Season's Greetings

Make sure to wrap up warm for this one! Christmas in Winter in Tulbagh.

Visit Tulbagh and enjoin a Christmas celebration with a difference... it's held in June afterall. 

The R30 p/p entrance fee (Children 12 & under FREE) will get you a festival passport that is valid for Saturday and Sunday. The passport includes a christmas hat, wine tasting at various wine cellars and and entrance to the Rock with Santa" Party and 5 National Museums (a percentage of the gate takings to be donated to the Tulbagh Lions Club). 

Make sure to book for your seat at the Traditional Christmas Dinners. Menus are available at the Tourism Office.

Click here to visit Tulbagh Tourism Office's website where you'll discover more about this mid-year Christmas treat. 

Season's Greetings

Christmas on a cupcake – what’s not to love?

This is such a great idea from Brit + Co. that we just had to share, because let’s face it, it’s not like those cupcakes are going to make it out of the kitchen uneaten anyway.

Yummy!

Click here for the full tutorial. Don’t worry about trying to hunt down Wilton’s sparkle gel – try Nicoletta’s Glitter Writing Icing instead – it’s local, lekker and can be found online or in the baking isle of your nearest supermarket. 

The South African Lipizzaners present Carols by Candlelight

Bookings NOW OPEN through Computicket!

When: @ 7pm on Wednesday 5th, Friday 7th, Wednesday 12th,  Thursday 13th, Saturday 15th, Tuesday 18th, Wednesday 19th, Friday 21st, Saturday 22nd, Sunday 23rd. There will be a Special Matinee on Sunday 16th at 3pm!
Where: Lipizzaner Centre, 1 Dahlia Road, Kyalami
How much: R130 for all - no special prices for pensioners or children

FYI:

• This is an indoor event so weather will not affect the performances. 
• Catering is available
• Picnic baskets are available on order
• Everybody is invited to feed the horses carrots
• Father Christmas does make an appearance
• Booking is only through Computicket!

A Christmas Feast: Turkey stuffed with wild rice, cranberry and prosciutto

Serves: 6 – 8
Preparation time: 30 minutes
Oven temperature: 160°C
Cooking time: 3 hours

You'll need:
• 1 x 3kg turkey
• 1 x 150g roll garlic and herb butter
• salt and freshly ground black pepper, to taste

Stuffing:
• 250g mixed brown and wild rice
• 125g cranberries, soaked in 125ml brandy
• 15ml butter
• 15ml olive oil
• 2 onions, chopped
• 2 smoked sausages, sliced
• 10 slices prosciutto, cut into thin strips
• 100g pecan nuts, chopped
• 125ml fresh sage leaves, chopped
• salt and freshly ground black pepper to taste

1. Prepare the stuffing Boil the rice according to the package instructions. Drain. 
2. Meanwhile, bring the cranberries and brandy to the boil in a small saucepan, over low heat. Remove from the heat and set aside. 
3. Heat the butter and olive oil in a frying pan and sauté the onions until tender. Add the sausage slices and fry until golden brown. Add the prosciutto strips, pecan nuts, sage and cranberries and brandy and stir until mixed. Add the rice and stir to combine, then steam over low heat for about 15 – 20 minutes. Season to taste and allow to cool completely. 
4. Remove the giblets and innards from the turkey and make sure the bird is clean and dry. Spread two-thirds of the flavoured butter under the turkey skin, over the breast. Now stuff the turkey. You can sew up the rear opening, and fold the neck skin over, to prevent the stuffing falling out; tie the drumsticks together, using string, so that the turkey will retain its shape during cooking. Place a double layer of aluminium foil in a large ovenproof dish and place the turkey on top. Rub the remaining flavoured butter over the turkey and season.
5. Place another double layer of foil over the turkey and seal the foil along the sides so that the turkey is completely enclosed in a thick parcel. Place the turkey in the oven for 2 hours. 
6. Remove the foil and baste the turkey with the pan juices. Return the turkey to the oven, uncovered, for an hour or until golden brown and cooked. Let it stand for at least 15 minutes in a warm place before slicing and serving. Serve the extra stuffing as an accompaniment.

