Hospitality Guide

Volume 11/2015

Yo u r g u i d e to r u n n i n g a s u cc e s s f u l e s ta b l i s h m e n t

WINR30 000

cash! See page 34

mogalakwena a journey of diScovery

21+ eaSy recipeS and ideaS for taSty mealS

StyliSh in Soweto

proS and conS of Social media marketing

creative wayS with Small SpaceS

Family ties in Nelspruit

coNteNts

Compiled by: Tel: 087 809 0784 email: hospitalityguide@mpmarketing.co.za marketing

4 mogalakwena – a journey of discovery

12 Super stylish in Soweto

17 Be distinctive

18 Tricky situations

24 A refreshing welcome

26 Family ties

32 make facebook your best friend

34 Win a R30 000 makeover from Huletts

36 Fresh aromas

40 make a statement

48 Style appeal

ReCipes

52 Breakfast like a king (or queen)

53 French toast with a twist

54 egg and watercress sandwich

54 Kids' toasted egg shapes

55 Delicious extras on sandwiches

56 Shakshuka

57 Toasted croissant

58 Pineapple and maple syrup crostini

59 Tomato, olive and basil crostini

60 Steamed Zulu bread with chicken dumplings in harissa broth

61 Pot bread

62 Quiche Delights

64 Butternut dish

64 Beetroot salad

65 Chicken and crouton salad

66 Broccoli muffins

68 lemon meringue pie

69 Custard layer cake

70 Berry compote with molasses

71 Baked plums

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4 South Africa has been described as a world in one country and the three establishments profiled in this issue are excellent examples of this, as each one reflects a very different aspect of what our hospitality industry has to offer. After all, hospitality is as much a state of

mind as it is about efficient service, well-appointed rooms and good food. Not only is the River Lodge at Mogalakwena a charming bush destination, it has also evolved

into a multi-faceted business. Working hand-in-hand with members of the local community, Mogalakwena is teaching kids about how ecology fits into people’s lives, helping to train future conservationists and providing creative employment in many different areas.

We all know Cape Town is regarded as a top tourist destination but this year several influential international publications have rated Jozi as one of the must-visit cities of 2015. Guesthouse owner and businesswoman Wanda Majozi is already ahead of the pack. Inspired by the huge success of the 2010 Fifa World Cup Wanda took her flourishing catering business one step further and opened a guesthouse in Soweto. Today the guesthouse is not only popular with international tourists but also many local visitors.

Good business decisions are usually supported by careful research and this is certainly the case with La Roca guesthouse in Nelspruit. Although at first glance Nelspruit may seem an overtraded area, Rob and Marlea took three important factors into consideration; they have excellent local knowledge, the area is a prime tourist destination throughout the year and they recognised the potential in the growing business development between South Africa and Mozambique. These factors, together with consistently high standards, have enabled them to maintain a successful business targeted at a specific market. I hope you find this issue full of inspiration.Mathilda Pansegrouw

one in eleven people earn their money from tourism.

We all know cape town is regarded as a top tourist destination but this year several influential international publications have rated Jozi as one of the must visit cities of 2015.

From the editor

Ref. World Tourism Organization UNWTO

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TRAVEL sAfARi

Mogalakwena – a journey of discovery

Visiting Mogalakwena near Alldays, Limpopo – which is owned by the Coetsee family from Cape Town – is an inspiring, multi-faceted experience. Originally a farm, today it consists of The River Lodge, The Artists Retreat, The Craft Art Development Foundation, The Research Centre and Botanica Natural Products.

The River Lodge, on the banks of the Mogalakwena River, blends harmoniously into its bush surrounds and, being near the border, is an attractive stop-over for travellers en route to or from the game reserves in Botswana or for city dwellers seeking a bush getaway.

The main building consists of four bedrooms built around an open deck, boma and dining area overlooking the river. Sipping a drink on

the deck at sunset while watching a wide array of buck and other game at the water’s edge , is hard to beat.

The lodge also has four luxury private chalets. Local handcraft, such as bed throws, wall hangings and cushions – give the rooms a very authentic feel. Pathways are made with river stones and sawn-off tree trunks are used for coffee or side tables.

Younger visitors are more than welcome and five bush chalets serve as more informal, budget-friendly accommodation.

With its restful river setting the Lodge is the perfect base from which to enjoy the wonderful game drives, wildlife walks, birding and fishing the farm offers. >>

The open-air entertainment area is perfectly suited for functions and a large pizza oven, with a fire burning

almost constantly, adds to the ambience.

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The River Lodge offers a tranquil bush experience situated along the Mogalakwena River.

Gin and Tonic time in the bush.

The luxury chalets are furnished with examples of the beautiful hand made products from the Mogalakwena Craft Art Village.

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TRAVEL sAfARi

The Artists Retreat is a home from home for aspiring and seasoned artists from around the world. Here, inspired by the beauty of the South African bush, they can relax, reflect and let their creative juices flow.

At the heart of this creative hub is the Mogalakwena Craft Art Development Foundation, founded by Dr Elbé Coetsee. The author of two beautiful coffee table books on craft art in South Africa, Elbé quickly identified an opportunity to encourage local craft entrepreneurship when her husband Peet bought the farm 30 years ago. >>

Elbé Coetsee is at the heart of the creative hub that is the Mogalakwena Craft Art Development Foundation. Elbé has involved the local community in many different projects, including training in a wide variety of skills, educational workshops for kids and preserving indigenous culture.

The Artists’ Retreat offers charming accommodation, where guests can relax, reflect and let their creative juices flow.

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The exquisite hand made products, embroidered, beaded and woven by the women, are sold in galleries from Cape Town to New York. Left: Beaded baobab trees.

The beautiful porcelain cup on the tea tray is by well-known ceramicist Margie Malan.

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A student from the Netherlands chills in a hammock outside the informal accommodation.

The Research Centre attracts visitors and students from as far afield as Australia, the USA, France and Italy. When we visited, ten Italians were on a three month study sojourn. The centre specialises in South African ecology and anthropology and the many academic activities and projects focus on researching and experiencing the soul of Africa.

Five bush chalets serve as more informal, budget-friendly accommodation.

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Lodge Manager, Anna Venter and Assistant Manager, Mapula Mphago discuss menus and guest activities for the day ahead.

River Lodge guests are well looked after by staff members, Liesbeth Manzana, Bella Setata and Dora Selome.

The diversity of the activities at Mogalakwena, and the driving passion of the Coetsee family, not only offer many

opportunities to the local communities, but are a wonderful showcase for the beauty and creativity to be found in South Africa.

The most recent initiative at Mogalakwena is Botanica Natural Products, which involves the organic cultivation and processing of Bulbine Frutescens, an indigenous aloe-like succulent plant, which has beneficial properties for skin and hair products.

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sOWETO mAgic

wanda Majozi’s successful ntozethu guesthouse is an inspiration for all budding entrepreneurs.

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‘I already had a proven catering business and after being asked to organise various corporate and government functions the next logical step was to offer a venue and accommodation as well. When we bought this property we started small by letting out rooms at the back to pay off our loan while we demolished the existing house.

Our guesthouse has 5 double bedrooms, all with private bathrooms.’

