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Foodie Tour to the Cape West Coast and Riebeek Valley

Join me for 5 fabulous days on a foodie tour in the Riebeek Valley and the West coast.
Nestling on the slopes of its own mountain, the dramatic Kasteelberg.

THREE PLACES LEFT ON THIS WONDERFUL CAPE TOUR!

Contact me if you are interested as it is a tour not to be missed!!

Foodie Tour to the Cape West Coast and the Riebeek valley

27 September 2017 to 1 October 2017

Join me for 5 fabulous days on a foodie tour in the Riebeek Valley and the  Cape West coast.
Nestling on the slopes of its own mountain, the dramatic Kasteelberg, the surrounds are wheat lands, vineyards and olive groves. We will stay in Riebeek Kasteel and you will love the rural atmosphere of this quaint village, with a wide range of opportunities to do a bit of retail therapy and taste the delicious local wine, olives and other products.

Riebeek Valley - wine lands, olive trees and wheat fields
Riebeek Valley – wine lands, olive trees and wheat fields

Another night will be spent at an exclusive country house in the Riebeek Valley, located on a working sheep and wheat farm. It is famous for its country food, which is generous, imaginative and mostly made from a variety of local produce. We will join the chef in her kitchen and watch her cook some inspirational recipes which we will enjoy in the dining room filled with soft candlelight, creating a wonderful atmosphere to enjoy the evening gourmet dinner.

Beautiful country food
Beautiful country food

Breakfast is in the conservatory which is full of morning sunshine at breakfast time.

The next day we head up the West Coast to the village of VELDDRIF. Here the Berg River reflects the tranquility of the village. Velddrif is a birders Mecca, wader hotspot, fisherman’s paradise with loads of bokkoms.
We will call in at Bokkoms laan .This is the famous road on the banks of the Berg River where the locals dry the bokkoms by the thousands.
Their we will find art galleries of people who have made their lives in the beauty of this area.
We couldn’t get closer to the ruggedness and rustic harshness of the West Cape and it’s villages.

Back in the car we make our way to the beautiful village of PATERNOSTER. Paternoster meaning “our Father” ostensibly, took it’s name from the heartfelt prayers of shipwrecked Portuguese sailors. Although life in Paternoster is still closely associated with the sea and fishing industry, it is a historic and peaceful little village dotted with white fishing cottages.

The ruggedness of the West Coast
The ruggedness of the West Coast

We check into our guest house for 2 nights. Here we will have some free time to do some shopping or window shopping. There are some really interesting little places!!!
We will enjoy one dinner at a restaurant which has a buzzy bohemian atmosphere which promises to make for an interesting dinner!
Our other dinner will include a cooking demo with a dinner party to follow!

The next morning we say farewell to this beautiful Greek Island looking village and head towards DARLING stopping at a couple of farmstalls on the way.
We travel along the Darling Wine Route, perhaps stopping at one of the Wine Estates, such as Cloof, Ormonde, Groote Post or Darling Wine Cellars.

On to Darling where we go to Evita se Perron at Darling Station. We’ll wonder around the museum not knowing whether to laugh or cry. At 1pm we will have a light lunch in the theatre, before watching Tannie Evita in her show “Tannie Evita Praat Kaktus!” If you, like me, like Pieter Dirk Uys, you are in for a treat. His shows are brilliant!!

Thereafter we make our way to the airport for our farewells after a wonderful few days!

If you would like more information on this tour click here

Milk Pastilla

Milk Pastilla

 

Milk Pastilla - A Moroccan Dessert
Milk Pastilla

Milk Pastilla is a Moroccan dessert which I absolutely love! You don’t have to serve it only with Moroccan food. It is a great way to end any meal as it is so yummy!

