Askari Spa, a little hidden gem on the outskirts of Magaliesburg has just launched a High Tea menu. Call me crazy, but I can’t think of a nicer way to spend and afternoon with girl friends nibbling on mini doughnuts, chocolate fudge brownies (my all time favourite way of kilojoule intake), mini milk tarts and chocolate dipped strawberries. And did I mention the selection of cupcakes – think: red velvet, vanilla and chocolate. Sounds seriously yum to me.
Feeling that you need to go the healthy route – then the cucumber sandwiches, fruit skewers and spinach and feta quiche will work for you. There is also a Tika Pizzamoosa on the menu which I have absolutely no idea what it is, but my guess would be a cross between a dainty samoosa and pizza? (Mental note to self – have to ask the Spa a photo of what this looks like!)
At R150 a person its a steal – keep in mind that if you plan your day well, you could lay down your sorrows in the capable hands of a miracle-working massage therapist and still see the elephants drinking water in front of the main restaurant during lunch.
Women rule the world and also the diary, so keep in mind that this also makes an incredible alternative for a year end function for the girls in the office. Send the men for some bush-whacking or a Big 5 game drive at Askari Game Lodge to keep them busy while you drink, pinky in the air, yet another cup of glorious tea.
Still thinking about the chocolate fudge brownies like I am right now? Thought I should share my easy-peasy recipe with you (courtesy of Food24.com)
Ingredients: 250 g butter | 500 g icing sugar |250 ml good quality cocoa powder |1 egg, slightly beaten |1 tsp vanilla essence | 1 packet Marie biscuits broken into pieces (bash in a packet or use a food processor)
Method: Melt the butter in a large pot until melted. Remove from the heat and add the icing sugar and cocoa. Mix well until well combined and there are no dry bits.
Stir in the beaten egg and vanilla and mix until smooth.
Add the broken biscuit bits and stir until well combined and evenly coated with chocolate.
Spoon the mixture into a greased 24 x 24 cm and smooth out with a spatula.
Once cooled and firm (pop into the fridge to speed up the process), cut into 16 squares and keep in an airtight container.
I told you it was easy !