March 2011 for web.indd - OVK
March 2011 for web.indd - OVK March 2011 for web.indd - OVK
Karaan is bekommerd oor onse jong mense wat die land verlaat. Nie net vir politieke redes, sê hy, en nie net wittes nie. Die slimme man waarsku dat ons nie dieselfde pad as Nieu-Seeland moet loop nie. Dit gaan ekonomies nie goed met die land nie omdat sy jongmense tussen 25 en 35 die land so 30 jaar gelede in groot getalle verlaat het om groener weivelde te soek. Ons moet ons kin ders hier hou as fondasie vir die toekoms. Hy het dit nie gesê nie, maar ek dink in sy hart wil hy ook hê hulle moet hier bly bloot omdat ons vir hulle lief is. Hy waarsku dat dringend aandag gegee moet word aan die opleiding en opvoeding van “die kinders”, soos hy hulle noem. Die wêreld verander so vinnig dat dit waarvoor hulle vandag opgelei word, môre nie meer van toepassing sal wees nie. Landbou-opleiding, in besonder, is besig om uitgedien te raak. Die bedryf moet opleiding herbeplan en herontdek om aan die eise van môre te voldoen. Karaan is bekommerd oor wat ons aan die aarde gedoen het – die mense het te veel uitgehaal en te min terug gesit. Boerdery sal in die toe koms ekologie-gedrewe wees en nie meer deur tegnologie nie. “Ja, prof Karaan, stem ek in my enigheid saam. Ek dink onse Skepper is hartseer oor die verwaarlosing en vernietiging van Sy skepping. As ons nie die skip omgedraai kry nie, wonder ek hoe lank die kinders van die land nog modder koekies sal kan bak uit sy aarde – om Lina Spies aan te haal: “Hoe lank nog sal ons die Contents • name heilig van die lands-kinders?” sonder allerhande illusies – van al die waan ge stroop. Inhoud 20 En nou slaan ek oor in Ingels. Die man het dit so mooi gestel dat ek bang is om afbreuk daaraan te doen deur dit vertaal. The South African platteland is de cay ing. The former home lands have be come traps for the poor. People have for gotten the role of agri culture. Its primary role is not to make money but as the incubator of values. (Dis waar, né? Ons moet groot asse blief nie die heel belangrikste rol laat oor neem deur Mammon nie.) Agri culture and its role always make me think of Uys Krige’s poem Plaashek. Na al die jare maak ek weer ’n plaashek oop. Waar het my paaie tog nie geloop Om my hier by ’n hek te bring van al my waan gestroop, maar met my denke helder en in my hart die hoop? We as farmers will not be budged. We are not going to flee from South Africa. They might steal our animals, they might revile us – but we have opened the farm gate with clear thoughts and hope in our hearts. Ons moet vas staan, sê Mohammed Karaan – die man met ’n visie vir land bou wat ek nog by bitter min ander landbou-me ningsvormers raakgeloop het. Hou hoop in die hart maar met helder denke en
HOT CROSS BUNS Ingredients 4 cups plain flour 2 x 7 g sachets dried yeast 1/4 cup castor sugar 1 1/2 teaspoons mixed spice pinch of salt 1 1/2 cups currants 40 g butter 300 ml milk 2 eggs, lightly beaten Flour paste 1/2 cup plain flour 4 to 5 tablespoons water Glaze 1/3 cup water 2 tablespoons castor sugar Method: 1. Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small sauce pan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough. 21 2. Turn dough out onto a floured surface. Knead for 10 min utes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size. 3. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1 cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C. 4. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through. 5. Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature. NOTES: These buns are best eaten on the day they are made. Other wise, freeze for up to 7 days. To Inhoud • Contents
