Still looking for gift ideas? Right click here to download an eBook full of great gift ideas

This is going to be another regular feature......

Poor circulation symptoms are most frequent in people over fifty and those who are about twenty percent overweight who are generally physically inactive. If this person is a female then the risk factor goes even higher.

The most common symptoms of poor circulation is deteriorating vision. This is due to damage to the retina which is one of the prime causes of blindness.
Another symptom of poor blood circulation is a loss of sensation in the hands and feet. This is due to the nervous system receiving a lack of proper oxygen supply to the tissues. This is also known as diabetic neuropathy and the common symptoms are poor discernment of temperature and pain, frequent numbness, and pain.
Another common symptom is foot ulcers. These are also a direct cause of lack of oxygen supply and thus damaging to the nervous system.
And last but not the least, varicose veins and leg ulcers are caused by poor circulation and appear as damaged veins in the legs.
There are treatments available to help alleviate these ailments and poor circulation symptoms as a whole. The medical field is seeking treatments or products to help ease the symptoms of poor circulation.
However, L-arginine, an essential amino acid that helps to produce nitric oxide which dilates blood vessels can provide healthy blood circulation. Other supportive healthy circulation ingredients are horse chestnut seed extract, grape seed extract, capsaicin, Vitamin B-6, and Vitamin B-12, which are essential for these ailments.

From: Bewell

The UK Lottery never pays less than £3 million every Wednesday and Saturday (± R43 million) with frequent rollovers. Click here to play! This past weekend one lucky winner walked away with just under 5 million pounds, that's about R75,000,000. Now that's a whole lot of zero's. You can't win it if you aren't in it!

My Recipe CD has now been updated and now includes 50 Recipe eBooks as well as 8 Bonus eBooks (4 eBooks on making, marketing and selling crafts for profit) Click here to take a look. (that works out to about R2 per recipe book! sheessshhh!)

Hello Peter,
Just to let you know that I received my recipe CD today in the mail and I'm over the moon about it.
I'm going to spread the word to others to order copies too. It's most certainly worth every cent..........
Thanks again,
LC

Glenacres Superspar sends out a really nice newsletter full of super recipes. To subscribe, click here and send the blank email. 

Does this sound yummy, or what???

ROAST TURKEY

7 - 9kg whole turkey
salt & pepper
25 - 50ml butter or margarine

1. Heat oven to 160°C
2. Rinse turkey and pat dry with a paper towel
3. Sprinkle the cavity lightly with salt & pepper, secure legs together and place in a large roasting pan
4. Place the butter in a 250ml measure and microwave for 45 seconds on high, or until melted
5. Brush the turkey with the butter and sprinkle with salt & pepper
6. Insert a meat thermometer, if you have one, in the thigh and cover with foil
7. Estimate total cooking time at 65 minutes per kilogram
8. If making use of a thermometer, bake until internal temperature in inner thigh registers 85°
9. Remove the foil during the last 35 minutes of roasting time
10. Allow to stand for 15 - 20 minutes, tented with foil before carving
11. Reserve dripping for gravy


TURKEY GRAVY

2 cups of reserved dripping
50ml flour
1ml salt
pinch of pepper

1. Strain drippings into a 4 cup measure
2. Add water or chicken stock, if necessary to make it up to 500ml
3. Place the remaining ingredients in a small mixing bowl
4. Add a small amount of dripping to the flour mixture and stir until smooth
5. Add the flour mixture to the liquid, stirring with a whisk until smooth
6. Microwave on high for 6 - 8 minutes, or until mixture thickens and bubbles, stirring 2 - 3 times

Go take a look at my Wacky Sarmies page, there are some great sarmie ideas!

I ate this sandwich for most of my pregnancy, and still love it lots of years later.
White Roll with avocado, sliced boiled eggs, grated cheddar cheese & lots of pepper – Should be wacky enough!
Marguerite Thornes, Underberg, South Africa

Source: Sunday Times

1954: J G Strijdom is South Africa's new premier, Vietnam is divided into North and South Vietnam,  Nasser takes power in Egypt, k-2 is climbed for the first time. The first nuclear power station opens near Moscow, West germany win their first soccer World Cup.

This dates from the late 1800's

Stuffed cucumber

Take some large cucumbers, peel then and scoop out the seeds. Fill them with a forcemeat made as follows: 1 lb. meat, 1/4 lb. suet, 2 oz. breadcrumbs, 1 teaspoonful of savoury herbs, pepper and salt, a little stock to moisten an an egg to bind. Put the cucumbers into a roomy stewpan with some stock. Stew gently.  Thicken the gravy with a little flour and add a tablespoon of butter.

