Radiata2010(4)e

Ewald Roddewig My recipe

Ewald Roddewig My recipe for turtle jelly Ingredients: 500 g beef heart 300 g octopus pockets 4 eggs, with shell, boiled 1/4 l low-fat milk 2 large cuttlefish shells, crushed 1 handful boiled natural rice 1 carrot of medium size ½ medium-sized horseradish with 2 leaves ½ apple 1 small banana 1 small handful of spinach leaves ½ red pepper with skin Adding some beetroot lends the stirred mix an attractive colour. Only high-quality gelatine is used and mixed at twice the recommended concentration in order to produce a really solid mass. Preparation: Beef heart and octopus are minced. The resulting mass is briefly boiled in half a litre of water. The remaining ingredients, of course except the milk and gelatine, are also run through the mincer, then mixed with the milk, and thoroughly stirred. This gruel is then added to the meat and left to simmer at 90 °C for a few minutes. Once done, the gelatine, which has been prepared as per instructions, is added. Everything is mixed well once more, but kept from boiling. The still-liquid mass is then portioned by filling it into containers of the right size. It may also be cast on a baking tray, for example, cut into blocks of the required size once it has set and cooled, and then be wrapped in clingwrap. Once the turtle jelly has fully solidified, which is usually the case after 12 to 18 hours in a cool room, the blocks can be stored in the deepfreezer. It obviously needs to be defrosted slowly before used for feeding. 12 RADIATA 19 (4), 2010

Black-knobbed Sawback, Graptemys nigrinoda nigrinoda Cagle, 1954 Fig. 12. The larger of my two breeding females; the name-giving “knobs” on the carapace are no longer very distinct. Fig. 13. Hatchlings of Graptemys nigrinoda nigrinoda; note the egg tooth in the animal on the bottom left. RADIATA 19 (4), 2010 13