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Greetings everyone!
And a special welcome to all the new subscribers!
New subscribers,
right click here
to download your free eBook. Are you a dog lover? Then right click to
get your dogfood recipe book .
Most Saturday
mornings they sell boerierolls (Boerewors rolls) in front of our local
supermarket. The unique aroma of bbq-ing boerewors attracts customers from
a block away. I then decided to try and find recipes with boerewors as an
ingredient, scroll down to see the result. For those who might not know,
boerewors is a local spicy sausage, ideal for bbq-ing.
Here is a boerewors
recipe for you:
Boerewors
- a spicy sausage that no self respecting BBQ can be without, if you can't
make it yourself, ask your local butcher to make some for you, you won't
be sorry.....
1.5kg beef
1.5kg pork
500g bacon, diced
25ml salt
5ml ground pepper
50ml ground coriander
2ml freshly grated nutmeg
1ml ground cloves
2ml ground dried thyme
2ml ground allspice
125ml red wine vinegar
1 clove garlic, crushed
50ml Worcestershire sauce
85g sausage casings
1. Cut the beef and pork meat into 1.5 " cubes and mix it with all
the other ingredients except the sausage casings.
2. Grind the meat using a medium-course grinding plate
3. Fill the sausage casings firmly but not too tightly with the meat
mixture.
4. Can be fried, grilled or barbecued over coals.
5. Makes 3.5 kg
Go visit my main
Recipes page!
I also collect
photos of Coke signs from all over and my
Coke online photo album
is coming along nicely. If anyone from outside South Africa happens to see
a Coke sign on an interesting building, please take a pic and email it to
me. Please include the building as well to get the overall effect.
An interesting
email I got, it might work, it might not, if it does, it could be very
useful, let me know if you have tried it:
There are a few
things that can be done in times of grave emergencies.
Your mobile phone can actually be a life saver or an emergency tool for
survival. Check out the things that you can do with it: -
*EMERGENCY*
*I*
*The Emergency Number worldwide for **Mobile** is 112.* If you find
yourself out of coverage area of your mobile network and there is an
emergency, dial 112 and the mobile will search any existing network to
establish the emergency number for you, and interestingly this number 112
can be dialed even if the keypad is locked. **Try it out.**
*II*
*Subject: Have you locked your keys in the car? Does you car have remote
keys?*
This may come in handy someday. Good reason to own a cell phone:
If you lock your keys in the car and the spare keys are at home, call
someone at home on their cell phone from your cell phone.
Hold your cell phone about a foot from your car door and have the person
at your home press the unlock button, holding it near the mobile phone on
their end. Your car will unlock. Saves someone from having to drive your
keys to you. Distance is no object. You could be hundreds of miles away,
and if you can reach someone who has the other "remote" for your car, you
can unlock the doors (or the trunk).
*III*
Subject: Hidden Battery power
Imagine your cell battery is very low, you are expecting an important call
and you don't have a charger. Nokia instrument comes with a reserve
battery. To activate, press the keys *3370# Your cell will restart with
this reserve and the instrument will show a 50% increase in battery. This
reserve will get charged when you charge your cell next time.
*IV*
How to disable a STOLEN mobile phone?
To check your Mobile phone's serial number, key in the following digits on
your phone:
* # 0 6 #
A 15 digit code will appear on the screen. This number is unique to your
handset. Write it down and keep it somewhere safe. when your phone get
stolen, you can phone your service provider and give them this code. They
will then be able to block your handset so even if the thief changes the
SIM card, your phone will be totally useless.
You probably won't get your phone back, but at least you know that whoever
stole it can't use/sell it either.
If everybody does this, there would be no point in people stealing mobile
phones.
Ever wanted to
learn to play the guitar? I have this really nice Tutorial on Cd
called Learn to Play Guitar. The package consists of six eBooks,
Guitar Chord Charts, Learn to Read Music, Rock Guitar tabs, Learn how to
play the guitar, Learn to tune a guitar and How to make a living as
a musician. See the review below:
The material is good, the author musically educated. He enjoys
widespread respect for his abilities and holds a fine CV coming from a
classical background. Classical guitar methodology as a foundation for any
aspiring guitar player is one fine platform for any guitarist to work
from, especially beginners from a very young or adult age. The author is
congratulated for his fine work and material compilation.
The package comes
with resale rights so you are free to resell it! Cost is R100, postage
included. For payment details
click here
Thank you Jacques
for this great link! If you are looking for South African food and goods
overseas, you just have to
click here!
