South African Photo Safaris

04/12/2016

29/06/2016

HOW TO MAKE SOUTH AFRICAN LEMONADE
Its winter there now but a hot summer in the USA
Servings 6
Units US

1 cup sugar, reduce to 3/4 cup if you'd prefer it less sweet
1 cup water
1 cup lemon juice, freshly squeezed
1 handful raisins
cold water and ice, so that you can dilute to taste

The secret to perfect lemonade is to make a simple syrup by dissolving the sugar in warm water so that it’s dispersed evenly instead of sinking to the bottom. So if you have a stove handy, heat the sugar and water in a small saucepan and stir until its completely dissolved; otherwise just stir very well.
Extract the juice from the lemons. I use my juicer but you can do this anyway you like.
Pour the juice and sugar water into a jug, throw in the raisins and leave for a while, overnight if possible, to allow them to start fermenting and give it a fizz.
Before serving add about two cups of cold water and a bag of ice to the jug – more or less, depending on how strong you want it to be. If the lemonade is still a little sweet for anyone’s taste, chuck a slice or two of lemon into the glass.

29/06/2016

SEEN IN THE NEIGHBORHOOD

15/06/2016

Son, one day this will all be yours.

31/05/2016

I had the opportunity to visit my old friend David Joubert up in Charlotte NC. He is an expat from South Africa and has his entire family there including Children and Grandchildren. What a big brood! The reason I mention this to you is that David is the founder and owner of BILTONG USA , undeniably the best Biltong found outside S.A. and better than much of it there as well.

David treated me to some samples of a new product his company is about to release. He has been making the best Droewors for years. Don't know what that is? Think Slim Jim beef stick but 110x healthier and better.
I tried production samples of his new "Beef and Cheese Droewors" "Smoked Beef and Cheese Droewors", and "Smoked Droewors" .

Absolutely Fantastic, Non of them will knock you over with a wall of artificial flavors or seasoning, this stuff has a subtle taste of 100% natural goodness.

I cant wait for him to release this product for general sale as I will be ordering a ton. David said it will be out for sale very soon, possibly within the next week or two. I can't wait as I only brought home about $500 worth of Biltong, Boerewors, Droewors, Rump Steak, and other Authentic South African Seasonings and treats.

If you would like to learn more about Biltong or to try a taste of South Africa, he ships promptly all over the USA.

Tell him Mark sent you
http://www.biltongusa.com/

23/05/2016

South African Chickpea and Lemon Couscous Soup
Serves 4-6

Total Time: 30 Minutes

Ingredients

2 tbsp olive oil
1 medium yellow onion, chopped
2 large garlic cloves, minced
1 tbsp tomato paste
1 tsp kosher salt
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp ground cinnamon
1/4 tsp ground turmeric
1/8 tsp cayenne
1/2 cup dry white wine
2 medium carrots, peeled and chopped
2 cups canned chickpeas, drained and rinsed
4 cups vegetable broth
1 (14.5 oz) can diced tomatoes
1 tbsp butter
1 tbsp fresh lemon juice
1 tsp lemon zest

Lemon Couscous Ingredients

2 cups water
1 tbsp fresh lemon juice
1/4 tsp kosher salt
1 cup uncooked couscous (for vegan, choose a vegan couscous)
1/2 tsp lemon zest
Fresh mint, thinly sliced, for garnish

You will also need

A large soup pot, small saucepan with lid, immersion blender

In a large soup pot, heat olive oil over medium heat. Add onion and cook until softened, 4 minutes. Stir in garlic, tomato paste, salt, cumin, paprika, cinnamon, turmeric and cayenne pepper, cooking for 1-2 minutes.

Add white wine and reduce until almost completely evaporated.
Add carrots and chickpeas, stirring to combine with spices.
Add vegetable broth and diced tomatoes and bring to a boil. Lower heat and simmer for 15 minutes.

While the soup simmers, prepare the couscous. In a small saucepan, bring water, lemon juice and salt to a boil over medium high heat. Remove saucepan from heat and stir in couscous and lemon zest. Cover and let stand for 5 minutes. Uncover the couscous and fluff using a fork.

