Friday, November 16, 2012

Necklaces have been an integral part of jewelry since the time of ancient civilizations and predate the invention of writing.


Thursday, November 15, 2012

Wednesday, November 14, 2012

WHOLE BAKED CAULIFLOWER


WHOLE BAKED CAULIFLOWER

1 medium to large onion (put through a food processor)

½ cup of BBQ sauce
2-3 slices of jalapeño (don’t put that in if you don’t want it hot)
2 tablespoons of crushed ginger

2 teaspoons of crushed garlic
1 teaspoon of whole cumin seeds
1 tablespoon of oil
1 tablespoon ground coriander
½ teaspoon ground turmeric
½ teaspoon cayenne peeper (or to taste)
1 teaspoon of lemon juice
½ garam masala
1 large potato, peeled, boiled, cooled & grated
1 medium cauliflower – steamed until just starting to soften
In a food processor, blend onion, BBQ sauce, jalapeño, ginger, garlic, and cumin until a paste.
Heat oil in a fry pan & add paste. Cook for a few minutes.
Stir in coriander, turmeric, cayenne, lemon juice and garam masala. Cook for a few minutes & then stir in grated potato.
Allow this mix to cool slightly.
Use a spatula to spread over your semi-cooked cauliflower.
Bake for 30-45 minutes at 180C

Top off with grated cheese before baking.

MIELIE VETKOEK

MIELIE VETKOEK

You can change the recipe by adding chillies and garlic, green pepper etc. Just make them smaller to serve with drinks when entertaining friends just as it is, DELICIOUS! Remember when you make this, the oil must be hot enough to not cook it too slow otherwise the Vetkoek absorbs too much oil.

INGEREDIENTS:
• 2 cups Self raising Flour
• 1 Large egg
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 Tin 340g of Mielies (not sweet corn)
• Canola Oil
• Milk ( just enough to wet the dough mixture)

METHOD:
1. Sift the flour, baking powder and salt together; add the egg and mix well, if you find it is too dry, add another egg. Now you add the tin of mielies, I add the liquid as well and a little milk, until it has a smooth texture, but still slightly thick, so that if you spoon it, it will slide easily off the spoon.
2. Add the oil to the pan, about ¼ full. Heat the oil, spoon the dough in the hot oil, about four at a time, depending how big your pan is. You will notice that the top of the vethoek will bubble, when brown turn it over and cook on the other side, When it feels very light its an indication that its cooked. This takes only a few minutes depending on the heat of your oil, remember to watch the temperature of the oil it must not be too hot or cold. Repeat until all your mixture is used.



THE SERENITY PRAYER

GOD GRANT ME THE SERENITY
TO ACCEPT THE THINGS I CANNOT CHANGE;
COURAGE TO CHANGE THE THINGS I CAN;
AND WISDOM TO KNOW THE DIFFERENCE.

LIVING ONE DAY AT A TIME;
ENJOYING ONE MOMENT AT A TIME;
ACCEPTING HARDSHIPS AS THE PATHWAY TO PEACE;
TAKING, AS HE DID, THIS SINFUL WORLD
AS IT IS, NOT AS I WOULD HAVE IT;
TRUSTING THAT HE WILL MAKE ALL THINGS RIGHT
IF I SURRENDER TO HIS WILL;
THAT I MAY BE REASONABLY HAPPY IN THIS LIFE
AND SUPREMELY HAPPY WITH HIM
FOREVER IN THE NEXT.
AMEN.

--REINHOLD NIEBUHR