Right click here to download a recipe eBook with over 470 crockpot recipes.

Not lucky in the SA Lotto? Why not take a chance on the UK Lotto? Minimum jackpot is Three million pounds (R45 million!) Click here for a chance to win BIG!

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. 

One of my fav puddings:

RICE PUDDING

50g rice
575 - 600ml milk
75g castor sugar
15g butter cut into flakes
2ml grated nutmeg
2 eggs, separated

1. Boil the rice in just enough water to cover it, about 150ml - for 5 minutes
2. Drain if necessary and put it into a buttered 1 litre oven-proof dish
3. Stir in the milk and 50g of the sugar
4. Dot with the butter and sprinkle over half the nutmeg
5. Bake at 170°C for 1 hour
6. Remove from the oven, cool for 5 minutes, then beat the egg yolks lightly into the rice
7. Return to the oven for another 30 minutes
8. Meanwhile whisk the egg whites with the remaining sugar until they are stiff but not dry
9. Remove the pudding from the oven and allow to cool for 5 minutes
10. Fold in the beaten egg whites and sprinkle with the remaining nutmeg
11. Return the dish to the oven for 15 minutes to set the egg whites

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

Hi Peter
My favourite is a hotdog roll buttered, you heat a can of Tomato and Onion mix in a pot/pan and put in the role, dice up gherkins, put it in the roll, put in a boerewors, and cover with grated cheese of your choice (cheddar is the best!)
ABSOLUTELY DEVINE!!!!!
Try it
Regards
Mari-Louise Oosthuizen
PRETORIA

Steamed Gooseberry Pudding

4 tablespoons flour
4 tablespoons sugar
1 cup milk
1 teaspoon bi-carb
4 tablespoons butter
4 tablespons gooseberry jam
4 eggs

Beat the butter and sugar to cream. Add flour, then eggs one by one, then jam, and last of all. soda mixed with milk. Stir well. Steam. Serve with custard.

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.

The Crocodile

A crocodile's mouth is not watertight when closed, and water easily enters when the crocodile submerges. The palatal valve is present in all species and plays an essential role in preventing water in the mouth from entering the throat, oesophagus and trachea when the crocodile is underwater. This enables the crocodile to open its mouth at any time underwater, and is particularly useful during prey capture. When taking an aquatic prey item, the crocodile can open its mouth without flooding its throat. Terrestrial prey can also be dragged into the water and drowned.

A crocodile spends a considerable period of time with its head partially submerged, and hence the mouth flooded. Only the crocodile's eyes and nostrils are visible above the water surface (a 'minimum exposure profile'). In this position the crocodile can still breathe because of an evolutionary adaptation that has caused the internal nares (where the nostrils open internally) to move right to the back of the upper palate. Therefore, as long as the nostrils are open and above the water surface, the crocodile can effectively by-pass the palatal valve and breathe. When the crocodile's head is totally submerged, however, the nostrils are sealed to prevent influx of water. The crocodile can survive underwater without taking a fresh breath for a considerable period of time, although a voluntary dive normally lasts no longer than 20 minutes. This is far longer than terrestrial mammalian prey can achieve, and is a common strategy used to subdue struggling prey.

In order to eat captured prey, the crocodile must do so out of water. Any attempt to swallow the food underwater would result in a considerable amount of water also being imbibed. So, the crocodile either leaves the water, or holds its head at an angle out of the water. In this position, the prey can be manipulated by the jaws and crushed with assistance from the teeth. If the prey is too large to swallow, pieces are either ripped off by rolling the body, or whipping the head violently to one side. Once in the stomach, strong acids quickly break down most organic materials.

Source: http://www.flmnh.ufl.edu/cnhc/cbd-gb2.htm

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.

Hot Mutton Curry Potjie

This is for people like me who like their curry hot, if you prefer it a bit weaker, reduce the curry powder to 15 ml.

