Fun Events at Tanglebank & Brambles

Annual Childrens Autumn Leaves Fall Festival. Saturday October 26th 10am- 2pm

This fun event features our Very Fun Pumpkin Head Planter Workshop where kids create a pumpkin planter with very funny hair. As well we will have a Candy Toss with tons of fun in the hay. A costume contest as well as a colouring contest. Parents can enjoy a warm Pumpkin Spice latte or some Pumpkin soup in the bistro while the little ones play. Cost per child is just $5.

Annual Ladies Christmas Soiree. November 6 and 7th 6pm-8pm

This is it Ladies the night that you all look forward to . This year we have decided to host the Ladies Soiree over two evenings instead of just one as so many of you love to attend. This years Dates are Wednesday, November 6th and Thursday, November 7th. 6pm – 8pm. So phone up your sister, mother, friends and relatives and prepare to have some fun. This years event will feature great appetizers to kick off the season and our very own Executive Chef Sarah will demonstrate how to create a couple of simple recipes you can easily create yourself this holiday season and impress all those holiday guests.

Of course we can’t forget Holiday decorating and this year we have a special guest
Lili Schaap. She will be demonstrating some gorgeous Christmas arrangement as well we will have some decorating tips and Some very special entertainment and tonnes of door prizes. So don’t miss out on this very special event. This event sells our every year so hurry in and get your tickets today. $20per person including tax


I’ve had a few friends recently mention that they don’t know what to do with this purple beauty, more specifically, when to pick it and how to eat it.

The name “eggplant” is synonymous with the color aubergine but it originally was seen shaped like an egg and white in color, think goose eggs.

The eggplant is in actuality a fruit, although nearly everyone cooks it as though it’s a vegetable. It is native to China and South Asia and India, who currently produce 83% of the world’s eggplants.

Beans and Peppers are good companion plants for the eggplant and are best harvested when they is young, or when the outer skin is shiny.

And just because this is the season of babies, Eggplant Parmesan allegedly induces labor! (Whether it is the eggplant or another ingredient in the dish is unknown.) But hey, it’s worth a try!

If you don’t naturally love eggplant, you will love this recipe. It’s sort of like V8 hiding vegetables in fruit juices, or all you moms and dads hiding roasted red pepper in your Mac n cheese. If you don’t tell, your guests would never guess!
The name itself is actually the most fun part of the recipe, Babaganoush. It is held aside hummus for its ingredients although the difference being chickpeas vs eggplant. This Lebanese dip is perfect for these fall days and an absolutely delicious way to sneak in some “foreign” veggies for the unadventurous eaters out there.

Babaganoush (Middle Eastern Eggplant Dip)
• 3 medium eggplants (about 2 pounds)
• 2 tablespoons extra-virgin olive oil
• 1/8 teaspoon finely grated garlic
• 1 tablespoon tahini (sesame seed paste)
• 1 cup chickpeas, drained and rinsed
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon ground cumin
• 2 tablespoons chopped flat-leaf parsley
salt and freshly ground black pepper

Cut eggplants in half and make criss-cross cuts on the flesh of the eggplant. Sprinkle with salt quite generously and let sit for 20 minutes. Rinse off salt. Place flesh down on baking trays and roast in the oven at 350 degrees for approximately 30-40 minutes, or until the flesh is very tender. Let cool and once cool flesh out the eggplants and place in a food processor.
Place all of the ingredients, except the salt and pepper, in the food processor and blend until smooth. Once smooth season with salt and pepper to your liking.
Serve with freshly cut vegetables as a healthy alternative to dip; serve with pita, naan. It is also great as a spread on wraps, pitas, etc…

It’s one of my favorite dips! Be bold! And let me know what you think.