Wednesday, April 27, 2016
As summer fades into Autumn, we have the most wonderful crisp clear days here in the Eastern Free State. Chilly mornings turn into toasty days with jerseys required for the evenings.
Living with puppies is a fun and demanding occupation! They have got the ‘No’ word very quickly, maybe because it is the one we use the most…. And we are working on them avoiding nose butting toddlers in their enthusiasm to greet someone closer to their own size. For those of you who know our trails, they have successfully done the bench walk three times, so will be following in Dozer’s paw prints before too long. As you can see they have grown in the last month and we watch with much hilarity as they get used to their longer legs… the back ones overtaking the front ones on occasions with gymnastic consequences!
Charlotte and Perry, our tortoises, have been scarce lately and no doubt preparing for hibernation (although rudely awakened by the puppies on occasions as they don’t quite understand the concept).
Our May Madness Special is still on the go… 35% discount over the weekend of the 13 -15th May 2016… and yes, we will still feed you! All three meals and morning and afternoon teas… if you can’t make it tell someone who could (or maybe a belated Mother’s day celebration gift…)!
Talking of feeding… Jennipher has taken over the kitchen from Celvin who has moved outside to do walks, maintenance and generally look after you. (I can well recommend the new Courgette, Orange and Chocolate cake recently baked by Joy, recipe shared on our blog on the website!)
Thanks to all those who entered the monthly draw… this month’s winner is Colleen Gray. We look forward to welcoming you to Wyndford for your two night stay out of season.
Head off to the website to enter on www.wyndford.co.za and we will keep you up to date on www.facebook.com/WyndfordHolidayFarm
Monday, April 25, 2016
Orange, Chocolate and Zucchini Loaf
½ cup vegetable oil
2 large eggs
1 cup sugar
2 tsp finely grated orange zest
1 tsp vanilla extract
1 ½ cup all purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 ½ cup loosely packed, coarsely grated zucchini
½ cup milk or dark chocolate chips (optional)
Preheat the oven the 350 F. Grease a 9 – 5 inch pan and line the pan with parchment paper so that it comes up the sides.
Whisk the oil, eggs, sugar, zest and vanilla together in a large bowl.
In a separate bowl, sift the flour, baking powder, baking soda and salt. Stir in the zucchini to coat it with the flour and add this to the wet mixture, stirring until blended. Stir in the chocolate chips and scrape the batter into the prepared pan.
Bake the load for 50 to 60 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake completely in the pan until turning out to slice.
The loaf will keep, well wrapped, for up to 3 days and can be frozen for up to 3 months.