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.

For the next few issues I will be featuring the Small Five starting with the Elephant shrew, next was the Leopard tortoise then the Ant Lion and the Redbilled buffalo weaver.Then followed the Leopard tortoise.

Rhinoceros beetles grow to be between 1 and 2 1/2 inches long. 
Both sexes have horns, making it difficult to distinguish between them. Male beetles use these horns for fighting rival males over feeding sites or females. Rhinoceros beetles also use their horns for digging, climbing and mating.

THE POTJIE FOR NAMIBIAN CUISINE

The Potjie, a brand new restaurant and pub in Wilderness, celebrated its official opening on Saturday, 20 October.  Owners, Monika and Gert Stroebel have been in the restaurant industry for many years and have a passion for excellent service and delicious food.

The restaurant has a unique Namibian flare and offers dinners an authentic choice of mouthwatering dishes such as pap en vleis, Venison and ostrich bobotie.

A delightful variety of potjies can be enjoyed here - choose from lamb, chicken, seafood or vegetarian.  Potjie dishes are served in a traditional black pot to add authenticity to your meal.

Also on the menu are healthy salads, a variety of seafood dishes and scrumptious desserts.

The Potjie's Austrian Chef not only prepares delicious meals, but also bakes his own bread.  In future, he will also be baking mouthwatering Apfestrudel for you to enjoy on the deck with a steaming cup of coffee.

The restaurant is fully licensed and offers an exciting selection of cocktails expertly prepared by The Potjie's professional barman.

A television in the bar area ensures that sports fanatics can catch up on their favourite sports during their visit here.

The Potjie has a relaxed and friendly environment where friends and family can meet over a bottle of wine whilst enjoying fine cuisine.  Come in daily for breakfast, lunch or supper or enjoy freshly brewed coffee and home-style cakes on the wooden deck.

Contact The Potjie on 044 877 0731 for further information. 

Subscribe to my Afrikaans newsletter . Visit my Afrikaans website
 

Potjiekos recipe

Another new feature, from now on I will feature a potjie recipe with each newsletter. For those of you who are not familiar with a potjie (cast iron three legged pot) you may use a dutch oven.

CHICKEN IN CREAM SAUCE POT

6 Chicken Breasts
Chicken Spice to Taste
250g Rindless Bacon, Cubed
4 Medium Onions, Diced
60ml Smooth Apricot Jam
100ml Water
15ml Worcestershire Sauce
12 Baby Onions, Peeled
10 Baby Potatoes, Peeled
750ml Frozen Mixed Vegetables
300g Mushrooms, Sliced
Aromat to Taste
500ml Fresh Cream or 250ml Cream + 250ml Milk
1 Pkt Oxtail Soup
1 Pkt Onion Soup

Spice the chicken with the chicken spices
Heat the oil in a large pot and fry the bacon for about 5 minutes
Add the onions and apricot jam, and cook until soft
Add the chicken, worcestershire sauce and water, cover and allow to simmer for 15 minutes
Add the baby onions and baby potatoes, and simmer for 10 minutes
Add the vegies and mushrooms
Sprinkle with aromat, cover, and allow to simmer for 30 minutes
Mix the soup powder with the cream, and add to the pot
Cover and simmer gently for 30 minutes

Please excuse the four letter words in the following story. I would have deleted them, but the story wouldn't be the same.
A young couple got married and went on their honeymoon. When they got back, the bride immediately called her mother. "Well," said her mother, "so how was the honeymoon?"
Oh, mama," she replied, " the honeymoon was wonderful! So romantic . .."
Suddenly she burst out crying. "But, mama, as soon as we returned, Sam started using the most horrible language. He said things I'd never heard before! I mean all these awful 4-letter words! You've got to take me home. . PLEASE MAMA!"
"Sarah, Sarah," her mother said, "calm down! You need to stay with your husband and work this out. Now, tell me, what could be so awful? WHAT 4-letter words?"
"Please don't make me tell you, mama," wept the daughter,
"I'm so embarrassed, they're just too awful! COME GET ME, PLEASE!!
"Darling, baby, you must tell me what has you so upset. Tell your mother these horrible 4-letter words!"
Sobbing, the bride said, "Oh, Mama .. . . he used words like: dust, wash, iron, and cook..."
"I'll pick you up in twenty minutes," said the mother.

Katie Couric, while interviewing a Marine sniper, asked:
"What do you feel when you shoot a terrorist?"
The Marine shrugged and replied, "A slight recoil."

