Tag Archives: cuisine

Sweet Tooth: Giraffe Cinnamon Doughnuts

February 08, 2013 - Cuisine,Experience,Lodges and Camps,Sabi Sand,Singita Ebony Lodge

Giraffe cinnamon doughnuts

Late afternoon at Singita Ebony Lodge

There is something magical about the experience of taking what would otherwise be a formal event, such as afternoon tea, and giving it a fresh twist with an African-inspired menu and a unique setting. Tea at Singita Ebony Lodge is a very special occasion, not least of all because it is often served on the vast wooden deck overlooking the Sand River, where it’s not uncommon to see elephant, buffalo and antelope grazing only metres away. The lodge itself has the feeling of a congenial family home, filled with sumptuous coziness that tempts you into relaxation and reflection.

Every day our unique team of pastry chefs lay on a delectable spread of the finest hand-crafted cakes, sandwiches, tarts and scones, along with homemade lemonade and iced coffee. These sweet and savoury snacks are also served with a selection of exotic teas from all over the world, including Japanese TWG Emperor Sencha, Moroccan mint leaf, Bourbon vanilla black and French Earl Grey. One of Singita Ebony Lodge’s signature teatime treats is “giraffe” cinnamon doughnuts, the recipe for which chef Christien has kindly shared below.

Ingredients – what you’ll need:
2 cups cake flour
1 packet dried yeast
1/8 cup sugar
1 egg
70g butter
pinch of salt
¾ cup warm milk
cinnamon sugar, for dusting

Method – what to do:
Place all of the ingredients (except the cinnamon sugar) in a freestanding mixer with a paddle attachment. On a medium speed, allow the machine to work the mixture until the dough forms a ball around the paddle and starts to slap the sides of the bowl.
Wrap the bowl and leave to rise until double in size.
Sprinkle your work surface with some flour and scrape the dough out. Fold the dough in half and press down lightly, then fold again.
Roll the dough out to a thickness of 0.8cm and cut into desired shapes.
Fry them in small batches in hot oil (170°C) until golden brown on both sides.
Place on paper towel to cool down.
Once cool to touch, roll the doughnuts in cinnamon sugar and serve.

Have you tried any of Christien’s other recipes? Please let us know if you have and send us your photos – we would love to see! Here’s a handy online volume converter if you need to adjust the metric measurements.

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Sweet Tooth: Rooibos Shortbread

January 25, 2013 - Cuisine,Experience,Lodges and Camps,Sabi Sand,Singita Boulders Lodge

A morning bush stop at Singita Sabi Sand

The morning bush stop during the course of an early game drive is often the highlight of the day, and not just because of the game viewing! Our guests are treated to a feast crafted by Singita’s hard-working pastry chefs; white chocolate granola bars, caramel apple brownies, fresh fruit skewers and rooibos shortbread. The sight of a spectacular African sunrise, the smell of freshly-brewed coffee, the sound of the bush coming to life and the crisp morning breeze combine to form an enduring memory for those lucky enough to experience it.

A morning bush stop at Singita Sabi Sand

Recreating such a moment in the rush and bustle of daily life can be truly soul-soothing so why not try your hand at making Singita Sabi Sand‘s signature rooibos shortbread at home? Rooibos (or “red bush”) is a herbal tea indigenous to South Africa and is extremely high in antioxidants and contains no caffeine. Chef Christien van der Westhuizen shares a simple recipe for making this African twist on a tea-time classic (makes approximately 60 portions):

Ingredients – what you need:

600g butter
400g castor sugar
800g cake flour
2 teaspoons baking powder
A pinch of salt
1 bag rooibos tea

Method – what to do:

Preheat the oven to 160ºC and line a 30x20cm baking tray with greaseproof paper
Cream the butter and sugar together in a bowl until white and fluffy
Add the sifted dry ingredients and mix to combine.
Flatten the dough lightly into tray and bake for 25 – 30 minutes
Remove from oven and sprinkle with ¼ cup castor sugar
Cut into squares or circles when cool

Enjoy!

The bush stop snack table

The bush stop snack table

Did you see Christien’s recipe for buttermilk scones? Here’s a handy online volume converter if you need to adjust the metric measurements. Don’t forget to check back soon for more from the kitchen team at Singita Boulders Lodge.

