Tag: Wheat-free

Bakes, waves, stones and sales.

When the wintery weather comes around, it means its time to make and bake.

Here are some samples of what we have been up to….

Fruit&cream covered chocolate cheesecake:

And Chocolate cake decorated with chocolate truffles.

Wow and yum. It’s a good thing the winter also brings swell to the ocean otherwise we’d all be as big as houses. Surfs up dude….

Taskmaster took a short break at the secret surf spot above (ask no questions, I’ll tell no lies) and came back raving and refreshed to continue his amazing landscaping with a twinkle in his eye.

We baked some more..

And then visited Scratch Patch Mineral World just over Redhill and down the road from us…..

Giving another meaning to stepping-stones…

What fun!

This winter, instead of having a winter sale event, we have decided to sympathise with the 6 week-long school holidays and are offering everyone 15% off all plants in the retail from the 9th of June till the 13th of July.

So come on out to us over this special offer and we will expertly help you choose some plants. Your garden will be so happy!

Fynbos walks and cupcakes.

A wintery chill is in the air. But the wind died down and the sun came out on the weekend so we went for a hike up the Fynbos Walk.

We walked and talked

and climbed and saw some stunning flowers and had a picnic and oohed and aaahed at the magnificent views…

And jumped off boulders like Big Boys.

…well, one incredibly happy body did….

Today, with thanks to the inspiration from Ravishing Rayne, I embarked on making Decadent Cupcake for a Birthday Party order. I first followed the recipe given…but unfortunately for some reason or other they tasted a bit like washing powder(?) so the chickens had an interesting second breakfast. Then I adapted my own recipe (secret one, not telling) and the results were as follows:

<<<cupcakes with creamcheese icing and cranberry and edible glitter decorations     ****       ***Wheat-free rose cupcakes with pink chocolate icing and crystalized lavendar decorations>>>>>>

And Wheat-free chocolate cupcakes with a vanilla centre, choc ganache topping and mint choc ball to decorate.

And here they all are…….

A cluster of cupcakes?

A snuggle of cupcakes?

A comfort of cupcakes?

Well whatever it is, its time for tea!

Bye bye for now…Sweet dreams!

Garden club and lovely Kids of Nature visitors

Business as usual…had another garden club in this past week…

Bergvliet Garden Club. The weather performed marvelously, they had a fantastic talk by Ownerlady while Kingoftheplayground performed tricks in the sculpture tree.

Talks…

And tricks.

And we served them tea and tea and


Rose cupcakes                                                                                 and                               Pecan and white chocolate cake with

My new experiment…Crystalized indigenous flower decorations!!! Yes those are Tecoma capensis flowers on the cake, and Yes – you can eat them!!! And some more tea.

The carrot cake was served and served until and only one lonely slice remained:

Awww shame. And so then I ate it. Yum.

Blooming fantastic in the retail were these beeeutiful Erica’s:

pleased with our morning in the retail, we trotted off home to bake something else.

This weekend our lovely guests at the Fynbos Ecolodge were Petra Vandecasteele and Paul Goddard, esteemed creative writer and brilliant photographer, creators of the books “In Celebration of Fynbos”  and “Enya and James  in the land of Magic” (currently for sale in the retail….get one now!) but most importantly creators of James and Enya…. Kids of nature!

They enjoyed the experience of a weekend in and around Scarborough, including a Guided Fynbos walk and a Fynbos Fusion lunch at the Tea Garden.

And now on a Monday misty morning its raining and damp, just the way the plants like it. There are wet paw prints on the floor, another cake to bake and seeds to sort out and label.

Have a great week!

The best aubergine recipe and a garden club visit

I have been asked a couple of times for this recipe so I thought I’d be nice and share it with you too.

You will need:

Two organic aubergines …(these babies came from our garden)

And two free range eggs (thank chicken # 2 & 3) and a plate with seasoned flour ( I used a mix of rye and corn flour…wheat-free and all that)

  • Crack the eggs and mix them in a bowl.
  • Slice the aubergines up and salt them so they sweat a bit..
  • then heat some oil in a pan on medium-high heat.
  • Dip slices first in the egg and then in the flour and pop in the pan…like so:
  • Let it gently brown on both side and then drain on absorbent paper.

Viola!

Deliciousness in minutes. Even those who don’t normally like aubergines will love these.

This week we had another garden club visit. They had a talk and 10% discount on the retail plants and relaxed in the tea garden in between.

