“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

CHICKEN CEASAR SALAD

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1 Ciabatta loaf, thickly cubed
3 Tbls olive oil
2 skinless, boneless chicken breast
lettuce leaves
Shaved Parmesan cheese
boiled egg, quartered

DRESSING:
1 Garlic clove
2 anchovies
2 Tbls grated Parmesan cheese
5 Tbls mayonnaise
1 Tbls white wine vinegar

Toss the ciabatta with some olive oil. Toast in the oven until
golden brown and crispy.
In a medium pan, brown the chicken breasts pan both sides and
cook till juicy but cooked through.
Mix all the dressing ingredients together (with a hand mixer),
until well blended. Season to taste.
Assemble all the salad ingredients in a serving bowl. Serve with
the dressing on the side.

 

BREAKFAST PITAS

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6 pita breads
olive oil
6 large eggs
3/4 cup mascarpone cheese
zest of 1/2 lemon
salt & pepper
3 Tbls lemon juice
3 cups baby spinach
6 thin slices of prosciutto

Heat a grill over medium heat.
Brush the pitas with olive oil and grill for 2-3 minutes on each
side, until crisp.
Cook the eggs sunnyside up until the egg whites are set.
Mix the mascarpone, zest, and 1/2 tsp salt and pepper in a
small bowl.
In another bowl, toss the baby spinach with olive oil and lemon
juice.
Spread each pita with the mascarpone mixture. Top with
prosciutto and baby spinach.
Carefully place a fried egg on top. Season to taste. Serve.
Happy Eating!

 

SPRING SPAGHETTI

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800 g cherry tomatoes
2 Tbls olive oil
400 g spaghetti
200 g grean beans, topped
150 g chorizo/ crab sticks, sliced
handful olives
150 g goats cheese
1 lemon juice & zest
4 Tbls olive oil
fresh oregano, to serve
Pre-heat oven to 180 degrees C.

Season tomatoes with salt & pepper, drizzle with olive oil and
roast for about 12-15 minutes.
Meanwhile,cook spaghetti until al denté.
Blanch the green beans.
Fry chorizo/ crab sticks till crisp.
Whisk the lemon juice, oil ans salt & pepper in a bowl.
Mix pasta, crab sticks/ chorizo, beans, tomatoes, olives, goats
cheese and lemon zest in a salad bowl.
Toss pasta with the dressing.
Serve warm or cold.

 

CRÊPES WITH BERRIES & CREAM

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Ingredients:

2 tsp baking powder
Pinch of salt
2 Tbls castor sugar
2 eggs
2 tsp vanilla essence
2 1/2 cups milk

Method:

Butter, for cooking
Mixed berries and whipped cream, to serve
Sift all the dry ingredients together.
Mix the eggs, vanilla and milk together until well mixed.
Mix the wet ingredients into the dry ingredients.
In a non-stick pan, melt a bit of butter.
Scoop a 1/4 cup of batter into the pan, swirl around until batter
covers the surface of the pan.
Once tiny bubbles form on the batter, flip over and cook on the
other side.
Repeat until all the batter is finished.
Serve with berries and cream, or desired filling/topping.

 

ROOIBOS APPLE ICE TEA 

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1 cup apple juice

1 cup cold @laagerrooibostea Green Tea

1 cup @laagerrooibostea Green Tea ice cubes

1 cup boiling water

2 teabags LaagerRooibos Green Tea

Mini canned apples, for garnish.

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.

To make ice tea: Mix all the ingredients together. Chill until ready to serve. Garnish with mini apples.

 

 

 

BEETROOT & FETA SALAD WITH ROOIBOS DRESSING

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BEETROOT & FETA SALAD:
4 cooked beetroot, peeled
300 g baby spinach leaves
1/2 cup feta, crumbled
1/4 cup pumpkin seeds
ROOIBOS DRESSING:
1/2 cup olive oil
1/4 cup lemon juice
2 Tbls @laagerrooibostea syrup :
2 cups water
6 teabags @laagerrooibostea
2 cups castor sugar
Salt and pepper
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 all the dressing ingredients together and set aside.
Layer the salad ingredients into a salad bowl. Top with pumpkin seeds and drizzle with rooibos dressing.

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.