Archive for Maliba Mountain Lodge

Chocolate Mousse and Blue Berry Chantilly in a Filo Cups

 

Chocolate Mousse and Blue Berry Chantilly in a Filo Cups
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Filo Cups
  1. 8 Large Sheets of Filo Pastry (Thawed)
  2. 60g Clarified Butter
Chocolate Mouse
  1. 170g Good-quality Dark Chocolate minimum 60 per cent cocoa solids, rough chopped
  2. 7 Free Range Eggs
  3. ¼ tsp Fresh Quizzed Lemon Juice
  4. 40g Castor Sugar
Blue Berry Chantilly Cream
  1. 2 Cups heavy cream
  2. 2 Tablespoons granulated sugar
  3. 1 Teaspoon vanilla extract
  4. 50g Blue Berry Compote
Chocolate Mouse
  1. 1. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water).
  2. 2. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilize the egg whites, make them easier to work with and help to prevent over-whisking.
  3. 3. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage
  4. 4. When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly, until thick and well combined
  5. 5. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate.
  6. 6. Spoon the mousse mixture into Stainless Bowl. Chill in the fridge for 2-3 hours, or until set.
Blue Berry Cream
  1. In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture, fold in the Blue Berry Compote and let it set in the fridge
For Filo cups
  1. Preheat oven to 180°. Butter every other cup in 6 or 12-cup muffin pan. Place 1 Filo rectangle on work surface; cover remaining Filo with plastic wrap and damp cloth to prevent drying. Brush rectangle with clarified Butter, Place second Filo rectangle on top of the first one, brush with Butter and sprinkle with 1/2 tablespoon Sugar. Repeat 2 more times, top with 1 more rectangle and brush with butter, making stack of 5 rectangles. Press each stack into 1 buttered muffin cup. Repeat procedure 2 more times, making 4 more Filo cups (6 totals).
  2. Bake Filo cups until golden and crisp, about 10 minutes. Immediately lift Filo cups from pan, twisting carefully to loosen; place on rack. Cool completely.
Assembly
  1. Fill Filo cups with Chocolate Mousse top with Blue Berry Chantilly Cream, Raspberries and put on Plate and serve.
Notes
  1. Bon appétit
The Blanket Wrap http://maliba-lodge.com/blanketwrap/

Christmas 2013: Caring for mums and babies in Lesotho.

A pregnant charity worker from London has experienced first-hand what the challenges are in pregnancy and birth for mums to be in Lesotho, Africa.

Katharine Hamilton visited St James’ Hospital in Mantsonyane

While six months pregnant with her third child, Katharine Hamilton, 43, visited St James’ Hospital, in Mantsonyane, Lesotho, to see its work with new mothers and their babies. The hospital is located high in the mountains of Lesotho where the temperature in winter is very cold, and the terrain is rough and barren. Read more

Graham Jarvis Wins Roof of Africa 2013

Graham Jarvis winner of the Roof of Africa 2013 celebrates at the finnish line
 
Graham Jarvis has ensured a winning debut for the new era of Husqvarna in Hard Enduro by securing victory at the 2013 Roof of Africa.

Cold and wet conditions greeted competitors on the final day of the 2013 Roof of Africa. With more than 10 riders failing to make it to the finish on Friday and spending the night in the Mountains, it was going to prove to be another extremely challenging day for all the riders.

Chris Birch, Graham Jarvis, Blake Gudzeit and Altus De Wet were all penalized 3 minutes overnight for failing to report to DSP 2 on Friday, but Birch and Jarvis still held an substantial lead over the rest of the field and lead out this morning’s start just seconds apart. Read more

Taking a holiday cycle

Sani Pass Lesotho Mountain Biking

Detour Trails offers a tough three-day trip up Sani Pass and into Lesotho which will test the legs and skills of experienced mountain bikers. Picture: Sarah Sawers

Mountain bikers love the end-of-year holidays. First, Christmas gives riders the excuse to buy themselves a glut of gizmos to bling out their bikes – and maybe that 13th cheque can even stretch to buy a new ultra-light, carbon-fibre, dual-suspension 650B with the latest 1×11 gearing system.

