Asta’s Anchovie pasta … at Bosbokfontein Private Nature Reserve… part 2 of 3

Anchovies… please don’t let the BOTTLE of anchovies in this recipe scare you, it did scare me, but Asta from Iceland convinced me to keep an open mind….. it is a really delicious and perfect quick lunch after a long morning at the beach…

The beautiful Bosbokfontein beach..

The beautiful Bosbokfontein beach..

67. the beach

For a PDF recipe card click on this link -> 38.Asta’s Anchovie pasta……. RECIPE CARD

You will need:
+/- 4-6 zucchini’s
2 cloves of chopped garlic
one punnet red and yellow baby tomatoes
125g bottle of drained anchovies
+/- 3/4 cup olive oil
500g linguine pasta
big squeeze of lemon
fresh parsley
Grated parmesan

Roughly chop the zucchini’s and red and yellow tomatoes.

73. the beach

Very slowly warm the olive oil and drained anchovies in a saucepan over a very low heat, keep the temperature very low, all you want to do is dissolve the anchovies in the warm oil.

74. the beach

75. the beach

Flash fry the chopped garlic, zucchini and tomatoes, just a minute or two to retain the crunch of the zucchini and tomatoes.

Cook the pasta aldente… drain and immediately return the “wet and warm” pasta to the warm pot. Immediately add the warm anchovie oil and flash fried vegetables… stir through.

76. the beach

Serve the warm veggie and anchovie pasta on a pretty flat platter.

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Add a squeeze of fresh lemon juice, a hand full of chopped parsley, grated black pepper and grated parmesan.

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And off to the beach we go again…

64. the beach

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Chocolate Salami with a hint of mint…. at Bosbokfontein Private Nature Reserve…part 1 of 3

Delicious… a small dessert with a BIG presence… and the perfect little gift for when needed, stored in your freezer, wrapped and ready to go !

This was our second visit to the beautiful Bosbokfontein Private Nature Reserve…

What a view !!

What a view !!

We served the Chocolate Salami for an afternoon coffee treat, after a refreshing swim… sooooo let’s go to the beach..

80. the beach

49. the beach

51. the beach

Time to run up the hill for Coffee and Chocolate Salami…

53. the beach

I made the Chocolate Salami at home and kept it frozen until needed….. no need to defrost…

Click here for a printable PDF recipe card :-> Chocolate Salami with a hint of mint……. RECIPE CARD

You will need:

150g chopped dark chocolate
150g chopped fruit and nut chocolate
1 x box MINT chocolate Romany Cream biscuits
1/2 cup cream
2 x tablespoons Kahlua Liquor
1/2 cup roughly chopped pecan nuts
+/- 14 glaze cherries
Icing sugar for dusting
Grease proof paper
Pretty ribbon

Blitz the biscuits until very fine..

biscuits

Slowly melt the chocolate and cream on a very low heat in a small saucepan, take off the heat as soon as the chocolate is melted.

melt chocolate

Add the fine chocolate biscuits to the melted chocolate and cream, add the Kahlua and chopped pecan nuts.

kahlua

Let the chocolate mixture cool in the fridge… +/- 1 hour or until it is semi set and can be moulded into a roll. Cut a large piece of grease proof paper and dust with icing sugar.

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Tip the semi set chocolate mixture onto the icing sugar dusted grease proof paper and mould it into a long cylinder shape. Place the cherries on top and press them halfway into the chocolate mixture.

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Dust the top liberally with more icing sugar and fold the paper neatly over the roll. I then use a cut open cardboard roll (from glad wrap or foil) to keep the semi soft chocolate salami into share while setting it in the freezer for another hour. Use clothing pegs to keep the ends of the roll closed until more firmly set.

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After the salami is set, remove the greased proof paper, it will be a bit sticky but ease it off with the tip of a knife, open another clean piece of paper, dust the paper again with icing sugar, add the salami and top with more icing sugar. This is like a second wrapping, and should be done before the salami is completely set. Once neatly rolled in clean icing dusted paper tie the ends with pretty ribbons, I usually cut the salami in half and have 2 smaller rolls.

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Put the neatly wrapped salami’s into sip lock bags to prevent the paper from getting wet in the freezer, and keep until needed.

