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, 

Our new draft constitution has finally been released. It has been four years in the making and cost over forty million US dollars to get to this stage. The draft runs to 164 pages; each of its fifty six thousand plus words has cost over one thousand US dollars. Within hours of its release the draft constitution had been posted on numerous websites on the internet.  

Despite the vast expense, incessant leaks, political bickering, accusations and threats, the release of the Draft Constitution did not make headline news on the country’s one and only TV station. ZBC TV relegated the news of our new Draft Constitution to a sluggish slot, twenty six minutes into their main evening news bulletin. The Draft Constitution came in fifth place after stories of the President talking at the AU , the President calling for the removal of sanctions, the President launching a women’s economic empowerment framework and Zanu PF saying there was no going back on their disbanding of their party’s district co-ordinating committees.  

Inspecting and understanding 164 pages of a document so critical to the future of our country is no small task but already eyebrows are being raised about the most contentious topics whose interpretation is difficult and often confusing. In the grey areas it’s hard to know which are the guiding principles Zimbabweans really wanted and which are the result of negotiated settlements between rival political parties protecting their own interests.  

Expecting to read that the current President, in power for the past thirty two years, would not be able to stand again in elections next year, the draft constitution has introduced new limits but they will not disqualify current leaders from standing again. The new draft reads: “A person is disqualified for election as President or Vice President if he or she has already held office as President under this Constitution for two terms.” 

Then there is the section relating to citizenship. Despite earlier assurances that dual citizenship would be enabled in the draft constitution, it isn’t. Three million plus Zimbabweans living in the diaspora must be questioning what their place or that of their children is in the future of our country or in its decision making.

For those Zimbabweans in the diaspora who have faithfully been sending home millions of dollars every month to support their families, not to mention the economy, this is a sad, sad day. 

Eyebrows are raised at the section relating to the right to life. Conditions have been significantly increased but it seems the death penalty will continue to be allowed - for men - but not for women. So if a man commits aggravated murder he will die but if a woman does the same she won’t. Surely the question then will easily be: who was holding the gun? 

A referendum on this draft constitution may take place as soon as October and is expected to cost thirty million US dollars but at this stage it is not clear which Zimbabweans will actually be able to vote in that referendum. Will all the born and raised, resident ‘aliens’ already struck off, be allowed to vote in the referendum or just the resident ‘aliens’ whose parents were born in SADC, or none of the resident ‘aliens’ until the electoral laws are changed? NO one seems able to answer the question.  

Trying to make headway through the 164 page draft constitution our attention couldn’t help but he diverted by the sudden freezing weather to hit the country. Thick frost, frozen hose pipes, outdoor water bowls and bird baths turned to solid ice and plants burnt and crisped. According to the met dept a cold continental air flow is upon us, it will last for a week and night time temperatures of minus three degrees Celsius can be expected in some centres. The quote which raised a smile came from the head of the Met Dept who said: “ People are also advised to put on warm clothing.” 

A copy of Zimbabwe’s final draft constitution is posted on my website following this link: Click here

Until next time, thanks for reading,
love cathy.

21st July 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

A Father, a Daughter and a Dog

A true story by Catherine Moore

"Watch out! You nearly broad sided that car!" My father yelled at me. "Can't you do anything right?"

Those words hurt worse than blows. I turned my head toward the elderly man in the seat beside me, daring me to challenge him. A lump rose in my throat as I averted my eyes. I wasn't prepared for another battle.

"I saw the car, Dad . Please don't yell at me when I'm driving.."

My voice was measured and steady, sounding far calmer than I really felt.

Dad glared at me, then turned away and settled back. At home I left Dad in front of the television and went outside to collect my
thoughts..... dark, heavy clouds hung in the air with a promise of
rain. The rumble of distant thunder seemed to echo my inner turmoil. What could I do about him?

Dad had been a lumberjack in Washington and Oregon . He had enjoyed being outdoors and had reveled in pitting his strength against the forces of nature. He had entered grueling lumberjack competitions, and had placed often. The shelves in his house were filled with trophies that attested to his prowess.

The years marched on relentlessly. The first time he couldn't lift a heavy log, he joked about it; but later that same day I saw him
outside alone, straining to lift it.. He became irritable whenever
anyone teased him about his advancing age, or when he couldn't do something he had done as a younger man.

Four days after his sixty-seventh birthday, he had a heart attack. An ambulance sped him to the hospital while a paramedic administered CPR to keep blood and oxygen flowing.

At the hospital, Dad was rushed into an operating room. He was lucky; he survived. But something inside Dad died. His zest for life was gone. He obstinately refused to follow doctor's orders. Suggestions and offers of help were turned aside with sarcasm and insults. The number of visitors thinned, then finally stopped altogether. Dad was left alone..

My husband, Dick, and I asked Dad to come live with us on our small farm. We hoped the fresh air and rustic atmosphere would help him adjust.

Within a week after he moved in, I regretted the invitation. It seemed nothing was satisfactory. He criticized everything I did. I became frustrated and moody. Soon I was taking my pent-up anger out on Dick. We began to bicker and argue.

Alarmed, Dick sought out our pastor and explained the situation. The clergyman set up weekly counseling appointments for us. At the close of each session he prayed, asking God to soothe Dad's troubled mind.

But the months wore on and God was silent. Something had to be done and it was up to me to do it.

The next day I sat down with the phone book and methodically called each of the mental health clinics listed in the Yellow Pages. I explained my problem to each of the sympathetic voices that answered in vain.

Just when I was giving up hope, one of the voices suddenly exclaimed, "I just read something that might help you! Let me go get the article.."

I listened as she read. The article described a remarkable study done at a nursing home. All of the patients were under treatment for chronic depression. Yet their attitudes had proved dramatically when they were given responsibility for a dog..

