Pesto chicken kebabs at Somerset Gift Farm Getaway….. part 1 of 3

Welcome to 2015 and the first of loads of new posts after my year of gathering new recipes and visiting beautiful places.

Let’s kick this year off with a 4 part post of Somerset Gift Farm Getaway… 16 km’s outside Swellendam on the foothills of the Langeberg Mountains. We booked Fish Eagle Lodge, which comes with 3 large on-suite bedrooms, a lovely open plan living / dining area and a near wrap-around covered veranda with outside braai. The house looks onto the towering Langeberg Mountain range that looks so close, that it feels as if it flips over your head.

 

Late afternoon view from the "stoep"...

Late afternoon view from the “stoep”…

We usually arrive late afternoon just in time to see “the light”… for a couple of seconds before the sun sets, it flouds the little valley and then complete darkness sets in…

Fish Eagle Lodge at night....

Fish Eagle Lodge at night….

Over the next 3 posts I will post our lunch menu recipes… it was a big family morning prepping and having fun … with me and my mom cooking, the kids fishing buckets full of small fish in the pond in front of the house and Liezel creating the most amasing crochet blanket…. happiness  ….

 

Lunchtime...

Lunchtime…

For the Pesto Chicken Kebabs you will need:
RECIPE CARD > click on this link30. Pesto chicken thigh fillet sosaties……. RECIPE CARD
2 deboned thigh fillets (Elgin Free Range of course) per kebab (chicken breast fillets can also be used but the thigh fillets are more tender)
3 small rosa tomatoes per kebab
Basil pesto, enough to “wet” the chicken pieces
Kebab sticks
Salt and Pepper

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Cut each thigh fillet in 2 and marinade the cut chicken pieces for at least 2 hours in the Basil Pesto in a fridge.IMG_6431

Ouma Babsie giving a helping hand in the kitchen...

Ouma Babsie giving a helping hand in the kitchen…

Soak the skewers in water while the chicken marinades and skewer the kebabs alternating between the chicken pieces and rosa tomatoes. Jip this is a bit of a messy job so … deligate..

Braai the kebabs until “just” cooked and serve….

 
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LUNCH TIME !!

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Do remember to “braai” the kebab’s until JUST cooked, you want them deliciously tender..

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Serve with a slice of Spinach and Ricotta loaf (recipe following – part 2 of 4 ) and a Nectarine green salad with a yummy pear and rosemary dressing (part 3 of 4)….

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And then we go fishing…

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To follow… Part 2 of 4… Spinach and Ricotta loaf…

LIFE AT SOMERSET GIFT FARM GETAWAY…

Birthday breakfast and Paradise found…

I feel innerly warmed to be called a friend of one supercool girl called Evelyn, and also sad that I could only spend one night at Seagull Cottage celebrating Evie’s 40th birthday.

The invite, ALWAYS very exciting receiving invites like this….

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Just one hour away from Cape Town lies this little piece of paradise… Churchhaven…. Seagull cottage…

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Entering the Westcoast National Park, the views seems endless….

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The Atlantic Ocean on the left, Westcoast National Park in the middle and the Langebaan lagoon on the right…

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Seagull cottage, when I say Paradise found, I really mean it, ….. this cottage is not the normal “rental”, it is beautiful, a white sandy beach overlooking the Langebaan Lagoon, crisp white linen and fully equipped to the finest detail .

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Maya was in charge of supper and whipped up a quick “make yourself” pasta with a baked tomato,feta and oregano sauce…I just love the open plan kitchen where we cooked and laughed till early in the morning…

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And tooooo quickly it was morning, and my turn to whip up a quick breakfast before I had to leave…

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We started breakfast with a delicious seasonal fruit platter, served with thick Greek yoghurt, Blueberry coulis and drizzled honey…

For the Blueberry coulis simmer together 3 cups of fresh Blueberries and one cup of water, +/- 20 minutes. Drain / strain the cooked sauce, press out the juices from the cooked blueberries and push the juice through a strainer with the back of a spoon.. Discard the pips and skins…

Add 150ml sugar to the strained juice and simmer for another +/- 20 – 25 minutes until slightly thick, add 30 ml’s lemon juice and cool…

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Breakfast views…. with pink Pelican’s walking the entire width of the white sandy beach in front of us…

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Then it was time to whip out my “little crepe pan” …. which I take everywhere with me, and made omelettes filled with sweet red peppers and brown mushrooms….