Once soup finishes simmering, remove from heat. Using a hand held immersion blender, lightly puree soup, leaving it slightly chunky. Stir in butter, lemon juice and lemon zest. Top each bowl of soup with a mound of lemon couscous and sprinkle with fresh mint.

11/05/2016

The water was a bit choppy on Nelson Mandela Bay, Port Elizabeth S.A but a beautiful day for touring.

11/05/2016

The Rock Hyrax is the African elephant's closest living relative, in spite of the size difference. ... The Rock Hyrax feeds on vegetation matter. ... Rock Hyrax like basking in the sun on large rocks. We found this one recently up on Table Mountain.

14/04/2016

Elephants of Africa

09/04/2016

A gentle giant of The Kruger

09/04/2016

DINNER TIME - SOUTH AFRICA
MEALIE SOUP ( Corn Soup)

4 tablespoons butter
1 cup onion, finely chopped
2 medium tomatoes, chopped
2 cups frozen corn, thawed
2 (14 ounce) cans creamed corn
1 (12 ounce) can fat-free evaporated milk
3 cups chicken broth
1⁄2-1 teaspoon salt
1 teaspoon black pepper

In a large saucepan, melt the butter over moderate heat.
Add the onions and sauté for 5 minutes.
Stir in the tomatoes and cook for about 5 more minutes.
Add the corn, creamed corn milk, chicken broth, salt, and pepper. Simmer for about 15 minutes.
Serve with crackers.

09/04/2016

Cruisin through the neighborhood

09/04/2016

Sunset on the
Timbivati

01/02/2016

Pretoria. SA: Our condolences to the Family of Roger Gower, Photographer, Pilot, Conservationist, who was murdered during a recent anti poaching mission in Tanzania 3 suspects have been arrested , more to follow.

27/01/2016

OMO the rare white Giraffe in Tanzania

25/01/2016

MEET OUR PHOTO INSTRUCTOR AND GUIDE MARK BRETSCHNEIDER

Mark Bretschneider a 39-year professional photographer and a government appointed Fundi—or “South African Destination Specialist” —will guide you each step of the way during your South African Photo Safari. He is an alumni of the prestigious Rochester Institute of Technology and teaches both the mechanics and the aesthetics of photography through his one and two day seminars. In addition, he is always available for private mentoring. His unique personality and sense of humor has earned him a distinguished reputation for excellence in photo education. He has cataloged over 9,000 of his own wildlife images both in Africa and the United States. Mark is a U.S. citizen and travel frequently throughout the USA and to Africa to craft his critically acclaimed images.

21/01/2016

MEET OUR CHIEF GUIDE CHRIS KRUGER

Chris Kruger is a professional wildlife and safari guide, registered with FGASA (Field Guide Association of South Africa), and SATOUR (South African Tourism Board). For the past 16 years, he has been guiding safaris and tours through Southern Africa with over 210 treks to South Africa, Namibia, Botswana, Zambia, Zimbabwe, Swaziland and Mozambique. Chris’ lifelong love for the flora and fauna of his native homeland gave rise to his extensive knowledge of the wildlife and parks of Southern Africa, especially Kruger National Park and the Okavango Delta in Botswana. Chris is a citizen of the Republic of South Africa and is fluent in both English and Afrikaans.

07/01/2016

The Wisdom of Nature.

02/01/2016

HAPPY NEW YEAR FROM SAPS!!!!!!!

22/12/2015

Western Cape Vineyards- South Africa offers some great wines, on par with some of the great California and French wines. Suprisingly affordable too.

16/12/2015

A snooze in the Sun.

14/12/2015

Sunset on the veld

17/11/2015

eight spots left!!!

14/11/2015

SAFARI MADNESS!!!!!!!! Join us this February 2016 for an all inclusive safari in South Africa for just $3000.00 THAT RIGHT ALL COSTS AIRFARE INCLUDED FROM USA !!!!
7 Days , your only extra cost is alcohol and souvenirs.
This is a small group safari, not a bus tour, room for 10 persons only.
Contact Mark at [email protected] or call 1-716 -575-LION
First come first serve- limited availability.