Showing posts sorted by relevance for query lyn staples. Sort by date Show all posts
Showing posts sorted by relevance for query lyn staples. Sort by date Show all posts

Principal's Pen - Property Facts

As most of our readers live in either Claremont, Kenilworth or Harfield we thought you might be interested to see the growth these three suburbs have had respectively with a year on year comparison.

Did you know?
Sectional title in Harfield grew in value by 30.5% and far outstripped both other suburbs?
Free hold properties in Claremont grew in value by approx 21% and outstripped both other suburbs?
In Kenilworth free hold outstripped sectional title?
In Harfield it takes on average 11 days to sell a free hold house with approx 3.3% difference between the marketing and sales price?
We have put together a very interesting chart for our readers who are interested in property. Please click here to read more.

Below are a few examples of what the Norgarb Agents have just listed:
Lew Norgarb – Harfield Village, R2,850 000 – Click here to view the full details.
Lyn Staples – Kenilworth, above the line, R1,650 000 – Click here to view the full details.
Andre Ter Morshuizen – Lynfrae – R4,800 000 – Click here to view the full details.

If you are interested in viewing any of our properties or would like a free valuation on your own property, please don’t hesitate to contact us.

Office Tel: 021 674 4627
Lew Norgarb: Harfield Village - 082 894 1004 or info@norgarb.co.za
Lyn Staples: Kenilworth/ Claremont Village - 082 846 0739 or lyn@norgarb.co.za
Andre Ter Morshuizen: Claremont/ Lynfrae - 082 602 1367 or andre@norgarb.co.za










Harfield Village, Western Cape, South Africa 44 2nd Ave, Claremont, Cape Town, 7708, South Africa

QUICK AND EASY AUBERGENE BAKE - Lyn Staples


INGREDIENTS:

Aubergine (as many as you need)
Tomatoes or Homemade tomato sauce (How much sauce you use, depends on the amount of aubergines.)
Mozzarella Cheese
Parmesan Cheese


METHOD:
Lightly pan fry slices of Aubergine
Place on greased baking try
Top with homemade tomato sauce (or sliced tomatoes if using as a vegetable side dish)
Top with sliced Mozzarella and grated parmesan cheese.

Bake at 190 for approximately 30 minutes.

From the Kitchen of Lyn Staples, the Norgarb Properties Agent with the winning recipe.

EASY AVOCADO SALAD - Lyn Staples

(Quickly before they go out of season)

INGREDIENTS:
2 ripe Avocados
4/6 anchovies
8 olives
6 Tablespoons Olive Oil
Juice of one lemon
salt

METHOD:
Cut up Avocados into small pieces.    Chop up anchovies.  Remove pips from olives and slice.
Mix oil and lemon juice and pour over salad. 

Serve.

Lyn Staples - Norgarb Properties


HOME MADE TOMATO SAUCE - Lyn Staples

INGREDIENTS:
1 onion
4 Tablespoons olive oil
2 cans diced tomatoes
2 small cans tomato paste
Few tablespoons chopped parsley
1 clove crushed garlic
1 teas dried oregano or sweet basil
Half cup white wine
Salt and pepper to taste

METHOD:
Blitz all ingredients except onion and olive oil in food processor.
Fry onion in olive oil then add blended ingredients. 
Simmer for about 30 minutes. 

Sauce freezes well.

For recipes in which to use this delicious tomato sauce please select an option from the list below:
Quickand Easy Aubergene Bake

Lyn Staples, Norgarb Properties

EASY DELICIOUS CHICKEN - DOUBLE UP FOR A PARTY DISH

INGREDIENTS:

8 Chicken Thighs on bone
1 Pkt Royco Brown Onion Soup
½  Cup Tangy Mayonnaise
½ Cup Chutney or Sweet Chilli sauce or half and half of each
1 Cup Milk
30mls Soy Sauce

METHOD:

Place chicken pieces in casserole dish and sprinkle with mixed herbs or chicken spice.
Mix all of the above sauce ingredients.
Pour over chicken.
Bake at 165 for 1 to 1¼ hours (open – no lid)
Sprinkle with herbs and serve. 

*I like using fresh coriander.

Lyn Staples
NORGARB PROPERTIES
Tel +27 21 674 1120 / +27 82 846 0739
lyn@norgarb.co.za
www.norgarb.co.za

CHRISTMAS ICE-CREAM

INGREDIENTS

One jar Fruit Mince
100 mls brandy - or more (good idea to sample a cupful
(250mls) first to check quality)
60 gms chopped glace cherries
100 gms chopped pecans


METHOD

Soak fruit mince, brandy and cherries overnight.
Next day, mix into 2 litres vanilla ice-cream together with pecan nuts.
Freeze until needed.


"I have been an agent for over 30 years and have an excellent track record in the Southern Suburbs area. I am professional, love what I do and put my heart and soul into every aspect of my work."