The high standard of excellence at Ntozethu guesthouse is testament to Wanda’s 15 years of

Super Stylish in Soweto

‘I was inspired by the Soccer World Cup in 2010’, says Wanda Majozi when we asked her what led her to start her very successful Orlando West guesthouse in Soweto.

Wanda Majozi (left) with her staff, Linda Banda, Siphiwe Majozi, Sthombe Khumalo.

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experience in the catering business. ‘I did my training at the Indaba Hotel where I started off in the catering section which has helped me a lot with dealing with guests.’ Wanda says her busiest periods are always the weekends. ‘My husband is a businessman and we decided this was a good position because it is close to the Orlando Stadium.

There is always plenty of weekend activity going on there. Holidays like Easter and Christmas are also busy periods. There are many big churches in this area and out-of-town members come to Soweto at these times. We have many international tourists, especially from Sweden and from the USA and we also cater for tour busses arranged by local and international tour guides and companies. >>

The motto that Wanda lives by and also inspires her business.

Earthy colours, comfortable seating and interesting artefacts create a stylish and welcoming ambience.

sOWETO mAgic

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Wanda cleverly kept all her bedrooms in the same colour scheme which makes management of rooms much easier and gives a feeling of tranquillity throughout the house.

The bathrooms have been decorated in a clean and elegant style which matches the colour scheme of the bedrooms.

Even the tea/coffee tray matches the decor.

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"Most of our tourists are from overseas and we always help them visit the famous Soweto attractions such as the Hector Peterson Memorial,

Diagonal Street and so on. One attraction we introduce them to, which they haven’t heard about, is the great night life in Meadowlands!" >>

A fabulous enclosed stoep/veranda is a popular place to get together for meals, functions and relaxing, taking in the unique Soweto skyline.

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sOWETO mAgic

The catering side plays an important role in the business. Wanda handles many major events, including President Zuma’s white wedding celebration when he married Thobeka Madiba.

Catering plays a fundamental role in Wanda's business. Not only does her guesthouse serve sumptuous meals, she also offers a catering facility all over Soweto.

When it comes to staff Wanda is full of praise for her team. "I lead by example – I am passionate, dedicated and work hard. I have six permanent staff members and we work well together."

As for any free time she says her family and being with her two grandchildren are her greatest joy. She has two daughters, one of whom is head of public sector funding and BEE financing while the other is a lawyer in Johannesburg.

We asked Wanda for her best piece of advice.

"Be passionate about what you do. I love people and work hard at what I do best. For example when it comes to food, we cater for what the people prefer – that is traditional food; chicken, hot wings, fish, Indian food and traditional African dishes like marog, and of course pap – without pap it’s not food," she laughs. It’s easy to see that Wanda’s hard work, high standards and excellent knowledge of her business have made her the successful businesswoman that she is today.

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Be diStinctive a strong outside feature can help your guesthouse stand out!

mARKETiNg

Bold numbers, strong colours and a well maintained curbside garden can help attract drop-in guests.

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TiPs TO mAKE LifE EAsiER

try these tips to help smooth out some of those challenges in the workplace

Timekeeping Challenges Inez who runs a B&B in KZN says "I find it difficult dealing with guests who are loyal customers and give me return business, but they constantly arrive late, often well after hours. Then there are those occupants who don’t vacate their rooms by the check-out time we ask them to observe. And what about the no shows? Of course I don’t want to upset guests but I do find these challenges impact on my staff and the smooth running of the business."

La Roca owners, Marlea and Robert Hartnell have also encountered these situations at their boutique guesthouse in Nelspruit and have offered some excellent solutions: We have learnt to adapt to different needs for

different guests. We believe it’s better to be proactive and try to anticipate their needs. Give clients as much information as possible up-front. Provide them with directions when they book. If they are returning guests check if they want the same room. We ask for a 30% deposit when a guest books. No confirmation of deposit means no room when they arrive. Some guests are very casual about time – they often arrive very late at night so we have learnt to make provisions for this. We call to get an approximate idea of their arrival time and ensure a manager and night watchman stay on duty. Other guests ignore the checkout time so we explain why the room needs to be vacated by 12 noon but offer them the house and pool facilities to enjoy until they are ready to leave.

tricky situations

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Be Work Efficient"I love running my small guesthouse," says Arlene from the Pretoria area, "I enjoy meeting guests, keeping my establishment looking good with fresh flowers and overseeing the breakfasts, but it seems I’m not very organised when it comes to the admin and I think this drives my small complement of staff mad! How can I work smarter?"

Some of these suggestions may seem obvious but they all add up to being more efficient, having a sense of order and saving time• Keep a daily to-do list and also a long-term

planner. Both will help you set goals and feel more in control.

• Make sure you have a dedicated space or even a desk where you are able to attend to admin. The family dining room table is not a suitable spot! If your surroundings feel organised, you will immediately feel more efficient.

• Have a place for everything. In the kitchen make sure the most frequently-used utensils are close at hand. Whether it is baskets or boxes, label them clearly. Have an in-tray for daily mail, a box for accounts to be paid, insurance that needs to be sorted and set aside time one or twice a week to attend to these tasks.

• Keep the clutter down. Organise a regular tidy-up of your kitchen area. Sort out linen and crockery cupboards at least twice a year. Many guesthouses lend themselves to a quaint cottage look but sometimes this can make rooms look cluttered and they also need lots of dusting.

• Diarise regular maintenance checks on the

plumbing, electrical equipment, guttering and paint work.• Delegate. By taking time to train staff you will

not only give yourself time for other tasks you will also empower them. A weekly and monthly roster of tasks can help as well.

• Bank online. This is a much more efficient way of dealing with bookings and deposits and also paying your own expenses. Although you can keep digital records, it is always a good idea for the self-employed to keep paper records of the business.

• Manage your emails. Opening up your emails first thing every morning can be time consuming and it is easy to get bogged down attending to non-urgent matters. Discipline yourself to attend to those that are genuinely urgent and leave the others to a quiet period later in the day. Most of us do not need to check our emails more than twice a day. If a matter is urgent you’ll get a phone call.

• Ensure your booking system is efficient. There are many apps available that you can download that will enable you and your staff to be confident about the accuracy of your booking system.

• Know where your keys are! Train yourself and your staff to always put your keys in the same place. Keys should be clearly labelled and can all be hung on a central board. Just make sure this is in a secure place. >>

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Lost and FoundRenata, who runs a bouquet lodge in the Overberg, asks if there is any firm policy about sending-on possessions guests have left behind after their visit. With an increasingly unreliable postal service, forwarding forgotten items is not only time consuming but can also be an expensive business, especially if the goods have to be sent overseas.

Of course one needs to weigh up what is best for your establishment's reputation. You can at the outset make it quite clear that you will not be held responsible for sending on items that have been left behind. You can state this in your booking terms and conditions and also have a notice to this effect in the rooms. However, as we know, not everyone reads terms and conditions and if it is a valuable item guests are likely to feel very strongly about wanting it back. Depending on the circumstances one solution is to ask them to

contribute to the costs of delivery. In these days of social media you need to decide if the time and expense involved in sending back forgotten items is preferable to a negative comment on Twitter or Facebook.