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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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Not Your Average Camp Cuisine

December 03, 2012 - Cuisine,Experience,Lamai,Lodges and Camps,Safari,Singita Mara River Tented Camp

One of the most remarkable things about Singita Mara River Tented Camp is the exceptional food that is whipped up in the kitchen by our resourceful team of expert chefs. In the Lamai’s hot climate guests are kept cool with light, healthy cuisine conducive to refreshing and re-energising the body. Restorative fresh fruit smoothies, iced Fair Trade coffees and teas, crunchy salads and ethically sourced ingredients, such as organic eggs and grass-fed meat, are the order of the day with luscious desserts and homemade ice-cream adding a touch of sweet decadence.

Chef Donna Patterson, who forms part of the kitchen team at Singita Grumeti, has kindly shared the recipe for her delicious chilled carrot and spicy mango soup. Its bright, zingy flavours and refreshing lightness epitomise the type of beautiful and surprising meals our guests enjoy.

Ingredients – what you need:
1 white onion
5 large carrots
1 red chilli (medium heat)
1 cinnamon stick
1 Tblsp olive oil
2 bay leaves
1 ripe mango
1L mango juice
Salt
White pepper
Mascarpone to garnish

Method – what to do:

Chop the onion, peeled carrots and chilli roughly into equal sizes.
In a medium saucepan fry the chopped carrots, onion and chilli for a couple of minutes.
Reduce the heat and add the bay leaves and cinnamon stick lastly cover with the mango juice. Allow the soup to simmer slowly until the carrots are soft.
Blend in an electric processor and strain through a sieve.
Season the soup to taste with salt and white pepper.
Place the soup in the fridge to cool down.
Lastly finely dice the fresh mango and keep refrigerated until serving.
To serve, place the diced mango into the soup and serve in bowls. I like to garnish it with a dollop of mascarpone.

Enjoy!

Chilled carrot and spicy mango soup

Like the sound of this soup? Why not browse more of Chef Donna’s delightful recipes on the blog. Here’s a handy online volume converter you can use to adjust the metric measurements if necessary.

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Let them eat cake!

November 26, 2012 - Accommodation,Cuisine,Experience,Singita Grumeti

Spoiling our guests with delicious food has always been a key element of the Singita experience. From gourmet feasts and grassland picnics, to delectable bakes and alfresco breakfasts, we aim to make every meal something to remember. We asked chef Donna Patterson at Singita Grumeti to tell us about one of her favourite tea-time treats to serve at Singita’s lodges, and she kindly shared the simple steps for putting together her world famous Apple Caramel Cake.

This cake recipe is a favourite among all our guests, far and wide. It is baked time and again at all the Singita lodges throughout South Africa, Zimbabwe and Tanzania, and is by far the most requested recipe by guests! It’s absolutely delicious and easy to make, as you’ll see:

Ingredients:

3 eggs
1 cup castor sugar
1/2 cup cream
2 Tblsp melted butter
1 cup flour
1 tsp baking powder
1 apple

Instructions:

For the cake:
Beat the eggs and sugar together with an electric beater until it doubles in size. Add the cream and melted butter and continue to mix.

Sift the flour and baking powder onto the surface of the egg mixture and fold through lightly with a metal spoon.

Thinly slice your apple and arrange in a spiral around the top of the cake mixture in your prepared baking tin.

Bake at 160°C until golden brown.

For the glaze:
In a pot boil together, 100g brown sugar, 100g butter and 100ml cream.

Pour this sauce over the top of the cake when it comes out of the oven. Allow to cool in the tin before serving.

Enjoy!

Apple caramel cake | Singita Grumeti

Here’s a handy online volume converter you can use to adjust the metric measurements if necessary.

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A Special Cooking Class

November 09, 2012 - Accommodation,Cuisine,Experience,Singita Sasakwa Lodge

Mtori is a traditional Swahili dish prepared from the unusual combination of green bananas and stewing beef. Guests at Singita Sasakwa Lodge in Tanzania were recently treated to an expert cooking demonstration of this local speciality by chef Donna Patterson.

