Group Comments (2,000)

Part 2
=======

Doctors cannot just 'doctor' any illnesses away which is caused by external factors such as RADIATION, FLUORIDE and others, as it will not help in the long run anyway - unless the ROOT of the CAUSE (Underlying Cause) is REMOVED!!
To detox a body, you would first have to stop putting more toxins in! - This also goes for RADIATION, FLUORIDE and others.

I know, as I work with these problems DAILY, since 20 years and had close to 20 years experience in Digital Electronics and Industrial Electronics before I even started going into the Environmental Health field. I would be glad if the medics had this experience!
Somehow they are loosing the overview and connection ...
- But their deliberate COVER-UPS are leaking out big time !
"Mental Illnesses" are kept there to make money, just like Cancer and HIV/AIDS !

I am also in direct contact with at least 2 doz. high ranking scientists around the globe and more researchers.

Having just written THIS up and posted in the "Mental Health Group" (http://www.connectingsingles.com/group.aspx?g=1164), as an eye opener, I'd like to posts it here, too:


Part 1:
=======


Hello DogSaviour,

let's first get one things straight!
I am NOT here to FIGHT, as I am NOT getting paid for anything!
I am just here to HELP and I do THIS in my precious 'spare time' to help people beyond my own practice, like I do in other forums of desperate people ...

- - -

"Please do not confuse the two.
A mental illness is related chemistry, brain function, genetics and more. You are talking about the type of psychological issues that every person will face at least once in their lives and once resolved will unlikely have a repeat problem."
- EXACTLY !!

"That is not mental illness, that is life."
- REALLY?

- - -

Please note, that THE PATIENT is not responsible for the Psychological Condition, to get started with!!!

I am not confusing anything, but only linking the two up, as they should be linked!
I don't think I made myself CLEAR enough, either!

All THESE PROBLEMS, which I had mentioned are directly LINKED to the chemical balance in the brain, the nervous system, the endocrine system and genetics, too. - WHICH ARE ALL AFFECTED by RADIATION (and also Fluoride and other Chemicals), whether the medics like it or NOT !!! {Please do yourself a huge favour and check what stuff like 'Prozac' and 'Ritalin' actually is!)
- - - This is what the chemical industry would like you to believe ... !!
I am far beyond that point, with over 20 years of direct contact to a whole range of patients and so called TREATMENT RESISTANT 'illnesses', as their doctors called them.

I have been involved in plenty of discussions and 'fights', too - with the medics of the whole range, right up to the Ministry of Health, for that matter.
They still think they know better, but can not explain a thing!
Why can I assist these doctor's patients (when they come to me) in just a few days after they have the medics and specialists tried for over 8 MONTHS, then?

Einstein comes to mind: “Insanity: Doing the same thing over and over again and expecting different results.

Well I am NOT HERE to fight, as I said before, just to make AWARE of the actual problems !
You can accept my humble advice, or ignore it. (But, please do some research on the Internet - and dig DEEP!)
- - - It is all a huge COVER-UP!
Fluoridating the water supply and radiation the people 24/365 is common all over at the moment and there is still no end in sight.

Sorry I have left out bread. I just use pieces of (can be fresh / stale) white bread which I just break up with my hands into crumbs to bind all together. Do not make too stiff because it will set as it cooks. Any extra stuffing may be slipped beneath skin of breast & thighs if you just gently hand & fingers under to lift forming a pocket. Also keep breast moist. When Roasting Turkey or chicken always end with breast facing down so juices can run into breast keeping it moist. Enjoy!

Health Experts caution about 'Smart' Meters !!!

More than 50 scientists and medical professionals from 20 countries call for precaution regarding deployment of wireless “smart meters."

FOR IMMEDIATE RELEASE
PRLog (Press Release) - Sep 19, 2012 -

"54 experts on the health effects of electromagnetic fields (EMFs) have called for “use of common sense and the development and implementation of best practices in using these technologies in order to reduce exposure and risk of health hazards.”

This is frightening stuff, so please DON'T install in YOU or your neighbours home!

