger in a small saucepan with 2 cups of water and bring to the boil. Remove from the heat, cover and set aside to infuse for 30 minutes.

4. Remove the spices from the water and bring the water back to the boil. Drain the rice well. Melt the butter with the oil in a heavy-based saucepan. Add the rice and stir until it is well coated. Pour in the spice-infused water and add the salt and pepper to taste. When the water returns to the boil, reduce the heat to low. Stir in the chopped pears. Cover the pan and leave to simmer for 10 minutes. Remove from the heat and leave undisturbed for about 5 minutes.

5. Meanwhile, remove the pork chops from the marinade, letting the excess marinade drip back into the dish. Place the chops on the grill rack and grill for 10 minutes, basting with the reserve marinade.

6. Turn the chops over and add the pear rings to the grill rack. Brush the chops and pear rings with the reserved marinade. Continue grilling and basting for a further 5 - 7 minutes, or until the chops are cooked. Turn the pear rings over halfway through the cooking time.

7. Uncover the rice and stir in the chopped coriander. Taste and adjust the seasoning. Serve each chop with a large portion of the spiced rice, garnished with the grilled pear rings and sprigs of coriander.

Thai-Style Stir-Fried Beef with Mango

400g lean steak, such as sirloin
3 cloves garlic, finely chopped
1 tsp caster sugar
2 tsp soy sauce
1 1/2 Tbsp sunflower oil

GINGER and HONEY DRESSING
2 tsp paprika
2 tsp mild chilli powder
1 1/2 Tbsp honey
2.5 cm piece fresh ginger, grated
4 Tbsp cider vinegar
juice of 1 lime or lemon

SALAD
1 ripe, but firm mango, peeled and cut into strips
2 ripe but firm plums, sliced
1/4 medium-sized red cabbage, shredded
50g watercress, trimmed
1/2 small cucumber, cut into matchsticks
1/2 red pepper, cut into thin strips
3 - 4 spring onions, cut into diagonal pieces
50g mixed fresh mint and coriander
2 Tbsp coarsely chopped roasted unsalted peanuts


1. To make the dressing, put the paprika, chilli powder, honey, ginger and vinegar in a saucepan and slowly add 250ml of water, stirring. Bring to the boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and stir in the lime or lemon juice. Set aside.

2. Combine all the salad ingredients, except the peanuts, in a large serving dish and toss gently together until evenly mixed. Set aside.

3. Cut the steak into thin strips for stir-frying. Put the steak in a bowl with the garlic, sugar and soy sauce and mix together so the strips of steak are seasoned. Heat the wok or frying pan on a high heat, then add the oil. Add the beef and stir-fry until the strips are evenly browned and cooked to taste.

4. Spoon the stir-fried beef over the top of the salad. Drizzle the dressing over the top and sprinkle with the peanuts. Serve immediately.

Plum and Marzipan Pastries

5 large plums, about 75g each
50g white marzipan, sliced into 4 portions
150g phyllo pastry, thawed
1 1/2 Tbsp unsalted butter, melted
1/3 cup toasted flaked almonds
1 tsp icing sugar mixed with a pinch of ground cinnamon

1. Preheat the oven to 180°C. Halve the plums lengthwise and ease out the stones. Cut one of the plums into slices and reserve for decoration. Put a slice of marzipan in between the halves of each remaining plum and sandwich back together.

2. Cut the phyllo pastry into 8 squares, each measuring about 20 x 20 cm. Stack 2 squares of phyllo on top of each other, brushing lightly between the layers with melted butter and placing them so the corners are not directly aligned.

3. Pile 1 Tbsp of the almonds in the centre of the pastry and place a marzipan-stuffed plum on top. Scrunch the pastry up around the plum to form an old-fashioned moneybag shape.

4. Repeat with the remaining pastry, almonds and plums to make 4 parcels in all. Brush the pastry with any remaining butter.

5. Place on a non-stick baking tray and bake for 15 - 20 minutes, or until the pastry is crisp and golden. Transfer the pastries to serving plates. Dust with the icing sugar and cinnamon, decorate with the reserved plum slices and serve.

Strawberry and Cream Cheese Tart

PASTRY CASE
110g plain flour
50g unsalted butter, at room temperature
2 Tbsp caster sugar
2 egg yolks

FILLING
250g low-fat cream cheese
1 Tbsp honey
grated zest of 1 orange
1 Tbsp orange juice
225g ripe strawberries, quartered
50g blueberries
105g redcurrant jelly or apricot jam


1. Sift the flour onto a cool work surface. make a well in the centre and put in the butter, sugar and egg yolks. Using the fingertips of one hand, work the ingredients in the centre together, then draw in the flour and work to a smooth paste. Put into a plastic bag and chill for 1 hour.

