Tag Archives: Ingredients

Inside Frank’s Kitchen

September 24, 2010 - Cuisine,Experience,Singita

Recipe Creation by our very own Frank Louw, Sasakwa Chef ~

Something that we always have in abundance in Tanzania is a supply of delicious tropical fruit. Here is one of my all-time favourite dessert recipes: Mango Cobbler
Cobbler Ingredients

1 cup cashews nuts, roughly chopped
1 cup flour
½  cup butter or margarine
½ cup brown sugar
2 tsp cinnamon

Instructions

Blend these ingredients in a food processor until they resemble bread crumbs. Spray a non stick pie dish and lightly push your crumble mix into the dish, ensuring that it covers the base and the sides. Bake at 160 degrees Celsius for 20 minutes. Slice enough mangos to fill the pie case. Top off the pie case with the remaining dough mix. Bake for a further 15 minutes

This Mango Cobbler is destined to tantalise your taste buds and the warm sweet juices will leave you dreaming about holidays spent relaxing under the African sun

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Cream Cheese and Lemon Sponge

September 23, 2010 - Cuisine,Experience,Singita

The pastry section at Singita Sasakwa Lodge has developed a revered status in the Grumeti kitchen hierarchy.

When a day doesn’t go according to plan and you’re left feeling a little flat it’s always a good idea to wander aimlessly into the Sasakwa pastry kitchen. Armed with a suitably forlorn expression you’ll inevitably find yourself rewarded with a feel-better wedge of chocolate tart, a warm-the-soul butter biscuit or a heat-the-heart slice of freshly baked foccacia; and rather miraculously things immediately start to look up.

This Cream Cheese and Lemon Sponge recipe is enough to lift even the Monday blues.

Ingredients:

250g        Butter
350g        Sugar
15ml        Baking Powder
250g        Cream Cheese
6               Eggs
350g        Flour
5ml          Lemon Zest
5ml          Vanilla Essence

Instructions:

Pre-heat your oven to 180˚C. Line a 24cm baking tin with baking paper. Cream the butter and sugar until it is pale and fluffy. Add the cream cheese and zest and mix well. Add the eggs one by one and stir continuously while doing so gently fold in the flour. Pour the mixture into the prepared baking tin and bake for 40 minutes or until the test stick comes out clean. Cool on a cooling rack.

The cream cheese and lemon sponge is best served when fresh and still warm. To make it extra delicious add some vanilla ice cream and, for the garnish, add some fruit coulis and caramelized popcorn.

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