Food, Recipes


Chocolate chocolate – everybody screams for chocolate!

Best combo for the winter = hot cocoa ……with a choc chip cookie

Some facts about chocolate – use it…don’t use it


  • The smell of chocolate increases brain waves, which triggers relaxation
  • White chocolate isn’t technically chocolate.  As it contains no cocoa solids or cocoa liquor
  • It takes approximately 400 cocoa beans to make 450 g of chocolate
  • M& M’s were created in 1941 for soldiers to enjoy chocolate without melting
  • Eating dark chocolate every day reduces the risk of heart disease by one-third (now that is what I’m talking about!!!!!)
  • Chocolates can sicken or even kill dogs.  (keep it with you at all times……)


Chocolate Chip Cookies






1  cup                  Brown sugar

1  cup                  White sugar

250g                    Butter

2                           Eggs

3  cups                 Cake flour

3tsp                      Baking powder

200g                    Chocolate chips

1tsp                       Vanilla essence



Creamy brown sugar, white sugar and butter together until creamy.  Whisk in the eggs and vanilla essence.  Mix the dry ingredients together and slowly add to the butter mixture.

Roll into balls or shapes and bake for 10 minutes at 180°C.

Cool down on a cooling rack and hide the cookie jar!!!!

Hot Cocoa (makes 2 cups)




4 tbsp unsweetened cocoa

1 tbsp sugar (if you like it sweet)

pinch of salt

2  cups milk

2 chocolate lindt balls

mini marshmallows



Mix cocoa, salt, sugar and bit of milk together to make a paste

Add rest of milk and bring to boil in a pot. Pour hot chocolate into your favourite mug and finish it off with your favourite lindt chocolate balls and a handful of mini marshmallows.


a balanced diet is chocolate in both hands

if there is no chocolate in heaven, I’m not going……

chocolate is cheaper than therapy and you don’t need an appointment
Food, Recipes

something delicious for the weekend!

Pork without apple is like ‘’slap chips’’ without vinegar……..

Pork chops with apple sauce and crushed herb potatoes



Ingredients:  Pork chops with apple sauce

2tbsp                    Oil

2                            Pork chops

½                          Onions, sliced

2tbsp                    Balsamic vinegar

120ml                   Chenin blanc

1tbsp                     White sugar

120ml                   Water

40ml                     Cream

½                          Green apple, skin on and cut into wedges

½                          Red apple, skin on and cut into wedges




Sear pork chops in hot pan with oil.  Season with salt and pepper and cook for 2 minutes on each side.  Remove from pan and keep aside while preparing the sauce.  In the same pan:  fry onion until golden brown, add more oil if necessary.  Add balsamic vinegar, chenin blanc, white sugar and water and bring to the boil.  Reduce heat and simmer for 10 minutes.  Add the pork chops back into the pan with cream and apple wedges.  Simmer for another 10 minutes and serve with crushed herb potatoes.



Ingredients: Crushed herb potatoes

2tbsp                   Canola oil

Spring onion, chopped

4                           Medium potatoes (cut into wedges and roasted with skin on for 20 minutes)

2tbsp                   Butter

10ml                    Chopped chives

5ml                      Lemon zest

60ml                    Full cream milk




Heat canola oil in a pan and add spring onions.  Fry for 2 minutes and add roasted potatoes, butter, chopped chives, lemon zest, salt, pepper and full cream milk.  Fry for 5 minutes and take a whisk and crush the potatoes in the pan.




Food, Recipes

Something for Mothersday

Mothers day is very similar to Thanksgiving, but on this particular day your mom is the rock star!  South African siblings always feel the need to buy a small gift for appreciation to the anchor in your upbringing.  Some people go ‘’crazy’’ with coffee mugs and teddies!  Others buy leather handbags and some even yellow sports cars.  (I saw that once)

I remember as a little girl buying the most horrific bath salts at school and little sculptures made out of shells!  They break before you even get home.  But – every year my mother’s face use to light up when she opens the R 2 gift.

