Tuesday, November 15, 2011

5th Posting - The Garden Route and Knysna

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.

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)
 * 250ml uncooked lentils
* 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
 * 1 egg
* 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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