Last time I
featured the history of Tomato sauce, this time it's my firm favourite,
Worcestershire Sauce.
The History of
Worcestershire sauce
The marketing
history of Worcestershire sauce is well-documented. In 1837 the English
firm Lea & Perrins began selling the exciting, newly-developed product
commercially at their pharmacy/grocery store. They also sent
representatives to the docks of English ports in order to convince the
stewards of passenger ships to take cases of the condiment on board liners
so that bottles of the product could be set on the dining room tables. The
tangy, pungent, meaty-flavoured sauce caught on, and soon Lea & Perrins
opened more retail shops in several English towns. Along with other
products, they sold their sauce at these new locations. Worcestershire
sauce was also exported to other countries around the world.
The story of the origins of the recipe for Worcestershire sauce is
entangled in a web of legends, but the common thread is that its place of
origin was India. Versions of how the recipe came to England usually
credit a member or members of the prominent Sandys (see pronunciation note
below) and/or Grey families. Typically the stories indicate an effort to
reproduce a Bengali recipe for a sauce or a curry powder, and the
assistance of apothecaries/chemists John Wheeley Lea and William Henry
Perrins of Worcester. In most editions of the tale, the first attempt is a
failure, but the results are stored away; fermentation occurs and a later
tasting reveals the delightful concoction now enjoyed the world over.
The exact recipe is secret, but it is known to include both common and
exotic ingredients: anchovies, shallots, chillies, cloves, tamarinds
(brown pods from a tropical tree), garlic, sugar, molasses, vinegar, and
salt.
From:
Foodhistory.com
Thinking of
visiting South Africa? This link below is mainly geared to the 2010 World
Cup, but is valid for a visit now as well,
go take a look.
Thanks
to George Lambert in Canada for the following:
Springbok Bellybuttons a.k.a. ‘Wildebeest Kneecaps”
A few years ago, we invited a few friends to join us in a traditional
South African dinner party. These friends were from all over the world.
One of the appetizer dishes I served that night was a dish that my father
and I had cooked up many years ago whilst we were still living in South
Africa.
I had learned through past experience that if people were enjoying their
meal, leave them alone and do not confuse them with what the ingredients
are – but not tonight!
Among the dinner guests was a good friend, whom we shall call Chester,
mainly because that is his real name. He had done a considerable amount of
globe trotting and had worked in many countries. During his travels, he
has eaten many exotic and very different kinds of foods, but was unable to
identify the appetizer I had served. He was fascinated by these appetizers
and kept at me to tell him what was in it.
I declined to tell him and explained that if others knew what was in the
dish, they would probably stop eating them.
Later on in the evening, while I was warming the last bowl of appetizers,
Chester came through to the kitchen, and once more started pestering me
about the snack. This time I gave in. I could no longer stand his
persistent badgering. Besides, they were nearly finished and if the guests
stopped eating them, there would not be any waste at all. I could probably
convince Chester to take the left-overs home.
I responded. “They are Peri-Peri Chicken Gizzards”.
His blank expression told me he had no idea what I was talking about. I
explained that the appetizers were chicken gizzards, combined with a
special spice and then cooked very slowly at a low temperature to
tenderize them. When I had convinced Chester I was not kidding, he ran out
of the kitchen calling everyone that he had at last found out what they
had been eating all night. I ran after him, not to disclose my secret, but
he would not listen. He gathered everyone around him and announced that
they had been eating “Springbok Bellytuttons”.
There was a shocked silence in the room. Then a voice said: “Where do you
find all the Springbok?” Everyone burst out laughing. “Just kidding”
Chester said, “They are not really Springbok Bellybuttons, they are
Wildebeest Kneecaps”. Those names have stuck.
Today, Bellybuttons or Kneecaps are widely known and relished among our
friends.
Even today, when we are invited to join our friends for a party, we are
always asked to bring along a plate (or two) of our Springbok Bellytonns
or Wildebeest Kneecaps.
Sometimes during the evening, I will be asked to relate as to how the
appetizer got it’s name. I blame it all on Chester.
SPRINGBOK BELLYBUTTONS
a.k.a.
