Farm Kitchen

High Tea at the Mount Nelson Hotel

2012-01-29T04:22:00.000-08:00

The tea spread

The beautiful tea room

Lemon meringue tartlet

You have a variety of delicious teas to choose from

With our family visiting for the festive season, we were delighted that we could all finally go together and enjoy High Tea at the Mount Nelson Hotel. From the moment we arrived, the staff were attentive and helpful. When we were seated, a menu was produced for us to look through and choose a tea from their wide selection of infused teas from the Nigiro tea company http://www.nigiro.co.za/. They have a wide selection to choose from, such as fruit infusions, black teas and the classic rooibos, as well as an exclusive blend made specially for the Mount Nelson - a rosy black blend made from six teas, definitely worth having a pot or two.

After our tea was served, we were told the best way to drink it. Armed with an eggtimer, we all had to allow different brewing times for the best taste. We then headed off to the tea table to choose from the various platters on offer. From the classic scone with fresh cream and strawberry jam to finger sandwiches, vanilla cheesecake and a heavenly chocolate cake which would tempt even the most restrained guest, the choice was irresistible. It was a wonderful experience and a highlight when visiting Cape Town. The rate is R185.00pp and if you are celebrating a special occasion, you do have the option to enjoy a glass of bubbly. We will definitely be back http://www.mountnelson.co.za/.

For a country High Tea experience, Bartholomeus Klip offers High Tea daily from 15:00. Chef Louise and her team prepare delicious cakes and savouries, and of course their famous scones served with clotted cream and home made preserves.Booking is essential so please call ahead to check availability.The cost is R100.00pp
Bartholomeus Klip Farmhouse

Hot off the stove- Apricot Jam

2011-12-14T06:27:00.000-08:00

40kg of Sweet apricots from the Robertson Valley

Cooking the fruit

The end product

As businesses wind down for the festive season, we thought it would be a good time to stockpile our pantry and cook some jams. We managed to get our hands on 40kg of fresh sweet apricots from Robertson and managed to make 75 bottles. Many people confuse jams with conserves and preserves. Conserves are made by cooking the whole fruit, but with a shorter cooking period so that the conserve is slightly softer set than jam, and is often a mixture of two fruits. Preserves are the bottling of whole or half fruit in heavy syrup. Jam is the cooking of fruit, juice and sugar, and is soft in consistency and without distinct pieces.

Here is an easy recipe that takes 1 hour to cook. It is better to cook smaller quantities at a time..

Standard Recipe
For every 500g of fruit add 500g of sugar.

Wash and halve the apricots, remove the stones, and for a clearer jam peel the fruit.

Weigh the fruit and add the same weight in sugar. Layer fruit and sugar in a heavy-based saucepan and leave for half an hour. Place on the stove and heat slowly until sugar has dissolved, but do not let it boil until the sugar has completely dissolved. Add a few apricot stones tied in a muslin cloth to enhance the flavour and colour. Boil rapidly until the jam is sufficiently thick. To determine wether your jam is ready,test a drop of jam on a small plate and place in the freezer - it should be thick when cold. Remove from heat and place in sterlised bottles while still hot, making sure to fill the bottles right to the top. Leave the jars to cool and seal with wax paper rounds dipped in brandy before closing the lids.

Venison Pate

2011-11-28T07:15:00.000-08:00

Cooking the mushroom mixture

Picture from Spectrus.co.uk

Ingredients

Serves 6

1kg venison cubed (we used Eland)

1 cup beef stock

1 whole head of garlic, cut in half

2 tbs molasses

2 tbs syrup

2 bay leaves

120g streaky bacon, chopped

1 onion, chopped

1 punnet of button mushrooms, thinly sliced

60g butter

olive oil

salt and pepper

100ml creme fraiche

100g butter for sealing pate

Method

In a large heavy based saucepan, heat the olive oil and garlic. Add the cubed venison and fry until sealed - approximately 5 minutes, the meat should be browned on all sides.

Add the molasses,syrup and stock, and stir.Add the bay leaves and leave to simmer for one and a half hours. Remove from heat and leave to cool.

Strain the juices and keep to one side. Roughly chop the cooked meat. In another pan melt the butter, add the onions, bacon and mushrooms, and fry. Season with salt and pepper. Place the meat in the blender and add the mushroom mixture. Pulse the mixture gently, as you want a rough but smooth pate consistency.Add some of the reserved stock if the mixture is too dry and doesn't come together. Taste and add seasoning if necessary, then add the creme fraiche and pulse for about a minute.

Place in a bowl (for serving) and melt butter to pour over the top to seal the pate. Place in fridge and allow to cool for half an hour. Serve with crusty farm bread or melba toast.

The Spice Island

2011-10-19T08:56:00.000-07:00

Zanzibar

The Stone Town vegetable market

Red-skinned bananas

The spice market

Local fishermen

Louise and I were very fortunate to travel to Zanzibar for our mom's 60th birthday this October: what a superb place! With spectacular white beaches, friendly people and amazing scenery,we wanted to see all of it. We embarked on a tour of StoneTown to see this World Heritage site up close with a local guide.

We visted the local markets,where the catch of the day was abundant and the freshest fruit and vegetables were on display. There were spices everywhere with bags of saffron, cloves, vanilla, cinnamon and chillies for sale. Refrigeration is a bit of an issue on the island and somewhat of a luxury, so local people buy daily from the food market. I must say that it is an eye-opener seeing the produce lying on the cement slabs waiting to be purchased: very much not what we are used to, and quite unlike the vacuum-packed steak we find in the fridge at Woolworths. It was a great experience and, from what we saw, it is all about using what you have and buying what is available every day.

Here is a dressing from the chef at the hotel where we were staying. He used this on several of the meat dishes and on the fresh kingfish and tuna we were served during our stay.

Spicy dressing for meat and fish dishes
(will keep in the fridge for a week but best made fresh)

60g finely chopped parsley
1 tbsp chopped origanum
5 cloves garlic, grated
2 red chillies, finely chopped and de-seeded
1tsp paprika
1tsp cumin
2tbsp sunflower oil
1 tsp salt
1tsp vinegar
Juice of one lemon

Method
Place all ingredients in a bowl and whisk together. Leave to stand for 5 minutes and serve over grilled fish or steak.

Another Successful Exhibition

2011-10-18T11:10:00.000-07:00

Some of the artwork on display

Guests enjoying the day

The menu

Our Deckhouse

AA Badenhorst Secateurs range of wines

The cakes on offer

We have successfully hosted another Shiraz and Art exhibition at the Deckhouse. With the beautiful setting, the splendid artworks on display and the delicious menu prepared by our chefs, there was something on offer for everyone. A huge Thank You to all the wonderful artists who contributed to the exhibition, and our sincere gratitude to Jennifer Johnston and Lisa Strachan for organising the artworks and making the exhibition such a success. Thank you also to Adi Badenhorst for the award-winning wines served at the exhibition, a great combination with the stunning artworks.