See:

Stuffing for our family's Roast Sunday Chicken.

Here it is the King of Kings in all its Glory! An old! Family heirloom recipe of ours! In fact, it goes back generations! You may also use this stuffing to make the most tastiest of all cocktail sausage rolls using (In South Africa) the brand, Today’s Puff Pastry (Defrost pastry completely, keep cold & do not handle roughly!) cut pastry into 8 sections along the length. Place stuffing down length, roll up and bake seam-side down. When baking sausage rolls, bake on highest temperature to boost the puff in the puff pastry (Gets it to puff out nicely) Then drop temp down a bit, gradually dropping temp just enough to not allow it to burn. I don’t use egg-wash because it can have a tendency to glue layers together whilst baking. These sausage rolls are divine! Put in simple terms... Just one bite & you won’t stop yourself from eating these! So Sinful!!!!!!

There is no need to sew up or close stuffing in chicken cavity. Stuffing will firm up & set as it cooks.

Any leftover stuffing may be slipped under chicken / turkey skin or used to make sausage rolls.

1 large roasting chicken weighing a minimum of 1.4kg

Ingredients (Stuffing)

Sprinkling salt & pepper
4 slices chopped/diced streaky bacon
2 pork bangers/sausages, skinned (Original British recipe)
1 small to medium onion, grated
Sprinkling of mixed dried herbs
Sprinkling of parsley
1 large egg (No.3)
Big pinch of sage

Chop up bacon very finely. Mix with the skinned sausage meat, onion, and all seasonings & bind everything together with beaten egg. Stuff cavity of chicken. Season Chicken with extra sage, mixed herbs, parsley, salt & pepper. Bake / Roast in oven at 180 degrees Celsius until golden brown & done. We would serve this with roasted potatoes, cabbage or green bean potato onion stew, savoury yellow spicy rice, gem squash, peas, pumpkin, broccoli/cauliflower in cheese sauce together with gravy made up from our pan juices after roasting chicken. Enjoy!

Discovered Aloe cured my sinus driven migraines when juicing it to cure bleeding stomach ulcer Works from the inside out. People have commented on my hair & skin Mmmmmm! Aloe is wonderful. If I stop drinking it, everything reverts to where it was before. Best of all, if you have sinus problems, gets those nasal passages whistle clean! ..That's without any "snollies" what so ever in the nose! How to pick Aloe: When you break off a leaf you must break it clean off against the stem so that you retain the white creamy looking bit that's attached to the stem as this is the laxative part that cleans you out. (Very important!). How to prepare: (have a whole lot of Aloe growing all about my garden "The smaller variety of aloe plants is what I would recommend is I think the one called Aloe Ferox [I'm sure it's ferox but anyway aloe is aloe]) You can cook it to get the bitterness out but best to drink as a green smoothie bitter and all [an acquired taste] ..To prepare: With a potato peeler I go once over spikes removing them, chop up over bowl to catch all the sap, skin leaves & all... With stick blender using a 750 ml container adding about a cup boiled water I work it with stick blender into a green smoothie. Keep it in fridge & sip sip sip sip sip!

TIP: I take all 3 packets soup powders.. (Royco Chicken Noodle, White onion soup & a cream of mushroom soup) weight of each packet soup 50 grams. I empty all 3 packets into a large jar & shake. Use it to flavor soups, stews etc... Tip: Always purchase, try out any new instant soup mixes that come on market. Really does do justice to your dishes once you are able to find a good combination that you can put together. Sometimes I also add a bit of flour depending what I am cooking

TIP: I take all 3 packets soup powders.. (Royco Chicken Noodle, White onion soup & a cream of mushroom soup) weight of each packet soup 50 grams. I empty all 3 packets into a large jar & shake. Use it to flavor soups, stews etc... Tip: Always purchase, try out any new instant soup mixes that come on market. Really does do justice to your dishes once you are able to find a good combination that you can put together. Sometimes I also add a bit of flour depending what I am cooking

QUICK TUNA NOODLE BAKE...Love this recipe...So tasty! From South African Cookery writer Ina Paarman.