2. Roll out the pastry dough thinly on a floured surface and use to line a 21 cm loose-bottomed flan tin. Chill for 30 minutes.

3. Preheat the oven to 190°C. Line the pastry case with baking paper and fill with beans or rice and bake 'blind' for 10 - 15 minutes, or until lightly browned. Remove the paper and beans or rice and bake for a further 5 minutes, or until the base of the pastry case is cooked through. Allow to cool, then carefully remove the pastry case from the tin.

4. For the filling, mix together the cream cheese, honey and orange zest and juice until smooth. Spoon the filling into the pastry case and spread out evenly to the edges.

5. Arrange the strawberries and blueberries over the surface of the filling. Heat the redcurrant jelly or apricot jam until it is liquid and smooth, then brush generously over the fruit. Leave to cool and set before serving. The tart is best served within 1 - 2 hours of filling.

Apple Crème Caramel

CARAMEL
750ml clear apple juice
pinch of cinnamon

CUSTARD
3 eggs
3 egg yolks
55g sugar
600ml clear apple juice

TO SERVE
300g blackberries (or fruit of your choice)

1. Preheat the oven to 160°C. To make the caramel, put the apple juice in a large, heavy non-stick saucepan with the cinnamon. Bring to the boil, then cook over a high heat for about 20 minutes, or until reduced by about half. Reduce the heat to moderate and continue boiling down for a further 10 minutes, or until thickened to a bubbling darkish syrup. Take care, as it burns very easily at this stage.

2. Remove from the heat and pour into 6 ramekins. Swirl the apple caramel round the sides if you can, or use a spoon and spread it around a bit. It will not swirl round as easily as ordinary caramel would, so do not worry.

3. For the custard, beat the eggs and egg yolks with the sugar until smooth. Heat the apple juice in a saucepan until it comes to the boil, then slowly stir it into the egg mixture, mixing well. Pour the custard into the ramekins.

4. Set the ramekins in a roasting pan. Pour hot water into the pan to come about halfway up the sides of the ramekins. Bake for 35 - 40 minutes or until the custard has just set. Remove the ramekins from the pan. Leave to cool, then chill for at least 2 hours.

5. To serve, loosen each custard with a knife run round the edge, then turn out onto a plate where it will be surrounded by it's own pool of apple caramel sauce. Serve with the fresh blackberries.

Hot Apricot Soufflés

1 1/2 tsp ground almonds or caster sugar
1 can apricot halves in natural juice, about 400g, well drained
2 eggs, separated
2 Tbsp thick cream
1 Tbsp caster sugar
1/2 tsp vanilla extract
1/2 tsp lemon juice
1/2 tsp cream of tartar

TO FINISH
icing sugar
cocoa powder (optional)

1. Preheat the oven to 200°C and place a baking tray inside to heat. Lightly butter 4 x 175ml ramekins and dust the sides with the ground almonds or caster sugar, shaking out the excess.

2. Put the apricot halves, egg yolks, cream, sugar, vanilla extract and lemon juice in a food processor or blender and process until smooth.

3. Place the egg whites in a clean bowl and whisk until soft peaks form. Sift over the cream of tartar and continue whisking until stiff peaks form. Spoon the apricot mixture over the egg whites and use a large metal spoon to fold together, taking care not to overmix and deflate the egg whites.

4. Divide the apricot mixture among the prepared ramekins. Use a round-bladed knife to mark a circle in the centre of each soufflé, this helps the tops to rise evenly.

5. Place the ramekins on the heated baking tray and bake in the centre of the over for 15 minutes, or until the soufflés are well risen and golden brown on top. Immediately dust with icing sugar and cocoa powder, sifted through a sieve, and serve at once before they deflate.

Flambéed Pears with Orange

2 pears
juice of 1/2 lemon
3 oranges
30g butter
45g soft brown sugar
3 Tbsp brandy
2 Tbsp coarsely chopped pistachios
sprigs of fresh lemon balm to serve

1. Peel, quarter and core the pears, then cut into slices and sprinkle with the lemon juice to prevent them from turning brown.

2. Peel the oranges, removing all the white pith. Cut them across into neat slices.

3. Melt the butter in a frying pan. Add the sugar and stir until dissolved. Add the pear slices and cook gently for about 3 minutes on each side, or until they are just tender, but still quite firm. Add the orange slices for the last minute of cooking, turning them to coat well with the juices in the pan.

