Tag Archives: Teatime Treats

Al Fresco Dining: Chocolate Macadamia Cheesecake

September 19, 2013 - Cuisine,Experience,Kruger National Park,Singita Lebombo Lodge

Eating Al Fresco | Singita Lebombo Lodge

Eating Al Fresco | Singita Lebombo Lodge

Singita Kruger National Park is found on the south eastern reaches of the Kruger National Park, on South Africa’s border with Mozambique. Situated on 33 000 acres, this exclusive concession is one of the most incredible territories in the park and is home to exquisite selections of flora and fauna in four different eco-zones. This is where you will find Singita Lebombo Lodge.

Eating Al Fresco | Singita Lebombo Lodge

Eating Al Fresco | Singita Lebombo Lodge

Like a collection of eagles’ nests perched along the rugged cliff faces above the N’wanetsi River, Singita Lebombo Lodge looks out regally across the landscape. This boldly dramatic lodge, home to fifteen loft-style suites, set beneath endless African skies. Imaginative wood, steel and organic interiors, all encased in glass, create a stylishly contemporary feel in the suites and make the most of the astonishing views overlooking the river.

Eating Al Fresco | Singita Lebombo Lodge

Eating Al Fresco | Singita Lebombo Lodge

The pastry team at Singita Lebombo Lodge is headed up by Christien Van Der Westhuizen, whose delectable recipes you will have seen before in our Sweet Tooth blog series. Today she shares her recipe for an indulgent chocolate macadamia cheesecake, which is best enjoyed with a cup of tea on the shaded deck, overlooking the swimming pool with the N’wanetsi River beyond.

Eating Al Fresco | Singita Lebombo Lodge

Singita Lebombo Lodge | Chocolate and Macadamia Cheesecake

CHOCOLATE MACADAMIA CHEESECAKE RECIPE

Ingredients – what you need:
800g cream cheese
200g mascarpone
200g dark chocolate, melted
6 eggs
1tsp vanilla essence
200g toasted macadamia nuts

Method – what to do:
Using an electric mixer with a paddle attachment, cream the cream cheese and mascarpone until smooth.
Add the eggs and vanilla essence, scraping the side of the bowl to ensure everything is mixed.
Mix the macadamia nuts through the cheesecake mixture.
Divide the mixture in half and add the chocolate to one of them.
Pour the vanilla micture into a greased cake ring.
Spoon the chocolate mixture over and marble the two using a teaspoon.
Bake the cheesecake at 130˚C for 30-40 minutes or until the cheesecake has a firm wobble.
Allow to cool completely before serving at room temperature.

Have you seen our other “al fresco” recipes? Find out how to make a delicious banana and date loaf and sundried tomato & peppadew dip. If you need to adjust the metric measurements, here’s a handy online volume converter.

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Al Fresco Dining: Banana and Date Loaf

August 22, 2013 - Cuisine,Experience,Singita Grumeti,Singita Sabora Tented Camp

Dining Al Fresco at Singita Grumeti | Singita Sabora Tented Camp

The Serengeti is a vast and precious wilderness, spanning 12 000 square miles of seemingly endless grassland. The Great Migration makes its way across these plains, passing through Singita Grumeti, a private wildlife reserve established to protect the indigenous biodiversity of this important ecosystem.

Dining Al Fresco at Singita Grumeti | Singita Sabora Tented Camp

Singita Sabora Tented Camp is one of five Singita properties in the reserve and is designed as a nostalgic, 1920s-style explorer’s camp. The accommodation is full of character, offering a surprisingly luxurious and enchanting safari in the rugged terrain of the surrounding savannah. The elegant simplicity and laid-back romance of the camp is apparent in every moment of our guest’s experience, including meal times which often take place in the open.

Dining Al Fresco at Singita Grumeti | Singita Sabora Tented Camp

It’s difficult to describe the feeling of being seated at a dining table in the shade of an acacia tree in the middle of the Serengeti. The whir of nearby grasshoppers vibrates in the air as the sun rises through the African sky, and you’re handed a cooling glass of homemade iced tea while a herd of zebra casually graze in the distance. Executive Chef, Frank Louw, and his team help to make such moments at Singita Grumeti possible and here he shares a popular recipe for banana and date loaf.

Dining Al Fresco at Singita Grumeti | Singita Sabora Tented Camp

Dining Al Fresco at Singita Grumeti | Singita Sabora Tented Camp

BANANA AND DATE LOAF RECIPE

Ingredients – what you’ll need:
2 cups (300g) self-raising flour
1 tsp bicarbonate of soda
1 tsp ground nutmeg
1 tsp ground cinnamon
125g pitted dates, chopped (substitute with dark chocolate if you like)
1/2 cup (115g) caster sugar
1 cup (250ml) milk
2 eggs
1 cup mashed banana (about 2 large, or three small)
80g cinnamon sugar (optional)
Butter, to serve (optional)

Method – what to do:
Preheat oven to 180°C and line a 24 x 13.5cm loaf pan with non-stick baking paper.
Sift the flour, bicarbonate of soda and nutmeg into a large bowl.
Stir through the dates and sugar.
Combine the milk, eggs and banana in a separate bowl.
Fold into the date mixture until well combined and pour into the loaf pan.
Sprinkle cinnamon sugar on top and bake for 45-50 minutes or until a skewer inserted into the centre of the loaf comes out clean.
Cool for 5 minutes and then turn out onto a wire rack to cool completely.
Slice and serve with butter if desired.

Check back soon for more snapshots of al fresco dining at Singita’s lodges and camps. If you need to adjust the metric measurements, here’s a handy online volume converter.

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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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