Tag Archives: Christien Schrecker

Recipe: Mango and Caramel Swiss Roll

September 29, 2014 - Cuisine,Experience,Kruger National Park,Lodges and Camps

Singita Lebombo Lodge

Mango and Caramel Swiss Roll | Singita

Did you know that the Swiss Roll isn’t even from Switzerland? The first references to this teat-time favourite are in fact British, and variations now abound as far afield as Hong Kong, India, Portugal and Spain. Each region has its own twist on the original, including Singita Kruger National Park‘s mango-and-caramel-flavoured one. Chef de Partie and pastry queen extraordinaire, Christien Schrecker, shares her recipe for this delicious sponge cake roll:

Ingredients – what you’ll need:
For the yellow sponge:
5 egg yolks
1 egg
50g caster sugar
1 teaspoon vanilla essence
yellow food colouring
45g self-raising flour
1/2 teaspoon xanthan gum
20g melted butter

For the chocolate sponge:
5 egg yolks
1 egg
50g caster sugar
1 teaspoon vanilla essence
30g self-raising flour
15g cocoa powder
½ teaspoon baking powder
½ teaspoon xanthan gum
20g melted butter

For the filling:
1 cup whipped cream
¼ cup Caramel Treat or dulce de leche
2 cups diced fresh mango

Method – what to do:
1. Whisk the egg yolks, whole eggs, sugar and vanilla together until white and fluffy.
2. Add the yellow colouring a little at a time until the desired colour is achieved. (We use 2-3 drops of a concentrated colouring gel)
3. Gently fold in the flour and xanthan gum and then fold in the melted butter.
4. Spread the batter onto a Swiss roll tray (2cm thick) and bake at 160˚C for 10 minutes.
5. As soon as the sponge comes out of the oven, turn it out onto a clean, dry tea towel.
6. Roll the sponge up tightly while still warm, and keep aside until cool.
7. Repeat steps 1-6 with the ingredients for the chocolate sponge.
8. Unroll the yellow sponge and spread the caramel over it then sandwich the chocolate sponge on top. Spread the cream over the chocolate sponge and scatter with mango.
9. Roll the cake up tightly and trim the edges for serving.

Here’s a handy online volume converter if you need help with the metric measurements and you can find more great recipe ideas here.

Read More


Recipe: Frozen Guava Parfait

August 28, 2014 - Cuisine,Kruger National Park

Frozen guava parfait | Singita Kruger National Park

Tea time | Singita Kruger National Park

Chef de Partie at Singita Kruger National Park, Christien Schrecker, is well known for her delicious and imaginative creations that take inspiration from Africa. Past delights include giraffe-shaped cinnamon doughnuts and chocolate and mint macarons made with a dash of Amarula!

Today she tells us how to make this refreshing frozen guava parfait, which makes for the perfect conclusion to a lazy summer meal. It is served at the lodges with coconut sorbet, crumbled red velvet cake and a raspberry coulis – is anyone else’s mouth watering now!?

Ingredients – what you will need:
190g guava puree
190ml cream, whipped
75g caster sugar
13ml water
2 whole eggs
2 egg yolks
40g caster sugar
2 egg whites

Method – what to do:
1. Fold the guava puree into the whipped cream and keep aside.
2. Place the whole eggs and egg yolks in the bowl of a freestanding mixer and whisk on high speed
3. Meanwhile, place the first amount (75g) of caster sugar and water into a small sauce pan and bring to the boil.
4. Once the sugar has dissolved, remove from the heat and slowly pour the syrup into the whisking eggs in a slow and steady stream. Do not let the syrup touch the whisk or it will splatter onto the sides of the bowl.
5. Leave the mixture on high speed until cool, then fold it into the guava cream.
6. Make a stiff meringue with the remaining (40g) of caster sugar and the egg whites, and fold it into the guava cream.
7. Spread the mixture into a lined tray and place in the freezer for at least four hours, or ideally, overnight.
8. When serving the parfait, allow to defrost slightly and then slice with a clean, hot knife.

Share your homemade parfait with us on Instagram by tagging @Singita_ and follow Christien for more scrumptious photos from the kitchen at Singita Kruger National Park. You can also find more great recipe ideas here and here’s a handy online volume converter if you need help with the metric measurements.

Read More


Recipe: Chocolate and Mint Macarons

June 25, 2014 - Cuisine,Kruger National Park

Afternoon tea at Singita Kruger National Park

If you are fortunate enough to have visited Singita Kruger National Park, then you will have enjoyed the wonderful afternoon tea that takes place before every evening game drive. Responsible for this sweet spread is Chef de Partie Christien Schrecker, who has previously shared many of her delectable recipes on our blog, including our personal favourite, giraffe-shaped cinnamon doughnuts!

Today she is showing us how to make a real crowd pleaser; chocolate and mint macarons. These meringue-based confections are sandwiched with an Amarula-spiked ganache to give them some uniquely African flavour but you can substitute this for Irish cream if you prefer. Also, here’s a handy online volume converter if you need help with the metric measurements.

Christien Schrecker's chocolate and mint macarons | Singita Kruger National Park

Ingredients – what you will need:

MACARONS:
100g egg whites
150g caster sugar
50ml water
150g ground almonds (weigh after being sifted twice)
150g icing sugar

FILLING:
150g dark chocolate
180ml Amarula
2 drops peppermint essence

Method – what to do:

MACARONS:
1. Preheat the oven to 135˚C.
2. Combine the ground almonds with the icing sugar, but mix only briefly so that the almonds do not exude their oil.
3. Place half the egg whites (50g) in the bowl of a free-standing mixer fitted with a whisk attachment.
4. To prepare the Italian meringue, cook the caster sugar with the water to 110˚C. While the mixture is heating, start whisking the egg whites to soft peaks. When the syrup has reached the right temperature, pour it gradually over the whisked egg whites, whisking as you do so.
5. Continue beating until the mixture cools to 45˚C. Then pour in the other half of the egg whites (50g), add the colouring if using, and the ground almonds combined with the icing sugar.
6. Whisk until the batter is liquid and forms a ribbon when drizzled on the surface.
7. Spoon the mixture into a piping bag and pipe it out onto the baking sheet or mat.
8. Bake for 20 minutes, depending on the size of your macarons. They are done when you can lift them of the sheet without any batter staying behind. Leave to cool at room temperature.

FILLING & ASSEMBLY:
1. Bring the Amarula cream to a boil.
2. Pour over the chopped chocolate, and the essence. Whisk to combine, finish with a hand blender.
3. Spoon into a piping bag and leave to cool in the fridge for 20 minutes.
4. Pipe onto macarons and sandwich together
5. Place macarons in the fridge for 20 minutes to set the filling before serving.

Share your homemade macarons with us on Instagram by tagging @Singita_ and follow Christien for more mouth-watering photos from the kitchen at Singita Kruger National Park. You can also find more great recipe ideas here.

Read More


Sign up to receive the Singita newsletter

×