Shiraz and Art Weekend - 1 & 2 October 2011

2011-09-05T12:14:00.000-07:00

Join us at the Deckhouse for an exhibition of botanical art, celebrating some of the beautiful flowers and plants found in our Reserve. Chef Louise and her team have prepared a delicious alfresco-style menu, which will be complemented by a selection of the Badenhorst Family wines made by the dynamic Adi Badenhorst, of the Swartland Revolution. Join us any time between 10:00 and 16:00 on Saturday 1 or Sunday 2 October in our spectacular setting at the waters' edge, to enjoy great food and world-renowned wines and the chance to see some very special artworks. Families are welcome. For more information and directions, please have a look at our website http://www.bartholomeusklip.com/

Shiraz and Art Menu

CAKES (Carrot cake with cream cheese icing and walnuts, SALTED CARAMEL CHEESE CAKE, baked lemon meringue pie), SAVOURY TART (buttered mushroom with ricotta cheese and parsley, smoked streaky bacon with caramelised pear and gorgonzola, slow braised beef with caramelised onion, molasses and thyme, smoked kipper, horseradish and sour cream) SALADS (grilled courgette with buffalo mozzarella, roasted garlic and pecorino, GREEK SALAD WITH GRILLED FETA, OLIVES, RED ONIONS AND SLOW ROASTED TOMATOES, slaw salad with almonds, sultanas and apple mayonnaise) served with home-made crusty bread.

WINES (Badenhorst Secateurs Range) www.aabadenhorst.com

White chocolate chip muffins

2011-08-17T12:28:00.000-07:00

There is no better way to start the day than with a steaming hot cup of coffee and a freshly baked muffin. At Bartholomeus Klip we make a variety of muffins daily, so each day is a treat. Here is one of our favourites.
Makes 12

Ingredients:
3 cups of cake flour
4tsp baking powder
1tsp salt
1 cup sugar
1 cup of milk
2 eggs, beaten
120ml melted butter
120g of good quality white chocolate, coarsely chopped

Method:
Stir the dry ingredients together and add the milk to the melted butter and eggs. Add to the dry ingredients until just combined. Stir in the chopped chocolate pieces. Spoon into greased muffin tins and bake at 180C for 15 to 20 minutes, or until golden brown.

*You can add nuts and fruit to this basic recipe if you like.

Charm's three fruit Marmalade

2011-08-17T12:12:00.000-07:00

Ingredients:

6 large oranges

2 large grapefruit

2 large lemons

6 naartjies

9 cups of water

+/- 9 cups of sugar

Method:

Firstly wash all the fruit and then slice the orange, grapefruit and naartjie into fine pieces, separating the skin and pith (keep this for later). Segment all the fruit and squeeze the juice into a separate bowl, making sure there are no pips. To produce the pectin needed to set the marmalade, you will need to use some of the skin, pith and pips, as well as two lemons cut in half, so you will make these into a small bundle using a muslin cloth. Make sure that it the bundle is securely fastened so that none of the contents gets into your marmalade mixture. Place the fruit, juice and skin in a large saucepan with the water, cover and bring to the boil. Don't forget to add your muslin bundle to your saucepan. Simmer for 1 hour.This ensures the skin gets soft but doesn't fall apart.

After an hour remove the saucepan from the heat, cover and set aside. Leave the mixture to stand for 24 hours. To finish the marmalade, scoop out the mixture from the pot and measure with a cup. You will need to count how many you have in order to add the sugar. The norm is a cup of fruit mixture to 1 cup of sugar. Once you know how much mixture you have and you have added the sugar, bring to the boil. The muslin bundle must still be in the saucepan. Keep boiling the mixture for an hour and start testing it then by scooping a spoonful onto a cold saucer until you can see that the marmalade jells. Once it is ready, leave the mixture to stand for about five minutes before pouring into hot, sterilised jars. Leave to cool completely. Place a disc of waxproof paper on top which has been soaked in brandy, which will seal the marmalade. Screw on the lids tightly. Makes 6 medium jars

Comfort Food

2011-07-11T07:39:00.000-07:00

Chicken curry with tomatoes, yoghurt and fresh chilli
Serves 4
Time: 1 Hour

Ingredients
1kg chicken thighs deboned and trimmed (cut into bite size pieces)
1tsp ground cumin
3tsp ground coriander
1tsp tumeric
2tsp fresh grated ginger
1 tsp paprika
2 red chillies, seeded and chopped
2 cardamom pods, crushed
1tsp pimento allspice
20ml canola oil
30g butter
2 large onions, finely sliced
2 tins chopped tomatoes
300g yoghurt
1tbs lemon juice
sugar for the tomatoes

Method
Cut the chicken into bite-size pieces. Mix the spices together with the ginger and a little bit of the canola oil to make a paste. Heat a heavy cooking pot and add the canola oil. Add the spice paste to the hot oil and cook the spices for 5 minutes. Add the onions and cook for a further 5 minutes, then the chicken pieces and brown evenly. Once all is browned, add the tomatoes and a bit of sugar. Cook with the lid on for 30 minutes, stirring occasionally. Add the yoghurt and cook for another 20 minutes, by which time the sauce should be quite thick. Add the lemon juice and stir in the butter, to give a richer flavour.

Serve with basmati rice and a tomato and cucumber salad.

Country Cooking

2011-07-11T07:38:00.000-07:00

Annerie and the team

Rolling quiche pastry

Annerie, her sister Salome and friends were recently in our farm kitchen cooking with Louise .They booked for a 3 night getaway which included the courses with Louise. All the way from the Waterberg and Witbank, this lovely group of ladies really made an impression on our staff and ourselves and were a lovely group to have had before we closed for our annual July holidays.They particpated in two classes, a picnic and cycle class and a pasta class.They were great cooks and did an amazing job, they even survived the 6km cycle into the Reserve to the picnic site, not the 2km the chef had mentioned! Johann our gentleman ranger quickly saw that it was getting late and rescued the ladies in the Reserve, saving them from a long trip back on the bicycles, and brought them back to a burning fireplace and sundowners in the lounge, after which he collected their bicycles in the Reserve.

Preparing salmon skewers

Tasting

Mina frying gnocchi

Eggrolls

Gorgonzola and carmelised pear tortellini with bacon sauce

We are offering cooking classes in the old farm kitchen. Develop your culinary skills and learn to cook in a funfilled and interesting way. From simple starters, aspiring main courses and decadent desserts, Louise and her team will demonstrate all thats involved in presenting ,cooking and preparing a variety of easy dishes.Learn tricks along the way to help you recreate your favourite recipe at home. Classes range from a half day lesson to a full day course. Courses are tailormade but we do have some pre designed classes such as the picnic and cycle class and a pasta course. All classes include a Bartholomeus Klip apron to take home and receipe cards. For more info please e-mail us info@bartholomeusklip.com

Farmhouse omelette

2011-07-11T06:28:00.000-07:00

Cooking Time: 12 minutes

Serves: 1

Ingredients

3 large eggs

15ml salted butter

salt and pepper

2 tablespoons fresh cream

1 tablespoon chopped chives

20g smoked ham, chopped

2 tablespoons grated cheddar cheese

2 tablespoons grated parmesan

Method

Separate the eggs. Whisk the whites until stiff and fluffy, and set aside. Beat the yolks, cream, chives, salt and pepper together. Gently fold the whites into the yolk mixture. Melt the butter in a 20cm pan and pour in the egg mixture. Cook for 5 minutes on a high heat and sprinkle over the ham, cheddar cheese and parmesan, and place in a hot oven for another two minutes. Take out of the oven and gently fold the omelette over. Using a palate knife, lift the omelette and place on a plate. Serve immediately with crisp streaky bacon and fresh tomatoes.

