It is not difficult to find reasons for the phenomenal success which Peter and the Wolf has achieved since its first performance in Moscow in 1936. It has catchy tunes; it has joy; simplicity in construction; and it has its harmonic astringencies for those who prefer lemonade to golden syrup. And over-riding the musical structure itself is the cheerful commentary of the narrator, which can be enjoyed for its own sake by all those with any sense of fun and fantasy.

Peter and the Wolf has supplied the long-felt need for an orchestral composition which would hold the interest of those persons (young or old) whose knowledge of music might at best be slight and who might have some difficulty in finding their way through the maze of an extended programmatic piece presented, in wholly musical terms. As for the idea of allocating to each character in the story a kind of musical visiting-card, this device, of course, has been used by other composers, but one doubts whether it has ever been more aptly and happily employed than here.

After the opulence of some of Prokofiev’s other works it is surprising to find how comparatively lightly scored Peter and the Wolf is. Single woodwind, trumpet, and trombone only are used, plus three horns, strings, and percussion. This limitation of forces has the advantage of making the timbres of the instruments more easily definable, and it is to be conjectured that many listeners to Peter and the Wolf gain a clearer knowledge of orchestral ‘colour’ than they might acquire from hearing half a dozen lengthy symphonies.

In the short prelude, before the fairytale actually begins, the visiting-cards of the various characters are, as it were, placed on the table for our approval or, in the case of the Wolf, disapproval. Ones choice of a favourite will depend upon individual taste, though the Cat is given the most singable and strongly individual melody ; whilst the Wolf is a suitably menacing portent of Duck’s doom.

The beginning of the story is occupied musically with presenting in full the themes allotted to each member of the cast. One may note that after Peter’s disregard of Grand-father’s warning there are two extra introductory bars before the return of his tune in the string quartet, which somehow manage to suggest the jaunty bravado of the young rip defying his aged grandparent.

Shortly after the Wolf’s appearance on the scene, the Cat’s melody is cleverly extended to describe Puss’s ascent to a safe place in the tree. (With commendable feelings for the subtleties of musical terminology, this section of the score is marked to be played Nervoso!)

Later, Peter’s efforts with the rope are indicated by fragments of his theme hesitantly played in the minor whilst the Wolf’s snappings are given orchestral bite by the addition to the scoring of the incisive tone of the side-drum.

The lowering of the lasso is obvious in the muted strings passage; and appropriate bustle in the orchestra conveys the capture and struggles of the Wolf, after which a new visiting-card is displayed for the first time -that of the Hunters. This is a grotesque, angular tune, given out in unison by the four woodwind instruments, accompanied by string pizzicati, and quickly repeated by the solo trumpet.

At length comes the Wolf’s final – if well-deserved – defeat and the ignominy of being led away in procession to the Zoo. Notice how the three horns, previously reserved for the villain of the piece, now sonorously proclaim the theme of Peter who has, one might say, triumphed. musically as well as physically.

This last procession brings before us in a farewell review the themes of all the participants in the story; sometimes they are heard alone, sometimes (e.g., Grandfather and the Cat) in combination. Naturally enough, Peter is given the biggest share of these proceedings, but even the unfortunate Duck is allowed to have a parting quack -from the inside of the Wolf -after which a short, gradually quickening coda rings down the curtain.

Frank Phillips  (narrator)
The London Philharmonic Orchestra – Nicolai Malko.

Recorded in Kingsway Hall – 5th December 1949. First LP issue (10″) -  Decca LX 3003.
Reissued 1959 as  Decca ‘Ace of Clubs’ ACL 30 -  Matrix ARL 4225 -4D
Highly recommended for performance – and sound-quality!

Fondue is perfect for a South African winter – all that warm, oozy cheese, served in a communal pot. Though, I’ll be the first to say, it’s easy to overindulge in a haze of bread and cheese.

A couple things to know before you make cheese or chocolate-based fondue for the first time. First, you need to have a good, heavy, thick-bottomed fondue pot. I found a nice, simple white one a few years back, and have since put it to good use. It is just the right size, heavy enameled-lined cast iron (so the cheese won’t scorch on the bottom), and easy to clean. Metal fondue pots are better suited for doing oil-based dipping/frying.

