DECONSTRUCTED ROOIBOS EASTER CHEESECAKE
200 g tennis biscuits, crushed
80 g melted butter
1 cup cream cheese
1 cup cream
1 Tbls lemon juice, *optional
1/4 cup @laagerrooibostea syrup :
2 cups water
6 teabags @laagerrooibostea
2 cups castor sugar
crushed meringue, garnish
speckled eggs/ Easter eggs , as garnish
To make syrup: In a small pot, bring the water, sugar and teabags to a boil for a minute. Reduce to a simmer until the liquids are reduced to half.
Remove the teabags. Leave syrup to cool.
Mix the biscuits with the melted butter and spoon into the bottom of a glass and pack neatly.
In a bowl, mix the cream cheese with the rooibos syrup until nice and smooth.
In another bowl, beat the cream until stiff. Fold in the cream into the cream cheese mixture. Mix in the lemon juice *optional.
Spoon/ pipe in the creamy mixture into the glass onto the biscuit layer.
Top with crushed meringue. Garnish with Easter eggs.
MINI ROOIBOS & THYME PAVLOVAS
4 egg whites
1 cup castor sugar
1/2 tsp cream of tartar
1 tsp corn starch
1 @laagerrooibostea leaves
1 tsp fresh thyme, chopped
1 cup fresh whipped cream, to serve
@laagerrooibostea syrup, to serve:
2 cups water
6 teabags @laagerrooibostea
2 cups castor sugar
Thyme leaves, to garnish
To make syrup: In a small pot, bring the water, sugar and teabags to a boil for a minute. Reduce to a simmer until the liquids are reduced to half.
Remove the teabags. Leave syrup to cool.
Preheat oven to 120 degrees C.
Line a baking tray with non-stick baking paper.
With an electric mixer, whisk the egg whites and salt until soft peak. Gradually add in the sugar, whisk well after every addition until the sugar dissolves.
Add in the cream of tartar, cornstarch, thyme and loose tea leaves and whisk some more.
Whisk for another 3 minutes until stiff peak stage.
Spoon the meringue into a piping bag and pipe onto baking sheet (in desired shape). Reduce oven temperature to 90 degrees C.
Bake for 1 hour 30 minutes. Turn the oven off and let the pavlovas cool in the oven completely.
Once cooked down, top pavlovas with whipped cream. Drizzle with syrup and top with some fresh thyme.
INTRODUCING SA
It’s International Women’s Day on 8 March and we’re so here to celebrate the fierce hard-working women out there who work tirelessly to make ends meet, to feed their families and raise their tribe! We salute you all … and to celebrate we’ve searched the country for some of our treasured Insta-sisters!
Read the full article here
BRAND SOUTH AFRICA
As the world celebrates International Womens Day on 8 March 2021, Brand South Africa shines a spotlight on 27 year old Tebogo and Lebo Ndala, self–labelled coffee lovers and critic twin chefs, published authors, township cuisine specialists and in my view, South Africa’s next celeb chefs who will represent the country beyond its borders.
Read the full article here
Yummy March – Our favourite recipes this month
Hi [[first_name]],
We are already three months into 2021 and this March, we chose five recipes that you definitely have to try out. Feeling thirsty? Try our Ginger Sorbet on page 5. Feeling adventurous? How about our delicious Sweet Chili Ginger Beef Wontons with Soy & Sesame Dipping Sauce 😋😋 on page 3
You can download these recipes and all other previous monthly recipes by clicking here. Bookmark the link and check back every month for the latest additions.
Try the ones you like and let us know how it went on any of our social media platforms
With Love from the Twins.
2021 FITNESS GOALS
What are some of your fitness goals for this year?
Ours are easy… we just want to be healthy and active so we are committing to at least three workouts a week, lots of water intake, more plants in our diet and “portion controlled” cheat days You all know we love our cheat days.
Remember to stay safe and stay healthy and most importantly, wash your hands and MASK UP.
with Love, Tebo and Lebo xx