Four Worms and a lesson____

A minister decided that a visual demonstration would
add emphasis to his Sunday sermon.
Four worms were placed into four separate jars.
The first worm was put into a container of alcohol.
The second worm was put into a container of cigarette smoke.
The third worm was put into a container of chocolate syrup.
The fourth worm was put into a container of good clean soil.
At the conclusion of the sermon, the Minister reported the following results:
The first worm in alcohol - Dead.

The second worm in cigarette smoke - Dead

Third worm in chocolate syrup - Dead

Fourth worm in good clean soil - Alive.
So the Minister asked the congregation -

What can you learn from this demonstration?
Maxine , sitting in the back, quickly raised her hand and said,

"As long as you drink, smoke and eat chocolate, you won't have worms!"
That pretty much ended the service

CARAWAY
Caraway is part of the carrot family, and can easily be distinguished by its fernlike leaves and lacy flower heads. It is indigenous to Europe, but now grows wild in North Africa, Asia and India. The whole plant has it's uses, but the seeds are used most for flavouring, as they have a distinct liquorice flavour. Caraway is believed to protect you from witches, and was used as a love potion, as it was believed to be able to prevent departures.
Caraway prefers light, sandy soil and full sun. It grows in spring and can be grown from seed. Caraway grows to a height of 60cm.
The seeds are harvested when ripe and starting to dry. Leaves can be gathered when young.
Caraway loves green peas, so plant them close together. Planted as a hedge around chicken runs, caraway will keep the runs fly-free all summer.

DOMESTIC USES
Caraway seeds added to cabbage and cauliflower, will remove the cooking smells.
The caraway plant is ideal for pressing and flower arrangements, and dries beautifully.
It is believed that baked caraway dough, placed in pigeon lofts, will ensure the pigeons always return home.

COSMETIC USES
The essential oil from the seeds is used in mouthwashes and colognes.

MEDICINAL USES
An infusion made from the seeds, aids in digestion, relieves flatulence, and sweetens the breath. The seeds can also be chewed for the same effect.

CULINARY USES
Caraway tea is delicious. Add a teaspoon of crushed seeds to a cup of boiling water, add a sprig of mint, and taste.
Caraway seeds are used throughout cooking as a flavouring, from cakes to meat dishes.
Young caraway leaves and flowers can be added to salads.
Try this for a different vegetable - boil the roots, mix with butter and lemon juice and serve cold.
Caraway seeds are often served with cheese after a meal because of their beneficial effect on digestion. They can also be mixed with butter or cottage cheese.
Powered caraway seeds enhances pork dishes, meat loaf, stews and grilled liver and onions. A little can be used to give a distinctive flavour to home-made breads.

The FunkyMunky Herb eBook is now available. 48 popular herbs, descriptions and uses with photos. Immediately available, will be emailed to you. Only R50 , send me an email for payment details.
I'm very impressed with what I've read so far. What I really like is that your book is a combination of medicinal and culinary advice, unlike many other herb books I've read.
And the format is great - thanks very much. I have an ambitious project to make a herb garden this year - so your section of herb gardens will come in very handy - Shelagh 
 

Zimbabwe update

I used to have a regular feature on my website that I called the Zimbabwe Letters. sadly my contact "went silent" and I didn't have a source any more. I am looking for another source (any volunteers?).

Masvingo governor grabs farm for daughter - By Regerai Marwezu


Masvingo - Masvingo provincial governor, Willard Chiwewe, at the weekend evicted a white commercial farmer in Chiredzi district in southern Masvingo province as fresh farm invasions sweep across the country. Chiwewe, who chairs a government land allocation committee in the province, stormed Senuko Farm last Friday in the company of armed soldiers and forcibly evicted John Alfford from his 40 hectare piece of land. The resident minister also seized farm equipment at the property that used to produce over 1 500 litres of milk per month in addition to fresh fruit, vegetable seeds and sugar cane. A former farm worker at the property on Monday told Zim Online that Chiwewe had also threatened to have the Alffords arrested if they defied the order to vacate the property. "We were surprised to see a group of armed soldiers invading the farm," said Onias Chimba, a former worker at the farm. "We were given just hours to leave the property by the soldiers and we had to comply since the governor also threatened to have us arrested." Chiwewe confirmed taking over the farm adding that the Masvingo provincial land committee had since allocated the property to his daughter whose name and age could not be immediately verified.

