Ramblers Rest

guavacompoteIts guava season and dogs and donkeys are enjoying the fruits of almost no labour in the zuurveld. Lovely to eat off the tree on a hot winters day or even gran a midnight snack early in the morning. Next year I plan on making guava roll.

Wash well your guavas, peel them of and cut them in halves. Remove the core and the seeds. If you intend to use the skin and the core for making jam, you can leave them aside. Take the sugar, water, clove and cinnamon to the stove until you get some thick syrup. Add your guavas, cover the pan and let it boil in low-heat for five minutes. Then you uncover the pan and leave it to thicken. I usually tend to remove the foam while it is formed during this condensing process of compote. When you notice the syrup got thick and your guavas are well cooked, you can turn off the stove and let them to cool down. Place them in jars and conserve them in the fridge. It may be served with vanilla ice-cream or yoghurt. Source

My recipe last week was a little more natural and african. I added a half cup of brown sugar to water, and about 500 ml strong rooibos tea. Then lightly boiled the cut and diced guava’s for about 10-15 min. Put them in glass bowls, covered with a lid and put them in the fridge for later raiding.


Biltong is seasoned, dried meat strips and an all-time favorite South African snack.

  • 5 pounds of Beef – Eye of Round (silverside in SA) or Bottom Round (rump roast in SA) or Tri-tip steak
  • 3 cups Rock salt
  • ¼ cup Brown Sugar
  • 1 teaspoon Bicarbonate of Soda
  • 1 cup Coriander seeds – toasted
  • 1½ cups of Malt vinegar mixed with ¾ cup of Worchestershire sauce
  • Black pepper
  1. Cut the beef into strips (approx. 1½ – 2 inches wide and ¾ to 1 inch thick).
  2. Pour a layer of rock salt into a plastic tub or large bowl
  3. Lay the steaks down and cover with rock salt (Repeat)
  4. When all the steaks have been covered with rock salt, put the tub in the fridge for half an hour.
  5. In another plastic tub or bowl pour the malt vinegar and Worchestershire sauce.
  6. Add the sugar and the bicarbonate of soda to the brine.
  7. Mix the brine well.
  8. Now pour the toasted coriander seeds into a Kitchen Aid machine and pulse, just enough to break the seeds in half and to make a little powder. (You can also put the seeds on a cutting board and roll a rolling pin over them to crush them.)
  9. Remove the tub with the salted steaks from the fridge and remove all the rock salt from each steak. The meat should be firm right now. Lay all the steaks with the salt removed aside.
  10. Now dunk all the steaks into the brine and let them sit there for about 5 minutes.
  11. Start removing each steak and squeeze each steak to remove liquid, but not too much liquid!
  12. Do this to all the steaks and lay the aside.
  13. Now pour the crushed coriander seeds onto a flat surface and press each steak, both sides into the crushed coriander and powder.
  14. Lay all the coriander encrusted steaks flat now and carefully sprinkle the ground black pepper on the steaks, both sides.
  15. Now hang each steak in your biltong box (Make sure that the pieces do not touch each other!)
  16. Let dry in the box for 3 to 7 days.
  17. Remove dried biltong from Biltong box and cut yourself a piece! Enjoy!
    Author: Mano Thanos
    Cuisine: South African



Africa has so much potential, if leaders could see further than thier direct greed, money and empty promises we could go to amazing places. unfortunately with all the leaders promises, lining thier pockets China has a firm grip on our land, mining and resources. Abuse of rights is slowly moving south, although Zimbabwe is doing well and already has a chinese military outpost, and human rights are being damaged each day.

God bless Africa and hope we have the vision to steer through this.

Have been slow on renovations in the last 12 months, but alot is coming together. The bigger picture.
I am planning on having the back stoep, front of the house living room up and running by the beginning of Spring 2013. The cottage is also under repair and priority one for guests and wwoofers.

Been hard at work on very cold winter nights and weekends, doing what I can with what I have. Managed to install the front door with the
help of an old carpenter a few weekends ago. Putting doors in is not easy work and this is about a 120 year old door frame.
frontdoor1 frontdoor
I removed a huge amount of plaster and concrete to get the bricks to dry out, resealed the roof and just last weekend plastered the walls.
Hopefully a lick of paint in the next weekend or two and a new room at Ramblers Rest.

Originally posted on africanredsand:

19 years old and wondering what the world had in store for her...

19 years old and wondering what the world had in store for her…

“I’ve seen the world, done it all, had my cake now…Will you still love me when I’m no longer young and beautiful…”

-Lana del Rey

I’m 19 in this photo. Fresh and wondering what the world had in store for me. Now, at 41, I surprisingly still feel full of ideas but now I often wonder what it is all about.

I see the mistakes I’ve made. I know the things I wouldn’t do second time around. Confidence is something which came late in life. Something I wish I’d had as a younger person.

Also, I don’t worry about the little things or worry way before something is about the happen. I save it up for the day before! Ha!

But I’m certainly more cynical and way less trusting. One part of me which hasn’t changed is…

View original 83 more words

It feels like an arm and a leg has been lost through the loss of my oldest dog, Witpoet. Nicknames were stinky, skelm, the darkness, naughty and a host of others. My favourite name was socks as he was a sock thief that was caught after many months of loosing socks. I caught him red handed Witpoet and Era both came from the same home, and I gladly took them from friends for my home in Pretoria. Originally for security it was easily seen that they were not to good at security and would happily be licking bones robbers had left for them in my Pretoria house. Witpoet loved farm life, he shined. He was my most loyal, the fastest runner, the toughest bugger. This morning was the first morning with him not being around in 5 years. I knew how much he meant to me, his cuddles and stinky million licks to the face will be missed, spinning in circles for food and or a walk. 31050_10150191401125714_4548512_n


SAMSUNGSo life goes on and so must the show. Farm life wont be the same. But I thank Witpoet for all the love, loyalty, laughs and protection he offered. Although a grumpy old dog, he was a charmer with the ladies and a dirty old guy to. As me and the boys watched the sun go down with Witpoet yesterday, it was silent and beautiful. He has a lovely spot close to home and always in the sun, which he loved.


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