I drove to the animal shelter that afternoon.. After I filled out a
questionnaire, a uniformed officer led me to the kennels. The odor of disinfectant stung my nostrils as I moved down the row of pens Each contained five to seven dogs. Long-haired dogs, curly-haired dogs, black dogs, spotted dogs all jumped up, trying to reach me. I studied each one but rejected one after the other for various reasons too big, too small, too much hair. As I neared the last pen a dog in the shadows of the far corner struggled to his feet, walked to the front of the run and sat down. It was a pointer, one of the dog world's aristocrats. But this was a caricature of the breed.

Years had etched his face and muzzle with shades of gray. His hip bones jutted out in lopsided triangles. But it was his eyes that caught and held my attention. Calm and clear, they beheld me unwaveringly.

I pointed to the dog. "Can you tell me about him?" The officer looked, then shook his head in puzzlement. "He's a funny one. Appeared out of nowhere and sat in front of the gate. We brought him in, figuring someone would be right down to claim him. That was two weeks ago and we've heard nothing. His time is up tomorrow." He gestured helplessly.

As the words sank in I turned to the man in horror.. "You mean you're going to kill him?"

"Ma'am," he said gently, "that's our policy. We don't have room for every unclaimed dog."

I looked at the pointer again. The calm brown eyes awaited my
decision. "I'll take him," I said. I drove home with the dog on the
front seat beside me.. When I reached the house I honked the horn twice. I was helping my prize out of the car when Dad shuffled onto the front porch... "Ta-da! Look what I got for you, Dad !" I said excitedly.

Dad looked, then wrinkled his face in disgust. "If I had wanted a dog I would have gotten one. And I would have picked out a better specimen than that bag of bones. Keep it! I don't want it" Dad waved his arm scornfully and turned back toward the house.

Anger rose inside me.. It squeezed together my throat muscles and pounded into my temples. "You'd better get used to him, Dad. He's staying!"

Dad ignored me.. "Did you hear me, Dad ?" I screamed. At those words Dad whirled angrily, his hands clenched at his sides, his eyes narrowed and blazing with hate. We stood glaring at each other like duelists, when suddenly the pointer pulled free from my grasp. He wobbled toward my dad and sat down in front of him. Then slowly, carefully, he raised his paw..

Dad's lower jaw trembled as he stared at the uplifted paw confusion replaced the anger in his eyes. The pointer waited patiently. Then Dad was on his knees hugging the animal.

It was the beginning of a warm and intimate friendship. Dad named the pointer Cheyenne . Together he and Cheyenne explored the community. They spent long hours walking down dusty lanes. They spent reflective moments on the banks of streams, angling for tasty trout. They even started to attend Sunday services together, Dad sitting in a pew and Cheyenne lying quietly at his feet.

Dad and Cheyenne were inseparable throughout the next three years. Dad's bitterness faded, and he and Cheyenne made many friends. Then late one night I was startled to feel Cheyenne's cold nose burrowing through our bed covers. He had never before come into our bedroom at night.. I woke Dick, put on my robe and ran into my father's room. Dad lay in his bed, his face serene. But his spirit had left quietly sometime during the night.

Two days later my shock and grief deepened when I discovered Cheyenne lying dead beside Dad's bed. I wrapped his still form in the rag rug he had slept on. As Dick and I buried him near a favourite fishing hole, I silently thanked the dog for the help he had given me in restoring Dad's peace of mind.

The morning of Dad's funeral dawned overcast and dreary. This day looks like the way I feel, I thought, as I walked down the aisle to the pews reserved for family. I was surprised to see the many friends Dad and Cheyenne had made filling the church.. The pastor began his eulogy. It was a tribute to both Dad and the dog who had changed his life.

And then the pastor turned to Hebrews 13:2. "Do not neglect to show hospitality to strangers, for by this some have entertained angels without knowing it."

"I've often thanked God for sending that angel," he said.

For me, the past dropped into place, completing a puzzle that I had not seen before: the sympathetic voice that had just read the right article... Cheyenne's unexpected appearance at the animal shelter .
...his calm acceptance and complete devotion to my father. . and the proximity of their deaths. And suddenly I understood. I knew that God had answered my prayers after all.

Life is too short for drama or petty things, so laugh hard, love truly and forgive quickly. Live While You Are Alive. Forgive now those who made you cry. You might not get a second time.

 

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

Chunky Fish Soup

2 tsp extra virgin olive oil
60g chopped bacon
100g waxy potatoes, scrubbed and diced
100g parsnips, finely diced
2 stalks celery, finely chopped
100g onion, finely chopped
1 bay leaf
1 strip finely pared lemon zest
salt and pepper
3 cups (750ml) fish stock
250g skinless firm white fish, cut into bite-size pieces
4 spring onions, finely chopped for serving

1. Heat the oil in a large non-stick saucepan, add the bacon and cook over a moderate heat, stirring, for about 2 minutes. Add the potatoes, parsnips, celery and onion and cook gently for 1 minute, stirring frequently.
2. Add the bay leaf and lemon zest and season with salt and pepper to taste. Pour in the stock and slowly bring to the boil. Reduce the heat to moderately low, half cover the pan and simmer, stirring occasionally, for about 8 minutes, or until the vegetables are almost tender when pierced with the tip of a knife.
3. Lay the pieces of fish on top of the vegetables. Reduce the heat to low and cover the pan tightly. Simmer for 7 - 8 minutes, or until the fish flakes easily and all the vegetables are tender. Remove and discard the bay leaf and lemon zest.
4. Ladle the soup into bowls, sprinkle with the chopped spring onions and serve immediately.

