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Stanford, a place to call home

Summer is in full swing and love is in the air.

And we just LOVE Stanford!

Our small Conservation Village has so much to offer, from majestic mountains scenes to our beautiful Klein River [Fun fact: Although the Klein River is 80 km long, it is the river with the shortest distance between its origin and mouth in the world (5 km as the crow flies!)].

We are surrounded by fine wine farms, and don’t forget the Birkenhead with their renowned craft beers or the amazing Klein River Cheese farm and excellent eateries in town as well as on the nearby farms.

Our much-loved end of the month Friday evening Sunset Market on the Village Green is back with the easing of the lockdown rules and is truly a melting pot of activity among the locals and visitors alike to see/taste/buy the latest goodies the village merchants have to offer.
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What we love most is the Stanford Lifestyle, walks with your dogs on the Wandelpad next to the river, sundowners with friends, meeting up at one of our cosy coffee shops, growing vegetable gardens and building community.
What we love most is the Stanford Lifestyle, walks with your dogs on the Wandelpad next to the river, sundowners with friends, meeting up at one of our cosy coffee shops, growing vegetable gardens and building community.
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One of the ways the community helps Stanford’s disadvantaged and economically challenged residents is by running the Swop Shop 3 times a month. This initiative seeks to promote recycling and consequently reduce solid waste by collecting recyclable plastic, glass, tins and paper in exchange for tokens which can be used to purchase goods from the Swop Shop. This month’s focus was on stationery for school children starting the new school year. The goods also consist of reading books, toys, second-hand clothing, household items and linen, shoes and toiletry items.
Stay safe, keep smiling under your mask and make the most of every day.
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Nat

Recently SOLD

Free standing 3 bedroom home in Klein River Estate

This lovely family home in the gated Klein River Estate is designed with ease of comfort in mind. Step over the threshold into the light and spacious open plan living, dining and kitchen area with the convenience of a scullery and pantry. The two guest bedrooms downstairs share a full bathroom with a slipper bath and shower whilst the main …

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Featured Property

Charming, comfortable 4 bedroomed home with wonderful mountain views

This well loved home has such an easy flow with access to the gorgeous wrap around stoep The open plan lounge has a huge fireplace for cosy Winter evenings as well as french doors which lead to both sections of the stoep.  A country kitchen offers plenty of space for the chef in the family to prepare hearty meals to …

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Charming , comfortable 4 bedroomed home with wonderful mountain views
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The Egret & The Owl Book Café

A bookshop and a café - this little Stanford gem is a perfect combination of good books, great food and gorgeous coffee.

Frequented by the locals, is a sure indication of the magical atmosphere and value for money meals. Other than its extraordinary collection of books, they have amazing artworks on display to view or buy.

Go to their Facebook page for more info.

Summer fun recipe of the month

Want to try something different than potato salad or garlic loaf as a braai side? This easy Mealie Bread is absolutely delicious with a toasted cheesy crust and made with simple ingredients to be found in most standard South African pantries. Enjoy...

Easy Mealie Bread

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RECIPE BY
OFM.co.za

YIELDS
1 Loaf

DIFFICULTY
Easy

DURATION
  • 15 minutes prep
  • 50 minutes bake
  • 15 minutes cool

INGREDIENTS

  • 500 g self raising flour
  • 5 ml salt
  • 2 eggs
  • 125 ml milk
  • 30 ml oil
  • 410g can of creamed sweetcorn
  • 100 g cheddar cheese, grated
  • sprinkle parsley on top

COOKING INSTRUCTIONS

  • Mix the self raising flour and salt in a mixing bowl.
  • Beat the eggs and oil together in a measuring cup.
  • Add the milk and beat again. Now stir the sweetcorn into the mixture.
  • Add the wet mixture to the flour and stir well until a stiff dough.
  • Spoon into a greased bread pan and sprinkle the cheese on top. Sprinkle a little parsley on top if preferred.
  • Bake for about 50 minutes in a preheated oven at 180 degrees C.
  • Let cool in the pan for 15 minutes and then turn out onto a wire rack.
21 Queen Victoria Street
Stanford
7210
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