 Lyn Staples
Estate Agent
Cell: +27 (0)82 846 0739 | Office: +27 (0)21 674 1120 | Fax: +27 (0)21 774 4927
Email:lyn@norgarbproperties.co.za
Focus Areas: Kenilworth & Claremont Village

CREAM CRACKER CAKE

INGREDIENTS:
125g Butter or margarine, softened
250ml (1 cup) white sugar
2 extra large eggs separated
250ml (1 cup) milk
200g packet of Cream Crackers coarsely crushed
10ml (2 tsp) Baking Powder
1ml (pinch) salt
100g flaked almonds coarsely chopped

TOPPING:
45ml (3 Tsp) butter or margarine
125ml (1/2 cup) white sugar
60ml  ( ¼ cup) cream
3ml (1/2 tsp) vanilla essence

METHOD:
Cream butter and sugar, add egg yolks, one at a time, beating well after each addition until light and creamy.
Add milk and mix well. Fold in the crushed Cream Crackers.
Add baking powder, salt and nuts.
Beat egg whites to still peaks and fold into mixture.
Turn out into greased 23cm loose-bottom cake tin.
Bake in a preheated oven at 180⁰C for about 45 min.
Leave in pan for a few minutes before turning out onto a wire rack to cool completely.

TOPPING:
Boil the butter, sugar and cream together for a few minutes in a small heavy based pot. Remove from heat.
Add essence.
Leave to cool slightly and then pour over the cake.

Lyn Staples
Norgarb Properties
Tel: +27 (0)82 846 0739
Email: lyn@norgarb.co.za
Website: www.norgarbproperties.co.za

ROASTED BABY TOMATOES


This recipe improves with age.  Can be stored in a jar in the fridge.  Use as a side dish with main meal or with pasta, salads or on sandwiches.

INGREDIENTS:

  • 250gms ripe baby tomatoes
  • Salt and freshly ground pepper
  • 5mls brown sugar
  • 1 clove garlic, crushed
  • 15 – 20 basil leaves, torn
  • 50mls olive oil


DRESSING:
50mls balsamic vinegar and 60mls olive oil, combined

METHOD:

  1. Preheat oven to 180 degrees
  2. Place tomatoes in baking dish and season well
  3. Sprinkle with sugar, garlic and basil.  Drizzle with olive oil
  4. Roast for 30 minutes.
  5. Allow to cool to room temperature
  6. Drizzle dressing over tomatoes.


Lyn Staples, Norgarb Properties Estate Agent
Cell: +27 (0)82 846 0739 | Office: +27 (0)21 674 1120 | Fax: +27 (0)21 774 4927
Email: lyn@norgarbproperties.co.za
Focus Areas: Kenilworth & Claremont Village

MASCARPONE & GINGER CHEESECAKE

INGREDIENTS

 BASE
250g ginger biscuits
125g butter, melted

FILLING
500g cream cheese
250g mascarpone
125g castor sugar
2 eggs, beaten
6cm fresh root ginger, chopped
10 pieces stem ginger, chopped or ginger preserve


METHOD
Mix together biscuits and melted butter and press onto a loose-bottomed baking tin, 24cm
in diameter.
Mix together cream cheese, mascarpone and castor sugar in a processor.
Add the eggs and fresh root ginger and process until smooth.
Fold in the stem ginger pieces.
Spread the mixture over the base and bake in an oven preheated to 150 C for 30 mins, until just set.
Turn off the heat and leave the cheesecake to cool in the oven.
This helps to prevent it from cracking.
When it is cold, place in the fridge for at least 3 hours, or overnight, before serving.
Garnish with slices of stem ginger.

“I have been an agent for over 30 years and have an excellent track record in the Southern Suburbs area. I am professional, love what I do and put my heart and soul into every aspect of my work.”

Lyn Staples
Estate Agent (Norgarb Properties)
Cell: +27 (0)82 846 0739    |   Office: +27 (0)21 674 1120     |    Fax: +27 (0)21 774 4927
Email:lyn@norgarbproperties.co.za

Focus Areas:  Kenilworth & Claremont Village

PORK FILLETS

INGREDIENTS
750g pork fillets
100 mls water
200 mls apple juice
1 pkt brown onion soup


METHOD
Cut up pork fillets.
Mix soup with liquid.
Add all together in microwavable dish.
Microwave at 70% power for 10 minutes.
Stir then microwave on 100% power for a further 4 minutes.

Serve with rice or potatoes and some vegetables.


"I have been an agent for over 30 years and have an excellent track record in the Southern Suburbs area. I am professional, love what I do and put my heart and soul into every aspect of my work."