This variation of macaroni cheese makes a perfect light meal or a starter that can be made in advance. Use a combo your favourite packet soup mixes...ie; white onion, creamy mushroom & chicken noodle (I just mix and match)
Serves: 3-4 as a main course, 6 as a starter

200g pasta of your choice, cooked
1 x 185 g tin tuna in oil
30 g butter
2 sticks celery, with leaves, chopped
1 green pepper, chopped, or 1/2 green and 1/2 red pepper
2 large onions, peeled, halved and thinly sliced
1 tin mushroom or asparagus soup
250 ml (1cup) milk
250 ml (1cup) grated Cheddar cheese
60 ml (1/4 cup) freshly chopped parsley
Salt & pepper
Extra grated cheese for topping

Preheat oven to 180 deg C
Drain the oil from the tuna into a saucepan.
Sauté the onion, celery and green pepper in the tuna oil and butter until soft and slightly golden.
Add the tin of soup.
Add the milk and over medium heat; stir until the mixture comes to the boil.
Remove from the heat and add the flaked tuna, grated cheese, parsley and cooked pasta.
Season to taste.
Transfer to an ovenware dish.
Top with extra grated cheese.
Bake in preheated oven at 180 deg C for 20 - 30 minutes.
Place under the grill to brown the cheese. (*Make crispy crumbly cheese topping by mixing in some crunchy melba toast bread crumbs)

Enjoy!

Spread the egg whites (and you can even add a little lemon juice to them if you want) on your clean face in a thin layer. Leave this on for 15 minutes, or until the whites have dried completely. You might want to lay down for this, as it will dry and tighten your face in the direction gravity pulls it.



Rinse well, scrubbing lightly with a washcloth. Enjoy your firmed face and tighter pores!



Creating Your Homemade Mayo – In 30 Seconds or Less



So, now you’ve put all of your ingredients into your (thin-bottomed) mixing container, right? And before you’ve done that, you’ve checked to make sure your stick blender will fit at the bottom, right? RIGHT?



Now, you create your mayo.



It’s magical. I’m not even kidding you. From the second you turn on that immersion blender, mayo happens. First at the very bottom. Once you have a thick layer of it at the bottom, you slowly lift your immersion blender up, so it begins to emulsify everything toward the top. The whole process takes 30 seconds – or less.



Check out the awe-inspiring progression of mayonnaise cloud:



Do NOT over-emulsify, or else it could break down. Once you create a giant cloud of mayonnaise, just stir in the tiny remainder of oil that might be floating on top and call it good. It will look something like this:



REMEMBER: Homemade mayonnaise doesn’t last long in the fridge. Keep it for no more than 5 days, and always store it in your refrigerator or on ice (like, say, if you take it on a picnic).



QUICK FIX! If Your Mayonnaise Doesn’t Emulsify



You CAN save mayo that doesn’t emulsify on the first try (you’ll be able to tell, because everything is goopy and separated) by simply doing this:



To your un-emulsified mayo concoction, add one more egg yolk and about 1/8 tsp mustard. Start the immersion blender process over again from the bottom, and watch the magic happen – this time. –OR- You may with the addition of all above (having now 2 yolks, you may add the flesh of 1 very large avocado together with cayenne pepper and fresh garlic paste {I stamp with flat end of braai fork/hook} (lovely as a dip or even served over fish)



(Aside: I have no idea why my blog has started automatically linking up the post “happen” every time I type the word happen in a separate paragraph. It’s weird and I don’t know how to make it stop. Sorry.)



And, Of Course, the Last of the Homemade Mayo Super Secrets



If you ever, for any reason, can’t use all your mayo before it’s about to go bad:



Use homemade mayonnaise as a luscious hair conditioner/mask.



Just spread it through slightly damp hair, cover your head, and leave on for 5-10 minutes. Then wash out well with shampoo – in tepid water. Not too hot! And, actually, cooler water rinses out oil far better than hot water does.