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Milk Pastilla
A yummy desert to serve anytime!
Milk Pastilla - A Moroccan Dessert
Course Dessert, Dinner, Lunch
Cuisine Moroccan
Prep Time 30 mins
Cook Time 6-8 mins
Servings
people
Course Dessert, Dinner, Lunch
Cuisine Moroccan
Prep Time 30 mins
Cook Time 6-8 mins
Servings
people
Milk Pastilla - A Moroccan Dessert
Instructions
  1. Preheat oven to 200C.
  2. Toast almonds in dry frying pan until lightly browned and set aside.
  3. Place sheet of pastry on buttered baking sheet and brush pastry with a little melted butter.
  4. Repeat this 3 times placing each sheet on top of the first one.
  5. Now cut into rectangles or squares.
  6. Repeat until you have 2 sets of 3 layers of pastry for each person.
  7. Place in oven, bake for 6-8 minutes until golden and crisp and cool on wire rack.
  8. To make the custard
  9. Bring milk to the boil.
  10. Whisk sugar and yolks with electric beater until thick and pale.
  11. Then add the cornflour and gradually whisk in the hot milk.
  12. Place mixture back in pan and cook until thickened and smooth.
  13. Now remove from heat, beat in butter, pour into bowl, cover with cling-wrap right onto the custard to prevent a skin forming and leave to cool.
  14. Whisk cream and fold in into the custard with orange flower water and refrigerate.
  15. To serve
  16. Place a sheet of crisp layered pastry on a flat serving plate.
  17. Spoon some custard on pastry sheet and spread it carefully all over the pastry.
  18. Repeat with the next layer of pastry.
  19. Dust the top of the last sheet with icing sugar and cinnamon and sprinkle over the toasted nuts.
Recipe Notes

You can buy orange flower water from an Asian or Middle Eastern food shop.  Alternatively use a drop of orange extract.  Be careful though as it is very strong.  If you can't find any of these, you can leave it out or add a splash of orange liqueur.  It won't be traditional anymore having the alcohol in it, but it will certainly be delicious!!!

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SCRAMBLED EGG PASTRY SLICE WITH TOMATO RELISH

SCRAMBLED EGG PASTRY SLICE WITH TOMATO RELISH

Scrambled Egg Pastry Slice
Scrambled Egg Pastry Slice

A Scrambled Egg Pastry Slice with Tomato Relish is a great breakfast or brunch that can score you points with family or friends.  How often do we think “what should I make for breakfast or brunch” this weekend.  I know I do!  We have recently spent a few weekends at the farm, and brunch is always what I do instead of breakfast.  It allows for much needed sleep ins and for guests to lazily join us in their pj’s on the patio.  After coffee and rusks, reading, talking or taking in the stillness of the bush with the sound of the river in the background, we all drag ourselves off to get ready for our day……and then we do brunch!

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SCRAMBLED EGG PASTRY SLICE WITH TOMATO RELISH
Delicious for breakfast or brunch!
Course breakfast, brunch
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Course breakfast, brunch
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Instructions
  1. To make the breakfast slice
  2. Preheat oven to 220C.
  3. Cook the bacon in a pan until browned and cooked through, remove.
  4. Cook mushrooms in the pan and set aside.
  5. Unroll pastry onto lightly floured oven tray.
  6. Cut into 6 rectangles and make a ½ cm ridge all round the sides. Don't cut all the way through the pastry.
  7. Bake in oven until golden brown and slightly crispy then remove from oven.
  8. Sprinkle cheese over the base of the pastry leaving a 1cm border around the edge of the pastry.
  9. Place the bacon on top of the cheese and top with mushrooms and season.
  10. Return to oven and bake until cheese has melted and heated through.
  11. To make the scrambled eggs
  12. Place eggs, thyme, cream, milk and some salt in a bowl and whisk together.
  13. Melt butter in frying pan over a high heat, but don’t burn the butter.
  14. Pour in egg mixture and cook for about 30 seconds until set around the edge.
  15. Using a wooden spoon, fold the eggs bringing the outer set part to the middle of the pan.
  16. Cook eggs repeating the folding process until they are just set, remembering that they will continue cooking after they have been removed from the heat.
  17. To serve:
  18. Remove pastry slice from oven and top with scrambled egg.
  19. Garnish with fresh thyme and serve immediately, with the tomato relish on the side.
  20. To make the Tomato Relish
  21. Heat oil over medium heat and fry onions until softened for about 8-10 minutes.
  22. Then stir in the garlic, mustard seeds and cumin and cook for about 1 minute.
  23. Add the red wine vinegar, brown sugar, dried chilli flakes and 1 tsp salt and simmer over a medium-low heat until liquid has evaporated and mixture is sticky and caramelized.
  24. Relish can be served hot or cold.
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Banana Bread