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And now it was time to go… I really did not want to leave… I did not even go for a walk on the beach as I just knew it would make it more difficult to leave everyone behind and hit the road…. I WILL go back to this cottage, hopefully for two nights and walk the beach….

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Thanks for the most amasing fun time, thinking back my cheeks still hurt from laughing…

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“hulle is goeie mense….” will never have the same meaning again…

Halfaampieskraal breakfast souffle…. Overberg at it’s best…

Not often that I am without words…. but the 24 hours spend at Halfaampieskraal was pure magic…. thanks needs to go to our hosts Jan-Georg and Cobus who went out of their way to wine and dine our group of eight, my seven supercool friends and the Magic of Halfaampieskraal. Luckily I’ve managed to convince Jan-Georg to demonstrate a “recipe” for my blog, and he was wise enough to suggest a breakfast treat, while the others were in dreamland early Sunday morning, I entered the inner soul of Halfaampies and Jan-Georg cooked… but first… some photies..

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Our weekend was planned to the finest detail, a special invite for a special place….

Deep inside the Overberg over rolling hills of screaming yellow canola fields..

Directions...

Directions…

The ROADTRIP….

All good things starts with bubbles, and no Roadtrip is complete without a bottle or two, even if the wind blew our feathers all over the Overberg.

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Waiting “on route” for our friends with our glasses filled, nearly Lunchtime …

Welcome, welcome to Halfaampieskraal, our host helped us unpack, yes one night only but we had loads of stuff, tripods, camera bags, bags with stuff for our dress up dinner, boxes of apples and and and…o yes, boxes of bubbles …

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The best decision we made was to request a “light” lunch on arrival Saturday afternoon, ja right, I don’t think the word “light” exists at Halfaampies, it was a sensory overload, not sure if it was from the bubbles “on route” and bubbles pre, during and post lunch but I was on an euphoric high…..

LUNCH is served…on the stoep, overlooking the rolling hills… and our glasses, filled by Jan-Georg…

Layered potato salad, with soft soft leeks, light mayo dressing, sliced egg and caper berries...

Layered potato salad, with soft soft leeks, light mayo dressing, slices of egg and caper berries…

I will dream of soft soothing mayo leeks for nights to come…

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Turkish bean, pg 82 of the beautiful coffee table cookbook, "halfaampies celebrates"...

Turkish beans, pg 82 of the beautiful coffee table cookbook, “halfaampies celebrates”…

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I love flags… flags everywhere…

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Jan-Georg … making us feel truly welcome…

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And more lovely flags…

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Lunch flowed into drinks on the stoep…. and a surprise early birthday cake for my good friend Evie…. served with coffee and bubbles…

Evie showed me a pic of this cake months ago... I don't forget...

Evie showed me a pic of this cake months ago… I don’t forget…

The main “excuse” for this quick one night away was a “photographic weekend”, well this is proof if it… I even took my camera to the loo for self portraits…(thanks Evie)…

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Beautiful welcome letters and dinner menu on our bed.... how perfect can this be...

Beautiful welcome letters and dinner menu on our bed…. how perfect can this be…

Time to pack out those feathers and get dressed to fit the theme…. Dress Halfaampies…

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TIME FOR THE FUN TO START…

Magriet starting the evening on a high note...

Magriet starting the evening on a high note…

Dressed and ready for dinner… how special, dinner was for us eight only… a real feast…

And yes, we started with trays filled with yummy cocktails.

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Dinner, it felt as if we were in a different world,…

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Our starter... prawn parcels...

Our starter… prawn parcels…

Carol...

Carol…

Dinner for 8....

Dinner for 8….

Loads of fun..

Loads of fun..

Me and my good friend...

Me and my good friend…

And then… Dessert…

Halfaampies Velvet Pudding… a velvety baked custard with a thin layer of berry coulis, topped with a crispy but soft mallow meringue…

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SWEET DREAMS UNDER PUFFY WHITE DOWN DUVETS…

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While the others dreamed of velvet pudding and brandy cocktails… I could not waste a minute in bed… the light of Halfaampies is calling..

Magic hour...

