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

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.

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Fresh Coconut Milk Pana Cotta with a Strawberry Sorbet Cone

Hi Folks,

As promised I am back again today, to post another one of our classic recipes for you to try and enjoy.Please give us some feedback, by leaving a comment, thanks.

The Recipe:

Fresh Coconut Milk Pana Cotta with a Strawberry Sorbet Cone

1.)Making the Coconut Milk Pana Cotta

Ingredients Needed:

Pana Cotta
2 leaves gelatine
600ml fresh coconut milk
100g sugar

Instructions:

Bring coconut milk and sugar to simmering
point.

Melt gelatine over low heat and add to mixture.

Fill large moulds with the mixture 5mm from the top. Let set in fridge.

Makes 4.

The Result:

coconut-pinnacota

2.)Making the Strawberry Sorbet

Ingredients Needed:

Strawberry Sorbet
250ml strawberry juice
250g fresh strawberries
150g sugar
zest and juice of 1 lime

Instructions:

Let strawberries and sugar stand in fridge overnight.

Blend in food processor.

Heat the strawberry juice, lemon juice and zest.

Mix the warm juice and pureed strawberries and chill.

Churn in an ice cream maker till frozen and place in a container in the freezer.

The Result:

strawberry-sorbet

And Scoop into a cone like this one:

sugar_cone

So guys, I hope you enjoy this recipe and check back soon for another recipe.

Have a nice day.

The Island Safari Team.