November 2011 newsletter

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In This Issue
Half price holiday!
Rafael Soto Clinics
BHS approved for 2012
Jane's recipe
Epona in cyberspace

 Featured recipe
Jane's Pomegranate Cheesecake
Jane's Pomegranate Cheesecake!
       Epona Equestrian Center, Spain
November Newsletter  
 
 
Dear Friends,
 
There has been lots happening at Epona over the last couple of months; we have a special promotional offer we would like to share with you and....one of Jane's most delicious recipes!

Epona's email address is: info@eponaspain.com
Our (newly updated) website is: www.eponaspain.com

 

 

Warmest regards, 
 
Fernando, Jane, Caty, Vivi, our staff, and all the horses
Epona Equestrian Centre

 

Half price holiday!
 
We know times
 are a little tough financially for everyone, and so the Epona team would like to encourage you and/or your friends to (re)visit us; enjoy a holiday, work on your riding skills and soak up the Spanish sun!  Trail riding
 
From the beginning of December this year through to the end of February 2012, we are offering a very special holiday rate to you - book a holiday for 2 people and the second person pays half price. Please email us for details.
 
Winter is such a nice time to visit Seville; we still get plenty of sun, the dust has settled, the nights are cool and you don't get so hot while riding! We can also organise your programmes around any rainfall we may have while you're here. We would love to see you this winter!
Rafael Soto Clinics
Rafael Soto teaching at Epona

Each winter, we offer clinics with Olympic Silver Medallist,

Rafael Soto. The programmes run for 6 days, 7 nights and we accept a maximum number of 5 riders per programme. The December programme dates are 11th-18th December 2011 and we still have some places left - please contact us ASAP to book your place! This is an intense programme designed to provide maximum learning opportunities for riders of basic level dressage up to advanced. More information on the course is available on our website.

Upcoming clinic dates:
11-18 December 2011           12-19 February 2012              18-25 March 2012
BHS approved for 2012

Epona has been a BHS (British Horse Society) approved establishment since1995. In October we had our inspection for 2012 acceptance and we are very proud to announce that not only were we approved, but the BHS inspector emailed us saying Epona displayed 'the true essence of the horse' What a compliment!

 

Pomegranate Cheesecake
Jane's Pomegranate Cheesecake


Is your mouth watering already?! Exotic and delicious, the pomegranate trees at Epona are laden with fruit and just coming into season. We are sharing them as treats with the horses and Jane has made possibly the most delicious cheesecake ever....

 

 

POMEGRANATE CHEESECAKE

Biscuit Base 

300gms Digestive (Graham Cracker) Biscuits 125 gms Butter Melt butter in the microwave, one minute on high. Crumble the biscuits in a food processor or break up into a plastic bag and crush with a rolling pin. Mix the melted butter into the biscuit crumble. Lightly grease an 8-inch spring-form cake tin, preferably with a glass plate base. Press the mixture evenly into the base and bake in the oven (180ºC) for 10 minutes and set aside to cool. (You can do this several hours ahead of time if you are using the oven)
 

 

Facebook and Linked In

We are getting right up-to-date in the cyber world; Epona is on facebook and we would love to stay in contact with you this way. Our name...and this is very imaginitive we know... is Epona Spain  (link here)

We also have a professional profile on Linked In

 



Cheesecake mixture
3 x 250 gm tubs Cream Cheese
100 gms (2/3 cup) Sugar
1 Teaspoon Vanilla Essence 
150cc. Double (whipping) cream
1 Large, ripe pomegranate
3-4 Sheets Neutral Gelatine 
1/2 cup Lukewarm water 
 
Remove the seeds from the pomegranate and reserve 1/2.
Soak the gelatine in a pan with the water for 5 minutes till it softens, then heat and stir until it dissolves completely. Remove from heat and allow to cool.
Whip the cream until stiff (electric blender)
Place the cheese, sugar and vanilla in a bowl and mix well (electric blender is fine) Add the gelatine and
 1/2 pomegranate seeds and mix in by hand.
Add this mixture to the cream and fold in very gently and slowly until the mixture is smooth.
Pour the mixture into the cake tin on top of the biscuit base and refrigerate for at least two hours. Before serving open the spring form tin and sprinkle the remaining pomegranate seeds on top of the cheesecake. 
 

 

BHS logo
Epona Equestrian Center - BHS approved since 1995