The Indulgence of Afternoon tea

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 CakeCake

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 skewersVenison balls

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