Mohlabetsi Spicy Iced Tea

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A refreshing home-made iced tea which our chef makes herself and which we serve as a welcome to our lodge. Best served with lots of ice and a slice of lemon

Ingredients:

  • 4 litres of boiling water
  • 10 whole cloves
  • 6 cinnamon sticks
  • 12 rooibos tea bags
  • 4 cups orange juice – strained
  • 250ml lemon juice
  • 150ml white sugar

Method:

  • Pour boiling water over cloves, cinnamon sticks and tea bags
  • Allow to draw for 15 minutes
  • Meanwhile, bring orange juice, lemon juice and sugar to the boil.
  • Add to the tea and strain
  • Serve hot or chilled, garnished with slices of lemon, a sprig of fresh mint and plenty of ice

Mohlabetsi Mulligatawny Soup

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One of the world’s finest soups, from India! A mildly curried broth , garnished with rice & apple.

Ingredients:

  • 1/2 cup cooked chicken, diced
  • 1/2 cup onion, diced
  • 1 carrot, diced
  • 2 stalks celery, chopped
  • 1 granny smith apple, diced
  • 1/2 cup boiled rice
  • 5 tablespoons butter or margarine
  • 3 teaspoons flour
  • 1 litre chicken stock
  • 125 ml cream, heated
  • 2 teaspoons curry powder
  • Pinch of dried thyme
  • 5 ml salt
  • 2 ml pepper

Method:

  • 1. Melt the butter in a large saucepan and sauté the onion, carrot and celery in it until lightly browned
  • 2. Remove from the stove and stir in the flour and curry powder until well blended
  • 3. Return the saucepan to the stove and cook for 3 minutes, stirring all the time
  • 4. Add the chicken stock and simmer covered for 30 minutes
  • 5. Add the apple, rice, chicken, salt, pepper and thyme and simmer for a further 15 minutes
  • 6. Stir in the hot cream and serve immediately

Mohlabetsi Rusks

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Best dipped in a steaming cup of tea at sunrise
Ingredients:

  • 12 Cups of Flour
  • 3 Cups of Sugar
  • 3 Cups of Muesli
  • 3 Cups of All Bran Flakes
  • 30ml Baking Powder
  • 3ml Salt
  • 750ml Butter/Margarine
  • 750ml Buttermilk
  • 3 extra large eggs
  • 7.5ml bicarbonate of soda

Method:

  • 1. Melt the butter and mix with the sugar.
  • 2. Add the rest of the ingredients to the sugar mixture
  • 3. Bake for 25-30 minutes or until golden brown
  • 4. Allow to cool completely
  • 5. Cut into fingers 7 x 2cm
  • 6. Cool on wire rack and place in to oven to dry out further