Wednesday, March 23, 2011
Tuesday, March 15, 2011
Aubergine soup
Heavenly !!!!
ROASTED AUBERGINE TOMATO AND BASIL SOUP
2 AUBERGINES, CUT INTO CHUNKS
6 TOMATOES, CHOPPED
150 ml OLIVE OIL
40 ml SUNDRIED TOMATOES, FINELY CHOPPED
SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE 700 ml VEGETABLE STOCK
2 GARLIC CLOVES, CRUSHED
1 MEDIUM CHILLI, SEEDED AND FINELY CHOPPED
15 ml DIJON MUSTARD
50 ml FRESH BASIL, TO GARNISH
1. Preheat the oven to 200 C.
2. Place aubergines and tomatoes in the roasting pan and drizzle with 90ml olive oil.
Roast until aubergines are cooked, about 30 minutes.
3. Place the aubergines, tomatoes, their juices, 20ml olive oil, sundried tomatoes
and seasoning in food processor. Process until slightly chunky.
Remove and
pour into heavy-based pot. Add the stock and cook over low heat for about 5 min.
4. Blend the garlic, chilli and mustard in a food processor and while the motor is
running, add the remaining olive oil in a slow stream until the mixture is thick and
creamy.
5. Spoon the garlic mixture into the soup. Serve the soup garnished with the basil
while still hot.
6. Serves 4.
Enjoy :)
ROASTED AUBERGINE TOMATO AND BASIL SOUP
2 AUBERGINES, CUT INTO CHUNKS
6 TOMATOES, CHOPPED
150 ml OLIVE OIL
40 ml SUNDRIED TOMATOES, FINELY CHOPPED
SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE 700 ml VEGETABLE STOCK
2 GARLIC CLOVES, CRUSHED
1 MEDIUM CHILLI, SEEDED AND FINELY CHOPPED
15 ml DIJON MUSTARD
50 ml FRESH BASIL, TO GARNISH
1. Preheat the oven to 200 C.
2. Place aubergines and tomatoes in the roasting pan and drizzle with 90ml olive oil.
Roast until aubergines are cooked, about 30 minutes.
3. Place the aubergines, tomatoes, their juices, 20ml olive oil, sundried tomatoes
and seasoning in food processor. Process until slightly chunky.
Remove and
pour into heavy-based pot. Add the stock and cook over low heat for about 5 min.
4. Blend the garlic, chilli and mustard in a food processor and while the motor is
running, add the remaining olive oil in a slow stream until the mixture is thick and
creamy.
5. Spoon the garlic mixture into the soup. Serve the soup garnished with the basil
while still hot.
6. Serves 4.
Enjoy :)
Wednesday, February 16, 2011
Monday, February 14, 2011
Thoughts
" I offer respect and reverance to all of my teachers, past, present and future.
In my quest for knowledge I have felt at times to be like a fish swimming in the ocean, looking here and there for the ocean itself. All knowledge is available to us, within each breath if we are but aware enough to recognise it. "
I thank my children for the path they walk, my students for teaching me how to grow and to follow my path, my friends and family for their support, strength and wisdom, and most of all to all those who have angered me, you have helped teach me self restraint and tolerance. I thank you !
In my quest for knowledge I have felt at times to be like a fish swimming in the ocean, looking here and there for the ocean itself. All knowledge is available to us, within each breath if we are but aware enough to recognise it. "
Monday, February 7, 2011
Yoga Rereat In Luxurious Flamingo Resort Inhambane, Mozambique
July 29th - August 5th 2011 !
This luxurious international resort is set in the beautiful surroundings that only Mozambique can offer. Below are some photos of the resort so you can get an idea of what to expect.
Mail cheryl@sayogasafaris.com for more information
This luxurious international resort is set in the beautiful surroundings that only Mozambique can offer. Below are some photos of the resort so you can get an idea of what to expect.
Tuesday, January 11, 2011
Out with the old and in with the new
Be Inspired ! De-tox Yoga weekend 28-30th January at Blue Butterfly Tulbagh
Come join us for a cleanse and rejuvenation ! R1100.00 all inclusive(accom. meals, course material, classes and individual advice) Massages are an optional extra !Attached are some more photos of the venue and surrounds ! Call 0840902083 for more information or mail me on cheryl@sayogasafaris.com
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