A D O R E
BY PAM GOLDING PROPERTIES | WESTVILLE, PINETOWN & SURROUNDS | SEPT 2023


young generation of savvy buyers is finding that the popular areas of Westville and Pinetown have much to offer at affordable prices, providing the potential for sound
capital growth in the medium to long term as well as convenient lifestyles.
With a proliferation of good schools and shopping centres, and easy access to all major routes in and around Durban, the leafy, residential suburb of Westville offers excellent value for money and high appeal for young couples and family buyers.
Erven are generally spacious, averaging at around 2 000sqm and ranging from approximately 1 500 to 4 500sqm, which is larger than many other areas, and with good quality homes. Furthermore, this area is known for its scenic foliage, birdlife and hidden nature reserves, features which attract home buyers from other areas.
Also accessible to Durban and within easy reach of Pinetown CBD, multi-cultural Pinetown is receiving attention from buyers due to its affordable pricing, with homes often available under R1.5 million. Young families entering the property market are snapping up freehold property for the convenient proximity to schools and family activities in the area, while young professionals entering the property market are acquiring sectional title units, for the lock-up-and-go lifestyle and potential for sound return on investment.
1 tbsp olive oil
1 onion, chopped
500g boneless, skinless chicken thigh
300g small new potato
425ml vegetable stock
350g broccoli, cut into small florets
350g spring green, shredded
140g peas
bunch spring onion, sliced
2 tbsp pesto
Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked Can be frozen at this point
Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil Cover, then cook for 5 mins more, stir in the pesto and heat through
2½ tbsp olive oil
200g pancetta cubes or diced bacon
small bunch of parsley, roughly chopped
2 small bunches of basil
4 large mint sprigs, roughly chopped
4 egg yolks
50g parmesan, grated, plus extra to serve
350g spaghetti
125g asparagus, cut into 3-4cm pieces
125g long-stemmed broccoli, cut into 5cm pieces
125g fresh or frozen peas
extra virgin olive oil, for drizzling (optional)
Boil the kettle Heat ½ tbsp oil in a large, deep saucepan over a low-medium heat and sizzle the pancetta until crisp, about 5 mins Once crisp, reduce the heat to as low as it will go to keep warm
Meanwhile, put the parsley, basil, mint and remaining oil in a food processor and blitz until finely chopped Or, finely chop the herbs using a sharp knife and omit the oil Whisk the egg yolks and parmesan together in a separate bowl.
Fill a large saucepan with boiling water from the kettle, season well with salt and bring to the boil on the hob, then cook the spaghetti for 10 mins until al dente Add the asparagus and broccoli for the final 3 mins of cooking time, and the peas for the final 30 seconds
Lift the spaghetti into the pan with the pancetta using tongs, allowing a little water to be added with each addition of pasta Drain the boiled veg but reserve a mug of the cooking water, then add the veg to the pan with the spaghetti and pancetta Keep the heat set as low as possible and ensure there is a small puddle of the pasta cooking water in the bottom of the pan This will prevent anything catching and help loosen the sauce
Scrape all of the herb mixture and the egg and cheese over the warm spaghetti mixture and use tongs to toss everything together, ensuring each strand of spaghetti is well-coated Continue tossing the pasta through the sauce for a few minutes, turning the heat up slightly if needed until the sauce thickens and clings to the spaghetti Add splashes of the reserved pasta cooking water if the sauce becomes too thick – the spaghetti should be glossy and shiny when ready
Divide between bowls and top with extra parmesan, a grinding of black pepper and a drizzle of extra virgin olive oil, if you like
4 medium beets, red
4 cups rocket
1 ounce microgreens
½ cup pecan nutes, coarsely chopped
¼ cup feta cheese, crumbled
For the dressing:
3 tbsp balsamic vinegar
2 tbsp olive oil
1 clove garlic, minced
1 tsp dijon mustard
1 tsp honey
¼ tsp salt
¼ tsp ground black pepper
In a medium pot, add beets and water and bring to a boil over medium-high heat Reduce the heat to low and simmer until fork tender, about 30 minutes. (You can also bake the beets in a 375F preheated oven until fork tender, about 45-50 minutes) Let the beets cool completely under running water and drain well. Use a paper towel to pat them dry.
Slice the beets in half and cut into ⅛-inch wedges or rounds. Meanwhile, in a small mixing bowl, whisk together balsamic vinegar, oil, garlic, dijon mustard, honey, salt, and pepper until smooth
Arrange the arugula, microgreens, beets, walnuts, and feta cheese in a large serving bowl Drizzle with the vinaigrette dressing and toss well Serve immediately
If you haven’t pruned yet, now is the time to do so Remember, you can never prune too much. Shrubs (like Viburnum) can even be cut level with the ground and it will grow out again Roses should be pruned back to three to five stems and hydrangeas to a few more Open up trees by cutting off dead and overgrown branches to allow in more light
Make your own compost at home. You can use any scraps from your kitchen such as fruit, vegetable peels, teabags or grass cuttings from the garden. Once turned into black gold, use generously all over the garden.
TIP Be wary of too many citrus and onion peels as they can kill worms and micro-organisms necessary for fast decomposing
If you have a mostly green leafy garden, it’s important to add splashes of colour Besides permanent shrubs like roses, camellia, hibiscus, bougainvilleas, strelitzia and hydrangeas, the easiest and fastest way to bring in colour is with seedlings such as pansies and violas –they are perfect for winter and early spring and violas will bloom well into December. Both do well in sunny or partially shaded spots
Taken from https://www.vanloveren.co.za/post/10-spring-gardening-tips
Identify areas in the garden with too much shade or where plants or grass struggle to grow. Try creating pathways with bricks for a rustic look and feel. Bricks are also great for edging and they blend well with the garden. Other options for paths include gravel (for a nice crunching sound underfoot), railway sleepers (for a natural look) and apricot pips or bark chips (for added colour and texture).
You don’t need a big space to create a herb or veggie garden – the size of a standard door will do! You can start with these three herbs: Parsley (both flat leaf and curly), Thyme & Rosemary
When it comes to vegetables, firm favourites are beetroot, carrots and especially spinach, which grows throughout the year
Attract birds and small insects such as butterflies and bees to your garden by planting the right food for them. Common sage grows prolifically and produces beautiful purple flowers that hummingbirds love. Birds and insects also love lavender, aloes, wild grasses, karee trees, proteas, pincushions and bottlebrushes among others
Taken from https://www.vanloveren.co.za/post/10-spring-gardening-tips
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+27 31 208 7131
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+27 82 635 0165
Address
55 Buro Crescent
Unit 10 Buro Centre
Mayville, Durban, 4001
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