Step foot in Argentina or Bolivia and you may find yourself asking “what are these people drinking?” it’s not unusual to see people holding a bowl filled with hot water that is lined with leaves that is sipped, unusually, through a straw. It’s called Yerba Maté and it’s to some South Americans what tea is to the English. It’s made from a small shrub, while the hollow gourds that this drink is served in are found in marketplaces throughout the continent and makes for a popular trinket for tourists.

More about it

Yerba Maté is made by mixing dry leaves and twigs of the mate plant in hot, rather than boiling, water. Mixing the tea in boiling water can cause a bitter flavour. The flavour of Yerba Maté tastes much like some other herbal or green teas do. It is most often served in a loose form and locals tend to add very little water to a lot of leaves but teabags can be bought as well. Sugar can also be added to the mixture if you want, or simply serve it with some of Argentina’s delicious local pastries.

Variations

Throughout South America you will find that every culture has a different way of preparing their Yerba Maté. On hot days the hot water can be substituted for lemonade for a refreshing drink or served with ice water or iced fruit juice to make a type of iced tea. No matter how it is prepared one thing is common – Yerba Maté is a social drink, one gourd is often shared among friends who sit in a circle, laughing and chatting as they enjoy the drink.

The benefits

South American Yerba Maté has been found to have many health benefits. The tea is said to aid weight-loss as it increases the rate at which fat is burned. It is also said to help relieve certain allergies and the caffeine in the drink helps to stimulate the mind and body, relieving fatigue. It also contains lots of anti-oxidants that help prevent cancer and the theophylline in it helps to stimulate the heart. The drink is also believed to help depression, while acting as an anti-inflammatory that boosts the immune system.

Not so long ago, simple freestanding gas or electric white enamel cookers were the order of the day. But with the evolution of technology and the resurgence of cooking as a leisure activity off the back of several popular food shoes, one now has a multitude of different cookers to choose from. From generously sized double ovens with extra large hobs and full width grills to smaller all-in-one microwave ovens with hobs and grills, there’s something to suit every taste and budget.

Modern demands

More and more, kitchens are being designed to accommodate modern lifestyles. Larger hobs make extra burners possible and give easier access to pots and pans. Increased capacity ovens give extra shelf space while knob-less appliances allow for uncluttered and streamlined kitchens.

Modern technology enables faster start up times, which saves on energy and overall cooking time, too. Induction hobs, for example, are not only safe and clean but they are environmentally friendly too.

Form and function, simple and sophisticated

Design and function can complement each other, which is important for open-plan living and entertaining. Depending on the cooker’s finish, it can add dramatic appeal to a kitchen or it can blend into the kitchen design.

Passionate cooks especially should consider a cooker that allows for the exploration of a variety of culinary options. Interesting cooker possibilities include char grilling and steaming, for instance. Fear not about the mess though, with self-cleaning ovens making cleanup a breeze.

For those who prefer ‘self-think’ technology, automated cooking is entirely possible wherein the weight of a meal determines the cooking mode, time and temperature. Pre-set recipes also make for effortless cooking, and some cookers can even be programmed to start and finish cooking at a given time. This allows one to come home to a ready cooked meal.

Other notable contemporary cookers feature moisture-plus technology that combines moisture with fan functioning in order to improve bakes like bread and cakes. This technology also allows dishes like meat to remain tender while allowing for a glistening finish. A drier environment is also possible, making it possible to create crispier meals.

Basically, gone are the days where buying a cooker was a painless decision. Nowadays, given your needs, your budget, and your routine, cookers can be highly specified.

Small dogs, frequently called ‘handbag dogs’, recently took the world by stomr, fast becoming a popular fashion accessory for celebrities worldwide. However there is so much more to these little guys than being a cute addition to your outfit. Recently the UK has had a serious problem with the dumping of ‘handbag’ dogs after their owners became bored with their new toys. If you are serious about getting a small doggie make sure you are prepared to look after it and treat it with care and respect.

The reality of a ‘handbag’ dog

Small dogs are great for people in townhouses or who travel a lot, but keeping a dog in a handbag can do serious damage to the animal. Handbag dogs don’t know how to socialise with other animals. Moreover, due to the lack of regular exercise their joints and muscles become stiff, which can result in deformities, disease and difficulty with walking. Even little dogs love to run around, play and interact with other dogs and if you need to transport your animal invest in a proper doggie carrier that will support your dog properly.