'PREVENTION IS BETTER THAN CURE' IS THE OLD SAYING, SO FROM THE OUTSET TRY AND MINIMISE THE CHANCE OF FORGOTTEN POSSESSIONS. • Train your checkout staff to remind guests to

double check their room.• Keep the bathroom relatively free of

accessories – this way guests are more likely to be aware of their own toiletries etc.

• Don’t clutter the dressing table and other surfaces in the bedroom with too many decor items. Clear surfaces will enable your guests to keep track of their own possessions more easily.

• A collection of cushions on the beds may look attractive but all too often they end up on the floor or on a chair and may cover up something your guests have left on the chair or the floor.

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Huletts Icing Sugaris the perfect solution with fine, powdery granules for icing a cake or creating intricate sugar art. Also used for sweetening whipped cream, making smooth creamy desserts or in recipes that require a very fine crumb texture. It also comes in chocolate, strawberry and cappuccino flavours.

Huletts Molassesis filled with richness and flavour. It is used in cooking and baking. It can also be used over porridge, and gives a rich colour and taste when used as a marinade for meat and poultry.

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Huletts Caramel Sugaris ideal for sprinkling over porridge, custards, cereals and adds a delicious rich flavour to coffee. It can also replace white sugar in all microwave cooking to improve colour. It is perfect for biscuits, cakes, loaves and is a good substitute for Demerara Sugar.

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Huletts Yellow Sugaris used in baking, in preserves such as jams, pickles, chutneys, in home-brewed beer and ginger beer to enhance the colour.

Huletts Treacle Sugaris a great flavour and colour enhancer. This soft, sticky sugar keeps fruit cakes and dark loaves moist. It is also perfect for microwave baking and meat marinades. It is a good substitute for Muscovado Sugar.

Huletts White SugarPure white crystals that dissolve quickly for instant sweetness. Used in baking and to sweeten beverages.

Huletts SunSweet Brown Sugardissolves easily and provides instant sweetness. Used in hot beverages, over cereals, porridge and in everyday baking. It is the most popular sugar for home brewing, canning and making confectionery.

Huletts Castor Sugaris the finely milled white sugar crystals that dissolve quickly. It is ideal for use in baking super-soft sponges, light and fluffy mousses and meringues or for sprinkling over fresh fruit.

Huletts Golden and Flavoured SyrupsThis line-up of both traditional and fun flavours made from pure cane sugar, make excellent toppings on pancakes, flapjacks, toast, waffles and scones, and are delicious in desserts and sauces.

Huletts Sugar Crystals Colourful sugar crystals are perfect for adding style and flair to any occasion. Used for decorating baked goods, desserts and cocktail glasses.

Making Every Day Sweeter

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gREAT idEAs

a refreshing welcome

Put your guests at ease by welcoming them with complimentary cold drinks.

Add apple juice and a dash of lemon to rooibos iced tea.

Freshly made avocado or tomato soups served cold in shot glasses make an unusual welcome.

Serve iced water with a selection or combination of the following: fresh lemon or lime slices; strawberry wedges, cucumber ribbons, fresh mint leaves.

Use rose petals or fresh flowers from your garden for an attractive presentation.

Strawberry CoolerPuree 250 ml (1 cup) strawberries, add 500 ml (2 cups) sparkling water and sweeten with Huletts EquiSweet.

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LuxuRy AccOmmOdATiON

"I always thought my Mom spent her time having tea, reading magazines and painting her nails; I assumed running a popular guesthouse was such an easy breeze," laughs Marlea, who together with her husband Rob, runs La Roca, a four star boutique guesthouse. "Of course now that we have our own place I realise just how hard

Family tiesRob and Marlea Hartnell have used their complementary skills and the inspiration of Marlea’s mother to create the successful la Roca guesthouse in nelspruit.

The view at sunset shows the rocks from which La Roca takes its name. The rocky outcrop has also been incorporated into the dining room.

my Mom works to make it all look so effortless and successful.

I didn’t start off wanting to follow in the family business. After studying International Relations

the travel bug bit me. Rob, who is British, has a PhD degree in marine biology and we spent three years in Cambodia. While Rob headed a Rural Livelihood Programme, I did several courses including HIV training and mosaics ─ all skills I’ve found useful as a guesthouse owner where you often have to be a jack or jill of all trades.

When we realised our hearts were in South Africa, and inspired by my Mom’s achievements, we decided to open our own guesthouse here in Nelspruit. Even though we’re now in competition, we still work closely together and she continues to inspire me. In the beginning we were very dependent on her advice and experience and she has the most amazing green fingers so she helped us a great deal with our gorgeous gardens. After nine years we have developed our own brand and it’s wonderful welcoming our own loyal guests and new clients. We are in it for the long haul. Our business is our passion and we don’t believe a manager could sustain the same commitment that we have as hands-on owners."

Marlea and Rob started small and as they consolidated each stage they were able to add on more rooms and upgrade their facilities. They firmly believe that time and investment guarantee return. They use their different strengths to complement each other as guesthouse owners. With his scientific background Rob does the number crunching. Marlea says he has a great sense of humour, a calm temperament and his diplomatic approach enables him to deal successfully with staff matters. Marlea has the bubbly personality and enjoys dealing with guests. She has used her creative and artistic talents to renovate the guest rooms. As she says, constant vigilance over all aspects of the business is vital, whether it is checking on the flowers in reception or ensuring the plumbing and electrical systems are in good working order.

When they started out Marlea says she chose a funky, ethnic look for the decor but today their style is much more clean and contemporary while still being warm and friendly ─ ’our style is style with a smile,’ she adds. >>

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Marlea’s mother, Leana, has been a source of great inspiration to the couple.

PHO

TOS:

MAR

LEA

EN L

EAN

A

‘Running a lodge is an exciting and fulfilling way of life for us,’ say Marlea and Rob, seen here with two-year-old Ollie.

Where the business is now A monthly occupancy rate of 80% is their ideal goal, which they achieve through well-appointed rooms and excellent guest relations. 50% of their clients are business people. Nelspruit has always been an excellent base for overseas tourists and 30% of La Roca’s guests are international visitors.

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LuxuRy AccOmmOdATiON

Funky details create attractive focal points in one of the rooms.

The eclectic style makes this large room warm and welcoming.

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Guest can enjoy the tropical warmth of the Lowveld on this shady patio. Lush gardens make La Roca the perfect retreat for tourists and business clients alike.

The first two weeks in January is always the quietest period and Marlea and Rob use this time to take stock of things. More recently they had the opportunity to go on holiday to France. "For the first four years we never took time off

but now we try to take every second weekend off. It helps you get a sense of perspective and much needed family time. We enjoy camping and often go away with a big group of good friends." >>

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LuxuRy AccOmmOdATiON

Breakfast is served in an attractive and welcoming breakfast room.

The luxury suites at La Roca all have their own stunning, individual style.

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Marketing ToolsWord of mouth is always important and La Roca also has a professional website. The Internet is a great tool to stay informed about new ideas and ways to make your business run more smoothly. There are some excellent apps available, and Marlea particularly enjoys Houzz which has hundreds of photos of different rooms and even offers professional decorating advice.

