Newsletter - Sep 2007

Good Afternoon,

As the old cliché goes - so much to do, so little time. We are, however, glad to see that spring is in the air and with summer just around the corner, there is so much to look forward to. There is also so much news to share from Eastern Gifts and Things cc.

Quote for Today: "The policy of being too cautious is the greatest risk of all," - Jawaharial Nehru

We have a new tagine recipe on our site, which is absolutely delicious. Click here to view. It is really delicious (yes, I have tried it) and although it sounds complex, is actually quite easy to prepare. And I must say, I am very impressed with the Emile Henry tagines. Not only can you use them on the stove (gas or electric), but also in the oven or even on the braai (for that truly authentic Moroccan cooking). The best part for me, though, is that the tagines are completely dishwasher safe. I put both the base and the lid of the tagine into the dishwasher and it cleans perfectly, every time. And if you're dieting and trying to get fit for summer - then a tagine is ideal for you. Tagine recipes are extremely healthy and good for you. The larger tagines can cater for up to 8 people, depending on what you're making. I've made a chicken and almond tagine (recipe also on our website) for 8 people, and still had some leftover for lunch the next day. The smaller tagines can quite easily cater for 4 to 6 people; depending on what you're making (a vegetable tagine goes much further than a chicken or meat tagine). Why not try some of our recipes on our site and let us know what you think - all feedback received will be posted on our site and included in our next newsletter. E-mail us on info@easterngifts.co.za.

We at Eastern Gifts and Things cc are very proud to announce two new product lines available through our website.

1. The first is exclusively available on our site - you will not find these in store anywhere in South Africa. They are unique handmade pots. Each pot weighs about 3.5kg and each design is unique. To view and place your order - click here. In time, we will be adding the most beautiful handmade chess sets as well. So, watch this space.
2. The second range of products are handmade wooden candle holders. All candle holders are made to order and you can choose the stain, colour and wood. These candle holders are absolutely beautiful and ideal for any home. To view - click here.

Another exciting venture Eastern Gifts has embarked on is an affiliate program. So, if you have a website and would like to earn additional income, why not apply for our affiliate program? We pay 10% commission on all sales (excluding delivery charges and gift wrapping). If you are interested, click here to complete our application form. However, if you don't have a website, but you would still like to earn some additional income, you can register as an agent. E-mail us for an agent's application form on info@easterngifts.co.za.

I know you are going to think I'm getting ahead of myself now, but Christmas is just around the corner. With only three months to go, and plenty of end-of-year functions and planning for the holidays, it is best to start planning early. We have a beautiful range of Christmas gifts that we will deliver anywhere in South Africa. You can have up to five delivery addresses linked to your account and we accept both Visa and MasterCard. Or, if you'd prefer, you are able to pay via EFT as well (banking details will be e-mailed to you when placing an order).

Competition Time And finally, we are running a competition for our newsletters. One lucky subscriber will stand the chance to win a R350.00 gift voucher. So, pass the word onto all your friends, family and colleagues. You can sign up for our newsletter, without having to register as a client. However, you will need to sign up as a client in order to make a purchase on our site. To sign up for a newsletter - click here. To sign up as a client - click here. Competition closes 15 November 2007.

Here's to a wonderful spring and summer ahead - and here's to seeing you online again soon J Remember, we pack it, wrap it and deliver it - anywhere in South Africa.

For all your home decor, kitchenware and gifting requirements - log onto www.easterngifts.co.za.

Regards,
THE EASTERN GIFTS TEAM

Tel: 0842 366 388 / Fax: 0865 021 060 / E-Mail: info@easterngifts.co.za / Website: www.easterngifts.co.za

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Cooking

I can't say I'm much of a cook. Actually, I'm more of a restaurant and take-aways kind of girl. Not healthy, I know, but then neither is - or was - my cooking.:-)

However, that was before I discovered Tagine cooking. It is simply the easiest and best way to cook. The preparation can take some time (unless you buy everything pre-cut at Woolies) and then you simply leave it. I've tried this recipe and have found it to be quite delicous (I was even brave enough to invite some people around from work to try).

Just some background info on Tagines: Tagines, (Tajines) is the name given to both the cooking vessels and of the recipes themselves. Traditionally used by nomads as portable ovens over charcoal braziers, a tagine is made from glazed earthenware with a conical lid. The base is both a cooking and serving dish. It is very heavy to withstand constant use, and to hold the heat longer. The cone shaped cover acts like an oven and the entire lid is totally sealed to retain heat and moisture, which not only prevents it from drying out during the long cooking process, but also allows the slow infusion of flavors throughout the dish.

The low, indirect heat produces a rich, aromatic flavor as the food slowly simmers for several hours. Most tagines purchased nowadays can be used either in the oven or on top of the stove. The food is cooked in and served from the tagine, but remember to protect your table from heat from the base, when it comes off the stove or out of the oven. Of course, tagines can be cooked in more conventional cookware such as casseroles, however, to add an aura of authenticity you can serve the cooked stew from a decorated tagine which is a beautiful serving dish in itself.

Basically, tagines are a sort of stew, which are usually a mixture of vegetables, poultry or lamb, often with the addition of fruit. They have a thick rich spicy sauce which is thickened due to the long cooking process and are generally served with bread, couscous or rice. Originally, they would be cooked for many hours, however with modern cookers, a good result can be achieved in as little as 1-1/2 hours for poultry and meats and a lot less for vegetables, but bear in mind, the longer you cook them, the more developed the flavours. The fruits are usually added in dried form and contribute a subtle sweetness to the overall flavor. Often tagines contain preserved or salted lemons, which give the dish a unique flavour which cannot be duplicated by using fresh lemons. The idea behind tagine cooking is slow cooking, giving the meat and vegetables time to slow cook in its own juices and thereby savouring all flavours with the meal.

Why not try this delicious recipe below and let me know if you are as impressed as I was.

Lamb Tagine with dried prunes and almonds

• 1.2 kg lamb shoulder, cut into pieces
• 500 g dried prunes
• 150 g whole almonds
• 2 tablespoons sesame seeds
• 4 hard boiled eggs
• 3 chopped onions
• 4 cloves garlic, minced
• 2 teaspoons cinnamon
• 4 sticks cinnamon
• 1 teaspoon ginger (fresh or dried)
• 1 teaspoon cumin
• 1/2 teaspoon saffron
• 1 teaspoon flat parsley, chopped
• 1 teaspoon coriander
• 4 tablespoons groundnut peanut oil
• 1 tablespoon butter
• 4 tablespoons caster sugar
• Salt, pepper

In a hot Emile Henry tagine, fry the pieces of lamb in the oil and butter, adding the onions, garlic, half the powdered cinnamon, ginger, saffron, cumin, parsley, coriander, salt and pepper. When the meat is golden, add three glasses of water, cover and cook for 45 minutes. Add a little water during cooking if necessary. Stir regularly. During this time, fry the sesame seeds in a pan without any oil. Cook the almonds in boiling water for 15 minutes, take off the outer skin layer and fry them in a little oil until golden. After 30 minutes, take a little sauce from the tagine, put it in a saucepan and add the dried prunes, the rest of the powdered cinnamon, cinnamon sticks, sugar and a pinch of salt. Cover and cook for 15 minutes. Drain the prunes and remove the sticks of cinnamon.Once the meat is cooked and the sauce has reduced, add the prunes and sprinkle the sesame seeds and almonds over the top. Cut the boiled eggs in half and arrange them around the edge.

Serve directly at the table - serves 6.

For more info: www.easterngifts.co.za