Parmesan Topped Mussels

100ml white wine or fish stock
1 large onion, very finely chopped
3 large cloves garlic crushed
about 30 large mussels, scrubbed and beards removed
50g fresh wholemeal bread
30g chopped fresh parsley
35g fresh grated parmesan
2 tsp finely grated lemon zest
pinch of cayenne pepper
1 Tbsp extra virgin olive oil
lemon wedges to serve

1. Pour the wine or stock into a large saucepan, add the onion and garlic and bring to the boil over high heat. Boil rapidly for 1 minute. Add the mussels, cover the pan tightly and cook for 2 - 3 minutes, shaking the pan occasionally. Uncover the pan and give the mussels a good stir. Using tongs, remove the mussels from the pan as soon as they open, set them aside. Discard any mussels that remain shut.
2. When the mussels are cool enough to handle, remove and discard the top shell. Place 24 mussels on the half shell in a single layer in a shallow flameproof dish, loosening the mussels from the shells, but leaving them in place. Set the dish aside.
3. Preheat the grill to high. Put the bread in a food processor or blender and process to fine crumbs. Add the parsley, parmesan, lemon zest, cayenne pepper and oil, and process again until well blended.
4. Using your fingers put a mound of the cheese and crumb mixture on each mussel and pack it down firmly so the mussel is completely covered. Put the dish under the grill and cook for 2 - 3 minutes, or until the crumb mixture topping is crisp and lightly browned. Divide the mussels among individual plates and serve with lemon wedges.

Smoked Haddock Tartlets

Tartlet Shells
1 Tbsp melted butter
2 tsp extra virgin olive oil
8 sheets phyllo pastry

Smoked Haddock Filling
200g skinless smoked haddock fillets, or other smoked fish
200ml low-fat milk
1 bay leaf
2 tsp butter
2 large shallots, finely chopped
1 clove garlic, very finely chopped
250g celeriac, or turnip, grated
2 Tbsp plain flour
1 tsp grated lemon zest
freshly grated nutmeg
2 tsp lemon juice, or to taste
7g chopped flat-leaf parsley
salt and pepper
parsley to serve

1. To make the tartlet shells, combine the melted butter and the oil in a small bowl. Lightly brush four 10 cm tartlet tins with the mixture. Using a 15 cm plate as a guide, cut out 16 rounds of phyllo pastry. Layer 4 rounds in each lightly oiled tin (the pastry will come up above the tops of the tins). Brush each round sparingly with the oil and butter mixture. Chill while making the filling.
2. Put the haddock, milk and bay leaf in a saucepan, cutting the fish, if necessary, to fit. Cover and simmer over a low heat for 8 - 10 minutes, or until the fish flakes easily. Strain the milk and reserve. Flake the fish and set aside.
3. Preheat the oven to 190°C and put a baking tray in the oven to heat. Melt the butter in a non-stick saucepan over a moderate heat. Add the shallots and garlic, cover and cook, stirring frequently, for 5 minutes, or until soft. Add the celeriac and 1 Tbsp water, reduce the heat to low and cover. Continue cooking for 5 minutes.
4. Put the flour in a small bowl and stir in 2 Tbsp of cold water to make a thick paste. Gradually add the milk used to poach the fish, stirring until smooth. Add to the celeriac and slowly bring to the boil, stirring constantly, until thickened. Stir in the lemon zest and a generous grating of nutmeg. Reduce the heat and simmer, stirring frequently, for 8 - 10 minutes, or until the celeriac is tender.
5. Meanwhile, put the tartlet shells on the hot baking tray and bake for 5 minutes. Remove the shells from the tins and set on the baking tray. Reduce the temperature to 160°C and bake for 5 minutes.
6. Stir the flaked haddock, lemon juice and parsley into the sauce and season with salt and pepper. Set the tartlet shells on warm plates and spoon in the fish mixture. Garnish with parsley and serve.

Provençal Tuna and Capsicum Salad

400g new potatoes
50g thin green beans
6 small eggs (quail eggs are ideal, but hen's eggs will work the same)
200g mixed baby salad leaves
1 Tbsp chopped fresh parsley
1 Tbsp snipped fresh chives
1 small red onion, thinly sliced
1 Tbsp tapenade
2 cloves garlic, crushed
2 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1 tsp balsamic vinegar
salt and pepper
10 - 15 radishes, thinly sliced
1 can tuna in water, drained
100g cherry tomatoes
1 red capsicum (pepper) seeded and thinly sliced
1 yellow capsicum, seeded and thinly sliced
1 green capsicum, seeded and thinly sliced
8 black olives
fresh basil leaves

1. Place the potatoes in a saucepan and cover with boiling water. Cook over a moderate heat for 10 minutes. Add the beans and cook for a further 5 minutes, or until the potatoes are tender and the beans just cooked. Drain well and set aside to cool.
2. Put the eggs into a saucepan with cold water to cover and bring to the boil. Reduce the heat and cook at a low simmer for 3 minutes. Rinse well in cold water. Peel the eggs carefully and place in cold water.
3. Toss the salad leaves with the parsley, chives and red onion in a large shallow bowl.
4. To make the dressing, mix the tapenade with the garlic, oil, red wine and balsamic vinegars and season with salt and pepper to taste. Pout two thirds of the dressing over the salad greens and toss well to mix.
5. Halve the potatoes and arrange them on top of the salad leaves with the green beans, radishes, chunks of tuna, tomatoes, capsicums and olives. Halve the eggs and add them to the salad. Pour over the remaining dressing, garnish with basil leaves and serve.

Mini Fish Pizzas

4 ciabatta rolls
90g sun-dried tomato pesto
4 med-sized tomatoes, each cut into 6 slices
1 x 200g can corn, well drained
125g mozzarella, coarsely grated
1 can tuna in water, drained and flaked
100g cooked peeled prawns
100g squid rings (you can use any variety of firm fish for this dish)
salt and pepper
2 Tbsp extra virgin olive oil
chopped fresh parsley to serve

1. Preheat the oven to 180°C. Put a heavy baking tray in the oven to heat up.
2. Split the rolls in half and spread the cut slices with the pesto, right to the edges. Arrange 3 slices of tomato on each half and sprinkle with the corn and grated mozzarella.
3. Divide the tuna, prawns and squid rings among the pizzas. Season with salt and pepper to taste and drizzle each pizza with 1 tsp of oil.
4. Put the pizzas on the hot baking tray and bake for about 10 minutes, or until the cheese has just melted. Sprinkle with parsley and serve.

