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 Newsletter 17: June / July 2010
 Handy tips on Cooking and Entertaining:

Unique Name Placement Cards : Winter has arrived and everywhere you look, you see beautifully coloured leaves. Why not dry these leaves and make guest place cards for your next dinner party. To make the place cards, use gel-ink pens or even metallic pens to add the names of your guests to each leaf. Then strategically place them so that your guests will see them and marvel at your ingenuity.
Divine Candle Holders : Turn your ordinary glass candle holder into a stylishly elegant accessory. Simply cut a rectangle of material, wide enough to cover the height of the glass and long enough to wrap all the way around the candle holder, allowing a slight overlap where the ends meet, join the fabric ends with a piece of flat double-sided tape.
Ideas courtesy: Martha Stewart
Facts About Spices : Coriander Seeds
Coriander seeds have entrenched themselves in almost every cuisine worldwide, from Indian spice blends, European sausages, American corned beef, Asian curries and even in our local cuisine in the form of the essential spices added to our biltong and boerewors. This spice helped to form the unique flavour that has made these local delicacies world famous. The spice has been described as 'warming,' and should exude a citrus aroma, especially when crushed.
 New Articles: How to Find a Fantastic Caterer for your Event

Okay, so there’s a shindig on the horizon. And, as hostess, you’ve done the intelligent thing and have decided to hire a caterer. Not only will you be able to wow your guests with unforgettable fare and drinks that hit the spot, but you’ll be able to spend time enjoying yourself at the event while someone else worries about the food behind the scenes.............. (Read Full Article)

 Recipe to try: Beef Curry (serves 4-6)
A curry is often better the day after it’s made, or even frozen and reheated when ready to eat. Follow this easy recipe and make a delicious beef or lamb curry – popular comfort food on a cold winter’s day.

INGREDIENTS

  • 750g lamb or beef
  • 2 onions
  • 1 inch fresh root ginger
  • 2 garlic cloves
  • 2 tomatoes
  • 4 potatoes
  • oil for frying
  • 1 tsp tumeric powder
  • 1 tsp garam masala
  • 2 tsp ground coriander seeds
  • 1 tsp chili powder
  • salt to taste


METHOD

  1. Trim fat off meat then cut in cubes.

  2. Slice onions

  3. Finely mince ginger and garlic

  4. Chop tomatoes

  5. Quarter potatoes if large.

  6. Heat oil in saucepan and fry onions till golden brown.

  7. Add the minced ginger and garlic together with dry spices.

  8. Fry for 10 minutes and add meat. Cook until brown.

  9. Add tomatoes to meat and simmer for 20 minutes.

  10. Add potatoes

  11. Season with salt and cook till potatoes are done.
 Food Q & A
Q:
 How do you correct too much salt in a recipe?
A:

The best way of getting rid of too much salt in a recipe – especially in stews, soups and casseroles – is to add a couple of sliced potatoes. This is because potatoes need salt in cooking to enhance their flavour, so they will soak up excess salt effectively. You can remove the potatoes after they are cooked, should you need to. Many people make the mistake of adding sugar to reduce salt content, but this does not work – it will only make your dish sweeter, not less salty.

  Up and Coming Events

- Napier Patat Festival

- Vodashop George Cheese Festival

- Knysna Oyster Festival

- Ballito Prawn & Jazz Festival

- The Chocolate Carnival

- Nickel Winter Market