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

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

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