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Dedicated to South Africans living abroad...and all lovers of Traditional South African food

Newsletter #92 - January 28, 2005
 

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Hello everyone!

Hope you are all keeping well and that 2005 is going well so far! Welcome to all the new subscribers. A popular section on my site at the moment seems to be the SA Food page, it's where I try and list as many businesses as I can trace that sell South African food and goods in other countries. Just lately I have been getting a lot of feedback giving me new businesses to add. If you live abroad and know of a store in your vicinity that sells SA Food and Goods, please
email me the details and I will list it on my page. This page is fast becoming THE place to look for SA Food overseas!

My project for this year is an eBook on Boererate (South African Home remedies). While doing research on Boererate and looking for books on the subject I came across the ABE Books website. I am now going to share a very handy bit of information with you. If you are ever looking for an old book or a book that is not in print any more, this is the place to go. ABE books is linked to bookstores worldwide. They have a great search facility, just type in the name of the author or the title of the book and if it is available anywhere in the world it will show up in the search results. I managed to find the Mrs Dijkmans Recipe book, the first recipe book in Afrikaans on the site, also an old book on Boererate. The Boererate book was in a bookstore in the Netherlands! I also bought a book by P J Schoeman that is long since out of print. Scroll down to my Featured site and go look around. You might just find that book you gave been looking for!


I am sure that most of us enjoy bread nearly every day of our lives! I went to look for some history and found the following on a site with Info on Bread. I guess the recipe theme for this Newsletter will also be bread, what else?

Wheat has been cultivated by man since before recorded history. It is conjectured by anthropologists that hungry hunter/gatherers first stockpiled the grain as a storable food source. When it got wet, it sprouted, and people found that if the grain was planted it yielded yet more seeds.
Grown in Mesopotamia and Egypt, wheat was likely first merely chewed. Later it was discovered that it could be pulverized and made into a paste. Set over a fire, the paste hardened into a flat bread that kept for several days. It did not take much of a leap to discover leavened (raised) bread when yeast was accidentally introduced to the paste.

Instead of waiting for fortuitous circumstances to leaven their bread people found that they could save a piece of dough from a batch of bread to put into the next day's dough. This was the origin of sour-dough, a process still used today.

In Egypt, around 1000 BC, inquiring minds isolated yeast and were able to introduce the culture directly to their breads. Also a new strain of wheat was developed that allowed for refined white bread. This was the first truly modern bread. Up to thirty varieties of bread may have been popular in ancient Egypt.

It was also during this time that bread beer was developed. The bread was soaked in water and sweetened and the foamy liquor run off. Beer was as popular in ancient Egypt as it is in America today.

The Greeks picked up the technology for making bread from the Egyptians; from Greece the practice spread over Europe. Bread and wheat were especially important in Rome where it was thought more vital than meat. Soldiers felt slighted if they were not given their allotment. The Roman welfare state was based on the distribution of grain to people living in Rome. Later the government even baked the bread.

Through much of history, a person's social station could be discerned by the color of bread they consumed. The darker the bread, the lower the social station. This was because whiter flours were more expensive and harder for millers to adulterate with other products. Today, we have seen a reversal of this trend when darker breads are more expensive and highly prized for their taste as well as their nutritional value.

In the middle ages bread was commonly baked in the ovens of the lord of the manor for a price. It was one of the few foods that sustained the poor through the dark age.

Bread continued to be important through history as bread riots during the French Revolution attest. The famous quotation attributed to Marie Antoinette that if the poor could not get bread for their table then "let them eat cake," became a famous illustration of how royalty had become ignorant of the plight of the lower classes. Actually, Marie Antoinette never said this and was merely being slandered by her detractors.

Still thought of as the "staff of life", for centuries bread has been used in religious ceremonies. Even the lord's prayer requests of God to "Give us this day our daily bread" - meaning not merely loaves, but moral sustenance.

Today, even with the competition of a growing variety of foods, bread remains important to our diet and our psyche. It has a prominent place in at the local market, in our cupboards and even in our language. The word "bread" is commonly used as a slang term for money. It connotes importance as when we say that some aspect of our work is "our bread and butter". In many households bread is still served with every meal.

Bread has a long history for a reason. It is a healthy and nutritious food that fills the stomach as well as the soul.

Whether you do it by hand or a machine try some of the recipes at this site and discover the magic that is in the very taste and smell of fresh baked bread!


 

Search my website, type in any key word and if that word is on my site you will see it in the results, search for recipes, ingredients, place names etc

 
 

 


Do you buy Lotto tickets occasionally? Here is an alternative for you, the UK Lotto. You can buy tickets online and the payouts are to dream about! How does 15 million grab you? To purchase a ticket or tickets is safe and easy, just click here and go for it. Get a syndicate together at work and buy a few tickets, after all, R150 million can be shared many ways! And if you win, remember where you got the tip!


