Monday, April 6, 2009

Zimbabwe .......PICS......06/04/09

Zimbabwe President Robert Mugabe (C) talks to South African businessman Patrice Motsepe (L) and Zimbabwe's Finance Minister Tendai Biti in Harare, April 6, 2009. South African business leaders on Monday called for guarantees to protect new investment in Zimbabwe, after noting efforts by Harare's new unity government to attract business to help its battered economy.

 Zimbabwe President Robert Mugabe (C) smiles after meeting a business delegation from South Africa in Harare, April 6, 2009.

Zimbabwe President Robert Mugabe (R) talks to South African businessman Patrice Motsepe in Harare, April 6, 2009.

A woman helps her child who is suffering from cholera in a special ward at Budiriro Polyclinic in Harare, April 6, 2009. The world marks World Health Day on April 7.

A Zimbabwean woman that lives and works South Africa asked a bypasser to take her picture for her to send to her family in Zimbabwe.


The decayed wooden object ­lying neglected on a shelf in a museum storeroom didn’t look like anything too exciting. But for Tudor Parfitt, Professor of Jewish Studies at London’s School of African and Oriental Studies, its discovery was the culmination of a search that had taken him more than 20 years.

The professor was convinced that this object, which resembled a damaged, ancient African drum, was in fact the lost Ark of the Covenant.

One of the most holy objects in ­existence, the Ark, thought to have dated back to around 1200 BC, is ­described in the Bible as a form of container that once held the tablets on which were inscribed God’s Ten Commandments.

Yet sometime around 587 BC, after the Babylonians invaded Jerusalem, the Ark is thought to have vanished.


Exciting ginger recipes from the Herald to try

By Robin Muchetu

Greetings from the kitchen.

I would like to thank you all for the tremendous feedback that I received in the past weeks. It is good to know that you appreciate the work that I do. Keep sending e-mails informing me about dishes you would like to try out.
This week there are exciting ginger recipes to try out.

Ginger Cookies


3 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses


l In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
l In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.

l Add molasses, vanilla, and lemon zest and continue to mix until well blended.

l Gradually stir in dry ingredients until blended and smooth.

l Divide dough in half and wrap each half in plastic and let stand at room temperature for at least two hours or up to eight hours.

l Dough can be stored in the refrigerator for up to four days, but in this case it should be refrigerated. (Return to room temperature before using.)

l Preheat oven to 375°.

l Grease or line cookie sheets with paper.

Place one portion of the dough on a lightly floured surface.

l Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick.

l Cut out cookies with desired cutter — the ginger bread man is our favourite of course.

l Bake one sheet at a time for 7-10 minutes (the lower time will give you softer cookies — very good!).

l Remove cookie sheet from oven and allow cookies to stand until they are firm enough to move to a wire.

l After cookies are cool you may decorate them any way you like

Ginger Bread


125g unsalted butter
100g old fashioned brown sugar
4 tbsp golden syrup
325g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1teaspoon baking powder
1teaspoon cinnamon
2 eggs
Butter milk or sour milk


l Preheat oven to 350°C

l Sift together the flour, sugar, salt, baking powder, baking soda, and spices.

l Stir in melted butter, egg, and buttermilk or sour milk.

l Beat in hot water.

l Pour butter into a generously greased and floured baking tin.

l Bake for 45 to 50 minutes, until cake springs back when lightly touched with finger.

Gingersnap Cookies


2 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
3 teaspoons baking soda
1/2 cup shortening
1/4 cup butter
1 cup sugar
1 egg, slightly beaten
1/4 cup light molasses
Granulated sugar


l Preheat oven to 350°C.

l Sift flour with salt, cinnamon, cloves, ginger, and baking soda.

l Cream shortening and butter until light and fluffy

l Gradually add 1 cup sugar.

l Blend in egg, molasses, and then flour mixture.

l Shape dough into 1-inch balls and roll in granulated sugar.

l Place on ungreased baking sheets and bake 8 to 10 minutes in a hot oven.

l Let it stand a minute or two before removing from cookie sheets.

Makes about 4 dozen gingersnap cookies.


P.S....if anyone makes these let me know how they came


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