Your perfect little friend

There are many little dogs to choose from but make sure you are prepared for everything that comes with caring for an animal. Small dogs are great for people with allergies as they have a smaller amount of dander and hair to shed. You can also get small breeds that don’t shed at all like Maltese’s, poodles and schnauzers. These types of dogs come highly recommended for dog lovers with asthma and bad allergies. If, however, you are looking for a small dog due to space constraints make sure you stay away from breeds with high energy like a Jack Russell.

Not just a fashion accessory

When buying a small, or ‘handbag’ dog, as they have come to be known, make sure you are buying it for the right reason. Handbag dogs were made popular by celebrities like Paris Hilton and are slowly falling out of fashion. But these are not just inanimate garments one can simply discard. If you want to make a difference, consider adopting one of the small, abandoned dogs at your local shelter.

Does all your jewellery turn brown no matter how expensive it is? Although a lot of people experience discolouration of jewellery or skin with cheap items, certain people also see an effect on their silver or white gold jewellery. The answer to your problems could lie in a number of things, be it the quality of the jewellery you are buying or the chemicals in your skin. Make sure you know why your jewellery starts to tarnish and discover simple ways to fix tarnished jewellery.

Silver

Silver jewellery tends to tarnish, with the rate this happends dependent on the type of silver worn and how frequently you wear the item. Most silver jewellery is coated with rhodium plating, which can chip off and result in dull looking jewellery. As solid silver is very soft it is normally mixed with sterling silver which has a tendency to discolour. Make sure you know exactly what you are getting because silver plated jewellery will discolour quickly. Faux silver jewellery is hard to spruce up while solid silver can be rubbed with some silver polish or homemade remedies like toothpaste.

Gold

White gold also often has a rhodium plating that can chip off and discolour jewellery. To improve the look of your jewellery, you will simply need to get it recoated with rhodium on a regular basis. With gold and white gold rings and jewellery the test is in the quality – make sure you are purchasing high quality items that are not just plated but are pure gold. If, however, you work outside, your jewellery could just be turning brown because it is dirty and so should be cleaned regularly.

Your skin

If you have a real problem with discolouration in your jewellery it could be a chemical imbalance in your skin. Sweaty skin can cause corrosion in silver and gold jewellery, causing them to discolour and so they should be removed when engaging in physical activities. Chemicals such as nitric acid can also cause black stains on your skin and jewellery and if you work with these chemicals make sure you wash your hands regularly. Certain antibiotics and medications can also cause a chemical reaction between your skin and jewellery causing the metal to tarnish. People who have experienced this problem should always opt for jewellery in a higher karat as it contains less metal elements and a greater volume of pure gold or silver.

Vegetarians are able to enjoy healthy sushi as much as meat eaters with these fish-free sushi rolls. Vegetarian sushi rolls allow you to get creative with colour in the kitchen, while omitting fish, a characteristic of sushi rolls. They can be made from a combination of grated baby marrow with wasabi and sesame seeds, grated carrot and alfalfa sprouts, cream cheese and mixed peppers, cucumber with avocado pear and mayonnaise, tofu and rocket, omelette and water cress or whatever other filling you wish to experiment with. This recipe will serve six.

Ingredients

You will need the following ingredients for the fish-free sushi rolls: vegetable oil, 8 seaweed sheets (nori), wasabi paste, mayonnaise, toasted black and brown sesame seeds and a selection of sliced or grated vegetables of your choice. You will also require some cling film and a sushi mat.

The vinegar mix is made up of 50ml rice vinegar, 25ml castor sugar, 5ml salt, 5ml mirin and a few drops of freshly squeezed lemon juice. A cup of sushi rice and 1 1/2 cups of water are also required.

Prepare the sushi rice

Cook the sushi rice for 10 to 15 minutes on a low heat. Once cooked, put the rice aside and cover it. Allow it to rest for half an hour. Mix the vinegar ingredients together in the meantime.

