For the love of free stuff and family

As the Christmas decorations went down the back-to-school posters went up. Now the pink hearts, teddy bears and red decorations pop up everywhere in a clever attempt to market and sell love to us.

We’re not big on marketing gimmicks or Valentines (hence the fact that we hide away in small town Karoo) but, in the spirit of love and the ones we love we have decided to run a little competition in conjunction with our family members who make the amazing Badenhorst Family Wines.

We want you to show us some love, and in return we will give you some lovely products...

'What can I win?' I hear you ask

Well, we will give you 2 bottles of Secateurs (Red and Rosé) as well as a Badenhorst Family Red Blend (red and pink wine in theme with Valentines) along with two liters of Prince Albert Olive oil (in our new tins) and two pots of our amazing olives (one Manzanilla and one Kalamata).

What do you have to do to win that?

The classic "follow us" (BOTH @aabadenhorst and @PAolives) on twitter OR like both brands (AA Badenhorst Family Wines and Prince Albert Olives) on Facebook.

Tell us what you would cook for your loved one, using PAO oil, and which Badenhorst wine you would pair with it.

Either tweet “I will serve my love xxx prepared w @PAolives paired with @aabadenhorst’s xxx #valentines.”

Or write something like that on our walls.

*by doing this you give us permission to blog the hell out of your ideas if/when you win.

Winner will be announced on Monday 11 Feb in order for us to get the prize to you by 14 Feb.

Go ahead, spread the love.

x

super placing

Happy to announce that you can now buy our products at three prominent shops in Johannesburg.

Look out for us in:

Broadacres SuperSpar Cnr Cedar and Valley, Broadacres.             0115401518      

Pineslopes Spar, cnr Witkoppen and The Straight, Pineslopes, Fourways.             0114672448      

Pavilion Spar, 90 Degrees on Rivonia Shopping Centre, Cnr Rivonia and Kelvin Drive, Morningside, Sandton,            0118045974     

Happy days.

Is jy die groot kokkedoor?

Exciting things happening in our small Karoo town this year.

WHAT?

kykNET (DStv channel 144) is in production on a brand-new local reality cooking competition which will be broadcast on the Afrikaans satellite channel from April 2013.

The 13 episode Kokkedoor 2013 is searching for the best amateur chefs from all over South Africa's Afrikaans countryside - who will cook it out in "the iconic platteland dorpie of Prins Albert."

All recipes and challenges will revolve around so-called Afrikaans "legacy foods" - or nostalgia laden meals - classic Afrikaans history and "remember foods", updated but still with the same taste and historical legacy behind it.

A major twist: although contestants are racing against the clock, these foods and recipes which contestants will remember eating as it was made by grandmothers, aunts and mothers, take some time to actually prepare. 

Kokkedoor 2013's two judges are Hetta van Deventer-Terblanche, and chef Nic van Wyk. Both will choose their own group of 10 contestants who will battle the pots and pans and history in Prins Albert.
WANT TO KNOW MORE?
For more information, email kokkedoor@mnet.co.za or call Paul Venter at 021 422 3452.

Arty

Some Friday olive art from non other than Picasso. So simple, so striking.

Have a good weekend!

Summer all year!

Welcome to 2013!

It is summer, the weather is good, the food markets (and gardens) have plenty of fresh things and you might still have some time off.

People have long since sought ways to preserve food and reap the benefits of the harvest all year long. In many of the countries – especially in the Mediterranean - one of the most natural ways to preserve food was, and still is, with olive oil.

You can preserve fish, mushrooms, lemons, sundried tomatoes, artichokes, sweet peppers, goats cheese and more in olive oil. Making your own pesto is also a great idea and it is this easy:

What you need:

·     1 cup fresh basil (about 25 basil leaves)

·     2 garlic cloves (peeled)

·     2 tablespoons pine nuts

·     2 tablespoons Prince Albert Olive Oil

·     ¼ cup Parmesan cheese (grated)

·     small jars for storing

What you do:

1.    Rinse and pat dry the basil leaves.

2.    Place in food processor: the basil leaves, garlic, pine nuts, and Extra Virgin Olive Oil.

3.    Blend for 1 minute.

4.    Add grated Parmesan cheese (enough to make a paste)

5.    Carefully lift the lid of the blender and scrap the sides of the blender using a small rubber spatula.

6.    Store Pesto in small jars and freeze.

7.    Always store your finished Pesto sott'olio - meaning you will add an extra protective layer of Extra Virgin Olive Oil.