Unexpected expenses? Get your Barclaycard online!

The following was sent to me by Tint, in Brazil. Makes sense somehow!

36 WAYS TO REDUCE STRESS

"Never borrow from the future. If you worry about what may happen tomorrow and it doesn't happen, you have worried in vain. Even if it does happen, you have worried twice."

1. Meditate

2. Go to bed on time.

3. Get up on time so you can start the day unrushed.

4. Say No to projects that won't fit into your time schedule, or that will compromise your mental health.

5. Delegate tasks to capable others.

6. Simplify and unclutter your life.

7. Less is more (Although one is often not enough, two are often too many)

8. Allow extra time to do things and to get to places

9. Pace yourself. Spread out big changes and difficult projects over time; don't lump the hard things all together.

10. Take one day at a time.

11. Separate worries from concerns. If a situation is a concern, find out what would be best to do and let go of the anxiety.. If you can't do anything about a situation, forget it.

12. Live within your budget; don't use credit cards for ordinary purchases.

13. Have backups; an extra car key in your wallet, an extra house key buried in the garden, extra stamps, etc.

14. K.M.S. (Keep Mouth Shut). This single piece of advice can prevent an enormous amount of trouble.

15. Do something for the Kid in You everyday.

16. Carry something inspirational with you to read while waiting in line.

17. Get enough rest.

18. Eat right

19. Get organized so everything has its place.

20. Listen to a tape while driving that can help improve your quality of life.

21. Write down thoughts and inspirations.

22. Every day, find time to be alone.

23. Make friends with upbuilding people.

24. Keep a folder of favorite quotes and inspirations on hand.

25. Remember that the shortest bridge between despair and hope is often a good "Thank you!"

26. Laugh.

27. Laugh some more!

28. Take your work seriously, but not yourself at all.

29. Develop a forgiving attitude (most people are doing the best they can).

30. Be kind to unkind people (they probably need it the most..

31. Sit on your ego..

32. Talk less; listen more.

33. Slow down.

34. Remind yourself that you are not the general manager of the universe

35. Every night before bed, think of one thing you're grateful for that you've never been grateful for before.

36. Smile at the face you see in the mirror, then smile at the world!

Reduce your monthly short term insurance premium, click here for a free online quotation! And while you are busy, click here and apply online for your Barclaycard or Manchester United card!

The Herb Section -  Chives

Chives belong to the same family as onions and garlic. You get an onion chive and a garlic chive.
Chives are perennials and like rich soil and sun, but can withstand partial shade.
Seeds are sown anytime from August - April. Plant 20cm apart when big enough to handle, and clumps will form lasting 4 to 5 years.
The flowering heads can be picked in summer and added to salads, while the more mature flowers make a delicious vinegar. Chives can be dried, but are more delicious when eaten fresh.
Chives attract bees to your garden

MEDICINAL USES
Chives have a blood cleansing, tonic effect and improve the appetite.
Chives ward off colds and flu.

CULINARY USES
Chives can be used to flavour any savoury dish. Add chopped chives to dishes such as stews and soups in the last 5 minutes of cooking.
Chives are delicious with egg and cheese dishes.
Use chive flowers in salads or to make vinegar

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!

My website is interactive, there are a few pages you can contribute to:
Cocktails - I am now also collecting typically South African Cocktails, if you have any to contribute, please email me.

Elephant Stew - add your suggestion
Wacky Sarmies - add your fav sarmie (some great sarmie ideas here!)
Animal Facts - Some interesting stuff here Write a caption - new pic added
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

 
 

Free Message Forum from Bravenet Free Message Forums from Bravenet
 

Looking for a specific South African recipe? Email me and I will do my best to find it for you!

 

~Featured Pages~
ABE Books

The place to go to find that old book you have been looking for!

Just type in the name of the book or the author and if it is available anywhere in the world you can buy it online!

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When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now,
Take care,
Peter

If you are ecer in the Ceres area why not take a break and enjoy a great cuppa coffee!...and send friends and family back home an email greeting!

 

The Recipes
See Links for Metric Converter

 
  SPICY FRUIT LOAF

500ml Cake Flour
10ml Baking Powder
5ml Bicarbonate of Soda
3ml Cinnamon
3ml Ground Ginger
3ml Mixed Spice
3ml Nutmeg
125ml Nutty Wheat Flour
200ml Caramel Brown Sugar
250ml Sour Milk
1 X-large Egg
60ml Oil
60ml Sultanas or Raisins

1. Sift the dry ingredients into a bowl, add the nutty wheat flour and brown sugar
2. Beat in sour milk, egg, oil and sultanas and mix well
3. Pour into a greased 23 cm loaf tin and bake at 180C for 40 - 45 minutes

