1. Elma at Die Kop

2. Introducing Vuka/Rainbow Trust Bakery at Die Kop Vuka Presenter, Lidia Tukutezi, demonstrates the baking of muffins and tries out the new wood-fired rocket stove installed at Die Kop’s Rainbow Trust premises. In partnership with Rainbow Trust, Vuka presenters will be baking stoneground whole-wheat bread and a variety of muffins with a view to supplying Funimfundo Creche with healthy products for the children’s meals. Lidia and the Rainbow Trust kitchen staff are having fun trying out recipes, sampling the results and also selling products to local housewives. Research into tastes, likes and dislikes of the children is progressing so that the Bakery can be in full production by the beginning of the 2014 school year.

3. ONLY R225 EACH INCL. RECIPE BOOKLET NEW IN YOUR KITCHEN * AN ECO DRAWER*

4.  Preparation time: 10 minutes Hob time: 30 minutes Bag time: 3.5 hours  What you need  ½ tablespoon of olive oil Handful of fresh chopped sage Handful of fresh chopped thyme 8 chicken thighs - skin on 2 tablespoons of flour seasoned with salt and pepper 1 large onion - chopped 1 large carrot - peeled and chopped 2 garlic cloves - crushed 1 teaspoon of fresh grated ginger 1 teaspoon of cinnamon powder  ½ teaspoon of ground cumin 1 tablespoon of grated lemon zest ½ cup brown lentils 100g dried apricots - soaked in warm water for about 30 minutes 2 onions peeled and quartered 2 tablespoons of apricot jam 1 tablespoon of fruit chutney 1 cup chicken stock (with 2 teaspoon of chicken stock powder or 1 cube) Salt and pepper  To cook:  Combine chopped fresh herbs and spread the mixture between skin and meat of the chicken Lightly coat the chicken with seasoned flour (reserve excess flour) Heat the oil in the pot and brown the chicken on all sides, remove from the pot and set aside Add the finely chopped onion, garlic, carrot, ginger, cumin, cinnamon, lemon zest and1 tablespoon of the left over flour to the pot Cook gently for 5 minutes Add lentils, chopped apricots and quartered onions and mix well, cooking for another 5 minutes In a small bowl, mix together the jam, chutney and stock - pour into the pot and add chicken pieces Bring to the boil, cover and simmer for 15 minutes Place the lidded pot in the Wonderbag to finish cooking for at least 3.5 hours or overnight Serve with brown rice  NB The pot should be almost full so that there is a minimal amount of space under the lid. Choose the size of the pot to suit the amount of food to be cooked. More recipes can be found on the Wonderbag website www.nb.wonderbag.comwww.nb.wonderbag.com

5. OUTDOOR LIVING THIS SUMMER Try a 16 Brick Rocket Stove. Efficient use of heat, not so affected by the wind, uses garden prunings and less wood to cook compared to an open fire. Free plan on website www.vukaenergysavings.co.za

6.  Vuka Presenter, Florentina Radebe, was called to nurse her daughter in the USA for 3 months while she recovers from a motor accident. Florentina will arrive back in SA on 15 th January 2014. The Vuka Team wish her and Xoli a successful rehabilitation period and a meaningful time spent together in a world where families are separated by many thousands of miles.   Greetings from the Vuka Team.