It was drizzling a bit, that’s why one lady has a plastic packet on her head.

Then we fed them

Chocolate

Decadence

Cake

and

Awesome

Carrot

Cake

both

Wheat-free of course.

The Home/Tuise photographer and creative designer came over again to shoot the exterior of the Ecolodge and the interior of our bedroom. Apparently we have a Bohemian/Eclectic style happening. Cute label for secondhand loves! So don’t forget to buy the September issue of Home/Tuis magazine because that’s when the Ecolodge will feature in it…its their Eco-edition.

Thats a while off, in the meantime, this weekend we will have the honour of Petra Van de Casteele from Country Life magazine and her family visiting us in the Ecolodge for the weekend. She wrote ‘Celebrating Fynbos’ amoungst other magical articles and books. Nervously wondering what to serve them at the tea garden after they go on a guided fynbos walk. Maybe scones, a variety of  indigenous flower jams and fynbos tea? Mmmm.

As Kingoftheplayground would say: ” I better get crackalacking outta here”and go hunt for flowers.

Count down to Fynbos Family Day event

And so its less than a week till the Big Day –

*x*x*x*Fynbos Family Day event on Monday 5th April*x*x*x*

So much to do…so many public holidays yet so little time. It always ruffles my feathers when it’s so close to an event…Will anyone come? Will too many people come? Will we sell all the plants and have to grow them from scratch? Will we run out of food or will we be eating rooibos cake for two weeks?

Got the display finished today. You can’t imagine the muscles involved in pushing wheelbarrows of plants around. They should really add it to all gyms exercise equipment. Respect to all barrow pusher around the world!

Mabuthi (Or Yourbuthi as Kingoftheplayground likes to call him) did the hard landscaping and I put the pretty flowers in..

and lugged the pretty flowers around from nursery shadehouses to display.

Tough work this flower business.

Especially that 20kg Leonotis.

Then after a quick snack from the Tea Garden

We went home and put on some tunes

And got down to making lunch for the Tea Garden. We have had amazing veg out the garden lately including

and

and carrots, potatoes, millions of herbs, baby tomatoes, aubergines, spinach, leeks, sweet potatoes, onions.

Gosh who needs shops anyway?

So we started making stew

While Expert Chopper-with-the-blunt-knife cut the soft potatoes and cabbage leaves and the dogs were happy with the flying veg that landed on the floor…

All in all delicious and nutritious enough to set us up for the next few hectic days. Tomorrow is more stocking up of the nursery, getting the stall holder space ready and ordering ingredients for the delicacies to be sold on the day.

Goodnight and hope to see you on Monday!

Pecan & white chocolate cake

This recipe is for my sister. Sister # 2 cause she asked nicely. More and more people are gluten intolerant and find it hard to find any wheat-free treats that are in the pastry/bakery section. Go on…try this. Go buy a wheat-free something in the shops…did you enjoy it? No. Did you feel satisfied afterwards? No, cause it probably tasted like a loo roll with carob on it.

Here’s what we had last night for Bossladys birthday: A wheat-free Pecan and white chocolate cake.

Taskmaster is gluten intolerant so everything I make is minus wheat. Sounds hard, but really simple – Just Substitute.

Wheat flour is really bad and bleached and etc, blah blah blah anyway, so just use rice/millet/quinoa/corn/almond/chickpea/rye(not gluten-free) potato/and the list goes on/ flour instead.

Recipe for Pecan & white chocolate cake:

  • Preheat oven to 180 deg cel.
  • In mixing bowl cream:

250g butter

250g sugar

  • Add

3 eggs

  • Mix well. Add

1 tsp vanilla/caramel essence

290g rice/rye/millet flour or mixture of all for best results

100g ground pecans

3 tsp baking powder

185ml milk/cream/buttermilk

Mix untill combined.

Pour into greased baking tin and bake for +- 40 mins or untill knife comes out clean.

Topping for the cake:

handful of white chocolate

1 Tbs butter

  • Melt over a low heat on the stove. Pour evenly over the top of the cooled cake. Let it set.

Icing:

100g butter

2 tbs cream

2.5 cups sifted icing sugar

1 tbs vanilla essence

drop of milk

  • Cream all ingredients together and ice cake.

1 packet of flaked almonds

  • Press the flakes around the side of the cake to decorate.

So, there we go. Tea anyone?

Heres a photo to brighten up your day…Kingoftheplayground – sweet deprived child of the bush – after a homemade chocolate escaped off the table….hmmmm.