4. Using a slotted spoon, remove the pears and oranges to a shallow serving dish and keep warm. Boil the juices remaining in the pan to reduce a little, then pour over the fruit. Pour the brandy into the frying pan, heat and set it alight. Pour over the fruit.

5. Serve on warmed plates, sprinkled with the pistachios and decorated with lemon balm.

Hoisin Beef Stir-fry

Preparation Time :- 25 minutes

2 sheets medium Chinese egg noodles (about 170g in total)
1 Tbsp sunflower oil
2 large cloves garlic, cut into shreds
1 tsp grated fresh ginger
1 large red pepper, seeded and thinly sliced
125g baby button mushrooms, halved
1 sirloin steak, about 200g, trimmed of fat and cut into thin strips
85g snow peas, halved lengthwise
4 spring onions, cut into chunky lengths
3 Tbsp hoisin sauce
1 Tbsp light soy sauce
shredded spring onion to garnish

1. Put the noodles in a bowl, cover with boiling water and leave to soak for 5 minutes, or according to packet instructions

2. Meanwhile, heat the sunflower oil in a wok or large frying pan, add the garlic and ginger, and cook very briefly to release their flavour. Toss in the peppers and mushrooms, then stir-fry over a high heat for 2 - 3 minutes, or until starting to soften

3. Add the strips of steak, snow peas and spring onions, and stir-fry for a further 1 - 2 minutes or until the meat just turns from pink to brown

4. Mix in the hoisin and soy sauces and stir well until bubbling. Drain the noodles. Serve the stir-fry on the noodles, garnished with the spring onion

Pork Steaks with Mustard Sauce

Preparation Time :- 30 minutes

4 boneless pork loin steaks or chops, about 500g in total, trimmed of excess fat
4 Tbsp dry white wine
1 clove garlic, finely chopped
170ml chicken or vegetable stock
2 tspmaizena mixed with a little cold water
125g crème fraiche or sour cream
1 Tbsp Dijon mustard
1 Tbsp chopped fresh tarragon
salt and pepper
fresh chives to garnish

1. Heat the oil in a frying pan over a moderately high heat. Add the pork steaks and fry for 3 minutes on each side, or until well browned. Remove the pork steaks to a plate

2. Add the wine to the frying pan with the garlic, and let it bubble briefly, then pour in the stock and boil for 2 minutes. Stir together the maizena mixture and crème fraiche or sour cream until smooth. Add to the hot cooking liquid, stirring well. Simmer gently for 2 minutes, stirring constantly, until thickened and smooth. Stir in the mustard and tarragon and season with salt and pepper to taste

3. Return the pork to the sauce. Reduce the heat to low, cover the pan and cook for 4 - 5 minutes or until the steaks are cooked through

4. Arrange the pork steaks on warm plates and spoon the sauce over. Garnish with chives and serve at once with boiled new potatoes sprinkles with chives, carrots and shredded cabbage

Spicy Drumsticks with Creole Rice

Preparation Time :- 30 minutes

1 Tbsp plain flour
1 tsp paprika
1 tsp ground black pepper
1 tsp garlic granules
1/2 tsp dried red chilli flakes
1 tsp dried thyme
8 chicken drumsticks, about 700g in total, skinned
1 Tbsp olive oil
salt and pepper
sprigs of fresh parsley to garnish
CREOLE RICE
1 Tbsp olive oil
1 onion, chopped
1 red pepper, seeded and diced
2 sticks celery, diced
150g long grain rice
600ml vegetable stock
1 can red kidney beans, drained and rinsed
2 Tbsp chopped fresh parsley

1. Preheat the grill to moderate. Put the flour, paprika, pepper, garlic granules, chilli flakes, thyme and a pinch of salt in a plastic bag and shake to mix. Make 2 slashes in each drumstick and rub with the oil. Toss them, one at a time, in the bag to coat with the spice mixture. Shake off any excess mixture and place the chicken on the grill rack. Grill for 20 - 25 minutes, or until golden and cooked through, turning often

2. Meanwhile, make the Creole rice. Heat the oil in a large saucepan, add the onion, pepper and celery and cook for 2 minutes of until softened. Stir in the rice, then add the stock and kidney beans. Bring to the boil. Cover and simmer gently for 15 - 20 minutes or until all the stock has been absorbed and the rice is tender

3. Stir the chopped parsley into the rice and season with salt and pepper to taste. Spoon the rice onto 4 plates and place 2 drumsticks on top of each portion. Serve hot, garnished with sprigs of parsley