Prepare the sushi rice by covering a tray with cling film. Spread the rice over the plastic and then drizzle the vinegar over the rice. Allow the ingredients to cool before preparing the vegetarian sushi rolls.

Prepare the fish-free sushi rolls

Cut the seaweed sheets in half if you want smaller rolls or leave them as they are for larger rolls. Place the vegetable oil in a small bowl in order to dip your fingers to prevent rice from sticking to them. Cover the sushi mat with cling film.

Place the shiny side of the nori onto the mat. Rub some oil onto your fingers and spread the rice over the sheet to create a thin layer. Leave a 1cm space from the edge at the top of the sheet.

Arrange your choice of topping in a line 3cm from the bottom of the nori. Lift and roll the sheet to cover the topping. Use the rolling mat to guide you and finally, pull the sheet towards you to seal the filling.

Roll, cut and serve

Roll the remaining sheet to create a tube shape. Slice the sausage shape with a sharp knife into equal sizes. Serve your vegetarian sushi rolls with soya sauce in small bowls (one for each person), together with pickled ginger slices and wasabi.

Prepare the table with a simple arrangement of plates and chop sticks before serving. For some extra colour and decor, place a zen flower arrangement on the table. All you need for this is a flower or two in a clean-lined vase. And there you go – tasty sushi minus the fish for vegetarians.

This butternut bake recipe does not require any pastry skills as the crust is made with breadcrumbs making it great for cooks who want to get a simple – if indirect – introduction into what goes into making pastries The breadcrumbs are blended with chopped tomato, sesame seeds, grated cheddar cheese and olive oil. The crust doesn’t require any rolling as it is simply sprinkled over the filling and baked until golden brown. Ingredients for the filling include butternut, onion, garlic, feta cheese, hyme, olive oil, mixed spice and seasoning. Replace the butternut with spinach for a spinach and feta cheese dish. Serve with couscous.

Prepare the breadcrumb topping

Measure out the following ingredients to make the breadcrumb topping: 2 cups of day old wholemeal breadcrumbs, 1 chopped tomato, 1 cup of grated cheddar cheese and 1/2 a cup of sesame seeds. You will also need some olive oil to bind the ingredients.

To make the breadcrumb topping, simply blend your bread in a food processor. Mix all the ingredients with some olive oil. Press the blended mixture into a ball. It should crumble easily and shouldn’t be too oily.

Prepare the butternut bake

Preheat your oven to 180 degrees celsius and prepare the following ingredients for the butternut bake: 1 1/2 kilograms of butternut (peeled and cut into cubes), 1 red onion (chopped), 2 cloves of garlic (chopped), 400 grams of feta cheese (cut into cubes), 4 sprigs of fresh thyme (chopped), 1/4 cup of olive oil, mixed spice and seasoning to taste.

Place the chopped butternut squash, onion, garlic, feta cheese and thyme into an ovenproof dish. Now season with mixed spice, salt and pepper to taste. Drizzle some olive oil over the ingredients and gently mix everything together until the butternut is well coated. Place the crust mixture over the top of the mixture and sprinkle with some more sesame seeds if you wish.

Bake the dish for three quarters of an hour or until the breadcrumb topping or crust is golden.

Follow this up with the best part of the whole process – eat!

This potato and lentil shepherd’s pie dish can be enjoyed by meat eaters as well as vegetarians, and the lentils can be substituted with kidney beans, if your prefer. Being a hearty dish, it is well suited to cold weather. Serve it with caramelised onions and whatever vegetables are in season for a well-rounded meal.

Ingredients

You will need the following ingredients for eight generous servings of potato and lentil shepherd’s pie: 500 grams of brown lentils (soak), 1 kg of potatoes (cut into cubes), 1 tablespoon of cooking oil, 1 teaspoon of worcestershire sauce, 1 large onion (chopped), 2 garlic cloves (finely cut or minced), 1 tablespoon of ginger (grated), 3 medium sized carrots (chopped), 1 large ripe tomato (chopped), 1 pepper (chopped), 1 tablespoon of butter and 1/2 cup of cream (or milk).

As for the herbs you will require 1 teaspoon each of thyme, marjoram, as well as 1/4 cup of parsley (chopped).