Magic hour…

My early morning walking companions.

My early morning walking companions.

LETS cook…

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Entering the kitchen early morning while the others are still in dreamland was a bit of an “excitement wobble” in my life… according to me the ultimate highlight of our 24 hours at Halfaampies… all for myself!

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click on this recipe card for a one page printable PDF recipe card: ->Halfaampies Breakfast souffle…. RECIPE CARD
For the Halfaampies breakfast soufflé you will need:
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1 x roll phyllo pastry
some melted butter and a brush
grated parmesan +/- 1 cup
1 or 2 handfuls yellow sultanas
1 tub cream cheese (half plain, half blue)
2 Jumbo eggs at room temperature separated
on tablespoon flour
125ml cream
salt and pepper

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Defrost the phyllo pastry in your fridge overnight, cover with a damp tea towel once opened. Layer a 20cm pie dish with layers of phyllo, lightly brush each sheet with melted butter before adding the next sheet. Use +/- 7 sheets. Fold the edges into the pan to create an even edge.

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Grate a +/-3 mm thick layer of parmesan on the top layer of phyllo, this will create a salty crust under the sultanas. Add a handful of yellow sultanas on top of the grated parmesan.

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In a separate bowl, mix the cream cheese, 2 egg yolks, tablespoon of flour, 125ml cream, salt and pepper.

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Beat the egg whites until stiff and fold into the cream cheese mixture. Add to the phyllo, parmesan and layered sultanas and bake at 180 degrees for +/- 20 – 25 minutes until light brown and still slightly wobbly on top when you take it out of the oven.

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This recipe can be made with variations of salmon, spinach, bacon and flavoured cream cheese.

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After my early morning walk and about an hour in the kitchen with Jan-Georg I think it is now time to go and shake that Princess out of bed and go for my second walk of the day…

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Myself and “the princess” stayed in The Greek room, with our own open plan kitchen and upstairs puffy white bed and views from here to never end…from the bed, the bath, the loo, the side kitchen window AND the kitchen door…

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Breakfast is served !!

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Being spoilt by Carol my “artist, potter, sculpture and photographer” friend, little bags of white lace pressed pottery Christmas tree decorations on our breakfast table…

Visuals from the Breakfast table...

Visuals from the Breakfast table…

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Our breakfast soufflé …. the salty parmesan crust and sweet pop in your mouth yellow sultanas gives an unexpected taste sensation … served with crispy baked salty bacon and thyme flash fried rosa tomatoes…

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Our breakfast companion…..

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Sadly our food feast at Halfaampieskraal has come to an end…

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Our hosts walked with us to help pack our cars… and treated us to a sneak peak at Club Havana…an intimate party or small wedding venue in a little shed on the “Halfaampies Werf”…. a shed from the outside, and a colour explosion on the inside, instantly transferring you to a different world, of feathers, fur and lashes… heavy velvet and music for the soul…THIS is the place to book for that intimate party….your friends will love you forever…

CLUB HAVANA..

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Me and my other special friend... Evie...(thanks for today's flowers, what a great surprise)

Me and my other special friend… Evie…(thanks for today’s flowers, what a great surprise)

Time for the road trip home, but not without stopping for a quick roll and group pic…

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Halfaampieskraal, pure magic… book it NOW, take 4 couples, book lunch on the Saturday just after arrival, dress WILD for dinner and have a breakfast feast overlooking the rolling hills of The Overberg … and pleassssssssse invite me with…

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In January 2014 I will book another weekend, with the same group of girls… I think this will become an annual affair…

Keep your eyes posted for the invite, and I will keep mine posted for the next Party invite at Club Havana…

Bean and Butternut winter warmer, in the magical Tankwa Karoo

Another lazy weekend at the Tankwa Tented camp…..

The drive is far, but we see it as a “road trip” and stop along the way. From Cape Town I suggest you take Friday half day and plan to be at the Tankwa Farmstall at around 4, just in time for late afternoon coffee or early sundowners, don’t miss this Farmstall, it is all part of the Tankwa Magic. You also want to get to the Tented Camp before dark and drive in “combo” with someone else, just in case you need some assistance with those dreaded flat tyres.

The last part of the trip from Ceres is really beautiful, long long long flat straight roads with absolutely nothing ….