Butternut and Corn Stew

Preparation Time :- 30 minutes

1 Tbsp olive oil
1 onion, sliced
2 cloves garlic, crushed
1 butternut, about 675g, peeled and cut into 1 cm cubes
1 red pepper, seeded and sliced
1 bay leaf
1 can chopped tomatoes
1 can black-eyed peas, drained and rinsed
1 can corn kernels, drained
300ml vegetable stock
1 Tbsp Worcestershire sauce, or to taste
1 tsp Tabasco sauce, or to taste
1 Tbsp dark brown sugar
1 - 2 tsp balsamic vinegar
chopped fresh parsley to garnish

1. Heat the oil in a large saucepan and add the onion, garlic, butternut, red pepper and bay leaf. Stir well, then cover the pan and allow the vegetables to sweat for 5 minutes, stirring occasionally

2. Add the tomatoes with their juices, the black-eyed peas and corn, and stir to mix. Add the stock, Worcestershire sauce, Tabasco sauce, sugar and vinegar and stir again. Cover and simmer for 15 minutes or until the butternut is tender

3. Sprinkle chopped parsley over the stew and serve at once with boiled rice or warm crusty bread

Curried Lentil and Vegetable Pilaf

Preparation Time :- 30 minutes

300ml coconut milk
1 litre vegetable stock or water
2 Tbsp sunflower oil
1 1/2 tsp cumin seeds
2 tsp ground coriander
1 tsp bottles chopped ginger
1 tsp bottles garlic
1/2 tsp cayenne pepper, or to taste
200g basmati rice, rinsed
3/4 cup red lentils
500g prepared mixed vegetables (carrots, beans, broccoli and cauliflower)
salt and pepper
chopped fresh coriander or parsley to garnish
TO SERVE
2 bananas
finely grated zest of 1 lime
lime juice to taste

1. Pour the coconut milk and stock into a saucepan. Bring to a simmer over a medium heat

2. Meanwhile, heat the oil in a large flameproof casserole or frying pan with a lid. Add the cumin seeds and stir-fry over a moderately high heat until they begin to sizzle and give off their aroma. Stir in the ground coriander, ginger, garlic and cayenne pepper and stir-fry for about 1 minute

3. Stir in the rice, lentils and vegetables. Pour in the coconut-flavoured stock and stir to mix every thing together. Bring to the boil, then reduce the heat to low, cover and simmer for 20 minutes, without removing the lid, until the rice and lentils are tender and all the liquid has been absorbed

4. Just before the pilaf finishes cooking, slice the bananas into a bowl. Add the lime zest and sprinkle over the lime juice to taste

5. When the pilaf is ready, adjust the seasoning if necessary, and fluff up the rice with a fork. Sprinkle with chopped coriander or parsley and serve at once with the bananas

Lamb Steaks with Rosemary

Preparation Time :- 30 minutes

2 Tbsp olive oil
2 large red onions, thinly sliced
3 large cloves garlic, thinly shredded
6 sprigs of fresh rosemary, each about 2.5cm long, plus extra sprigs to garnish
4 lean lamb steaks, about 125g each
1 Tbsp balsamic vinegar
4 Tbsp red wine
30g pitted black olives, sliced
1 tsp sugar
200ml vegetable stock
CANNELLONI BEAN and GARLIC MASH
1 Tbsp olive oil
3 cloves garlic
2 cans cannelloni beans, about 400g each, drained and rinsed
4 Tbsp vegetable stock
15g chopped fresh parsley
salt and pepper

Heat the oil in a large frying pan, add the onions, garlic and rosemary and cook over a moderate heat for about 10 minutes, stirring frequently, until the onions have softened and are starting to turn golden

2. Meanwhile, make the cannelloni bean and garlic mash. Heat the oil in a saucepan, add the peeled cloves of garlic and cook over a very low heat for 4 - 5 minutes or until tender. Add the cannelloni beans and vegetable stock, cover the pan and cook gently for 4 - 5 minutes to heat through. Mash until smooth and season to taste and stir in the parsley. Keep warm

3. Push the onions to the side of the frying pan and add the lamb steaks. Fry for 3 - 4 minutes on each side, depending on how well done you like your meat

4. Lift the lamb steaks from the pan and place on the warmed serving plates. Add the vinegar, wine, olives and sugar to the frying pan and cook over a high heat until the liquid has evaporated. Stir in the stock and bubble for a further 1 minute, then pour the sauce over the lamb steaks. Garnish with sprigs of rosemary and serve with the cannelloni bean and garlic mash

