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 18 May 2020    Subscribe | Back to Newsletter Acrhive
 

Holding on to the old. Embracing the new.

  Bartholomeus Klip

BK NEWSLETTER

NEWS FROM THE FARM / VIEW ONLINE

 

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Dear {name}, whether you’ve been impacted physically, mentally, financially, or beyond - we’re thinking of you, and wishing you strength and hope.

We all seem to respond differently to the pandemic. Some of us see change everywhere they look, try and predict the future, and hope to benefit from being one step ahead. Those are the people that think about Bluetooth-enabled, touch-screen face masks and other virus-proof wearable body technology. Others can't wait for the "old world" to return in all its familiar glory, and bring back all the things we love, share and feel connected by. Sure, there is no right or wrong view. But at Bartholomeus Klip, we've always leaned towards the latter view.

Bartholomeus Klip has for nearly thirty years aimed to reflect and celebrate old-worldly, deep-rooted traditions, quality standards and fine crafts. Many of you have told us about how BK feels like a time-capsule - a special place in a hectic world where time stands still, a place where people reconnect and reinvigorate. Our challenge is one of finding a balance between holding on to the old-world-style hospitality our reputation is built on, and at the same time finding new ways of keeping our guests and staff healthy.

Please scroll down for news from the farm and the Elandsberg Nature Reserve. Love from the BK team xx 

FULL BOARD | B&B | HERON HOUSE | WILD OLIVE

 

[ CORRECTION ] Due to a technical glitch (technical glitch sounds so much better than human error) our online Wagyu shop displayed inflated prices. We apologise, and have ordered our website manager to stop eating meat ... for a year. That should teach him, and leave more of our Wagyu for you ;-). Free delivery in Wellington and the Riebeek Valley. To view the correct prices and order, go to bartholomeusklip.com/wagyu or email Lesley at info@bartholomeusklip.com

 

[ ROASTED CARROT & HERB-DUMPLING SOUP ] Winter's almost here, so here's a classic soup recipe from Lesley and Louise's celebrated cook book "Life on a Cape Farm"

Ingredients

Carrot soup: 1kg carrots, 340g brown onions, 2 tbsp olive oil, sea salt and cracked black pepper, 1 tsp ground cumin, 1.5 L vegetable stock 

Herb dumplings: 1 cup (150g) self-raising flour, 1/4 cup (60ml) milk, 2 tbsp chopped flat-leaf parsley leaves, 2 tbsp chopped chives, sea salt and cracked black pepper

Method

Preheat the oven to 180ºC (355ºF). Combine the carrot, onion, oil, salt, pepper and cumin in a baking dish. Roast for 30 minutes or until carrot is tender. Process, add the stock and blend until smooth. Place in a saucepan over medium heat, add the cream and bring to boil. Add the dumplings, cover with tight-fitting lid and cook for 6-8 minutes or until the dumplings are cooked through.

To make the dumplings: Place the flour, parsley, chives, salt and pepper in a bowl and make a well in the centre. Add the milk and cream and stir until just combined. Knead on a lightly surface for 2 minutes or until smooth. Roll into 8 balls. Set aside. 

 

[ UPLIFT HERMON ] Our farmhouse kitchen has been turned into a community soup kitchen, and all members of our restaurant staff are employed full-time in an attempt to feed as many hungry mouths as we can manage.

Bartholomeus Klip has so far handed out over 2000 meals and soup, and donated 280 loaves of bread, meat and vegetables to projects in and around Hermon. Not surprisingly - not to those that know the BK restaurant kitchen well - we have received rave reviews from the people that have received our soup ;-)

We plan to extend our soup hand-outs even more in the coming weeks, and would sincerely appreciate any help we can get. Should you wish to contribute, you can contact us directly or view information about the local projects we support here: bartholomeusklip.com/uplifthermon/  

[ PHOTO : fltr. Linda, Doreen and Rachel ]

[ PHOTO : Louise and Lesley ]

[ PHOTO : Mina ]

 

[ ELANDSBERG ] The Elandsberg Nature Reserve is quietly preparing for winter, and waiting for the winter rains to ignite the cold season. We are removing alien vegetation, fixing some of the gravel roads in the reserve and will soon have exciting news about the tortoise project, watch this space!

 

[ CARACAL ] We are rather chuffed with this handsome, photogenic caracal that was captured by our camera trap in the reserve. Typically nocturnal, the caracal is highly secretive and difficult to observe. It is territorial, and lives mainly alone or in pairs. The caracal is a carnivore that typically preys upon small mammals, birds, and rodents. It can leap higher than 4m and catch birds in midair.

 

[ FARM ] On the farm, planting of the fields is finishing this week, and the birthing of the lambs is also about finished. Groundworks for the almonds are going in.

 

  

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