Good food and wine show 2011

2011-06-11T08:00:00.000-07:00

Heston's come out to meet the crowd!

Sound of the sea

Mock turtle soup

Book signing

We attended this year's food and wine show to see Heston Blumenthal at the Chefs in Action theatre. Knowing there would be a full crowd, we made sure we arrived early to get our seats. There was no actual cooking involved, as there is no way to cram Heston's cooking into an hour! He came out to a roaring welcome, and for 45 minutes we were intrigued by stories of his life experiences and culinary vision. We listened in awe to his interesting stories, and admired his way of thinking. He has a totally different outlook on cooking from the usual, as he contradicts all normal ideals and approaches food from a scientific and chemical point of view.

Heston's theory is that all senses are connected so, for example, smell can influence your taste of a dish. Sound also influences one's perception of food taste. He used the example of the dish he calls Sound of the Sea,where listening to a recording of the sea will enhance or change the flavours of the dish. It all sounds very Frankenstein, but the end products are amazing. I was very fortunate to eat at Heston's restaurant The Fat Duck in 2004. Every aspect of the meal was thought through, from the parsnip cereal in a small cereal box with parsnip milk, to the combination of orange with beetroot jelly.

It was a truly great experience seeing him in person, and we would love to have an opportunity to eat at his restuarant again in the future. The show overall was good and there was a big variety of food stalls available. We ate some delicious German sausages for lunch, accompanied by a naked Mexican.....a locally made beer from Cape Town. Look forward to next year's line up!

Mother's day Lunch - 8 May 2011

2011-05-04T14:12:00.000-07:00

For reservations please contact us on 022 448 1087, or send an e-mail to Vicky at info@bartholomeusklip.com. Booking essential

Deckhouse Lunch on Easter Monday, 25 April 2011

2011-04-19T11:14:00.000-07:00

Join us on Easter Monday for lunch at the Deckhouse. Doolhof Wines have paired some wonderful wines from their Cape series for this menu. Booking is essential and we would love to see you there, so contact us on 022 448 1087 to make a reservation, or send us an e-mail info@bartholomeusklip.com

Johannesburg Cooking Demo

2011-04-19T11:01:00.000-07:00

We have launched cooking lessons with the chefs in our farmhouse kitchen for our in-house guests and for day visitors wanting to learn some of the Bartholomeus Klip cooking secrets. Louise and Lesley were up in Johannesburg last week to cook for invited tour operators and media. Jenny Greeff, our marketing consultant, kindly allowed us the use of her lovely home and kitchen for this event and O Blossom kindly sponsored the flowers showcasing the different seasons.

Louise and her assisants Rachel (Jenny's domestic executive) and Ali (Jenny's sister, who is an avid cook and has completed a chef's course) were on hand to help. Our guests were also involved with making the pasta, pesto and potato rostis for lunch. On the menu were sample dishes from each season at Bartholomeus Klip, and the menu was complemented by some of the delicious wines from the well-known Kloovenburg farm situated across the Riebeek Valley from us.
Snacks were tortillas with buffalo yoghurt and cucumber dip, Kloovenburg olives and Kimilil cheeses

Kloovenburg Brut

****

Starter was a BK classic, roasted pumpkin ravioli with brown butter sauce, parmesan and sage

Kloovenburg Sauvignon Blanc

****

Main course was Riebeek fillet of beef with vegetable ratatouille, potato rosti and pesto cream

Kloovenburg Shiraz

****

Dessert was a tribute to our famous High Tea: a towering lemon meringue cake with lemon curd and creme fraiche

The wonderful location for our demos

Louise in action

Pasta folding 101

Some help from our guests after the pasta machine's handle decided to break

Ali the wonderful cook

The famous BK ravioli

Fillet of beef - Riebeek Valley's best!

Susie enjoying her lunch

La Cucina di Ciro

2011-04-19T10:31:00.000-07:00

La Cucino di Ciro is a Mediterranean/Italian restaurant located at no 43 7th Ave, Parktown North, Johannesburg. They are open for breakfast, lunch and dinner, and they also do functions and catering as well as take-away meals for serving at home. A new deli, The Pudding Shop, offers a variety of light meals in a tea garden setting.

While on a recent trip to Johannesburg, we were taken to this wonderful restuarant in Parktown North. Understated elegance and friendly owners make this a fantastic eating spot, and Ciro and his team produce wonderful Italian fare fit for a king! We were lucky enough to enjoy a breakfast of French toast and potato fritters, which sounds very plain but contrary to the description was a plate of heaven, exactly what breakfast should be about. Dinner was another gastronomic affair with slow roasted pork, freshly made pasta with prawns and clams, and succulent duck with plum sauce. The staff were excellent and Zeus, the pastry chef, made the evening with his humour and the continuous gifts from the kitchen of macaroons, fudge and a cook book. Zeus also showed us their new cafe called The Backyard, which does cafe style food and is a stunning venue for functions too.

We highly recommend this fabulous venue if you are in the area. For more information have a look at their blog http://www.lacucinadiciro.blogspot.com/ or e-mail them at lacucina@iburst.co.za

Some of the unique decor of the restuarant

French toast

Potato fritter with a poached egg

Medfest in Riebeek Valley

2011-03-14T12:59:00.000-07:00

Valentine's Day Lunch at the Deckhouse

2011-03-14T12:55:00.000-07:00

Another succesful lunch was held at the Deckhouse on the 13th February for Valentine's Day the following day. Mischa Wines, a local cellar in the Wellington Valley, matched some of their award-winning wines to the special Valentine's Day menu prepared by Louise and her team. The great summer weather, paired with the most delicious food and wine in a beautiful setting for the guests, made it a very special occasion. Please have a look at the website http://www.bartholomeusklip.com/ for details of our next lunch dates, or drop us a mail so that we can add you to our newsletter list and send you all the details.

The Icing on the Cake

2011-01-26T12:33:00.000-08:00

In the November issue of Taste magazine, there was a eye-catching feature of biscuits and cakes iced by Roxanne Floquet of Cape Town. We were instantly amazed at the skill and extraordinary talent to create such beautiful pastries and wanted to learn how!!! We weren't lucky enough to join the November classes as Roxanne was already fully booked, but did find a gap in her January class - lucky us! Leaving the farm early last week to miss the traffic, we set off to Newlands to start our course at Roxanne's home.

We were greeted by Roxanne and her sister Debbie, who is the client manager, and met up with all the other students attending the course. The course is really nice as you can do all four days, or join for a day or and still learn a skill. Sous-chef Mina came along for the first and last day, and she really enjoyed icing her biscuits and decorating her Victorian sponge.