WILDEBEEST KNEECAPS
3 – 4 lbs Chicken Gizzards (2.2 pounds = 1 kg)
2 large onions
4 large cloves of garlic
2 tablespoons butter or margarine
1 teaspoon salt
¼ to ½ teaspoon Peri-Peri powder
Wash and remove excess fat from Gizzards
Lay them flat and cut them into 4 equal size pieces
Peel and finely chop the onions
Peel and finely chop the garlic
Heat up an electric frying pan, or something similar, and add 1 tablespoon
cooking oil. Add chopped onions and garlic. Cook until translucent.
Add cut pieces of gizzards and stir.
Add butter and salt and stir.
Add Peri-Peri powder and stir until all the ingredients are totally mixed
together.
Make sure there are no “hot spots” where the Peri-Peri has collected
Cook covered at medium to low temperatures for about 90 minutes to 2
hours. This will allow the gizzards to simmer in their own juices and it
is very important as this will “tenderize” the gizzards. Make sure that
after this time there is still some of the natural juices left in the pan.
Do not let it dry up. If the juices have all evaporated, add about ½ cup
water and stir. Remove the pan cover and stir. Continue simmering at low
to medium temperatures, stirring frequently to prevent the gizzards from
burning. While there are still some juices left in the pan, is is a good
idea to test the Bellybuttons.
Add more salt and/or Peri-peri powder to taste. When all the liquid and
juices have evaporated, remove from heat before they start to burn.
Serve while still warm. (Defrost cycle on a Microwave oven is ideal for
warming them up later or even the next day)
Toothpicks are handy tools for eating the Kneecaps.
The Bellybutton “taste temperature” can be made to it most peoples tastes,
by varying the amount of Peri-Peri. I have found that if there is ample
supply of a coolant such as Beer or Rum, Generally the warmer the better.
Never buy another recipe book
again.
I have put together my South African Traditional Recipes in English
and Afrikaans plus another 36 recipe eBooks on one CD.
Click here to take a look and also get your free Low Fat recipe
eBook
I was
testing the children in my Sunday school class to see if they understood
the concept of getting to heaven.
I asked them, "If I sold my house and my car, had a big garage sale and
gave all my money to the church, Would that get me into Heaven?"
"NO!" the children answered.
"If I cleaned the church every day, mowed the yard, and kept everything
neat and tidy, would that get me into Heaven?"
Again, the answer was, "NO!"
By now I was starting to smile. Hey, this was fun!
"Well, then, if I was kind to animals and gave candy to all the children,
and loved my husband, would that get me into Heaven?" I asked them again.
Again, they all answered, "NO!"
I was just bursting with pride for them. "Well," I continued, "then how
can I get into Heaven?"
A five-year-old boy shouted out, "YOU GOTTA BE DEAD."
I have
started a Traveller's Forum (in Afrikaans). If you want to go take a look,
click
here.
Why
not subscribe to my
Afrikaans newsletter?
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At long last my collection of South African Traditional Home
Remedies (Boererate) ( nearly 2000) have been translated into
English and they are now available on a CD together with my collection
of Traditional South African Recipes. This will make an ideal
gift or even an interesting collection for yourself! The CD only costs
R96 or US$22 (payment with Paypal).
Click here for payment details.
The Home Remedies are also available on their own by email in eBook
format at R60 (US$15).
Email me for the eBook payment details. |
Ever tried
Rooibos tea? Each newsletter will contain a Rooibos tea recipe
Tropical Fruit
Punch
750 ml strong, cold
Rooibos tea (use 4 tea bags)
250 ml pineapple juice
1 can (100g) granadilla pulp
40g sugar (50ml)
Crushed ice
Glacé cherries
Fresh pineapple cubes
Fresh mint, chopped
1. Mix tea, pineapple juice, granadilla pulp, sugar and ice.
2. Decorate with cherries, pineapple cubes and mint
3. Serve chilled (4 glasses)
Glenacres Superspar newsletter recipe.
NECK of LAMB with PARSLEY DUMPLINGS
750g lamb neck
2 onions, chopped
1 green pepper, cut julienne
7ml salt
freshly ground black pepper
375ml meat stock
3 carrots, sliced
4 potatoes, quartered
DUMPLINGS
250ml self-raising flour
1ml salt
30ml butter
30ml chopped parsley
1 egg
125ml milk
1. Brown meat, add onions and green peppers and sauté until onion is
transparent
2. Season with salt & pepper, add heated stock and cover
3. Reduce heat and simmer for 1½ hours until meat is tender
4. Add carrots and potatoes, and simmer until tender
5. For dumplings, sift flour and salt together
6. Rub in butter until fine breadcrumb texture, add chopped parsley
7. Beat egg and milk together and add to the flour, mixing to a soft
consistency
8. Place spoonfuls of the mixture on top of the meat, cover and simmer for
10 minutes without opening the lid
Glenacres
Superspar sends out a really nice newsletter full of super recipes. To
subscribe,
click here and send the blank email.
