Spring Salad

Spring Salad
Spring Salad
Spring Salad
Spring Salad

A pinch and a punch for the first of the month! What's even better is that it's the first of spring! I had to celebrate with something fresh and delicious! The blossoms are out and the sun is shining which means it is time to start having long boozy outdoor lunches with friends while enjoying gorgeous platters of food! (Not that winter stopped me) This salad is perfect for the occasion and has a fresh crunch that is oh-so-perfect with a crisp Sauvignon blanc! 


Serves 6, cook time: 20 minutes 

Ingredients:

  • 200 grams asparagus, halved 
  • Olive oil
  • 50 grams toasted walnuts
  • 1 cup fresh/frozen peas
  • ½ cup Edamame beans
  • 6 radishes thinly sliced
  • 2 medium zucchini, made into ribbons with a vegetable peeler 
  • 30 grams of rocket 
  • A handful of baby leaves chopped bite size
  • 80 grams Chevin Goats cheese
  • Zest of one lemon 
  • Half a cup of toasted walnuts 

Dressing:

  • Juice of 1 lemon 
  • 3-4 tablespoons Olive Oil 
  • 2 teaspoons tahini 
  • 1 teaspoon honey
  • 1 teaspoon balsamic 
  • Salt and pepper 

Instructions:

Add a dash of olive oil to a frying pan over a medium heat. Fry the asparagus for 2-3 minutes until the raw flavour is gone but they still have some crunch. Remove from heat and set aside. In the same frying pan turn up the heat to a medium/high heat and toast the walnuts for 5 minutes or until they start to turn golden brown. 

Add the peas and edamame beans to individual bowls. Top up with boiling water and blanch for 5 minutes. Remove the water and set aside the peas and beans. 

Mix all the dressing ingredients in a small bowl. 

On a large salad plate start to assemble the salad. This salad is great in layers then topped with the dressing. 

Start with the lettuce, zucchini, rocket, beans, peas and asparagus then add the radishes, goats cheese, lemon zest and walnuts! 

Top the salad with the dressing and serve! 

-Melissa

 

Bartholomeus klip with Miles For Style

Bartholomeus klip with Miles For Style

Have you ever visited a destination where, from the minute you leave, you're already planning on how to get back there? 
I recently visited Bartholomeus Klip in partnership with Miles For Style
Miles For Style in an online platform that offers a shopping experience like no other. You can shop luxury products, five star wines and of course beautiful accommodation like Bartholomeus Klip. The added bonus? They are a loyalty programme in partnership with SAA voyager where you can convert an (unlimited) amount of voyager Miles into their very own Style Miles and use them to shop the amazing offerings they have online. From craft beer to electronics, homeware products, destinations and more. 
Basically - what this means for us regular folk is, instead of banging our proverbial head against the wall because we couldn't get a specific flight or upgrade there is an alternative option. You can use miles for a weekend away or shop to your hearts content. And if you don't have enough miles? You can simply top up with cash. A perfect shopping experience if you ask me. 

Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style

Bartholomeus Klip is situated a mere hour outside of Cape Town where it rests at the foot of the surrounding mountains of Riebeek Kasteel and Wellington on the Elandsberg nature reserve.
This spectacular farmhouse simply took my breath away. 
On arrival we were met with bubbles and a fireplace to warm the cockles (it was cold after all). 
Not a bad start to a two day getaway. 
The house has 5 gorgeous bedrooms and the property has two additional self-catering cottages hosting up to 8 guests luxurious rooms and true country charm!
The farm also boasts the more contemporary comforts and a quick dip in the pool is compulsory for cooling down on hot summers days.

Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style

The farmhouse is famous for their food. 
To put it bluntly, I was utterly blown away and I don't think I stopped eating for three days. 
The breakfasts, (which made me redefine my entire understanding of the term) were nothing short of decedent. 
Tables were opulently adorned with everything from baked muesli pies to chocolate waffles, cheese, tarts, pastries, stewed fruit, granola, charcuterie, nut spreads and more! 
The food throughout the stay was amazing. At every sitting we were spoilt for choice; be it vetkoek or eclairs at high tea or the perfect muffin before the early mornings game drive. 
Dinner was a 4 course affair showcasing the star of the show; fresh (and seasonally accurate) local produce.
Highlights were the smoked tomato soup with confit garlic, the fresh seafood chowder and of course, not one to shy away from desserts...the chocolate mousse with fennel ice cream was exquisite. I highly recommend visiting to experience the fantastic food. 

Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style

The farm is a hive of activities. You can choose to go on a nature walk, take a game drive at sunset or go bird watching. The gardens are teeming with birdlife and sitting on the patio pretending to be Sir David Attenborough was certainly a highlight.
The game drives depart every morning and you can expect to see bontebok and buffalo.
We took in sunset with g&t sundowners and sat overlooking the lake of breeding blue cranes. 
If game drives aren't your cup of tea - then take a canoe out onto the lake at sunset and admire nature from a unique lookout point. 
The property is on a 10 000 acre nature reserve so there is plenty to explore and see.  

For the more foodie orientated types (like me) Batholomeus Klip offers the ultimate opportunity to step into the kitchen and receive instruction from world class chefs. We were treated to a cooking class and a parting gift of the farmhouse's cook book (which I am most definitely going to be using)

Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style

Just 15 minutes away is Riebeek Kasteel, a quaint little town that offers craft beer tasting, great little stores and one of my favourite lunch spots, Mama Cucinas. Unpretentious Italian cuisine thats an absolute must if you are in the area. 
If you are in the mood for Wine tastings, Bosman wines and Kloovenburg are worth the visit. 
Bosman have a wonderful family history and although they don't have a restaurant, their wine more than makes up for it. 
Their single block Chenin blanc is crisp and fresh and I couldn't resist buying some for home.
Kloovenburg wines and Olive products are also fantastic. 
I am a huge fan of their quality Olive Oil and believe it or not they produce the only olives that I actually eat. 
If you don't try their blueberry olives then you are missing out. 

Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style
Bartholomeus klip with Miles For Style

Isn't it fantastic that all of these activities and destinations are only an hour outside of Cape Town? 
If you take a drive out around this time of year, you will be sure to catch the rolling canola fields. 
Oceans of yellow will surround you on your drive... With a good song and good company you are in for a great adventure. 
So, the only question remaining is; what are you waiting for?

-Melissa
 

Roasted cauliflower and chickpea soup

Roasted cauliflower and chickpea soup
Roasted cauliflower and chickpea soup

I am going through a major chickpea phase at the moment. MAJOR.

Lately, I have spent a great deal of time playing with this delightful little legume also known as the garbanzo bean. 

Admittedly, I have never given it its due credit.  Chickpea's are packed with protein and are high in fiber. 

You can add them to all sorts of meals or simply have on their own as a snack. 

Over the past few weeks, I have roasted them, blended them, fried them, and well, eaten them fresh. What a treat!

The kitchen has been covered with hummus curries and all things chickpea so much so that I even started considering chickpeas as the holy grail of legumes. Thankfully, I'm an equal opportunist when it comes to pulses and legumes so there is a lot of love to go around.

I recently partnered up with Woolworths to share this incredible (and hearty) soup that was born out of the chaos of my kitchen. 

This soup is unashamedly the love child of a roasted cauliflower and (roasted) chickpea and it is nothing short of perfection.

At the risk of sounding like a tag line for a coffee creamer commercial from the 80's, It boasts roasted chickpeas both inside and on top of it. 

Say goodbye to the stock standard croutons of yesteryear and welcome the roasted chickpea of tomorrow! 

Not only does the chickpea have better health benefits; they are able to replace less than ideal snacks and accompanyments with just as much flavour.

You can eat them solo with some grated Parmesan on! (I recommend a 3 year aged Parmesan), spice up the mundane nut bowl in your life or you can include them in salads and soups! 

I feel like this blog post should come with a warning sign.

WARNING: Chickpeas are slightly addictive.