Ingredients
2 kg mutton chops
salt and pepper to taste
45 ml cooking oil
2 large onions, coarsely chopped
250 g rindless breakfast bacon, chopped
3 large potatoes, peeled and cubed
250 ml uncooked rice
250 ml dried apricots, soaked in water for 1 hour and drained
250 ml water
1 tin (410 g) mealie kernels, drained
1 tin, (410 g) peas, drained
250 ml chutney
20 ml strong curry powder
5 ml turmeric
3 ml coriander
3 ml ground nutmeg
Method

Heat the oil in the pot.
Season the meat with salt and pepper and in the open pot brown a few pieces at a time on both sides.
Remove the meat and set aside.
Fry the onions until tender.
Return the meat to the pot with the onions.
Arrange the bacon, potatoes, rice and apricots in layers on top of the meat.
Add the water.
Cover and simmer for 1 hour.
Add more water if the Potjie boils dry.
Add the mealies and peas.
Mix the chutney, curry, turmeric, coriander and nutmeg well. Add the mixture to the Potjie.
Cover and simmer for 30 to 45 minutes.
Serve with sliced banana, finely chopped onion and tomato and finely grated coconut.

From: Biltongmakers.com

A teenage boy had just gotten his driver's license and inquired of his father as to when they could discuss his use of the car.
His father said he'd make a deal with his son: "You bring your grades up from a C to a B average, study your Bible a little, and get your hair cut. Then we'll talk about the car."
The boy thought about that for a moment, decided he'd settle for the offer, and they agreed on it.
After about six weeks his father said, "Son, you've brought your grades up and I've observed that you have been studying your Bible, but I'm disappointed you haven't gotten your hair cut."
The boy said, "You know, Dad, I've been thinking about that, and I've noticed in my studies of the Bible that Samson had long hair, John the Baptist had long hair, Moses had long hair...and there's even strong evidence that Jesus had long hair."
To this his father replied, "Did you also notice they all walked everywhere they went?"


Gatiep was a salesman's delight when it came to any kind of unusual gimmicks. His wife Maraai had long ago given up trying to get him to change. One day Gatiep came home with another one of his unusual purchases.
It was a robot that Gatiep claimed was actually a lie detector.
It was about 5:30 that afternoon when Gatiepie, their 11 year old son, returned home from school. Gatiepie was over 2 hours late.
'Where have you been? Why are you over 2 hours late getting home from school?' asked Gatiep.
'Several of us went to the library to work on an extra credit project,' said Gatiepie.
The robot then walked around the table and slapped Gatiepie, knocking him completely out of his chair.
'Son,' said Gatiep, 'this robot is a lie detector, now tell us where you really were after school.
'We went to Boebie's house and watched a movie.' said Gatiepie.,
'What did you watch?' asked Maraai.
The Ten Commandments.' answered Gatiepie.
The robot went around to Gatiepie and once again slapped him, knocking him off his chair once more.
With his lip quivering, Gatiepie got up, sat down and said, 'I am sorry I lied. We really watched a tape called "The Sex Queen."
'I am ashamed of you son,' said Gatiep. 'When I was your age, I never lied to my parents.'
The robot then walked around to Gatiep and delivered a whack that nearly knocked him senseless.
Maraai doubled over in laughter, almost in tears and said, 'Boy, did you ever ask for that one! You can't be too mad with Gatiepie. After all, he is your son!'
With that the robot immediately walked around to Maraai and slapped her unconscious!!

Figure this one out, I don't know how he does it: Magic Gopher

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

Zimbabwe's voters told: choose Mugabe or you face a bullet

Chris McGreal reports from the centre of the country, where violence and intimidation are increasing ahead of the run-off elections

The soldiers and ruling party militiamen herded the people of Rusape to an open field at the back of the local sports club and made their point crystal clear. "Your vote is your bullet," a soldier told the terrified crowd. Everyone knew what he meant. "They are saying we will die if we don't vote for Robert Mugabe, that there will be war if we don't vote for Robert Mugabe," said a wary young woman holding a small child. Mugabe says it too in speeches across the land ahead of next week's run-off presidential election against the man who beat him in the first round, Morgan Tsvangirai. But the woman was not waiting around to discuss that. Darkness had fallen in Rusape, a small town in bloodied Manicaland, and she grew alarmed as she realised she might not make it home before the unofficial curfew put in place by the ruling party militia.