(P.S. This is NOT recommended for those of you who are no ‘poo. It’s darned nearly impossible to get olive oil out of your hair without shampoo. Sigh.)



Whew!

:teddybear

Mmmm! I love Minestrone soup!

VEAL IN CREAMY GARLIC SAUCE:
From: The South African All Colour Meat Cookbook by Sannie Smit.
This happens to be one of my favourite recipes. (As vegetarian put this in front of me today & I will sin!) Of good restaurant quality, simply delicious & so easy to put together. When Veal is not available I have even used tender beef which is also very nice, & I have even done it with a roast leg of Springbuck before, which I roasted in plenty butter/oil mixture (because it’s a very dry meat) & then carved it up, tossing it into this lovely sauce mixture & serving it over mashed potatoes. If using good quality beef like rump or fillet steak, sear / cook it until just almost done [will complete its cooking when you reheat it by tossing it into the heated sauce] (Medium-rare / however you like it) then serve up in lovely saucy mixture over mash or pasta.
INGREDIENTS:
1.5 kg silverside of veal cut into 25 mm cubes
15 ml butter
15 ml cooking oil
1 clove garlic chopped (Use more if you like, I use lots)
10 ml fresh / 5 ml dried oregano
5 ml salt
Freshly ground black pepper to taste
1 ml Tabasco sauce
250 ml Tomato Puree
250 ml Sour Cream
METHOD:
Brown meat in rapidly in butter & oil heated together. Add remaining ingredients except sour cream. Cover with lid, reduce heat & simmer for 30 minutes or until meat is tender. Add sour cream just before serving & do not allow boiling again or the cream will curdle. Serve with buttered parsley noodles or over mashed potatoes. Enjoy!
Servings: 6
Preparation Time: 15 minutes

Minestone Soup

A soup i made that was gone like a flash.
There is plenty of veg in this soup so its
healthy and hearty.Very enjoy able on a
cold winters day.


Ingredients:

1 onion
80g carrots
80g celery
2 cabbage leaves
8 spinach leaves
160g potatoes
1.2l slock
4 tbsps olive olive
salt black pepper
2 tbsps extra virgin olive oil
2 tbsps Parmesan
2 tsps finely-chopped parsley

Direction:

Chop the onion into about 1cm pieces.Chop the carrot,celery courgette into small
cubes roughly about 8mm.Then cut the cabbage into 1cm pieces.Then cut the stalks
of the spinach then cut the leaves.Peel and cube the potato into 1cm cubes.Then
bring some water to the boil in a saucepan to blanch the tomatoes then peel the tomatoes.
Remove the seeds then cop the tomato in 1cm pieces.Heat 4tbsps olive oil into a pot
over moderate heat,add the onion and carrot.Add the celery and fry until the onion,
carrot and celery is soft.When the veg is soft add the stock.When the stock is boiling
skim of the foam then add the cabbage,potato and tomato and then simmer over a low heat
for 10 minutes.Add the spinach stalks then the leaves and season the soup with salt and
pepper.When its done, transfer to a bowl and drizzle some extra virgin oil and grate
the Parmesan over the soup.Garnish with chopped parsley,Enjoy!

Mmmm! Yummy! Thank You!

Lamb Stew




Ingredients:

700g lamb chunks
pinch of salt
2 large onions peeled and thinly sliced
3 large potatoes peeled and cut into chunks
2 parsnips peeled and cut into chunks
1 swede peeled and cut into chunks
3 large carrots peeled and cut into chunks
2leeks trimmed and sliced
black pepper
4tbsps parsley

Directions:

Put the lamb into a large saucepan,cover with a cold water and
bring to boil.Add a generous pinch of salt.Simmer gently for
an hour and a half,then set aside to cool completely,preferably
overnight.

The next day,skim the fat off the surface of the lamb liquid and
discard.Return the saucepan to the heat and bring back to the
boil.Simmer for 5 minutes.Add the onions,potatoes,parsnips,swede
and carrots and return to the boil.Reduce the heat ,cover and cook
for about 20 minutes,stirring occasionally.

