- Latin America
- North America
- Holiday Types
- Book Now
Posted on January 18, 2021
We’re so looking forward to exploring the world on horseback again. In the meantime, we’re pleased to bring you this month’s news from Estancia Los Potreros in Argentina.
2020 has been a year that none of us could have predicted, but at Los Potreros we have been putting the time to good use and working on developing our website and marketing material.
We are of course taking this pandemic very seriously and all the protocols that we will adhere to. We will begin to train our staff as soon as they are able to return to the estancia.
This year we have had lots of new arrivals and we are particularly excited about our new foals. This little filly was born to Rosita (Argentine Polo Pony) and Oscuro (American Quarter Horse) – our first foal from this cross.
The polo pony is fast, agile, nimble and of a good nature. The Quarter Horse we are using is of the stock type variety, that is well suited to working with livestock and particularly cattle. We are looking to gain from the Quarter Horse very powerful hindquarters, slightly taller height than the Polo Pony (reaching 16hh if possible), and that wonderful temperament that they display. This filly seems to have all the above. Only time will tell.
We are delighted to have featured in various publications in 2020 including; Conde Naste (Far Flung Destinations Editors Are Booking), The Times (25 South American Escapes), The Telegraph and National Geographic.
We have taken the time to work on developing our menu, (including our vegetarian and gluten-free options). The Los Pots Kitchen blog went live in May and we are working hard to get our cookbook finally published in the New Year.
Why not give these ‘Everything Cookies’ a try?
These our one of our favourite tea time treats. We add everything from dried fruits, chocolate, cinnamon to vanilla.
200g unsalted butter
150g golden caster sugar
50g light brown muscovado sugar
1 large free-range egg
1 teaspoon vanilla extract
325g self-raising flour
100g dark, milk or white chocolate, (or any chopped nuts, dried fruit, 2 tsp of cinnamon – whatever you like!)
Preheat the oven to 180ºC/gas 4. In a large bowl, beat the butter and both sugars together for 2 minutes, until light and fluffy. Beat in the egg and vanilla extract until combined.
Add the flour and 1 teaspoon of sea salt to the cookie mixture and mix well to form a dough. Roughly chop the chocolate and toffees, then stir through the mixture with the dried fruit and nuts, or whatever you are throwing in, then cover and leave in the fridge to firm up for at least 2 hours (or up to 3 days, if you want to make these in advance). Chill as long as you can, as the flavours will deepen over time.
Line a large baking sheet with non-stick baking paper and use an ice cream scoop to form balls of cookie dough. Space the scoops out well – 6 in a batch is plenty as they will spread – and bake for about 15 minutes, until pale golden.
Leave the cookies on the tray for a few minutes to firm up, then transfer to wire racks to cool while you bake the next batch.
For more delicious recipes, make sure you follow @lospotskitchen on Instagram.
We wish you a happy, healthy and prosperous New Year.
From all of us at Estancia Los Potreros.
We look forward to bringing you more news packed with everything going on at the estancia. In the meantime, for more information on a stay at Los Potreros please call us on +44 (0) 1299 272 997 or email firstname.lastname@example.org