Back to the dip-ables. The trick to having a memorable and tasty fondue experience is dreaming up great things to dunk. Whatever you do, don’t stop with the bread cubes – line up the dip-ables in pretty rows on big platters next to the fondue pot. A few of my favorite things to dip: crusty French or Italian bread, pita wedges,  tortilla chips, croissants, bread sticks or focaccia. Steamed veggies like broccoli, asparagus, green beans, snow peas, or snap peas. Roasted vegetables like cherry tomatoes, red pepper slices, celery sticks, roasted potato wedges, roasted sweet potatoes, parsnips or roasted mushrooms.

Try a green salad with your fondue. Other nibbles can include cornichons, silverskin pickled onions and cured meats.

Fondue Savoyarde

300g grated Emmenthal cheese

300g grated Gruyére

300g Edam or Gouda cheese, grated

6 glasses of dry white wine

1/2 glass of kirsch liqueur

1 clove garlic peeled and crushed

White pepper

One egg

2 or 3 baguettes

On the day before cube the bread and leave to dry and crisp a little One the day itself, select a cast iron or earthenware pot or cast iron saucepan and rub the sides with the garlic. Pour the wine into the pot and place on the stove over medium-high heat Bring the wine to the boil add the cheese and stir slowly with a wooden spoon

Before the cheese is full melted, remove the pot from the stove and place on a lighted fondue burner Season with pepper and add the kirsch whilst stirring Once the cheese has entirely melted, serve with bread and fondue forks. If the cheese bubbles reduce the heat immediately.

When the cheese is almost gone (less than a cupful left), break the raw egg into the pot and stir rapidly with cheese After one minute dump the remaining bread into the pot and stir together Turn off the burner and enjoy what is left!

A fondue needs the right cheese. Those mentioned in this recipe are the most popular, but you can use Vacherin or Appenzeller instead of the Emmental. You could also use a French Comté or Beaufort, but don’t use Cheddar – it won’t give the authentic, stringy texture.

The Italian version of fondue is called fonduta. It is made with Fontina cheese and egg yolks.

White wine is great with fondue, but don’t serve it too cold. This can cause the fondue to solidify in the gut, leading to stomach ache.

You could try substituting half the cheese with a blue variety, or adding chopped shallots, green peppercorns or diced ham at the same time as the cheese.

Fondue Bourguignonne is the classic meat fondue that involves lowering cubes of beef into hot oil.

Sweet fondues made with chocolate or caramel are delicious with marshmallows or fruit.

Guavas have been in South Africa for over three centuries after Jan van Riebeeck brought the first guavas to the Cape from Madeira. The first commercial orchard was planted in Paarl by Fan Retief in 1890 and some of these original guava trees can still be found on the Palmiet Valley Estate guest farm near Paarl.

Versatile, nutritious and nature’s most powerful source of vitamin C, guavas are exceptional. Harvested from April to September, guavas are the perfect winter fruit to boost the immune system during the flu season. The most important producing areas are Mpumalanga, Limpopo Province and the Western Cape. This winter fruit contains three to six times more vitamin C than oranges, 10 to 30 times more than bananas and about 10 times more than papayas. The largest concentration of vitamin C is found just under the skin, while the pips contain iron. Guavas are also a good source of licopene, which helps to prevent heart disease and prostate cancer.

A guava is a rich source of dietary fibre and an excellent choice if you are watching your waistline at just 0.18 kilojoules. They will boost the immune system and help to protect you against common illnesses such as colds and flu during these cold months.

Guavas can be used in countless ways. Enjoy them as a juice, in jellies, pureed or stewed. They also freeze very well. The guava tree is hardy, and indigenous to Central and Southern America where it is found both cultivated and growing wild.  Today, the most important producers of guavas and their products are South Africa, the Republic of China and Hawaii.

We like to serve Stewed Guava for breakfast with homemade Granola. This recipe for compote is also very good for dessert.

Guava Compote

8–10 firm, ripe guavas peeled, halved

250ml sugar (1 cup)

250ml water (1 cup)

100ml Sherry

Cinnamon stick

Juice of 1 lemon

Method:

Blanche guavas by dipping in boiling water for a few seconds.

