Friday, November 28, 2008

Grenadella Yskastert

Grenadella Yskastert

1 blik Ideal melk
½ koppie strooisuiker
1 blik grenadellamoes
1 pakkie lemoenjellie
1 pakkie tennisbeskuitjies
1 koppie kookwater
Maak jellie aan met kookwater en laat afkoel. Klop verkoelde melk tot styf.
Vou suiker geleidelik by. Klop goed. Vou moes en jellie by.
Klop tot romerig. Pak laag beskuitjies en gooi laag vulsel. Herhaal tot klaar.
Rasper beskuitjies en strooi bo-oor. Plaas in yskas.



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Heerlike souse vir vleis



Kerf 1 pakkie sampioene dun en braai in groot eetlepel opgehoopte margarien
Gooi by 1 bakkie vars room en
1 blokkie hoender ekstrak (net so)
Bind met 1? teelepel maizina
Proe of sout genoeg is
Geur met swart peper, suurlemoenpeper na smaak.
1 Bossie grasuie 1 cm stukkies gesny asook die lowwe.


Bestanddele :
'Bacon' 250 gram
1 bakkie room
Braai sampioene en 'bacon' saam
Meng met room en bedien oor aartappels.



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Sisters by heart

You are such a very special friend

One I cherish every day

This special card I send to you

With the things I'd like to say.

You are someone I care for

So kind, warm and sweet

I know it was intended

That the two of us would meet

There comes a time in our life

When words just mean so much

More then an expensive gift

For they add that special touch.

Years may come and years may go

I knew right from the start

Friendship made us very close

And special sisters by heart.





1903 60th PL
Suite M4159
Bradenton, FL

Thursday, November 27, 2008

Pickled Beetroot (Beet slaai)


3kg Beetroot

Boil until soft and slice.

Mix together:

½ Cup of sugar
500ml vinegar
1 Cup water
5ml Salt
1ml Pepper
1ml Ground ginger
Pinch of cloves

Mix with the beetroot and bottle.

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Traditional English custard

Traditional English Custard

Serves 6-8

1 vanilla pod  
**(or use stir in 1 teaspoon vanilla or caramel essence the moment your remove the custard from the stove)
10 fl oz (275 ml) double cream  (thick cream)
3 large egg yolks
1 teaspoon cornflour  (maizena)
1 oz (25 g) golden caster sugar  (or plain castor sugar)
Begin by splitting the vanilla pod lengthways and using the end of a teaspoon to scoop out the seeds.
**Then place the pod and the seeds in a small saucepan, along with the cream.
Now place the pan over a gentle heat and heat it to just below simmering point.
While the cream is heating, whisk the egg yolks, cornflour and sugar together in a medium bowl using a balloon whisk.
Next remove the vanilla pod from the hot cream.
Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.
When it's all in, immediately return the whole lot back to the saucepan.
Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth,
which will happen as soon as it reaches simmering point.

 If you do overheat it and it looks grainy, don't worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again.
Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool.
To serve it warm later, remove the clingfilm and sit the bowl over a pan of barely simmering water.

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Toffee Sauce


Toffee Sauce

2 oz (50 g) butter
3 oz (75 g) soft brown sugar
2 oz (50 g) granulated sugar
5 oz (150 g) golden syrup
5 fl oz (150 ml) double cream (thick cream)
a few drops vanilla extract

To make the sauce, place the butter, sugars and syrup in a saucepan and,
over a very low heat, allow everything to dissolve completely.

Let it cook for about 5 minutes.

Pour in the cream and vanilla extract and stir until everything is smooth,
(add some chopped pecan nuts if you wish at this stage)

 Remove it from the heat and allow it to cool completely before pouring it into a jug ready for serving.

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Wednesday, November 26, 2008

Fire fighters

The sky is black; all blue is gone,
And it's just the noon time hour,
Dear God, please stop that wind,
And send us heaven's showers.

Firefighters are alerted,
From all around they come,
With shovels, ropes, and cables
To fight this son-of-a-gun.

Up the hillsides come the crews,
Planes with water overhead,
'Hang on guys, we'll get this sucker,
We don't want nobody dead!'

The fighters pull twelve hour shifts,
Some pull even longer,
It seems with every flame that's quenched,
Another just grows stronger.

Bodies taxed beyond endurance,
Faces blackened - covered with grime
Onward, upward fight those Angels,
Holding back the fire line.

How many hours, days, or weeks,
Before the winds subside?
How much havoc will be wrought?
How many men can stay alive?

The battle wages on and on,
They gain and lose and lose and gain,
Until, as if by miracle,
It seems the fire is contained.

One thanks God upon one's knees,
That those wild winds are stilled,
But how does one thank Live Angels
So dedication-filled?

