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Recipe of the Month - MAY 2014

Tomato & Barley Soup

You will need:

  • A little olive oil for frying
  • 2 onions peeled and finely chopped
  • 2 cloves of garlic crushed
  • 1 tsb mild curry powder
  • 3.5 tbs chicken /vegetable stock
  • 2 cups pearl barely
  • 1 tins whole peeled tomatoes
  • 3 lt water


  • Heat a few tbs of oil in a pan and fry the garlic and onions until soft and transparent
  • Add you curry powder and fry a little more
  • Stir in the stock and tomatoes and then blita 3 quarters of the volume to form a puree and add back to the other quarter of liquid.
  • Now add the Barley and simmer till soft, tender and all swelled up
  • Season to taste
  • Add a little Tabasco to Spice it up

Serves: 8

Recipe of the Month - August 2012


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



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