We have prepared three very simple, but delicious meals for mother’s day to help you get into the good books.


 Breakfast Deluxe




Ingredients for Vinaigrette

7 tbsp                    Olive oil

1 tbsp                    Wholegrain mustard

4 tbsp                    Montino light

5 tbsp                    White sugar

½ tbsp                  Salt

2 tbsp                    Apple cider Vinegar


Method:  Mix all ingredients together.  More sugar can be added for a sweeter taste.


Ingredients for Breakfast Deluxe

4 slices                 Freshly baked Bread (Ciabatta/ Rye Bread)


Fresh Wild Rocket

8                            Rashers of Bacon, cooked crispy

4                            Poached Eggs

Salt and Pepper to taste


Method:  Spread generous amount of  Butter on Freshly Baked Bread, top with Wild Rocket, Bacon, perfectly poached Eggs and season with Salt and Pepper.  Drizzle with Vinaigrette.

Tip for a Perfectly Poached egg:  Bring water to the boil and add a drop of White Vinegar.  Take a whisk and whisk the water vigorously.  Then slide in the Egg (broken into a container) and turn down the heat to a low simmer.  Set the timer for 3 minutes.  Remove from the water and enjoy your perfectly poached egg.  You will want to make it every day!! 


Creamy Chicken & Mushroom Pasta




Ingredients for Chicken & Mushroom sauce

3 tbsp                   Olive Oil

½                          Onion, sliced

2                            Chicken breast, cut into strips

8                            Mushrooms, sliced

½                          Garlic clove, chopped fine

1/2 tsp                  Mustard powder

1 tbsp                    Cake Flour

250 ml                  Cream

Salt and Pepper to taste

15 ml                     Chopped Parsley


Method:  Heat Olive oil in pan and add Onions and Chicken.  Fry until cooked and golden brown.  Add Mushrooms and Garlic cloves and fry for 5 minutes.  Add Mustard powder and Cake flour and fry for 2 minutes.  Add Cream little by little to pan.  Season with Salt and Pepper and add Parsley.  Serve sauce with your favourite cooked Pasta and garnish with freshly grated Pecorino or Parmesan cheese, freshly chopped Herbs and Black Pepper.  For extra indulge:  Marinate Wild mushrooms in a little Olive oil and add to Chicken & Mushroom sauce before serving.


Trio of Rose 




Berry & Rose Sorbet Ingredients:

2 cups                   Riebeek Pinotage Rose

130 g                     White sugar

340 g                     Frozen Mixed Berries

Egg white


Method:  Add Rose and Sugar to a pot and bring to the boil.  Add Berries and cook for 5 minutes.  Place mix in blender and blend until smooth.  Pass through a sieve to strain all pips.  Place in freezer and freeze overnight.  Add egg white to Sorbet and beat with electric mixer.  Add back to freezer and freeze until hard.

White Chocolate, Rose and Roasted Nut Ice Cream

1 can                      Condensmilk

500 ml                  Cream

80 g                       White Chocolate, broken into little pieces

50 g                        Roasted Mixed Nuts

60 ml                     Riebeek Pinotage Rose


Method:  Beat Cream until stiff.  Add Condensmilk and Rose to Cream mixture and mix through.  Pour some of the Ice Cream mix into container , followed by a layer of White Chocolate and Nuts.  Repeat layers 3 times.  Place in freezer overnight.


Rose Panna Cotta

15 g                        Gelatine

250 ml                  Full cream milk

250 ml                  Cream

100 ml                  Riebeek Pinotage Rose

35 g                       White sugar

5 g                          Vanilla Pods/ Essence


Method:  Add 100 ml Full cream milk to Gelatine powder and set aside.  Bring 150 ml of Full cream milk with Cream, Riebeek Pinotage Rose and White sugar to the boil.  Reduce heat to low and simmer for 5 minutes.  Add Gelatine and Vanilla Pods to Cream mix and stir gently.  Pour into serving bowls and refrigerate to set.