Pit stop no one..

Pit stop no two..

The Tankwa Tented Camp is a self catering campsite, with tents with bedding on request.

I’ve decided to make this lovely bean and butternut bake as side dish to our chicken braai, it is easy packing, none of the ingredients needs refrigeration, except for the parsley, a real “out of a tin” dish which works for me on weekends away. You need an oven for it, but there’s one at the Tankwa Camp kitchen.

click on the link for a printable recipe cardBean and butternut winter warmer ………. RECIPE CARD
For the Bean and butternut bake you will need:
No 13c. tankwa
2 tins drained butter beans
2 tins peeled tomatoes
2 tablespoons tomato paste
2 onions
olive oil
1 butternut cubed
5 garlic cloves, chopped
4 bay leaves
1 tablespoon sugar
baby carrots – optional
1 cup chopped flat leaf parsley
salt, pepper and a squirt of lemon juice
(recipe adjusted from the Halfaampies Celebrates , Gigantes Plaki recipe – what a lovely book)
Pre heat the oven to 160 degrees. Saute the onions with the garlic and a bit of olive oil, add the tomatoes, tomato paste, 3/4 cup parsley and bay leaves and simmer for +/- 10 minutes.

Add salt and pepper.

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Drain the butter beans and add to a +/- 6cm deep oven proof dish. Add the optional baby carrots and top with the cooked tomato mixture, cover with foil and bake for one hour.

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Roast the cubed butternut, drizzled with olive oil on the bottom try of the oven (in a flat oven tray) while the beans and tomatoes simmer on the top try.

After on hour, remove the cover from the bean and tomato mixture, (don’t mix) and add the roasted soft butternut on top of the bean and tomato mixture. Bake uncovered for another 30 minutes at 180 degrees. Serve hot and top with the rest of the chopped parsley just before serving.

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Campsite braai...

Campsite braai…

This warm soothing bean and butternut bake goes well with any kind of braai as a side dish, I prefer chicken….

At the Tankwa Tented Camp you are supposed to unwind and relax, BUT if you want to you can always….

HAVE FUN and go for a run…

RELAX in the hammock…

As long as you don't swing 2 together and break it like Abby did...

As long as you don’t swing 2 together and break it like Abby did…

Go for a 3 – 4 km cycle with the kids to the Africa Burn site…

ALWAYS but always take your camera with…

Me and my bike... strangely I did not crash as I was taking pics while cycling....

Me and my bike… strangely I did not crash as I was taking pics while cycling….

AFrica Burn fixtures

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And Sunday morning, make sure you get up before the sun and go for a walk…

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And if you are planning to get married, stroll over to the “wedding” site..

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A pic from our last trip..... a wedding...

A pic from our last trip….. a wedding…

And when the sun comes out the smell of coffeeeeeee will draw you back to the camp…

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And then it is time to go home, as I said a weekend can work, and if you make a “roadtrip” of the driving it is not too short, in Friday, back Sunday…

Make sure you take an extra tyre…

As this road eats tyres…. and

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inspire your kids to also take lots of pic’s ….

A helping hand..

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And you know it was a GREAT weekend if you feel TIRED…. luckily the long drive home will give you enough time to “recover”, just make sure you are not the driver…..

We need to explore the hidden treasures in our area…. like the beautiful Tankwa Karoo….

Crimplene Pudding at the De Hoop Nature Reserve, and a fathers day concert on the dunes..

I now wonder why I have not visited the De Hoop Nature Reserve before, it is a real outdoor experience with lots of class, a photographic paradise and lots lots more….

We visited the De Hoop Nature Reserve during the Fathers day long weekend in June, and stayed at the De Hoop Village. It is not often that you walk into a self catering cottage and am completely blown away by the high standard and quality of the unit, white puffy duvets, a fully equipped kitchen with lovely crockery, platters and bowls, (yes that is what’s important to me), a beautifully set table and views that goes on forever… and when you open the back door, you see Bontebok grazing in your back yard.

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Our lovely De Hoop Village cottage

Our lovely De Hoop Village cottage

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Hans, Carey and Isabella joined us for the weekend, and sorry guys but I just need to post this pic to explain the friendship…

A special friend...

