Early Christmas Accommodation Deal

Get your Christmas gift early this year by booking 4 x en suite rooms for a group of 10 people for a minimum of 3 nights or longer and qualify for a discounted accommodation rates of R234pp/night or R7000/10 pax/3 nights.

Contact:

Brian 082 416 1379 or Gerda 079 515 7799

Rate includes:

  • All activities on Paardeplaats Nature Retreat
  • Total privacy in pristine surrounds on the Longtom Pass.
  • 4 x en suite bedrooms, fully equipped kitchen, braai hearth.
  • Hike to the waterval or the gold mine or chill on the large verandah.
  • Traditional hospitality

Terms and Conditions

  • This offer is only available for self-catering.
  • Applies for December 2017
  • Subject to availability
  • Deposit – 50% to secure the booking

 

ZUCCHINI, TOMATO & BOCCONCINI SALAD

A refreshing Summer Salad to serve on a crisp baguette.

You will need:
4 x Baby marrows
1 tsp x Sea Salt
2 x Ripe, firm tomatoes
8-10 x Baby bocconcini cheeses (halved)
4 x Basil leaves (shredded)
4 tsp x Olive Oil
1-2 tsp Sherry
Freshly ground black pepper

  • Peel the baby marrows with a sharp vegetable peeler, into thin ribbon slices (length-wise
  • Place in a bowl and sprinkle with the sea salt.
  • Toss well to coat, and leave to steep for about 10 minutes.
  • Chop the tomatoes into 1cm. diced cubes
  • Drain all liquid from the baby marrows, and pat dry, with a paper towel.
  • Arrange them on a white salad platter.
  • Top with the diced tomato and the halved bocconcini.
  • Sprinkle with the shredded basil leaves
  • Dress with the olive oil and vinegar, sprinkle with the freshly ground black pepper.
  • Serve with a crusty baguette and your favourite Rose wine.
    Bob Appetit!

Artichoke Starter

Eating artichokes are like eating oysters – not all people appreciate it.

Saucy Chef- Artichokes in a bowl

The honest way is to peel the flower – actually, a thistle, – from outside in, till you get to the heart.

Key is a good sauce, says Saucy Chef Brian

So here goes:
One third lemon juice
Two-thirds olive oil,
A scoop Dijon mustard
Black pepper & salt to taste.

Saucy Chef Artichoke hearts

Whisk till it emulsifies properly.
Halve the artichokes and boil for 40 minutes with 1tsp salt.
Drain. Let cool slightly.
Start peeling the outside leaves.
The “choke” is the hairy part. Use a teaspoon to remove this to get to the valuable “heart”.
Dress the hearts in the sauce and toss while still warm.

Eat with melba toast or as is.
Slooowly.

Saucy Chef Artichokes