"We had to seek the assistance of soldiers because some of these white commercial farmers have become dangerous," said Chiwewe without elaborating. "We gave the Alffords enough time to leave but they did not listen hence we had to behave in the manner that we did. My daughter has since taken over after the land allocation committee gave her the property," said Chiwewe. President Robert Mugabe’s government has since the beginning of this month intensified a drive to expel white farmers following the expiry of a 30 September deadline to do so. At least 10 white farmers have already been dragged to the courts while several others have been threatened with arrest for defying the directive to vacate their properties. Zimbabwe has grappled with severe food shortages over the past seven years after President Robert Mugabe began seizing white land for redistribution to landless blacks seven years ago. The farm occupations slashed food production by 60 percent resulting in most Zimbabweans requiring food handouts from international relief agencies. Less than 600 white commercial farmers remain in Zimbabwe after the government began seizing land from white farmers, then numbering about 4 000, for redistribution to landless blacks seven years ago.

Supreme Court judgement triggers equipment looting - Augustine Mukaro

A supreme Court judgement allowing government to seize farming equipment from farmers whose properties have been expropriated has triggered a farm-equipment looting orgy throughout the country. Reports reaching the Zimbabwe Independent show that on the farms invaded, high-profile politicians are taking advantage of the judgement to force farmers to leave all movable implements. Another group has started invading garages and workshops that repaired and housed farming equipment from displaced farmers. In the Karoi area in Mashonaland West, Major General Nicholas Dube who invaded Grand Parade farm forcing the owner out despite the existence of a court order allowing him to stay, is now reportedly seizing his farming equipment. The 15 soldiers which Dube initially deployed on the farm have now taken over irrigation equipment including centre pivots and a host of other implements. They are threatening to take over dairy cows and the dairy processing plant plus other infrastructure on the farm.

In Masvingo, Chiredzi South MP retired Brig-General Kalisto Gwanetsa, who had given farmer Lyle Engles of Farm 28 14 days to vacate, this week ordered the farmer to leave all his movable equipment behind. Engles, who is in the process of relocating to Mozambique, has challenged the equipment seizure. Other workshop and storage owners said they had been approached by people with notices to acquire their equipment. They are also offering ridiculous figures as compensation for the equipment. The Supreme Court on Monday ruled that government was allowed to acquire all farming equipment and machinery belonging to former white commercial farmers whose farms were compulsorily acquired for resettlement. The ruling was on a constitutional application by a group of farmers challenging the acquisition of their equipment stored at Manica Zimbabwe Ltd. The judgement was met with criticism from farming organisations whose members are challenging their eviction from farms.

Senseless killing of Zim rhinos - Myrtle Ryan

As KwaZulu-Natal celebrated the release last week of 11 black rhinos on to community-owned land, a highly-successful project in Zimbabwe involving the critically endangered animals was on Wednesday night dealt a death blow. John and Judy Travers of Imire Game Farm in Wedza, near Marondera, have for many years been heading an extensive black rhino breeding programme funded by the Zimbabwe government. The progeny are released into the Zambezi Valley in a successful attempt to build up the herds of the endangered species in the wild. Imire has been in the family since World War 2. At the core of the project are four breeding rhinos which have been supplying the new blood. It was these animals which were shot at 9.30pm on Wednesday. Each rhino was tended by an armed guard. According to family member Nicola Roche, members of the Zimbabwe Army, dressed in camouflage uniforms and carrying AK-47 rifles, arrived at the lodge, where they beat up a maid and tied her up. They then forced someone to lead them to the rhino pens, where they badly beat up the guards protecting the animals and tied them up, said Roche. The men then killed the rhinos, leaving a one-month-old calf as the sole survivor. Roche said there appeared to be no motivation for this "senseless, heinous slaughter", as all the rhino had been dehorned.

From ZWNews, To subscribe, please email ironhorse@zwnews.net
 

This South Africa - interesting facts and information

The A to Z of South African culture (each newsletter features a letter of the alphabet) see archive

D is for Dance
In one field especially, the new freedoms of post-apartheid South Africa have brought new life - dance has became a prime means of artistic expression, with dance companies expanding and exploring new territory.
Music and dance are pulling in new audiences and a number of home-grown productions, particularly those aimed at the popular market, are wowing audiences both at home and abroad.

Among these are entrepreneurial producer Richard Loring's African Footprint, which performed in London at the 2000 Royal Variety show, the musical Umoja, which has toured the world to huge critical acclaim, and the drumming feast Drumstruck, which has taken New York by storm.

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!

Add your suggestions to my Elephant Stew and Wacky Sarmies recipes.
 

Featured Website

Every issue I feature an interesting website with South African links.
 

Check out the beauty of South Africa with this UNIQUE live webcam (new pictures every 10 minutes, 24h per day) of Table Mountain and Cape Town. http://www.capetown-webcam.com

The Recipes

Panettone with mascarpone filling

If you did not have the chance to bake a fruitcake, you can rescue the Christmas tradition with a bought panettone, a classic Italian Christmas cake. For a dramatic, different Christmas cake, slice it in layers with a rich, fruit and cream filling between the layers.