- Page 1 and 2: Inhoud • Contents BELANGRIK • I
- Page 3 and 4: FROM THE WORD RESURRECTION... The r
- Page 5 and 6: skeeftrek - omdat jy nie hoor wat d
- Page 7 and 8: Contents • Inhoud Alle CR-stroper
- Page 9 and 10: sowat R2 000 t/ha per jaar uit sy v
- Page 11 and 12: OVK NUUS CRADOCK HET ’N NUWE SILO
- Page 13 and 14: van R4 369. Private veilings onder
- Page 15 and 16: Hoe om te begin: • Sit eers die o
- Page 17 and 18: gebied, maar uiter matige reën het
- Page 19: The amount of gypsum to replace the
- Page 23 and 24: Hiermee sê ek nie dat jy nie spont
- Page 25 and 26: Minerals needed daily include calci
- Page 27 and 28: Victor van Cullinan gebruik, wat oo
- Page 29 and 30: WHICH NUTRIENTS ARE BEST FOR PRO VI
- Page 31 and 32: fruit. Aspa ra gus once was one of
- Page 33 and 34: The cemetery holds two notorious gr
- Page 35 and 36: Kultivar PAN 3120 Matlabas SST 347
- Page 37 and 38: Koeler besproeiingsgebiede Kultivar
- Page 39 and 40: Between 65 % and 90 % of the protei
- Page 41 and 42: antibiotics, no feedlot, less capit
- Page 43 and 44: van ’n brand te keer”. Die mees
- Page 45 and 46: ureum vergifting omdat diere reeds
- Page 47 and 48: Paratuberculosis is difficult to co
- Page 49 and 50: Die droëmateriaal-inhoud van kuil
HOT CROSS BUNS<br />
Ingredients<br />
4 cups plain flour<br />
2 x 7 g sachets dried yeast<br />
1/4 cup castor sugar<br />
1 1/2 teaspoons mixed spice<br />
pinch of salt<br />
1 1/2 cups currants<br />
40 g butter<br />
300 ml milk<br />
2 eggs, lightly beaten<br />
Flour paste<br />
1/2 cup plain flour<br />
4 to 5 tablespoons water<br />
Glaze<br />
1/3 cup water<br />
2 tablespoons castor sugar<br />
Method: 1. Combine flour, yeast, sugar, mixed spice,<br />
salt and currants in a large bowl. Melt butter in a small<br />
sauce pan over medium heat. Add milk. Heat <strong>for</strong> 1<br />
minute, or until lukewarm. Add warm milk mixture and<br />
eggs to currant mixture. Use a flat-bladed knife to mix<br />
until dough almost comes together. Use clean hands<br />
to finish mixing to <strong>for</strong>m a soft dough.<br />
21<br />
2. Turn dough out onto a floured surface. Knead <strong>for</strong> 10<br />
min utes, or until dough is smooth. Place into a lightly<br />
oiled bowl. Cover with plastic wrap. Set aside in a<br />
warm, draught-free place <strong>for</strong> 1 to 1 1/2 hours, or until<br />
dough doubles in size.<br />
3. Line a large baking tray with non-stick baking paper.<br />
Punch dough down to its original size. Knead on a<br />
lightly floured surface until smooth. Divide into 12 even<br />
portions. Shape each portion into a ball. Place balls<br />
onto lined tray, about 1 cm apart. Cover with plastic<br />
wrap. Set aside in a warm, draught-free place <strong>for</strong> 30<br />
minutes, or until buns double in size. Preheat oven to<br />
190°C.<br />
4. Make flour paste: Mix flour and water together in a<br />
small bowl until smooth, adding a little more water if<br />
paste is too thick. Spoon into a small snap-lock bag.<br />
Snip off 1 corner of bag. Pipe flour paste over tops of<br />
buns to <strong>for</strong>m crosses. Bake <strong>for</strong> 20 to 25 minutes, or<br />
until buns are cooked through.<br />
5. Make glaze: Place water and sugar into a small<br />
saucepan over low heat. Stir until sugar dissolves.<br />
Bring to the boil. Boil <strong>for</strong> 5 minutes. Brush warm glaze<br />
over warm hot cross buns. Serve warm or at room<br />
temperature.<br />
NOTES: These buns are best eaten on the day they<br />
are made. Other wise, freeze <strong>for</strong> up to 7 days. To<br />
Inhoud • Contents
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