I send out two
Newsletters if you would like to take a look at my Afrikaans one and
click here and take a look at the archives.
I am featuring
bread again in this newsletter. This time the recipes are from the Recipe
eBook that Anna Eksteen put together. An eBook makes the ideal
gift for that special person far away. No postage needed to send the book,
just email it!
Click here for more info on the book. An Afrikaans book is also
available with different recipes.
I have a very good
eBook called "Online Business Basics" that is packed with info on how to
start and run your own internet business. If you are interested I will gladly email
it to you together with my own recommendations. Just send me an email with
in the subject
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We went camping a
week or so ago, and I made some typically outdoors food as part of a
competition run by the ladies of my Yahoo group. Their reasoning was that
the guys were always critical of the food they prepared, so here was a
chance for the guys to show what they could do. I decided on oxtail
potjie with a dumpling, a beer and biltong pot bread and flapjacks with
pineapple. The pictures are below, click on the thumbnail to see a
larger version. If you would like the recipes, just send me an
Oxtail potjie with dumpling
Beer and biltong potbread
The end result
I love watching
Jamie Oliver's programmes on TV. It all seems so effortless when he does
it! Its here that I first noticed that he always seems to use Extra Virgin
Olive oil. To me cooking oil was cooking oil, but if you are health
conscious you have to use the Extra Virgin variety. So when an
opportunity beckoned where I could become involved in this pure olive oil
thing I sat up and took notice. Its a case of another firm cutting out the
middle man and passing the benefit directly to the consumer. The
opportunity is still in introductory phase, live date is January 2005. So
if you are interested in a brand new home business opportunity at no cost
to get involved,
click here for more details and come join our team! What have you got
to lose? How does 50% commission sound to you??
We have just come
back from a week at Umhlanga, also went to see uShaka Marine World in
click here to take a look at some of the pics I took! You are
most welcome to add comments to the pics and sign the album guestbook.
Lastly a sweet
note, you all like, no LOVE chocolate, right??? Well, here is some
background on our fav sweet.....
Who does not like chocolate but have we ever stood still and given some
thought where this normal everyday delicacy came from?
Chocolate was introduced to Spain when Christopher Columbus returned from
his fourth voyage to the New World in 1502.
Chocolate grew in popularity with the Spaniards, who had learned its use
from the Aztecs at the time of the invasion by the Spanish explorer Hernán
Cortés in 1519. Cortés tasted chocolate prepared by the Aztecs and learned
how to convert the bitter bean into a wonderful drink. He brought this
treasure back to Spain where the origin and preparation method remained a
secret for nearly 100 years.
In France, chocolate was met with skepticism and was considered a
"barbarous product and noxious drug". The French court was doubtful and
accepted it only after the Paris faculty of medicine gave its approval. A
French queen finally saved the day. In 1615, Anne of Austria, wife of
Louis XIII declared chocolate as the drink of the French court.
During the early seventeenth century, chocolate found its way to Italy and
England, among other European countries. In 1650, chocolate became the
rage in Oxford and in 1657, a shop called the The Coffee Mill and Tobacco
Roll opened in London. Although chocolate was not featured, the drink
quickly became a best seller.
As the popularity of chocolate grew, England imposed an excessive duty of
10-15 shillings per pound. By the way, the duty was comparable to
approximately three-fourths its weight in gold. It took almost 200 years
before the duty was dropped.
In the United States, chocolate was first manufactured in 1765. It was
introduced at Milton Lower Mills, near Dorchester, Massachusetts by John
Hanau and James Baker who opened a processing house.
The Swiss began making chocolate in the mid 1800's. Switzerland, at the
time, had cows but did not have abundant commodities of chocolate and
sugar. In 1876, M. Daniel Peter attempted to add milk to chocolate to
produce a smoother chocolate. However, adding water to chocolate made the
chocolate shrink, separate and generally disintegrate. Milk has water in
it, and it took Peter 8 years of experimenting before taking his product
to Henry Nestle, a maker of evaporated milk. Nestle had perfected the
manufacture of condensed milk, and he and Peter hit upon the idea of
mixing sweetened condensed milk with chocolate.
The invention of the cocoa press in 1828 by C. J. Van Houten, a Dutch
chocolate master, helped reduce the price of chocolate and bring it to the
masses. By squeezing out cocoa butter from the beans, Van Houten's "Dutching"
was an alkalizing process which removed the acidity and bitterness, which
is why alkali processed cocoa is also called Dutch chocolate.
Chocolate was available only as cocoa or as a liquid until 1879. It was
Rodolphe Lindt who thought to add cocoa butter back to the chocolate.
Adding the additional cocoa butter helped the chocolate set up into a bar
that "snaps" when broken as well as melting on the tongue.
It was World War I that really brought attention to the chocolate candies.
The U.S. Army Quartermaster Corps had commissioned various American
chocolate manufacturers to provide 10 - 20 kilogram blocks of chocolate to
be shipped to bases in the field. The blocks were chopped up into smaller
pieces and distributed to "doughboys" in Europe. Eventually the task of
making smaller pieces was turned back to the manufacturers.
