“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

ROOIBOS MOJITO

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2 Tbls @laagerrooibostea Citrus & Ginger syrup:
2 cups water
6 teabags citrus & ginger LaagerRooibos
2 cups castor sugar
1 cup @laagerrooibostea Citrus & Ginger ice cubes :
1 cup boiling water
2 teabags citrus & ginger LaagerRooibos
Handful of fresh mint
1 cup tonic water
1 lime, quartered
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.
To make ice cubes: Pour boiling water over teabags. Leave to brew for about 5-7 minutes.
Leave to cool down completely.
This should fill one whole ice tray (12 blocks).
Freeze until completely frozen.
In a tall glass, add the ice, syrup, the mint and lime. Muddle with a spoon until glass is icy.
Add more ice if needed. Top with tonic water and garnish with more mint.

ROOIBOS STRAWBERRY SMOOTHIE BOWL

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1 cup strawberries

1 cup plain yogurt

2 Tbls @laagerrooibostea cranberry & wild Cherry tea syrup:

2 cups water

6 teabags cranberry & wild cherry rooibos

2 cups castor sugar

1/2 cup @laagerrooibostea cranberry & wild Cherry ice cubes:

1 cup boiling water

2 teabags cranberry & wild cherry teabags

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.

To make ice cubes: Pour boiling water over teabags. Leave to brew for about 5-7 minutes.

Leave to cool down completely.

This should fill one whole ice tray (12 blocks).

Freeze until completely frozen.

1 Tbls chia seeds

Blend all the ingredients together in a blender until nice and smooth.

Pour smoothie into a bowl. Garnish with fresh strawberries and chia seeds

 

ROOIBOS CHAI ICING

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1 cup butter, softened

1 1/2 cups icing sugar

1 Tbls milk *optional

@laagerrooibostea chai spice:

1/4 tsp nutmeg

1/4 tsp cloves

1/2 tsp cinnamon

1/4 tsp green cardamon

@laagerrooibostea leaves

To make chai spice: Mix/ crush all the spices in a pastel and mortar until well blended.

In a bowl, with a hand mixer, beat the butter until light and fluffy for about 5 minutes.

Add in the icing sugar one scoop at a time. Beat until well blended and fluffy.

Add in the milk to loosen up the icing *optional

Fold in the rooibos chai spice until well blended.

Using a star nozzle and piping bag, pipe icing onto a cupcake or cake.

Enjoy.

DECONSTRUCTED ROOIBOS EASTER CHEESECAKE

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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

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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.

BOEREWORS BREDIE

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A traditional Cape Malay stew, using Free-Range beef boerewors from the KZN Midlands, in a spiced tomato stew with roasted potato and seasonal veg.
The perfect meal in one, or a generous meal served with rice or mash.
https://wearefood.co.za/collections/all-mains/products/boerewors-bredie-serves-1-280g

BAMBARA GROUNDNUT CHICKEN

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An East African dish, of tender, marinated chicken breast & roasted sweet potato in a nutty, aromatic sauce made from coconut milk and soaked bambara groundnuts.

The Bambara Groundnut is a staple of east and southern Africa, where it is used in a similar fashion to other popular beans. With its nutty aroma and taste it brings a delicious flavour to spiced dishes, but do not be fooled! This ingredient is in fact a bean, not a nut, so no allergens apply!
https://wearefood.co.za/collections/all-mains/products/bambara-groundnut-chicken-serves-1-280g

SAMP AND SWEET CORN RISOTTO

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Celebrating one of South Africa’s hero ingredients, samp! Cooked until tender with sweetcorn until a risotto consistency is achieved. With a generous amount of Parmesan and cheddar from Gourmet Greek here in the KZN Midlands, and a good dollop of cream and fresh herbs.
Enjoy this dish as a substantial veggie main, or serve as the accompaniment to your favourite protein.
https://wearefood.co.za/collections/vegetarian-range/products/samp-sweetcorn-risotto-serves-1-300g

Cranberry and Rosemary Pavlova

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Serves: 6-8
Prep time: 1h30-2hrs

never be too intimidated making meringues, it’s really not that bad and if you really want to know if you whipped your egg whites properly, place the bowl over your head and if the egg whites fall on you, it wasn’t whipped really well. Try again.

