Manager’s ReportJanuary 2018
Wild photo of the month - elephant mud bath by Paul, Sue and Mark Johnstone
Elephant family by Morné Fouché
Birmingham brothers on patrol by Morné Fouché
Our maintenance team is making great progress with the current bush clearing project. Although we still have plenty of work to do, the current results are already making a great difference. We also have another project taking off soon. For this one, there is some renovating and exciting new developments happening. Although I would love to share the end result, we are rather keeping it as a surprise, to reveal once complete. Watch this space… it is coming soon!
We celebrated only one birthday at the lodge this month. Happy celebrated his birthday on the first day of January. Happy is one of our tip top waiters and also assist in the bar from time to time. To all our readers who celebrated their birthdays during January, we hope you also had a fantastic day, filled with happiness and laughter.
Our recipe for the month is a mouth watering one! Chef Yolandi bakes the most amazing chocolate brownies. The great thing about these brownies is that they can be frozen for about 30 days after being baked. You can also add any topping of your choice, like almond flakes, nuts, cherries or even fresh fruit. For a kiddies’ birthday party, top with jelly beans for a fun, colourful treat.
1 cup Melted Butter
1 cup Cocoa
2 cups Sugar
4 tsp vanilla essence
1 cup flour
½ tsp salt
2 cups chocolate drops
Preheat the oven to 180°C and line a 15 cm x 30 cm baking tray with baking paper.
In an electric mixer, mix together the butter, cocoa and sugar till smooth and well combined.
Add the eggs, one at a time, making sure it is mixed in well. Then add the vanilla.
Mix the flour and salt together and add the flour to the wet mixture, making sure all the flour is mixed in, don’t over mix the batter.
Add the chocolate drops and mix just till combined.
Pour the batter into prepared baking tray and bake for 20-25 min.
Leave to cool down before you turn it out to cut.
Cut into square blocks.
For the Ganache Icing
1 cup cream
2 cups brown chocolate
Add the cream and the chocolate together in a microwave bowl and put in the microwave for 6 min stirring it every 2 min.
Once the chocolate has melted, remove from microwave and let it cool down slightly.
Pour a spoon over each brownie and allow dripping off the sides.
Makes 12 brownies.
Serve and enjoy!
All the best till next month,