Marlea also keeps up-to-date with decor trends through local magazines and Pinterest. The couple will often visit other guesthouses and stay overnight. Trade shows and visits to successful restaurants also help them keep abreast of what is happening in the hospitality industry. Robs says, "we constantly innovate and are on the lookout for ways to not only maintain a standard of excellence but also to improve our business."

Good Advice StaffMake sure you have sufficient personnel. Staff who feel they are being made to do tasks beyond their job descriptions are often unhappy staff. We have three maintenance staff and two general managers who work very closely with us. We try to share the vision we have for our business with all our staff, to make them feel part of it.BUSiNESSEven if it means you have to wait, buy the very best you can afford, whether it’s for a bedroom upgrade, a bathroom renovation or new equipment for the kitchen. Good quality always pays off in the long run. Read more of Rob’s excellent advice on page 18.

mARKETiNg ANd PROmOTiON

Make Facebookyour best friend

There is scarcely a business today that does not connect with its customers and potential customers on one or many social media sites. Sites such as Google, Facebook, Twitter, Linked-in and many more have made it possible to connect with your customers on a one-on-one basis. Make sure you consider all that is involved when it comes to social media marketing.

At the outset identify what you want your social marketing campaign to achieve. Some points to consider: do you want to maximise your revenue; solicit endorsements; reach out to new customers; bond with your guests; manage your reputation; recruit new staff and finally create a buzz around your business?

Managing a social media campaign is time consuming because to be successful one has to be hands-on. Often described as an ‘online conversation’ you need to be constantly feeding your pages and profiles with interesting

comments and links to keep people interested. Many companies are recognising that even the smallest business needs to devote at least a couple of hours a day to their social media pages. For this reason using a consultant or someone who is a social media expert may be worth the financial outlay.

The Pros• Your reach is wide and immediate. If you

decide to offer a special rate or event you are able to share this information very quickly. If you are looking to attract international visitors you will be able to reach a global audience.

• You can reach customers that traditional marketing misses. The information can easily be shared with potential customers because of the accessibility of sites like Facebook

and Twitter.• Social media allows you to identify the core

values of your brand which you should then use to draw customers and clients to your business. By building brand loyalty you can develop a deeper engagement with customers. By interacting with your customers you can show them you care, which in turn breeds loyalty. They can give you quick, honest and detailed feedback.

• See social media marketing as an opportunity to assess your business. Guests’ feedback can highlight areas you might not be aware of. Sometimes an experience, whether good or bad, can be overlooked by a manager. You can learn how to improve your services.

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what you need to know about marketing your establishment on social media

• It is also an opportunity to learn more about your target market and can provide research to help you identify areas where you can grow your client base.

• Social media can be less expensive than traditional media.

Cons• As mentioned social media is time

consuming. You need to write the content, structure your post or website and ask and respond to questions timeously and sensitively. You need to be creative and constantly innovate because the tools can quickly change. It can be Facebook one day and MySpace the next. You can alleviate these demands by outsourcing for a fee.

• Your marketing must be relevant and exciting so that you can interest a variety of readers. Without relevance your efforts will be wasted.

• Your return on investment is delayed and there are often hidden soft costs. If you are placing a straight advertisement you may see the benefits immediately but many of the

benefits are seen in the months to come. It should be viewed more like brand marketing and good customer service, which pays off in the future. It takes time to develop relationships with customers.

• It is quality not volume that counts when it comes to online communication. In the past, word of mouth meant one bad experience would probably be heard by 10 others. Social media means thousands hear about it instantly.

• If the customer feels that they haven’t been treated appropriately they have powerful tools to express their views. This can lead to difficult situations. The customer may be looking for empathy but an apology can be taken as culpability so each case needs to be considered very carefully.

Social media marketing can bring many benefits but make sure you understand all the pros and cons. Ensure you have a strong plan in place so that you can enjoy the benefits but also be able to manage any negatives that could harm your brand's reputation.

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Hulettsisofferingoneluckyestablishmentthechancetowinacoffeeorbreakfaststationmakeover.ThewinnerwillreceiveR30000cashtowardsthemakeover.

Stand a chance to

WIN a R30 000 makeover!

TO eNTeR: 1. Send us a photograph of your current coffee or breakfast station set up. 2. Include a brief explanation of how you would upgrade your breakfast, coffee and tea arrangements, whether it is with new crockery and cutlery, a state-of-the-art coffee machine, a fresh coat of paint etc.

SeND TO: Send your entry electronically to: info@mpmarketing.co.za or via post to: P.O. Box 3016, Saxonwold, 2132.

Huletts SA

@Huletts_SA

huletts_sa

For full competition rules visit www.hulettssugar.co.zaFor any queries please email us at info@mpmarketing.co.za

Closing date: 30 November 2015All entries will be entered into a random draw and one (1) lucky establishment will be selected as the recipient of the R30 000 cash prize makeover.

36 37

mARKETiNg ANd PROmOTiON

FReSH Aromas Make sure your guesthouse smells as fresh as it looks!

Deal with the source of the problem – room fresheners and other commercial deodorisers can help disguise the problem but to fix it you need to clean up the troublesome area.

No matter how appealing the decor, how friendly the welcome, an unpleasant smell can be bad for business. Here are some hints and tips to clean and remove those bad odours.

GENERal OdOURSQuite often it can be a general smell of mustiness and the stale smell of cooking which is not im-mediately apparent to those who are always in the house. Ensure you regularly wash down the floors and walls of bathrooms and kitchens. Air rooms on a regular basis even if they haven’t been occupied for a while. We’ve got great weather so let’s make the most of it and let in the sunshine and fresh air! If you find one particular area or item has a bad odour, clean it with hot soapy wa-ter, using a strong household cleaning agent. After cleaning fill a bowl with half cup water and half a cup of white vinegar and go over the surface you just cleaned to disinfect the area.

REmEmBER: You should not use vinegar on marble and natural stone surfaces because vinegar is acidic it could harm the surface. All work tops and food preparation areas must be given special attention when cleaning.

KiTcHEN OdOURSIt is often difficult to prevent the smell of cooking going through the house but where possible keep inter-leading doors closed and make sure your kitchen is well ventilated. While the smell of freshly baked muffins may be very appealing, the smell of stale cooking oil, onions or cabbage is definitely not! Make sure cooking oil is not poured down the sinks but disposed of by being poured into newspaper and removed in that way.

Prevent kitchen bins from smelling by cleaning them regularly and leave to air >>

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outside for 30 minutes. When removing rubbish from the kitchen and bedrooms ensure the bags are tightly secured and kept in a suitable area away from the guesthouse while they await removal collection.

Also maintain regular cleaning of the fridge and the dishwasher. Scrape all food off plates and cutlery before putting in the dishwasher. If you don’t, bits of food can get trapped and start smelling. Occasionally fill a cup with plain white vinegar and place it in the top rack. Sprinkle a little baking soda around the bottom of the dishwasher and run a hot water cycle. Give your fridge a regular cleaning. Make sure old or expired items are got rid of. The fridge can be washed out with a cleaning solution of a quarter cup of baking soda to four cups of warm water.