Add the leeks and season to taste with salt and pepper.Cook for
a further 10 minutes,or until all the vegetables are tender.

Adjust the stew with salt and pepper to taste and stir in the
parsley,then serve immediately with some crusty bread

Rule of thumb or should I say 'baking law' is, always scoop up dry measures lightly & level off with the back of a knife. (Never press contents down or compress)

If a heaped measure is called for, ie; 1 heaped tablespoon (15 ml) ..just picture taking another level tablespoon & placing it inverted over the other (You will get one heaped measure) ...Simply put this will equal 2 level tablespoons (30 ml / 1 heaped tablespoon).

Look up on internet for various measures of different countries. As measures can vary slightly from country to country esp; in the U.K. Australia, U.S.A. to South Africa, especially when it come to cup measures. I know 250 ml = 1 cup measure in South African recipes, but in America measures around 240 ml.

For lighter baking always sift dry ingredients twice.

Never go overboard with raising agents

Good luck!

Chef Tip: *For stock I use combination of Knorr cream of mushroom soup powder mixed / blended with Royco chicken noodle soup (Add a bit of flour & shake up together in empty jam jar [use to thicken stews & casseroles]) ..Add only to taste. I usually just rub it into meat mixture.



To just set the record straight, I can make a chicken pie, a darn good one at that and I make it often, heck I've even sold a few in my lifetime...... ( Nina, drops head in shame!) Sadly, my pies will have to take a back seat for a while....this is the new Chicken Pie....Meraai se Chicken Pie. In Bloemfontein, I really understood what it means to celebrate food rather than the individuals who make it. Sharing this recipe, was just the most natural thing to do and no one is threatened by the fact that someone else's pie will taste better than theirs....it is just important that this recipe will pass on to the next generation. I hope by sharing this recipe on RSG and posting it here on my blog, it really will become a heritage that will be passed on from one generation to the next. BE WARNED! This recipe is not for someone who counts calories, certainly not, although I hope if you fall into this category, you will take the allowed teaspoon of pie and see the error of your ways!( jokes) Here it is then, courtesy of Retha and all the other beautiful ladies of Bloemfontein. I applaud you and miss you more than you will ever know!



Meraai se Chicken Pie (Paai) serves 8-10 people Ingredients 2 kg chicken fillets - skin and boneless 250 ml chicken stock 250 ml cup white wine 30 ml chopped garlic 5 ml salt 5 ml pepper 200 g ham - I used Bergdale Gypsy Ham ( light smokey taste - bacon too overpowering) *I didn’t have ham so used my Pick ‘n pay brand boys polony which I chopped up into fine cubes. 2 medium onions - finely chopped 250 g button mushrooms - quartered 250 ml chopped parsley Sauce 250 g butter ( yes, this is correct!) 250 ml flour 500 ml chicken stock (the stock you kept from cooking the chicken) 250 ml sour cream 500 ml milk 400 puff pastry 1 egg, beaten for egg wash


1.Preheat oven to 200 C.
2.Heat the chicken stock, wine, garlic, salt and pepper in a pot and add the chicken breasts to the stock. Poach for about 20 minutes or until the chicken is cooked.
3.Remove chicken from the pot, pour the stock in a jug, but keep it for the sauce.
4.Cut chicken into smaller pieces and mix with ham, onions, mushrooms and parsley take note that the mushrooms, onions and parsley must be raw)in a mixing bowl.
5.In the same pot that you have used for the chicken, melt the butter over medium heat and add all the flour and stir for 1 minute. Add the chicken stock, the milk and the sour cream and stir until you have a rich creamy sauce. Add the chicken and other ingredients to the sauce and mix through. Transfer mixture to a big pie dish and cool slightly. Roll out the pastry and cut a "lid" big enough to cover the pie. Place on the pie, make a little steam hole in the middle of the pie and brush with egg wash.
6.Bake for 20-25 minutes or until the pie is golden brown.
7.Serve with steamed broccoli, some boiled potatoes or s simple green salad.