All recipes by Olivea.


“Making the decision to have a child is
momentous. It is to decide forever to have your heart go walking around outside
your body.” Elizabeth Stone

Food, Recipes

Harvest to Table….

Food is about taking the freshest most simple ingredient,  not ‘’faffing’’ by cooking it too much and just let it be!    This is exactly what we did on Troughend farm in Stellenbosch!  Enjoy the “harvest to table” shoot with us.  We did!





Lamb recipe with pesto

Marinate your pieces of lamb in a little bit of yogurt, cumin, lemon and garlic and you can make tasty kebabs with them! Make sure your fire is very very hot and ‘’braai’’ for about 3 minutes on each side.  Your neighbors will come knocking on your door.





Lamb chops with salsa verde


2 Cloves                              Garlic

1 small handful                  Gherkins

6                                           Anchovy fillets

2                                           Large handful flat leaf parsley  (don’t be shy!!!  Fill that hand)

1                                           Large handful fresh basil

25 ml                                   Red wine vinegar

Lemon zest


Black pepper

Olive oil


Blitz all ingredient together and add olive oil until you get a ‘’drizzle’’ consistency.

Heat a pan with olive oil and add Lamb chops, fry for 2 minutes on each side.  The best pan to use is a griddle pan, it adds a lovely visual to the chops.

Drizzle with salsa verde….and make sure it is enough!!!



Cob recipe

Did you know that a cob of corn averages 800 kernels in 16 rows.







Chargrilled Corn with Garlic butter


4                       Cooked corn cobs (if it is huge, you can cut it in half)

6 tbsp              Salted Butter

1 tbsp               Olive oil

Garlic clove, thinly sliced



Heat olive oil in chargrill pan and add cooked corn cobs.  Chargrill on each side for 5 minutes until golden brown. Dish on serving platter and place butter on top of corn cob to melt and sprinkle with sliced garlic.


Beetroot & Fig recipe

Beetroot are very low in fat and full of vitamins.  When shopping, choose small and firm beetroot with a deep maroon colour.  Figs is actually an inverted flower and contain 55% natural sugar – the highest of any fruit!!!  Go Figs!





Beetroot and Fig Salad


1 bunch                Red Beetroot, cooked with stem on, skin removed

1 bunch                Orange Beetroot, cooked with stem on, skin removed

3                            Fresh Figs, quartered



Cut the beetroot into quarters and assemble with fresh figs on a platter.

Mix ½ cup Olive oil (good quality!!) with ½ Balsamic vinegar.

Drizzle over salad just before serving

If you want something green, add fresh Wild Rocket

If you want something salty, add crumbled feta cheese


Pumpkin recipe

Pumpkin screams for loads of butter and fresh sage!  If you are not banting….sprinkle it with heaps of cinnamon sugar!





Roasted Butternut


2              Butternut, skin on and cut into big wedges, pips removed

5 tbsp     Olive oil

Salt and pepper to taste

2 tbsp     Honey



Mix olive oil and butternut together and roast for 30 minutes at 200°C, until soft and golden brown roasting colour appear on skin.

Drizzle with honey and boom there it is!

For extra crunch, add roasted pumpkin seeds or toasted white and black sesame seeds

If you are aware of your carb intake, replace butternut with pumpkin and drizzle with olive oil and balsamic.  (sorry honey!)


Poached pear recipe

Next time you have a ‘’braai’’ – don’t make that Greek salad (that everybody know’s you are going to make before they even arrive)…explore something different and new.  Try this:

Pear wedges roasted with honey and rosemary

Salad with Pear, bacon &  goats cheese

Salad with Pear, blue cheese, caramelized onion and walnuts.






Poached Pears with Raspberries


5                             Pears, skin removed, stalk on

2 tbsp                    Lemon juice

2 cups                   White sugar

6 cups                   Water

1 tbsp                    Vanilla essence

1 punnet               Raspberries



Add lemon juice, white sugar and water to a pot and bring to the boil.  Add pears and simmer for 15-20 minutes.  Cool down in syrup and assemble on plate.