REmEmBER: · Keep windows open and wear gloves

because ammonia can burn your eyes and hands.· Cleaning cloths and sponges should be

replaced on a regular basis.

caRpETS aNd pET OdOURSCarpets can be responsible for a room smelling very musty. Pets can be responsible for soiling your carpets. If you have pets try and keep them away from the rooms that are used by your clients, whether they are guest bedrooms or communal areas.

Carpet spills and stains that have not been properly cleaned can also cause smelly problems. Sometimes carpets are just too old and over the years have absorbed so many odours they will smell musty no matter how you try to clean them. Keep windows open and vacuum on a regular basis. Don’t forget to change your vacuum cleaner bag because a dirty one can cause dusty, musty odours.

clEaNiNG pET STaiNSBlot urine with paper towels until you have soaked up as much liquid as possible. Don’t rub because you don’t want to spread the stain. Apply an equal mixture of white vinegar and water, without making the area too wet, let sit for a few minutes and then use more paper

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dRaiNS aNd TOilETSEnsure your sinks and drains in the kitchen and bathrooms are well maintained. A build-up in bathroom drains can be caused by hair and heavy oils so make sure you clear them on a regular basis.

Of course toilets need to be cleaned on a daily basis and sewerage drains should also be monitored to ensure there is no blockage.

towels to soak up the liquid. Allow to dry and then if there is still an odour sprinkle baking soda over the spot. Let sit for several hours and then vacuum.

Do not use ammonia based products to clean pet stains. If you clean with ammonia your pet will come back to that spot over and over again!

SmOKE OdOURSThis is one of the most common odours and also one of the most difficult to remove. Most guesthouses do not allow smoking in the bedrooms which means curtains and carpets are no longer permeated with the smell of stale cigarette smoke. However if smoking does take place regular dry cleaning of both carpets and curtains is necessary. Tar and nicotine also stain surfaces like walls and cupboards. To clean them wash down with two litres of warm water mixed with a cup of ammonia.

40

iNdusTRy TiPs

Make a statementattractive decor always make a good impression. These easy and practical ideas can create a stunning effect in any room.

A TOuCh OF CLASS The neutral tones of both the wall and the furnishings allow the large mirror to lighten the room, while the zebra skin rug provides a dramatic focal point.

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LIGhT And AIryThis rather small room appears more spacious by replacing the window with a generous wall of sliding glass doors. This works well when the doors open onto a secure courtyard.

KEEP IT SIMPLE Some rooms are more suited to understated curtaining. In smaller rooms, voluminous curtains can often make the room look even smaller and block out light. Eyelet curtains are easy to hang and don’t require as much fabric so can

be more economical. Neutral colours create a restful effect and you can add pops of colour with accessories. These are easy to update or change for the different seasons if you wish. Too many cushions on the bed usually mean a pile on the floor every night so remember ‘less is more’!

ATTEnTIOn TO dETAILSmall but stylish touches can enhance any room. An attractive doorstop is not only practical but looks so much better than a covered brick! A hessian sack filled with firewood becomes a striking feature next to the fireplace.

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iNdusTRy TiPs

MIx And MATChThis dining room is a clever match of classical and funky furniture. The perspex chairs are an unexpected addition to the more classical style of the dining table. The understated but elegant prints on the wall and unusual lampshade complete this elegant but practical look.

SPACE SAvErThis clever treatment of an awkward spot in the garden shows how you can make the most of any space. The corner plunge pool offers guests a refreshing dip and perfect privacy.

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MAn APPEALA clean contemporary look is less likely to date and will appeal to your male guests, who all too often have to endure very feminine

rooms. Uncluttered surfaces also leave space for guests to charge their phones next to their beds and use other surfaces as a working area if necessary.

PrETTy And PrACTICALMost guests welcome a chair in their room where they can sit back and relax. Big, chunky armchairs often take up too much space so this comfortable chair is the perfect solution to providing an armchair without it overwhelming the space.

ArT OF ThE MATTErIt’s all too easy to forget about the artwork on the walls. How long have those old-fashioned pictures been hanging there? Bold prints and contemporary framing make a room look fresh and modern.

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Keep it simpleBasic white fittings are always a good choice because they don’t date. Good quality taps and shower heads tend to last longer, while cheaper baths often stain and get scratched quite quickly. If you are installing new fittings it is a good idea to consider double basins. Not only are they very practical for double rooms, they also immediately add a touch of luxury to the bathroom.

Less is more A clean, contemporary look is a popular bathroom trend. This is ideal for a guesthouse because a cluttered and over-decorated bathroom is much harder to keep clean and fresh looking. Neutral colours for accessories also contribute to this more minimalist look. However, you can always add colour with brightly coloured accents like towels and bath mats.

Smart ways to revive your bathrooms

bathrooms are a key room in any hospitality establishment and good bathrooms will always enhance not only the standard of your service but also the value of your property.

bAThROOm bLiss

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In Black and WhiteA black and white colour scheme is a timeless classic look for a bathroom. This colour scheme can also make a small bathroom look bigger. Floating vanities attached directly to the wall also help create a sense of more space and better flow. There is no need for cupboards under vanities and basins because they usually mean more clutter and yet another place where guests could leave behind possessions.

Shower trends Showers are becoming increasingly popular. For busy guests they can be quick and convenient and they also save water. Of course you will always have guests who request a room with a bath but a well-appointed shower is very appealing to more and more clients. Walk-in showers with frameless doors or glass shower enclosures not only look inviting but also make the space seem bigger. Modern water-saving shower heads give the same feeling as a standard high-pressure shower. Mildewed plastic shower curtains and rusting toiletry caddies should be banished for ever! A built-in shelf is an ideal place for guests to put their toiletries.

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Floors and walls Many experts recommend using floor tiles on both the floor and the wall. Not only does it create a clean look it also makes a smaller bathroom appear larger. Porcelain and ceramic tiles are practical and as well as accessible. Mosaic tiles are popular for shower floors or used as a decorative detail. Tiling to the ceiling seems to have gone out of fashion but tiled walls are much easier to keep clean.

Going greenUpdating your bathroom taps and toilets with modern water-saving devices is not only good for the environment but will also help cut the cost of your water bills. When doing long term budgets it’s a good idea to build in the costs of gradually replacing outdated toilet cisterns and showerheads with ones that help save water.

down the drainGood drainage and regular maintenance are vital. Your guests will not appreciate smelly drains ruining the ambience of their rooms and drains that are constantly being blocked gobble up both your time and money. It’s also a good idea to check that the gutters outside your guest rooms are regularly cleaned and free of leaves. Blocked drains and gutters can cause damp in the rooms.

Open accessAnother modern trend is open plan bedrooms that incorporate showers, baths and toiletries in the open space. While this may be fine for singles and also many couples, not everyone enjoys such a free flow of space. To be on the safe side a toilet in its own space behind a door that can be closed is probably a more practical option in the long run.

There’s nothing like a cup of coffee and the great

taste of Huletts sugar.

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StYle APPEAL PETiT sOLuTiONs

How to be creative in a small space.

A very small entrance hall has been transformed into a charming reception area with bright furniture and a fresh leaf arrangement.

