Category Archives: Weekend getaways…

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Chicken for a crowd ….. at Linga Longa Cape Point ….named “Puttenesca alla Mandy”…. Part 1 of 4

Cape Point Nature Reserve is a beautiful, narrow finger of land, covered in fynbos and home to picturesque beaches, bays and rolling green hills filled with an abundance of wildlife including the Cape Mountain Zebra.

I call this place a “little piece of heaven on earth” so if and when we get an invitation to go to Linga Longa in the Cape Point Nature Reserve, we cancel everything and just go……

Arriving late afternoon at Linga Longa..

Cooking up a storm is usually part of a weekend at Linga Longa, it needs a bit of planning as the shops are quite far away and the gates close at sunset…. we therefore divided the weekend into “family cooking slots”, and the first recipe I want to share with you is Mandy’s chicken for a crowd, “Puttenesca alla Mandy”….. one of those easy but impressive make in advance and no hassle one pot wonders…

For the “Puttenesca alla Mandy” chicken dish you will need:
16 pieces of good quality free range chicken
a little bit of canola or olive oil
1 x tin of whole italian tomatoes
1 x jar of puttenesca pasta sauce from Woolworths (about one and a half cup) *
1 x tub of creme fraiche
1 x cup of black pitted olives
1 x bag of chopped spinach
10 x large brown mushrooms
* to make your own Puttenesca sauce prepare a tomatoe based sauce with, tinned italian tomatoes, capers, olives, mixed herbs and anchovies…

Fry the chicken pieces in a hot pan until crispy but not completely cooked. Layer them in a deep oven dish, add salt and black pepper.

The sauce..

Mix the sauce: the tin of whole italian tomatoes, the jar of puttenesca sauce, the olives and the creme fraiche…

Cover the chicken with the chopped spinach, and layer with the sliced brown mushrooms….. cover with the tomato based sauce and bake in a preheated oven for about 1 hour untill well cooked.

The layering proces…

With lunch safely tucked into the “gas oven – a bit of a scary thought for me” we could relax and enjoy a cup of tea with a slice of Chocolate Fudge Tart – recipe under Sweet Yummyness.

Chocolate Fudge Tart..

After a quick walk on the beach, the flavours of warm tomatoes and olives called us to the lunch table…

Mandy served the Puttenesca alla Mandy with cous-cous and a lovely spinach and cabbage salad.

Lunch time…

The “green salad” was a combination of shredded spinach, cabbage, feta, and a sauce made of mayo thinned with a bit of milk and a spoon or two of pesto, served with a handfull of wallnuts…

We loved the salad, not sure if Emma did…

Lunchtime at Linga Longa is a “Linga Longa affair”…. it goes on and on, and at around 4 o’clock Abby and Elzaan made us SMORES…. as you always needs a bit of sweetness after a good meal…

Marie Biscuits and Marshmallow “smores”, no microwave so the gas oven had to do it’s thing again… thanks for the helping hand Elzaan…

Walking in the beautiful Cape Point Nature reserve is a visual feast of greens and greys…. to follow is a couple of shots from our late afternoon walk…. a short walk, as I need to start prepping the Fish pie, as tonight, it is my turn in front of the “gas stove”…. a new recipe, super excited about how it will turn out…

Enjoy the Fynbos…..

Time to get back to the kitchen, there’s a Fish pie waiting to happen…..

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Decadent chocolate tart……. part 5 of 5, Nieuview Paternoster

Let me start by saying, this is one of those recipes that will haunt me at night, and my mind will not rest until I taste it again and again…..

We found this “new version” of the Chocolate Tart on The Pretty Blog about two weeks before our weekend away, we did amend it slightly but it introduced us to one magical ingredient….. I think that this tart ended the weekend with a BIG smile on my face, and the secret ingredient, the very simple “nutti crust biscuit base”.

For the Chocolate Tart you will need:
1 x loose bottom fluited quiche / tart tin, preferably one that is about 4 cm high…
400g very fine nutti crust biscuits (a caramel flavoured dry biscuit)
120 g melted butter
200g dark chocolate, chopped finely
300g normal milk chocolate, chopped finely
500ml cream
butter for greasing the tin
A little bit of whipped cream for serving

Preheat your oven to 180 degrees. Grease the tin well with butter. Mix together the fine nutti crust biscuits and melted butter, line the base and the sides of the tin with the biscuit mixture, we used our fingers and a flat bottomed glass to firmly even out the biscuit base, it is quite important to seal the whole bottom and the sides with the mixture as the filling is very liquid and will seep through if the base is not properly lined with the buttery biscuit mixture….

