See more of Richard's photos here:
Thursday, March 31, 2011
Tuesday, March 29, 2011
Friday, March 25, 2011
Thursday, March 24, 2011
Another photo by Richard Millar Photography - Sunset
Richard takes amazing photos of wildlife at Idwala Game Lodge
View more of his work - Richard Millar Photography
Wednesday, March 23, 2011
Tuesday, March 22, 2011
Friday, March 18, 2011
Thursday, March 17, 2011
Wednesday, March 16, 2011
Join Team Idwala!
Team Idwala is in search of a junior chef/lodge co-ordinator. If you think you have what it takes to be part of our small, dynamic team then send your CV to reservations@idwalalodge.com
Tuesday, March 15, 2011
Monday, March 14, 2011
Sweet onion and blue cheese tart
Sweet onion and blue cheese tart
300g puff pastry
2 handfuls baby onions
100ml olive oil
2 sprigs thyme
½ head garlic lightly crushed (or two teaspoons crushed garlic)
100g butter
60ml sugar
Equal quantities blue cheese and cream cheese to serve
Pre heat oven to 180. Place the onions onto a baking tray lined with foil. Drizzle with olive oil. Top with thyme, garlic and season. Place another layer on top and seal tightly. Cook for 20-30 minutes until almost soft. Peel the onions once they are cooler.
In a pan, melt the butter and add the onions and sugar, caramelize until lightly browned.
Roll out pastry to a 5cm thickness and cut into a shape (square or round). Place onions on top of the pastry, leaving a rim around the edges. Top with thyme.
Bake until well risen for 15-20 minutes. Serve hot with a spoonful of the blue cheese/cream cheese mix.
Friday, March 11, 2011
Wednesday, March 9, 2011
Tuesday, March 8, 2011
Another photo by Richard Millar Photography - Baby Elephant Drinking
Richard takes amazing photos of wildlife at Idwala Game Lodge
View more of his work - Richard Millar Photography
Monday, March 7, 2011
Idwala Panacotta
Idwala Panacotta
7g gelatine
60ml cold milk
540ml cream
60g icing sugar
½ tsp caramel essence
Grease with butter, 6 moulds. Place the gelatine and cold milk in a small bowl and let this mixture sit for 5-10 minutes. Combine the cream and icing sugar in a saucepan and bring it to a boil, stirring to dissolve the icing sugar. Once the cream is very hot remove from the heat and stir in the gelatine and caramel. Stir until the gelatine is completely dissolved. If necessary, return the saucepan to a very low heat and stir to dissolve the particles.
Pour the cream into the prepared moulds and place in the refrigerator to chill for 4 hours or until set.
To unmould: dip the moulds into hot water for a few seconds and then invert the Panna Cotta onto a plate. Serve with fresh fruit and fruit coulis.