The courses consisted of decorating biscuits on the first day, learning the techniques of making an ordinary biscuit look elegant and fun. Day Two consisted of piping techniques, and this we found really challenging. It's all in the wrist and, although as a chef you are challenged on a daily basis, this was really a huge feat, but as they say practice makes perfect and practice is what you have to do to master this skill. It takes many hours of practice and patience, and the evidence is there to see in Roxanne's work. On Day Three we created sugar flowers, which was a lot of fun. From leaves to roses and hydrangeas, Roxanne showed us how to make them look realistic and have fun doing it. The last day was the highlight of the course with all of us decorating and icing our own masterpiece to take home, using the skills we had learnt over the last few days.

This course is a must for all baking enthusiasts, professional or novice. Roxanne makes you feel at ease and is very patient, motivating and talented while her sister is a wonderful host, and together they have the perfect recipe for success. Roxanne designs beautiful bespoke wedding cakes - have a look at the website for more information on how to order and information on the course dates available in the next few months. Her details are http://www.roxannefloquet.com/ and debbie@roxannefloquet.com or cell:+27(0)72 695 6365

Mina's cake

Maureen cutting out her cake

Roxanne rolling marzipan

Mina at work

Summer gazpacho

2011-01-17T07:44:00.000-08:00

Gazpacho is a traditional cold tomato soup which is quick and easy to make using the freshest ingredients. This dish originated in Spain, where it is enjoyed on hot summer days. Gazpacho was always traditionally made with tomatoes, but in today's kitchens watermelon, avocado and grapes are some of the modern variations and 'gazpacho' has now become a generic term for cold soup.

Bartholomeus Klip Tomato Gazpacho - Serves 4

Preparation time 20 minutes plus refrigeration time

Ingredients:

1kg Tomatoes (preferably vine-ripened, but any tomatoes will do)

2 Slices day old white bread/ crust removed

1 Red pepper/seeded and roughly chopped

3 Cloves of garlic chopped

1 Small red chilli chopped (optional)

1 1/2 tsp sugar

4 tbs Extra virgin olive oil

1 Small shallot finely chopped

3 tbs red wine vinegar

To Finish:

3/4 Cucumber, skin on, seeded and diced

1/2 Red and 1/2 green pepper, seeded and finely diced

1 Red onion, finely diced

1 Tomato, finely diced

Method:

Score a cross in the base of each tomato. Place in a bowl of boiling water for 40 seconds, then plunge into cold water and peel away the skin from the cross that you have made earlier. Cut tomatoes in half and scoop out the seeds, then chop the tomatoes. Soak the bread in cold water for two minutes and squeeze out any excess liquid. Place the tomato and bread in a food processor with the peppers, garlic, chilli, sugar, vinegar and onion and process until combined. With the blender on low, add the oil to the mixture to make a smooth soup. Refrigerate for an hour.

To Serve:

Combine the last ingredients together and season with salt and pepper. Ladle a spoonful of the cold soup into a chilled bowl and scoop a spoonful of the red onion mix into the centre. Drizzle with olive oil. As an alternative garnish, slice thin ribbons of cucumber as garnish and serve with bruschetta.

Lunch at the Deckhouse

2011-01-17T07:15:00.000-08:00

We have opened up our Deckhouse for summer guests to enjoy a delicious lunch at the water's edge, looking out across the vast expanse of the dam with its busy birdlife to the spectacular Elandsberg mountains. There is a a variety of options on the menu to choose from, and some fabulous local wines to drink .If you would like to be notified of our lunches, please send an e-mail to info@bartholomeusklip.com to be added to our mailing list. Booking is essential, so do make sure to contact us.

Success story

2011-01-17T06:52:00.000-08:00

Christa Janse van Rensburg worked at Bartholomeus Klip from 2000 to 2004 as a chef, and did a wonderful job in the kitchen. She continued with her cheffing career in the UK working at a South African restaurant called Chakalaka, where she quickly proved herself and took over the kitchen as head chef for five years. Christa has recently opened her own catering company called Chakalaka Catering, whose menu showcases her South African heritage and excellent skills. If you are looking for a top-class caterer with a South African flavour in London, it would be worth your while to give her a call! Please send Christa an email on the details below for more information

chakacatering@groups.facebook.com

Harvest Time on the farm

2010-11-11T09:24:00.000-08:00

It'ss a busy time on the farm, with our annual harvest taking place again. After a long winter, the crops are ripe and ready to be harvested and the farm guys are all busy gathering in the wheat, canola and oats. The Swartland district is renowned for growing wheat, as the Malmesbury shale soil of the area is the best for growing the crop. Winter wheat is planted because we have a Mediterranean climate, with winter rains and hot dry summers. The crops are usually planted in May and, depending on when the wheat is ripe, they would start to harvest at the end of October or the beginning of November. According to Wikipedia, in 2007 the production of wheat worldwide was 607 million tons, making it the third most produced cereal after maize (784 million tons), and rice (684 million tons)

Wheat grain is a staple food and is used for making flour, which is used for bread, cakes, biscuits, pasta and noodles. It is also used to produce breakfast cereal and for fermentation in making beer, and nowadays even for biofuel. Wheat is planted in a limited capacity as a livestock forage crop, and the straw can be used for construction such as thatching. The most important part is the grain, which contains a husk which is separated when milling white flour and is known as bran. Wheat germ is the embryo portion of the wheat kernel and contains all the vitamins, minerals and proteins. It is sutained by the larger starch storage region of the kernel, the endosperm.

Here is one of our favourite recipes for All Bran rusks, which are put out early in the morning for the guests to enjoy with coffee. For those that haven't discovered rusks, they are a hard (not too hard!) dry biscuit made from flour, butter, sugar and buttermilk. Historically they were made during our country's early pioneering days as a way to preserve bread in a dry climate, and as 'padkos' (literally, 'road food') on extensive journeys.

ALL BRAN RUSKS - Makes enough to fill a large cookie tin

500g salted butter

1 1/2 cups white sugar

1kg self-raising flour

30ml baking powder

1tsp salt

1 cup dessicated coconut

2 cups All Bran flakes

500ml buttermilk

2 large eggs

METHOD

Melt butter and sugar together until dissolved (this can be done in a microwave, just make sure to stir often). Allow to cool. Sift the self-raising flour, salt and baking powder into a bowl. Add the coconut and the All Bran.Stir with a wooden spoon. Whisk the buttermilk and eggs in a separate bowl until combined. Add the sugar mixture to the flour mixture and stir, and then add the buttermilk mixture to combine.

Take some of the dough and roll into little squash-ball size balls which you place next to each other in a greased, deep oven tray. When the tray is full, place it in a preheated oven at 180 C and bake for 45 minutes or until a testing skewer comes out clean. Remove from the oven and allow to cool. When completely cooled, turn out onto a breadboard and break the pieces apart. Place the pieces on baking sheets and put back in the oven at 60 C for 7 hours to completely dry. When they are ready, remove from the oven and allow to cool. Store in an airtight container or cookie tin. Enjoy with a cup of coffee or tea!

Cooking feature on Pasella

2010-11-05T06:44:00.000-07:00

For those of you who missed the episode of Pasella on Wednesday, please see the clip for the full story! We used some very special produce for the shoot and it all came from Steve the 'magic man', who grows wonderful vegetables and herbs on his farm near Porterville. Steve's details are :

Magic Herbs -Telephone: 022 931 3209

That Thyme again!