Bake the biscuit base for about 15 minutes, make sure the biscuits don’t turn too brown, all the ingredients are already cooked, but the butter and biscuit mixture needs to “seal” during the baking process…

In a small saucepan, heat the cream until just before boiling point, add the chopped chocolate and stir through, keep on stirring slowly until all the chocolate has melted. Initially it will look as if it won’t melt, but just keep on stirring. It should turn into a glossy chocolate liquid….. If the warm cream don’t melt the chocolate completely, hang the mixing bowl over a pot with hot water, make sure the water in the pot don’t touch the bottom of your bowl… but this should not be necessary… the melting process can take up to 5 minutes so don’t rush it.

Pour this glossy chocolate mixture onto the biscuit base and refrigerate of at least 6 hours….. It should set firmly….

Once set, and ready to serve, remove the side of the loose bottom tin, and with one firm but gentle movement slide the tart off the base of the thin onto a serving platter. Decorate with fresh berries and dust with icing surgar. Serve with a dollop of whipped cream.

Nieuview in the evening light

We closed off this festive weekend with writing messages on sky lanterns and sending them up in the air….

Our “chef” and her hubby…

You cannot turn 40 without a couple of friends dancing for you, this was quite funny and very late…

And this is me, ending my day doing what i love… on the beach, late at night taking pictures of Nieuview….

I could not have asked for a better weekend or a nicer 40th Birthday. Surprising my friends with an early morning kayak trip, a lovely breakfast at a different guest house, a lazy afternoon at the pool and Shannon cooking up a storm for my 40th dinner, sending sky lanterns with messages and taking pictures on the beach at midnight….

If i can have my 40th over again, I will do everything exactly the same…

Just a pity that tomorrow morning we all need to go back home, but Nieuview had a special extra surprise waiting for us…

Nieuview saying “goodbye” … pic taken from the veranda at Nieuview…

Thanks to a very special group of friends for making my birthday a weekend I will remember for the rest of my life..

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Peach and tomato summer salad………. part 4 of 5 at Nieuview, Paternoster

As part of the Main Birthday dinner at Nieuview, we made this lovely zingy Peach and Tomato salad, i will be making this a lot this coming summer, there’s something brave about the combination of a sweet peach and a zingy red wine vinegar soaked, salty tomato…. one of those taste combinations that takes your breath away, mmm or it might be the red wine vinegar that took my breath away…

For the Peach and tomato summer salad you will need:
4 Firm but sweet and ripe peaches, preferably the soft fleshy ones, don’t use yellow cling peaches…sliced with skin on.
2 cups of tomatoes, use small rosa tomatoes chopped in half
1 red chilli, finely chopped
Juice of one lemon
a handfull of finely chopped parsley
one red onion, finely chopped
2 tablespoons of red wine vinegar
olive oil
Maldon sea salt and black pepper

Prepare all the ingredients, try to cut the peaches over a bowl in order to catch all the juices running off, add the peach juice, if any, to the salad.

Mix all the ingredients together and serve at room temperature……

The only rule of the weekend was, “on Sunday morning, the day of my Birthday, everyone had to be on the beach at 6:30, in their costumes”, no questions asked, no matter what time we got to bed the night before, BE ON THE BEACH AT 6:30…………

I’ve arranged with Dianne Heesomgreen to take us paddling early Sunday morning as a surprise to my guests on my Birthday, it was a perfect morning and when Dianne “told” me to go and put my camera away, I told her that my camera goes where I go, and so we went off on the kayak’s with our camera’s in zip lock bags….

Surprise Kayak trip for my friends on my birthday…

Some of us have done this before…

I cannot think of a better way to start my birthday, this was truly beautifull….

And back at Nieuview, after a couple of “kayak rolls” coming back to the beach, we had a lazy sun filled day, full of laughs and yet more gifts….

Shannon, time to go and play in the kitchen…..

We’ve decided that we will be cooking a late afternoon Birthday dinner, this is what we do, we love cooking, and this house was so perfect for just that, all open plan with 360 degree sea views. I am not tooo sure how this happened, but between Evie and myself, we somehow missed capturing the prepping of the main birthday dinner as well as the meal itself, BUT I did capture the finale to this special weekend, THE chocolate tart….. to follow a bit later….