Best advice is: Get them onto Skype with you so that you can meet face to face & strictly married man hours only. Everyone now days has a built in webcam & strictly in the comfort of their own home (& not anywhere else). A guided tour of their home followed by opening up their bedroom cupboards will soon give you the facts. If they are as genuine as they claim They should then be more than willing to prove it as too should you. Fair is fair!

Spaghetti Bolognaise

This is my best ever favourite! It cannot get better than this! I've tried so many others. I keep coming back to this recipe! Comes from the Step-By-Step Cookbook ..I think by Hilary Biller

This meat sauce originated in the Italian city of Bologna.

Ingredients: (I always add bacon bits & freshly crushed garlic ...Makes it soo much nicer! You may also add a bit of fresh parsley to counter act garlic breath!)

2tbsp olive oil
2tbsp butter
1large onion, chopped
4 sticks soup celery, sliced
1 carrot, peeled and grated
500 g (18 oz ) lean beef mince
1 x 400 g can peeled tomatoes, sliced & juice reserved
120 ml (4 fl oz) white or red wine
250 ml (8 fl oz) water
2 tbsp tomato paste
1 tsp sugar
1 bay leaf
Salt and freshly ground black pepper
1 tsp dried oregano, or 1 tbsp chopped fresh oregano
500 g (18 oz) spaghetti

1 Heat olive oil and butter, add onion and fry until soft, then add celery and carrot. Stir-fry for a few minutes.

2 Turn up heat, add mince, and brown, stirring to break up the mince lumps. A potato masher does an excellent job.

3 Add tomatoes with juice, wine, water, tomato paste, sugar, bay leaf, salt pepper and oregano.

4 Cover and simmer very gently for 1 hour. Remove from heat and discard bay leaf.

5 Just before serving, bring a large pan of water to the boil. Add 1 tbsp oil and 1 tsp salt to water, then add spaghetti, and boil for 12 minutes. Drain, and serve with meat sauce: either serve individually on very hot plates, or serve the spaghetti and the sauce separately in large serving bowls, accompanied by a salad. Enjoy!

SERVES 4-6


TIPS

• Some rashers of streaky bacon fried with the onion enhance the flavour of the sauce.
• This Bolognese Sauce freezes very well.
• It is a popular trend nowadays to make homemade pasta, and it really is quite simple: sift 400 g (14 oz) white bread flour into a heap on a surface. Make a hollow in the centre and break 3 eggs into the hollow. Add approximately 1-2 tbsp water. Using a fork in a circular motion, work in the eggs. Knead by hand until the dough is smooth. Shape into a ball, and rest, covered, for 30 minutes. Then knead quickly and divide the dough in half, keeping one half covered while you work on the other. Roll the dough out thinly and evenly on a floured surface. Cut into the desired shapes. Dry the pasta for at least 1 hour before using. Cook in boiling, salted water, and remember that homemade pasta cooks quickly, taking 4-6 minutes.
• To store celery, trim the sticks and place them in a jar of iced water in the refrigerator.

Here is my one, as you can see it is very similar. Have been making it through the years but I will definately be giving yours a shot! Buon Appettito!!!

Spaghetti Bolognaise

This is my best ever favourite! It cannot get better than this! ..Comes from the Step-By-Step Cookbook ..I think by Hilary Biller

This meat sauce originated in the Italian city of Bologna.

Ingredients: (I always add bacon bits & freshly crushed garlic ...Makes it soo much nicer! You may also add a bit of fresh parsley to counter act garlic breath!)

2tbsp olive oil
2tbsp butter
1large onion, chopped
4 sticks soup celery, sliced
1 carrot, peeled and grated
500 g (18 oz ) lean beef mince
1 x 400 g can peeled tomatoes, sliced & juice reserved
120 ml (4 fl oz) white or red wine
250 ml (8 fl oz) water
2 tbsp tomato paste
1 tsp sugar
1 bay leaf
Salt and freshly ground black pepper
1 tsp dried oregano, or 1 tbsp chopped fresh oregano
500 g (18 oz) spaghetti