Establishments in Europe are often a lot less spacious but function extremely well because of good planning. Here are some ideas to inspire you. These photos were taken at the hotel George Azor in Montmartre, Paris.

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Simply framed bright posters, together with varying table sizes and a mixture of chair styles and colours give an interesting look to this room. This guesthouse only serves breakfast but guests are welcome to use it for lunch or evening meals which they have bought elsewhere. Crockery, cutlery and a microwave are made available for use. Liquid refreshments can be bought from the establishment. This is also an excellent idea for guests who enjoy meeting other guests. This is a way to offer your guests added value and by providing the drinks, an opportunity for extra income.

Floor to ceiling bookshelves

creates a homely

atmosphere and guests

can enjoy reading the

books. Most of the books are donated by departing

guests.

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Classic linen sofas provide a comfortable and inviting area for seating, even though the room is quite small.

A mini courtyard is transformed into a happy corner with bright outdoor furniture, potted plants and a decorative trellis.

Make provision for bedrooms that are on busy, noisy streets. A separate, heavy block-out curtain will not only keep out intrusive light but also muffle outside sounds.

www.delonghi.com

bREAKfAsT idEAs

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breakfast like a King (or Queen)

Offer a variety of toppings with cooked oats: • Banana slices• Fresh strawberries• Pumpkin seeds• Flaked almonds and whole almonds• Huletts molasses or Huletts Golden Syrup

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French toast with a Twist

methodBeat the eggs, cinnamon and sugar together. Cut the croissant in half and dip the cut side into the egg mixture. Heat the butter in the pan and fry the croissant halves until golden brown. Cook the mixed berries with the extra sugar and 30 ml water together until the mixture becomes syrupy. Place the croissant on a serving plate and top with the bacon. Spoon the berry compote over the bacon. Add a scoop of cream cheese and dust with icing sugar.

iNGredieNts2 extra large eggs5 ml (1 t) cinnamon5 ml (1 t) Huletts White Sugar1 croissant10 g butter100 g frozen mixed berries20 ml (4 t) Huletts White Sugar, extra50 g bacon, lightly frieda scoop of cream cheeseHuletts icing Sugar, for sprinkling

Serves 1

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Eggs RuLE

iNGredieNts2 extra large eggs, hard boiled and chopped 1 large gherkin, chopped2 sprigs watercress, chopped plus extra for garnishing30 ml (2 t) mayonnaisesalt and pepper, to taste2 slices brown bread, buttered

methodMix the egg, gherkin, watercress and mayonnaise together. Season with salt and pepper. Spread the filling onto the bread and garnish with the watercress.

Serves 1

Kids' Toasted egg Shapes iNGredieNts1 slice of bread, lightly toasted5 ml (1 t) butter 1 extra large eggsalt and pepper, to tastetomato sauce, to taste

methodPreheat the oven to 180°C. Butter the toast. Use a biscuit cutter to cut a shape from the bread slice. Place the toast slice on a greased baking sheet and break an egg into the cavity. Bake for 10-15 minutes or until the egg sets. Season and serve. Serves 1

Egg & Watercress Sandwich

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sANdWich iNsPiRATiON

A variation of sandwich fillings

Delicious extras on sandwiches

• Fresh lettuce leaves• Sliced ham, pastrami, parma ham or cold chicken slices• Tomato or cucumber slices (use tomato only if

sandwiches are going to be eaten in a short while• lightly fried red or yellow pepper slices• Hard boiled eggs slices

• Oven baked vegetables such as baby marrow, peppers, red onion and butternut sprinkled with olive oil (ideal for vegetarians)

Pickled red cabbage iNGredieNts60 ml (¼ cup) white wine vinegar30 ml (2 t) rice vinegar3 ml (½ t) black peppercorns3 ml (½ t) coriander seeds2 bay leaves30 ml (2 T) Huletts castor Sugar80 ml (¹/3 cup) water15 ml (1 t) salt250 ml (1 cup) red cabbage, thinly sliced

methodPour the vinegars, peppercorns, coriander seeds, bay leaves, castor sugar, water and salt in a saucepan and bring to the boil over medium heat. Place the cabbage in a heatproof bowl and pour over the hot liquid. Cover and set aside to cool. makes ±350 ml

mustard and horseradish sauceiNGredieNts30 ml (2 t) Horseradish sauce15 ml (1 T) hot English mustard15 ml (1 t) lemon juice30 ml (2 t) olive oil5 ml (1 t) Huletts castor Sugar

methodWhisk all the ingredients together in a bowl. Use with your favourite beef or pork sandwiches.Serves 1

Don’t forget the sandwich should look as good as it tastes!

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Eggs RuLE

ShakshukaiNGredieNts2 red peppers45 ml (3 t) oil1 onion, chopped1 garlic clove, chopped1 chilli, chopped (optional)2 x 410 g tins tomatoes

10 ml (2 t) Huletts White Sugar5 ml (1 t) origanum5 ml (1 t) cuminsalt and pepper, to taste8-10 extra large eggs, poachedfresh basil sprigs and asparagus, to garnish (optional)

try this delicious Middle eastern egg dish

methodPreheat the oven to 200°C. Brush the peppers with 15 ml (1 T) oil. Place in an ovenproof dish and roast until their skins have blackened. Remove from oven and place in a bowl. Cover with cling wrap and leave for 15 minutes. Remove seeds and skin, finely chop and set aside.Sauté the onion and garlic in the remaining oil until soft and translucent. Add chilli, chopped peppers, tomatoes, sugar, origanum and cumin. Season to taste and simmer for 25 - 30 minutes. Spoon sauce into warmed individual serving bowls and place two poached eggs in the centre of each. Garnish with basil and cooked asparagus spears, if used, and serve.

Serves 4 - 5

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Toasted croissant

methodTO maKE HOllaNdaiSE: Place the egg yolks and lemon juice in a bowl of a food processor. Melt the butter in the microwave or a saucepan and immediately pour over egg mixture, process until thick and creamy. (The heat from the melted butter cooks the yolks.) TO pOacH aN EGG: Half fill a large pot with water, bring to the boil and add 15 ml vinegar. (Vinegar is not essential but coagulates the egg white, turning it into a perfectly poached egg. The fresher the eggs, the better they poach.) Break an egg into a bowl. Using a spoon stir the boiling water gently. Slide the eggs, one by one into the centre of the whirlpool. Cook for 3-4 minutes until set. Remove with a slotted spoon. Poached eggs are best eaten while hot.aSSEmBlE: Top the toasted croissant with blanched spinach, a poached egg and a spoon of hollandaise sauce. Season to taste and serve.

Serves 4

with Spinach leaves, Poached egg and Hollandaise Sauce

iNGredieNtsHOllaNdaiSE:4 extra large egg yolks5 ml (1 t ) lemon juice180 g butter

TOppiNG: 4 extra large eggs15 ml (1 t) vinegar4 croissants, sliced in half and lightly toasted4-6 spinach leaves, blanchedsalt and black pepper, to taste

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sTyLish sNAcKs

Pineapple and Maple Syrup CrostiniiNGredieNts12 x 1 cm thick baguette slices250 ml (1 cup) pineapple, diced45 ml (3 T) Huletts maple Syrup10 ml (2 t) freshly chopped mint5 ml (1 t) orange zest, optional1 ml (pinch) of salt125 ml (½ cup) cottage cheese

methodPlace the baguette slices on a baking tray and place under the oven grill, toast until golden brown on both side. Combine the pineapple, maple syrup, mint, orange zest and salt in bowl. Spread cottage cheese on each crostini and top with pineapple mixture.