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Ginger and Coconut prawns served with Italian black rice ….. part 3 of 5 at Nieuview, Paternoster

Lunchtime!

But before lunch, it was “gift time”, and this time i was ready for them, with a packed “gift box” per couple, see Shannon and Evie “tucking” into their giftboxes ….. never a dull moment, and i cannot tell you how much fun I’ve had during the months leading up to this weekend, planning and searching for little things to add the their “surprise” boxes….

Shannon tucking into her goodie box…

And Evie, it is nearly lunchtime, put that box away now…

Evie and her gift box… sorry Evie i would have loved to add a lens or 2, but the budget did not allow it…

Lunch was on Evie , they served Ginger and Coconut Prawns with Italian Black rice and a green salad….

For the Ginger and Coconut Prawns you will need:
1 box of prawns, medium size
2 tbs Coconut oil (available at health shops, Spar or Pick & Pay)
2 tbs Chilly Jam or Hot Sweet Chilly
1 medium root of fresh ginger
125 ml soya sauce
a couple of spring onions

Chop spring onions and fry lightly, add grated ginger, chilly jam and soya sauce. Fry the prawns in the coconut oil until pink and add the sauce, stir through….

For the Italian Black Rice (riso Venere) you will need.
1 cup black rice (carried in Evie’s backpack all the way from Italy)
3 discs feta cheese
spring onions
1 punnet baby tomatoes
100g capers
extra virgin olive oil

Cook the black rice in rapid boiling water for 30 – 40 minutes. Drain and add the chopped tomatoes, cubed feta, spring onions, and capers. Drizzle generously with olive oil and add Maldon salt and black pepper…

riso Venere….

Time for a quick swim before lunch…

Our “chef” of the day….

She added a quick green salad with rocket, shavings of parmesan and olive oil and lunch was served….

A quick green salad…

And after lunch it was time for us to start playing with our cameras…

Thanks for lunch Evie…

Magic on the beach…

And the camera fun did not end, it continued with the “wide angle long leg lens” in the panty bar later the evening….

Albert, the new barman at the panty bar in Paternoster …

Time to go to bed as tomorrow I will be 40!… and I have lots planned including an early morning “surprise outing” to sea….

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Mango and Raspberry skewers….. part 2 of 5 at Nieuview, Paternoster

Waking up on Saturday morning, hearing someone busy in the kitchen, and this is the view from the front stoep……

The view from our stoep at Nieuview, Paternoster…

How decadent to have a “starter” to our Breakfast…

For the Mango and Raspberry skewers you will need:

Firm but ripe Mango’s
Raspberries
Medium length sosatie sticks
A little bit of lemon juice

Skewer cubes of mango and raspberries, drizzle with a little bit of lemon juice.

The breakfast table…. thanks Shannon, Evie and Issie

Serve with ICE COLD Genevieve MCC, a match made in heaven…

ICE COLD Genevieve MCC…

And then, being surprised by some “early morning” gifts before Breakfast, and it is not even my Birthday yet…

Very special “one day in advance” gifts, feeling very spoil by my friends…matching PJ’s, thanks EVIE

And now it is BREAKFAST time, and guess what’s on the menu, obviously Eggs Benedict “with bacon”…. this recipe will follow at a later stage, it deserves a “special” spot on the blog….

Eggs Benedict, as Shannon knows, this was just one of several things that made this weekend extra special…

Wonder what’s for lunch Evie??

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Purple figs wrapped in prosciutto with creamy Gorgonzola …. part 1 of 5 at Nieuview, Paternoster

The decision, a party or a weekend away with my friends for a special “you only turn 40 once” birthday celebration….

I chose a weekend away with friends, I supplied the accommodation and they cooked for me…. 4 blissful days at Nieuview, Paternoster.

These yummy soft warm figs were served by Shannon as snacks at the pool, overlooking the Paternoster beach…

For the Purple figs wrapped in prosciutto with creamy gorgonzola you will need:

8 soft purple figs
one small block of gorgonzola cheese
8 slices of prosciutto or parma ham

Cut the figs open, only halfway in a cross shape.
Place 2 x small pieces of gorgonzola inside each fig.
Gently wrap with prosciutto.
Bake at 180 degrees for about 10 – 15 minutes until the prosciutto is crispy and the soft gorgonzola oozes out….

