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Recipe of the Month - APRIL 2014

BUTTERNUT SQUASH AND APPLE SOUP

Ingredients

  • 1 butternut squash
  • 4 or more garlic cloves
  • 2 green apples, peeled and chopped
  • salt and pepper to taste
  • olive oil
  • 4 cups of vegetable stock

Method

  • Heat a little olive oil and add the garlic cloves(peeled and slightly pressed)
  • Fry in medium heat until golden.
  • Add the apple and squash.
  • Add salt and pepper and stir.
  • After 2 or 3 minutes add the veggie stock
  • Let simmer until the squash is done.
  • Blend everything and serve with good bread. Add lemon if desired.

Serves: 4
Preparation time: 20 minutes


Recipe of the Month - August 2012

STUFFED PONDO PUMPKIN

Ingredients (serves 8)
- 1 pumpkin ( with a pot to fit it into)
- 1 pkt cheese biscuits (salty cracks)
- 1 garlic clove
- 1 cup cheese of your choice
- Fresh herbs of your choice
- 1 pkt brown onion soup mix
- 1 punnet button mushrooms sliced

 

 

Method
1. Cut a hole in the top of the pumpkin and remove all the seeds to create a cavity
2. Chop onions garlic and herbs and mushrooms
3. Crush the cheese biscuits
4. Mix all ingredients together with the soup mix add ½ cup water
5. Fill the pumpkin, place in a oven proof baking dish and cove with tin foil
6. bake in oven 180 degrees C for 1 hr or until pumpkin is tender