 Lyn Staples
Estate Agent
Cell: +27 (0)82 846 0739 | Office: +27 (0)21 674 1120 | Fax: +27 (0)21 774 4927
Email:lyn@norgarbproperties.co.za
Focus Areas: Kenilworth & Claremont Village

ORANGE CAKE WITH WHITE CHOCOLATE ICING

INGREDIENTS:
175 gm soft butter
175 gm golden caster sugar
Zest of 4 oranges and juice of 1 orange
4 eggs separated
100 gm self-raising flour
1 tsp baking powder
100 gm ground almonds

ICING:
200 gm white chocolate
200 gm crème fraiche

METHOD:
Pre-heat oven to 180 C
Grease 2 x 20cm cake tins
Beat sugar, butter and zest until pale. Then beat in egg yolks
Fold in flour, baking powder, almonds and orange juice
Fold in egg whites
Bake for 30 – 35 minutes and cool in tins for 5 minutes before turning out
onto cooling racks
For the icing, whip crème fraiche until thick and fold in melted chocolate

This cake freezes well.


"I have been an agent for over 30 years and have an excellent track record in the Southern Suburbs area. I am professional, love what I do and put my heart and soul into every aspect of my work."

 Lyn Staples
Estate Agent
Cell: +27 (0)82 846 0739 | Office: +27 (0)21 674 1120 | Fax: +27 (0)21 774 4927
Email:lyn@norgarbproperties.co.za
Focus Areas: Kenilworth & Claremont Village

Chocolate Truffles Recipe


CHOCOLATE TRUFFLES

INGREDIENTS:
  • 200gms good quality dark chocolate
  • 100gs unsalted butter
  • 60mls cream
  • 60mls brandy
METHOD:
Melt chocolate in double boiler or carefully in microwave. 
Add melted butter, cream and brandy. 
Stir well.
Allow to set in the fridge.
When cooled form truffle balls and roll in icing sugar.

Easy and delicious.

Lyn Staples 
Norgarb Properties - Southern Suburbs
Tel: +27 (0)82 846 0739 / +27 (0)21 674 1120
Email: lyn@norgarb.co.za








 
www.harfield-village.co.za
www.facebook.com/harfield.village.community

Festive Gammon Recipe

This Gammon recipe comes from my mother in law. We have had it done this way every Christmas since I met my husband 45 years ago.

SHEELAGH'S GAMMON

Ingredients:
Gammon
Cider
Brown Sugar
Dry Mustard
Water
Butter
Apple Cider Vinegar
Cinnamon
Large Tin of Peaches

Method:
Soak Gammon overnight (I don't bother to do this). Cover and boil for 20 minutes per 500gms with a bottle of cider added to the water.
Top up with water as needed.
Remove.
Rub with 1 teaspoon dry mustard and 2 teaspoon brown sugar.
Dot with butter and brown for 15 minutes.

Sauce:
2 - 3 tablespoons apple cider vinegar
Little dry mustard
1 - 2 teaspoon cinnamon
1 tablespoon brown sugar
Large tin of peaches and juice

Simmer for 15 minutes and pour over sliced gammon. 
Serve at room temperature.

Lyn Staples – Norgarb Properties
Cell: +27 (0)82 846 0739
Office: +27 (0)21 674 1120
Fax: +27 (0)21 774 4927
Email: lyn@norgarb.co.za
Web: www.norgarbproperties.co.za

ITALIAN KISSES

These are easy to make but take a little time. They can be frozen for a few weeks, so good to make for guests – who will love them.

I don’t always abide by the exact measurements in the recipe. Use ice trays as moulds – stars and heart shaped ones if you have them. I have only made them in the shaped silicone trays.

  • 400gm melted chocolate
  • 500mls vanilla ice cream.

With a pastry brush, brush the inside of each mould with melted chocolate. Freeze until set and repeat. Place a spoonful of ice cream into each mould and freeze. Pour melted chocolate over the top of each mould to for a lid and freeze again, preferably overnight.

To unmould tap the bottom of the moulds gently. If you are serving them for a dinner party, turn out the kisses beforehand, place on greaseproof paper and freeze until needed.

Lyn Staples, Norgarb Properties Estate Agent
Cell: +27 (0)82 846 0739 | Office: +27 (0)21 674 1120 | Fax: +27 (0)21 774 4927
Email: lyn@norgarbproperties.co.za
Focus Areas: Kenilworth & Claremont Village

Butter Chicken Recipe

Butter Chicken
(Best served hot with rooti, naan bread or rice)

Ingredients:

1kg Chicken Breasts
1kg Onions (chopped)
1/2 kg Tomatoes (approx 3)
5ml (1 tsp) Chicken Masala
5ml (1 tsp) Tandoori spice
5ml (1 tsp) Jeera
2ml (1/2 tsp) Tumeric Powder
10ml (2 tsp) Salt
15ml (1 Tbsp) Garlic Paste
15ml (1 Tbsp) Lemon Juice
60ml Plain Yoghurt
125ml (1/2 cup) Fresh Cream
15ml (1 Tbsp) Sugar
1 Bunch Dhanya (Corriander)
15ml (1 Tbsp) Tomato Paste (optional)
100g Butter

Method:

1. Braise onions and butter until transparent
2. Add all spices and simmer till a thick sauce.
3. Add chicken and stir in yoghurt, lemon juice and garlic
4. Add half bunch chopped dhanya and simmer until chicken is done.
5. Add fresh cream and sugar and simmer.
6. Sprinkle the rest of dhanya on top and serve hot with rooti, naan bread or rice.
7. Add tomato paste to add colour.

