Auberge La Dauphine guest house
Apart from being great value for money accommodation in Franschhoek, is home to a number of rescue animals. Our 5 rescue chickens provide free range eggs for our wonderful breakfasts. Our 4 resident dogs are all rescue animals with sad stories who have now found heaven on earth. Our two donkeys – Toffee and Appels – are being fostered for the Donkey Sanctuary in Macgregor.
News – October 2013
The winter months have been particularly wet this year, and have led to a stream developing beside our property in Verdun Road. The hard work of our guys (and Dan!) contained the water in a French drain and calm has been restored.
Our “special” breakfasts have proved popular and these are now a regular feature. Here are two recipes that we offer:-
Portia’s Croissant with scrambled egg and salmon
2 extra large eggs
15ml milk or Cream
1 croissant, slightly heated in the oven and sliced in half
1 strip smoked salmon, sliced into smaller strips
fresh dill sprigs
salt and black pepper to taste
Heat the butter in a heavy based, medium-sized frying pan over medium heat. Beat the eggs, milk or cream together and pour into the warm pan. Using a wooden spoon or spatula gently stir (scramble) the egg mixture. A lower heat is advisable for scrambling eggs. Remove from pan when the mixture is still soft, moist and creamy. (The egg will still be cooking even after you have removed it from the heat.) Spoon the warm scrambled egg into the heated croissant. Top with salmon strips and dill sprigs. Season and serve immediately!
Portia’s French Toast Serves 4
180ml fresh milk
10ml ground cinnamon
8 thick slices of 2-day-old bread, better if slightly stale
Fried banana slices
Toasted almond slivers
Crispy fried bacon
Beat eggs, milk and cinnamon together. Whisk until well blended. Pour into a shallow bowl. Dip bread into the egg mixture allowing the bread to soak. Heat butter in pan on medium to high heat. Place as many slices of bread in the pan as will fit at a time. Fry until brown on both sides, turning the bread when necessary. Serve hot with butter, maple syrup and toppings of your choice.