Liedjiesbos Urban Olive Farm Accommodation

09/09/2026

30/08/2026

Ankole for sale. Contact Pieter: 0797860703

30/08/2026

Everyone who knows us, knows that we love food. Food for us is more than just feeding the body. It is usually a trip down memory lane, taking us back to a grandma's kitchen or a trip abroad.

This is a dish that takes us back to Spain...

Traditional Spanish cocido is a hearty chickpea, vegetable, and meat stew that is famous for being served in separate courses.

Ingredients.
Chickpeas: 400g to 500g dry chickpeas (soaked in water for 24 hours)
500g beef shin or shank,
1 chicken thigh or quarter,
1-2 smoked chorizo sausages and a ham bone or pork belly
2-3 potatoes, 2 carrots, 1 leek, and half a head of cabbage

Soup base: 100g thin noodles (fideos) and about 6 liters of water
Preparation StepsSoak the chickpeas in cold water the night before (at least 12 to 24 hours).

Boil the meats and chickpeas: Place the beef, chicken, ham bone, pork fat, and drained chickpeas in a large pot with cold water. Bring to a boil and skim off any foam that rises to the top.
Reduce heat to a gentle simmer for about 1 to 2 hours until the meats and chickpeas start becoming tender.
Add the peeled carrots, potatoes, and leek. In a separate small pot or towards the final 15–20 minutes, add the cabbage and chorizo so they do not make the main broth too greasy.

Serve in courses.
Strain the rich broth, boil the thin fideos noodles in it for a few minutes, and serve as soup.

Second course: Serve the tender chickpeas along with the potatoes and vegetables on a large platter.

Third course: Present the hearty assortment of slow-cooked meats.

30/08/2026

Everyone who knows us, knows that we love food. Food for us is more than just feeding the body. It is usually a trip down memory lane, taking us back to a grandma's kitchen or a trip abroad.

This is a dish that takes us back to Spain...

Traditional Spanish cocido is a hearty chickpea, vegetable, and meat stew that is famous for being served in separate courses.

Ingredients.
Chickpeas: 400g to 500g dry chickpeas (soaked in water for 24 hours)
500g beef shin or shank,
1 chicken thigh or quarter,
1-2 smoked chorizo sausages and a ham bone or pork belly
2-3 potatoes, 2 carrots, 1 leek, and half a head of cabbage

Soup base: 100g thin noodles (fideos) and about 6 liters of water
Preparation StepsSoak the chickpeas in cold water the night before (at least 12 to 24 hours).

Boil the meats and chickpeas: Place the beef, chicken, ham bone, pork fat, and drained chickpeas in a large pot with cold water. Bring to a boil and skim off any foam that rises to the top.
Reduce heat to a gentle simmer for about 1 to 2 hours until the meats and chickpeas start becoming tender.
Add the peeled carrots, potatoes, and leek. In a separate small pot or towards the final 15–20 minutes, add the cabbage and chorizo so they do not make the main broth too greasy.

Serve in courses.
Strain the rich broth, boil the thin fideos noodles in it for a few minutes, and serve as soup.

Second course: Serve the tender chickpeas along with the potatoes and vegetables on a large platter.

Third course: Present the hearty assortment of slow-cooked meats.

28/08/2026

Boozy oats with cinnamon sugar, cream and wh**ky. To ho on our breakfast menu or not?

26/08/2026

Please take note that we are currently constructing a brand-new entrance and entrance wall for the farm.

The new entrance is located at the far corner of the property, well away from the STOP sign. We are making this change to provide a much safer and more accessible entry point for all our valued guests and visitors.

25/08/2026

A quiet corner of our garden, where nature finds a home and stories begin. At Liedjiesbos Urban Olive Farm, every details connects you back to the earth.

Come breathe in the fresh air, listen to the birds, and create your own unforgettable moments.

Book your stay at Liedjiesbos: www.liedjiesbos.co.za
📍 Bloemfontein, South Africa

Accommodation

22/08/2026

LangHuis detail. Late afternoon.

22/08/2026

LangHuis kitchen.