Watch Pasella tomorrow the 3rd for the interview with Paul Adams having a picnic here on our beautiful Estate, Boschendal!
Have a great Monday!
“Wine cheers the sad, revives the old, inspires the young, makes weariness forget his toil.” —Lord Byron
Lamb and Tomato Bredie
Photo by: elizabethekent.com
½ litre milk
1 tablespoon margarine
½ loaf bread
1 teaspoon vanilla essence
2 egg yolks
3 tablespoons sugar
optional sultanas or raisins
2 egg whites whipped stiff with 3 tablespoons sugar
Warm milk and margarine. Break ½ loaf of white bread into blocks.
Add vanilla essence, egg yolks, eggs and sugar. Pour warm milk over mixture and beat well until like custard. Add optionals. Put into greased pan and bake at 180 degrees for 45 minutes and allow to set. Spread with jam and cover with stiff egg whites. Brown in oven.
Serve warm with syrup, honey, or cream
Photo by: deliciousmagazine.co.ukLAMB & ROSEMARY CASSEROLE INGREDIENTS:(14 portions) 2kg Lamb goulash 20g Garlic 50ml Oil 2 bunches leeks (sliced) 920g Baby onions (peeled) 700g Baby potatoes 250ml Red wine 60g Beef stock 60g Tomato paste 480g Baby marrow (sliced) 2 bunches Parsnip (peeled & sliced) 12g Salt 6g Black pepper 20g Rosemary (chopped) METHOD:
- Rub garlic on to the lamb and fry until well browned.
- Add leeks, onions, parsnips, wine, stock, tomato paste and simmer for 1 hr. Stir occasionally.
- Stir in baby marrow and rosemary.
- Simmer for ½ hr.
- I hope you enjoy making and eating this recipe.
Boschendal RestaurantCreamy Leek and Potato Soup l 90 gm butter 1.8 kg leeks, sliced 3 cloves, garlic, crushed 750 gm potato, chopped 4 litres vegetable stock 2 bay leaves ½ cup fresh chives ½ cup, fresh cream Heat the butter in a pan, add the leeks and garlic and potato, and cook until tender. Add the water, stock and bay leaf. Simmer for 10 minutes. Discard the bay leaf, and process until smooth. Return the soup to the pan, stir in the chives and cream and reheat
“If more of us valued food and cheer above hoarded gold, it would be a much merrier world.”
― J.R.R. Tolkien
Photo by: anneskitchen.co.ukPastry 125g cake flour 250g holsum 250 gm Butter 3 eggs Filling 15 gm Butter 1 Onion chopped 8 rashers Bacon choppedm 800g diced Butternut 3 Eggs 300 ml Cream 1/2 cup feta cheese cheese 1 clove garlic 1 tblsp Chives pepper salt Sift dry ingredients, rub in butter, mix to a firm dough, and refrigerate. Roll and line a 23 cm flan tin. Bake 180 C for 7 minutes with dry beans on a liner, and a further 7 minutes without beans. Melt butter, fry onion, garlic and bacon, and cook until onion is soft. Mix butternut, eggs, cream, cheese and chives in a bowl, and whisk in onion mixture. Salt and pepper to taste. Pour into pastry case and bake for 30 minutes or until set.