1 Heat olive oil and butter, add onion and fry until soft, then add celery and carrot. Stir-fry for a few minutes.

2 Turn up heat, add mince, and brown, stirring to break up the mince lumps. A potato masher does an excellent job.

3 Add tomatoes with juice, wine, water, tomato paste, sugar, bay leaf, salt pepper and oregano.

4 Cover and simmer very gently for 1 hour. Remove from heat and discard bay leaf.

5 Just before serving, bring a large pan of water to the boil. Add 1 tbsp oil and 1 tsp salt to water, then add spaghetti, and boil for 12 minutes. Drain, and serve with meat sauce: either serve individually on very hot plates, or serve the spaghetti and the sauce separately in large serving bowls, accompanied by a salad.
SERVES 4-6


TIPS

• Some rashers of streaky bacon fried with the onion enhance the flavour of the sauce.
• This Bolognese Sauce freezes very well.
• It is a popular trend nowadays to make homemade pasta, and it really is quite simple: sift 400 g (14 oz) white bread flour into a heap on a surface. Make a hollow in the centre and break 3 eggs into the hollow. Add approximately 1-2 tbsp water. Using a fork in a circular motion, work in the eggs. Knead by hand until the dough is smooth. Shape into a ball, and rest, covered, for 30 minutes. Then knead quickly and divide the dough in half, keeping one half covered while you work on the other. Roll the dough out thinly and evenly on a floured surface. Cut into the desired shapes. Dry the pasta for at least 1 hour before using. Cook in boiling, salted water, and remember that homemade pasta cooks quickly, taking 4-6 minutes.
• To store celery, trim the sticks and place them in a jar of iced water in the refrigerator.

I can see this will be a very good recipe! Thank You!

________________________________________
TRIPE AND TROTTERS ________________________________________
A firm family favourite which we grew up on

Smothered in a delicious creamy onion & Parsley sauce!! Served on a bed of mashed potatoes!!

1.750KG WOOLWORTHS CLEANED TRIPE
1.750KG PORK TROTTERS
6 MEDIUM TO LARGE ONIONS
4 CELERY STICKS, LEAVES RESERVED
2 MEDIUM TO LARGE GREEN PEPPERS
4 MEDIUM TO LARGE GARLIC CLOVES
500G (2 PUNNETS) WHITE BUTTON MUSHROOMS
LOTS OF FRESH PARSLEY
1-2 PACKETS (KNORR) WHITE ONION SOUP POWDER
250ML DOUBLE THICK WOOLWORTHS CREAM
ONION SALT

Method:


Pressure Cook Tripe with Trotters 1 Hour (1st Ring Pressure Cooker) 15 mins. Rinse, Add Clean Water. Again, Cook for Another 1-hour 15 mins. Rinse Well To Clean.

Add All above Ingredients excluding … (Green Peppers, mushrooms, fresh parsley & finely chopped celery leaves
1-2 packets Knorr white Onion soup powder onion salt & cream).

Pressure Cook another 1 & ¼ hrs, on 1st Pressure cooker Ring.

Add the Rest of the ingredients, season to taste. Lastly stir in cream. Serve on a bed of mashed potatoes. Enjoy!

Cheers I will rather have a beer!

Note: Cornflour/Cornstarch goes by the name of "Maizena" in South Africa

Continued from - Part 1

Switch machine on & blend well until very frothy & full of air bubbles. Add nutmeg together with the 90ml balance of milk. (A stick blender does a wonderful job if used on an angle). Once milk has reached rapid rolling boil again, pour immediately into mixture with machine running at high speed angle stick blender to smooth out Beat in as much air whilst microwaves continue cooking & thickening the mixture all whilst you continue beating. Do this quickly to prevent cooling down. Place in 1000w microwave & cook on high for a further 2 minutes. Remove, quickly beat again. If it tastes cooked (eggs & Maizena) it is done, if not, put back in microwave for a further 2 minutes. Remove. Again beat in as much air as you possibly can, then carefully with spatula gently scraping along walls & sides of bowl gently without breaking bubbles, guide mixture carefully into 2 prepared 9 inch tart foil dishes. Dust top with cinnamon powder (may mix a bit of nutmeg power to flavour your cinnamon powder if like). Set tart aside to allow steam to escape, cover & allow tart to set in cool kitchen or refrigerated. Ready to serve in about 3 hours. Serve warm or cool. Enjoy!)

