Bartholomeus Klip Farmhouse is a life connoisseur’s paradise: a small luxury hotel where the transition of time is marked by the daily meal schedule. Expect a farmhouse brunch with fruits, cereals (including Bartholomeus Klip’s famous muesli pie), cold meats, cheeses, and freshly baked pastries; afternoon tea with scones, whipped cream and jam, miniature quiches, exotic sandwiches and wraps, tarts, pastries and spectacular cakes; and gourmet dinners in French tradition made with local ingredients and flavours, paired with wines from the nearby cellars.
So popular is head chef Louise’s food, that she decided to turn it into a cookbook called Life on a Cape Farm together with her twin sister, and hotel manager, Lesley. With recipes for everything from breads and jam to family feasts, and paired with stories and beautiful photography from the farm, this is an absolute treasure.
To give you a little taster, Lesley and Louise have shared one of their favorite recipes with us:
- 100 g unsalted butter
- 2 whole eggs
- 2 egg yolks
- 150 g castor sugar
- 1 cup lemon juice
Melt the butter in a small saucepan over low heat. In a separate bowl, beat the eggs, yolks and sugar until light and creamy. Stir the lemon juice into the mixture and then slowly pour into the melted butter. Stir the mixture over low heat for 5–8 minutes until it starts to thicken. Be careful that it doesn’t catch or burn. Remove from the heat and place in an airtight container. Place a piece of wax paper on top to stop it from forming a skin. Refrigerate once cooled. Keeps for up to 1 week in the fridge.
Chef’s tip: The definition of curd is a thick and soft spreadable cream infused with fruit. You can make many variations of this recipe. Apricot or passion fruit work well and can be used as a topping for toasted brioche or as a filling for a vanilla sponge.
Life on a Cape Farm can be bought through Struik Lifestyle