Drizzle with syrup and garnish with fresh raspberries


All recipes by Olivea.






Food, Recipes

2 blondes and a rolling pin….

Everybody has a bucket list before they go 6 feet under….and mine is to be a better baker! Patience is the key to the perfect cake…I think that is where the problem starts.
As they say …small steps at a time! So 2015 I will start to perfect biscuit baking.
And what’s better than a simple delicious golden brown shortcake biscuit, and to bake this with my favourite girl….even better!
She loves getting her hands dirty in the kitchen and are always willing to help. Even with washing the dishes (and the floor and the windows) afterwards.
And what a ‘’combo’’ we were!!
This recipe is really really easy. It is basically flop free.
The dough can be cooked from frozen. Very handy for those lazy winter days.


175 g Soft butter
200 g Caster sugar
2 large Eggs
1 teaspoon vanilla essence
400 g Cake flour
1 teaspoon Baking powder
1 teaspoon Salt

Preheat oven to 180°C. Cream the butter and sugar together until pale and then beat the eggs (one at a time) with vanilla essence. In another bowl, combine cake flour, baking powder and salt. Add the dry ingredients to the butter and eggs and mix gently.
Halve the dough and wrap each half with clingfilm and rest for at least 1 hour.
Sprinkle a clean surface with some flour and start rolling!! Roll to about ½ -1cm thick.
Cut into whatever shape your heart desire!! The coolest cutters are available at baking shops these days. Start a collection! (because you are never going to start a band)
Bake for 8-12 minutes, depending on the size, until golden brown.  Cool on a rack.
(Original recipe by Nigella Lawson – with a few twists by Olivea)

























Royal Icing:
This is where the real fun begins and where the creative juices awaken! You can go “bos’’ with glitter, 1000’s, chocolates, jelly tots, silver balls. So many options.
2 Large egg whites
3 cups Icing sugar
Beat the egg whites until almost set and add the icing sugar. Beat for 5 minutes until white and piping consistency. If it looks too thick in texture– add a dash of lemon juice.
For me, gel colouring works the best. You only need a drop and the colours are always vibrant and the gel does not make the consistency less thin.
Decorate and go wild!! Kids like sweets, no matter the taste or colour! Getting them involved with you in the kitchen and seeing there little faces lighten up is priceless.

You will be the coolest mum on the block!


















Food, Recipes

The Valentine Massacre

141 million Valentine’s Day cards are exchanged annually, making Valentine’s Day the second-most popular greeting-card-giving occasion.

Just shows you how popular and commercial this day has become.  A day not only featuring love, or making love, but equally starring the money honey!

“Money, money, money… must be funny, in a rich man’s world”, Abba contemplating the fact.

We, the working class citizen, in a more subtle approach, want some fun with the less is more factors.  We had an assignment lined up for the boys……



Show us your cooking skills, baby!!

To use recipes of one of our favourite chefs, Jamie Oliver, to guide you in creating a valentines feast for the girls.  We do not want to know what you’re dishing up, “capisce”!

PS:  The girls will sort the pre-drinks!



 Ready for love, rock & roll and feast….




Abri to start the filling for the porchetta, he is the leader of the pack, the rough diamond, and the only single between the married tribe…




Adding Zonquasdrift olive oil, a drop of brilliance by sous chef Nikki…




Porchetta you beauty!!



‘The man’ helping other men looking good since….

 …1999 his BBC show The Naked Chef debuted, and his cookbook became a #1 bestseller in the UK.


 Dishes calling, always a sober and important job…, sober? Schalk? For sure, why all the questions?