Already the Mitsubishi pick-up trucks filled with young men carrying sticks, spears and knives were out on the streets preparing to move door-to-door, beating, and sometimes killing, anyone associated with the opposition. "They hunt the opposition. They said they ate human liver and drank urine during the war and so they were prepared for war again," said the young woman. The militiamen found Farai Gamba, a ward organiser for the opposition Movement for Democratic Change (MDC), at the weekend and shot him dead. The Rusape chairman of a group of Zimbabwean independent election monitors disappeared on Saturday night and his whereabouts are not known. Many others have been tortured at the local militia base. The de facto curfew is in place because the ruling Zanu PF does not want witnesses to the terror that engulfs Zimbabwe at night, and increasingly during the day, as the party seeks to avoid a repeat of three months ago, when Tsvangirai defeated Mugabe, albeit without an outright majority to secure an outright win.

A campaign that began with the tested tactic of beatings has evolved into a full-blown military strategy of abductions and murders of opposition MDC activists and supporters. More than 100 have been killed and 200 have disappeared. Thousands more have been beaten so badly they will bear the scars for life. A number of rapes have also been reported, including of three women who had wooden poles thrust into their vaginas. But it is not clear at this stage if the attacks are a deliberate part of the terror strategy. Often the corpses are hidden, but occasionally the killers like to display their handiwork as a warning. Chokuse Muphango was murdered in Buhera South last week. His killers put his body on the back of a truck and drove it through town announcing: "We have killed the dog." MDC members of parliament, mayors and councillors have been burned out of their homes and terrorised into fleeing. Hundreds of opposition activists are in jail on trumped up charges of inciting violence after being tortured and dumped at police stations.

Tens of thousands of known opposition supporters have been forced from their homes or had their identity cards destroyed so they cannot vote. The government is also laying the ground for extensive rigging by purging the election process of independent officials, such as teachers, and putting state workers and soldiers in their place. Anyone who might stand in the way is pursued. Independent Zimbabwean groups that monitor the polls, campaign for human rights or assist the injured have been driven underground after their offices were raided and leaders arrested. Foreign aid workers have been banned from rural areas so they cannot witness the violence and intimidation. Mugabe has said time and again he regards the upcoming vote not as an election but as a continuation of the liberation struggle against western imperialism and its "puppet", Tsvangirai.

"This country shall not again come under the rule and control of the white man, direct or indirect. We are masters of our destiny. Equally, anyone who seeks to undermine our land reform programme, itself the bedrock of our politics from time immemorial, seeks and gets war. On these two interrelated matters we are very clear. We are prepared to go to war," Mugabe told an election rally at the weekend. The strategy to fight back with violence was agreed by Mugabe's security cabinet, the Joint Operations Command, of senior military and party officials shortly after Zanu PF was shocked to lose the first round of elections. The campaign targeted provinces such as Manicaland, Mashonaland and the Midlands where support for the ruling party was traditionally strong but swung significantly to the opposition as the economy continued to implode under the weight of hyperinflation, mass unemployment and widespread food shortages.

Visit www.zwnews.com - the world's leading website on Zimbabwe
 

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

K is for Kwaito
As the fog of apartheid clears, South African youth culture is finding its own voice in a style of music known as kwaito and spawning a new - and profitable - industry.
Summarising the state of the kwaito industry is like trying to condense the history of US hip hop music into a few pages. Some broad brushstrokes will serve as an introduction, but to fully appreciate kwaito, you’ve got to hear it for yourself.

Like hip hop, kwaito is not just music. It is an expression and a validation of a way of life - the way South Africans dress, talk and dance. It is a street style as lifestyle, where the music reflects life in the townships, much the same way hip hop mimics life in the US ghetto.