Serves 6, cook time: 1h 30m

Ingredients:

  • 2 tins of chickpeas
  • 2 cauliflower heads
  • 1 ½ teaspoon cumin
  • ½ teaspoon paprika
  • 2 garlic cloves, chopped
  • ½ an onion, chopped
  • 3 potatoes peeled and chopped.
  • Olive Oil
  • 1 liter vegetable stock
  • ¼ cup of Parmesan
  • Salt and pepper to taste

Instructions:

Preheat oven to 180 degrees Celsius 

Rinse and dry your chickpeas. Keep the tins separate as you are going to roast them separately. 

Separate your cauliflower heads into florets. 

Put your cauliflower and 1 tin of chickpeas onto a roasting tray. Drizzle with Olive oil and toss. Make sure you don’t over do the oil. 

Sprinkle your cumin and paprika over and roast for 30 minutes. Tossing the tray at the 15 minutes mark. 

In a large pot over a medium heat add a tablespoon of olive oil, the garlic and onion and fry until soft. Add your potatoes and fry for a further 5-10 minutes stirring often. 

Once your cauliflower and chickpeas are roasted add them to your pot. 

Add your last tin of chickpeas to the roasting tray, drizzle with olive oil and roast for 30 minutes, tossing them every 10 minutes or so. 

Add the vegetable stock to the pot and top up with boiling water.

Let simmer for 30 minutes. Blend the soup using an immersion blender.

Add your Parmesan and stir. 

Salt and pepper to taste

Remove the chickpeas from the oven. You can grate Parmesan over them and have them as a snack and serve the rest of them as a crunch to your soup. 

Serve soup hot topped with chickpeas, Parmesan and black pepper. 

-Melissa

*This blog post is sponsored by Woolworths all opinions are my own

Blueberry banana bread

Blueberry banana bread
Blueberry banana bread
Blueberry banana bread
Blueberry banana bread
Blueberry banana bread
Blueberry banana bread
Blueberry banana bread
Blueberry banana bread


I have always been a bit of a fiend for a sugary crust. 
The specific crunch that sugar can create on a crust is perfection. 
Think back to that moment of bliss when you closed your eyes and did a little happy dance over that morsel you just popped in your mouth. 

I suppose it's all about the simple things. Simple things that have the ability to invoke a powerful emotional response.
Complex in their simplicity - these moments and experiences always have so much more going on that meets the eye. 

Unfortunately, it is oftentimes the simple things that are most taken for granted.
In a recent collaboration with Country Road, I had to stop and think about the simple things in life. 
The basics that move me. 

Baking in my kitchen is a staple to my happiness. Only then am I in my element with all my senses being nourished.
To smell a fresh loaf of bread in the oven, to breathe it in and have your heart warmed by it is a simple pleasure that I could go not without. 
In one breath, it has the power to bring my entire childhood back into the here and now rendering me overcome with memories long since forgotten and a lingering feeling of nostalgia that can last for days.

After much thought, I decided to combine my thoughts on these 'simple things' and share something truly special with you.
The Result?

A simple yet sentimental loaf of banana blueberry bread with the ultimate sugary crust.
The baking is a labor of love and smelling it will bring you untold happiness and, well, tasting? You decide. 
Create a moment of reflection for yourself.  

What are your simple things? 


Serves: 6 cooktime: 1h 30m

Ingredients:

  • 3 ripe bananas, smashed - don't have ripe bananas? Put them in the oven at 100 degree Celsius for 40 minutes
  • 1/3 cup melted butter
  • ¾ cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 ½ cups all-purpose flour
  • ¼ cup desiccated coconut
  • ½ cup of blueberries (frozen or fresh)
  • 1 fresh banana sliced to top the bread.
  • 2 tablespoons brown sugar

Instructions:

Preheat the oven to 180 degrees Celsius.

Grease your bread loaf tin a 4x8 inch or 10 x 20cm

In a large bowl using an electronic mixer mix the butter and the mashed bananas.

Mix in the sugar, egg and vanilla.

Add the baking soda and salt and mix it into the batter

Add the flour and coconut and beat, do not over beat the batter. Using a spatula gently fold in blueberries. Be carseful to not break them as you will get a blue banana bread. Top the bread with the sliced banana and sprinkle the top with the sugar. This will result in a perfect crust.