Place guavas in (syrup) and keep syrup just under boiling point until fruit is tender (± 8 minutes).

Pour Van der Hum or sherry with a cinnamon stick and lemon juice over.

Leave to cool.

Should a thicker syrup be required, remove fruit from syrup and reduce fluid to required thickness by further cooking.

Replace fruit in syrup and leave to cool.

Serve with whipped cream.

YOU ARE PROUDLY SOUTH AFRICAN WHEN:

You call a bathing suit a “swimming costume”.

You call a traffic light a “robot”.

You call an elevator a “lift”

You call a hood a “bonnet”

You call a trunk a “boot”

You call a pickup truck a “bakkie”

You call a Barbeque a “Braai”

The employees dance in front of the building to show how unhappy they are.

The SABC advertises and shows highlights of the programme you just finished watching.

You get cold easily. Anything below 16 degrees Celsius is Arctic weather.

You know what Rooibos Tea is, even if you’ve never had any.

You can sing your national anthem in four languages, and you have no idea what it means in any of them.

You know someone who knows someone who has met Nelson Mandela.

You go to braais regularly, where you eat boerewors and swim, sometimes simultaneously.

You know that there’s nothing to do in the Orange Free State.

You produce a R100 note instead of your driver’s licence when stopped by a traffic officer.
You can do your monthly shopping on the pavement.

You have to hire a security guard whenever you park your car.

When you are a victim of crime and say: “At least I’m still alive”.

You know a taxi can transport twice it’s certified number of people in one trip.

You travel 100′s of kilometres to see snow.

You know the rules of Rugby better than any referee

To get free electricity you have to pay a “connection fee” of R750.

More people vote in a local reality TV show than in a local election.

People have the most wonderful names: Christmas, Goodwill, Pretty, Wednesday, Blessing, Brilliant, Gift, Precious,
Innocence and Given, Patience, Portion, Coronation.

“Now now” or “just now” can mean anything from a minute to a month.

You continue to wait after a traffic light has turned to green to make way for taxis travelling in the opposite direction.

Travelling at 120 km/h you’re the slowest vehicle on the highway/freeway.

You’re genuinely and pleasantly surprised whenever you find your car parked where you left it.

A bullet train is being introduced, but we can’t fix potholes.

The last time you visited the coast you paid more in speeding fines and toll fees than you did for the entire holiday.

You paint your car’s registration on the roof.

You have to take your own linen with you if you are admitted to a government hospital..

Prisoners go on strike.

You don’t stop at a red traffic light, in case somebody hijacks your car.

You consider a high crime rate as normal.

VIVA South Africa VIVA!!!!!

HOT OR NOT? YOU DECIDE…

Banastre Tarleton was born in Liverpool to a wealthy family of high social standing. He had graduated from Oxford and was studying law when he got his first military commission. He joined the war against the colonies in May 1776, but it wasn’t until the Southern campaigns of 1780 that the name Bloody Tarleton would become part of Revolutionary legend. At the time, the short, stocky redhead was only 26 years old, but his ruthlessness and viciousness during the many battles and raids had spread terror throughout the Southern colonies. Even his British colleagues were made uncomfortable by his bloodthirsty attitude toward the rebels.

The Continentals did get pay back against Tarleton during the battle of Cowpens (January 1781) in South Carolina. Daniel Morgan set up a brilliant counter attack against Tarleton and almost wiped out his entire force. Many officers in the British army held Tarleton responsible for the crushing defeat, and for a time it looked as though he would have to resign. But Cornwallis would not accept his resignation, and soon Tarleton was back in action, playing a major role in the British victory at Guilford Court House in North Carolina, where he was wounded twice.

Put in charge of the Gloucester defenses at Yorktown, he was sent back to England after the surrender in 1782. From there he tried his hand at Parliament. He represented Liverpool for six sessions, where he spent most of his Parliamentary time trying to protect the slave trading interests of his shipping family and similar Liverpool merchants. After Parliament, his career for the most part was uneventful until his death in 1833.