Another Wacky Sarmie
Go take a look at
my
Wacky Sarmies page, there are some great sarmie ideas!
Maricka Meades -
Randburg
For the poor days when you don't have much in your fridge or cupboard...
Raw cabbage and Steers Garlic sauce
Spices
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A Blast
From the Past |
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1930 - White women win the vote in South Africa, the comic
strip Blondie is created, sliced bread goes on sale, the planet Pluto
is discovered, Scotch tape is marketed,
Source:
Sunday Times. |
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Bush Buzz
Nature is wonderful. I envy
the jobs of the game rangers and their wealth of bush knowledge. I
have often wondered where one can read up on all the interesting
facts. I would like to make this a regular feature of this newsletter,
if you are able to contribute or would like to comment on the
contribution below, please
email me. |
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The
Hippopotamus |
The name
hippopotamus means "river horse". The hippopotamus is an extremely
large creature with a round body, short legs, and a big, broad head.
They are brownish gray on top and a light pink color underneath. The
hippopotamus has its ears, nose, and eyes positioned on the top of its
head so it can remain submerged and still keep track of what is going
on around it. Hippopotamuses spend most of the day in the water and
secrete a pink, oily substance that acts as a sunscreen. When it
submerges it closed its nostrils and its ears so water won't get in.
The hippopotamus is very buoyant and has no trouble getting around
underwater. A hippopotamus can stay underwater for about 15 minutes.
It is a toss up whether the hippopotamus is the second largest land
animal (it could be the rhinoceros instead.)
The hippopotamus is herbivorous. They come out of the water at night
to graze and can eat up to 100 pounds of vegetation in one night.
Hippopotamuses will often travel up to six miles from their watering
hole to find something to eat.
Calves are in danger from lions, hyenas, and crocodiles. The adult
hippopotamus is usually too much for most predators to handle.
Hippopotamuses live in groups of 15 or more animals. These groups are
primarily females and their young headed up by a dominant male. There
may also be some inferior males in these groups. The hippopotamus is
territorial and once it establishes its territory it will attempt to
chase off any interlopers. When a hippopotamus opens its mouth very
wide it may be trying to scare a potential rival away by showing off
its canine teeth. These teeth can be 20 inches long. During a fight,
male hippopotamuses will ram each other with their mouths open using
there heads as sledgehammers, which brings their canines into play,
and using their lower jaw to throw water at each other.
Hippopotamuses give birth to one calf after an 8-month gestation
period. A female hippopotamus will go off by herself to have her baby.
She will then stay away from the herd for anywhere from 10 to 44 days.
The baby hippopotamus is born alive and underwater. Its first act is
to swim to the surface so it can breath. The mother hippopotamus takes
care of her calf, nursing it underwater and occasionally giving it a
ride on her back. Female hippopotamuses will also watch over groups of
calves.
The hippopotamus has excellent hearing, sight, and smell. |
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The Herb
Section - BUCHU |
Buchu, Latin name Agathosma betulina, is a small shrub native to
South Africa where it is used as a popular flavoring agent to
impart a peppermint-like flavor to brandies and wines. First used
by the Hottentot tribe, it gained wide use in Europe and Africa
where the dried leaves of Buchu have long been used as a folk
remedy for the treatment of almost every known affliction.
Employed as a diuretic and antiseptic, the long leaves of this
herb are brewed for use in treatment of inflammation of the
urethra, blood in the urine, bladder infections and other chronic
urinary tract disorders. It is also said to be an effective remedy
for kidney stones, cystitis, and rheumatism.
Buchu contains 'barosma champhor' and other volatile oils which
account for its mild diuretic and antiseptic activity. Buchu is
considered to be an extremely safe herb and there are no reported
toxic effects. If using for treatment of a urinary tract
infection, the only caution would be to have a proper diagnosis of
the ailment, since Buchu is completely ineffective in treating
sexually transmitted diseases, for which it was once widely
thought to be a remedy.
More links to herbs on my
Herb Page
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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!
Please
email me
and we can make arrangements. Thanx a lot! |
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