Monthly Archives: December 2023

Granny Mouse Planting Fruit Trees

Granny Mouse Country House & Spa, with its distinctive “home-away-from-home” feel and serene, picturesque location along the Lions River, is known for its beautiful garden setting. General Manager, Sean Granger, says that many guests tell them that on returning home they feel inspired to begin transforming their own gardens.

“Food gardens are a burgeoning and worthwhile trend” says Sean, “but not everyone has the time, budget or suitable property to establish an orchard, and growing tunnels can be unsightly in an urban setting”.

Here are some great ideas that don’t require huge outlay or space, and which will greatly enhance your exterior and tickle your taste buds.

If you have a small garden, no garden, or a nice garden but tend to move a lot, you might have always avoided growing fruit. Well, if you think outside the box, you can grow fruit in one.

Cherry Trees

Beautiful blossoms and delicate fruit, the cherry tree makes a good argument for itself. It is also one of the fruit trees that can do exceptionally well in a container, provided that you deliver on certain criteria.

Because it is a tree, you will need a large container – get the biggest one you can afford in terms of both money and space, but make sure it is at least 60cm deep and 45cm wide. Cherries prefer a sandier soil medium, so keep that in mind when planting. The trees also have a shallow root system, so they will need to be watered often. Mulching the surface of the soil will also help to keep them happy and healthy. Feed cherries in pots regularly with a fruit-specific fertiliser.

Cherries need sun as well as quite specific conditions to thrive: warm, but not hot, summers and cold winters, but with no frost! The climates of the eastern Free State and the Ceres area of the Western Cape suit them perfectly, but they can be grown elsewhere if you are prepared to mollycoddle them. In areas where the sun is too strong during winter, such as the Highveld, you will need to shade them with a 50% shade cloth, and keep them safe from frost too.

Most of the cherry varieties available locally are sweet cherries like ‘Giant Heidelfinger’, ‘Early Red’ and ‘Bing’, which are usually eaten fresh. You do also get sour cherries, which are better for cooking. When harvesting, pick your cherries when they are completely ripe as they don’t ripen after picking.

Orange

We say orange, but you could just as easily grow a lemon tree in a container – some cooks find lemons more useful than oranges. Citrus trees do well in containers and in SA you don’t need to go to those lengths: a nice big pot with a well-draining potting mix is a good start. Add a slow-release fertiliser for flowers and fruit and you’re good to go. Feed orange trees every four months or so after planting, and water well twice a week. Position in full sun, and protect from frost in winter by covering with frost guard or moving the container into a sheltered position.

Plum

Plum trees ask very little of you in return for a heavy crop of sweet and delicious fruit. When potting up a plum tree, add some sand or perlite to the potting medium for better drainage. Full sun, regular watering, a good-quality potting soil and regular fertilising with a slow-release fertiliser will make for a happy plum tree. Protect the early spring blossoms by either sheltering the tree with frost-guard fabric or moving the container into a warmer place on really cold days.

As with cherries, ensure that your single plum tree is a self-pollinating variety or get two plants. Popular varieties in South Africa are ‘Pioneer’, ‘Santa Rosa’ and ‘Harry Pickstone’ (all self-pollinating) and ‘Fortuna’, ‘Sapphire’, ‘Sun Kiss’, ‘Purple Majesty’, ‘Sun Gold’ and ‘Laetitia’ (cross-pollinating). The fruit will be ready for harvest in mid to late summer.

Granny Mouse Summer Desserts

Summer, and the holidays, are upon us, and what better way to celebrate the festive season than with some truly decadent, gasp-inducing desserts, perfect for an alfresco lunch or sumptuous dinner? Granny Mouse Country House & Spa, nestled in the rolling hills and verdant pastures of the KwaZulu-Natal Midlands, offers decadent three course end-of-year do’s that include a trio of desserts, one of which you can easily whip up to wow your friends and family if you are unable to take your seat at Granny Mouse’s table.

“Eton Mess is a popular British dessert” says Granny Mouse GM Sean Granger. “This version, Strawberries and Pimms Eton Mess, is perfect if you can’t decide on what to eat or drink” he chuckles. “It’s a light and surprisingly refreshing dessert that isn’t too sweet and is perfect for a summertime treat”.

INGREDIENTS 

Meringue

  • 4 large egg whites, room temperature
  • 1¼ cup superfine sugar
  • 2½ teaspoons corn starch
  • 1 teaspoon white vinegar (not white wine vinegar)

Strawberries and Cream

  • 1½ cup strawberries, stems and hulls removed, small dice
  • 2 teaspoons lemon juice
  • 2 tablespoons Pimms No1. Liqueur, divided
  • 2 teaspoons sugar
  • 2 cups whipping cream
  • 1-2 tablespoons icing sugar

Topping

  • 1 cup Strawberries, stems removed and sliced thin
  • 1 cup English cucumber, quartered and sliced thin
  • ½ cup orange, peeled and sliced small
  • ½ cup green apple, diced small
  • Lemonade ginger ale simple syrup (see Notes)
  • Fresh mint
  • Sliced almonds

INSTRUCTIONS
Meringue

  1. Preheat oven to 150° Prepare two large baking sheets with parchment paper. Draw 6 x 10cm circles on each parchment paper if desired.
  2. In a bowl, whip the egg whites until soft peaks form. Slowly pour in the sugar as you mix. Once all the sugar is added, scrape down the sides then whip for another 3-4 minutes or until the sugar is completely dissolved and stiff peaks have formed. The meringue will be nice and glossy. Add in the corn starch and vinegar and whip for one more minute.
  3. Divide the mixture amongst the baking sheets in 6 equal portions on both sheets. Using a spoon, form each portion into about a 10cm diameter circle with the sides slightly higher than the middle. Place in oven and immediately turn the heat down to 120° Bake for 30 minutes.
  4. Turn the oven off and crack the doors slightly letting them cool for another 20 minutes. Remove from oven to cool completely.
  5. These can be stored in an airtight container at room temperature up to one week. Don’t over bake them or they won’t have that nice chewy middle that just melts in your mouth.

Strawberry Whipped Cream

  1. Combine the strawberries, lemon juice, one tablespoon of Pimms and the sugar in a bowl. Stir gently to combine and let macerate for 30 minutes, or overnight. If overnight, keep in an airtight container and chill.
  2. Right before assembly of the dessert whip the cream to soft peaks, sweeten with icing sugar then whip to stiff peaks. Drain the strawberries and then fold into the cream.

Topping

  1. Combine all the items in a bowl and gently stir. Pour about 2 tablespoon of the lemonade ginger ale syrup over the mixture and chill until ready to serve.

Assembly

  1. Place one meringue circle on a plate and gently press to crack. Spread on about ⅓ cup of the strawberry whipped cream then place another meringue circle on top. Repeat with more whipped cream then a few tablespoons of the topping. Add a sprig of fresh mint, a few sliced almonds, and a little drizzle of the lemonade ginger ale syrup if desired. Serve immediately.

NOTES

Lemonade Ginger ale syrup

Combine ½ cup each lemonade, ginger ale, and sugar in a small saucepan. Bring to a boil, let simmer about 5-8 minutes to reduce and thicken slightly. Let cool completely, transfer to a jar and chill completely until ready to use.

You can make the strawberry whipped cream and the topping while the meringues bake and cool. Macerate the strawberries and fold into the whipped cream right before assembly of the dessert.