But more important, December also means a chance to take annual leave, which any self-respecting cycling fanatic knows translates to some time for a relatively guilt-free opportunity to head out on the trails. Read more

Drambuie-spiced Molten Chocolate Cakes with Chantilly Cream and Mixed Berry Compote

Drambuie-spiced Molten Chocolate Cakes with Chantilly Cream and Mixed Berry Compote
Molten chocolate cake or lava cake is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé. Some other names used are chocolate fondant pudding, chocolate moelleux and chocolate lava cake.
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Ingredients
  1. 140g 70% Dark Chocolate (roughly chopped)
  2. 140g Unsalted Butter
  3. 15ml Drambuie
  4. 3 Eggs
  5. 3 Egg Yolks
  6. 85g Castor Sugar
  7. 45g Cake Flour
  8. Cocoa Powder (for dusting)
  9. 100ml Cream
  10. 40g Castor Sugar
  11. 5ml Vanilla Essence
  12. 100g Frozen Mixed Berries
  13. 50ml Cold Water
  14. 60g Sugar
Instructions
  1. Preheat oven to 180˚C/ 356˚F. Grease 6 moulds with butter and dust with cocoa powder.
  2. Melt the chocolate and butter together with the Drambuie in a bowl over lightly simmering water.
  3. Beat the eggs, egg yolks and 85g castor sugar together until thick, pale and fluffy. Add the melted chocolate and butter mixture to the eggs mixture and gently mix through.
  4. Sift the flour and gently fold into the eggs and chocolate mixture. Divide between the 6 moulds and bake in the oven for 10-13 minutes, the cakes should be lightly set on the top but still a little wobbly. Let cool slightly before removing from the moulds.
  5. Beat cream until soft peaks form. Add 40g castor sugar and vanilla extract and continue beating till cream is thick and stiff peaks form. Cover and set aside in the refrigerator.
  6. Place the mixed berries, water and sugar in a pot and place on a high heat until the water starts to boil, turn down the heat and let gently simmer until the mixture is reduced by half. Remove from heat and let cool completely.
  7. Place chocolate cake on a plate and either pipe or spoon the chantilly cream next to it. Finish off with the mixed berry compote. Tuiles and candied baby apples can also be added as garnish for a more dramatic effect.
The Blanket Wrap http://maliba-lodge.com/blanketwrap/

Travis Teasdale to tackle THE ROOF

Travis TeasdaleThe sixteen-year-old Travis Teasdale has competed in many forms of dirt bike racing in his short career – from motocross to the Junior Off-road Championship and enduro races, but it will be the first time the newly-crowned Junior National Champion will tackle the ‘Roof of Africa’ that takes place from 14 to 16 November in Lesotho. This extreme enduro race is renown as one of the toughest and most gruelling motorcycle events in the world and is the ultimate enduro motorcycle race for many riders – young and old.

Racing for Team Brother Broadlink KTM, the Grace College scholar from Pietermaritzburg has dreamed about competing in the ‘Roof of Africa’ from an early age, but he had to wait until after his sixteenth birthday in July for his dream to materialise. This year, after clinching his second Junior National Off-road Championship title (he won the 125cc Class Championship title last year and the Open Class Championship this year) and winning the E2 (200cc) Class at the final round of the Liquorland SA National Enduro Motorcycle Championship at Matatiele where he finished third overall, he will at last walk into the Lesotho Sun Hotel on Wednesday (13 November) to complete the documentation process for him to be able to be on the start line for the 46th ‘Roof of Africa’ in Lesotho. Read more

Bucket List: Pony Trek – Malealea, Lesotho, Africa

Guest post by Kelly @beafunmum.com

Kelly of Beafunmum.comThere less words and more pictures in this post. It’s taken me a while to sort through the photographs from our trip to Africa in July this year. And before I could share our adventures,  I had to tell the story of what took me to Africa; a hard, yet beautiful story to tell.

I look at these pictures and remember one of the best days in Lesotho: the pony trek in Malealea. You see, there’s a realisation of a dream come true for me here. The dream of adventuring and sharing incredible experiences with my kids.  Amazing! Read more

Tiramisu – An Italian Taste of Heaven

Tiramisu meaning “pick me up” or “lift me up”) is a popular coffee-flavoured Italian dessert. It is made of ladyfingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks, egg whites, sugar and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of puddings, cakes and other desserts. Read more

Fire destroys Maliba main area [Part1]

On 24th of July around 12 O’clock mid night Lesotho’s only five-star lodge, the internationally-renowned Maliba Lodge in the northern highlands, was severely damaged by fire.

Maliba Lodge on fire September 2013No one was injured in the blaze which swept through the thatched main lodge, destroying the massive deck along with the Bar, lounge, restaurant and curio shop.

Guests were staying in the six luxury chalets situated away from the  lodge and they were in no danger from the fire which started in the  early hours of Thursday morning.. The Chalets, gardens and other surrounding buildings were unaffected.

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Staff Accounts of the fire Dwain and Daniel [Part2]

Maliba-Lodge-Fire-1I woke up to a popping sound, not sure what it was, I walked to my curtain thinking it was snow on the satellite dish.As I opened the curtain I saw the flames protruding from the roof towards the bar side, and instantly the sky light caved into the building. With shock I just started shouting, ran to wake my management team, Martin, Melany, Kevin to get the staff, following which I ran to room 6 and told them as calmly as I could to pack their things and move to the security gate. Read more

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