A special friend…

Hans was on “food duty” on Saturday night and cooked up a storm to impress the “blog girl” with his food… Hans from now on you are on permanent “food duty” whenever we go away together…

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Hans had lists, printed recipes and loads of ingredients… and Thyme… in a tin, yes you add water and it still needs to grow…. Hans, that was very funny… we should have started the process and left the “herb garden in a tin” in the kitchen windowsill for the next guests.

Thyme in a tin, oeps it still needs to grow...

Thyme in a tin, oeps it still needs to grow…

And the “baby potato” mash, not sure if it was meant to be baby potato’s, but it showed us the strong friendship bond you share with Bruce, as he got up and without giving you “lip”, helped you peel the little baby potatoes for the mash.

The lovely “laid back” dinner served by Hans and Carey… I am impressed… Oven roasted salmon on herby mash with roasted baby tomatoes and a homemade vinaigrette.

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Bruce's happy dance while Hans cooks our dinner...

Bruce’s happy dance while Hans cooks our dinner…

Fathers day started with a 3.5 km Vlei walk, with a couple of moans from the little ones but it was beautiful, a floral and fynbos explosion, birders paradise, lots of buck and a stunning view over the “Vlei”.

The 3.5 km Vlei walk..

The 3.5 km Vlei walk..

Hans Carey and Isabella

Hans Carey and Isabella

A nice view of "die melkkamer" accommodation

A nice view of “die melkkamer” accommodation

Fathersday fun

Fathersday fun

I was in charge of the fathers day lunch, a slow roasted leg of lamb with baby potatoes, sweet pumpkin fritters, roast vegetables and pesto tomatoes…
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And for dessert, I thought I need something traditional, and what better than a delicious dessert from my new cookbook, HALFAAMPIESKRAAL CELEBRATES, the Crimplene Pudding….. we will visit Halfaampieskraal later this year in September..

It is important to select the correct serving dish for this dessert, either a flat serving platter or individual clear glass bowls…. I could not find a clear glass platter, and stopped in Bredasdorp at a lovely pottery shop and found this beautiful white platter with a light blue protea print, just perfect for De Hoop.

My Mothersday gift and my new Cookbook, a beautiful book...

My Mothersday gift and my new Cookbook, a beautiful book…

For the Crimplene Pudding you will need:

half tin condensed milk
1 tablespoon fresh lemon juice
125g cream cheese (a soft type)
1 large bottle or 2 small tins guavas in syrup
some water
1/2 tablespoon custard powder
1 x readymade swiss roll thinly sliced
1 teaspoon of icing sugar
Click on THIS link for a printable recipe card in PDF format:Cimplene pudding ………. RECIPE CARD

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Line the serving platter with thinly sliced swiss roll. Mix the condensed milk, lemon juice and cream cheese until smooth and spread over the layered swiss roll slices.

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Add 150 ml water to a saucepan with the juice from the guavas and the custard powder, simmer until thickened and let it cool.

Layer the guava halves onto the cream cheese mixture and pour the cooled custard mixture over the guavas. Refrigerate for +/- 2 hours. Serve with dusted icing sugar.

Emma liked it with loads of custard...

Emma liked it with loads of custard…

After lunch it was time to visit the De Hoop Dune area and beach, the De Hoop Nature reserve is one of the best coastal areas to view whales from June to December each year. It is a marine reserve and a World Heritage Site. The high dunes gives a great viewpoint for spectacular whale sighting. We will be coming back in early November to walk the five day Whale Trail, and after our short visit I know it’s going to be whale watching paradise.

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The children decided to surprise the “dads” on Fathers day with a concert on the dunes with the whales flapping in the background. It was stunning with the sun setting in the distance, magic hour, with the sky turning from blue to any colour pink you can imagine and the violin stings playing on the dunes…

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The surprise Fathersday concert...

The surprise Fathersday concert…

Thanks to Hans, Carey and Isabella for a great weekend,… I now cannot wait for our five day De Hoop Whale Trail walk in November… and we will be back to try out all the other cottages in the De Hoop Collection..