Meringue ingredients:
6 Egg Whites
1 1/2 C Castor Sugar
2 tsp Corn Starch
1/2 Tbs Lemon Juice
1/2 Tbs Vanilla Extract

Preheat oven to 180 degrees celsius. Line a baking sheet with baking paper. Draw a 4 inch circle with a pencil on the baking paper.
In a mixer, beat egg whites until foamy, gradually add sugar. Whisk on high speed for 6-7 mins until stiff and glossy.
Add lemon juice and vanilla. Sift in corn starch and whisk until blended.
Transfer meringue onto baking paper inside the circle.
Bake for 1hr30 mins, then turn the oven off and with the door closed, leave the meringue in the oven overnight to cool completely. Remove from the oven and cover using cling wrap and leave to rest.

Cranberry Mascarpone Cream ingredients:
1/2 C Cranberries
1/3 C Pomegranate Rubies
1 Tbs Castor Sugar
1/2 C Apple Juice
1 C Whipping Cream
1/2 C Mascarpone Cheese
1 tsp Vanilla Extract
Rosemary Springs and Pomegranate Rubies to garnish

In a saucepan, combine cranberries, pomegranate, sugar and apple juice and bring to a boil. Stir until the mixture has thickened. Pulse in a blender until smooth and strain the mixture into a jug. Leave to cool completely.
In a bowl, beat the cream, mascarpone and vanilla for 3 mins until soft peaks.
Fold the cream with the cooled cranberry mixture.

Topping:
1/3 C Cranberries
1/2 C Sugar and 3 Tbs extra
1/2 C Water

Boil water with 1/2 cup sugar until the sugar has dissolved. Leave to cool in a bowl.
Drop the cranberries into the sugar syrup and stir, freeze for 30 mins. Drain and reserve the syrup for later. Dump the cranberries into the remaining castor sugar. Make sure the cranberries are completely covered in sugar.
Leave to dry on the counter.

Assembling:
Dollop the mascarpone mixture into the pavlova. Garnish with the cranberries, pomegranate rubies and rosemary sprigs.

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Mussel Broth with Mini Fatcakes

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If you notice throughout the entire cookbook, we try to add a South African twist to every dish, that’s our style of cooking. We guess it’s a little reminder of where we come from, no matter where we are. Fat cakes are truly South African, best enjoyed during the winter season and this broth is so hearty, definitely one of our favorite winter dishes.

Ingredients:
Fat cakes:
1C Cake Flour
1/4 tsp Salt
1 Tbs Sugar
2 tsp Baking Powder
1/2C Lukewarm Water
Oil, for frying

Mussel Broth:
2 Tbs Sesame Oil
2 Red Chilies, finely chopped
2 Cloves Garlic, chopped
3 Spring Onions, finely sliced
2 Tbs Lime Zest
2 Sticks Lemon Grass
1/2C Coriander, chopped
1 Lime
1 Tbs Fish Sauce
1 Tbs Brown Sugar
300 ml Chicken Stock
1C Coconut Milk
1 1/2 kg Black Mussels

Method:
Fat cakes:
Combine all the fat cake ingredients together and mix well.
Heat oil in a pan on medium heat.
Drop spoonfuls of the batter into the oil. Fry until cooked and golden brown on both sides.
Mussel broth:
In a heavy based saucepan, add sesame oil, lightly fry the chilies, garlic, spring onions, zest and lemongrass.
Add in the fish sauce, brown sugar. Stir and cook on low heat for about 5 mins.
Add in the stock and mussels. Simmer for 10-15 mins.
Add chopped coriander and adjust seasoning. Stir in the coconut milk.
Simmer for another 5 mins, simmer till the mussels are cooked and the broth is aromatic.

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