Our Recipes

Affogato Gelato with Amaretto DiSaronno

Affogato Gelato with Amaretto DiSaronno

Kenyan Arabica coffee is known for delicious and rich flavours with hints of brightness. These flavours complement the creaminess of the ice cream very well. The crunch from the biscuits adds much-needed texture. Finally, the different temperatures of the espresso and the ice cream keeps things interesting and cool, poolside at Lonno Lodge.

Money Bag Crepes

Money Bag Crepes

Crepes often require some patience and a lot of skill. In this case, this recipe takes it up a notch with stuffing them full of a delicious filling. If you’re using blanched leeks as a rope, make sure you double knot it when you’re securing the money bags. The last thing you want is all your hard work unravelling in the oven.

Seafood Risotto

Seafood Risotto

Lounging next to the source of fresh seafood all day long will inspire you to add a taste of the ocean to this soulful dish. With the relaxing backdrop of Lonno Lodge, even a risotto seems to taste of depth.

Chapati

Chapati

An Indian influenced flatbread, the chapati is usually served with stews, curries and many dishes that originate from the coast. Its supple and flaky layers are accentuated with the crispy golden exterior and make it the perfect vessel for saucy mains and rich dishes.

Bacon and Leek Risotto

Bacon and Leek Risotto

Risotto epitomizes the proverb “Good things come to those who wait.” When cooked with patience care and attention, risotto can soothe the soul. This dish is the embodiment of mindfulness, which for many, is what they seek during a relaxing stay at Lonno Lodge.

Rosemary Steak with Sauteed Butternut Squash

Rosemary Steak with Sauteed Butternut Squash

The secret to this dish is ensuring that you create a great sear on the sirloin. Be patient and wait for the grill pan to get hot. Also, a cast iron pan is amazing for heat retention and caramelizing meats. Once you’ve tasted a sear from a cast iron pan, you’ll never go back to your aluminium, ceramic or steel pans.

Potato Roses

Potato Roses

The phrase “eating with your eyes” rings true at Lonno Lodge. It’s almost unfortunate that you will break these perfectly formed Potato Roses with a hint of parmesan. But when you do, each morsel is incredibly fulfilling.

Potato Gnocchi

Potato Gnocchi

When gnocchi are made correctly, these pillows of perfection are soft, delicate, silky-smooth and airy. Who knew potato dumplings could be so heavenly and be able to live-up to the hype? Using a ricer to mash the potatoes will keep them aerated and soft. Never use a food processor unless you’re looking for a chewy potato glop.

Farfalle with Tuna Carpaccio and Vegetables

Farfalle with Tuna Carpaccio and Vegetables

Instead of chunks and flakes of tuna, at Lonno Lodge the chefs prefer raw, thin and elegant. Paper-thin slices of lean and raw tuna are delicately placed on the top of a steaming plate of farfalle. The residual steam will cook the tuna just enough whilst ensuring that the carpaccio remains tender.