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Scotch eggs, a roadtrip picnic, the Magical Tankwa Tented camp, a wedding and so much more…

A road trip to the Tankwa Karoo and the Magical Tankwa Tented camp will not be complete without something profound like “scotch eggs” and a picnic breakfast on the flat Tankwa “vlakte”……

I’ve been wanting to visit the Tankwa Tented Camp for a couple of years, and grabbed the opportunity for a quick 24 hour in and out to take venue pics for our host at the Tankwa Tented Camp, Henk van Niekerk, after a very late night invite one Friday evening, over a pizza, at their restaurant Bodemloos Kombuis in Elgin.

The Tankwa Tented Camp is situated 150 km from Ceres towards Calvinia…. a very long tyre eating gravel road.

Many stops along the way...

Many stops along the way…

For the Scotch Eggs you will need:
Desired amount of eggs, small size, room temperature
1.5 flavoured pork sausages (bangers) per egg
2 raw eggs mixed with salt and pepper
fine bread crumbs
2 – 3 cups of canola or sunflower oil

Click on this link for a printable recipe cardScotch Eggs ………. RECIPE CARD

The eggs – add the room temperature eggs to the water and bring to the boil, boil for 3 minutes from when the water start to boil. Crack the shell and rest in cold water for a couple of minutes. (I prefer to use the oldest eggs in my fridge as they peel easier)

Peel the eggs, you want them as soft as possible. Dry the peeled eggs, this will help the meat stick onto them.

Flatten the meatball in your hand...

Flatten the meatball in your hand…

Push the pork meat out of the sausages and shape into meatballs, use the meat of 1.5 sausages per meatball. Press the meatball flat in the palm of your hand and put the dry cooked egg on top of the flat meatball.

It is important to use flavourful sausages, I use Oak Valley Pork Sausages with peppadews and rosemary. You can also add capers ect to normal pork bangers to add to the flavour.

Wrap the egg in the sausage meatball

Wrap the egg in the sausage meatball

Close your hand and shape the meatball around the egg, don’t panic, the sausage meat will feel sticky, don’t stress, work with both hands and keep on pressing the meat around the egg, it will come together at the end…

Keep on working the meat to cover the egg..

Keep on working the meat to cover the egg..

Carefully place the meat covered egg on a plate, prepare all the eggs. Brush the eggs with the beaten raw egg, brush both sides, work carefully. Roll the eggs in fine breadcrumbs and let them rest in the fridge.

Brush the meatball covered eggs with beaten egg.

Brush the meatball covered eggs with beaten egg.

I prefer to rest the prepared eggs in the fridge until just before we leave the house, these eggs I fried while we packed the car at 4 in the morning.

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Use a wok if you have one, it will use less oil and works well, the eggs should be covered halfway with oil. Slowly fry the crumbed eggs as you want the meat to cook and the crumbs not to turn too brown.

Lovely light brown scotch eggs...

Lovely light brown scotch eggs…

I drained the excess oil and transported the freshly fried scotch eggs wrapped in foil. Ready of our very early morning breakfast in the Tankwa Vlakte…. It was COLD, luckily we had steaming mugs of coffee to warm our hands…

Our Tankwa picnic table..

Our Tankwa picnic table..

Serve the Scotch Eggs cut in half, with course salt and black pepper, and don’t forget the tin mugs of steaming coffee to warm your hands.

Me and my photo buddy, Evelyn Rust, always game for lots of adventure

Me and my photo buddy, Evelyn Rust, always game for lots of adventure

After breakfast we stopped at the Tankwa Padstal, (a small café between nowhere and nothing). You have to stop here, it is a real treasure chest.

Thanks for the Pic Evie...

Thanks for the Pic Evie…

Tankwa Padstal décor...

Tankwa Padstal décor…

Our destination, THE TANKWA TENTED CAMP, in the Stonehenge Nature Reserve. With an annual rainfall of +/- 80 mm it’s one of the driest areas in South Africa.

Fellow road users.. locals on their way to the Tankwa Padstal for their weekly shopping

Fellow road users.. locals on their way to the Tankwa Padstal for their weekly shopping

The Tankwa Karoo is BEAUTIFUL no picture can really do it justice, it is covered with black stones as far as the eye can see…. nearly pre-historic…

Nearly there..

Nearly there..

After 150 km’s from Ceres, turn right….

The wedding venue at the Tankwa Tented Camp

The wedding venue at the Tankwa Tented Camp

We were invited to take a couple of pics for Henk of the “wedding venue” at the Tankwa Tented Camp, little did we know what we will find in this barren piece of land… it was beautiful, …. dreamlike and unreal…

What a VENUE...