Prepare the lentils and potatoes

Once the lentils have soaked, they can be boiled for ten minutes in a covered pot. Reduce the temperature and allow them to simmer until they are soft, adding more water if necessary. Drain the cooked lentils.

Cook the potatoes in some lightly salted water until they are cooked through. Drain them and then mash them together with the butter, cream and chopped parsley. The mash should be smooth (otherwise pass the potato through a sieve). Season to taste.

Prepare the other vegetables

Cook the onion in some oil for four minutes before adding the garlic. Stir in the ginger, pepper, tomato and remaining herbs. Cook for another five minutes until such time as the onion is transparent.

Spoon the lentils into the pan and stir. Simmer the mixture for 20 minutes and add a little water if necessary. Season to taste and then stir in the worcestershire sauce.

Bake

Preheat your oven to 180 degrees Celsius.

Spoon the lentil mix into an ovenproof dish and then spread it evenly across the bottom. Place spoonfuls of mashed potato onto the lentil mix and then use a fork to spread it evenly over the base mixture. Use a fork to decorate the potato and then pop the dish into the oven.

Bake for 25 minutes to half an hour until the potato is golden brown in colour. Serve with steamed vegetables and caramelised onions in cold weather or a fresh colourful salad in warmer weather.

Note: Check that the worcestershire sauce you’re using does not contain fish extracts if you’re serving vegetarians. Otherwise purchase vegetarian worcestershire sauce to be sure.

This eggplant lasagne recipe is great for vegetarians and can be prepared ahead of time. Ingredients include lasagne sheets, onion, tomatoes, eggplant (or brinjal), mozzarella cheese, olive oil, marjoram and olive oil. The white sauce requires butter, flour, milk and nutmeg. Any cooked seasonal vegetables can be used instead of eggplant for the filling. Oven roasted butternut or pumpkin slices or well drained cooked spinach make for a delicious alternative dish. Allow for one cup of filling for each layer.

Ingredients

Measure out the following ingredients to serve six generous portions: 15ml olive oil, 1 finely chopped onion, 1 sprig of marjoram, 1600 grams of good quality tinned tomatoes (chopped), 2kg of eggplant (sliced), 2 cups of grated mozzarella cheese and 12 to 15 slices of lasagne sheets. You will also need salt and pepper to taste.

The white sauce requires 125 grams of butter, 250ml of ordinary flour (sifted), 5 measuring cups of milk — as well as some nutmeg, salt and pepper to taste.

Prepare the eggplant slices

Salt the eggplant (or brinjal) and allow the slices to stand for half an hour before rinsing and drying them (pat dry with a tea towel). Brush both sides of each slice with olive oil and bake for approximately 40 minutes on 200 degrees Celsius. Turn the eggplaint slices halfway through the cooking — after 20 minutes.

Alternatively, fry the eggplant slices in oil until they are cooked and golden in colour. Drain them well with kitchen paper.

Prepare the sauce

Stir the onion in the olive oil on a medium heat until it is caramalised. This should take about a quarter of an hour to 20 minutes. Lower the heat and add the marjoram, stirring for another minute. Add the tomato and season to taste. Cover the pot and simmer the sauce for two hours until it is reduced to a thick sauce with a rich flavour.

Prepare the white sauce

Melt the butter on a low heat and gradually stir in the flour until it is well combined with the butter. Slowly add the milk, stirring with a balloon whisk to prevent lumps. Bring the sauce to a slow boil while stirring continuously — until the sauce is thick. Season with a pinch of nutmeg, salt and pepper.

Press the sauce through a sieve to remove any lumps, should it be necessary.

Prepare eggplant lasagne

Preheat your oven to 200 degrees Celsius. Spread a thin layer of tomato sauce over the bottom of an ovenproof dish. Place a layer of lasagne sheets over the sauce and follow with a layer of eggplant/brinjal. Spread a layer of whites sauce over the eggplant and some cheese. Do the same for the next layer but leave out the cheese.

Repeat until you have three or four layers, finishing with white sauce and a topping of cheese. Bake until the cheese has melted and is light brown in colour. Once cooked, allow the dish to stand for 10 minutes before serving.

