Archive for Monthly Best
- 300g Plain (Cake) Flour
- 3 Eggs (+1 Egg beaten)
- 1ml Salt
- 1 Onion, finely chopped
- 2 Garlic Cloves, finely chopped
- 15ml Fresh Ginger, finely chopped
- 30ml Masala Powder
- 45ml Rajah Curry Powder
- 250ml Plain Yogurt
- 30ml Wholegrain Mustard
- 1tin Coconut Milk
- Salt and Pepper to taste
- 120g Cooked Oxtail, off the bone Read more
Lemon and Dill infused mousse of smoked Salmon served with organic Greens tossed in a light and zesty sweet Vinaigrette.
Dean Button snapped this great panoramic photo from the main deck while on honeymoon at Maliba.
There’s no time like the present to hone your photographic skills to enable you to capture glorious travel photography fit for a gallery wall – or at least pride-of-place in your living room!
But the variation of subject matter and lighting conditions you’ll be greeted with while on holiday can be daunting to capture successfully, especially if you’re juggling quality time with your family against quality time with your digital camera!
1. Travel photography by its very nature is inspirational and exciting – but it’s easy to get carried away when you prepare what to take with you. Whilst it would be fantastic to take all of your kit abroad practicalities such as baggage allowance and insurance costs could mean you are better of hiring equipment on arrival or opting for lesser items. Ideally if you choose to take your own kit you’ll need to travel light: one body (unless you have the room for a spare), a wad of memory cards, a lightweight mini tripod or even the super flexible Gorillapod, portable storage unit, a pocket-size compact, a flash unit, a selection of lenses and a durable camera bag that distributes the weight evenly over your shoulders and protects against heat, cold, sand and moisture.
We enjoy the Blanket Wrap – keeps us in touch with our fabulous Lesotho trip on November 2012, culminating in our stay at Maliba Lodge. Of course we have many photos – Semonkong, Sethlabethebe, Thabana Ntlenyana summit, Giant’s Cup, – but I thought you might be interested in this one:
Photographer: Hermione Roff (Lancaster) Read more
Alternate layers of rich, dark chocolate mousse and soft chocolate sponge; covered with white chocolate ganache and served with a cranberry coulis, red wine reduction and spun-sugar garnish.
Chef’s Tip: Rich notes of the dark chocolate combined with the understated white chocolate go very well with the cranberry coulis and red wine reduction. A great end to a romantic dinner for two.
- 3 Eggs (separated)
- 120g Cake Flour
- 175g Sugar
- 60ml Oil
- 125ml Hot Water
- 24g Cocoa Powder
- 5g Baking Powder
- 1g Salt
- 5ml Vanilla Extract