What a VENUE…

Surprises for the guests...

Surprises for the guests…

This venue is magical, different as can be and stunningly beautiful….

We had a wonderful evening, running around in the dark taking pics for Henk and Maryke….

Lazy bones Evelyn... sleeping on the "veranda" under the stars and waking up to the smell of coffee...

Lazy bones Evelyn… sleeping on the “veranda” under the stars and waking up to the smell of coffee…

And then… Henk surprised us with a sneak peak at this years Africa Burn statues…. just +/- 3 km from the camp….

No words can describe the hugeness of this wooden man…

An early morning surprise visit to the Africa Burn site..

An early morning surprise visit to the Africa Burn site..

Thanks to Henk and Maryke for giving us a sneak peak into this new wonderful wedding venue… we liked our 24 hours so much that we’ve decided to book a full weekend in two weeks time…..

So off we go again, I cannot wait…

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And to the 3 TANKWA girls joining me next weekend, we are going to have a ball…. Ann I expect scotch eggs with herbs…

Smoked Salmon tagliatelle and bunny paw prints, Part 3 of 3….. EASTER at Bosbokfontein Nature Reserve

I’ve waited eight months to post this recipe, it was the first one I thought of when I started my blog…. Now at last, 56 posts and eight months later, Shannon cooked it for me and I’ve managed to capture the process at this very special Easter venue…. Bosbokfontein Nature Reserve, a little piece of paradise….

After a long afternoon on the beach, collecting driftwood sticks for our silhouette bunnies and playing with my polariser ring we climbed up the hill and started cooking….

Collecting beach treasures...

Collecting beach treasures…

Early evening view from the deck...

Early evening view from the deck…

Shannon, first enjoying a glass of bubbles before hitting the kitchen….the one thing we missed, the champagne glasses….2 x boxes WILL be delivered , to say thanks…

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It was time to light the candles… with no electricity, the house gets lit by flickering candles…

The lighting of the candles..for earth hour, we had EARTH weekend, no electricity for 4 days...

The lighting of the candles..for earth hour, we had EARTH weekend, no electricity for 4 days…

For the Salmon tagliatelle you will need:
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+/- 150g smoked salmon
1 small bunch spring onions
butter and olive oil
5 large red tomatoes
1 teaspoon sugar 200ml cream
2 tablespoons old brown sherry
200ml milk mixed with 2 teaspoons Ina Paarman white sauce powder or flour
salt and pepper to taste
3 shakes of tabasco
1 teaspoon grated parmesan per serving
2 handfulls chopped flat leaf parsley

Click on this link for a printable recipe card Smoked Salmon tagliatelle ………. RECIPE CARD

Peel the tomatoes

Peel the tomatoes

Cut a cross on one side of the tomatoes and dunk them in boiling water for 1 minute, this will make the peeling easier without loosing any tomato flesh.

Finely chop the spring onions.

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In a heavy based pan or wok, saute the finely chopped spring onions in butter and a bit of olive oil. Cut the peeled tomatoes into small chunks and add to the spring onions. Fry for +/- 5 – 8 minutes to soften the tomatoes.

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Add one teaspoon of sugar to the fried tomatoes and 2 tablespoons of Old Brown Sherry. Cook for 2 – 3 minutes.

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Add the cream and milk mixed with 2 teaspoons of Ina Paarman White sauce powder OR two teaspoons of flour. Cook through. Chop the smoked salmon into smaller pieces and add to the pan with one tablespoon of chopped flat leaf parsley.

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Add black pepper and salt to taste as well as 3 shakes of tabasco.

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Serve on tagliatelle with one teaspoon parmesan and more chopped parsley.

Food for angels...

Food for angels…

Emma, my “tea please” little one, first had to have a tea party with Lara…

Think it is bed time...

Think it is bed time…

Early morning, Sunday… Bunny masks done, part 1 of 3, black silhouette bunnies, part 2 of 3, and now the bunny flour paw prints….

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Cut out the paw prints and “stencil” them with flour….

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We could not have asked for a better EASTER weekend, thanks to great friends and magical venues……

ps…. add a squeeze of lemon… just before serving..