Herbed Fish Crumble

200g white fish fillets
200g smoked haddock fillets
1 leek, white part only, thinly sliced
300ml low-fat milk
2 bay leaves
2 Tbsp butter
75g wholemeal flour
25g freshly grated parmesan cheese
2 Tbsp chopped fresh marjoram or 2 tsp dried
1 Tbspcornflour
100g button mushrooms, thinly sliced
2 Tbsp chopped flat-leaf parsley
salt and pepper
sprigs of fresh marjoram to serve

1. Preheat the oven to 190°C. Put the fish in a single layer in a large saucepan or frying pan and add the leek, milk and bay leaf. Season with salt and pepper to taste. Bring just to the boil then simmer, gently for 5 minutes. Take the pan off the heat and leave to stand for about 5 minutes.
2. Meanwhile, in a bowl, rub the butter into the flour with your fingertips to make the crumbs. Stir in the parmesan, marjoram and seasoning to taste.
3. Lift the fish out of the milk with a fish slice and put it onto a plate. Remove the skin and flake the fish, discarding any bones.
4. Mix the cornflour to a smooth paste with a little water, add to the milk in the pan and bring to the boil, stirring until the sauce has thickened. Discard the bay leaf. Stir in the sliced mushrooms and cook for 1 minute. Gently stir in the flaked fish and chopped parsley and season with salt and pepper to taste.
5. Pour the fish mixture into a 1.25 litre shallow ovenproof dish. Spoon the crumb mixture evenly over the top. Bake for 35 - 40 minutes, or until the top is golden. Serve at once garnished with marjoram.

Pesto Fish Cakes

400g potatoes, peeled and cubed
400g white fish fillets
100ml low-fat milk
3 spring onions, finely chopped
finely grated zest of 1 lemon
2 1/2 Tbsp pesto
salt and pepper
35g plain flour
1 large egg, beaten
80g fresh whole-wheat breadcrumbs
35g freshly grated parmesan cheese
8 tomatoes, halved
fresh flat-leaf parsley to serve

1. Place the potatoes in a saucepan, cover with boiling water and cook gently for 15 minutes or until tender.
2. Meanwhile place the fish in a deep-sided non-stick frying pan, pour over the milk and add seasoning to taste. Bring almost to boiling point, then reduce the heat, cover, and poach the fish gently for 5 - 6 minutes, or until it flakes easily. Remove the fish and flake the flesh. Discard the skin and any bones. Reserve the milk.
3. Drain the potatoes and mash. Add the fish to the potatoes with the spring onions, lemon zest, pesto and 2 Tbsp of the poaching milk to make a soft mixture. Season with salt and pepper to taste. Allow the mixture to cool.
4. Shape the fish mixture into 8 thick flat cakes and dust on both sides with flour. Place the egg on a plate and combine the parmesan with the crumbs on another plate. Coat the fish cakes in the egg and then the crumb mixture. Chill until ready to cook.
5. Preheat the oven to 190°C. Place the fish cakes on a non-stick baking tray. Arrange the halved tomatoes on the baking tray and sprinkle with pepper. Bake for 20 minutes. Serve the fish cakes and baked tomatoes garnished with parsley.

Fish and Mushroom Pie

500g potatoes, peeled and cut into chunks
90g Greek-style yoghurt
20g butter
1 small onion, sliced
400g firm white fish fillet
500ml low-fat milk
2 bay leaves
4 fresh parsley stalks
100g small pasta shells
30g cornflour
1/2 tsp mustard powder
freshly grated nutmeg
125g cooked, peeled prawns
85g mushrooms, thinly sliced
15g chopped fresh parsley
salt and pepper

1. Preheat the oven to 180°C Put the potatoes into a saucepan, cover with boiling water and cook for 15 - 20 minutes until tender. Drain and mash with the yoghurt - keep hot.
2. While the potatoes are cooking, melt the butter in a flameproof casserole dish, add the onion, and cook gently for 5 minutes, or until soft. Place the fish on top, pour over 400ml of the milk and add the bay leaves and parsley stalks. Cover and poach in the oven for 15 minutes, or until fish flakes easily.
3. Cook the pasta in a saucepan of boiling water for 10 minutes, or according to packet instructions, until just tender. Drain and set aside.
4. Put the cornflour and mustard into a saucepan, add the remaining milk and mix to a smooth paste. Strain the poaching milk from the fish into the saucepan, reserving the onion, and add nutmeg to taste. Stir well and bring to the boil, stirring. Reduce the heat and simmer for 5 minutes, or until thick.
5. Flake the fish, discarding any skin and bones. Stir the fish, reserved onion, prawns, mushrooms, drained pasta shells and chopped parsley into the sauce and season with salt and pepper to taste. Return the mixture to the casserole dish.
6. Spoon the mashed potato over the fish mixture, spreading the potato evenly, right to the edge of the dish. Fork up the surface. Bake for about 20 minutes, or until bubbling and browned. Serve hot.

Seafood Paella

large pinch of saffron threads
1 litre fish stock
400g squid
2 Tbsp extra virgin olive oil
200g firm white fish fillets, cut into bite-size pieces
2 large cloves garlic, crushed
1 large onion, finely chopped
1/2 tsp paprika, or to taste
2 large red peppers, seeded and chopped
250g long grain white rice
250g chopped canned tomatoes
155g frozen peas
12 mussels, scrubbed and beards removed
salt and pepper
15g finely chopped fresh parsley