2010-10-29T10:07:00.000-07:00

Spring is in the air and Stan and Lucas have been very busy getting our herb garden planted and ready for the summer. Our garden is a work in progress! Over the last few years we have managed to find the right spots for all the different plants and herbs, and the garden is now established and produces herbs and fragrant plants that are used daily by the kitchen and our housekeepers. We have a few favourites that are always planted, such as our basil, bean sprouts, chillis, thyme and chives. We do have however a bit of competition from roaming baboons and the occasional duiker that also like to visit the garden and enjoy the tasty leaves.

BARTHOLOMEUS KLIP PESTO (makes 200g)

50g fresh basil leaves

125ml Kloovenberg olive oil

1 small glove of garlic,peeled

25g Parmesan, finely grated

50g pinenuts, lightly toasted
salt

METHOD

Place the basil leaves in a magimix ( a mortar and pestle can be used too) and chop until the basil becomes pulp. Add the garlic and pine nuts and chop again. Add the olive oil and blend, and then add the grated parmesan and blend a final time. Add salt only if needed, as the parmesan is salty already.

Use immediately, or store in a jar and cover the top with olive oil to seal. It will last for upto 4 weeks in the fridge.

Catch us on Pasella on 3rd November 2010!

2010-10-26T04:33:00.000-07:00

Louise and our kitchen team will be featured on Pasella on SABC 2, on 3rd November 2010, as part of a feature on cooking with horseradish. For more information have a look at Pasella's website for a sneak peek. http://www.pasella.co.za/

Shiraz and Art weekend at Bartholomeus Klip

2010-10-26T03:50:00.000-07:00

After a very successful weekend hosting our first Shiraz and Art event at Bartholomeus Klip, we are much looking forward to planning our next exhibition next year. The festival in the Riebeek Valley attracted local and international visitors, and all participants made sure they had excellent Shiraz from the valley available as well as some really great pieces of art for sale.

We were fortunate enough to have the Botanical Artists Association of Southern Africa - Western Cape branch, arrange a very special exhibition of botanical art at our Deckhouse. Visitors were delighted with the paintings on view, and with our new card collection, based on paintings by Lisa Strachan, which was launched at the event.

The kitchen had been very busy preparing a variety of quiches and salads for our guests to enjoy, not forgetting the famous scones and cheesecake on offer. The weather was great and it was a superb setting in which to enjoy the beautiful art, the sublime shiraz on offer from Mullineux wines, and our own delicious food.

A special thank you to artists Jennifer and Lisa for all their time and effort in putting the exhibition together, and for taking the time to give all the vistors some insight into each artist's work.

Willie's Supreme Cacao

2010-09-20T13:22:00.000-07:00

On a recent trip to the city, we discovered that Woolworths in Tygervalley stocks Willie's Supreme and Delectable Cacao.

After following Willie and his family's series on the BBC Lifestyle channel and seeing his passion for his product, we were quite intriqued to find out what it tastes like. We bought some of his Madagascan Black 100% pure Cacao, and an Indonesian 69 dark chocolate bar. What a taste experience....we were left wanting more!

Do yourself a favour and treat yourself to a bar of the most delicious chocolate in the world.

Willie gives some ideas with each variety, and you can have a look at his website for more information and recipe ideas - see www.williescacao.com

Bain's Best Food & Wine Market-Wellington

2010-09-20T11:49:00.001-07:00

We heard about a new market taking place in Wellington, promoting all the best produce available from the Wellington area, so we set off to see what great local finds we could make. The market was hosted at Florida Nursey on the outskirts of Wellington. The weather was perfect for an open air market and we arrived to find cars lined up on the sidewalk and loads of people with their families enjoying the great location. There were many farm animals and a variety of stall and wineries participating in the market. We were greeted by about eight potbelly pigs enjoying some snacks from the children, and chickens were weaving their way between our feet!

The market itself was set up inside the nursery and you could wander among the plants while enjoying some of the local wines on offer and eating some delicious home made food. Our first stop was at Jacques Smit Wines where we discovered his delicious Roobernet, which is a port. It was so good that Bernard (our nature reserve manager), who celebrated his birthday today, received a bottle as a present.

Our next stop was Pacmar, who produce the Wilde range of juice. They are based in Wellington and their juice is 100% natural, containing no additives. The juices are available in most big supermarkets, but if you are in the area drop in at their factory and you can get some good prices on their delicious juice: you can even bring your own container to fill with your favourite flavour.

We also stopped and bought some delicious fresh ciabatta bread baked by a young lady, whose company we think was called the Pepper Club. She had a variety of wonderful baked goods on offer. Another of our favourites, Bosman wines, were also represented and they had some of their varieties for guests to sample. Their details are on www.bosmanwines.com

A market would not be a market without pancakes, and the ladies from the DVV Wellington poured, flipped and rolled those pancakes like you would expect - they were perfect, just as my ouma use to make!

Lastly on the way out we came across Jorgensen's Distillery, owned by Roger and Dawn Jorgensen. Roger started with his Savingnac Brandy (which is very popular at Bartholomeus Klip) and is now producing a new vodka called Primitiv. He is also in the process of producing a gin, an absinthe and also a limoncello. We were offered a taste of the new spirit and wow - not what you would think vodka would taste like normally. It was smooth and had a great flavour to it - a wonderful sipping vodka. For more info have a look at their website www.jd7.co.za

After a great morning out we headed up with all our goodies and 20 or so pancakes for the staff back on the farm. It was a great market, and we hope it will continue in the future with more great products for us to try out.

EASY PANCAKE RECIPE
Serves 6-8

Ingredients
125g cake flour
1 tbs castor sugar
2 large eggs
2 large egg yolks
320ml milk
1 tbs melted butter

Method
Sift flour and sugar into a bowl. In another bowl whisk the eggs and the yolks until pale and thick. Add the milk and melted butter. Make a well in the centre of the flour and pour in the liquid. Beat with a whisk until mixture is smooth. Cover and allow to stand for 1 hour. Cook the pancakes over a medium heat, using a non-stick pan and spreading the batter evenly (but not thickly) over the surface of the pan. Place on a plate and sprinkle with sugar and cinnamon.

Tip: The pancakes can be prepared in advance - stack them between baking paper, and cover and refrigerate. To warm up, heat in the microwave for 1 minute

Visit the Riebeek Valley Shiraz and Art Festival, to be held on the weekend of 2 and 3 October 2010

2010-09-12T02:41:00.001-07:00

For the first time,Bartholomeus Klip Farmhouse will be part of the Riebeek Valley Shiraz and Art festival taking place on the weekend of the 2nd and 3rd October 2010.

Together with the Botanical Artists' Association of Southern Africa Western, Cape Branch, we will celebrate the Shiraz and Art Festival with an exhibition of botanical art.

The exhibition will emphasise the theme of conservation and will feature botanical art showcasing plants of South Africa's rich floral heritage, including some plants of the Riebeek Valley.