As a leader of the cavalry, many British historians consider him to be one of the most dynamic of his day, but it’s his abominable treatment of civilians and soldiers that dominates his legacy. Ironically, he has been largely forgotten in British history, but was so hated in the South that he’s still very much remembered in American Revolutionary history.

MAIL US FOR THE ENGLISH VERSION OF THE RECIPE.

Für super-leckere Bananen-Brownies braucht es nicht viel an Zutaten und Utensilien. Sie sind auch super für Back-Anfänger geeignet, gehen schnell und man kann das Rezept einfach und unkompliziert an den eigenen “Bedarf” an Süße und Schokolade anpassen.

Das Grundrezept (reicht für ein Backblech mit ca. 25×25 cm (ungefähr Pizzaofen-Größe), alle Zutaten lassen sich super an die eigenen Vorlieben anpassen.:

3-4 Eier

100 g Zucker (175 g für die ganz süße Variante)

1 Pck. Vanillezucker

100 g Mehl

100 g Butter

1 Tafel (100 g) Zartbitter Schokolade

100 – 200 g Vollmilch Kuvertüre

75-100 g gehackte Nüsse, am besten sind Walnüße oder Pecan, ist aber Geschmackssache. Jeder wie er will.

wer will: 2 sehr reife Bananen (Schale schon mit braunen Zuckerflecken)

Zur Zubereitung:

Die in Stücke gebrochene Schokolade zusammen mit der Butter bei kleiner Hitze langsam schmelzen lassen, oft rühren.

Eier, Zucker und Vanillezuckerschaumig schlagen, die geschmolzene Butter-Schokoladenmasse langsam mit unterrühren.

Danach das Mehl zugeben und zuletzt die zerdrücken Bananen (oder auch nicht) und die gehackten Nüsse unterrühren.

Den Teig entweder in das mit Backpapier ausgelegte Backblech gießen oder ihr nehmt eine ausgefettete Backform.

Das ganze kommt bei 175° für 20-30 Minuten in den Ofen (Zahnstocherprobe bei 20 min. ist sinnvoll), die Brownies sind auf jeden Fall fertig, wenn die Oberfläche keine Feuchtigkeitsflecken mehr hat. Und keine Panik, wenn der Teig beim Backen einen “Buckel” bekommt, der geht wieder weg.

Jetzt lasst ihr das ganze etwas auskühlen, währenddessen schmelzt die Kuvertüre. Je nach Geschmack nehmt ihr 100 g Kuvertüre für eine dünne Decke oder die ganzen 200 g für eine richtig dicke Schicht.

Verteilt die geschmolzene Kuvertüre gleichmäßig auf den Brownies, dekoriert evtl. noch mit Nüsen und lasst es auskühlen. Wenn die Schokoschicht abgekühlt und schnittfest ist, schneidet ihr die Brownies in gleichmäßige Stücke.

Das wars schon.

Die reine “Arbeitszeit” liegt zwischen 15 und 20 Minuten, wenn ihr die Schokoladenschicht zum Abschluss weglassen wollt, könnt ihr die Brownies schon ca. 20 Minuten nach dem Backen essen, warm schmecken die auch sehr lecker.

Wer keine Bananen mag, lässt sie weg (bitte nicht wundern, wenn der Teig in der Bananenvariante nach dem Backen innen immer noch feucht ist, ihr habt nichts falsch gemacht, das passt schon so). Wer lieber Zartbitter-Kuvertüre mag, nimmt halt die. Habe das Rezept in vielen Varianten durchprobiert und es hat bisher immer geklappt und geschmeckt.

Mary Robinson, née Darby (1757-1800) was an English poet and novelist. She was also known for her role as Perdita (heroine of Shakespeare’s The Winter’s Tale) in 1779. It was during this performance that she attracted the notice of the young Prince of Wales, later King George IV of Great Britain and Ireland.

