FIRST LOAVES FROM THE BAKERY

Elma at Die Kop

Introducing Vuka/Rainbow Trust Bakery at Die Kop

Vuka Presenter, Lidia Tukutezi, demonstrates the baking of muffins and tries out the new wood-fired rocket stove installed at Die Kop’s Rainbow Trust premises.     In partnership with Rainbow Trust, Vuka presenters will be baking stoneground whole-wheat bread and a variety of muffins with a view to supplying Funimfundo Creche with healthy products for the children’s meals. Lidia and the Rainbow Trust kitchen staff are having fun trying out recipes, sampling the results and also selling products to local housewives. Research into tastes, likes and dislikes of the children is progressing so that the Bakery can be in full production by the beginning of the 2014 school year.  

New stock of WonderboxesIdeal presents

ONLY R225 EACH INCL. RECIPE BOOKLET

NEW IN YOUR KITCHEN* AN ECO DRAWER*

Chicken & Apricot Casserole

Preparation time: 10 minutes Hob time: 30 minutes Bag time: 3.5 hours What you need ½ tablespoon of olive oil

Handful of fresh chopped sageHandful of fresh chopped thyme8 chicken thighs - skin on2 tablespoons of flour seasonedwith salt and pepper1 large onion - chopped1 large carrot - peeled and chopped2 garlic cloves - crushed1 teaspoon of fresh grated ginger1 teaspoon of cinnamon powder

½ teaspoon of ground cumin1 tablespoon of grated lemon zest½ cup brown lentils100g dried apricots - soaked inwarm water for about 30 minutes2 onions peeled and quartered2 tablespoons of apricot jam1 tablespoon of fruit chutney1 cup chicken stock (with 2 teaspoon of chicken stock powder or 1 cube)Salt and pepper

To cook: Combine chopped fresh herbs and spread the mixture between skin and meat of the chicken

Lightly coat the chicken with seasoned flour (reserve excess flour)Heat the oil in the pot and brown the chicken on all sides, remove from the pot and set asideAdd the finely chopped onion, garlic, carrot, ginger, cumin, cinnamon, lemon zest and1 tablespoon of the left over flour to the potCook gently for 5 minutesAdd lentils, chopped apricots and quartered onions and mix well, cooking for another 5 minutesIn a small bowl, mix together the jam, chutney and stock - pour into the pot and add chicken piecesBring to the boil, cover and simmer for 15 minutesPlace the lidded pot in the Wonderbag to finish cooking for at least 3.5 hours or overnightServe with brown rice

NB The pot should be almost full so that there is a minimal amount of space under the lid. Choose the size of the pot to suit the amount of food to be cooked. More recipes can be found on the Wonderbag website www.nb.wonderbag.com

OUTDOOR LIVING THIS SUMMER

Try a 16 Brick Rocket Stove .Efficient use of heat, not so affected by the wind, uses garden prunings and less wood to cook compared to an open fire.

Free plan on websitewww.vukaenergysavings.co.za

NEWS ITEM

Vuka Presenter, Florentina Radebe, was called to nurse her daughter in the USA for 3 months while she recovers from a motor accident. Florentina will arrive back in SA on 15th January 2014. The Vuka Team wish her and Xoli a successful rehabilitation period and a meaningful time spent together in a world where families are separated by many thousands of miles.

  Greetings from the Vuka Team.