Just as many of the influences on hip hop come from the streets of New York and California, kwaito is known as the musical voice of young, black, urban South Africa. It's a mixture of all that 1990s South African youth grew up on: SA disco, hip hop, R&B, Ragga, and a heavy, heavy dose of American and British house music.

Kwaito: much more than music
 

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 .

We have revamped our home page and our used Africana pages. Please visit our home page at http://www.abcbook.co.za  and click on any of the sixteen Africana pages, such as Cape, Military, Genealogy, Reference, Natal & Zululand, Nature, Cooking. We have tried to be as accurate as possible when placing a book under subject, but sometimes abook could be under Ethnology instead of Natal & Zululand or under Missions instead of Africa outside of South Africa. You may need to visit more than one page to find the books of your interest. About 15% of the books have not previously been listed, so you are likely to find books you have not come across before. Browse and enjoy and let me have feedback on improving our pages. Remember that if you but three or more books from our used book pages you get 20% off, so please enquire about availability.

The Recipes

PEA SOUP with MINT

50g butter
1 small onion peeled, and finely chopped
700g shelled, fresh peas
1 litre vegetable stock
salt & white pepper
1ml castor sugar
2 sprigs of mint
2 egg yolks
150ml cream
15ml finely chopped mint

1. Heat the butter in a saucepan, add onions and cook over a low heat 10-15 minutes, until soft and transparent
2. Add the peas, and continue to cook over a low heat until the butter has been absorbed
3. Stir in the stock, season, add the sugar and sprigs of mint
4. Bring to the boil, cover, and simmer for about 10 minutes until the peas are tender
5. Pass the soup through a fine sieve and return the puree to a clean pan
6. Beat the egg yolks with the cream until smooth and add to the soup
7. Heat through, until the soup has thickened, stirring all the time, but do not let it boil or the soup will curdle
8. Check the seasoning, then serve garnished with the peas and mint

SCOTCH BROTH

1kg scrag-end of lamb or mutton with all excess fat trimmed off
5 litres water
125g pearl barley
125g dried split peas, soaked overnight
bouquet garni
salt & freshly ground black pepper
1 large leek, washed and sliced
1 medium onion, peeled and finely chopped
1 small turnip, peeled and diced
2 large carrots, peeled and diced
100-125g cabbage, shredded
15ml finely chopped parsley for garnish

1. Place the meat in large saucepan, add the water, barley, drained, soaked peas, slat, pepper and bouquet garni
2. Bring slowly to the boil, skim any white scum from the surface, cover and simmer for 2 hours
3. Add the leek, onion, turnip and carrots to the soup, and continue to simmer for another hour, occasionally skimming off any fat that rises to the surface
4. Remove the meat from the soup with a slotted spoon and leave to stand until cool enough to handle
5. Strip all the meat off the bones, and cut into small pieces
6. Return the meat to the soup and add the cabbage - adjust the seasoning
7. Simmer for another 30 minutes
8. Serve garnished with a sprinkling of parsley

COCK-a-LEEKIE SOUP

1 small chicken with giblets, cleaned
1 onion, unpeeled, washed and quartered
2 carrots, unpeeled, washed and chopped
bouquet garni
8 peppercorns
5ml salt
2 litres water
25g butter
6 leeks, trimmed and thinly sliced
2 spring onions, trimmed and thinly sliced
salt & pepper
30ml finely chopped parsley

1. Place the chicken with it's giblets in a large saucepan
2. Add the onion, carrots, bouquet garni, peppercorns and salt to the pan and cover with the water
3. Bring the pan very slowly to the boil, skim off any white scum and simmer for about 1¼ hours until the chicken is tender
4. Drain off the stock into a large bowl, leave it to cool, then refrigerate until the fat has hardened on the surface
5. Lift the fat carefully off with a slotted spoon
6. Discard the vegetables, chicken heart, bouquet garni and peppercorns
7. When the chicken is cool enough to handle, remove the skin from it and cut the flesh and gizzards into thin strips
8. Heat the butter in a large saucepan, add the leeks and spring onions and cook over a low heat for 15 minutes until soft and transparent
9. Add the stock, with fat removed, bring to the boil, and add salt & pepper to taste
10. Simmer for about 15 minutes until tender, add chicken strips and simmer for a further 10 minutes
11. Mix in the chopped parsley and serve