Chef Donna Patterson at Sasakwa Lodge

The tennis pavilion became a stage for what could have turned into a Masterchef class. While the children challenged each other to a game on the court, I carefully shared the recipe with the adults, that had been taught to me by one of the local chefs in our kitchen.

Traditionally the soup is served to Swahili mothers when they are pregnant and breastfeeding as it is a rich source of nutrients for the diet. It has evolved into a dish for the whole family, with the recipe being handed down from generation to generation.

Chef Donna Patterson at Sasakwa LodgeIngredients (serves 4):

1 onion, diced
2 cloves garlic, crushed
1 Tbls vegetable oil
6 green bananas, peeled and chopped
300g stewing beef, cubed (off the bone)
water
salt and pepper

Method:

Fry the onions and garlic in the oil for 5 minutes over a medium heat in a heavy based pot.

Add the cubed beef and stir to brown all sides of the meat.

Add the peeled and chopped green bananas and stir for a further 3 minutes.

Cover the mixture with water, reduce the heat and allow to simmer until the bananas become soft.

Traditionally the soup is mashed together with a wooden spoon and served as is. I tend to remove the meat, shred it and keep it aside and then blend the banana part of the soup in an electric blender.

Season to taste with salt and pepper and add the meat back to the soup. Enjoy the tastes of Tanzania!

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Making Memories

November 02, 2012 - Accommodation,Experience,Safari,Singita Grumeti

Spending time with family and treasured friends, and making memories for a lifetime, is what Singita Serengeti House is all about.  Comfortable furnishings and details, seamless inside-outside lounging, a tennis court dedicated to the house, a swimming pool that invites an afternoon dip for everyone, and a personal team of staff, all help to make this exclusive-use retreat a place for total relaxation.  But more than that, looking out over an expanse of the Serengeti wilderness and sharing those moments with people you care about, is priceless.

Eating at Serengeti House is designed to do the same thing – untangle the normal daily stresses of our city lives.  How wonderful to wake up to home-baked, gluten-free muffins – or enjoy a picnic on the veranda overlooking the elephants at the watering hole in front of the house – even stop for tea while the chef whips up a milk tart made right there in the kitchen.  And if you haven’t tried milk tart yet, then you’re in for a special surprise.  This is a South African tradition but steeped in Dutch influences, and until you plan your next trip to Tanzania, here’s a little something to help you think about us.

Donna Patterson, Singita Chef, Grumeti Reserves – sharing my favourite recipe for Milk Tart.

Ingredients – what you’ll need:

1/2 cup butter, softened

1 cup white sugar

1 egg

2 cups all-purpose flour

2 teaspoons baking powder

1 pinch salt

4 cups milk

1 teaspoon vanilla extract

1 tablespoon butter

2 1/2 tablespoons all-purpose flour

2 1/2 tablespoons cornstarch

1/2 cup white sugar

2 eggs, beaten

1/2 teaspoon ground cinnamon

The pie crust:

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar.

Add 1 egg and beat until mixture is smooth.

In a separate bowl, mix together 2 cups flour, baking powder, and salt.

Stir flour mixture into sugar mixture just until ingredients are thoroughly combined.

Press mixture into bottom and sides of two 9-inch pie pans.

Bake in preheated oven for 10 to 15 minutes, until golden brown.

Putting it all together:

In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine.

Bring to a boil over medium heat, then remove from burner.

In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar.  Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes.

Pour half of mixture into each pastry shell.  Sprinkle with cinnamon.

Chill before serving – easy as that.

Hope you’ll leave a comment and tell me how your baking goes.

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Explore Camping…by far the best at night!

October 29, 2012 - Accommodation,Cuisine,Experience,Lodges and Camps,Singita Explore

Donna Patterson, Singita Chef, spends a few days at one of the Singita Explore tented camps, helping out the team.  We asked her to share her” insider” insights into the experience…and her favourite time of the day.

When the sun sets, the cool of the evening starts to rest over the comfortable tents of the Singita Explore. The fires crackle, the lanterns flicker and the evening sounds become loud, musical choirs against the pitch-black silence. The stars are scattered like twinkling Tanzanite and appear brighter than diamonds. There is a certain clarity among the guests’ voices that eagerly share stories about their adventures from the day.