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Cut straight from the freezer into +/- 4mm wide rings..

In Willem’s words to us.. “Mamma dis die lekkerste ding wat ek nog ooit geeet het”.

81. the beach

And then it was time for Asta to show the teenagers how to make “real” coffee… what a treat…. their first serious coffee experience overlooking the beautiful ocean, sipping strong coffee and eating minty chocolate salami…

Memories in the making for our children…

83. the beach

84. the beach

Time to get back to the puzzle… what we do at Bosbokfontein… (and a nice gift guests at Bosbokfontein can bring – a reminder for next time)

86. the beach

60. the beach

A little piece of heaven… thanks for the invite… a truly special feel good place…

Velvety quick MILK TART and BUNNY MASKS, Part 1 of 3……. Easter at Bosbokfontein Nature Reserve

EASTER AT BOSBOKFONTEIN NATURE RESERVE!

38. Friday

The invite said “come and celebrate Easter in Stilbaai”, little did I know how magical this place would be, the house gave me the feeling of a HUGE pirate ship on the open ocean, all you can see looking out of the windows is the rolling ocean for 180 degrees, even from the loo window……

The view from the Stoep...

The view from the Stoep…

Menu planning for weekend’s away are easy, everyone gets a turn and it makes for easy packing and you only need to focus on 2 meals over 4 days, and every one was just nicer than the one before….

I will post 3 recipes in this EASTER Blogpost, the first will be a really easy velvety quick milk tart, then Evie’s baked pancakes filled with creamy chilli chicken livers and end with Shannon, the Princess’s smoked salmon tagialtelle….. I will also add templates for quick Easter fun for the kids, Bunny Masks, Black bunny silhouettes and flour bunny paw prints…

40. friday

For this Quick Milk Tart you will need:

3 x XL eggs
250 ml sugar
30 ml soft butter
250 ml cake flour
5 ml vanilla
5 ml baking powder
1 ml salt
1 l milk
1/2 teaspoon cinnamon and 1/4 cup sugar mixed

Click on this link for a printable recipe card Velvety milk tart , quick and easy ………. RECIPE CARD

Preheat the oven to 180 degrees. Grease a deep “lasagne dish” with butter. Cream the egg yolks, sugar and butter till pale and light yellow. Add the cake flour, baking powder and salt to the yolk mixture. Add 750ml of the milk and mix well.

39. Friday

Whisk the egg whites till stiff and fold into the remaining 250 ml milk. Add the egg white mixture to the yolk mixture and fold until combined, the mixture will look very runny.

Pour into the greased dish and bake at 180 degrees for 55 minutes until golden brown and slightly wobbly in the middle. Remove from the oven and dust with the cinnamon sugar. Cool for 1 hour 30 minutes and serve slightly warm but set.

41. Friday

After lunch it was time to hit the beach…. down the dunes and we have the beach to ourselves for as far as the eye can see….

Girlie time with a bottle of bubbles…

51. Friday

54. Friday

Late afternoon it was time to start making the Bunny Masks for the easter egg hunt on Sunday Morning…. A nice holiday craft for the kids. See template attached Easter Bunny Mask click on the blue “Easter bunny Mask” to open the template.

95. Saturday

Cut out the template and trace the outlines onto A4 White cardboard. Cut out.

96. Saturday

Cut out two smaller pink pieces to form the inside of the ears, and paste to the white mask. Glue around the pink area on the ears and around the eyes and stick cotton wool to the mask. Let it dry.

97. Saturday

Cut 30 cm long strips 5 cm’s wide out of white cardboard and stick to the left and right inside of the mask to form the bands around your head.

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Leave the 2 bands loose in order to fit it to size once you are ready to do your hunt, then stick the two banks together to size.

READY for our Easter Egg Hunt!

READY for our Easter Egg Hunt!

Not too sure who had the most fun, the adults or the kids…

123. Sunday

What a setting for an Easter Egg Hunt…. we’ve kept to the road and marked the eggs with black silhouette bunny’s, to follow in the next post…

126. sunday

The find…

115. Sunday

To follow…. Baked pancakes filled with chilli chicken livers and black bunny silhouettes….