Makes 12 crostini

Serve as a starter at a braai or as a light lunch.

Quick-fix crostini Make light work of entertaining with these fast and fresh ideas.

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methodBring water to a boil. Make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel) and place in a large bowl or pot. Pour boiling water over tomatoes and blanch for 2-3 minutes. Remove with a slotted spoon. Once cool enough to handle, peel off the tomato skins. Cut out the stem base and cut into halves or quarters. Remove the juice and seeds. Finely chop the tomatoes and place in a mixing bowl. Mix in the garlic, olive oil, vinegar, basil, red onion and olives. Season to taste, add the sugar to sweeten slightly.

Cover and refrigerate until required. TO SERvE: Slice the baguette on the diagonal making 1 cm thick slices. Use a pastry brush to brush the bread slices with the olive oil. Place on a baking sheet, oil-side down. Heat oven to 200°C and while watching, toast the bread until lightly browned around the edges. Remove from oven and allow to cool. The crostini should be light and crispy. Arrange the crostini on a platter, oil-side facing up, and top with the tomato mixture. (The olive oil will prevent the crostini from getting soggy.)

makes 12 - 15 crostini

Tomato, Olive and Basil Crostini

iNGredieNts8 plum tomatoes or any fresh tomatoes of your choice 2 cloves garlic, finely chopped15 ml (1 t) olive oil5 ml (1 t) balsamic vinegar6-8 fresh basil leaves, thinly sliced or chopped

½ red onion, chopped10 olives, choppedsalt and pepper, to taste5 ml (1 t ) Huletts White Sugar1 baguette or similar loaf60 ml (4 t) olive oil

TIP: To slice basil leaves thinly, stack the leaves on top of each other, roll up like a cigar and slice.

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TRAdiTiONAL cuisiNE

Steamed Zulu bread with chicken dumplings in harissa broth

iNGredieNtsZulu Bread280 g (2 cups) cake flour 15 ml (1 T) Huletts White Sugar 500 ml (2 cups) warm water 10 g (1 sachet) instant yeast 3 ml (½ t) salt

Chicken dumplings in harissa broth500 g chicken sausage 60 ml (¼ cup) fresh coriander, finely chopped 5 ml (1 t) salt 60 ml (¼ cup) harissa paste 1 litre (4 cups) chicken stock salt and pepper, to tastered onion slices, fresh mint and baby microgreens, to garnish

methodZulu Bread: Mix the flour, sugar, water, yeast and salt to form a very soft dough. Knead the dough for 10 minutes. Place the dough into a greased plastic bag (shopping bag size), close and place in a warm place for about 1 hour, or until doubled in size. Place a large steamer over a saucepan of simmering water. Place the bag with the dough inside the steamer and steam for an hour, or until a skewer inserted comes out clean. Gently cut away plastic and set aside.chicken dumplings in harissa broth: Remove the sausage meat from the casings and place in a mixing bowl. Add the coriander and salt and mix through. Divide the mixture into balls. Place a steamer over a saucepan of simmering water and steam the dumplings for 5-7 minutes, or until firm and cooked through. Place the harissa paste and chicken stock in a saucepan over medium heat and allow to a simmer for ±10 minutes. Season to taste and spoon into serving bowls. Add the dumplings and garnish with the onions, mint and microgreens. Serve with the Zulu Bread. Serves 4 Th

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Pot Bread

methodMix all the ingredients together and knead well. Leave to rise for 30 - 60 minutes. Place the dough in a greased pot (with lid). Place on stove at minimum heat and cook for ± 25 minutes or until the bread sounds hollow when tapped at the bottom.Serve sliced with butter, preserves or savoury toppings of your choice.

iNGredieNts5 g (½ sachet) instant yeast 420 g (3 cups) cake flour3 ml (½ t) salt30 ml (2 T) Huletts White Sugar4 extra large eggs, beaten375 ml (1½ cups) lukewarm water

Makes 1 pot bread

OLd TimE fAVOuRiTE

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Quiche delights

iNGredieNtsPaStry 280 g (2 cups) cake flour30 g (3 T) cornflour5 ml (1 t) salt190 g butter, softened1 extra large egg yolk60 ml (¼ cup) milk

methodMix the flour, cornflour and salt together. Add the butter and mix until the mixture resembles fine bread crumbs. Add the egg yolks and milk until all ingredients come together. Shape pastry into a ball. Wrap in cling wrap and refrigerate for 30 minutes. Coat pastry tins (size of your choice) with cooking spray. Roll out the pastry and line the base and sides of the tin with the pastry. Return to refrigerator until required.

iNGredieNts cREamy FilliNG4 extra large eggs, beaten250 ml (1 cup) creamsalt and pepper, to taste 1 ml (pinch) of nutmeg

methodPreheat the oven to 180ºC.Make your choice from the optional ingredients list and spoon into prepared pastry shells. Lightly whisk the creamy filling ingredients together. Pour over filled pastries and bake for 25-30 minutes or until set and golden brown.Serves 4 - 6

These quiches consist of a crisp pastry crust, a bottom section of mixed ingredients of your choice and a creamy filling which is poured over just before baking. Served with a salad it is a complete, nourishing meal. ingredients can be adapted for a vegetarian or non-vegetarian dish.

Choose any or a mixture of these optional ingredients to form the base of the quiche

• cheese, grated • onion, chopped and fried • bacon, chopped and fried • chicken strips, cooked

• mushrooms, chopped and fried• vegetables, chopped and fried• red pepper, baked in the oven, skins removed and chopped

Hint: A variety of quiche tins can be found in specialized baking shops.

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Beetroot and butternut gives flavour and colour to your serving plate

Beetroot SaladiNGredieNts± 500 g beetroot with stemsdRESSiNG125 ml (½ cup) white balsamic vinegar30 ml (2 t) water15 ml (1 T) Huletts White Sugarsalt and pepper, to taste125 ml (½ cup) olive oilmicro leaves for garnishing (optional)

methodRemove beetroot leaves, leaving ±2 cm of stems. Do not cut off the root ends. Place beetroot in a large saucepan and cover with warm water. Cover and simmer over medium heat for 45 minutes or until beetroot is tender (test with a fork). Drain, and leave to cool. Slip off the skins and trim the root and stem ends. Cut beetroot into segments. Mix all dressing ingredients together until well combined. Pour dressing over beetroot. Cover bowl with cling wrap and refrigerate until required. To serve, mix through and top with micro leaves.Serves 4 - 6

Butternut dishiNGredieNts500 g butternut, cut into pieces30 ml (2 t) olive oil10 ml (2 t ) cinnamon, to taste15 ml (1 T) Huletts castor Sugar1 red pepper, seeded and cut into segments

methodPreheat the oven to 200°C.Place the butternut in a roasting pan and sprinkle generously with the olive oil. Toss mixture with your hands until butternut is well coated. Roast until almost tender and sprinkle with the cinnamon and castor sugar. Add the red pepper and roast until the butternut and pepper is soft. Serves 4 - 6

