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July 26, 2019

48hrs – Pilanesberg

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It’s finally weekend, after a hard week, and you’ve been working like a Trojan to change Monday into Friday in double quick time. It’s true, some days are better than others and Friday afternoons top the charts in terms of a firm favourite. Two days off stretch ahead like a promise; while weekends cannot love you long time, they are comparable to the joy of interval during a five act yawn on stage. And when
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July 26, 2019

Brett’s HOT Chilli Sauce

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30ml good local olive oil 10ml lemon juice 150g red-green chillies cleaned, blanched 10g garlic Half bunch coriander/seasonal herbs 100ml cider vinegar 10g saltPut into a clean bottle, cap, shake well.
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chicken and prawn curry

July 26, 2019

Chicken & Prawn Curry

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The Chicken 1.5kg free-range chicken thighs Salt and pepper to taste 75ml Olive oil 2 Onions, chopped 2 tbsp fresh ginger 1 tbsp salt 8 Jam tomatoes, chopped 80ml waterRoast seasoned chicken thighs in 25 ml oil for 45 minutes  at 180 degrees. To make the sauce: – cook onions in rest of oil with ginger and salt until caramelized. – Add tomatoes and water. Simmer. The Prawns 80ml olive oil 3tbsp curry powder 1tsp
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marshmellow dessert

July 26, 2019

Tugela Sludge (Dessert)

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Base 1 Pkt Digestive Biscuits crushes 100gr Butter melted Mix and place in a springform pan. Refrigerate for 20 minutes to set base Layer 1 In a double boiler add. 400g dark chocolate Slowly add 600g marshmallows (must be Beacon marshmallows) Once mixture is smooth, whip 250 cream into it. Add 1tbsp of gelatine (dissolved in 20ml hot water) Pour mixture over biscuit base. Let it set in the fridge for an hour. Layer 2
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