The botanical art exhibition is supported by some of The Cape's top botanical artists, including winners of medals at recent Kirstenbosch Botanical Art Biennales. Visitors will also be able to see paintings of plants unique to Bartholomeus Klip, such as the Elandsberg Pelargonium and the Elandsberg Candelabra Lily, as well as the charming and rare Geometric Tortoise found on the Reserve.

The exhibition will be held at the Deck House overlooking a beautiful and tranquil lake, with the majestic Elandskloof Mountains towering in the distance. Light meals and delicious cakes will be available for those who wish to relax and enjoy the beautiful scenery from the deck, and Mullineux Syrah will be on sale by the bottle and the glass at a special cellar price.

We hope to see you all there!
Exhibition times are from 9am - 5 pm, October 2 and 3

Painting by artist Lisa Strachan of some water plants at Elandsberg

Picnic in the veld

2010-09-12T01:39:00.000-07:00

Sunday, 5th September
We organised a spring picnic in our Reserve for some of the local tour operators and media, to show them something of what we have to offer at Bartholomeus Klip. The day could not have been more perfect, with the sun shining and a light breeze blowing.

We arranged for all our guests to meet at the Deckhouse for a welcome drink and snack, and then they were given a map of the Reserve to find the site of the picnic. After a short walk through the fynbos they came across the wonderful shady spot under the stone pines where we had laid out a feast, with tables spread with delicious picnic-style food and well-iced local wine. The children were treated to their own table with cupcakes to decorate, facepaint, crayons and playdough.

The midges were out in full force (can't control nature!) but everyone tolerated them with good grace and made the most of the day. We co-ordinated some game drives for our guests so they could see the carpets of flowers blooming in the Reserve, as well as some of the animals such as the zebras, who were very intersted in what we were doing in their backyard.

When everyone's tummies were full they collected their gift, which was a refreshing mist and insect repellant made by the staff at Bartholomeus Klip, and headed off back to the main house for tea and coffee. Many of the guests were happy to escape the midges, and enjoyed the rest of the afternoon on the lawn soaking up the farm atmosphere. It was a great day, and we were very glad to welcome everyone to share this special place with us. We hope to make this an annual event at BK - minus the midges!!

Mullineux Wines at Bartholomeus Klip

2010-08-08T05:59:00.000-07:00

We are very fortunate to be having Chris and Andrea from Mullineux Wines with us on the evening of 4 September 2010 for a special wine evening for all our guests.

Mullineux Wines is a small, highly focused family winery, producing a select range of handcrafted wines from the granite and shale terroirs of the Swartland Region of South Africa. Chris and Andrea live in Riebeek Kasteel in the heart of the Swartland, where they have carefully put together a group of vineyards covering the diverse regions and soils of the district. All their growers are passionate about sustainability, and share their reasoned thinking when it comes to working with their land.

They produce only a few of their very special wines: Mullineux White blend; Mullineux Syrah; and a wonderfully intense Straw wine, all with numerous accolades and awards behind them and all of them well worth opening. Bartholomeus Klip is fortunate indeed to have our own branded house blends made by these talented wine makers.

Join us for an evening of award-winning wines and gourmet food in a beautiful setting, with splendid company. For interested guests, Chris and Andrea have also offered to take you on a tour of their winery, and of course you can purchase their wines there too.

For more information on Mullineux Wines have a look at their website http://www.mullineuxwines.com/

For bookings for this exciting event, please e-mail Vicky: info@bartholomeusklip.com. We hope to see you with us on the 4th!

Cooking with La Masseria - Durbanville

2010-07-12T02:49:00.000-07:00

I was fortunate enough to attend the La Masseria cheese and salami making courses in June. I came across them at the Good Food and Wine show in April, and although they were new to me I discovered that they have been around for a few years.

The cheese-making course was run over two days. We arrived early in the morning to meet Miki Ciman, who is renowned in South Africa for her cheese-making ability and knowledge of the trade - she was to be our 'instructor' over the two days. Upon arrival, we were greeted with hot lattes which to our delight flowed throughout the day! We met our fellow students, Tanya from Darling and Leigh-Anne from Cape Town, and Miki started the day by giving us a copy of Cheese-making, a d.i.y manual and explained what we would be doing during the course. Over the two days we made ricotta, pecorino, marscarpone, caciotta and mozzarella.

It felt as though we were part of the kitchen, and Miki had loads to share about her family history and growing up on a farm where she learnt her skills. She taught us the basics and the techniques required to make all the variations and turn milk into cheese. We were also spoilt at lunchtime with freshly made gnocchi , antipasti and fresh bread from the restuarant which her daughters run.

It is a fantastic course for anybody to attend. Even if you can't cook, the hardest part of this course is not eating too much while you are there!!

We also participated in the Salumeria workshop with Lorenzo (Miki's husband) after our cheese course. We were quite a few attending the course, with two of the participants being from our neighbourhood - Riebeek Kasteel.

We started the day with a 45kg pig carcass laid out on the table and Lorenzo expertly demonstrated how to butcher it. He showed us how to use every piece for making sausages, salami or Parma ham. We started by cutting up the piggy, and Lorenzo explained to us all what to do with the various cuts of meat. We all had a chance to have a hand at butchering, trimming fat and getting all the meat prepared for the mincing machine. We were shown the art of making and tying a sausage and salami.

It was a great, hands-on experience and it was amazing to see how easy it can be - with the right guidance of course! For lunch again we were spoilt for choice with an array of pork sausages that we had made, fresh pasta and fresh breads ... and some local vino.

I would recommend this course to everyone as well, as it can be done separately to the cheese workshop. La Masseria runs other courses as well, such as pasta and bread-making courses.
Their contact details are: http://www.lamasseria.co.za/

A wonderful wedding gift from Greg and Jill Murray

2010-05-28T03:03:00.000-07:00

On the 10th of April 2010, Jill and Greg Murray got married at Bartholomeus Klip surrounded by family and friends. As wedding favours they gave each couple a Mission live tree, which the guests then in turn kindly donated to the Bartholomeus Klip community. Our green-fingered gardeners, Stan and Lucas (in the pictures above), planted the olive trees near the Deckhouse, and in years to come they will provide not only ample olives, but also lovely shade for guests to enjoy. We have named this area Murray Grove, and we would like to thank Jill and Greg for their generosity.

Olive trees were brought by the Spanish to Mexico in the 1500s, and up from Mexico to California by the Spanish missionaries. The first recorded planting of an olive tree was in 1769. From these groves at the missions, this particular olive cultivar the Mission was propagated around Southern California. The variety has been abandoned by the Spanish and no longer exists in Spain, but today it is one of the most popular cultivars in South Africa.

It is a dual-purpose olive and is used both for oil and table olives. It is medium-sized and oval in shape, and has a deep purple skin which turns jet black when it ripens. Mission olives can be harvested and processed when either green or completely ripe, when they have a 22% oil content.

Olive trees are evergreen and flower from the end of October to mid-November. The fruit is harvested in late February and should be of medium size with a good flesh to pit ratio, which improves as the fruit ripens on the tree. Mission is more resistant to cold than other cultivars, and so is perfect for Bartholomeus Klip.

