750ml hot Rooibos
40g sugar (50ml)
250ml lemon or lime juice
250ml orange juice
1 lemon or lime, sliced
1 orange, sliced
fresh mint
glacé cherries
Add sugar to the Rooibos and stir until dissolved.
Add fruit juice and slices. Chill in refrigerator.
Serve cold with ice and decorate with fresh mint and glacé cherries.
Makes 8 glasses
FRUIT DRINK
1 litre strong, cold Rooibos
500ml apple juice
500ml granadilla juice
1 litre soda water or lemonade
2 cans (100 g each) granadilla pulp
strawberries, hulled and sliced
(Granadilla pulp and strawberries may be substituted with 250ml banana slices and fresh pineapple cubes)
Mix Rooibos and fruit juices.
Chill soda water or lemonade and add just before serving.
Add granadilla pulp, decorate with strawberry slices and serve with ice cubes.
Makes 20 glasses
BOBOTIE
240ml strong Rooibos
75g dried apricots
50g seedless raisins (85ml)
75g dried apple rings (190ml)
enough Rooibos for soaking and covering fruit
250ml milk
1 thick slice of white bread
500g minced mutton or beef
1 large onion, peeled and chopped
25ml cooking oil
15ml curry powder
25g sugar (25ml)
30ml vinegar
10ml salt
2ml black pepper
3 eggs
blanched almonds
3 bay leaves
Preheat oven to 180°C (350°F). Soak apricots, raisins and apple rings in Rooibos. Soak bread in 100ml milk and mix with the mutton or beef mince. Sauté onion in cooking oil until tender and add curry powder, sugar, vinegar, salt and pepper and mix. Chop fruit finely and add to mixture. Add 100ml of the Rooibos used for soaking the fruit. Simmer for five minutes or until mixture thickens. Beat remaining milk, Rooibos and eggs together thoroughly. Remove mixture from heat and mix with minced meat. Turn into an ovenproof dish. Press almonds and bay leaves on top and pour milk and egg mixture over. Bake for 45-60 minutes.
Serves 4
CHICKEN CURRY
1 cube chicken stock
200ml hot Rooibos
50ml cooking oil
2 large onions, peeled and sliced
2 cloves of garlic, peeled and bruised
1 piece preserved ginger, crushed
1 green pepper, seeded and chopped
10ml curry powder
4 chicken breasts
1 tomato, skinned and chopped
salt and pepper to taste
1 can (410g) pineapple cubes, drained, juice set aside
Dissolve chicken stock cube in Rooibos. Heat oil in a pan and sauté onion, garlic, ginger, green pepper and curry powder for 5 minutes. Add chicken breasts and fry gently for another 15 minutes. Add tomato, chicken stock, pineapple juice, salt and pepper and simmer for one hour or until chicken is tender. Add pineapple cubes and heat thoroughly. Serve with rice.
serves 4
BAKED APPLES
6 large, sour apples (e.g. Granny Smith)
200g white or brown sugar (250ml)
3ml ground cinnamon
2ml ground cloves
pinch salt
25g butter or margarine (25ml)
250ml Rooibos Preheat oven to 180°C (350°F). Rinse and core apples. Arrange apples in ovenproof dish. Mix sugar, spices and salt. Stuff apples with mixture and heap slightly. Dot with butter or margarine. Pour Rooibos into the dish. Bake for approximately 20 minutes until apples are tender. Baste occasionally. Serve hot or cold with custard or cream.
Serves 6
Recipes
CITRUS DRINK
750ml hot Rooibos
40g sugar (50ml)
250ml lemon or lime juice
250ml orange juice
1 lemon or lime, sliced
1 orange, sliced
fresh mint
glacé cherries
Makes 8 glasses
FRUIT DRINK
1 litre strong, cold Rooibos
500ml apple juice
500ml granadilla juice
1 litre soda water or lemonade
2 cans (100 g each) granadilla pulp
strawberries, hulled and sliced
(Granadilla pulp and strawberries may be substituted with 250ml banana slices and fresh pineapple cubes)
Makes 20 glasses
BOBOTIE
240ml strong Rooibos
75g dried apricots
50g seedless raisins (85ml)
75g dried apple rings (190ml)
enough Rooibos for soaking and covering fruit
250ml milk
1 thick slice of white bread
500g minced mutton or beef
1 large onion, peeled and chopped
25ml cooking oil
15ml curry powder
25g sugar (25ml)
30ml vinegar
10ml salt
2ml black pepper
3 eggs
blanched almonds
3 bay leaves
Preheat oven to 180°C (350°F).
Soak apricots, raisins and apple rings in Rooibos.
Soak bread in 100ml milk and mix with the mutton or beef mince.
Sauté onion in cooking oil until tender and add curry powder, sugar, vinegar, salt and pepper and mix.
Chop fruit finely and add to mixture.
Add 100ml of the Rooibos used for soaking the fruit.
Simmer for five minutes or until mixture thickens.
Beat remaining milk, Rooibos and eggs together thoroughly.
Remove mixture from heat and mix with minced meat.
Turn into an ovenproof dish.
Press almonds and bay leaves on top and pour milk and egg mixture over.
Bake for 45-60 minutes.
Serves 4
CHICKEN CURRY
1 cube chicken stock
200ml hot Rooibos
50ml cooking oil
2 large onions, peeled and sliced
2 cloves of garlic, peeled and bruised
1 piece preserved ginger, crushed
1 green pepper, seeded and chopped
10ml curry powder
4 chicken breasts
1 tomato, skinned and chopped
salt and pepper to taste
1 can (410g) pineapple cubes, drained, juice set aside
Dissolve chicken stock cube in Rooibos.
Heat oil in a pan and sauté onion, garlic, ginger, green pepper and curry powder for 5 minutes.
Add chicken breasts and fry gently for another 15 minutes.
Add tomato, chicken stock, pineapple juice, salt and pepper and simmer for one hour or until chicken is tender.
Add pineapple cubes and heat thoroughly.
Serve with rice.
serves 4
BAKED APPLES
6 large, sour apples (e.g. Granny Smith)
200g white or brown sugar (250ml)
3ml ground cinnamon
2ml ground cloves
pinch salt
25g butter or margarine (25ml)
250ml Rooibos
Preheat oven to 180°C (350°F).
Rinse and core apples.
Arrange apples in ovenproof dish. Mix sugar, spices and salt.
Stuff apples with mixture and heap slightly.
Dot with butter or margarine. Pour Rooibos into the dish.
Bake for approximately 20 minutes until apples are tender.
Baste occasionally.
Serve hot or cold with custard or cream.
Serves 6