Stanford, a place to call home

Hi from Stanford Village Properties

Who would have thought that we are starting the 8th month of 2020 already ?

I am not going to focus on any of the negative news that we have had to deal with since we heard the first “ My fellow South Africans “ from our President on the 26 March this year.

In fact I only want to chat about how grateful we all need to be for even the smallest blessings amidst this time of fear and change.
How fortunate we were to spend lockdown in such a place of natural beauty and then being able to walk our dogs at Stanford Hills and surrounds once lockdown level 5 was lifted.
The constant offers of assistance in the soup kitchens, food donations from all and sundry as well as behind the scenes operational logistics, were amazing.

Leanne and I arrived back at the office in June and decided to spring clean and redecorate with gusto. Our social media consultant is an absolute joy to work with and we are learning something new every day.
We also welcomed Ros from Pam Golding who has opened her office a few doors down from us and look forward to working together for the good of all our buyers and sellers.

Our office is open every day, please pop in for a coffee and chat whenever you are passing by.
Enjoy your weekend !!

Nat x

Klein River Estate

Klein River Estate is an unique and secure lifestyle along the Klein River offering various sized plots and homes.

Delightful Home in Klein River Estate

Klein River Estate is a well maintained,  secure estate within a 5 min walk from Stanford Village. There are only 38 stands of which 16 homes have already been built and are occupied with a tranquil, community feel within the estate. Debbie and Martin have decided to sell their 2nd cottage whilst remaining in their primary residence. This well priced …

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Delightful Home in Klein River Estate

Martin's Deli in Stanford

Bringing quality continental and local charcuterie and spreads together with artisan sausages and other home made delicacies.

Also selling delectable local goodies from fresh farm produce to homemade preserves.

Definitely worth a visit on your next trip to Stanford.

August's fun recipe of the month

Dutch Meatballs (Bitterballen)

Dutch Meatballs (Bitterballen) are a classic Dutch bar snack. Bitterballen, one of Holland's favorite snacks, are bite-size beef and gravy croquettes usually served along with beer.


For Bitterballen
  • 8 tbsp butter unsalted (1 stick)
  • 1 cup all-purpose flour
  • 3 cups beef broth
  • 2 tbsp fresh parsley chopped
  • 1 small onion minced
  • 1 lb ground beef
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp nutmeg
For Breading
  • 1/2 cup all-purpose flour
  • 3 eggs beaten
  • 1 cup breadcrumbs
  • vegetable oil for frying


  • In a large skillet melt the butter over medium-high heat. When the butter has melted completely, add the 1 cup of flour, a bit at a time, whisking it, it will turn into a thick paste.
  • Slowly stir or whisk in the beef broth. Make sure you stir thoroughly, the broth should all be incorporated in the roux. The gravy should be smooth but still quite thick.
  • Simmer the gravy for a couple minutes then add the parsley, onion, and ground beef, stir well. Season with the salt, pepper and nutmeg. Taste for seasoning and adjust as necessary.
  • Transfer the meat mixture to a Tupperware container and refrigerate for several hours until the gravy has solidified. I refrigerated mine overnight, but 3 or 4 hours should suffice.
  • Line 2 baking sheets with parchment paper. In 1 plate add the flour, in another plate add the eggs and the last plate the bread crumbs.
  • Shape the meat mixture into 1 inch balls. Use a small ice cream scoop, it's easier to get the same quantity of meat each time. Place these meatballs on one of the prepared baking sheets.
  • Roll the balls first through flour, then eggs, then finally bread crumbs. Place these meatballs on the other prepared baking sheet. Once completed, place the baking sheet with the meatballs in the fridge until ready to fry.
  • In a large Dutch oven, skillet or deep fryer, add enough oil, I usually add about 2 inches of oil. Heat the oil up to 375 F degrees.
  • Fry the meatballs about 6 at a time until golden brown, should take about 4 or 5 minutes. If you have enough oil in your fryer the meatballs will float to the top when done. Continue until done with all the meatballs. In between batches you might have to clean the oil with a slotted spoon of all the leftover fried bits from the meatballs.
  • Serve hot with a grainy or spicy mustard.
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