After seeing her as Perdita, and declaring himself enraptured with her, the Prince of Wales offered Mary Robinson twenty thousand pounds to become his mistress. However, he soon tired of her and abandoned her after a year in 1781, refusing to pay the money. Her reputation was destroyed by the affair, and she could no longer find work as an actress. Eventually, in 1783 the Crown agreed to pay Robinson five thousand pounds, in return for the Prince’s love letters to her. Some time later she was able to negotiate a small annuity (five hundred pounds) from the Crown, but this was rarely paid. Today, she is remembered both as the first public mistress of George IV, and as a woman writer of the late 18th century.

Initially though Mary Robinson was married at 15 and her marriage was something of a disaster and included spending some time in prison with her husband. She then made herself into one of London’s most celebrated actresses and was a friend of the outstanding theatrical figures of the day.She became a leading figure in the glamorous high society of the city, reputedly being the most beautiful woman in Britain.

Mary Robinson, who now lived separately from her philandering husband, went on to have several love affairs, most notably with Banastre Tarleton, a soldier who had recently distinguished himself fighting in the American War of Independence. Their relationship survived for the next 15 years, through Tarleton’s rise in military rank and his concomitant political successes, through Mary’s own various illnesses, through financial vicissitudes and the efforts of Tarleton’s own family to end the relationship. However, in the end, Tarleton married Susan Bertie, an heiress and an illegitimate daughter of the young 4th Duke of Ancaster, and niece of his sisters Lady Willoughby de Eresby and Lady Cholmondeley.

In 1783, at the age of 26, Robinson suffered a mysterious illness that left her partially paralyzed. A streptococcal infection resulting from a miscarriage led to a severe rheumatic fever that left her disabled for the rest of her life. From the late 1780s, Mary Robinson became distinguished for her poetry and was called “the English Sappho.” In addition to poems, she wrote six novels, two plays, a feminist treatise, and an autobiographical manuscript that was incomplete at the time of her death. She championed the rights of women and was an ardent supporter of the French Revolution. She died in late 1800 in poverty at the age of 42, having survived several years of ill health, and was survived by her daughter, who was also a published novelist.

Paneer an all time favorite cheese in India is used in ever so many dishes. Be it main course, an appetizer, a sweet, it has continued to stay as a favorite through generations.The soft juicy nature of paneer enables it to absorb the various flavors and spices as required for a recipe.It is also high in milk protien, so much so it can be a perfect snack for children flavored with rose water or as per taste.

Varnie Padayachee showed us how to do this during our Indian fusion in the Karoo weekend and since I have been obsessed with trying it out- here are the secrets as divulged by spice-mistress Varnie.

Curdled milk is called chenna/cottage cheese. Flattened chenna is Paneer. If a recipe asks for crumbled paneer, you don’t have to go through the process of pressing the chenna down with a weight. You can use the strained chenna as it is. You press it down only in a case when you need to cut it in particular shape.

Ingredients

• 3 liters of milk (preferable 2% and above, the more the fat the richer the paneer)
• ¼ cup freshly squeezed lemon juice
• Cheese cloth
• A heavy object, like stack of books, or a heavy canister to press the paneer/cheese down.

In a heavy bottom pan, pour the milk, turning the heat to high. Stir the milk constantly to ensure milk does not stick to the bottom of the pan.

When the milk begins to boil, add freshly squeezed lemon juice

You will notice that the milk begins to curdle. Once the entire milk curdles (this happens when you see the whey) strain the chenna/cheese mixture by keeping a cheese cloth on a strainer.

Bring together the corners of the cheese cloth with chenna/cheese inside and twist the ends to squeeze out excess water.

Place the cheese cloth bundle in flat surface and place another flat plate/cookie sheet on top of the cheese cloth. Now place something heavy like a pile of books or a brick on the cookie sheet in a way that the weight is directly on the cheese cloth. This will press down the cheese.

Let it sit under the weight for 2 to 3 hours.

Remove the cheese from the cloth. Now your paneer is ready.

Cut the paneer into desired shape.

Store it in the refrigerator in an airtight container. A food grade container can make it stay for a week.

If you’ve ever been bitten by the curry bug, or need to whip up a steaming pot of dhal or a pan of scrumptious butter chicken in the kitchen every now and then, then head to Atlas Trading in the Bo-Kaap, where you’ll find practically every spice needed, including he hard-to-find ones, like ganthora and white cardamom.