One of the more widely used and well known chocolates is the Cadburys
A one-man business, opened in 1824 by a young Quaker, John Cadbury, in
Bull Street Birmingham, was to be the foundation of Cadbury Limited, now
one of the world's largest chocolate producers. By 1831 the business had
changed from a grocery shop and John Cadbury had become a manufacturer of
drinking chocolate and cocoa, the start of the Cadbury manufacturing
business as it is known today.
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Herb Section - Oregano
The name of this herb is derived from the Greek words "oros ganos"
meaning "joy of the mountain"
Another theory is that Oregano, a servant of King Cinyras of Crete
tripped when carrying a large pot of expensive perfume. Shocked,
he fainted, and while lying on the ground, was changed into the
fragrant oregano plant, absorbing the spilled perfume's fragrance.
Oregano is closely related to marjoram, and is often called wild
The creeping plant has pink flowers and the shrub plant has white
Oregano likes the sun and an average soil. It is a very good
container plant growing up to 30cm. in height. Oregano can be
harvested at any time of the year. It withstands frost and is
The creeping variety is best as edgings to paths, or as a ground
cover. The plants benefit from regular pruning.
The strong oils are excellent to add to insect repellents.
Oregano oil, rubbed into furniture, helps eliminate stale tobacco
A handful of oregano leaves in a muslin square can be used with
soap to give elbows, knees and feet a brisk rub.
A strong infusion of oregano leaves can be beneficial as a hair
stimulant when used as a conditioner.
Oregano tea is used to treat coughs, headaches, tiredness and
stomach and gall bladder disorders.
Oregano tea is also used for seasickness and menstrual cramps.
The flowering top of the plant can be used as a poultice for
swellings, rheumatism and stiff necks. Mash it in hot water and
place over the area and cover with a crepe bandage.
Chewing oregano leaves can give relief from toothache.
Oregano goes well with tomato, lamb, egg and cheese dishes. It is
an essential ingredient in pizzas.
Fresh oregano can be sprinkled in salads.
Oregano dissolves fats in the body, so is an excellent addition to
fatty foods. It can be sprinkled over chips, or added to gravies
Dried oregano added to coarsely ground black pepper, sea salt and
a little thinly grated lemon peel is a superb flavour enhancer for
hams, sausages and pork dishes.
Thanks to everyone who has mailed us fridge magnets depicting your
State, City or Country.
If you collect fridge magnets, I will gladly swop with you!
me and we can make arrangements. Thanx a lot!
My website is interactive, there are a few
pages you can contribute to:
Elephant Stew -
Wacky Sarmies - add your fav sarmie (some great sarmie ideas here!)
Animal Facts - Some
interesting stuff here
Discussion Forum - Add to a current discussion or start a new thread.
Why not post a message on the
Discussion Forum. The topic can be food, wildlife, travel or
photography related, or anything else of interest. Let's see if we can
get some interesting discussions going
CHEESE AND TOMATO
625ml wholewheat flour
12.5ml baking powder
5ml dried mixed herbs
125ml grated Cheddar cheese
375ml skinned, chopped fresh tomatoes
2 eggs, lightly beaten
Combine flour, baking powder, salt, herbs and cheese in mixing bowl. Drain
any liquid from tomatoes, blend tomato liquid with enough milk to make up
150ml. Mix liquid with eggs, oil and sugar. Make well in center of dry
ingredients, stir in egg mixture, and mix well. Fold in tomatoes. Spoon
mixture into a greased and lined 500g loaf pan, bake at 180C for about an
hour. Cool 10 minutes before turning out on a wire cooling rack. Store in
CHEESY MEALIE BREAD
500g self raising flour
1 can (410g) whole corn kernels, drained
250ml Cheddar cheese, grated
Mix dry ingredients, corn and cheese, reserving a little for the top. Add
buttermilk and egg, mix to a tacky dough. Spoon evenly into a lightly
greased and floured 23x8x8 cm loaf tin. Smooth the top and sprinkle with
cheese. Bake at 180C for 1 hour.
FARM STYLE BACON AND
500g self raising flour
5ml baking powder
pinch cayenne pepper
3ml dry mustard powder
250ml grated Cheddar cheese
1 large onion, grated
125g rindless back bacon, chopped
Sift flour, baking powder, cayenne pepper, salt and mustard into mixing
bowl. Add remaining ingredients, reserving a little cheese and bacon. Mix
until just combined. Spoon into greased 500g loaf pan. Sprinkle reserved
cheese and bacon over top. Bake at 180C, 70-80 minutes, until skewer
inserted into center comes out clean. Allow standing in tin 5 minutes before
turning out on to wire cooling rack to cool completely.
1 large egg
60ml butter, melted
10ml baking powder
2.5ml bicarbonate of soda
15ml fresh herbs, finely chopped
Beat egg, buttermilk, honey and butter together. Mix dry ingredients and
herbs together in a large bowl. Make a well in the center and pour in egg
mixture. Combine well to form dough. Spread into a greased 20cm square
baking tin and bake in center of preheated oven until golden, about 30
minutes. Turn out onto rack to cool. Serve with cheese and olives.
10ml bicarbonate of soda
12.5ml cream of tartar
500ml low fat milk
15ml lemon juice
Sift all dry ingredients together. Rub in margarine, add milk and mix till
smooth. Pour into greased loaf tin and bake 1¼ hours in moderate oven
(180C). Turn out and cool.