1. Put the saffron threads in a large, wide, heavy-based pan over a moderate heat and stir constantly until they just begin to give off their aroma. Add the stock and bring to the boil. Remove the pan from the heat, cover and set aside to infuse.
2. To prepare the squid, pull the head, tentacles and insides from the bodies. Discard the head and hard beak from the base of the tentacles. Pull out the clear quill from the bodies, and discard. Use your fingers to rub the thin grey skin from the bodies, holding them under running water. Slice the bodies into thin strips and chop the tentacles. Set aside.
3. Heat 1 Tbsp of the oil in a frying pan. Add the fish pieces and briefly fry on all sides until lightly browned. Remove the fish and set aside. Add the remaining 1 Tbsp oil to the pan. Add the garlic, onion and paprika and cook over a moderate heat for 2 minutes, stirring occasionally. Stir in the peppers and continue cooking for about 3 minutes, or until the vegetables are softened but not brown.
4. Stir in the rice so all the grains are well coated with oil. Bring the stock to simmering point and add half of it to the rice. Stir, then bring to the boil. Reduce the heat to low and simmer for 5 minutes.
5. Add the rice mixture to the stock remaining in the large pan. Gently stir in the tomatoes, peas and fish pieces. Arrange the mussels on the top. Simmer for about 5 minutes. Very gently stir in the squid, then simmer for a further 15 minutes, or until the rice is tender and all the liquid has been absorbed. Season with salt and pepper to taste.
6. Remove the pan from the heat, cover and leave to stand for 5 minutes. Discard any mussels that have not opened. Sprinkle the top of the paella with the parsley and serve.

Prosciutto-wrapped Fish

8 very thin slices of prosciutto (bacon) about 125g in total
4 firm, white fish fillets, about 150g each, skinned
80g fresh whole-wheat breadcrumbs
80g chopped, toasted hazelnuts
2 Tbsp chopped fresh coriander
2 eggs, beaten
salt and pepper
4 Tbsp white wine
30g butter
1 kg floury potatoes, peeled and cut into large chunks
100ml low-fat milk
2 Tbsp chopped rocket
600g asparagus spears

1. Preheat the oven to 190°C. Lay 2 overlapping slices of prosciutto on a board and place a fish fillet on top, skinned side up. Combine the breadcrumbs with the hazelnuts, coriander, eggs and a little pepper. Spread one quarter of this mixture on top of the fish, pressing it over evenly. Carefully roll up the fish and prosciutto like a Swiss roll. Repeat with the remaining prosciutto, fish fillets and hazelnut filling.
2. Arrange the fish rolls in a lightly greased casserole dish. Pour over the wine. Using 15g of the butter, put a dab on top of each roll. Cover tightly with foil and bake for 20 - 25 minutes, or until the fish flakes easily.
3. Meanwhile, put the potatoes into a large pan and pour over boiling water to cover. Cook over a moderate heat for about 15 minutes, or until tender.
4. Drain and mash the potatoes, then beat in the milk and remaining 15g of butter and the rocket, and season to taste. Transfer to a serving dish and keep hot. Steam the asparagus for about 4 minutes, or until just tender.
5. Serve the fish, cut into slices, on individual warmed dinner plates with the asparagus and potatoes.

With thanks to Crossing Superspar in Nelspruit.
You can subscribe to their newsletter by clicking here

An ideal food for our busy schedules - easy to cook and very versatile. A very healthy choice and a great source of protein and important vitamins and minerals.

Cooking fish and shellfish.

Very little preparation is required and fish benefits from brief cooking time - healthy cooking methods like poaching, grilling, steaming and microwaving are perfect for delicate fish. Fish doesn't need elaborate cooking, in fact, it's delicate texture benefits from the simplest and fastest cooking methods to retain it's natural juices and taste. Some very fresh fish, like salmon, are sometimes simply marinated in citrus juice or other acidic liquid. This turns the flesh of the fish opaque and adds a tangy flavour, while retaining valuable nutrients. Because of it's naturally tender flesh, it is better to undercook rather than overcook fish. Test your cooked fish with the tip of a knife or a skewer. If it flakes easily or comes away from the bone easily, it is ready. Fish from the sea has a naturally salty taste, so very little salt should be added.

Fish cooking
• Cooking fish parcels ensures the flesh stays moist as the fish cooks in it's own juices. Stuff whole fish with herbs and vegetables, then wrap in foil. Parcel fish should be baked at 180°C, allowing about 10 minutes per 500g. Thick fillets or steaks can be parcelled with vegetables and herbs, and moistened with wine or lemon juice, then baked, making a whole meal in a parcel for each person.
• Oily fish, such as herring, mackerel and trout are delicious grilled. Their own healthy oils do all the basting needed. Marinate white fish first, or cover with a glaze to protect the delicate flesh. Depending on size and thickness, fish will take 5 - 12 minutes to cook.
• Braaing is a tasty way to cook fish. Whole, oily fish such as sardines, trout and mackerel cook for about 4 - 8 minutes per side, depending on thickness. A special fish grill makes it very easy to turn the fish without it sticking to the grid, or breaking. Marinate white fish, or wrap in parcels before grilling. Chunky fish can also be thread onto skewers with vegetables and lemon wedges for delicious kebabs. Oil your braai grid before grilling fish to stop it from sticking and breaking.
• Fish is delicious when braised with vegetables in stock, wine or milk. Depending on the vegetables you choose, some might need pre-cooking so as to be ready the same time as the fish. Put the vegetables in the dish first, then place the fish on top, cover and cook gently. Allow 7 - 8 minutes for fillets and steaks, or about 20 minutes for a whole 1kg fish.
• Microwaving is an excellent way to cook fish, as it keeps all it's moisture, natural flavour and nutrients, and only takes a few minutes. When microwaving fillets or steaks, add a little stock or lemon juice and cover with paper towel. If you are cooking whole fish, slash the skin a few times to prevent it from bursting.
• Poaching fish brings out it's flavour and keeps it very moist. Fish stock, water and wine or milk can all be used for poaching. The liquid retains the water-soluble nutrients from the fish, so use it to make a sauce or keep it to make soup. When poaching, the liquid should never boil - it should be just under simmering point. For a whole fish, around 3.5kg, put it into a pan with cold liquid to cover, put the lid on and bring to a simmer. Poach for 8 - 12 minutes, then remove from the heat and cool in the liquid.
• One of the healthiest ways to cook fish is by steaming it. It uses no fat, and because the fish doesn't come into contact with the liquid, most of the vital nutrients are retained. Use herbs and aromatics to add flavour, or steam fish on a bed of seaweed or samphire for an extra taste of the sea.
• Fish is also delicious pan-fried in a little oil or butter. Use a non-stick pan or a ridged cast-iron grill pan and heat the pan well. Very little fat is needed and fish only takes 2 - 3 minutes cooking on each side, depending on thickness.
• Stir-frying is ideal for small pieces of fish, which take only moments to cook.