How does one thank those heroes,
Not even known by name,
Who gave themselves so selflessly
To save all from the flames.

Their real reward, I do suspect,
Will not come on this earth,
But one day they'll have crowns of gold,
God aware of each man's worth.

The dawn breaks; the sky is blue,
Man and creature come back home,
A gentle breeze now spreads new seeds,
And a white dove chaperones.


© Virginia (Ginny) Ellis

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1903 60th PL
Suite M4159
Bradenton, FL

Monday, November 17, 2008

Blue: eye, Polar Bear leaping, Blue feet, Igloo Part 1

The sweeping color of sea and sky, blue is a common thread in nature, seen in the cerulean of a whale shark (pictured here),

the indigo of a stormy night, and the cobalt of a peacock's feathers.
Over the centuries, the hue has come to represent calm, cold, mysticism, and sadness.

A thick, swirling school of black fin barracuda plies the blue waters off Sipadan Island, Malaysia.
The fish are formidable predators, but they sometimes gather in groups for protection against sharks higher up on the food chain.

A group of chinstrap penguins lines the edge of an iceberg adrift in Antarctic waters.
Chinstraps are among the most abundant penguins, and some colonies live on floating icebergs.

A polar bear leaps off of sea ice near Devon Island in the Canadian Arctic.
Strong swimmers, polar bears have slightly webbed paws to aid in paddling.

A blue pool on Root Glacier in Alaska's Wrangell-St. Elias National Park reflects the bulk of towering Donoho Peak. The massive ice sheet is a popular excursion in the park.

These distinctive webbed feet belong to a blue-footed booby of the Galápagos Islands. The bluer, the better: Courting males show off with a high-stepping strut—and those with brighter feet are more attractive to potential mates.

Some of nature's intricate patterns are on display in this magnified view of the mineral azurite.
The bright blue mineral was once used to make paints and may still be found in jewelry.

Holidaymakers take the plunge and enjoy a twisting, turning trip down an  waterslide.

Frost covers the brilliant blue leaves of lush ferns in New Zealand's Fiordland National Park.
The park is an isolated wilderness that's home to more than 700 plants found nowhere else in the world.


Ice, seen from below, covers the surface of the Arctic's Beaufort Sea.
The sea is found north of Alaska  and Canada.



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My Quilt


As I faced my Maker at the last judgment, I knelt before the Lord along with all the other souls.
 Before each of us laid our lives like the squares of a quilt in many piles.
An Angel sat before each of us sewing our quilt squares together into a tapestry that is our life.

But as my angel took each piece of cloth off the pile, I noticed how ragged and empty each of my squares was.
They were filled with giant holes. Each square was labeled with a part of my life that had been difficult,
the challenges and temptations I was faced with in everyday life.
I saw hardships that I endured, which were the largest holes of all.

I glanced around me. Nobody else had such squares.
Other than a tiny hole here and there, the other tapestries were filled with rich color and the bright hues of worldly fortune.
I gazed upon my own life and was disheartened.
My angel was sewing the ragged pieces of cloth together, threadbare and empty, like binding air.

Finally the time came when each life was to be displayed, held up to the light, the scrutiny of truth.
The others rose, each in turn, holding up their tapestries.
So filled their lives had been.
My angel looked upon me, and nodded for me to rise.

My gaze dropped to the ground in shame.
I hadn't had all the earthly fortunes.
I had love in my life, and laughter.
But there had also been trials of illness, and death, and false accusations that took from me my world, as I knew it.
I had to start over many times.
 I often struggled with the temptation to quit, only to somehow muster the strength to pick up and begin again.

I spent many nights on my knees in prayer, asking for help and guidance in my life.
I had often been held up to ridicule, which I endured painfully, each time offering it
 up to the Father in hopes that I would not melt within my skin beneath the judgmental gaze of those who unfairly judged me.

And now, I had to face the truth. My life was what it was, and I had to accept it for what it was.
 I rose and slowly lifted the combined squares of my life to the light.

An awe-filled gasp filled the air.
I gazed around at the others who stared at me with wide eyes.

Then, I looked upon the tapestry before me.
Light flooded the many holes, creating an image, the face of Christ.

Then our Lord stood before me, with warmth and love in His eyes.
He said, "Every time you gave over your life to Me, it became My life, My hardships, and My struggles.
Each point of light in your life is when you stepped aside and let Me shine through, until there was more of Me than there was of you."

May all our quilts be threadbare and worn,
allowing Christ to shine through.

Author, Margaret Marie Marsala

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Please share this with someone you love,
care about or even someone who needs Jesus in their heart.
They may scoff, but at least the seed has been planted, and God will do the rest.
May God bless you today and Forever.

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Saturday, November 15, 2008

Money Problems

The minister was preoccupied with thoughts of how he was going to, after the worship service, 
ask the congregation to come up with more money than they were expecting for repairs to the church building.

