Monday, February 14, 2011

Love Is In The Air

It is the month of love, and even here at RiverBend Lodge, that strange force that has so much power over us is evident everywhere. We love amazing game drives. We love watching herds of elephants feeding a short distance away. We love the unspoiled beauty of the Addo bush. We love exquisite mouth-watering food. We love warm friendly hospitality. And we would love for you to come experience all of these things at RiverBend Lodge.
RiverBend Lodge remains a force to be reckoned with in the hospitality industry. Come revitalize your spirit and soul at the Addo Elephant Park South Africa. Leave the city life behind and escape to the beautiful tranquility found at RiverBend Lodge.

Sunday, February 13, 2011

Chocolate and Hazelnut Paste Loaf Cake

With valentines day approaching fast, how can one not indulge in a bit of chocolate. Eating chocolate is a fine excuse for self indulgence and frivolity and a good piece of chocolate is a delight to the senses and provides your soul with joy.
Here is my recipe for an extremely delicious dense Chocolate and Hazelnut Paste Loaf Cake

225g unsalted butter
375g treacle sugar
2 eggs
1 teaspoon vanilla paste
30ml hazelnut paste
100g dark chocolate (melted)
200g cake flour
5ml bicarbonate of soda
30ml cocoa powder
½ teaspoon salt
250ml warm water
Preheat the oven to 180C.
Line a loaf tin with parchment paper.
Cream the butter and sugar for 3minutes on medium speed. Add the eggs one at a time, making sure each one is mixed in well.
Add the melted chocolate, hazelnut paste and vanilla paste.
Sift together the cocoa, cake flour, salt and bicarbonate of soda. Add this to the chocolate mixture. Add the warm water right at the end; ensure that all the ingredients are well incorporated.
Bake for 45minutes or until a skewer comes out clean.
Leave the cake in the loaf pan until it has completely cooled down.
Enjoy with some whipped cream and a bowl of strawberries.

Thursday, February 10, 2011

Rain At Last

The River Bend plains have been converted from dry, thirsty bushveld to evergreen, lush terrain, rivers are flowing and dams are full! Needless to say the animals as well as humans are all jumping for joy after the 80 odd mils of rain we had during the last few days! Sightings of the European Rollers continue to mesmerize our guests as well as the latest exciting find – the very illusive honey badger!  Once spotted by Joe and his guests after a nasty run-in with a porcupine and then again with pups in her mouth – which is great for us as hopefully we will be seeing more of this magnificent creature. We hope the rains come again to relieve the intense February heat but for now we are enjoying the green plains over run with game! 
 A buffalo enjoying the water.
 RiverBend guide Joe Pringle at the now full river.

Monday, February 7, 2011

Amazing Elephant Photos

Some amazing photos taken by our very talented guides!!

Vanilla Iced Coffee

There is no need for you to sacrifice your cup of coffee this summer. Iced coffee is the perfect cool-down beverage when sitting on the veranda at RiverBend Lodge watching the animals at the watering hole.

Here is my recipe for the perfect Vanilla Iced Coffee:
600ml strong filter coffee
150ml milk
150ml cream
5ml vanilla paste
5teaspoons sugar
Add all the ingredients together whilst the coffee is still hot. Mix thoroughly and place in the fridge to cool. Use your favorite coffee beans when making your coffee and adjust the amount of sugar to your taste.
Serve the chilled vanilla iced coffee in a tall glass with ice cubes and enjoy!

Rooibos Milktart

Here is the fabulous recipe for our Rooibos Melktert as on the dinner menu at RiverBend Lodge.
Rooibos Melktert

2cups milk
½ cup white sugar
40ml corn flour
15ml cake flour
2 eggs
45ml butter
2 Rooibos teabags
Heat 1 cup of milk on the stove with the teabags. When boiling, remove from the heat and let infuse for 10minutes. Remove the teabags and bring the milk back to the boil.
Mix the other cup of milk with the sugar, corn flour, cake flour and eggs.
When the Rooibos flavored milk is boiling, add the mixture whilst continuously whisking. Cook the mixture over medium heat for 3 minutes until thick.
Remove from the heat and stir in the butter.
Pour into your prepared pastry case and sprinkle with ground cinnamon.
Let set in the fridge for 2hours before serving.
Pastry case:
1 roll ready made puff pastry
1 medium size round pastry dish
Prepare the tin by rubbing with butter
Take your defrosted puff pastry and roll it out on a floured surface. Cut a round piece of pastry big enough the fit in your pastry baking dish, ensuring you have  abig enough piece to cover the sides too. Place your pastry dish in the freezer for 2hours before baking. Bake the pastry case at 180°C until golden brown. Remove from the oven and cool down. When cooled, start to prepare your Melktert filling.