Banana Bread

Banana Bread
Banana Bread

Everybody loves banana bread. This is my sister-in-law Deanne’s recipe and definitely a family favorite. One she always makes when we go away as a family. Use very ripe bananas and you will have a beautifully moist loaf.

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Banana Bread
Delicious banana bread to enjoy with or without good butter.
Course Cakes
Prep Time 15 mins
Cook Time 1 hour
Servings
people
Ingredients
Course Cakes
Prep Time 15 mins
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 180C.
  2. In a mixing bowl cream together the oil and sugar.
  3. Add egg and vanilla and beat well.
  4. Now add the dry ingredients and mix together quickly.
  5. Add banana and combine.
  6. Pour into a greased long loaf tin leveling off the top of the mixture. I normally make a line (dent) down the middle of the loaf about 2mm deep.
  7. Bake at 180C for about 1 hour or until skewer comes out clean.
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Penne with Creamy Smoked Salmon

Penne with Creamy Smoked Salmon Sauce

Recipe-Penne with Creamy Smoked salmon
Penne with Creamy Smoked salmon

Penne with Creamy Smoked Salmon is a gorgeous pasta that I serve with a side salad. Increase the amount of smoked salmon if you wish.
I love to serve this to my friends at book club or girls lunches, and I think because it is nice and light with the fish. Having said the though my husband also loves it!

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PENNE WITH CREAMY SMOKED SALMON
Prep Time 15 mins
Cook Time 30 mins
Servings
people
Ingredients
Prep Time 15 mins
Cook Time 30 mins
Servings
people
Ingredients
Instructions
  1. Cut salmon into 2cm strips
  2. Heat the butter in a pan and add garlic and shallots, stirring until shallots are soft. Now add the brandy and cook for about 1 minute.
  3. Stir in the cream, tomato paste and Tabasco sauce, simmer uncovered for about 5 minutes or until it has slightly thickened.
  4. Add the salmon and the dill.
  5. Cook pasta in salted boiling water until it is just tender, then drain.
  6. Pour hot sauce over pasta and mix gently.
  7. Serve with parmesan on the side.
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Naked Easter Cake

 

Naked Easter Cake
Naked Easter Cake

Naked Easter Cake

I made my Naked Easter Cake with an orange sponge cake recipe that my mom and I used when we were catering.  It is really easy and is light and moist.  I don’t know where she found this recipe but it has been my favorite ever since.

Naked cakes are creations that forgo the traditional last layer of icing to display the colors and textures of what’s inside the cake.

They are very trendy right now and are the wedding cake “of the moment”.  I love their uniqueness as I think they look rustic and homely…..like you have just rustled it up in your kitchen with love.

My cake will be the center piece on my Easter table on Sunday……

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Naked Easter Cake
Naked Easter Cake
Course Cakes
Cuisine Easter
Prep Time 20 minutes
Cook Time 15 mins
Servings
Ingredients
Course Cakes
Cuisine Easter
Prep Time 20 minutes
Cook Time 15 mins
Servings
Ingredients
Naked Easter Cake
Instructions
  1. TO MAKE THE CAKE
  2. Preheat oven to 180C.
  3. Grease 3 X 20cm cake tins and line with grease proof paper.
  4. Beat very well together 4 eggs and 1 cup sugar until pale in colour.
  5. Boil together 50ml sugar, 50ml oil, 1 cup orange juice and rind of 1 orange.
  6. Sift together 1 ½ cups flour, 3tsp baking powder and pinch of salt.
  7. Add flour mixture to the egg mixture.
  8. Then quickly add boiled ingredients.
  9. Pour mixture into greased tins and bake for 15 minutes or until cooked.
  10. When ready leave to cool in tins for a few minutes, then turn out and allow to cool totally before icing.
  11. TO MAKE THE ICING
  12. Mix all the ingredients together and beat with a mixer until smooth and fluffy. Beat for around 15 minutes.
  13. Ice the cake when cold as naked as you wish.
  14. Decorate your cake as you wish.
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Delicious Fresh Figs

