2 New Tantalizing Recipes

Hi folks.As you probably have noticed we have been real quiet on this interesting blog of ours.We sincerely express our deepest apologies for neglecting you of everything safari and travel related.But to rectify the situation, we are once again back by posting 2 new recipes.

So please try them and enjoy!

Recipe 1:

Creamy butternut gnocchi

Ingredients
15 ml olive oil
6 spring onions, finely chopped
2 cloves garlic, crushed
300 g butternut, peeled and cubed
5 ml ground cinnamon
400 ml vegetable stock
125 ml fresh cream
1 kg ready made potato gnocchi
Parmesan cheese shavings, to serve

Method:
Heat oil in a saucepan and sauté spring onions and garlic.
Add butternut, cinnamon and stock, and simmer for 15 minutes or until butternut is tender.
Purée mixture until smooth, add cream and simmer for two minutes. Season to taste.
Cook gnocchi according to the packet instructions and toss in the sauce.
Serve sprinkled with shaved Parmesan.

Variation
Sauté 250 g sliced mushrooms with one clove of crushed garlic.
Stir in 250 g crispy bacon and serve with gnocchi.

End Result:

Creamy Butternut Gnocchi

Recipe 2:

Nut Slices

Ingredients
200 g Base: self-raising flour
230 g treacle sugar
110 g butter
110 g peanut butter
2 large eggs, beaten
150 g Topping: milk chocolate, roughly chopped
85 g peanut butter
100 g peanut brittle, roughly chopped

Method:
Oven temperature: 180°C

1. Base: Mix all the ingredients for the base until well combined. Spoon into a greased 23 x 23cm baking tin and press to even out. Bake in a preheated oven for 20 to 25 minutes or until cooked through, but still soft. Remove from the oven and leave to cool for 15 minutes.

2. Topping: Melt the chocolate in a glass bowl over a pot of simmering water. Stir in the peanut butter. Spoon the mixture over the cooled base. Scatter the peanut brittle over the chocolate.

3. Set aside to cool until the chocolate has set. Cut into 3 x 5cm slices. Remove from the baking tin and transfer to a cooling rack, then leave to cool completely.

Moist Banana Loaf

Hi Folks

As promised, we are back again today with another recipe.Today we have a recipe consisting of a fruit ingredient that is popular across the world and gives lot’s of energy as well.I am talking about the banana.So we hope you enjoy this recipe and please don’t hesitate to comment.

The recipe:

Moist Banana Loaf

Ingredients:

125g Butter
1tsp Vanilla essence
1/2 cup Castor sugar
2 Eggs
1 1/2cup Banana, mashed
1 1/2cup Self-raising flour
1tsp Bicarbonate of soda
1tbs Milk

Instructions:

Grease 14cmx21cm loaf pan, cover base with baking paper.

Combine all ingredients in a medium bowl of an electric mixer, beat on low until Ingredients are combined.

Then beat on medium until mixture changes colours.

Spread mixture into prepared pan.

Bake in moderate oven for about 1 hour.

Cool on a wire rack.

The Result:

Have a nice day.

The Island Safari Team

Something Sweet And Sour – A Tasty Treat

Hi Guys

Some of you are probably sitting somewhere, thinking of something sweet to eat.Hmm sweet and eat even rhyme.Well this recipe I came across should satisfy those with a sweet tooth.Maybe you should try it out and give some feedback.It sure does look like a tasty treat.

The Recipe is for baking lemon and lime cheesecake.

Ingredients:

Base:
1Pkt tennis biscuits
1t cinnamon
6T butter melted

Filling:
1 tin condensed milk
230g smooth cottage cheese
250ml vanilla yoghurt
5T fresh lemon juice
8T fresh lime juice 1T gelatine powder 2T water Topping 250ml fresh cream 2,5ml gelatine powder 1T sugar pinch salt

Instructions:

Pre-heat oven to 180’C.

Crush the tennis biscuits, add the melted butter and mix in the cinnamon.

Firmly pack into individual foil lined timbales and bake at 180’C for 5 to 10 minutes or until golden in colour.

Sponge the gelatine and set aside.

Mix together in a medium size bowl: condensed milk, cottage cheese, yoghurt, vanilla essence, lemon and lime juice.

Melt the gelatine over a low heat, or in a double boiler.

Once melted and clear in colour, allow to cool slightly before adding to the cottage cheese and yoghurt mixture.

Pour filling into prepared base and refrigerate until firm. (best to leave over night)

For the topping, add the gelatine and the sugar to the cream with a pinch of salt.

Beat until stiff peaks form and spread over the top of the cheesecake.

Garnish with lemon/lime zest and a fresh lemon leaf.

The End Result:

Lemon and Lime Cheesecake

Feel free to send us your feedback, and you can pass this recipe on to your friends or family.

The Island Safari Team

Mangos – Sweet, Succulent, Tasty

Hey Fellow Safari goers and travellers!

The mango is such a succulent and tasty fruit.So I tought today, I would post something completely different, but this looked so delicious that I had to share it with you guys.Maybe you could try this while on safari or wherever you are in the world.

The recipe is for making Mango Bread.

Ingredients:

2 cups all purpose flour
1 ½ cups sugar
½ tsp salt
2 tsp ground cinnamon
3 large eggs, slightly beaten
¾ cup vegetable oil (not olive oil)
2 cups finely chopped mango
½ cup chopped pecan nuts or walnuts
1 Tablespoon lime juice
½ cup raisins (optional)

Method:

Combine flour, sugar and next 3 ingredients in a large bowl.

Make a well in centre of dry ingredients, combine eggs and oil, stirring until just moistened.

Stir in chopped mango, pecan nuts and lime juice.
Add raisins if desired.

Spoon batter into 2 greased / floured 8 ½ X 4 ½ inch loaf pans.

Bake at 375 F (medium-hot oven) for 1 hour or until a knife inserted in centre of each loaf comes out clean.

Cool loaves in pans on wire racks for about 10 minutes.

Remove from pans and let the loaves cool completely on wire racks.

The End Result:

Mango Bread

Maybe you guys can try it out and post some comments, would be nice to see what other folks think about it.And please pass this recipe on to your friends, moms, daughters or anybody who you think might like it.

Enjoy.

Island Safari