How to make your own OLIVE TAPENADE
(makes 320ml)

150g pitted Mission olives

3 garlic cloves, crushed

2 handfuls of parsley

1 handful of basil leaves

4 anchovy fillets (out of a jar is fine)

1 tablespoon capers

5 tablespoons olive oil

Method:

Put the olives, garlic, herbs, anchovies and capers in a blender and blend till it forms a paste.

Add the oil in a steady stream until it becomes like 'pesto' consistency. Season with salt and pepper.

Serve on bruschetta or crusty bread. Will keep in the fridge for up to two weeks.

Three Star Chef in Action

2010-05-28T02:28:00.000-07:00

On the 14 May the Bartholomeus Klip chefs had the opportunity to see Gordon Ramsay cooking at the Chefs in Action Theatre at the Good Food and Wine Show in Cape Town. Chef Ramsay has been an inspiration to us for many years with his outstanding recipes, love of great ingredients and passion for all things food. His flair for theatrics, enthusiasm for his audience, eagerness to teach and amazing skill for cooking anywhere made for a really enjoyable show.

The family-inspired dishes that were made on the day included haddock and potato soup with fresh oysters, sticky honey chicken with endive and pan fried new potatoes, followed by apple tarte tatin. Chef Ramsay's demonstration of these recipes made it look easy enough for anyone (maybe not Nicola, our super-efficient administrations manager - sorry Nicola!!) to follow at home, and the interesting tips and ideas, as well as the simply delicious smells, made even the most ardent anti-chef want to rush off home and buy an apron. Louise queued very diligently in the extremely long line waiting for her copy of Great Escape to be autographed by Chef Ramsay. It was a bit like being in a cattle kraal with hundreds of fans waiting for their one minute of 'alone' time with the famous chef. It was all worth the wait when Chef Ramsay signed our books and managed to have a few words with us, wanting to know what we do and where we are from. He is an inspiration to us and I hope we will be able to see him at future events - our tickets will be booked way in advance!

Below is an adapted recipe for Apple Tarte Tatin which can be found in Gordon Ramsay's 3* Chef Book- Serves 2.

(Picture taken at Bartholomeus Klip Farmhouse)

Apple Tatin:
3 large crisp dessert apples
250g ready-made puff pastry
50g cold unsalted butter
50g castor sugar
2 cardamom pods

To Serve:
Good vanilla ice cream
Icing sugar to dust

To prepare apples: peel, core and quarter them, then lay out on a tray with paper towel. Leave to dry uncovered for 2-3 hours or chill overnight. Don't worry if they turn brown, they will be coated in caramel.

For the Tarte Tatin, have ready a 20cm shallow ovenproof pan. Roll out the pastry thinly on a lightly floured surface and cut out a 24cm round, using a similar sized plate as a guide. Lift onto a baking tray and chill while you prepare the filling.

Cut the butter into thin slices and scatter over the bottom of the ovenproof dish. Sprinkle over the sugar and cardamom pods (slightly crushed with a rolling pin). Arrange the apple quarters around the pan with one placed in the centre. Place over a medium heat until the butter and sugar have melted and have formed a light caramel. Carefully shake the pan from time to time to ensure the apples are well coated with the caramel. Leave to cool slightly.

When ready to cook, preheat the oven to 200 degrees celsius/gas mark 6. Place the pastry disc over the apples and carefully tuck the edges down the sides of the pan. Place the pan in a hot oven and bake for 15 minutes. Lower the oven setting to 180 degrees celsius/gas mark 4 and bake for a further 20 minutes until the pastry is golden brown. Leave to cool.

To serve, turn out the tarte tatin onto a serving plate and serve with a scoop of vanilla ice cream and a dusting of icing sugar.

Kimilili Handcrafted Cheese

2010-05-10T06:00:00.000-07:00

We use only the best ingredients in the Bartholomeus Klip kitchen and, fortunately for us, the best cheeses can be found at Kimilili Farm a mere 40km away on the R46 in the Tulbagh Valley.

At Kimilili Farm they are dedicated to making hand-crafted cheese. As 'fermier' cheesemakers, they raise their own cows and exclusively process their own milk, and in doing so control the quality of the milk and ensure that only the best raw materials are used when making their cheeses. They follow natural farming practices to establish and improve their pastures, and no pesticides or commercial dairy feeds are used on the farm.

Their cows are fed only on clover, a variety of grasses, oats, hay and lucerne, with never any hormones or antibiotics in the feed. In the cheese-making process only cheese cultures, vegetarian rennet and salt are used, with no colourants, stabilizers or additives.

There are two maturing rooms where the cheese ripens for anything from three to 12 months. During this time the cheese is carefully tended, being washed and turned on a weekly basis to ensure even distribution of moisture and a uniform rind. As the cheese matures, it loses moisture and develops intense flavours.

A range of semi-soft to hard cheese types, mostly Swiss and French styles, is produced and includes Vintershook, a French munster type, semi-soft Feta in plain, herb or smoked flavours, Tulbagh, a herbed gouda, and Mountain cheese, with a nutty character. At the moment we are enjoying a new addition to their range named Tulbagh blue, a creamy blue with a rustic flavour. It is sharp and a bit salty, absolutely perfect with preserves and port.

VISIT THEIR ON-LINE SHOP@ http://www.kimililifarm.co.za/ TO ORDER.
TEL/FAX: +27 23 231 1503
EMAIL: info@kimililifarm.co.za

Directions: Available on their website. To visit the farm, please call ahead.

Roasted tomato and mascarpone soup

2010-04-27T10:07:00.000-07:00

With winter on the way, there is nothing nicer on a cold evening than a bowl of home-made soup and crusty bread. At Bartholomeus Klip we always have delicious wholesome soup on our winter menu, and enjoy creating hearty and flavourful recipes using local produce in the simplest way. Here is one of our most popular.

1 kg roma (plum) tomatoes (if available, otherwise use any available)
2 red onions, thinly sliced
2 garlic cloves, finely chopped
1 litre vegetable stock (see recipe below)
3 tablespoons olive oil
Sea salt and black pepper
100g mascarpone cheese (if you can't find any, creme fraiche will work just as well)
A handful of fresh basil
A few sprigs of thyme
1 tablespoon soy sauce
Finely grated pecorino, to serve

Method:
First roast the tomatoes.
Slice the tomatoes lengthways and place in a roasting tin lined with greaseproof paper. Scatter with thyme sprigs and season generously with sea salt and black pepper.
Drizzle with extra virgin olive oil and roast at 180C for 40 minutes. By roasting for this length of time and dehydrating the tomatoes, you will concentrate the flavours.

To make the soup:

Heat the olive oil, onions and garlic in a large saucepan over a medium heat. Saute until the onions are transparent, then add the roasted tomatoes and cook for a futher 15 minutes. Add the vegetable stock. Bring to the boil, and then reduce the heat and let it simmer for a further 25 minutes. Remove from the heat and allow to cool. Once the soup has cooled slightly, add the basil leaves and soy sauce, which will add a bit of saltiness to the soup. Using a handblender, blend until smooth, or leave it chunky if you prefer. To serve, heat up on a low heat. Season to taste, and add mascarpone by stirring it through just before serving. To garnish, you can deep-fry a few basil leaves or add a teaspoon of pesto and, finally, finely grated pecorino. Serve with crusty bread.