1 panettone of 1 kg
500 g mascarpone
100 – 200 g dark chocolate, roughly grated
15 ml (1 tbsp) icing sugar
Optional: 250 ml (1 c) glacé fruit OR glacé cherries and
roasted nuts, roughly chopped
Extra icing sugar

1. Slice panettone horizontally in three layers. Mix all filling ingredients. Spread half over base layer, place second layer on filling and spread second half of filling on second layer and crown with top layer of panettone.
2. Dust with icing sugar and serve.

Christmas shells

A sweet and sour mixture of fruit ensconced in flaky pastry.
1 roll bought puff pastry
1 jar Christmas fruit mincemeat, drained
1 pineapple, peeled and cut in 1 cm cubes
(Note: You can use tinned pineapple chunks. Drain well.)
125 g dried apricots, chopped
125 ml (1/2 c) icing sugar
juice of 1 lemon
Preheat oven to 200 ºC. Grease 1 muffin tin.
1. Roll out dough lightly, cut out discs with a cookie cutter or cut squares and line hollows with it.
2. Mix Christmas fruit mincemeat, pineapple and apricot chunks. Spoon into hollows and bake until pastry is puffed and cooked.
3. Mix icing sugar and lemon juice into a runny paste and spoon over hot filling as soon as it comes out of the
oven.

“Doekpoedinkies”/Christmas puddings in cloth

Make delightful Christmas puddings with left-over or dry fruitcake.
Even the simplest fruitcake becomes a delicacy served this way.
Cut squares of 20 x 20 cm using muslin cloth.
Cut narrow satin ribbon of 30 cm each for each square.
Crumble fruitcake and moisten with brandy, sherry or liqueur. Mix and knead lightly to a firm consistency which can be rolled into balls. (Note: You can ensconce a whole cherry or a marzipan ball in each fruitcake ball.) Fold square of cloth over ball and tie with ribbon.
Serve as dessert or Christmas sweet with brandy, sherry, sweet wine or liqueur. The “pudding” is dipped with cloth and all in the liquor, the ribbon is untied and the moistened fruitcake ball is eaten with a cake fork. You can serve cream or brandy butter with it.

Rosemary shortcake

This unusual shortcake is a great addition to your recipe repertoire and to the cheese platter.

125 ml (115 g) soft butter
62,5 ml (1/4 c) castor sugar
300 ml (170 g) cake flour
15 – 20 ml (3 – 4 t) rosemary leaves, chopped
Preheat oven to 200 ºC. Grease a baking sheet.

1. Cream butter and sugar and add flour. Add rosemary and knead lightly.
2. Measure 15 ml (1 tbsp) dough (per biscuit) with a measuring spoon, roll in balls and put on baking sheet.
3. Grease bottom of a glass with butter, dip in sugar and flatten each ball – into a biscuit of ± 5 mm thick – with it, press rosemary leaves into it. Bake until just golden. Store in airtight container. Serve on cheese platter and with preserved fruit.

Wonderful white fruitcake

Each slice glows with the colours of green figs, red cherries and the amber of ginger and sultanas. A festive fruitcake.

Batter:
875 ml (31/2 c) cake flour
10 ml (2 t) baking powder
pinch of salt
330 ml (300 g) butter
312 ml (11/4 c) white sugar
6 extra large eggs
125 ml (1/2 c) brandy
grated peel of 1 orange and 1 lemon
5 ml (1 t) vanilla essence
5 ml (1 t) almond essence
100 g almond flakes, crushed
200 g pecan nuts or walnuts, crushed
250 g canned pineapple chunks, halved and drained

Fruit mixture:
250 g green fig preserve, halved and rinsed
500 – 750 g red glacé cherries, halved and rinsed
100 g mixed peel
300 g bleached sultanas
100 g preserved ginger, rinsed and roughly chopped

Preheat oven to 150 ºC. Line a cake tin of ± 35 x 15 cm with brown paper or with 2 square tins of 20 x 20 cm. Grease well.
1. Sift flour, baking powder and salt together. Cream butter and sugar. Add eggs one by one and beat well after each addition.
2. Add brandy, grated peel and essence to egg mixture. Stir nuts and pineapple pieces into mixture. Fold flour into mixture. Mix batter well.
3. Stir fruit mixture lightly into batter.
4. Spoon into tin, level and bake for 1 hour at 150 ºC. Lower temperature to 100 ºC and bake cake until skewer
comes out clean.
5. Let cool in tin, turn out on a wire rack, wrap in cloth and let cool completely.

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