This tasty Christmas treat comes to you from home, your practical guide to beautiful living.

Buck tradition and build your own tree this Christmas!

Project notes:

• This Christmas tree shelf unit is made of pine, which is planted, grown and harvested in a sustainable manner. The small trees we purchase on the side of the road usually are not. It is also reusable, making it a somewhat "greener" option than a traditional tree.

• The method used to construct the shelves (‘branches’) of this tree is such that it allows for the tree to be easily put together and disassembled.

• As an alternative, you could construct the joints by cutting opposing channels in the upright plank and shelves, and gluing and slotting these in place. This is a more permanent (and stronger) alternative.

• Click here to access a PDF version of the sketch and get more details regarding the project.

Quick project guide

Hard labour: 3/10

Skill level: 4/10

Time needed: about four hours (excluding drying time)

Do it yourself for: ±R650

Shopping list

A one 2400 x 305 x 22mm laminated pine plank (base structure) cut to:

– one 600mm (bottom)

– two 450mm (sides)

– one 900mm (top)

B one 2400 x 144 x 22mm pine plank (upright) cut to 2000mm

C one 2400 x 220 x 22mm pine plank (shelves) cut to:

– one 1000mm

– one 700mm

– one 500mm

– one 200mm (off-cut for the star)

D one 1800 x 220 x 22mm pine plank (shelves) cut to:

– one 900mm

– one 300mm

Other items

• four hinges

• 16mm screws (for hinges)

• two 1000mm X 10mm wooden dowels

• medium sandpaper (120 grit)

• paintbrush and foam roller

Tools

• jigsaw

• cordless drill

• 10mm drill bit

• combination square

• sharp pencil

Get Started

Measure and mark out a 144 x 22mm wide rectangle centred midway along the 900mm x 305 x 22mm (top) and the 600mm (bottom), as shown. Remember to do the same midway along each of the 220 x 22mm shelves.

Create the same 144 x 22mm wide outlines at each end of the 900mm (top). Position these cut out sections 50mm from the ends. Use the combination square to make sure all angles are at 90º, as shown.

Use the cordless drill and 10mm drill bit to create a hole within each of these markings. This will act as a starting point for the jigsaw blade.

Use the jigsaw to cut out the rectangular shapes you had marked out above. TIP: When cutting, work inside the lines. To create neat corners, cross over into the opposite corners in an arc motion. The majority of the shapes to be cut out is removed this way, allowing you to work back along the sides to create perfect right angles.

Measure and mark out cut outs at each corner at one end of the two 450mm sides. Measure 80mm in from the sides and 70mm from the end. Then remove these corners with the jigsaw, as shown.

Place the 450mm sides alongside the (600mm) bottom and fix the hinges in place as illustrated here, using 16mm screws for this.

Now measure and mark lines at 400mm, 600mm, 900mm, 1200mm, 1500mm and 1800mm from one end of the 2000mm upright. This end, where you started measuring from, should be the bottommost end of the upright. Use the cordless drill and 10mm drill bit to create two holes just beneath these lines, about 30mm from the sides. IMPORTANT: Make sure that you drill these holes at perfect right angles to the upright to ensure that the dowels will sit level when supporting the shelves (see steps below).

• Cut the 1000mm x 10mm wooden dowels into 120mm long sections. You will need 12 of these.
• Enlarge the star template to roughly 180mm wide and trace it onto the 200mm off cut. Cut out the shape using the jigsaw. Also cut a 20mm-wide slot along one side to fit onto the upright.
• Give the tree a once over with 120-grit sandpaper (especially along the edges!) and then use the paintbrush and roller to coat the entire structure with the colour(s) of your choice. We painted our ‘tree’ silver and the base white and added presents wrapped in red, black, white and silver to create that complete Christmas picture.

To assemble

• Fold the two 450mm sides up at angles

• Position the slots at each end of the 900mm top over the cut outs of the sides and slide into place – this creates the base for the tree

• Now slide the upright through the slot in the top and into the slot in the bottom

• Fit the dowels in place (at the 400mm line) in the upright, just below the top; this will help to give the tree some rigidity

• Now place a set of dowels in the next pair of holes and place the 1000mm shelf in position by sliding it over the upright from the top; it will rest on these dowels

• Repeat this process with each successive shelf until you have completed the tree

• Use the diagram as reference, if necessary. The star is placed on last.