Cooking crustacean and molluscs
• When cooking a live crustacean, such as lobster or crab, first wrap it in a damp tea towel and put it in the freezer for 45 minutes to 1 hour to make it comatose, then plunge it into a large saucepan of boiling water and quickly clamp on the lid. For crab, cook for 10 - 12 minutes, whatever it's size - lobsters need about 15 minutes for the first 500g and then 10 minutes for each subsequent 500g.
• Prawns and shrimps can be poached, pan-fried, grilled, barbequed or stir-fried. Raw prawns only take a few minutes to change to a bright pink colour, which indicates they are cooked. Keep the cooking or ready-cooked prawns very brief so that they are just heated through.
• Molluscs such as mussels and clams are usually steamed open, whereas oysters and scallops are more often prised open. Whether steamed, grilled, stir-fried or sautéed, cooking should be brief as overcooking will make the shellfish tough.


Buying seafood
When buying fresh fish, always follow these guidelines
• Really fresh fish do not smell fishy, but give off an aroma of the sea. When buying whole fish, check that the skin has a metallic shine and is covered in clear slime. The scales should be plentiful and firmly attached, stale fish shed their scales. The flesh should be firm and springy and the gills should be a vibrant red or deep pink. Do not buy fish with brown or greyish gills. The eyes should be clear and slightly protruding - avoid fish with dead, sunken eyes.
• Testing pre-packed fish for freshness is more difficult, since you cannot smell it. For fish portions, check that the flesh is firm and moist, with pearly translucency, and that any visible skin is shiny and bright. Buy from a reputable source that has a quick turnover.
• The flesh of all shellfish deteriorates rapidly and can become poisonous, so it is essential to buy only the very freshest. Seafood that is past it's best has an unpleasant ammoniac or fishy odour. Crustaceans such as prawns should have crisp, firm shells and should smell very fresh. On no account buy them if they smell of ammonia - a sure indication that they are stale.
• When buying molluscs, such as oysters, mussels or clams, always check with the fishmonger that they have come from 'clean' waters.
• It is sometime more convenient to buy frozen seafood. Obviously, you cannot apply the smell and feel tests, but do make sure the packaging is undamaged, and that there is no visible ice inside and no sign of freezer burn or any discolouration. Frozen prawns and shrimps and seafood mixtures should still be solidly frozen in their bags, do not buy them if they have started to thaw.

Storing fresh seafood
• Ideally, fresh fish should be eaten on the day it is purchased, but that is not always practical. As soon as you get it home, remove the packaging and wipe the fish with a clean, damp cloth. Place it on a plate, cover with plastic wrap and store at the bottom of the fridge for no more than 24 hours.
• Live crustaceans, such as crabs and lobsters, should always be cooked on the day of purchase. If you cannot cook them immediately, wrap in wet newspaper and keep in the coolest place in the fridge.
• Live molluscs, such as mussels, clams, scallops and oysters, should also be eaten on the day you buy them. Put them in a large container, cover with a damp cloth and keep in the coldest part of the fridge until ready to cook. Oysters should be stored cupped in the shell. Never store live molluscs in fresh salted water or they will die.

Fish Stock
1 kg trimmings from white fish, including skin, bones and heads without gills
1 onion, thinly sliced
4 sprigs of parsley
2 bay leaves
2 carrots, thinly sliced
2 stalks celery, thinly sliced
4 black peppercorns
1.25 litres boiling water

1. Rinse the fish bones and heads well, then place in a large saucepan. Add the onion, parsley, bay leaves, carrots, celery and peppercorns, and pour in the boiling water. Bring back to the boil, then reduce the heat and simmer gently for 30 minutes, skimming off the froth and sediment from the surface as it appears.
2. Remove from the heat and allow to cool for 10 minutes, then strain the stock through a fine sieve into a heatproof bowl. Discard the fish trimmings and vegetables. Use the stock at once or cool and chill.

 

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.
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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

The recipes in Anna's recipe books

BAKING WITHOUT EGGS AND MILK

RECIPES WITH NO EGG

Apple and honey scones
Baking powder biscuits
Banana and apple loaf
Buttermilk crumpets
Buttermilk rusks
Chocolate cake
Chocolate muffins
Condensed milk biscuits
Cranberry and orange muffins
Egg free banana coconut bread
Egg free banana ice-cream
Egg free brownies
Egg free cookies
Egg free fruit cake
Egg free malva pudding
Egg free rusks
Egg-free lemon and orange marmalade cake
Fluffy flapjacks
Fridge tartlets
Fruit cocktail cheesecakes
Holsum vetkoek
Instant chocolate mousse
Lemon cake
Oatmeal apple muffins
Peanut butter and banana loaf
Pear and apple muffins
Red velvet cupcakes

RECIPES WITH NO MILK 20

Apple cinnamon muffins
Apricot coconut almond squares
Fig jam and coconut slices
Flax cookies
Ginger snaps
Golden brownies
Health rusks
Incredible peanutbutter cookies
Macadamia cookies
Old fashioned oatmeal cookies
Orange and lemon biscuits
Pumpkin and raisin muffins
Scottish shortbread

