“Eating is spiritual. And eating food with loved ones is truly communion with God. Do your best to eat the food you love with people you love :) it makes it taste better.” ~ Munachi Abii
SMOKY CHIPOTLE RED PEPPER SOUP Served with Coconut Ice-cream
INGREDIENTS
4 large red bell peppers (roasted, skins removed)
1 Tbls olive oil
1 small onion, chopped
2 cloves garlic, roasted & minced
1/2 cup peppadews
1 medium carrot, chopped
1 Tbls Cape Herb & Spice Smoky Chipotle Chili, to taste
4 tomatoes, roasted
2 cups vegetable stock
1/2 cup coconut milk
Salt & black pepper to taste
METHOD
Roast the Peppers:
- Preheat oven to 220°C.
- Place whole peppers, garlic, carrot, and tomatoes on a baking sheet and roast for 25-30
minutes, turning occasionally, until slightly charred and blistered. - Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins
and remove the seeds of vegetables before putting into the blender.
Sauté the Base:
- In a large pot, heat olive oil over medium heat.
- Sauté onion and peppadews. Stir in smoked paprika. Cook for about 2-3 minutes. Don’t let
the chili burn.
Blend the Soup:
- Add the roasted veggies and stock to the pot. Simmer for 10 minutes.
- Blend using a stick blender until nice and smooth.
Finish & Serve:
- Season with salt & pepper to taste.
- Serve with coconut ice-cream or fresh cream.
MEDITERRANEAN LEG OF LAMB ROAST
INGREDIENTS
1 deboned leg of lamb (~1.5 – 2kg)
3 Tbls olive oil
2 Tbls Cape Herb & Spice Mediterranean Rub
4 garlic cloves, minced
1 Tbls lemon zest
1 Tbls lemon juice
1⁄2 tsp Cape Herb & Spice black pepper
1 Tbls fresh rosemary sprigs
1 cup hot water
2 Tbls Cape Herb & Spice veggie seasoning.
METHOD
Marinate the Lamb:
- In a bowl, mix olive oil, Mediterranean Rub, garlic, lemon zest, lemon juice and black pepper.
- Rub this all over the lamb, massaging it in well. Score the leg and insert a few rosemary sprigs.
- Cover and marinate for at least 2 hours.
- Make stock using the water and veggie seasoning.
- Preheat oven to 180°C.
Roast the Lamb:
- Place lamb in a roasting dish and pour 1 cup stock around it
- Roast for 1 hour 15 minutes to 1 hour 30 minutes for medium doneness (internal temp: 60°C / 140°F).
- Cook covered (with foil) for the first 35-40 minutes andtheb uncover to get that nice browning ontop.
- For medium-rare, pull it at 55°C / 130°F (roast around 1 hour).
- Chefs Tip: If you want an extra crispy crust, turn up the oven temperature to 220 C for the last 5 minutes.
Rest & Serve:
- Remove from oven and tent loosely with foil. Let it rest for 15 minutes before slicing.
- Serve with on a bed of Risotto.
TETLEY THAI ICED TEA
Ingredients:
4 cups water
4 Tetley Masala Chai teabags
1/2 cup white sugar
2 Star anise pods, 1 Cardamon pod and 2 Cloves
1 cup coconut milk
Ice
Method:
- In a saucepan, bring water to a boil, add teabags, sugar and whole spices
- Stir until the sugar dissolves, boiling for about 3 mins before removing from heat
- Leave mixture like that for about 30 mins before straining the liquid through a sieve and discarding everything else
- To serve, fill glasses with ice, pour the cold tea over the ice and top with coconut milk. Enjoy
TETLEY GREEN TEA & WATERMELON COOLER
Ingredients:
2 Tetley Pure Green teabags
1 cup water
2 cups watermelon, deseeded and cubed
1 cup sparkling lemonade
Ice
Sage to garnish
Method:
- Brew the 2 bags of green tea in a cup of very hot water for about 5 mins
- Remove the tea bags and cool the tea down
- In a blender, blend the watermelon until smooth and liquid
- In a jar, add ice, tea, watermelon and lemonade. Stir well
- To serve, garnish with sage and enjoy
TETLEY PANNA COTTA
Ingredients:
3/4 cup whole milk
2 cups heavy cream
1 Tetley black teabag
1/4 cup sugar
3 sheets gelatine
1/2 tsp vanilla essence
Method:
- Lightly grease the Panna cotta mould if you’re planning to unmold them
- Soak gelatine sheets in cold water until soft. Set aside
- In a medium saucepan, heat milk, cream, sugar and teabag. Bring to a simmer
- Remove from the heat. Remove teabag. Squeeze gelatine to remove excess water and add to the saucepan
- Stir constantly until gelatine is dissolved. Add vanilla
- Allow mixture to cool down for 10-15 minutes
- Pour mixture evenly into prepared moulds
- Refrigerate overnight or at least 4 hours before serving
- To remove from old, dip the bottom of the mould into hot water for 5 seconds to loosen the Panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate
TETLEY ORANGE SLUSHY
1 cup concentrated Tetley Green Tea (frozen- ice cubes)
1 cup orange juice (ice cubes)
1/2 cup pineapple juice (ice cubes)
1/4 cup soda water
Blend all the ingredients together until it becomes a smooth slushy.