MURGH AUR KHADDU HALEEM

1.5kg chicken, cut into pieces
7ml salt
45ml melted butter or ghee
2 onions, peeled and chopped
8 cardamom pods
5cm fresh ginger, scraped and pounded with a little water into a paste
200g pumpkin, peeled and diced
2ml turmeric
5ml pepper
2ml chilli powder or paprika
2 tomatoes, chopped
1 litre warm water
GARNISH
30ml chopped mint or coriander leaves or parsley

1. Wash the chicken pieces and pat them dry, sprinkle salt all over them and leave to stand for 30 minutes
2. Heat the butter, add the onions and sauté for 2 minutes until soft
3. Place the chicken and remaining ingredients, except the garnish, in the saucepan, cover, and simmer gently for and hour until the chicken is tender
4. Remove the chicken pieces from the soup and cut the meat from the bones - chop finely and return to the soup
5. Serve hot garnished with fresh herbs
VARIATION
Try serving a heap of steaming rice with the soup. If a smooth soup is preferred, reduce it to a puree in a food processor

MINESTRONE
45ml sunflower oil
12ml salt
3 cloves garlic, crushed
2 large onions, peeled and chopped
2 potatoes, peeled and diced
2 fresh young carrots, diced
2 leeks, sliced
2 turnips, peeled and diced
4 sticks celery, chopped
2 florets of cauliflower, divided into sprigs
100g green beans, sliced
2 litres boiling water
300g red sugar beans, or haricot beans, cooked
3 medium ripe tomatoes, unskinned and chopped
30ml fresh, chopped basil leaves or 15ml dried
salt & freshly ground black pepper
125ml pasta shells
Parmesan cheese

1. Heat the oil in a saucepan, add salt, garlic and all the vegetables except the cooked beans and tomatoes
2. Allow the vegetables to cook until transparent, but not brown
3. Gradually add the boiling water to the pan, then add the beans and tomatoes, basil and pepper
4. Cover and cook for 45 minutes
5. Add the pasta shells to the simmering soup about 20 minutes before serving
6. Check the seasoning, then serve with a sprinkling of freshly grated Parmesan cheese

SPINACH SOUP
1.5kg fresh spinach or 500g frozen
25g butter
500ml chicken stock
250ml cream
250ml milk
3-4ml salt
pinch of black pepper
5ml lemon juice

1. If using fresh spinach, wash it well under cold running water and pat dry
2. Place the spinach in a saucepan with the butter and simmer gently, stirring from time to time, until it is just tender
3. Allow to cool slightly, then liquidize or press through a sieve
4. Return to the saucepan, add the chicken stock, cream and milk and bring to the boil
5. Flavour with salt, pepper and lemon juice and serve

PUMPKIN SOUP

45g butter
750g pumpkin or butternut, peeled and diced
1 large onion, peeled and chopped
finely grated rind of 1 orange
750ml chicken stock
salt and freshly ground black pepper
15ml cornflour
250ml milk
125ml cream
30ml finely chopped parsley for garnish

1. Melt the butter in a saucepan, add the pumpkin, onion and orange rind
2. Cook over a very low heat until the onion is soft, about 5 minutes
3. Add the stock and seasoning and bring to the boil
4. Reduce the heat and simmer gently, covered, for about 30 minutes until the pumpkin is tender
5. Sieve or puree the soup, then return puree to a clean saucepan
6. Mix the cornflour to a smooth paste with 45ml of cold milk and add to the soup with the remaining milk and slowly bring to the boil, stirring constantly
7. Reduce the heat and simmer for 5 minutes
7. Check the seasoning, pour into a pre-heated tureen, stir in the cream and sprinkle with parsley