RECIPES WITH NO EGGS AND NO MILK

Almond meltaways
Apple and peanut crumble
Apple cinnamon muffins
Apricot coconut almond squares
Banana muffins
Banana nut cookies
Butter biscuits
Carrot cake
Chocolate and apple cake
Chocolate shortbread balls
Corn flake and honey cookies
Crunchies
Crunchy seed loaf
Date loaf
Delicious wholesome oat-lentil waffles
Depression cake
Eat-some-more biscuits
Florentines
Ginger spice cake
Incredible peanut butter cookies
Lemon creams
Pumpkin seed brittle
Whicky whacky cake

80 HEALTHY RECIPE SUBSTITUTIONS

RECIPES FOR VEGETARIANS (the numbers are page numbers in the book)


Artichoke pie 7
Asparagus and pea pasta 42
Asparagus souffle 8
Asparagus with orange sauce 18
Autumn pumpkin barley risotto 41
Avocado and apple salad 42
Baby marrow pie 8
Baby portabella rice 15
Baked beetroot 9
Baked pasta with cauliflower and cheese 39
Baked rice with green chilies 15
Baked squash italiano 41
Baked tomato macaroni recipe 38
Baked vegetables with apple & balsamic 39
Barley salad with fresh corn & peas 28
Basmati and wild rice medley 9
Bean and baby brinjal curry 43
Bean salad with fresh herbs 36
Best ever pasta salad 41
Black bean and corn salad 30
Bountiful bean salad 18
Brinjal fritters 12
Broccoli soup 12
Butter bean & mushroom goulash 37
Butternut and sweet potato curry 42
Butternut fritters 39
Caribbean vegetarian curry 31
Carrot and ginger soup 27
Carrot, raisin & apricot coleslaw 23
Cheddar potatoes 26
Cheese and spinach bake 13
Cheese feathers 4
Cheese-topped layered vegetable
Casserole 14
Cheesy bean & sweetcorn nachos 13
Cheesy casserole 11
Cherry tomato pasta 16
Chickpea and bulgar salad 16
Chickpea salad with mango and sprouts 17
Chilled summer salad 41
Chilli flavoured gem squash 17
Chinese tofu stir-fry 10
Coconut cream vegetables 7
Coconut curry tofu 34
Cold broccoli salad 14
Colourful noodle salad in avocado sauce 8
Cottage cheese scramble 11
Country quiche 17
Couscous with baby peas and cumin 26
Couscous & french olive salad 14
Cranberry waldorf salad 19
Creamy chickpea, mushroom and
apple curry 19
Creamy soup 10
Creamy tagliatelli with roasted cherry tomatoes and black olives 39
Creamy tarragon peas and onions 21
Curried eggs 4
Curried potato salad with red lentils 28
Egg surprise 19
Everything-but-the-kitchen-sink fried rice 34
Four grain tomato soup 36
Garlic stir-fried snap peas 16
Gourmet vegetable soup 5
Grilled portobello mushrooms 15
Health salad 20
Herbed new potatoes with fresh peas 22
Herbed pasta with stir fried vegetables 20
Herbed tofu-mushroom quiche 27
Honey roasted red potatoes 36
Jalapeno salad 18
Leek and corn stuffed peppers 35
Lemon pepper veggies 25
Lentil and potato bake 37
Lentil and carrot paté 38
Linguine with red pepper sauce 8
Mexican beans and spinach wraps 11
Mini fritatas with butternut and feta 8
Moroccon spiced butternut, chickpea
and spinach soup 20
Muesli pie 13
Olive bread 25
Onion cheese quiche 26
Orange pumpkin pie 22
Oriental-style rice 21
Pasta delight 40
Pasta in a creamy white sauce 26
Pasta with gorgonzola cheese 22
Patty pan casserole 21
Pea fritters 24
Pecan nut roast 30
Penne all'aribbiatta 38
Penne with broccoli 25
Peppers, onions and mealies 22
Perfect tomato and red onion salad 27
Potato bake with mushrooms 38
Potato and onion curry 27
Ratatouille 23
Rice pilaf with peas and almonds 16
Rigatoni with tomatoes, mozzarella, and spinach salad 25
Roast vegetable & creamy spinach pasta 5
Roasted pepper humus 8
Saucy spicy chickpeas 26
Sauteed red cabbage 35
Savoury egg quiche 37
Simply splended vegetable curry 29
Small red beans with pasta and broccoli 36
Sour cream ‘n’ cheddar potato
casserole 4
Southwestern tofu scramble 34
Special couscous salad 29
Spiced vegetable couscous 24
Spicy lentil curry 37
Spicy potato and spinach casserole 29
Spicy roast butternut, feta and
olive salad 42
Spinach and mushroom casserole 40
Spinach and rice 5
Spinach pie 13
Spring cheese pie 12
Stir fried vegetables with apple juice
and garlic butter 31
Stir-fry vegetables and rice 43
Stuffed butternut squash 31
Stuffed mushrooms 32
Sugar bean curry 32
Sunday roast 10
Sweetcorn tart 9
Taboulah with a twist 28
Tangy beetroot salad 11
Tempura vegetables with dipping sauce 23
Thai salad with peanut dressing 10
Tofu a la bourguignonne 6
Tofu peanut stir-fry 7
Tofu and potato hash browns 30
Tofu and white bean salad 28
Tomato and basil quiche 4
Tomato mousse 18
Vegetable cheese surprise 32
Vegetable lasagne 6
Vegetable and tofu stir-fry 6
Vegetarian chili 25
Vegetarian pie 33
Walnut cheese roll 33
Warm potato and spinach salad 33
Water chestnut and pea salad 34
Wild rice and mushrooms 12
Wild rice pilaf with apples and pecans 35
Wild rice salad with corn and black
eyed peas 35
Winter vegetable platter 40

MAKING DIABETIC COOKING EASY
Keeping a diet that meets the strict nutritional requirements of diabetes can be difficult and time-consuming, but it is a critical part of maintaining a healthy lifestyle. You need meals that you can prepare with little fuss and even less guesswork.

The most important point to appreciate is that your diet does not have to be "different" or odd and it certainly does not have to impose on social restrictions - in fact, the general advice about good eating is in tune with the recommendations made to the population as a whole.

