Dear Club Member,
Welcome to our second issue of the year. Congratulations to Lynette McCormack who was our competition winner for January/February. Lynette wins herself a R250 Pavillion voucher for her correct answer - GhostConvey does of course allow you to perform Windeed searches from within the program.
Best wishes to our club members who celebrated birthdays last month, and to those with a birthday coming up this month. We hope you all had/have a wonderful day:
|Leonore van Zyl
Tips and tricks
Barcodes should appear appear on selected FirstRand Bank and FNB Edgars documents. If you are seeing a strange line of letters & symbols appearing on these documents instead of a barcode, you need to install a specific font on your PC. Please give HelpDesk a ring and they'll talk you through it.
Electronic Bond Reports
Have you had a peek at the Electronic Bond Reports available in the Reporting function of GhostConvey? Most users are aware of the reporting function, but have not checked out the nifty reports that have been added in past months:
Windeed are holding a Roadshow to highlight new features such as Spider Searches & Lightstone Valuations. The Roadshow sessions are as follows:
5th May 2008 : The Southern Sun Elangeni Hotel, Durban 10:00 - 12:00 or 14:00 - 16:00
6th May 2008 : Victoria Country Club, Pietermartizburg 11:00 - 13:00 or 14:00 - 16:00
Should you wish to attend any of the sessions, please contact firstname.lastname@example.org
Recipe - Tuna and Leek Quiche
¼ cup (62,5 ml) butter
½ cup (125 ml) grated cheddar cheese
¾ cup (190 ml) cake flour
2 T (30 ml) cold water
- Preheat the oven to 200°C. Butter a 20-22 cm fluted porcelain flan dish or metal quiche pan.
- Blend all the ingredients in a food processor to form coarse crumbs. Knead lightly to form a ball.
- Wrap in cling film and leave at room temperature for at least an hour or overnight.
- Roll out and line the flan dish, pushing pastry right up against the sides.
- Refrigerate for at least 30 minutes. Line the dish with baking paper and weigh it down with pottery pastry weights, rice or beans.
- Bake blind at 200ºC for 10 minutes. Remove the paper.
- Brush the inside of the pastry with a little of the egg intended for the filling.
- Bake for another 5 minutes. The egg-wash will waterproof the pastry.
2 leeks, well washed and finely sliced
2 T (30 ml) butter or olive oil
1 T (15 ml) flour
1 t (5 ml) Ina Paarman's Green Onion Seasoning
175 g tin of solid meat tuna in oil (drain off some of the oil and flake fish)
1 cup (250 ml) fresh or reduced fat (pouring) cream
2 extra large or jumbo eggs
1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
- Reduce oven temperature to 180ºC. Place the leeks and cubes of butter into a large frying pan and sauté until soft. It will take about 5 minutes. Sprinkle the flour and Green Onion Seasoning over and stir to blend.
- Stir in the flaked tuna. Spoon the mixture into pre-baked pastry shell. In a jug, beat together the cream, eggs and Lemon & Black Pepper Seasoning and pour over. Bake at 180ºC for 30 minutes until the filling is firm and slightly puffy. Serve warm or at room temperature.
Registration to our club is free. If you have not yet joined, please click on the following prompt Durban GhostConvey Club
, fill in your details and send.
Words of Wisdom
"Life is a grindstone. Whether it grinds us down or polishes us up depends on us" - Thomas L. Holdcroft