Serve immediately.
Enjoy.
COUSCOUS, FETA & POMEGRANATE SALAD
250g Cous cous
2 cups Vegetable stock
1 Green pepper, deseeded and diced
150g Feta cheese, cubed
100g Pomegranate rubies
Handful mint, chopped
Handful coriander, chopped
50g Pepperdews,
100g Flaked Almonds, toasted
Place the cous cous in a glass bowl, and pour the boiling stock over. Cover with cling wrap and leave it for 7-10 mins until all the liquid is absorbed. Fluff the cous cous with a fork to separate the grains. Leave to cool completely.
Add the rest of the ingredients and toss together.
Serve cold.
RED VELVET CUPCAKES
CUPCAKES
140g flour
1½ Tbls cocoa powder
¾ tsp baking powder
⅓ tsp baking soda
¼ tsp salt
5 Tbls unsalted butter, softened
100g white sugar
2 eggs
1 tsp vanilla
120 ml buttermilk
4-6 drops red gel food coloring
CREAM CHEESE ICING
120 g unsalted butter, softened
120 g cream cheese, cold
180 g powdered sugar
FOR THE CUPCAKES:
Preheat the oven to 180 degrees C. Line a cupcake pan with cupcake cups.
In a small bowl whisk together all the dry ingredients.
To a large bowl add the softened butter and sugar.
Cream together with an electric mixer until fluffy, 1-2 minutes.
Then add in the eggs and vanilla. Mix till smooth.
Alternate adding the dry ingredients and the buttermilk to butter mixture on low speed until perfectly combined.
Lastly fold in the red gel food coloring just until combing
Spoon batter into cupcake cups. Bake for 17-20 minutes, or until a toothpick comes out clean.
Allow cupcakes to cool in the pan for 10 minutes.
FOR THE CREAM CHEESE FROSTING:
Beat the butter in an electric mixer on high speed until pale and fluffy,
5-10 minutes. Add in the cream cheese and beat for another minute.
Spoon in the icing sugar and continue to beat until smooth and fluffy.
Pipe the icing onto the cupcakes.
CINNAMON ROLLS
DOUGH:
4 cups flour
1/3 cup castor sugar
1 packet instant Yeast
1 teaspoon salt
1 1/2 cups milk
6 Tbls butter
1 egg
CINNAMON SUGAR:
1/4 cup butter, softened
2/3 cup light brown sugar
1 Tbls cinnamon powder
For The Cream Cheese Frosting
110 g cream cheese
125 g unsalted butter, room temperature
3 cups powdered sugar
2 – 3 Tbls milk
1 tsp
vanilla extract
Pinch of salt
In a large bowl, combine all the dry ingredients together.
In a small pot, warm up the milk and butter until milk is warm and the butter is mostly melted. Let the mixture cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter to the flour mixture.
Add the egg.
Beat on low speed, gradually increasing to
high until completely combined, about 2 minutes.
Add the flour a bit at a time until combined and the dough starts to pull away from the sides of the bowl and form a ball.
On a well floured surface, knead dough for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.
Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour.
While the dough rises, make the filling.
Combine the sugar and cinnamon together in a small bowl and mix well. Set aside.
Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface.
Spread the butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the douch together.
Use a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 × 13 inch pan lined with baking paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.
Bake the cinnamon rolls at 180 degrees C. for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
While the rolls cool, make the cream cheese icing. Whisk the cream cheese, butter, powdered sugar, milk, salt, and vanilla extract on medium speed until light and fluffy.
Spread the icing evenly over the 12 rolls.
Enjoy warm!