 Therefore, he was annoyed to find that the regular organist was sick and a substitute had been brought in at the last minute. 

 The substitute wanted to know what to play.

 "Here's a copy of the service," he said impatiently. 

 "But you'll have to think of something to play after I make the announcement about the finances."

 During the service, the minister paused and said,
"Brothers and Sisters, we are in great difficulty;
the roof repairs cost twice as much as we expected,
and we need $4,000 more.
Any of you who can pledge $100 or more, please stand up." 

At that moment, the substitute organist played
"The Star-Spangled Banner."

And that is how the substitute became the regular organist. 

  African Bank Gold Card


Thursday, November 13, 2008

Blue: eye, Polar Bear leaping, Blue feet, Igloo Part 2

As startling as a bright-blue eye, a central lagoon peers out (from Ecuador's Galápagos Islands).
The stark, rocky island teems with life at times—the brackish lagoon waters are favored by flamingos.

The massive bulk of Garibaldi Glacier slowly spills into Garibaldi Fjord in Tierra del Fuego—the archipelago at the southern tip of South America.
The aquatic endpoint of such a glacier is known as a terminus.

Though it's better known for shades of red, the Grand Canyon is shrouded in blue as night descends on its foggy, snow-covered walls.
The canyon's north rim is typically closed to vehicles in winter.

Bathed in blue light, a gray wolf peers through the misty landscape of Yellowstone National Park in the U.S. West.
The animals were successfully reintroduced to the park in the mid-1990s after an absence of nearly seven decades.

A homey-looking igloo lights up the stark landscape on a cold night in the Canadian Arctic.
 These temporary shelters were commonly used by indigenous peoples in the frigid North American Arctic.



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Friday, November 7, 2008

Vrugte Kelkie tert (fruit coctail - blikkie gemengde vrugte)


Vrugtekelkietert  (fruit coctail)

1 blik vrugtekelkie  (fruit coctail)
2 koppies bruismeel (self raising flour)
1 koppie suiker
2 teelepels koeksoda
1 teelepel sout
2 eiers

Klits die eiers en suiker tot dit lig en sponserig is. Voeg nou die vrugte en sap by. Vou die gesifte droë bestandele by. Bak teen 180ºC vir 35 minute.

Kook die volgende bestandele saam vir 3 minute om die sous te maak wat jy oor die tert gooi:
1 koppie suiker
1 koppie fyn klapper
50 ml botter
250 ml ingedampte melk
1 teelepel vanielje

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Maklike mieliebrood

1 x blik sweet corn (mielies)
1 x blik kondensmelk
1 x 250g self rising flour
knippie sout

Gooi al die bestandele in 'n bak en meng goed.
Plaas in broodpan.
Bak by 180ºC vir 45 minute, of tot gaar.


Dankie Sue vir die resep.

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Monday, November 3, 2008

Coconut tart (klapper tert)

Coconut tart

125 g butter
250 ml sugar
3 eggs
250 ml luke warm water
250 ml cake flour
15 ml baking powder
500 ml coconut
pinch of salt

250 ml sugar
250 ml water

Whisk the butter, eggs and sugar
Add water
Sift the flour, baking powder and salt.
Add coconut.
Mix in with the sugar mixture.
Bake in a greased pan for 30min at 180C

Boil the  sugar and water for 5 min and pour over tart the moment is comes out of the oven.

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Sunday, November 2, 2008

Growwe Beskuit

Growwe Beskuit



1.5kg (6 k) koekmeel

500 ml (2 k) volkoringmeel

625 ml (2 1/2 k) suiker

45 ml (3 E) bakpoeier

10 ml (2 t) koeksoda

7,5 ml (1 ½  t) sout

8 Weet-Bix-koekies, gebreek

125 ml (1/2  k) sonneblom sade

100 9 (1 pakkie) pecan neute, gekap

250 ml (1 k) klapper

500 ml (2 k) karringmelk

3 eiers

500 g  botter


Stel oond op 180 C.  


Meng meel, suiker, bakpoeier, koeksoda en sout

Roer Weet-Bix, sonneblomsade, neute en klapper by meelmengsel.

Klits karringmelk en eiers en roer by meel­mengsel.

4. Smelt botter, laat effens afkoel en meng met hande by deeg in.

Bietjie melk kan bygevoeg word as deeg te styf is.

Skep deeg in gesmeerde oondpan.

Bak vir 50 min. of tot toetspen skoon uit­kom.

Laat in oondpan afkoel en keer uit om heeltemal af te koel.

Sny in stukke en plaas op bakplate.

Droog beskuit teen 70C vir 4 uur uit of tot heeltemal droog.


Resep uit Keur


ActionCOACH Franchisee

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