It is soup time in Cape Town.

Cape Town.....it is Soup Time........that is all I can think of preparing at the moment. So, here is my latest creation, Broccoli, potato and Apple soup.


Well, the list of ingredients continues......I also added green pepper, lemon rind, onion, garlic, salt, pepper, herbs, chicken stock, and if you wish to cream it, you can add a can of coconut milk or cream.

Firstly I saute the onion, garlic, apple and green pepper in a slug of Olive oil. Add the salt, pepper, herbs, lemon rind, garlic  and broccoli florets.

I added 2 L of chicken stock to the mixture, as well as 4 thinly sliced potatoes to thicken the soup and add texture.

Cook until all the vegetables are tender to the touch. Add salt, pepper and a touch of curry powder should you wish to spice the soup up a bit!

Once all the vegetables are soft, blend using a hand blender or a food  processor. If you wish to cream the soup, add  the coconut milk or cream at this stage. Re heat and serve in generous soup mugs or large, deep bowls with your choice of  bread....or a slice of pizza.

Re heat the soup and add the Coconut milk or cream..... or even just  normal milk if you wish. Check seasoning and serve.

Serve in generous soup mugs.

I decided to put the recently launched Dr Oetker Ristorante Pizza range to the test. I tried the Salame and Pepperoni  Pizza.

There are 6 flavours to select from in this Pizza range. Have a look in your local supermarket's  freezer cabinet.
 

Soup and a slice of Pizza....a great choice on a miserable Cape Winter's evening. Enjoy.... until next time.

Some more Aloe admiration.

The name Aloe is derived from the Greek alos which refers to the bitter juice obtained from the leaves. The Latin word Arborescens means tree like or tree forming. The common name Krantz refers to the habitat, a krantz being a rocky cliff or ridge.

How beautiful are these Aloe Arborescens flower spikes  as they  open and mature?

The flowers produce nectar that attracts many kinds of birds  and bees  as well.

Back into the herb garden now!

Mint, the best ground cover ever....I just love the tender and fresh new leaves.

This beautiful White Lavender puts on quite a show....not found that frequently though.

Sparkling early morning dew drops on the White Iceberg Rose, an absolute delight in the garden.

Bright green, fresh and tender Tomato seedlings  all cultivated from the compost!
 

Graceful and majestic, the Perennial Basil is another delight in the garden. The Indians used this sacred basil in rituals and ceremonies for protection.

And yes, the bees love this basil as well.

Later on we will pop back into the kitchen for some more winter warming delights.

The language of flowers.

'NOSE-GAIES AND POSIES WHICH ARE DELIGHTFUL TO LOOKE ON AND PLEASANT TO SMELL TO, SPEAKING NOTHING OF THEIR APPROPRATE VERTUES.'  GERARD'S HERBALL. 1597

The symbolism of plants was an important aspect of their use and by the time of the Elizabethans the association of certain plants with particular qaulities or emotions was well established and widely known. The language of plants came to be used as a kind of code between people.... even today we understand the meaning of a bunch of Red Roses.

Herb posies and Tussie - mussies can be made in all sizes, the most charming being one that can be held easily in the hand.

Select and pick flowers and herbs early in the morning, placing them in a bath of water before creating a posy. Each stem should be cut to around 15 cm in length.
One starts with a central flower, usually a rose, and then build up and surround the central flower with other flowers and sprigs of leaves. To finish off the posy, a soft outer layer of feathery foliage, like Fennel is suitable.

The language of flowers........ a White Rose represents Silence, a Red Rose represents Love.......

Lavender means devotion...... it is loved by all. It is without doubt, one of the world's favourite herbs. It is beautiful, calming, fragrant, versatile and an absolute delight in the garden.

The varieties are endless, and according to Margaret Roberts the genus, Lavandula consists of well over 30 species of strongly aromatic small shrubs that are mostly native to the Mediterranean area.

Dried flower petals and herbs make a wonderful and aromatic Potpourri.

To me, Lavender makes life worth living.....the fragrance, the colour, the memories and the magical trips I create  in my mind...... visiting the rolling lavender fields in France!

In the language of herbs, Fennel means  Flattery...... the feathery leaves and bright yellow flowers make a wonderful show.

Fennel is an indispensable herb in the kitchen..... its aniseed flavour gives it an affinity with fish and the sprigs of the leaves make a delicate garnish and addition to any salad.

Basil means Love in the language of plants....... here the Perennial Basil has a wonderful and strong clove aroma which makes tussiemussies smell inviting and fragrant. Basil also conjures up memories....and dreams of cooking in Italy and the South of France.

Nasturtium is a hardy annual with peppery flavoured round leaves and trumpet shaped yellow, orange and red flowers.The nasturtium is native to Peru. It makes a great companion plant as the roots discourage soil pests. 

The Nasturtium represents Patriotism in the language of flowers.

I will sign off from this blog with the beautiful white Iceberg Rose. Until next time, go out and discover the fascinating language of herbs and flowers.

Hibiscus Heaven here at home.

Surprise, surprise, I had a great time taking some photo's of these simple, but beautiful hibiscus flowers here at home this morning....... the soft, early morning light and sunshine made it all happen. Let me know what you think?

Hibiscus Sinensis, one of the most popular and spectacular flowering shrubs for warmer regions. This American Beauty, beautiful light pink flower is one of the most popular of this variety.

 

Never a dull day in the garden.... especially on a mild and sunny  winter's morning. Just look around for something special....... and you WILL find it!

Oh, so inspiring.....how a simple flower can bring such delight!  Apparently the largest blooms can be as wide as 15 cm in diameter.

Evergreen, the hibiscus has attractive, shiny, dark green toothed leaves.

I always seem to have a friendly nose coming to investigate as soon as I try take a photograph!

Sending you all love, light and happiness in your garden today, and always. Happy gardening!

The garden may be dormant in Winter, but the Aloe's are beautiful.

Open your eyes while driving around the Cape Peninsula at the moment, and you may just start noticing bright orange flower spikes .......the beautiful and bold Aloe Arborescens is in bloom.

Also known as the Krantz Aloe, due to the rosette - like  arrangement of their leaves.

Beautiful in the soft early morning sun.

Flowering between May and July, the Krantz Aloe is indigenous and has many healing properties. Just snap open the fleshy leaves and place the Aloe sap on any scratches or cuts. First aid in the garden!

 

To learn more about these magnificent plants, visit the Kirstenbosch site or the SANBI site.

Wine Tasting at Hazendal on the Stellenbosch Wine Route.

I am a member of a local wine tasting club, and on Monday evening we held our tasting at the beautiful Hazendal Estate on the Stellenbosch Wine Route.

A rather cold and miserable evening, so it was wonderful to be welcomed into the historical setting of the Hazendal Tasting room..... with a glass of Hazendal White Nights Cap Classique, made from the classic champagne varieties, Chardonnay and Pinot Noir.  

Dramatic and theatrical, this is the fascinating view of the modern Fermentation Cellar from the restaurant.

What a view....next time we will plan a meal as well as a tasting. It must be great to watch the activities in the cellar while dining with fine wines from Hazendal.

To find out more about this Estate, visit their website.

The view from the restaurant, looking back into the tasting room with its classical furnishings and the collection of  Russian paintings. More Russian artifacts can be found in the museum..... another reason for a return visit.

Special thanks to Wine Maker, Werner du Plessis for conducting the tasting for us, and allowing us to explore the red and white wines in the Hazendal portfolio. My personal favourite was the Hazendal Bushvine Chenin Blanc made from 30 year old bushvines. The tropical notes on the nose translated to the palate and left a wonderful lingering aftertaste.