Winter Warmers.

Mid winter and the Karoo is a gem waiting to be visited, definitely the secret season. Warm sunny blue skies during the day although chilly at night. Our Winter Warmer accommodation special is just the trick for a weekend getaway for two, or a school holiday outing family of four. Our cottages have wood burning fires, heated rooms and hot water bottles. The accommodation offer, valid till end August, is a two night, half day cooking class or Foodie Tour inclusive with our cookbook.

Mid June 16-20 June, sees the Prince Albert Open Studios. A perfect chance to see the homes and studios of the towns numerous artists and enjoy new group exhibitions at both galleries. Join us on our lawn or the verandah over the weekend for a Terberdore coffee and cake or slice of quiche for book for a meal at the Chef’s Café.

Cycling

Overseas travel limitations seem to have made Prince Albert an attractive destination for those wanting to go a little out of the way but local.  Cycling is taking the town by storm and African Relish has helped two groups arrange their extra mural activities.  These have included visits to Weltevrede fig farm, the Prince Albert Olives olive press and an arranged cook-off at our cooking school which proved to be a highlight for all.  Group arrival and departure dinners bookended the tours and we look forward to hosting more in the future. Talk to virna@africanrelish.com for a custom made itinerary.

 Chef’s Café

• New on the winter menu is Chef’s Peri Peri Chicken Livers; tender chunks of chicken livers in a spicy gravy of tomato, peppers and onion, topped with a dollop of Greek style yoghurt and fresh parsley. Served with a pizza Bianca.
• Denningvleis, slow-cooked Cape Malay spice and tamarind inspired lamb served with creamy samp, pumpkin fritters and steamed green beans.
• A pizza with basil pesto, chorizo and grilled pepper called La Frida.
• Check the board for the special Soup of the Day.
• All above available as take away along with our ever popular menu.

  

News & delicious raspberry soufflé recipe.

We are busy planting seedlings of everything edible ready for guests to forage in spring for cooking classes. The delicatessen has been restocked with our popular brands and the vegan range from The Green Lentil plus more of our own made relish and frozen foods.  

• Cooking Classes. Recently we had a surprise guest appearance from food blogger Sam Linsell aka DrizzleandDip. Sam did a demo in a private group’s class and prepared raspberry soufflé and a baked camembert with dried tomatoes. Here is the recipe from her cookbook Sweet. Makes 4 – 6 individual soufflés
  Ingredients:
  20g melted or softened butter
  30g castor sugar
• 300g raspberries (fresh or frozen) – I used frozen
• 2t lemon juice
  55g castor sugar
  10g cornflour
  15ml water
  90g egg whites (approx 4 eggs)
  75g castor sugar

Method:
You can make the raspberry coulis in advance and store in the fridge.
1. When you are ready to bake, preheat the oven to 180 C / 350F.
2. Brush your ramekins with the melted/softened butter in upward strokes to lightly cover the
surface.
3. Dust with the 30g of castor sugar, tapping out any excess.
4. Put the raspberries in a small pot over medium heat and cook for 5 minutes if fresh and 7
minutes if frozen and then blend the berries until smooth using a stick blender.
5. Strain the raspberries through a fine sieve, working the pulp through and leaving the seeds
behind. Put the puree berries back into the pot and return it to the heat. Add the 55g castor
sugar and the lemon juice and bring this to the boil.
6. Whisk the cornflour and the water together until its smooth and whisk this into the hot
puree. Continue to whisk for a minute and then remove from the heat.
*** I found a few lumps developed so I used my stick blender again to smooth these out.
7. Allow the puree to cool in the fridge.
8. Beat the egg whites until soft peaks. Add the remaining castor sugar slowly while the mixer
is running and continue to whisk until the meringue is smooth and glossy.
9. Fold the cooled raspberry through the meringue and fill the ramekins to the top. Smooth out
the surface or leave a few peaks which can be very pretty.
10. Bake for 10 – 13 minutes and serve immediately.

Our chefs seem to be giving more Karoo Tapas and vegetarian classes currently, but chose from our anytime classes or upcoming weekend masterclasses with guest chefs.  Gordon Wright on Karoo Food 2 – 4 July. Nina Timm 1 – 3 October, get into the swing of summer early: Nina Timm

See you in the kitchen.