Serve immediately….

Issie was in charge of the blueberry mojitos…

More “pool snacks” by Shannon…

Melon, Parma Ham and sweet white balsamic sauce, see recipe already on the blog…

NOW, let me show you Nieuview…. the secret destination… no one knew where we were going….

From the moment that i walked into Nieuview, i knew that i’ve made the right choice, this was the spot, EVERYTHING i wanted and soooo much more than expected….

Nieuview, situated on South Africa’s West Coast in the coastal town of Paternoster, the last house on the right…. it consists out of three units, sleeping 8, (adults only)… the units can be booked individually or as one large house, linked together with a covered entertainment area and small private pool overlooking the beach… as fully equipped as you can get… with a nearly 360 degree see view…

Nieuview… last house on the right, Paternoster, West Coast of South Africa…

Our bedroom, with a view…

A kitchen WITH A VIEW, …… the main cottage…

Main Cottage open plan kitchen and living area…

The “interleading area” between the three cottages overlooking the small splash pool and beach…

Pure relaxation with Shannon’s “pool snacks” on hand…

Over the next 4 posts I will show you more of “Nieuview”, i can really recommend this house for a “special weekend away” you need at least 3 days to fully enjoy this house, let your hair down and breathe in some fresh sea air…..

THIS is going to be one fun filled pure relaxation weekend…. i could not have asked for more….

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Meringue mess at the House of Eels, Vermaaklikheid part 2 of 2

Continue from part 1 of 2 ….

So do you really want to know what the kids caught in the Eel room below the house…. while they waited for dessert? Maybe i should rather keep to the dessert…

Elzaan’s mojito’s out of a “box” with blueberries and mint…

For the Meringue Mess you will need to following:

4 packets of meringues, i like to use soft colours like cream, pink and purple.
(try to get good quality meringues or bake some yourself, they need to be goooey inside and not dried out completely)
1 tub of fresh cream
2 x 250g punnets of blueberries
1 x large punnet of strawberries
1 x flake (optional)
4 x tablespoons of sugar
some lemon juice

Visuals of the House of Eels

Make the Blueberry sauce:

Boil together one punnet blueberries, 4 tablespoons of sugar and 3/4 cup of water for +/- 8 minutes.
Strain the hot blueberry sauce through a sieve, and push as much of the blueberry pulp through the sieve with the back of a spoon. Add a BIG squirt of lemon juice and reduce further by simmering for another 10 – 15 minutes to get a rich black shiney slightly thick sauce. Let this cool completely (make in advance if possible).

Use a BIG bowl, and mix together the 4 x packets of meringues (break them up a bit), one tub of whipped cream, 1 punnet of fresh blueberries 1 punnet of halved strawberries, and the homemade blueberry sauce. It is important not to mix the ingredients too much, basically give it 2 stirs and that should be enough otherwise it might get too messy. You should still be able to see the individual ingredients …..

Serve on a BIG white flat platter as this is one of those visual feasts…. sprinkle with flake or chocolate shavings….

After dessert we all walked down to the river ….

This is such an untouched piece of paradise…

And when the sugar rush hits a HIGH, trust Bruce to take the team for a “penguin walk / dance” through the house while the “penguin song” blares over the Duivenhoks Valley….

The “penguin walk to the penguin song” don’t ask me what the song is really called , i have no clue…

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Tomato Tart at the House of Eels, Vermaaklikheid Part 1 of 2

I will start this post by saying that THIS is my favourite recipe of all times (for now), and that should tell you all you need to know….

When Catherine invite you for a weekend away, you cancel all plans and you go…. mmm quite a statement, but Catherine has a way of choosing those special little gems…. Talking of gems, this weekend was in celebration of Gemma’s birthday and what better way to celebrate a birthday than with making a weekend of it.

The House of Eels… Vermaaklikheid…

House of Eels

The House of Eels on the banks of the Duiwenhoks river, 3 large bedrooms and one kiddies bunk room with 4 single beds, a very well equipped kitchen with open plan diningroom / livingroom, inside braai area and stunning outside stoep overlooking the Eel ponds below.

Our room…

Apparently the Eels used to come over the dry land from the river, into the ponds and be fed in the special “underground” room … we had endless conversations about how this actually worked….

