Ingredients


Ingredients
Heritage Day (Afrikaans: Erfenisdag) is a South African public holiday celebrated on 24 September. On this day, South Africans across the spectrum are encouraged to celebrate their culture and the diversity of their beliefs and traditions, in the wider context of a nation that belongs to all its people.
In 2005, a media campaign sought to “re-brand” the holiday as National Braai Day, in recognition of the South African culinary tradition of holding informal backyard barbecues, or braais.
http://en.wikipedia.org/wiki/Heritage_Day_(South_Africa)
We also had a braai. I made a butternut dish my mom used to make years ago. With that we had lamb chops and boerewors. (Boerewors is a type of sausage, popular in South African cuisine. The name comes from the Afrikaans words boer (“farmer”) and wors(“sausage”), and is pronounced [ˈbuːrəvors], with a trilled /r/.Boerewors must contain at least 90 percent meat – always containing beef, as well as lamb or pork or a mixture of lamb and pork, the other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain any “mechanically recovered” meat, this is meat derived through a process where meat and bone are mechanically separated.
My sister made a beautiful spinach salad to compliment this meal. http://flippenblog.wordpress.com/
Butternut Delight
Ingredients
2 medium butternut squash, halved lengthwise and seeded
4 teaspoons butter
Salt and pepper
Method
Preheat oven to 180 degrees C.
Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Season with salt. Roast 25 minutes, until flesh is fork-tender.
Filling
Ingredients
1 onion cdiced
1 green pepper diced
Half a punnet (or more) mushrooms, chopped
200 gr bacon. diced
2 cloves of garlic , crushed
about 150 ml cream
Method
Fry onion, green pepper and garlic in some butter.
Add the mushrooms and bacon to the onion and fry until cooked.
A wildflower (or wild flower) is a flower that grows in the wild, meaning it was not intentionally seeded or planted.
The West Coast flower region, an integral part of the Cape Fynbos Kingdom, boasts more than 1200 species of flowering plants. About 80 of these are endemic to the West Coast and known nowhere else. The rich flora of the West Coast occurs on mainly three different soil types, culminating in three distinctive vegetation types, namely, Strandveld, Renosterveld and Sandveld.
Labelled species at the Darling Wild Flower show.
The Darling Wildflower Society has held a show virtually every year since that first show in 1917. The ideals expressed by the founders still hold true today. They wanted to display Darling’s God-given wealth for the world to see. At the same time they promoted the conservation of flowers amongst the farmers of the district, who have since maintained the botanical diversity of the region over several generations.
Darling lies within the Cape West Coast Biosphere reserve in the centre of the threatened lowland sandplain and renosterveld http://www.darlingwildflowers.co.za/
Although it was a rainy day the atmosphere at this show was vibrant and we had a wonderful time there.
The hall was landscaped with Darling wildflowers, from the most fragile and rare to the ones easily found.
And Arum lilies (my favourite) in abundance!
Ingredients
Directions
This is a Jamie Oliver recipe! I saw how he made this on a TV-programme and found the recipe on the internet.
Bombay Potatoes
Ingredients
3 tablespoons sunflower Oil
1 teaspoon mustard seeds
1 pinch of ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chilli powder
1 knob fresh ginger, peeled and finely chopped
6 potatoes, peeled, parboiled and cut into cubes
4 knobs butter
4 tomatoes cores removed and flesh diced
fresh coriander, roughly chopped
Method
1 Heat the oil in a pan and fry the spices for a few minutes.
2 Add the butter, then the potatoes, making sure they are completely coated in the spicy mixture.
3 Cook for about 10-15 mins, then stir in the tomatoes and the coriander.
However, this is my version of his recipe.
Bombay Potatoes
Ingredients
3 tablespoons olive Oil
1 teaspoon mustard seeds
1 pinch of ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chilli flakes
1 knob fresh ginger, peeled and finely chopped
6 potatoes, peeled, and cut into 1 cm slices
2 tablespoons butter
2 tomatoes cores removed and flesh diced
fresh coriander or parsley, roughly chopped
Method
1 Heat the oil and butter in a pan and fry the onions and garlic, add the spices and fry for a few minutes.
2 Then add the potatoes and a teaspoon of salt, making sure they are completely coated in the spicy mixture.Then stir in the tomatoes and the coriander. (or parsley – my husband does not like the taste of fresh coriander)
3, Cook till done.
I served this lovely spicy side dish with roasted chicken, boerewors, green beans and a tossed salad.
Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping. Bobotok was an Indonesian dish consisting of meat with a custard topping that was cooked in a pan of water until the egg mixture set. Colonists from the Dutch East India Company colonies in Batavia probably introduced bobotie to South Africa.The first recipe for bobotie appeared in a Dutch cookbook in 1609. Afterwards, it was taken to South Africa and adopted by the Cape Malay community. It is also made with curry powder leaving it with a slight “tang”.
It is a dish of some antiquity: it has certainly been known in the Cape of Good Hope since the 17th century, when it was made with a mixture of mutton and pork. Today it is much more likely to be made with beef or lamb, although pork lends the dish extra moistness. Early recipes incorporated ginger, marjoram and lemon rind; the introduction of curry powder has simplified the recipe somewhat but the basic concept remains the same. Some recipes also call for chopped onions to be added to the mixture. Traditionally, bobotie incorporates dried fruit like raisins or sultanas, but the sweetness that they lend is not to everybody’s taste. It is often garnished with walnuts, chutney and bananas.
Although not particularly spicy, the dish incorporates a variety of flavours that can add complexity. For example, the dried fruit (usually apricots and raisins/sultanas) contrasts the curry flavouring very nicely. The texture of the dish is also complex, with the baked egg mixture topping complementing the milk-soaked bread which adds moisture to the dish.
From Wikipedia
6. Place the dish in an oven pan, pour water into the oven dish about two thirds full. Bake in the preheated oven 1 hour.
Serve it with yellow rice
According to Edie Eckman in The Crochet Answer Book:
Any granny square begins with a small loop of chain stitches. Basic granny squares alternate sets of double stitches and chain stitches. Variant patterns use different stitch types or produce other geometric shapes such as hexagons. In order to achieve a distinct angle at the corners the designer uses extra chain stitches. Subsequent rounds are added by wrapping multiple stitches around the existing chain stitches. Hundreds of variant motifs are in use and entire books have been devoted to granny square designs.
Last year my sister-in-law challenged me to crochet a blanket for our grandson, while she was doing one for our granddaughter, but I have not done any crochet work in years!!
Frantically I searched for ideas to make a granny-square blanket for a little boy. I came up with this “design” for his “rainbow” blankie. While I was doing this blanket my friends and sisters pitched in and helped crocheting a few blocks.
After completing it , I helped my sister-in-law to put this beautiful girly blanket together for our granddaughter.
These two blankies had to be vacuum packed to fit in a suitcase all the way to New Zealand.
By then I knew that I was “hooked” and started to buy wool for the big one I wanted to make for our king-sized bed.
Although I had the wool I only started with the new blanket during the month of July this year. I have changed the design a few times, which resulted in a lot of extra squares in all different patterns which will have to become my next project!
I have finished this blanket today.