BEAN SOUP

150g dried brown or sugar beans
3 litres cold water
100g pork fat with rind or bacon with rind
450g shin of beef
1 onion, peeled and finely diced
5ml salt
1ml pepper
125ml chopped parsley
1 blade mace
15ml flour
15ml melted butter
250ml milk
15ml lemon juice

1. Soak the beans in cold water overnight, then wash them
2. Drain and place in a saucepan with the cold water
3. Add the pork fat or bacon, and shin and cook for an hour
4. Add the diced onion, salt, pepper, chopped parsley and mace and cook for another hour
5. Put the soup through a sieve, mash the beans and remove the shin bones
6. Reheat the soup till boiling point
7. Meanwhile, combine the flour and melted butter, and add the milk as for a white sauce, stirring over a low heat until it thickens
8. Add this mixture to the soup, cook and stir for another 10 minutes, adding the lemon juice just before serving

OXTAIL SOUP
1 meaty oxtail, divided into joints
5ml vinegar
30ml dripping
2 onions, peeled and chopped
2 large carrots, peeled and chopped
3 sticks celery, trimmed and chopped
1 rasher of bacon, roughly chopped
2 litres beef stock
bouquet garni
3 bay leaves
salt & freshly ground black pepper
30ml flour
1ml ground nutmeg
2ml lemon juice
60ml sherry
GARNISH
1 carrot, peeled and cut into rounds
1 small onion, peeled and sliced

1. Soak the oxtail in enough cold water to cover, together with the vinegar for at least 4 hours - drain and wipe dry
2. Heat half the dripping in a large saucepan, add oxtail pieces and cook over a high heat, shaking the pan, until browned on all sides
3. Remove with a slotted spoon
4. Add the onions, carrots, celery and bacon to the pan juices and cook over a medium heat, stirring occasionally, until the onions are golden brown
5. Return the oxtail to the pan, add the stock, bouquet garni and bay leaves, and season with salt and pepper and bring to the boil
6. Skim off any white scum that rises to the top, then simmer for 3 hours until the meat falls off the bones
7. Strain off the stock into a large bowl and discard the vegetables, bacon, bouquet garni and bay leaves
8. Leave the stock to cool for 1 hour, then refrigerate for 4 hours to allow the fat to harden on the surface - remove the fat with a spoon and discard
9. Boil 500ml of the stock in a small pan, add the carrot and onion rings and simmer for 15 minutes
10. Strain off and keep the stock and reserve the vegetables
11. Remove the meat from the bones and chop finely
12. Heat the remaining dripping in a clean saucepan, add the flour and stir over a medium heat until the flour turns the colour of hazelnut
13. Gradually add all the stock, stirring continuously until the soup comes to the boil and is thick and smooth
14. Simmer for 3 minutes, then add the meat, nutmeg and lemon juice
15. Taste and adjust the seasoning if necessary, and stir in the sherry
16. Garnish with a portion of the cooked carrot and onion rings

AVGOLEMONO

50g rice
juice of 1 lemon
3 eggs, beaten
1.5 litres hot chicken stock
50g cooked chicken meat, finely chopped
salt & white pepper
30ml finely chopped parsley for garnish

1. Cook the rice in boiling, salted water for 10 - 15 minutes and drain well
2. Meanwhile add the lemon juice to the beaten egg and mix well
3. Add 150ml of the hot stock, a little at a time, beating well with a wire whisk after each addition
4. Bring the remaining stock to the boil, remove from the heat and mix in the cooked chicken and rice
5. Season lightly with salt and pepper
6. Whisk in the egg mixture and return to a low heat
7. Stir continuously, without boiling for about 5 minutes or until the soup is heated through and has a rich creamy texture
8. Adjust the seasoning and serve garnished with parsley
 .

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