CHEESE & HERB POTBROOD
An easy to make batter bread which requires no kneading. It takes about an hour to prepare and rise, which gives you just enough time to make the braai fire

3 Cups Lukewarm Water
2tsp Sugar
1kg Whole-wheat or Bread Flour (or a mixture of both)
1/2 Cup Powdered Milk
3 tsp Salt
1 Tbsp Dry Yeast
3 Tbsp Cooking Oil
2 tsp Mixed Herbs
1 Clove Garlic, Chopped
4 Tbsp Chopped Chives or Parsley
1 Cup Grated Cheddar Cheese
1 tsp Paprika

1. Dissolve the sugar in 1 cup of luke warm water, then sprinkle the yeast on top and set aside for 15 minutes to react
2. Place flour, powdered milk and salt in a bowl, add oil, herbs, garlic, chives and cheese, keeping 1/2 cup of cheese for the topping
3. Mix well and stir in yeast mixture, adding remaining water to make a sloppy dough, adding extra water if necessary
4. Spoon mixture into a well greased, flat bottomed pot, remembering to grease the lid of the pot
5. Cover with the lid and stand in a warm place for 45 minutes, for the dough to double in size
6. Sprinkle the paprika and remaining cheese on top of the dough and cover with the lid
7. When the coals have burned down completely, make a hollow in the middle and stand the pot in the centre
8. To brown the top, place a few coals on the lid
9. Bake for about 1 hour, or until the bread makes a hollow sound when tapped


CARROT & PECAN NUT LOAF

500ml Cake Flour
5ml Baking Powder
3ml Bicarbonate of Soda
3ml Ground Cinnamon
2ml Salt
125g Butter or Margarine
125ml Caramel Brown Sugar
125ml White Sugar
2 X-large Eggs
45ml Fresh Orange Juice
5ml Finely Grated Orange Rind
375ml Finely Grated Carrots
125ml Chopped Pecan Nuts
125ml Sultanas
CREAM CHEESE ICING
125ml Cream Cottage Cheese
15ml Lemon Juice
3ml Finely Grated Lemon Rind
625ml Icing Sugar
60ml Chopped Pecan Nuts

1. Mix all the dry ingredients together
2. Cream the butter and sugar, then add eggs one at a time, beating well after each addition
3. Add orange juice and rind, then dry ingredients, mixing well
4. Stir in the carrots, nuts and sultanas
5. Pour into a well greased 22cm loaf tin and bake at 180C for 1 hour. Allow to cool
6. Mix the cottage cheese, lemon juice and rind together
7. Sift in the icing sugar and beat until just smooth and fluffy
8. Spread the icing over the cooled loaf, and sprinkle with pecan nuts


PUMPKIN BREAD

2 Extra Large Eggs
310ml Light Brown Sugar
125ml Cooking Oil
500ml Cold, Mashed Pumpkin
125ml Snowflake Nutty Wheat (75g)
375ml Snowflake Cake Flour (210g)
5ml Bicarbonate of Soda
10ml Baking Powder
2ml Salt
5ml Ground Cinnamon
1ml Nutmeg
1ml Cloves
125ml Pitted Raisins or Cake Mix

1. Beat the eggs and sugar together until light and fluffy
2. Add the oil, and beat
3. Sift together the dry ingredients, and add to the egg mixture, together with the bran left in the sieve
4. Mix thoroughly, but do not over-mix
5. Stir in raisins and pumpkin
6. Spoon the mixture into a greased loaf pan
7. Bake at 180C for 45 minutes. then reduce heat to 160C and bake for a further 20 minutes until cooked
8. Allow to cool for 5 minutes, then turn out onto a wire rack to cool.
9. Serve with butter if preferred


CHEESE & CHIVE BREADS

250g Self-raising Flour
Salt & Pepper
40g Butter
125g Cheddar Cheese
Small Bunch Fresh Chives
1 Egg
150ml Milk
1 teaspoon Dijon Mustard

1. Put the flour, salt & pepper into a mixing bowl
2. Cut the butter into pieces and add, rubbing the mixture through your fingertips until it looks like fine breadcrumbs
3. Grate the cheese, and add to the flour with about 4 tablespoons of chopped chives
4. Beat the egg and add to the mixture keeping about 2 teaspoons of egg to brush the top
5. Add the mustard, and slowly add the milk to make a soft dough, but not sticky
6. Sprinkle your work surface with a little flour, and tip your dough onto it
7. Knead the dough until smooth, then pat into a circle about 18cm, or a little bigger than your hand across
8. Cut into six segments and put them slightly spaced apart on a greased baking sheet
9. Brush the tops of the rolls with the rest of the egg
10. Bake in the centre of the oven at 200C for 15 minutes until well risen and golden
11. Serve warm or cold, split and buttered on their own, or with bowls of soup

 
 

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