Pappardelle with Eggplant

Preparation Time :- 25 minutes

1 1/2 Tbsp olive oil
1 eggplant, unpeeled, cut crosswise into 3 - 5 mm slices
3 - 4 cloves garlic, thinly sliced
2 can chopped tomatoes, about 400g each
400g pappardelle or other wide flat noodles
2 Tbsp tomato paste
1/4 tsp sugar, or to taste
1/4 tsp dried oregano, or to taste
salt and cayenne pepper
100g goat's cheese, sliced
15g chopped fresh parsley or torn fresh basil leaves to garnish

1. Heat a ridged cast iron grill pan, then brush with 2 tsp of the oil. Arrange the eggplant slices in the pan and cook for 3 - 4 minutes. Brush the top side of the slices with another 2tsp oil and turn them over. Cook for a further 3 - 4 minutes or until tender and browned. Remove from the heat and cover lightly with a piece of foil to keep warm

2. While the eggplant is cooking, heat the remaining 2 tsp of oil in a heavy-based frying pan. Add the garlic and cook for 1 - 2 minutes or until just turning golden. Add the tomatoes with their juice. Cook over a high heat for 4 - 5 minutes, stirring occasionally, until reduced to a thick sauce

3. Meanwhile, cook the pappardelle in boiling water for 10 - 12 minutes, or according to the packet instructions, until al dente

4. Add the tomato paste, sugar and oregano to the tomato sauce. Season with salt and cayenne pepper to taste. Keep warm

5. Drain the pasta, turn it into the sauce and lightly toss to mix. Serve the pasta with the eggplant and goat's cheese, garnished with parsley or basil

Chicken Escalopes with Mushrooms

Preparation Time :- 30 minutes

4 small skinless chicken breast fillets, about 115g each
2 Tbsp plain flour
1 Tbsp sunflower oil
25g butter
1 small onion, finely chopped
250g chestnut mushrooms, sliced
4 Tbsp Madeira
2 tsp wholegrain mustard
1 Tbsp chopped fresh oregano or 1 tsp dried
150ml chicken stock
2 Tbsp crème fraiche
salt and pepper
2 Tbsp chopped fresh parsley to garnish

1. Put the chicken fillets between sheets of plastic wrap and pound them to flatten. Mix the flour with some salt and pepper, and use it to coat the escalopes, shaking off the excess

2. Heat the oil and butter in a large frying pan. Add the escalopes in one layer and fry for 2 - 3 minutes on each side. Transfer the chicken to a plate and keep warm

3. Add the onion to the pan and soften gently for 2 - 3 minutes. Add the mushrooms and cook for a further 1 minute or until softened

4. Stir in the Madeira and allow to bubble for about 2 minutes, then stir in the mustard, oregano and stock. Return the escalopes to the pan and simmer gently for 3 - 4 minutes

5. Using a slotted spoon, spoon the chicken and mushrooms onto a warm serving platter. Stir the crème fraiche into the sauce and warm through, then check the seasoning. Pour the sauce over the chicken, sprinkle with chopped parsley and serve with basmati rice and a leafy salad

Cinnamon Banana Caramels

Preparation Time :- 10 minutes

4 bananas
1/4 tsp ground cinnamon
300g Greek yoghurt
75g raw sugar

1. Preheat the frill. Peel and slice the bananas, cutting each one into about 16 slices. Divide the slices among four 250ml ramekin dishes and sprinkle with the ground cinnamon. Spoon the yoghurt over the banana slices to cover them completely. Sprinkle 1 Tbsp sugar evenly oven each dessert

2. Place the dishes on a banking tray and put them under the grill. Cook for about 1 minute or until the sugar melts into the yoghurt - keep watch to make sure that it does not burn. Remove from the grill and leave to cool for a few minutes before serving

Fragrant Mango Cream in Brandy-snap Baskets

Preparation Time :- 15 minutes

1 large, ripe mango
2 passionfruit
2 Tbsp good quality lemon curd
300g Greek-style yoghurt
6 brandy-snap baskets (available from the supermarket)
1 Tbsp chopped pistachios
fresh mint leaves to garnish

1. Cut the peel from the mango and slice the flesh from the stone. Place half the mango flesh in a food processor or blender and process briefly until smooth. Spoon into a bowl. Chop the remaining mango flesh into pieces and set aside

2. Cut the passionfruit in half and scoop out the seeds and pulp into the mango puree. Stir in the lemon curd. Add the yoghurt and fold everything together until well combined

3. Spoon the fruit and yoghurt cream into the brandy-snap baskets and top with the chopped mango. Scatter a few pistachios over the top of each serving and garnish with mint leaves. Serve immediately so the baskets remain crisp
 
With thanks to Crossing Superspar in Nelspruit.
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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