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An easy salad with a bit

of flair

Chicken and Crouton Salad

iNGredieNtspER pORTiON: a handful of mixed lettuce leaves 2-3 strawberries, sliced7-10 thin cucumber slices 30 g feta cheese, crumbled1 chicken breast, cooked and cut into strips, season to taste

15 ml (1 T) flaked almonds30 g croutons

dRESSiNG15 ml (1 t) white balsamic vinegar 15 ml (1 T) Huletts White Sugar

HiNT: The recipe above is an indication of flavours that go well together. Create texture by cutting ingredients (where applicable) in different shapes and sizes. The almond flakes can be toasted or served as is. Other nuts can be used such as cashews or pecan nuts (not peanuts). Do not pour dressing over the salad once the croutons have been sprinkled over the salad as this will make them soggy. The salad should be combined just before serving but the individual ingredients can be prepared beforehand. Place in separate bowls and cover with cling wrap. Store in the refrigerator until required. Do not keep for longer than a day.

methodMix the lettuce leaves, strawberries, cucumber, feta and chicken strips together. Place the vinegar and sugar in a small pan over medium heat while stirring until the sugar has dissolved. Leave to cool. Pour dressing over the chicken salad and toss lightly. Spoon salad onto a serving platter or dish. Sprinkle with the croutons and flaked almonds.

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Broccoli Muffins

iNGredieNts5 extra large eggs125 ml (½ cup) oil140 g (1 cup) cake flour12,5 ml (2½ t) baking powder5 ml (1 t) dry mustard5 ml (1 t) salt375 ml (1½ cups) cooked broccoli1 onion, finely chopped and fried 50 g cheddar cheese, grated10 ml (2 t ) fresh parsley, chopped

methodPreheat the oven to 200°C.Beat the eggs and oil together. Sift the flour, baking powder, mustard and salt together and lightly mix in the egg mixture.Chop the broccoli coarsely and add the onion. Add to egg and flour mixture. Mixing lightly.Spoon mixture into greased muffin tins and bake for 25 - 30 minutes or until done. Leave to cool in the tin for a couple of minutes before removing. makes 12 medium-sized or 6 large muffins

EAsy bAKEs

In keeping with the latest trends in kitchens, Kenwood introduces the new limited edition white Titanium Chef with polished metal accents.

Its large capacity 4.6L glass bowl has graduations for easy measuring and handles that double as pouring spouts. Complete with 3 height adjustable stainless steel bowl tools (K-beater, Whisk and Dough hook) the machine beats, whisks and kneads ingredients with ease.

Four power outlets, and a 1400W motor, provide unrivalled versatility and with an additional 20+ attachments available, there is no limit to the number of delicious recipes you can prepare.

Its well-deserved reputation for superior quality, and unwavering reliability, make the Kenwood Titanium Chef the obvious choice for every South African kitchen.

www.kenwood.co.za

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Lemon Meringue Pie iNGredieNtscRUST:175 g (1¼ cups) cake flour25 g (2 T) Huletts castor Sugar1 ml (pinch) salt125 g butter60 ml (¼ cup) water

FilliNG:1 x 385 g can condensed milk125 ml (½ cup) lemon juice8 ml (1½ t) grated lemon rind4 extra large eggs, separated3 ml (½ t) cream of tartar50 g (¼ cup) Huletts castor Sugar

methodPreheat the oven to 160°C.Sift the flour, castor sugar and salt together. Rub in the butter and add just enough water to make a pliable dough. Place in plastic bag and leave in refrigerator for 1 hour. Roll out pastry to 5 mm thickness and line a tart pan. Place foil on pastry and fill with dry beans. Bake for 15 minutes. Remove foil and beans and bake for a further 5 minutes. Leave to cool. Mix the condensed milk, lemon juice, lemon rind and egg yolks together. Mix well. Beat the egg whites and cream of tartar until stiff; gradually add the castor sugar whilst beating continuously. Fill pastry case with the filling and spoon meringue mixture on top. Bake for 20 minutes until meringue topping becomes golden brown.

TEA-TimE TREAT

Hint: Pastry crust can be replaced with a biscuit and butter crust.69

custard Layer Cake iNGredieNtsclaSSic SpONGE caKE:4 extra large eggs260 g (1¼ cups) Huletts castor Sugar 280 g (2 cups) cake flour 15 ml (1 T) baking powder 250 ml (1 cup) full cream milk 100 g butter 5 ml (1 t) vanilla essencecUSTaRd FilliNG:6 extra large egg yolks150 g (³/4 cup) Huletts castor Sugar 75 ml (5 T) cornflour500 ml (2 cups) full cream milk5 ml (1 t) vanilla essencepeanut brittle, optional

methodPreheat the oven to 180°C. Beat the eggs and castor sugar together until thick and creamy. Sift the flour and baking powder together and fold into the egg and sugar mixture. Heat milk and butter, do not allow to boil. Add vanilla essence and stir into batter. Spoon into 2 x 20 cm greased cake tins. Bake for 25 - 30 minutes and remove from oven. Whilst the cake layers are still hot, use a cotton thread and “cut” horizontally in half. Place on a wire rack to cool.cUSTaRd FilliNG: Beat the egg yolks

and castor sugar together until light and creamy. Sift the cornflour and fold into the egg mixture. Heat the milk until just below boiling and add, in a thin stream, to the egg mixture whilst beating constantly. Heat over medium heat until the mixture thickens. Stir constantly. Remove from heat and beat in the vanilla essence. Leave to cool. TO aSSEmBlE THE caKE: Divide custard into 4 portions and use as filling and topping for each cake layer. Sprinkle with finely chopped peanut brittle, if desired.

Hint: The cake should be kept in the fridge if not eaten on the day that it was baked.

berry compote with Molasses

iNGredieNts500 g fresh or frozen mixed berries60 ml (¼ cup) water45 ml (3 T) Huletts molasses

methodplace the berries, water and molasses in a saucepan over low heat and allow to simmer for 12-15 minutes. remove from the heat and leave to cool. Store in a sterilised jar.Makes ±500 g

serviNG suGGestioN• Delicious served with scones and cream with tea.• Serve as a topping with any caramel, rice or bread pudding.• Serve with plain yoghurt and fresh fruit for breakfast.

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TEA TimE

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baked PlumsiNGredieNts500 g fresh ripe plums, halved and stoned

90 g (4 T) Huletts molasses30 ml (2 t) balsamic vinegarTo serve

Huletts icing Sugar, to dustvanilla ice cream

hazelnut praline, optional

methodPreheat the oven to 180°C.line a large baking tray with baking paper, with the paper reaching up the sides to prevent the liquid from running out. place the plums in the tray, cut-side up. mix the molasses and the balsamic vinegar together and pour over the plums.

cook for 15-20 minutes or until the plums are soft. remove from oven and allow to cool slightly.tO SERvE: dust with icing sugar and spoon plums into serving bowls. top with a scoop of ice cream and sprinkle with hazelnut praline. Serves 6

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