Serves: 6

For the Vegetable Stock:
Makes 2 litres (This can be made ahead of time, and you can freeze any left-over stock)

2 tablespoons unsalted butter
2 garlic cloves, crushed
3 onions, chopped
4 leeks, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, thinly sliced
1 fennel bulb, coarsely chopped
A handful of Italian parsley
2 sprigs of thyme
6 black peppercorns

Take a deep saucepan and heat the butter, garlic and onions over medium heat until transparent. Add the leeks, carrots, celery stalks, fennel, parsley, thyme and peppercorns. Add 4 litres of water and bring to the boil. Reduce the heat and simmer for an hour. Allow to cool and strain into another saucepan. Using a spoon, press all the liquid from the vegetables in the strainer into the saucepan. Place back on the heat until simmering and then allow the liquid to reduce by half.

Cooking Time: 3 Hours

Riebeek Valley Olive Festival

2010-04-13T10:32:00.000-07:00

Definitely on our favourite list of things to do in 2010. This laid-back fair is set in a beautiful part of the countryside and, even if you are not an olive lover, you are sure to find something that interests or inspires you at this festival. For more information have a look at the Riebeek Valley website: http://www.riebeekvalley.info/

Profiteroles

2010-04-13T04:17:00.000-07:00

PROFITEROLES - A firm favourite with our guests at Bartholomeus Klip, these are made with the light and airy choux pastry which was invented by French pastry chef Antonin Carême (1783-1833). The batter is pre-cooked in a saucepan and then baked. The name comes from the French word for cabbage, chou, because of the shape of the cream-filled puffs.
Source - http://www.encyclopedia.com/

Choux pastry for Profiteroles

100g unsalted butter
1 teaspoon castor sugar
140g cake flour
3 eggs
250ml water

Pre-heat oven to 200°C or gas mark 6. Lightly grease or line a baking tray with baking paper.

Put 250ml water, butter and sugar in a small saucepan and heat. When the mixture comes to the boil, add the flour all at once and stir with a wooden spoon till the mixture comes off the side of the saucepan, forming a ball (beating the mixture immediately with a wooden spoon will prevent any lumps from forming). Leave to cool for two minutes before adding the eggs.

Place mixture into the bowl of an electric mixer fitted with a whisk attachment. Add the eggs one at a time, beating well after each addition and waiting until each egg is incorporated before adding the next. The pastry should be thick and glossy. The pastry is now ready to be shaped for the particular choux puff you would like to make.

For Profiteroles, place teaspoonfuls on a baking tray, spacing them 4cm apart. Bake for 20 minutes, then reduce the heat to 160°C gas mark 2-3 and bake for another 20 minutes or until golden and dry.

Turn off the oven and leave the door open to let the pastries cool down. The pastries can keep, if stored in an airtight container, for 3-4 days. To refresh them, put on a baking tray and heat in the oven for 5-10 minutes until they crisp up.

Filling: To fill the profiteroles, cut them in half. Keep the bottom half to one side. Melt about 100g of good cooking chocolate (white or brown) and dip the top half in melted chocolate and leave one side to set. For the bottom half, whip fresh cream until thick and place a spoonful on each half. To finish, place the top half on the bottom half and serve immediately.

Makes: 35 small choux pastries, or 12 eclairs.
Preparation time: 1 hour

Farm Honey

2010-04-05T08:31:00.000-07:00

Bernie's Farm Honey (nicola@icon.co.za)

Bernard, our reserve manager, has started an initiative with some of our farm workers to produce our own honey. The hives are placed under Eucalyptus trees, which are abundant on our farm. As well as its medicinal benefits, the Eucalyptus gives the honey a taste which is herbal with a hint of menthol. It also has a 'butterscotch' quality, and is not as sweet as other honey. Our raw honey is unprocessed, and is bottled without any heat being applied to it which ensures that the natural health benefits are not destroyed. The other advantage of raw honey is that the bee pollen, propolis (the resinous mixture that the bees collect from tree buds, sap flows, or other botanical sources) and honeycomb remnants in it have their own nutritional advantages when eaten.

Chocolate bread

2010-04-05T08:10:00.000-07:00

In the Bartholomeus Klip kitchen every morning starts at 07h00 with the our sous chef, Mina, baking all our breads. Here is one of her favourites:

Chocolate Bread
Makes one (really large!) loaf

450g/ 4 cups strong white bread flour
25g or ¼ cup cocoa powder
1 teaspoon salt
1 sachet easy blend dried yeast
25g/6teaspoon soft brown sugar
1tablespoon oil
300ml tepid water

Lightly grease a 900g loaf tin.
Sieve the flour and cocoa powder into a large bowl and stir in the salt, dried yeast and brown sugar. Pour in the oil together with the tepid water and mix the ingredients together to make a dough.
Place the dough on a lightly floured surface and knead for 5 minutes.
Place the dough in a greased bowl, cover and leave to rise in a warm place for about an hour or until the dough has doubled in size.
Knock back (punch down - useful to take out all your frustrations!) the dough and shape it into a loaf. Place the dough in the prepared tin, cover and leave to rise in a warm place for a further 30 minutes
Bake in a preheated oven at 200°C/400°F/Gas mark 6 for 25-30 minutes, or until a hollow sound is heard when the base of the bread is tapped.
Transfer the bread to a wire rack and leave to cool. Cut into slices and serve with farm butter.

Makes: 1 large loaf in large baking tin
Preparation time:2 hours

Fabulous scones

2010-04-05T07:38:00.000-07:00

The scone originated in the 1500s as a Scottish 'quick-bread' made with oats and baked on a griddle. The scone has advanced, and is now made with flour and baked in an oven. The name scone, some say, refers to the Dutch word schoonbrot which means 'beautiful bread'. Some even argue that it was named after the Stone of Destiny, a place where Kings of Scotland were crowned. Scones became popular and an essential part of taking afternoon tea in England when the Duchess of Bedford (1788-1861) asked her servants to bring her tea and some 'sweet bread'. She was delighted with the scones they brought and ordered them every afternoon for tea at 16h00 which, till today, is still afternoon tea-time. In the United Kingdom they are served with clotted cream.
Source: www.foodreference.com

SCONES - the Bartholomeus Klip way, served at 15h00 daily

Ingredients:
500g self raising flour
2 handfuls of icing sugar (optional, if you are watching your weight!)
125 g butter
2 eggs
¾ cups milk

Method:
Sieve the flour and add the icing sugar. Grate the butter into the flour mixture and then work with your fingers. Beat the eggs together with the milk and cut the liquid into the flour and butter mixture with a butter knife, until lightly mixed. Place on a floured work surface and then flatten the dough (do not overwork the dough, and handle the mixture as little as possible to produce a fluffy, light scone). Cut out the scones with a cutter of your choice and place on a greased baking tray. Bake at 180°C for 20 min.

Serve hot with home-made jams and cream.

Makes: 12 large scones or 20 small scones
Preparation time: 50 minutes