Imagine having limitless amounts of energy so that you can do all the things you want to do. Some people, like Judith Wills believe that ‘once you finally tap into life as you truly want to live it, you will find that energy really is infinite.’  She says that you don’t have to feel that you have just ‘so much’ energy that will allow you to do just ‘this many’ things and no more. Whatever positively stimulates, motivates or pleases you can energise you, too.

Book ‘me time’

To achieve the life you want, you’ve got to make time for yourself without feeling guilty about it. How can you push back your boundaries if you never have space to feel, think, plan or act on your needs?

Put an hour aside for yourself every day and allow at least three hours of ‘me time’ every week. Try to fit in an entire day of ‘me time’ once a month where you do nothing other than what you want to do.

If at all possible, try to book two weeks of just ‘me time’ a year. This is a total of 47 days a year, which, as Judith Wills points out, is ‘a mere 13 percent of your life!’

Get your energy flowing

The lighter side of life is good for you. Spending time with loved ones, laughing, dancing and having fun brings happiness. Happiness then boosts your immune system, which helps you live longer.

Physical activity improves well-being and gets your energy flowing, too. Whatever it is, get your body moving and energise yourself. Use your senses to really look, feel, smell, taste and touch — so that you savour each moment of whatever you’re doing.

Purpose

Judith Wills says that a sense of purpose to the day is as important to your pleasure as all the transitory senses: ‘For true energy, you need to cultivate the habit of waking each day, knowing what you want to achieve.’

Build think time into your day and work on your purpose. Having a sense of purpose and anticipation can activate your emotional energy. If there’s no sense of excitement, you may end up feeling like your life is meaningless and dull.

Balance your think time between daydreaming, self-searching and planning. With regular think time you’ll feel like you are more in control of your life. Wills advises to get into the habit of thinking about all the input that forms your daily life.

Do it

‘Much of what your brain processes may be rubbish, but if even 10 per cent is life-altering it’s well worth doing,’ says Wills. She advises to make it happen and to start now since energy isn’t finite but your life is.

By exploring your potential and maximising the possibilities of your life, you will boost your energy levels tremendously — and experience a sense of fulfillment, too. Add focus to ambition and purpose and you’re sure to achieve the life you want.

Veneers are extremely thin sheets of wood that can be used to cover or decorate a wooden base. Just as wood is unique and not always uniform, so is veneer. These paper thin veneers are often described according to their source. They can be called crown, burr, burl, butt, ray, birds-eye, curly or striped, for instance. Inlays, on the other hand, serve to decorate table tops and wooden doors. Although they were historically created by highly-skilled carpenters, they can be bought ready made today.

The basics of veneer

Using veneer as a finish instead of solid wood does not imply a loss of character. A sheet of veneer may contain knots, splits, insect holes or ragged edges. Straight grain veneers are cut from a tree trunk across the growth rings. This results in large sized veneer with ‘stripes’ down the length.

Burrs or bulrs are cut from growths on trees, allowing for dappled finishes. Butts are cut from the base of a tree, which results in wavy patterns. Crowns, which are cut from the top of a tree, have Y-shaped patterns. Birds-eye veneers are cut from hardwoods that have died or have been damaged. This results in all sorts of strange patterns.

Veneers can be dyed, as they have been for around a hundred years. The veneer is saturated with a dye. The coloured veneer can then be incorporated with other coloured veneers or with natural wood veneers.

Using veneer

Pairs of veneers can be used in all sorts of ways to create different patterns. It’s important to keep them in order as they are cut. To use the veneer, it will have to be dampened, pressed and edged with gummed tape. Ask your supplier to show you how to achieve this or do some research before you begin.

Motifs

Motifs can be used to decorate furniture. Thin sections of coloured wooden inlays can be used to form an edge or a line. This is called stringing and it can be an attractive finish for panels and edges. Ribbon-like patterned strips can be use to great effect on the join between different woods. This is referred to as banding.

Inlay motifs are made from dyed and natural coloured veneers. These decorative marquetry designs are often laser cut. The wood can be scorched with hot sand to create a three dimensional effect. Geometrical veneer designs are called parquetry.

As said, motifs were traditionally created by skilled carpenters. Of course you could make them yourself by hand if you are so inclined. This could be a cost effective and rewarding route to go if you have the time.