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Whisk the eggs until fluffy (blender works well). Add defrosted spinach and blend together. Use a baking tray (34 cm x 24 cm), covered with parchment paper, baking paper or silicone sheet. Pour egg and spinach mixture into the baking tray and ensure that it is spread evenly. Sprinkle grated cheese evenly over the spinach and egg mixture. Place in the oven and bake for 15 minutes. Remove from oven and let it cool slightly. Spread cream cheese evenly over the roulade. Arrange the smoked salmon slices on top of the cream. From the side where you are planning to roll the roulade, spread the caviar in one row over the width of the roulade. ....
Loading Let s talk about food With age, one tends to move from the classic cooking era to more relaxed, informal trends. Thursday, 17 December 2020, 09:30 Thomas Potgieter GARDEN ROUTE NEWS - Linda Sparg speaks to Thomas Potgieter, the chef at Jakkalsvlei Wine Farm, outside Mossel Bay. Tell us a bit about your background? I studied hotel management at the Hotel School in Johannesburg and later completed a BTech in food service management. I was fortunate to be awarded a bursary to complete my in-service training at The Grand Hotel Krasnapolsky in Amsterdam, The Netherlands. After managing a few restaurants in Pretoria, I was appointed as catering manager at the SA Reserve Bank, where I was responsible for all the catering services of the bank: the staff canteen with more than 700 staff meals daily, the executive dining rooms and the bank conference centre. ....