For many, evenings at Explore are perfection beyond words. You cannot fathom the quiet that acts as a backdrop to the sounds of the wild – the hyena calling in the distance. . . “whoo-hoop” – and the muffled roars of lion far, far away. As your chef prepares a culinary treat – baked, grilled, steamed or fried over the open flames – you sip on the drink of your choice and are entertained with bush stories from your guide.

As the local Swahili staff will say “lala salama” ~ sleep well”.  And indeed you will!

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Working with Local Farms

October 20, 2011 - Cuisine,Sabi Sand

One of the benefits of working in remote areas like Singita Sabi Sand is the abundance of local farming communities around the reserve.  I was fortunate enough to have found one, Saringwa farm that is only a few kilometers down the road in the town of Belfast.

They have a wide variety of freshly picked vegetables on offer, and with such fresh produce available it’s a sin not to utilize them when they are at nature’s best.

I could not wait to get hold of the sun- ripened tomatoes that were on offer and make one of my all time favorites:  tomato and chili jam with local tomatoes and chilis out of the herb garden that we started behind the Boulders’ kitchen.  You’ll want to store this recipe deep in your recipe chest because it is an absolute winner – and something to pass down the generations.

Enjoy!

Peter Liese – Sous Chef, Singita Boulders Lodge

Tomato and Chili Jam

Ingredients

500g plum tomatoes

100g golden sugar

100 ml white wine vinegar

2 red chilis

4 cloves garlic

1 red onion

Making the Jam

Wash the tomatoes, chili and peel the garlic and red onion.  Place in a food processor and puree until liquid.  Pour into a heavy bottomed pot and add the vinegar and golden sugar.  Bring to a simmer on a gentle heat and cook for about 40 to 80 minutes.  Occasionally stir the pot to ensure the mixture will not burn.  Place two suitably sized jars into rapidly boiling water for 10 to 15 minutes to sterilize.  Fill the jars with the hot jam and seal immediately.

Pair the jam with crispy tempura vegetables, calamari or cheese for some delectable flavors.

Tips:  If you would like less bite to the jam feel free to take the seeds out of the chilis first.

For more texture to the jam you may also chop a third of the tomatoes roughly and add them to the liquid when you begin to cook it.

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Getting Fraiche with Prawns

July 21, 2011 - Cuisine,Sabi Sand

Relax in warm winter sunshine on the deck overlooking the Sand River with a glass of Sauvignon Blanc.  Chef Loraine Pienaar at Singita Boulders Lodge has created a zingy starter for you to try at home, while reminiscing about your stay at Singita Sabi Sand.

CHERMOULA PRAWNS WITH PAPAYA DRESSING AND POTATO SALAD

12 prawns cleaned and deveined

CHERMOULA

Chermoula is a traditional Moroccan dipping sauce that originally would have been made using a mortar and pestle. It is quite acceptable to use a food processor these days.

1 bunch fresh coriander (cilantro)
4 cloves garlic
1 tsp coarse sea salt
2–3 tsp ground cumin
1 tbsp paprika
1 tsp cayenne pepper
½ roasted red pepper (fresh is best but canned also works)
juice of 1 lime
3 tbsp olive oil

Instructions

- Blend all ingredients in a food processor
- Marinate the prawns in the Chermoula for at least 2 hours

    POTATO SALAD

    2 Large potatoes (+-650g)

    3 Sprigs spring onion sliced finely

    2 ½ tbs Crème fraiche

    - Peel the potatoes and dice into even small blocks
    - Blanch in salted water until al dente and cooled
    - When potatoes have cooled, add crème friache and spring onion, mix well.

      PAPAYA COULIS

      ½ medium sized papaya

      ½ red chilli chopped finely

      1 tbs sugar

      100 ml white wine

      2 cm cinnamon stick

      - Boil all the ingredients together until the papaya turns into pulp
      - Puree in a food processor and strain through a fine sieve

        Putting it all together

        - Pan-fry the prawns in olive oil until pink and season with salt, pepper and lemon juice

        - Arrange the potato salad onto 4 plates and stack the prawns on top

        - Dress with papaya coulis, garnish with fennel (optional)

          Bon Appetit from the kitchen at Singita Boulders Lodge.

          (For more Singita recipes, take a look at the Singita Facebook page where there is something for everyone.)

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