Tag Archives: breakfast

Sweet Tooth: Buttermilk Scones

January 11, 2013 - Cuisine,Experience,Lodges and Camps,Sabi Sand,Singita Boulders Lodge

Breakfast at Singita Boulders Lodge

The talented team of pastry chefs at Singita Boulders Lodge in the Sabi Sand private reserve have quite a job producing a banquet of tasty treats for our guests in the relative isolation of the African bush. Visitors to the lodge are spoiled for choice throughout the day including morning game drive bush stops, breakfast-time pastries, a sumptuous spread for afternoon tea and delectable after-dinner desserts. Using local ingredients and inspired by the regional cuisine, the uniqueness of these kitchen creations is matched only by the spectacular setting with sweeping views of the Sand River.

Pastry chef at Singita Boulders Lodge

Breakfast in the bush is a particular highlight, and features an array of home bakes; wholewheat cranberry and pumpkin seed muffins, peach and almond Danish pastries, crispy croissants, hand-made granola and fresh-out-of-the-oven breads. Served with freshly-squeezed juices and steaming hot coffee, these early-morning feasts are always a big hit. Chef Christien van der Westhuizen has kindly shared her recipe for the best buttermilk scones which are a highlight of the menu:

Ingredients – what you need:

500g sifted flour
125g cold butter
25g baking powder
125g sugar
280ml buttermilk
1 egg, beaten (for egg wash)

Method – what to do:

Pre-heat the oven to 180°C
Rub together all the dry ingredients (incl. the butter) with your fingertips until the mixture resembles breadcrumbs
Add the milk and lightly mix together (we suggest using a fork), being careful not to over mix as the dough will get tough
Roll out the dough to a thickness of about 3cm and cut into your desired shape
Brush the top of each scone lightly with egg wash
Bake for approx. 10-15min until golden brown

Christien will be sharing more recipes and photos with us over the next few weeks so be sure to check back soon. If you need to adjust the metric measurements, here’s a handy online volume converter.

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Crunch This!

March 29, 2012 - Cuisine,Singita Grumeti,Singita Sasakwa Lodge

If you have ever started the day at Singita Sasakwa Lodge with their famed breakfast spread then you will remember the delectable homemade pastries…including Sasakwa’s breakfast seed bars.  That’s Justina Munuo in our photo above displaying mouthwatering morning fare.

This is a recipe that you will want to tuck into your most-loved recipe file and pass from generation to generation.

224g flour (1 cup)

256g sugar (1 cup + 2 Tablespoons)

128g coconut (1/2 cup)

128g oats (1/2 cup)

56g Rice Crispies (4 Tablespoons)

120g honey (1/2 cup)

200g butter (7 oz or almost a cup)

8g bicarbonate of soda (1/2 Tablespoon or 1 1/2 tsp)

50g condensed milk (1/4 cup)

20g sesame seeds (1 1/2 Tablespoons or 4 tsp)

20g poppy seeds (1 1/2 Tablespoons or 4 tsp)

20g chopped almonds (1 1/2 Tablespoons or 4 tsp)

20g sunflower seeds (1 1/2 Tablespoons or 4 tsp)

20g pumpkin seeds (1 1/2 Tablespoons or 4 tsp)

Not for the faint of heart – so close your eyes and fold in the condensed milk and butter – then enjoy these purely delicious squares!

Instructions – melt the honey and butter.  Mix all the other ingredients together and then add the melted butter and honey mix.  Mix well and place into a baking tray, pack down well, and bake for 30 minutes at 170 degrees Celcius.  Cut into squares while still warm.

http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm

The above link is a helpful baking resource for calculating conversions from grams to cups.

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