I made this tart as our Starter for lunch on the Saturday.

For the tomato tart you will need:

1 roll of puff pastry
about 8 large leeks cut into very thin rings
cayenne pepper
3 or 4 tablespoons of cream
some mayo
one block of creamy blue cheese
small cherry tomatoes
a handfull of pine nuts
Thick reduced balsamic for serving
2 x loose bottom tart pans…

You can make the following in advance if time is a problem.

Saute the leeks in a bit of butter and olive oil until soft, stir often and don’t let them turn too brown.
Add a sprinkle of cayenne pepper (that MUST do ingredient to make or break this tart, don’t leave this out).
Stir in 3 – 4 tablespoons of cream.
The cream should just be enough to “wet” the leeks, it must not be runny, just moist and wet with cream.
Put aside till needed, it can cool down completely, but also can be used immediately if not made in advance.

For the pastry I used one roll of puff pastry cut lenghways in half, rolled out slightly.
Fit pastry into the pans, and put in fridge until needed.

Roast the pine nuts in a dry pan until they’ve slightly browned, stir continiously with a wooden spoon and remove the pine nuts from the pan as soon as they start to turn brown.

Gemma the birthday girl…

About one hour before lunch start packing the tart, you don’t want to do this earlier as the pastry will go soggy.

Spoon the leeks into the pans and even out, there should be no runny liquid on the pastry, the bottom of the pastry will still be semi visable, so not a too thick layer of leeks, see pic below.

Cover leeks with thin slices of blue cheese (i like the creamy blue one from spar in the gold and blue wrapping). And add small dollops of mayo over the blue cheese, see pic below for how much, as you don’t want the tart to become too “wet”.

Now for the fun part, cut the tomato’s into halves and pack on the blue cheese in neat rows.

Bake at 180 degrees in a pre-heated oven, make sure the pastry is properly cooked, golden and brown, rather too brown than too soft. This can take up to 35 minutes. Once baked, remove from the oven and let the tart rest in the pan for about 15 minutes to “settle”.

Remove the tarts from the tart pans, (Shannon will firmly but gently slide a big knife between the pastry and loose metal bottom of the tart pan to loosen the tart and in one swift movement push it off and onto a wooden board), ready for serving…

Drizzle with thick reduced balsamic reduction and sprinkle with the pine nuts.

We served these tarts on a rough piece of wood with a long sheet of baking paper underneath….. very visual…

Serve with a “green only” salad….

And after lunch, the kids went Eel hunting until it was time for dessert at 16:00…..

And guess what they nearly caught, right there where they’ve been playing the whole weekend…

Dessert to follow in part 2…

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Spinach and Feta Chicken Pie….at Somersetgift Farm Swellendam

If you are looking for a “let your hair down” and relax weekend, book a couple of days at Somersetgift Farm, Swellendam. We’ve booked Fish Eagle Lodge for a family birthday weekend (my mom turned 70, dad 77 and my Emma 7) so it was quite a BIG birthday weekend, and what better way than to celebrate it with the whole family.

I was in charge of Saturday’s lunch, and decided to make this very tasty and visually appealing chicken pie, it is a bit of a labour of love, but so worth the little bit of hassle to make it.

By 8 the house was filled with the smell of Roast chicken, and by 10 we all had some “special birthday cake” on the veranda overlooking the beautifull Swellendam mountains….

And then it was time to start playing in the kitchen..

For this Spinach and Feta Chicken Pie you will need:

1 Whole free range chicken
1 Roll of puff pastry
One bag of creamed spinach (you will find this with the frozen veggies, it comes with 2 bags in a small box, or you can make a creamy spinach mixture by frying spinach with a little bit of cream, you will need about 3/4 cup full)
One wheel of feta cheese, broken into small pieces
One cup of bechemel sauce (quite thick)
1 egg for on top of the pasty

For the sweet red tomatoes you will need:
A couple of red Rosa tomatoes
Half a cup of Red Wine vinegar
1/4 cup of brown sugar

Roast the chicken, cool and debone. Add the creamy spinach, bechemel sauce and feta. Season well and allow to cool completely to room temperature if the chicken is still slightly warm.

At this point I was running in and out of the house, taking pictures of the girls feeding apples to the horses to catching fish with ouma and oupa in the dam right in front of the house.

About an hour before you want the serve lunch start rolling out the pastry, not too thin, just slightly bigger than the standard puff pastry square.