Lyn Staples, Norgarb Properties Estate Agent
Cell: +27 (0)82 846 0739 | Office: +27 (0)21 674 1120 | Fax: +27 (0)21 774 4927
Email: lyn@norgarbproperties.co.za
Focus Areas: Kenilworth & Claremont Village

COCONUT PIE

COCONUT PIE
Quick and easy

INGREDIENTS:

  • 500mls milk
  • 250 mls sugar
  • 250 mls desiccated coconut
  • 125mls flour
  • 1 teas vanilla
  • 4 eggs
  • 2mls baking powder.

METHOD:

Mix together, place in rectangle or pie dish and bake at 350 degrees for 30 – 40mins.

Lyn Staples, Norgarb Properties Estate Agent
Cell: +27 (0)82 846 0739 | Office: +27 (0)21 674 1120 | Fax: +27 (0)21 774 4927
Email: lyn@norgarbproperties.co.za
Focus Areas: Kenilworth & Claremont Village

BROCCOLI SALAD WITH CREAMY CURRY DRESSING

Ingredients:
  • 500 - 600g broccoli
  • Salt and milled black pepper
  • 1 red pepper, de-seeded
  • 2 – 5mls curry powder
  • 2 – 5mls turmeric
  • 10mls boiling water
  • 125mls thick mayonnaise
  • 125mls buttermilk
  • Slivered toasted almonds

Method:

Cut away lower tough end of broccoli stalks. Chop stems coarsely and break off florets. Poach stems in a little boiling water until softened. Add florets and cook until just tender keeping lid of saucepan tilted (this retains the bright colour). When just cooked, but not wilted drain, spoon into salad bowl and season.

Cut pepper into thin strips. Pour boiling water over leeks and pepper to blanch, stand for a few minutes, drain and spoon on top of broccoli. Put curry powder and turmeric in a cup, pour over the boiling water and stand for 5 minutes, then stir into mayonnaise mixed with buttermilk. Pour over vegetables and sprinkle generously with almonds. May be chilled for an hour or two before serving. Serves 6.
Estate Agent
Cell: +27 (0)82 846 0739 | Office: +27 (0)21 674 1120 | Fax: +27 (0)21 774 4927
Email: lyn@norgarbproperties.co.za
Focus Areas: Kenilworth & Claremont Village

MOIST MEAT BALLS

This recipe is so quick and easy.

INGREDIENTS

500gms mince
1 cup (250 mls) full cream yogurt
1 pkt oxtail soup (I used brown onion soup as it was in my cupboard).


METHOD

Mix all the ingredients together
Form into balls

Place in a greased baking dish and bake at 180 degrees for about 35 minutes.

Delicious served hot or cold.


"I have been an agent for over 30 years and have an excellent track record in the Southern Suburbs area. I am professional, love what I do and put my heart and soul into every aspect of my work."

 Lyn Staples - Estate Agent
Cell: +27 (0)82 846 0739 | Office: +27 (0)21 674 1120 | Fax: +27 (0)21 774 4927
Email:lyn@norgarbproperties.co.za
Focus Areas: Kenilworth & Claremont Village

TIPSY MARSHALLOWS

INGREDIENTS
500 g Marshmallows
37 5ml Port
250 ml (1 cup) whipped cream
1 ml salt
5 ml (1tsp) vanilla essence
Castor sugar to taste

DECORATION
Grated chocolate or Glacé Cherries and Angelica

METHOD
Cover marshmallows with Port
Add salt and soak for 24 hrs or longer
Strain off Port and heap marshmallows on  serving dish and chill
Beat cream, castor sugar and vanilla essence, pipe cream over marshmallows and chill
Decorate with grated chocolate or little red blossoms and green leaves made of Cherries and Angelica


“I have been an agent for over 30 years and have an excellent track record in the Southern Suburbs area. I am professional, love what I do and put my heart and soul into every aspect of my work.”

Lyn Staples
Estate Agent
Cell: +27 (0)82 846 0739    |   Office: +27 (0)21 674 1120     |    Fax: +27 (0)21 774 4927
Email:lyn@norgarbproperties.co.za
Focus Areas:  Kenilworth & Claremont Village
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