I asked Vanie Padayachee where she buys spices and she also pointed me in the Atlas direction. Vanie heads up the the team at African Relish. She’s a talented Durbanite who was named one of South Africa’s Top 10 Young Chefs by South African Tourism in 2009. She always felt that she wanted to teach, so she left her job running a big operation in Plettenberg Bay and moved to Prince Albert. I had the great pleasure of doing an Indian Karoo Fusion weekend with Vanie and the African Relish group and I have to say, Vanie knows about spices.

Atlas has been around for generations, and its interior and set-up haven’t changed much down the years. For instance, you place your order first, then pay, then collect what you’ve ordered at the counter. Despite this antiquated approach to business – or, indeed, perhaps because of it – the shop does a roaring trade.

I have shopped around at spice shops but have somehow never been to Atlas. What a find! I walked out with a bag of Basmati and a packet of Jaggery, the latter being a new thing for me and therefore both daunting and fascinating.

All this meant that we had to spend most of the day pouring packets of the most delicious smelling fresh spices into jars, bottles and containers. Then all the bottles had to be labeled, sealed and packed away. This really did take all day but was well worth it.

One of musical theatre’s most astonishing talents, Cape Town’s Godfrey Johnson, presents a masterful programme of the music of Jacques Brel  in ‘From Brel to FAK’ at Pascal’s Country Restaurant , Napier Saturday, 26 June.

The music of Brel features in the first half, and a mix of some o fJohnson’s favourite interpretations of well known tunes comprise the second act.

Johnson was put on this earth to perform Brel. He understands the amazing depth of emotion needed to portray the complexity of Jacques Brel’s musical genius.

Johnson is one of the most astounding performers. His voice is heartbreakingly beautiful; his delivery is effortless, and his piano playing is intense and inspired.  Seated alone on bare stage facing the audience playing the piano while barely glancing at the keyboard; he presents a carefully-chosen repertoire of beautiful music that he performs with minimal banter. He takes his audience on an unexpected emotional musical journey allowing the mastery of the music and the power of the lyrics to sneak under your skin.

With a sparkle in his eye, mischievous grin and a particularly un-showy white shirt and tie, Johnson looks more like the love-child of a pixie and a banker than a world class performer. Free of pretentions, with no costume changes or special effects, one feels a vulnerability and sense of cosiness – as though Johnson is playing especially for you in the quiet comfort of your lounge at home.

The first act comprises 16 of Jacques Brel’s most celebrated numbers performed in English. One is reminded of Brel’s ability to elicit an amazing breadth of emotions with his lyrics – sometimes raw and angry, then minutes later funny and tender. Listening to Brel is like watching a beautiful woman – you admire the sumptuous gown, then notice her tatty petticoat and grubby fingernails.

Johnson’s dives in the deep-end by opening with the beautiful, gritty and dark Amsterdam.  Without exception every song is beautiful – but worthy of special mention are the iconic Carousel performing with lighting speed making the audience breathless and dizzy; the achingly beautiful ballad If You Go Away and the sublime declaration of love,
Songs of Old Lovers.

I particularly enjoyed the tragic Alone, the fast and deceptively jolly Brussels and the gentle ballad Fanette – performed as delicately as watching a tango danced on the tip of an icicle.

The mood shifts somewhat in the second half with a dozen quirky interpretations of familiar songs. His act two repertoire includes a delicious rendition of Cell Block Tango from Chicago with fun local references; the light and witty Masculine and Feminine; Noel Coward’s saucy Nina; a fun version of Chris de Burgh’s 70s hit, Patricia the Stripper; a tongue-in cheek reworking of Madonna’s iconic hit Like a Virgin; a pared down version of Cyndi  Lauper’s Girls Just Want to Have Fun and a super-fast Minute Waltz.

Personal favourites were one of Johnson’s own compositions Lady In Blue, and the show’s finale, Tori Amos’s Winter.

The Shadow of Brel won’t be everybody’s cup of absinthe. It takes listening, focus and concentration. Last Sunday evening’s audience embraced the show completely – you could hear a pin drop. Expected to be transported, challenged and enveloped – not merely entertained.

This is musical theatre for grown- ups.