The Cork , Marcia freeing the bubbles, long pop to freedom…




Altan and Paul, seems to share the same thought…


Pieter Cruythoff Brut with a spoonful of berry sorbet…


Need we say more…the naked chef…arrive alive




The kitchen cannibals…from Parow with love…







Vodka jelly

Now you see me…


Now you don’t…



Sous chef Paul taking bruschetta to heart, mind, body and soul…


Slayer is an American thrash metal band from Huntington Park, California, formed in 1981 by guitarists Jeff Hanneman and Kerry King. Slayer rose to fame with its 1986 release Reign in Blood, and is credited as one of the “Big Four” thrash metal bands






Like they say in afrikaans on a langarm boere jol, “gooi die meel!”



Marcia and Lula, when the accordion comes to town…





Whala!!! or whoop there it is!!!

 Bruschetta with Tamato & Basil


 2 handful nice mixed ripe tomatoes.

1 small bunch fresh picked basil, leaves picked

sea salt

freshly ground pepper

olive oil

good quality white wine or herb vinegar


 The bread is best sliced 1cm thick and toasted on barbecue, but can also be grilled in the oven.

After that it should be lightly rubbed a couple of times with a cut clove of garlic.

Then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.

The toppings can be as humble or as luxurious as you like.  From chopped herb or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crab meat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.

 Make sure your tomatoes are really ripe when making this topping.  Give them a wash, remove their cores and carefully squeeze out there seeds.  Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste.

You can serve the tomatoes chunky or finely chopped or you can scrunch them between your fingers before putting them on your basic bruschetta, really tasty!

Recipe by Jamie Oliver


‘Tulpen uit Amsterdam’


Exercising that serving muscles…


Prosciutto & Rocket forks


 6 slices quality prosciutto, halved

1 handful wild rocket, washed and dried

extra virgin oil

balsamic vinegar


 Carefully crumble a piece of prosciutto up and skewer it on a fork.  Push a small clump of rocket on to the fork and set aside.  Repeat with the remaining forks.

When you are ready to serve, drizzle some olive oil and a few drops of balsamic vinegar on a serving plate.  Place the prosciutto fork on top of it so each guest can swirl a fork in the oil and vinegar before eating

Recipe by Jamie Oliver










Beautiful stuffed Porchetta

(as per Head Chef Abri guided by Jamie)



 3-4 kg deboned pork belly & loin with skin on for crackling effect, serves 8-10

sea salt

freshly ground black pepper

wholegrain mustard

3 apples

sourdough bread – crust removed and toasted



lemon zest


olive oil


chicken stock


½ glass of excellent unwooded white wine


 Preheat oven to 220 degrees celsius. Place the pork on a board with the skin side down.  Coat the inside with whole grain mustard.

The Stuffing – finely slice the onions, rosemary, celery and apples.  Heat the olive oil in large pan over medium heat and add the onions, garlic, apples, lemon zest, rosemary, celery with salt & pepper.  Fry for 20 – 30 min or until soft and light gold in colour, stirring occasionally.  Add some white wine and chicken stock.  Rub garlic and rosemary on the sourdough bread and toast in oven.  Cut bread after toasting finished into small pieces and add it to mixture.  Put it aside to cool down.  Once cooled, scrunch to soften mix and place that on the inside of the prepared pork belly & loin.  Roll the pork with mixture inside and tie up the pork with rope.  Rub the salt, pepper & olive oil on the outside and place on roasting tray.  Stove for 30-40 minutes to get crackling crisp & crackled.  Add baby potatoes(dashed with olive oil), celery and carrots in tray.  Reduce heat to 180 degrees celsius and cook for further 1h30min until tender.  Remove the pork and vegetables and use some of the stock/wine/flour into the remaining scraping bits to create a lovely gravy.  Remove string from the porchetta and carve to portions.  Use the gravy to pour over the porchetta and serve with the potatoes/celery and side dishes prepared.

Based on recipe by Jamie Oliver


 Jamie would be proud, for sure, his legacy is a great tool for lovemaking, with food that is, mmmm, ha ha!



