Afternoon tea at Saragossa Game Reserve is a wonderful way of continuing with an age old legacy of life in Africa.
I too am not against a delicious cup of steaming hot tea and a slice of something sweet come 4pm.
At Saragossa there is nothing better than sitting around one of our tables on the patio, giraffes coming down for a drink just a few metres away, while indulging in a decadent slice of freshly baked carrot & cinnamon cake or relishing a crispy curried-rabbit spring roll dipped in Zama’s homemade sweet chilli dipping sauce.
Today we would like to share with you a few of the recipes used when creating these delightful treats.
Carrot & Cinnamon Cake
2 cups Cake flour
4 eggs
½ cup cooking oil
2 tsp baking powder
2 tsp bicarbonate of soda
1 tsp cinnamon
½ tsp nutmeg
4 carrots, grated
½ cup softened butter
1 ½ cup sugar
Mix dry ingredients together in a mixing bowl.
Beat eggs, oil, butter and sugar until fluffy.
Add to dry ingredients and mix together, fold carrots in.
Pour batter in greased cake tin and bake for 40-45 minutes at 180’C
Ice with cream cheese icing and enjoy
Venison balls served on Rosemary skewers
Venison mince 3,5 kg
Eggs, beaten 2
Onions, finely chopped 500 g
Bread crumbs 1 cup
Cake flour 35 g
Salt pinch
Pepper pinch
Italian herbs, finely chopped ½ tbsp.
Milk 2 cups
Mix all ingredients together in a large mixing bowl.
Keep your hands well-oiled and roll into meatballs of your desired size and skewer on
a fresh rosemary skewer.
Fry the meatballs in shallow oil until cooked through and golden.
Serve on chargrilled slices of bruschetta
The Indulgence of Afternoon tea by Anna Venter
