Always a reminder of how the year has flown by when once again we cut a tall Aloe flower that has already begun to dry……and that becomes our Karoo Christmas Tree.
This ritual provides us with so much joy, and our Chapel takes on the Spirit of Christmas.
Never cease to be amazed by the diversity of the Karoo, and the ingenuity of the local people.
Martha is busy every spare minute Preparing, Preserving and Bottling!….. she’s turning out the most delicious Apple Chutney, delicious with Christmas ham; Apricot Jam; various Marmalades, and much else.
All of these items available from our farm Gift Shop – gorgeous Christmas and Holiday Gifts!
Martha’s Ginger Biscuits
Nothing quite like a real old time delicious genuine Ginger Biscuit!
These are always on offer at BloemhofKaroo.
- 250g Butter
- 1 egg
- 5 cups Flour
- Half a cup Sugar
- Half a cup Milk
- 250g Golden Syrup
- 1 ½ tsp Bicarb
- 4tsp powdered Ginger
- pinch salt
Soften the butter. Add the egg, sugar, milk and syrup.
Sieve dry ingredients and mix in.
Consistency should be firm but able to hold an
Grease baking tray. Try and copy Martha’ thumbprint
to get perfectly sized and rounded biscuits every single time!
Bake at 180 degrees for 10 minutes, or until golden brown. This recipe was taught to Martha by her Grandmother!
Wishing you best of luck with your Ginger Biscuits.
LovetheKaroo will share Karoo recipes every week.
BloemhofKaroo Team adore baking!
I’m never sure where the Heart of a Karoo Homestead is…
… the farmyard, the crucial windmill, the blazing fireplace in winter, or the Farmhouse Kitchen.
I guess more often than not its The Kitchen – don’t we all love the sight and warmth of an old farm AGA Stove?
The main attraction of the farm kitchen has to be the incredible women that embrace skills handed down to them over generations. I’ve never seen Martha use a cookbook, and can’t believe the delicacies she produces.
Of course the moment cartons of fruit arrive at BloemhofKaroo, there is an extra flurry of excitement and urgency – everything must take second place to the overly important task of making a Jam, Preserve or Chutney.
Apple Chutney Recipe
Peel, core and cube apples.
For every 500g Apples, add the following into a large pot, cover with water, and boil/simmer:
- 4 cups sugar, 1 tsp salt
- 6 onions
- 100g soaked dried apricots
- handful chopped raisins
- 2 red peppers
- handful whole coriander
- chilli flakes
- few pinches nutmeg & ginger
- 4 cloves garlic
- 4 Tbsp White Wine Vinegar.
Boil until all ingredients are soft, and water has cooked away completely.
Use a soup “plunger”, partially liquidise the apple mixture, keeping some of the chunkiness.
Sterilise bottles, and bottle chutney while hot.
Martha’s Apple Blatjang is truly a winner.
Love this quotation:
“A Little Kitchen makes a Large House”.
BloemhofKarooKitchen is “ons hart se punt”.