Porchetta, baked potatoes, pumpkin tart, an onion ring and some garnish, the girls were impressed, mission accomplished!!

The end was near…but not without sous chef Altan’s Raspberry Syllabub…unfortunately at this time the drinks had the better of us, we were not suitable for any action of any kind, sad but true.

But if you are a believer, and the truth is what you seek, and every one attending could testify, then this was for real the ‘cherry on top’!

Raspberry Syllabub


2 punnets raspberries

4 tablespoons caster sugar

50 ml sweet red wine or sweet dessert wine

284 ml double cream

284 ml fat-free natural yoghurt

a few sprigs fresh mint, to serve

1 pack langues de chat biscuits or any thin, all-butter biscuits


Place the raspberries in a bowl, sprinkle with the sugar and wine and set aside for a few minutes to macerate.

Whip the cream to very soft peaks in a separate bowl and stir in the yoghurt. Fold half the cream and yoghurt mix into the raspberry mixture to get a bright pink cream. Now gently fold in the remaining cream and yoghurt mix to give a ripple effect. Divide between 6 glasses or tumblers.

Top each with a mint sprig and a few langues de chat biscuits poked in the top.


Food, Places, Recipes

Point of no return……

‘All you touch and all you see,
Is all your life will ever be.’

Pink Floyd, “Breathe”



Nikki steering ‘Oom Piet’ (Oom Date’s riverboat), en route to Vermaaklikheid about 10 km up the river


Jorina capturing our beautiful journey up the Duiwenhoks river



“Brulsand” – opposite Kleinefontein on the Duiwenhoks, where the sand roars beneath your feet


Our afternoon burger braai – Tannie Marie’s farmhouse on Vermaaklikheid


5 interesting facts about Garlic

 * According to Christian mythology, when Satan left the Garden of Eden, garlic grew from his left footprint.

* April 19th is National Garlic day.

* Alliumphobia is the name given to the fear of garlic.

* The greater health benefits from garlic are attained by chewing raw garlic.

* Garlic was used, in medieval times, as a cure for drunkenness and over-eating.



Salt processing dates to around 6,000 years ago, when people living in Romania were boiling spring water to extract the salts


Olivea scouting in tannie Marie’s kitchen




Nikki, Schalk & Oom Date – taken by the view and peace of the picturesque Vermaaklikheid


Puntjie Coleslaw

This colourful coleslaw adds great texture, crush and tangy taste to a burger.  An absolute must have on your burger. If you like a bit of ‘’zing’’ – add a chopped red/green chilli


2 cups Grated Carrots

2 cups Grated White Cabbage

2 cups Grated Red Cabbage

½ cup Mayo

½ cup Full cream plain yogurt

Salt and pepper to taste

1tbsp Chopped coriander

1tsp Wholegrain mustard


Mix ingredients together and ‘’slab’’ it on your burger



 Home made burger patties in the making


Hamburger Patties
Nothing beats a succulent home made burger!! You can go wild with your meat selection. Play around with using Kudu and Ostrich mince or a combination of Beef and Lamb mince. For extra ‘’oemf’’you can brush the patties with a marinade just before it is ready to come off the fire. YUM

500g Beef Mince
4 tbsp. Greek yogurt
3 tbsp. All Gold Tomato Sauce
1 tbsp. Worcester sauce
1 tbsp. Wholegrain mustard
1 tbsp. Soya sauce
½ packet Brown onion/ Mushroom soup powder
2 slices White bread – soaked in milk
Salt and pepper to taste
Mix all ingredients together and rest for 20 minutes.
Form into patties and braai. You determine the time because you decide the size!


The face of anticipation….



In a state of readiness….. hunger games…..


The ladle….


Tannie Marie prefers her eggs dirty….could it relate to the dirty dozen?



Puntjie’s lookout from the braai, featuring the Duiwenhoks river mouth, looking towards Witsand which is more or less about 17km from the Puntjie, as the crow flies.





