Serves: 2
Prep time: 4 mins
We started being health conscious a lot when we started traveling. We heard that everybody comes back home from America fat so we didn’t want that to be us at all. We watched everything we ate and had minimal cheat days. You were never going to catch us slipping… No, no, no.
Ingredients:
1 1/2 Banana, frozen
1 C Kale
2 Kiwis, ripe
2 C Almond Milk
1 tsp Honey
1 Tbs Chia Seeds
1/2 C Ice
Method:
Blend all ingredients together until smoothie.
Serves: 2
Prep time: 5 mins
We got ourselves a juicer as a birthday present to ourselves, but our younger brother Kgomotso is sick of us because we juice EVERYTHING. Add pineapple to this recipe if you’re not a huge fan of carrots because this juice is very “carroty” (it would be awkward if it wasn’t, but you get what we are saying right?).
Ingredients:
15cm Ginger
8 Large Carrots
1-2 Green Apples
Method:
Pass the fruits and veggies in a juicer or nutribullet, add more ginger if you desire.
Serve with some ice.
Serves: 2
Prep time: 5 mins
Always freeze your fruits, they make the most amazing cold smoothies, you won’t have to worry about chilling your smoothie first or adding too much ice to your drink.
Ingredients:
1C Mangoes, cubed and frozen
1/2C Pineapple, frozen
1/2C Bananas, frozen
1 Tbs Honey
1 Tbs Lemon Juice
1/2C Ice Cubes
1/2C Spinach (optional)
Method:
Blitz all the ingredients together until smooth.
Serve chilled.
Our very first book launch!!! Can you believe that? ???
We are officially PUBLISHED AUTHORS!! Praise God!! ??????
Alilililililililililililililililililililililili ???????
As we take you on our food journey and introduce you to some of our favorite recipes, places and people, we hope that you feel welcome in our little world.
Our book launch was absolutely perfect, every single person that was there made the night even more special. All of our day ones were there!! we are so grateful for the love and support that the people around us keep showing us!!
Everyone at the launch can literally vouch that Kwena Moabelo is a real life superhero. He was an amazing host, what a real gentleman ????he made the evening run perfectly.
When you go through our book, you’ll notice a few beautiful shots of us in stylish clothing. Klosette_SA is responsible for that and it only made sense that they dress us for the evening right? We looked like absolute princesses, thank you so much Lois. ??
And to everyone else who made the evening to be a success, To Laager Rooibos for supporting the book and to Heiress for always capturing these amazing moments for us, thank you so much.
May we flourish and multiply forever and ever and ever and ever and ever and ever!! Amen!! ??
From Mamelodi to the WORLD!! ?
With love, The Twins
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FILLING:
1 onion, finely chopped
15 ml curry powder
2 ml cumin
3 ml tumeric
500 g beef mince
40 ml chutney
40 ml raisins
250 ml strongly brewed Rooibos tea
1 egg
SAMOOSAS:
15 sheets spring roll pastry
15 ml maïzena paste
Sunflower oil, for frying
Heat oil in a saucepan. Sauté onions till transparent. Add curry powder, cumin and tumeric. Fry for 1 minute.
Add the mince and cook till browned.
Add the Chutney, raisins and tea.
Cook for about 10-15 minutes till the sauce thickens.
Adjust seasoning.
Cool slightly, then add the egg.
Place 1 pastry sheet in a diamond shape in from of you. Place about 2 Tbls of filling in a line on the corner closest to you. Fold over to enclose the filling.
Bring the two side corners in over the filling and roll up tightly.
*You could either fold them like a spring roll or samosa.
Brush the end piece of the pastry with maïzena paste to seal it.
Fry patty in medium hot oil for about 5 minutes till golden brown. Drain on paper towels.
Serve with extra Chutney.
INGREDIENTS:
1/2 Rooibos ice cubes
1/2 cup cranberry juice
1/2 cup pineapple juice
1/4 cup Malibu coconut rum
Grenadine, drizzled
Maraschino cherries, for garnish
Pomegranate rubies, for garnish
To make ice cubes, brew your tea normally, cook it down completely and pour into ice cube moulds and freeze till ready to use.
Add ice to glass, add the juices, the Malibu rum and stir.
Pour into glasses. Drizzle in the grenadine. Garnish.
Serve immediately. Drink is intended for only those who consume alcohol.
INGREDIENTS:
11/4 cup milk
5 Tbls Rooibos loose tea leaves
2 eggs
1/2 cup castor sugar
2 Tbls vanilla paste
2 cups cream
In a saucepan, bring the milk to the boil and turn off heat. Add the tea leaves and allow to infuse for about 5 minutes. Allow to cool.
Beat the eggs and sugar till fluffy, add the vanilla paste and beat till well combined. Add just one cup of the cooled milk tea to the egg mixture as well as the cream and briefly mix.
Run mixture through an ice-cream maker according to instructions.
**if you don’t have an ice-cream maker, beat the cream until stiff, fold in the egg mixture and the milk. Make sure to not beat the air out.
Pour mixture into a plastic freezer bowl and freeze for about 6-8 hours. Mix the ice-cream every 11/2 hours.
