Newsletters


2014-07-18
FINALLY AND UPDATE ON THE LIFE OF ALFRESCO


Firstly, thank you to all of you for your patience and support during the last very busy period we have had.  I cant believe soo much time has gone past!  Alfresco has been busy with our full-time student programme, night classes and on top of that 53 National Department of Tourism students.  Thank you also to all our service-providers for accommodating these students and congratulations to those who have now been employed full-time!  We have moved to 20 Galway Road, Woodleigh (Nahoon/Stirling) where I have purchased Arum Chine Guest House.  A new school was built and we are really enjoying the extra space.  Rose has become a firm fixture of the school and handles all the government sponsored students as well as assisting me with the Guesthouse and the full-time Alfresco students.  Thank you Rose!!  The NDT programme has finished for this year and we anticipate the new intake inn May/June 2015.  Our Alfresco students who have graduated are all doing extremely well and a big congratuations to Christy and Carmen on their appointment as Head Chefs for Shamba the new Wedding Venue and Restaurant.  I truly believe you will go from strength to strength. Night classes have been huge fun and thank you to all our evening students for their support.  I will travelling to the UK next week and hopefully come back fully rejuvinated and brimming with some new food ideas for the classes which we will start mid August.  If anybody needs to contact the school, please call Rose on 043-7351735.  Winter is well and truly here (although the last few days have been warm) and nothing is more comforting that a good thick and hearty soup.  Serve with crusty bread and a glass of your favorite tipple and all should be well.  Try our easy Butternut Soup which you can switch up by adding a tin of crab meat.

 

BUTTERNUT SOUP

2 Onions, chopped

1kg Butternut

2 Cloves garlic, minced

1 litre vegetable stock (depends how thick you want it)

A pinch of cinnamon

1/2 t of cumin

Chives for garnish

Salt and Pepper to taste

Optional:  A dash of cream and a tin of crab meat

 

Saute the onions until soft.  Add the butternut and garlic.  Saute the butternut until starting to caramilise.Add the spices and seasoning.  Cook forr 1 minute further.  Add the stock and cook until tender.  Puree until smooth and finish with a dash of cream and the crabmeat if being used.  Garnish with chives and serve.  Enjoy!!

Until next time.  Annette and Rose