The bottle of cold Rawbones worked well as a rolling pin with the added benefit of keeping the pastry cold.

Cut strips in the pasty, on both sides +/- 8 cm long and about 2cm wide, long enough to be able to fold over the chicken, to form a roll.

Once cut, lift the pastry onto a baking tray, and add the cooled chicken mixture to the middle of the pastry, don’t “overfill” the pastry.

Start folding the pastry over the chicken, first left then right, till the roll is formed. Don’t worry about small gaps in the pastry, no need to completely seal the chicken.

Wipe some beaten egg over the pastry to form a golden colour while baking.

Bake in a preheated oven at 180 degrees till golden in colour.

Start making the sweet little Rosa tomatoes about 15 minutes before you want the serve the chicken pie. Simmer together the Red Wine Vinegar and brown sugar till slightly thickened, this should take about 10 minutes, add a little bit more sugar if it does not want to thicken. The smell of the Red Wine Vinegar is quite addictive and yummy different….add the little red Rosa tomatoes at the end and simmer for about one minute in the thickened sauce.

Serve the chicken pie on a flat warm platter or long wooden cutting board, top with the sweet red tomatoes and drizzle with the syrupy Red Wine Vinegar reduction…

I used 2 x Roast chickens and doubled the recipe, so we served 2 chicken pies, 6 adults , 4 childen and there were no leftovers….

The savoury creamy feta infused chicken, crispy pastry, and a hint of sweet tomatoes is a match made in heaven….

And after lunch, the kids dissapeared again, down the lawn, around the dam, to feed the horses…

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Creamy Lemon Tart, at Natanya, part 2 of 2

Continues from part 1 of 2, Natanya Birthday weekend…..

After a lovely lunch, featured in part one, we’ve moved on to the outside deck, overlooking the sea….

Natanya views…

This lovely tangy creamy lemon tart was the first item we’ve put on the menu during the weeks planning our weekend, as Shannon knows, this is my favourite dessert for any “special” meal…

The base was made the afternoon before.

For the Rich short-crust pastry you will need:

250g plain flour
175g butter
1 egg

Rub the flour and the butter together, until the mixture resembles breadcrumbs.
If using a food processor, be careful not to over mix.
Beat the egg and add to the mixture. Mix till it forms a ball, and let the pastry rest for 20 minutes.

Waiting for the pastry to rest, Shannon enjoying one of several glasses of Genevieve MCC

Roll out the dough on a lightly floured cold surface. Line a greased 24cm loose bottom flan / quiche dish. Quiche dish works better as it is deeper. Let the pastry rest for another 30 minutes in the fridge, this helps that the pastry don’t shrink.

For the filling you will need:

6 extra large free range eggs (in Elgin we “free range” everything)
250ml castor sugar
120ml lemon juice
10ml finely grated lemon rind
160ml cream

Blind bake the pastry at 200 degrees centigrade for 10 – 12 minutes or until lightly brown.

Reduce the temp to 150 degrees.

Beat the eggs and sugar. You want a nice creamy mixture. An electric beater or processor makes it easier. Stir in the lemon juice and rind. Whip the cream until stiff and gently fold into the egg mixture.

Pour into the base. (bake tart on a solid baking tray… when adding the egg filling to the base leave tray and tin in the oven, pull out the shelf half way and pour in the filling, LESS MESSY)

Bake for 30 – 35 minutes until set but still slightly wobbly.

Cool, and remove from tin. (so here i’ve asked Shannon, what do i call this tin, tart pan, quiche tin, and she answered “you call it ‘tin’, and if they don’t know what that is they should not be in the kitchen….)

Dust with icing sugar once cooled completely. (You can bake this tart up to 6 hours before you want to serve it, do not refrigerate, and serve at room temerature)

Lemon tart and our new favourite “wax paper” for serving

We’ve served this Creamy Lemon Tart on sheets of wax paper, with heaps of strawberries and marscapone… AND glasses full of Genevieve MCC, a match made in heaven…

Guests…

The guests stayed till late to watch the beautifull sunset…

Natanya sunset…

Natanya sunset…

And the next morning we could not wait to sit on the “stoep”, with mugs of coffee and the last little piece of CREAMY LEMON TART…looking at the pictures….

The morning after the LUNCH before…

NATANYA, the food, the friends…………