Lilian is a psychiatrist by profession, working as a transformational coach, guiding people

to find their inner resources to live a life with less stress and sadness with the goal of

increasing contentment and wisdom.

Guest: Reverend Natalie Angela Barnard of St Andrew’s Presbyterian Church,

Guest: Michelle Thomas | One of the members of the group.

Ingredients:

• 1 kg beef chuck, cut into strips

• 1 heaped teaspoon paprika

• 1 cup beef stock

• 1 heaped tblspn tomato paste

• ½ cup fresh cream

Method:

• Heat a little oil in a frying pan until very hot.

• Season the beef with salt and white pepper. Cook in batches until well browned.

Remove and set aside.

• Add the paprika and fry for 30 seconds.

• Return all the beef to the pan, reduce the heat and add the tomato paste, stir to

combine.

• Add the beef stock, the stock must only reach a level halfway to the top of the beef.

• Simmer gently for 30 minutes then check for tenderness and add more beef stock if

necessary.

• When the beef is tender, add the cream, stir to combine, and serve

Notes:

• Great with mash or rice or pasta or even on toast.

• Can be garnished with a sprinkling of chopped parsley.

• Serves 4

Guests

Tinitia Sieberhagen from Centurion is still in Cambodia along with her mother - battling

to get a flight home.

Thandokazi Mayo who is a teacher currently in Dalian, China.

Guest: Dr. Elsje Pieterse | Lecturer in the Department of Animal Sciences at Stellenbosch University

Tracy is a child & adolescent health physiotherapist, Mindfulness teacher, pain practitioner

& a lecturer & trainer for health professionals & teachers.

Guest: Cara-Jean Petersen | The student engagement manager at FEENIX

Hanru Niemand is a versatile local Afrikaans singer-songwriter who hails from the Boland, where he also practices as a psychologist by day.

Ingredients:

• 875ml Self-raising Flour

• 250ml Cream

• 250ml Lemonade/Sprite

Method:

• Pour the flour into a bowl and add the cream and lemonade

• Mix to form a stiff dough

• Turn out on a floured surface and knead very gently to form a smooth ball

• Pat the dough out until about 2cm thick

• Using a cutter or glass, press out the scones

• Place on a greased baking tray and brush with a little milk

• Bake at 200 C for 10-15 minutes until golden brown

Notes:

• Serve with jam and cream

• Makes 12