This crafty idea came to you from the pages of home, your practical guide to beautiful living. 

Different Ideas for Christmas Wrapping

Have you ever wondered if it's possible to escape the repetitive wrapping paper or ubiquitous gift bag, and present a gift that says who it's from and who it's for without a gift tag?

There are so many options! We've found a number of sites that give you unusual and unique methods of wrapping the perfect gift.

House and Leisure has a number of good ideas and stockists of different and quirky wrappings.
Here's a great  blog that has plenty of ideas - not just for Christmas, but the whole year. Check out their advent calendar ideas while you're there!
The Disney Family Fun site has some excellent crafty-type wrappings that you can make with your kids, or for them.

And there are so many more!

Why not have a crafty Christmas?

Delish for a Christmas dinner or a Christmas gift

Sheila Swanepoel brings us delicious homemade delicacies, such as: 



OLIVES etc:
Romesco Olives, tapenades, salsa, pesto - and the most divine Sicilian Dipping Sauce,  which can be used as: marinade, basting chicken, condiment on the table, salads, with cheeses, baked potatoes.  The Romesco Olives Company has a factory in Howick - their kalamata olives are grown in the Cape and their green olives are imported from Greece. The olives come in 380g jars and are marinaded in extra virgin olive oil, which can be used again after you've flattened all the olives.  The tapenades etc come in 250g jars at R55.

CHOCOLATE SALAMI:
A traditional handmade Italian dessert.  Enjoy with an espresso coffee or a glass of wine. Chocolate Salami, also known as Salame di Cioccolato or Salame Dolce, is made from a creamy mixture of dark chocolate, vanilla biscuits, butter, eggs and other fresh ingredients. Each ‘salami’ is hand rolled and beautifully wrapped. A perfect way to spoil your wedding guests or your clients when presented as a corporate gift. Although nuts are not used in this product, it may contain traces of tree nuts. No added preservatives.
Serve with ice-cream or whipped cream or berry compote drizzle.
It is best refrigerated and may be frozen. If frozen, allow at least 45 minutes to soften, to prevent crumbling. Treat your guests to a wedding favour with a difference ..... a smaller size ‘salami’ or a few slices that are beautifully wrapped and co-ordinated to the bride’s request.  Also an ideal gift for corporate functions.


LIMONCELLO:

A traditional liqueur from the south of Italy.  Lemon rind soaked in vodka to which sugared water is added.
Traditionally sipped slowly after a meal.   It is best served ice cold - straight from the freezer where it will not  freeze completely because of the alcohol content - a healthy 40%.  Perfect for lazy summer days when mixed with soda or water. Comes in 250ml & 500 ml bottles at R35 and R70.


These tempting goodies will be available at the following markets and Christmas fetes:


NOVEMBER:
Saturday 12th, 19th, 26th Nov:  6.30 - 10am Shongweni Farmers' Market
Friday 25 Nov: 6 - 10pm at the Colony Centre in Hillcrest - a jazz, food & wine festival organised by Rotary



DECEMBER:
Thursday 1st: 5 - 10pm Point Night Market
Saturday 3rd: 6.30 - 10am Shongweni Farmers' Market 
Thurs 8th to Sun 11th  - Green with Envy in Vause Road on the Berea 
Thursday 15th: 5 - 10pm Point Night Market
Friday 16th: 6.30 - 10am Shongweni Farmers' Christmas Market 

i heart shopping!

The www (Wonderful World of the Web) has once again delivered a gem!

The i heart market, a food and design market that takes place on the first Saturday of every month, is showcased in this blog, which aims to introduce you to the super talented people who take part in the market and to tell you about the fun packed events held at the market. Enjoy reading their ramblings and if you are ever in town... come on down and see for yourself! Markets are held at the Moses Mabhida stadium, Durban. Contact them on email at thejoyteam@gmail.com or Facebook.


Take especial note of the extra market days for Christmas on 3, 10 and 17 December!