On Monday, November 14 we flew from Johannesburg down to the south coast to Port Elizabeth. The coastal route from P.E. to Cape Town is known as the Garden Route and traverses the famed Cape Floral Kingdom, with a great diversity of plant life. We spent two nights in the picture-perfect town of Knysna, situated on a lagoon, leading to the Indian Ocean.
* 250ml uncooked lentils
* 1 egg
Storms River Canyon
Mandi and Ruth at Storms River Bridge
Babs photographs 'the Big Tree' a native South African Yellowwood Tree
Wild Seascapes at Tsitsikamma National Park
Tsitsikamma National Park
Rock Dassie (thyrax) - its closest relative is an elephant!
Tsitsikamma National Park
Libby photographs the gardens at our Candlewood Lodge in Knysna
The Featherbed Excursion in Knysna
Intrepid Travelers on top of the West Knysna Head at the entrance to the Knysna Lagoon
Seacaves at the Featherbed Nature Reserve
Well, Mandi......?
Knysna Township
Historic Belvedere Church 1839
Buffalo Bay
Ruth at Buffalo Bay
Sundowners on the veranda at Candlewood Lodge
Babs with Knysna town and lagoon in the background
Lentil Bobotie (as we enjoyed at the Featherbed Excursion lunch)
* 2 onions sliced
* 2 clove garlic
* 15ml curry powder
* 5ml tumeric
* 5ml coriander
* 3ml cumin
* 45ml brown sugar
* 60ml chutney
* 15ml Worchester sauce
* 7ml salt and pepper
Topping
* 60ml milk
Cook the lentils according to package instructions. Fry onions and garlic until soft. Add all the spices and stir-fry for a minute. Add lentils, raisins to spices and mix well. Spoon into a greased oven dish and top with egg mixture. Bake for 30 minutes at 180 degrees celcius. Serve with slices of banana and fruit chutney.
Enjoy! Chef Juan van Straaten and the Featherbed Team
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