Let me introduce to you to my best ever Milk Tart, in all my 51 years!
This is my own creation. A lunchbox version, that can be taken to work with you.·
My Best Ever Milk Tart! This is a no fuss, no bake, Quick Mix Milk Tart at its absolute best! ..It can’t get any better than this! ..This is the best!
Lovely with an airy spongy lightness! A soft, (just enough to set it), wobbly Milk Tart filling...This is the old vintage style filling that most people love, an old fashioned filling of a by-gone era, at its absolute, long forgotten best! ;) ..I have tasted, tested, tried...played around with far too many Milk Tart formulas to mention! This is my own creation! Do not add any butter! Do not add any vanilla! It is totally, soo not necessary at all! In fact it will just make this milk tart way too rich! It is just right as it is!!!!!! Let me introduce to you to my best ever Milk Tart, in all my 51 years!
The Secret? Stick blender gets the air in without the need to bake!
* Always remember when measuring to use your set of measuring spoons if you don’t have a scale, always scoop up ingredients lightly, do not compress down, & always level off with the back of your knife ..Is BAKING LAW!!!!!!
South African Melktert (Milk Tart) At It’s Very Best!
Servings 8
I give you two pastry crusts. First is for a lunchbox to take to work. The 2nd is for serving or entertaining with at home or for cake sales.
· Instant pastry for lunchbox: Prepare Crust With: ½ a 200g packet (100g) Tennis biscuits & nutmeg to flavour. (Blend to a fine crumb in grinder/blender adding a few sprinklings nutmeg or to taste) Butter a 1 litre pie dish / 2 foil pie plates. Empty in crumb mixture and gently with the back a teaspoon, spread it gently out & against edges without damaging buttered area to prevent tart from sticking.

(Recipe for 1 short-crust pastry crust) Ingredients: Pastry crust:
3 Tablespoons / 45 ml butter or use a hard margarine (May also economise by using ½ & ½)
1 Tablespoon castor sugar
90 ml Cake Flour (use your set of measuring spoons)
Pinch salt

Sift together flour, castor sugar & salt. Rub in butter till it forms crumbs. Knead dough to form a ball. Press pastry into a 23cm diameter tart foil or baking dish. Bake at 180 degrees Celsius for 8 minutes if you want a soft pastry & 10 - 12 minutes for a crispier shortbread one. Remove from oven.

Ingredients (filling):
95 ml (65g) castor sugar (Grind normal table sugar in blender gives you castor sugar)
2 large eggs
68 g corn flour / 74g Sago / 74g Tapioca
1tsp baking powder (Not necessary at all, only if you are going to bake it)
¾ of a whole nutmeg, grated, added to taste, or you may use dried
Pinch salt (Optional) I don’t add, it is really not needed
5ml baking powder ~Add only if you will be baking it –See my other recipes of same
2-3 large cinnamon sticks (Cook with milk)
1.090 litre full cream jersey milk
Cinnamon powder
Heat up 1 litre milk with 2 cinnamon sticks in very deep microwave-safe dish (to prevent boiling over) until rolling boil. Allow steeping. Add sugar, stir & put back in microwave oven another 7 minutes or until reaches rapid rolling boil again. Allow to steep, remove cinnamon sticks and boil until reaches a very rapid rolling boil again. As below... see to it that all is ready & pour into egg mixture following below instructions...
Into another deep microwave safe bowl (I position bowl on scale) weigh Maizena, adding salt, 5ml baking powder, sugar, corn flour. Crack open eggs, adding on top. Using a stick blender, or if you don’t have one, use an electric beater, stir all together with machine switched off, until all is well blended (You don’t want corn flour flying all over the place).
Continued on Part 2.

Hi BJ! If you feel it's good enough to serve to the queen please share with us!