Spring at River Edge

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Our beautiful Breede River Valley is in full bloom and we at River Edge Accommodation also have Spring Fever! Nature is beckoning us to spend time outdoors with our families and friends! River Edge is perfect for making those special memories!! View our live calendar on our website and book online...easy!!

Braai dag/ Heritage day 24 Sep 2015 recipes. We know you’ve got your proteins all planned…what about the greens? 2 ideas!!

Saladina (large) jar

3 cucumber finely diced
1 large red onion-also thinly sliced
1 large red pepper or green cut into strips
1 tbsp.salt
2 cup white vinegar
11/2 cup of white sugar
black pepper
2 handfuls of ice cubes


1.In large bowl place sliced cucumbers, onion, and pepper. Add the salt, and flip vegetables so salt will cover all. Set aside.

2.Place vinegar, sugar, celery flakes, and red pepper flakes in a boiling pot and bring to boil over medium heat. Stir and make sure sugar has melted.

3.Remove from heat and ADD 2 handfulls of ice cubes to liquid and allow to melt.

4.Firmly place sliced and salted vegetable in wide mouth canning jars (2 - 3 QUARTS according to how tight they are packed). They should be packed firm but loose enough that the vinegar mixture can penetrate all slices. Pour vinegar mix over vegetables.

5.Place tops on jars and store in refrigerator. Will keep two months.

6.This is good with fresh or dried vegetables, also, a good side for meat dishes.


Green beans, tomato and feta salad

(Serves 8)
1 Packet fine greenbeans
2 bowls rosa tomatoes
2 wheels feta
Cup toasted almonds
1 cup salad dressing, Greek or French


1.Blanch the green beans in a pot of boiling water for 3 minutes, remove immediately and pour into ice-cold water to stop cooking process.(Green beans stay very nice green and crisp).  

2.Put the tomatoes in a roasting pan and drizzle with delicious olive oil, chopped rosemary and coarse salt.

3.Roast for 10min to 200 Celsius, until tomatoes burst, remove and leave to cool.

4.Arrange the beans on a plate and sprinkle salad dressing pack the tomatoes on top, crumble feta cheese and sprinkle with toasted nuts.