Dangling in water
Making and shaking
Slapping and clapping
Warming and warning
Hitting and fitting
Grabbing and rubbing
Peeling and feeling
Taking and breaking
Helping and giving
Sifting sand
Hand holding

By Peter Young




Chilli, Coriander & lime pesto

This is such a cool ‘’foodie thing’’ to have in the fridge.  Pesto is such a versatile ingredient and can last for up to two weeks in the fridge.  You can add it to pasta, drizzle it over chicken, serve it with cheese and bread or serve it on a pizza with salami


20g Mixed Nuts

½ cup Basil leaves

½ cup Rocket leaves

½ cup Coriander on stalk

2 Garlic cloves

60g Grated Pecorino cheese

½ Red chilli, chopped with seeds

7tbsp Olive oil


Blitz all ingredients together.

Mix with cooked pasta of your choice.  Add salt and pepper to taste and serve with cocktail tomatoes, fresh wild rocket and feta cheese


 Rooikrans fire – with Basjanbaai as the backdrop for great things about to happen.


Sticky chicken basting sauce


1 cup Sweet chilli sauce

1 cup Mrs Balls chutney

¼ cup Soya sauce

½ cup Lemon juice


Mix ingredients together.

The secret:  only brush the marinade over your meat/ sosaties about 5 minutes before it is ready!!


Rosmarinus officinalis


Garlic & Rosemary fried mushrooms


2tbsp Canola oil

½ Onion, thinly sliced

1 punnet Button mushrooms, halved

1tbsp Chopped garlic

Fresh chopped rosemary

Salt and pepper to taste


Add canola oil to pan and add onions.  Fry onion until soft and add button mushrooms, garlic, rosemary, salt and pepper and fry for 5 minutes.

Tip:  Add a dash of cream and you have a sauce for a steak or pasta or fresh toast!!


Duiwenhoks Baked Beans

where the “Long drop”(an old custom toilet) may be your best friend


Canola Oil

1 Big onion – chopped in slices and then cut slices in half

3 Cloves of garlic – chopped

3 Chilli’s – chopped

2 Canned Bake Beans

2 table spoons of Chutney

2 table spoons of Tomato Sauce

4 table spoons of Jimmy’s Sauce

Salt & Pepper to taste


Add Canola oil to the pan and fry the chopped onions until crispy and darkish in colour, move the onions to the side of the pan and add the garlic and chilli on separate open spots in the pan and fry until the garlic shows signs of colouring.  Then mix the onions, garlic and chilli together and add the canned baked beans, turn the heat down one notch, add the Chutney, Tomato sauce and Jimmy’s and mix everything together.  Let it slow cook for about 5 to 10 minutes, constantly stirring your mix, the sauces can easily burn to the pan if the pilot is not in a state of consciousness (babbelas).  Do a taster, if you are satisfied with result, take it off immediately, add salt and pepper if needed.

Tip and Warning:  not to be eaten by the overly health conscious, and if it is not hot enough, be my guest and add some more chilli’s, yebo yes!





“One should not attend even the end of the world without a good breakfast”

 – Robert A. Heinlein



South Africa 15 – Ireland 29 – Springboks outgoing tour 2014 – Fuuuuuuuck!!!




Potatoes is such a versatile creation, a starch, useful and delicious in many forms, almost as versatile as Captain AB de Villiers (Proteas – Good luck for the 2015 Cricket World Cup!!)



We had a lovely time in a place that took our minds for the weekend.  The trouble is we need it more and more, eish, so little time.  Special thanks to Tannie Marie and Oom Date for your hospitality on Vermaaklikheid and arranging a clean house on the Puntjie and lots of Rooikrans.  We surely enjoyed the beauty, food, wine, music, travel, snores, hills, sea, river, smells and the company of friends.  To be continued….(or at least in our minds, ha ha haaa!)

 “If all we seek is an escape, what does that say about the world we live in. We are desperate with our dreams. What – oh, what – does that say?”

― Steven Erikson, “The Crippled God”