Add your mixture to your baking tin and bake for 1 hour.

Allow cooling on your cooling rack in the tin for 15 minutes and then let it cool further out of the tin.

-Melissa

This blog post is sponsored by Country Road. All homeware can be shopped here.
 

Five Reasons to Visit Schoone Oordt

schoone oordt
schoone oordt
schoone oordt
schoone oordt
schoone oordt
schoone oordt
schoone oordt
schoone oordt
schoone oordt
schoone oordt
schoone oordt
schoone oordt
schoone oordt
schoone oordt
schoone oordt
schoone oordt
schoone oordt
schoone oordt

So I have this App. It’s a simple app with the sole purpose of playing soothing sounds to aid in rest and relaxation. For example, a crackling fireplace, a babbling brook or frogs chirping. It’s actually not as random as it appears. 

I use it when I just can’t seem to quieten my mind or let go of the day. 

Seemingly endless moments spent lying in bed, simply exhausted, while my mind runs amok with thoughts... of that to-do list for tomorrow, my growing workload and of course the all important stuff, like "what would my dream kitchen look like" or "would I be able to use a rolling pin with my feet in a pickle?"

Sound familiar? Of course it does. 

Imagine visiting a place that offers you each and every one of those sounds, and more - without an App and 100% Authentically. 

Welcome to Schoone Oordt.

The Walker family undertook the tremendous task of restoring the main house of Schoone Oordt to its former glory, and with (I suspect), perhaps more spit and polish than had ever existed before, even in her hey day.

The woodwork and painstakingly restored antiques will take you to a by gone era. This establishment boasts manicured gardens and history dating as far back as 1853. 

It truly is a marvel and a testament to the formidable spirit and vision involved in bringing this grand old dame into a new century.

The food is packed with flavour, is suprisingly unpretentious and can only be described as modern country food at its finest. With an array of amazing local farmers, Alison Walker explained that the restaurant only sources fresh organic ingredients from local suppliers. 

The dishes more than echoed this claim in quality and taste and I was struck by the seamless integration of the farm to table movement in a setting that could be taken all too easily as ostentatious.

Schoone Oortd strikes this balance perfectly.  

A few dishes to mention; The risotto was superb, and the Overberg feef fillet was tender and seasoned to perfection.

The entree that really stood out was the beetroot salad with goats cheese and crispy sage, and of course to round it all off, I opted for the lavender creme brûlée. Apparently, as my partner pointed out, licking your bowl in the dining hall is uncouth. 

The service is attentive, friendly and there isn’t a second that you will not be waited on hand and foot. The staff are mostly local, which I love! There is a real sense of professionalism, as the staff moves without really being seen. After dinner, you come back to a lit fireplace and a turndown service that offers the sweetest homemade chocolate truffle you have ever had. (Naturally, I had both truffles.) 

The gardens are beautiful. They are filled with tranquility. If visiting during a hot spell or during the summer months, you could relax at the pool with a book and completely switch off to the outside world. With water features scattered in the gardens, I drifted off into a complete state of relaxation and my partner quipped on more than one occasion that I was a Zen-Master Truffle.

The bedrooms; Lying in bed listening to a crackling fireplace while sipping on peppermint tea is my definition of heaven. Their attention to detail will not go unappreciated, I can promise you. It’s the little things that make all the difference in a five star establishment. Fresh milk in the fridge and home baked rusks for your morning tea is just a few of them. The bathrooms are spoilt with fragranced products from pause room and I must admit a rose petal bath every night was on the cards for little old me.

In retrospect, thinking of my stay at Schoone Oordt - It's definitely the little things that turn out to be the big things.

Falling asleep to the sound of the water fountain outside and the fireplace crackling at the foot of my bed created a deep relaxation that no iPhone or App on earth could create. Sometimes you just need to take a step back.

I took a step back into the arms of our countries third oldest town, Swellendam and stayed at one of the towns oldest houses, Schoone Oordt.

The Walker's have not only created a space where the most natural thing to do is to let go and just be; they manage to maintain the values of slow living at every turn.

-Melissa