Here’s a look at our Durban leg of our food stories book launch.
It’s always nerve wrecking going to a new city, you never know how you’ll be received but we have to say, Durban was fantastic and the people there are just everything. Thank you for your kindness.
A huge Thank you to Exclusive Books Gateway for hosting us.
Thank you to NB publishers for making the second launch possible.
And another huge thank you to our Laager Rooibos family for supporting the launch and contributing so much to the success of this launch.
And last but not least, a huge thank you to Katherine Kidger for our absolutely gorgeous gowns, we looked like absolute princesses. Thank you.
With Love, The Twins xx
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
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.
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.
1/2 Rooibos ice cubes
1/2 cup cranberry juice
1/2 cup pineapple juice
1/4 cup Malibu coconut rum
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.
11/4 cup milk
5 Tbls Rooibos loose tea leaves
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.
Prep time: 1hr10 mins
we served this at one of our pop up restaurants, it was perfect for the occasion because it was a rainy day. We served the curry with Roti, Tzatziki and salsa, it was amazing. It’s a lovely recipe, we added the Rooibos to replace the artificial stock, we found it was easier to control the seasoning that way (stock tends to have a lot of salt).
500g Beef Shoulder, cubed
2 Tbs Oil
2 Onions, finely chopped
2 Carrots, peeled and cubed
2 Potatoes, diced
2 Tbs Minced Garlic
2 Green Chilies, finely chopped
2 Tbs Minced Ginger
2 tsp Tumeric
2 tsp Cumin
2 tsp Coriander
2 tsp Chili Powder
1 Tbs Five Spice
Salt and Pepper
425g Canned Tomatoes
2C Strong Rooibos Tea
45ml Curry Paste
150ml Coconut Cream
Roti to serve
In a large saucepan, brown the meat on both sides. Remove from the heat and set aside. In the same pan, sauté onions until golden brown. Add the garlic and ginger, sauté for 2 mins. Stir in the spices and cook for a further 2 mins. Add the meat back in as well as the vegetables, adjust seasoning.
Stir in the curry paste and add in the tomatoes and the Rooibos tea. Simmer for 45 mins, until the meat is tender.
Just before dine, stir in the coconut cream.
Serve with Roti. Garnish with fresh herbs.
Prep time: 35-40 mins
Always make sure your pan is well greased. Always put baking paper at the base of your Pan and grease the sides with either butter or cooking spray. Let the loaf cool down a bit once it’s done baking before removing it from the pan, when it’s warm it’s a bit delicate and is guaranteed to break. Be patient.
500g Vanilla Cake Mix
1C Rooibos Tea, cooled
1 Banana, mashed
2 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Ground Ginger
125ml Walnuts, chopped
1 tsp Baking Soda
4 Rooibos Teabags
1 Cinnamon Stick
4 Cardamon Pods
2 Star Anise
Chopped Walnuts for topping
Preheat oven to 180 degrees celcius.
Grease a cake tin.
Mix the tea, eggs and oil together, add the wet ingredients to the cake mix, using a spatula. Mix until a smooth batter is formed.
In a separate bowl, mix the banana, spices, nuts and baking soda together. Stir the banana mixture into the batter. Pour batter into prepared baking dish.
Bake for 25 mins or until a testing pin is inserted and comes out clean.
Cool the cake down completely.
To make icing, boil the teabags in the water with the rest of the ingredients excluding the sugar and nuts. Reduce liquid to about 1/2 cup.
Using a sieve, remove all the spices from the liquid and cool the liquid down completely.
Whisk in the icing sugar into the liquid until you reach a desired consistency. Spread over cake and garnish with nuts.
1/4 cup dark brown sugar
2 Tbls Smokey salt
11/2 Tbls smoked paprika
2 tsp chilli flakes
4 Tbls loose Rooibos leaves
2 tsp dried rosemary
1 tsp cumin seeds
1 1/2 tsp ground pepper
1 tsp mustard seeds
1/2 tsp dried thyme
1/2 tsp chilli powder
1/4!tsp ground all spice
Place all the ingredients into a pastel and mortar and grind the ingredients till smooth and well combined.
Store in an airtight container till ready to use.
You can use this mix as a dry rub on red meat, chicken, seafood , veggies, tofu, corn on the cob. Or just sprinkle on already grilled veggies.
120 g butter
60 g brown sugar
50 g castor sugar
15 ml grated ginger
2 Tbls orange zest
120 g self-raising flour
50 g brown sugar
180 ml cream
4 Citrus & Ginger Rooibos teabags
Preheat oven to 170 degrees C. Line six 150 ml moulds.
Cream butter and sugars till light and fluffy.
Add eggs one at a time. Mix till well combined. Add ginger and oranger zest.
Fold in the flour.
Spoon mixture into moulds. Fill them 3/4 way to the top.
Bake for 20 minutes. Cool slightly before removing from moulds.
Combine all the sauce ingredients into a sauce pan. Slowly bring to the boil and simmer for 2 minutes till the flavors are infused.
Spoon over upturned cakes.
2 Tbls seasoned flour
1 Tbls loose Rooibos tea leaves
8 chicken pieces
5 Tbls sunflower oil
2 shallots, finely chopped
180 ml sherry
320 ml strongly brewed Rooibos tea
Fresh parsley, thyme and bay leaf tied to string 2 Tbls minced garlic
50 g butter
200 g mushrooms
1/4 cup cream
Tip the seasoned flour, chicken pieces and loose tea leaves in a food bag. Shake well to evenly coat.
Heat oil in a large pan, add the chicken pieces, a few at a time, fry on all sides till well browned.
Add sherry and allow to reduce a little bit. Add the tea, herb bundle and seasoning. Bring to the boil. Pour chicken into casserole dish. Simmer for 45 minutes (covered) until chicken is tender and sauce has thickened.
In a pan, melt butter, add mushroom, heat till soft. Add in the garlic and stir. Season lightly.
Top chicken with mushroom mixture and Crème fraîche and serve.