Diabetes doesn't have to mean an end to good eating, at least not anymore. Complete with nutritional info on all the scrumptious recipes included in this book, can easily fit into a variety of meal plans. So put and end to bland and boring foods forever.

Your diabetic diet should be a well balanced meal plan tailored to your individual needs, tastes, activity level and life style. Good diabetic meal planning will include carbohydrates, proteins and fats in amounts that will promote good diabetes control.

There is no cure for diabetes; however, it is treatable. In addition to taking their medicine, diabetics can control their blood sugar and overall health by reducing stress, exercising and maintaining a healthy diet.


FOREWORD iii
TIPS FOR DIABETICS iv
SNACKS 1
Apricot and banana jaffles
Bacon and broccoli quiche
Banana yogurt pancakes
Cheese pretzels
French toast
Corn fritters with roasted chilli jam
Moms cheese balls
Crab rice cakes with mustard creole sauce
Spring rolls
Veggie dill dip
SOUPS 5
Beef and barley soup
Spicy chickpea soup
Cream of tomato soup
Cauliflower cheese soup
Chicken barley soup
French onion soup
Lentil minestrone soup
Mock pumpkin soup
Sun dried tomato and lentil soup
Tex Mex corn soup
SALADS 10
Berry delicious salad
Cabbage and bell pepper slaw
Carrot and raisin salad
Chicken pecan salad
Classic egg salad
Pineapple salad
Hearty macaroni salad
Tomato and cucumber salad
Potato Vegetable salad
Three pepper tuna salad
SIDE DISHES 13
Asparagus with red pepper sauce
Baked bean medley
Fried green tomatoes
Cheese soufflé
Fresh greens with hot bacon dressing
Greek styled marinated mushrooms
Roasted vegetables
Sweet potato casserole
Stuffed brown mushrooms
Warm vegetable salad
VEGETABLES 17
Baked stuffed pumpkin
Braised cabbage
Broccoli in lemon sauce
Brussels sprouts – for the “I hate brussels sprouts crowd”
Candied yams
Garlic cauliflower stir-fry
Green bean mélange
Lemon carrots
Mediterranean stuffed zucchini
Roasted spiced sweet potatoes




MUFFINS and SCONES 41
Apple cinnamon muffins
Apricot oatmeal muffins
Blueberry muffins
Chocolate banana muffins
Marvellous bran muffins
Apple and honey scones
Pumpkin raisin muffins
Cranberry muffins
CHICKEN 44
Chicken breasts with lemon sauce
Barbecued chicken
Chicken breasts stuffed with spinach & sun dried tomatoes
Chicken breasts and bell peppers
Crispy chicken
Paprika chicken
Sunday chicken with mushroom sauce
Sweet and sour chicken
PORK 48
Herbed pork roast
Orange topped chops
Pork tenders in gravy
Apple glazed pork roast
Asian glazed pork
Blue cheese pork chops
Cajun grilled pork chops
Mustard pork chops
Prego pork chops
BEEF 51
Beef and noodles in lemon sauce
Beef stew in red wine
Herbed steak and onions
Mediterranean brisket
Pepper steak
Portuguese beef and onions
Roast filet of beef with spicy rub
Savoury beef stew
One pot dinner
FISH AND SEAFOOD 21
Baked fish cake
Fish and mushroom dish
Baked salmon with gingered vegetables
Balsamic fish fillets
Curried fish
Fish fillets with creamy mushroom sauce
Middle eastern fish casserole
Shrimp chowder
STARCHES 25
Couscous salad
Creamy mashed potatoes
Curried pineapple rice
Curried potatoes
Hash brown Potatoes
Lentil and rice pilaf
Mexican rice
South of the border rice
Potato au gratin
Scalloped potatoes
PASTA 28
Spaghetti with pesto sauce
Cheese lasagne
Fasta pasta
Grilled pasta vegetable salad
Low fat macaroni and cheese
Mediterranean pasta
Penne casserole
Penne salad prima vera
Penne with fresh summer vegetables
Spaghetti bolognaise
SAUCES & SALAD DRESSINGS 32
Basic salad dressing
Creamy Italian dressing
Creamy ranch salad dressing
French dressing
Horse radish mustard sauce
Yogurt dill dressing
Fresh tomato and herb sauce
Killer tartare sauce
Mustard BBQ sauce
PRESERVES 35
Cherry chutney with ginger
Corn and tomato relish
Hot pickled mushrooms
Red relish
Triple berry jam
Coriander chutney
Red pepper marmalade
Strawberry jam
BREAD AND LOAFS 38
Autumn pumpkin bread
Banana apricot loaf
Better banana bread
Lemon carrot spice bread
Lite beer bread
Milk ‘n honey bread
Buttermilk corn bread
Pineapple zucchini bread


LAMB 55
Broiled marinated leg of lamb
Crockpot lamb stew
Honey lamb chops
Mediterranean grilled lamb chops
Roasted spring leg of lamb with sweet mint sauce
Barbecued butterflied lamb
Curried lamb and rice stew
Lamb chops with herbed couscous and tomatoes
Marinated lamb with jasmine rice
Lamb stir fry
ONE DISH MEALS 59
Chicken ratatouille
Chilli con carne
Curried chicken over basmati rice with grilled pineapple
Shrimp and apple curry rice bowl
Spicy meatball and pasta stew
Vegetable lasagne
Hungarian goulash
TEMPTATIONS 63
Ginger snaps
Low sugar chocolate chip cookies
Old fashioned oatmeal cookies
Orange and lemon biscuits
Peanut butter chocolate chip cookies
Chocolate sauce
Golden brownies
Peanut butter squares
Vanilla cake squares
Sugar free raisin bars
DESSERTS 67
Apple peanut crumble
Baked custard
Cinnamon rice pudding
Apricot cheesecake
Cinnamon raisin bread pudding
Chocolate mousse
Peach bread pudding