Figs....delicious fresh figs
Delicious fresh figs

I love delicious fresh figs.  We don’t have much left of the season, so while they are still on the shelves try this divine recipe….. and be sure to have good bread to mop up the sauce.

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Baked Figs and Prosciutto with Gorgonzola Sauce
Don't forget the bread to mop up the sauce!!
Delicious Figs - Baked figs and Proscuitto with Gorgonzola Sauce
Course starter
Cuisine Italian
Prep Time 15 mins
Cook Time 15 mins
Servings
People
Ingredients
Course starter
Cuisine Italian
Prep Time 15 mins
Cook Time 15 mins
Servings
People
Ingredients
Delicious Figs - Baked figs and Proscuitto with Gorgonzola Sauce
Instructions
  1. Preheat your oven to 180 degrees Celsius.
  2. Take the figs and cut a cross at the top but only go 1/3 of the way down.
  3. Wrap each fig with a slice of prosciutto and then with your thumbs and index fingers squash the fig gently to make an opening at the top.
  4. Divide the 50g gorgonzola between each fig, placing a bit on the top of each fig.
  5. Place in the oven and let them warm through until the cheese starts to melt and the figs start to look sticky.
  6. In the meantime, heat together the cream, 100g gorgonzola and the chopped rosemary.
  7. When ready to serve, place figs on a platter, or on individual plates, and drizzle the sauce around.
  8. You can serve the rocket on the side, but that is purely optional.
  9. Oh......and don't forget some good bread to mop up the sauce!!
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Cape Town

Cape Town

Have just arrived in Cape Town to the most perfect day!  I had to drop Steve off in the city for a meeting, so we had breakfast at Tashas at the V&A Waterfront.  Strolling across to his meeting, this was the view!!

From the V&A Waterfront Cape Town
From the V&A Waterfront Cape Town

While ambling around the shops waiting for him, I came across these beautiful flowers.  It took me back some 30 odd years, when I was a young air hostess in my early 20’s.  Every time I night stopped in Cape Town, I would head to the flower market in town and buy a few bunches of flowers to take home.  The market was full of very interesting characters.  I mostly bought from a lady who had a character as colorful as her flowers. She always made me laugh and  I wonder where she is now?  I didn’t  have to close my eyes to recall this precious memory…….. I just smelt the flowers…….

Flowers in Cape Town
Flowers in Cape Town

Arriving at our apartment later, I opened the door, saw the sea and headed for the patio.  There it was, as beautiful as ever.  Table mountain……  No wonder Capetonian’s always talk about the mountain.  So do I now!!!

The view from our apartment. Table Mountain Cape Town. The view from our apartment.
The view from our apartment. Table Mountain Cape Town.

 

 

HAPPY NEW YEAR

Happy New Year

 I wish you beautiful moments, treasured memories, abundant laughter, honesty and  integrity from those around you, mindfulness, stillness, gratitude and blessings.  Live each moment.

Happy New Year.Seafood Platter at On The Rocks
Seafood Platter at On The Rocks

We had the most divine seafood platter at On The Rocks on the 2nd of January.  The tuna was perfectly seared, delicious prawns, plump mussels and crispy and soft calamari.  Just loved it.  Of course, our view from our table added to the whole experience!

Happy New Year, View from our table at On The Rocks
View from our table at On The Rocks